JP2024048148A - How Sara Udon is Made - Google Patents
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Abstract
【課題】硬さがあるが軽くバリバリとした食感があり、かつ、餡をかけたときに、軟らかくなりにくくざらつきの少ない食感を有する皿うどんの提供。【解決手段】コンカナバリンＡ法で分析された総澱粉中のアミロース含有量が４０質量％以上の高アミロース小麦粉を２０～１００質量％含有する原料粉から製造した麺線を油ちょうすることを含む、皿うどんの製造方法。【選択図】なし[Problem] To provide sara udon noodles that are firm but have a light and crunchy texture, and when sauce is poured over them, they do not become soft and have little roughness. [Solution] A method for producing sara udon noodles, comprising deep frying noodle strings produced from a raw material flour containing 20 to 100% by mass of high amylose wheat flour, the total starch of which has an amylose content of 40% by mass or more as analyzed by the Concanavalin A method. [Selected Drawing] None
Description
本発明は、皿うどんの製造方法に関する。 The present invention relates to a method for producing sara udon noodles.
皿うどんは、生麺をそのまま、あるいは蒸し又は茹でた後、油ちょうすることで製造される、硬さがあるが軽くバリバリとした食感を有することを特徴とする麺である。皿うどんは、通常、このバリバリとした麺にとろみのある餡をかけて食される。 Sara udon is made by frying raw noodles, either as is or after steaming or boiling, and is characterized by its firm but light and crunchy texture. Sara udon is usually eaten with a thick sauce poured over the crunchy noodles.
近年、低糖質食品に対する需要が拡大している。特許文献１には、水不溶性食物繊維（ＩＤＦ）と水溶性高分子食物繊維（ＨＳＤＦ）の総量が５質量％以下であり、水溶性低分子食物繊維（ＬＳＤＦ）の量が２５質量％以上である加工澱粉からなる水溶性食物繊維強化剤、これを生麺、乾麺又は即席麺などの麺製品に使用することが記載されている。特許文献２には、粉体組成物１００質量部あたり、３～８０質量部の難消化性澱粉及び１５質量部以下のα化澱粉を含有し、たん白質含量が１５質量％以下である、揚げ麺類を製造するための粉体組成物が記載されている。 In recent years, the demand for low-carbohydrate foods has been expanding. Patent Document 1 describes a water-soluble dietary fiber enrichment agent consisting of processed starch in which the total amount of water-insoluble dietary fiber (IDF) and water-soluble high molecular dietary fiber (HSDF) is 5% by mass or less and the amount of water-soluble low molecular dietary fiber (LSDF) is 25% by mass or more, and the use of this in noodle products such as fresh noodles, dried noodles, or instant noodles. Patent Document 2 describes a powder composition for producing fried noodles, which contains 3 to 80 parts by mass of resistant starch and 15 parts by mass or less of pregelatinized starch per 100 parts by mass of the powder composition, and has a protein content of 15% by mass or less.
穀物に含まれる澱粉にはアミロースとアミロペクチンが含まれる。アミロースは、消化酵素による消化性が悪く、そのため、ヒトの消化酵素で消化されない難消化性成分、すなわち食物繊維として機能し得、難消化性澱粉に分類される。高アミロース澱粉としては、高アミロース型トウモロコシ由来の高アミロースコーンスターチがよく知られている。また近年、澱粉合成に関連する酵素に変異を有することでアミロース含量を増加させた高アミロース小麦が開発されている（非特許文献１、２）。特許文献３～６には、澱粉分枝酵素SBEIIaの遺伝子の点変異を有し、SBEIIaの活性が低下しており、穀粒に含まれる澱粉のアミロース含有量が高い高アミロース小麦、これを麺類、即席麺、炒麺などの製造に使用することが開示されている。 Starch contained in grains contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes, and therefore can function as a resistant component that is not digested by human digestive enzymes, i.e., dietary fiber, and is classified as resistant starch. High amylose corn starch derived from high amylose corn is well known as a high amylose starch. In recent years, high amylose wheat has been developed in which the amylose content has been increased by having a mutation in an enzyme related to starch synthesis (Non-Patent Documents 1 and 2). Patent Documents 3 to 6 disclose high amylose wheat that has a point mutation in the gene for starch branching enzyme SBEIIa, reducing the activity of SBEIIa, and has a high amylose content in the starch contained in the grain, and that is used to produce noodles, instant noodles, fried noodles, etc.
従来、皿うどんについては、餡をかけた後にもバリバリとした食感を保持したいという要望がある。また、難消化性澱粉を含有する皿うどんは、餡を吸ったときにざらついた食感になるという問題があった。本発明は、硬さがあるが軽くバリバリとした食感があり、餡をかけても軟らかくなりにくく、かつ、食物繊維を豊富に含有していても餡をかけたときにざらついた食感になりにくい皿うどんを提供することに関する。 Conventionally, there has been a demand for sara udon noodles to maintain their crunchy texture even after the noodles are covered with bean paste. In addition, there has been a problem with sara udon noodles containing resistant starch, in that they become rough in texture when they absorb the bean paste. The present invention relates to providing sara udon noodles that are firm but have a light and crunchy texture, do not easily become soft when the noodles are covered with bean paste, and do not easily become rough in texture when the noodles are covered with bean paste, even if the noodles are rich in dietary fiber.
本発明者らは、高アミロース小麦粉を配合した皿うどんが、食物繊維を豊富に含有することができ、硬さがあるが軽くバリバリとした食感があり、かつ、餡をかけたときに、軟らかくなりにくくざらつきの少ない食感を有することを見出した。 The inventors have discovered that sara udon noodles made with high amylose wheat flour are rich in dietary fiber, have a firm but light and crunchy texture, and when topped with bean paste, do not become soft easily and have a texture with little roughness.
本発明は、以下を提供する。
〔１〕コンカナバリンＡ法で分析された総澱粉中のアミロース含有量が４０質量％以上の高アミロース小麦粉を２０～１００質量％含有する原料粉から製造した麺線を油ちょうすることを含む、皿うどんの製造方法。
〔２〕前記麺線の太さが生麺の状態で０．５ｍｍ～３．０ｍｍである、〔１〕記載の方法。
〔３〕前記油ちょうされる麺線が生麺である、〔１〕又は〔２〕記載の方法。
〔４〕前記油ちょうされる麺線が茹で又は蒸し麺である、〔１〕又は〔２〕記載の方法。
〔５〕前記油ちょうした麺線の水分量が１０質量％以下である、〔１〕～〔４〕のいずれか１項記載の方法。
〔６〕前記高アミロース小麦粉がSBEIIaの活性が低い改変小麦由来の小麦粉である、〔１〕～〔５〕のいずれか１項記載の方法。
〔７〕前記原料粉が油脂を０．５～１０質量％含有する、〔１〕～〔６〕のいずれか１項記載の方法。
〔８〕前記油ちょうした麺線を餡とともに提供することを含む、〔１〕～〔７〕のいずれか１項記載の方法。
The present invention provides the following:
[1] A method for producing sara udon noodles, comprising deep frying noodle strings produced from a raw material flour containing 20 to 100% by mass of high amylose wheat flour having an amylose content of 40% or more by mass in total starch as analyzed by the Concanavalin A method.
[2] The method according to [1], wherein the noodle strands have a thickness of 0.5 mm to 3.0 mm in a raw noodle state.
[3] The method according to [1] or [2], wherein the noodle strips to be fried are fresh noodles.
[4] The method according to [1] or [2], wherein the noodle strips to be fried are boiled or steamed noodles.
[5] The method according to any one of [1] to [4], wherein the moisture content of the fried noodle strings is 10% by mass or less.
[6] The method according to any one of [1] to [5], wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.
[7] The method according to any one of [1] to [6], wherein the raw material flour contains 0.5 to 10% by mass of fats or oils.
[8] The method according to any one of [1] to [7], further comprising providing the fried noodle strings together with a filling.
本発明により提供される皿うどんは、硬さがあるが軽くバリバリとした食感があり、かつ、餡をかけたときにも軟らかい食感になりにくい。また本発明により提供される皿うどんは、食物繊維を豊富に含有することができる一方で、従来の難消化性澱粉を含有する皿うどんと比べて、餡を吸ってもざらついた食感になりにくいという利点を有する。 The sara udon noodles provided by the present invention have a firm but light and crunchy texture, and are less likely to become soft when sauce is poured over them. In addition, the sara udon noodles provided by the present invention can be rich in dietary fiber, while having the advantage that they are less likely to become rough in texture even when they absorb sauce, compared to conventional sara udon noodles containing resistant starch.
本発明は、皿うどんの製造方法を提供する。本発明で製造される皿うどんとは、生麺線、あるいは茹で又は蒸し調理された麺線を油ちょうすることで製造される油揚げ麺であって、とろみのある汁（餡など）をかけて食されるための麺である。本発明で製造される皿うどんは、その原料粉中に高アミロース小麦粉を含有することを特徴とする。本発明で使用される高アミロース小麦粉は、アミロース含有量が、好ましくは４０質量％以上、より好ましくは４３質量％以上である。 The present invention provides a method for producing sara udon noodles. The sara udon noodles produced by the present invention are fried noodles produced by deep-frying raw noodle strings or boiled or steamed noodle strings, and are noodles to be eaten with a thickened sauce (such as a sauce). The sara udon noodles produced by the present invention are characterized by containing high amylose wheat flour in its raw material flour. The high amylose wheat flour used in the present invention preferably has an amylose content of 40% by mass or more, more preferably 43% by mass or more.
小麦粉のアミロース含有量とは、該小麦粉に含まれる総澱粉中のアミロース含有量をいう。本明細書における小麦粉のアミロース含有量は、コンカナバリンＡ（ＣｏｎＡ）法により分析された値として定義され、例えば、該小麦粉をＭｅｇａｚｙｍｅ社のアミロース／アミロペクチン分析キット（ＡＭＹＬＯＳＥ／ＡＭＹＬＯＰＥＣＴＩＮ ＡＳＳＡＹ ＫＩＴ）で分析することで測定することができる。従来一般的なアミロース含有量の分析方法としては、(1) アミロースのヨウ素に対する結合能の高さを利用した方法（ヨウ素親和力測定法；例えば電流滴定法、比色定量法、AACC61-03法など）、(2) アミロペクチンとＣｏｎＡが特異的に結合することを利用した方法（ＣｏｎＡ法）が知られている。しかし(1)を利用した方法ではアミロース量がより高く算出される傾向がある。例えば、非特許文献１や非特許文献２に記載されるSGP-1遺伝子の機能欠失型変異（null変異）を有する高アミロース小麦粉のアミロース含有量は、ヨウ素親和力測定法では３７質量％程度であるが、ＣｏｎＡ法では３１質量％程度である。なお、従来一般的な小麦粉のアミロース含有量は、ヨウ素親和力測定法では３２質量％未満、ＣｏｎＡ法では２８質量％未満である。 The amylose content of wheat flour refers to the amylose content in the total starch contained in the wheat flour. In this specification, the amylose content of wheat flour is defined as a value analyzed by the concanavalin A (ConA) method, and can be measured, for example, by analyzing the wheat flour with Megazyme's amylose/amylopectin analysis kit (AMYLOSE/AMYLOPECTIN ASSAY KIT). Conventional methods for analyzing amylose content include (1) a method that utilizes the high binding ability of amylose to iodine (iodine affinity measurement method; for example, amperometric titration method, colorimetric method, AACC61-03 method, etc.), and (2) a method that utilizes the specific binding of amylopectin to ConA (ConA method). However, the method that utilizes (1) tends to calculate a higher amylose content. For example, the amylose content of high-amylose wheat flour having a loss-of-function mutation (null mutation) of the SGP-1 gene described in Non-Patent Documents 1 and 2 is about 37% by mass when measured by the iodine affinity measurement method, but about 31% by mass when measured by the ConA method. Note that the amylose content of conventional wheat flour is less than 32% by mass when measured by the iodine affinity measurement method, and less than 28% by mass when measured by the ConA method.
本発明において使用され得る高アミロース小麦粉の例としては、澱粉分枝酵素SBEIIaの活性が低い改変小麦由来の小麦粉が挙げられる。そのような改変小麦由来の小麦粉の例としては、特許文献３～６に記載される、SBEIIaの遺伝子の変異を有し、SBEIIaの活性が低下している高アミロース小麦由来の小麦粉が挙げられる。より具体的な例としては、穀粒中のSBEIIaタンパク質の量又は活性が野生型小麦穀粒中の量又は活性の２％よりも低い高アミロース小麦由来の小麦粉、１つ以上、例えば１つ又は２つのSBEIIa遺伝子のnull変異を有する高アミロース小麦由来の小麦粉、などが挙げられる。 Examples of high amylose wheat flour that can be used in the present invention include wheat flour derived from modified wheat that has low activity of the starch branching enzyme SBEIIa. Examples of wheat flour derived from such modified wheat include wheat flour derived from high amylose wheat that has a mutation in the SBEIIa gene and has reduced SBEIIa activity, as described in Patent Documents 3 to 6. More specific examples include wheat flour derived from high amylose wheat in which the amount or activity of SBEIIa protein in the grain is less than 2% of the amount or activity in wild-type wheat grain, and wheat flour derived from high amylose wheat that has null mutations in one or more, for example one or two, SBEIIa genes.
本発明で使用される高アミロース小麦粉は、前述した高アミロース小麦の穀粒を通常の手順で製粉することによって製造することができる。例えば、本発明で使用される高アミロース小麦粉は、該高アミロース小麦の穀粒の胚乳画分のみを実質的に含む小麦粉であってもよく、又は、該高アミロース小麦の穀粒の胚乳画分に加えてさらに胚芽やふすま画分を含む小麦粉（例えば全粒粉）であってもよい。 The high amylose wheat flour used in the present invention can be produced by milling the above-mentioned high amylose wheat grains in a conventional manner. For example, the high amylose wheat flour used in the present invention may be wheat flour that essentially contains only the endosperm fraction of the high amylose wheat grains, or it may be wheat flour (e.g., whole wheat flour) that contains the endosperm fraction of the high amylose wheat grains as well as germ and bran fractions.
本発明で使用される高アミロース小麦粉は、灰分が、好ましくは１．０質量％以下、より好ましくは０．２～０．８質量％である。本明細書における小麦粉の灰分は、直接灰化法（ISS Standard Methods No.104/1）に従って測定した値をいう。 The high amylose wheat flour used in the present invention preferably has an ash content of 1.0% by mass or less, more preferably 0.2 to 0.8% by mass. The ash content of wheat flour in this specification refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104/1).
本発明において、前述した高アミロース小麦粉は、皿うどん用の原料粉に使用される。すなわち、該高アミロース小麦粉を含有する原料粉を用いて皿うどんが製造される。原料粉に高アミロース小麦粉を配合することにより、得られる皿うどん用麺線の食感が向上するだけでなく、麺線の油ちょう中に火ぶくれが起きにくくなり麺線の外観が向上する。なお、火ぶくれのある麺線は、餡をかけた後の硬さの低下やへたりが早くなるので、火ぶくれの少ない麺線は食感の点でも向上する。皿うどん用麺線の外観及び食感向上の観点からは、当該原料粉は、該高アミロース小麦粉を、全質量中に、好ましくは２０～１００質量％、より好ましくは３０～９０質量％、さらに好ましくは４０～８０質量％含有する。 In the present invention, the high amylose wheat flour described above is used as the raw material flour for sara udon. In other words, sara udon is produced using a raw material flour containing the high amylose wheat flour. By blending high amylose wheat flour into the raw material flour, not only is the texture of the resulting noodle strings for sara udon improved, but the appearance of the noodle strings is improved as the noodle strings are less likely to blister during frying. Note that noodle strings with blisters lose their hardness and become floppy quickly after the bean paste is poured on them, so noodle strings with less blisters also have an improved texture. From the viewpoint of improving the appearance and texture of the noodle strings for sara udon, the raw material flour preferably contains 20 to 100% by mass, more preferably 30 to 90% by mass, and even more preferably 40 to 80% by mass of the high amylose wheat flour based on the total mass.
本発明の皿うどん用の原料粉は、前述した高アミロース小麦粉以外の他の穀粉類、又は澱粉類を含有していてもよい。当該他の穀粉類の例としては、前述した高アミロース小麦粉以外の小麦粉（典型的にはアミロース含有量が２８質量％未満の小麦粉）、ライ麦粉、大麦粉、コーンフラワー、米粉、そば粉などが挙げられ、これらのいずれか１種又は２種以上を使用することができる。好ましくは、該他の穀粉類は該高アミロース小麦粉以外の小麦粉であり、その例としては、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉などから選択される１種又は２種以上が挙げられる。該澱粉類としては、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、ハイアミローススターチ、小麦澱粉、米澱粉等の澱粉、及びこれらにα化、アセチル化、エーテル化、エステル化、酸化処理、架橋処理等の処理を施した加工澱粉が挙げられる。上記に挙げた他の穀粉類及び澱粉類は、いずれか１種又は２種以上を組み合わせて使用することができる。 The raw flour for the sara udon of the present invention may contain other cereal flours or starches other than the high amylose wheat flour described above. Examples of the other cereal flours include wheat flours other than the high amylose wheat flour described above (typically wheat flour with an amylose content of less than 28% by mass), rye flour, barley flour, corn flour, rice flour, buckwheat flour, etc., and any one or more of these can be used. Preferably, the other cereal flours are wheat flours other than the high amylose wheat flour, and examples thereof include one or more selected from strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, etc. Examples of the starches include starches such as tapioca starch, potato starch, corn starch, waxy corn starch, high amylose starch, wheat starch, rice starch, etc., and processed starches obtained by subjecting these to pregelatinization, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc. The other flours and starches listed above can be used alone or in combination of two or more.
前記原料粉は、前記高アミロース小麦粉、他の穀粉類及び澱粉類以外に、他の材料を含有することができる。当該他の材料としては、麺類の製造に通常使用され得るもの、例えば、蛋白質、糖類、食塩や粉末醤油等の調味料、油脂、乳化剤、かんすい、増粘剤、膨張剤、などが挙げられ、これらのいずれか１種又は２種以上を適宜使用することができる。蛋白質としては、グルテン、大豆蛋白、卵白粉、全卵粉、乳蛋白などが挙げられ、これらのいずれか１種又は２種以上を使用することができる。好ましくは、該原料粉は油脂を含有する。油脂を使用することで、皿うどんの色が良好になる。該油脂としては粉末油脂などを使用できる。該原料粉における該油脂の含有量は、全量中、０．５～１０質量％が好ましく、１～５質量％がより好ましい。該原料粉における、該高アミロース小麦粉以外の他の穀粉類、澱粉類、及び他の材料の含有量は、製造する皿うどんに所望される性質に応じて適宜変更することができ、それらの合計で、該原料粉の全質量中８０質量％以下であればよく、好ましくは１０～７０質量％、より好ましくは２０～６０質量％である。 The raw material flour may contain other ingredients in addition to the high amylose wheat flour, other cereal flours, and starches. The other ingredients include those that are commonly used in the production of noodles, such as proteins, sugars, seasonings such as salt and powdered soy sauce, fats and oils, emulsifiers, kansui, thickeners, leavening agents, etc., and any one or more of these may be used as appropriate. Examples of proteins include gluten, soy protein, egg white powder, whole egg powder, milk protein, etc., and any one or more of these may be used. Preferably, the raw material flour contains fats and oils. The use of fats and oils improves the color of the udon noodles. Powdered fats and oils can be used as the fats and oils. The content of the fats and oils in the raw material flour is preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass, of the total amount. The content of other cereal flours, starches, and other ingredients in the raw material flour other than the high amylose wheat flour can be changed as appropriate depending on the desired properties of the sara udon noodles to be produced, and the total content of these ingredients should be 80% or less by mass of the total mass of the raw material flour, preferably 10 to 70% by mass, and more preferably 20 to 60% by mass.
前記高アミロース小麦粉を含む原料粉から、本発明の皿うどんが製造される。本発明で提供される皿うどんは、前記高アミロース小麦粉を含む原料粉を用いる以外は、通常の手順に従って製造することができる。具体的には、該原料粉と練水とを混捏して生地を調製する。このとき、前記高アミロース小麦粉と、必要に応じて使用される他の穀粉類、澱粉類及び他の材料は、練水に対して一度に又は任意の順序で混合することができる。例えば、前記高アミロース小麦粉と、他の穀粉類、澱粉類又は他の材料とを予め混合して粉体組成物を調製し、これに練水を加えて生地を調製してもよく、又は、練水に対して前記高アミロース小麦粉、及び必要に応じて他の穀粉類、澱粉類又は他の材料を任意の順序で添加して生地を調製してもよい。練水としては、水、塩水、ガス含有水（炭酸水等）、かん水などを使用することができる。該生地原料に対する練水の量は、適宜調整すればよいが、原料粉１００質量部に対して、好ましくは２０～６７質量部、より好ましくは２５～５７質量部である。 The sara udon of the present invention is produced from the raw material flour containing the high amylose wheat flour. The sara udon provided by the present invention can be produced according to the usual procedure, except for using the raw material flour containing the high amylose wheat flour. Specifically, the raw material flour and kneading water are mixed to prepare a dough. At this time, the high amylose wheat flour and other grain flours, starches and other materials used as necessary can be mixed with the kneading water all at once or in any order. For example, the high amylose wheat flour and other grain flours, starches or other materials may be mixed in advance to prepare a powder composition, and kneading water may be added to this to prepare the dough, or the high amylose wheat flour and other grain flours, starches or other materials as necessary may be added to the kneading water in any order to prepare the dough. As the kneading water, water, salt water, gas-containing water (carbonated water, etc.), kansui water, etc. can be used. The amount of kneading water relative to the dough ingredients can be adjusted as appropriate, but is preferably 20 to 67 parts by weight, and more preferably 25 to 57 parts by weight, per 100 parts by weight of raw material flour.
次いで、調製した生地を成形して生麺線を製造する。麺生地の成形の方法は、圧延、複合や切出し等の工程を含むロール製麺、押出し製麺、それらの組み合わせなど、特に限定されない。製造する生麺線の形状はとくに限定されないが、好ましくは、生麺の状態での太さが０．５ｍｍ～３．０ｍｍである。例えば、製造する皿うどんが細麺タイプであれば、該生麺線の太さは０．５～１．５ｍｍが好ましく、０．７～１．１ｍｍがより好ましく、太麺タイプであれば、該生麺線の太さは２．０～３．０ｍｍが好ましい。餡をかけたときに麺が軟らかくなりにくいという本発明の利点を考慮すると、本発明の皿うどんは、好ましくは細麺タイプであり、より好ましくは生麺の状態での太さが０．６～１．１ｍｍである。本明細書における麺線の太さとは、麺線断面の中心を通過する差し渡し長のうち、最も短い長さをいい、つまり、断面が四角の麺であれば麺幅、麺厚のうちのより短い方の長さをいい、断面が円状の麺であれば、その直径又は短径をいう。 Next, the prepared dough is shaped to produce raw noodle strands. The method of shaping the noodle dough is not particularly limited, and may include roll noodle production, which includes processes such as rolling, combining, and cutting, extrusion noodle production, or a combination of these. The shape of the raw noodle strands to be produced is not particularly limited, but preferably the thickness of the raw noodle strands is 0.5 mm to 3.0 mm. For example, if the sara udon to be produced is a thin noodle type, the thickness of the raw noodle strands is preferably 0.5 to 1.5 mm, more preferably 0.7 to 1.1 mm, and if it is a thick noodle type, the thickness of the raw noodle strands is preferably 2.0 to 3.0 mm. Considering the advantage of the present invention that the noodles do not easily become soft when the sauce is poured over them, the sara udon of the present invention is preferably a thin noodle type, and more preferably has a thickness of 0.6 to 1.1 mm in the raw noodle state. In this specification, the thickness of the noodle string refers to the shortest length across the center of the noodle string cross section; in other words, if the noodle has a square cross section, it refers to the shorter of the noodle width and noodle thickness, and if the noodle has a circular cross section, it refers to the diameter or short axis.
得られた生麺線から皿うどん用の麺線を製造する。具体的には、該生麺線を、そのまま、あるいは茹で又は蒸した後、油ちょうすることで皿うどんを製造することができる。例えば、麺線を１～数食分まとめて麺塊に成形し、これを油でディープフライすればよい。製造された皿うどんは、該油ちょう後の麺線を、茹で又は蒸したり、湯煎したりせずに、好適には通常の皿うどんと同様に餡などのとろみのある汁をかけて、喫食される。本発明で皿うどんを製造する際には、油ちょうした麺線のみが提供されてもよいが、油ちょうした麺線を該餡や汁とともに提供してもよい。あるいは、油ちょうした麺線を、該餡や汁の素（例えば、粉末状、濃縮液体状又はゲル状のもの）とともに提供してもよい。該餡や汁には、適宜、調味料、薬味、及び野菜、肉、魚介等の具材などが含まれていてもよい。 The resulting raw noodle strings are used to produce noodle strings for sara udon. Specifically, sara udon can be produced by frying the raw noodle strings as is, or after boiling or steaming. For example, one to several servings' worth of noodle strings can be formed into a noodle block, which can then be deep-fried in oil. The produced sara udon is eaten by pouring a thick sauce such as bean paste over the fried noodle strings, as with normal sara udon, without boiling, steaming, or boiling them in water. When producing sara udon in the present invention, only the fried noodle strings may be provided, but the fried noodle strings may also be provided together with the bean paste or soup. Alternatively, the fried noodle strings may be provided together with the bean paste or soup base (for example, in powder form, concentrated liquid form, or gel form). The bean paste or soup may contain seasonings, condiments, and ingredients such as vegetables, meat, and seafood, as appropriate.
本発明で製造された皿うどんは、油ちょうにより水分量が低いため、常温流通、常温保存が可能である。該油ちょう後の麺線の水分量は、好ましくは１０質量％以下であり、より好ましくは８％以下である。麺線の水分量が１０％を超えると、バリバリした食感に劣る可能性があるほか、日持ちが悪くなる恐れがある。あるいは、該皿うどんが、油ちょうした麺線を餡や汁又はそれらの素とともに提供されるものである場合には、適宜冷蔵又は冷凍保存することが可能である。 The sara udon produced by the present invention has a low moisture content due to frying, and can be distributed and stored at room temperature. The moisture content of the noodle strings after frying is preferably 10% by mass or less, and more preferably 8% or less. If the moisture content of the noodle strings exceeds 10%, the crispy texture may be inferior and the shelf life may be shortened. Alternatively, when the sara udon is provided with fried noodle strings together with a filling, soup, or a base for either, it can be appropriately stored in a refrigerator or freezer.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
材料
・高アミロース小麦粉（ＨＡＷ）：SBEIIa変異遺伝子を有する、SBEIIaの発現量の低い小麦穀粒から得られた小麦粉。アミロース含有量４７．４質量％（総澱粉中）、灰分０．５７質量％
・小麦粉：きたほなみ由来小麦粉。アミロース含有量２１．６質量％（総澱粉中）、灰分０．３５質量％
・ハイアミロースコーンスターチ：アミロース含有量８６．５質量％（総澱粉中）。
・リン酸架橋タピオカ澱粉：パインスターチＲＴ（松谷化学工業（株））。
アミロース含量はアミロース／アミロペクチン分析キット（Ｍｅｇａｚｙｍｅ社）により測定した。
Materials High amylose wheat flour (HAW): Wheat flour obtained from wheat grains with a mutant SBEIIa gene and low SBEIIa expression level. Amylose content: 47.4% by mass (in total starch), ash content: 0.57% by mass
Wheat flour: Wheat flour derived from Kitahonami. Amylose content: 21.6% by mass (in total starch), ash content: 0.35% by mass
- High amylose corn starch: amylose content 86.5% by mass (in total starch).
-Phosphate cross-linked tapioca starch: Pine Starch RT (Matsutani Chemical Industry Co., Ltd.).
The amylose content was measured using an amylose/amylopectin analysis kit (Megazyme).
試験例１
表１記載の原料粉１００質量部に粉末油脂３質量部を添加し、これにかんすい１質量部を添加した水２７～４０質量部を混合し、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（＃２８角）で切り出して生麺線（幅約１．１ｍｍ、厚さ約０．７ｍｍ）を製造した。別途、同様の手順で麺帯の厚さを変えた生麺線（幅約１．１ｍｍ、厚さ約１．１ｍｍ）を製造した。なお、高アミロース小麦粉を使用した麺（製造例１～４）は、二次加工性に問題はなかったが、難消化性澱粉（ハイアミロースコーンスターチ、リン酸架橋タピオカ澱粉）を使用した麺（比較例２～５）は、二次加工性がやや劣っていた。
Test Example 1
Three parts by mass of powdered oil and fat were added to 100 parts by mass of the raw material flour shown in Table 1, and 27 to 40 parts by mass of water to which one part by mass of kansui had been added was mixed, followed by mixing to prepare a dough. The dough was rolled and combined using a noodle-making roll to produce a noodle band, which was then cut using a cutting blade (#28 square) to produce raw noodle strands (approximately 1.1 mm wide and 0.7 mm thick). Separately, raw noodle strands (approximately 1.1 mm wide and 1.1 mm thick) were produced using a similar procedure, but with different noodle band thicknesses. The noodles made using high amylose wheat flour (Production Examples 1 to 4) had no problems with secondary processability, but the noodles made using resistant starch (high amylose corn starch, phosphate cross-linked tapioca starch) (Comparative Examples 2 to 5) had slightly inferior secondary processability.
得られた生麺線を蒸し器で１分間蒸し、次いで１７０℃の油で４５秒間油ちょうして皿うどんを製造した（水分量約３質量％）。製造した皿うどんをポリエチレン袋で包装し、３日間常温（約２０℃）で保存した。 The resulting raw noodle strings were steamed in a steamer for 1 minute, then fried in oil at 170°C for 45 seconds to produce sara udon (water content: approximately 3% by mass). The produced sara udon was packaged in a polyethylene bag and stored at room temperature (approximately 20°C) for 3 days.
製造直後の皿うどんの火ぶくれを訓練されたパネラー１０名により下記基準で評価し、最も人数の多かった評価を採用した。また、保存後の皿うどんに片栗粉でとろみ付けした餡をかけ、直ちに同じ１０名のパネラーにより麺の食感を下記基準で評価し、１０名の評価の平均点を求めた。餡をかけてから５分後に、麺のへたり、ざらつきを同じ１０名のパネラーにより評価し、１０名の評価の平均点を求めた。
＜評価基準＞
（火ぶくれ）
５点：火ぶくれがない、又は非常に少ない
４点：火ぶくれが少ない
３点：火ぶくれが問題ない程度である
２点：火ぶくれがやや多い
１点：火ぶくれが多い
（食感）
５点：皿うどんらしいバリバリとした硬さがあり非常に良好である
４点：皿うどんらしいバリバリとした硬さが感じられ良好である。
３点：皿うどんらしいバリバリとした硬さがやや感じられやや良好である
２点：皿うどんとして硬さがやや足りないか、やや硬すぎる
１点：皿うどんとして硬さが足りない、又は硬すぎる
（へたり）
５点：麺のへたりが遅い
４点：麺のへたりがやや遅い
３点：麺のへたりが普通である
２点：麺のへたりがやや早い
１点：麺のへたりが早い
（ざらつき）
５点：麺のざらつきが殆どない
４点：麺のざらつきがわずかである
３点：麺のざらつきが少ない
２点：麺のざらつきを感じる
１点：麺のざらつきを強く感じる
The blisters of the sara udon immediately after production were evaluated by 10 trained panelists according to the following criteria, and the evaluation given by the largest number of people was adopted. In addition, after storage, the sara udon was poured with a thickened sauce made with potato starch, and the texture of the noodles was immediately evaluated by the same 10 panelists according to the following criteria, and the average score of the 10 panelists was calculated. Five minutes after pouring the sauce, the settling and roughness of the noodles were evaluated by the same 10 panelists, and the average score of the 10 panelists was calculated.
<Evaluation criteria>
(blister)
5 points: no or very little blisters 4 points: little blisters 3 points: blisters are not a problem 2 points: some blisters 1 point: a lot of blisters (texture)
5 points: Very good, with the crunchy firmness typical of sara udon. 4 points: Good, with the crunchy firmness typical of sara udon.
3 points: The udon has a slightly crunchy texture that is characteristic of sara udon and is quite good. 2 points: The udon is slightly not firm enough or is slightly too hard. 1 point: The udon is not firm enough or is too hard (sagging)
5 points: Noodles settle slowly 4 points: Noodles settle a little slowly 3 points: Noodles settle normally 2 points: Noodles settle a little quickly 1 point: Noodles settle quickly (rough)
5 points: Almost no roughness of the noodles 4 points: Slight roughness of the noodles 3 points: Little roughness of the noodles 2 points: Some roughness of the noodles 1 point: Strong roughness of the noodles
結果を表１に示す。高アミロース小麦粉を配合した皿うどんは、食感に硬さがあり、火ぶくれがないだけでなく、餡をかけた後にも、へたりやざらつきの少ない良好な食感を有していた。このような高アミロース小麦粉を配合した皿うどんの優れた性質は、生麺を蒸し調理せずに油調して製造された場合にも同様に保たれていた。 The results are shown in Table 1. Sara udon noodles containing high amylose wheat flour had a firm texture and were not only free of blisters, but also had a good texture with little sagging or roughness even after the sauce was poured over them. These excellent properties of sara udon noodles containing high amylose wheat flour were maintained even when the raw noodles were produced by cooking them in oil rather than by steaming them.
Claims (8)
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| JP2022154033A JP2024048148A (en) | 2022-09-27 | 2022-09-27 | How Sara Udon is Made |
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| JP2024048148A true JP2024048148A (en) | 2024-04-08 |
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| JP2022154033A Pending JP2024048148A (en) | 2022-09-27 | 2022-09-27 | How Sara Udon is Made |
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