JP2023132881A - Cereal flour composition for noodle and noodle production method - Google Patents
Cereal flour composition for noodle and noodle production method Download PDFInfo
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Abstract
Description
本発明は、麺類の製造に使用される麺類用穀粉組成物に関する。 The present invention relates to a flour composition for noodles used in the production of noodles.
特許文献１には、熱湯を注ぐのみで短時間で可食状態となる生中華麺又は半生中華麺の製造方法として、製麺に使用する粉原料に、主原料として小麦粉蛋白含量１５～１８％の高蛋白小麦粉を使用することが記載されている。
特許文献２には、ノンフライ即席麺用小麦粉組成物として、平均粒径が１０～４０μｍ、蛋白含量が４．５～６．８質量％である小麦粉を２０～８０質量％含有するものが記載されている。特許文献２に記載の小麦粉組成物によれば、麺のほぐれ、復元性が良好なノンフライ即席麺が得られるとされている。
Patent Document 1 describes a method for producing raw Chinese noodles or semi-raw Chinese noodles that can be made edible in a short time by simply pouring boiling water. It is stated that high-protein flour should be used.
Patent Document 2 describes a flour composition for non-fried instant noodles containing 20 to 80% by mass of wheat flour having an average particle size of 10 to 40 μm and a protein content of 4.5 to 6.8% by mass. ing. According to the wheat flour composition described in Patent Document 2, it is said that non-fried instant noodles with good noodle loosening and restorability can be obtained.
また従来、可食状態に復元するのに要する時間の短縮、吸油量の低減等を目的として、即席麺の製造に用いる粉原料にデュラム小麦由来の小麦粉を配合することが行われている。例えば特許文献３には、非押出油揚げ即席麺の粉原料として、デュラム粗粉（２５０～５００μｍ）を２５重量％以上含有するデュラム小麦粉砕物を６０～９０重量％含有するものを用いることが記載されている。特許文献４には、電子レンジ調理用即席中華麺類の粉原料として、薄力粉５０～１００質量％及びデュラム小麦粉０～５０質量％を含有するものを用いることが記載されている。 Furthermore, in the past, flour derived from durum wheat has been blended into the flour raw material used in the production of instant noodles for the purpose of shortening the time required to restore it to an edible state, reducing oil absorption, etc. For example, Patent Document 3 describes the use of a powder material containing 60 to 90% by weight of crushed durum wheat flour containing 25% by weight or more of coarse durum flour (250 to 500 μm) as a raw material for non-extruded fried instant noodles. ing. Patent Document 4 describes the use of flour containing 50 to 100% by mass of soft flour and 0 to 50% by mass of durum wheat flour as a flour raw material for instant Chinese noodles for cooking in a microwave oven.
麺類には、生麺、乾麺、冷凍麺等、様々な種類が存在するが、何れの麺類でも喫食するまでの過程でα化処理が必要である。この麺類のα化処理としては茹で調理が一般的である。例えば、家庭で麺類を喫食する際には、生麺又は乾麺を茹で調理してこれをα化することが行われており、また例えば、工場で冷凍麺を製造する場合には、茹で調理によってα化した麺を中間品として製造することが行われている。麺類の茹で調理が行われるのが家庭であれ工場であれ、麺類の茹で時間は短い方がよく、麺類には、比較的短い茹で時間で可食状態となる性質（早茹で特性）が要求される。
また、麺類には茹で伸びしにくい性質（茹で伸び耐性）を有することも要求される。「茹で伸び」とは、茹で調理した麺類の水分勾配が経時的に低下することで起こる現象である。茹で伸びした麺類は、水分勾配の低下による内部応力の減少により、テクスチャーの低下、いわゆる「コシ」がなくなり、麺類に特有の好ましい食感が得られなくなる。
早茹で特性及び茹で伸び耐性の両方を高いレベルで両立した麺類の製造技術は未だ提供されていない。
There are various types of noodles, such as fresh noodles, dried noodles, and frozen noodles, but all types of noodles require gelatinization treatment before being eaten. Boiling is a common method for gelatinizing noodles. For example, when eating noodles at home, raw noodles or dried noodles are boiled to gelatinize them; for example, when frozen noodles are manufactured in a factory, boiled noodles are Preparation of gelatinized noodles as an intermediate product is being carried out. Whether the noodles are boiled at home or in a factory, the shorter the time the noodles are boiled, the better, and noodles are required to have the property of being edible after a relatively short boiling time (quick-boiling characteristics). Ru.
In addition, noodles are also required to have the property of being difficult to stretch when boiled (resistance to stretch when boiled). "Boiled elongation" is a phenomenon that occurs when the moisture gradient of boiled noodles decreases over time. Noodles that have become elongated due to boiling have a reduced texture due to a decrease in internal stress due to a decrease in the water gradient, resulting in a loss of the so-called "bodied" texture, making it impossible to obtain the desirable texture characteristic of noodles.
A manufacturing technology for noodles that achieves both high levels of quick-boiling characteristics and boiling elongation resistance has not yet been provided.
本発明の課題は、早茹でが可能で、且つ茹で伸びがしにくい麺類の製造技術を提供することである。 An object of the present invention is to provide a technique for producing noodles that can be boiled quickly and that do not spread easily when boiled.
本発明は、第１の小麦粉及び第２の小麦粉を含有する穀粉類を含有し、前記第１の小麦粉は、平均粒径が１０～４０μｍ、蛋白含量が３．４～７．５質量％であり、前記第２の小麦粉は、デュラム小麦粉砕物であり、前記穀粉類は、前記第１の小麦粉を１０～８０質量％含有し、前記第２の小麦粉を１０～８０質量％含有する、麺類用穀粉組成物である。
また本発明は、粉原料に液体原料を加えて調製した生地を麺線に成形する工程を有し、前記粉原料として、前記の本発明の麺類用穀粉組成物を用いる、麺類の製造方法である。
The present invention contains grain flour containing a first wheat flour and a second wheat flour, and the first wheat flour has an average particle size of 10 to 40 μm and a protein content of 3.4 to 7.5% by mass. For noodles, the second wheat flour is crushed durum wheat flour, and the grain flour contains 10 to 80% by mass of the first wheat flour and 10 to 80% by mass of the second wheat flour. It is a flour composition.
The present invention also provides a method for producing noodles, comprising a step of forming dough prepared by adding a liquid raw material to a flour raw material into noodle strings, and using the flour composition for noodles of the present invention as the flour raw material. be.
本発明によれば、早茹でが可能で、且つ茹で伸びがしにくい麺類が得られる。 According to the present invention, it is possible to obtain noodles that can be boiled quickly and are difficult to spread when boiled.
本発明の麺類用穀粉組成物は、少なくとも穀粉類を含有する。本明細書において「穀粉類」とは、穀物由来の常温常圧で粉体の物質であり、穀粉及び澱粉を含む概念である。ここで言う「澱粉」とは、小麦等の植物から単離された「純粋な澱粉」を指し、穀粉又は全粒粉中に本来的に内在する澱粉とは区別される。 The flour composition for noodles of the present invention contains at least grain flour. As used herein, "cereal flour" is a powdery substance derived from grains at room temperature and normal pressure, and is a concept that includes grain flour and starch. The term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from the starch inherently present in cereal flour or whole grain flour.
穀粉としては、例えば、小麦粉、米粉、大麦粉、モチ大麦粉、そば粉、大豆粉、コーンフラワー、オーツ麦粉等の、胚乳部を主体とする穀粉が挙げられる。小麦粉には、強力粉、中力粉、薄力粉、デュラムセモリナ、デュラム小麦粉等が含まれる。穀粉の他の具体例として、少なくとも外皮部及び／又は胚部を含む穀粉、例えば、外皮部を主体とする「ふすま」、胚乳部、外皮部及び胚部の主要３成分を含む「全粒粉」が挙げられる。ふすま、全粒粉の具体例として、小麦由来である小麦ふすま、小麦全粒粉が挙げられる。
澱粉としては、例えば、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉、タピオカ澱粉等の未加工澱粉；未加工澱粉に加工処理（例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化）の１つ以上を施した加工澱粉が挙げられる。
Examples of grain flours include grain flours mainly consisting of endosperm, such as wheat flour, rice flour, barley flour, waxy barley flour, buckwheat flour, soybean flour, corn flour, and oat flour. Wheat flour includes strong flour, medium flour, soft flour, durum semolina, durum wheat flour, and the like. Other specific examples of grain flour include flour containing at least the hull and/or germ, for example, "bran" which is mainly composed of the hull, and "whole grain flour" which includes the three main components of endosperm, hull and germ. Can be mentioned. Specific examples of bran and whole grain flour include wheat bran and whole wheat flour derived from wheat.
Examples of starches include raw starches such as potato starch, wheat starch, corn starch, waxy corn starch, rice starch, and tapioca starch; , gelatinization).
本発明で用いる穀粉類は、後述する第１の小麦粉及び第２の小麦粉を必須成分として含有する。本発明で用いる穀粉類は、これら２種類の小麦粉以外の他の穀粉類の１種以上を含有してもよく、該他の穀粉類として前記の穀粉類の具体例を用いることができる。 The flour used in the present invention contains a first wheat flour and a second wheat flour, which will be described later, as essential components. The cereal flour used in the present invention may contain one or more types of cereal flours other than these two types of wheat flour, and the specific examples of the above-mentioned cereal flours can be used as the other cereal flours.
本発明で用いる第１の小麦粉は、平均粒径が１０～４０μｍ、蛋白含量が３．４～７．５質量％の小麦粉である。第１の小麦粉に代えて、平均粒径又は蛋白含量が前記特定範囲から外れた小麦粉を用いた場合は、麺類に早茹で特性を付与できないなど、本発明の所定の効果は奏されない。
第１の小麦粉の平均粒径は、好ましくは１３～３５μｍ、より好ましくは１５～３０μｍである。
第１の小麦粉の蛋白含量は、好ましくは３．５～７．０質量％、より好ましくは３．５～６．５質量％、更に好ましくは３．５～６．０質量％である。
The first wheat flour used in the present invention is wheat flour with an average particle size of 10 to 40 μm and a protein content of 3.4 to 7.5% by mass. If wheat flour with an average particle size or protein content outside the specified range is used instead of the first wheat flour, the desired effects of the present invention, such as the inability to impart quick-boiling characteristics to noodles, will not be achieved.
The average particle size of the first wheat flour is preferably 13 to 35 μm, more preferably 15 to 30 μm.
The protein content of the first wheat flour is preferably 3.5 to 7.0% by weight, more preferably 3.5 to 6.5% by weight, even more preferably 3.5 to 6.0% by weight.
本明細書において「平均粒径」とは、レーザ回折散乱式粒度分布測定装置（例えば、日機装株式会社製、「マイクロトラック粒径分布測定装置９２００ＦＲＡ」）を用いて乾式で測定したときの累積体積５０容量％における体積累積粒径Ｄ５０を指す。
また本明細書において「蛋白含量」とは、ケルダール法により測定された値を指す。
In this specification, "average particle size" refers to cumulative volume when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, "Microtrack particle size distribution analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.). It refers to the volume cumulative particle size D50 at 50% by volume.
Moreover, in this specification, "protein content" refers to a value measured by the Kjeldahl method.
第１の小麦粉としては、平均粒径及び蛋白含量が前記特定範囲にあることを条件として、麺類の製造に使用可能な小麦粉を用いることができ、小麦の品種、産地等は特に制限されない。第１の小麦粉は、例えば、ソフト系小麦由来の小麦粉であり得る。ここで言う「ソフト系小麦」の品種の具体例として、ソフトレッドホイート、ソフトホワイトホイートが挙げられる。ソフトレッドホイートの具体例として、日本産普通小麦、米国産ソフトレッドウインター（ＳＲＷ）が挙げられる。ソフトホワイトホイートの具体例として、米国産ホワイトホイート（ＷＷ）、オーストラリア産オーストラリアスタンダードホワイト（ＡＳＷ）が挙げられる。 As the first wheat flour, wheat flour that can be used for the production of noodles can be used, provided that the average particle size and protein content are within the specified ranges, and there are no particular restrictions on the wheat variety, production area, etc. The first wheat flour may be, for example, flour derived from soft wheat. Specific examples of the varieties of "soft wheat" mentioned here include soft red wheat and soft white wheat. Specific examples of soft red wheat include regular wheat produced in Japan and soft red winter (SRW) produced in the United States. Specific examples of soft white wheat include white wheat (WW) produced in the United States and Australian Standard White (ASW) produced in Australia.
第１の小麦粉の好ましい具体例として、日本産普通小麦及びＡＳＷから選択される小麦由来の小麦粉が挙げられる。日本産普通小麦は好ましくは、「Ｗｘ－Ｂ１遺伝子が欠失、又はＷｘ－Ａ１遺伝子及びＷｘ－Ｂ１遺伝子が欠失したアミロース含量の低い小麦由来の小麦粉」である。この「アミロース含量の低い日本産普通小麦」としては、例えば、きたほなみ、きぬあかり、さぬきの夢２００９（以上、Ｗｘ－Ｂ１遺伝子が欠失）、チクゴイズミ（Ｗｘ－Ａ１遺伝子及びＷｘ－Ｂ１遺伝子が欠失）が挙げられる。 Preferred specific examples of the first wheat flour include wheat flour derived from wheat selected from Japanese common wheat and ASW. The Japanese common wheat is preferably "flour derived from wheat with a low amylose content in which the Wx-B1 gene has been deleted, or the Wx-A1 gene and the Wx-B1 gene have been deleted." Examples of this "Japanese regular wheat with low amylose content" include Kitahonami, Kinuakari, Sanuki no Yume 2009 (deleted in the Wx-B1 gene), and Chikugoizumi (deleted in the Wx-A1 gene and Wx-B1 gene). deletion).
本発明で用いる第２の小麦粉は、デュラム小麦粉砕物である。本発明において「デュラム小麦粉砕物」とは、デュラム小麦由来の小麦粉（胚乳部の粉砕物）を指し、その粒度は問わない。デュラム小麦粉砕物には、デュラムセモリナ、デュラム小麦粉が含まれる。一般に、デュラムセモリナは、平均粒径が２５０μｍ以上のデュラム小麦粉砕物を指し、デュラム小麦粉は、平均粒径が２５０μｍ未満のものを指す。 The second wheat flour used in the present invention is crushed durum wheat flour. In the present invention, "crushed durum wheat flour" refers to wheat flour derived from durum wheat (crushed endosperm part), and its particle size does not matter. Crushed durum flour includes durum semolina and durum wheat flour. Generally, durum semolina refers to crushed durum wheat flour with an average particle size of 250 μm or more, and durum wheat flour refers to one with an average particle size of less than 250 μm.
第２の小麦粉（デュラム小麦粉砕物）の平均粒径は、好ましくは２００μｍ以下、より好ましくは１５０μｍ以下、更に好ましくは３０～１００μｍである。すなわち第２の小麦粉は、デュラムセモリナに比べて平均粒径の小さいデュラム小麦粉を主体とするものが好ましい。 The average particle size of the second wheat flour (crushed durum wheat flour) is preferably 200 μm or less, more preferably 150 μm or less, and even more preferably 30 to 100 μm. That is, it is preferable that the second wheat flour is mainly composed of durum wheat flour, which has a smaller average particle size than durum semolina.
第２の小麦粉の好ましい一例として、平均粒径が３０～１００μｍの範囲であり、且つ粒径２００μ以下の粒子の含有量が９０質量％以上であるものが挙げられる。斯かる好ましい第２の小麦粉において、粒径２００μ以下の小麦粉の含有量は、該第２の小麦粉の全質量に対して、好ましくは９５質量％以上、より好ましくは１００質量％である。 A preferred example of the second wheat flour is one in which the average particle size is in the range of 30 to 100 μm and the content of particles with a particle size of 200 μm or less is 90% by mass or more. In such a preferred second wheat flour, the content of wheat flour with a particle size of 200 μm or less is preferably 95% by mass or more, more preferably 100% by mass, based on the total mass of the second wheat flour.
本発明で用いる穀粉類における第１の小麦粉の含有量は、該穀粉類の全質量に対して、１０～８０質量％であり、好ましくは１５～７０質量％、より好ましくは２０～７０質量％である。
本発明で用いる穀粉類における第２の小麦粉の含有量は、該穀粉類の全質量に対して、１０～８０質量％であり、好ましくは１５～７０質量％、より好ましくは２０～７０質量％である。
The content of the first wheat flour in the flour used in the present invention is 10 to 80% by mass, preferably 15 to 70% by mass, more preferably 20 to 70% by mass, based on the total mass of the flour. It is.
The content of the second wheat flour in the flour used in the present invention is 10 to 80% by mass, preferably 15 to 70% by mass, more preferably 20 to 70% by mass, based on the total mass of the flour. It is.
本発明で用いる穀粉類は、第１の小麦粉及び第２の小麦粉を、該穀粉類の全ての含有成分の含有量の合計が１００質量％となるように含有する。
本発明で用いる穀粉類における第１の小麦粉及び第２の小麦粉それぞれの含有量の合計は、該穀粉類の全質量に対して、好ましくは３０質量％以上、より好ましくは５０質量％以上、更に好ましくは７０質量％以上、なお好ましくは１００質量％である。
The flour used in the present invention contains the first wheat flour and the second wheat flour such that the total content of all the components of the flour is 100% by mass.
The total content of the first wheat flour and the second wheat flour in the flour used in the present invention is preferably 30% by mass or more, more preferably 50% by mass or more, and further Preferably it is 70% by mass or more, more preferably 100% by mass.
本発明の麺類用穀粉組成物は、典型的には、第１の小麦粉及び第２の小麦粉を含有する穀粉類を主体とする。本発明の麺類用穀粉組成物における穀粉類の含有量は、該麺類用穀粉組成物の全質量に対して、好ましくは８０質量％以上、より好ましくは８５～１００質量％であり、１００質量％すなわち該麺類用穀粉組成物の全部が穀粉類でもよい。 The flour composition for noodles of the present invention typically mainly consists of flour containing a first wheat flour and a second wheat flour. The content of grain flour in the flour composition for noodles of the present invention is preferably 80% by mass or more, more preferably 85 to 100% by mass, and 100% by mass, based on the total mass of the flour composition for noodles. That is, the entire grain flour composition for noodles may be flour.
本発明の麺類用穀粉組成物は、穀粉類以外の他の原料を含有してもよい。他の原料としては、麺類の製造に使用可能なものを特に制限無く用いることができ、例えば、グルテン、大豆蛋白質、大豆多糖類、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；増粘多糖類等の増粘剤；かんすい、焼成カルシウム、難消化性澱粉以外の食物繊維、膨張剤、食塩、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、保存剤、ｐＨ調整剤、酵素剤、モルト等が挙げられ、製造する麺類の種類等に応じて、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。 The flour composition for noodles of the present invention may contain other raw materials other than flour. As other raw materials, those that can be used in the production of noodles can be used without particular restriction, such as gluten, soybean protein, soybean polysaccharide, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme decomposition product, Protein materials such as skim milk powder; Oils and fats such as animal and vegetable oils and powdered oils; Thickeners such as polysaccharide thickeners; Dietary fibers other than kansui, calcined calcium, and resistant starch, leavening agents, salt, sweeteners, and spices. , seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, preservatives, pH adjusters, enzymes, malt, etc. Depending on the type of noodles to be manufactured, one of these may be used alone. It can be used alone or in combination of two or more kinds.
本発明の麺類用穀粉組成物は麺類の製造に使用される。本発明が適用可能な麺類の種類は特に制限されず、例えば、うどん、そば、素麺、冷麦、中華麺、パスタ（ショートパスタ、ロングパスタ、平打ちパスタ等を含む）等の麺線類；餃子、焼売、ワンタン等の麺皮類が挙げられる。また、本発明が適用可能な麺類の形態も特に制限されず、例えば、生麺若しくは半生麺、調理済み麺（茹で麺、蒸し麺等）、生麺若しくは調理済み麺の冷凍麺、冷蔵麺又はチルド麺、ノンフライ即席麺、フライ即席麺、乾麺が挙げられる。 The flour composition for noodles of the present invention is used for producing noodles. The types of noodles to which the present invention is applicable are not particularly limited, and include, for example, noodle strings such as udon, soba, somen, cold barley, Chinese noodles, pasta (including short pasta, long pasta, flat pasta, etc.); gyoza; , shumai, wonton, and other noodle wrappers. Further, the form of noodles to which the present invention can be applied is not particularly limited, and examples thereof include raw noodles or semi-raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen noodles of raw or cooked noodles, refrigerated noodles, Examples include chilled noodles, non-fried instant noodles, fried instant noodles, and dried noodles.
本発明には麺類の製造方法が包含される。本発明の麺類の製造方法は、粉原料に液体原料を加えて調製した生地を麺線に成形する工程を有し、生地調製工程と生地成形工程と有する。本発明の麺類の製造方法は、前記粉原料として、前述した本発明の麺類用穀粉組成物を用いる点で特徴付けられる。 The present invention includes a method for producing noodles. The method for producing noodles of the present invention includes a step of forming dough prepared by adding a liquid raw material to a powder raw material into noodle strings, and includes a dough preparation step and a dough shaping step. The method for producing noodles of the present invention is characterized in that the aforementioned flour composition for noodles of the present invention is used as the flour raw material.
前記生地調製工程は、常法に従って行うことができる。典型的には、本発明の麺類用穀粉組成物を含む粉原料に液体原料を添加し、ミキサー等を用いて混捏することで生地を調製する。本明細書において「粉原料」とは、常温常圧で粉体の原料を指し、典型的には、穀粉類（第１の小麦粉及び第２の小麦粉を含む）、小麦蛋白等の植物性蛋白質が含まれ、食塩、砂糖、油脂等の副原料は含まれない。本発明の麺類用穀粉組成物は、典型的には、常温常圧で粉体である。液体原料は、典型的には水を主体とするが、水に加えて更に、食塩、かん水、卵類等、その他水溶性の原料を含有してもよい。粉原料への液体原料の添加量は、製造する麺類の種類等に応じて適宜調整すればよく特に制限されない。 The dough preparation step can be performed according to a conventional method. Typically, a dough is prepared by adding a liquid raw material to a flour raw material containing the flour composition for noodles of the present invention and kneading the mixture using a mixer or the like. In this specification, "powder raw material" refers to a raw material that is powdered at room temperature and normal pressure, and typically includes grain flour (including the first wheat flour and the second wheat flour), vegetable protein such as wheat protein, etc. Contains, and does not include auxiliary materials such as salt, sugar, fats and oils. The flour composition for noodles of the present invention is typically a powder at room temperature and pressure. The liquid raw material typically consists mainly of water, but in addition to water, it may also contain other water-soluble raw materials such as salt, brine, eggs, etc. The amount of the liquid raw material added to the powder raw material is not particularly limited and may be adjusted as appropriate depending on the type of noodles to be produced.
前記生地成形工程は、常法に従って実施することができ、製造する麺類の種類、麺類の形状等に応じて、機械製法、手延べ製法、手打ち製法、押出製法等の公知の製麺法から選択し得る。本発明で採用可能な製麺法の一例として、圧延製麺、ロール製麺等の各種製麺法により、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麺線を得る方法が挙げられる。本発明で採用可能な製麺法の他の一例として、生地に圧力をかけて押出製麺する方法が挙げられる。押出製麺は、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麺線が得られる。麺線の横断面の形状は特に限定されず、円形、方形、楕円形、三角形などの何れの形状であってもよい。 The dough forming step can be carried out according to a conventional method, and can be selected from known noodle manufacturing methods such as mechanical manufacturing, hand-stretching, hand-rolling, extrusion, etc., depending on the type of noodles to be manufactured, the shape of the noodles, etc. It is possible. As an example of the noodle-making method that can be adopted in the present invention, various noodle-making methods such as rolling noodles and roll noodles are used to apply pressure and stretch the dough to obtain noodle strips, and then cut out the noodle strips to form noodle strings. There are several ways to obtain it. Another example of the noodle-making method that can be employed in the present invention is a method of applying pressure to the dough to make noodles by extrusion. Extrusion noodle making can be carried out according to a conventional method using a single-screw extrusion noodle-making machine, a twin-screw extrusion noodle-making machine, etc. for pasta production. By installing a die having a hole and performing extrusion molding, noodle strings having a shape corresponding to the hole can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as circular, rectangular, oval, or triangular.
本発明の麺類の製造方法は、製造目的物が生麺である場合は、典型的には、前記生地成形工程で終了であり、生麺線からなる生麺が得られる。製造目的物が半生麺又は乾麺である場合は、典型的には、前記生地成形工程で得られた生麺を乾燥させる工程を有する。製造目的物が冷蔵麺又は冷凍麺である場合は、典型的には、生麺又は生麺を加熱調理した調理済み麺を冷蔵又は冷凍する工程を有する、製造目的物が即席麺である場合は、典型的には、生麺を加熱調理した後、その調理済み麺を乾燥させる工程を有する。生麺又は調理済み麺の乾燥方法は特に制限されず、自然乾燥、温湿度管理乾燥・熱風乾燥等の、油ちょうせずに乾燥させる非油ちょう乾燥法でもよく、油ちょうして乾燥させる油ちょう乾燥法でもよく、製造目的物の種類等に応じて適宜選択し得る。 When the product to be manufactured is raw noodles, the method for manufacturing noodles of the present invention typically ends with the dough forming step, and raw noodles consisting of raw noodle strings are obtained. When the product to be manufactured is semi-raw noodles or dried noodles, typically there is a step of drying the raw noodles obtained in the dough forming step. If the product to be manufactured is refrigerated noodles or frozen noodles, typically there is a step of refrigerating or freezing raw noodles or cooked noodles prepared by heating raw noodles.If the product to be manufactured is instant noodles Typically, after cooking raw noodles, the process includes drying the cooked noodles. The drying method for raw noodles or cooked noodles is not particularly limited, and may be non-oil drying methods such as natural drying, temperature/humidity controlled drying, hot air drying, etc., or non-oil drying methods such as natural drying, temperature/humidity controlled drying, hot air drying, etc. The method may be selected as appropriate depending on the type of product to be manufactured.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～１５、比較例１～８〕
下記表１～３に示す配合で各種穀粉類（小麦粉）を混合して、穀粉類のみからなる穀粉組成物を得た。使用した穀粉類の詳細は下記のとおりである。
・中力粉：原料小麦「ＡＳＷ」、平均粒径６２μｍ、蛋白含量８．７質量％
・小麦粉Ａ：第１の小麦粉、原料小麦「きたほなみ」、平均粒径２４μｍ（粒径５～５５μｍの小麦粉８５質量％、粒径１５～４０μｍの小麦粉６５質量％）、蛋白含量６質量％
・小麦粉Ｂ：市販の薄力粉、原料小麦「ＷＷ」、平均粒径５０μｍ、蛋白含量８．１質量％
・小麦粉Ｃ：市販の強力粉、原料小麦「１ＣＷ」、平均粒径７２μｍ、蛋白含量１１．８質量％
・小麦粉Ｄ：第１の小麦粉、原料小麦「きたほなみ」、平均粒径２３μｍ、蛋白含量５質量％
・小麦粉Ｅ：第１の小麦粉、原料小麦「チクゴイズミ」、平均粒径２０μｍ、蛋白含量３．５質量％
・小麦粉Ｆ：第１の小麦粉、原料小麦「ＡＳＷ」、平均粒径２８μｍ、蛋白含量７．５質量％
・デュラム小麦粉：第２の小麦粉、平均粒径８０μｍ
・デュラムセモリナ：第２の小麦粉、平均粒径２６０μｍ
前記の原料小麦のうち、「１ＣＷ」（カナダ産ウエスタンレッドスプリング１）は非ソフト系小麦、それ以外は全てソフト系小麦である。
[Examples 1 to 15, Comparative Examples 1 to 8]
Various grain flours (wheat flour) were mixed in the formulations shown in Tables 1 to 3 below to obtain a flour composition consisting only of grain flour. Details of the flours used are as follows.
・All-purpose flour: Raw wheat “ASW”, average particle size 62 μm, protein content 8.7% by mass
- Flour A: First wheat flour, raw wheat "Kitahonami", average particle size 24 μm (85% by mass of wheat flour with a particle size of 5 to 55 μm, 65% by mass of wheat flour with a particle size of 15 to 40 μm), protein content 6% by mass
・Wheat flour B: Commercially available soft flour, raw wheat “WW”, average particle size 50 μm, protein content 8.1% by mass
・Wheat flour C: Commercially available strong flour, raw wheat “1CW”, average particle size 72 μm, protein content 11.8% by mass
・Flour D: First wheat flour, raw wheat “Kitahonami”, average particle size 23 μm, protein content 5% by mass
・Wheat flour E: first wheat flour, raw wheat "Chikgoizumi", average particle size 20 μm, protein content 3.5% by mass
・Wheat flour F: first wheat flour, raw wheat “ASW”, average particle size 28 μm, protein content 7.5% by mass
・Durum flour: second wheat flour, average particle size 80 μm
・Durum semolina: second wheat flour, average particle size 260 μm
Among the raw material wheats mentioned above, "1CW" (Western Red Spring 1 from Canada) is non-soft wheat, and all others are soft wheat.
（製造例：生麺の製造）
実施例及び比較例のうちの何れか１種の穀粉組成物を用いて、生麺を製造した。具体的には、先ず、穀粉組成物中の穀粉類１００質量部に、かんすい（オリエンタル酵母工業製「粉末かんすい赤」）１質量部、食塩１質量部、エタノール２質量部及び水３８質量部を混合してなる混合物を添加し、製麺用ミキサーを用いて高速（９０ｒｐｍ）で１０分間混捏して、グルテンが十分に形成された生地を調製した。次に、調製した生地を、製麺ロールを用いて圧延して厚さ２．５ｍｍの麺帯にした後、１２番の角の切刃を用いて麺線に切り出し、生麺を製造した。
製造した生麺について、下記方法により、早茹で特性、茹で伸び耐性を評価した。結果を下記表１～３に示す。
(Production example: Production of raw noodles)
Raw noodles were produced using one of the flour compositions of the Examples and Comparative Examples. Specifically, first, 1 part by mass of Kansui ("Powdered Kansui Red" manufactured by Oriental Yeast Co., Ltd.), 1 part by mass of salt, 2 parts by mass of ethanol, and 38 parts by mass of water were added to 100 parts by mass of flour in the flour composition. The resulting mixture was added and kneaded for 10 minutes at high speed (90 rpm) using a noodle mixer to prepare dough in which gluten was sufficiently formed. Next, the prepared dough was rolled into noodle strips with a thickness of 2.5 mm using a noodle roll, and then cut into noodle strips using a No. 12 corner cutting blade to produce raw noodles.
The produced raw noodles were evaluated for quick boiling characteristics and boiling elongation resistance using the following method. The results are shown in Tables 1 to 3 below.
（早茹で特性の評価）
評価対象の生麺を沸騰した湯で３分３０秒茹で調理して茹で麺を得、該茹で麺を１０名の訓練を受けたパネラーに食してもらい、その際の食感を下記評価基準により評価してもらった。
＜早茹で特性の評価基準＞
５点：麺線が完全に可食状態で、極めて良好。
４点：麺線の中心がわずかに硬いが、麺線全体としては良好。
３点：麺線の中心がやや硬いが、問題なく食べることができる。
２点：麺線の表層部は可食状態であるが、麺線の中心部は芯が残る。
１点：麺線の表層部、中心部ともに硬く、不良。
(Evaluation of quick boiling characteristics)
The raw noodles to be evaluated were boiled in boiling water for 3 minutes and 30 seconds to obtain boiled noodles, and the boiled noodles were eaten by 10 trained panelists, and the texture at that time was evaluated according to the following evaluation criteria. I was evaluated.
<Evaluation criteria for quick boiling characteristics>
5 points: Noodle strings are completely edible, very good.
4 points: The center of the noodle strings is slightly hard, but the noodle strings as a whole are good.
3 points: The center of the noodle strings is a little hard, but you can eat it without any problems.
2 points: The surface layer of the noodle strings is edible, but the core remains in the center of the noodle strings.
1 point: Both the surface layer and center of the noodle strings are hard and poor.
（茹で伸び耐性の評価）
評価対象の生麺を沸騰した湯で３分３０秒茹で調理して茹で麺を得、該茹で麺を速やかにスープに浸してその状態で１０分放置した後、該スープから取り出して１０名の訓練を受けたパネラーに食してもらい、その際の食感（麺のコシ）に基づき下記評価基準により評価してもらった。茹で麺に特有のコシが十分に感じられる場合は、「茹で伸び無し」との評価となり、コシが弱いほど、茹で伸びが進行しているとの評価になる。前記スープとして、調味料を含む濃縮スープを沸騰したお湯で希釈した熱いスープを用いた。
＜茹で伸び耐性の評価基準＞
５点：茹で伸びが無く、極めて良好。
４点：茹で伸びをほとんど感じず、良好。
３点：やや茹で伸びを感じるが、問題のない程度である。
２点：茹で伸びが進んでおり、やや劣る。
１点：茹で伸びが顕著であり、劣る。
(Evaluation of boiling elongation resistance)
The raw noodles to be evaluated were boiled in boiling water for 3 minutes and 30 seconds to obtain boiled noodles, and the boiled noodles were immediately immersed in the soup and left in that state for 10 minutes. Trained panelists tasted the noodles and evaluated them based on the texture (noodle chewiness) using the following evaluation criteria. If the firmness characteristic of boiled noodles is sufficiently felt, the evaluation is ``no elasticity when boiled'', and the weaker the elasticity is, the more the elasticity is progressing. As the soup, a hot soup prepared by diluting a concentrated soup containing seasonings with boiling water was used.
<Evaluation criteria for boiling elongation resistance>
5 points: Very good with no elongation after boiling.
4 points: Good with almost no feeling of elongation after boiling.
3 points: It feels a little stretchy after being boiled, but it is not a problem.
2 points: The elongation after boiling is progressing, and it is slightly inferior.
1 point: The elongation after boiling is remarkable and is poor.
表１、表２に示すとおり、各実施例の穀粉組成物（穀粉類）は、前述した第１の小麦粉（小麦粉Ａ、Ｄ～Ｆ）及び第２の小麦粉（デュラム小麦粉、デュラムセモリナ）をそれぞれ１０～８０質量％の範囲で含有するため、これを満たさない比較例に比べて、早茹で特性及び茹で伸び耐性に優れていた。このことから、本発明によって得られる麺類は、早茹で特性及び茹で伸び耐性の両方を高いレベルで両立し得るものであることがわかる。ここで言う「早茹で特性」とは、うどん、そば、中華麺、パスタ等の各種麺類において従来最適であると考えられる茹で時間（麺の硬さや粘弾性が良い茹であがりとなる茹で時間）を基準として、該基準よりも更に短縮された最適茹で時間を有することをいう。
As shown in Tables 1 and 2, the flour compositions (grain flours) of each example contained the above-mentioned first flour (wheat flour A, D to F) and second flour (durum wheat flour, durum semolina), respectively. Since the content was in the range of 10 to 80% by mass, it was superior in quick boiling characteristics and boiling elongation resistance compared to comparative examples that did not meet this requirement. From this, it can be seen that the noodles obtained by the present invention are capable of achieving a high level of both quick-boiling characteristics and boiling elongation resistance. The term "quick boiling characteristics" here refers to the boiling time that is conventionally considered to be optimal for various types of noodles such as udon, soba, Chinese noodles, and pasta (the boiling time that gives the noodles good hardness and viscoelasticity). As a standard, it means having an optimal boiling time that is even shorter than the standard.
Claims (3)
前記第１の小麦粉は、平均粒径が１０～４０μｍ、蛋白含量が３．４～７．５質量％であり、
前記第２の小麦粉は、デュラム小麦粉砕物であり、
前記穀粉類は、前記第１の小麦粉を１０～８０質量％含有し、前記第２の小麦粉を１０～８０質量％含有する、麺類用穀粉組成物。 Containing flour containing a first wheat flour and a second wheat flour,
The first wheat flour has an average particle size of 10 to 40 μm and a protein content of 3.4 to 7.5% by mass,
The second flour is crushed durum wheat flour,
A flour composition for noodles, wherein the flour contains 10 to 80% by mass of the first wheat flour and 10 to 80% by mass of the second wheat flour.
前記粉原料として、請求項１又は２に記載の麺類用穀粉組成物を用いる、麺類の製造方法。
It has a process of forming the dough prepared by adding liquid raw materials to powder raw materials into noodle strings,
A method for producing noodles, using the flour composition for noodles according to claim 1 or 2 as the flour raw material.
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