JP2018110565A - Method for producing chinese raw noodles and chinese raw noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for highly operably producing Chinese raw noodles having a strongly yellowish color tone peculiar to Chinese raw noodles, having smoothness, having a texture enough in resilience, and also lateness in getting soft.SOLUTION: Provided is a method for producing Chinese raw noodles, using a grain flour composition comprising: semi-hard wheat flour in which milling yield, ash content and maltose value lie in specified ranges by 70 to 85 pts.mass; and durum semolina including particles with specified average particle diameters of 90 mass% or higher and having a protein content of 11.0 to 13.5 mass% by 15 to 30 pts.mass, containing a specified process, and in which moisture content is 33 to 35 mass% and protein content is 8.8 to 9.6 mass%, and Chinese raw noodles obtained by the method.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing Chinese raw noodles for obtaining Chinese raw noodles with excellent texture, and Chinese raw noodles obtained by the method.

  Generally, Chinese raw noodles are manufactured using wheat flour milled from ordinary wheat. The flour used in Chinese noodles usually has a milling yield of 40-50% by mass, a maltose value of 290-350 mg / 10 g, a protein content of 10.0-12.0% by mass, and an ash content of 0.00. A quasi-strong powder of 27 to 0.40% by mass is common.

  On the other hand, durum semolina milled from durum wheat is mainly used in pasta such as spaghetti and macaroni. Making Chinese raw noodles using durum semolina has the advantages of a beautiful yellow color, increased texture and elasticity, but on the other hand, less water and larger particle size compared to regular flour For this reason, there are drawbacks such as poor connection of noodle strips (poor workability) and rapid growth with boil.

  Regarding Chinese raw noodles using durum semolina, Patent Document 1 discloses a method for producing Chinese-style noodles using durum semolina and directly extruding with a die using an extruder. Patent Document 2 discloses a method for producing Chinese raw noodles that is extruded under reduced pressure using 10% by mass or more, preferably 30 to 80% by mass of durum semolina. Patent Document 3 discloses a method for producing Chinese noodles using flour in which 75% to 100% of the flour is derived from durum wheat and passes through a sieve having an opening of 125 μm and does not pass through a sieve of 53 μm. ing. Non-Patent Documents 1 and 2 show that Chinese noodles using durum semolina have already been commercialized by blending with domestic wheat flour. In view of these facts, we thought that it would be possible to make Chinese noodles with even better quality by devising the flour blended with durum semolina and the manufacturing method, and decided to proceed with the study.

Japanese Unexamined Patent Publication No. 62-143661 JP-A-6-153835 JP 2006-101728 A

"Ramen Professional Technology" (Shibata Shoten, September 2, 2010, page 65, bottom left) "Ramen Textbook for Professionals" (Shibata Shoten, August 2, 2013, 71 pages, upper table)

  Usually, Chinese noodles have a milling yield of 40 to 50%, a maltose value of 290 to 350 mg / 10 g, a protein content of 10.0 to 12.0 mass%, and an ash content of 0.27 to 0.40 mass. % Of semi-strong flour class flour. Chinese noodles made with the quasi-strong flour are characterized by a texture that is rich in elasticity, but wheat flour with a high maltose value tends to grow quickly with straw. In addition, Chinese noodles using durum semolina also tend to grow faster with strawberries.

  Accordingly, the present invention provides a method for producing Chinese noodles having good workability, a strong yellowish hue like Chinese raw noodles, a slickness, a rich texture, and a boiled and slow elongation, and Chinese raw noodles obtained therefrom The purpose is to provide.

  As a result of diligent research to achieve the above object, the present inventors have found that the yield of milling, the maltose value in wheat flour, the particle size and protein content of durum semolina, kneading in 3 to 4 stages, noodle ripening and Chinese noodles Focusing on the protein content, the effect of each factor was examined in detail.

  As a result, wheat flour with a low milling yield and a low maltose value and durum semolina with a coarse particle size cut and controlled with a certain particle size width and protein content are used, and kneading and noodles in 3-4 stages Through the process of ripening the wire and controlling the protein content of the Chinese noodles, the above object was successfully achieved.

  That is, the present invention is a method for producing Chinese raw noodles, comprising a semi-strong powder having a milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g. 85 parts by mass and 15 to 30 parts by mass of durum semolina having an average particle size of 170 to 240 μm and a particle having a particle size of 360 μm or less of 90% by mass or more and a protein content of 11.0 to 13.5% by mass Using the flour composition, the following steps: three speed zones: low speed (rotation speed 25 to 40 rpm), medium speed (rotation speed 45 to 65 rpm), and high speed (rotation speed 90 to 115 rpm) To make noodle dough in 4 stages, low speed → high speed, then low speed, or low speed → medium speed → high speed, then low speed, and shape this noodle dough into noodle strips This process and this It includes a step of rolling a noodle strip and cutting it into a noodle string, and a step of aging the noodle string at a temperature of 10 to 25 ° C. for 12 to 72 hours, with a moisture content of 33 to 35% by mass and a protein content This relates to a method for producing Chinese noodles having an amount of 8.8 to 9.6% by mass.

  The method for producing Chinese raw noodles according to the present invention is preferably a step of aging the noodle strings at a temperature of 15 to 20 ° C. for 24 to 48 hours.

  This method for producing Chinese raw noodles preferably uses a horizontal uniaxial mixer to knead the flour composition.

  Moreover, this invention relates to the Chinese noodles manufactured by the said manufacturing method. This Chinese raw noodle has a strong yellowish hue due to kneading and aging, has a slickness, has a texture that is rich in elasticity, and has the characteristics that it is slow to grow with boil, and the hydrated state in Chinese raw noodles The chemical state cannot be specified by the chemical state or chemical expression, but is specified by the method description.

  Furthermore, the present invention provides a semi-strong powder having a milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g, and an average particle size of 70 to 85 parts by mass. Aged cut comprising a flour kneaded composition containing 90-30% by weight of grains of 170-240 μm and 360 μm or less and 15-30 parts by weight of durum semolina having a protein content of 11.0-13.5% by weight It is a Chinese noodle having a noodle string, which has a moisture content of 33 to 35% by mass and a protein content of 8.8 to 9.6% by mass.

  According to the method for producing Chinese noodles of the present invention, the Chinese food is easy to work, has a strong yellowish hue like Chinese raw noodles, has a slick texture, has a rich texture, and is slow to grow with straw. Noodles can be obtained.

  In the present invention, 70 to 85 parts by mass of a semi-strong powder having a milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g, and an average particle size of 170 to Using the composition comprising 15 to 30 parts by mass of durum semolina containing 90% by mass or more of grains having a size of 240 μm and 360 μm or less and a protein content of 11.0 to 13.5% by mass, the following steps: Combining three speed zones, low speed (rotation speed 25 to 40 rpm), medium speed (rotation speed 45 to 65 rpm), and high speed (rotation speed 90 to 115 rpm), in order of low speed → high speed, then low speed Or a step of kneading the noodle dough into a noodle band by rolling in four stages of low speed → medium speed → high speed and then low speed, rolling the noodle band into a noodle band, and rolling the noodle band Cut out and make noodle strings And a step of aging the noodle strings at a temperature of 10 to 25 ° C. for 12 to 72 hours, with a moisture content of 33 to 35% by mass and a protein content of 8.8 to 9.6% by mass. A method for producing a Chinese noodle and a Chinese noodle obtained by the method are provided.

  Here, the milling yield refers to mass% of how much flour is obtained with respect to 100 mass% of wheat. The semi-strong powder means one having a crude protein content of 10.0 to 12.0% by mass, removing the hull and germ from wheat, and pulverizing the endosperm portion.

  In general, a step-type milling method is used for wheat milling, which is performed by combining four steps of a crushing step, a purification step, a crushing step, and a sieving step. At that time, starch grains in the wheat flour are damaged (damaged starch). The amount and quality of the rising flour (generated flour) at each stage of the above processes have different characteristics. The flour mills are divided into several groups, taking into account the quality characteristics required by the market and the quality policies of each manufacturing company (such as a noodle manufacturing company or a bakery company). And This is called sorting and is usually divided into 4-5 types. That is, from the one with the low ash content, the first grade powder, the second grade powder, the third grade powder, and the powder powder are ranked in order, but when sorting, in addition to the ash content, the protein content and its quality, and Grouped based on secondary processing characteristics. The present invention is characterized by using quasi-strong powders that are selected from those having a low ash content and adjusted so that the milling yield is 30% or less and the ash content is 0.35% by mass or less.

In the present invention, the ash content refers to the weight component of ash when wheat flour is baked to make ash, and is a value measured by the following method. That is, weigh about 5 g of wheat flour with an upper pan balance, bake it in advance at 900 ° C. for 1 hour, and cool it in a desiccator for about 25 minutes, and then put it in a platinum crucible (constant value: W0) and measure the weighed value (W1). The crucible containing the sample is placed in a muffle furnace and incinerated at 900 ° C. for 3 hours. After 3 hours, the crucible is taken out of the muffle furnace, allowed to cool in a desiccator for 25 minutes, and the weight of the crucible after ashing is measured (W2). Ash content is calculated as follows:
Ash content (%) = (W2-W0) / (W1-W0) × 100
Calculated by

  In order to make the maltose value in the semi-strong powder of the present invention 220-260 mg / 10g, when crushing and crushing the roll in several stages, the roll interval in the crushing step is loosened so that the starch particles are not damaged. Can be achieved. In the present invention, the maltose value is an index indicating how much starch of the flour is decomposed by amylase in the flour. When the maltose value is high, the ratio of damaged starch in the flour is high, and the maltose value is high. If it is low, the proportion of damaged starch is low. In the present invention, the maltose value was measured by the official method (22-15) of AACC (American Association of Ceral Chemists).

  The semi-strong powder used in the present invention has a milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g. As the milling yield increases, the noodle hue becomes dull and the sag is lost, but the elasticity becomes stronger. When the maltose value is high, the texture is elastic, but the noodle band is hard and the extensibility tends to be poor, and there is a tendency for the boil to grow quickly. When the maltose value is low, the elasticity is inferior, but the growth tends to be slow due to drought.

  Moreover, durum semolina means what is manufactured by removing the hull and germ from durum wheat and grinding the endosperm portion. In general, the particle size of semolina is rough enough not to pass through a 300 μm sieve, that is, the average particle size is about 270 to 300 μm. Durum semolina having an average particle size of 170 to 240 μm and containing not less than 90% by mass of grains having a particle size of 360 μm or less and having a protein content of 11.0 to 13.5% by mass This can be achieved by separating the grains in the purification process and the sieving process.

  The production area and variety of wheat and durum wheat are not particularly limited.

  In the present invention, the particle size of durum semolina is a value measured using a Microtrac particle size analyzer. Furthermore, the average particle diameter can be calculated from the measured value of the particle diameter. The measurement of the particle diameter and the calculation of the average particle diameter can be performed according to the instrument manual using a commercially available analyzer (Microtrack particle diameter distribution measuring device MT3200II; Microtrack Bell Co., Ltd.).

  The durum semolina used in the present invention contains 90% by mass or more, preferably 90% by mass to 99.8% by mass of particles having an average particle size of 170 to 240 μm and 360 μm or less, and has a protein content of 11. It is 0-13.5 mass%. And the mixture ratio with respect to the semi-strong powder of the said durum semolina is 15-30 mass%. When the blending ratio of durum semolina increases, it becomes beautiful yellow Chinese raw noodles, but the connection of the noodle strips is poor, the texture becomes hard, and there is a tendency that the growth is quicker with boil. When the ratio of durum semolina is lowered, the connection of the noodle band is improved, but the texture tends to lack elasticity. Durum semolina has a higher ash content than normal wheat flour and has the disadvantage that it is strong in yellow but has a lot of hoshi (black and brown spots). To make up for this drawback, It is preferable that there is little ash content.

  When the maltose value of the semi-strong powder blended with durum semolina is high, the water-absorbing ability of the semi-strong powder is strong, so that there is a strong tendency that moisture does not reach the durum semolina. The quasi-strong flour with a low maltose value does not have a strong water absorption capacity, and therefore does not inhibit moisture from reaching the durum semolina, and therefore does not inhibit the dough formation of the dough containing durum semolina. In that sense, quasi-strong powder with a low maltose value is compatible with durum semolina.

  Further, when the average particle size of durum semolina is reduced, hydration proceeds faster and the connection of the noodle band is improved, but the hue tends to be poor and the texture lacks elasticity. When the average particle size of durum semolina is increased, the hydration of the dough is slowed and the connection of the noodle band tends to be poor. In addition, when the protein content of durum semolina is low, the color becomes dull and bright, but the dough tends to be poorly connected and the texture is weak. Conversely, when the protein content increases, the dough connection tends to be good, but the hue is poor, the hardness is conspicuous, and the elasticity is lost.

  The method for producing Chinese noodles according to the present invention can be carried out according to a general method for producing Chinese noodles using the above-mentioned semi-strong powder and durum semolina. In the manufacturing method of this invention, it can manufacture using said semi-strong powder and durum semolina as a flour raw material, without using starch together.

  The noodle making process generally includes the steps of making dough by mixing raw materials, adding water, and kneading, and further shaping the noodle strip by rolling the dough, cutting the noodle strip and making noodle strings, etc. Including. In the rolling process, it is preferable to employ roll-type rolling using a special roll whose surface is processed, such as a wave roll, in addition to a smooth flat roll. Do not use extrusion shaping.

  In the kneading step, a horizontal single-shaft mixer is used and kneaded in three stages: low speed (rotation speed 25 to 40 rpm), high speed (rotation speed 90 to 115 rpm), and low speed (rotation speed 25 to 40 rpm). In order to smoothly transition from the low speed to the high speed, kneading at a medium speed (45 to 65 rpm) may be added between the low speed and the high speed. Usually, kneading is performed at two stages of high speed (rotation speed 90 to 115 rpm) and low speed (rotation speed 25 to 40 rpm). In the present invention, the low speed is used first because of the hydration of flour and durum semolina. This is because the dough is made uniform and gluten formation of the dough is promoted, so that the dough can be efficiently produced at high speed. Finally, by using a low speed, a good gluten structure can be obtained without difficulty and the subsequent noodle making process can be proceeded without difficulty.

  The ripening of the noodle strips that are cut and wrapped in noodle strips includes a step of taking ripening of the noodle strands at a temperature of 15 to 20 ° C. for 24 to 48 hours at a temperature of 10 to 25 ° C., more preferably 12 to 72 hours. . By aging the noodle strings, hydration of durum semolina having an average particle size of 170 to 240 μm and a particle content of 90% by mass or more and a protein content of 11.0 to 13.5% by mass is promoted. Good products can be made. Normally, aging Chinese raw noodles causes a deaeration action, the noodle structure becomes dense, and the reaction with alkali, which is a powder rinsing component such as sodium carbonate and potassium carbonate, is slick and elastic. However, if the aging is advanced excessively, the hue becomes dull and the texture becomes hard and brittle. The noodle ripening progresses faster as the temperature increases, and conversely progresses slower as the temperature decreases. When noodle ripening is short, durum semolina containing 90% by mass or more of grains having an average particle size of 170 to 240 μm and 360 μm or less is insufficiently hydrated and has a texture lacking elasticity. In addition, when noodle ripening is appropriate, the hydration of durum semolina with an average particle diameter of 170-240 μm and containing 90% by mass or more of grains is sufficient, and there is a slickness and elasticity. The noodles are slow to grow and boiled. If the aging time is long, the aging state becomes too mature, the hue becomes dull, and the texture becomes hard and brittle, so that a good product cannot be obtained.

  The product moisture content of the Chinese noodles of the present invention occupies most of the moisture content of the raw flour and the water used for the kneading water (water content), but it is the water content that greatly affects the product. . Chinese noodles are often made with 30 to 40% by weight of water with respect to 100% by weight of flour. If the amount of water is small, the dough is weak and difficult to shape into a noodle strip. In addition, the texture of noodles has no slickness, a brittle texture with poor elasticity, and a quick boil. On the contrary, if the amount of water increases, the dough becomes too soft and the shape retention is lost, so that the workability is deteriorated. The texture of noodles is slick and viscoelastic, but is soft overall and has no texture. Moreover, it becomes easy to change to a dull color with time.

The water content in the present invention is measured by a normal pressure heating drying method (130 ° C., 1 hour drying). About 2 g of the sample was weighed with an electronic balance (weighing value W1) on an aluminum dish (constant weight value W0) which was dried in a desiccator for 30 minutes or more in a desiccator and then cooled for about 20 minutes. The sample is put in a rotary dryer (Tsukasa Type M-104) and dried at 130 ° C. for 1 hour. The dried sample is cooled in a desiccator for about 20 minutes, and the measured value is measured with an electronic balance (W2). The water content is calculated as follows:
Water content (%) = (W2−W0) / (W1−W0) × 100
Calculated by

  The protein content of the Chinese noodles of the present invention is required to be 8.8 to 9.6% by mass, but this protein content is added to the flour mixture obtained by mixing the semi-strong flour and durum semolina. You can get it. By adding a protein material to the semi-strong powder and durum semolina, an effect of strengthening the skeleton of the noodles and obtaining a tight texture can be obtained. When the protein content of the Chinese noodles is less than 8.8%, the Chinese noodles have a soft texture with no waist and tend to grow quickly with boiled rice. On the other hand, if the protein content of the Chinese noodles is higher than 9.6%, it is hard and has no elasticity and no sag. The protein material used in the present invention includes egg products such as dried egg white and dried whole egg, wheat protein, soybean protein and the like. The protein content in the present invention was analyzed using the Kjeldahl method (nitrogen protein conversion coefficient was 5.7).

  The mixing ratio of the raw materials is not particularly limited. For example, 0.2 to 2.0% by mass of powdered rice and 30 to 40% by mass of water are added to 100% by mass of the above-mentioned semi-strong powder and durum semolina. As the powdered rice cake, an alkaline substance used in general Chinese raw noodles such as sodium carbonate, potassium carbonate, sodium phosphate, potassium phosphate, calcium carbonate, and shell calcined calcium can be used. Salt, oils and fats, saccharides, protein materials, skim milk powder and other dairy products, flavorings, thickening polysaccharides, emulsifiers, yam powder, tea powder, amino acids and other nutrient fortifiers, preservatives, pigments, enzyme agents, PH You may add submaterials, such as a modifier and dough improving agent, in a suitable quantity.

  Examples are given below to describe the present invention more specifically, but the present invention is not limited to these examples.

<Test Example 1> A semi-strong powder was prepared as follows and tested by the following production method. The results are shown in Table 1.
[Examples 1 and 2 and Comparative Example 1]
Chinese noodles were produced by the following (noodle production methods).
(Method of making noodles)
(1) A flour composition for noodles comprising 75% by mass of semi-strong flour and 25% by mass of durum semolina was prepared. The semi-strong powders A, B, and C shown below were used as the semi-strong powders used in this test example.
[Example 1] Semi-strong powder A: Milling yield 25%, ash content 0.31% by mass, maltose value 220 mg / 10 g
[Example 2] Semi-strong powder B: milling yield 28%, ash content 0.33% by mass, maltose value 250 mg / 10 g
[Comparative Example 1] Semi-strong powder C: milling yield 40%, ash content 0.40% by mass, maltose value 300mg / 10g
The durum semolina used in this test contains 90% by mass or more of grains having an average particle size of 170 to 240 μm and 360 μm or less, and a protein content of 11.0 to 13.5% by mass.
(2) An aqueous solution obtained by dissolving 1.5% by mass of powdered rice cake and 1% by mass of sodium chloride in 33% by mass of water was prepared, and this was added to 100% by mass of the noodle flour composition of (1) above as a protein material. The mixture was put in a horizontal uniaxial mixer with dried egg white and kneaded at a low speed of 3 minutes, a high speed of 7 minutes, and a low speed of 1 minute to prepare a noodle dough. The protein content of Chinese noodles made from this noodle dough is 9.3%.
(3) After combining the dough of (2) above using a noodle roll and rolling it into a 1.5 mm thick noodle strip, the corner of No. 20 (noodle line width: about 1.5 mm) Chinese noodles were produced by cutting them into noodle strings using a cutting blade. The Chinese raw noodles were individually packaged and aged for 30 hours in a room at 20 ° C.

(Evaluation Test 1)
150 g of each Chinese raw noodle obtained in Examples 1 and 2 and Comparative Example 1 is boiled with hot water for 3 minutes, each hot-cut Chinese noodle is placed in a container containing warm soy soup, and noodles based on the following evaluation criteria 10 panelists evaluated the hue, sag, elasticity, and elongation with broom (texture after 7 minutes after boiled). In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 1.

(Evaluation criteria for hue)
5 points: Bright and strong yellowish, very good.
4 points: Bright and yellowish, good.
3 points: Brightness and yellowness are moderate.
Two points: lack of brightness or weak yellowness.
1 point: Dull hue and no yellowing.
(Evaluation criteria for smoothness)
5 points: Very smooth and very good.
4 points: Good slickness.
3 points: There is a little stuffy.
2 points: lacks sag or feels a little bit slimy.
1 point: The surface is rough or slimy.
(Evaluation criteria for elasticity)
5 points: Firm hardness and elasticity, very good.
4 points: Slightly firm and elastic, good.
3 points: There is a certain degree of hardness and elasticity.
2 points: A texture that is slightly soft and slightly firm.
1 point: A weak and firm texture.
(Evaluation criteria for boil elongation)
5 points: Firm hardness and elasticity, very good.
4 points: Slightly firm and elastic, good.
3 points: There is a certain degree of hardness and elasticity.
2 points: A texture that is slightly soft and slightly firm.
1 point: A weak and firm texture.
(Evaluation criteria for workability)
The person in charge of noodle making evaluated the process from kneading the dough shown in (2) and (3) to cutting out the noodle strings according to the following criteria by touch and visual observation.
5 points: good workability 4 points: slightly good workability 3 points: normal workability 2 points: slightly poor workability 1 point: poor workability

<Test Example 2>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). 75% by mass of the semi-strong powder A used in Example 2 of Test Example 1 as a flour composition for noodles and 25% by mass of the following durum semolina prepared as shown in A, B, and C are used. Chinese raw noodles were prepared, and a comparative test was conducted according to the difference in the particle size composition of durum semolina (Example 3 and Comparative Examples 2 and 3).
[Example 3] Durum A: an average particle diameter of 214 μm and containing 95% by mass of grains having a particle size of 360 μm or less and a protein content of 13.0%.
[Comparative Example 2] Durum B: having an average particle size of 270 μm and a protein content of 13.0%.
[Comparative Example 3] Durum C: having an average particle size of 150 μm and a protein content of 13.0%.

(Evaluation test 2)
150 g of each Chinese noodle obtained in Example 3 and Comparative Examples 2 to 3 is boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water is placed in a container containing warm soy soup and based on the evaluation criteria of Test Example 1 Ten panelists evaluated the noodle's hue, sag, elasticity, and boiled elongation (texture after 7 minutes of boiling).
In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. Table 2 shows the results (average score of 10 panelists and average score of 3 noodle makers).

<Test Example 3>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). 75% by mass of the semi-strong powder A used in Example 2 of Test Example 1 as a flour composition for noodles and 25% by mass of the following durum semolina prepared as in the following durums A, D and E are used. Chinese noodles were prepared, and a comparative test was conducted according to the difference in the particle size composition of durum semolina (Example 4 and Comparative Examples 4 to 5).
[Example 4] Durum A: An average particle size of 214 μm and containing 95% by mass of grains having a particle size of 360 μm or less and a protein content of 13.0%. (Same as Example 3 of Test Example 2)
[Comparative Example 4] Durum D: an average particle diameter of 210 μm and containing 95% by mass of grains having a particle size of 360 μm or less and a protein content adjusted to 10.5% [Comparative Example 5] Durum E: average grain Containing 95% by mass of grains having a diameter of 200 μm and 360 μm or less, and adjusted so that the protein content is 14.0%

(Evaluation Test 3)
150 g of each Chinese raw noodle obtained in Example 4 and Comparative Examples 4 to 5 was boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water was placed in a container containing warm soy sauce soup, based on the evaluation criteria of Test Example 1 Ten panelists evaluated the noodle's hue, sag, elasticity, and boiled elongation (texture after 7 minutes of boiling). In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 3.

<Test Example 4>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). Chinese noodles are produced from the flour composition for noodles obtained by mixing the semi-strong powder A used in Example 2 of Test Example 1 and Durum A used in Example 3 of Test Example 2 at the blending ratio shown in Table 4. And the comparative test by the difference in the mixing | blending ratio of semi-strong powder A and durum A was implemented (Examples 5-8 and Comparative Examples 6-7). Table 4 shows the blending ratio settings and the results.

(Evaluation Test 4)
150 g of each Chinese raw noodle obtained in Examples 5 to 8 and Comparative Examples 6 to 7 was boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water was placed in a container containing warm soy sauce soup. Evaluation criteria for Test Example 1 Based on the results, 10 panelists evaluated the noodle hue, sword, elasticity, and boiled elongation (texture after 7 minutes of boiling). In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 4.

<Test Example 5>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). Chinese noodles were prepared with a flour composition for noodles consisting of 75% by weight of semi-strong powder A and 25% by weight of durum A, and a comparative test was conducted according to mixing conditions (Example 9 and Comparative Examples 8-9). . Table 5 shows the setting of each mixing condition and the result.

(Evaluation Test 5)
150 g of each Chinese noodle obtained in Example 9 and Comparative Examples 8 to 9 was boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water was placed in a container containing warm soy soup, and based on the evaluation criteria of Test Example 1 Ten panelists evaluated the noodle's hue, sag, elasticity, and boiled elongation (texture after 7 minutes of boiling). In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. Table 5 shows the results (average score of 10 panelists and average score of 3 noodle makers).

<Test Example 6>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). Chinese noodles were prepared from a flour composition for noodles consisting of 75% by mass of semi-strong powder A and 25% by mass of durum semolina A, and a comparative test according to the difference in ripening temperature of noodle strings after cutting out the noodle strings (Examples 10 to 13) And Comparative Examples 10 to 11) (noodle string aging was 36 hours). Table 6 shows the setting of each noodle strings aging temperature and the results.

(Evaluation Test 6)
150 g of each Chinese raw noodle obtained in Examples 10 to 13 and Comparative Examples 10 to 11 was boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water was placed in a container containing warm soy soup, and the evaluation criteria of Test Example 1 Based on the results, 10 panelists evaluated the noodle hue, sword, elasticity, and boiled elongation (texture after 7 minutes of boiling). The results (average score of 10 panelists) are shown in Table 6.

<Test Example 7>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). Chinese raw noodles were prepared from a flour composition for noodles consisting of 75% by mass of semi-strong powder A and 25% by mass of durum A, and a comparative test was conducted according to the difference in the aging time of the noodle strings after cutting out the noodle strings (Example 14). To 18 and Comparative Examples 12 to 13). The aging temperature was 20 ° C. Table 7 shows the setting of each noodle strings aging time and the results.

(Evaluation Test 7)
150 g of each Chinese raw noodle obtained in Examples 14 to 18 and Comparative Examples 12 to 13 was boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water was placed in a container containing warm soy sauce soup. Based on the results, 10 panelists evaluated the noodle hue, sword, elasticity, and boiled elongation (texture after 7 minutes of boiling). The results (average score of 10 panelists) are shown in Table 7.

<Test Example 8>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). Chinese noodles were prepared from a flour composition for noodles consisting of 75% by weight of semi-strong powder A and 25% by weight of durum A, and the protein material was adjusted so that the protein content of the Chinese noodles would be the value shown in Table 8. The addition amount of a certain dried egg white was adjusted, and a comparative test was carried out according to the difference in protein content of the resulting Chinese noodles (Examples 19 to 21 and Comparative Examples 14 to 15). Table 8 shows the setting of each protein content and the result.

(Evaluation Test 8)
150 g of each Chinese raw noodle obtained in Examples 19 to 21 and Comparative Examples 14 to 15 was boiled with hot water for 3 minutes, and each Chinese noodle was cut into hot water and placed in a container containing warm soy soup. Evaluation criteria for Test Example 1 Based on the results, 10 panelists evaluated the noodle hue, sword, elasticity, and boiled elongation (texture after 7 minutes of boiling). In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 8.

<Test Example 9>
Chinese noodles were prepared according to Test Example 1 (Method for preparing noodles). By preparing Chinese raw noodles from a flour composition for noodles consisting of 75% by mass of semi-strong powder A and 25% by weight of durum A, the protein content of the Chinese raw noodles can be obtained by using the protein material shown in Table 9. It adjusted so that it might become 9.3 mass%, and the comparative test by the difference in a protein raw material was implemented (Examples 22-25 and Comparative Example 16). Table 9 shows the types of protein materials used and the results.

(Evaluation Test 9)
150 g of each Chinese raw noodle obtained in Examples 22 to 25 and Comparative Example 16 was boiled with hot water for 3 minutes, and each Chinese noodle cut into hot water was placed in a container containing warm soy soup, and based on the evaluation criteria of Test Example 1 Ten panelists evaluated the noodle's hue, sag, elasticity, and boiled elongation (texture after 7 minutes of boiling). In addition, workability evaluated dough (noodle strip) etc. by visual and tactile sensation by three noodle producers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 9.

  The present invention devised the flour blended with durum semolina and the manufacturing method, has good workability, has a strong yellowish hue like Chinese noodles, has a slickness, has a rich texture, and Chinese noodles that are slow to grow and can be used for further expansion of the Chinese noodle market.

Claims (5)

  A method for producing Chinese noodles, wherein the milling yield is 30% or less, the ash content is 0.35% by mass or less, and the semi-strong powder having a maltose value of 220 to 260 mg / 10 g is 70 to 85 parts by mass, and Using a flour composition comprising 15 to 30 parts by weight of durum semolina having an average particle size of 170 to 240 μm and not less than 90% by weight of grains having a particle size of 360 μm or less and a protein content of 11.0 to 13.5% by weight Then, the following steps: low speed (rotation speed 25 to 40 rpm), medium speed (rotation speed 45 to 65 rpm), and high speed (rotation speed 90 to 115 rpm) in combination of three speed bands, low speed → A step of kneading the noodle dough by three stages of high speed, then low speed, or four steps of low speed → medium speed → high speed, then low speed, and shaping the noodle dough into a noodle band; Roll this noodle strip, Including a step of cutting and forming a noodle string, and a step of aging the noodle string at a temperature of 10 to 25 ° C. for 12 to 72 hours, with a water content of 33 to 35% by mass and a protein content of 8.8 to The manufacturing method of Chinese raw noodles which are 9.6 mass%.   The manufacturing method according to claim 1, wherein the step of aging the noodle strings is 24 to 48 hours at a temperature of 15 to 20 ° C.   The production method according to claim 1 or 2, wherein a horizontal uniaxial mixer is used to knead the flour composition.   Chinese raw noodles obtained by the production method according to claim 1. Milling yield is 30% or less, ash content is 0.35% by mass or less, quasi-strong powder having a maltose value of 220 to 260 mg / 10 g, 70 to 85 parts by mass, and the average particle size is 170 to 240 μm and 360 μm. Chinese having an aged cut noodle string comprising a flour kneaded composition containing 90-30% by weight of the following grains and 15-30 parts by weight of durum semolina having a protein content of 11.0-13.5% by weight Raw noodles having a water content of 33 to 35% by mass and a protein content of 8.8 to 9.6% by mass.