JP2023018776A - Production method of noodle - Google Patents
Production method of noodle Download PDFInfo
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- JP2023018776A JP2023018776A JP2021123035A JP2021123035A JP2023018776A JP 2023018776 A JP2023018776 A JP 2023018776A JP 2021123035 A JP2021123035 A JP 2021123035A JP 2021123035 A JP2021123035 A JP 2021123035A JP 2023018776 A JP2023018776 A JP 2023018776A
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- noodles
- tomato
- tomato puree
- skin
- noodle
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013312 flour Nutrition 0.000 abstract description 9
- 241000209140 Triticum Species 0.000 abstract description 7
- 235000021307 Triticum Nutrition 0.000 abstract description 7
- 238000007796 conventional method Methods 0.000 abstract description 6
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 3
- 240000003768 Solanum lycopersicum Species 0.000 description 17
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
本発明は、トマトピューレを用いた麺類及び餃子類の皮の製造方法、この製造方法によって得られる麺類及び餃子類の皮に関する。 TECHNICAL FIELD The present invention relates to a method for producing noodle and gyoza skins using tomato puree, and to the noodle and gyoza skins obtained by this production method.
近年の健康志向の流行に伴い、野菜・果物の摂取を目的として、様々な食品分野において野菜・果物を用いた商品が求められている。小麦粉製品ではパン類や菓子類、麺類等の分野において、野菜・果物を用いた様々な製品が市場に並んでいる。しかしながら、麺類については、パン類や菓子類に比べて野菜・果物を用いた製品は少なく、生麺、乾麺、即席麺の中では乾麺に見られる。生麺での使用は少ない。用いられている野菜・果物はホウレンソウ、抹茶、ニンジン、カボチャが多いが、トマトを用いたものは見当たらないのが現状である。 With the recent trend of health-consciousness, there is a demand for products using vegetables and fruits in various food fields for the purpose of ingesting vegetables and fruits. As for flour products, various products using vegetables and fruits are lined up on the market in fields such as bread, confectionery, and noodles. However, compared to breads and sweets, there are fewer noodles using vegetables and fruits, and among fresh noodles, dried noodles and instant noodles, dried noodles are found. It is rarely used for raw noodles. Spinach, matcha green tea, carrots, and pumpkins are often used as vegetables and fruits, but at present there are no products using tomatoes.
従来より、野菜・果物を含有する麺類は市場に出ているが、特にトマトを用いた麺類は
極めて少ない。トマトを含む野菜・果物を含有する麺類は、小麦粉に適量の野菜・果物の乾燥粉末や冷凍品の解凍品を適量配合して、常法により生麺、乾麺、即席麺を製造している。外観は野菜・果物の色調が反映されているが、風味は反映されていない。例えば引用文献１には、トマト乾燥物の粉末を使用しての手延べ乾燥麺の製造方法が開示されている。しかしながら、トマト乾燥粉末と乾燥麺のため、風味の劣化は免れない。
Noodles containing vegetables and fruits have hitherto been on the market, but noodles using tomatoes in particular are extremely rare. Noodles containing vegetables and fruits, including tomatoes, are produced by conventional methods such as fresh noodles, dried noodles, and instant noodles by mixing appropriate amounts of dry powders of vegetables and fruits and thawed frozen products with wheat flour. The appearance reflects the color tone of vegetables and fruits, but not the flavor. For example, Cited Document 1 discloses a method for producing hand-rolled dried noodles using dried tomato powder. However, due to the dried tomato powder and dried noodles, the flavor is inevitably deteriorated.
最近では、トマトスープで食べるトマトラーメンの専門店が出てきているが、使用している麺にはトマトは配合されていない。通常のラーメン用の麺を使用してトマトスープで食べる方式をとっている。そのためにトマトの色調はスープの色のみで麺には反映されていない。麺にはトマトの独特の色調と風味はない。 Recently, restaurants specializing in tomato ramen, which is eaten with tomato soup, have appeared, but the noodles they use do not contain tomatoes. It uses normal ramen noodles and is eaten with tomato soup. Therefore, the tomato color is only the color of the soup and is not reflected in the noodles. The noodles lack the distinctive tomato color and flavor.
本発明は、小麦粉にトマトピューレを用いることで、トマトの色調と風味を有して機械耐性に優れる麺類及び餃子類の皮を提供することにある。 An object of the present invention is to provide a skin for noodles and dumplings having tomato color tone and flavor and excellent mechanical resistance by using tomato puree in wheat flour.
上記課題を解決するために研究を重ねた結果、麺類及び餃子類の皮の製造において、小麦粉にトマトピューレを用い、常法に従って製造することで、トマトの色調と風味及び優れた機械耐性を有することを見出し、本発明を完成するに至った。
すなわち本願の第１の発明は、原料トマトピューレを用いることを特徴とする、麺類及び餃子類の皮の製造方法である。
As a result of repeated research to solve the above problems, in the production of skins for noodles and dumplings, tomato puree is used in wheat flour and produced according to a conventional method, resulting in tomato color and flavor and excellent mechanical resistance. The inventors have found that and completed the present invention.
That is, the first invention of the present application is a method for producing skins for noodles and gyoza, characterized by using tomato puree as a raw material.
第２の発明は、第１におけるトマトピューレが桃太郎というトマト品種であることを特徴とする、麺類及び餃子類の皮の製造方法である。 The second invention is a method for producing skins for noodles and dumplings, characterized in that the tomato puree in the first invention is a tomato variety called Momotaro.
第３の発明は、第１又は第２の発明におけるトマトピューレがBrix１０～２８であることを特徴とする、麺類及び餃子類の皮の製造方法である。 A third invention is a method for producing skins for noodles and dumplings, characterized in that the tomato puree in the first or second invention has a Brix of 10-28.
第４の発明は、第１から第３のいずれかの発明において、トマトピューレを４～１５質量％用いることを特徴とする、麺類及び餃子類の皮の製造方法である。 A fourth invention is a method for producing noodle and dumpling skins according to any one of the first to third inventions, characterized in that 4 to 15% by mass of tomato puree is used.
第５の発明は、第１から第４のいずれかの発明を使用することにより得られる麺類及び餃子類の皮である。 A fifth invention is a skin of noodles and dumplings obtained by using any one of the first to fourth inventions.
本発明によれば、原料たる小麦粉にトマトピューレを用いたことで、トマトの色調と風味を有し、機械耐性に優れる麺類及び餃子類の皮を提供することができる。 According to the present invention, by using tomato puree for wheat flour as a raw material, it is possible to provide skins for noodles and dumplings that have the color tone and flavor of tomatoes and are excellent in mechanical resistance.
本発明において、麺類としては、うどん、中華麺などが例として挙げられ、それらは生麺、乾麺、蒸し麺などの製造条件は問わない。また餃子類としては、餃子、ワンタン、焼売などが例として挙げられ、例えば餃子であれば、焼き餃子、蒸し餃子、水餃子など、調理工程は問わず使用できる。 In the present invention, examples of noodles include udon noodles and Chinese noodles, and they can be raw noodles, dried noodles, steamed noodles, or the like, regardless of the manufacturing conditions. Examples of dumplings include dumplings, wontons, and shumai. For example, dumplings can be grilled, steamed, boiled, and the like, regardless of the cooking process.
本発明でいうトマトピューレとは、トマトを物理的に加工処理により得られたものをいう。トマトは国内シェアナンバーワン品種の桃太郎を使用する。 The term "tomato puree" as used in the present invention refers to a product obtained by physically processing tomatoes. Tomatoes use Momotaro, the number one variety in Japan.
本発明の麺類及び餃子類の皮の製造方法において、トマトピューレはBrix１０～２８の糖度である。好ましくは１２～１５Brixである。本発明では麺類及び餃子類の皮の外観や風味等の官能評価で特徴を出すためには少なくとも１２Brixが好ましい。 In the method for producing noodles and dumpling skins of the present invention, the tomato puree has a Brix of 10-28. It is preferably 12 to 15 Brix. In the present invention, a Brix of at least 12 is preferable in order to obtain characteristics in sensory evaluation such as the appearance and flavor of the skin of noodles and dumplings.
本発明の麺類及び餃子類の皮の製造方法において、トマトピューレは４～１５質量％配合するが、好ましくは４～１０質量％である。本発明では麺類及び餃子類の皮の外観や風味等の官能評価で特徴を出すためには少なくとも４質量％の使用が好ましい。また、トマトピューレの過剰な添加は製麺性を損なうため、多くとも１５質量％以下の使用が好ましい。 In the method for producing the noodles and gyoza skins of the present invention, the tomato puree is blended in an amount of 4 to 15% by mass, preferably 4 to 10% by mass. In the present invention, it is preferable to use at least 4% by mass in order to obtain characteristics in sensory evaluation such as the appearance and flavor of the skin of noodles and dumplings. Moreover, excessive addition of tomato puree impairs noodle-making properties, so use of at most 15% by mass or less is preferable.
本発明に用いるトマトピューレ以外に、通常の麺類及び餃子類の皮の製造に用いる原料を使用しても良い。例として、穀粉、澱粉類、卵、糖類、塩類、乳化剤、増粘剤、色素等が挙げられる。 In addition to the tomato puree used in the present invention, raw materials used in the production of normal noodles and gyoza skins may also be used. Examples include flour, starches, eggs, sugars, salts, emulsifiers, thickeners, pigments, and the like.
本発明の麺類及び餃子類の皮の製造方法は、常法に従い、製造することができる。 The method for producing the skins of noodles and dumplings of the present invention can be produced according to a conventional method.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 Examples are provided to specifically describe the present invention, but the present invention is not limited to the following examples.
実施例１
配合割合については表１に示すように、トマトピューレ４質量部、小麦粉９６質量部、かんすい1質量部、食塩0.5質量部、水３４質量部をミキサーで１２分間混合し、そぼろ状の生地を得た。常法に従い、複合し、常温で３０分間の熟成の後、圧延し切刃＃２２で
厚み１．３ｍｍの麺線を得た。常法に従い茹でて、茹ラーメンを得た。得られた製品について、表２に示す評価基準表に従い、パネラー５人により、製麺性、色調、食味・食感を評価した。
Example 1
As shown in Table 1, 4 parts by mass of tomato puree, 96 parts by mass of wheat flour, 1 part by mass of brine, 0.5 parts by mass of salt, and 34 parts by mass of water were mixed in a mixer for 12 minutes to obtain a crumbly dough. rice field. According to a conventional method, the mixture was combined, aged at room temperature for 30 minutes, and then rolled to obtain noodle strings having a thickness of 1.3 mm with a #22 cutting edge. It was boiled according to a conventional method to obtain boiled ramen. Five panelists evaluated the noodle-making properties, color tone, taste and texture of the obtained products according to the evaluation criteria table shown in Table 2.
実施例２～７、比較例１～７
原料が、表１に示す割合であること以外は、実施例１に準じて製造して製品を得、評価を実施した。実施例１も含めた評価結果の平均点は表３に示す。
Examples 2-7, Comparative Examples 1-7
A product was obtained by manufacturing according to Example 1, except that the ratio of raw materials was as shown in Table 1, and evaluation was performed. Table 3 shows the average score of the evaluation results including Example 1.
トマトピューレを特定の糖度(Brix)、特定比率で使用すると良好な製麺性、色調、食味・食感を持つラーメンを製造できる(実施例１～４)。トマトピューレの糖度、配合比率を本発明に係る特定範囲としなければ、製麺性の劣化(比較例２)、色調の劣化(比較例１、３、４)や食味・食感の劣化(比較例３、４)を招く。
When tomato puree is used at a specific sugar content (Brix) and in a specific ratio, ramen having good noodle-making properties, color tone, taste and texture can be produced (Examples 1 to 4). Unless the sugar content and blending ratio of the tomato puree are within the specific range according to the present invention, deterioration in noodle-making properties (Comparative Example 2), deterioration in color tone (Comparative Examples 1, 3, and 4) and deterioration in taste and texture (Comparative Invite examples 3, 4).
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| JP2021123035A JP2023018776A (en) | 2021-07-28 | 2021-07-28 | Production method of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021123035A JP2023018776A (en) | 2021-07-28 | 2021-07-28 | Production method of noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2023018776A true JP2023018776A (en) | 2023-02-09 |
| JP2023018776A5 JP2023018776A5 (en) | 2024-07-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021123035A Pending JP2023018776A (en) | 2021-07-28 | 2021-07-28 | Production method of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2023018776A (en) |
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2021
- 2021-07-28 JP JP2021123035A patent/JP2023018776A/en active Pending
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