JP3671118B2 - Method for producing noodles made from flour mixed with roasted wheat flour - Google Patents

Description

【００１５】
【表２】

【００１６】
【表３】

【００１７】
（試食評価１）
１０名のパネラーにより、３分間湯戻し、湯きりをした後、２０ｇの液体ソースをまぶした本発明品１〜５、比較品１〜２の各試料を同様に処理した焙煎小麦粉無添加品を対照として、試食評価を行った。
【００１８】
評価は、５点法（良好なるものを高点）とし、香り、歯切れ、こし、総合評価の各項目につき評価した。結果を表４に示した。
【００１９】
【表４】

【００２０】
表４でわかるように、０．２％添加（比較品１）程度では、香りは認識できず、歯切れ、こしも対照と大差なかった。
０．４％（本発明品１）の添加より効果が認識され、さらに１％（本発明品２）〜２５％（本発明品５）の範囲で十分効果が発揮された。
【００２１】
ただし、２５％（本発明品５）では、香りが若干きつくなること、こしが弱くなることなどにより、このへんが焙煎煎小麦粉添加の限界となる。また１０％（本発明品４）より多くの添加はコスト高となり、あまり好ましくない。
【００２２】
３０％（比較品２）以上の添加は、香りがきつ過ぎ麺全体の味のバランスを崩す、グルテン綱目構造の不足によるこしの弱さ、のびの早さ等でまったく好ましくない。
【００２３】
上記のとおり、即席焼きそばの例を述べたが、本発明に準じて配合、製造条件を設定すれば、焼きうどん、焼きスパゲッティーも製造できる。また、他の即席麺類に応用できることも勿論のことである。
【００２４】
【実施例２】
中力小麦粉（以下小麦粉と略記）２５ｋｇの内０．ｌｋｇを焙煎小麦粉に置換したもの（本発明品６）、以下表５に示す割合で同様に置換したもの（本発明品７〜８）、（比較品３〜４）、５種類の原料粉で、以下の製造方法により、茹でうどんを製造した。
【００２５】
【表５】

【００２６】
焙煎小麦粉０．４％を含む小麦粉２５ｋｇ（本発明品６）に、食塩１Ｋｇを溶解した水１０Ｌを加え、さらに必要に応じて適量の水を加え、６００ｍｍＨｇの減圧下、１５分混捏した後常法に則り、複合、室温で３０分熟成、圧延して、最終３．００ｍｍの麺帯とし、該麺帯を切り刃（１０番うす刃）で裁断し、さらに長さ３５ｃｍに切断して麺線とした。
【００２７】
該麺線を熱湯で１０分茹でた後、リンゴ酸０．５％を含む４℃の冷水で３分冷却、水切をし、ポリオレフィン系プラスチック製のフィルムに２５０ｇ／１食づつ個包装した。個包装した茹でうどんを２４時間冷蔵保存した後、試食評価した。同様にして、本発明品７−８、比較品３−４の茹でうどんを得、試食評価の供試料とした。
【００２８】
（試食評価２）
２４時間冷蔵保存試料を、熱湯で２分３０秒加温、水道水で水洗後試食に供した。試食は、１０名のパネラーにより行い、即席やきそばと同様に評価した。結果を表６に示した。表６からわかるように、茹でうどんにおいても、０．４−２５％の範囲で焙煎小麦粉添加の効果を確認した。
【００２９】
【表６】

【００３０】
【発明の効果】
上記説明の如く本発明により、香ばしい香りの焼きそば類を手軽に喫食することができる。さらに、香ばしい香りの付与のみならず、焙煎小麦粉の蛋白質は、焙煎時に一部変性しており、この変性蛋白質の混在によって、麺類製造時の混捏工程で発現するグルテン網目構造の形成が緩和され、麺の固さが自ずと調整されることにより麺の食感（歯切れ、こし）が良くなる。
【００３１】
上記のとおり、即席焼きそば、茹でうどんの例を述べたが、本発明に準じて配合、製造条件を設定すれば、その他の麺類全てに応用できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing noodles, and more particularly, to a method for producing noodles comprising raw material powder obtained by adding and mixing roasted wheat flour to normal raw material flour.
[0002]
[Prior art]
Noodles are frequently used for staple foods, snacks, and evening meals due to the diversification of food. Among the noodles, yakisoba, fried udon, grilled spaghetti, etc., so-called noodles that are baked before eating or that are tempered, are favored by consumers because of their fragrant aroma, but there is an operation to bake It is troublesome.
[0003]
On the other hand, there are instant, so-called instant fried noodles, but these are generally dehydrated and dried noodle masses reconstituted with water, and the powder or liquid sauce is generally sprinkled, which can be eaten with simple operations. It lacks a fragrant aroma as long as no baking operation is performed.
[0004]
On the other hand, in the production of curry, stew, sauce, roux, powder roux, etc., it is a well-known technique to roast raw materials containing flour or to use roasted flour. No. 26358, JP-A-56-72657, JP-A-2-249471, and the like.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide fried noodles or other noodles that are rich in fragrant aroma, have high palatability, and can be eaten by consumers with an easy operation. At the same time, it is to provide noodles with a good texture (crisp, strain).
[0006]
[Means for Solving the Problems]
In the present invention, in producing noodles, noodles are produced using raw material flour obtained by adding and mixing roasted wheat flour to commonly used raw material flour. The amount of roasted flour added and mixed is preferably 0.4 to 25% by weight of the raw material flour.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The noodles in the present invention particularly mean raw noodles for fried noodles, fried udon and baked spaghetti, and also include these instant products. Furthermore, the noodles in the present invention include raw noodles, steamed noodles, boiled noodles, and frozen noodles other than the above, and instant Chinese noodles, Japanese-style noodles, and snack noodles.
[0008]
The amount of roasted wheat flour added is preferably 0.4 to 25% by weight. If it is less than 0.4% by weight, the effect is weak, and if it exceeds 25% by weight, the fragrance is too strong and the balance of the whole taste of the noodles is lost. The amount of roasted flour to be added is more preferably in the range of 1 to 10% by weight. In this case, if it is 1% by weight or more, the scent can be recognized sufficiently, and if it is 10% by weight or more, the cost becomes high.
[0009]
Furthermore, the protein in the roasted wheat flour is partially denatured during roasting, and the mixture of this denatured protein alleviates the formation of the gluten network structure that appears in the kneading process during the production of noodles, and the noodle firmness is naturally adjusted. As a result, the texture (crispness) of the noodles is improved.
[0010]
[Example 1]
Of 25 kg of semi-strong wheat flour (hereinafter abbreviated as wheat flour), 0. 1 kg of roasted wheat flour (invention product 1), similar substitutions in the proportions shown in Table 1 below (invention products 2 to 5), (comparison products 1 to 2), and 0 substitution With 8 types of raw material powder of (control), instant fried noodles were manufactured by the following manufacturing method.
[0011]
To 25 kg of wheat flour containing 0.4% roasted wheat flour (Product 1 of the present invention), a kneading solution in which the additives shown in Table 2 are dissolved in 7.5 L of water is added, and an appropriate amount of water is added as necessary. After kneading for 15 minutes, in accordance with a conventional method, it was combined and rolled to obtain a final noodle band of 1.00 mm, and this noodle band was cut with a cutting blade (22 rounds) to form a noodle string.
[0012]
The noodle strings were steamed under the conditions of 0.4 kg / cm ² and 2 minutes and 30 seconds, and cut into 50 cm to obtain 125 g of steamed noodle strings per serving. The steamed noodle strings were sprayed with 10 ml / meal of the seasoning liquid according to the composition shown in Table 3, and then fried with palm oil at 145 ° C. for 1 minute and 20 seconds to obtain 100 g of instant yakisoba per serving.
[0013]
In the same manner, inventive instant products 2-5, comparative products 1-2, and a control instant fried noodle containing no roasted wheat flour were obtained.
[0014]
[Table 1]

[0015]
[Table 2]

[0016]
[Table 3]

[0017]
(Tasting evaluation 1)
A roasted wheat flour additive-free product in which each sample of the present invention products 1 to 5 and comparative products 1 and 2 coated with 20 g of liquid sauce was treated in the same manner after 10 minutes of water reconstitution with 10 panelists. As a control, the taste evaluation was performed.
[0018]
Evaluation was made with respect to each item of fragrance, crispness, strain, and comprehensive evaluation, using a five-point method (good points were high points). The results are shown in Table 4.
[0019]
[Table 4]

[0020]
As can be seen from Table 4, when 0.2% was added (Comparative Product 1), the fragrance was not recognized, and the crispness and strain were not significantly different from the control.
The effect was recognized from the addition of 0.4% (Invention product 1), and the effect was sufficiently exhibited in the range of 1% (Invention product 2) to 25% (Invention product 5).
[0021]
However, at 25% (product 5 of the present invention), this hen becomes the limit of adding roasted roast flour due to the slightly scented fragrance and weakness of the strain. Further, addition of more than 10% (Product 4 of the present invention) is not preferable because of high cost.
[0022]
Addition of 30% or more (Comparative Product 2) or more is not preferable at all because of a weak fragrance due to lack of gluten mesh structure, an excessively fragrant taste, and a lack of gluten mesh structure.
[0023]
As described above, examples of instant fried noodles have been described. However, if blending and production conditions are set in accordance with the present invention, baked udon and baked spaghetti can also be produced. Of course, it can be applied to other instant noodles.
[0024]
[Example 2]
Of 25 kg of medium strength flour (hereinafter abbreviated as wheat flour), 0. 1 kg of roasted wheat flour (invention product 6), similar substitutions in the proportions shown in Table 5 below (invention products 7-8), (comparative products 3-4), 5 types of raw material flour Then, boiled udon was manufactured by the following manufacturing method.
[0025]
[Table 5]

[0026]
After adding 10 L of water in which 1 kg of salt is dissolved to 25 kg of flour containing 0.4% of roasted wheat flour (Product 6 of the present invention), adding an appropriate amount of water as necessary, and kneading for 15 minutes under reduced pressure of 600 mmHg In accordance with conventional methods, compound, aged for 30 minutes at room temperature, rolled to make a final noodle band of 3.00 mm, cut the noodle band with a cutting blade (10th blade), and further cut to a length of 35 cm Noodle strings were used.
[0027]
The noodle strings were boiled with hot water for 10 minutes, cooled with 4 ° C. cold water containing 0.5% of malic acid for 3 minutes, drained, and individually wrapped in a polyolefin-based plastic film at 250 g / meal. The individually packaged boiled udon was stored refrigerated for 24 hours and then evaluated for tasting. Similarly, boiled udon noodles of the present invention product 7-8 and comparative product 3-4 were obtained and used as samples for evaluation of tasting.
[0028]
(Tasting evaluation 2)
The sample stored for 24 hours in a refrigerator was heated for 2 minutes and 30 seconds with hot water, rinsed with tap water, and then used for tasting. The tasting was performed by 10 panelists and evaluated in the same manner as instant yakisoba. The results are shown in Table 6. As can be seen from Table 6, even in boiled udon, the effect of adding roasted flour was confirmed in the range of 0.4-25%.
[0029]
[Table 6]

[0030]
【The invention's effect】
As described above, according to the present invention, savory savory noodles can be easily eaten. In addition to imparting a fragrant fragrance, the protein in roasted wheat flour is partially denatured during roasting, and the presence of this denatured protein alleviates the formation of a gluten network that appears in the kneading process during noodle production. In addition, the noodle texture (crisp, strain) is improved by adjusting the hardness of the noodle.
[0031]
As described above, examples of instant fried noodles and boiled udon have been described. However, if blending and production conditions are set according to the present invention, they can be applied to all other noodles.

Claims (1)

  In the method for producing noodles consisting of fried noodles, fried udon, grilled spaghetti, raw noodles, steamed noodles, boiled noodles, frozen noodles or instant noodles, 0.4 to 25% by weight with respect to raw flour consisting of semi-strong wheat flour or medium-strength wheat flour By adding and mixing the roasted wheat flour, not only a fragrant fragrance is produced at the time of eating, but also the denatured protein produced during the roasting alleviates the formation of the gluten network structure that appears in the kneading process during the production of the noodles. The above-mentioned method is characterized in that the crispness, which is a texture, is improved by adjusting the length by itself.