JP2016002044A - noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles excellent in flavor and texture.SOLUTION: The noodles contains glutinous grain flour. In an embodiment, the noodles have a multilayer structure including a first layer which contains glutinous grain flour and no non-glutinous grain flour or non-glutinous grain flour in an amount of less than the amount of the glutinous grain flour, and a second layer which contains non-glutinous grain flour and no glutinous grain flour or glutinous grain flour in an amount of less than the non-glutinous grain flour. In the embodiment, the glutinous grain flour contained in the first layer is preferably glutinous barley flour, and the non-glutinous grain flour contained in the second layer is preferably non-glutinous barley flour.

Description

  The present invention relates to noodles containing glutinous seed flour.

  As a method for producing noodles, the mechanical noodle method is widely adopted. However, in the mechanical noodle method, in general, the texture, smoothness, elasticity, crispness, gloss, Noodles that are sufficiently satisfactory in terms of the appearance such as transparency, slowness of stretching by boiling, and loosening of noodles have not been obtained. In order to eliminate the disadvantages of the mechanical noodle manufacturing method, it has been proposed that two or more types of noodle strips are combined and integrated to form noodles having two or more layers.

For example, in Patent Document 1, as a method for producing three-layer raw noodles having viscoelasticity, waist, adhesiveness and smoothness, alginic acid and / or alginate is blended into the outer layer noodle dough and the inner layer noodle dough, And the manufacturing method which has the process of performing an alpha-ized process and an acid solution process with respect to both noodles dough is described.
Patent Document 2 describes a multi-layered noodle prepared by kneading wheat flour such as medium-strength flour and salt water and having at least one layer that does not include regional agricultural products and a layer that includes regional agricultural products. Examples of agricultural products in this area include wormwood, blueberries, lavender, bamboo leaves and buckwheat.
Patent Documents 1 and 2 do not describe the use of glutinous flour as raw material powder for noodles.

JP-A-6-276773 Utility Model Registration No. 3141443

  The subject of this invention is related to the noodles excellent in flavor and food texture.

The present invention is noodles containing glutinous seed flour.
The noodles of the present invention preferably have a multi-layer structure, which contains glutinous flour and does not contain glutinous flour or contains less glutinous flour than glutinous flour. It is comprised including the 1st layer and the 2nd layer which contains glutinous-type flour and does not contain glutinous-type flour, or contains a little amount of glutinous-type flour than glutinous-type flour.

  According to the present invention, noodles excellent in flavor and texture are provided. The noodles of the present invention are not only excellent in flavor and texture immediately after cooking in the state of raw noodles, but also when stored frozen, the excellent characteristics are not lost, and the noodles of the present invention that have been stored frozen Even if it is thawed with running water and eaten as it is, a good flavor and texture can be obtained.

  The noodles of the present invention contain glutinous seed flour. In general, cereals such as barley, which is a source of flour, can be broadly classified into glutinous seeds and glutinous seeds, and usually used as raw flour in noodle raw materials is glutinous flour obtained from glutinous cereals. However, in the present invention, glutinous flour obtained from glutinous cereals is used as raw flour. According to the knowledge of the present inventors, noodles using glutinous flour as raw flour is superior in flavor and texture immediately after boiling compared to conventional noodles using only glutinous flour as raw flour. Moreover, it has the characteristic that flavor and texture do not easily decrease when stored frozen, and the noodles of the present invention have been made based on such findings. In addition, the “cereals” that are the source of flour used in the present invention are classified as minor grains in addition to main grains such as barley, wheat, and rice, regardless of whether they are glutinous or glutinous. Is also included.

In general, in flour derived from cereals (for example, barley) classified as the same species in botany, glutinous flour has a higher amylopectin content than glutinous flour.
For example, the content of amylopectin in glutinous barley flour is usually 90% by mass or more, more specifically about 95 to 100% by mass, whereas the content of amylopectin in glutinous barley flour is usually 75%. It is about 70% by mass or less, more specifically about 70 to 75% by mass.
The content of amylopectin in glutinous rice flour is usually 100% by mass, whereas the content of amylopectin in glutinous rice flour is usually 85% by mass or less, more specifically about 73 to 83% by mass. It is.

  The botany type of cereal flour in glutinous seed flour is not particularly limited. Examples of glutinous flour used in the present invention include glutinous barley flour, glutinous wheat flour, glutinous rice flour, and glutinous rice flour. In the present invention, one of these may be used alone or in combination of two or more. The glutinous flour used in the present invention may be subjected to processing such as heat treatment or wet heat treatment. Among these glutinous seed flours, glutinous barley flour (not processed) is particularly preferably used in the present invention because of its excellent effect of improving the flavor and texture of noodles.

  The noodles of the present invention may contain glutinous seed flour, and may further contain glutinous seed flour in addition to glutinous seed flour. By using both glutinous flour and glutinous flour as raw materials for noodles, compared to the case where only glutinous flour is used, the properties of the noodle strings such as viscoelasticity, waist, stickiness and smoothness Further improvement can be expected. In the present invention, the botany type of flour in the glutinous flour is not particularly limited, and examples of the glutinous flour include glutinous barley flour, glutinous wheat flour, glutinous rice flour, and glutinous seed. A cereal flour etc. are mentioned, These 1 type can be used individually or in combination of 2 or more types. The glutinous flour used in the present invention may be subjected to processing such as heating and wet heat treatment. Among these glutinous seed flours, glutinous barley flour (not processed) is particularly preferably used in the present invention because of its excellent effect of improving the flavor and texture of noodles.

  When glutinous flour and glutinous flour are used in combination, the types of both flours may be the same or different. For example, when glutinous barley flour is used as the raw material flour used in the production of noodles, glutinous barley flour, which is the same barley flour, may be used as the glutinous barley flour used in combination with this, or glutinous large Other varieties of flour other than wheat flour (eg, glutinous wheat flour) may be used.

  The noodles of the present invention may be a single-layer noodle made of a single-layer noodle string obtained from a single noodle band, but two or more noodles from the viewpoint of maximizing the merit of using glutinous seed flour Multi-layered noodles comprising a multi-layered noodle string obtained from a belt are particularly preferred. When the noodles of the present invention are multi-layered noodles having a multi-layered structure, as an example of the multi-layered structure, glutinous flour is contained and contains no glutinous flour or a smaller amount of glutinous flour than glutinous flour And a second layer containing glutinous flour and not containing glutinous flour or containing a smaller amount of glutinous flour than glutinous flour. Can be mentioned. A particularly preferred multilayer structure comprises a first layer containing glutinous flour and no glutinous flour, and a second layer containing glutinous flour and no glutinous flour. Is.

  The multilayer noodles of the present invention include a two-layer noodle having a laminated two-layer structure including one each of the first layer and the second layer, and a multilayer noodle having a multilayer structure composed of three or more layers. The latter multilayer noodles are configured to include an outer layer that forms the surface of the noodle strings, and an inner layer that exists inside the outer layer. As an example of the multilayer structure of the multilayer noodles of the present invention, there is a laminated structure in which outer layers are laminated on both sides of the inner layer. The inner layer in the multilayer noodle having such a laminated structure may be a single layer, or may be a laminated structure of a plurality of layers having the same or different compositions. A typical example of a multilayer noodle having a laminated structure is a laminated three-layer structure in which one inner layer is interposed between two outer layers. However, the multilayer noodle of the present invention is not limited to this, and four or more layers are included. A laminated multilayer structure may be used.

  The multilayer noodles of the present invention may have a concentric structure in which the outer layer concentrically covers the inner layer. The inner layer in the multilayer noodle having such a concentric structure may be a single layer or a concentric structure in which a relatively outer layer covers a relatively inner layer. A typical example of a multilayer noodle having a concentric structure is a concentric two-layer structure in which the outer layer and the inner layer are each a single layer, but the multilayer noodle of the present invention is not limited to this, and three or more layers are concentric. A stacked concentric multilayer structure may also be used.

  When the multilayer noodles of the present invention have a laminated two-layer structure, the noodle strings are composed of a first layer (a layer containing glutinous flour and no glutinous flour) and a second layer (uruchi). A layer that contains seed flour and does not contain glutinous seed flour), and both layers form the surface of the noodle strings.

  When the multilayer noodle of the present invention has a multilayer structure composed of three or more layers (laminated multilayer structure or concentric multilayer structure), the outer layer forming the surface of the noodle strings of the multilayer noodle is the first layer However, it may be the second layer. When the outer layer is the first layer, the inner layer is configured to include the second layer, and when the outer layer is the second layer, the inner layer is configured to include the first layer. For example, when the multilayer noodles of the present invention have a laminated three-layer structure or a concentric two-layer structure, both outer layers are both the first layer, and one inner layer sandwiched between both outer layers is the second layer. However, contrary to this embodiment, both outer layers may be the second layer and the inner layer may be the first layer.

  When the multilayer noodles of the present invention have a laminated three-layer structure or a concentric two-layer structure, the total thickness of the three layers is preferably 1 to 3 mm, and the ratio of the thickness of each layer is viscoelastic From the viewpoint of improving the balance and improving the texture, outer layer / inner layer / outer layer = 2/1/2 to 1/6/1, more preferably outer layer / inner layer / outer layer = 2/1/2 to 1 / 4/1. In the case where the multilayer noodles of the present invention have a laminated three-layer structure or a concentric two-layer structure, the thicknesses of the two outer layers may be different from each other, but may be the same thickness. preferable.

  When the noodles of the present invention are single-layer noodles, the single-layer structure noodle strings contain glutinous flour and do not need to contain glutinous flour, but from the viewpoint of improving flavor and texture, It is preferable to contain both glutinous flour and glutinous flour. In that case, it is preferable to use glutinous barley flour as glutinous seed flour and glutinous barley flour as glutinous seed flour in the raw flour for single layer for producing single layer noodles. Moreover, in the raw material flour for a single layer, the content mass ratio (glutinous flour / glutinous flour) of glutinous flour and glutinous flour is preferably 95-5 / 5-95, more preferably 90-80. / 10-20.

When the noodles of the present invention are multi-layered noodles, the content of glutinous seed flour in the first layer constituting the multi-layered noodle strings is preferably 5 to 100% by mass with respect to the raw material flour for the first layer. More preferably, it is 80-100 mass%, Most preferably, it is 95-100 mass%. That is, the first layer is preferably manufactured using the first layer raw material flour in which the content of glutinous seed flour is adjusted to the above range. If the content of glutinous seed flour in the first layer raw material flour is too small, the meaning of using glutinous seed flour is poor, and if the content is too large, the noodles may become loose and the elasticity may be poor. is there.
In addition, when the first layer further contains glutinous flour in addition to glutinous flour, the content of glutinous flour in the first layer should be less than that of glutinous flour as described above. However, it is preferably 40% by mass or less, and more preferably 1 to 40% by mass with respect to the first layer raw material flour.

In addition, when the noodles of the present invention are multilayer noodles, the content of glutinous flour in the second layer constituting the multilayer noodle strings is preferably 5 to 5 relative to the raw flour for the second layer. 100 mass%, More preferably, it is 80-100 mass%, Most preferably, it is 95-100 mass%. That is, the second layer is preferably manufactured using the raw material flour for the second layer in which the content of the glutinous flour is adjusted to the above range. When there is too little content of the glutinous seed flour in the raw material flour for the second layer, the significance of using the glutinous seed flour is poor, and when the content is too large, the viscosity may be inferior.
In addition, when the second layer contains glutinous flour in addition to the glutinous flour, the content of glutinous flour in the second layer should be less than that of the glutinous flour as described above. However, it is preferably 40% by mass or less, and more preferably 1 to 40% by mass with respect to the second layer raw material flour.

  The noodles of the present invention, more specifically, the noodle raw material used for producing the noodles of the present invention is the above raw material flour (single layer raw material flour, first layer raw material flour, second layer raw material flour Other components other than) may be contained. Other components include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and α-ized, acetylated, etherified, esterified, oxidized, crosslinked, etc. Processed starch: Wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder, etc .; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; dietary fiber, swelling agent, thickener , Emulsifiers, citrus, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, etc., depending on the use of noodles etc. It can use individually or in combination of 2 or more types.

  The noodles of the present invention can be produced according to a conventional method, for example, by adding water to a noodle raw material containing raw material flour to knead to obtain a noodle dough and processing the noodle dough into a noodle string. The amount of water added to the noodle raw material is not particularly limited, but is usually preferably 30 to 50 parts by mass, and more preferably 33 to 45 parts by mass with respect to 100 parts by mass of the noodle raw material.

  When the noodles of the present invention are multilayer noodles, as an example of a method for producing the multilayer noodles, the noodle raw material containing the first layer raw flour is added and kneaded to obtain the first layer noodle dough, Water is added to the noodle raw material containing the second layer raw material flour and kneaded to obtain a second layer noodle dough, the noodle doughs are overlapped and rolled to produce a multi-layered noodle strip, the noodle The manufacturing method which has the process of processing a belt into noodle strings is mentioned. This production method is particularly effective for the production of multilayer noodles having a multilayer multilayer structure.

  The noodles of the present invention are not limited in the type of noodles, but are preferably pasta, Chinese noodles, udon and soba. The noodles of the present invention can be applied to boiled noodles, steamed noodles, frozen noodles, dry noodles, semi-raw noodles, instant noodles (non-fried instant noodles, fried instant noodles) and the like in addition to raw noodles.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Production Example of Single Layer Noodle: Examples 1A to 7A and Comparative Example 1A]
Water is added to 100 parts by mass of the noodle raw material (raw flour) blended as shown in Table 1 below, and then kneaded for 10 minutes at a low speed (50 rpm) after 1 minute at high speed (90 rpm) by a conventional method using a mixer for noodle making. Using a pasta molding machine MAC30 manufactured by ITALPAST, it was extruded into a noodle strip under reduced pressure, and then roll-rolled to prepare a sheet-like noodle dough having a thickness of 4 mm. Uruchi varieties barley flour, glutinous varieties barley flour and strong flour used as noodle raw materials are all commercially available products, and strong flour used as noodle raw materials is wheat flour which is not glutinous seed.
The noodle dough was roll-rolled to a final noodle band thickness of 1.5 mm, and then cut into noodle strings with a # 20 square cutting blade to produce a single-layer raw noodle.
Moreover, a part of the raw noodles having a single layer structure thus produced was rapidly frozen at −40 ° C. for 30 minutes to obtain frozen raw noodles, and the frozen raw noodles were stored frozen at −30 ° C. in a freezer.

[Production Example of Multilayer Noodles: Examples 1B to 11B and Comparative Example 1B]
Water is added to 100 parts by mass of the noodle raw material (raw flour) blended as shown in Table 2 below, and then kneaded for 10 minutes at a low speed (50 rpm) after 1 minute at a high speed (90 rpm) by a conventional method using a noodle mixer. Using a pasta molding machine MAC30 manufactured by ITALPAST, each was extruded into a noodle strip in a reduced pressure state, and then roll-rolled to prepare a sheet-like noodle dough for an outer layer or an inner layer having a thickness of 2 mm. Each sheet-shaped noodle dough is layered on the outer layer / inner layer / outer layer and rolled to form a 1.5 mm noodle band, and then a thick noodle strip is formed with a # 20 square cutting blade, and the raw noodle having a laminated three-layer structure Manufactured.
Moreover, a part of the raw noodles having the laminated three-layer structure thus produced was rapidly frozen at −40 ° C. for 30 minutes to obtain frozen raw noodles, and the frozen raw noodles were stored frozen at −30 ° C. in a freezer.

〔Evaluation test〕
After 100 g of raw noodles to be evaluated were boiled with hot water for 80 seconds, the boiled raw noodles were directly and cold noodle soup, and the taste and texture were evaluated by 10 panelists according to the following evaluation criteria. . Regarding the texture, the viscoelasticity, waist, stickiness and smoothness of the noodle strings were comprehensively evaluated.
In addition, 100 g of frozen raw noodles to be evaluated was thawed while running tap water from above in a bowl of water, and the flavor and texture of the raw noodles immediately after thawing the running water were evaluated in the same manner as described above. .
The above results (average score of 10 panelists) are shown in Table 1 and Table 2 below.

(Flavor evaluation standard)
5 points: The taste of wheat and barley can be felt very well, and it is very good.
4 points: The taste of wheat and barley can be felt, which is good.
3 points: The taste of wheat and barley can be slightly felt.
2 points: Unsatisfactory feeling of wheat and barley flavors.
1 point: The taste of wheat and barley cannot be felt at all, and it is extremely bad.

(Evaluation criteria for texture)
5 points: The surface of the noodle strings is smooth, viscoelastic, and very good.
4 points: The surface of the noodle strings is slightly smooth, viscoelasticity is slightly good, and good.
3 points: Standard smoothness and viscoelastic texture.
2 points: The surface of the noodle strings is somewhat rough, the viscoelasticity is slightly poor, and the surface is somewhat poor.
1 point: The surface of the noodle strings is sticky, has no viscoelasticity, and is poor.

  Table 1 shows the evaluation results of the single-layer noodles. In the case of single-layer noodles, in Example 1A using only glutinous barley flour as raw flour and Comparative Example 1A using only glutinous barley flour, when simply comparing the evaluation results of flavor and texture, Although there was no substantial difference between them, when attention is paid to the difference in flavor and texture immediately after boiling and immediately after thawing with running water, in Example 1A, the difference in the evaluation point of flavor is 0.2 (= 4. 0-3.8), the difference in texture evaluation score is 0.1 (= 3.2-3.1), whereas in Comparative Example 1A, the difference in flavor evaluation score is 0.5 ( = 4.2-3.7), the difference in the evaluation points of the texture is 0.3 (= 3.6-3.3), and Example 1A clearly has the effect of preventing quality deterioration due to frozen storage. It was excellent. On the other hand, Examples 2A-7A using both glutinous barley flour and glutinous barley flour as raw flours had a flavor compared to Example 1A and Comparative Example 1A both immediately after boiling and immediately after thawing with running water. In addition, the texture was improved, and the effect of preventing the deterioration of quality due to freezing as seen in Example 1A was also observed.

  Table 2 shows the evaluation results of multilayer noodles having a laminated three-layer structure. In the case of multilayer noodles, there is a substantial difference in the evaluation results of flavor and texture between Example 11B using only glutinous barley flour as the raw flour and Comparative Example 1B using only glutinous barley flour. Although Examples 1B to 10B, in which both outer and inner layers contained both glutinous barley flour and glutinous barley flour as raw flour, both Examples were immediately after boiling and immediately after thawing with running water. The flavor and texture were improved as compared with 11B and Comparative Example 1B. In Examples 1B to 5B, the first layer (containing glutinous flour and not containing glutinous flour) is the inner layer, and the second layer (containing glutinous flour and glutinous seeds). The layer containing no flour) is the outer layer noodles, and in Examples 6B to 10B, the first layer is the outer layer and the second layer is the inner layer noodles. It was good at the same level.

  From the above results, it can be seen that the use of glutinous seed flour is effective for obtaining noodles which are excellent in flavor and texture and hardly undergo quality deterioration due to frozen storage. In particular, in the case of single-layer noodles, it is preferable to use both glutinous barley flour and glutinous barley flour as raw flour. In the case of multilayer noodles (laminated three-layer structure), the multilayer structure including the first layer and the second layer described above is preferable.

Claims (4)

  Noodles containing glutinous seed flour.   A first layer containing glutinous flour and no glutinous flour or containing a lesser amount of glutinous flour than glutinous flour; The noodles of Claim 1 comprised including the seed flour and the 2nd layer which does not contain glutinous seed flour or contains a little amount of glutinous seed flour than glutinous seed flour.   The first layer is manufactured using a raw material flour for the first layer containing 5 to 95% by mass of glutinous seed flour, and the second layer contains 5 to 95 glutinous flour. The noodles according to claim 2, wherein the noodles are produced using the raw material flour for the second layer contained by mass%.   The noodles according to claim 2 or 3, wherein the glutinous flour contained in the first layer is glutinous barley flour, and the glutinous flour contained in the second layer is glutinous barley flour. .