JP2017104021A - Noodles dough and method for producing noodles - Google Patents
Noodles dough and method for producing noodles Download PDFInfo
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- JP2017104021A JP2017104021A JP2015238514A JP2015238514A JP2017104021A JP 2017104021 A JP2017104021 A JP 2017104021A JP 2015238514 A JP2015238514 A JP 2015238514A JP 2015238514 A JP2015238514 A JP 2015238514A JP 2017104021 A JP2017104021 A JP 2017104021A
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Landscapes
- Noodles (AREA)
Abstract
Description
本発明は、麺類用生地に関し、特に水溶性食物繊維を多く含んでいても、製麺性に優れ、且つ得られる麺の食感が良好な麺類用生地、及びその生地を用いる麺類の製造方法に関する。 The present invention relates to a dough for noodles, and in particular, a dough for noodles having excellent noodle-making properties and good texture of the resulting noodles even when containing a large amount of water-soluble dietary fiber, and a method for producing noodles using the dough About.
食物繊維は、整腸作用、血糖値の上昇抑制、循環器疾患の予防、血清コレステロールの低下効果等の種々の生理機能を有することが知られており、積極的に摂取することが推奨されている。しかしながら、現代の食生活においては、日常の食事から十分な量の食物繊維を摂取することは難しく、殆どの世代において、一日の食物繊維摂取量は、目標とされている量を大きく下回る状況である。そのため、日常的に食される食品に、積極的に食物繊維を含有させることにより、簡便に食物繊維を補給することができる食品が求められている。なお、健康増進法による栄養表示基準では、食品１００ｇ当たり、３ｇ以上の食物繊維成分を含んでいる食品は、「食物繊維含有」、「食物繊維入り」等、食品１００ｇ当たり、６ｇ以上の食物繊維を含んでいる食品は「食物繊維強化」、「高食物繊維」等の強調表示ができるようになっている。食物繊維には、不溶性食物繊維及び水溶性食物繊維の２種類があり、これらはそれぞれ異なる機能を有する。水溶性食物繊維は、小腸内での糖の吸収を緩やかにする効果や、大腸内でビフィズス菌等に資化されることにより、プレバイオティクス効果を有することが知られている。 Dietary fiber is known to have various physiological functions such as intestinal regulation, suppression of blood sugar level rise, prevention of cardiovascular diseases, and the effect of lowering serum cholesterol, and it is recommended to take it actively. Yes. However, in modern diets, it is difficult to get a sufficient amount of dietary fiber from a daily diet, and for most generations, daily dietary fiber intake is well below the target level. It is. Therefore, there is a demand for a food that can be easily supplemented with dietary fiber by actively incorporating dietary fiber into food that is eaten on a daily basis. In addition, according to the nutrition labeling standard by the Health Promotion Act, foods containing 3 g or more of dietary fiber components per 100 g of food are “fat fiber containing”, “with dietary fiber”, etc. Foods containing can be highlighted such as “dietary fiber fortification” and “high dietary fiber”. There are two types of dietary fiber, insoluble dietary fiber and water-soluble dietary fiber, which have different functions. It is known that water-soluble dietary fiber has a prebiotic effect by easing the absorption of sugar in the small intestine and by being assimilated by bifidobacteria and the like in the large intestine.
食物繊維を補給するための食品を供給するため、不溶性食物繊維及び／又は水溶性食物繊維を含有させたうどん、そば、中華麺等の麺類について種々の開発が行なわれている。しかしながら、特許文献１に記載されているように、不溶性食物繊維を麺類に添加すると、製麺時に生地の伸展が悪化し、得られた麺が弾力に欠け、ぼそぼそとした硬い食感になるという問題点があり、水溶性食物繊維を麺類に添加すると、グルテンの形成が阻害され、製麺性が悪化し、得られた麺がコシのない食感になるという問題点がある。特許文献１においては、これらの問題点を解消するため、麺類の製造に際し、不溶性食物繊維である微細セルロールと、水溶性食物繊維である難消化性デキストリン等からなる微細セルロース含有複合体を主原料の一つとして用い、主原料を予め粉体混合した後、加水して生地を形成し、製麺して得られる食物繊維強化麺類が開発されている。また、特許文献２では、水溶性食物繊維材料をベーカリー食品や麺類に添加した際に生じる製造上、及び品質上の問題点を解消できる水溶性食物繊維含有組成物を提供することを目的とし、水溶性食物繊維材料と増粘多糖類を、質量比９５：５〜８０：２０で含有し、３０℃の水に対する溶解度が８０％以下である、水溶性食物繊維含有組成物が開発されている。また、特許文献２には、この組成物の製造方法として、水溶性食物繊維材料と増粘多糖類を、質量比が９５：５〜８０：２０となるように水に溶解し、この水溶液を噴霧乾燥等によって乾燥する工程を含む製造方法が開示されている。 In order to supply food for supplementing dietary fiber, various developments have been made on noodles such as udon, soba and Chinese noodles containing insoluble dietary fiber and / or water-soluble dietary fiber. However, as described in Patent Document 1, when insoluble dietary fiber is added to noodles, the extension of the dough deteriorates during noodle making, and the resulting noodles lack elasticity and become a stiff texture. There is a problem, and when water-soluble dietary fiber is added to noodles, the formation of gluten is inhibited, the noodle-making property deteriorates, and the resulting noodles have a firm texture. In patent document 1, in order to eliminate these problems, in the production of noodles, a fine cellulose-containing complex composed of fine cellulose that is insoluble dietary fiber and indigestible dextrin that is water-soluble dietary fiber is the main raw material. The dietary fiber reinforced noodles obtained by mixing the main raw material in advance and then adding water to form a dough and making noodles have been developed. Moreover, in patent document 2, it aims at providing the water-soluble dietary fiber containing composition which can eliminate the problem on manufacture produced when adding a water-soluble dietary fiber material to bakery food and noodles, and a quality, A water-soluble dietary fiber-containing composition that contains a water-soluble dietary fiber material and a thickening polysaccharide in a mass ratio of 95: 5 to 80:20 and has a solubility in water at 30 ° C. of 80% or less has been developed. . Further, in Patent Document 2, as a method for producing this composition, a water-soluble dietary fiber material and a thickening polysaccharide are dissolved in water so that the mass ratio is 95: 5 to 80:20. A manufacturing method including a step of drying by spray drying or the like is disclosed.
しかしながら、特許文献１の技術によっても水溶性食物繊維を含有させることができるが、微細セルロース含有複合体の調製が極めて煩雑である上、水溶性食物繊維及び不溶性食物繊維を併用して麺類に含有させる必要があり、製品の設計上の制約がある。また、特許文献２の水溶性食物繊維含有組成物についても調製方法が煩雑であり、一般的には使用し難い技術である。そこで、製麺性及び食感の問題なしに、容易に水溶性食物繊維を麺類に含有させる技術が求められている。 However, although water-soluble dietary fiber can be contained also by the technique of Patent Document 1, preparation of a fine cellulose-containing complex is extremely complicated, and water-soluble dietary fiber and insoluble dietary fiber are used in combination in noodles. There are restrictions on product design. In addition, the preparation method of the water-soluble dietary fiber-containing composition of Patent Document 2 is a complicated technique and is generally difficult to use. Therefore, there is a demand for a technique for easily incorporating water-soluble dietary fibers into noodles without problems of noodle making properties and texture.
したがって、本発明の目的は、水溶性食物繊維を含む麺類用の生地であって、製麺性に優れ、得られる麺の食感が良好な麺類用生地、及び麺類の製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a dough for noodles containing water-soluble dietary fibers, which is excellent in noodle-making properties and has a good texture of the noodles obtained, and a method for producing noodles It is in.
上記目的は、小麦粉、及び水溶性食物繊維を含む麺類用の生地であって、前記生地の総質量を基準として、前記水溶性食物繊維の含有率が３質量％以上であり、水分が３４質量％以下であり、且つ前記生地中に増粘多糖類、及びステアロイル乳酸塩を含むことを特徴とする麺類用生地によって達成される。一般に、麺類用生地に水溶性食物繊維を３質量％以上含有させると、上述のように製麺性、及び得られる麺の食感が低下するが、生地の水分を上記規定に調節し、さらに増粘多糖類、及びステアロイル乳酸塩を含有させることで、容易に製麺性に優れ、且つ得られる麺の食感が良好な生地とすることができる。 The object is a dough for noodles containing wheat flour and water-soluble dietary fiber, wherein the water-soluble dietary fiber content is 3% by mass or more based on the total mass of the dough, and moisture is 34% by mass. %, And the dough for noodles is characterized in that it contains a thickening polysaccharide and stearoyl lactate in the dough. In general, when containing 3% by weight or more of water-soluble dietary fiber in the dough for noodles, the noodle-making property and the texture of the resulting noodles are lowered as described above. By containing a thickening polysaccharide and stearoyl lactate, a dough having excellent noodle-making properties and a good texture of the resulting noodles can be obtained.
本発明の麺類用生地の好ましい態様は以下の通りである。
（１）前記増粘多糖類が、キサンタンガム、及び／又はアルギン酸エステルを含む。
（２）前記増粘多糖類の含有率が、前記生地の総質量を基準として、０．１〜１．０質量％である。
（３）前記ステアロイル乳酸塩の含有率が、前記生地の総質量を基準として、０．１〜０．４質量％である。
（１）〜（３）により、さらに製麺性に優れ、且つ得られる麺の食感が良好な麺類用生地とすることができる。
（４）前記水溶性食物繊維が、難消化性デキストリン、ポリデキストロース、グアガム分解物、βグルカンからなる群から選択される少なくとも１種の水溶性食物繊維を含む。本発明の麺類用生地の効果が得易い水溶性食物繊維である。
Preferred embodiments of the dough for noodles of the present invention are as follows.
(1) The thickening polysaccharide contains xanthan gum and / or alginate.
(2) The content rate of the said thickening polysaccharide is 0.1-1.0 mass% on the basis of the total mass of the said dough.
(3) The content rate of the said stearoyl lactate is 0.1-0.4 mass% on the basis of the total mass of the said dough.
According to (1) to (3), it is possible to obtain a dough for noodles which is further excellent in noodle-making properties and has a good texture of the noodles obtained.
(4) The water-soluble dietary fiber includes at least one water-soluble dietary fiber selected from the group consisting of indigestible dextrin, polydextrose, guar gum degradation product, and β-glucan. It is a water-soluble dietary fiber that can easily obtain the effect of the noodle dough of the present invention.
また、上記目的は、小麦粉、及び水溶性食物繊維を含む麺類製造用原料、及び水をミキシングして本発明の麺類用生地をそぼろ状に調製する工程、及び前記生地を製麺機で製麺する工程、を含む麺類の製造方法によって達成される。これにより、水溶性食物繊維を高い含有率で含んでいても、製麺性の問題なく、食感が良好な麺類を容易に製造することができる。 In addition, the object is to prepare a raw material for producing noodles containing wheat flour and water-soluble dietary fiber, a step of mixing water to prepare the dough for noodles of the present invention in a rough shape, and the noodles to make the dough with a noodle making machine This is achieved by a method for producing noodles comprising the step of: Thereby, even if it contains water-soluble dietary fiber at a high content, noodles having a good texture can be easily produced without problems of noodle-making properties.
本発明の麺類用生地により、水溶性食物繊維を高い含有率で含んでいても、製麺性の問題がなく、食感が良好な麺類を容易に製造することができるので、高品質の麺類を安定して提供することができる。 The noodle dough according to the present invention can easily produce noodles having a good texture and having no noodle-making problem even if it contains water-soluble dietary fiber at a high content. Can be provided stably.
［麺類用生地］
本発明の麺類用生地は、小麦粉、及び水溶性食物繊維を含み、生地の総質量を基準として、水溶性食物繊維の含有率が３質量％以上であり、水分が３４質量％以下であり、且つ 生地中に増粘多糖類、及びステアロイル乳酸塩を含むことを特徴とする。後述する実施例で示す通り、水溶性食物繊維を３質量％以上含有する麺類用生地は、従来の配合では、水溶性食物繊維の吸水性によりグルテンが十分に形成されず、製麺機の圧延ローラーに掛ける際に離水が生じて麺帯の一部がローラーに張り付いたり、麺帯の表面が荒れたりして製麺性が低下し、さらに得られる麺の弾力が弱く、食感が低下する。また、水溶性食物繊維の吸水性を考慮して、生地の水分を増やすと、食感は向上するが、そぼろ状の生地の粒が大きくなり、製麺機の圧延ロールに掛り難くなる。一方、本発明の規定の通り、生地の水分を３４質量％以下に調整し、さらに増粘多糖類及びステアロイル乳酸塩を含有させると、製麺性に優れ、得られる麺の食感が良好な生地とすることができる。この要因としては、生地の水分を低く抑えることで、後述するように、そぼろ状の生地の大きさが適正化され、増粘多糖類及びステアロイル乳酸塩を含有させることで、グルテンネットワークが強化され、離水が抑制されるものと考えられる。
[Dough for noodles]
The dough for noodles of the present invention contains wheat flour and water-soluble dietary fiber, and based on the total mass of the dough, the content of water-soluble dietary fiber is 3% by mass or more and the moisture is 34% by mass or less, The dough contains a thickening polysaccharide and stearoyl lactate. As shown in the examples described later, the dough for noodles containing 3% by mass or more of water-soluble dietary fiber is not sufficiently formed with gluten due to water absorption of water-soluble dietary fiber in conventional blending, and rolling of the noodle making machine The noodle strips stick to the roller when they are put on the rollers, or the surface of the noodle strips is rough, resulting in poor noodle making, and the resulting noodles are less elastic and less textured. To do. In addition, when the water content of the dough is increased in consideration of the water absorption of the water-soluble dietary fiber, the texture is improved, but the grain of the dough becomes larger and it is difficult to be caught on the rolling roll of the noodle making machine. On the other hand, as specified in the present invention, when the moisture content of the dough is adjusted to 34% by mass or less and further contains a thickening polysaccharide and stearoyl lactate, the noodles are excellent and the texture of the resulting noodles is good. Can be dough. The reason for this is that by keeping the moisture of the dough low, the size of the rag-like dough is optimized, and by adding thickening polysaccharides and stearoyl lactate, the gluten network is strengthened. It is considered that water separation is suppressed.
本発明の麺類用生地は、常法により調製することができる。すなわち、例えば、小麦粉、及び水溶性食物繊維、及び後述するその他の材料を含む麺類製造用原料を、ピンミキサー等の混合機に入れ、撹拌しながら所定量の水を添加して、生地がそぼろ状になるまでミキシングすることで調製することができる。 The noodle dough of the present invention can be prepared by a conventional method. That is, for example, a raw material for producing noodles containing wheat flour, water-soluble dietary fiber, and other materials described later is put into a mixer such as a pin mixer, and a predetermined amount of water is added with stirring to loosen the dough. It can be prepared by mixing until it becomes a shape.
本発明の麺類用生地において、水分は、生地の総質量を基準としており、上記の麺類製造用原料に加える加水量とは異なる。水分の測定は、常法に従って行なうことができる。例えば、加熱乾燥法により測定することができる。具体的には、生地を精秤し、１００℃、５時間乾燥させた減量を測定する。便宜上、生地を調製する各材料の水分を測定し、生地の水分が上記規定になるように、加水量を調節して生地を調製してもよい。生地の水分が多過ぎるとそぼろ状の生地の粒が大きくなり、製麺機の圧延ロールに掛け難くなるため、上記の通り生地の総質量を基準として、３４質量％以下と規定している。生地の水分は、少な過ぎるとグルテンネットワークが十分に形成されない場合があるので、生地の総質量を基準として、２９〜３４質量％であることが好ましく、３１〜３４質量％がさらに好ましい。 In the dough for noodles of the present invention, the moisture is based on the total mass of the dough, and is different from the amount of water added to the raw material for producing noodles. The moisture measurement can be performed according to a conventional method. For example, it can be measured by a heat drying method. Specifically, the dough is precisely weighed and the weight loss after drying at 100 ° C. for 5 hours is measured. For convenience, the dough may be prepared by measuring the water content of each material for preparing the dough and adjusting the amount of water added so that the moisture content of the dough is as defined above. If the dough has too much moisture, the grain of the dough becomes too large to be applied to the rolling roll of the noodle making machine. Therefore, it is specified as 34% by mass or less based on the total mass of the dough as described above. If the water content of the dough is too small, the gluten network may not be sufficiently formed. Therefore, it is preferably 29 to 34% by mass, more preferably 31 to 34% by mass, based on the total mass of the dough.
増粘多糖類は、一般に、水に溶解又は分散して増粘作用を示す多糖類である。本発明の麺類用生地に含有する増粘多糖類としては、特に制限はなく、例えばキサンタンガム、グアガム、ローカストビーンガム、タラガム、タマリンドガム、カラギーナン、アラビアガム、アルギン酸、アルギン酸ナトリウム、アルギン酸エステル（アルギン酸プロピレングリコール）、サイリウム、ジェランガム、ペクチン等が挙げられ、それぞれ市販のものを適宜使用することができる。増粘多糖類は１種を単独で、又は複数種を混合して使用してもよい。本発明において、増粘多糖類は、さらに製麺性に優れ、得られる麺の食感が良好な生地が得られる点で、キサンタンガム、及び／又はアルギン酸エステルを含むことが好ましく、増粘多糖類は、キサンタンガム、及び／又はアルギン酸エステルであることがさらに好ましい。増粘多糖類の含有率は、本発明の効果を得ることができれば特に制限はない。増粘多糖類の含有率は、低過ぎると効果が得られない場合があるため、生地の総質量を基準として０．１質量％以上が好ましく、０．２質量％以上がさらに好ましい。また、高過ぎると生地が硬くなったり、麺の食感が悪くなったりする場合があるため、生地の総質量を基準として１．０質量％以下が好ましく、０．６質量％以下がさらに好ましい。 The thickening polysaccharide is generally a polysaccharide that exhibits a thickening action when dissolved or dispersed in water. The thickening polysaccharide contained in the noodle dough of the present invention is not particularly limited. For example, xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carrageenan, gum arabic, alginic acid, sodium alginate, alginate (propylene alginate). Glycol), psyllium, gellan gum, pectin and the like, and commercially available products can be used as appropriate. Thickening polysaccharides may be used alone or in combination of two or more. In the present invention, the thickening polysaccharide preferably contains xanthan gum and / or alginic acid ester in terms of obtaining a dough having excellent noodle-making properties and a good texture of the resulting noodles. Is more preferably xanthan gum and / or alginate. The content of the thickening polysaccharide is not particularly limited as long as the effects of the present invention can be obtained. If the content of the thickening polysaccharide is too low, the effect may not be obtained. Therefore, the content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more based on the total mass of the dough. In addition, if it is too high, the dough may become hard or the texture of the noodles may deteriorate. Therefore, 1.0% by mass or less is preferable based on the total mass of the dough, and 0.6% by mass or less is more preferable. .
本発明の麺類用生地に含有するステアロイル乳酸塩としては、特に制限はなく、例えば、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等が挙げられ、それぞれ市販のものを適宜使用することができる。ステアロイル乳酸塩の含有率は、本発明の効果を得ることができれば特に制限はない。ステアロイル乳酸塩の含有率は、低過ぎると効果が得られない場合があるため、生地の総質量を基準として０．１質量％以上が好ましく、０．２質量％以上がさらに好ましい。また、高過ぎると食感が軟らかくなる場合があるため、生地の総質量を基準として０．４質量％以下が好ましく、０．３質量％以下がさらに好ましい。 There is no restriction | limiting in particular as stearoyl lactate contained in the dough for noodles of this invention, For example, a stearoyl sodium lactate, a stearoyl calcium lactate, etc. are mentioned, Each commercially available thing can be used suitably, respectively. The content of stearoyl lactate is not particularly limited as long as the effects of the present invention can be obtained. Since the effect may not be acquired when the content rate of a stearoyl lactate is too low, 0.1 mass% or more is preferable on the basis of the total mass of dough, and 0.2 mass% or more is further more preferable. Moreover, since texture may become soft when too high, 0.4 mass% or less is preferable on the basis of the total mass of dough, and 0.3 mass% or less is more preferable.
本発明の麺類用生地において、水溶性食物繊維の含有率とは、水溶性食物繊維として配合される材料だけでなく、原料として用いる小麦粉、上記の増粘多糖類に含まれる水溶性食物繊維についても加算して算出される含有率である。水溶性食物繊維の測定は、常法によって行なうことができる。通常、プロスキー変法（酵素−重量法（水溶性食物繊維、不溶性食物繊維分別））、又は酵素−ＨＰＬＣ法によって測定する。本発明の麺類用生地における水溶性食物繊維の含有率は、生地の総質量を基準として３質量％以上である。これは、健康増進法による栄養表示基準では、食品１００ｇ当たり、３ｇ以上の食物繊維成分を含んでいる食品は、「食物繊維含有」、「食物繊維入り」等、食品１００ｇ当たり、６ｇ以上の食物繊維を含んでいる食品は「食物繊維強化」、「高食物繊維」等の強調表示ができるとされていることを考慮したものである。ただし、通常、麺類は茹で調理をするため、水溶性食物繊維が茹で湯中に溶出する場合があるため、麺類用生地における水溶性食物繊維の含有率は、生地の総質量を基準として４質量％以上が好ましく、６質量％以上がさらに好ましい。また水溶性食物繊維の含有率が高過ぎると、本発明の効果が得難くなる場合があるため、１２質量％以下が好ましく、１０質量％以下がさらに好ましい。 In the dough for noodles of the present invention, the content of water-soluble dietary fiber refers not only to the material blended as water-soluble dietary fiber, but also to flour used as a raw material and water-soluble dietary fiber contained in the above thickening polysaccharide Is also a content rate calculated by adding. The water-soluble dietary fiber can be measured by a conventional method. Usually, it is measured by a modified Prosky method (enzyme-weight method (water-soluble dietary fiber, insoluble dietary fiber fractionation)) or enzyme-HPLC method. The content rate of the water-soluble dietary fiber in the noodle dough of the present invention is 3% by mass or more based on the total mass of the dough. This is because, according to the nutrition labeling standard according to the Health Promotion Act, a food containing 3 g or more of dietary fiber component per 100 g of food is “food fiber containing”, “with dietary fiber”, etc. It is considered that foods containing fiber can be highlighted such as “dietary fiber reinforced” and “high dietary fiber”. However, since the noodles are usually cooked in a boil, the water-soluble dietary fiber may be eluted in the boiled water. Therefore, the content of the water-soluble dietary fiber in the noodle dough is 4 masses based on the total mass of the dough. % Or more is preferable, and 6 mass% or more is more preferable. Moreover, since the effect of this invention may become difficult to acquire when the content rate of water-soluble dietary fiber is too high, 12 mass% or less is preferable and 10 mass% or less is more preferable.
本発明の麺類用生地において、水溶性食物繊維として配合される材料は、特に制限はなく、例えば、難消化性デキストリン、ポリデキストロース、グアガム分解物、βグルカン、イヌリン、水溶性ペクチン等が挙げられ、それぞれ市販のものを適宜使用することができる。本発明の麺類用生地の効果が得易い点で、水溶性食物繊維は、難消化性デキストリン、ポリデキストロース、グアガム分解物、βグルカンからなる群から選択される少なくとも１種を含むことが好ましい。 In the dough for noodles of the present invention, the material blended as water-soluble dietary fiber is not particularly limited, and examples thereof include indigestible dextrin, polydextrose, guar gum degradation product, β-glucan, inulin, water-soluble pectin and the like. Each commercially available product can be used as appropriate. The water-soluble dietary fiber preferably contains at least one selected from the group consisting of indigestible dextrin, polydextrose, guar gum degradation product, and β-glucan in that the effect of the noodle dough of the present invention can be easily obtained.
本発明の麺類用生地に含まれる小麦粉は、特に制限はなく、市販の小麦粉を適宜使用することができる。また、本発明の麺類用生地は、本発明の効果を損なわない限り、上述した材料以外に、一般に麺類用生地に使用される材料を適宜含んでいてもよい。例えば、そば粉、トウモロコシ粉、大麦粉等の小麦粉以外の穀粉；タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉、及びそれらの澱粉を原料として、物理的又は化学的に加工を施した加工澱粉；難消化性澱粉、粉末セルロース等の不溶性食物繊維；卵白、卵黄、カゼイン、グルテン等のたん白質；食用油脂;糖類；色素；アラニン、グリシン、リジン等のアミノ酸；グルタミン酸ナトリウム、食塩等の調味料;香料；かんすい；アルコール製剤等が挙げられる。 There is no restriction | limiting in particular in the flour contained in the dough for noodles of this invention, Commercially available flour can be used suitably. Moreover, the dough for noodles of this invention may contain suitably the material generally used for the dough for noodles other than the material mentioned above, unless the effect of this invention is impaired. For example, flours other than wheat flour such as buckwheat flour, corn flour, barley flour; tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, starch such as sweet potato starch, sago starch, rice starch, and starches thereof Processed starch, physically or chemically processed; insoluble dietary fiber such as indigestible starch, powdered cellulose; protein such as egg white, egg yolk, casein, gluten; edible fat; sugar; dye; alanine, glycine, Amino acids such as lysine; seasonings such as sodium glutamate and salt; flavorings; citrus; alcohol preparations and the like.
本発明の麺類用生地の麺類としては、特に制限はなく、例えば、うどん、そば、中華麺、パスタ等が挙げられる。 There is no restriction | limiting in particular as noodles of the dough for noodles of this invention, For example, udon, soba, Chinese noodles, pasta etc. are mentioned.
［麺類の製造方法］
本発明の麺類の製造方法は、小麦粉、及び水溶性食物繊維を含む麺類製造用原料、及び水をミキシングして、本発明の麺類用生地をそぼろ状に調製する工程、及び前記生地を製麺機で製麺する工程、を含む。麺類製造用原料は、上述の通り、小麦粉、及び水溶性食物繊維の他、一般に麺類用生地に使用される材料を適宜含んでいる。
[Method of manufacturing noodles]
The method for producing the noodles of the present invention comprises a step of preparing the noodle dough of the present invention in a rough shape by mixing wheat, a raw material for producing noodles containing water-soluble dietary fiber, and water, and making the dough into noodle A process of making noodles on a machine. As described above, the raw material for producing noodles appropriately contains materials generally used for noodle dough in addition to flour and water-soluble dietary fiber.
本発明の製造方法は、まず、上述の通り、麺類製造用原料を、ピンミキサー等の混合機に入れ、撹拌しながら所定量の水を添加して、生地がそぼろ状になるまでミキシングすることで、本発明の麺類用生地をそぼろ状に調製することができる。なお、上記原料の内、食塩等の水溶性の材料の場合は、水に溶解又は分散させて水の添加の際に混合することもできる。加水量は、生地の水分が、生地の総質量を基準として３４質量％以下になるように調節する。ここで、そぼろ状の生地の塊が大きくなると、製麺機の圧延ロールに掛け難くなる場合があるため、原料に応じて加水量を適宜調節することができる。次いで、そぼろ状の生地を製麺機に投入し、圧延して麺帯を製造し、得られた麺帯を、細断等して麺類を製造する。製麺機は、特に制限はなく、うどん、そば、中華麺、パスタ等の所望の麺類に応じた製麺機を用いることができる。 In the production method of the present invention, first, as described above, a raw material for producing noodles is put into a mixer such as a pin mixer, and a predetermined amount of water is added while stirring, and the dough is mixed until it becomes a dough. Thus, the dough for noodles of the present invention can be prepared in a rag shape. In addition, in the case of water-soluble materials, such as salt, among the said raw materials, it can also melt | dissolve or disperse | distribute to water and can mix at the time of addition of water. The amount of water is adjusted so that the moisture content of the dough is 34% by mass or less based on the total mass of the dough. Here, when the lump of dough becomes large, it may be difficult to apply it to the rolling roll of the noodle making machine, so the amount of water added can be appropriately adjusted according to the raw material. Next, the rag-like dough is put into a noodle making machine, rolled to produce a noodle strip, and the obtained noodle strip is shredded to produce noodles. There is no restriction | limiting in particular in a noodle making machine, The noodle making machine according to desired noodles, such as udon, soba, Chinese noodles, and pasta, can be used.
本発明の製造方法で製造される麺類は、生麺の状態であっても良く、製麺後、乾燥して得られる乾麺の状態であっても良い。また、さらに生麺、又は乾麺について茹で調理を行い、常温、チルド、冷凍で流通可能な状態に加工した麺類でも良い。これらの麺類は、水溶性食物繊維を高い含有率で含んでいても、製麺性の問題なく安定して製造可能であり、茹で調理で得られる麺類の食感が良好で高品質である。 The noodles produced by the production method of the present invention may be in the form of raw noodles or in the form of dry noodles obtained by drying after noodle making. Further, noodles prepared by cooking raw noodles or dry noodles in a bowl and processing them into a state that can be distributed at room temperature, chilled, or frozen may be used. Even if these noodles contain water-soluble dietary fiber at a high content, they can be stably produced without problems of noodle-making properties, and the noodles obtained by cooking with a boil have a good texture and high quality.
以下、本発明を実施例により詳細に説明する。
１．うどん用生地の調製
表１及び２に示した配合で、実施例、比較例、及び参考例のうどん用生地を調製した。すなわち、水、食塩以外の各材料をピンミキサーに入れ、撹拌しながら食塩を溶解した水を添加して、生地がそぼろ状になるまでミキシングして生地を調製した。
Hereinafter, the present invention will be described in detail with reference to examples.
1. Preparation of udon dough The dough for udon of Examples, Comparative Examples, and Reference Examples was prepared with the formulations shown in Tables 1 and 2. That is, each material other than water and salt was put into a pin mixer, and water in which salt was dissolved was added while stirring, and the dough was prepared by mixing until the dough was soft.
２．評価方法
得られた各生地について、以下の評価を行なった。
（１）生地の大きさ
各材料をミキシングした後、得られたそぼろ状の生地の粒の大きさを目視観察した。
（２）製麺性（生地強度）
各生地について、ロール製麺機を使用して製麺した際の麺帯の状態を以下の評価基準で目視観察した。
◎：麺帯の表面が滑らかで、ロールへの生地の付着が認められなかった。
○：麺帯の表面がほとんど荒れておらず、ロールへの生地の付着もほとんど認められなかった。
△：麺帯の表面が荒れていて、ロールへの生地の付着も認められた。
×：麺帯の表面が極度に荒れていて、ロール全面に生地の付着が認められた。
（３）食感
各生地から得られた麺を、２Ｌの沸騰水中で１５分間茹で調理し、麺の食感を以下の評価基準で評価した。
◎：滑らかで、弾力があり、非常に良好な食感であった。
○：滑らかで、弾力があり、良好な食感であった。
△：ややぼそぼそとしていて、弾力がない食感であった。
×：ぼそぼそとしていて、食感が非常に悪かった。
2. Evaluation method The following evaluation was performed about each obtained cloth.
(1) Size of dough After mixing each material, the size of the grain of the obtained dough was visually observed.
(2) Noodle making (dough strength)
About each dough, the state of the noodle band when noodles were made using a roll noodle making machine was visually observed according to the following evaluation criteria.
(Double-circle): The surface of the noodle strip was smooth, and adhesion of the dough to the roll was not recognized.
◯: The surface of the noodle band was hardly roughened, and adhesion of the fabric to the roll was hardly observed
(Triangle | delta): The surface of the noodle belt was rough and adhesion of the dough to the roll was also recognized.
X: The surface of the noodle band was extremely rough, and adhesion of the dough was observed on the entire roll surface.
(3) Texture The noodles obtained from each dough were boiled in 2 L of boiling water for 15 minutes, and the texture of the noodles was evaluated according to the following evaluation criteria.
A: Smooth, elastic, and very good texture.
○: Smooth, elastic and good texture.
(Triangle | delta): It was the texture which was a little loose and was not elastic.
X: It was soft and the texture was very bad.
３．評価結果
各生地の評価を表１及び２に示す。
3. Evaluation Results Tables 1 and 2 show the evaluation of each fabric.
表１に示した通り、生地の水溶性食物繊維含有率が３質量％未満である、水溶性食物繊維を配合していない参考例１、水溶性食物繊維の配合量が２質量部の参考例２、及び水溶性食物繊維を配合せずに不溶性食物繊維を配合した参考例３では、そぼろ状の生地の大きさに問題はなく、製麺性、及び得られる麺の食感も良好であった。一方、水溶性食物繊維含有率が３質量％以上の場合は、そぼろ状の生地の大きさが適当になるように生地の水分を調整した比較例１〜６では、水溶性食物繊維含有率が多い程、製麺性、及び麺の食感が低下した。また、生地の水分を３４質量％よりも多くした比較例７及び８は、製麺性、及び麺の食感がやや良化するが、生地の大きさが極大化し、生地が軟らかくなってしまい製麺機に掛けることが難しくなった。 As shown in Table 1, the water-soluble dietary fiber content of the dough is less than 3% by mass, Reference Example 1 in which water-soluble dietary fiber is not blended, and a reference example in which the amount of water-soluble dietary fiber is 2 parts by mass 2 and Reference Example 3 in which insoluble dietary fiber was blended without blending water-soluble dietary fiber, there was no problem with the size of the rag-like dough, and the noodle-making property and the texture of the resulting noodles were good. It was. On the other hand, when the water-soluble dietary fiber content is 3% by mass or more, in Comparative Examples 1 to 6 in which the moisture content of the dough is adjusted so that the size of the dough is appropriate, the water-soluble dietary fiber content is The greater the amount, the lower the noodle-making properties and the noodle texture. Further, Comparative Examples 7 and 8 in which the moisture content of the dough is more than 34% by mass slightly improve the noodle-making property and the texture of the noodles, but the size of the dough is maximized and the dough becomes soft. It became difficult to hang it on a noodle making machine.
上記の参考例、比較例に対して、表２に示した通り、水溶性食物繊維の含有率が３質量％以上であり、生地の水分が３４質量％以下であり、増粘多糖類としてキサンタンガム、及び／又はアルギン酸エステル、並びにステアロイル乳酸塩としてステアロイル乳酸ナトリウムを含む実施例１〜７では、そぼろ状の生地の大きさに問題はなく、製麺性、及び得られる麺の食感も良好であった。一方、増粘多糖類を含み、ステアロイル乳酸塩を含まない比較例９及び１０、ステアロイル乳酸塩を含み、増粘多糖類を含まない比較例１１では、製麺性、及び得られる麺の食感が低下した。したがって、本発明の生地においては、増粘多糖類、及びステアロイル乳酸塩の両方が必須であることが示唆された。また、キサンタンガムを、生地の総重量を基準として、０．７質量％含む実施例６は、製麺性は良好であり得られる麺の食感も良好であったが、やや弾力が強すぎる傾向が認められ、ステアロイル乳酸ナトリウムを生地の総重量を基準として０．４質量％含む実施例７は、製麺性は良好であり得られる麺の食感も良好であったが、やや軟らかすぎる傾向が認められた。したがって、本発明の生地においては、増粘多糖類の含有量は、生地の総重量を基準として０．６質量％以下とすることがより好ましく、ステアロイル乳酸塩の含有量は、生地の総重量を基準として０．３質量%以下とすることがより好ましいことが示唆された。 Compared to the above reference examples and comparative examples, as shown in Table 2, the content of water-soluble dietary fiber is 3% by mass or more, the moisture content of the dough is 34% by mass or less, and xanthan gum as a thickening polysaccharide. In Examples 1 to 7 containing sodium stearoyl lactate as an alginate and / or alginate and stearoyl lactate, there is no problem in the size of the rag-like dough, the noodle making property and the texture of the resulting noodles are also good there were. On the other hand, in Comparative Examples 9 and 10 containing no thickening polysaccharide and not containing stearoyl lactate, and Comparative Example 11 containing stearoyl lactate and no thickening polysaccharide, noodle-making properties and the texture of the resulting noodles were obtained. Decreased. Therefore, it was suggested that both the thickening polysaccharide and stearoyl lactate are essential in the dough of the present invention. In addition, Example 6 containing 0.7% by mass of xanthan gum based on the total weight of the dough had good noodle-making properties and good texture of the noodles that could be obtained. In Example 7 containing 0.4% by mass of sodium stearoyl lactate based on the total weight of the dough, the noodle-making property was good and the texture of the resulting noodles was also good, but the tendencies were slightly too soft Was recognized. Therefore, in the dough of the present invention, the content of thickening polysaccharide is more preferably 0.6% by mass or less based on the total weight of the dough, and the content of stearoyl lactate is the total weight of the dough It was suggested that the content is preferably 0.3% by mass or less based on the above.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.
本発明により、水溶性食物繊維を高い含有率で含んでいても、製麺性の問題なく、食感が良好な麺類を容易に製造することができるので、高品質の麺類を安定して提供することができる。 According to the present invention, it is possible to easily produce noodles having a good texture without problems of noodle-making properties even if they contain a high content of water-soluble dietary fiber, so that high-quality noodles can be stably provided. can do.
Claims (6)
前記生地の総質量を基準として、前記水溶性食物繊維の含有率が３質量％以上であり、
水分が３４質量％以下であり、且つ
前記生地中に増粘多糖類、及びステアロイル乳酸塩を含むことを特徴とする麺類用生地。 A dough for noodles containing flour and water-soluble dietary fiber,
Based on the total mass of the dough, the content of the water-soluble dietary fiber is 3% by mass or more,
A dough for noodles having a moisture content of 34% by mass or less and a thickening polysaccharide and stearoyl lactate in the dough.
A process for preparing a dough for noodles according to any one of claims 1 to 5 by mixing wheat flour, a raw material for producing noodles containing water-soluble dietary fiber, and water, and making the dough into noodles A method for producing noodles, comprising the step of making noodles with a machine.
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