JP2021029128A - Multilayer noodle and method for manufacturing the same - Google Patents
Multilayer noodle and method for manufacturing the same Download PDFInfo
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Abstract
Description
本発明は、デュラム小麦粉を配合した多層麺およびその製造方法に関する。 The present invention relates to a multi-layer noodle containing durum wheat flour and a method for producing the same.
一般に、パスタなどの麺類の製法として、機械製麺法である押出式製麺法や圧延によるロール式麺法の他に、手延べ製麺法等が広く知られている。ロール式製麺法で得られる麺類は、通常２つの麺帯からなる複合麺であり、滑らかさ、弾力性、歯切れなどの食感、光沢や透明感などの外観の点などで十分な品質が得られない場合がある。 In general, as a method for producing noodles such as pasta, a hand-rolled noodle-making method and the like are widely known in addition to an extrusion-type noodle-making method which is a mechanical noodle-making method and a roll-type noodle-making method by rolling. Noodles obtained by the roll-type noodle making method are usually composite noodles consisting of two noodle bands, and have sufficient quality in terms of smoothness, elasticity, texture such as crispness, and appearance such as luster and transparency. It may not be obtained.
このようなロール式製麺法の欠点を解消するために、３つ以上の麺帯を一体化して３層以上の多層麺とすることが提案されている。例えば、特許文献１には、穀粉類を主体とする外層と内層の間に、水の移動を阻止する水移動阻止層を設けた三層麺が提案されている。また、特許文献２には、内層用麺帯を２枚の外層用麺帯で挟んで圧延して得られる３層構造の冷凍麺において、内層用原料粉として、蛋白質含量の多い小麦粉を使用することが提案されている。さらに、特許文献３には、中力小麦粉または薄力小麦粉を芯、強力小麦粉または準強力小麦粉を表層に用いた成層麺が提案されている。さらにまた、特許文献４には、平均粒径が１４０〜４００μｍのデュラム小麦粉を外層、平均粒径が４０〜１２０μｍのデュラム小麦粉を内層に用いることによって食感に優れたパスタを製造することが提案されている。 In order to eliminate such a drawback of the roll type noodle making method, it has been proposed to integrate three or more noodle strips into three or more layers of multi-layer noodles. For example, Patent Document 1 proposes a three-layer noodle in which a water movement blocking layer for blocking the movement of water is provided between an outer layer and an inner layer mainly composed of flour. Further, in Patent Document 2, wheat flour having a high protein content is used as the raw material powder for the inner layer in the frozen noodles having a three-layer structure obtained by sandwiching the noodle band for the inner layer between two noodle bands for the outer layer and rolling. Has been proposed. Further, Patent Document 3 proposes stratified noodles in which medium-strength wheat flour or weak-strength wheat flour is used as a core and strong wheat flour or semi-strong wheat flour is used as a surface layer. Furthermore, Patent Document 4 proposes to produce pasta having an excellent texture by using durum wheat flour having an average particle size of 140 to 400 μm as an outer layer and durum wheat flour having an average particle size of 40 to 120 μm as an inner layer. Has been done.
ロール式製麺法で麺類を製造する場合、圧延により生地を薄く延ばすため、生地のべたつきや剥離性は製麺上の重要な要素となる。例えば、パスタをロール式製麺機で製麺する際、粒子径の大きいデュラム小麦粉は吸水性が低いため生地がべたつき、作業性が悪くなる。そのため、粒子径の小さなデュラム小麦粉や強力粉を用いて、生地のべたつきを抑制することがあるが、パスタ特有の食感（硬さや弾力）が損なわれ、特に調理後のパスタにおいては食感が大きく悪化するという課題があった。 When noodles are manufactured by the roll-type noodle making method, the dough is thinly rolled by rolling, so that the stickiness and peelability of the dough are important factors in noodle making. For example, when pasta is made with a roll-type noodle making machine, durum wheat flour having a large particle size has low water absorption, so that the dough becomes sticky and workability deteriorates. Therefore, durum wheat flour or strong flour with a small particle size may be used to suppress the stickiness of the dough, but the texture (hardness and elasticity) peculiar to pasta is impaired, and the texture is particularly large in pasta after cooking. There was a problem of getting worse.
本発明者らの検討によると、特許文献４のように、粒子径の大きい小麦粉を外層に使用すると圧延の際に生地がべたつき、製麺性や品質安定性が芳しくなく、調理後の麺類においては経時変化により食感が悪化することがある。 According to the study by the present inventors, as in Patent Document 4, when wheat flour having a large particle size is used for the outer layer, the dough becomes sticky during rolling, and the noodle-making property and quality stability are not good, and in noodles after cooking. The texture may deteriorate due to changes over time.
このような状況に鑑み、本発明の課題は、製麺性が良好であり、調理後時間が経過しても食感に優れた多層麺を開発することである。 In view of such a situation, an object of the present invention is to develop multi-layer noodles having good noodle-making properties and excellent texture even after a lapse of time after cooking.
本発明者は、多層構造を有する麺類に用いる小麦粉について鋭意検討したところ、外層に平均粒子径が３０〜９５μｍの小麦粉を用いるとともに、内層に平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を用いることによって、製麺性を損なうことなく、優れた食感の麺類を製造できることを見出し、本発明を完成させるに至った。 The present inventor diligently studied wheat flour used for noodles having a multi-layer structure. As a result, wheat flour having an average particle size of 30 to 95 μm was used for the outer layer, and durum wheat flour having an average particle size of 180 to 410 μm was used for the inner layer. It has been found that by using the noodles, noodles having an excellent texture can be produced without impairing the noodle-making property, and the present invention has been completed.
すなわち、本発明は、これに限定されるものではないが、下記の発明を包含する。
（１） 平均粒子径が３０〜９５μｍの小麦粉が外層に用いられ、平均粒子径が１８０〜４１０μｍデュラム小麦粉を含む小麦粉が内層に用いられた、３層以上の構造を有する多層麺。
（２） 外層に用いる小麦粉の平均粒子径が６０〜９０μｍである、（１）に記載の多層麺。
（３） 内層に用いるデュラム小麦粉の平均粒子径が２００〜３６０μｍである、（１）または（２）に記載の多層麺。
（４） 前記多層麺がパスタである、（１）〜（３）のいずれかに記載の多層麺。
（５） 調理済の状態である、（１）〜（４）のいずれかに記載の多層麺。
（６） ３層以上の構造を有する多層麺の製造方法であって、平均粒子径が３０〜９５μｍの小麦粉を有する原料から外層となる麺帯を調製する工程と、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を有する原料から内層となる麺帯を調製する工程と、外層となる麺帯と内層となる麺帯を３層以上重ねて圧延する工程と、を含む上記方法。
（７） ３層以上の構造を有する圧延した麺生地を切断して麺線を得る工程をさらに含む、（６）に記載の方法。
（８） 得られた麺線を調理する工程をさらに含む、（７）に記載の方法。
That is, the present invention includes, but is not limited to, the following inventions.
(1) A multi-layer noodle having a structure of three or more layers, in which wheat flour having an average particle size of 30 to 95 μm is used for the outer layer and wheat flour containing durum flour having an average particle size of 180 to 410 μm is used for the inner layer.
(2) The multi-layer noodle according to (1), wherein the average particle size of the wheat flour used for the outer layer is 60 to 90 μm.
(3) The multilayer noodle according to (1) or (2), wherein the average particle size of durum wheat flour used for the inner layer is 200 to 360 μm.
(4) The multi-layer noodle according to any one of (1) to (3), wherein the multi-layer noodle is pasta.
(5) The multi-layer noodle according to any one of (1) to (4), which is in a cooked state.
(6) A method for producing multi-layer noodles having a structure of three or more layers, wherein a noodle band to be an outer layer is prepared from a raw material having wheat flour having an average particle size of 30 to 95 μm, and an average particle size of 180 to 410 μm. The above method including a step of preparing a noodle band to be an inner layer from a raw material having wheat flour containing durum wheat flour, and a step of stacking three or more layers of a noodle band to be an outer layer and a noodle band to be an inner layer and rolling them.
(7) The method according to (6), further comprising a step of cutting a rolled noodle dough having a structure of three or more layers to obtain noodle strings.
(8) The method according to (7), further comprising a step of cooking the obtained noodle strings.
本発明によれば、パスタなどの多層麺について、製麺時のべたつきや剥離性などの問題が抑制され、さらに食感に優れ、調理後の経時的な変化の少ない麺類を得ることができる。 According to the present invention, with respect to multi-layer noodles such as pasta, problems such as stickiness and peelability during noodle making can be suppressed, and noodles having an excellent texture and little change with time after cooking can be obtained.
本発明は、多層構造を有する多層麺およびその製造方法に関する。本発明に係る多層麺は３層以上の構造を有しており、好ましい態様において６層以下であり、３〜５層であることが好ましい。本発明において、単に外層という場合、外側に露出している最外層を意味し、内層という場合、最外層以外の内側に位置する層を意味する。多層麺を構成する各層の厚さは同程度であることが好ましく、多層麺全体の厚みは０．８〜４．０ｍｍが好ましく、１．０〜３．５ｍｍがより好ましく、１．２〜３．１ｍｍであることがさらに好ましい。 The present invention relates to a multi-layer noodle having a multi-layer structure and a method for producing the same. The multi-layer noodle according to the present invention has a structure of three or more layers, and in a preferred embodiment, it has six or less layers, preferably three to five layers. In the present invention, the term "outer layer" means the outermost layer exposed to the outside, and the term "inner layer" means the layer located inside other than the outermost layer. The thickness of each layer constituting the multi-layer noodle is preferably about the same, and the total thickness of the multi-layer noodle is preferably 0.8 to 4.0 mm, more preferably 1.0 to 3.5 mm, and 1.2 to 3 It is more preferably .1 mm.
本発明に係る多層麺においては、平均粒子径が３０〜９５μｍの小麦粉が外層に用いられる。本発明に係る多層麺においては、内層と比較して平均粒子径の小さい小麦粉を外層に用いることによって、生地の吸水性やべたつきをコントロールし、良好な製麺性を実現することができる。好ましい態様において、外層に用いる小麦粉の平均粒子径は９３μｍ以下であり、より好ましくは９１μｍ以下、さらに好ましくは９０μｍ以下、最も好ましくは８７μｍ以下である。また、好ましい態様において、前記外層に用いる小麦粉の平均粒子径は４０μｍ以上であり、より好ましくは５０μｍ以上、さらに好ましくは６０μｍ以上、最も好ましくは７０μｍ以上である。外層に用いる小麦粉の種類は特に制限されないが、例えば、薄力粉、中力粉、強力粉、全粒粉、デュラム小麦粉（デュラムフラワー、デュラムセモリナ）などを１種または２種以上組み合わせて使用することができ、デュラム小麦粉を用いることが好ましい。外層に用いられる小麦粉中のデュラム小麦粉として、３０質量％含むことが好ましく、５０質量％含むことがより好ましく、８０質量％含むことがさらに好ましい。 In the multi-layer noodles according to the present invention, wheat flour having an average particle size of 30 to 95 μm is used for the outer layer. In the multi-layer noodles according to the present invention, by using wheat flour having a smaller average particle size than the inner layer for the outer layer, it is possible to control the water absorption and stickiness of the dough and realize good noodle-making properties. In a preferred embodiment, the average particle size of the wheat flour used for the outer layer is 93 μm or less, more preferably 91 μm or less, still more preferably 90 μm or less, and most preferably 87 μm or less. In a preferred embodiment, the average particle size of the wheat flour used for the outer layer is 40 μm or more, more preferably 50 μm or more, still more preferably 60 μm or more, and most preferably 70 μm or more. The type of wheat flour used for the outer layer is not particularly limited, but for example, one or two or more types of soft flour, medium-strength flour, strong flour, whole grain flour, durum flour (durum flower, durum semolina) and the like can be used, and durum It is preferable to use flour. The durum wheat flour in the wheat flour used for the outer layer preferably contains 30% by mass, more preferably 50% by mass, and even more preferably 80% by mass.
本発明において、小麦粉の平均粒子径は、レーザー回析式粒子径分布測定装置を用いて、フラウンホーファー回折法により得られた粒度分布（体積基準の積算分布または頻度分布）からメジアン径（累積５０％に相当する粒径）として測定することができる。なお、本発明において小麦粉という場合、平均粒子径の小さい粉だけでなく、セモリナのような平均粒子径の大きなものも包含する。 In the present invention, the average particle size of wheat flour is the median size (cumulative 50) from the particle size distribution (volume-based integrated distribution or frequency distribution) obtained by the Fraunhofer diffraction method using a laser diffraction type particle size distribution measuring device. It can be measured as a particle size corresponding to%). In the present invention, the term wheat flour includes not only flour having a small average particle size but also flour having a large average particle size such as semolina.
また、本発明に係る多層麺においては、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉が内層に用いられる。本発明に係る多層麺に内層が複数存在する場合、平均粒子径が１８０〜４１０μｍのデュラム小麦粉が少なくともいずれかの内層に用いられていればよい。本発明に係る多層麺においては、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を内層に用いることによって、調理後の経時変化による食感の悪化を抑制することができる。好ましい態様において、内層に用いるデュラム小麦粉の平均粒子径は４００μｍ以下であり、より好ましくは３８０μｍ以下、さらに好ましくは３６０μｍ以下である。また、好ましい態様において、前記内層に用いるデュラム小麦粉の平均粒子径は２００μｍ以上であり、より好ましくは２５０μｍ以上、さらに好ましくは３００μｍ以上であり、最も好ましくは３２０μｍ以上である。内層に用いるデュラム小麦粉の種類は特に限定されないが、例えばデュラムセモリナを用いることが好ましい。内層に用いる小麦粉中の平均粒子径が１８０〜４１０μｍのデュラム小麦粉として、６０質量％以上含むことが好ましく、７０質量％以上含むことがさらに好ましい。内層に用いるデュラム小麦粉以外の小麦粉の種類は特に制限されないが、例えば、薄力粉、中力粉、強力粉、全粒粉、デュラム小麦粉（平均粒子径が１８０〜４１０μｍのものを除く）などを１種または２種以上組み合わせて使用することができる。 Further, in the multi-layer noodles according to the present invention, wheat flour containing durum wheat flour having an average particle size of 180 to 410 μm is used for the inner layer. When a plurality of inner layers are present in the multilayer noodle according to the present invention, durum wheat flour having an average particle size of 180 to 410 μm may be used for at least one of the inner layers. In the multi-layer noodles according to the present invention, by using wheat flour containing durum wheat flour having an average particle size of 180 to 410 μm as the inner layer, deterioration of texture due to aging after cooking can be suppressed. In a preferred embodiment, the average particle size of the durum flour used for the inner layer is 400 μm or less, more preferably 380 μm or less, still more preferably 360 μm or less. In a preferred embodiment, the average particle size of the durum flour used in the inner layer is 200 μm or more, more preferably 250 μm or more, still more preferably 300 μm or more, and most preferably 320 μm or more. The type of durum flour used for the inner layer is not particularly limited, but it is preferable to use, for example, durum semolina. The durum flour having an average particle size of 180 to 410 μm in the wheat flour used for the inner layer preferably contains 60% by mass or more, and more preferably 70% by mass or more. The type of flour other than durum flour used for the inner layer is not particularly limited, and for example, one or two kinds of soft flour, medium-strength flour, strong flour, whole grain flour, durum flour (excluding those having an average particle size of 180 to 410 μm) and the like are used. The above can be used in combination.
本発明に係る多層麺に用いられる穀粉としては、上述した小麦粉を使用するが、本発明の効果を損なわない範囲であれば、それ以外の穀粉を併用することが可能である。本発明において使用する穀粉としては、例えば、ライ麦粉、大麦粉、そば粉、米粉、大豆粉；馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉、タピオカ澱粉、サゴ澱粉などの澱粉；アセチル化、エーテル化、架橋、酸化、α化などの処理を施した加工澱粉などが挙げられる。本発明では、これら穀粉を単独または複数組み合わせて用いることができる。澱粉として難消化性澱粉を用いることも可能である。 As the flour used for the multi-layer noodles according to the present invention, the above-mentioned wheat flour is used, but other flours can be used in combination as long as the effects of the present invention are not impaired. The flour used in the present invention includes, for example, rye flour, barley flour, buckwheat flour, rice flour, soybean flour; potato starch, corn starch, waxy corn starch, wheat starch, rice starch, tapioca starch, sago starch and other starches; acetylation. , Processed starch that has been subjected to treatments such as etherification, cross-linking, oxidation, and pregelatinization. In the present invention, these flours can be used alone or in combination of two or more. It is also possible to use resistant starch as the starch.
本発明の多層麺を構成する各層は、副原料（穀粉以外の麺原料）をさらに含んでいてよい。本発明で用いられる副原料としては、例えば、大豆蛋白質、小麦蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳などの蛋白質素材；動植物油脂、粉末油脂などの油脂類；かんすい、食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン等の添加物などが挙げられる。本発明では、目的とする麺の種類に応じて、これら副原料を単独または組み合わせて用いることができる。 Each layer constituting the multilayer noodle of the present invention may further contain an auxiliary raw material (noodle raw material other than flour). As auxiliary raw materials used in the present invention, for example, protein materials such as soybean protein, wheat 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; Examples include swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, additives such as dextrin. In the present invention, these auxiliary raw materials can be used alone or in combination depending on the type of noodles to be intended.
さらに本発明は、一つの態様において、小麦粉を含む穀粉、副原料などを含んでなる製麺用組成物に水などを添加して混捏して得られる麺生地である。別の態様において、本発明は、多層麺を製造するための穀粉製品であり、（ａ）多層麺の外層に配合される、平均粒子径が３０〜９５μｍの小麦粉を含む穀粉と、（ｂ）多層麺の内層に配合される、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を含む穀粉と、を含んでなる。 Further, in one embodiment, the present invention is a noodle dough obtained by adding water or the like to a noodle-making composition containing wheat flour-containing flour, auxiliary raw materials and the like, and kneading the noodle dough. In another aspect, the present invention is a flour product for producing multi-layer noodles, (a) flour containing wheat flour having an average particle size of 30 to 95 μm, which is blended in the outer layer of the multi-layer noodles, and (b). It contains flour containing wheat flour containing durum wheat flour having an average particle size of 180 to 410 μm, which is blended in the inner layer of the multi-layer noodles.
本発明に係る多層麺は、調理前の多層麺と調理済の多層麺の両方を包含する概念であるが、調理済の多層麺を調製する場合は、麺帯や麺線などの未調理の多層麺を、湯の中で茹でるなどして調理する工程を行えばよい。多層麺の調理方法は特に制限されないが、茹でて調理することはもちろん、油ちょうや蒸し、電子レンジなどによって調理してもよく、多層麺が喫食可能になるまでα化すればよい。また、麺類の形態に特に制限はなく、例えば、生麺、半乾燥麺、乾燥麺、茹で麺、蒸し麺、冷凍麺、即席麺、調理麺、ＬＬ（ロングライフ）麺などであってもよい。本発明に係る多層麺は、茹で麺、蒸し麺、調理麺が好ましく、茹で又は蒸し処理された後、冷蔵又は冷凍で保存及び／又は流通される冷蔵麺（チルド麺）又は冷凍麺であるのがより好ましく、冷蔵麺（チルド麺）がさらに好ましい。なお、本発明に係る多層麺については、流通や保管、喫食などの態様に応じて、ほぐれ剤などを付着させることができる。 The multi-layer noodles according to the present invention are a concept that includes both uncooked multi-layer noodles and cooked multi-layer noodles, but when preparing cooked multi-layer noodles, uncooked noodle strips, noodle strings, etc. are used. The multi-layer noodles may be cooked by boiling them in hot water. The method of cooking the multi-layer noodles is not particularly limited, but the noodles may be boiled, steamed, or cooked in a microwave oven, and the multi-layer noodles may be pregelatinized until they can be eaten. The form of the noodles is not particularly limited, and may be, for example, raw noodles, semi-dried noodles, dried noodles, boiled noodles, steamed noodles, frozen noodles, instant noodles, cooked noodles, LL (long life) noodles, or the like. .. The multi-layer noodles according to the present invention are preferably boiled noodles, steamed noodles, and cooked noodles, and are cold noodles (chilled noodles) or frozen noodles that are boiled or steamed and then stored and / or distributed in a cold or frozen state. Is more preferable, and refrigerated noodles (chilled noodles) are even more preferable. The multi-layer noodles according to the present invention may be attached with a loosening agent or the like depending on the mode of distribution, storage, eating and the like.
本発明に係る多層麺は、麺類の種類に特に制限はなく、例えば、中華麺、焼きそば、うどん、そば、冷麺、およびパスタ類などの麺線や麺帯はもちろん、餃子やしゅうまい、ワンタンなどに用いられる麺皮が挙げられる。本発明に係る多層麺の種類として、例えば、パスタ（スパゲッティ、スパゲッティーニ、カッペリーニ、タリアテッレ、フェットチーネ、リングイーネ、パッパルデッレ、ラザニア、ラビオリなど）、うどん、そば、そうめん、ひやむぎ、冷麺などが挙げられる。本発明に係る多層麺はパスタであることが特に好ましい。 The type of noodles is not particularly limited in the multi-layer noodles according to the present invention. Examples of the noodle skin used in. Examples of the types of multi-layered noodles according to the present invention include pasta (spaghetti, spaghettini, cappelini, tagliatelle, fetcine, linguine, pappardelle, lasagna, ravioli, etc.), udon noodles, buckwheat noodles, somen noodles, hiyamugi noodles, and cold noodles. The multi-layer noodles according to the present invention are particularly preferably pasta.
本発明に係る多層麺は、原料に水を加えて混練し、得られた生地を積層することによって製造される。具体的には、本発明に係る多層麺は、平均粒子径が３０〜９５μｍの小麦粉を有する原料から外層となる麺帯を調製する工程と、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を有する原料から内層となる麺帯を調製する工程と、外層となる麺帯と内層となる麺帯を３層以上重ねて圧延する工程と、を含む。麺原料１００質量部に対して加える水の量は、２５〜４５質量部が好ましく、３０〜４０質量部がより好ましい。 The multi-layer noodles according to the present invention are produced by adding water to a raw material, kneading the noodles, and laminating the obtained dough. Specifically, the multilayer noodles according to the present invention include a step of preparing a noodle band as an outer layer from a raw material having wheat flour having an average particle size of 30 to 95 μm, and wheat flour containing durum wheat flour having an average particle size of 180 to 410 μm. It includes a step of preparing a noodle band to be an inner layer from a raw material having the above, and a step of stacking three or more layers of a noodle band to be an outer layer and a noodle band to be an inner layer and rolling them. The amount of water added to 100 parts by mass of the noodle raw material is preferably 25 to 45 parts by mass, more preferably 30 to 40 parts by mass.
本発明に係る多層麺の製造方法は、圧延製麺、ロール式製麺、押出式製麺などの各種製麺方法によりシート状生地を作製した後、複数のシート状生地を合わせて、圧延製麺、ロール式製麺、押出式製麺などの各種製麺方法により、生地に圧力をかけて伸ばし、多層構造を有する麺帯を得る方法や、該麺帯を切り出して麺線を得る方法、該麺帯を任意の形状や大きさに成型した麺を得る方法などがある。本発明に係る多層麺の製造方法は、ロール式製麺機を用いたロール式製麺法を採用することが好ましい。 The method for producing multi-layer noodles according to the present invention is to produce sheet-like dough by various noodle-making methods such as rolled noodles, roll-type noodles, and extrusion-type noodles, and then combine a plurality of sheet-like doughs to produce rolled noodles. A method of applying pressure to the dough by various noodle-making methods such as noodles, roll-type noodles, and extrusion-type noodles to obtain a noodle band having a multi-layer structure, or a method of cutting out the noodle band to obtain a noodle string. There is a method of obtaining noodles obtained by molding the noodle band into an arbitrary shape and size. As the method for producing multi-layer noodles according to the present invention, it is preferable to adopt a roll-type noodle-making method using a roll-type noodle-making machine.
本明細書においては、特に記載しない限り、濃度や％などは質量基準であり、数値範囲はその端点を含むものとして記載される。 In the present specification, unless otherwise specified, the concentration,%, etc. are based on mass, and the numerical range is described as including the end points thereof.
以下、具体的な実験に基づいて本発明をより詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な例を示したものであり、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail based on specific experiments. The examples described below show typical examples of the present invention, and the present invention is not limited to the following examples.
原材料
下記の実験では、以下の小麦粉を使用し、食塩として「並塩」（日本海水）を使用した。デュラム小麦粉Ａ〜Ｈは、デュラム小麦を粉砕し、必要に応じて分級して調製した。
Ingredients In the following experiments, the following wheat flour was used, and "normal salt" (Nihonkaisui) was used as salt. Durum wheat flours A to H were prepared by crushing durum wheat and classifying it as necessary.
小麦粉の平均粒子径は、レーザー回析式粒子径分布測定装置（ＨＥＬＯＳ＆ＲＯＤＯＳ、日本レーザー製）を用いて乾式により測定した。平均粒子径は、フラウンホーファー回折法により得られた粒度分布（体積基準の積算分布または頻度分布）におけるメジアン径（累積５０％に相当する粒径）を意味する。また、複数の小麦粉を併用した場合は、混合物の平均粒子径を測定した。測定時には、測定レンジを適宜調節した。
・デュラム小麦粉Ａ（平均粒子径：４２０μｍ）
・デュラム小麦粉Ｂ（平均粒子径：４００μｍ）
・デュラム小麦粉Ｃ（平均粒子径：３１７μｍ）
・デュラム小麦粉Ｄ（平均粒子径：２０５μｍ）
・デュラム小麦粉Ｅ（平均粒子径：１７０μｍ）
・デュラム小麦粉Ｆ（平均粒子径：１２０μｍ）
・デュラム小麦粉Ｇ（平均粒子径：９０μｍ）
・デュラム小麦粉Ｈ（平均粒子径：８４μｍ）
・小麦粉Ａ（強力粉、「金蘭（登録商標）」（昭和産業）、平均粒子径：５７μｍ）
・小麦粉Ｂ（中力粉、「めんのちから（登録商標）」（昭和産業）、平均粒子径：４０μｍ）
・小麦粉Ｃ（薄力粉、「月桂冠（登録商標）」（昭和産業）、平均粒子径：２８μｍ）
実験１：多層麺の製造と評価
（多層麺の製造）
下表に示すように、小麦粉１００質量部、塩２質量部、水３４質量部を混合した後、横型ミキサーを用いて混捏し、得られたそぼろ状生地からロール式製麺機を用いてシート状生地を製造した。
The average particle size of wheat flour was measured by a dry method using a laser diffraction type particle size distribution measuring device (HELOS & RODOS, manufactured by Nippon Laser). The average particle size means the median size (particle size corresponding to a cumulative 50%) in the particle size distribution (volume-based integrated distribution or frequency distribution) obtained by the Fraunhofer diffraction method. When a plurality of wheat flours were used in combination, the average particle size of the mixture was measured. At the time of measurement, the measurement range was adjusted as appropriate.
・ Durum flour A (average particle size: 420 μm)
-Durum flour B (average particle size: 400 μm)
-Durum flour C (average particle size: 317 μm)
-Durum flour D (average particle size: 205 μm)
・ Durum flour E (average particle size: 170 μm)
-Durum flour F (average particle size: 120 μm)
-Durum flour G (average particle size: 90 μm)
-Durum flour H (average particle size: 84 μm)
・ Wheat flour A (strong flour, "Kinran (registered trademark)" (Showa Sangyo), average particle size: 57 μm)
・ Wheat flour B (medium-strength flour, "Men no Chikara (registered trademark)" (Showa Sangyo), average particle size: 40 μm)
・ Wheat flour C (soft flour, "laurel wreath (registered trademark)" (Showa Sangyo), average particle size: 28 μm)
Experiment 1: Manufacture and evaluation of multi-layer noodles (manufacture of multi-layer noodles)
As shown in the table below, 100 parts by mass of wheat flour, 2 parts by mass of salt, and 34 parts by mass of water are mixed and then kneaded using a horizontal mixer, and the obtained soboro-shaped dough is sheeted using a roll-type noodle making machine. Manufactured a dough.
次いで、２層構造の麺については、同じシート状生地を重ねてロール式製麺機を用いて圧延し、３層構造の麺については、同じシート状生地の間に別のシート状生地を挟んでロール式製麺機を用いて圧延し、麺厚１．７５ｍｍにて切り出して麺線を得た（切刃：角６番）。なお、２層構造の麺は各層の厚みの比が１：１であり、３層構造の麺は各層の厚みの比が１：１：１である。 Next, for two-layered noodles, the same sheet-shaped dough is layered and rolled using a roll-type noodle making machine, and for three-layered noodles, another sheet-shaped dough is sandwiched between the same sheet-shaped dough. The noodles were rolled using a roll-type noodle making machine and cut out to a noodle thickness of 1.75 mm to obtain noodle strings (cutting blade: square No. 6). The two-layered noodles have a thickness ratio of each layer of 1: 1, and the three-layered noodles have a thickness ratio of each layer of 1: 1: 1.
本実験においては、製麺性（製麺のしやすさ）を、１０名の専門パネルによって評価した。具体的には、サンプル１−１、２−１、３−１をコントロールとして、下記の基準に基づいて評価し、評点の平均値を算出した。
・５点：製麺しやすく、非常に良好
・４点：特に問題なく製麺でき、良好
・３点：若干の麺帯荒れや剥離が生じる（コントロール）
・２点：麺帯荒れや剥離が生じ、不良
・１点：製麺不可
（多層麺の評価）
麺線（パスタ）を熱湯で３分間茹でた後、容器に入れ、１０℃で２４時間保管した。保管後、電子レンジを用いて加温し（１５００Ｗ、６０秒間）、サンプル１−１をコントロールとして、下記の基準に基づいて麺の食感（硬さと弾力性）を官能評価した。
In this experiment, the noodle-making property (easiness of noodle-making) was evaluated by a panel of 10 people. Specifically, samples 1-1, 2-1 and 3-1 were used as controls for evaluation based on the following criteria, and the average value of the scores was calculated.
・ 5 points: Easy to make noodles, very good ・ 4 points: Noodles can be made without any problems, good ・ 3 points: Some noodle band roughness and peeling occur (control)
・ 2 points: Rough noodle band or peeling occurs, defective ・ 1 point: Noodle making is not possible (evaluation of multi-layer noodles)
The noodle strings (pasta) were boiled in boiling water for 3 minutes, placed in a container, and stored at 10 ° C. for 24 hours. After storage, the noodles were heated using a microwave oven (1500 W, 60 seconds), and the texture (hardness and elasticity) of the noodles was sensory-evaluated based on the following criteria using sample 1-1 as a control.
また、熱湯で３分間茹でた直後と１０℃で２４時間保管後の麺をそれぞれ喫食し、経時的な食感（粘性）の変化を、１０名の専門パネルによって評価した。具体的には、サンプル１−１、２−１、３−１をコントロールとして、下記の基準に基づいて評価し、評点の平均値を算出した。
（硬さ）
・５点：とても硬さがあり、非常に良好
・４点：硬さがあり、良好
・３点：普通（コントロール）
・２点：あまり硬さがなく、やや不良
・１点：硬さがなく、不良
（弾力性）
・５点：とても強く、非常に良好
・４点：強く、良好
・３点：普通（コントロール）
・２点：弱く、やや不良
・１点：とても弱く、不良
（経時変化）
・５点：麺の粘性の変化がほぼ見られない
・４点：麺の粘性がやや低下
・３点：麺の粘性が低下（コントロール）
・２点：麺の粘性が大きく低下
・１点：麺の粘性が著しく低下
The noodles were eaten immediately after boiling in boiling water for 3 minutes and after being stored at 10 ° C. for 24 hours, respectively, and the change in texture (viscosity) over time was evaluated by a panel of 10 experts. Specifically, samples 1-1, 2-1 and 3-1 were used as controls for evaluation based on the following criteria, and the average value of the scores was calculated.
(Hardness)
・ 5 points: Very hard and very good ・ 4 points: Hard and good ・ 3 points: Normal (control)
・ 2 points: Not very hard and slightly defective ・ 1 point: Not very hard and poor (elasticity)
・ 5 points: very strong and very good ・ 4 points: strong and good ・ 3 points: normal (control)
・ 2 points: weak and slightly defective ・ 1 point: very weak and defective (change over time)
・ 5 points: Almost no change in the viscosity of the noodles ・ 4 points: The viscosity of the noodles is slightly reduced ・ 3 points: The viscosity of the noodles is reduced (control)
・ 2 points: The viscosity of the noodles is greatly reduced ・ 1 point: The viscosity of the noodles is significantly reduced
表１から明らかなように、外層に平均粒子径が３０〜９５μｍの小麦粉を使用し、内層に平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を使用することによって、優れた多層麺を製造できることがわかった（サンプル１−５、１−６）。ただし、内層および外層に平均粒子径が３１７μｍのデュラム小麦粉を使用した場合（サンプル１−４）は、製麺性が悪く、経時変化よって粘性が低下し歯切れの好ましくないものとなった。 As is clear from Table 1, excellent multi-layer noodles are produced by using wheat flour having an average particle size of 30 to 95 μm in the outer layer and wheat flour containing durum flour having an average particle size of 180 to 410 μm in the inner layer. It was found that it could be done (Samples 1-5, 1-6). However, when durum wheat flour having an average particle size of 317 μm was used for the inner layer and the outer layer (Sample 1-4), the noodle-making property was poor, and the viscosity was lowered due to aging, resulting in unfavorable crispness.
実験２：多層麺の製造と評価（外層に配合する小麦粉の平均粒子径）
外層に配合する小麦粉について、平均粒子径の影響を確認した。具体的には、原料配合を下表のように変更した以外は、実験１と同様にして、多層麺を製造し、サンプル２−１をコントロールとして評価した。
Experiment 2: Manufacture and evaluation of multi-layer noodles (average particle size of wheat flour mixed in the outer layer)
The effect of the average particle size of the wheat flour blended in the outer layer was confirmed. Specifically, multi-layer noodles were produced in the same manner as in Experiment 1 except that the raw material composition was changed as shown in the table below, and sample 2-1 was evaluated as a control.
表２から明らかなように、外層に配合する小麦粉の平均粒子径が３０〜９５μｍ程度であると、優れた多層麺を得ることができた。具体的には、外層に配合する小麦粉の平均粒子径を１２０μｍとした場合（サンプル２−２）、製麺性が悪化し、経時的に麺の粘性が低下し好ましくない歯切れになった。外層に配合する小麦粉の平均粒子径を２８μｍとした場合（サンプル２−９）、製麺性が悪化し、特に麺の硬さが悪化し好ましくないものとなった。 As is clear from Table 2, when the average particle size of the wheat flour blended in the outer layer was about 30 to 95 μm, excellent multi-layer noodles could be obtained. Specifically, when the average particle size of the wheat flour blended in the outer layer was 120 μm (Sample 2-2), the noodle-making property deteriorated, and the viscosity of the noodles decreased with time, resulting in unfavorable crispness. When the average particle size of the wheat flour blended in the outer layer was 28 μm (Sample 2-9), the noodle-making property was deteriorated, and the hardness of the noodles was particularly deteriorated, which was not preferable.
実験３：多層麺の製造と評価（内層に配合する小麦粉の平均粒子径）
内層に配合するデュラム小麦粉について、平均粒子径の影響を確認した。具体的には、原料配合を下表のように変更した以外は、実験１と同様にして、多層麺を製造し、サンプル３−１をコントロールとして評価した。
Experiment 3: Manufacture and evaluation of multi-layer noodles (average particle size of wheat flour mixed in the inner layer)
The effect of the average particle size was confirmed for the durum wheat flour blended in the inner layer. Specifically, multi-layer noodles were produced in the same manner as in Experiment 1 except that the raw material composition was changed as shown in the table below, and sample 3-1 was evaluated as a control.
表３から明らかなように、内層に平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を用いると、優れた多層麺を得ることができた。具体的には、内層に平均粒子径が４００μｍのデュラム小麦粉を１００質量％用いた場合（サンプル３−３）や、内層に配合する小麦粉として２種類のデュラム小麦粉を併用し、平均粒子径が３１７μｍのデュラム小麦粉を６０質量％用いた場合（平均粒子径：１８１μｍ、サンプル３−５）、製麺性が非常に良好になり、硬さや弾力性が向上し、経時変化による粘性の低下が抑制された。一方、内層に配合するデュラム小麦粉の平均粒子径を４２０μｍとした場合（サンプル３−２）、麺の弾力性が低く、経時的に粘性が低下し好ましくない歯切れになった。また、内層に配合するデュラム小麦粉の平均粒子径を１７０μｍとした場合（サンプル３−６）、麺の硬さが不足しており、麺の経時変化も大きく好ましくない歯切れになった。このように、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を６０質量％以上含む小麦粉を内層に用いると良好であった。 As is clear from Table 3, excellent multi-layer noodles could be obtained by using wheat flour containing durum wheat flour having an average particle size of 180 to 410 μm in the inner layer. Specifically, when 100% by mass of durum wheat flour having an average particle size of 400 μm is used for the inner layer (Sample 3-3), or when two types of durum wheat flour are used in combination as the wheat flour to be blended in the inner layer, the average particle size is 317 μm. When 60% by mass of durum wheat flour was used (average particle size: 181 μm, sample 3-5), the noodle-making property was very good, the hardness and elasticity were improved, and the decrease in viscosity due to aging was suppressed. It was. On the other hand, when the average particle size of the durum wheat flour blended in the inner layer was 420 μm (Sample 3-2), the elasticity of the noodles was low, the viscosity decreased with time, and the noodles became unfavorable. Further, when the average particle size of the durum wheat flour blended in the inner layer was 170 μm (Sample 3-6), the hardness of the noodles was insufficient, and the noodles changed with time, resulting in unfavorable crispness. As described above, it was preferable to use wheat flour containing 60% by mass or more of durum wheat flour having an average particle size of 180 to 410 μm for the inner layer.
Claims (8)
平均粒子径が３０〜９５μｍの小麦粉を有する原料から外層となる麺帯を調製する工程と、平均粒子径が１８０〜４１０μｍのデュラム小麦粉を含む小麦粉を有する原料から内層となる麺帯を調製する工程と、外層となる麺帯と内層となる麺帯を３層以上重ねて圧延する工程と、を含む上記方法。 A method for producing multi-layer noodles having a structure of three or more layers.
A step of preparing an outer layer noodle band from a raw material having wheat flour having an average particle size of 30 to 95 μm, and a step of preparing an inner layer noodle band from a raw material having wheat flour containing durum flour having an average particle size of 180 to 410 μm. The above method including a step of stacking three or more layers of a noodle band as an outer layer and a noodle band as an inner layer and rolling the noodle band.
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