JP3805570B2 - Method for producing noodles - Google Patents

Description

【００４０】
表１に示すように、乾燥あん粉末を全く配合しない比較例１では、白っぽいそば粉を使用したことにより、シコシコとしたつるみのある食感が得られるものの、色が白くそば的色調および風味に欠けるそばとなった。一方、乾燥あん粉末を配合した実施例１〜３では、白っぽいそば粉を使用したにもかかわらず薄赤茶色から赤茶色の好ましいそば的色調およびそば的風味を呈し、食感にも優れたそばとなった。ただし、乾燥あん粉末を５０ｇ（原料粉に対して５.0重量％）配合した実施例３では、ややボソボソした食感となった。
【００４１】
[実施例４および比較例２：生あん、小豆粉末の配合]
生あんおよび、小豆粉末を配合した場合の評価をするため、乾燥あんの代わりに生あん（（株）ナニワ製：商品名「赤生あんＦ」）４９.７ｇを配合する（実施例４）、もしくは小豆粉末１５.５ｇを配合する（比較例２）以外は、実施例１〜３と同様の配合および手順で製造し、官能評価を行った。なお、実施例４の生あんの配合は、生あんを練水に分散させた後、原料粉と練水を混練することで行った。また、小豆粉末とは、乾燥した小豆をミルで粉砕し、６０メッシュの篩いを通過させたものである。
【００４２】
【表２】

【００４３】
なお、表２に示すように水分含量が乾燥あん、生あん、小豆粉末でそれぞれ違うことから、生あん、小豆粉末の配合量は、水分を除いた固形分が乾燥あん２０.０ｇに相当するように調整した（生あん４９.７ｇから水分を除いた固形分は１８.４ｇであり、乾燥あん２０.０ｇから水分を除いた固形分１８.４ｇと同量である）。
【００４４】
【表３】
生あん、小豆粉末を配合したＬＬ麺タイプのそば

【００４５】
表３に示すように、生あんを配合した実施例４では薄赤茶色の好ましいそば的色調およびそば的風味を呈し食感も優れたそばが得られた。一方、小豆粉末を配合した場合は、そば的外観およびそば的風味はなく食感もざらついたものとなった。
【００４６】
［実施例５および比較例３：乾燥あん粉末を配合した茹でそば］
小麦粉６５０ｇ、エーテル化タピオカ澱粉５０ｇ、そば粉（蛋白含量５.８±０.５％ ）３００ｇ、そば殻パウダー３ｇ、乾燥あん粉末（（株）ナニワ製：商品名「乾燥あんＲ−１」）２０ｇに、練水３６０ｇを加え混練して麺生地とした。常法により圧延、切出しして角１８番の切刃の麺線を得た後、１食（１１０ｇ）毎にカットした。カットした麺線を４分間ボイルした後１分間水冷して茹でそば（実施例５）を得、パネラー５名により官能評価を行った。また、乾燥あん粉末を配合せずに同様の配合及び手順で製造したものを比較例３とした。
【００４７】
【表４】
乾燥あんを配合した茹でそば

【００４８】
表４に示すように、乾燥あんを配合して製造した実施例５は、そば的色調とそば的風味が付与され、食感も優れたそばとなった。
【００４９】
［実施例６および比較例４：乾燥あん粉末を配合した茹でめん］
小麦粉１０００ｇ、そば殻パウダー３ｇ、乾燥あん粉末（（株）ナニワ製：商品名「乾燥あんＲ−１」）４０ｇに、練水３２０ｇを加え混練して麺生地とし、常法により圧延、切出しして角１８番の切刃の麺線を得た後、１食（１００ｇ）毎にカットし、カットした麺線を５分間ボイルした後１分間水冷して茹でめん（実施例６）を得た。該茹でめんをどんぶり型容器に入れ熱湯を注いで３分間調理し、パネラー５名により官能評価を行った。また、乾燥あん粉末を配合せずに同様の配合及び手順で製造したものを比較例４とした。
【００５０】
【表５】
乾燥あんを配合した茹でめん

【００５１】
表５に示すように、乾燥あんを配合して製造した実施例６は、そば粉を全く配合しないにもかかわらず、そば的色調とそば的風味を有する麺となった。
【００５２】
【発明の効果】
本発明によれば、白っぽいそば粉を使用して製造されたためにそば的色調および風味に乏しいそば又はそば粉の含量が少ないもしくは含まない麺類に、非常に優れたそば的な色調および風味を付与することを可能とする。さらにＬＬ麺タイプのそば又はそば風麺類の製造に本発明を適用した場合は、蛋白含量の低いそばを使用してもそば的な色調と風味を付与することができるので、異味異臭の発生や酸味が少ない優れたそば的特徴を備えかつ食感の良いＬＬ麺タイプのそば又はそば風麺類の製造を可能とする。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing noodles, and more particularly to a method for producing buckwheat or buckwheat noodles having a soba-like color tone and flavor.
[0002]
[Prior art]
Wet type noodles or steamed noodles can be cooked just by pouring hot water and can be stored for a long time by reducing the pH by acid treatment etc. Or what is called long-life noodles (hereinafter referred to as LL noodles) has been expanding the market in recent years as consumers become more serious. As one of them, LL noodle type soba using buckwheat flour has been commercialized.
[0003]
LL noodles are manufactured by a method of acid-treating and lowering the pH of the noodle strings, and then sealing and heat-sterilizing to give storage stability in a wet state. When LL noodle-type buckwheat is produced, there is a tendency that a nasty and unpleasant odor that is completely different from the original flavor of buckwheat is produced, and the acidity increases and the taste decreases.
[0004]
Regarding the occurrence of off-flavor when smelling LL noodle type buckwheat, it is thought that the protein component contained in buckwheat flour is generated by denaturation or decomposition by acid treatment and heat treatment during the production process of LL noodles, Moreover, it is considered that the sourness of buckwheat of the LL noodle type is because a protein contained in buckwheat flour has a strong pH buffering capacity and therefore requires a lot of acid to lower the pH of the noodle.
[0005]
As a method for solving these problems, Japanese Patent Application Laid-Open No. 8-140608 discloses the production of LL noodle type buckwheat using buckwheat flour with a reduced protein content excluding the cuticle portion. . That is, by removing the cuticle portion, the content of protein in buckwheat flour, which is the main cause of the generation of off-flavor and odor, and the main cause of increase in sourness due to pH buffering action is reduced.
[0006]
However, according to the method described in Japanese Patent Application Laid-Open No. 8-140608, the problem of off-flavor odor and sourness generated near the LL noodle type can be solved, but the noodle has a white noodle color that does not look soba. A new problem arises.
[0007]
The reason why soba is so popular is thought to be due to its unique texture, flavor and color, but there is also a preference for its color, and consumers tend to be shy of soba soba. Therefore, even in the above-mentioned LL noodle type buckwheat, a pigment such as gardenia or buckwheat husk is blended in order to impart a soba-like color tone.
[0008]
In addition to the above-mentioned LL noodle type buckwheat, other kinds of buckwheat are mixed with pigments, buckwheat husks, etc. in order to add buckwheat tones according to consumer preference. In addition, noodles made using dark buckwheat flour with a lot of cuticles have a strong buckwheat flavor and color tone, but the texture is not smooth enough to improve the problem. Therefore, there are cases where pigments, buckwheat husks, etc. are blended with whitish buckwheat flour.
[0009]
However, the method of blending pigment and buckwheat husk has the following problems. That is, when a pigment is blended, there is a problem that the noodles have a hue slightly different from that of buckwheat and are easily discolored. Although the buckwheat husk can be blended in a small amount, when it is blended in a large amount, the unfavorable odor unique to the buckwheat husk remains in the noodles and the flavor is lowered, and the rough texture is enhanced.
[0010]
[Problems to be solved by the invention]
The present invention provides a means for imparting buckwheat characteristics such as buckwheat color and flavor to noodles using white buckwheat flour (for example, modified cereal flour) or having low or no buckwheat flour content. Is made as an issue.
[0011]
[Means for solving the problems]
The present inventors have intensively studied using various means in order to solve the above problems, and found that noodles exhibiting a very favorable buckwheat color and flavor can be produced by blending bean into the raw material powder. Completed the invention.
[0012]
That is, the present invention is a method for producing noodles characterized by blending bean into a raw material powder. The noodles produced by blending the raw flour with the bean have the color tone and flavor of the bean paste, which are very close to the soba color tone and flavor, and as a result, have very good buckwheat characteristics. It becomes noodles. In addition, the mixture of the bean paste into the raw material powder may be mixed directly into the raw material powder such as wheat flour, or may be mixed after being dispersed in the kneaded water.
[0013]
In addition, since there is a problem of off-flavor and odor caused by buckwheat flour in the LL noodle type buckwheat, it is particularly useful to add soba-like color tone and flavor by the sauce. Prepare a noodle dough blended with chanterelle, (2) subject the noodle dough to a noodle band / noodle string by a conventional method, and (3) acid-treat the α-treated noodle string to adjust the pH. A method for producing noodles comprising the step of (4) hermetically packaging and heat-treating after acidification. According to the present invention, even when whitish buckwheat with a low protein content is used to prevent the occurrence of off-flavor and off-flavor in the LL noodle type buckwheat, the soba flavor and color tone are imparted by the blending of that. LL noodle-type buckwheat, which has unprecedented buckwheat characteristics and excellent taste and texture, can be produced.
[0014]
The present invention is particularly useful when the noodles are buckwheat. For example, in the raw type instant noodle (LL noodle) quality display standard, buckwheat can be displayed when the blending ratio of buckwheat flour is 30% or more.
[0015]
In addition, the dried bean paste is more preferable in terms of storage stability, ease of handling, and dispersibility during kneading, and the blending amount of the dried bean paste is more preferably about 1 to 5% by weight as the dried bean paste with respect to the raw material powder. This is because if the amount of the dried bean paste is less than 1% by weight with respect to the raw material powder, the soba-colored tone and flavor imparted are weak, and if it exceeds 5% by weight, an unpleasant texture will appear.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Although embodiments of the present invention will be described in detail below, the present invention is not limited to these descriptions.
[0017]
First, in the present invention, ant is produced by a conventional method using beans such as azuki bean, kidney bean, broad bean, pea, cowpea, and lima bean, for example, washed, dipped, boiled, ripened, ground, and sieved. Manufactured through water exposure and dehydration processes. Therefore, it does not include those obtained by simply crushing beans into particles or powders.
[0018]
In addition, red bean paste and white bean paste are roughly classified according to the type of raw material, and both can be applied to the present invention. When white bean is blended, the effect of imparting buckwheat color is not obtained, but the effect of imparting buckwheat flavor is obtained. However, it is more preferable to add red bean in terms of being able to impart a soba-like color tone.
[0019]
(1) Water washing step Foreign matters are removed from one or more kinds of raw beans selected appropriately from azuki bean, kidney bean, broad bean, pea, cowpea, lentil, etc., and washed with water for washing.
[0020]
(2) Soaking process Soaking the dried beans in water to absorb sufficient water. Usually, the immersion is performed at a water temperature of 15 to 20 ° C. for 2 to 4 hours.
[0021]
(3) The bean that has been dipped in the ripening process and absorbed enough water is heated in a ripening pot with about 2 to 3 times the water of the bean, and when it begins to boil, about half the amount of water in the bean is put into the pot. Reduce the temperature inside the pot sharply. This water is usually called “surprise water” and is said to be a secret to stretch the beans skin and boil the beans softly. After injecting “surprise water”, continue heating and boil again. Drain water from the bottom of the kettle and inject a large amount of water from the top. This operation is called “astringency cutting”, and its purpose is to wash away water-soluble components such as tannin that impair the flavor of that. After “budding”, fill the kettle again with water and heat for about 1 hour to boil.
[0022]
The ripening process is considered to be very important for the formation of the characteristic anion particles, and during the ripening process, the starch is swollen by receiving heat in a state where the intracellular stored starch is surrounded by surrounding proteins. It is believed that particles are formed by dissolving the thermosoluble pectin on the cell walls that bind cells together and loosening the bonds between the cells.
[0023]
(4) Grinding process Grinding the ripened beans using a grinder or back-pulled pulper.
[0024]
(5) Screening process In order to screen the bean particles from the soup obtained by grinding, the screen is usually screened using a rotating screen or the like with a screen of about 40 to 60 mesh. The sieving process removes soy sauce such as seed coat and germ.
[0025]
(6) Water exposure process The soup after sieving is exposed to water by a natural sedimentation method, a centrifugal separator or the like. The particles have a high specific gravity, and water exposure removes impurities such as water-soluble sugar, protein, and tannin.
[0026]
(7) Dehydration step Finally, the soaked soup is dehydrated so that the water content is 60 to 65%. Dehydration is performed by an appropriate method such as press dehydration, and the dehydrated raw bean is thoroughly loosened and then packed in a bag and quickly refrigerated and stored.
[0027]
The sauce produced in the above steps is usually called raw sauce, but in order to facilitate storage and handling, dried sauce is produced by drying and pulverizing fresh sauce. In the present invention, dry sauce is more preferred because it is excellent in terms of ease of storage and handling and dispersibility during kneading. Moreover, the manufacturing method of a dried bean paste can be suitably selected from a conventional method.
[0028]
The present invention is carried out by blending the bean paste or dried bean paste prepared as described above, and producing noodles by producing noodles by a conventional method.
As an example, a method for producing LL noodle type buckwheat noodles or buckwheat noodles is shown below.
[0029]
First, 1 to 5% by weight of dried bean paste is blended in raw material powder consisting of 100 to 500 parts of buckwheat flour, 500 to 900 parts of wheat flour, and 30 to 80 parts of starch, and kneaded with mixed water to make noodles. Prepare dough. If necessary, thickening polysaccharides, proteins, and the like can be blended with the raw material powder, and polymerized phosphates, pH adjusters, sodium chloride, and the like can be blended with the kneaded water. In addition, when using raw bean paste instead of dried bean paste, the raw bean paste is first dispersed in the kneaded water and then blended with the raw material powder.
[0030]
The buckwheat flour used in the production of LL noodle-type buckwheat noodles or buckwheat noodles has a protein content of 6.5% or less, preferably in order to prevent the generation of off-flavors and acidity due to acid treatment and heat treatment. Is preferably 5.5% or less, more preferably 4.5% or less. These buckwheat flours having a low protein content include whitish buckwheat flours such as modified cereals.
[0031]
Next, the noodle dough is rolled and cut into noodle strings, and the noodle strings are further cut into a serving, and then alpha-treated by boiling or steaming, and then the alpha-treated noodle strings are acid-treated to adjust the pH. Adjust to acidic range. The acid treatment is performed by immersing in an acid solution containing an organic acid or the like. However, a method of spraying the acid solution onto the noodle strings, a method of adding the acid solution to the brazing liquid, or the like can also be applied. As the organic acid used for these, lactic acid, citric acid, malic acid and the like can be appropriately selected and used. The noodle strings after the acid treatment need to be acidic from the viewpoint of storage stability, but the degree is appropriately set in consideration of the conditions of heat sterilization, taste and the like.
[0032]
The noodle strings whose pH has been adjusted through the above steps are hermetically packaged in a container for each meal, and then heat-treated. Usually, the heat treatment is performed at a temperature of 90 to 100 ° C. for 20 to 60 minutes, but is appropriately set in consideration of the pH of the noodle strings and the storage period.
[0033]
The LL noodle type buckwheat noodles or buckwheat noodles produced as described above can be stored at room temperature for a long period of time, can be easily cooked simply by pouring hot water, have no off-flavor and no sour taste. In addition, it has very good buckwheat characteristics with a soba-like color and flavor.
[0034]
The present invention is not limited to LL noodle type buckwheat noodles or buckwheat noodles, but can also be applied to instant noodles, frozen noodles, chilled noodles, etc. produced by conventional methods, and further includes buckwheat flour It is also applicable to non-LL noodles, instant noodles, frozen noodles, chilled noodles and the like.
[0035]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
[0036]
[Examples 1-3 and Comparative Example 1: LL noodle type buckwheat blended with dried bean paste]
Wheat flour 650 g, etherified tapioca starch 50 g, buckwheat flour (protein content 5.8 ± 0.5%) 300 g, buckwheat husk powder 3 g, dried Ann powder (manufactured by Naniwa Co., Ltd .: trade name “Dried Ann R-1”) To 10 g, 350 g of kneaded water was added and kneaded to prepare a noodle dough. After rolling and cutting by a conventional method to obtain a noodle string with a cutting edge of No. 18, a cut (110 g) was cut. The cut noodle strings were boiled for 20 seconds, washed with water, and then immersed in an acid solution consisting of 15 g / L of 50% lactic acid for 1 minute. The noodle strings immersed in the acid solution are drained, sealed in a pouch with 2.5 mL of white squeezed oil, steam-sterilized at 97 ° C under normal pressure for 35 minutes, and then cooled in cold water to make the LL noodle type soba. Obtained (Example 1).
[0037]
Furthermore, the amount of the dried red bean powder was set to 20 g or 50 g (Examples 2 and 3), or the dry bean powder was not mixed (Comparative Example 1), and the same composition and procedure as described above were used. I got soba.
[0038]
The obtained LL noodle-type soba noodles were stored at room temperature for 2 days, then the noodles were put in a bowl-type container, poured with hot water and cooked for 1 minute, and sensory evaluation was performed by five panelists.
[0039]
[Table 1]
LL noodle type soba with dried bean paste

[0040]
As shown in Table 1, in Comparative Example 1 in which no dried bean powder was blended, a whitish buckwheat texture was obtained by using whitish buckwheat flour, but the color was white with a buckwheat color and flavor. It became a missing soba. On the other hand, in Examples 1 to 3 blended with dried bean powder, the buckwheat noodles had a favorable buckwheat color and buckwheat flavor from light reddish brown to reddish brown despite the use of whitish buckwheat flour, and excellent texture It became. However, in Example 3 in which 50 g (5.0% by weight with respect to the raw material powder) of the dried bean paste was blended, the texture was slightly distorted.
[0041]
[Example 4 and Comparative Example 2: Blending of raw bean paste and red bean powder]
In order to evaluate the case where the raw bean paste and the red bean powder were mixed, 49.7 g of raw bean paste (product name “Akasei Ann F” manufactured by Naniwa Co., Ltd.) was mixed in place of the dried bean paste (Example 4). Or it manufactured by the same mixing | blending and procedure as Examples 1-3 except having mix | blended 15.5g of red beans powder (Comparative Example 2), and performed sensory evaluation. In addition, the mixture of the raw bean paste of Example 4 was performed by kneading the raw powder and the mixed water after dispersing the raw bean paste in the mixed water. The red bean powder is obtained by pulverizing dried red beans with a mill and passing through a 60-mesh sieve.
[0042]
[Table 2]

[0043]
In addition, as shown in Table 2, the moisture content is different for dried bean paste, raw bean paste, and red bean powder. Therefore, the blended amount of raw bean paste and red bean powder is equivalent to 20.0 g of dried bean paste with the solid content excluding moisture. (The solid content obtained by removing moisture from 49.7 g of raw bean paste was 18.4 g, and the same amount as the solid content of 18.4 g obtained by removing moisture from 20.0 g of dried bean paste).
[0044]
[Table 3]
LL noodle type soba noodles with raw bean paste and red bean powder

[0045]
As shown in Table 3, in Example 4 in which raw bean was blended, buckwheat noodles having a light reddish brown preferred soba color and buckwheat flavor and excellent texture were obtained. On the other hand, when the red bean powder was blended, there was no soba-like appearance and soba-like flavor, and the texture was rough.
[0046]
[Example 5 and Comparative Example 3: Boiled soba noodles mixed with dried red bean powder]
Wheat flour 650 g, etherified tapioca starch 50 g, buckwheat flour (protein content 5.8 ± 0.5%) 300 g, buckwheat husk powder 3 g, dried Ann powder (manufactured by Naniwa Co., Ltd .: trade name “Dried Ann R-1”) To 20 g, 360 g of kneaded water was added and kneaded to obtain a noodle dough. After rolling and cutting by a conventional method to obtain a noodle string with a cutting edge of No. 18, a cut (110 g) was cut. The cut noodle strings were boiled for 4 minutes and then water-cooled for 1 minute to obtain boiled soba (Example 5), and sensory evaluation was performed by five panelists. Moreover, what was manufactured with the same mixing | blending and procedure, without mix | blending a dried bean powder was made into the comparative example 3.
[0047]
[Table 4]
Boiled soba with dried bean paste

[0048]
As shown in Table 4, Example 5, which was prepared by blending dried bean paste, was given a buckwheat color tone and buckwheat flavor, and became a buckwheat with an excellent texture.
[0049]
[Example 6 and Comparative Example 4: Boiled noodles blended with dried bean powder]
1000g of wheat flour, 3g of buckwheat husk powder, dried ann powder (product name "Dried Ann R-1" manufactured by Naniwa Co., Ltd.) 40g, kneaded with 320g of kneaded water to make a noodle dough, rolled and cut in a conventional manner After obtaining noodle strings with a cutting edge of No. 18 in corners, each cut (100 g) was cut, and the cut noodle strings were boiled for 5 minutes and then water-cooled for 1 minute to obtain boiled noodles (Example 6). . The boiled noodles were placed in a bowl-type container, poured with hot water and cooked for 3 minutes, and sensory evaluation was performed by five panelists. Moreover, what was manufactured with the same mixing | blending and procedure, without mix | blending a dried bean powder was made into the comparative example 4.
[0050]
[Table 5]
Boiled noodles with dried bean sauce

[0051]
As shown in Table 5, Example 6 produced by blending dried bean paste became noodles having buckwheat color and buckwheat flavor even though no buckwheat flour was blended.
[0052]
【The invention's effect】
According to the present invention, because it is produced using whitish buckwheat flour, it gives a very good buckwheat color and flavor to noodles with low or no buckwheat or buckwheat flour content and flavor. It is possible to do. Furthermore, when the present invention is applied to the production of LL noodle type buckwheat noodles or buckwheat noodles, the use of buckwheat with a low protein content can impart a soba-like color and flavor. LL noodle type buckwheat or soba-style noodles having excellent soba characteristics with low acidity and good texture can be produced.

Claims (5)

A method for producing noodles, which comprises blending bean into a raw material powder. (1) Prepare a noodle dough blended with the raw material powder, (2) subject the noodle dough to a noodle band / noodle wire by a conventional method, and (3) acidify the noodle strand subjected to the α treatment. A method for producing noodles comprising the steps of: (4) hermetically packaging and heat-treating after treatment to make the pH acidic. The method for producing noodles according to claim 1 or 2, wherein the noodles are buckwheat. 4. The method for producing noodles according to claim 1, wherein the bean paste is dried. The method for producing buckwheat noodles or buckwheat noodles according to any one of claims 1 to 4, wherein the amount of bean paste is 1 to 5% by weight as dry bean paste with respect to the raw powder.