JP4181957B2 - Production of instant noodle flour and instant noodles - Google Patents
Production of instant noodle flour and instant noodles Download PDFInfo
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- JP4181957B2 JP4181957B2 JP2003336665A JP2003336665A JP4181957B2 JP 4181957 B2 JP4181957 B2 JP 4181957B2 JP 2003336665 A JP2003336665 A JP 2003336665A JP 2003336665 A JP2003336665 A JP 2003336665A JP 4181957 B2 JP4181957 B2 JP 4181957B2
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- 235000013312 flour Nutrition 0.000 title claims description 187
- 235000008446 instant noodles Nutrition 0.000 title claims description 57
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000012149 noodles Nutrition 0.000 claims description 80
- 229920000856 Amylose Polymers 0.000 claims description 52
- 241000209140 Triticum Species 0.000 claims description 48
- 235000021307 Triticum Nutrition 0.000 claims description 48
- 230000014509 gene expression Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 238000003786 synthesis reaction Methods 0.000 claims description 2
- 238000012360 testing method Methods 0.000 description 45
- 230000000052 comparative effect Effects 0.000 description 36
- 229920001592 potato starch Polymers 0.000 description 33
- 230000001953 sensory effect Effects 0.000 description 24
- 238000002156 mixing Methods 0.000 description 21
- 235000000423 Convallaria keiskei Nutrition 0.000 description 12
- 240000007938 Convallaria keiskei Species 0.000 description 12
- 229920002472 Starch Polymers 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 239000010931 gold Substances 0.000 description 8
- 229910052737 gold Inorganic materials 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 108700005078 Synthetic Genes Proteins 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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Description
本発明は、即席麺用穀粉およびその即席麺用穀粉を用いる即席麺類の製造法に関する。 The present invention relates to instant noodle flour and a method for producing instant noodles using the instant noodle flour.
即席麺類は、熱湯を注いだり、短時間の加熱調理により極めて簡単に喫食が可能な食品であり、また良好な保存性等を有することから、日本をはじめとして、諸外国の食生活に定着するようになった。
即席麺類の製造法としは、種々の方法が提案されている。近年において提案された製造法としては、例えば、小麦粉、そば粉などの主原料に澱粉を２〜５０重量％添加配合したものを、常法により製麺した麺線を蒸煮した後、６０以上〜１００℃未満の熱風で蒸煮麺の水分含有量を１８〜２７％に一次乾燥し、その後蒸煮麺を搬送用ネットコンベアーで移行する際に、別に設けた高圧室より温度制御された空気、不活性ガス、またはこれらの混合ガスからなる１００〜１６０℃の高温熱風を該搬送用ネットコンベアーの上下に複数配設した噴射ノズルチューブより高速噴射して、麺類を二次膨化乾燥することを特徴とする澱粉を添加した即席乾燥麺類の製造方法（特許文献１参照）あるいは主原料である小麦粉に対しα化澱粉および熱凝固性蛋白質を添加した麺原料を水と混捏して生地を生成する第１工程と、前記生地を麺線に製麺する第２工程と、製麺した前記麺線を蒸煮する第３工程と、前記麺線を油揚げ乾燥し油揚げ麺を得る第４工程とを有することを特徴とする即席油揚げ麺の製造方法（特許文献２参照）が知られている。
Instant noodles are foods that can be eaten very easily by pouring hot water or cooking for a short time, and have good shelf life. It became so.
Various methods have been proposed for producing instant noodles. As a manufacturing method proposed in recent years, for example, after steaming noodles made of noodles by conventional methods, a mixture of 2 to 50% by weight of starch added to main ingredients such as wheat flour and buckwheat, 60 or more to When the moisture content of steamed noodles is primarily dried to 18-27% with hot air of less than 100 ° C, and then the steamed noodles are transferred by a net conveyor for transportation, the temperature is controlled from a separate high-pressure chamber, inert A high-temperature hot air of 100 to 160 ° C. made of gas or a mixed gas thereof is jetted at a high speed from a plurality of jet nozzle tubes arranged above and below the transfer net conveyor, and the noodles are secondarily expanded and dried. A method for producing instant dried noodles to which starch is added (see Patent Document 1), or a wheat dough that is a main ingredient is mixed with water and noodle ingredients to which pregelatinized starch and thermocoagulable protein are added to produce dough. A step, a second step of noodle-making the dough into a noodle string, a third step of steaming the noodle-lined noodle, and a fourth step of frying and drying the noodle string to obtain fried noodles. A characteristic method for producing instant fried noodles (see Patent Document 2) is known.
また即席麺類に用いられる小麦粉として、モチ性小麦粉を５〜７０重量％含有する麺類用穀粉が知られている（特許文献３参照）。
しかしながら、特許文献１の方法は煩雑な製造工程を経なければならない欠点があり、また特許文献２の方法によって得られる即席油揚げ麺は、食感の点で未だ満足し得るものではなかった。
また、特許文献３の麺類は、特に即席麺ののびに課題を残していた。
However, the method of Patent Document 1 has a disadvantage that a complicated manufacturing process has to be performed, and the instant fried noodles obtained by the method of Patent Document 2 have not yet been satisfactory in terms of texture.
Further, the noodles of Patent Document 3 have left a problem especially for instant noodles.
そこで、本発明者等は、短時間で十分な復元性を有し、かつ茹で上げ直後の、いわゆる釜上げ状態に近い食感を有する即席麺類を提供すべく鋭意研究を行った結果、本発明を完成するに至った。 Therefore, the present inventors have conducted intensive research to provide instant noodles that have sufficient restorability in a short time and have a texture close to the so-called pot-raised state immediately after being boiled. It came to complete.
すなわち、本発明は、アミロース合成遺伝子Ｗ x −Ａ 1 、Ｗ x −Ｂ 1 、Ｗ x −Ｄ 1 のうち、いずれか２個の発現を欠いた小麦に由来し、アミロース含量が１５〜２５％である低アミロース小麦粉を含有する即席うどん用穀粉およびその即席うどん用穀粉を製麺原料として用いて常法により即席うどんを製造する方法である。 That is, the present invention is, amylose synthetic gene W x -A 1, of the W x -B 1, W x -D 1, derived from wheat lacking any two expression amylose content 15-25% it is a method by a conventional method for producing instant noodles with flour and instant noodles for flour extemporaneous noodles as noodle raw material containing low amylose flour is.
本発明の即席麺用穀粉を用いれば、短時間で十分な復元性を有し、かつ茹で上げ直後の、いわゆる釜上げ状態に近い食感を有する即席麺類を得ることができる。 By using the instant noodle flour of the present invention, it is possible to obtain instant noodles having a sufficient restorability in a short time and having a texture close to a so-called pot-lifted state immediately after being boiled.
本発明における、低アミロース小麦粉とは、アミロース合成遺伝子Ｗx−Ａ1、Ｗx−Ｂ1、Ｗx−Ｄ1のうち、いずれか２個の発現を欠いた小麦に由来した小麦粉である。そしてこの低アミロース小麦粉のアミロース含量は１５〜２５％である。この低アミロース小麦粉は「つるぴかり」、「チクゴイズミ」、「ネバリゴシ」、「ニシホナミ」等の低アミロース小麦を製粉することによって得ることができる。また低アミロース小麦粉は、低アミロース小麦由来の小麦粉の１種または２種以上を適宜混合して用いることもできる。 The low amylose wheat flour in the present invention is a wheat flour derived from wheat lacking the expression of any two of the amylose synthesis genes W x -A 1 , W x -B 1 , and W x -D 1 . And the amylose content of this low amylose wheat flour is 15-25%. This low amylose wheat flour can be obtained by milling low amylose wheat such as “Tsurupkari”, “Chikugoizumi”, “Nebarigoshi”, “Nishihonami” and the like. Moreover, the low amylose wheat flour can also be used by appropriately mixing one or more kinds of wheat flour derived from low amylose wheat.
本発明の低アミロース小麦粉に類似する小麦粉としてモチ性小麦粉がある。
このモチ性小麦粉に用いられる小麦は、例えば特開平６−１２５６６９号公報に記載の方法に従って、Ｗx−Ａ1遺伝子とＷx−Ｂ1遺伝子の発現を欠きＷx−Ｄ1遺伝子の発現能力を維持する６倍体とＷx−Ｄ1遺伝子の発現のみを欠いた６倍体を交配して雑種第一代個体を得、これを自家受精させて雑種第二代個体とし、この中から前記３種の遺伝子の発現を欠いたものを選択することによって作出されるものであり、このものはアミロース含量は０である。さらにこれを常法に従って、ウルチ性小麦と交配後、選抜することによりアミロース含量が１０％以下のモチ性小麦が得られる。
このようにモチ性小麦は、アミロース含量が１０％以下であり、本発明の低アミロース小麦とはまったく異なる品種の小麦であることがわかる。そしてこのモチ性小麦に由来するモチ性小麦粉を用いて即席麺類を調製しても本発明のような効果は十分に得られない。
As wheat flour similar to the low amylose wheat flour of the present invention, there is waxy flour.
Wheat used in the waxy wheat flour, for example according to the method described in JP-A-6-125669, W x -A 1 gene and W x -B 1 lacked expression of genes W x -D 1 gene expression ability And a hexaploid lacking only the W x -D 1 gene expression are crossed to obtain a first hybrid individual, which is self-fertilized into a second hybrid individual. It is created by selecting those lacking the expression of the three genes, which has an amylose content of zero. Further, this is crossed with urchy wheat according to a conventional method and then selected to obtain glutinous wheat having an amylose content of 10% or less.
Thus, mochi wheat has an amylose content of 10% or less, and it can be seen that it is a wheat of completely different varieties from the low amylose wheat of the present invention. And even if instant noodles are prepared using waxy wheat flour derived from this waxy wheat, the effect as in the present invention cannot be sufficiently obtained.
本発明の即席麺用穀粉は低アミロース小麦粉の他、必要により小麦粉、デューラム小麦粉、デューラムセモリナ、ライ麦粉、大麦粉、オーツ粉、そば粉、米粉、もち米粉、馬鈴薯澱粉、タピオカ澱粉、とうもろこし澱粉等の澱粉類やその化工処理物、またはこれら穀粉類のα化物からなり、これらの即席麺用穀粉に、小麦蛋白類、卵白粉末、全卵粉末、卵黄粉末、乳化剤、増粘多糖類、有機酸類、カルシウム製剤、脱脂粉乳、抗酸化剤等を適宜混合することにより製麺原料として用いることができる。 The flour for instant noodles of the present invention is low amylose wheat flour, if necessary, wheat flour, durum wheat flour, durum semolina, rye flour, barley flour, oat flour, buckwheat flour, rice flour, glutinous rice flour, potato starch, tapioca starch, corn starch Such as starches, processed products thereof, or alpha-modified products of these flours. It can be used as a raw material for noodle making by appropriately mixing acids, calcium preparation, skim milk powder, antioxidant and the like.
本発明の即席麺類を得るための低アミロース小麦粉の使用量としては、例えばうどん等の太物の場合３〜９０質量％、好ましくは５〜８０質量％、さらに好ましくは１０〜６０質量％、中華麺等の細物の場合には、カップタイプで３〜９０質量％、好ましくは５〜８０質量％、さらに好ましくは１０〜５０質量％、袋タイプで３〜１００質量％、好ましくは５〜９５質量％、さらに好ましくは１０〜９０質量％の範囲で用いることが好ましい。 The amount of the low amylose flour used to obtain the instant noodles of the present invention is, for example, 3 to 90% by mass, preferably 5 to 80% by mass, more preferably 10 to 60% by mass in the case of a thick product such as udon. In the case of thin items such as noodles, the cup type is 3 to 90% by mass, preferably 5 to 80% by mass, more preferably 10 to 50% by mass, and the bag type is 3 to 100% by mass, preferably 5 to 95%. It is preferable to use in the range of 10% by mass, more preferably 10 to 90% by mass.
本発明の即席麺類の製麺方法としては、熱処理を行う前の麺線の製造方法は特に限定されず、ロール製麺法、押し出し製麺法、手延べ製麺法、手打ち製麺法等のいずれの方法も用いることができる。また、麺線を製造する際の混捏方法や条件、麺線への切り出し方法および条件、押し出し方法および条件、またはそれらの工程で用いる装置の種類等も特に制限されない。この様に製造された麺線を蒸熱処理する際には、蒸気温度を９５〜１００℃の範囲で行うことが好ましいが、従来から採用されている蒸熱方法や装置の何れもが採用できる。例えば、麺線をネットコンベアー等にのせて連続的に移送しながら、または麺線を籠等に充填してバッチ式の蒸気室に入れて蒸熱処理する方法や装置を用いて行うことができる。また乾燥方法においても、従来から採用されている乾燥方法や装置の何れもが使用できる。例えばパーム油やラードを成分とした混合油を使用した油揚げ乾燥、または熱風を利用したノンフライ乾燥が使用できる。 As the noodle making method of the instant noodles of the present invention, the method for producing the noodle strings before heat treatment is not particularly limited. Either method can be used. In addition, the kneading method and conditions for producing the noodle strings, the cutting method and conditions for the noodle strings, the extrusion method and conditions, or the type of apparatus used in those steps are not particularly limited. When steaming the noodle strings produced in this way, it is preferable to perform the steam temperature in the range of 95 to 100 ° C., but any steaming method or apparatus conventionally employed can be employed. For example, it can be carried out by using a method or an apparatus in which the noodle strings are continuously transferred on a net conveyor or the like, or the noodle strings are filled in a bowl and placed in a batch type steam chamber and steam-heat-treated. Also, in the drying method, any of conventionally used drying methods and apparatuses can be used. For example, frying drying using a mixed oil containing palm oil or lard as a component, or non-flying drying using hot air can be used.
次に、本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例のみに限定されるものではない。 Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
実施例１
中力小麦粉（日清製粉「金すずらん」）５７質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）４０質量部および低アミロース小麦粉〔品種「つるぴかり」（アミロース含量１９％）〕３質量部を均一に混合して即席麺用穀粉を調製した。
Example 1
57 parts by weight of medium-strength flour (Nisshin Flour “Kin Suzuran”), 40 parts by weight of potato starch (Hornen “Gercol BO-15”) and low amylose flour [variety “Tsurpikari” (amylose content 19%)] 3 mass Parts were mixed uniformly to prepare instant noodle flour.
実施例２
中力小麦粉（日清製粉「金すずらん」）５５質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）４０質量部および実施例１と同様の低アミロース小麦粉５質量部を均一に混合して即席麺用穀粉を調製した。
Example 2
Mix uniformly 55 parts by weight of medium-strength flour (Nisshin Flour “Gold Suzuran”), 40 parts by weight of potato starch (Hornen “Gercor BO-15”) and 5 parts by weight of low amylose flour similar to Example 1. Instant noodle flour was prepared.
実施例３
中力小麦粉（日清製粉「金すずらん」）５０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）４０質量部および実施例１と同様の低アミロース小麦粉１０質量部を均一に混合して即席麺用穀粉を調製した。
Example 3
50 parts by weight of medium-strength flour (Nisshin Flour “Gold Suzuran”), 40 parts by weight of potato starch (Hornen “Gercol BO-15”) and 10 parts by weight of low amylose flour similar to Example 1 were mixed uniformly. Instant noodle flour was prepared.
比較例１
中力小麦粉（日清製粉「金すずらん」）６０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）４０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 1
Instant flour noodle flour was prepared by uniformly mixing 60 parts by weight of medium strength wheat flour (Nisshin Flour “Gold Suzuran”) and 40 parts by weight of potato starch (Hornen “Gercol BO-15”).
試験例１
実施例１〜３および比較例１で得た即席麺用穀粉１００質量部に、１質量部の食塩および０．３質量部のリン酸二ナトリウムを水３５質量部に溶解した水溶液を加え、１０分間混合してそぼろ状の生地を得た。この生地を製麺ロールを用いて常法により複合、圧延して厚さ１．３５mmの麺帯にした後、１２番の角の切刃を用いて麺線に切り出した。切り出した麺線を温度１００℃の蒸気で２分３０秒蒸熱処理した後、９０℃の熱風で２５分間乾燥してノンフライ即席うどんを得た。得られたそれぞれのノンフライ即席うどん７０ｇを容器中に入れ、５２０mlの沸騰水を注ぎ蓋をして５分後に蓋をとり、粉末のうどんつゆを入れた。この麺を１０名のパネラーに食してもらって下記の表１に示す評価基準にしたがって官能試験を行い、その平均値を採ったところ表２に示す通りになった。なお、官能試験は比較例１のノンフライ即席うどんを標準の３．０点として比較した。
Test example 1
To 100 parts by mass of instant noodle flour obtained in Examples 1 to 3 and Comparative Example 1, an aqueous solution prepared by dissolving 1 part by mass of sodium chloride and 0.3 part by mass of disodium phosphate in 35 parts by mass of water was added. Mixed for a minute to obtain a rag-like dough. This dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.35 mm, and then cut into noodle strings using a 12th-edge cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 90 ° C. for 25 minutes to obtain non-fried instant udon. 70 g of each of the obtained non-fried instant noodles was put into a container, 520 ml of boiling water was poured into the container, the cover was removed after 5 minutes, and powdered udon soup was placed. The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 1 below. When the average value was taken, the results were as shown in Table 2. In the sensory test, the non-fried instant udon of Comparative Example 1 was compared with a standard 3.0 point.
実施例４
中力小麦粉（日清製粉「金すずらん」）６０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部および実施例１と同様の低アミロース小麦粉１０質量部を均一に混合して即席麺用穀粉を調製した。
Example 4
60 parts by weight of medium-strength flour (Nisshin Flour “Gold Suzuran”), 30 parts by weight of potato starch (Hornen “Gercol BO-15”) and 10 parts by weight of low amylose flour similar to Example 1 were mixed uniformly. Instant noodle flour was prepared.
実施例５
中力小麦粉（日清製粉「金すずらん」）３５質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部および実施例１と同様の低アミロース小麦粉３５質量部を均一に混合して即席麺用穀粉を調製した。
Example 5
35 parts by mass of medium-strength flour (Nisshin Flour “Gold Suzuran”), 30 parts by mass of potato starch (Hornen “Gercor BO-15”) and 35 parts by mass of low amylose flour similar to Example 1 Instant noodle flour was prepared.
実施例６
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部および実施例１と同様の低アミロース小麦粉７０質量部を均一に混合して即席麺用穀粉を調製した。
Example 6
Instant starch noodle flour was prepared by uniformly mixing 30 parts by weight of potato starch (Hornen "Gercor BO-15") and 70 parts by weight of the same low amylose flour as in Example 1.
比較例２
中力小麦粉（日清製粉「金すずらん」）７０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 2
Instant flour noodle flour was prepared by uniformly mixing 70 parts by weight of medium strength wheat flour (Nisshin Flour “Gold Suzuran”) and 30 parts by weight of potato starch (Hornen “Gercol BO-15”).
試験例２
実施例４〜６および比較例２で得た即席麺用穀粉を用いて、試験例１と同様にして即席うどんを調製して、その官能試験を行い、平均値を採ったところ表３に示す通りになった。なお、官能試験は比較例２の即席うどんを標準の３．０点として比較した。
Test example 2
Using the instant noodle flour obtained in Examples 4 to 6 and Comparative Example 2, instant udon was prepared in the same manner as in Test Example 1, and the sensory test was performed. It became street. In the sensory test, the instant udon of Comparative Example 2 was compared with a standard 3.0 point.
実施例７
中力小麦粉（日清製粉「金すずらん」）４０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部および実施例１と同様の低アミロース小麦粉４０質量部を均一に混合して即席麺用穀粉を調製した。
Example 7
40 parts by weight of medium-strength flour (Nisshin Flour “Gold Suzuran”), 20 parts by weight of potato starch (Hornen “Gercol BO-15”) and 40 parts by weight of low amylose flour similar to Example 1 were mixed uniformly. Instant noodle flour was prepared.
実施例８
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部および実施例１と同様の低アミロース小麦粉８０質量部を均一に混合して即席麺用穀粉を調製した。
Example 8
Instant starch noodle flour was prepared by uniformly mixing 20 parts by weight of potato starch (Honen “Gercor BO-15”) and 80 parts by weight of the same low amylose flour as in Example 1.
比較例３
中力小麦粉（日清製粉「金すずらん」）８０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 3
Instant flour noodle flour was prepared by uniformly mixing 80 parts by weight of medium-strength flour (Nisshin Flour “Kin Suzuran”) and 20 parts by weight of potato starch (Hornen “Gercol BO-15”).
試験例３
実施例７〜８および比較例３で得た即席麺用穀粉を用いて、試験例１と同様にして即席うどんの官能試験を行い、平均値を採ったところ表４に示す通りになった。なお、官能試験は比較例３の即席うどんを標準の３．０点として比較した。
Test example 3
Using the instant noodle flour obtained in Examples 7 to 8 and Comparative Example 3, an instant noodle sensory test was carried out in the same manner as in Test Example 1, and the average value was as shown in Table 4. In the sensory test, the instant udon of Comparative Example 3 was compared with a standard 3.0 point.
実施例９
中力小麦粉（日清製粉「金すずらん」）４５質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部および実施例１と同様の低アミロース小麦粉４５質量部を均一に混合して即席麺用穀粉を調製した。
Example 9
45 parts by weight of medium-strength flour (Nisshin Flour “Gold Suzuran”), 10 parts by weight of potato starch (Hornen “Gercor BO-15”) and 45 parts by weight of low amylose flour similar to Example 1 were mixed uniformly. Instant noodle flour was prepared.
実施例１０
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部および実施例１と同様の低アミロース小麦粉９０質量部を均一に混合して即席麺用穀粉を調製した。
Example 10
Instant starch noodle flour was prepared by uniformly mixing 10 parts by weight of potato starch (Honen “Gercol BO-15”) and 90 parts by weight of low amylose flour similar to Example 1.
比較例４
中力小麦粉（日清製粉「金すずらん」）９０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 4
Instant noodle flour was prepared by uniformly mixing 90 parts by weight of medium-strength wheat flour (Nisshin Flour “Kin Suzuran”) and 10 parts by weight of potato starch (Hornen “Gercol BO-15”).
試験例４
実施例９〜１０および比較例４で得た即席麺用穀粉を用いて、試験例１と同様にして即席うどんの官能試験を行い、平均値を採ったところ表５に示す通りになった。なお、官能試験は比較例４の即席うどんを標準の３．０点として比較した。
Test example 4
Using the flour for instant noodles obtained in Examples 9 to 10 and Comparative Example 4, instant noodles were subjected to a sensory test in the same manner as in Test Example 1, and the average values were as shown in Table 5. In the sensory test, the instant udon of Comparative Example 4 was compared with a standard 3.0 point.
実施例１１
実施例１と同様の低アミロース小麦粉１００質量部を用いて即席麺用穀粉を調製した。
Example 11
Instant noodle flour was prepared using 100 parts by mass of the same low amylose flour as in Example 1.
比較例５
中力小麦粉（日清製粉「金すずらん」）１００質量部を用いて即席麺用穀粉を調製した。
Comparative Example 5
Instant noodle flour was prepared using 100 parts by weight of medium strength wheat flour (Nisshin Flour “Kin Suzuran”).
試験例５
実施例１２および比較例５で得た即席麺用穀粉を用いて、試験例１と同様にして即席うどんの官能試験を行い、平均値を採ったところ表６に示す通りになった。なお、官能試験は比較例５の即席うどんを標準の３．０点として比較した。
Test Example 5
Using the flour for instant noodles obtained in Example 12 and Comparative Example 5, instant noodles were subjected to a sensory test in the same manner as in Test Example 1, and the average values were as shown in Table 6. In the sensory test, the instant udon of Comparative Example 5 was compared with a standard 3.0 point.
実施例１２
準強力小麦粉（日清製粉「麗華」）６７質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部および低アミロース小麦粉〔品種「チクゴイズミ」（アミロース含量２１％）〕３質量部を均一に混合して即席麺用穀粉を調製した。
Example 12
67 parts by weight of semi-strong wheat flour (Nisshin Flour “Reika”), 30 parts by weight of potato starch (Hornen “Gercor BO-15”) and 3 parts by weight of low amylose flour [variety “Chikugoizumi” (amylose content 21%)] Mixing uniformly to prepare instant noodle flour.
実施例１３
準強力小麦粉（日清製粉「麗華」）６５質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部および実施例１２と同様の低アミロース小麦粉５質量部を均一に混合して即席麺用穀粉を調製した。
Example 13
65 parts by weight of semi-strong wheat flour (Nisshin Flour “Reika”), 30 parts by weight of potato starch (Hornen “Gercor BO-15”) and 5 parts by weight of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
実施例１４
準強力小麦粉（日清製粉「麗華」）６０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部および実施例１２と同様の低アミロース小麦粉１０質量部を均一に混合して即席麺用穀粉を調製した。
Example 14
60 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”), 30 parts by mass of potato starch (Hornen “Gercor BO-15”) and 10 parts by mass of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
比較例６
準強力小麦粉（日清製粉「麗華」）７０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）３０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 6
Instant noodle flour was prepared by uniformly mixing 70 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”) and 30 parts by mass of potato starch (Hornen “Gercol BO-15”).
試験例６
実施例１２〜１４および比較例６で得た即席麺用穀粉１００質量部に、１質量部の食塩および０．２５質量部のかんすいを水３３質量部に溶解した水溶液を加え、１０分間混合してそぼろ状の生地を得た。この生地を製麺ロールを用いて常法により複合、圧延して厚さ１．２mmの麺帯にした後、１６番の角の切刃を用いて麺線に切り出した。切り出した麺線を温度１００℃の蒸気で２分３０秒蒸熱処理した後、９０℃の熱風で２５分間乾燥してノンフライ即席中華麺を得た。得られたそれぞれのノンフライ即席中華麺７０ｇを容器中に入れ、５２０mlの沸騰水を注ぎ蓋をして４分後に蓋を取り、粉末の中華スープを入れた。この麺を１０名のパネラーに食してもらって表１に示す評価基準に従って官能試験を行い、その平均値を採ったところ表７に示す通りになった。なお、官能試験は比較例６のノンフライ即席中華麺を標準の３．０点として比較した。
Test Example 6
To 100 parts by mass of instant noodle flour obtained in Examples 12 to 14 and Comparative Example 6, an aqueous solution prepared by dissolving 1 part by mass of sodium chloride and 0.25 part by mass of Kansui in 33 parts by mass of water was added and mixed for 10 minutes. A tattered dough was obtained. This dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.2 mm, and then cut into noodle strings using a cutting blade having a 16th corner. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then dried with hot air at 90 ° C. for 25 minutes to obtain non-fried instant Chinese noodles. 70 g of each of the obtained non-fried instant Chinese noodles was put into a container, 520 ml of boiling water was poured into the container, the lid was removed after 4 minutes, and powdered Chinese soup was added. The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 1, and the average value thereof was as shown in Table 7. In addition, the sensory test compared the non-fried instant Chinese noodles of the comparative example 6 as the standard 3.0 points.
実施例１５
準強力小麦粉（日清製粉「麗華」）７０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部および実施例１２と同様の低アミロース小麦粉１０質量部を均一に混合して即席麺用穀粉を調製した。
Example 15
70 parts by weight of semi-strong wheat flour (Nisshin Flour “Reika”), 20 parts by weight of potato starch (Hornen “Gercor BO-15”) and 10 parts by weight of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
実施例１６
準強力小麦粉（日清製粉「麗華」）４０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部および実施例１２と同様の低アミロース小麦粉４０質量部を均一に混合して即席麺用穀粉を調製した。
Example 16
40 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”), 20 parts by mass of potato starch (Hornen “Gercor BO-15”) and 40 parts by mass of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
実施例１７
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部および実施例１２と同様の低アミロース小麦粉８０質量部を均一に混合して即席麺用穀粉を調製した。
Example 17
Instant starch noodle flour was prepared by uniformly mixing 20 parts by weight of potato starch (Hornen “Gercor BO-15”) and 80 parts by weight of the same low amylose flour as in Example 12.
比較例７
準強力小麦粉（日清製粉「麗華」）８０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）２０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 7
Instant noodle flour was prepared by uniformly mixing 80 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”) and 20 parts by mass of potato starch (Hornen “Gercol BO-15”).
試験例７
実施例１５〜１７および比較例７で得た即席麺用穀粉を用いて、試験例６と同様にして即席中華麺の官能試験を行い、平均値を採ったところ表８に示す通りになった。なお、官能試験は比較例７の即席中華麺を標準の３．０点として比較した。
Test Example 7
Using the flour for instant noodles obtained in Examples 15 to 17 and Comparative Example 7, the sensory test of instant Chinese noodles was carried out in the same manner as in Test Example 6, and the average value was as shown in Table 8. . In addition, the sensory test compared the instant Chinese noodles of Comparative Example 7 with a standard of 3.0 points.
実施例１８
準強力小麦粉（日清製粉「麗華」）７０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部および実施例１２と同様の低アミロース小麦粉２０質量部を均一に混合して即席麺用穀粉を調製した。
Example 18
70 parts by weight of semi-strong wheat flour (Nisshin Flour “Reika”), 10 parts by weight of potato starch (Hornen “Gercor BO-15”) and 20 parts by weight of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
実施例１９
準強力小麦粉（日清製粉「麗華」）４５質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部および実施例１２と同様の低アミロース小麦粉４５質量部を均一に混合して即席麺用穀粉を調製した。
Example 19
45 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”), 10 parts by mass of potato starch (Hornen “Gercor BO-15”) and 45 parts by mass of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
実施例２０
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部および実施例１２と同様の低アミロース小麦粉９０質量部を均一に混合して即席麺用穀粉を調製した。
Example 20
Instant starch noodle flour was prepared by uniformly mixing 10 parts by weight of potato starch (Hornen "Gercor BO-15") and 90 parts by weight of low amylose wheat flour similar to Example 12.
比較例８
準強力小麦粉（日清製粉「麗華」）９０質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）１０質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 8
90 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”) and 10 parts by mass of potato starch (Hornen “Gercol BO-15”) were mixed uniformly to prepare flour for instant noodles.
試験例８
実施例１８〜２０および比較例８で得た即席麺用穀粉を用いて、試験例６と同様にして即席中華麺の官能試験を行い、平均値を採ったところ表９に示す通りになった。なお、官能試験は比較例８の即席中華麺を標準の３．０点として比較した。
Test Example 8
Using the flour for instant noodles obtained in Examples 18 to 20 and Comparative Example 8, a sensory test of instant Chinese noodles was conducted in the same manner as in Test Example 6, and the average values were as shown in Table 9. . In addition, the sensory test compared the instant Chinese noodles of Comparative Example 8 with a standard of 3.0 points.
実施例２１
準強力小麦粉（日清製粉「麗華」）８５質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）５質量部および実施例１２と同様の低アミロース小麦粉１０質量部を均一に混合して即席麺用穀粉を調製した。
Example 21
85 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”), 5 parts by mass of potato starch (Hornen “Gercor BO-15”) and 10 parts by mass of low amylose flour similar to Example 12 are instantly mixed. Noodle flour was prepared.
実施例２２
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）５質量部および実施例１２と同様の低アミロース小麦粉９５質量部を均一に混合して即席麺用穀粉を調製した。
Example 22
Instant starch noodle flour was prepared by uniformly mixing 5 parts by weight of potato starch (Hornen "Gercor BO-15") and 95 parts by weight of low amylose flour similar to Example 12.
比較例９
準強力小麦粉（日清製粉「麗華」）９５質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）５質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 9
Instant noodle flour was prepared by uniformly mixing 95 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”) and 5 parts by mass of potato starch (Hornen “Gercol BO-15”).
試験例９
実施例２１〜２２および比較例９で得た即席中華麺用穀粉を用いて、試験例６と同様にして即席中華麺の官能試験を行い、平均値を採ったところ表１０に示す通りになった。なお、官能試験は比較例９の即席中華麺を標準の３．０点として比較した。
Test Example 9
Using the flour for instant Chinese noodles obtained in Examples 21 to 22 and Comparative Example 9, the sensory test of instant Chinese noodles was performed in the same manner as in Test Example 6, and the average values were as shown in Table 10. It was. In addition, the sensory test compared the instant Chinese noodles of Comparative Example 9 with a standard of 3.0 points.
実施例２３
実施例１２と同様の低アミロース小麦粉１００質量部を用いて即席麺用穀粉を調製した。
Example 23
Instant noodle flour was prepared using 100 parts by mass of the same low amylose flour as in Example 12.
比較例１０
準強力小麦粉（日清製粉「麗華」）１００質量部を用いて即席麺用穀粉を調製した。
Comparative Example 10
Instant noodle flour was prepared using 100 parts by mass of semi-strong wheat flour (Nisshin Flour “Reika”).
試験例１０
実施例２３および比較例１０で得た即席麺用穀粉を用いて、試験例６と同様にして即席中華麺の官能試験を行い、平均値を採ったところ表１１に示す通りになった。なお、官能試験は比較例１１の即席中華麺を標準の３．０点として比較した。
Test Example 10
Using the flour for instant noodles obtained in Example 23 and Comparative Example 10, instant Chinese noodles were subjected to a sensory test in the same manner as in Test Example 6, and the average values were as shown in Table 11. In the sensory test, the instant Chinese noodles of Comparative Example 11 were compared with a standard 3.0 point.
実施例２４
中力小麦粉（日清製粉「わらべ」）５０質量部、馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）５質量部および実施例１２と同様の低アミロース小麦粉４５質量部を均一に混合して即席麺用穀粉を調製した。
Example 24
50 parts by weight of medium-strength flour (Nisshin Flour “warabe”), 5 parts by weight of potato starch (Hornen “Gercor BO-15”) and 45 parts by weight of low amylose flour similar to Example 12 are mixed and instantly mixed. Noodle flour was prepared.
実施例２５
馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）５質量部および実施例１２と同様の低アミロース小麦粉９５質量部を均一に混合して即席麺用穀粉を調製した。
Example 25
Instant starch noodle flour was prepared by uniformly mixing 5 parts by weight of potato starch (Hornen "Gercor BO-15") and 95 parts by weight of low amylose flour similar to Example 12.
比較例１１
中力小麦粉（日清製粉「わらべ」）９５質量部および馬鈴薯澱粉（ホーネン「ジェルコールＢＯ−１５」）５質量部を均一に混合して即席麺用穀粉を調製した。
Comparative Example 11
Instant flour noodle flour was prepared by uniformly mixing 95 parts by weight of medium-strength wheat flour (Nisshin Flour “warabe”) and 5 parts by weight of potato starch (Hornen “Gercol BO-15”).
試験例１１
実施例２４〜２５および比較例１１で得た即席麺用穀粉１００質量部に、１質量部の食塩および０．２５質量部のかんすいを水３３質量部に溶解した水溶液を加え、１０分間混合して生地を得た。この生地を製麺ロールを用いて常法により複合、圧延して厚さ１．３５mmの麺帯にした後、２０番の角の切刃を用いて麺線に切り出した。切り出した麺線を温度１００℃の蒸気で２分３０秒蒸熱処理した後、１４５〜１５０℃の精製パーム油中で７０秒間油揚げを行って油揚げ即席中華麺を得た。得られたそれそれぞれの油揚げ即席中華麺８０ｇを５００mlの沸騰水が入った鍋で３分間調理し、粉末の中華スープを入れた。この麺を１０名のパネラーに食してもらって表１に示す評価基準に従って官能試験を行い、その平均値を採ったところ表１２に示す通りになった。なお、官能試験は比較例１１の油揚げ即席中華麺を標準の３．０点として比較した。
Test Example 11
To 100 parts by mass of instant noodle flour obtained in Examples 24 to 25 and Comparative Example 11, an aqueous solution prepared by dissolving 1 part by mass of sodium chloride and 0.25 part by mass of Kansui in 33 parts by mass of water was added and mixed for 10 minutes. To get the dough. This dough was combined and rolled by a conventional method using a noodle roll, to make a noodle band having a thickness of 1.35 mm, and then cut into noodle strings using a No. 20 corner cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then fried in refined palm oil at 145 to 150 ° C. for 70 seconds to obtain fried instant noodles. 80 g of each of the obtained fried instant Chinese noodles was cooked for 3 minutes in a pan containing 500 ml of boiling water, and powdered Chinese soup was added. The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 1, and the average value thereof was as shown in Table 12. In the sensory test, the fried instant Chinese noodles of Comparative Example 11 were compared with a standard 3.0 point.
実施例２６
中力小麦粉（日清製粉「わらべ」）９５質量部および実施例１２と同様の低アミロース小麦粉５質量部を均一に混合して即席麺用穀粉を調製した。
Example 26
An instant noodle flour was prepared by uniformly mixing 95 parts by weight of medium-strength flour (Nisshin Flour “warabe”) and 5 parts by weight of the same low amylose flour as in Example 12.
実施例２７
中力小麦粉（日清製粉「わらべ」）５０質量部および実施例１２と同様の低アミロース小麦粉５０質量部を均一に混合して即席麺用穀粉を調製した。
Example 27
Instant noodle flour was prepared by uniformly mixing 50 parts by weight of medium-strength flour (Nisshin Flour “warabe”) and 50 parts by weight of low amylose flour similar to Example 12.
実施例２８
中力小麦粉（日清製粉「わらべ」）５質量部および実施例１２と同様の低アミロース小麦粉９５質量部を均一に混合して即席麺用穀粉を調製した。
Example 28
Instant flour noodle flour was prepared by uniformly mixing 5 parts by weight of medium-strength flour (Nisshin Flour “warabe”) and 95 parts by weight of low amylose flour similar to Example 12.
実施例２９
実施例１２と同様の低アミロース小麦粉１００質量部を用いて即席麺用穀粉を調製した。
Example 29
Instant noodle flour was prepared using 100 parts by mass of the same low amylose flour as in Example 12.
比較例１２
中力小麦粉（日清製粉「わらべ」）１００質量部を用いて即席麺用穀粉を調製した。
Comparative Example 12
Instant noodle flour was prepared using 100 parts by weight of medium strength wheat flour (Nisshin Flour “warabe”).
試験例１２
実施例２６〜２９および比較例１２で得た即席麺用穀粉を用いて、試験例１１と同様にして油揚げ即席中華麺の官能試験を行い、平均値を採ったところ表１３に示す通りになった。なお、官能試験は比較例１３の油揚げ即席中華麺を標準の３．０点として比較した。
Test Example 12
Using the flour for instant noodles obtained in Examples 26 to 29 and Comparative Example 12, a sensory test of fried instant Chinese noodles was performed in the same manner as in Test Example 11, and the average value was obtained as shown in Table 13. It was. In addition, the sensory test compared the fried instant Chinese noodles of Comparative Example 13 with a standard of 3.0 points.
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