JP5077601B2 - Method for producing raw material powder used for producing noodles and method for producing noodles - Google Patents

Description

  The present invention relates to a method for producing raw material powder (rice flour and buckwheat flour) used in the production of noodles from rice and buckwheat berries, and a method for producing noodles using the rice flour and buckwheat flour.

  Rice flour that has been milled simply by pulverizing rice to a predetermined particle size does not contain gluten, which is the skeleton of noodles, unlike wheat flour, and therefore cannot form noodle strings.

  For this reason, in order to manufacture noodles using rice flour, various noodle making methods have been proposed (Patent Documents 1 to 10). As the simplest method, rice flour shown in Patent Document 1 is used. A method for producing noodles by mixing wheat flour and a method for making noodles by adding gluten extracted from wheat flour to rice flour are well known.

  Patent Document 2 discloses a method for noodle making using starch as a binder, and Patent Document 3 discloses a method for noodle making using a starch that has been pregelatinized as a binder. Reference 4 discloses a method of making noodles using a thickening polysaccharide (a mixture of guar gum and xanthan gum) as a linkage, and Patent Document 5 discloses a method of making noodles using an enzyme (transglutaminase). There is a disclosure.

  In addition, a method of making noodles with 100% rice flour without adding any binder is proposed. For example, Patent Document 6 mixes raw rice flour with water-kneaded rice flour. After rolling, there is a disclosure of a method of cutting and making noodles with a noodle strip cutting roller wetted with cooling water, and Patent Document 7 discloses a noodle shape while gelatinizing the raw material with a screw extruder having a heating device. There is a disclosure of a method for making noodles.

  Further, Patent Document 8 discloses a method for producing semi-raw noodles using 100% high amylose rice flour through hydration, kneading and heating processes.

  As for the method for producing buckwheat, Patent Document 9 describes a method for producing a noodle band under reduced pressure by mixing pregelatinized buckwheat flour and raw buckwheat flour, and Patent Document 10 describes a method for manufacturing buckwheat using tartary buckwheat. In addition, there is a disclosure of a method in which raw material buckwheat is directly heated with pressurized steam for the purpose of inactivating a rutin degrading enzyme.

JP-A-53-130448 Japanese Patent Publication No. 60-41579 JP 2006-122000 A JP 2006-166724 A JP-A-9-154512 Japanese Patent Publication No. 5-8657 JP 2002-315526 A JP 2008-301769 A Japanese Patent Laid-Open No. 10-23870 Japanese Patent Laid-Open No. 2005-13005

  However, noodles made using the various binders disclosed in the above-mentioned Patent Documents 1 to 5 can be made into noodles in appearance, but when boiled and cooked, the noodles adhere to each other and form dumplings. Noodles are melted into the soup, the entire surface of the noodles becomes sticky, or the boiled rice is stretched to eliminate the stiffness, making it inferior in physical properties compared to noodles using wheat flour as a binder, and is sufficient as a noodle food Did not have good palatability. Moreover, since the above-mentioned patent documents 1-5 add what is not normally used for noodles as a linking material, flavor and taste are slightly impaired, and further, safe and reliable food as consumer needs in recent years There is also a problem that it does not agree with the intention to.

  Moreover, in order to make noodles by the methods of Patent Documents 6 to 10, a special device such as a noodle strip cutting roller that forms a noodle strip while moistening cooling water or a screw extruder having a heating device is required. However, in general noodle manufacturers, it is rare to have a boiler or steamer for heating, and small and medium businesses have a small factory space, and it is difficult to newly install these devices in terms of cost. .

  The present invention is (a) no special equipment or operation is required for the noodle making process, (b) rice flour noodles with 100% rice flour are well connected, and can produce rice flour noodles with excellent taste and texture, (C) Even in the production of buckwheat, noodle strings are well connected with buckwheat flour 100%, and noodles with excellent taste and texture can be produced. (D) After cooking, the physical properties and taste of the noodles are good. In view of the above, it is an object to provide a raw material powder that is highly convenient and versatile and suitable for the production of various forms of noodles.

  The gist of the present invention will be described with reference to the accompanying drawings.

A method for producing a raw material powder used for producing noodles, which is obtained by mixing polished rice or brown rice having an amylose content of 30% (weight) or more and polished rice or brown rice having an amylose content of 25% (weight) or less. In addition, one of polished rice and brown rice having an amylose content of 25 to 35% (by weight) or a mixture thereof is washed with water to adjust the water content to 20 to 25% (weight), Subsequently, heating is adjusted so that the gelatinization degree of the starch becomes 40 to 75%, followed by pulverization after drying and passing through a 100-mesh sieve to adjust the particle size. This relates to the method for producing the raw material powder used in the process.

Moreover, in the manufacturing method of the raw material powder used for manufacture of the noodle of Claim 1 , the said heating is atmospheric pressure steam heating, superheated steam heating, microwave heating, hot air heating with ventilation, natural convection heating, stationary heating Or it concerns on the manufacturing method of the raw material powder used for manufacture of the noodle characterized by employ | adopting rotary heating.

Moreover, it is based on the manufacturing method of the noodle characterized by manufacturing noodles using the rice flour manufactured by the manufacturing method of the raw material powder used for manufacture of the noodle of any one of Claim 1,2. .

4. The method for producing noodles according to claim 3 , wherein the rice flour is mixed with non-heated rice flour obtained by crushing any one of polished rice and brown rice or a mixture thereof without heating. The present invention relates to a method for producing noodles.

In addition, the water content is adjusted so that the water content is 20 to 25% (weight) by washing one of polished rice and brown rice having an amylose content of 25 to 35% (weight) or a mixture thereof, Subsequently, the mixture is heated to adjust the gelatinization degree of the starch to 40 to 75%, and then dried and pulverized, passed through a 100 mesh sieve to adjust the particle size to obtain rice flour. A method for producing noodles, characterized in that noodles are produced using raw powder mixed with non-heated rice flour obtained by crushing and heating any one of polished rice and brown rice, or a mixture thereof It is related to.

The method for producing noodles according to any one of claims 3 to 5, wherein the noodles are produced by adding wheat flour, gluten or starch.

Further, in the method for producing noodles according to any one of claims 3 to 6 , the noodles are subjected to a freezing treatment to obtain raw noodles, or a drying treatment to obtain dry noodles. This relates to a method for producing noodles.

Moreover, in the manufacturing method of the noodles of any one of Claims 3-7 , the said noodles are heated with hot water, steam, or frying oil, The gelatinization degree of starch is raised to 95% or more, It is characterized by the above-mentioned. The present invention relates to a method for producing noodles.

  Moreover, it is the manufacturing method of the raw material powder used for manufacture of noodles, Comprising: The buckwheat grain which removed the buckle of the buckwheat berry is washed with water, water content is adjusted so that it may become 20-35% (weight), and then, , Heated to adjust the gelatinization degree of starch to 40 to 75%, and then dried and crushed and passed through a 60-mesh sieve to adjust the particle size and used for the production of noodles This relates to a method for producing raw material powder.

Further, in the method for producing raw material powder used for the production of noodles according to claim 9 , the heating includes atmospheric steam heating, superheated steam heating, microwave heating, hot air heating with ventilation, natural convection heating, stationary heating. Or it concerns on the manufacturing method of the raw material powder used for manufacture of the noodle characterized by employ | adopting rotary heating.

A method for producing noodles, characterized in that noodles are produced using buckwheat flour produced by the method for producing raw material powders used in the production of noodles according to any one of claims 9 and 10. is there.

12. The noodle production method according to claim 11 , wherein the buckwheat flour is mixed with non-heated buckwheat flour obtained by removing the outer skin of the buckwheat and pulverizing it without heating. This relates to the manufacturing method.

The noodle production method according to any one of claims 11 and 12, wherein the noodle is produced by adding wheat flour, gluten or starch.

The method for producing noodles according to any one of claims 11 to 13 , wherein the noodles are subjected to a freezing treatment to obtain raw noodles, or a drying treatment to obtain dry noodles. This relates to a method for producing noodles.

The method for producing noodles according to any one of claims 11 to 14 , wherein the noodles are heated with hot water, steam or fried oil to increase the gelatinization degree of starch to 95% or more. The present invention relates to a method for producing noodles.

  Since the present invention has been described above, it is possible to obtain a raw material powder that has been appropriately gelatinized from polished rice, brown rice, and buckwheat grains. When this raw material powder is used, water is added without requiring special equipment or operation. Noodles can be produced in the same process as before, just by mixing and kneading, and it becomes safe and reliable because it becomes hygienic and stable quality by heating, and there is no need to use additives as a binder. Noodles can be produced.

  An embodiment of the present invention which is considered to be suitable will be briefly described with reference to the drawings showing the operation of the present invention.

  The invention of claim 1 will be described.

Refined rice having a amylose content of 25 to 35% (weight) obtained by mixing polished rice or brown rice having an amylose content of 30% (weight) or more with polished rice or brown rice having an amylose content of 25% (weight) or less. one of white rice and brown rice or by washing a mixture of these, for example, when the draining state, moisture adhering to the surface is a gradual transition in the interior. The water content is adjusted so that the water content becomes 20 to 25 % (weight), and then the starch contained therein is swelled by heating, so-called semi-gelatinization in which the gelatinization degree of the starch is 40 to 75%. If the state, the semi-gelatinized starch is a bridging act as the noodle dough when forming the noodle, followed by by trituration passed through the set sieves 1 00 mesh dried When the particle size is adjusted, it is gelatinized appropriately and becomes an optimal raw material powder for producing noodles. When this raw material powder is used, noodles can be produced in the same process as the conventional process in which only mixing and kneading are performed without the need for special equipment or operation. There is no problem that it becomes dumpling, sticky, or stiff when cooked and boiled, and the endogenous enzymes such as oxidase are deactivated by heating. Oxidation of contained oil can be suppressed, and the flavor of the raw material can be maintained for a long time, and it becomes a sanitary raw material powder due to the sterilization effect by heating. It is a raw material powder used for the production of safe and reliable noodles without the need to use food.

Moreover, since use a mixture of any one or these fine milled rice and brown rice amylose content 25% to 35% (by weight), good drainage reduce the adhesion of the noodles between when forming the noodle In addition, firm noodles can be produced .

The invention of claim 9 will be described.

  The buckwheat grains from which the hard skin corresponding to buckwheat husks has been removed cover the entire buckwheat grain, so when washed with water, water can easily enter the gap between the cuticle and the endosperm, along with the water adhering to the surface. Since it moves to the inside of buckwheat grains, the moisture content is higher than in the case of rice grains, the moisture content in the buckwheat grains is adjusted to 20-35% (weight), and then heated to be included in the buckwheat grains The resulting starch swells so that the starch has a gelatinization degree of 40 to 75%, and is then dried and then crushed and passed through a sieve having a particle size of 60 mesh to adjust the particle size. The material powder is appropriately gelatinized and moderately gelatinized. By using this raw material powder, it is possible to produce noodles in the same process as the conventional one just by adding water and kneading without the need for special equipment or operation. Furthermore, for example, using this raw material powder, When noodles are boiled, they become noodles with a strong and smooth texture.

  Specific examples of the present invention will be described.

  A present Example is the raw material powder used for manufacture of noodles, specifically, the manufacturing method of rice flour and buckwheat flour, and the manufacturing method of noodles using this raw material powder.

  In this example, when expressing buckwheat berries and buckwheat flour, it is expressed as “soba” and katakana, and when expressing noodles produced from this buckwheat flour, it is expressed as “soba” and hiragana. Yes.

  As this raw material powder, either polished rice, brown rice or buckwheat grains from which the shell is removed is used as a raw material. In addition, you may mix these raw materials suitably.

  First, after washing the raw material with water, the water adhering to the surface of the raw material is allowed to stand while being absorbed into the raw material, and the water content is adjusted to 20 to 35% (weight). When heated, the starch contained in the raw material swells, the starch contained in the raw material is gelatinized, and the starch is adjusted to a so-called semi-gelatinized state with a gelatinization degree of 40 to 75%. After the gelatinized material is dried, it is pulverized using, for example, an airflow pulverizer, and the particle size is adjusted by passing through a sieve set to 60 mesh or 100 mesh.

  Therefore, the water adhering to the raw material after washing with water gradually moves inside, so when heated, the starch in this grain swells and the starch becomes semi-gelatinized, and this gelatinized starch becomes the noodle dough. When it is formed, it will act as a tie.

  Then, after drying, if the particle size adjustment is performed with a sieve set to 60 mesh or 100 mesh, the same process as the conventional one is just required to hydrate and mix with this raw material powder without the need for special equipment or operation. Noodles can be produced with this, and there are no problems such as dumpling, stickiness, and lack of stiffness when the noodles are boiled. .

  Furthermore, since endogenous enzymes such as oxidase contained in the grain of the raw material are deactivated by heating, oxidation of oil contained in a trace amount in the raw material can be suppressed and the flavor of the raw material can be maintained for a long period of time. It becomes a sanitary raw material powder by the bactericidal effect, and the raw material powder itself has the function of a binder, so that it is not necessary to use an additive as a binder, and a raw material powder used for the production of safe and reliable noodles can be obtained.

  The moisture content in this example is the normal pressure described in “New Food Analysis Method” (p.6, edited by the New Food Analysis Method Editorial Committee, Japan Kogyo Co., Ltd., published in November 1996). This is a heat-drying method, and is a numerical value obtained by measuring the ratio of the reduced weight after drying to an absolutely dry state as moisture relative to the sample weight before drying.

  Moreover, the gelatinization degree of the starch contained in the raw material was determined by a β-amylase / pullulanase method.

  In this method, β-amylase and pullulanase (both enzymes that hydrolyze glucoside bonds) are allowed to act on the sample, and the enzyme is applied only to starch whose crystal structure has been destroyed by heating the sample together with water to gelatinize it. Acts on the principle of reducing sugars (maltose is produced from starch).

  Specifically, when each of a raw material powder sample completely gelatinized with an alkali and an untreated raw material powder sample that is not treated with alkali are treated with β-amylase and pullulanase, the following formulas 1 and 2, from the amount of reducing sugar produced by the decomposition of the completely gelatinized raw material powder sample and the untreated raw material powder sample, The degree of decomposition was calculated from Equation 1, and the degree of gelatinization was obtained from Equation 2.

Formula 1 Degradation = (Amount of produced reducing sugar / total amount of sugar) × 100 (%)
Formula 2 Gelatinization degree = (Decomposition degree of untreated raw material powder sample / Decomposition degree of raw powder sample completely gelatinized)
× 100) (%)

  This degree of gelatinization tends to increase as the moisture in the sample grains increases and the steam heating time increases. That is, by controlling the moisture and heating time of rice flour and buckwheat flour, it becomes possible to produce rice flour noodles and buckwheat noodles with excellent noodle-making properties, taste and texture.

  Further, in this example, the heating was performed by a normal pressure steam heating method in which steam heating was performed at normal pressure, but superheated steam, microwave oven, hot air with natural ventilation and natural convection oven, and stationary type, top and bottom and The heating method used widely including what comprises a plane rotation apparatus can be used.

  In addition, this heating may be performed in the milling process, and not performed in the noodle manufacturing process as in Patent Document 8. Therefore, when the rice flour or buckwheat flour of this example is used, the existing noodle manufacturing process can be used. Therefore, noodles can be made at low cost.

  At the same time, the starch that has been semi-gelatinized by heating is dried to a raw material moisture content of 15 to 16% (by weight) or less. Even if there is no growth of microorganisms, the gelatinization degree of starch can be kept constant, so that it is possible to produce raw material powder with constant quality, and it is difficult to be affected by changes in outside temperature and water temperature during noodle production. Become.

  In addition, this semi-gelatinized starch serves as a noodle dough bridging when this noodle is formed without adding any additives, so that the noodle strings can be formed well and the noodles in raw noodles can be formed. The cut of the line is prevented and a smooth texture can be brought about when it is raised with a broom.

  Furthermore, since endogenous enzymes such as oxidase contained in the raw material are deactivated by this heating, oxidation of the oil contained in a minute amount in the rice grains of the raw material can be suppressed and the flavor of the raw material can be maintained for a long period of time. It becomes sanitary rice flour and buckwheat flour by sterilizing effect.

  In addition, when cooking noodles, non-heated rice flour or buckwheat flour obtained by pulverizing polished rice, brown rice or buckwheat grains without heating, was added to the rice flour or buckwheat flour produced in this example. An appropriate amount can be mixed, or the texture can be changed by adding wheat flour, gluten and starch to change the physical properties of the noodle strings.

  In this way, when the noodle strings produced in this example are heated and cooked with hot water, steam and fried oil, the semi-gelatinized starch can be recovered and raised to a gelatinization degree of 95% or more, and boiled noodles Steamed noodles and fried noodles can be cooked in various forms.

  Furthermore, the heating apparatus, method and time, the method for producing rice flour and buckwheat flour, such as the pulverizing method, the amount of water added to the rice flour and buckwheat flour, the method of mixing, the noodle making method used, such as the noodle making machine, are as described above. If water content and gelatinization degree are obtained, it can change suitably and is not limited.

  Also, the type of noodles to be produced (Chinese noodles, pasta, udon) and shape are not limited.

  The main specifications of the rice flour of this example were determined from the results of Experiments 1 to 3 below.

(Experiment 1) Rice Flour Particle Size and Rice Flour Noodle Properties Experiments were conducted on the rice flour particle size to determine the particle size of rice flour that can produce suitable noodles. The results are shown in Table 1.

  The raw material treatment process is the same as in Example 1 up to the drying process, using high-amylose polished rice (variety: koshi no noodles, amylose content of 32.3% (weight)). , Washed with water, drained, steam-heated for 5 minutes, and dried in this order to obtain rice grains with a gelatinization degree of 60%.

  Next, as a test plot, this semi-gelatinized rice grain is pulverized with a pin mill and airflow pulverization, using each pulverizer, and further screened with a 100 mesh standard sieve for each rice flour. Four types (test sections A, B, C, D) of rice flour divided into a non-passing section and a passing section were prepared.

  Next, using each of these rice flours, 47 parts of water was added to 100 parts of rice flour, mixed so that the water content was uniform, left for 30 minutes, and then made into noodles using an extrusion noodle machine. Made noodles.

  As shown in Table 1, although there is no difference depending on the pulverization method, the particle size of the pulverized rice flour affects the water content of the dough (dispersibility in water dough).

  Specifically, when coarse rice flour that does not pass through a 100-mesh sieve (test sections A and C), the water circumference becomes uneven, and the produced noodles are easy to cut after noodle making and in the middle of the boil. On the other hand, the roughness was large and the quality was low. On the other hand, when fine rice flour that passes through a 100-mesh sieve is used (test sections B and D), the water circumference (dispersibility in the water dough) is also uniform, and the produced noodles are in the middle of the noodle making and cooking. The rice noodles were excellent in quality with a strong texture and smooth texture.

(Experiment 2) Gelatinization degree of starch and properties of rice flour noodle Next, an experiment was conducted on the gelatinization degree of rice flour used to determine the gelatinization degree at which an appropriate noodle was obtained. The results are shown in Table 2.

  Using raw rice of high amylose rice (variety: Koshi no noodle bun, amylose content 32.3% (weight)) as raw material, changing water absorption time and steam heating time, moisture and gelatinization degree in rice grains Rice grains divided into 8 different test zones were manufactured.

  These rice grains were dried and then pulverized by an airflow pulverizer so as to pass through a 100-mesh sieve to obtain rice flour.

  In addition, the raw rice flour which did not perform the water absorption by water washing and steam heating was manufactured as a comparison control. In this case, noodle strings could not be formed only with rice flour, so 1 part by weight of guar gum and 0.2 part by weight of xanthan gum were connected to 100 parts by weight of rice flour (test section No. 1).

  Furthermore, for comparison, rice flour noodles using dough (boiled rice cake) prepared by adding boiling water to untreated rice flour prepared in test section No. 1 were also manufactured (test section No. 2).

  The water content of rice grains after washing and draining was 18 to 28% (15% without treatment), and the degree of gelatinization was 25 to 89.9% (12% without treatment).

  For each of the rice flours in these test areas, add 47 parts of water to 100 parts of rice flour, mix the mixture so that the water content is uniform, and leave it for 30 minutes. Noodles were produced.

  As shown in Table 2, the noodle strings are better formed as the degree of gelatinization increases, and the hardness after boiling is increased. Test Zone No. 4-No. From the data of No. 7, the range of the degree of gelatinization of rice flour noodles with good noodle string formation and strong stiffness and smooth texture and good texture is 40-75%, especially the test Ward No. 6 and No. From the data of 7, it can be judged that the range of the gelatinization degree most suitable for rice flour noodle production is 65 to 75%.

  On the other hand, untreated rice flour (test zone No. 1), hot water lees (test zone No. 2), rice flour (test zone No. 3) heated for 2 minutes immediately after washing with water, that is, gelatinization degree 25% or 25 When less than% rice flour was used, it was difficult to produce stable noodles because it was easily cut after cooking.

  In the case of test section No. 8 in which the degree of gelatinization was 89.9%, the noodle strings were formed extremely well, but the noodles were easily stuck to each other.

  As mentioned above, as a result of interpolating and extrapolating the data obtained in this experiment, the range of the gelatinization degree suitable for rice flour noodle production was determined to be 40 to 75%.

(Experiment 3) Amylose content of starch and properties of rice flour noodles Next, experimental evaluation was performed on the relationship between the amylose content contained in the rice grain starch and the properties of rice flour noodles to determine an appropriate amylose content. The results are shown in Table 3.

  As raw rice, the cultivar “Koshihikari” (amylose content 17.1% (weight)), the cultivar “Koshiji Hayao” (same content 20.4% (weight)), and the cultivar “Koshino Menjiman” (included) 32.3% (by weight)) and refined rice in which the varieties “Koshiji Hayase” and varieties “Koshi no Menjiman” were mixed in equal amounts to adjust the amylose content to 26.4% (weight), Were used as samples.

  Next, each of these raw rices is washed with water and adjusted so that the water content of each of the rice is 22% (weight), and then heated for 5 minutes to be gelatinized, then dried and then dried. Each rice flour was obtained by pulverizing with an airflow pulverizer and adjusting the particle size so as to pass through a 100-mesh sieve. The gelatinization degree of the obtained rice flour was 54 to 56%.

  Next, 47 parts of water was added to 100 parts of these rice flours, mixed so that the water content became uniform, and allowed to stand for 30 minutes.

  As shown in Table 3, when rice flour having an amylose content of 17.1% (weight) is used, the noodle strings are bound together after cooking to form a dumpling, or the noodles are boiled in the soup after cooking. It melted, and the adhesion of boiled noodles was high, and it did not have sufficient physical properties as noodles. Rice flour having an amylose content of 20.4% (weight) also showed almost the same result as the former.

  On the other hand, when rice flour having an amylose content of 26.4% (by weight) and 32.3% (by weight) is used, the noodle strings do not adhere to each other, and the noodles do not dissolve in the soup. Also, the rice flour noodles with a firm texture could be produced.

  Therefore, it can be seen that the amylose content needs to be 25% (weight) or more for the production of rice flour noodles.

  In addition, since the rice in which amylose content exceeds 35% (weight) is not discovered at present, the practical upper limit of amylose content can be 35% (weight).

From the above examination results, the optimal rice flour for rice flour noodles is as follows.
(1) The amylose content is 25 to 35% (weight).
(2) The water content of the rice grain is adjusted to 20 to 25% (weight).
(3) The gelatinization degree of the rice grain is adjusted to 40 to 75%.
(4) The grain size of rice flour shall pass through a 100 mesh screen.

  The polished rice having an amylose content of 25 to 35% (weight) may be obtained by mixing polished rice having an amylose content of 30% (weight) or more and polished rice having an amylose content of 25% (weight) or less. By doing so, it is possible to produce rice flour noodles having changes in physical properties such as hardness and elasticity.

  The same applies to brown rice having an amylose content of 25 to 35% (weight).

  Next, a case where polished rice is used as a raw material is referred to as Example 1, and a case where buckwheat grains are used as a raw material is referred to as Example 2, which will be described in detail below.

(Example 1) Production of rice flour using polished rice as raw material and production of noodles This Example 1 uses high amylose rice (variety: Koshi no Menjiman) as a raw material, and refines this high amylose rice. After milling into polished rice, washing with water, gelatinizing by heating, pulverizing and adjusting the particle size to obtain milled rice flour, producing rice flour noodles from this rice flour, cooking using this rice flour noodles This is a method for producing rice flour using polished rice.

  That is, the rice flour of Example 1 uses milled rice as a raw material, and washed the milled rice having an amylose content of 25 to 35% (weight) and adjusted the water content to 20 to 25% (weight). Subsequently, the starch contained in the raw material is swelled by heating so that the gelatinization degree of the starch becomes 40 to 75%, and after drying, it passes through all sieves having a particle size of 100 mesh. By adjusting the particle size, it becomes suitable for the production of noodles.

(1) Milling process This rice flour was milled by the following procedures (a) to (ki).
(A) Ingredients: Variety "Koshi no Menjiman", amylose content 32.3% (weight)
(I) Refine this raw rice.
(C) Wash the polished rice with water.
(D) After washing with water, move to a colander and leave for 30 minutes to drain water (moisture adhering to the surface of rice grains)
Is absorbed inside the rice grain. ). The water content of the rice grain water at this time was 22% (weight).
.
In addition, the saturated moisture content of this rice grain was 32% (weight).
(E) Heat at 100 ° C. for 5 minutes with an atmospheric steam heater.
By using high amylose rice, steaming between rice grains during steam heating and gelatinization
There was little adhesion, and it became a flip state. For this reason, steam can pass through the gaps between rice grains.
As a result, the rice grains are heated uniformly, and even after heating, the adhesion between the rice grains
There are few and it is in a flip state.
(F) After heating, it is dried to a level equal to or less than the water content (15%) of the raw rice using a dryer.
(G) After drying, adjust the particle size so that the rice grains pass through a 100-mesh sieve with an airflow crusher.
Adjust.
The degree of gelatinization of the rice flour milled under the above conditions (a) to (ki) was 59.9%.

(2) Noodle making process Noodle making was performed using this rice flour, and rice flour noodles were evaluated.
(A) 47 parts of water is added to 100 parts of semi-gelatinized rice flour and mixed so that the water content becomes uniform.
To do.
(B) Leave for 30 minutes after mixing.
(C) Extrude with a diameter of 1.5mm in an extruded noodle making machine and form into a 25cm long noodle string
To do.

(3) Evaluation The rice flour noodles were cooked in boiling water for 3 minutes and evaluated, and the following evaluation results were obtained.
(A) Noodle hardness: The hardness of the noodle immediately after boiling is 560 gw.
(B) Appearance evaluation: Cooked noodles do not adhere noodle strings. Also, it does not melt in the soup.
(U) Subjective evaluation: The texture is smooth and firm, and the flavor of rice is felt and good.

  Also, in the case of brown rice, rice flour could be produced in the same manner as polished rice, and the same effect as the above-described polished rice flour could be obtained with this rice flour. The same was true when milled rice and brown rice were mixed appropriately.

(Example 2) Production of buckwheat flour using buckwheat grains as raw material and production of noodles This Example 2 uses buckwheat peas as a raw material, washed with water, gelatinized by heating, then pulverized to give a particle size By adjusting, milling to obtain buckwheat flour, producing buckwheat noodles from this buckwheat flour, cooking by using this buckwheat noodles, experimentally determined the method for producing buckwheat flour using buckwheat grains Yes.

  That is, the buckwheat flour of Example 2 uses buckwheat grains as a raw material. The buckwheat grains are washed with water to adjust the water content to 20 to 35% (weight), and then heated to form starch. The degree of gelatinization is adjusted so as to be 40 to 75%, and subsequently, after drying, the particle size is adjusted so that the particle size passes through all sieves of 60 mesh, thereby becoming suitable for the production of noodles. Confirmed by.

(1) Milling process:
This buckwheat flour was milled under the following conditions (a) to (ki) to determine the draining time and heating conditions.
(A) Raw material: buckwheat grains as buckwheat peel (with cuticle) from which the skin of buckwheat is removed (i) After washing, transfer to colander and drain
(The water content was controlled by setting the standing time to 0, 15, or 45 minutes)
(C) Heating, drying, particle size adjustment
The following heating (a), (b), and (c) were set under different conditions.
(A) A product obtained by directly pulverizing buckwheat grains.
(B) A product obtained by directly crushing buckwheat grains and kneading.
(C) After heating the buckwheat grains by atmospheric steam heating for 5 minutes or 15 minutes,
Dried to the original moisture content.

  As shown in Table 4, the test section was drained for 15 minutes, heated for 5 minutes with atmospheric steam, dried and crushed, and drained for 45 minutes with atmospheric steam for 5 minutes or 15 minutes. Heated, dried and crushed, set buckwheat grains directly, and dried buckwheat grains with atmospheric steam for 5 minutes and then dried to the raw water content of buckwheat grains, and buckwheat grains A total of 6 cases were compared, with 3 types as the control group.

  In Example 2, the grain size after pulverizing buckwheat grains is lower than that of rice grains. Therefore, external forces such as mechanical blow, friction, and compaction in the noodle making process during watering and kneading dough Therefore, it is assumed that the structure of coarse grains of buckwheat grains collapses and becomes finer. Therefore, the grain size of the buckwheat flour was adjusted so as to pass through all 60-mesh sieves.

(2) Noodle making process:
The noodle making using this buckwheat flour was mixed with 50 parts of water to 100 parts of this buckwheat flour so that the whole was uniform, kneaded for 30 minutes, and then made by an extrusion noodle making machine. .

(3) Evaluation:
The buckwheat noodles produced with this buckwheat flour were cooked with a bowl and evaluated, and the evaluation results shown in Table 4 were obtained.

  As shown in Table 4, the moisture content of the buckwheat granule after draining in the case of 15 minutes and 45 minutes in the test area, which is the test area, is 31 to 33% (weight), whereas Since the water content of the control group is 16.0%, when the buckwheat grains are washed with water, even if the water that has entered the gap between the cuticle and the endosperm is drained, it is absorbed into the grains as it is without flowing out of the grains. For this reason, it is considered that the moisture content exceeds 30% (weight), which is considerably larger than the moisture content in the case of rice grains.

  The saturated moisture content of buckwheat peel (buckwheat grains) was about 45% (weight).

  From the water content data in Table 4, it can be determined that the water content capable of producing good noodles is 20 to 35% (weight).

  In addition, the noodle strings after extrusion were used as a control group, and the buckwheat grains were pulverized directly with anhydrous washing, the buckwheat grains were steam-heated for 5 minutes with anhydrous washing, and the buckwheat grains were pulverized directly with anhydrous washing. However, none of the simmered noodles were crushed before the noodle strings were cooked in a crunchy bowl, and no soba-like product was obtained. Moreover, the surface of the noodle strings that were produced was easy to dry, which is also considered to make it easier to cut the noodle strings.

  On the other hand, after washing with water, draining water for 15 minutes to 45 minutes to absorb the adhering water, starch that has become semi-gelatinized by heating for 5 minutes exerts a bridging role and is supple. The noodle strings were well connected, and the boiled noodles were strong and elastic, and a characteristic soba with a smooth texture was obtained. Moreover, the flavor as buckwheat is sufficiently felt, and this is considered to be because the flavor component is retained in the grains without volatilization by semi-gelatinization by steam heating.

  However, even if it was washed with water to absorb the adhering water, the one heated for 15 minutes had a gelatinization degree of 92.5% and the connection was good, but the noodles were easy to stick together, boiled After that, the noodles stuck together and the stiffness was weak.

  Therefore, when the results of Table 4 are interpolated, the lower limit of the degree of gelatinization capable of producing a good buckwheat is 40%, the upper limit is 75%, and the optimum degree of gelatinization is determined to be 50 to 65%. it can.

From the above examination results, as the production conditions of buckwheat noodle flour,
(1) The water content of buckwheat grains is 20 to 35% (weight).
(2) The degree of gelatinization of buckwheat grains is 40 to 75%.
(3) Adjust the grain size of buckwheat flour so that it passes through all 60 mesh screens.
Has been found necessary for the production of good buckwheat noodles.

  As described above, according to Example 1 and Example 2, noodle strings are well connected with polished rice or brown rice or buckwheat grains having a high amylose content, and even if the buckwheat flour is 100%, soba with excellent taste and texture. In addition, it becomes rice flour and buckwheat flour that enable production of various forms of noodles, and noodles can be made using these.

Claims (15)

A method for producing a raw material powder used for producing noodles, which is obtained by mixing polished rice or brown rice having an amylose content of 30% (weight) or more and polished rice or brown rice having an amylose content of 25% (weight) or less. In addition, one of polished rice and brown rice having an amylose content of 25 to 35% (by weight) or a mixture thereof is washed with water to adjust the water content to 20 to 25% (weight), Subsequently, heating is adjusted so that the gelatinization degree of the starch becomes 40 to 75%, followed by pulverization after drying and passing through a 100-mesh sieve to adjust the particle size. Method of raw material powder used in the process. The method for producing raw material powder used in the production of noodles according to claim 1 , wherein the heating comprises atmospheric steam heating, superheated steam heating, microwave heating, hot air heating with ventilation, natural convection heating, stationary heating or rotation. The manufacturing method of the raw material powder used for manufacture of the noodle characterized by employing a type heating. A method for producing noodles, characterized in that noodles are produced using rice flour produced by the method for producing raw material powder used for producing noodles according to any one of claims 1 and 2 . 4. The method for producing noodles according to claim 3 , wherein non-heated rice flour obtained by crushing and heating any one of polished rice and brown rice or a mixture thereof is mixed with the rice flour. A method for producing noodles. One of polished rice and brown rice having an amylose content of 25 to 35% (by weight) or a mixture thereof is washed with water to adjust the water content to 20 to 25% (weight), and then , Heated to adjust the gelatinization degree of starch to 40-75%, then dried and pulverized, passed through a 100 mesh sieve to adjust the particle size to obtain rice flour, and this rice flour was refined rice A method for producing noodles, characterized in that noodles are produced using raw material powder mixed with non-heated rice flour obtained by crushing and heating any one of brown rice and a mixture thereof. The method for producing noodles according to any one of claims 3 to 5, wherein the noodles are produced by adding wheat flour, gluten or starch. The method for producing noodles according to any one of claims 3 to 6 , wherein the noodles are subjected to a freezing treatment to produce raw noodles or dried to obtain dry noodles. Production method. The noodle production method according to any one of claims 3 to 7 , wherein the noodles are heated with hot water, steam or fried oil to increase the gelatinization degree of starch to 95% or more. Manufacturing method.   A method for producing raw material powder for use in the production of noodles, wherein the buckwheat grains from which buckwheat husks have been removed are washed with water to adjust the water content to 20 to 35% (weight), followed by heating. The starch is adjusted to a gelatinization degree of 40 to 75%, subsequently dried and pulverized, and passed through a 60-mesh sieve to adjust the particle size. Manufacturing method. In the manufacturing method of the raw material powder | flour used for manufacture of the noodle of Claim 9 , the said heating is atmospheric pressure steam heating, superheated steam heating, microwave heating, hot air heating with ventilation, natural convection heating, stationary heating or rotation The manufacturing method of the raw material powder used for manufacture of the noodle characterized by employing a type heating. A method for producing noodles, comprising producing noodles using buckwheat flour produced by the method for producing raw material powder used for producing noodles according to any one of claims 9 and 10 . 12. The method for producing noodles according to claim 11 , wherein the buckwheat flour is mixed with non-heated buckwheat flour obtained by removing the outer skin of buckwheat and pulverizing it without heating. Method. The method for producing noodles according to any one of claims 11 and 12, wherein the noodles are produced by adding wheat flour, gluten or starch. The method for producing noodles according to any one of claims 11 to 13 , wherein the noodles are subjected to a freezing treatment to obtain raw noodles or dried to obtain dry noodles. Production method. The method for producing noodles according to any one of claims 11 to 14 , wherein the noodles are heated with hot water, steam or frying oil to increase the gelatinization degree of starch to 95% or more. Manufacturing method.