JP5095870B1 - Noodle composition and method for producing the same - Google Patents

Abstract

[PROBLEMS] A noodle composition with rich peanut flavor, noodles that have been cut into a predetermined narrow width, without sticking to each other immediately after cutting, and the noodles after being boiled have a firm and chewy feel And a method for manufacturing the same.
A noodle composition containing 15 to 25 parts by weight of peanut powder and 8 to 12 parts by weight of starch powder and 200 parts by weight of grain powder and uniformly adding cereal powder and peanut powder to a predetermined amount of water. After stirring, add a predetermined amount of water and stir until uniform, then form a lump of dumpling, add potato starch, knead several times, seal and cure, and knead several more times if necessary It is a manufacturing method of a noodle composition.
[Selection figure] None

Description

  The present invention relates to noodle compositions such as udon, soba, ramen, spaghetti and the like, and more particularly to a noodle composition containing peanut flour and a method for producing the same.

  Traditionally, peanuts have been eaten directly after being roasted on fire, with the skin removed. Its taste is not only delicious, but also contains a lot of vitamins and has a high nutritional value, so it is used in Japanese confectionery such as sheep kan and daily foods. However, peanuts before being eaten are hard because they are roasted, and if they are not chewed sufficiently, they may become indigestible. Older people, children and other people with weak gastrointestinal tracts, and people with poor teeth eat peanuts There were few cases. So that anyone can easily eat peanuts, making peanut noodles with noodles, spaghetti, udon or soba noodles that use cereal flour as peanut flour and peanut flour A method has been proposed (Patent Document 1).

JP 2009-254374 A

However, Patent Document 1 has a problem that it is not clear what kind of flour is used as the flour, the manufacturing procedure is not concrete, and it is difficult for those skilled in the art to actually carry out.
In addition, even when the noodles shown in Patent Document 1 are manufactured, the noodles cut into a predetermined narrow width stick together and are integrated immediately after cutting, or the noodles after boiling are less elastic and less crunchy There was a problem.

The problem to be solved by the present invention is that the taste of peanuts is rich, and the noodles cut into a predetermined narrow width do not stick together and are integrated immediately after cutting. An object of the present invention is to provide a noodle composition having a strong texture and a method for producing the same.

According to the first aspect of the present invention, the peanut beans dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more into hard bean grains, and the bean grains are crushed to about 3 mm square and subjected to a deodorizing machine. And 15 to 25 parts by weight of peanut powder having an average particle size of 200 to 500 μm in an integrated fraction of the sonic sieve method formed by pulverizing the crushed grains into powder, 200 parts by weight of grain flour, A noodle composition comprising 8 to 12 parts by weight of potato starch is provided.

  The invention according to claim 2 is the noodle composition according to claim 1, wherein the grain flour according to claim 1 is made of weak wheat flour and further contains 90 to 100 parts by weight of water and 2 to 4 parts by weight of salt. Offer things.

  The invention according to claim 3 is characterized in that the grain flour according to claim 1 is composed of 80 to 120 parts by weight of weak wheat flour and 80 to 120 parts by weight of buckwheat, and further contains 90 to 100 parts by weight of water. A noodle composition according to claim 1 is provided.

  The invention according to claim 4 is characterized in that the cereal flour according to claim 1 is composed of 185 to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of fresh flour, and further contains 90 to 100 parts by weight of water. A noodle composition according to claim 1 is provided.

  The invention according to claim 5 is characterized in that the grain flour according to claim 1 is composed of strong wheat flour, and further comprises 90 to 110 parts by weight of liquid egg, 8 to 12 parts by weight of olive oil, and 1 to 3 parts by weight of salt. The noodle composition according to claim 1 is provided.

The invention according to claim 6 further comprises roasting 200 parts by weight of weak wheat flour in 60 to 66.7 parts by weight of water and peanut beans dried and roasted to remove the epidermis under a pressure of 50 MPa or more. The bean grains are crushed to about 3 mm square and formed into crushed grains by using a deodorizer, and the average particle diameter of 50% of the cumulative fraction of the sonic sieve method formed by pulverizing the crushed grains into a powder form Add 15 to 25 parts by weight of 200 to 500 μm peanut flour and stir until uniform, then add 30 to 33.3 parts by weight of water and stir until uniform, then form a lump. 3. After adding 8 to 12 parts by weight of potato starch and 2 to 4 parts by weight of salt and kneading a plurality of times, sealing and curing at 3 to 7 ° C. for 100 to 140 minutes and further kneading a plurality of times. A method for producing the described noodle composition is provided.

The invention according to claim 7 is characterized in that 80 to 120 parts by weight of weak wheat flour and 80 to 120 parts by weight of buckwheat flour and peanut beans that have been dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more to obtain hard beans The bean grains are pulverized to about 3 mm square and formed into crushed grains by applying a deodorizer, and the average particle diameter of the integrated fraction 50% of the sonic sieving method formed by pulverizing the crushed grains into a powder form is 200 to 500 μm. After uniformly stirring 15 to 25 parts by weight of peanut powder, the mixture was poured into 60 to 66.7 parts by weight of 35 to 37 ° C. water and stirred until it became uniform, and then 30 to 33.3 by weight of 35 to 37 ° C. water. The mixture is stirred until it becomes uniform, then is formed into a lump shape, and 8-12 parts by weight of potato starch is added and kneaded several times, and then sealed and cured for 15-25 minutes. The manufacturing method of the noodle composition of claim | item 3 is provided.

The invention according to claim 8 is characterized in that 185 to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of fresh flour in 60 to 66.7 parts by weight of water , dried and roasted, and groundnut removed from the skin The beans are further roasted under a pressure of 50 MPa or more into hard bean grains, the bean grains are pulverized to about 3 mm square and formed into crushed grains by a deodorizing machine, and the pulverized grains are pulverized and formed into a powder form. After adding 15 to 25 parts by weight of peanut flour having an average particle size of 200 to 500 μm with an integrated fraction of 50% and stirring until uniform, add 30 to 33.3 parts by weight of water until uniform. The mixture is stirred, then formed into a lump shape, charged with 8-12 parts by weight of potato starch, kneaded a plurality of times, sealed for 150 minutes to 210 minutes, and further kneaded a plurality of times. A method for producing a noodle composition is provided.

The invention according to claim 9 is characterized in that 200 parts by weight of strong wheat flour and peanut beans that have been dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more into hard bean grains, and the bean grains are crushed to about 3 mm square Then, it is formed into crushed grains by applying a deodorizer, and 15 to 25 parts by weight of peanut powder having an average particle diameter of 200 to 500 μm and an average particle size of 50 to 50% of the sonic sieve method formed by pulverizing the crushed grains into powder Stir 90-110 parts by weight of egg, 8-12 parts by weight of olive oil, and 1-3 parts by weight of salt, then form a lump dumped, add 8-12 parts by weight of potato starch and knead several times. The method for producing a noodle composition according to claim 5, further comprising sealing and curing at 3 to 7 ° C for 150 minutes to 210 minutes.

  The noodle composition according to claim 1 of the present invention has a rich peanut flavor, and the noodles cut into a predetermined narrow width do not stick together and are integrated immediately after cutting. Hardness remains for a long time, and there is an effect that the crunchy feeling is kept strong for a long time.

  A noodle composition according to claim 2 of the present invention is a noodle composition related to noodles in which the grain flour according to claim 1 is made of thin wheat flour, which is rich in peanut flavor and cut into a predetermined narrow width The noodles of the noodles do not stick together immediately after cutting, and the noodles of the udon noodles after being boiled remain stiff for a long time and have a firm and crunchy feeling. There is a dripping effect.

  A noodle composition according to claim 3 of the present invention is a noodle composition according to claim 1, wherein the cereal flour comprises 80 to 120 parts by weight of wheat flour and 80 to 120 parts by weight of buckwheat flour, and peanut The soba noodles that are rich in flavor and cut into the specified width do not stick together immediately after cutting, and the noodles that have been boiled remain stiff for a long time. It has a waist and has the effect of maintaining a strong and crunchy feeling.

  A noodle composition according to claim 4 of the present invention is a noodle composition according to ramen, wherein the cereal flour according to claim 1 is composed of 185 to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of upper fresh flour. The noodles of the ramen that are rich in flavor and cut to the specified width do not stick together immediately after cutting, and the noodles that have been boiled remain stiff for a long time. It has a waist and has the effect of maintaining a strong and crunchy feeling.

  In the noodle composition according to claim 5 of the present invention, the grain flour according to claim 1 is composed of strong wheat flour, and further comprises 90 to 110 parts by weight of liquid egg, 8 to 12 parts by weight of olive oil, and 1 to 3 parts by weight of salt. A spaghetti noodle composition according to claim 1, wherein the noodle composition is rich in peanut flavor, and the noodles according to spaghetti cut into a predetermined narrow width do not stick together and are integrated immediately after cutting, and the spaghetti after boiled There is an effect that the noodles according to the present invention have a long-lasting hardness and a firmness, and the crunchy feeling is kept strong for a long time.

  A method for producing a noodle composition according to claim 6 of the present invention is the noodle composition according to claim 2, wherein the grain flour according to claim 1 is made of thin wheat flour, the method for producing a noodle composition according to udon. The noodle composition according to the noodles produced by the production method has a rich peanut flavor and the noodles according to the noodles that have been cut into a predetermined width do not stick together and are integrated immediately after cutting. Moreover, the noodles related to the udon after being boiled have the effect that the firmness remains for a long time and the crunchy feeling is kept strong for a long time.

  A method for producing a noodle composition according to claim 7 of the present invention is the noodle composition according to claim 1, wherein the cereal flour comprises 80 to 120 parts by weight of wheat flour and 80 to 120 parts by weight of buckwheat flour. A noodle composition according to the present invention, which is a method for producing a noodle composition according to soba, and the noodle composition according to the soba noodles is rich in peanut flavor and cut into a predetermined narrow width The noodles related to each other do not stick together immediately after cutting, and the noodles related to the noodles after being boiled remain stiff for a long time and have a long and strong texture. There is a dripping effect.

  A method for producing a noodle composition according to claim 8 of the present invention is the noodle composition according to claim 1, wherein the cereal flour is composed of 185 to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of shinshin flour. A noodle composition according to the present invention, which is a method for producing a noodle composition according to ramen, and the noodle composition according to ramen made by the production method has a rich peanut flavor and is cut into a predetermined narrow width. The noodles of the noodles do not stick together immediately after cutting, and the noodles of the ramen after being boiled remain stiff for a long time and have a firm, long and strong texture. There is a dripping effect.

  In the method for producing a noodle composition according to claim 9 of the present invention, the grain flour according to claim 1 is composed of strong wheat flour, and further 90 to 110 parts by weight of liquid egg, 8 to 12 parts by weight of olive oil, and 1 to 3 of salt. It is a method for producing a noodle composition according to spaghetti including parts by weight, and the noodle composition according to spaghetti made by the production method is a mixture of noodles according to spaghetti that is rich in peanut flavor and cut into a predetermined narrow width. There is no sticky integration immediately after cutting, and the spaghetti noodles after being boiled remain firm for a long time and have an effect of maintaining a strong and crunchy texture. .

  The present invention will be described in detail below.

  First, the noodle composition according to the present invention will be described.

The noodle composition according to claim 1 of the present invention contains 15 to 25 parts by weight of peanut powder and 8 to 12 parts by weight of potato starch with respect to 200 parts by weight of grain flour. Grain flour refers to wheat flour, buckwheat flour, etc., but is not particularly limited as long as it is a cereal flour that can be kneaded with water by kneading. The noodle composition is not particularly limited, such as udon, soba, ramen, cold wheat, cold noodles, kishimen, macaroni, and raw noodles, boiled noodles, steamed noodles, dry noodles, fried noodles, non-fried noodles, Any form such as snack noodles may be used.

Peanut flour The peanut flour used in the present invention is not particularly limited in production area, but it is preferable that excess oil and fat is removed in a powdery state. As a method for producing peanut flour, the collected peanuts are put on a threshing machine and dried for one week on the sun. Next, carefully remove the peanut pods using a peeling machine. Take out the beans and dry them thoroughly, and then roast them thoroughly. Next, the skin is removed by a bean peeler and further dried. This dried peanut is roasted under a pressure of 50 MPa or more to form hard beans. The beans are crushed to about 3 mm square, and odor and oil are removed with a deodorizer. The crushed grains from which odor and oil have been removed are pulverized with a pulverizer to form peanut powder. The average particle size is preferably 200 to 500 μm, more preferably 250 to 450 μm. If it is less than 200 μm, the taste of peanuts is insufficient, and if it exceeds 500 μm, the texture when eating noodles is rough. If it is less than 250 μm, the peanut flavor tends to be insufficient, and if it exceeds 450 μm, the texture of the noodles tends to be rough. Commercially available peanut flour includes peanut flour (trade name, average particle size 350 μm, manufactured by Kamaka Shoten, Kanno Prefecture). When measuring the particle size of peanut powder, for example, 100 g of peanut powder is added to 200 ml of acetone and allowed to stand for 10 minutes so that excessive fats and oils do not hinder the measurement when using the sonic sieving method. ADVANTEC It is desirable to perform a vacuum drying treatment for 16 hours after filtration through a PTFE membrane (PORE SIZE 0.2 μm). In addition, the average particle diameter as used in this specification calculates the particle diameter of 50% of an integrated fraction from an average particle diameter from a particle diameter and an integrated fraction.

  Peanut flour is blended in an amount of 15 to 25 parts by weight, more preferably 17 to 23 parts by weight, based on 200 parts by weight of cereal flour. If it is less than 15 parts by weight, the taste of peanuts is insufficient, and if it exceeds 25 parts by weight, the taste of peanuts becomes too strong and the taste is impaired. If it is less than 17 parts by weight, the flavor of peanuts tends to be insufficient, and if it exceeds 23 parts by weight, the flavor of peanuts tends to be too strong and the taste tends to be impaired.

Starch flour The starch powder used in the present invention is not particularly limited, and commercially available starch powder can be used. As a commercially available potato starch, there is Sarasara potato starch (trade name, manufactured by Sanada Co., Ltd.). The starch is mixed in an amount of 8 to 12 parts by weight with respect to 200 parts by weight of the grain flour, more preferably 9 to 11 parts by weight. If it is less than 8 parts by weight, the noodles cut into a predetermined narrow width do not have elasticity, and if it exceeds 12 parts by weight, the noodles become too hard. If it is less than 9 parts by weight, the noodles that have been cut into a predetermined width tend to be dull. If it exceeds 11 parts by weight, the noodles tend to be too stiff.

Next, the noodle composition according to claim 2 is the noodle composition according to claim 2, wherein the cereal flour according to claim 1 is made of weak wheat flour, and further 90 to 100 parts by weight of water and 2 to 4 salts. It is a noodle composition according to udon containing parts by weight.

Soft wheat flour The soft wheat flour used in the present invention is not particularly limited, and commercially available thin wheat flour can be used. Commercially available thin wheat flour includes Japanese flour (trade name, manufactured by Nippon Flour Mills Co., Ltd.). In the composition according to claim 2, wherein the cereal flour according to claim 1 is made of thin wheat flour, 90 to 100 parts by weight of water is blended, more preferably 93 to 97 parts by weight. If it is less than 90 parts by weight, the dough before it is cut into a predetermined narrow width to make noodles does not become a smooth lump. If it is less than 93 parts by weight, the dough before cutting into noodles to make noodles tends not to be a smooth lump, and if it exceeds 97 parts by weight, the noodles cut to a predetermined noodles tend not to be elastic. .

  The noodle composition according to claim 2 contains 2 to 4 parts by weight of salt, more preferably 2.5 to 3.5 parts by weight. If it is less than 2 parts by weight, the noodles cut into a predetermined narrow width do not have elasticity, and if it exceeds 4 parts by weight, the noodles cut into a predetermined narrow width become too hard. If it is less than 2.5 parts by weight, the noodles cut into a predetermined narrow width tend to be stiff, and if it exceeds 3.5 parts by weight, the noodles cut into a predetermined narrow width tend to be too stiff.

  Next, with regard to the noodle composition according to claim 3, the noodle composition according to claim 3 is composed of 80 to 120 parts by weight of wheat flour and 80 to 120 parts by weight of buckwheat flour according to claim 1. Is a noodle composition according to soba. The above-mentioned thin wheat flour can be used as the thin wheat flour. The soft wheat flour is blended in the grain flour according to claim 1 in an amount of 80 to 120 parts by weight, more preferably 90 to 110 parts by weight. If it is less than 80 parts by weight, the dough before it is cut into a predetermined narrow width to make noodles does not become a smooth lump. If it is less than 90 parts by weight, the dough before cutting into noodles to make noodles tends not to be a smooth lump. is there.

Buckwheat flour The buckwheat flour used in the present invention is not particularly limited, and commercially available buckwheat flour can be used. Examples of commercially available buckwheat flour include buckwheat flour (trade name, average particle size 89 μm, manufactured by Kurihara Shoten, Hadano City). The buckwheat flour is blended in 80 to 120 parts by weight, more preferably 90 to 110 parts by weight in the cereal flour according to claim 1. If it is less than 80 parts by weight, the soba flavor does not appear, and if it exceeds 120 parts by weight, the dough before cutting into noodles to make noodles does not become a smooth lump. If it is less than 90 parts by weight, the flavor of buckwheat tends not to appear, and if it exceeds 110 parts by weight, the dough before cutting into noodles to make noodles does not tend to be a smooth lump. The average particle size of buckwheat flour is preferably 60 μm to 120 μm. If it is less than 60 μm, the buckwheat flavor is insufficient with respect to the peanut flavor, and if it exceeds 120 μm, the smoothness of the noodles is insufficient.

  Next, with regard to the noodle composition according to claim 4, the noodle composition according to claim 4 is composed of 185 to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of upper fresh flour. Is a noodle composition according to ramen.

Strong flour The strong flour used in the present invention is not particularly limited, and commercially available strong flour can be used. Qualite (trade name, manufactured by Showa Sangyo Co., Ltd.) is a commercially available strong flour. Strong wheat flour is blended in 185 to 195 parts by weight, more preferably 187 to 193 parts by weight in the cereal flour according to claim 1. If it is less than 185 parts by weight, the dough before it is cut into a predetermined narrow width to make noodles does not become a smooth lump, and if it exceeds 195 parts by weight, the noodles that have been cut into a predetermined narrow width do not have a waist. If it is less than 187 parts by weight, the dough before cutting into noodles to make noodles does not tend to be a smooth lump, and if it exceeds 193 parts by weight, the noodles cut to a predetermined narrowness tend not to be stiff. .

Kamishin powder Cinchona on used in the present invention may be commercially available on the new powder without particularly limited. Commercially available top fresh powder includes top value top fresh powder (trade name, manufactured by AEON Co., Ltd.). The upper fresh flour is blended in the grain flour according to claim 1 in an amount of 5 to 15 parts by weight, more preferably 7 to 12 parts by weight. If it is less than 5 parts by weight, the noodles cut into a predetermined narrow width do not stand, and if it exceeds 15 parts by weight, the noodles become too hard. If it is less than 7 parts by weight, the noodles cut into a predetermined narrow width tend not to be stiff, and if it exceeds 12 parts by weight, the noodles tend to be too stiff.

  In addition to this, the noodle composition according to claim 4 contains 90 to 100 parts by weight of water, more preferably 93 to 97 parts by weight. If it is less than 90 parts by weight, the dough before it is cut into a predetermined narrow width to make noodles does not become a smooth lump, and if it exceeds 100 parts by weight, the noodles that are cut into a predetermined narrow width do not have a waist. If it is less than 93 parts by weight, the dough before cutting into noodles to make noodles tends not to be a smooth lump, and if it exceeds 97 parts by weight, the noodles cut to a predetermined noodles tend not to be elastic. .

  Next, regarding the noodle composition according to claim 5, in the noodle composition according to claim 3, the grain flour of claim 1 is composed of strong wheat flour, and further 90 to 110 parts by weight of liquid egg and olive oil 8 It is a noodle composition according to spaghetti containing -12 parts by weight and 1-3 parts by weight of salt. The above-mentioned strong flour can be used. A liquid egg is a product obtained by breaking a commercially available chicken egg and collecting its contents. The egg is sufficiently mixed with white and yolk. There are no particular restrictions on the production area. The liquid egg is blended in an amount of 90 to 110 parts by weight, more preferably 95 to 105 parts by weight. If it is less than 90 parts by weight, the dough before it is cut into a predetermined narrow width to make noodles does not become a smooth lump. If it is less than 95 parts by weight, the dough before cutting into noodles to make noodles tends not to become a smooth lump. .

Olive oil The olive oil used in the present invention is not particularly limited, and commercially available olive oil can be used. A commercially available olive oil is Extra Virgin (trade name, manufactured by J-Oil Mills Co., Ltd.). The olive oil is blended in an amount of 8 to 12 parts by weight, more preferably 9 to 11 parts by weight. If it is less than 8 parts by weight, the dough before it is cut into a predetermined narrow width to make noodles does not become a smooth lump, and if it exceeds 12 parts by weight, the noodles that have been cut into a predetermined narrow width have no waist. If the amount is less than 9 parts by weight, the dough before cutting into noodles to make noodles tends not to be a smooth lump. If the amount exceeds 11 parts by weight, the noodles cut to a predetermined width do not tend to be stiff. .

  About the noodle composition which concerns on Claim 5, 1-3 weight part of salt is mix | blended in addition to this, More preferably, 1.5-2.5 weight part is mix | blended. If it is less than 1 part by weight, the noodles cut into a predetermined narrow width do not have elasticity, and if it exceeds 3 parts by weight, the noodles cut into a predetermined narrow width become too hard. If it is less than 1.5 parts by weight, the noodles cut into a predetermined narrow width tend to be stiff, and if it exceeds 2.5 parts by weight, the noodles cut into a predetermined narrow width tend to be too hard.

  Next, the manufacturing method of the noodle composition concerning this invention is demonstrated.

  The method for producing a noodle composition according to claim 6 according to claim 6 of the present invention is characterized in that thin wheat flour and peanut flour are added to 2/3 parts by weight of the total amount of water blended in the noodle composition according to claim 2. Add and stir until uniform, then add the remaining water and stir until uniform and collect in a lump.

In the present invention, instead of blending a certain amount of water into the weak wheat flour and peanut flour, the thin wheat flour and peanut flour are added to 2/3 parts by weight of the total amount of water, and after stirring uniformly, the remaining water is poured. In addition, by stirring until uniform, the dough before cutting into noodles to make noodles can be made into a smooth lump.

Next, add starch and salt to the lump of dumpling, knead it more than 500 times so that the outside part of the dumpling is put inside, and wrap the dumpling with a vinyl sheet at a low temperature of 3-7 ° C for 100-140 minutes and seal it. Take care. If it is less than 100 minutes, the stoppage of the fermentation is insufficient, and the noodles cut into a predetermined narrow width are not elastic. If it exceeds 140 minutes, the fermentation is completely stopped and the noodles cut into a predetermined narrow width become too hard. If the curing temperature is less than 3 ° C, the fermentation is completely stopped and the noodles cut into a predetermined narrow width become too hard. If the curing temperature exceeds 7 ° C, the stoppage of the fermentation is insufficient and the noodles cut into a predetermined narrow width. I'm not hip. Knead until the color of the dumpling turns amber, with the outer part of the dumpling inserted inside more than 400 times after sealing and curing.

  In the method for producing a noodle composition according to claim 7 according to claim 7 of the present invention, the temperature of the blended water is set to 35 to 37 ° C. after uniformly stirring the thin wheat flour, buckwheat flour and peanut flour, To 2/3 parts by weight of the total amount of water, add thin wheat flour, buckwheat flour, and peanut flour that are uniformly stirred and mixed, stir until uniform, then add the remaining water and stir until uniform. Put them together in a lump.

In the present invention, rather than mixing a certain amount of water into the uniformly mixed flour and buckwheat flour and peanut flour, the flour and peanut flour are added to 2/3 parts by weight of the total amount of water. After stirring uniformly, the remaining water is added and stirred until uniform, so that the dough before cutting into noodles and making noodles can be made into a smooth lump.

Next, starch is put into the lump of dumpling, kneaded 300 times or more so that the outside part of the dumpling is put inside, and sealed and cured at room temperature (20 ° C.) for 15 to 25 minutes. If it is less than 15 minutes, the fermentation is insufficient and the noodles cut into a predetermined narrow width become too hard, and if it exceeds 25 minutes, the fermentation proceeds so much that the noodles cut into a predetermined narrow width are not comfortable.

  The method for producing a noodle composition according to claim 4 according to claim 8 of the present invention is characterized in that strong wheat flour and upper fresh flour are added to 2/3 parts by weight of the total amount of water blended in the noodle composition according to claim 4. Add peanut flour and stir until uniform, then add the remaining water and stir until uniform, and collect into a lump.

In the present invention, a certain amount of water is not added to the uniformly stirred and mixed strong wheat flour, upper fresh flour and peanut flour, but strong wheat flour, upper fresh flour and peanut flour are added to 2/3 parts by weight of the total amount of water. After stirring uniformly and adding the remaining water and stirring until uniform, the dough before cutting into noodles and making noodles can be made into a smooth lump.

Next, starch is poured into the lump of dumpling, kneaded 400 times or more so that the outside part of the dumpling is put inside, and sealed and cured at room temperature (20 ° C.) for 150 to 210 minutes. If it is less than 150 minutes, the fermentation is insufficient and the noodles cut into a predetermined narrow width become too hard, and if it exceeds 210 minutes, the fermentation proceeds so much that the noodles cut into a predetermined narrow width are not comfortable. Knead until the dumpling color is amber with the outer part of the dumpling inserted inside more than 400 times after curing.

The method for producing a noodle composition according to claim 9 according to claim 9 of the present invention comprises uniformly stirring and mixing strong wheat flour, peanut flour, liquid egg, olive oil, and salt excluding potato starch, into a lump dumpling. To summarize. Next, add starch powder and knead the outer part of the dumpling inside for 300 times or more, and seal and cure at 3 to 7 ° C for 150 to 210 minutes. If it is less than 150 minutes, the stoppage of fermentation is insufficient, and the noodles cut into a predetermined narrow width do not have a firmness. If it exceeds 210 minutes, the fermentation is completely stopped and the noodles cut into a predetermined narrow width become too hard. If the curing temperature is less than 3 ° C, the fermentation is completely stopped and the noodles cut into a predetermined narrow width become too hard. If the curing temperature exceeds 7 ° C, the stoppage of the fermentation is insufficient and the noodles cut into a predetermined narrow width. I'm not hip.

  Hereinafter, the noodle composition and the manufacturing method thereof according to the present application will be specifically described with reference to Examples and Comparative Examples.

Example 1 to Example 4
Noodle compositions of Examples 1 to 4 were prepared with the formulations shown in Table 1. Example 1 is a noodle composition related to udon, Example 2 is a noodle composition related to buckwheat, Example 3 is a noodle composition related to ramen, and Example 4 is a noodle composition related to spaghetti is there.

Comparative Examples 1 to 4
Comparative Example 1 is a noodle composition related to noodles that do not contain starch in the noodle composition related to udon in Example 1, and Comparative Example 2 relates to noodle compositions that do not contain starch in the noodle composition related to Example 2 It is a noodle composition, Comparative Example 3 is a ramen composition that does not contain starch in the noodle composition according to Example 3, and Comparative Example 4 does not contain starch in the noodle composition according to Spaghetti in Example 4. It is a noodle composition according to spaghetti.

In Table 1, strong wheat flour is qualite (trade name, manufactured by Showa Sangyo Co., Ltd.), thin wheat flour is Japanese wheat flour (trade name, manufactured by Nippon Flour Milling Co., Ltd.), and buckwheat flour is buckwheat flour (trade name, average particle size). 89μm, Hadano Kurihara Shoten), Kamishin flour is top-value Kamishin flour (trade name, manufactured by AEON Co., Ltd.), Peanut flour is peanut flour (trade name, average particle size 350μm, Kamaka, Kanagawa Prefecture) The product is made from sushi (branch), karasara potato powder (trade name, manufactured by Sanada Co., Ltd.), salt (commercial salt) (salt business center), and liquid eggs, egg shells from Hadano City, Kanagawa Prefecture. A mixture of white and yolk thoroughly mixed together, olive oil uses extra virgin (trade name, manufactured by J-Oil Mills Co., Ltd.), and water uses tap water. did. The average particle size of the peanut powder is as follows: 100 g of the peanut powder is added with 200 ml of acetone, left to stand for 10 minutes, filtered through a PTFE membrane (PORE SIZE 0.2 μm) manufactured by ADVANTEC, and then dried under reduced pressure for 16 hours. The measurement was performed with a robot shifter RPS-85 (manufactured by Seishin Enterprise Co., Ltd.), and the particle diameter of 50% of the integrated fraction was calculated as the average particle diameter from the particle diameter and the integrated fraction.

The specific method for preparing the noodle compositions according to Examples 1 to 4 is that, for Example 1, 200 parts by weight of soft wheat flour and 20 parts of peanut flour are added to 63.3 parts by weight, which is 2/3 of the total amount of water. Stir until homogeneous by adding parts by weight, then add the remaining 31.7 parts by weight of water and stir until uniform, then form a lump dumpling, 10 parts by weight starch and 3 parts by weight salt Knead 500 times or more with the outer part of the dumpling inside and wrap it in a vinyl sheet for 120 minutes in a refrigerator at 5 ° C. Next, the noodle composition of Example 1 was kneaded until the color of the dumpling became dark blue by inserting the outer portion of the dumpling into the inner side more than 400 times.

For Example 2, 100 parts by weight of weak wheat flour, 100 parts by weight of buckwheat flour, and 20 parts by weight of peanut flour were uniformly stirred, then charged into 63.3 parts by weight of water at 36 ° C., and stirred uniformly. Add 31.7 parts by weight of water and stir until uniform to collect in a lump. Next, add 10 parts by weight of potato starch and knead it more than 300 times so that the outer part of the dumpling is put inside, and then seal and cure the dumpling for 20 minutes at room temperature (20 ° C). The noodle composition of Example 2 was obtained.

For Example 3, 190 parts by weight of strong wheat flour, 10 parts by weight of upper fresh flour and 20 parts by weight of peanut flour were added to 63.3 parts by weight of water, and after stirring uniformly, the remaining 31.7 parts by weight of water was added. Stir until homogenous and collect into a lump. Add 10 parts by weight of potato starch and knead the outer part of the dumpling 400 times or more, and wrap the dumpling with a vinyl sheet for 180 minutes at room temperature (20 ° C.). The noodle composition of Example 3 was kneaded until the color of the dumpling turned amber by putting the outside part of the dumpling inside more than 400 times after curing.

For Example 4, 200 parts by weight of strong wheat flour, 20 parts by weight of peanut flour, 100 parts by weight of liquid egg, 10 parts by weight of olive oil, and 2 parts by weight of salt are uniformly stirred and mixed to form a lump. Next, add 10 parts by weight of potato starch and knead the outer part of the dumpling inward for 300 times or more, wrap the dumpling in a vinyl sheet in a 5 ° C refrigerator for 180 minutes, seal and cure the noodle composition of Example 4 It was a thing.

The specific method for preparing the noodle composition according to Comparative Example 1 is the same as Example 1 except for the blending of the starch, and the noodle composition according to Comparative Example 2 is the same as that of Example 2 except for the blending of the starch. The noodle composition according to Comparative Example 3 was carried out in the same manner as in Example 3 except for the blending of starch, and the noodle composition according to Comparative Example 4 was carried out in the same manner as in Example 4 except for the blending of starch.

Evaluation items and evaluation methods

The separable noodle compositions of Examples 1 to 4 and Comparative Examples 1 to 4 were crushed into flour (Example 2 and Comparative Example 2 were buckwheat flour, and others were thin wheat flour). Shake and spread it to an oval shape with both hands, and then spread it with a rolling pin to a thickness of 3 mm. Thereafter, the noodle compositions of Examples 1 to 3 and Comparative Examples 1 to 3 are cut into three pieces, and then the dusting is similarly shaken and cut into pieces of 3 mm width with a knife. In Example 4 and Comparative Example 4, a 3 mm thick noodle composition spread with a rolling pin is cut into a thickness of 3 mm and exposed to air for 15 minutes. The degree of loosening of each of the cut noodle compositions was visually determined, and the noodle composition without the sticking between the cut noodles was evaluated as ◯, and the noodle composition with the sticky and integrated parts was evaluated as x.

Boil the noodles boiled in 3 liters of hot water and boil the noodle composition cut into 3 portions. The time for one boil was 8 minutes for Example 1 and Example 3, Comparative Example 1 and Comparative Example 3, 3 minutes for Example 2 and Comparative Example 2, and 5 minutes for Example 4 and Comparative Example 4. In Examples 1 to 3 and Comparative Examples 1 to 3, they are raised immediately after being boiled without being washed with cold water. Example 1 to Example 3 and Comparative Example 1 to Comparative Example 3 were eaten directly from the noodle composition, and Example 4 and Comparative Example 4 were eaten directly from the boiled noodle composition. Evaluation was made with ○ for those with a waist, and × for those without a crunchy feel and no noodles.

Evaluation results The evaluation results are shown in Table 2.
As shown in Table 2, each of Examples 1 to 4 had separability and boiled noodle waist evaluation, whereas Comparative Examples 1 to 4 had separability and boiled noodle waist evaluation. .

Claims (9)

The peanut beans dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more into hard bean grains, the bean grains are crushed to about 3 mm square and formed into crushed grains using a deodorizer, the average particle size of cumulative fraction of 50% of the sonic sieve system ground to have formed into a powder and a peanut flour 15-25 parts by weight of 200 to 500 [mu] m, and grain flour 200 parts by weight, the starch 8-12 parts by weight A noodle composition characterized by comprising:   2. The noodle composition according to claim 1, wherein the grain flour according to claim 1 is made of weak wheat flour and further contains 90 to 100 parts by weight of water and 2 to 4 parts by weight of salt.   2. The noodle composition according to claim 1, wherein the grain flour according to claim 1 comprises 80 to 120 parts by weight of weak wheat flour and 80 to 120 parts by weight of buckwheat flour, and further contains 90 to 100 parts by weight of water. .   The noodle composition according to claim 1, wherein the cereal flour according to claim 1 comprises 185 to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of upper fresh flour, and further comprises 90 to 100 parts by weight of water. .   2. The noodle composition according to claim 1, wherein the cereal flour comprises strong wheat flour, and further comprises 90 to 110 parts by weight of liquid egg, 8 to 12 parts by weight of olive oil, and 1 to 3 parts by weight of salt. object. 200 parts by weight of weak flour in 60 to 66.7 parts by weight of water and peanut beans that have been dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more to form hard bean grains. Pulverized powder 15 to 50 mm in average particle size of 200 to 500 μm of sonic sieving method pulverized to about 3 mm square and formed into crushed grains by deodorizing machine, and pulverized crushed grains to form powder After adding 25 parts by weight and stirring until uniform, add 30 to 33.3 parts by weight of water and stirring until uniform, then form a lump, 8-12 parts by weight of starch The method for producing a noodle composition according to claim 2, wherein 2 to 4 parts by weight of salt is added and kneaded a plurality of times, then sealed and cured at 3 to 7 ° C for 100 to 140 minutes, and further kneaded a plurality of times. . 80 to 120 parts by weight of weak wheat flour and 80 to 120 parts by weight of buckwheat flour , peanut beans dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more to form hard beans, and the beans are about 3 mm square. Pulverized into pulverized grains by pulverization into a deodorizer, 15-25 parts by weight of peanut powder having an average particle size of 200-500 μm with an integrated particle size of 50% of the sonic sieve method formed by pulverizing the crushed grains into a powder After uniformly stirring, add it into 60 to 66.7 parts by weight of water at 35 to 37 ° C., stir until uniform, and then add 30 to 33.3 parts by weight of water at 35 to 37 ° C. until uniform. 4. The noodle composition according to claim 3, wherein the noodle composition is stirred and then formed into a lump shape, charged with 8 to 12 parts by weight of potato starch and kneaded a plurality of times, and then sealed and cured for 15 to 25 minutes. Production method. In a water of 60 to 66.7 parts by weight, 185 parts by weight to 195 parts by weight of strong wheat flour and 5 to 15 parts by weight of fresh flour, and peanut beans dried and roasted to remove the epidermis under a pressure of 50 MPa or more Furthermore, roasted into hard bean grains, the bean grains were crushed to about 3 mm square and formed into crushed grains using a deodorizer, and the cumulative fraction of the sonic sieving method in which the crushed grains were crushed to form a powder was 50% Add 15 to 25 parts by weight of peanut powder with an average particle size of 200 to 500 μm and stir until uniform, then add 30 to 33.3 parts by weight of water and stir until uniform, then a lump of dumplings 5. The method for producing a noodle composition according to claim 4, wherein 8 to 12 parts by weight of starch powder is added, kneaded a plurality of times, sealed and cured for 150 to 210 minutes, and further kneaded a plurality of times. 200 parts by weight of strong wheat flour and peanuts dried and roasted to remove the epidermis are further roasted under a pressure of 50 MPa or more into hard bean grains. The bean grains are crushed to about 3 mm square and subjected to a deodorizing machine. 15 to 25 parts by weight of peanut powder having an average particle size of 200 to 500 μm and an olive oil of 90 to 110 parts by weight and olive 8-12 parts by weight of oil and 1-3 parts by weight of salt are stirred uniformly, then formed into a lump dumped, mixed with 8-12 parts by weight of potato starch and kneaded several times. The method for producing a noodle composition according to claim 5, wherein sealing and curing are carried out at ˜7 ° C.