JP2016077196A - Method for producing noodle - Google Patents
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- JP2016077196A JP2016077196A JP2014210457A JP2014210457A JP2016077196A JP 2016077196 A JP2016077196 A JP 2016077196A JP 2014210457 A JP2014210457 A JP 2014210457A JP 2014210457 A JP2014210457 A JP 2014210457A JP 2016077196 A JP2016077196 A JP 2016077196A
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Abstract
Description
本発明は、麺類の製造方法に関する。 The present invention relates to a method for producing noodles.
うどん、そば、中華麺などの麺類は、独特の滑らかさや粘弾性などに由来する独特の食感を持つ食品であり、通常、小麦粉などの穀粉を主体とする生地原料に加水し混捏して麺生地を作製し、その麺生地を圧延して得た麺帯を麺線に加工する工程を経て製造される。麺類は通常、麺帯から切り出された生麺線を水分と共に加熱することによりα化してから可食状態とされるところ、可食状態の麺線中におけるα化された澱粉の粘着性等により、麺線どうしが互いに結着して団子状になり、ほぐれが悪くなる場合がある。そこで、麺線をほぐれやすくするために、麺線表面に油脂や乳化油脂等を含む麺線ほぐれ改良剤を付着させることが従来行われている。 Noodles such as udon, buckwheat noodles, and Chinese noodles are foods with a unique texture derived from their unique smoothness and viscoelasticity. Noodles are usually mixed with raw materials such as flour and mixed with dough. It is manufactured through a process of preparing a dough and rolling the noodle dough into a noodle band. Noodles are usually made edible by heating raw noodle strings cut from noodle strips together with moisture, and then due to the stickiness of the gelatinized starch in the edible noodle strings. In some cases, the noodle strings bind to each other to form a dumpling, and the loosening becomes worse. Therefore, in order to make the noodle strings easy to loosen, it has been conventionally practiced to attach a noodle string loosening improver containing oil or emulsified oil to the surface of the noodle strings.
例えば特許文献１及び２には、油脂、増粘多糖類及び水溶性ヘミセルロースを含む混合物を乳化して得られる麺線ほぐれ改良剤が記載されている。特許文献１及び２記載の麺線ほぐれ改良剤は何れも、生麺線を茹でるなどして可食状態とされた麺線に噴霧によって付着される。
また特許文献３には、麺帯を蒸熱処理してα化し、該蒸熱処理した麺帯を切り出して麺線化する工程を有する即席麺類の製造方法において、麺帯の蒸熱処理の直前に、水、乳化油脂溶液及びレシチン溶液を麺帯表面に散布することが記載されている。特許文献１〜３に記載されているように、麺線ほぐれ改良剤の使用法としては、麺帯又は麺線の表面に付着させて使用する方法（外添法）が一般的である。
For example, Patent Documents 1 and 2 describe noodle string loosening improvers obtained by emulsifying a mixture containing fats and oils, thickening polysaccharides, and water-soluble hemicellulose. Each of the noodle strings loosening improvers described in Patent Documents 1 and 2 is attached to a noodle string that has been made edible by, for example, boiling raw noodle strings by spraying.
Patent Document 3 discloses a method for producing instant noodles having a step of steaming and heat-treating a noodle strip and cutting out the steam-heated noodle strip to form a noodle strip. It is described that an emulsified oil and fat solution and a lecithin solution are sprayed on the surface of a noodle strip. As described in Patent Documents 1 to 3, as a method of using the noodle string loosening improver, a method of attaching to the surface of a noodle band or noodle strings (external addition method) is generally used.
本発明の課題は、調理時や喫食時の麺線のほぐれが良好で麺線どうしの結着を起こし難く、且つ食感に優れる麺類の製造方法に関する。 The subject of this invention is related to the manufacturing method of the noodles which are unraveling of the noodle strings at the time of cooking or eating, are hard to raise | generate the binding of noodle strings, and are excellent in texture.
本発明者らは、乳化油脂、レシチン、モノグリセド、サポニン、カゼインナトリウム、ポリソルベート、脂肪酸エステル及び多糖類の何れか１種以上を含む麺線ほぐれ改良剤について種々検討した結果、麺線ほぐれ改良剤の使用法として、特許文献１〜３に記載の如き外添法を採用せずに、麺生地の調製工程で穀粉などの生地原料と共に麺線ほぐれ改良剤を混合し、麺線ほぐれ改良剤を含む麺生地を作製する方法（内添法）を採用し、且つ麺線ほぐれ改良剤の添加・混合時期を、麺生地作製に必要な麺線ほぐれ改良剤以外の他の原材料及び水を全て混合した後、即ち、グルテンの形成開始後に設定することで、麺線のほぐれのみならず食感も優れる麺類が得られるとの知見を得た。つまり、麺線ほぐれ改良剤を内添法によって麺線に含有させると、食感の低下が懸念されるが、前記のように麺線ほぐれ改良剤の添加・混合時期を工夫することで、斯かる懸念が払拭されるとの知見を得た。 As a result of various studies on a noodle string loosening improver comprising any one or more of emulsified fats and oils, lecithin, monoglyceded, saponin, sodium caseinate, polysorbate, fatty acid ester and polysaccharide, As a method of use, without using the external addition method described in Patent Documents 1 to 3, the noodle string loosening improver is mixed with the dough raw material such as flour in the noodle dough preparation process, and the noodle string loosening improver is included. Adopted a method for making noodle dough (internal addition method), and added all ingredients and water other than the noodle strand loosening improver necessary for noodle dough preparation, as well as the timing of addition and mixing of the noodle strand loosening improver Later, in other words, by setting after the start of gluten formation, it was found that noodles with excellent texture as well as loosening of the noodle strings can be obtained. In other words, when the noodle strings loosening improver is contained in the noodle strings by the internal addition method, there is a concern that the texture is lowered, but as described above, by adding the mixing and mixing timing of the noodle string loosening improver, The knowledge that such a concern was wiped out was acquired.
本発明は、前記知見に基づきなされたもので、穀粉及び麺線ほぐれ改良剤を含む生地原料と水とを混合して麺生地を作製する工程を有する麺類の製造方法であって、麺線ほぐれ改良剤以外の生地原料と水とを混合してから所定時間が経過した後に、その混合物に麺線ほぐれ改良剤を添加・混合する麺類の製造方法である。
また本発明は、前記麺類の製造方法により得られた麺類である。
The present invention has been made based on the above knowledge, and is a method for producing noodles comprising a step of preparing a noodle dough by mixing a dough raw material containing flour and a noodle strand loosening agent and water, This is a method for producing noodles, in which a noodle string loosening improver is added to and mixed with a mixture after a predetermined time has elapsed after mixing dough ingredients other than the improver and water.
Moreover, this invention is the noodles obtained by the manufacturing method of the said noodles.
本発明によれば、調理時や喫食時の麺線のほぐれが良好で麺線どうしの結着を起こし難く、且つ食感に優れる麺類が提供される。 ADVANTAGE OF THE INVENTION According to this invention, the noodles which are good in the loosening of the noodle strings at the time of cooking or eating, hardly cause the binding of the noodle strings, and are excellent in texture are provided.
本発明で用いる穀粉としては、この種の麺類の主原料として通常用いられるものを特に制限無く用いることができ、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等の小麦粉の他、ライ麦粉、コーンフラワー、大麦粉、オーツ麦粉、そば粉、米粉、豆粉、はとむぎ粉、ひえ粉、あわ粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 As flour used in the present invention, those usually used as the main raw material of this kind of noodles can be used without particular limitation, for example, flour such as strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, Examples include rye flour, corn flour, barley flour, oat flour, buckwheat flour, rice flour, bean flour, hatomugi flour, fly flour, and wax flour. One of these may be used alone or in combination of two or more. it can.
本発明で用いる麺線ほぐれ改良剤は、穀粉を含む生麺線を水分と共に加熱することによって得られたα化麺線のほぐれ性を改善し、α化麺線どうしの結着を抑制し得る物質であり、より具体的には、乳化油脂、レシチン、モノグリセド、サポニン、カゼインナトリウム、ポリソルベート、脂肪酸エステル及び多糖類の何れか１種以上を含むものが挙げられる。麺線ほぐれ改良剤として使用可能な脂肪酸エステルとしては、例えばグリセリン脂肪酸エステルが挙げられる。また、麺線ほぐれ改良剤として使用可能な多糖類としては、例えば大豆多糖類が挙げられる。大豆多糖類は、大豆に由来する水溶性の多糖類であり、大豆食物繊維又は水溶性大豆ヘミセルロース等と称されるものを含む。 The noodle string loosening improver used in the present invention can improve the looseness of the α-noodle strings obtained by heating raw noodle strings containing flour together with moisture, and can suppress the binding between the α-noodle strings. More specifically, the substance includes emulsified oil and fat, lecithin, monoglyced, saponin, sodium caseinate, polysorbate, fatty acid ester, and polysaccharide. Examples of fatty acid esters that can be used as a noodle string loosening improver include glycerin fatty acid esters. Moreover, as a polysaccharide which can be used as a noodle string loosening improving agent, soybean polysaccharide is mentioned, for example. The soybean polysaccharide is a water-soluble polysaccharide derived from soybean, and includes what is called soybean dietary fiber or water-soluble soybean hemicellulose.
麺線ほぐれ改良剤として使用可能な多糖類の具体例を以下に列記する。アルギン酸及びその塩（例えば、アルギン酸ナトリウムなど）、アルギン酸プロピレングリコールエステル、カルボキシメチルセルロースカルシウム、カルボキシメチルセルロースナトリウム（ＣＭＣ−Ｎａ）、ヒドロキシプロピルメチルセルロース、デンプングリコール酸ナトリウム、デンプンリン酸エステルナトリウム、メチルセルロース、ポリアクリル酸ナトリウム、アーモンドガム、アラビアガム、キサンタンガム、アラビノガラクタン、エレミ樹脂、カラヤガム、ガッディガム、ダンマル樹脂、トラガントガム、モモ樹脂、アマシードガム、カシアガム、グアーガム、グアーガム分解物、ローカストビーンガム、タラガム、サイリウムシードガム、サバクヨモギシードガム、セスバニアガム、タマリンドシードガム、ジェランガム、トリアカンソスガム、アルギン酸及びその塩、カラギーナン、フクロノリ抽出物、ファーセルラン、アロエベラ抽出物、オクラ抽出物、キダチアロエ抽出物、トロロアオイ、ペクチン、アエロモナスガム、アウレオバシジウム培養液、アゾトバクター・ビネランジーガム、ウェランガム、エルウィニア・ミツエンシスガム、エンテロバクター・シマナスガム、エンテロバクターガム、カードラン、ジェランガム、スクレロガム、デキストラン、納豆菌ガム、プルラン、大豆多糖類などの水溶性ヘミセルロース、カラギーナン、マクロホモプシスガム、ラムザンガム、レバン、酵母細胞壁、微小繊維状セルロース及びその製剤、バクテリアセルロース及びその製剤、結晶セルロース及びその製剤、粉末セルロース及びその製剤、キチン、キトサン、グルコサミン、オリゴグルコサミン、グルコマンナン、こんにゃく粉、寒天、デキストリン、分岐デキストリン、難消化性デキストリン、ＰＧＡ、ポルフィラン、ファーセルラン、フコイダン。 Specific examples of polysaccharides that can be used as a noodle string loosening improver are listed below. Alginic acid and its salts (such as sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium, sodium carboxymethylcellulose (CMC-Na), hydroxypropylmethylcellulose, sodium starch glycolate, sodium starch phosphate ester, methylcellulose, polyacrylic acid Sodium, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddy gum, dammar resin, tragacanth gum, peach resin, ama seed gum, cassia gum, guar gum, guar gum degradation product, locust bean gum, tara gum, psyllium seed gum, sabakaku Artemisia seed gum, sesbania gum, tamarind seed gum, gellan gum Triacansosum, alginic acid and its salts, carrageenan, fukuronori extract, ferrule lan, aloe vera extract, okra extract, yellow aloe extract, trooaoi, pectin, aeromonas gum, aureobasidium culture solution, azotobacter vinelandie gum, welan gum , Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto germ gum, pullulan, soy polysaccharides and other water-soluble hemicelluloses, carrageenan, macrohomopsis gum, lambzan gum, levan, Yeast cell wall, microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and its preparation, powdered cellulose and its preparation, chitin, chito Emissions, glucosamine, Oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, furcellaran, fucoidan.
また、本発明の麺類の製造方法においては、後述するように、麺線ほぐれ改良剤以外の他の生地原料と水とを混合してから所定時間が経過した後に、その混合物に麺線ほぐれ改良剤を添加・混合するところ、通常、その麺線ほぐれ改良剤の添加の際には、麺線ほぐれ改良剤と水とを混合して液状の麺線ほぐれ改良剤としてから添加する。しかし、この液状の麺線ほぐれ改良剤の粘度が高いと、これを加えた混合物の混合が困難になり、混合時間が長時間になるなどの不都合が生じるおそれがある。そこで、麺線ほぐれ改良剤としては、水と混合して得られる液状の麺線ほぐれ改良剤の粘度が低いものを用いることが好ましい。 Further, in the method for producing noodles of the present invention, as described later, after mixing a dough raw material other than the noodle string loosening improver with water and a predetermined time has elapsed, the mixture is improved in the noodle string loosening. When the agent is added and mixed, usually, when adding the noodle string loosening improver, the noodle string loosening improver and water are mixed and added as a liquid noodle string loosening improver. However, when the viscosity of the liquid noodle string loosening improver is high, it is difficult to mix the mixture to which the liquid noodle string loosening improver is added, and there is a possibility that inconveniences such as a long mixing time may occur. Therefore, as the noodle string loosening improver, it is preferable to use a liquid noodle string loosening improver obtained by mixing with water having a low viscosity.
本発明では、穀粉及び麺線ほぐれ改良剤以外の他の生地原料を用いることができる。この他の生地原料としては、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉、及びこれらにα化、アセチル化、エーテル化、エステル化、酸化処理、架橋処理等の処理を施した加工澱粉；小麦グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；食物繊維、膨張剤、増粘剤、乳化剤、かんすい、食塩、糖類、糖アルコール、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、アルコール、酵素剤、日持ち保存剤、焼成カルシウム等が挙げられ、製造目的物である麺類の用途等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 In the present invention, other dough materials other than flour and noodle string loosening improvers can be used. Other dough ingredients include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and these are pregelatinized, acetylated, etherified, esterified, oxidized, crosslinked Processed starch such as 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 oils and fats, powdered oils and fats; dietary fiber, swelling agent, thickening Agents, emulsifiers, citrus, salt, sugar, sugar alcohol, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, enzyme agents, preservatives, calcined calcium, etc. These can be used alone or in combination of two or more depending on the intended use of the noodles.
本発明の麺類の製造方法は、穀粉及び麺線ほぐれ改良剤を含む生地原料と水とを混合して麺生地を作製する工程を有する。而して本発明においては、麺線ほぐれ改良剤以外の他の生地原料と水とを混合してから所定時間が経過した後に、その混合物に麺線ほぐれ改良剤を添加・混合する。つまり本発明においては、穀粉と水とを予め混合してグルテンの形成を開始させ、グルテン形成中の穀粉及び水を含む混合物と麺線ほぐれ改良剤とを混合する。麺線ほぐれ改良剤以外の他の生地原料と水とを混合してから麺線ほぐれ改良剤を添加するまでの時間中、製麺用ミキサー等を用いてその混合物を混捏しても良い。このように、麺線ほぐれ改良剤の添加・混合時期を、水を含む麺生地作製に必要な原材料の添加・混合時期とは大きくずらして、該原材料のうちで最後にすることで、α化麺線のほぐれ性及び食感の両方に優れる麺類が得られる。尚、麺線ほぐれ改良剤を、麺線ほぐれ改良剤以外の他の生地原料と水との混合物に添加する際には、麺線ほぐれ改良剤と共に水を添加しても良く、麺線ほぐれ改良剤と水とを混合したもの（液状の麺線ほぐれ改良剤）を添加しても良い。 The method for producing noodles of the present invention includes a step of preparing a noodle dough by mixing a dough raw material containing flour and a noodle string loosening improver and water. Thus, in the present invention, after mixing a dough raw material other than the noodle string loosening improver with water and a predetermined time has elapsed, the noodle string loosening improver is added to and mixed with the mixture. That is, in the present invention, flour and water are mixed in advance to start gluten formation, and the mixture containing flour and water during gluten formation and the noodle string loosening improver are mixed. During the time from mixing the dough raw material other than the noodle string loosening improver and water to adding the noodle string loosening improver, the mixture may be kneaded using a noodle mixer or the like. In this way, the addition / mixing time of the noodle string loosening improver is largely shifted from the addition / mixing time of the raw materials necessary for preparing the noodle dough containing water, and is finally converted into α Noodles excellent in both the looseness and texture of the noodle strings can be obtained. In addition, when adding a noodle string loosening improver to a mixture of other dough ingredients and water other than the noodle string loosening improver, water may be added together with the noodle string loosening improver, and the noodle string loosening improvement is improved. A mixture of an agent and water (liquid noodle string loosening improver) may be added.
α化麺線のほぐれ性及び食感のさらなる向上の観点から、麺線ほぐれ改良剤以外の生地原料と水とを混合した時点からその混合物に麺線ほぐれ改良剤を添加・混合するまでの時間（以下、「麺線ほぐれ改良剤混合前時間」ともいう）は、好ましくは２分間以上、さらに好ましくは４分間以上である。ここで、「麺線ほぐれ改良剤以外の生地原料と水とを混合した時点」は、各生地原料及び水の混合時期にずれがある場合は、それらのうちで最後に混合したもののその混合時点である。尚、麺線ほぐれ改良剤混合前時間の上限は特になく、麺線ほぐれ改良剤混合前時間が数日間に亘る場合もあり得る。例えば、麺線ほぐれ改良剤以外の生地原料と水とを混合して麺生地を作製し、その麺生地を冷蔵庫に数日間保存した後、該麺生地に麺線ほぐれ改良剤を添加・混合しても良い。通常、麺線ほぐれ改良剤混合前時間は５分間以下である。 From the viewpoint of further improving the looseness and texture of the pre-gelatinized noodle strings, the time from mixing the dough ingredients other than the noodle string loosening improver and water to adding and mixing the noodle string loosening improver to the mixture (Hereinafter, also referred to as “time before mixing of noodle string loosening improver”) is preferably 2 minutes or longer, more preferably 4 minutes or longer. Here, “when the dough raw materials other than the noodle string loosening improver are mixed with water” means that when there is a difference in the mixing timing of each dough raw material and water, the mixing time of the last one of them mixed It is. There is no particular upper limit on the time before mixing the noodle string loosening improver, and the time before mixing the noodle string loosening improver may be several days. For example, after preparing a noodle dough by mixing dough ingredients other than the noodle string loosening improver and water, storing the noodle dough in the refrigerator for several days, and then adding and mixing the noodle string loosening improver to the noodle dough May be. Usually, the time before mixing the noodle string loosening improver is 5 minutes or less.
麺線ほぐれ改良剤の添加量は、麺線ほぐれ改良剤以外の生地原料と水との混合物中の穀粉１００質量部に対して、好ましくは０．１〜１０質量部、さらに好ましくは０．５〜５質量部である。麺線ほぐれ改良剤の添加量が少なすぎると、ほぐれ性の向上効果が十分に得られず、麺線ほぐれ改良剤の添加量が多すぎると、食感が低下するおそれがある。 The amount of addition of the noodle string loosening improver is preferably 0.1 to 10 parts by weight, more preferably 0.5 to 100 parts by weight of flour in the mixture of dough raw materials other than the noodle string loosening improver and water. -5 parts by mass. If the addition amount of the noodle string loosening improver is too small, the effect of improving the loosening property cannot be obtained sufficiently, and if the addition amount of the noodle string loosening improver is too large, the texture may be lowered.
本発明の麺類の製造方法においては、前述したように麺線ほぐれ改良剤を最後に添加・混合して得られた麺生地を麺線に加工する。麺生地から麺線への加工は常法に従って行うことができ、例えば、麺生地をロール圧延等の常法により圧延して麺帯を得、この麺帯から常法により麺線を切り出すことで、目的とする麺類（生麺線）が得られる。 In the method for producing noodles of the present invention, as described above, the noodle dough obtained by adding and mixing the noodle string loosening agent at the end is processed into a noodle string. Processing from noodle dough to noodle strings can be performed according to conventional methods. For example, noodle dough is rolled by a conventional method such as roll rolling to obtain a noodle strip, and the noodle strip is cut out from this noodle strip by a conventional method. The desired noodles (raw noodle strings) are obtained.
本発明が適用可能な麺類の種類は特に限定されず、例えば、中華麺、つけめん、焼きそば、素麺、冷麦、うどん、そば、パスタ、麺皮（餃子、焼売、ワンタン等）等が挙げられる。 The kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba, pasta, noodle skin (such as dumplings, shochu, and wonton).
本発明を具体的に説明するために実施例及び比較例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例１〜６〕
下記表１に示す生地原料（食塩以外の生地原料）１００質量部に対して、食塩５質量部及び水４１質量部を用意した。常温下（気温約２５℃の環境下）にて、市販の製麺用ミキサーに麺線ほぐれ改良剤以外の他の生地原料と水とを同時に投入し、高速で１分間、２分間又は４分間混捏した後、速やかにミキサーに所定量の麺線ほぐれ改良剤及び水５質量部を同時に投入し（即ち、麺線ほぐれ改良剤混合前時間は１分間、２分間又は４分間）、そのまま高速で１５分間混捏してシート状麺生地を作製した。そして、得られた麺生地を常法により圧延して麺帯とした後、切り刃（♯９）を通して３．７ｍｍ厚の麺線とし、麺類の一種である生うどんを製造した。
使用した生地原料は次の通り。小麦粉（日清製粉株式会社製、商品名「金すずらん」）、アセチル化タピオカ澱粉（株式会社Ｊ−オイルミルズ製、商品名「Ａ７００」）、粉末グルテン（グリコ栄養食品株式会社製、商品名「ＡグルＧ」）、麺線ほぐれ改良剤（理研ビタミン株式会社製、商品名「ほぐれ名人２００」）。
[Examples 1 to 6]
5 mass parts of salt and 41 mass parts of water were prepared with respect to 100 mass parts of dough raw materials (dough raw materials other than salt) shown in Table 1 below. At room temperature (under an environment of about 25 ° C.), a dough material other than the noodle string loosening agent and water are simultaneously added to a commercially available mixer for noodle making, at high speed for 1 minute, 2 minutes or 4 minutes. After kneading, quickly add a predetermined amount of noodle string loosening improver and 5 parts by weight of water simultaneously to the mixer (that is, the time before mixing the noodle string loosening improver is 1 minute, 2 minutes or 4 minutes) and continue at high speed. The sheet-like noodle dough was prepared by kneading for 15 minutes. The obtained noodle dough was rolled into a noodle band by a conventional method, and then a 3.7 mm thick noodle string was passed through a cutting blade (# 9) to produce raw udon, which is a kind of noodles.
The raw materials used are as follows. Wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Kin Suzuran”), acetylated tapioca starch (J-Oil Mills Co., Ltd., trade name “A700”), powdered gluten (Glico Nutrition Foods Co., Ltd., trade name “ A Guru G "), noodle string loosening improver (Riken Vitamin Co., Ltd., trade name" Hogure Master 200 ").
〔比較例１〕
麺線ほぐれ改良剤を用いなかった以外は、実施例４と同様にして生うどんを製造した。
[Comparative Example 1]
Raw udon was produced in the same manner as in Example 4 except that the noodle string loosening improver was not used.
〔比較例２〕
麺線ほぐれ改良剤を含む全ての生地原料及び水を同時にミキサーに投入した、即ち、麺線ほぐれ改良剤混合前時間を０分間とした以外は、実施例４と同様にして生うどんを製造した。
[Comparative Example 2]
Raw dough was produced in the same manner as in Example 4 except that all the dough ingredients and water containing the noodle string loosening improver were simultaneously charged into the mixer, that is, the time before mixing the noodle string loosening improver was 0 minutes. .
〔評価試験〕
実施例及び比較例の生うどん１００質量部に対して、茹で歩留まり１６５質量部となるように茹で処理を行った後、水冷して、冷やしうどんを得た。得られた冷やしうどんを一晩冷蔵温度にて静置し、ほぐれ及び食感をそれぞれ下記評価基準に基づいて１０名のパネラーに評価してもらった。その評価結果（パネラー１０名の平均点）を下記表１に示す。
〔Evaluation test〕
With respect to 100 parts by mass of raw udon of the examples and comparative examples, the boil was processed so that the yield was 165 parts by mass, and then cooled with water to obtain cooled udon. The obtained chilled udon was allowed to stand overnight at a refrigerated temperature, and the loosening and texture were evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.
（ほぐれの評価基準）
５点：ほぐし作業をほとんど必要とせず、極めて良好。
４点：ほぐし作業は必要であるが比較的容易であり、良好。
３点：数回のほぐし作業でほぐれた状態になる。
２点：やや強めのほぐし作業でほぐれた状態になり、やや不良。
１点：強めのほぐし作業でもほぐれた状態にならず、不良。
(Feeling evaluation criteria)
5 points: Very little unraveling work and very good.
4 points: Unraveling work is necessary but relatively easy and good.
3 points: It is in a state where it has been loosened by several times of loosening work.
2 points: Slightly unsatisfactory due to a slightly stronger unraveling operation.
1 point: It is not in a loosened state even with a strong loosening work, and is defective.
（食感の評価基準）
５点：粘弾性ある硬さで、極めて良好。
４点：やや粘弾性ある硬さで、良好。
３点：標準的な硬さ。
２点：やや軟らかめでやや不良。
１点：軟らかくて不良。
(Evaluation criteria for texture)
5 points: Viscoelastic hardness and extremely good.
4 points: Slightly viscoelastic hardness, good.
3 points: Standard hardness.
2 points: Slightly soft and slightly defective.
1 point: soft and defective.
Claims (4)
麺線ほぐれ改良剤以外の生地原料と水とを混合してから所定時間が経過した後に、その混合物に麺線ほぐれ改良剤を添加・混合する麺類の製造方法。 A method for producing noodles comprising a step of preparing a noodle dough by mixing a dough raw material containing water and a flour and noodle string loosening agent and water,
A method for producing noodles, wherein a noodle string loosening improver is added to and mixed with a mixture after a predetermined time has elapsed after mixing a dough raw material other than the noodle string loosening improver and water.
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| WO2021084803A1 (en) | 2019-11-01 | 2021-05-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid paste composition for cooking and method for producing same |
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| JP2003116476A (en) * | 2001-10-10 | 2003-04-22 | Toshimasa Suzuki | Method for producing wheat vermicelli |
| JP2005278572A (en) * | 2004-03-30 | 2005-10-13 | Fujiwara Seimen Kk | Method for producing non-fried instant noodle |
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| JP2001061422A (en) * | 1999-08-24 | 2001-03-13 | Dai Ichi Kogyo Seiyaku Co Ltd | Modifier composition for instant long-life noodle and production of instant long-life noodle using the same |
| JP2003116476A (en) * | 2001-10-10 | 2003-04-22 | Toshimasa Suzuki | Method for producing wheat vermicelli |
| JP2005278572A (en) * | 2004-03-30 | 2005-10-13 | Fujiwara Seimen Kk | Method for producing non-fried instant noodle |
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| WO2021084803A1 (en) | 2019-11-01 | 2021-05-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid paste composition for cooking and method for producing same |
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