JP5740295B2 - Rice flour noodle and method for producing the same - Google Patents

Description

  The present invention relates to rice flour noodles obtained by adding fish meat surimi salted to rice flour and a method for producing the same.

  In order to increase the calorie-based self-sufficiency ratio in Japan, the development of rice flour-based foods has become an urgent task in parallel with the expansion of processing rice flour production. So far, rice flour has a higher price than wheat flour and product development has not progressed. However, rice flour is becoming cheaper to the same level as wheat flour, and product development is proceeding at once in various food fields. In addition, with the improvement of rice varieties and the development of pulverizers, hard rice particles have been made finer. These factors are the tailwind of the use of rice flour, and it is expected that effective use of rice flour will be promoted in the future.

  Noodles are one of the typical foods that use rice flour. However, since rice flour does not contain gluten of wheat flour, it cannot form a tertiary structure, and it is difficult to hold noodle strings with rice flour alone. For this reason, many foods with wheat flour and gluten added to rice flour are produced, but such foods are difficult to obtain rice-specific texture, and in addition, there is a problem that people who are allergic to wheat cannot eat. .

  In addition, as an alternative to gluten in wheat flour, there are starch, processed starch, thickeners, and combinations thereof. However, if these amounts are excessive, the texture and physical properties peculiar to rice flour may be greatly impaired. is there.

  In most cases, the focus is on maintaining the noodle strings, so that rice flour noodles have not been studied much from the angle of preference.

  For example, Japanese Patent Application Laid-Open No. 11-243922 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2006-75016 (Patent Document 2) propose a method for producing noodles in which fresh ground fish or rice starch is mixed with surimi fish meat. However, these are methods for producing noodles mainly composed of fish meat, and are used as ingredients for soy sauce as fish noodles.

  Japanese Patent Application Laid-Open Publication No. 2007-60952 (Patent Document 3) describes a method for producing a new food to which a fish paste that has been salted using starch such as glutinous rice as a main raw material is added. Does not use rice flour itself as a main ingredient, and its intention is different from the spread of rice flour foods, expansion of consumption, and improvement of food self-sufficiency rate.

  Furthermore, Japanese Examined Patent Publication No. 63-13660 (Patent Document 4) includes adding salt and ethyl alcohol to bleached fish meat and crushing to form surimi fish meat, and 0.5 to 2 surimi per 1 part by weight of flour. A method is described in which a dough is made by adding parts by weight and kneading, and a food is produced using the dough. And noodles are described as an example of food.

  However, Patent Document 4 describes that it is mixed with flour such as wheat flour and rice flour according to noodles, rice crackers, Japanese confectionery, etc. (column 4, lines 22-26), and shows that rice flour is used for noodles. Absent. Also, because it uses a large amount of surimi fish, it has the disadvantage that it is very easy to cut when making noodles, and the resulting noodles are too sticky and the rice flour ratio is low. And there is little flavor unique to rice flour.

Japanese Patent Laid-Open No. 11-243922 JP 2006-75016 A JP 2007-60952 A Japanese Patent Publication No. 63-13660

  Noodles are a quality characteristic that has a great texture. Koshi has an important balance between viscosity and elasticity, and the balance is different between Kanto and Kansai, but in any case, Koshi is an important quality characteristic of wheat flour noodles. Rice flour noodles are required to have a texture that is moderately added to the stiffness of wheat flour noodles. The present invention has been made in order to solve the above-mentioned drawbacks, is easy to make noodles, and has a texture unique to rice flour noodles different from the texture of wheat flour noodles, taste and gloss. An object of the present invention is to provide rice flour noodles with good throat and a method for producing the same.

  As a result of intensive research to solve the above problems, the present inventors use a fish meat surimi salted on noodles mainly made of rice flour, so that the noodle strings cannot be cut during noodle making or when cooking. In addition, we succeeded in producing rice flour noodles that have a texture unique to rice flour noodles that is different from the texture of wheat flour noodles, taste and luster, and have a good throat.

In order to achieve the above object, the present invention provides, for example, the following means.
(Item 1) Rice flour or rice flour noodles produced by making a mixture containing rice flour and pregelatinized rice flour, salted fish surimi, salt, and water,
Rice flour noodles to which 5-30 parts by weight of the salted fish meat surimi are added to 100 parts by weight of the rice flour or rice flour pregelatinized with rice flour.
(Item 2) The rice flour noodle according to item 1, wherein the mixture includes rice flour and pregelatinized rice flour, and the pregelatinized rice flour is added in an amount of 5 to 15% by weight based on the rice flour.
(Item 3) The rice flour noodle according to item 1 or 2, further comprising any one or more of starch, pregelatinized, etherified, phosphoric acid-crosslinked processed starch, and thickened polysaccharide.
(Item 4) A method of producing rice flour noodles for making noodles containing rice flour or rice flour and pregelatinized rice flour, salted fish paste, salt, and water,
A method for producing rice flour noodles, wherein 5 to 30 parts by weight of the salted fish paste is added to 100 parts by weight of the rice flour or rice flour pregelatinized.
(Item 5) The method for producing rice flour noodles according to Item 4, wherein the mixture includes rice flour and pregelatinized rice flour, and the pregelatinized rice flour is added in an amount of 5 to 15% by weight based on the rice flour.

  Traditional rice flour noodles are made only with rice flour, and the binding of the noodles is weak, the noodles break when dripping, the amount of rice flour flowing into the brine increases, and the amount of noodles decreases or the water becomes cloudy In addition, noodle-making properties are difficult because noodles tend to stick together. Furthermore, the taste is lighter than wheat noodles and lacks palatability.

  However, in the present invention, by adding 5 to 30 parts by weight of salted surimi to 100 parts by weight of rice flour or a mixture of rice flour and pregelatinized rice flour, the binding properties of the noodles themselves are increased, Noodles are less likely to stick to each other during noodles. In addition, even when the noodles are frozen after being boiled and then thawed at the time of eating, the noodles to which the surimi is added are less likely to stick to the noodles and are easily loosened by soup. From these things, noodle-making property can be improved significantly by adding a predetermined amount of salted surimi to rice flour noodles. Further, it is very preferable in that noodle strings can be formed without allergy without using flour, gluten and the like.

Furthermore, as one of the drawbacks of rice flour noodles, the taste is light, but not only can the taste be improved by adding salted surimi, but also the texture unique to rice flour that is different from wheat flour noodles. It can provide noodles with a gloss and good throat.

  The present invention will be described in detail below.

  The present invention is not limited to the examples.

  The rice flour used in the present invention refers to sticky rice. The particle size of usable rice flour is not limited, but is preferably about 200 to 700 mesh.

  Furthermore, in the present invention, in addition to rice flour, pregelatinized rice flour and glutinous rice flour, glutinous pearl barley flour, lotus flour, litter powder, sweet potato flour, tapioca flour, potato flour and their starch, processed A part of starch may be used. Commercial products can be used as pregelatinized rice and the like obtained by pregelatinizing rice flour.

  When rice flour and pregelatinized rice are used in combination, the amount of pregelatinized rice added to 100 parts by weight of rice flour is preferably 5 to 20 parts by weight, and more preferably 8 to 15 parts by weight.

  As the fish meat surimi used in the present invention, fish meat surimi widely used as a raw material for fishery paste products is suitable. For example, commercially available or home-made saltwater fish and freshwater fish surimi can be used as fish meat surimi, and pollen, starfish, scallops, kintodaidai, eso, hoki, minamidara, pacific whiting, sardine, hydrangea without starch or modified starch , Groundfish, catfish, etc. can be used.

  Salted surimi is obtained by adding salt to these fish surimi and salting. Salted surimi is sol-like and generally increases in viscosity when held at 5 to 20 ° C., resulting in improved rice flour binding properties and good quality rice flour noodles. Nari noodle making becomes difficult. Therefore, it is necessary to use the salted surimi before gelling. Moreover, 1-6% is preferable and the addition amount of salt is more preferable 3-5%.

  The addition amount of salted fish meat is 5 to 30 parts by weight, preferably 10 to 25 parts by weight, and most preferably 10 to 100 parts by weight of rice flour or a mixture of rice flour and pregelatinized rice flour. 20 parts by weight.

  If the amount of salted fish meat surplus is less than 5 parts by weight relative to 100 parts by weight of rice flour or a mixture of rice flour and pregelatinized rice flour, the effect of adding salted surimi is small. That is, the binding properties of the noodles themselves are low, and the noodles tend to stick together during noodle making. Further, after noodle making, even when the noodles are boiled and then frozen once and thawed when eating, the noodles are easily attached.

  Conversely, if the amount of salted fish meat surplus is more than 30 parts by weight with respect to 100 parts by weight of rice flour or a mixture of rice flour and pregelatinized rice flour, it is very easy to cut noodles when it is produced. The surface is inferior. In addition, the produced rice flour noodles have a texture that is too sticky, and when the proportion of rice flour is reduced, the unique flavor of rice flour is also diminished.

  In the present invention, as a mixed raw material for rice flour noodles, in addition to salt, water, and rice flour, any one or more of starch, processed starch, and thickening polysaccharide can be included. In particular, in the chilled circulation of rice flour noodles, it is effective to add phosphoric acid-crosslinked and ether-crosslinked processed starch having an anti-aging effect within a range that does not impair the texture unique to rice flour.

  Examples of the modified starch include esterified starch obtained by esterifying the free hydroxyl group of glucose of the starch constituting sugar, etherified starch obtained by substituting a hydrogen atom of the hydroxyl group with an alkyl group, crosslinked starch in which the hydroxyl groups of starch are bonded, and starch sugar. Examples thereof include oxidized starch having a reducing end oxidized with an oxidizing agent and pregelatinized starch.

  Examples of thickening polysaccharides include pectin, carrageenan, guar gum, and xanthan gum.

  When using said starch, the usage-amount is 0.1-15 weight part with respect to 100 weight part of fish raw materials (what combined rice flour and salted surimi), More preferably, it is 1-5. Parts by weight. Moreover, when using said thickening polysaccharide, the usage-amount is preferable 0.1-5 weight part with respect to 100 weight part of fish raw materials (what combined rice flour and salted surimi), Furthermore, Preferably it is 0.1-2 weight part.

  As described above, salted surimi, salt, water, rice flour (including pre-gelatinized rice flour) and the like are mixed to obtain a mixture, and the resulting mixture is used as an noodle string using an extruder or the like. The rice flour noodles of the present invention are obtained. Rice flour noodles include, for example, raw noodles and dry noodles.

Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to the examples. In the following examples, “parts” means “parts by weight”.
Example 1
Rice flour noodles were produced with the formulation shown in Table 1, and the addition of salted surimi was studied.

  A walleye frozen surimi (land grade 2) was finely crushed in a half-thawed state and salted with 3% salt to prepare a salted surimi.

  Next, mix evenly while adding the same weight parts as the surimi used, add other ingredients shown in Table 1 (raw glutinous rice flour, pregelatinized glutinous rice flour, emulsifier, salt and remaining water) and mix further did. The obtained mixture was cut into an appropriate length as a noodle string with an extruder (manufactured by Pop Co., Ltd.) to obtain rice flour noodles.

The rice flour noodles obtained were boiled for 10 minutes and then cooled. Evaluation was made by 6 panelists eating rice flour noodles using commercially available soup, taste, texture (stickiness), texture (elasticity), texture (moist feeling), cut noodles, smooth surface Was expressed as a total score by a three-point evaluation method (3 points: good, 2 points: normal, 1 point: bad). The evaluation results are shown in Table 2.
(Comparative Example 1)
As shown in Table 1, rice flour noodles were obtained and obtained in the same manner as in Example 1, except that no salted surimi was added and the water content of the noodles was adjusted to be the same as in Example 1. The rice flour noodles were evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2.

As one of the disadvantages of rice flour noodles, the taste is light white. By adding salted surimi to rice flour, non-allergic noodle strings that do not use wheat flour, gluten, etc. could be formed. Moreover, in Example 1 to which salted surimi was added, high evaluation was obtained in taste and texture. Compared to Comparative Example 1, the noodle breakage was greatly improved.
(Example 2)
Rice flour noodles were produced with the formulation shown in Table 3, and the difference in the grade of salted surimi was examined.

  In the same manner as in Example 1, salted surimi were prepared from FA grade, A grade, and 2 grade surimi.

  Next, mix evenly while adding the same weight parts as the surimi used, add other ingredients shown in Table 3 (raw glutinous rice flour, pregelatinized glutinous rice flour, emulsifier, salt and remaining water), and further mix did. The obtained mixture was cut into an appropriate length as a noodle string with an extruder (manufactured by Pop Co., Ltd.) to obtain rice flour noodles.

  The obtained rice flour noodles were boiled for 10 minutes and then cooled, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 4.

As a result of adding salted surimi with different qualities, as compared to Example 2-1 with the addition of FA-class surimi salted surimi and Example 2-2 with the addition of A-class surimi salted surimi Evaluation of Example 2-3 to which surimi salted surimi was added resulted in high results. The taste, texture, and noodle cutting were evaluated to indicate suitability for noodles.
(Example 3-1)
Rice flour noodles with surimi are good in taste and sticky. However, the elasticity is slightly low, and in particular, in the Kanto region, rice noodles with stiffness are preferred. In order to obtain a firm rice noodle, rice flour noodles were produced with the composition shown in Table 5, and the addition of a thickener was examined.

  A salted surimi was produced in the same manner as in Example 1.

  Next, mix evenly while adding the same weight parts as the surimi used, add other ingredients shown in Table 5 (raw glutinous rice flour, pregelatinized glutinous rice flour, emulsifier, salt and remaining water), and further mix did. The obtained mixture was cut into an appropriate length as a noodle string with an extruder (manufactured by Pop Co., Ltd.) to obtain rice flour noodles.

The obtained rice flour noodles were boiled for 10 minutes and then cooled, and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 6.
(Example 3-2)
As shown in Table 5, without adding kelp acid, rice flour noodles were obtained in the same manner as in Example 3-1, and the obtained rice flour noodles were evaluated in the same manner as in Example 3-1. The evaluation results are shown in Table 6.

From the results of Table 6, it can be seen that elastic rice flour noodles can be obtained by adding a thickener. It can also be seen that the addition of the thickening agent reduces the number of noodle strings in the bowl and improves the productivity.
Example 4
In order to determine the proper amount of salted surimi mixed with rice flour noodles, rice flour noodles were produced with the formulation shown in Table 7, and the amount of salted surimi was added.

  A walleye frozen surimi (land grade 2) was finely crushed in a half-thawed state and salted by adding 5% sodium chloride to prepare a salted surimi. Next, ½ part by weight of the surimi used is mixed evenly, and the other raw materials shown in Table 7 (raw glutinous rice flour, pregelatinized glutinous rice flour) are added, so that the moisture content of the noodles becomes the same. The mixture was adjusted after adding water. The obtained mixture was cut into an appropriate length as a noodle string with an extruder (manufactured by Pop Co., Ltd.) to obtain rice flour noodles.

  The rice flour noodles obtained were boiled for 10 minutes and then cooled, and expressed as a total score by a three-point evaluation method (3 points: good, 2 points: normal, 1 point: bad). The evaluation results are shown in Table 8.

  The rice flour noodle of (b) to which 20% of salted surimi was added to the rice flour had a stronger stiffness than the others, and the smoothness of the rice noodle resulted in a high evaluation as a noodle. On the other hand, the rice flour noodle of (d), which had the lowest evaluation, was very easy to cut noodles, resulting in a pre-prepared crab-like texture, and (a) had a slightly weak binding property of noodles due to less salted surimi Although there was a feeling of stickiness, the viscoelasticity was low.

  Therefore, when adding salted surimi as rice flour noodles, it can be said that addition of 40% or more of rice flour is inappropriate as rice flour noodles.

INDUSTRIAL APPLICABILITY The present invention can be used as powdered noodles having higher elasticity than conventional powdered noodles and having excellent texture.

Claims (5)

A rice flour noodle formed by making a mixture containing rice flour and pregelatinized rice flour, salted fish paste, salt, and water,
The relative rice flour and α phased rice flour 100 parts, salt ground the ground fish meat is added 5-30 parts by weight Beikomen. The rice flour noodles according to claim 1, wherein the gelatinized rice flour is added in an amount of 5 to 15% by weight based on the rice flour.   Furthermore, the rice flour noodles of Claim 1 or 2 containing any one or more among starch, pregelatinized, etherified, phosphoric acid cross-linked processed starch, and thickening polysaccharide. A method for producing rice flour noodles for producing a mixture containing rice flour and pregelatinized rice flour, salted fish surimi, salt, and water,
The relative rice flour and α phased rice flour 100 parts by weight, rice flour noodles method for producing the salt sliding the ground fish meat is added 5 to 30 parts by weight. The method for producing rice flour noodles according to claim 4, wherein the pregelatinized rice flour is added in an amount of 5 to 15% by weight based on the rice flour.