JP4394307B2 - Method for producing noodles - Google Patents
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- JP4394307B2 JP4394307B2 JP2001183020A JP2001183020A JP4394307B2 JP 4394307 B2 JP4394307 B2 JP 4394307B2 JP 2001183020 A JP2001183020 A JP 2001183020A JP 2001183020 A JP2001183020 A JP 2001183020A JP 4394307 B2 JP4394307 B2 JP 4394307B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、良好な製麺性を有し、また、茹で上がりが早く、茹で伸びしにくく、かつ良好な食感と保存性を有する麺類の製造方法に関する。
【０００２】
【従来の技術】
一般に広く食されているラーメン、うどん、スパッゲッティー等の麺類は、小麦粉を主原料として製造されている。また、その食感は、いわゆる「こし」が強いものが好ましいとされており、更に、それぞれの麺に応じて独特の歯応えや弾性が要求される。しかし、この「こし」の強さは、茹でた後、時間の経過とともになくなって、いわゆる伸びた状態となり、歯応えや弾性も失われてしまう。
【０００３】
一般に消費される麺類の大半は製麺工場で製造され、スーパーマーケットや小売店等へ配送されるため、製造後、所定の時間が経過してしまい、特に、茹で麺（チルド麺）や保存性を向上させた包装蒸煮麺（ＬＬ麺）等は、製造後の時間の経過に伴う食感の悪化が問題となっており、より一層の食感の改善が求められている。
【０００４】
従来、麺類の食感を改善するために、例えば、澱粉や化工澱粉等を配合することによりもっちり感等を付与したり、コンニャク粉やコンニャクマンナンを配合することにより茹で伸びを抑制し、歯応えや弾性を付与することが行われている。
【０００５】
例えば、特開２０００−２１７５２７号公報には、穀粉１００重量部に対して固形分換算重量基準で０．０５〜５重量部のこんにゃくゲルの微粒子を含有することを特徴とする麺類が開示されている。
【０００６】
また、特開平９−３７７２９号公報には、製品麺の含有水分全量にほぼ相当する量の２０℃以下の水に、製品重量に対して０．５〜１．５重量％のコンニャク粉を混合してコンニャク糊を製造し、小麦粉及び粉末カンスイにコンニャク糊を添加して撹拌することにより麺生地を製造するとともに、麺生地中に微粒子状に分散したコンニャク糊を粉末カンスイにてアルカリ処理してコンニャクゲルとなし、得られた麺生地を麺帯に延ばして麺線に切り出すようにしたことを特徴とする中華生麺の製造方法が開示されている。
【０００７】
【発明が解決しようとする課題】
しかし、麺類に澱粉を配合した場合、小麦粉の配合割合が減少するため、以下のような問題があった。
▲１▼グルテンが減少するため、つなぎが弱くなり、製麺性が低下する。
▲２▼つなぎ剤としてグルテンを添加することにより、麺の茹で戻りが遅くなる、味が悪くなる、透明感が低下する。
▲３▼グルテンのもつ「こし」、「弾力性」が低下するため、卵白等の添加剤を使用しなければならず、茹で戻りが遅くなる、透明感が低下する。
▲４▼生麺中の水分含量を極端に増やすことができないため、麺を茹でたり、蒸した際に澱粉の糊化が十分に起こらず、澱粉の特徴的物性を十分に引出すことができず、また、粉っぽさが残ってしまう。
【０００８】
一方、上記特開２０００−２１７５２７号公報、特開平９−３７７２９号公報等に記載された方法によれば、麺類に「こし」の強さを付与でき、また茹で伸びを抑えることができるものの、その食感は充分満足できるものではなかった。
【０００９】
したがって、本発明の目的は、良好な製麺性を有し、また、茹で上がりが早く、茹で伸びしにくく、かつ良好な食感と保存性を有する麺類の製造方法を提供することにある。
【００１０】
【課題を解決するための手段】
上記目的を達成するため、本発明の麺類の製造方法は、澱粉質原料とコンニャク糊とを含む原料に加水して生地を調製し麺類を製造する方法であって、前記澱粉質原料として、澱粉質原料１００質量部中に、エーテル化澱粉及び／又はエステル化澱粉を２５質量部以上含むものを用い、澱粉質原料１００質量部に対して、コンニャク糊をコンニャク粉換算で０．０１〜４．１質量部添加し、前記澱粉質原料１００質量部に対して、前記コンニャク糊中の水分を含めた加水量が４５〜５５質量部となるように加水することを特徴とする。
【００１１】
本発明によれば、エーテル化澱粉及び／又はエステル化澱粉を含む澱粉質原料とコンニャク糊とを含む原料に加水して生地を調製する際に、前記澱粉質原料に対して、前記コンニャク糊中の水分を含む所定量の加水をして生地を調製することにより、良好な製麺性が得られ、また、茹で上がりが早く、茹で伸びしにくく、かつ上記澱粉の良好な食感と保存性を有する麺類を製造できる。
【００１２】
本発明の実施に際して、前記澱粉質原料として、澱粉質原料１００質量部中に、エーテル化澱粉及び／又はエステル化澱粉を３０〜５０質量部、穀粉を７０〜５０質量部含むものを用いることが好ましい。また、前記澱粉質原料１００質量部に対して、前記コンニャク糊を１〜８５質量部加えることが好ましい。また、前記麺類が、うどん、そば、そうめん、冷むぎ、きし麺、中華麺、冷麺、スパゲッティー、ギョウザの皮、ワンタンの皮から選ばれた１種であることが好ましい。
【００１３】
【発明の実施の形態】
本明細書において、澱粉質原料とは、澱粉、穀粉、又は澱粉と穀粉との混合物を意味する。また、ここでいう澱粉とは、いわゆる精製澱粉を意味し、穀粉中に含まれる澱粉は含まない。
【００１４】
本発明においては、上記澱粉質原料として、澱粉と穀粉との混合物が好ましく用いられる。なお、上記澱粉としては、エーテル化澱粉及び／又はエステル化澱粉（以下の説明において、エーテル化澱粉及び／又はエステル化澱粉を単に「化工澱粉」という）を含有する澱粉が用いられる。
【００１５】
本発明においては、澱粉質原料１００質量部中に、上記化工澱粉を２５質量部以上含有することが好ましく、澱粉質原料１００質量部中に、上記化工澱粉を３０〜５０質量部、穀粉を７０〜５０質量部含有することがより好ましい。これにより、麺類に穀粉の風味を十分に保持しつつ、化工澱粉の特徴的物性を付与することができる。
【００１６】
上記化工澱粉としては、例えば、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、米澱粉、蓮根澱粉、甘薯澱粉、サゴ澱粉等のエーテル化物及び／又はエステル化物が挙げられる。また、上記澱粉類のエーテル化物はエーテル基を１．７％以上含有することが好ましく、エステル化物はエステル基を０．２５％以上含有することが好ましい。このような化工澱粉を用いることにより、麺類の食感を良好にし、また、その保存性を向上することができる。なお、上記化工澱粉中の水分含量は、通常、１０〜２０質量％である。
【００１７】
本発明においては、上記化工澱粉として、タピオカ澱粉のエステル化物及び／又はエーテル化物が特に好ましく用いられる。例えばエーテル化タピオカ澱粉を用いることにより、つるみがあり、もっちりとした弾力のある食感を付与でき、エステル化タピオカ澱粉を用いることにより、つるみがあり、やや硬さの出るもっちりとした弾力のある食感を付与できる。
【００１８】
また、上記穀粉としては、特に限定されず、例えば小麦粉、そば粉等が好ましく用いられるが、その他米粉、大麦粉等を用いることもできる。また、小麦粉は、製造しようとする麺類の種類に応じて、強力粉、準強力粉、中力粉等を適宜選択して用いるのが好ましい。なお、上記穀粉中の水分含量は、通常、１２〜１６質量％である。
【００１９】
また、本発明の麺類の原料であるコンニャク糊は、例えば使用時にコンニャク粉と炭酸ナトリウム、塩基性アミノ酸等のアルカリ剤に２０〜８０倍量の水を加えて膨潤溶解して調製したもの、あるいはこれを冷蔵又は冷凍保存したもの等が挙げられる。更に簡便には、市販のコンニャク糊、例えば「コンジャック」（商品名、（株）協和食品製）等を用いることができる。
【００２０】
麺類の原料中にコンニャク糊を配合することにより、麺類の茹で伸びを抑えることができる。また、良好な製麺性を保持しつつ、麺類中の水分含量を高くすることができるので、麺類の茹で上がりが早くなり、更に麺類中の化工澱粉の配合割合を高めても十分に糊化することができるので、良好な食感と高い保存性を有する麺類を得ることができる。
【００２１】
コンニャク糊は、上記澱粉質原料１００質量部に対して、コンニャク糊１〜８５質量部（コンニャク粉換算で０．０１〜４．１質量部）となるように添加することが好ましい。上記澱粉質原料１００質量部に対するコンニャク糊の添加量が１質量部未満であると保水性が低下して製麺性が悪くなるほか、麺の弾力も低下するという不都合があり、８５質量部を超えるとコンニャクの特徴が強く出て、麺本来の食感を損うという不都合がある。
【００２２】
また、本発明の麺類には、その他の原料として、卵黄、卵白、グルテン、増粘多糖類、酵素、油脂等を適宜用いることができる。
【００２３】
本発明の麺類は、通常の製麺工程（混捏→成形→複合→熟成→圧延→玉取り）にしたがって製造できる。具体的には、上記澱粉質原料１００質量部に対して、コンニャク糊中の水分を含めた加水量が４０〜７０質量部、より好ましくは４５〜５５質量部となるように食塩水（中華麺の場合には、食塩とかん粉とを水に溶かしたかん水）を加水し、その他の原料を適宜配合して、混捏して生地を形成し、この生地を成形、複合、圧延して所望厚さの麺帯とし、麺の種類に応じた太さの麺線に切り出せばよい。
【００２４】
麺生地を調製する際に、コンニャク糊中の水分を含めた加水量を上記範囲内にすることにより、良好な製麺性を有し、また、茹で上がりが早く、かつ澱粉類を十分に糊化することができるようになり、麺の食感を良好にすることができる。
【００２５】
本発明が適用される麺類としては、例えば、うどん、日本そば、焼きそば、そうめん、冷むぎ、きし麺、中華麺、冷麺、スパゲッティー、ギョウザの皮、ワンタンの皮等の生麺、茹麺（チルド麺）、蒸し麺、包装蒸煮麺、冷凍麺等が挙げられる。
【００２６】
【実施例】
以下、実施例を挙げて本発明を具体的に説明する。
実施例１、２、比較例１、２
表１に示す配合割合で各原料を混合し、常法にしたがって混捏、成形、複合、熟成、圧延して麺帯を形成して麺線に切り出し、中華麺を製造した。具体的には、粉体（準強力粉及び澱粉類）に、予めコンニャク糊、水、かん水、塩をミキサーで混合したものを加えて、製麺用ミキサーに約６分間かけて麺生地を作り、この麺生地を製麺機ローラーにかけて麺帯を作り、２〜３回複合後、麺帯熟成を行なわずに圧延し、麺線に切り出した。なお、コンニャク糊として商品名「コンジャック」（（株）協和食品製、固形分８質量％）、エーテル化タピオカ澱粉として商品名「クリアテクストＳＡ−１」（日本食品化工（株）社製、エーテル基８．２％）、エステル化タピオカ澱粉として商品名「ＭＴ−０１ＨＨ」（日本食品化工（株）社製、エステル基１．８％）を用いた。
【００２７】
【表１】
各例における麺生地の製麺性及び得られた麺類の茹で戻り等について官能評価を行なった結果を表２に示す。なお、表２中、茹で戻りの評価は、○：十分茹で戻っている、△：やや芯が残っている、×：芯が残り硬い、を表す。
【００２９】
【表２】
【発明の効果】
以上説明したように、本発明によれば、エーテル化澱粉及び／又はエステル化澱粉を含む澱粉質原料とコンニャク糊とを含む原料に加水して生地を調製する際に、前記澱粉質原料に対して、前記コンニャク糊中の水分を含む所定量の加水をして生地を調製することにより、良好な製麺性を有し、また、茹で上がりが早く、茹で伸びしにくく、かつ上記化工澱粉の特徴的物性を十分に生かした良好な食感及び保存性を有する麺類を製造できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing noodles which has good noodle-making properties, is quick to boil, is not easily stretched with boil, and has a good texture and storability.
[0002]
[Prior art]
Noodles such as ramen, udon, and spaghetti, which are generally eaten widely, are manufactured using wheat flour as a main ingredient. In addition, it is said that the texture is preferably a so-called “strain”, and a unique texture and elasticity are required according to each noodle. However, the strength of this “strain” disappears with the passage of time after being boiled, so that it becomes a so-called stretched state, and the crispness and elasticity are lost.
[0003]
Most of the noodles that are generally consumed are manufactured in noodle factories and delivered to supermarkets and retail stores, etc., so that a certain amount of time will elapse after the manufacture, especially boiled noodles (chilled noodles) and storage stability. Improved packaged steamed noodles (LL noodles) have a problem of deterioration in texture with the passage of time after production, and further improvement in texture is required.
[0004]
Conventionally, in order to improve the texture of noodles, for example, by adding starch, modified starch, etc., it gives a tight feeling, etc., or by adding konjac flour or konjac mannan, it suppresses elongation by boil and responds to teeth And imparting elasticity.
[0005]
For example, Japanese Patent Application Laid-Open No. 2000-217527 discloses noodles characterized by containing 0.05 to 5 parts by weight of konjac gel fine particles on a solid basis weight basis with respect to 100 parts by weight of flour. Yes.
[0006]
Japanese Patent Application Laid-Open No. 9-37729 discloses mixing konjac powder of 0.5 to 1.5% by weight with respect to the product weight in water of 20 ° C. or less, which is almost equivalent to the total water content of the product noodle. The konjac paste is prepared, and the konjac paste is added to the flour and powdered kansui and stirred to prepare the noodle dough, and the konjac paste dispersed in the noodle dough in the form of fine particles is alkali-treated with the powdered kansui. There is disclosed a method for producing Chinese raw noodles, characterized in that it is a konjac gel and the obtained noodle dough is extended to a noodle strip and cut into noodle strings.
[0007]
[Problems to be solved by the invention]
However, when starch is blended with noodles, the blending ratio of wheat flour is reduced, which causes the following problems.
(1) Since gluten is reduced, the connection is weakened and the noodle-making property is lowered.
{Circle around (2)} By adding gluten as a binder, the return of the noodles is delayed, the taste is poor, and the transparency is lowered.
{Circle around (3)} Since the “koshi” and “elasticity” of gluten are reduced, additives such as egg white must be used.
(4) Since the water content in raw noodles cannot be increased extremely, starch gelatinization does not occur sufficiently when the noodles are boiled or steamed, and the characteristic properties of starch cannot be fully extracted. Also, powdery remains.
[0008]
On the other hand, according to the methods described in JP-A-2000-217527, JP-A-9-37729, etc., the strength of “koshi” can be imparted to noodles, and the elongation can be suppressed with boil. The texture was not satisfactory.
[0009]
Accordingly, an object of the present invention is to provide a method for producing noodles having good noodle-making properties, being quick to boil, not easily stretched with boil, and having a good texture and storage stability.
[0010]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing noodles of the present invention is a method for producing noodles by adding water to a raw material containing a starchy raw material and konjac paste, and producing starch as the starchy raw material. 100 mass parts of the raw material is used containing 25 mass parts or more of etherified starch and / or esterified starch, and the konjac paste is converted to 0.01-4. 1 part by mass is added, and the amount of water including water in the konjac paste is 45 to 55 parts by mass with respect to 100 parts by mass of the starchy raw material.
[0011]
According to the present invention, when preparing a dough by adding water to a starchy raw material containing etherified starch and / or esterified starch and a raw material containing konjac paste, the konjac paste is added to the starchy raw material. By preparing a dough by adding a predetermined amount of water containing water, good noodle-making properties can be obtained, and it is quick to boil and hard to stretch with boil, and the above-mentioned starch has a good texture and preservability Can be produced.
[0012]
In carrying out the present invention, as the starch raw material, one containing 30 to 50 parts by mass of etherified starch and / or esterified starch and 70 to 50 parts by mass of flour in 100 parts by mass of the starch raw material is used. preferable. Moreover, it is preferable to add 1-85 mass parts of said konjac pastes with respect to 100 mass parts of said starchy raw materials. Further, the noodles, udon, soba, noodles, cold wheat, noodles, Chinese noodles, cold noodles, spaghetti, skin dumplings, it is one selected from the won ton skins preferred.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
In the present specification, the starchy raw material means starch, flour, or a mixture of starch and flour. Moreover, the starch here means what is called refined starch, and the starch contained in flour is not included.
[0014]
In the present invention, a mixture of starch and flour is preferably used as the starch material. As the starch, starch containing etherified starch and / or esterified starch (in the following description, etherified starch and / or esterified starch is simply referred to as “modified starch”) is used.
[0015]
In the present invention, 25 parts by mass or more of the above-mentioned modified starch is preferably contained in 100 parts by mass of the starchy raw material, and 30 to 50 parts by mass of the above-mentioned modified starch and 70 parts of flour are contained in 100 parts by mass of the starchy raw material. It is more preferable to contain -50 mass parts. Thereby, the characteristic physical property of a modified starch can be provided to noodles, fully hold | maintaining the flavor of flour.
[0016]
Examples of the modified starch include etherified products and / or esterified products such as potato starch, wheat starch, tapioca starch, corn starch, waxy corn starch, high amylose corn starch, rice starch, lotus root starch, sweet potato starch, and sago starch. Moreover, it is preferable that the etherified product of the said starch contains 1.7% or more of ether groups, and it is preferable that an esterified product contains 0.25% or more of ester groups. By using such a modified starch, the texture of the noodles can be improved, and the storage stability can be improved. In addition, the water content in the said modified starch is 10-20 mass% normally.
[0017]
In the present invention, esterified products and / or etherified products of tapioca starch are particularly preferably used as the modified starch. For example, by using etherified tapioca starch, it has a slickness and can give a rich and resilient texture, and by using an esterified tapioca starch, it has a slickness and has a firm and firm elasticity. Can give a texture with
[0018]
Moreover, it does not specifically limit as said flour, For example, wheat flour, buckwheat flour, etc. are used preferably, However, Other rice flour, barley flour, etc. can also be used. Moreover, it is preferable to use wheat flour as appropriate, depending on the type of noodles to be produced. In addition, the moisture content in the said flour is 12-16 mass% normally.
[0019]
In addition, the konjac paste that is the raw material of the noodles of the present invention is prepared by adding 20 to 80 times the amount of water to an alkaline agent such as konjac flour and sodium carbonate or basic amino acid at the time of use, or The thing etc. which stored this refrigerated or frozen are mentioned. More simply, a commercially available konjac paste such as “Conjack” (trade name, manufactured by Kyowa Foods Co., Ltd.) and the like can be used.
[0020]
By blending konjac paste into the raw material of the noodles, the elongation of the noodles can be suppressed. In addition, while maintaining good noodle-making properties, the moisture content in the noodles can be increased, so that the noodles can be boiled quickly and further gelatinized sufficiently even if the blending ratio of the modified starch in the noodles is increased Therefore, noodles having a good texture and high storage stability can be obtained.
[0021]
The konjac paste is preferably added so as to be 1 to 85 parts by mass of konjac paste (0.01 to 4.1 parts by mass in terms of konjac powder) with respect to 100 parts by mass of the starchy raw material. If the amount of konjac paste added relative to 100 parts by mass of the starchy material is less than 1 part by mass, the water retention is reduced and the noodle-making property is deteriorated, and the elasticity of the noodles is also reduced, and 85 parts by mass is reduced. If it exceeds, the characteristics of konjak will be strong, and the original texture of the noodles will be impaired.
[0022]
Moreover, in the noodles of the present invention, egg yolk, egg white, gluten, thickening polysaccharides, enzymes, fats and oils can be used as appropriate as other raw materials.
[0023]
The noodles of the present invention can be produced according to a normal noodle making process (kneading → molding → compositing → aging → rolling → dashing). Specifically, with respect to 100 parts by mass of the starchy raw material, saline (Chinese noodles) so that the amount of water including water in the konjac paste is 40 to 70 parts by mass, more preferably 45 to 55 parts by mass. In this case, water is added with brine and salt powder dissolved in water), and other ingredients are blended as appropriate, kneaded to form a dough, and this dough is molded, combined and rolled to the desired thickness The noodle band may be cut into noodle strips of a thickness according to the type of noodle.
[0024]
When preparing the noodle dough, the amount of water including the moisture in the konjac paste is within the above range, so that the noodle dough has good noodle-making properties, is quick to boil, and has sufficient starch. And the texture of the noodles can be improved.
[0025]
Examples of the noodles to which the present invention is applied include, for example, raw noodles such as udon, Japanese noodles, yakisoba, somen noodles, cold noodles, kushi noodles, Chinese noodles, cold noodles, spaghetti, gyoza peels, wonton peels, salmon noodles, etc. (Chilled noodles), steamed noodles, packaged steamed noodles, frozen noodles and the like.
[0026]
【Example】
Hereinafter, the present invention will be specifically described with reference to examples.
Examples 1 and 2 and Comparative Examples 1 and 2
Each raw material was mixed at a blending ratio shown in Table 1, kneaded, shaped, combined, aged and rolled according to a conventional method to form a noodle band and cut into noodle strings to produce Chinese noodles. Specifically, to the powder (quasi-strong powder and starches), add a mixture of konjac paste, water, brine, and salt in advance with a mixer, and make a noodle dough for about 6 minutes in a noodle mixer. This noodle dough was rolled on a noodle making machine roller to form a noodle band, and after combining 2 to 3 times, the noodle band was rolled without aging and cut into noodle strings. The trade name “Conjack” (manufactured by Kyowa Foods Co., Ltd., solid content: 8% by mass) as konjac paste, and the trade name “Clear Text SA-1” (manufactured by Nippon Shokuhin Kako Co., Ltd.), as etherified tapioca starch, The product name “MT-01HH” (manufactured by Nippon Shokuhin Kako Co., Ltd., 1.8% ester group) was used as the esterified tapioca starch.
[0027]
[Table 1]
Table 2 shows the results of sensory evaluation on the noodle making properties of the noodle dough in each example and the boiled noodles obtained. In Table 2, the evaluation of returning with scissors represents ◯: sufficiently back with scissors, Δ: some core remaining, ×: core remaining hard.
[0029]
[Table 2]
【The invention's effect】
As described above, according to the present invention, when the dough is prepared by adding water to a raw material containing a starchy raw material containing etherified starch and / or esterified starch and konjac paste, In addition, by preparing a dough by adding a predetermined amount of water containing water in the konjac paste, the dough has good noodle-making properties, is quick to boil and is not easily stretched with boil, and the modified starch It is possible to produce noodles having a good texture and preservability making full use of characteristic physical properties.
Claims (4)
前記澱粉質原料として、澱粉質原料１００質量部中に、エーテル化澱粉及び／又はエステル化澱粉を２５質量部以上含むものを用い、
澱粉質原料１００質量部に対して、コンニャク糊をコンニャク粉換算で０．０１〜４．１質量部添加し、
前記澱粉質原料１００質量部に対して、前記コンニャク糊中の水分を含めた加水量が４５〜５５質量部となるように加水することを特徴とする麺類の製造方法。 A method of preparing noodles by preparing dough by adding water to a raw material containing starchy raw material and konjac paste,
As the starch raw material, in which 100 parts by mass of the starch raw material contains 25 parts by mass or more of etherified starch and / or esterified starch,
To 100 parts by mass of the starchy raw material, 0.01 to 4.1 parts by mass of konjac paste is added in terms of konjac powder,
A method for producing noodles, comprising adding 100 to 50 parts by mass of the starch raw material so that the amount of water including water in the konjac paste is 45 to 55 parts by mass.
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