JP2021158928A - Multi-layer noodle and method for producing the same - Google Patents
Multi-layer noodle and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、多層麺類及びその製造方法に関する。 The present invention relates to multi-layer noodles and a method for producing the same.
多層構造を有する麺類（多層麺類）が従来製造されている。特許文献１には、タピオカ澱粉とα化澱粉を含む澱粉類を主体とする材料から得られる外層と、小麦粉を主体とし、グルテン、卵白等の蛋白質を添加された材料から得られた内層からなり、外層と内層の厚さの比率が外層／内層／外層＝１．５〜２．５／１／１．５〜２．５の範囲である三層麺が記載され、また、該三層麺が、表面がソフトで中心部にコシがあることが記載されている。特許文献２には、Ａ層とＢ層からなり、該Ａ層は小麦粉及びタピオカ澱粉を含み、該Ｂ層は小麦粉、タピオカ澱粉及びグルテンを含み、該Ａ層の粗蛋白質含量は該Ｂ層よりも少なく、該Ａ層の加水量は該Ｂ層よりも多く、層の厚さの比率がＡ層／Ｂ層／Ａ層＝１：１：１〜１：６：１である多層麺が記載され、また、該多層麺から製造した調理麺が、麺のほぐれ及び食感が良好で、麺の老化が遅いことが記載されている。特許文献３には、目開き１０６μｍの篩を通過するそば粉を用いたそばに、グルテン、卵白又は乳清蛋白を併用することで、茹で後の麺のほぐれやすさや、滑らかさが向上することが記載されている。特許文献４には、小麦粉、リン酸架橋澱粉及び卵白粉を含有する混合粉が、レトルト耐性を有し、レトルト麺の製造に使用できることが記載されている。特許文献５には、デュラム粉を原料とする中華麺に対して澱粉を添加することで、デュラム粉による麺の硬化を抑え、麺にツルみや粘弾性を付与すること、さらに卵白粉を配合することで、麺の煮崩れを防止し、麺に歯切れ良さと硬さを付与することが記載されている。 Noodles having a multi-layer structure (multi-layer noodles) have been conventionally manufactured. Patent Document 1 comprises an outer layer obtained from a material mainly composed of starches containing tapioca starch and pregelatinized starch, and an inner layer obtained mainly from a material mainly composed of wheat flour and added with proteins such as gluten and egg white. , Three-layer noodles in which the ratio of the thickness of the outer layer to the inner layer is in the range of outer layer / inner layer / outer layer = 1.5 to 2.5 / 1 / 1.5 to 2.5, and the three-layer noodles However, it is stated that the surface is soft and the center is firm. Patent Document 2 includes a layer A and a layer B, the layer A contains wheat flour and tapioca noodles, the layer B contains wheat flour, tapioca noodles and gluten, and the crude protein content of the layer A is higher than that of the layer B. The amount of water added to the A layer is larger than that of the B layer, and the layer thickness ratio is A layer / B layer / A layer = 1: 1: 1 to 1: 6: 1. Further, it is described that the cooked noodles produced from the multi-layer noodles have good loosening and texture of the noodles and the aging of the noodles is slow. Patent Document 3 states that by using gluten, egg white, or whey protein in combination with buckwheat flour that has passed through a sieve with an opening of 106 μm, the ease of loosening and smoothness of the noodles after boiling are improved. Is described. Patent Document 4 describes that a mixed powder containing wheat flour, phosphoric acid-crosslinked starch and egg white powder has retort resistance and can be used for producing retort noodles. Patent Document 5 describes that by adding starch to Chinese noodles made from durum flour, hardening of the noodles due to durum flour is suppressed, the noodles are given smoothness and viscous elasticity, and egg white flour is further blended. It is described that the noodles are prevented from collapsing and the noodles are given crispness and hardness.
従来の麺類の製造において、澱粉類は、麺類の柔らかで粘りのある食感の改善や、麺類の老化防止などのために使用されている。しかし、澱粉類を多く含む麺類は、べたついて、ほぐれ性が低下するなどの問題がある。一方で、麺類に卵白を配合することで、麺表面を滑らかにしてほぐれ性を改善できることが知られている（例えば特許文献３）。しかし、卵白は、麺類の食感を硬くしたり、ツルみを悪くするという、澱粉類による食感改善効果と相反する作用をもたらす。 In the conventional production of noodles, starches are used for improving the soft and sticky texture of noodles and preventing the aging of noodles. However, noodles containing a large amount of starch have problems such as stickiness and reduced looseness. On the other hand, it is known that by blending egg white with noodles, the surface of the noodles can be smoothed and the looseness can be improved (for example, Patent Document 3). However, egg white has an action contrary to the texture improving effect of starches, that is, the texture of noodles is hardened and the smoothness is deteriorated.
本発明は、べたつきがなく、ツルみに優れた食感を有する一方で、硬くなりすぎず、適度なコシのある食感を有する麺類、及びその製造方法を提供する。 The present invention provides noodles that are not sticky and have an excellent smooth texture, but do not become too hard and have an appropriate chewy texture, and a method for producing the noodles.
本発明者らは、澱粉類と卵白を含む外層と、卵白量のより少ない内層とを含む多層麺類が、べたつきがなく、ツルみに優れた食感を有し、かつ硬さとコシのバランスの良い食感を有することを見出した。 The present inventors have found that multi-layer noodles containing an outer layer containing starch and egg white and an inner layer containing a smaller amount of egg white have a non-sticky texture, a smooth texture, and a balance between hardness and elasticity. It was found to have a good texture.
したがって、本発明は、多層麺類であって、
２つのＡ層の間にＢ層が配置された積層構造を有し、
該Ａ層は澱粉類を含有し、該Ａ層中の澱粉類の含有量は、該Ａ層における穀粉類と澱粉類の合計量中２０〜８０質量％であり、
該Ａ層における卵白の含有量（乾燥質量）を、該Ａ層における穀粉類と澱粉類の合計量１００質量部あたりＸ質量部、該Ｂ層における卵白の含有量（乾燥質量）を、該Ｂ層における穀粉類と澱粉類の合計量１００質量部あたりＹ質量部としたとき、Ｘ＝２．５〜１５、Ｙ＜Ｘである、
多層麺類を提供する。
また本発明は、多層麺類の製造方法であって、
２つのＡ層用麺帯の間にＢ層用麺帯が配置された積層構造を有する多層麺帯を作製することと、該多層麺帯を圧延して製麺することとを含み、
該Ａ層用麺帯は澱粉類を含有し、該Ａ層用麺帯中の澱粉類の含有量は、該Ａ層用麺帯における穀粉類と澱粉類の合計量中２０〜８０質量％であり、
該Ａ層用麺帯における卵白の含有量（乾燥質量）を、該Ａ層用麺帯における穀粉類と澱粉類の合計量１００質量部あたりＸ質量部、該Ｂ層用麺帯における卵白の含有量（乾燥質量）を、該Ｂ層用麺帯における穀粉類と澱粉類の合計量１００質量部あたりＹ質量部としたとき、Ｘ＝２．５〜１５、Ｙ＜Ｘである、
方法を提供する。
Therefore, the present invention is a multi-layer noodle,
It has a laminated structure in which the B layer is arranged between the two A layers.
The A layer contains starches, and the content of starches in the A layer is 20 to 80% by mass based on the total amount of flours and starches in the A layer.
The content of egg white in the A layer (dry mass) is X parts by mass per 100 parts by mass of the total amount of flours and starches in the A layer, and the content of egg white in the B layer (dry mass) is B. When the total amount of flour and starch in the layer is Y parts by mass per 100 parts by mass, X = 2.5 to 15, Y <X.
Provide multi-layer noodles.
The present invention is a method for producing multi-layer noodles.
This includes producing a multi-layered noodle band having a laminated structure in which a B-layer noodle band is arranged between two A-layer noodle bands, and rolling the multi-layer noodle band to make noodles.
The noodle band for layer A contains starches, and the content of starches in the noodle band for layer A is 20 to 80% by mass based on the total amount of flours and starches in the noodle band for layer A. can be,
The content (dry mass) of egg white in the noodle band for layer A is X parts by mass per 100 parts by mass of the total amount of flours and starches in the noodle band for layer A, and the content of egg white in the noodle band for layer B. When the amount (dry mass) is Y parts by mass per 100 parts by mass of the total amount of flours and starches in the noodle band for layer B, X = 2.5 to 15, Y <X.
Provide a method.
本発明の多層麺類は、卵白の添加により澱粉類を含有する麺類におけるべたつきを改善しつつ、卵白を含有する麺類における食感上の欠点である、麺の硬さやコシの低下を改善し、良好な食感を維持している。本発明の多層麺類は、べたつきがなく、ツルみに優れた食感を有し、かつ硬さとコシのバランスの良い食感を有する。本発明の多層麺類は、冷蔵又は冷凍保存用の麺類としても好適である。 The multi-layer noodles of the present invention are good because the addition of egg white improves the stickiness of the noodles containing starch, and improves the decrease in texture and texture of the noodles containing egg white. Maintains a nice texture. The multi-layer noodles of the present invention are not sticky, have a texture excellent in smoothness, and have a texture with a good balance between hardness and elasticity. The multi-layer noodles of the present invention are also suitable as noodles for refrigerated or frozen storage.
本発明の多層麺類の種類としては、特に限定されず、例えば、パスタ類、うどん、中華麺、冷や麦、素麺、そばなどが挙げられ、このうち、うどんが好ましい。該麺類は、麺線であっても麺皮であってもよい。例えば、該パスタ類は、ショートパスタ、ロングパスタ、平打ちパスタなどのいずれの形状であってもよい。 The type of the multilayer noodles of the present invention is not particularly limited, and examples thereof include pasta, udon, Chinese noodles, cold wheat, somen noodles, buckwheat noodles, and the like, of which udon is preferable. The noodles may be noodle strings or noodle skins. For example, the pasta may have any shape such as short pasta, long pasta, and flat pasta.
本発明の多層麺類は、２つのＡ層の間にＢ層が配置された積層構造を有する。すなわち、該積層構造において、該Ａ層は該Ｂ層に対して外層であり、該Ｂ層は該Ａ層に対して内層である。 The multi-layer noodles of the present invention have a laminated structure in which a B layer is arranged between two A layers. That is, in the laminated structure, the A layer is an outer layer with respect to the B layer, and the B layer is an inner layer with respect to the A layer.
本発明の多層麺類における該Ａ層及び該Ｂ層は、穀粉類及び／又は澱粉類を含有する。該Ａ層及びＢ層に用いられる穀粉類の例としては、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、オーツ麦粉、ライ麦粉、ふすま粉などが挙げられ、好ましくは小麦粉、米粉、大麦粉、及びモチ大麦粉、そば粉が挙げられる。これらの穀粉類は、いずれか単独又は２種以上の組み合わせで使用することができる。該Ａ層及びＢ層に用いられる穀粉類の組成は、同じであっても異なっていてもよい。 The A layer and the B layer in the multilayer noodles of the present invention contain flours and / or starches. Examples of the flours used in the A layer and the B layer include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour and the like, which are preferable. Examples include wheat flour, rice flour, barley flour, and mochi barley flour and buckwheat flour. These flours can be used alone or in combination of two or more. The composition of the flours used in the A layer and the B layer may be the same or different.
好ましくは、該Ａ層及びＢ層に用いられる穀粉類は、小麦粉を含む。該穀粉類における小麦粉の含有量は、好ましくは５０質量％以上、より好ましくは７０質量％以上、さらに好ましくは９０質量％以上、さらに好ましくは１００質量％である。該小麦粉は、麺類の製造に一般に使用されるものであればよく、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、ふすま粉、熱処理小麦粉（例えば、α化小麦粉、部分α化小麦粉、乾熱処理小麦粉等）などが挙げられる。これらの小麦粉は、いずれか単独又は２種以上の組み合わせで使用することができる。製麺性の観点からは、熱処理小麦粉の含有量は全穀粉類中２０質量％以下であることが好ましい。また好ましくは、原料粉中の乾熱処理小麦粉の含有量は１質量％未満である。 Preferably, the flours used in the A and B layers include wheat flour. The content of wheat flour in the flours is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, still more preferably 100% by mass. The flour may be any commonly used in the production of noodles, for example, strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour, bran flour, heat-treated flour (eg, pregelatinized flour, partial α). Chemical flour, dry heat-treated flour, etc.). These flours can be used alone or in combination of two or more. From the viewpoint of noodle-making property, the content of the heat-treated wheat flour is preferably 20% by mass or less in the total grain flour. Further, preferably, the content of the dry heat-treated wheat flour in the raw material flour is less than 1% by mass.
該Ａ層及びＢ層に用いられる澱粉類の例としては、特に限定されず、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、及びそれらを加工（例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化など）した加工澱粉が挙げられる。本発明において、これら未加工澱粉及び加工澱粉は、いずれか単独又は２種以上の組み合わせで使用することができる。好ましくは、該澱粉類はタピオカ澱粉である。また好ましくは、該澱粉類は加工澱粉である。より好ましくは、該澱粉類は加工タピオカ澱粉であり、さらに好ましくは、アセチル化、エーテル化及び架橋化からなる群より選択される１種以上の加工を行った加工タピオカ澱粉である。該Ａ層及びＢ層に用いられる澱粉類の組成は、同じであっても異なっていてもよい。 Examples of the starches used in the A layer and the B layer are not particularly limited, and are not particularly limited, and modified starches such as potato starch, tapioca starch, wheat starch, cornstarch, waxy cornstarch, and rice starch, and processed (for example,) them. Examples include modified starch (crosslinked, phosphorylated, acetylated, etherified, oxidized, pregelatinized, etc.). In the present invention, these modified starches and modified starches can be used alone or in combination of two or more. Preferably, the starches are tapioca starch. Also preferably, the starches are modified starches. More preferably, the starches are processed tapioca starches, and even more preferably, processed tapioca starches that have been processed by one or more selected from the group consisting of acetylation, etherification and cross-linking. The compositions of the starches used in the A layer and the B layer may be the same or different.
該Ａ層は、澱粉類を含有し、穀粉類を含有していなくともよいが、好ましくは穀粉類と澱粉類の両方を含有する。該Ａ層中の澱粉類の含有量が少ない場合、得られた多層麺類のべたつきが充分に改善せず、また食感における硬さとコシのバランスが悪くなる。他方、該Ａ層中の澱粉類の含有量が多い場合にも、得られた多層麺類の食感における硬さとコシのバランスが悪くなる傾向がある。該Ａ層中の澱粉類の含有量は、該Ａ層における穀粉類と澱粉類の合計量中、好ましくは２０〜８０質量％、より好ましくは３０〜７５質量％、さらに好ましくは４０〜６０質量％である。 The layer A contains starches and does not have to contain flours, but preferably contains both starches and starches. When the content of starches in the A layer is small, the stickiness of the obtained multi-layer noodles is not sufficiently improved, and the balance between hardness and elasticity in texture is deteriorated. On the other hand, even when the content of starches in the layer A is high, the balance between hardness and elasticity in the texture of the obtained multi-layer noodles tends to be poor. The content of starches in the layer A is preferably 20 to 80% by mass, more preferably 30 to 75% by mass, still more preferably 40 to 60% by mass, based on the total amount of flours and starches in the layer A. %.
一方、該Ｂ層は、穀粉類を含有し、澱粉類を含有していなくともよいが、好ましくは穀粉類と澱粉類の両方を含有する。該Ｂ層中の澱粉類の含有量は、該Ｂ層における穀粉類と澱粉類の合計量中、好ましくは０〜８０質量％、より好ましくは１０〜５０質量％である。該Ｂ層中の澱粉類の含有量が多い場合、得られた多層麺類の食感における硬さとコシのバランスが悪くなる傾向がある。 On the other hand, the B layer contains flours and does not have to contain starches, but preferably contains both flours and starches. The content of starches in the B layer is preferably 0 to 80% by mass, more preferably 10 to 50% by mass, based on the total amount of flours and starches in the B layer. When the content of starches in the B layer is high, the balance between hardness and elasticity in the texture of the obtained multi-layer noodles tends to be poor.
該Ａ層はまた、卵白を含有する。一方、該Ｂ層は、卵白を含有しても、含有していなくてもよいが、含有する場合、該Ａ層よりも少ない量で含有する。該Ａ層及びＢ層に添加される卵白は、乾燥卵白（例えば卵白粉）もしくは全卵粉でもよく、又は液体卵白もしくは全卵として添加されてもよい。例えば、該卵白は、卵白粉の形態で原料粉や加水に含まれていてもよく、又は液体卵白もしくは全卵の形態で原料粉や加水と混合されてもよい。 The A layer also contains egg white. On the other hand, the B layer may or may not contain egg white, but when it is contained, it is contained in a smaller amount than the A layer. The egg white added to the A layer and the B layer may be dried egg white (for example, egg white powder) or whole egg powder, or may be added as liquid egg white or whole egg. For example, the egg white may be contained in the raw material powder or water in the form of egg white powder, or may be mixed with the raw material powder or water in the form of liquid egg white or whole egg.
該Ａ層における卵白の含有量（乾燥質量）は、該Ａ層における穀粉類と澱粉類の合計量１００質量部あたり、好ましくは２．５〜１５質量部、より好ましくは３〜１０質量部である。また該Ａ層における澱粉類と卵白（乾燥質量）の質量比は、好ましくは、澱粉類：卵白＝４〜２０：１である。 The content (dry mass) of egg white in the A layer is preferably 2.5 to 15 parts by mass, more preferably 3 to 10 parts by mass, per 100 parts by mass of the total amount of flours and starches in the A layer. be. The mass ratio of starch and egg white (dry mass) in the layer A is preferably starch: egg white = 4 to 20: 1.
一方、該Ｂ層における卵白の含有量（乾燥質量）は、Ａ層と比べて少なければよいが、該Ｂ層における穀粉類と澱粉類の合計量１００質量部あたり、好ましくは２質量部以下、より好ましくは１質量部以下、さらに好ましくは０．５質量部以下であり、なお好ましくは、該Ｂ層は卵白を含まない。 On the other hand, the content (dry mass) of egg white in the B layer may be smaller than that in the A layer, but it is preferably 2 parts by mass or less per 100 parts by mass of the total amount of flours and starches in the B layer. It is more preferably 1 part by mass or less, further preferably 0.5 part by mass or less, and even more preferably, the B layer does not contain egg white.
あるいは、該Ａ層及びＢ層における卵白の含有量は、以下のとおり表すことができる：該Ａ層における卵白の含有量（乾燥質量）を、該Ａ層における穀粉類と澱粉類の合計量１００質量部あたりＸ質量部とし、該Ｂ層における卵白の含有量（乾燥質量）を、該Ｂ層における穀粉類と澱粉類の合計量１００質量部あたりＹ質量部としたとき、好ましくはＸ＝２．５〜１５、より好ましくはＸ＝３〜１０であり、一方、Ｙ＜Ｘ、好ましくはＹ≦２、より好ましくはＹ≦１、さらに好ましくはＹ≦０．５、なお好ましくはＹ＝０である。好ましくは、Ｘ−Ｙ≧２である。 Alternatively, the content of egg white in the layers A and B can be expressed as follows: The content of egg white in the layer A (dry mass) is 100, which is the total amount of flour and starch in the layer A. When the content of egg white (dry mass) in the B layer is Y parts by mass per 100 parts by mass of the total amount of flours and starches in the B layer, X = 2 is preferable. .5 to 15, more preferably X = 3 to 10, while Y <X, preferably Y ≦ 2, more preferably Y ≦ 1, still more preferably Y ≦ 0.5, still more preferably Y = 0. Is. Preferably, XY ≧ 2.
該Ａ層及びＢ層の原料粉における上述の穀粉類、澱粉類、及び卵白（原料粉に含まれる場合）の合計含有量は、該原料粉の全量中、好ましくは８５質量％以上、より好ましくは９０質量％以上である。 The total content of the above-mentioned flours, starches, and egg whites (when contained in the raw material powder) in the raw material powders of the A layer and the B layer is preferably 85% by mass or more, more preferably 85% by mass or more, based on the total amount of the raw material powder. Is 90% by mass or more.
該Ａ層及びＢ層の原料粉は、上述の穀粉類、澱粉類又は卵白に加えて、麺類の製造に従来用いられている他の成分をさらに含有していてもよい。当該他の成分としては、小麦蛋白質（グルテン）、大豆蛋白質、乳蛋白質、卵黄粉、脱脂粉乳等の蛋白質素材、ならびに、油脂類、かんすい、焼成カルシウム、食物繊維、食塩、糖類、甘味料、香辛料、調味料、ビタミン、ミネラル、栄養強化剤、色素、香料、デキストリン（難消化性含む）、膨張剤、増粘剤、乳化剤、保水剤、保存剤、酵素剤、ｐＨ調整剤、酸化還元剤などが挙げられる。該Ａ層及びＢ層の原料粉における該他の成分の含有量は、好ましくは１５質量％以下、より好ましくは０〜１０質量％である。 In addition to the above-mentioned flours, starches or egg whites, the raw material powders of the A layer and the B layer may further contain other components conventionally used in the production of noodles. Other components include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, and defatted milk powder, as well as fats and oils, citrus fruits, calcined calcium, dietary fiber, salt, sugars, sweeteners, and spices. , Seasonings, vitamins, minerals, nutritional enhancers, pigments, fragrances, dextrins (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzyme agents, pH adjusters, oxidation reduction agents, etc. Can be mentioned. The content of the other components in the raw material powders of the A layer and the B layer is preferably 15% by mass or less, more preferably 0 to 10% by mass.
本発明の多層麺類は、上述した組成を有するＡ層とＢ層を含む積層構造を作製すること以外は、従来の多層麺類の製造方法と同様の手順で製造することができる。好適には、上述した組成で穀粉類、澱粉類、卵白、及び必要に応じて他の成分を含有する該Ａ層及びＢ層の原料粉のそれぞれに、常法に従って加水し、混捏することにより、Ａ層用生地及びＢ層用生地を作製する。あるいは、穀粉類、澱粉類、及び必要に応じて他の成分を含有する該Ａ層及びＢ層の原料粉のそれぞれに、常法に従って水及び卵白を添加し、混捏することにより、Ａ層用生地及びＢ層用生地を作製する。次いで、得られたＡ層用生地及びＢ層用生地をそれぞれ圧延して、各々が上述した組成で穀粉類、澱粉類及び卵白を含有するＡ層用麺帯及びＢ層用麺帯を得る。該Ｂ層用麺帯を該Ａ層用麺帯で両側から挟み込んで、２つのＡ層用麺帯の間にＢ層用麺帯が配置された積層構造を有する多層麺帯を作製する。該多層麺帯を圧延し、製麺することにより、２つのＡ層の間にＢ層が配置された積層構造を有する多層麺類を製造することができる。圧延と製麺の手段としては、例えば、押出し、ロールによる圧延と切出し等の公知の方法を使用することができるが、特に限定されない。 The multi-layer noodles of the present invention can be produced by the same procedure as the conventional method for producing multi-layer noodles, except that a laminated structure including the A layer and the B layer having the above-mentioned composition is produced. Preferably, each of the raw material powders of the A layer and the B layer containing cereal flours, starches, egg whites and, if necessary, other components having the above-mentioned composition is watered and kneaded according to a conventional method. , A layer dough and B layer dough are prepared. Alternatively, for the A layer, water and egg white are added and kneaded to each of the flours, starches, and the raw material powders of the A layer and the B layer containing other components as necessary according to a conventional method. Prepare the dough and the dough for the B layer. Next, the obtained dough for the A layer and the dough for the B layer are rolled to obtain a noodle band for the A layer and a noodle band for the B layer, each containing flours, starches and egg whites having the above-mentioned compositions. The B-layer noodle band is sandwiched between the A-layer noodle bands from both sides to prepare a multi-layer noodle band having a laminated structure in which the B-layer noodle band is arranged between the two A-layer noodle bands. By rolling the multi-layer noodle strip and making noodles, it is possible to produce multi-layer noodles having a laminated structure in which a B layer is arranged between two A layers. As the means for rolling and noodle making, for example, known methods such as extrusion, rolling and cutting with a roll can be used, but the method is not particularly limited.
該多層麺類における２つのＡ層とＢ層との厚さの比は、好ましくは、Ａ層／Ｂ層／Ａ層＝０．１〜０．５／１／０．１〜０．５、より好ましくは、Ａ層／Ｂ層／Ａ層＝０．２〜０．４／１／０．２〜０．４である。２つのＡ層の厚みは、互いに異なっていてもよいが、同程度であることが好ましい。該多層麺類におけるＡ層とＢ層の厚さの比は、該麺類の製造工程においてＡ層用麺帯とＢ層用麺帯の厚さの比を変更することによって、調整することができる。例えば、Ａ層用麺帯と該Ｂ層用麺帯との厚さの比を、好ましくは、Ａ層／Ｂ層／Ａ層＝０．１〜０．５／１／０．１〜０．５、より好ましくは、Ａ層／Ｂ層／Ａ層＝０．２〜０．４／１／０．２〜０．４に調整する。各麺帯の厚みは、それぞれ１〜１５ｍｍが好ましく、またこれらを重ねた多層麺帯の厚みは、４〜３０ｍｍが好ましい。これらを積層し、圧延、製麺することによって、同じＡ層とＢ層の厚さ比を有する多層麺類を製造することができる。本発明の多層麺類の厚み（太さ）は、麺類の種類に応じて適宜変更すればよく、例えばうどんの場合、４〜２５ｍｍが好ましい。 The thickness ratio of the two layers A and B in the multi-layer noodles is preferably A layer / B layer / A layer = 0.1-0.5 / 1 / 0.1-0.5. Preferably, A layer / B layer / A layer = 0.2 to 0.4 / 1 / 0.2 to 0.4. The thicknesses of the two layers A may be different from each other, but are preferably about the same. The thickness ratio of the A layer to the B layer in the multi-layer noodles can be adjusted by changing the thickness ratio of the A layer noodle band and the B layer noodle band in the manufacturing process of the noodles. For example, the ratio of the thickness of the noodle band for the A layer to the noodle band for the B layer is preferably A layer / B layer / A layer = 0.1 to 0.5 / 1 / 0.1 to 0. 5. More preferably, A layer / B layer / A layer = 0.2 to 0.4 / 1 / 0.2 to 0.4. The thickness of each noodle band is preferably 1 to 15 mm, and the thickness of the multi-layer noodle band in which these are stacked is preferably 4 to 30 mm. By laminating, rolling, and making noodles, it is possible to produce multi-layer noodles having the same thickness ratio of the A layer and the B layer. The thickness (thickness) of the multilayer noodles of the present invention may be appropriately changed according to the type of noodles, and for example, in the case of udon, it is preferably 4 to 25 mm.
本発明の多層麺類は、２つのＡ層の間にＢ層を含む三層以上の積層構造を有していればよい。一例において、該多層麺類は、２つのＡ層と、その間のＢ層からなる三層麺である。別の例において、該多層麺類は、該Ａ層の一方もしくは両方の外側や、該Ａ層とＢ層の間にさらに別の層を有する、四層又は五層以上の麺である。好ましくは、該多層麺類は三層麺である。該多層麺類が四層以上の構造を有する場合、上述した多層麺類の製造工程において、別の層用の麺帯を作製し、それを該Ａ層用麺帯の上、又は該Ａ層用麺帯と該Ｂ層用麺帯の間に重ねて、多層麺帯を作製する。該多層麺帯を圧延し、製麺することにより、内側にＢ層、その外側にＡ層及び別の層を有する多層麺類を製造することができる。 The multi-layer noodles of the present invention may have a laminated structure of three or more layers including a B layer between two A layers. In one example, the multi-layer noodles are three-layer noodles composed of two layers A and a layer B in between. In another example, the multi-layer noodles are four-layer or five-layer or more noodles having an outer side of one or both of the A layer and yet another layer between the A layer and the B layer. Preferably, the multi-layer noodles are three-layer noodles. When the multi-layer noodles have a structure of four or more layers, in the above-mentioned manufacturing process of the multi-layer noodles, a noodle band for another layer is produced, and the noodle band is placed on the noodle band for the A layer or the noodles for the A layer. A multi-layer noodle band is produced by stacking the band between the band and the noodle band for the B layer. By rolling the multi-layer noodle strip and making noodles, it is possible to produce multi-layer noodles having a B layer on the inside and an A layer and another layer on the outside.
以上の手順により製造される本発明の多層麺類は、生麺、半乾燥麺、乾麺、茹麺や蒸麺等のα化麺、冷凍麺、即席麺などの形態にして保存、流通、販売することができる。好ましくは、本発明の多層麺類は、加熱調理された後、冷蔵又は冷蔵保存され、冷蔵又は冷蔵調理済み麺類として提供される。本発明の多層麺類は、冷蔵又は冷蔵保存後にも、べたつきがなく、ツルみに優れ、かつ硬さとコシのバランスの良い食感を保つことができる。 The multi-layer noodles of the present invention produced by the above procedure shall be stored, distributed and sold in the form of raw noodles, semi-dried noodles, dried noodles, pregelatinized noodles such as boiled noodles and steamed noodles, frozen noodles and instant noodles. Can be done. Preferably, the multilayer noodles of the present invention are cooked, then refrigerated or refrigerated, and provided as refrigerated or refrigerated cooked noodles. The multi-layer noodles of the present invention are not sticky, have excellent smoothness, and can maintain a texture with a good balance of hardness and elasticity even after refrigeration or refrigeration storage.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
（材料）
小麦粉 中力粉（金すずらん、日清製粉（株））
澱粉 アセチル化タピオカ澱粉（Ａ７００、Ｊオイルミルズ）
グルテン ＡグルＧ（グリコ栄養食品（株））
卵白 サンキララＲＳ（太陽化学（株））
(material)
Wheat flour Medium-strength flour (Kin Suzuran, Nisshin Flour Milling Co., Ltd.)
Starch Acetylated tapioca starch (A700, J Oil Mills)
Gluten A Guru G (Glico Foods Co., Ltd.)
Egg white Sankirara RS (Taiyo Kagaku Co., Ltd.)
試験１
１）単層麺の製造
表１に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。得られた生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃（♯９角）で切り出してうどんの麺線を製造した（麺厚３ｍｍ）。
Exam 1
1) Production of single-layer noodles Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled with a noodle-making roll and composited to prepare a noodle band, which was cut out with a cutting blade (# 9 square) to produce udon noodle strings (noodle thickness 3 mm).
２）多層麺の製造
Ａ層：表１に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ２．４ｍｍのＡ層用麺帯を得た。
Ｂ層：表１に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ８ｍｍのＢ層用麺帯を得た。
得られた２枚のＡ層用麺帯の間にＢ層用麺帯を配置して積層し、圧延して、三層麺帯（厚さ比Ａ層／Ｂ層／Ａ層＝０．３：１：０．３）を作製した。得られた麺帯を切り刃（♯９角）で切り出してうどん（三層麺）を製造した（麺厚３ｍｍ）。
2) Production of multi-layer noodles Layer A: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for layer A having a thickness of 2.4 mm.
Layer B: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for layer B having a thickness of 8 mm.
A layer B noodle band is placed between the two obtained noodle bands for layer A, laminated, rolled, and three-layer noodle band (thickness ratio A layer / B layer / A layer = 0.3). 1: 0.3) was prepared. The obtained noodle strip was cut out with a cutting blade (# 9 square) to produce udon noodles (three-layer noodles) (noodle thickness 3 mm).
３）評価
得られたうどんを茹で歩留１７０％となるように茹で、２４時間冷蔵（４℃）保存した。冷蔵保存後のうどんの品質を、訓練されたパネラー１０人により下記評価基準で官能評価し、その平均点を求めた。
＜評価基準＞
（ツルみ、べたつき）
５点：対照よりもツルみに優れ、べたつかない
４点：対照よりもややツルみに優れ、べたつきも少ない
３点：対照と同等のツルみとべたつきである
２点：対照よりもツルみにやや劣り、べたつきがみられる
１点：対照よりもツルみに劣り、べたつきが顕著である
（硬さ、コシ）
５点：表面の硬さと、中心におけるコシとのバランスが極めて良好
４点：表面の硬さと、中心におけるコシとのバランスが良好
３点：表面の硬さと、中心におけるコシとのバランスがやや良好
２点：表面の硬さと、中心におけるコシとのバランスがやや悪い
１点：表面の硬さと、中心におけるコシとのバランスが悪い
3) Evaluation The obtained udon noodles were boiled to a yield of 170% and stored in a refrigerator (4 ° C.) for 24 hours. The quality of udon noodles after refrigerated storage was sensory-evaluated by 10 trained panelists according to the following evaluation criteria, and the average score was calculated.
<Evaluation criteria>
(Smooth, sticky)
5 points: More slippery and less sticky than the control 4 points: Slightly smoother and less sticky than the control 3 points: Same smoothness and stickiness as the control 2 points: More slippery than the control Slightly inferior and sticky 1 point: Inferior to control and sticky (hardness, stiffness)
5 points: Very good balance between surface hardness and stiffness at the center 4 points: Good balance between surface hardness and stiffness at the center 3 points: Slightly good balance between surface hardness and stiffness at the center 2 points: The balance between the surface hardness and the stiffness at the center is slightly poor. 1 point: The balance between the surface hardness and the stiffness at the center is poor.
結果を表１に示す。卵白を配合した単層麺（比較例１−１〜１−２）は、対照と比べてツルみとべたつきは改善したが、硬さ、コシのバランスが大きく低下した。一方、卵白を配合した麺を外層（Ａ層）に配置した多層麺（製造例１−１〜１−２）では、ツルみとべたつきを改善しつつ、硬さ、コシのバランスも良好に維持することができた。一方、内層（Ｂ層）のみに卵白を配合した多層麺（比較例１−３）は、対照と比べて硬さ、コシのバランスが低下し、さらにツルみとべたつきも改善しなかった。 The results are shown in Table 1. The single-layer noodles containing egg white (Comparative Examples 1-1 to 1-2) had improved smoothness and stickiness as compared with the control, but the balance of hardness and elasticity was significantly reduced. On the other hand, in the multi-layer noodles (Production Examples 1-1 to 1-2) in which the noodles containing egg white are arranged in the outer layer (A layer), the smoothness and stickiness are improved and the balance between hardness and elasticity is well maintained. We were able to. On the other hand, the multi-layer noodles (Comparative Example 1-3) in which egg white was blended only in the inner layer (B layer) had a lower balance of hardness and elasticity than the control, and did not improve the smoothness and stickiness.
試験２
Ａ層及びＢ層の原料粉における卵白の量を表２のとおり変更して、試験１と同様の手順でうどん（三層麺）を製造し、評価した。結果を表２に示す。
Exam 2
The amount of egg white in the raw material powders of the A layer and the B layer was changed as shown in Table 2, and udon (three-layer noodles) was produced and evaluated by the same procedure as in Test 1. The results are shown in Table 2.
試験３
Ａ層及びＢ層の原料粉における澱粉の量を表３のとおり変更して、試験１と同様の手順でうどん（三層麺）を製造し、評価した。結果を表３に示す。
Exam 3
The amount of starch in the raw material powders of the A layer and the B layer was changed as shown in Table 3, and udon noodles (three-layer noodles) were produced and evaluated by the same procedure as in Test 1. The results are shown in Table 3.
試験４
試験１と同様の手順で、ただしＡ層とＢ層の厚比を表４のとおりに変えて、うどん（三層麺、麺厚３ｍｍ）を製造し、評価した。結果を表４に示す。表４には製造例１−１の結果を再掲する。
Test 4
Udon noodles (three-layer noodles, noodle thickness 3 mm) were produced and evaluated by the same procedure as in Test 1, except that the thickness ratio of the A layer and the B layer was changed as shown in Table 4. The results are shown in Table 4. Table 4 shows the results of Production Example 1-1 again.
Claims (13)
２つのＡ層の間にＢ層が配置された積層構造を有し、
該Ａ層は澱粉類を含有し、該Ａ層中の澱粉類の含有量は、該Ａ層における穀粉類と澱粉類の合計量中２０〜８０質量％であり、
該Ａ層における卵白の含有量（乾燥質量）を、該Ａ層における穀粉類と澱粉類の合計量１００質量部あたりＸ質量部、該Ｂ層における卵白の含有量（乾燥質量）を、該Ｂ層における穀粉類と澱粉類の合計量１００質量部あたりＹ質量部としたとき、Ｘ＝２．５〜１５、Ｙ＜Ｘである、
多層麺類。 It ’s a multi-layer noodle,
It has a laminated structure in which the B layer is arranged between the two A layers.
The A layer contains starches, and the content of starches in the A layer is 20 to 80% by mass based on the total amount of flours and starches in the A layer.
The content of egg white in the A layer (dry mass) is X parts by mass per 100 parts by mass of the total amount of flours and starches in the A layer, and the content of egg white in the B layer (dry mass) is B. When the total amount of flour and starch in the layer is Y parts by mass per 100 parts by mass, X = 2.5 to 15, Y <X.
Multi-layer noodles.
２つのＡ層用麺帯の間にＢ層用麺帯が配置された積層構造を有する多層麺帯を作製することと、該多層麺帯を圧延して製麺することとを含み、
該Ａ層用麺帯は澱粉類を含有し、該Ａ層用麺帯中の澱粉類の含有量は、該Ａ層用麺帯における穀粉類と澱粉類の合計量中２０〜８０質量％であり、
該Ａ層用麺帯における卵白の含有量（乾燥質量）を、該Ａ層用麺帯における穀粉類と澱粉類の合計量１００質量部あたりＸ質量部、該Ｂ層用麺帯における卵白の含有量（乾燥質量）を、該Ｂ層用麺帯における穀粉類と澱粉類の合計量１００質量部あたりＹ質量部としたとき、Ｘ＝２．５〜１５、Ｙ＜Ｘである、
方法。 It is a method for manufacturing multi-layer noodles.
This includes producing a multi-layered noodle band having a laminated structure in which a B-layer noodle band is arranged between two A-layer noodle bands, and rolling the multi-layer noodle band to make noodles.
The noodle band for layer A contains starches, and the content of starches in the noodle band for layer A is 20 to 80% by mass based on the total amount of flours and starches in the noodle band for layer A. can be,
The content (dry mass) of egg white in the noodle band for layer A is X parts by mass per 100 parts by mass of the total amount of flours and starches in the noodle band for layer A, and the content of egg white in the noodle band for layer B. When the amount (dry mass) is Y parts by mass per 100 parts by mass of the total amount of flours and starches in the noodle band for layer B, X = 2.5 to 15, Y <X.
Method.
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