JP2023045388A - Noodle flour composition and noodle production method - Google Patents
Noodle flour composition and noodle production method Download PDFInfo
- Publication number
- JP2023045388A JP2023045388A JP2021153772A JP2021153772A JP2023045388A JP 2023045388 A JP2023045388 A JP 2023045388A JP 2021153772 A JP2021153772 A JP 2021153772A JP 2021153772 A JP2021153772 A JP 2021153772A JP 2023045388 A JP2023045388 A JP 2023045388A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- flour
- wheat flour
- mass
- noodle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 199
- 235000013312 flour Nutrition 0.000 title claims abstract description 177
- 239000000203 mixture Substances 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 112
- 235000021307 Triticum Nutrition 0.000 claims abstract description 112
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims description 29
- 235000008446 instant noodles Nutrition 0.000 claims description 21
- 235000010541 chilled noodles Nutrition 0.000 claims description 5
- 235000010610 frozen noodles Nutrition 0.000 claims description 4
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 230000002123 temporal effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 27
- 229920002472 Starch Polymers 0.000 description 18
- 235000019698 starch Nutrition 0.000 description 17
- 229920000856 Amylose Polymers 0.000 description 16
- 239000002994 raw material Substances 0.000 description 15
- 108090000623 proteins and genes Proteins 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 12
- 230000006866 deterioration Effects 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 11
- 239000000843 powder Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 108010039811 Starch synthase Proteins 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 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 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 108010061711 Gliadin Proteins 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 238000003149 assay kit Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- -1 flavorings Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000036848 Porzana carolina Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
本発明は、麺類用穀粉組成物及び麺類の製造方法に関する。 TECHNICAL FIELD The present invention relates to a grain flour composition for noodles and a method for producing noodles.
麺類は、喫食者に人気の高い食品の一つである。麺類の形態としては、乾麺や即席麺、調理済みの状態で冷蔵保存又は冷凍保存された調理済み麺類などが挙げられる。 Noodles are one of the most popular foods among diners. Examples of the form of noodles include dried noodles, instant noodles, and cooked noodles that have been refrigerated or frozen in a cooked state.
特許文献１には、食味・風味に影響を与えることなく、長期間保存しても食感が劣化しない麺類を得ることを目的として、モチ性小麦粉を５～７０重量％含有する麺類用穀粉が開示されている。 In Patent Document 1, grain flour for noodles containing 5 to 70% by weight of waxy wheat flour is disclosed for the purpose of obtaining noodles that do not deteriorate in texture even after long-term storage without affecting the taste and flavor. disclosed.
特許文献２には、短時間で十分な復元性を有し、かつ茹で上げ直後に近い食感を有する即席麺類を得ること目的として、アミロース含量が１５～２５％である低アミロース小麦粉を含有する即席麺用穀粉が開示されている。 Patent Document 2 discloses that low-amylose wheat flour with an amylose content of 15 to 25% is contained for the purpose of obtaining instant noodles having sufficient reconstitution property in a short time and having a texture similar to that immediately after boiling. An instant noodle flour is disclosed.
しかし、特許文献１及び２の技術は、アミロース含有量が低い小麦粉を比較的多量に使用しているので、粘り等の麺類特有の食感の発現に関する物性である粘性が過度に得られてしまうことがある。その結果、麺類の食感が劣ってしまったり、麺類の経時劣化耐性が劣ってしまったりする。これらの点に関して、改善の余地があった。 However, the techniques of Patent Documents 1 and 2 use a relatively large amount of wheat flour with a low amylose content, so the viscosity, which is a physical property related to the expression of the texture peculiar to noodles such as stickiness, is excessively obtained. Sometimes. As a result, the texture of the noodles deteriorates, and the resistance to deterioration over time of the noodles deteriorates. Regarding these points, there was room for improvement.
本発明の課題は、食感が良好であり、特に低温（冷蔵、冷凍）保管に伴う経時劣化耐性を有する麺類を製造可能な麺類用穀粉組成物を提供することである。 An object of the present invention is to provide a grain flour composition for noodles that can produce noodles that have a good texture and, in particular, resistance to deterioration over time associated with low-temperature (refrigerated or frozen) storage.
本発明は、小麦粉を含む麺類用穀粉組成物であって、
前記小麦粉１００質量部中に、もち性小麦粉を１０～６５質量部、及び、きたほなみ由来の小麦粉を３５～９０質量部含有する、麺類用穀粉組成物を提供するものである。
The present invention is a flour composition for noodles containing wheat flour,
It provides a grain flour composition for noodles containing 10 to 65 parts by mass of glutinous wheat flour and 35 to 90 parts by mass of wheat flour derived from Kitahonami in 100 parts by mass of the wheat flour.
本発明によれば、食感が良好であり、経時劣化耐性を有する麺類を製造可能な麺類用穀粉組成物が提供される。 INDUSTRIAL APPLICABILITY According to the present invention, there is provided a grain flour composition for noodles from which noodles having good texture and resistance to deterioration over time can be produced.
以下に本発明を、その好ましい実施形態に基づいて説明する。以下の説明では、「Ｘ～Ｙ［Ｚ］」（Ｘ及びＹは任意の数字、［Ｚ］は任意の単位）と記載した場合、特に断らない限り「Ｘ［Ｚ］以上Ｙ［Ｚ］以下」を意味する。 The present invention will be described below based on its preferred embodiments. In the following description, when "X to Y [Z]" (where X and Y are arbitrary numbers and [Z] is an arbitrary unit), unless otherwise specified, "X [Z] or more and Y [Z] or less ” means.
本発明の麺類用穀粉組成物は、穀粉として特定の種類の小麦粉を含むものである。具体的には、小麦粉として、もち性小麦粉と、きたほなみ由来の小麦粉とをそれぞれ所定量含む。 The grain flour composition for noodles of the present invention contains a specific type of wheat flour as the grain flour. Specifically, the wheat flour contains predetermined amounts of glutinous wheat flour and wheat flour derived from Kitahonami.
本明細書におけるもち性小麦粉とは、アミロース含有量が１０質量％以下の小麦粉を意味する。もち性小麦粉におけるアミロース含有量は、好ましくは９質量％以下、より好ましくは７質量％以下、更に好ましくは５質量％以下である。
もち性小麦粉を用いることで、生地の粘弾性を向上させることができ、該生地を麺類に適用したときに、麺類特有の食感である適度な硬さや歯ごたえ、滑らかさを容易に発現させることができる。これに加えて、麺類を冷蔵あるいは冷凍保管等により長期間喫食可能とした場合であっても、水分の移動や凍結融解に起因する麺類の構造変化が生じにくく、麺類の滑らかな食感を維持することができるので、経時劣化耐性の向上に寄与する。
アミロース含有量はコンカバナリンＡ法に基づいて測定することができ、例えばＡＭＹＬＯＳＥ／ＡＭＹＬＯＰＥＣＴＩＮ ＡＳＳＡＹ ＫＩＴ（Ｍｅｇａｚｙｍｅ社）を用いて測定することができる。
Glutinous wheat flour as used herein means wheat flour having an amylose content of 10% by mass or less. The amylose content in the glutinous wheat flour is preferably 9% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less.
By using glutinous wheat flour, the viscoelasticity of the dough can be improved, and when the dough is applied to noodles, moderate hardness, crunchiness, and smoothness, which are textures peculiar to noodles, can be easily expressed. can be done. In addition, even when the noodles are refrigerated or frozen for long-term consumption, structural changes in the noodles due to movement of water or freezing and thawing are unlikely to occur, and the smooth texture of the noodles is maintained. Therefore, it contributes to the improvement of resistance to deterioration over time.
Amylose content can be measured based on the concavanalin A method, for example, using AMYLOSE/AMYLOPECTIN ASSAY KIT (Megazyme).
もち性小麦粉は、澱粉合成酵素をコードする遺伝子に変異（塩基の欠失または挿入）が生じるなどして澱粉合成酵素の発現や機能が低減又は消失した小麦を原料として、これを公知の方法で粉砕・分別することによって容易に得ることができる。澱粉合成酵素をコードする遺伝子としては、例えば小麦Ｗｘ－Ａ１遺伝子、小麦Ｗｘ－Ｂ１遺伝子、小麦Ｗｘ－Ｄ１遺伝子などの一種以上が挙げられるが、これらに限られない。 Glutinous wheat flour is made from wheat in which the expression and function of starch synthase are reduced or lost due to mutation (deletion or insertion of bases) in the gene encoding starch synthase, and is processed by a known method. It can be easily obtained by pulverizing and sorting. Examples of genes encoding starch synthase include, but are not limited to, one or more of wheat Wx-A1 gene, wheat Wx-B1 gene, wheat Wx-D1 gene, and the like.
アミロース含有量が１０質量％以下である小麦粉としては、例えば特開平６－１２５６６９号公報に記載の小麦粉が挙げられる。また前記小麦粉として市販品を用いることができ、例えば、もち姫（府金製粉製）、桑名もち小麦粉（素材舎製）などが挙げられる。 Wheat flour having an amylose content of 10% by mass or less includes, for example, the wheat flour described in JP-A-6-125669. Commercially available wheat flour can be used, and examples thereof include Mochihime (manufactured by Fukin Seifun Co., Ltd.) and Kuwana Mochi Flour (manufactured by Sozaisha Co., Ltd.).
麺類用穀粉組成物を構成する小麦粉中のもち性小麦粉の含有量は、小麦粉の全量１００質量部中に、好ましくは１０～６５質量部、より好ましくは２０～６５質量部、更に好ましくは２５～５５質量部である。このような範囲でもち性小麦粉を含有することによって、もち性小麦粉の存在に起因する過度な粘弾性の発現を抑制しながら、生地の取り扱い性を向上させるとともに、麺類特有の食感である適度な硬さや歯ごたえ、および良好な口当たりを効果的に発現させることができる。 The content of glutinous wheat flour in the wheat flour constituting the flour composition for noodles is preferably 10 to 65 parts by mass, more preferably 20 to 65 parts by mass, still more preferably 25 to 65 parts by mass in 100 parts by mass of the total amount of wheat flour. 55 parts by mass. By containing glutinous wheat flour in such a range, while suppressing the expression of excessive viscoelasticity due to the presence of glutinous wheat flour, the handling of the dough is improved, and the texture peculiar to noodles is moderately It is possible to effectively develop a good hardness, a crunchy texture, and a good mouthfeel.
麺類用穀粉組成物は、該組成物を構成する小麦粉として、きたほなみ由来の小麦粉を用いる。「きたほなみ」は日本産の小麦品種の一種である。「きたほなみ由来」には、きたほなみをそのまま用いる他に、交配親としてきたほなみを用いた派生品種を用いる場合も包含される。小麦粉がきたほなみ由来のものであるか否かは、例えば遺伝学的特徴によって判断することができる。きたほなみ由来の小麦粉を用いることによって、得られる麺類に適度な硬さを持った粘弾性及び滑らかさを発現させて食感を向上させることができるとともに、低温保管した際の経時劣化を低減することができる。 The wheat flour composition for noodles uses Kitahonami-derived wheat flour as the wheat flour constituting the composition. "Kitahonami" is a type of Japanese wheat variety. "Derived from Kitahonami" includes not only the use of Kitahonami as it is, but also the use of derivative varieties using Kitahonami as a crossing parent. Whether wheat flour is derived from Kitahonami can be determined, for example, by genetic characteristics. By using wheat flour derived from Kitahonami, it is possible to express viscoelasticity and smoothness with appropriate hardness in the obtained noodles, improve texture, and reduce deterioration over time when stored at low temperature. be able to.
また、もち性小麦粉に加えて、きたほなみ由来の小麦粉という特定の小麦品種由来の小麦粉を組み合わせて用いることによって、麺類の食感及び経時劣化耐性が両立して向上した麺類が得られる理由は明らかではないが、以下の理由と推測される。
具体的には、もち性小麦の粘性に合った硬さ及び滑らかさがきたほなみの配合により与えられ、硬さと粘性のバランスが良い粘弾性が与えられるとともに、低温保管した際の老化に伴う麺中心部の粘弾性低下などの食感の低下を抑制する効果が奏されていると考えられる。
Also, in addition to glutinous wheat flour, by using a combination of wheat flour derived from a specific wheat variety, such as wheat flour derived from Kitahonami, it is clear why noodles with improved texture and resistance to deterioration over time can be obtained. However, it is presumed for the following reasons.
Specifically, the hardness and smoothness that match the viscosity of glutinous wheat are given by the formulation of Kitahonami, the viscoelasticity with a good balance between hardness and viscosity is given, and the noodles are aged when stored at low temperatures. It is considered that the effect of suppressing the deterioration of the texture such as the deterioration of the viscoelasticity of the central part is exhibited.
麺類用穀粉組成物を構成する小麦粉中のきたほなみ由来の小麦粉の含有量は、小麦粉の全量１００質量部中に、好ましくは３５～９０質量部、より好ましくは３５～８０質量部、更に好ましくは４５～７５質量部である。このような範囲できたほなみ由来の小麦粉を含有することによって、もち性小麦粉の存在に起因する過度な粘性の発現を抑制しながら、生地の取り扱い性を向上させるとともに、麺類特有の食感である適度な硬さや歯ごたえ、滑らかさを効果的に発現させることができる。 The content of wheat flour derived from Kitahonami in the flour constituting the flour composition for noodles is preferably 35 to 90 parts by mass, more preferably 35 to 80 parts by mass, more preferably 35 to 80 parts by mass, in 100 parts by mass of the total amount of wheat flour. 45 to 75 parts by mass. By containing wheat flour derived from honami in such a range, it is possible to suppress the expression of excessive viscosity caused by the presence of sticky wheat flour, improve the handleability of the dough, and have a texture peculiar to noodles. Appropriate hardness, crunchiness, and smoothness can be effectively expressed.
麺類用穀粉組成物は、該組成物を構成する小麦粉として、もち性小麦粉及びきたほなみ由来の小麦粉から構成されていてもよく、これに加えて、もち性小麦粉及びきたほなみ由来の小麦粉以外の他の小麦粉が更に含まれていてもよい。他の小麦粉としては、きたほなみ以外の小麦由来である強力小麦粉、準強力小麦粉、中力小麦粉、薄力小麦粉、デュラム粉、またこれらの全粒粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。小麦粉の種類は、製造する麺類の種類等に応じて適宜選択すればよい。 The flour composition for noodles may be composed of glutinous wheat flour and kitahonami-derived wheat flour as the wheat flour constituting the composition, and in addition to this, other than glutinous wheat flour and kitahonami-derived wheat flour of wheat flour may be further included. Examples of other wheat flour include strong wheat flour, semi-strong wheat flour, medium-strength wheat flour, weak wheat flour, durum flour, and whole grains thereof derived from wheat other than Kitahonami. More than one species can be used in combination. The type of wheat flour may be appropriately selected according to the type of noodles to be produced.
麺類用穀粉組成物を構成する小麦粉中のもち性小麦粉及びきたほなみ由来の小麦粉の合計含有量は、小麦粉の全量１００質量部中に、好ましくは８０質量部以上、より好ましくは８０～１００質量部、更に好ましくは８５～１００質量部、一層好ましくは９０～１００質量部である。また、麺類用穀粉組成物を構成する小麦粉は、不可避的な混入物を除き、もち性小麦粉ときたほなみ由来小麦粉とのみから構成されていてもよい。小麦粉の組成を上述した範囲とすることによって、もち性小麦ときたほなみとの組み合わせによって、得られる麺類の食感の向上、及び経時劣化耐性効果を一層向上させることができる。 The total content of glutinous wheat flour and wheat flour derived from Kitahonami in the wheat flour constituting the flour composition for noodles is preferably 80 parts by mass or more, more preferably 80 to 100 parts by mass in the total amount of 100 parts by mass of wheat flour. , More preferably 85 to 100 parts by mass, still more preferably 90 to 100 parts by mass. Moreover, the wheat flour constituting the grain flour composition for noodles may be composed only of glutinous wheat flour and wheat flour derived from kitahonami, excluding unavoidable contaminants. By setting the composition of the wheat flour within the range described above, the texture of the resulting noodles can be improved and the effect of resistance to deterioration over time can be further improved by the combination of the glutinous wheat and the katahonami.
麺類用穀粉組成物を構成する小麦粉中の他の小麦粉の合計含有量は、小麦粉の全量１００質量部中に、好ましくは２０質量部以下、より好ましくは０～２０質量部、更に好ましくは０～１５質量部、一層好ましくは０～１０質量部である。小麦粉の組成を上述した範囲とすることによって、もち性小麦ときたほなみとの組み合わせによって、得られる麺類の食感の向上、及び経時劣化耐性効果を一層向上させることができる。 The total content of other wheat flour in the flour constituting the flour composition for noodles is preferably 20 parts by mass or less, more preferably 0 to 20 parts by mass, more preferably 0 to 100 parts by mass in the total amount of wheat flour. 15 parts by weight, more preferably 0 to 10 parts by weight. By setting the composition of the wheat flour within the range described above, the texture of the resulting noodles can be improved and the effect of resistance to deterioration over time can be further improved by the combination of the glutinous wheat and the katahonami.
本発明の麺類用穀粉組成物は、小麦粉のみから構成されていてもよく、小麦粉に加えて、他の原料を含有させることができる。他の原料としては、従来麺類の製造に用いられるものを用いることができ、例えば小麦粉以外の穀粉、澱粉類、蛋白質素材、食塩、かんすい、動植物油脂、粉末油脂等の油脂類；食物繊維、膨張剤、乳化剤、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、アルコール、酵素剤等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらはいずれも、好ましくは粉状物である。 The grain flour composition for noodles of the present invention may consist of only wheat flour, and may contain other raw materials in addition to wheat flour. As other raw materials, those conventionally used in the production of noodles can be used, for example, grain flour other than wheat flour, starches, protein materials, salt, salt water, animal and vegetable oils, oils such as powdered oils; agents, emulsifiers, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavorings, dextrin, alcohols, enzyme agents, etc., and these may be used alone or in combination of two or more. be able to. Both of these are preferably powdery.
他の原料として用いられ得る小麦粉以外の穀粉としては、ライ麦粉、大麦粉、そば粉、米粉、豆粉、トウモロコシ粉、小麦ふすま等が挙げられる。これらの１種を単独で又は２種以上を組み合わせて用いることができる。 Grain flours other than wheat flour that can be used as other raw materials include rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour, wheat bran, and the like. These 1 types can be used individually or in combination of 2 or more types.
麺類用穀粉組成物に小麦粉以外の穀粉を更に含有させる場合、該組成物中の小麦粉以外の穀粉の含有量は、穀粉（小麦粉含む）及び澱粉類の総量１００質量部に対して、０～４０質量部であって良く、０～３０質量部であってもよい。 When the flour composition for noodles further contains flour other than wheat flour, the content of flour other than wheat flour in the composition is 0 to 40 parts per 100 parts by mass of the total amount of flour (including wheat flour) and starch. It may be parts by mass, and may be 0 to 30 parts by mass.
他の原料として用いられ得る澱粉類としては、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、小麦澱粉等の未加工澱粉、該未加工澱粉に対して例えばα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理が施された加工澱粉などが挙げられる。これらは１種を単独で又は２種以上を組み合わせて用いることができる。食感向上の観点から、加工澱粉を用いることが好ましい。 Starches that can be used as other raw materials include, for example, unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, and wheat starch; Examples include modified starch that has been subjected to treatments such as acetylation, cross-linking treatment, and oxidation treatment. These can be used individually by 1 type or in combination of 2 or more types. From the viewpoint of improving texture, it is preferable to use modified starch.
麺類用穀粉組成物に澱粉を更に含有させる場合、該組成物中の澱粉類の含有量は、穀粉（小麦粉含む）及び澱粉類の総量１００質量部に対して、０～４０質量部であってもよく、０～３０質量部であってもよい。上述した含有量とすることによって、優れた経時耐性を得ることができる。麺類が即席麺であれば、湯中での復元性が向上し、食感に優れたものとなる。 When starch is further contained in the flour composition for noodles, the content of starches in the composition is 0 to 40 parts by mass with respect to 100 parts by mass of the total amount of flour (including wheat flour) and starches. may be from 0 to 30 parts by mass. By setting it as content mentioned above, the outstanding aging resistance can be obtained. If the noodles are instant noodles, the resilience in hot water is improved and the texture is excellent.
他の原料として用いられ得る蛋白質素材としては、例えばグルテン、グリアジン等の小麦蛋白や、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等が挙げられる。これらは１種を単独で又は２種以上を組み合わせて用いることができる。小麦タンパクが含有されていることにより、麺線の強度や食味がより一層向上する。 Examples of protein materials that can be used as other raw materials include wheat proteins such as gluten and gliadin, soybean protein, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, and the like. These can be used individually by 1 type or in combination of 2 or more types. By containing wheat protein, the strength and taste of the noodle strings are further improved.
麺類用穀粉組成物に蛋白質素材を更に含有させる場合、該組成物中の蛋白質素材の含有量は、穀粉（小麦粉含む）及び澱粉類の総量１００質量部に対して、０～１５質量部であってもよく、０～１０質量部であってもよい。 When the flour composition for noodles further contains a protein material, the content of the protein material in the composition is 0 to 15 parts by mass with respect to 100 parts by mass of the total amount of flour (including wheat flour) and starches. may be from 0 to 10 parts by mass.
麺類用穀粉組成物に小麦粉以外の穀粉、澱粉類及び蛋白質素材以外の他の粉末原料を含む場合、該組成物中の小麦粉以外の穀粉、澱粉類及び蛋白質素材以外の他の粉末原料の含有量（総量）は、小麦粉を含む穀粉及び澱粉類の総量１００質量部に対して、好ましくは０～１０質量部である。 When the flour composition for noodles contains flour other than wheat flour, starches, and powdery ingredients other than proteinaceous materials, the content of flours other than wheat flour, starches, and other powdery ingredients other than proteinaceous ingredients in the composition The (total amount) is preferably 0 to 10 parts by mass with respect to 100 parts by mass of the total amount of cereal flour including wheat flour and starches.
本発明の麺類用穀粉組成物は麺類の製造に使用され、麺類の製造方法は常法に準じる。本発明が適用可能な麺類の種類は特に限定されず、例えば、うどん、そうめん、冷麦のほか、中華麺、つけめん、焼きそば、そば、パスタ等が挙げられる。もち性小麦粉及びきたほなみ由来の小麦粉のそれぞれに起因する粘弾性や滑らかさ等の食感の向上を喫食者に効果的に知覚させやすくする観点から、麺類は好ましくはうどん又は中華麺である。 The grain flour composition for noodles of the present invention is used for the production of noodles, and the noodles are produced according to conventional methods. The types of noodles to which the present invention can be applied are not particularly limited, and examples thereof include udon, somen, cold barley, Chinese noodles, tsukemen, yakisoba, soba, and pasta. Noodles are preferably udon noodles or Chinese noodles from the viewpoint of making it easier for consumers to effectively perceive the improved texture such as viscoelasticity and smoothness caused by the glutinous wheat flour and wheat flour derived from kitahonami.
麺類用穀粉組成物を用いた麺類の製造方法は、典型的には、該麺類用穀粉組成物を含む生地原料に加水し混合して麺生地を調製し、該麺生地を製麺して生麺線を得る工程を有する。このように製造された麺類は、生麺、調理済み麺（茹で麺、蒸し麺等）、生麺若しくは調理麺の冷凍麺、冷蔵麺又はチルド麺、ノンフライ即席麺、フライ即席麺、乾麺等に適用可能である。 A method for producing noodles using a grain flour composition for noodles typically comprises preparing noodle dough by adding water to a dough raw material containing the grain flour composition for noodles and mixing the noodle dough, and making the noodle dough into raw noodles. It has a step of obtaining noodle strings. Noodles manufactured in this way include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen raw or cooked noodles, refrigerated or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, etc. Applicable.
本発明の麺生地を調製するに際し、主原料である麺類用穀粉組成物及び水に加えて、必要に応じて副原料を追加して用いてもよい。副原料としては、例えば、グルテン、グリアジン等の小麦蛋白、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；食物繊維、膨張剤、乳化剤、かんすい、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、アルコール、酵素剤等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 When preparing the noodle dough of the present invention, in addition to the grain flour composition for noodles and water, which are the main raw materials, auxiliary raw materials may be added and used as necessary. Examples of auxiliary raw materials include wheat proteins such as gluten and gliadin; protein materials such as soybean protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; oils and fats such as animal and vegetable oils and powdered oils; , emulsifiers, salt water, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrin, alcohol, enzyme agents, etc., and these may be used alone or in combination of two or more. They can be used in combination.
本発明において、麺類用穀粉組成物への加水量は、麺類の種類等に応じて適宜調整すればよいが、小麦粉を含む穀粉及び澱粉類の総量１００質量部に対して、好ましくは２５～６０質量部である。水分としては、通常使用される水、塩水、かん水などのほか、ガス含有水（炭酸水等）を使用することもできる。含水量をこの範囲とすることによって、製麺性が向上し、調理の際の歩留まり安定性が向上し、また得られる麺類の食感も向上する。 In the present invention, the amount of water to be added to the grain flour composition for noodles may be appropriately adjusted according to the type of noodles, etc., but it is preferably 25 to 60 parts per 100 parts by mass of the total amount of grain flour including wheat flour and starches. part by mass. As the moisture, in addition to commonly used water, salt water, brackish water, etc., gas-containing water (carbonated water, etc.) can also be used. By setting the water content within this range, the noodle-making properties are improved, the yield stability during cooking is improved, and the texture of the resulting noodles is also improved.
このようにして得られた麺生地は、常法に従って製麺することで生麺線が得られる。製麺方法は特に限定されず、例えば、圧延製麺、ロール製麺、押出製麺などの各種製麺法により、麺生地に圧力をかけて伸ばして麺帯を得、該麺帯を切り出して、複数条の生麺線からなる生麺を得る方法が挙げられる。押出製麺は、乾パスタ製造用の一軸押出製麺機や二軸押出製麺機等を用いて常法に従って行うことができ、その際、押出製麺機の麺線の押出部に所望の形状の孔を有するダイスを設置して押出し成形することで、その孔に対応した形状の生麺線が得られる。麺線の断面形状は特に限定されず、方形、円形、楕円形、三角形などの何れの形状であっても良い。 Raw noodle strands are obtained from the thus-obtained noodle dough by making noodles according to a conventional method. The noodle-making method is not particularly limited. For example, by various noodle-making methods such as rolling noodle making, roll noodle making, and extrusion noodle making, the noodle dough is stretched under pressure to obtain a noodle band, and the noodle band is cut out. , a method of obtaining raw noodles consisting of a plurality of raw noodle strings. Extrusion noodle making can be carried out according to a conventional method using a single-screw noodle-making machine for producing dry pasta, a twin-screw noodle-making machine, or the like. By setting a die having holes of a shape and performing extrusion molding, raw noodle strings having a shape corresponding to the holes can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be square, circular, elliptical, triangular, or any other shape.
このように製麺して得られた生麺を、熱湯中での茹で調理、水蒸気中での蒸し調理などの加熱調理を行うことで、そのまま喫食が可能な調理済み麺類が得られる。
これに代えて、得られた生麺をそのまま熱風乾燥等の公知の乾燥方法によって乾燥することで、乾麺を得ることができる。乾麺は、上述の加熱調理を行うことで、喫食可能な調理済み麺類となる。
いずれの場合であっても、本発明の麺類用穀粉組成物を用いて得られた麺類は、その喫食時において麺類特有の適度な硬さ、粘弾性及び滑らかさを兼ね備えたものとなり、食感に優れる。
The raw noodles thus obtained are subjected to heat cooking such as boiling in hot water or steaming in steam to obtain cooked noodles that can be eaten as they are.
Alternatively, dried noodles can be obtained by drying the obtained raw noodles as they are by a known drying method such as hot air drying. Dried noodles become edible cooked noodles by performing the above-described heat cooking.
In any case, the noodles obtained using the grain flour composition for noodles of the present invention have moderate hardness, viscoelasticity and smoothness peculiar to noodles when eaten, and have a texture. Excellent for
また得られた生麺は、生麺のままで、又は加熱調理されて調理済み麺類としたあと、これを冷蔵又は冷凍処理することで、冷蔵又は冷凍処理された麺類（調理済み冷蔵麺または調理済み冷凍麺）としてもよい。例えば、加熱調理済み麺類を、必要に応じて所定の分量、例えば、一人分として１５０～３００ｇに分けてトレイ等に盛り付けた後、必要に応じて包装し、これを冷蔵又は冷凍処理に付すことができる。特に、冷蔵又は冷凍された調理済み麺類は、長期保存が可能であり、喫食する際には、ボイルや電子レンジ等で再加熱するだけで良く、簡便に喫食に供することができる。また本発明の麺類用穀粉組成物を用いて得られた麺類は、冷蔵又は冷凍時間が長期間となった場合でも、その喫食時において、麺類特有の適度な硬さ、粘弾性及び滑らかさを兼ね備えており、食感及び経時耐性に優れる。 In addition, the obtained raw noodles can be refrigerated or frozen by refrigerating or freezing them (cooked refrigerated noodles or cooked noodles). Pre-frozen noodles) may also be used. For example, heat-cooked noodles are divided into a predetermined amount, for example, 150 to 300 g for one person, and placed on a tray or the like as necessary, then packaged as necessary, and subjected to refrigeration or freezing. can be done. In particular, refrigerated or frozen cooked noodles can be stored for a long period of time, and can be eaten simply by boiling or reheating in a microwave oven or the like. In addition, the noodles obtained using the grain flour composition for noodles of the present invention maintain moderate hardness, viscoelasticity and smoothness peculiar to noodles when eaten even when refrigerated or frozen for a long period of time. It has both, and is excellent in texture and aging resistance.
また得られた生麺は、これを常法に従って、即席麺とすることができる。例えば、得られた生麺を蒸し調理し、その後、蒸し調理後の麺類を個食ごとに容器に所定量入れて、その後、油ちょう調理をすることにより、フライ即席麺が得られる。これに代えて、得られた生麺を蒸し調理し、その後、蒸し調理後の麺類を個食ごとに容器に所定量入れて、熱風乾燥を行うことで、ノンフライ即席麺が得られる。本発明の麺類用穀粉組成物を用いて得られた麺類は、いずれの即席麺の形態であっても、その喫食時において、復元性が良好であり、復元後も調理直後と同等の適度な硬さ、粘弾性及び滑らかさを兼ね備えており、食感に優れる。 The obtained raw noodles can be made into instant noodles according to a conventional method. For example, the obtained raw noodles are steamed, then a predetermined amount of the steamed noodles are placed in a container for each individual serving, and then fried in oil to obtain fried instant noodles. Alternatively, non-fried instant noodles can be obtained by steaming the obtained raw noodles, then placing a predetermined amount of the steamed noodles in a container for each individual serving and drying with hot air. The noodles obtained using the grain flour composition for noodles of the present invention, regardless of the form of instant noodles, have good reconstitution properties at the time of eating, and even after reconstitution, they have a moderate reconstitution equivalent to that immediately after cooking. It has hardness, viscoelasticity and smoothness, and is excellent in texture.
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限定されるものではない。以下に示すアミロース含有量は、ＡＭＹＬＯＳＥ／ＡＭＹＬＯＰＥＣＴＩＮ ＡＳＳＡＹ ＫＩＴ（Ｍｅｇａｚｙｍｅ社）を用いて測定された値である。また以下の表中、空欄で示す箇所は非含有を意味する。また、以下の表中、空欄の箇所は非含有であることを意味する。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples. The amylose content shown below is a value measured using AMYLOSE/AMYLOPECTIN ASSAY KIT (Megazyme). In addition, in the following table, blanks indicate non-containment. In addition, in the table below, blanks mean that they are not contained.
〔実施例１～１４、比較例１～２５、および対照例１～１１〕
以下に示す粉末原料を混合して、粉末状の麺類用穀粉組成物を得た。穀粉（小麦粉含む）及び澱粉類以外の原料は、穀粉（小麦粉含む）及び澱粉類の総量１００質量部に対する質量割合として、いずれも外割で添加した。
もち性小麦粉以外の小麦粉は、以下の方法で調製した。具体的には、原料小麦の頴果を粉砕機（ビューラー株式会社製、テストミル）にて粉砕し、その粉砕物を上級粉、下級粉、ふすまの３つの画分に分け、該粉砕物の総量の６０質量％が該上級粉となるように原料穀粉を調製した。前記上級粉が不足した場合は、その不足分を前記下級粉で補填した。これによって、目的とする小麦粉を得た。
これらを以下の表１～表４に示す割合で混合し、目的とする麺類用穀粉組成物を得た。
[Examples 1 to 14, Comparative Examples 1 to 25, and Control Examples 1 to 11]
A powdery flour composition for noodles was obtained by mixing the following powdery raw materials. Raw materials other than cereal flour (including wheat flour) and starches were added in proportion to the total amount of 100 parts by mass of cereal flour (including wheat flour) and starches.
Wheat flour other than sticky wheat flour was prepared by the following method. Specifically, the raw material wheat is pulverized with a pulverizer (manufactured by Buehler Co., Ltd., Test Mill), and the pulverized product is divided into three fractions of high-grade flour, low-grade flour, and bran, and the total amount of the pulverized product A raw material flour was prepared so that 60% by mass of this was the high-grade flour. When the high-grade flour was insufficient, the shortfall was compensated with the low-grade flour. Thus, the desired wheat flour was obtained.
These were mixed at the ratios shown in Tables 1 to 4 below to obtain the intended flour composition for noodles.
〔麺類用穀粉組成物の原料〕
＜もち性小麦粉＞
・もち姫（府金製粉（株）製）：アミロース含有量２．２質量％
・桑名もち小麦粉（素材舎製）：アミロース含有量２．５質量％
＜きたほなみ由来の小麦粉＞
・きたほなみ（頴果粉砕物）：アミロース含有量２１．６質量％
[Raw material of flour composition for noodles]
<Glutinous flour>
・ Mochihime (manufactured by Fukin Seifun Co., Ltd.): amylose content 2.2% by mass
・Kuwana Mochi Wheat Flour (manufactured by Sozaisha): Amylose content 2.5% by mass
<Wheat Flour Derived from Kitahonami>
・Kitahonami (pulverized glume): amylose content 21.6% by mass
＜もち性・きたほなみ以外の他の小麦粉＞
・さとのそら（頴果粉砕物）：アミロース含有量２３．７質量％
・さぬきの夢2009（頴果粉砕物）：アミロース含有量２１．４質量％
・ＡＳＷ（オーストラリア・スタンダード・ホワイト、頴果粉砕物）：アミロース含有量２１．３質量％
＜小麦粉以外の他の原料粉末＞
・澱粉：加工澱粉、ＳＡＫＵＲＡ１０００、松谷化学工業（株）製
・タンパク質：グルテン、ＡグルＧ、グリコ栄養食品（株）製
・かんすい：かんすい赤、オリエンタル酵母工業（株）製
・食塩：並塩
<Other flours other than sticky and kitahonami>
・Sato no Sora (pulverized pulverized fruit): amylose content 23.7% by mass
・Sanuki no Yume 2009 (pulverized glaze): amylose content 21.4% by mass
・ ASW (Australian Standard White, pulverized glume): amylose content 21.3% by mass
<Other raw material powders other than wheat flour>
・Starch: processed starch, SAKURA1000, manufactured by Matsutani Chemical Industry Co., Ltd. ・Protein: gluten, AGLU G, manufactured by Glico Nutrition Foods Co., Ltd. ・Kansai: Kansui Red, manufactured by Oriental Yeast Co., Ltd. ・Salt: normal salt
〔１．冷蔵麺（調理済み麺類）の調製〕
実施例１～９、比較例１～１５、および対照例１～６に示されるように、麺類用穀粉組成物と、食塩を溶解させた水とを表１及び表２に示す質量割合で混合し、ミキシングして生地を調製した。該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（＃１０角）で切り出して麺線を製造した（麺厚３ｍｍ）。得られた麺線を、歩留まりが１７０％程度となるように熱湯で茹で、水洗冷却し、調理済み麺類（茹でうどん）を得た。その後、調理済み麺類を１５０ｇ小分けして個食に包装し、冷蔵庫（４℃）で２４時間および７２時間保管し、冷蔵された調理済み麺類をそれぞれ得た。
[1. Preparation of chilled noodles (cooked noodles)]
As shown in Examples 1 to 9, Comparative Examples 1 to 15, and Control Examples 1 to 6, the flour composition for noodles and water in which salt was dissolved were mixed at the mass ratios shown in Tables 1 and 2. and mixed to prepare dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#10 square) to produce noodle strings (noodle thickness: 3 mm). The obtained noodle strings were boiled in hot water so that the yield was about 170%, washed with water and cooled to obtain cooked noodles (boiled udon). After that, the cooked noodles were divided into 150 g portions, packaged into individual servings, and stored in a refrigerator (4° C.) for 24 hours and 72 hours to obtain refrigerated cooked noodles, respectively.
〔２．冷凍麺（調理済み麺類）の調製〕
実施例１０～１１、比較例１６～１９、および対照例７～８に示されるように、麺類用穀粉組成物と、食塩を溶解させた水とを表３に示す質量割合で混合し、ミキシングして生地を調製した。該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（＃１０角）で切り出して麺線を製造した（麺厚３ｍｍ）。得られた麺線を、歩留まりが１７０％程度となるように熱湯で茹で、水洗冷却し、調理済み麺類（茹でうどん）を得た。その後、調理済み麺類を１５０ｇ小分けして個食に包装し、冷凍庫（－４０℃）で急速凍結させ、冷凍された調理済み麺類をそれぞれ得た。
[2. Preparation of frozen noodles (cooked noodles)]
As shown in Examples 10-11, Comparative Examples 16-19, and Control Examples 7-8, the flour composition for noodles and water in which salt is dissolved are mixed at the mass ratio shown in Table 3 and mixed. to prepare the dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#10 square) to produce noodle strings (noodle thickness: 3 mm). The obtained noodle strings were boiled in hot water so that the yield was about 170%, washed with water and cooled to obtain cooked noodles (boiled udon). Thereafter, 150 g of the cooked noodles were subdivided and packaged into individual servings, and rapidly frozen in a freezer (-40°C) to obtain frozen cooked noodles, respectively.
〔３－１．即席麺（フライ即席麺）の調製〕
麺類用穀粉組成物と、食塩及びかんすいを溶解・分散させた水とを表４に示す質量割合で混合し、ミキシングして生地を調製した。該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（＃２０丸）で切り出して麺線を製造した（麺厚１．２ｍｍ）。得られた麺線を３分間蒸し処理して調理済み麺類とし、該麺類を約６５ｇずつ小分けして、２分間油ちょう処理（１５０℃）してフライ即席麺（中華麺）を製造した。
[3-1. Preparation of instant noodles (fried instant noodles)]
A grain flour composition for noodles and water in which salt and lye water were dissolved and dispersed were mixed at the mass ratio shown in Table 4 and mixed to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#20 round) to produce noodle strings (noodle thickness: 1.2 mm). The obtained noodle strings were steamed for 3 minutes to prepare cooked noodles, and the noodles were subdivided into portions of about 65 g each and fried for 2 minutes (150°C) to produce fried instant noodles (Chinese noodles).
〔３－２．即席麺（ノンフライ即席麺）の調製〕
麺類用穀粉組成物と、食塩及びかんすいを溶解・分散させた水とを表４に示す質量割合で混合し、前記〔３－１〕項に記載の方法で得られた調理済み麺類を約６５ｇずつ小分けして、この麺類を２０分間熱風処理（９０℃）してノンフライ即席麺（中華麺）を製造した。
[3-2. Preparation of instant noodles (non-fried instant noodles)]
The flour composition for noodles and water in which salt and lye water are dissolved and dispersed are mixed at the mass ratio shown in Table 4, and about 65 g of the cooked noodles obtained by the method described in [3-1] above. The noodles were subdivided and treated with hot air (90°C) for 20 minutes to produce non-fried instant noodles (Chinese noodles).
〔麺類の評価〕
得られた冷蔵麺、冷凍麺、即席麺に対して、官能評価を行った。訓練されたパネラー１０人が、食感（硬さ、粘弾性、滑らかさ）を下記評価基準で官能評価し、その算術平均点を求めた。点数が高いほど、食感に優れるものであることを意味する。なお評価は、ＡＳＷの小麦粉を含む麺類用穀粉組成物を用いて製造された麺類のうち、小麦粉の配合質量割合が同じものを対照例（対照例１～１１、各評価３点とする。）として評価した。
[Evaluation of noodles]
A sensory evaluation was performed on the obtained chilled noodles, frozen noodles, and instant noodles. Ten trained panelists sensory evaluated texture (hardness, viscoelasticity, smoothness) according to the following evaluation criteria, and calculated the arithmetic mean score. A higher score means better texture. In the evaluation, among the noodles produced using the flour composition for noodles containing ASW wheat flour, those with the same blending mass ratio of wheat flour were used as control examples (control examples 1 to 11, each with 3 points for evaluation). evaluated as
冷蔵麺の評価については、冷蔵調理済み麺類（うどん）に対して、つゆをかけて喫食させて評価した。
冷凍麺の評価については、冷凍調理済み麺類（うどん）を熱湯で１分間茹でて再加熱した加温済みうどんを用い、加温済みうどんにつゆをかけた加温状態のものと、加温済みうどんを水洗冷却してつゆをかけた冷却状態のものとの２つを喫食させて評価した。
即席麺の評価については、フライ即席麺又はノンフライ即席麺を熱湯４００ｍＬに３分間浸漬させて、麺類を喫食可能な状態に復元させ、その復元した中華麺を喫食させて評価した。
Regarding the evaluation of the chilled noodles, the chilled cooked noodles (udon) were eaten by pouring soup over them.
Regarding the evaluation of frozen noodles, heated udon noodles prepared by boiling frozen cooked noodles (udon noodles) in boiling water for 1 minute and reheating them were used. Udon noodles were rinsed with water and cooled, and then dipped in soup.
For the evaluation of instant noodles, fried instant noodles or non-fried instant noodles were immersed in 400 mL of hot water for 3 minutes to restore the noodles to an edible state, and the restored Chinese noodles were eaten for evaluation.
＜硬さの評価基準＞
５点：対照例よりも硬さに非常に優れ、麺類の食感が非常に良好である。
４点：対照例よりも硬さに優れ、麺類の食感が良好である。
３点：対照例と同等の硬さであり、問題の無い麺類の食感である。
２点：対照例よりも柔らかく、麺類の食感としてやや悪い。
１点：対照例よりも非常に柔らかく、麺類の食感として非常に悪い。
<Evaluation Criteria for Hardness>
5 points: The hardness is much superior to the control example, and the texture of the noodles is very good.
4 points: The hardness is superior to that of the control example, and the texture of the noodles is good.
3 points: Hardness equivalent to that of the control example, texture of noodles without problems.
2 points: It is softer than the control example, and the texture of the noodles is slightly poor.
1 point: It is much softer than the control example, and the texture of the noodles is very poor.
＜粘弾性の評価基準＞
５点：対照例よりも粘弾性に非常に優れ、麺類の歯ごたえが非常に良好である。
４点：対照例よりも粘弾性に優れ、麺類の歯ごたえが良好である。
３点：対照例と同等の粘弾性であり、問題の無い麺類の歯ごたえである。
２点：対照例よりも粘弾性があまり感じられず、麺類の歯ごたえがやや悪い。
１点：対照例よりも粘弾性がほぼ感じられず、麺類の歯ごたえが非常に悪い。
<Evaluation Criteria for Viscoelasticity>
5 points: The viscoelasticity is much superior to that of the control, and the texture of the noodles is very good.
4 points: The viscoelasticity is superior to that of the control, and the texture of the noodles is good.
3 points: The viscoelasticity is equivalent to that of the control example, and the texture of the noodles is satisfactory.
2 points: Less viscoelasticity than the control example, and the texture of the noodles is slightly worse.
1 point: Almost no viscoelasticity was felt compared to the control, and the texture of the noodles was very poor.
＜滑らかさの評価基準＞
５点：対照例よりも滑らかさに非常に優れ、麺類の口当たりが非常に良好である。
４点：対照例よりも滑らかさに優れ、麺類の口当たりが良好である。
３点：対照例と同等の滑らかさであり、問題の無い麺類の口当たりである。
２点：対照例よりも滑らかさがあまり感じられず、麺類の口当たりがやや悪い。
１点：対照例よりも滑らかさがほぼ感じられず、麺類の口当たりが非常に悪い。
<Evaluation Criteria for Smoothness>
5 points: The smoothness is much superior to that of the control, and the texture of the noodles is very good.
4 points: The smoothness is superior to that of the control, and the noodles have a good texture.
3 points: smoothness equivalent to that of the control example, and no problem in the mouthfeel of the noodles.
2 points: The smoothness of the noodles is less felt than that of the control, and the noodles have a slightly poor texture.
1 point: Almost no smoothness was felt compared to the control, and the texture of the noodles was very poor.
表１～表４に示すように、いずれの麺類の形態であっても、実施例の麺類用穀粉組成物を用いて製造された麺類は、比較例のものと比較して、硬さ、粘弾性及び滑らかさに優れ、歯ごたえや口当たり等の麺類特有の食感に優れたものとなる。また長時間冷蔵した麺類や、冷凍後に再加熱した麺類であっても、実施例の麺類用穀粉組成物を用いて製造された麺類は、比較例のものと比較して、麺類特有の食感が十分に維持され、経時劣化耐性を有するものであることも判る。 As shown in Tables 1 to 4, regardless of the form of the noodles, the noodles produced using the grain flour compositions for noodles of the Examples had higher hardness and viscosity than those of the Comparative Examples. It is excellent in elasticity and smoothness, and excellent in texture peculiar to noodles such as chewiness and mouthfeel. In addition, even with noodles that have been refrigerated for a long time or noodles that have been reheated after freezing, the noodles produced using the grain flour compositions for noodles of Examples have a texture peculiar to noodles compared to those of Comparative Examples. is sufficiently maintained and has resistance to deterioration over time.
Claims (4)
前記小麦粉１００質量部中に、もち性小麦粉を１０～６５質量部、及び、きたほなみ由来の小麦粉を３５～９０質量部含有する、麺類用穀粉組成物。 A flour composition for noodles containing wheat flour,
A grain flour composition for noodles containing 10 to 65 parts by mass of glutinous wheat flour and 35 to 90 parts by mass of wheat flour derived from Kitahonami in 100 parts by mass of the wheat flour.
4. The method according to claim 3, wherein the noodles are cooked chilled noodles, cooked frozen noodles, or instant noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021153772A JP2023045388A (en) | 2021-09-22 | 2021-09-22 | Noodle flour composition and noodle production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021153772A JP2023045388A (en) | 2021-09-22 | 2021-09-22 | Noodle flour composition and noodle production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2023045388A true JP2023045388A (en) | 2023-04-03 |
| JP2023045388A5 JP2023045388A5 (en) | 2024-03-04 |
Family
ID=85776762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021153772A Pending JP2023045388A (en) | 2021-09-22 | 2021-09-22 | Noodle flour composition and noodle production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2023045388A (en) |
-
2021
- 2021-09-22 JP JP2021153772A patent/JP2023045388A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6674583B1 (en) | Quality improver for noodles | |
| JP6408732B1 (en) | Flour composition for noodles and method for producing noodles | |
| AU2013250594B2 (en) | Method for manufacturing fresh pasta | |
| JP6869986B2 (en) | Noodle manufacturing method | |
| JP6718001B1 (en) | Noodle production method | |
| WO2020040271A1 (en) | Method for producing pasta | |
| JP6796599B2 (en) | Manufacturing method of rice noodles like rice noodles | |
| JP7084537B1 (en) | Mix for noodles | |
| JP7053934B1 (en) | How to make Chinese noodles | |
| KR20200017688A (en) | Composition for Cooking Ddeokboggiddeok Comprising Rice Powder and Manufacturing Method | |
| JP2020005533A (en) | Frozen noodle and chilled noodle | |
| JP6753840B2 (en) | Cooked rice flour noodles | |
| JP2023045388A (en) | Noodle flour composition and noodle production method | |
| JP4707515B2 (en) | Production method of instant noodles | |
| JP6646506B2 (en) | Manufacturing method of noodles | |
| JP6757741B2 (en) | Manufacturing method of rice flour noodles and mixed flour for noodles | |
| JP6767386B2 (en) | Method for producing heat-treated rice flour and method for producing noodles | |
| JP6646507B2 (en) | Manufacturing method of noodles | |
| JP2019170348A (en) | Method for producing fried instant noodle | |
| JP7544731B2 (en) | Dried pasta | |
| JP2002176941A (en) | Grain flour processed food | |
| JP2017176092A (en) | Quality improver for noodle, method for improving quality of needle, and method for producing noodle | |
| JP6682305B2 (en) | Chinese noodle flavor enhancer, Chinese noodle production method, and Chinese noodle flavor enhancement method | |
| JP2024139139A (en) | Method for producing chilled cooked Chinese noodles that are eaten without reheating | |
| JP2022124797A (en) | Production method of cooked chinese noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240222 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20240222 |