JP4128175B2 - Method for producing noodles using egg composition for noodles - Google Patents
Method for producing noodles using egg composition for noodles Download PDFInfo
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- JP4128175B2 JP4128175B2 JP2004366981A JP2004366981A JP4128175B2 JP 4128175 B2 JP4128175 B2 JP 4128175B2 JP 2004366981 A JP2004366981 A JP 2004366981A JP 2004366981 A JP2004366981 A JP 2004366981A JP 4128175 B2 JP4128175 B2 JP 4128175B2
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- 235000012149 noodles Nutrition 0.000 title claims description 94
- 239000000203 mixture Substances 0.000 title claims description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 102000002322 Egg Proteins Human genes 0.000 claims description 90
- 108010000912 Egg Proteins Proteins 0.000 claims description 90
- 235000013345 egg yolk Nutrition 0.000 claims description 48
- 210000002969 egg yolk Anatomy 0.000 claims description 48
- 235000014103 egg white Nutrition 0.000 claims description 44
- 210000000969 egg white Anatomy 0.000 claims description 44
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 43
- 235000013312 flour Nutrition 0.000 claims description 33
- 235000013601 eggs Nutrition 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 19
- 238000005096 rolling process Methods 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 9
- 239000008107 starch Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 240000008620 Fagopyrum esculentum Species 0.000 description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- 235000015927 pasta Nutrition 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
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- 230000032050 esterification Effects 0.000 description 1
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- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
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- 238000001694 spray drying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- Noodles (AREA)
Description
麺類用卵組成物及びこれを使用した麺類並びにその製造方法に関する。 The present invention relates to an egg composition for noodles, noodles using the same, and a method for producing the same.
従来、麺類の品質改良を目的として、全卵や全卵から分離精製した卵黄や卵白を単独で添加することが行われている。
全卵、卵白、卵黄等はそのままで若しくは粉末化して添加することが知られている（例えば特許文献１参照）。
また卵液をホスホリーパーゼ等の酵素処理により改質することも知られている（例えば特許文献２参照）。
Conventionally, for the purpose of improving the quality of noodles, egg yolk and egg white separated and purified from whole eggs and whole eggs have been added alone.
It is known that whole eggs, egg whites, egg yolks and the like are added as they are or in powder form (see, for example, Patent Document 1).
It is also known to modify egg liquid by enzyme treatment such as phospholipase (see, for example, Patent Document 2).
本発明の目的は、特定比率の卵黄と卵白を使用して麺類の改質を行い食感等の優れた麺類を提供することである。 An object of the present invention is to provide noodles excellent in texture and the like by modifying noodles using a specific ratio of egg yolk and egg white.
本発明者らは上記の目的を達成するために鋭意研究を重ねた結果、卵黄と卵白を特定比率で麺類に添加することにより食感、風味、外観の優れた麺類を製造できることを見出し、本発明を完成するに至った。
従って、本発明は、卵黄１００質量部に対し卵白を５０〜１００質量部含むことを特徴とする麺類用卵組成物である。
本発明はまた卵黄及び卵白が粉末状である麺類用卵組成物である。
本発明はさらに、 該麺類用卵組成物を穀粉１００質量部に対し１０〜２０質量部含むことを特徴とする麺類である。
好ましくはロール式圧延製麺法により製造したことを特徴とする麺類である。
本発明はさらに、卵黄１００質量部に対し卵白を５０〜１００質量部含む麺類用卵組成物を穀粉１００質量部に対し１０〜２０質量部添加しロール式圧延製麺法により製造することを特徴とする麺類の製造方法である。
また、上記卵黄及び卵白を卵組成物とせず卵黄と卵白をそれぞれ別に使用する場合は、卵黄と卵白の割合が卵黄１００質量部に対し卵白が５０〜１００質量部であって、穀粉１００質量部に対し卵黄と卵白の合計が１０〜２０質量部となるように添加して製造することを特徴とする麺類の製造方法である。
As a result of intensive studies to achieve the above object, the present inventors have found that noodles having excellent texture, flavor and appearance can be produced by adding egg yolk and egg white to the noodles at a specific ratio. The invention has been completed.
Therefore, this invention is an egg composition for noodles characterized by including 50-100 mass parts of egg white with respect to 100 mass parts of egg yolk.
The present invention is also an egg composition for noodles in which egg yolk and egg white are in powder form.
The present invention further relates to noodles comprising 10 to 20 parts by mass of the egg composition for noodles with respect to 100 parts by mass of flour.
Preferably, the noodles are produced by a roll-type rolling noodle manufacturing method.
The present invention is further characterized in that an egg composition for noodles containing 50 to 100 parts by mass of egg white per 100 parts by mass of egg yolk is added by 10 to 20 parts by mass with respect to 100 parts by mass of flour and manufactured by a roll type rolling noodle manufacturing method. This is a method for producing noodles.
Moreover, when using the said egg yolk and egg white as an egg composition separately and using egg yolk and egg white separately, the ratio of egg yolk and egg white is 50-100 mass parts of egg yolk with respect to 100 mass parts of egg yolk, and 100 mass parts of flour It is a manufacturing method of noodles characterized by adding and manufacturing so that the sum total of egg yolk and egg white may be 10-20 mass parts.
卵黄と卵白を特定比率で麺類に添加することにより、適度な硬さと弾力を有し、風味豊かな麺類を得ることができる。
卵黄と卵白はあらかじめ卵組成物としておくと、作業性が向上する。
By adding egg yolk and egg white to the noodles at a specific ratio, it is possible to obtain noodles having moderate hardness and elasticity and rich in flavor.
If egg yolk and egg white are previously prepared as egg compositions, workability is improved.
以下、本発明を詳細に説明する。
一般に全卵は卵黄１００質量部に対し、卵白２００質量部の割合で構成されている。
本発明の麺類用卵組成物は全卵に比べ卵黄と卵白の構成比率がほぼ逆転していて、卵黄１００質量部に対して卵白５０〜１００質量部を含む。
卵白が５０質量部未満では弾力感が弱すぎる食感となり、卵白が１００質量部を超えると固すぎる食感となる。
好ましくは卵黄１００質量部に対して卵白５６〜８３質量部である。
なお、卵黄は水分５０質量％、卵白は水分８８質量％程度含んでいるので本発明で使用する卵黄と卵白の割合は、卵黄の水分を５０質量％、卵白の水分を８８質量％に換算した値である。
水分値の測定は１３５℃、1時間常圧乾燥法による。
Hereinafter, the present invention will be described in detail.
Generally, the whole egg is composed of 200 parts by weight of egg white with respect to 100 parts by weight of egg yolk.
The composition of egg yolk for noodles of the present invention is substantially reversed in composition ratio of egg yolk and egg white compared to whole egg, and contains 50 to 100 parts by weight of egg white with respect to 100 parts by weight of egg yolk.
If the egg white is less than 50 parts by mass, the elasticity becomes too weak, and if the egg white exceeds 100 parts by mass, the texture becomes too hard.
Preferably it is 56-83 mass parts of egg white with respect to 100 mass parts of egg yolk.
In addition, since egg yolk contains about 50% by weight of water and egg white contains about 88% by weight of water, the ratio of egg yolk to egg white used in the present invention was converted to 50% by weight of water of egg yolk and water of egg white to 88% by weight. Value.
The moisture value is measured by a normal pressure drying method at 135 ° C for 1 hour.
本発明では、前記卵組成物として穀粉に卵白、卵黄を添加するほか、卵組成物とせずに卵白と卵黄をそれぞれ別に穀粉に添加することでも前記卵組成物を使用した場合と同じ麺類を得ることができる。
すなわち、卵黄と卵白の割合が卵黄１００質量部に対し卵白が５０〜１００質量部となるように、それぞれ別に、穀粉１００質量部に対し卵黄と卵白の合計が１０〜２０質量部となるように添加して麺類を製造することができる。
In the present invention, in addition to adding egg white and egg yolk to the flour as the egg composition, the same noodles as in the case of using the egg composition can be obtained by adding egg white and egg yolk separately to the flour without using the egg composition. be able to.
That is, the total of egg yolk and egg white is 10 to 20 parts by mass with respect to 100 parts by mass of flour so that the ratio of egg yolk and egg white is 50 to 100 parts by mass with respect to 100 parts by mass of egg yolk. It can be added to produce noodles.
本発明には、乾燥卵黄、乾燥卵白も使用することができる。
使用できる乾燥卵黄、乾燥卵白の製造方法は特に限定されず、噴霧乾燥、凍結乾燥等により製造されたものが使用でき、市販品も使用することができる。
乾燥卵黄、乾燥卵白を使用した場合は保存性、作業性がより良好となる。
前記のとおり乾燥卵黄、乾燥卵白を使用する場合は、水分値を卵黄は水分５０質量％、卵白は水分８８質量％に換算して比率を計算すればよい。
又、生の卵黄、卵白の他に冷凍（加塩、加糖等含む）、殺菌又は酵素処理等を行った卵黄、卵白も使用することができる。
なお、本発明の麺類用卵組成物には、従来公知の麺類に使用する添加物を必要に応じ含ませることができる。
例えば、小麦蛋白、大豆蛋白、糖アルコール、かんすい、食塩、糖類、りん酸塩、香辛料、着色料、調味料、フレーバー、天然ガム類、油脂類、乳化剤、アルコール、デキストリン、酵素、酸性剤、保湿剤、脱脂粉乳等が挙げられる。
In the present invention, dried egg yolk and dried egg white can also be used.
The method for producing dried egg yolk and dried egg white that can be used is not particularly limited, and those produced by spray drying, freeze drying or the like can be used, and commercially available products can also be used.
When dry egg yolk or dry egg white is used, the storage stability and workability are better.
As described above, when using dried egg yolk and dried egg white, the ratio of moisture content may be calculated by converting the egg yolk to 50% by mass moisture and the egg white to 88% by mass moisture.
In addition to raw egg yolk and egg white, egg yolk and egg white subjected to freezing (including salting and sugar addition), sterilization, or enzyme treatment can also be used.
The egg composition for noodles of the present invention may contain additives used for conventionally known noodles as necessary.
For example, wheat protein, soy protein, sugar alcohol, sugarcane, salt, saccharide, phosphate, spice, coloring, seasoning, flavor, natural gums, fats and oils, emulsifier, alcohol, dextrin, enzyme, acidic agent, moisturizing Agents, skim milk powder and the like.
本発明の麺類用卵組成物は従来公知の麺類に添加することができ特に制限はない。
例えば、 押出し製麺法によるスパゲティ等の押出し麺、うどん、生パスタ等のロール式圧延製麺法による麺、手延製麺法による手延そうめん、手延うどん、手延そば、手延中華麺等の手延麺、そば等の小麦粉以外の穀粉、澱粉を含有する麺、ギョウサ等の皮物、中華麺等のアルカリ麺に用いることができる。また生麺、茹で麺、半生麺、乾麺、冷凍麺、即席麺に用いることができる。
The egg composition for noodles of the present invention can be added to conventionally known noodles and is not particularly limited.
For example, extrude noodles such as spaghetti by extruding noodle method, noodles by roll type rolling noodle method such as udon, raw pasta, hand-rolled noodles by hand-rolled noodle method, hand-rolled udon, hand-rolled soba It can be used for hand-rolled noodles such as buckwheat flour, flours other than wheat flour such as buckwheat, noodles containing starch, skins such as gyoza, and alkaline noodles such as Chinese noodles. It can also be used for raw noodles, boiled noodles, semi-raw noodles, dry noodles, frozen noodles, and instant noodles.
好ましく用いることができるのはロール式圧延製麺法によるパスタ、中華麺である。
押出し製麺法では麺の生地密度が大きくなり固い食感である上に、卵を使用するとさらに固い食感となり食感のバランスが悪くなる傾向がある。
ロール式製麺法では過度に固くならず卵に由来する適度なぷりぷりした良い歯応えとなるため食感と風味のバランスが良い傾向となる。
なお、ロール式圧延製麺法とは、麺生地をロールにより圧延して麺帯を製造する工程を含む製麺方法をいう。
ロール式圧延製麺法は従来公知の方法を使用することができるが、一例としては、次の各工程により麺線等を得ることができる。
Preferably used are pasta and Chinese noodles produced by a rolled rolling noodle method.
In the extrusion noodle manufacturing method, the dough density of the noodles is increased and the texture is hard, and when eggs are used, the texture becomes harder and the balance of the texture tends to be poor.
The roll-type noodle making method does not become excessively hard, so that it becomes a suitable crunchy good texture derived from eggs, so that the balance between texture and flavor tends to be good.
The roll rolling noodle making method refers to a noodle making method including a step of rolling a noodle dough with a roll to produce a noodle strip.
Conventionally known methods can be used for the roll-type rolling noodle making method. As an example, noodle strings can be obtained by the following steps.
１．ミキシング工程
粉体原料を製麺用ミキサーで粉体混合する。その他水溶性の副資材を水に溶解し、ミキサーに投入し粉体原料と混合する。ミキシング時間は一般に１０〜２０分である。
２．ロール圧延工程
生地を整形ロールで圧延し粗麺帯を形成後、粗麺帯を2枚合わせにして複合圧延する。この後麺帯熟成をとっても良い。順次ロール間隙を狭めながら３ないし５回圧延し、任意の厚みとする。
３．切り出し工程
切刃ロール、包丁式カッター等で任意の幅に麺線を切り出し、所定の長さにカットする。
なお、皮物は切刃ロールではなく、圧延した麺帯を型で抜く等の方法にて製造する。
1. Mixing process
Powder raw materials are mixed with a noodle mixer. Other water-soluble auxiliary materials are dissolved in water, put into a mixer and mixed with the powder raw material. The mixing time is generally 10-20 minutes.
2. Roll rolling process After the dough is rolled with a shaping roll to form a rough noodle band, two rough noodle bands are combined and rolled. After this, noodle strip aging may be taken. Rolling 3 to 5 times while narrowing the roll gap in order to obtain an arbitrary thickness.
3. Cutting process Noodle strings are cut into an arbitrary width with a cutting blade roll, a knife-type cutter or the like and cut into a predetermined length.
Note that the skin is not a cutting blade roll but manufactured by a method such as extracting a rolled noodle strip with a mold.
また、押出し製麺法による場合も従来公知の方法を使用することができるが、一例としては、次の各工程により麺線を得ることができる。
１．ミキシング工程
粉体原料を製麺用ミキサーで粉体混合する。その他水溶性の副資材を水に溶解し、ミキサーに投入し粉体原料と混合する。ミキシング時間は一般に１０〜２０分である。
その後必要により脱気工程をとることができる。
２．押出整形工程
生地をスクリューにより圧送してダイス孔より押出整形する。
その後必要により乾燥工程で乾燥する。
In addition, a conventionally known method can also be used in the case of the extrusion noodle making method, but as an example, a noodle string can be obtained by the following steps.
1. Mixing process Powder materials are mixed with a noodle mixer. Other water-soluble auxiliary materials are dissolved in water, put into a mixer and mixed with the powder raw material. The mixing time is generally 10-20 minutes.
Thereafter, if necessary, a deaeration step can be taken.
2. Extrusion shaping process The dough is pumped by a screw and extruded through a die hole.
Then, if necessary, it is dried in a drying step.
本発明の麺類に使用する穀粉は、特に制限はなく、小麦粉、デュラム小麦粉、そば粉、ライ麦粉、米粉、トウモロコシ粉、オーツ粉末等を使用することができる。
小麦粉１００％ではつるみはあるが、弾力、硬さが劣る傾向となり、デュラム小麦粉１００％では、固さと弾力はあるが、つるみと製麺性が劣る傾向がある。
好ましくは小麦粉とデュラムセモリナ粉の割合が４：６〜６：４であり、つるみ、弾力、固さが良く製麺作業性も良い。
The flour used for the noodles of the present invention is not particularly limited, and wheat flour, durum wheat flour, buckwheat flour, rye flour, rice flour, corn flour, oat flour and the like can be used.
100% wheat flour has sword but tend to be inferior in elasticity and hardness. Durum flour 100% has hardness and elasticity, but sword and noodle making tend to be inferior.
Preferably, the ratio of wheat flour to durum semolina flour is 4: 6 to 6: 4, and the noodle workability is good with good sizing, elasticity and hardness.
本発明の麺類に使用できる澱粉は小麦澱粉、トウモロコシ澱粉、モチ種トウモロコシ澱粉、馬鈴薯澱粉、タピオカ澱粉、米澱粉、さつまいも澱粉、さご澱粉、くず澱粉等であり、未加工の澱粉に限定されるものではなくα化した澱粉やエーテル化、酢酸エステル化、架橋、酸化などの処理をした化工澱粉も使用することができる。 Starch that can be used in the noodles of the present invention is wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, sweet potato starch, sago starch, waste starch, etc., and is limited to raw starch Instead of starch, it is also possible to use starch that has been pregelatinized, or modified starch that has been treated with etherification, acetate esterification, crosslinking, oxidation, or the like.
本発明の麺類には、必要に応じて小麦蛋白、大豆蛋白、糖アルコール、かんすい、食塩、りん酸塩、香辛料、着色料、調味料、フレーバー、天然ガム類、油脂類、乳化剤、アルコール、デキストリン、酵素、酸性剤、保湿剤、脱脂粉乳等を使用することができる。 The noodles of the present invention include wheat protein, soy protein, sugar alcohol, sugar, salt, phosphate, spice, colorant, seasoning, flavor, natural gums, fats and oils, emulsifier, alcohol, dextrin as necessary. Enzymes, acid agents, humectants, skim milk powder, and the like can be used.
食塩の使用量は、麺の種類により任意であるが、一般的に穀粉に対し０〜５質量部が適当である。かんすいなどグルテンを収斂させる副資材を使用しない場合は１質量部未満では、製麺性が劣る傾向にあり、５質量部を超えるとグルテンが引き締まりすぎて製麺性が劣る傾向や、食感においては硬さが弱まる傾向となる。例えば固さが大きな食感因子である中華麺、そば、パスタではソフト感が強く一般的には好まれない傾向となる。 Although the usage-amount of salt is arbitrary according to the kind of noodle, 0-5 mass parts is generally suitable with respect to flour. In the case of not using an auxiliary material that converges gluten, such as kansui, if the amount is less than 1 part by mass, the noodle-making property tends to be inferior. Tends to weaken. For example, Chinese noodles, soba, and pasta, which are large texture factors, tend to have a strong soft feeling and are generally not preferred.
このようにして得た麺類は、冷蔵又は冷凍し保存、流通することができる。
また、乾麺等としてもよい。
The noodles thus obtained can be stored refrigerated or frozen for storage and distribution.
Moreover, it is good also as dry noodles.
以下本発明を実施例により具体的に説明する。
［実施例１〜６及び比較例１、２］
強力小麦粉５０質量部、デュラム小麦粉５０質量部に卵黄１００質量部に卵白５０質量部の割合に調整した卵組成物を穀粉に対して１５質量部加えさらに食塩３質量部、及び水２０質量部を加え、麺用横型ミキサーで１３分間ミキシングし、そぼろ状の生地を得た。
上記そぼろ状の生地を整形し複合ロールで１回複合後、圧延ロールで５回圧延し、厚み1.1mmの麺帯を得た。
上記麺帯を番手＃１２角刃ロールで切り出し麺線を得た。
さらに、卵組成物の卵黄と卵白の組成比率を表１のとおりに調整した卵組成物を用いた以外は実施例１と同様に行い実施例２〜６、比較例１、２の麺線を得た。
Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 6 and Comparative Examples 1 and 2]
15 parts by weight of egg composition adjusted to 50 parts by weight of wheat flour, 50 parts by weight of durum flour, 100 parts by weight of egg yolk and 50 parts by weight of egg white, and 3 parts by weight of salt and 20 parts by weight of water In addition, the mixture was mixed with a horizontal mixer for noodles for 13 minutes to obtain a soft dough.
The rag-shaped dough was shaped and combined once with a composite roll, and then rolled 5 times with a rolling roll to obtain a noodle strip having a thickness of 1.1 mm.
The noodle strip was cut out with a # 12 square blade roll to obtain a noodle string.
Further, the noodle strings of Examples 2 to 6 and Comparative Examples 1 and 2 were performed in the same manner as in Example 1 except that the egg composition in which the composition ratio of egg yolk and egg white was adjusted as shown in Table 1 was used. Obtained.
前記麺線を４分３０秒間茹で、湯切り後そのまま麺をパネラー１０名により試食した。
試食は以下の基準により行なった。
結果（平均値）を表２に示す。
The noodle strings were boiled for 4 minutes and 30 seconds, and the noodles were tasted by 10 panelists as they were after draining.
The tasting was performed according to the following criteria.
The results (average value) are shown in Table 2.
弾力
５点・・・強すぎる
４点・・・やや強い
３点・・・普通
２点・・・やや弱い
１点・・・弱い
硬さ
５点・・・固すぎる
４点・・・やや固い
３点・・・普通
２点・・・やや柔らかい
１点・・・柔らかい
風味
５点・・・強すぎる
４点・・・やや強い
３点・・・普通
２点・・・やや弱い
１点・・・弱い
色調（外観）
５点・・・黄色み強すぎる
４点・・・黄色み
３点・・・やや黄色み
２点・・・白黄色
１点・・・白い
総合
５点・・・良い
４点・・・やや良い
３点・・・普通
２点・・・やや悪い
１点・・・悪い
Elasticity 5 points… Too strong 4 points… Slightly strong 3 points… Normal 2 points… Slightly weak 1 point… Weak
Hardness 5 points ... 4 points that are too hard ... 3 points that are slightly hard ... 2 points that are normal ... 1 point that is slightly soft ... Soft
Flavor 5 points ... 4 points too strong ... Slightly strong 3 points ... Normal 2 points ... Slightly weak 1 point ... Weak
Color tone (appearance)
5 points ... 4 points that are too yellowish ... 3 points yellowish ... 2 points slightly yellowish ... 1 point white yellow ... white
Overall 5 points ... Good 4 points ... Slightly good 3 points ... Normal 2 points ... Slightly bad 1 point ... Poor
卵黄の比率が高くなると、黄色みは強く、風味も強くなる傾向となり比較例１では強すぎた。
また、卵白の比率が高くなると、固さと弾力が強くなり、黄色みが劣るが、比較例２では固すぎて弾力も隠蔽され、黄色みも不十分となった。
実施例１から５は、適度な固さとしっかり感があり、ぷりぷりと弾力的でつるみがあり、ふくよかな風味が強く、鮮やかな温かみのある黄色みがあり良好であった。
When the ratio of egg yolk increased, the yellowness became stronger and the flavor tended to become stronger, which was too strong in Comparative Example 1.
Moreover, when the ratio of egg white increased, the hardness and elasticity became stronger and the yellowness was inferior, but in Comparative Example 2, it was too hard and the elasticity was concealed, and the yellowness became insufficient.
Examples 1 to 5 had an appropriate hardness and firmness, were supple and elastic, had a strong savory flavor, and had a bright warm yellowish color.
さらに上記実施例３の卵組成物を穀粉１００質量部に対し表３に示す割合で添加し、前記と同様に試食を行った。
結果（平均値）を表４に示す。
Furthermore, the egg composition of Example 3 was added at a ratio shown in Table 3 with respect to 100 parts by mass of flour, and tasting was performed in the same manner as described above.
The results (average value) are shown in Table 4.
この卵組成物を使用することにより適度な硬さと弾力を有し、黄色みと風味が豊かな麺類を得ることができた。 By using this egg composition, it was possible to obtain noodles having an appropriate hardness and elasticity and rich in yellowness and flavor.
［参考例１］
卵黄１００質量部卵白６５質量部の割合に調整した卵組成物１０質量部を準強力小麦粉６０質量部、そば粉４０質量部に加え、水１７重量部を加え、ロール式圧延製麺方法でそばを製造した。麺サイズは切刃＃１８番、厚み１．３ｍｍとした。3分間で茹で、冷やしざるそばで試食したところ、ややしっかりした食感と風味が豊かで良好であった。
[ Reference Example 1 ]
10 parts by weight of egg composition adjusted to a ratio of 100 parts by weight of egg yolk and 65 parts by weight of egg white are added to 60 parts by weight of semi-strong wheat flour, 40 parts by weight of buckwheat flour, 17 parts by weight of water are added, and the roll type rolling noodle making method is used. Manufactured. The noodle size was cutting blade # 18, thickness 1.3 mm. Boiled for 3 minutes and sampled with uncooled soba noodles. The taste and flavor were rather firm and good.
［参考例２］
卵黄１００質量部卵白７５質量部の割合に調整した卵組成物１４質量部をデュラムセモリナ粉１００質量部に加え、押出し後、乾燥して乾燥スパゲティを製造した。茹で歩留まり２３０％になるように茹でて試食したところ、風味が豊で、ぷりぷりした特徴のある固さと弾力、つるみがあり良好であった。
[ Reference Example 2 ]
14 parts by weight of egg composition adjusted to a ratio of 100 parts by weight of egg yolk and 75 parts by weight of egg white was added to 100 parts by weight of durum semolina powder, extruded and dried to produce a dried spaghetti. When boiled and boiled to a yield of 230%, the taste was rich and it had good firmness, elasticity, and slickness.
［参考例３］
卵黄１００質量部卵白１００質量部の割合に調整した卵組成物１６質量部を準強力小麦粉１００質量部に加え、かんすい1質量部、塩１質量部、水１７質量部を加え、ロール式圧延製麺法で中華麺を製造した。麺サイズは切刃＃２２角刃、厚み１．３ｍｍとした。2分間茹でで試食したところ、風味が豊かで、ぷりぷりした弾力とつるみがあり、良好であった。
[ Reference Example 3 ]
100 parts by weight of egg yolk 16 parts by weight of egg composition adjusted to a ratio of 100 parts by weight of egg white are added to 100 parts by weight of quasi-strong flour, 1 part by weight of potassium, 1 part by weight of salt and 17 parts by weight of water are added. Chinese noodles were produced by the noodle method. The noodle size was a cutting blade # 22 square blade and a thickness of 1.3 mm. The sample was boiled for 2 minutes. The flavor was rich and it had good elasticity and slickness.
［参考例４］
卵黄１００質量部卵白６０質量部の割合に調整した卵組成物１０質量部を準強力小麦粉粉１００質量部に加え、塩１質量部、大豆サラダ油１質量部、水２３質量部を加えロール式圧延製麺方法でギョウザの皮を製造した。皮サイズは直径８ｃｍ、厚み０．７ｍｍとした。餃子の具をつつみ、茹で調理し水餃子として試食したところ、つるみ、風味が豊かで、適度な歯ごたえがあり、良好であった。
[ Reference Example 4 ]
10 parts by weight of egg composition adjusted to a ratio of 100 parts by weight of egg yolk and 60 parts by weight of egg white is added to 100 parts by weight of semi-strong wheat flour, 1 part by weight of salt, 1 part by weight of soybean salad oil and 23 parts by weight of water are added to roll rolling. Gyoza skin was produced by the noodle making method. The skin size was 8 cm in diameter and 0.7 mm in thickness. When the dumplings were picked up, cooked in a bowl and sampled as boiled dumplings, the sushi and flavor were abundant, and they had a good texture.
［参考例５］
卵黄粉１００質量部卵白粉１７質量部の割合に調整した粉末状卵組成物（卵黄１００質量部卵白７１質量部相当）５質量部を準強力小麦粉１００質量部に加え、塩４質量部、水３１質量部を加えロール式圧延製麺法でパスタを製造した。パスタサイズは切刃＃１２角刃で、厚み１．２ｍｍとした。これを通常の中温乾燥条件で乾燥し乾麺とした。この乾麺を茹で調理し試食したところ、つるみ、風味が豊かで、適度な歯ごたえがあり、良好であった。
[ Reference Example 5 ]
5 parts by weight of a powdered egg composition (corresponding to 71 parts by weight of egg yolk) adjusted to a ratio of 100 parts by weight of egg yolk powder and 17 parts by weight of egg white powder is added to 100 parts by weight of semi-strong wheat flour, 4 parts by weight of salt, water 31 parts by mass were added, and pasta was produced by a roll-type rolling noodle method. The pasta size was a cutting blade # 12 square blade with a thickness of 1.2 mm. This was dried under normal intermediate temperature drying conditions to obtain dry noodles. When the dried noodles were cooked in a bowl and sampled, they were savory and savory, with a good texture and good texture.
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