JP2021158988A - Grain flour composition for noodle - Google Patents
Grain flour composition for noodle Download PDFInfo
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- JP2021158988A JP2021158988A JP2020064070A JP2020064070A JP2021158988A JP 2021158988 A JP2021158988 A JP 2021158988A JP 2020064070 A JP2020064070 A JP 2020064070A JP 2020064070 A JP2020064070 A JP 2020064070A JP 2021158988 A JP2021158988 A JP 2021158988A
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- 239000000203 mixture Substances 0.000 title claims abstract description 54
- 235000013339 cereals Nutrition 0.000 title abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 63
- 235000019698 starch Nutrition 0.000 claims abstract description 54
- 239000008107 starch Substances 0.000 claims abstract description 42
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 14
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims description 21
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- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 28
- 235000019634 flavors Nutrition 0.000 abstract description 28
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- 238000000034 method Methods 0.000 description 15
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- 238000002156 mixing Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 239000012267 brine Substances 0.000 description 6
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 6
- 238000004898 kneading Methods 0.000 description 5
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- 240000008620 Fagopyrum esculentum Species 0.000 description 3
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- 240000005979 Hordeum vulgare Species 0.000 description 3
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- 240000003183 Manihot esculenta Species 0.000 description 3
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
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Landscapes
- Noodles (AREA)
Abstract
Description
本発明は、麺類用穀粉組成物、ならびにこれを用いて得られる麺類及びその製造方法に関する。 The present invention relates to a flour composition for noodles, noodles obtained by using the composition, and a method for producing the same.
従来の麺類は、一般に、穀粉又は澱粉を主成分とする原料粉から製造されている。特許文献１、２には、デュラム小麦粉と熱処理小麦粉を含有する麺類用穀粉組成物が記載されている。特許文献３には、難消化性澱粉を含む麺類用原料粉に、小麦粉、米粉、大麦粉等の穀粉類や、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉等の澱粉類を配合することが記載されている。 Conventional noodles are generally produced from a raw material powder containing grain flour or starch as a main component. Patent Documents 1 and 2 describe a flour composition for noodles containing durum wheat flour and heat-treated wheat flour. Patent Document 3 describes that starches such as wheat flour, rice flour, and barley flour, and starches such as potato starch, tapioca starch, and wheat starch are blended with raw material powder for noodles containing resistant starch. There is.
本発明は、風味がよく、ほぐれやすく、かつ良好な歯切れ感を有する麺類、及び該麺類の製造のための原料粉に関する。 The present invention relates to noodles having a good flavor, easy to loosen, and a good crispness, and a raw material powder for producing the noodles.
本発明者らは、デュラム小麦粉由来の澱粉を含有する穀粉組成物から製造した麺類が、風味がよく、ほぐれやすく、かつ良好な歯切れ感を有することを見出した。また本発明者らは、該麺類が麺皮に加工された場合、包餡の際の作業性に優れることを見出した。 The present inventors have found that noodles produced from a flour composition containing starch derived from durum wheat flour have a good flavor, are easily loosened, and have a good crispness. Further, the present inventors have found that when the noodles are processed into noodle skins, the workability at the time of wrapping is excellent.
すなわち、本発明は、穀粉類とデュラム小麦由来の澱粉とを含有する麺類用穀粉組成物を提供する。
また本発明は、前記麺類用穀粉組成物を用いた麺類生地の製造方法を提供する。
また本発明は、前記麺類用穀粉組成物を用いた麺類の製造方法を提供する。
That is, the present invention provides a flour composition for noodles containing starches and starch derived from durum wheat.
The present invention also provides a method for producing a noodle dough using the noodle flour composition.
The present invention also provides a method for producing noodles using the noodle flour composition.
本発明の麺類用穀粉組成物によれば、風味がよく、ほぐれやすく、かつ良好な歯切れ感を有する麺類を製造することができる。また、該麺類用穀粉組成物から製造された麺類は、作業性に優れており、例えば麺皮であれば包餡の際の作業性に優れている。 According to the flour composition for noodles of the present invention, it is possible to produce noodles having a good flavor, easy to loosen, and a good crispness. Further, the noodles produced from the noodle flour composition are excellent in workability. For example, in the case of noodle skin, the workability at the time of wrapping is excellent.
本発明は、穀粉類と、デュラム小麦由来の澱粉とを含有する麺類用穀粉組成物を提供する。 The present invention provides a flour composition for noodles containing starches and starch derived from durum wheat.
本発明の麺類用穀粉組成物（以下、単に本発明の穀粉組成物ということもある）を用いて製造される麺類の種類は、特に限定されないが、例えば、うどん（冷麦、きしめんを含む）、素麺、そば、中華麺等の麺線類、パスタ類、及び、餃子の皮、焼売の皮等の麺皮類、などが挙げられる。 The type of noodles produced using the flour composition for noodles of the present invention (hereinafter, may be simply referred to as the flour composition of the present invention) is not particularly limited, but for example, udon (including cold wheat and kishimen), Examples thereof include noodle strings such as plain noodles, buckwheat noodles and Chinese noodles, pasta, and noodle skins such as dumpling skin and grilled skin.
本発明の穀粉組成物に含有される穀粉類の例としては、麺類の原料として使用され得るものであればよく、例えば小麦粉、米粉、大麦粉、そば粉、大豆粉、コーンフラワー、オーツ麦粉などが挙げられ、好ましくは小麦粉、米粉、大麦粉、及び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が、好ましくは小麦粉である。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。本発明の穀粉組成物中における該穀粉類の合計含有量は、通常の麺類の原料粉における穀粉類の配合量の範囲内であればよいが、好ましくは２０質量％以上、例えば２０〜９９質量％、より好ましくは２０〜９７質量％、さらに好ましくは４０〜９５質量％、なお好ましくは６０〜９５質量％である。該穀粉組成物中における該穀粉類の量が少な過ぎると、該組成物を用いて得られた麺類の作業性が低下することがある。さらに好ましくは、本発明の穀粉組成物は、穀粉類として小麦粉を４０質量％以上含有する。 Examples of the flours contained in the flour composition of the present invention may be those that can be used as a raw material for noodles, such as wheat flour, rice flour, barley flour, buckwheat flour, soybean flour, corn flour, oats flour and the like. , Preferably wheat flour, rice flour, barley flour, and buckwheat flour. These flours can be used alone or in combination of two or more, but are preferably wheat flour. The wheat flour may be any flour generally used in the production of noodles, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and whole grain flour. These flours can be used alone or in combination of two or more. The total content of the flours in the flour composition of the present invention may be within the range of the blending amount of the flours in the raw material flour of ordinary noodles, but is preferably 20% by mass or more, for example, 20 to 99% by mass. %, More preferably 20 to 97% by mass, still more preferably 40 to 95% by mass, still more preferably 60 to 95% by mass. If the amount of the flours in the flour composition is too small, the workability of the noodles obtained by using the composition may decrease. More preferably, the flour composition of the present invention contains 40% by mass or more of wheat flour as flours.
本発明の穀粉組成物に含有されるデュラム小麦由来の澱粉（以下、デュラム澱粉ともいう）は、デュラム小麦から抽出された澱粉である。デュラム小麦は、植物学的に分類した場合に「二粒系小麦」（４倍体）に属し、強力小麦粉、準強力小麦粉、中力小麦粉、薄力小麦粉などの汎用の小麦粉の原料である普通系小麦（６倍体）とは植物学的に異なる品種である。一方、従来食品の製造に汎用される小麦澱粉は、普通系小麦由来の澱粉である。したがって、本発明で用いられるデュラム澱粉は、従来食品の製造に用いられてきた小麦澱粉とは異なる種類の澱粉である。本発明では、後述の実施例に示すとおり、麺類にデュラム澱粉を配合することによって、小麦澱粉や他の澱粉を配合した麺類と比べて、麺類の風味、ほぐれ、歯切れ感、及び作業性を向上させることができる。 The starch derived from durum wheat (hereinafter, also referred to as durum starch) contained in the flour composition of the present invention is starch extracted from durum wheat. Durum wheat belongs to "double-grain wheat" (tetrafold) when classified botanically, and is a raw material for general-purpose wheat flour such as strong wheat flour, semi-strong wheat flour, medium-strength flour, and weak wheat flour. It is a cultivar that is botanically different from wheat flour (hexax). On the other hand, wheat starch commonly used in the production of conventional foods is starch derived from ordinary wheat. Therefore, the durum starch used in the present invention is a different type of starch from the wheat starch conventionally used in the production of foods. In the present invention, as shown in Examples described later, by blending durum starch with noodles, the flavor, loosening, crispness, and workability of the noodles are improved as compared with noodles containing wheat starch and other starches. Can be made to.
デュラム小麦からのデュラム澱粉の製造は、原料小麦としてデュラム小麦を用いる以外は、一般的な小麦澱粉の製造手順、例えば乾式法、化学処理法、酵素法、マーチン法などに従って行うことができる。より詳細には、例えばマーチン法の場合、デュラム小麦を粉にした後、水と混捏して生地を生成し、該生地を水に漬けて澱粉を流出させ、得られた澱粉懸濁液から遠心分離などにより澱粉を含む画分を分離する。該画分を乾燥して澱粉を製造する。本発明で用いられるデュラム澱粉は、好ましくは粉体状である。 The production of durum starch from durum wheat can be carried out according to general wheat starch production procedures such as a dry method, a chemical treatment method, an enzyme method, a Martin method, etc., except that durum wheat is used as a raw material wheat. More specifically, for example, in the case of the Martin method, durum wheat is ground and then mixed with water to produce a dough, and the dough is immersed in water to allow starch to flow out, and then centrifuged from the obtained starch suspension. The fraction containing starch is separated by separation or the like. The fraction is dried to produce starch. The durum starch used in the present invention is preferably in the form of powder.
本発明の穀粉組成物中における該デュラム澱粉の含有量は、通常の麺類の原料粉における澱粉類の配合量の範囲内であればよいが、好ましくは１〜６０質量％、より好ましくは３〜６０質量％、さらに好ましくは５〜５０質量％、なお好ましくは５〜３０質量％である。該穀粉組成物中における該デュラム澱粉の量が少な過ぎると、該組成物を用いて得られた麺類の風味、ほぐれ、歯切れ感、及び作業性が十分に向上しないことがあり、一方、量が多過ぎても、麺類の作業性が低下することがある。ここで、本発明の穀粉組成物中におけるデュラム澱粉の含有量は、該穀粉組成物に配合されたデュラム粉中に含まれる澱粉成分の量を含まない。いいかえると、本発明の穀粉組成物に含有されるデュラム澱粉には、デュラム粉の形態で含まれる澱粉成分は含まれない。 The content of the durum starch in the flour composition of the present invention may be within the range of the amount of starch blended in the raw material flour of ordinary noodles, but is preferably 1 to 60% by mass, more preferably 3 to 3 to 60% by mass. It is 60% by mass, more preferably 5 to 50% by mass, still more preferably 5 to 30% by mass. If the amount of the durum starch in the flour composition is too small, the flavor, loosening, crispness, and workability of the noodles obtained by using the composition may not be sufficiently improved, while the amount is large. If it is too much, the workability of noodles may decrease. Here, the content of durum starch in the flour composition of the present invention does not include the amount of starch component contained in the durum flour blended in the flour composition. In other words, the durum starch contained in the flour composition of the present invention does not contain the starch component contained in the form of durum flour.
本発明の穀粉組成物は、上記デュラム澱粉以外の他の澱粉類を含有していてもよい。当該他の澱粉類の例としては、例えば、タピオカ澱粉、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（普通小麦）澱粉、米澱粉などの澱粉、及びそれらを加工（例えば、アセチル化等のエステル化、エーテル化、架橋化、酸化、酸処理、α化、湿熱処理等により難消化性澱粉へと改質する加工など）した加工澱粉が挙げられる。上記に挙げた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。本発明の穀粉組成物中における当該他の澱粉類の合計含有量は、４０質量％以下が好ましい。さらに好ましくは、本発明の穀粉組成物は、デュラム澱粉以外の他の澱粉類を含まない。 The flour composition of the present invention may contain starches other than the above-mentioned durum starch. Examples of the other starches include, for example, tapioca starch, horse bell starch, corn starch, waxy corn starch, wheat (ordinary wheat) starch, starch such as rice starch, and processing (eg, esterification such as acetylation). Examples thereof include processed starch (processed to be modified into resistant starch by etherification, cross-linking, oxidation, acid treatment, pregelatinization, moist heat treatment, etc.). The starches and modified starches listed above can be used alone or in combination of two or more. The total content of the other starches in the flour composition of the present invention is preferably 40% by mass or less. More preferably, the flour composition of the present invention does not contain starches other than durum starch.
本発明の穀粉組成物はさらに、麺類の製造に従来から用いられている他の材料を含有していてもよい。当該他の材料の例としては、グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、卵蛋白酵素分解物、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；増粘剤；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、などが挙げられる。これらの材料は、いずれか単独又は２種以上の組み合わせで用いることができる。本発明の穀粉組成物における当該他の材料の合計含有量は、好ましくは１５質量％以下である。 The flour composition of the present invention may further contain other materials conventionally used in the production of noodles. Examples of the other materials include protein materials such as gluten, soybean protein, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme decomposition products, and defatted milk powder; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; Calcium; dietary fiber; thickener; emulsifier; salt; sugar; seasoning; vitamins; minerals; pigment; fragrance; dextrin; alcohol; preservative; enzyme agent, etc. These materials can be used alone or in combination of two or more. The total content of the other materials in the flour composition of the present invention is preferably 15% by mass or less.
本発明の穀粉組成物は、上記穀粉類及びデュラム澱粉、ならびに必要に応じて上記他の澱粉類や他の材料を、上述した所定の量で混合することによって調製することができる。本発明の麺類用穀粉組成物は、麺類製造用のプレミックス粉として保存、流通、販売することができる。 The flour composition of the present invention can be prepared by mixing the above-mentioned flours and durum starch, and if necessary, the above-mentioned other starches and other materials in the above-mentioned predetermined amounts. The flour composition for noodles of the present invention can be stored, distributed and sold as a premixed flour for producing noodles.
上記本発明の穀粉組成物は、麺類の原料粉として使用される。したがって、本発明はまた、本発明の穀粉組成物を用いた麺類生地の製造方法、ならびに該製造方法により得られた麺類生地を提供する。さらに本発明は、本発明の穀粉組成物を用いた麺類の製造方法、ならびに該製造方法により得られた麺類を提供する。 The flour composition of the present invention is used as a raw material powder for noodles. Therefore, the present invention also provides a method for producing a noodle dough using the flour composition of the present invention, and a noodle dough obtained by the production method. Furthermore, the present invention provides a method for producing noodles using the flour composition of the present invention, and noodles obtained by the production method.
本発明の穀粉組成物から麺類生地を製造する手順は、常法に従えばよい。具体的には、該穀粉組成物と練り水とを混捏することで、麺類生地が製造される。練り水としては、水、又は食塩、かんすいなどを含む水溶液、炭酸水などが用いられる。該麺類生地の製造における該練り水の使用量は、該穀粉組成物の組成や、製造する麺類の種類などに従い適宜調整され得るが、例えば、該穀粉組成物１００質量部あたり、好ましくは２５〜５５質量部、より好ましくは３０〜５０質量部である。穀粉組成物を練り水との混捏は、ミキサーなどを用いて通常の手順で行えばよい。 The procedure for producing noodle dough from the flour composition of the present invention may follow a conventional method. Specifically, the noodle dough is produced by kneading the flour composition and the kneading water. As the kneading water, water, an aqueous solution containing salt, brine, or the like, carbonated water, or the like is used. The amount of the kneading water used in the production of the noodle dough can be appropriately adjusted according to the composition of the flour composition, the type of noodles to be produced, and the like. For example, 25 to 100 parts by mass of the flour composition is preferable. It is 55 parts by mass, more preferably 30 to 50 parts by mass. The flour composition may be kneaded with kneading water in a normal procedure using a mixer or the like.
得られた麺類生地から麺類を製造する手法は、常法に従えばよい。例えば、麺類生地を、ロール等の通常の手段により圧延し、又は必要に応じて複合と圧延を繰り返して、麺帯を得る。その後、該麺帯を切出し等の通常の成形手段により成形して、生の麺類を得ることができる（圧延製麺法）。あるいは、麺類生地を押出機等により押出して生の麺類を得ることができる（押出製麺法）。圧延製麺法がより好ましい。これらの工程は、当該分野の通常の技術に従って、又は通常用いられる製麺装置を用いて行うことができる。 The method for producing noodles from the obtained noodle dough may follow a conventional method. For example, the noodle dough is rolled by a usual means such as a roll, or compounded and rolled repeatedly as necessary to obtain a noodle band. After that, the noodle strips can be molded by ordinary molding means such as cutting out to obtain raw noodles (rolled noodle making method). Alternatively, the noodle dough can be extruded with an extruder or the like to obtain raw noodles (extruded noodle making method). The rolled noodle making method is more preferable. These steps can be carried out according to the usual techniques in the art or using commonly used noodle making equipment.
製造された麺類は、生麺のまま提供されてもよいが、α化された調理済み麺類として提供されてもよい。麺類のα化の方法としては、茹で、蒸し等が挙げられるが、これらに限定されない。さらに、これらの生又は調理済み麺類は、乾麺、即席麺などに加工されてもよく、又は冷蔵もしくは冷凍されてもよい。本発明の穀粉組成物から製造された麺類は、ほぐれと歯切れが良いため、即席麺や、冷蔵調理済み麺、冷凍調理済み麺などの麺のほぐれやすさや軟化抑制が求められる麺類としてより好適である。また本発明の穀粉組成物から製造された麺類は、作業性が良いため、包餡に用いられる麺皮類（例えば餃子や焼売の皮）としても好適である。 The produced noodles may be provided as raw noodles, or may be provided as pregelatinized cooked noodles. Examples of the method for pregelatinizing noodles include, but are not limited to, boiling and steaming. Furthermore, these raw or cooked noodles may be processed into dried noodles, instant noodles, etc., or may be refrigerated or frozen. The noodles produced from the flour composition of the present invention have good loosening and crispness, and are therefore more suitable as noodles that require easy loosening and suppression of softening of noodles such as instant noodles, refrigerated cooked noodles, and frozen cooked noodles. be. Further, since the noodles produced from the flour composition of the present invention have good workability, they are also suitable as noodle skins (for example, dumplings and shumai skins) used for bean paste.
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.
以下の実施例において、デュラム澱粉及び小麦澱粉には、下記参考例１で製造したものを用いた。他の澱粉及び小麦粉としては、以下を用いた。
馬鈴薯澱粉：スタビローズ１０００（松谷化学工業株式会社）
タピオカ澱粉：ＭＫＫ１００（松谷化学工業株式会社）
小麦粉：中力粉（日清製粉株式会社）
In the following examples, the durum starch and wheat starch produced in Reference Example 1 below were used. The following were used as other starches and wheat flours.
Potato starch: Stabilose 1000 (Matsutani Chemical Industry Co., Ltd.)
Tapioca starch: MKK100 (Matsutani Chemical Industry Co., Ltd.)
Wheat flour: Medium-strength flour (Nisshin Flour Milling Co., Ltd.)
参考例１ デュラム澱粉及び小麦澱粉の製造
デュラム小麦粉（日清製粉株式会社製）に約０．７倍量の水を添加し混捏して生地を調製した。この生地に約５倍量の水を添加して混合及び洗浄し、澱粉懸濁液を分離した。該懸濁液を遠心し、上清を捨て、可溶性タンパク質等が含まれる層を取り除き、澱粉画分を得た。得られた画分を乾燥処理にかけ、デュラム澱粉を得た。同様の手順で、普通小麦粉（上述の中力粉）から小麦澱粉を得た。
Reference Example 1 Production of durum starch and wheat starch About 0.7 times the amount of water was added to durum wheat flour (manufactured by Nisshin Flour Milling Co., Ltd.) and kneaded to prepare a dough. About 5 times the amount of water was added to the dough, mixed and washed, and the starch suspension was separated. The suspension was centrifuged, the supernatant was discarded, and the layer containing soluble protein and the like was removed to obtain a starch fraction. The obtained fraction was dried to obtain durum starch. Wheat starch was obtained from ordinary wheat flour (the above-mentioned medium-strength flour) by the same procedure.
試験例１ フライ即席中華麺
表１に示す組成の原料粉に、食塩及びかんすい（「赤かんすい」オリエンタル酵母工業製）を含む練り水を混合し、製麺用ミキサーでミキシング（高速４分→低速７分）して生地を調製した。該生地を製麺ロールで圧延して麺帯を作製し、切り刃（＃２０角）で切り出して麺線を製造した（麺厚１．１ｍｍ）。得られた麺線を２．５分間蒸し（蒸気圧５〜８ｋＰａ）、次いで個食に分け、２分間フライ（１５０℃）して、フライ即席中華麺を製造した。得られた即席麺（麺質量：６５ｇ）を容器に収納し、温水（６５℃）を約３３０ｍＬ加え、蓋をして３分間復元させた。復元後の麺の食感、ほぐれ及び風味を評価した。評価は訓練された１０名のパネラーにより下記評価基準に従って行い、平均点を求めた。結果を表１に示す。
＜評価基準＞
（食感：歯切れ）
５点：対照品よりも歯切れが良好である
４点：対照品よりも歯切れがやや良好である
３点：対照品と同等の歯切れ感である
２点：対照品よりも歯切れがやや劣る
１点：対照品よりも歯切れが劣る
（ほぐれ）
５点：対照品よりも麺のほぐれが良好である
４点：対照品よりも麺のほぐれがやや良好である
３点：対照品と同等の麺のほぐれやすさである
２点：対照品よりも麺のほぐれがやや劣る
１点：対照品よりも麺のほぐれが劣る
（風味）
５点：対照品よりも小麦らしい風味が強い
４点：対照品よりも小麦らしい風味がやや強い
３点：対照品と同等の小麦らしい風味を有する
２点：対照品よりも小麦らしい風味がやや弱い
１点：対照品よりも小麦らしい風味が弱い
Test Example 1 Fry Instant Chinese Noodles Mix kneaded water containing salt and brine (manufactured by Oriental Yeast Co., Ltd., "Akakansui") with the raw material powder having the composition shown in Table 1 and mix with a noodle-making mixer (high speed 4 minutes → low speed). 7 minutes) to prepare the dough. The dough was rolled with a noodle-making roll to prepare a noodle band, and the dough was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.1 mm). The obtained noodle strings were steamed for 2.5 minutes (vapor pressure 5 to 8 kPa), then divided into individual meals and fried for 2 minutes (150 ° C.) to produce fried instant Chinese noodles. The obtained instant noodles (noodle mass: 65 g) were placed in a container, about 330 mL of warm water (65 ° C.) was added, and the noodles were covered and restored for 3 minutes. The texture, loosening and flavor of the restored noodles were evaluated. The evaluation was performed by 10 trained panelists according to the following evaluation criteria, and the average score was calculated. The results are shown in Table 1.
<Evaluation criteria>
(Texture: crisp)
5 points: Crisp is better than the control product 4 points: Crisp is slightly better than the control product 3 points: Crisp feeling is equivalent to that of the control product 2 points: Crisp is slightly inferior to the control product 1 point : Inferior to the control product (unraveling)
5 points: Noodles loosen better than the control product 4 points: Noodles loosen slightly better than the control product 3 points: Noodles are as easy to loosen as the control product 2 points: Than the control product The loosening of the noodles is slightly inferior. 1 point: The loosening of the noodles is inferior to that of the control product (flavor).
5 points: Wheat-like flavor is stronger than the control product 4 points: Wheat-like flavor is slightly stronger than the control product 3 points: Wheat-like flavor is the same as the control product 2 points: Wheat-like flavor is slightly stronger than the control product Weak 1 point: Wheat-like flavor is weaker than the control product
試験例２ ノンフライ即席中華麺
表２に示す組成の原料粉に、食塩及びかんすい（「赤かんすい」オリエンタル酵母工業製）を含む練り水を混合し、製麺用ミキサーでミキシング（高速３分→低速７分）して生地を調製した。該生地を製麺ロールで圧延して麺帯を作製し、切り刃（＃２０角）で切り出して麺線を製造した（麺厚１．１ｍｍ）。得られた麺線を１００℃で３分間蒸し、次いで個食に分け、９０℃の熱風で２０分間乾燥させてノンフライ即席中華麺を製造した。得られた即席麺（麺質量：６０ｇ）を容器に収納し、温水（６５℃）を約３３０ｍＬ加え、蓋をして３分間復元させた。復元後の麺の食感、ほぐれ及び風味を、試験例１と同様の手順で評価した。結果を表２に示す。
Test Example 2 Non-fried instant Chinese noodles Mixing kneaded water containing salt and brine (manufactured by Oriental Yeast Co., Ltd.) with salt and brine (manufactured by Oriental Yeast Co., Ltd.) with the raw material powder having the composition shown in Table 2 and mixing with a noodle-making mixer (high speed 3 minutes → low speed). 7 minutes) to prepare the dough. The dough was rolled with a noodle-making roll to prepare a noodle band, and the dough was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.1 mm). The obtained noodle strings were steamed at 100 ° C. for 3 minutes, then divided into individual meals, and dried with hot air at 90 ° C. for 20 minutes to produce non-fried instant Chinese noodles. The obtained instant noodles (noodle mass: 60 g) were placed in a container, about 330 mL of warm water (65 ° C.) was added, and the noodles were covered and restored for 3 minutes. The texture, loosening and flavor of the restored noodles were evaluated by the same procedure as in Test Example 1. The results are shown in Table 2.
試験例３ 冷蔵調理済み中華麺
表３に示す組成の原料粉に、食塩及びかんすい（「赤かんすい」オリエンタル酵母工業製）を含む練り水を混合し、製麺用ミキサーでミキシング（高速５分→低速９分）して生地を調製した。該生地を製麺ロールで圧延して麺帯を作製し、切り刃（＃２０角）で切り出して麺線を製造した（麺厚１．４ｍｍ）。得られた麺線を熱湯で９０秒間茹で、次いで個食に分け、２４時間冷蔵保存した。得られた冷蔵調理済み中華麺に麺つゆをかけ、麺の食感、ほぐれ及び風味を評価した。評価は訓練された１０名のパネラーにより下記評価基準に従って行い、平均点を求めた。結果を表３に示す。
＜評価基準＞
（食感：歯切れ）
５点：対照品よりも歯切れが良好である
４点：対照品よりも歯切れがやや良好である
３点：対照品と同等の歯切れ感である
２点：対照品よりも歯切れがやや劣る
１点：対照品よりも歯切れが劣る
（ほぐれ）
５点：対照品よりも経時による麺同士の付着進行が遅く、麺のほぐれが良好である
４点：対照品よりも経時による麺同士の付着進行がやや遅く、麺のほぐれがやや良好である
３点：対照品と同等の麺のほぐれやすさである
２点：対照品よりも経時による麺同士の付着進行がやや早く、麺のほぐれがやや劣る
１点：対照品よりも経時による麺同士の付着進行が早く、麺のほぐれが劣る
（風味）
５点：対照品よりも小麦らしい風味が強い
４点：対照品よりも小麦らしい風味がやや強い
３点：対照品と同等の小麦らしい風味を有する
２点：対照品よりも小麦らしい風味がやや弱い
１点：対照品よりも小麦らしい風味が弱い
Test Example 3 Cold-cooked Chinese noodles Mixing kneaded water containing salt and brine (manufactured by Oriental Yeast Co., Ltd.) with salt and brine (manufactured by Oriental Yeast Co., Ltd.) with the raw material powder having the composition shown in Table 3 and mixing with a noodle-making mixer (high speed 5 minutes → (Low speed 9 minutes) to prepare the dough. The dough was rolled with a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.4 mm). The obtained noodle strings were boiled in boiling water for 90 seconds, then divided into individual meals and refrigerated for 24 hours. The obtained refrigerated cooked Chinese noodles were sprinkled with noodle soup, and the texture, loosening and flavor of the noodles were evaluated. The evaluation was performed by 10 trained panelists according to the following evaluation criteria, and the average score was calculated. The results are shown in Table 3.
<Evaluation criteria>
(Texture: crisp)
5 points: Crisp is better than the control product 4 points: Crisp is slightly better than the control product 3 points: Crisp feeling is equivalent to that of the control product 2 points: Crisp is slightly inferior to the control product 1 point : Inferior to the control product (unraveling)
5 points: The progress of adhesion between noodles over time is slower than that of the control product, and the noodles are loosened well. 4 points: The progress of adhesion between noodles over time is slightly slower than that of the control product, and the loosening of noodles is slightly better. 3 points: The noodles are as easy to loosen as the control product. 2 points: The noodles adhere to each other over time and the noodles loosen slightly inferior to the control product. Adhesion progresses quickly and the noodles are inferior in loosening (flavor)
5 points: Wheat-like flavor is stronger than the control product 4 points: Wheat-like flavor is slightly stronger than the control product 3 points: Wheat-like flavor is the same as the control product 2 points: Wheat-like flavor is slightly stronger than the control product Weak 1 point: Wheat-like flavor is weaker than the control product
試験例４ 餃子
表４に示す原料粉と練り水を混合し、手で６分間混捏した後、３０分間熟成させて生地を調製した。該生地を常法により圧延して０．８ｍｍ厚の麺帯とした後、直径８５ｍｍの型で切り抜き、生餃子皮を得た。得られた生餃子皮に餃子の具１２ｇ包餡し、茹で調理した。包餡時の作業性、及び製造した餃子の食感と風味を評価した。評価は訓練された１０名のパネラーにより下記評価基準に従って行い、平均点を求めた。結果を表４に示す。
＜評価基準＞
（包餡作業性）
５点：対照品より非常にまとまりやすく、作業性に優れる
４点：対照品よりまとまりやすく、作業性にやや優れる
３点：対照品と同等の包餡作業性である
２点：対照品よりもまとまりにくく、作業性にやや劣る
１点：対照品よりも非常にまとまりにくく、作業性に劣る
（食感：歯切れ）
５点：対照品よりも歯切れが良好である
４点：対照品よりも歯切れがやや良好である
３点：対照品と同等の歯切れ感である
２点：対照品よりも歯切れがやや劣る
１点：対照品よりも歯切れが劣る
（風味）
５点：対照品よりも小麦らしい風味が強い
４点：対照品よりも小麦らしい風味がやや強い
３点：対照品と同等の小麦らしい風味を有する
２点：対照品よりも小麦らしい風味がやや弱い
１点：対照品よりも小麦らしい風味が弱い
Test Example 4 Dumplings The raw material flour shown in Table 4 and kneaded water were mixed, kneaded by hand for 6 minutes, and then aged for 30 minutes to prepare a dough. The dough was rolled by a conventional method to obtain a noodle band having a thickness of 0.8 mm, and then cut out with a mold having a diameter of 85 mm to obtain raw dumpling skin. 12 g of dumpling ingredients were wrapped in the obtained raw dumpling skin and boiled and cooked. The workability at the time of wrapping and the texture and flavor of the produced dumplings were evaluated. The evaluation was performed by 10 trained panelists according to the following evaluation criteria, and the average score was calculated. The results are shown in Table 4.
<Evaluation criteria>
(Bean paste workability)
5 points: Very easy to organize and excellent workability than the control product 4 points: Easy to organize and slightly superior to the workability than the control product 3 points: Encapsulation workability equivalent to the control product 2 points: More than the control product Difficult to organize and slightly inferior in workability 1 point: Very difficult to organize and inferior in workability than the control product (texture: crisp)
5 points: Crisp is better than the control product 4 points: Crisp is slightly better than the control product 3 points: Crisp feeling is equivalent to that of the control product 2 points: Crisp is slightly inferior to the control product 1 point : Inferior to the control product (flavor)
5 points: Wheat-like flavor is stronger than the control product 4 points: Wheat-like flavor is slightly stronger than the control product 3 points: Wheat-like flavor is the same as the control product 2 points: Wheat-like flavor is slightly stronger than the control product Weak 1 point: Wheat-like flavor is weaker than the control product
Claims (5)
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| JP2020064070A JP7510774B2 (en) | 2020-03-31 | Flour composition for noodles |
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| JP2020064070A JP7510774B2 (en) | 2020-03-31 | Flour composition for noodles |
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| JP7510774B2 JP7510774B2 (en) | 2024-07-04 |
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