JP2021003087A - Method for producing noodle - Google Patents
Method for producing noodle Download PDFInfo
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- JP2021003087A JP2021003087A JP2019120269A JP2019120269A JP2021003087A JP 2021003087 A JP2021003087 A JP 2021003087A JP 2019120269 A JP2019120269 A JP 2019120269A JP 2019120269 A JP2019120269 A JP 2019120269A JP 2021003087 A JP2021003087 A JP 2021003087A
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- Noodles (AREA)
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.
風味を向上させる等の目的で、製麺の原料に、小麦ふすまや全粒粉を配合することが知られている。
例えば、特許文献１には、蒸煮処理小麦ふすまを含有する麺生地を圧延して麺帯を得、該麺帯を麺線に切り出し、得られた麺線を切断することを含む小麦ふすま含有麺類の製造方法が記載されており、麺生地中の蒸煮処理小麦ふすまの含有量を、乾燥質量換算で７〜４７質量％とすることが記載されている。
また特許文献２には、製麺するにあたり、ふすま抽出物を用いることを特徴とする、麺類の製造方法が記載されている。
It is known that wheat bran and whole grain flour are added to the raw material for noodle making for the purpose of improving the flavor.
For example, Patent Document 1 describes wheat bran-containing noodles comprising rolling a noodle dough containing steamed wheat bran to obtain a noodle band, cutting the noodle band into noodle strings, and cutting the obtained noodle line. The method for producing the noodle dough is described, and it is described that the content of the steamed wheat bran in the noodle dough is 7 to 47% by mass in terms of dry mass.
Further, Patent Document 2 describes a method for producing noodles, which comprises using a bran extract when producing noodles.
製麺の原料に小麦ふすまや全粒粉を配合する場合、例えば、小麦ふすまの場合は、麺生地の調製に用いる穀粉類原料（穀物由来の粉体原料）の総量中に０．０８〜０．５質量％程度配合され、全粒粉の場合は、同穀粉類原料（穀物由来の粉体原料）の総量中に０．５〜３質量％程度配合される。
しかしながら、小麦ふすまや全粒粉等を配合する場合、上記のような比較的配合量が少量であっても、穀物外皮に由来する食物繊維やミネラル等の成分が、グルテンの形成性に悪影響を及ぼし、麺類の食感や製麺性を低下する原因となる場合がある。
特許文献１には、引用文献１の技術によれば、製麺の作業性に優れ、且つ、良好な弾力を有する麺類を得ることができる旨が記載されている。しかしながら、引用文献１の技術は、熱処理した小麦ふすまを配合することで、食感、製麺性に優れた麺を得る技術であり、α化処理された穀粉類を、粉体原料に添加する加水画分に配合して添加することについて何ら記載されていない。
他方、特許文献２の技術は、風味改善を目的として、ふすま抽出物を用いる技術であり、引用文献２にも、α化処理された穀粉類を、粉体原料に添加する加水画分に配合して添加することについて何ら記載されていない。
When wheat bran or whole grain flour is added to the raw material for noodle making, for example, in the case of wheat bran, 0.08 to 0.5 in the total amount of cereal raw materials (grain-derived powder raw materials) used for preparing the noodle dough. About 0.5 to 3% by mass is blended in the total amount of the same grain flour raw material (grain-derived powder raw material) in the case of whole grain flour.
However, when wheat bran, whole grain flour, etc. are blended, even if the blending amount is relatively small as described above, components such as dietary fiber and minerals derived from the grain hull adversely affect the gluten formation property. It may cause deterioration of the texture and noodle-making property of noodles.
Patent Document 1 describes that, according to the technique of Cited Document 1, it is possible to obtain noodles having excellent workability of noodle making and having good elasticity. However, the technique of Cited Document 1 is a technique for obtaining noodles having excellent texture and noodle-making property by blending heat-treated wheat bran, and pregelatinized cereal flours are added to the powder raw material. There is no mention of adding it to the hydrous fraction.
On the other hand, the technique of Patent Document 2 is a technique of using a bran extract for the purpose of improving the flavor, and in Cited Document 2, the pregelatinized cereal flours are also added to the hydrous fraction added to the powder raw material. There is no mention of adding it.
したがって、本発明の目的は、小麦ふすまや全粒粉等の穀物外皮を含む原料を配合しても、食感の低下を抑制することができ、食感及び風味に優れた麺類が得られる麺類の製造方法を提供することにある。 Therefore, an object of the present invention is to produce noodles in which a deterioration in texture can be suppressed even when a raw material containing a grain hull such as wheat bran or whole grain flour is blended, and noodles having an excellent texture and flavor can be obtained. To provide a method.
本発明は、麺類の製造方法であって、穀粉類を含む粉体原料に加水し、麺生地を調製するにあたり、予め加水画分にα化澱粉類及び穀物外皮を配合する、麺類の製造方法を提供するものである。 The present invention is a method for producing noodles, wherein a pregelatinized starch and a grain hull are mixed in advance in preparing a noodle dough by adding water to a powder raw material containing cereals. Is to provide.
本発明の麺類の製造方法によれば、小麦ふすまや全粒粉等の穀物外皮を含む原料を配合しても、食感の低下を抑制することができ、食感及び風味に優れた麺類が得られる。 According to the method for producing noodles of the present invention, even if a raw material containing a grain hull such as wheat bran or whole grain flour is blended, deterioration of texture can be suppressed, and noodles having excellent texture and flavor can be obtained. ..
本発明の麺類の製造方法は、穀粉類を含む粉体原料に加水し、麺生地を調製する工程を具備する。本発明において麺生地の調製及びその麺生地を用いた麺類の製造は、いずれも穀粉類を含む粉体原料を用いて製造される。穀粉類は、穀物由来の粉体である。穀物は、好ましくはイネ科植物の種子である。イネ科植物の例としては、小麦類、米類、大麦類、トウモロコシ類、モロコシ類、ヒエ類、アワ類、キビ類、オーツ麦類（カラス麦類）及びライ麦類等が挙げられる。穀粉類としては、穀粉、澱粉及び穀物由来の蛋白質が挙げられる。本発明において調製する麺生地及びそれを用いて製造する麺類は、穀粉類として、穀粉及び澱粉のうちの少なくとも一方を含むことが好ましく、少なくとも穀粉を含んでいることが好ましい。前記穀粉としては、例えば小麦粉、米粉、大麦粉、モチ大麦粉、そば粉、大豆粉、コーンフラワー、オーツ麦、ライ麦粉や、小麦全粒粉等、穀物の全粒粉等が挙げられる。小麦粉としては、麺類の製造に一般に使用されるものを特に制限なく使用することができ、例えば、強力粉、中力粉、薄力粉、デュラム粉などが挙げられる。これらの穀粉は、いずれか１種を単独で又は２種以上を組み合わせて使用することができる。 The method for producing noodles of the present invention includes a step of adding water to a powder raw material containing cereal flour to prepare noodle dough. In the present invention, the preparation of the noodle dough and the production of noodles using the noodle dough are both produced using a powder raw material containing cereal flour. Grains are powders derived from grains. The grain is preferably the seed of a gramineous plant. Examples of gramineous plants include wheat, rice, barley, corn, sorghum, barnyard millet, foxtail millet, millet, oats (crows) and rye. Examples of cereals include flour, starch and protein derived from cereals. The noodle dough prepared in the present invention and the noodles produced using the dough preferably contain at least one of flour and starch as the flour, and preferably contains at least the flour. Examples of the grain flour include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oats barley, rye flour, whole wheat flour, and the like. As the wheat flour, those generally used in the production of noodles can be used without particular limitation, and examples thereof include strong flour, medium-strength flour, weak flour, and durum flour. Any one of these flours can be used alone or in combination of two or more.
前記澱粉としては、麺類の製造に一般に使用される澱粉を特に制限なく使用することができ、例えば、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉などの未加工澱粉、及び前記の各未加工澱粉に、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が挙げられる。これらの澱粉は、いずれか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。澱粉は、好ましくはタピオカを由来とする澱粉である。また澱粉は、好ましくは加工澱粉である。 As the starch, starch generally used in the production of noodles can be used without particular limitation, and for example, unprocessed starch such as potato starch, tapioca starch, wheat starch, cornstarch, waxy cornstarch, rice starch, and the above. Examples of the unprocessed starches of the above include processed starches which have been subjected to treatments such as etherification, esterification, acetylation, cross-linking treatment and oxidation treatment. Any one of these starches can be used alone or in combination of two or more. The starch is preferably starch derived from tapioca. The starch is preferably modified starch.
前記穀物由来の蛋白としては、穀物を供給源とするグルテンを用いることができ、その製法や形態（生グルテンであるか、粉末状であるかなど）は問わない。グルテンの供給源である穀物としては、例えば、小麦、大麦、ライ麦等が挙げられる。好ましくは、小麦由来のグルテンである小麦グルテンである。小麦グルテンの好ましい供給源としては、パンコムギ、デュラムコムギ、クラブコムギ、スペルトコムギ、エンマコムギ（以上、イネ科コムギ属）；タルホコムギ、クサビコムギ（以上、イネ科エギロプス属）が挙げられる。これらの穀物由来の蛋白は、いずれか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 the protein derived from the grain, gluten derived from the grain can be used, and the production method and form (whether it is raw gluten, powder, etc.) are not limited. Examples of grains that are sources of gluten include wheat, barley, and rye. Preferably, it is wheat gluten, which is wheat-derived gluten. Preferred sources of wheat gluten include bread wheat, durum wheat, club wheat, spelled wheat, emma wheat (above, Gramineae wheat genus); tarho wheat, kusabi wheat (above, gramineous Aegilops). Any one of these cereal-derived proteins can be used alone or in combination of two or more.
本発明の麺類の製造方法においては、穀粉類を含む粉体原料に加水するにあたり、予め加水する水にα化澱粉類及び穀物外皮を配合しておき、水を主体とし、α化澱粉類及び穀物外皮を含む加水画分を、穀粉類を含む粉体原料に添加する。
加水する対象の粉体原料、すなわち加水画分を添加する対象の粉体原料は、前記穀粉として、穀物の胚乳部分を主成分とする穀粉を含むことが好ましい。穀物の胚乳部分を主成分とする穀粉は、穀物が小麦である場合、強力粉、中力粉、薄力粉、デュラム粉等の小麦粉や小麦全粒粉である。穀物が小麦以外の場合も同様のものを用いることができる。
加水対象の粉体原料が、小麦粉や小麦全粒粉等の、穀物の胚乳部分を主成分とする穀粉を含んでいると、加水によりグルテンを生じるため、別途グルテン等を添加しなくても、弾力のある食感の良好な麺類が得られやすくなる。
加水対象の粉体原料又は調製する麺生地は、穀物の胚乳部分を主成分とする穀粉を、麺生地の調製に用いる穀物類の総量１００質量部に対して、３０質量部以上含んでいることが好ましく、５０質量部以上含んでいることがより好ましい。
In the method for producing noodles of the present invention, when adding water to a powder raw material containing cereals, pregelatinized starch and grain hull are mixed with water to be added in advance, and the main component is water, and the pregelatinized starch and The hydrous fraction containing the grain hull is added to the powder raw material containing the starches.
The powder raw material to be hydrated, that is, the powder raw material to which the hydrated fraction is added, preferably contains the cereal flour containing the endosperm portion of the grain as the main component. When the grain is wheat, the flour containing the germ milk portion of the grain as a main component is wheat flour such as strong flour, medium-strength flour, weak flour, and durum flour, or whole wheat flour. The same can be used when the grain is other than wheat.
If the powder raw material to be hydrated contains wheat flour, whole wheat flour, or other flour whose main component is the endosperm portion of the grain, gluten is generated by hydration, so that the elasticity does not need to be added separately. It becomes easier to obtain noodles with a certain texture.
The powder raw material to be hydrated or the noodle dough to be prepared shall contain 30 parts by mass or more of cereal flour containing the endosperm portion of the grain as the main component with respect to 100 parts by mass of the total amount of grains used for preparing the noodle dough. Is preferable, and it is more preferable that the content is 50 parts by mass or more.
また、加水対象の粉体原料や麺生地が澱粉（加工澱粉でも良い）を含んでいると、得られる麺類に、もちもちとした食感が得られ易くなったり、得られる麺類の老化耐性が向上したりする等の利点がある一方、麺生地中に占める穀粉の割合が減少して、穀粉由来の風味が減少する傾向がある。そのため、加水対象の粉体原料や麺生地中に、小麦ふすまや小麦全粒粉等の穀物外皮を含む穀粉を配合して風味を向上させる要請が高くなるが、前述のとおり、小麦ふすまや全粒粉等の穀物外皮由来の粉体を含む穀粉の配合量を高めると、穀物外皮に由来する食物繊維やミネラル等の成分がグルテンの形成性に影響して、麺類の食感や製麺性を低下させる恐れが高くなる。これに対して、本発明によれば、加水対象の粉体原料や調製する麺生地に澱粉を比較的高い比率で配合した場合、例えば、加水対象の前記粉体原料又は調製する麺生地が、麺生地の調製に用いる穀粉類の総量１００に対して５質量部以上の澱粉（加工澱粉でも良い）を含んでいる場合等であっても、グルテンの形成性に対する影響を抑制でき、食感及び風味に優れた麺類を効率的に製造することができる。食感の向上又は老化耐性の向上の観点から、加水対象の粉体原料又は調製する麺生地は、麺生地の調製に用いる穀粉類の総量１００質量部に対して５質量部以上の澱粉を含むことが好ましく、より好ましくは１０質量部以上、さらに好ましくは１５質量部以上、なお好ましくは３０質量部以上である。麺生地の調製に用いる澱粉は、加水対象の粉体原料に全量を含ませても良いし、加水画分に全量を含ませても良いし、加水対象の粉体原料と加水画分とに任意の比率で含ませても良い。 Further, when the powder raw material to be hydrated or the noodle dough contains starch (processed starch may be used), it becomes easier to obtain a chewy texture in the obtained noodles, and the aging resistance of the obtained noodles is improved. While there are advantages such as squeezing, the proportion of starch in the noodle dough tends to decrease, and the flavor derived from starch tends to decrease. Therefore, there is an increasing demand for improving the flavor by blending grain flour containing grain hulls such as wheat bran and whole wheat flour into the powder raw material to be hydrated and noodle dough. As mentioned above, wheat bran and whole grain flour are required. If the amount of grain flour containing powder derived from grain hull is increased, components such as dietary fiber and minerals derived from grain hull may affect the formability of gluten and deteriorate the texture and meat-making property of noodles. Will be higher. On the other hand, according to the present invention, when starch is blended in a relatively high ratio in the powder raw material to be hydrated or the noodle dough to be prepared, for example, the powder raw material to be hydrated or the noodle dough to be prepared is Even when 5 parts by mass or more of starch (processed starch may be used) is contained in the total amount of 100 grains used for preparing the noodle dough, the influence on the gluten forming property can be suppressed, and the texture and texture can be suppressed. Noodles with excellent flavor can be efficiently produced. From the viewpoint of improving the texture or the resistance to aging, the powder raw material to be hydrated or the noodle dough to be prepared contains 5 parts by mass or more of starch with respect to 100 parts by mass of the total amount of flour used for preparing the noodle dough. It is preferable, more preferably 10 parts by mass or more, still more preferably 15 parts by mass or more, still more preferably 30 parts by mass or more. The starch used for preparing the noodle dough may contain the entire amount in the powder raw material to be hydrated, the whole amount may be contained in the hydrated fraction, or the powder raw material to be hydrated and the hydrated fraction. It may be included in any ratio.
本発明の麺類の製造方法によれば、α化澱粉類及び穀物外皮を、それらを配合した配合した加水画分として、穀粉類を含む粉体原料に添加することにより、麺生地及びそれを用いて製造した麺類に穀物外皮を配合することに伴う食感の低下を抑制することができ、風味及び食感に優れた麺類が得られる。
穀物外皮の配合に伴う食感の悪化が抑制される理由は、加水画分中に、α化澱粉類及び穀物外皮を配合することによって、穀物外皮の一部がα化澱粉に覆われた状態となること等によって、穀物外皮中の食物繊維やミネラル、一部の蛋白質等が、グルテン又はグルテンを形成する成分と接触することが抑制され、それによって、グルテンの形成性への悪影響が抑制されると推定される。
According to the method for producing noodles of the present invention, the noodle dough and the noodle dough are used by adding pregelatinized starch and grain hulls to a powder raw material containing cereals as a blended fraction containing them. It is possible to suppress the deterioration of the texture due to the addition of the grain hull to the noodles produced in the above, and the noodles having excellent flavor and texture can be obtained.
The reason why the deterioration of the texture due to the blending of the grain husk is suppressed is that by blending the pregelatinized starch and the grain husk in the hydrofraction, a part of the grain husk is covered with the pregelatinized starch. By doing so, it is possible to prevent the dietary fiber, minerals, some proteins, etc. in the grain hull from coming into contact with gluten or components that form gluten, thereby suppressing the adverse effect on the formability of gluten. Is presumed to be.
「α化澱粉類」とは、前記澱粉又は前記穀粉に対してα化処理を施したものを指す。加水画分に配合するα化澱粉類は、α化処理を施した穀粉（以下「α化穀粉」という）及びα化処理を施したα化澱粉（以下「α化澱粉」という）の何れか一方のみであっても良く、α化穀粉及びα化澱粉の両方であっても良い。α化澱粉類の全部又は一部として加水画分に配合するα化穀粉は、外皮除去穀粉にα化処理を施したものであっても良いし、全粒粉にα化処理を施したものに含まれる外皮由来部分以外の部分であっても良い。外皮除去穀粉とは、穀物粒の胚乳部分又は胚乳部分及び胚芽部分から得られる粉体であってα化処理が施されているものであり、例えば、穀物が小麦の場合、強力粉、中力粉、薄力粉、デュラム粉等の小麦粉である。穀物が、大麦、米等の小麦以外の穀物の場合は、当該穀物の穀物粒の外皮部分を含まない大麦粉や米粉等の、小麦粉に相当する穀粉である。
他方、「穀物外皮」とは、穀物粒の外皮部分から得られる粉体であり、例えば、小麦ふすま、大麦ふすま、オーツ麦ふすま、ライ麦ふすま、米糠、トウモロコシの種皮、大豆皮等が挙げられる。穀物外皮は、小麦ふすまを用いることが好ましい。小麦ふすまは、外皮由来のアントシアニン、タンニンなど数種の有効成分を元に、得られる麺類の風味を一層向上させることができる。α化澱粉類及び穀物外皮は、同種類の穀物由来のものであっても良く、異なる穀物由来のものであっても良い。
The “pregelatinized starches” refer to the starch or the flour obtained by subjecting the pregelatinization treatment. The pregelatinized starch to be blended in the hydrous fraction is either pregelatinized flour (hereinafter referred to as “pregelatinized flour”) or pregelatinized starch (hereinafter referred to as “pregelatinized starch”). It may be only one, or both pregelatinized flour and pregelatinized starch. The pregelatinized flour to be added to the hydrous fraction as all or part of the pregelatinized starch may be a flour obtained by subjecting the exodermis-removed flour to a pregelatinization treatment, or a whole grain flour to be subjected to a pregelatinization treatment. It may be a part other than the part derived from the exodermis. The hull-removed flour is a powder obtained from the endosperm portion or the endosperm portion and the germ portion of the grain and has been subjected to pregelatinization treatment. For example, when the grain is wheat, strong flour or medium-strength flour. , Wheat flour such as endosperm flour and durum flour. When the grain is a grain other than wheat such as barley and rice, it is a grain equivalent to wheat flour such as barley flour and rice flour that does not contain the hull portion of the grain of the grain.
On the other hand, the "grain hull" is a powder obtained from the hull portion of the grain, and examples thereof include wheat bran, barley bran, oat bran, rye bran, rice bran, corn seed coat, and soybean coat. Wheat bran is preferably used as the grain exodermis. Wheat bran can further improve the flavor of the noodles obtained based on several active ingredients such as anthocyanins and tannins derived from the exodermis. The pregelatinized starches and grain husks may be derived from the same type of grain or may be derived from different grains.
α化澱粉類及び穀物外皮は、両者を混合物として加水画分に配合しても良く、またそれぞれ別に用意したものを加水画分に配合しても良い。またα化澱粉類及び穀物外皮は、澱粉類と穀物外皮との混合物に対してα化処理を施したものであることが好ましい。澱粉類と穀物外皮との混合物に対してα化処理を施したものには、穀物外皮を分離していない全粒粉に対してα化処理を施したもの（以下「α化全粒粉」ともいう）と、別々に製造した澱粉類と穀物外皮とを混合して得た混合物に対してα化処理を施したものとが含まれる。「澱粉類と穀物外皮との混合物」における「類穀粉」は、穀粉（好ましくは外皮除去穀粉）のみであっても良く、澱粉のみであっても良く、穀粉と澱粉との組み合わせであっても良い。澱粉類と穀物外皮の混合物に対してα化処理を施したものに代えて、穀物粒の胚乳部分から得られる小麦粉等の穀粉や澱粉にα化処理を施して得られるα化澱粉類と、α化処理を施していない穀物外皮とを、同時又は任意の順序で、それぞれ独立に加水画分に配合しても良いし、混合物として加水画分に配合することもできる。 The pregelatinized starch and the grain exodermis may be blended in the water fraction as a mixture thereof, or separately prepared ones may be blended in the water fraction. Further, the pregelatinized starches and grain husks are preferably those obtained by subjecting a mixture of starches and grain husks to pregelatinization treatment. A mixture of starches and grain husks that has been pregelatinized is a whole grain flour that has not been separated from the grain hulls that has been pregelatinized (hereinafter also referred to as "pregelatinized whole grain flour"). , A mixture obtained by mixing separately produced starches and grain exodermis and subjected to pregelatinization treatment is included. The "grain flour" in the "mixture of starch and grain husk" may be only grain flour (preferably exodermis-removed flour), starch alone, or a combination of starch and starch. good. Instead of the pregelatinized mixture of starches and grain hulls, pregelatinized starches obtained by pregelatinization of cereals and starches such as wheat flour obtained from the endosperm portion of grain grains. The grain hulls that have not been subjected to the pregelatinization treatment may be blended into the hydrous fraction at the same time or in any order independently, or may be blended into the hydrofruit as a mixture.
加水画分に配合するα化澱粉類及び穀物外皮は、澱粉類と穀物外皮との混合物に対してα化処理を施したものであることが好ましい。澱粉類と穀物外皮との混合物と把握される全粒粉にα化処理を施す場合を含めて、澱粉類と穀物外皮との混合状態においてα化処理を施すことにより、生じたα化澱粉と穀物外皮と接触度合いが高まるため、穀物外皮中の食物繊維やミネラル等によるグルテン形成性への影響を一層効果的に抑制することができ、得られる麺類が、食感及び風味に一層優れたものとなる。 The pregelatinized starches and grain husks to be blended in the water fraction are preferably those obtained by subjecting a mixture of starches and grain husks to pregelatinization treatment. Pregelatinized starch and grain hulls produced by subjecting pregelatinization treatment in a mixed state of starches and grain hulls, including cases where whole grain flour, which is considered to be a mixture of starches and grain hulls, is subjected to pregelatinization treatment. Since the degree of contact with the grain is increased, the influence of dietary fiber and minerals in the grain hull on the gluten-forming property can be more effectively suppressed, and the obtained noodles have a more excellent texture and flavor. ..
穀物外皮は、穀粉類の一部として、加水対象の粉体原料にも含まれていても良い。
α化澱粉類又はα化全粒粉は、麺生地の調製に用いる穀粉類の１種又は複数種類を、加水画分に配合する第１画分と加水対象の被加水画分に含める第２画分とに区分し、第１画分に区分されたものにα化処理を施したものであっても良い。
本発明においては、調製する麺生地に配合する全粒粉又は穀物外皮の全部を、α化全粒粉として又はα化澱粉類とともに、加水画分に混合しても良い。また、調製する麺生地に配合する全粒粉又は穀物外皮の一部を、α化全粒粉として又はα化澱粉類とともに、加水画分に混合しても良い。後者の場合も、加水画分に配合した分量に応じた食感の改善効果が得られる。
The grain husk may be contained in the powder raw material to be hydrated as a part of the cereal flour.
For pregelatinized starches or pregelatinized whole grains, one or more kinds of cereal flours used for preparing noodle dough are included in the first fraction to be blended in the hydrous fraction and the second fraction to be hydrolyzed. It may be classified into the above, and the one divided into the first fraction may be subjected to pregelatinization treatment.
In the present invention, the whole whole grain flour or grain exodermis to be blended in the prepared noodle dough may be mixed in a hydrofraction as pregelatinized whole grain flour or together with pregelatinized starch. In addition, a part of the whole grain flour or the grain exodermis to be blended in the noodle dough to be prepared may be mixed as a pregelatinized whole grain flour or together with pregelatinized starch in a hydrous fraction. Also in the latter case, the effect of improving the texture can be obtained according to the amount blended in the hydrous fraction.
α化処理は、水分の存在下に加熱処理を施すことで、穀粉中の澱粉をα化（糊化）させる処理であり、各種公知の方法を特に制限なく採用することができる。α化処理としては、処理対象の水分を維持しながら、又は処理対象に水分を加えながら、処理対象を加熱する方法が挙げられる。処理対象に加える水分としては、水、水蒸気を用いることができる。α化処理における加熱方法は特に制限されず、例えば、蒸煮する方法や、処理対象を高湿度雰囲気下において加熱する方法が挙げられる。湿熱処理の実施装置は特に制限されず、例えば、オートクレーブ、スチームオーブン、一軸又は二軸型エクストルーダーが挙げられる。 The pregelatinization treatment is a treatment for pregelatinizing (gelatinizing) starch in flour by performing a heat treatment in the presence of water, and various known methods can be adopted without particular limitation. Examples of the pregelatinization treatment include a method of heating the treatment target while maintaining the water content of the treatment target or adding water to the treatment target. Water or steam can be used as the water to be added to the treatment target. The heating method in the pregelatinization treatment is not particularly limited, and examples thereof include a method of steaming and a method of heating the treatment target in a high humidity atmosphere. The device for performing the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a uniaxial or biaxial extruder.
加水画分に配合するα化澱粉類は、α化度（糊化度）が７０％以上であることが、グルテンの形成性の低下を抑制する効果を向上させる観点から好ましい。以下、グルテンの形成性の低下を抑制する効果を、グルテン形成能の低下抑制効果ともいう。
また、α化澱粉類及び穀物外皮の混合物としてα化全粒粉を加水画分に配合する場合のα化全粒粉も、そのα化度が７０％以上であることが、同様の観点から好ましい。
グルテン形成能の低下抑制効果の観点から、α化澱粉類のα化度、及びα化全粒粉のα化度は、いずれも、より好ましくは７０％以上１００％以下、さらに好ましくは８０％以上１００％以下である。
ここでいう「α化度」は、ＢＡＰ法によるα化度である。ＢＡＰ法は、β−アミラーゼ・プルラナーゼ法とも呼ばれる周知のα化度の測定方法であり、澱粉化学２８（４），２３５〜２４０（１９８１）に記載されている。
The pregelatinized starches to be blended in the hydrous fraction preferably have a degree of pregelatinization (gelatinization) of 70% or more from the viewpoint of improving the effect of suppressing a decrease in gluten formation. Hereinafter, the effect of suppressing a decrease in gluten forming ability is also referred to as an effect of suppressing a decrease in gluten forming ability.
Further, it is preferable that the degree of pregelatinization of the pregelatinized whole grain flour in the case of blending the pregelatinized whole grain flour as a mixture of the pregelatinized starch and the grain exodermis in the hydrous fraction is 70% or more from the same viewpoint.
From the viewpoint of the effect of suppressing the decrease in gluten-forming ability, the degree of pregelatinization of pregelatinized starch and the degree of pregelatinization of pregelatinized whole grain flour are both more preferably 70% or more and 100% or less, still more preferably 80% or more and 100. % Or less.
The “degree of pregelatinization” here is the degree of pregelatinization by the BAP method. The BAP method is a well-known method for measuring the degree of pregelatinization, which is also called the β-amylase / pullulanase method, and is described in Starch Chemistry 28 (4), 235-240 (1981).
α化度が７０％以上のα化澱粉類やα化全粒粉は、小麦粉や小麦全粒粉等を、例えば、穀粉１００質量部と、水５〜６０質量部、好ましくは１０〜５５質量部とを、エクストルーダー等の装置で、加圧加熱処理することによって調製することができる（例えば、特開２００９−１７８０２号公報参照）が、その製法はこれに限定されるものではない。 For pregelatinized starches and pregelatinized whole grain flour having a degree of pregelatinization of 70% or more, wheat flour, whole wheat flour, etc. are used, for example, 100 parts by mass of wheat flour and 5 to 60 parts by mass of water, preferably 10 to 55 parts by mass. It can be prepared by pressure heat treatment with an apparatus such as an extruder (see, for example, Japanese Patent Application Laid-Open No. 2009-17802), but the production method is not limited thereto.
得られる麺類の食感及び風味、特に食感を向上させる観点から、加水画分に配合するα化澱粉類及び穀物外皮は、それらの合計量が、麺生地の調製に用いる穀物類の総量１００質量部に対して、０．３〜２０質量部であることが好ましく、０．５〜１５質量部であることがより好ましく、０．５〜１０質量部であることがさらに好ましい。
麺生地の調製に用いる穀物類の総量は、麺生地の調製に用いる、穀物由来の穀粉、穀物由来の澱粉、及び穀物由来の蛋白（グルテン等）の合計量であり、加水画分に配合するα化澱粉類や穀物外皮等の穀粉の量も合計した総量である。
From the viewpoint of improving the texture and flavor of the obtained noodles, particularly the texture, the total amount of the pregelatinized starch and the grain hull to be blended in the hydrous fraction is 100, which is the total amount of grains used for preparing the noodle dough. It is preferably 0.3 to 20 parts by mass, more preferably 0.5 to 15 parts by mass, and even more preferably 0.5 to 10 parts by mass with respect to parts by mass.
The total amount of grains used for preparing the noodle dough is the total amount of grain-derived flour, grain-derived starch, and grain-derived protein (gluten, etc.) used for preparing the noodle dough, and is added to the hydrous fraction. The total amount of flour such as pregelatinized starch and grain hulls is also the total amount.
加水画分に対するα化澱粉及び穀物外皮の質量比（前者：後者）は、５０：５０〜９８：２であることが好ましく、５５：４５〜９７：３であることがより好ましい。前記の質量比が９８：２以下であると、グルテン形成能の低下抑制効果が一層確実に発現され、５０：５０以上であると、穀物外皮による風味の向上効果が一層確実に得られ、食感及び風味に優れた麺類が得られる。 The mass ratio of pregelatinized starch and grain exodermis to the hydrous fraction (former: latter) is preferably 50:50 to 98: 2, and more preferably 55:45 to 97: 3. When the mass ratio is 98: 2 or less, the effect of suppressing the decrease in gluten-forming ability is more reliably exhibited, and when it is 50:50 or more, the effect of improving the flavor by the grain exodermis is more reliably obtained, and the food is eaten. Noodles with excellent texture and flavor can be obtained.
α化澱粉類との接触面積を増大させ、グルテン形成能の低下抑制効果を向上させて食感を向上させる観点、及び風味を向上させる観点から、穀物外皮の平均粒径は、２５０μｍ以下であることが好ましく、より好ましくは２００μｍ以下、さらに好ましくは１５０μｍ以下、なお好ましくは１００μｍ以下である。 The average particle size of the grain exodermis is 250 μm or less from the viewpoint of increasing the contact area with pregelatinized starch, improving the effect of suppressing the decrease in gluten forming ability to improve the texture, and improving the flavor. It is preferably 200 μm or less, more preferably 150 μm or less, still more preferably 100 μm or less.
α化澱粉類との接触面積を増大させ、グルテン形成能の低下抑制効果を向上させて食感を向上させる観点、及び風味を向上させる観点から、α化全粒粉製造に用いる全粒粉の平均粒径は２００μｍ以下であることが好ましく、より好ましくは１０〜１５０μｍ、さらに好ましくは１５〜１３０μｍ、より好ましくは２０〜１００μｍである。 From the viewpoint of increasing the contact area with pregelatinized starch, improving the effect of suppressing the decrease in gluten forming ability to improve the texture, and improving the flavor, the average particle size of the whole grain flour used in the production of pregelatinized whole grain flour is It is preferably 200 μm or less, more preferably 10 to 150 μm, still more preferably 15 to 130 μm, and even more preferably 20 to 100 μm.
穀物外皮やα化全粒粉製造に用いる全粒粉等の粉体の平均粒径は、下記の測定方法により測定される。
〔平均粒径の測定方法〕
平均粒径は、測定対象の穀物外皮の粒径分布を測定することにより測定可能であり、この粒径分布は、例えば特開２０１２−２５４０５２に記載されるマイクロトラック法、すなわち日機装株式会社製「マイクロトラック粒径分布測定装置９２００ＦＲＡ」を用いて乾式で測定することができる。マイクロトラック法は粒度の頻度からその分布を測定するが、粒径の頻度とは、粒径分布を解析し、計算した「検出頻度割合」である（日機装株式会社製の上記装置９２００ＦＲＡに添付された資料「マイクロトラック粒度分析計測定結果の見方」参照）。
The average particle size of powders such as grain husks and whole grain flour used for producing pregelatinized whole grain flour is measured by the following measuring method.
[Measuring method of average particle size]
The average particle size can be measured by measuring the particle size distribution of the grain outer skin to be measured, and this particle size distribution can be measured by, for example, the microtrack method described in JP2012-254052, that is, "Nikkiso Co., Ltd." It can be measured dry using the Microtrack particle size distribution measuring device 9200FRA. The microtrack method measures the distribution from the frequency of particle size, and the frequency of particle size is the "detection frequency ratio" calculated by analyzing the particle size distribution (attached to the above-mentioned device 9200FRA manufactured by Nikkiso Co., Ltd.). See the document "How to read the measurement results of the Microtrack particle size analyzer").
また穀物外皮は、熱処理されたものであってもよい。えぐみの抑制の観点から、熱処理小麦ふすま等の熱処理された穀物外皮を用いることが好ましい。ここでいう熱処理は、乾熱処理又は湿熱処理である。乾熱処理は、処理対象を水分無添加の条件で加熱する処理であり、処理対象中の水分を積極的に蒸発させる処理である。乾熱処理は、例えば、オーブンでの加熱、焙焼窯での加熱、乾燥器を用いる加熱、熱風を吹き付ける熱風乾燥、高温低湿度環境での放置などによって実施することができる。α化全粒粉は、穀物外皮に由来する部分についても湿熱処理されているため、熱処理された穀物外皮を含んでいるといえる。 Further, the grain husk may be heat-treated. From the viewpoint of suppressing harshness, it is preferable to use a heat-treated grain exodermis such as heat-treated wheat bran. The heat treatment referred to here is a dry heat treatment or a wet heat treatment. The dry heat treatment is a process of heating the object to be treated under the condition of no addition of water, and is a process of actively evaporating the water in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, leaving in a high temperature and low humidity environment, and the like. It can be said that the pregelatinized whole grain flour contains the heat-treated grain exodermis because the portion derived from the grain husk is also heat-treated by wet treatment.
α化澱粉類及び穀物外皮を加水画分に配合する際には、食感低下の抑制効果を最大限に発揮させる観点から、加水画分に配合したのち、十分に水和、吸水させることが好ましい。具体的には、α化澱粉類及び穀物外皮を加水画分に配合してから、残りの粉体原料に合わせるまでに、３０秒以上経過させることが好ましい。また、水和、吸水を促進させる観点から、α化澱粉類及び穀物外皮を配合した加水画分を混合させることが好ましい。
また製麺における加水量は、麺類の製造に使用する粉体原料の総量１００質量部に対して、２５〜５０質量部であることが好ましく、より好ましくは３０〜５０質量部である。
When pregelatinized starches and grain exodermis are added to the hydrous fraction, from the viewpoint of maximizing the effect of suppressing deterioration of texture, it is necessary to add the pregelatinized starch and grain exodermis to the water fraction and then sufficiently hydrate and absorb water. preferable. Specifically, it is preferable to allow 30 seconds or more to elapse from the addition of pregelatinized starch and grain husk to the hydrous fraction until the mixture with the remaining powder raw materials. Further, from the viewpoint of promoting hydration and water absorption, it is preferable to mix a hydrous fraction containing pregelatinized starch and grain exodermis.
The amount of water added to the noodles is preferably 25 to 50 parts by mass, more preferably 30 to 50 parts by mass, based on 100 parts by mass of the total amount of the powder raw material used for producing noodles.
本発明の目的を損なわない範囲において、麺生地の原料に、前述した穀粉、澱粉類、穀物由来の蛋白、α化澱粉類及び穀物外皮以外の原料を配合してもよい。例えば、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；かんすい；焼成カルシウム；食物繊維；増粘多糖類；乳化剤；食塩；糖類；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；保存剤；酵素剤、膨張剤、難消化性澱粉、難消化性デキストリン、ｐＨ調整剤などを、加水画分を添加する粉体原料又は加水画分に、適宜配合することもできる。 As long as the object of the present invention is not impaired, raw materials other than the above-mentioned cereal flour, starches, grain-derived proteins, pregelatinized starches and grain hulls may be added to the raw material of the noodle dough. For example, protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, defatted milk powder; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; Salt; sugars; seasonings; vitamins; minerals; pigments; fragrances; dextrin; alcohol; preservatives; enzyme preparations, swelling agents, indigestible starch, indigestible dextrin, pH adjusters, etc. It can also be appropriately added to the powder raw material or the water fraction to be added.
α化澱粉類及び穀物外皮は加水画分として添加した後の工程は、公知の方法により行うことができる。例えば、加水後、公知のミキサーにより混合して麺生地とした後、製麺により麺線とされる。麺線への製麺は、各種公知の方法を採用でき、例えば、麺生地を圧延して麺帯を得、その麺帯を細幅に切断して麺線とする。押出成形法により麺線とすることもできる。麺線とする麺帯や麺線の寸法は、特に限定されないが、例えば、麺帯及び麺線の厚さは１．０〜１０ｍｍとすることが好ましく、麺線の幅は、例えば１．０〜１２ｍｍとすることが好ましい。斯くして得られた麺線（生麺類）に対して、さらに常法に従って、乾燥、調理、凍結、冷蔵、及びそれらの組み合わせなどの処理を施してもよい。 The step after adding the pregelatinized starch and the grain exodermis as a hydrous fraction can be carried out by a known method. For example, after adding water, they are mixed with a known mixer to make noodle dough, and then noodles are made into noodle strings. Various known methods can be adopted for making noodles into noodle strings. For example, the noodle dough is rolled to obtain a noodle band, and the noodle band is cut into narrow widths to obtain a noodle band. It can also be made into noodle strings by an extrusion molding method. The dimensions of the noodle strip and the noodle string to be the noodle string are not particularly limited, but for example, the thickness of the noodle band and the noodle string is preferably 1.0 to 10 mm, and the width of the noodle string is, for example, 1.0. It is preferably ~ 12 mm. The noodle strings (raw noodles) thus obtained may be further subjected to treatments such as drying, cooking, freezing, refrigerating, and a combination thereof according to a conventional method.
本発明により製造される麺類としては、麺線類、麺皮類等のあらゆる形状のものを含み得るが、例えば、うどん、素麺、冷麦、中華麺、パスタ（ショートパスタ、ロングパスタ、平打ちパスタ等を含む）、餃子、焼売、ワンタンの皮などが挙げられる。麺線類としてはうどんが、麺皮類としては餃子の皮が好ましい。また、本発明により製造される麺類の種類としては、生麺、調理麺（茹で麺、蒸し麺等）、冷凍麺、冷蔵麺又はチルド麺、ノンフライ即席麺、フライ即席麺、乾麺などが挙げられ、特に限定されない。 The noodles produced by the present invention may include noodles of any shape such as noodle strings and noodle skins, and for example, udon noodles, plain noodles, cold barley, Chinese noodles, pasta (short pasta, long pasta, flat pasta). , Etc.), dumplings, grilled noodles, pasta skin, etc. Udon is preferable as the noodle strings, and dumpling skin is preferable as the noodle skins. Examples of the types of noodles produced by the present invention include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen noodles, refrigerated noodles or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, and the like. , Not particularly limited.
以下、本発明を具体的に説明するために実施例を挙げるが、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。 Hereinafter, examples will be given to specifically explain the present invention, but the present invention is not limited to the following examples.
〔α化全粒粉の製造〕
小麦全粒粉（日清製粉（株）製、平均粒径６０μｍ）１００質量部に３０〜４０質量部の水を添加し、エクストルーダーにて加圧加熱処理してα化小麦全粒粉（α化度：８５％以上）を調製した。このα化小麦全粒粉は、α化澱粉類と穀物外皮との混合物に相当するものであり、表１及び表２中の「α化全粒粉」である。
[Manufacturing of pregelatinized whole grains]
Add 30-40 parts by mass of water to 100 parts by mass of whole wheat flour (manufactured by Nisshin Flour Milling Co., Ltd., average particle size 60 μm) and heat-treat under pressure with an extruder to pregelatinize whole wheat flour (pregelatinization degree: 85% or more) was prepared. This pregelatinized wheat whole grain flour corresponds to a mixture of pregelatinized starch and grain exodermis, and is “pregelatinized whole grain flour” in Tables 1 and 2.
〔対照例１，２及び比較例１〜４，６〕
表１又は表２に示す組成の原料粉（穀粉類を含む粉体原料）に、水（食塩含む）を添加し、ミキシングして麺生地を調整した。得られた麺生地を製麺ロールを用いて圧延・複合して麺帯を作成し、切り刃（♯１０角）で切り出して麺厚３ｍｍの麺線を製造した。
〔比較例５及び実施例１〜８〕
表１又は表２に示す組成の原料粉（穀粉類を含む粉体原料）に、予め表１又は表２の加水画分に示す穀粉と食塩を水に混合（配合）したもの（配合してから原料粉に添加するまで３０秒以上経過したもの）を添加し、ミキシングして麺生地を調整した。得られた麺生地を製麺ロールを用いて圧延・複合して麺帯を作成し、切り刃（♯１０角）で切り出して麺厚３ｍｍの麺線を製造した。
[Control Examples 1 and 2 and Comparative Examples 1 to 4, 6]
Water (including salt) was added to the raw material powder (powder raw material containing cereal flour) having the composition shown in Table 1 or Table 2, and the noodle dough was prepared by mixing. The obtained noodle dough was rolled and composited using a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 10 square) to produce a noodle string having a noodle thickness of 3 mm.
[Comparative Example 5 and Examples 1 to 8]
The raw material powder (powder raw material containing cereal flour) having the composition shown in Table 1 or Table 2 is mixed (blended) with water in advance with the flour and salt shown in the hydrous fraction of Table 1 or Table 2. The noodle dough was prepared by adding (30 seconds or more before adding to the raw material flour) and mixing. The obtained noodle dough was rolled and composited using a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 10 square) to produce a noodle string having a noodle thickness of 3 mm.
〔評価〕
得られた麺線（麺類）を、歩留まりが１７０％程度となるように熱湯で茹で、水洗冷却した。得られた調理済み麺の食感及び風味を、それぞれ、下記の評価基準で評価した。評価は、訓練された１０名のパネラーによって行い、１０名の評点の平均点を表１，２に示した。なお食感、風味の基準とする対照例については、比較例１〜５および実施例１〜５は対照例１、比較例６および実施例６〜８は対照例２とした。
[Evaluation]
The obtained noodle strings (noodles) were boiled in boiling water so that the yield was about 170%, washed with water and cooled. The texture and flavor of the obtained cooked noodles were evaluated according to the following evaluation criteria. The evaluation was performed by 10 trained panelists, and the average scores of the 10 people are shown in Tables 1 and 2. As for the control examples used as the criteria for texture and flavor, Comparative Examples 1 to 5 and Examples 1 to 5 were designated as Control Example 1, and Comparative Examples 6 and 6 to 8 were designated as Control Example 2.
〔食感（粘弾性）の評価基準）
５点：対照例より優れた粘弾性を有し、非常に良好である
４点：対照例と同等の粘弾性を有し、良好である
３点：対照例よりやや劣るが、問題ない
２点：対照例より劣り、やや不良である。
１点：対照例より著しく劣り、不良である
[Evaluation criteria for texture (viscoelasticity))
5 points: Has better viscoelasticity than the control example and is very good 4 points: Has the same viscoelasticity as the control example and is good 3 points: Slightly inferior to the control example, but no problem 2 points : Inferior to the control example and slightly inferior.
1 point: Remarkably inferior to the control example and defective
〔風味（小麦感）の評価基準）
５点：対照例より小麦の風味に優れる
４点：対照例よりやや小麦の風味に優れる
３点：対照例と同等の小麦の風味である
２点：対照例よりやや小麦の風味に劣る。
１点：対照例より小麦の風味に劣る
[Evaluation criteria for flavor (wheat feeling))
5 points: Wheat flavor superior to control example 4 points: Wheat flavor slightly superior to control example 3 points: Wheat flavor equivalent to control example 2 points: Wheat flavor slightly inferior to control example.
1 point: Wheat flavor is inferior to that of the control example
表１に示す結果を見ると、対照例１に用いた小麦粉（中力粉）の一部を全粒粉に代えた比較例１及び２、対照例１に用いた小麦粉（中力粉）の一部をα化全粒粉、又はα化小麦粉及び小麦ふすま（穀物外皮）に代えた比較例３及び４、並びに対照例１に用いた小麦粉（中力粉）の一部を全粒粉に代えるとともに加水画分に配合して添加した比較例５は、いずれも、対照例１に比して、風味が向上する一方、食感が大きく低下している。これに対して、対照例１の小麦粉（中力粉）の一部を、α化全粒粉に代えるとともに加水画分に配合して添加した実施例１、３〜５、及び対照例１の小麦粉（中力粉）の一部を、α化小麦粉及び小麦ふすま（穀物外皮）に代えて加水画分に配合して添加した実施例２は、いずれも、対照例１に比して、風味が向上するとともに食感も向上している。
このことから、本発明によれば、小麦ふすまや全粒粉等の穀物外皮を含む原料を配合しても、α化澱粉類及び穀物外皮、特にα化全粒粉の加水画分への添加により、グルテン形成への影響が改善されることによって、食感の低下が抑制され、食感及び風味に優れた麺類が得られることが判る。
Looking at the results shown in Table 1, Comparative Examples 1 and 2 in which a part of the wheat flour (medium-strength flour) used in Control Example 1 was replaced with whole grain flour, and a part of the wheat flour (medium-strength flour) used in Control Example 1 Was replaced with pregelatinized whole grain flour, or pregelatinized wheat flour and wheat bran (grain hull) in Comparative Examples 3 and 4, and a part of the wheat flour (medium-strength flour) used in Control Example 1 was replaced with whole grain flour and added to the water fraction. In all of Comparative Example 5 which was blended and added, the flavor was improved and the texture was significantly reduced as compared with Control Example 1. On the other hand, a part of the wheat flour (medium-strength flour) of Control Example 1 was added in place of the pregelatinized whole grain flour and mixed with the hydrous fraction, and the wheat flour of Examples 1, 3 to 5 and Control Example 1 ( In Example 2 in which a part of (medium-strength flour) was added in place of pregelatinized wheat flour and wheat bran (grain hull) in a hydrous fraction, the flavor was improved as compared with Control Example 1. At the same time, the texture is improving.
From this, according to the present invention, even if a raw material containing a grain hull such as wheat bran or whole grain flour is blended, gluten is formed by adding pregelatinized starch and grain hull, particularly pregelatinized whole grain flour, to the hydrous fraction. It can be seen that by improving the influence on the noodles, the deterioration of the texture is suppressed, and noodles having an excellent texture and flavor can be obtained.
表２は、加水対象の粉体原料及び調製する麺生地が、いずれも、麺生地の調製に用いる穀粉類の総量１００質量部に対して５質量部以上（より具体的には３０質量部以上）の澱粉を含む処方の例である。
表２に示す結果を見ると、対照例２に用いた小麦粉（中力粉）の一部を全粒粉に代えた比較例６は、対照例２に比して、風味が向上する一方、食感が大きく低下している。これに対して、対照例２の小麦粉（中力粉）の一部をα化全粒粉に代えるとともに加水画分に配合して添加した実施例６〜８は、いずれも、対照例２に比して、風味が向上するとともに食感も向上している。
このことから、加水対象の粉体原料又は調製する麺生地が澱粉を高配合で含む場合であっても、本発明によれば、小麦ふすまや全粒粉等の穀物外皮を含む原料を配合しても、グルテンの形成の低下及びそれによる食感の低下が抑制され、食感及び風味に優れた麺類が得られることが判る。
In Table 2, the powder raw material to be hydrated and the noodle dough to be prepared are both 5 parts by mass or more (more specifically, 30 parts by mass or more) with respect to 100 parts by mass of the total amount of starch used for preparing the noodle dough. ) Is an example of a formulation containing starch.
Looking at the results shown in Table 2, Comparative Example 6 in which a part of the wheat flour (medium-strength flour) used in Control Example 2 was replaced with whole grain flour improved in flavor and texture as compared with Control Example 2. Has dropped significantly. On the other hand, in Examples 6 to 8 in which a part of the wheat flour (medium-strength flour) of Control Example 2 was replaced with pregelatinized whole grain flour and added by blending with the hydrous fraction, all of Examples 6 to 8 were compared with Control Example 2. As a result, the flavor is improved and the texture is also improved.
From this, even when the powder raw material to be hydrated or the noodle dough to be prepared contains a high amount of starch, according to the present invention, even if a raw material containing a grain hull such as wheat bran or whole grain flour is mixed. It can be seen that the decrease in the formation of gluten and the resulting decrease in the texture are suppressed, and noodles having an excellent texture and flavor can be obtained.
α化澱粉類及び穀物外皮は、両者を混合物として加水画分に配合しても良く、またそれぞれ別に用意したものを加水画分に配合しても良い。またα化澱粉類及び穀物外皮は、澱粉類と穀物外皮との混合物に対してα化処理を施したものであることが好ましい。澱粉類と穀物外皮との混合物に対してα化処理を施したものには、穀物外皮を分離していない全粒粉に対してα化処理を施したもの（以下「α化全粒粉」ともいう）と、別々に製造した澱粉類と穀物外皮とを混合して得た混合物に対してα化処理を施したものとが含まれる。「澱粉類と穀物外皮との混合物」における「澱粉類」は、穀粉（好ましくは外皮除去穀粉）のみであっても良く、澱粉のみであっても良く、穀粉と澱粉との組み合わせであっても良い。澱粉類と穀物外皮の混合物に対してα化処理を施したものに代えて、穀物粒の胚乳部分から得られる小麦粉等の穀粉や澱粉にα化処理を施して得られるα化澱粉類と、α化処理を施していない穀物外皮とを、同時又は任意の順序で、それぞれ独立に加水画分に配合しても良いし、混合物として加水画分に配合することもできる。 The pregelatinized starch and the grain exodermis may be blended in the water fraction as a mixture thereof, or separately prepared ones may be blended in the water fraction. Further, the pregelatinized starches and grain husks are preferably those obtained by subjecting a mixture of starches and grain husks to pregelatinization treatment. A mixture of starches and grain husks that has been pregelatinized is a whole grain flour that has not been separated from the grain hulls that has been pregelatinized (hereinafter also referred to as "pregelatinized whole grain flour"). , A mixture obtained by mixing separately produced starches and grain exodermis and subjected to pregelatinization treatment is included. The "starch" in the "mixture of starch and exodermis" may be only flour (preferably exodermis-removed flour), may be starch alone, or may be a combination of starch and starch. good. Instead of the pregelatinized mixture of starches and grain hulls, pregelatinized starches obtained by pregelatinization of cereals and starches such as wheat flour obtained from the endosperm portion of grain grains. The grain hulls that have not been subjected to the pregelatinization treatment may be blended into the hydrous fraction at the same time or in any order independently, or may be blended into the hydrofruit as a mixture.
α化澱粉類及び穀物外皮を加水画分として添加した後の工程は、公知の方法により行うことができる。例えば、加水後、公知のミキサーにより混合して麺生地とした後、製麺により麺線とされる。麺線への製麺は、各種公知の方法を採用でき、例えば、麺生地を圧延して麺帯を得、その麺帯を細幅に切断して麺線とする。押出成形法により麺線とすることもできる。麺線とする麺帯や麺線の寸法は、特に限定されないが、例えば、麺帯及び麺線の厚さは１．０〜１０ｍｍとすることが好ましく、麺線の幅は、例えば１．０〜１２ｍｍとすることが好ましい。斯くして得られた麺線（生麺類）に対して、さらに常法に従って、乾燥、調理、凍結、冷蔵、及びそれらの組み合わせなどの処理を施してもよい。 The step after adding the pregelatinized starch and the grain exodermis as a hydrous fraction can be carried out by a known method. For example, after adding water, they are mixed with a known mixer to make noodle dough, and then noodles are made into noodle strings. Various known methods can be adopted for making noodles into noodle strings. For example, the noodle dough is rolled to obtain a noodle band, and the noodle band is cut into narrow widths to obtain a noodle band. It can also be made into noodle strings by an extrusion molding method. The dimensions of the noodle strip and the noodle string to be the noodle string are not particularly limited, but for example, the thickness of the noodle band and the noodle string is preferably 1.0 to 10 mm, and the width of the noodle string is, for example, 1.0. It is preferably ~ 12 mm. The noodle strings (raw noodles) thus obtained may be further subjected to treatments such as drying, cooking, freezing, refrigerating, and a combination thereof according to a conventional method.
Claims (8)
穀粉類を含む粉体原料に加水し、麺生地を調製するにあたり、予め加水画分にα化澱粉類及び穀物外皮を配合する、麺類の製造方法。 It ’s a method of making noodles.
A method for producing noodles, in which pregelatinized starch and grain hulls are mixed in advance with the hydrous fraction when water is added to a powder raw material containing cereals to prepare noodle dough.
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