JP5894873B2 - Method for producing wheat flour composition containing organic acid for noodle making - Google Patents
Method for producing wheat flour composition containing organic acid for noodle making Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims description 177
- 150000007524 organic acids Chemical class 0.000 title claims description 172
- 235000012149 noodles Nutrition 0.000 title claims description 128
- 239000000203 mixture Substances 0.000 title claims description 71
- 241000209140 Triticum Species 0.000 title claims description 55
- 235000021307 Triticum Nutrition 0.000 title claims description 55
- 238000004519 manufacturing process Methods 0.000 title claims description 34
- 239000007864 aqueous solution Substances 0.000 claims description 70
- 238000001035 drying Methods 0.000 claims description 50
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 3
- 239000011344 liquid material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 35
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 30
- 238000000034 method Methods 0.000 description 21
- 235000021419 vinegar Nutrition 0.000 description 20
- 239000000052 vinegar Substances 0.000 description 20
- 239000000843 powder Substances 0.000 description 16
- 235000011054 acetic acid Nutrition 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- IIACRCGMVDHOTQ-UHFFFAOYSA-N sulfamic acid Chemical compound NS(O)(=O)=O IIACRCGMVDHOTQ-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 229940093915 gynecological organic acid Drugs 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000007264 Triticum durum Nutrition 0.000 description 2
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000843 anti-fungal effect Effects 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000008231 carbon dioxide-free water Substances 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- ZPLCXHWYPWVJDL-UHFFFAOYSA-N 4-[(4-hydroxyphenyl)methyl]-1,3-oxazolidin-2-one Chemical compound C1=CC(O)=CC=C1CC1NC(=O)OC1 ZPLCXHWYPWVJDL-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 244000007853 Sarothamnus scoparius Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Description
本発明は、有機酸を含有する製麺用の小麦粉組成物の製造方法、当該製造方法で得られる有機酸含有小麦粉組成物、および当該有機酸含有小麦粉組成物を用いて麺類を製造する方法に関する。本発明の製造方法で得られる有機酸含有小麦粉組成物を用いることによって、粘弾性が強く、ソフトでモチモチとした良好な食感を有する麺類を簡単な操作で円滑に製造することができる。 The present invention relates to a method for producing a flour composition for noodle making containing an organic acid, an organic acid-containing flour composition obtained by the production method, and a method for producing noodles using the organic acid-containing flour composition. . By using the organic acid-containing wheat flour composition obtained by the production method of the present invention, it is possible to smoothly produce noodles having a strong viscoelasticity, soft and sticky and having a good texture, by a simple operation.
粘弾性が強くてモチモチとした食感を有する麺類を製造するために、麺類の製造時に加工澱粉（化工澱粉）を配合することが従来から広く行われている（例えば、特許文献１、２、３を参照）。しかし、加工澱粉は、澱粉に特定の化学処理を施して得られたものであるため、麺類に添加すると麺類の風味や食味の低下をもたらすことがある。 In order to produce noodles having a strong viscoelasticity and a crisp texture, it has been widely practiced to blend processed starch (modified starch) during the production of noodles (for example, Patent Documents 1, 2, 3). However, processed starch is obtained by subjecting starch to a specific chemical treatment, and when added to noodles, the flavor and taste of the noodles may be lowered.
また、麺類の保存性を向上させたり、麺類の腰を強くしたり、弾力性を増すために、麺生地の製造時に有機酸や食酢を添加したり、麺の製造後に有機酸を含有する水溶液などで処理することが行われている（特許文献４〜９など）。
しかし、麺生地の製造時に有機酸や食酢を添加する方法は、麺生地の製造のたびごとに、所定濃度の有機酸水溶液や食酢水溶液を予め調製しておき、当該水溶液の所定量を測って製麺原料や麺生地に添加する必要があるため、操作が煩雑で、製麺工程が複雑になる。しかも、そのような煩雑な操作を行った割には、得られる麺類の粘弾性やモチモチ感の向上効果は十分ではなかったり、酸味を感じ易い。
また、麺の製造後に麺を有機酸や食酢の水溶液で処理する方法は、防黴や保存性の向上の点ではある程度の効果が得られるが、麺類の粘弾性やモチモチ感の向上効果は低い。
In addition, in order to improve the storage stability of the noodles, strengthen the elasticity of the noodles, increase the elasticity, an organic acid or vinegar is added during the production of the noodle dough, or an aqueous solution containing an organic acid after the production of the noodles (Patent Documents 4 to 9 etc.).
However, the method of adding organic acid or vinegar during the production of noodle dough is to prepare an aqueous solution of organic acid or vinegar at a predetermined concentration in advance every time the noodle dough is produced, and measure a predetermined amount of the aqueous solution. Since it is necessary to add to the noodle making raw material and the noodle dough, the operation is complicated and the noodle making process becomes complicated. Moreover, the effect of improving the viscoelasticity and stickiness of the noodles obtained is not sufficient or the sourness tends to be felt despite such a complicated operation.
In addition, the method of treating the noodles with an aqueous solution of organic acid or vinegar after the production of the noodles is effective to some extent in terms of antifungal and storage stability, but the effect of improving the viscoelasticity and stickiness of the noodles is low .
本発明の目的は、粘弾性が強く、モチモチとした良好な食感を有し、しかも滑らかさ、風味、食味などの点でも優れる麺類を製造することのできる製麺原料およびその製造方法」を提供することである。
さらに、本発明の目的は、粘弾性やモチモチ感の向上効果を奏する製麺の製造方法を提供することである。
The object of the present invention is to provide a noodle-making raw material and a method for producing the same, which can produce noodles having strong viscoelasticity, good texture, and excellent smoothness, flavor, taste, etc. Is to provide.
Furthermore, the objective of this invention is providing the manufacturing method of the noodle making which has an improvement effect of a viscoelasticity or a sticky feeling.
本発明者らは、上記の目的を達成すべく種々研究を重ねてきた。その結果、全く予想外なことに、麺生地の製造時に有機酸や食酢を添加したり、麺の製造後に有機酸や食酢の水溶液で麺を処理する代わりに、麺類の製造に用いる小麦粉に有機酸を含有する水溶液を添加した後、所定の温度で乾燥して有機酸を含有する小麦粉組成物を製造し、当該小麦粉組成物を用いて麺類を製造すると、粘弾性が強く、ソフトでモチモチとした良好な食感を有し、しかも滑らかさ、食味、風味などの点でも優れる麺類が得られることを見出して本発明を完成した。 The present inventors have made various studies in order to achieve the above object. As a result, unexpectedly, organic acids and vinegar were added during the production of the noodle dough, or instead of treating the noodles with an aqueous solution of the organic acid or vinegar after the production of the noodles, the wheat flour used in the production of the noodles was organic. After adding an acid-containing aqueous solution, drying at a predetermined temperature to produce a flour composition containing an organic acid, and using the flour composition to produce noodles, the viscoelasticity is strong, soft and soft The present invention was completed by finding that noodles having excellent texture and smoothness, taste, flavor and the like can be obtained.
すなわち、本発明は、
（１） 乾燥後の有機酸の添加量が小麦粉の質量に基づいて０．１〜３質量％となるようにして小麦粉に有機酸を含有する水溶液を添加した後、４０〜１２０℃の温度で乾燥することを特徴とする、製麺用の有機酸含有小麦粉組成物の製造方法である。
That is, the present invention
(1) After adding an aqueous solution containing an organic acid to wheat flour such that the amount of organic acid after drying is 0.1 to 3% by mass based on the mass of the flour, at a temperature of 40 to 120 ° C. It is the manufacturing method of the organic acid containing wheat flour composition for noodle making characterized by drying.
そして、本発明は、
（２） 有機酸が酢酸、乳酸、クエン酸、酒石酸、リンゴ酸、コハク酸、フマル酸、グルコン酸、アジピン酸およびアスコルビン酸から選ばれる少なくとも１種である前記（１）の製麺用の有機酸含有小麦粉組成物の製造方法；および、
（３） 小麦粉への有機酸を含有する水溶液の添加を、有機酸の濃度が１〜６０質量％である有機酸含有水溶液を小麦粉に噴霧することによって行う、前記（１）または（２）の製麺用の有機酸含有小麦粉組成物の製造方法；
である。
And this invention,
(2) The organic for noodle making according to (1), wherein the organic acid is at least one selected from acetic acid, lactic acid, citric acid, tartaric acid, malic acid, succinic acid, fumaric acid, gluconic acid, adipic acid and ascorbic acid A method for producing an acid-containing flour composition; and
(3) The addition of an aqueous solution containing an organic acid to wheat flour is carried out by spraying the wheat flour with an organic acid-containing aqueous solution having an organic acid concentration of 1 to 60% by mass. A method for producing an organic acid-containing flour composition for noodle making;
It is.
さらに、本発明は、
（４） 前記（１）〜（３）のいずれかの製造方法で得られる製麺用の有機酸含有小麦粉組成物；および、
（５） 液体資材を含まない製麺用のミックス粉である前記（４）の有機酸を含有する製麺用の小麦粉組成物；
である。
そして、本発明は、
（６） 前記（４）または（５）の製麺用の有機酸含有小麦粉組成物を用いて麺類を製造する方法である。
Furthermore, the present invention provides
(4) An organic acid-containing flour composition for noodle production obtained by the production method of any one of (1) to (3);
(5) A wheat flour composition for noodle making containing the organic acid of (4) above, which is a mixed flour for noodle making not containing a liquid material;
It is.
And this invention,
(6) A method for producing noodles using the organic acid-containing flour composition for noodle making according to (4) or (5).
本発明の方法で製造された製麺用の有機酸含有小麦粉組成物を用いて麺類を製造することにより、粘弾性が強く、ソフトでモチモチとした良好な食感を有し、しかも滑らかさおよび食味などの点でも優れる麺類を得ることができる。
本発明の方法で製造された製麺用の有機酸含有小麦粉組成物を用いて得られる麺類は、黴や菌類などが発生しにくく、保存性にも優れている。
本発明の製造方法で得られる製麺用の有機酸含有小麦粉組成物は小麦粉中に予め所定量の有機酸が配合されているため、製麺時に有機酸の水溶液を予め調製してその所定量を製麺原料や麺生地に添加するという煩雑な手間や工程が不要であり、当該有機酸含有小麦粉組成物に水や食塩などを添加して常法に従って製麺することによって、粘弾性が強く、ソフトでモチモチとして良好な食感を有し、しかも滑らかさや食味の点でも優れる麺類を簡単な操作および工程で円滑に製造することができる。
By producing noodles using the organic acid-containing wheat flour composition for noodle making produced by the method of the present invention, the viscoelasticity is strong, soft and moist and has a good texture, and smoothness and Noodles excellent in taste and the like can be obtained.
Noodles obtained by using the organic acid-containing wheat flour composition for noodle production produced by the method of the present invention are less prone to buds and fungi and have excellent storage stability.
Since the organic acid-containing wheat flour composition for noodle making obtained by the production method of the present invention contains a predetermined amount of organic acid in the flour beforehand, an aqueous solution of the organic acid is prepared in advance during the noodle making and the predetermined amount. Is not required to add to the raw materials and dough for noodles, and by adding water or salt to the organic acid-containing flour composition and making the noodles according to a conventional method, the viscoelasticity is strong. Thus, it is possible to smoothly produce noodles that are soft and have a good texture as a stickiness, and that are excellent in terms of smoothness and taste by simple operations and processes.
以下に、本発明について詳細に説明する。
本発明では、有機酸含有小麦粉組成物を製造するための原料粉（原料小麦粉）として、麺類の製造に従来から用いられている小麦粉のいずれもが使用でき、中力粉、準強力粉、強力粉、薄力粉、デュラム小麦粉、これらの２種または３種以上をブレンドした小麦粉などを用いることができる。そのうちでも、小麦粉としては、中力粉、準強力粉、デュラム小麦粉が、モチモチ感により優れる麺類が得られる点から好ましく用いられる。
また、薄力粉、中力粉、準強力粉および強力粉は、それぞれ、タンパク質含量と灰分含量に基づいて一等粉、準一等粉、二等粉、三等粉、末粉に区分されているが、本発明では、小麦粉として、灰分含量の少ない上級粉（一等粉、準一等粉）だけでなく、灰分含量の多い下等粉（例えば、二等粉）も用いることができ、下等粉を用いた場合にも、粘弾性が強く、ソフトでモチモチとした良好な食感を有する麺類を与える有機酸含有小麦粉組成物を製造することができる。また、これらの区分以外に全粒粉も用いることができる。
The present invention is described in detail below.
In the present invention, as raw material flour (raw material flour) for producing an organic acid-containing wheat flour composition, any flour conventionally used in the production of noodles can be used, medium strength flour, semi-strong flour, strong flour, A weak flour, a durum wheat flour, a wheat flour blended with two or more of these may be used. Among them, as wheat flour, medium flour, quasi-strong flour, and durum wheat flour are preferably used from the viewpoint of obtaining noodles that are superior in the feeling of stickiness.
In addition, weak flour, medium flour, quasi-strong flour and strong flour are classified into first-class powder, quasi-first-class powder, second-grade powder, third-grade powder and powder, respectively, based on protein content and ash content. In the present invention, not only high-grade flour (first grade, quasi-first grade) with low ash content but also lower flour (eg, second grade) with high ash content can be used as wheat flour. In the case of using an organic acid-containing wheat flour composition which gives noodles having strong viscoelasticity, soft and sticky texture and good texture. In addition to these categories, whole grain powder can also be used.
本発明では、乾燥後の有機酸の添加量が、小麦粉の質量に基づいて０．１〜３質量％となるようにして、小麦粉に、有機酸を含有する水溶液（以下「有機酸含有水溶液」という）を添加する。
小麦粉に有機酸含有水溶液を添加するに当たっては、乾燥後の有機酸の添加量が小麦粉の質量に基づいて、０．２〜２質量％となるようにすることが好ましい。
小麦粉における乾燥後の有機酸の添加量が前記範囲になるようにすることによって、粘弾性が強く、ソフトでモチモチとした良好な食感を有し、しかも滑らかさや食味にも優れる麺類を製造できる有機酸含有小麦粉組成物を得ることができる。
有機酸の添加量が少なすぎると、粘弾性が強くてモチモチとした良好な食感を有する麺類が得られなくなり、一方有機酸の添加量が多すぎると、酸味が強くなり過ぎて、得られる麺類の食味や風味が低下し、しかも柔らかすぎて脆い食感となる。
ここで、本明細書における「小麦粉の質量に基づく、乾燥後の有機酸の添加量」とは、小麦粉の質量に対する有機酸の質量％であり、小麦粉に噴霧する有機酸含有水溶液の酸度（質量％）を酢酸換算値として換算した後に、小麦粉に対して添加した有機酸量（質量％）を計算したものであり、その詳細については、以下の実施例に記載するとおりである。
In the present invention, the amount of organic acid added after drying is 0.1 to 3% by mass based on the mass of the flour, and the wheat flour contains an aqueous solution containing an organic acid (hereinafter referred to as “organic acid-containing aqueous solution”). Add).
In adding the organic acid-containing aqueous solution to the wheat flour, it is preferable that the amount of the organic acid added after drying is 0.2 to 2% by mass based on the mass of the wheat flour.
By making the addition amount of the organic acid after drying in the wheat flour within the above range, it is possible to produce noodles having strong viscoelasticity, soft and moist feeling, and excellent smoothness and taste. An organic acid-containing flour composition can be obtained.
If the amount of organic acid added is too small, noodles having a strong texture due to strong viscoelasticity cannot be obtained. On the other hand, if the amount of organic acid added is too large, the sourness becomes too strong and obtained. The taste and flavor of the noodles are lowered, and the texture is too soft and brittle.
Here, the “addition amount of the organic acid after drying based on the mass of the flour” in the present specification is the mass% of the organic acid with respect to the mass of the flour, and the acidity (mass of the organic acid-containing aqueous solution sprayed on the flour) %) Is converted into an acetic acid equivalent value, and then the amount of organic acid (% by mass) added to the wheat flour is calculated. Details thereof are as described in the following examples.
有機酸含有水溶液に用いる有機酸としては、酢酸、乳酸、クエン酸、酒石酸、リンゴ酸、コハク酸、フマル酸、グルコン酸、アジピン酸、アスコルビン酸などを挙げることができ、これらの１種または２種以上を用いることができる。
そのうちでも、酢酸、乳酸が、酸味がないかまたは酸味の低い麺類が得られる点から好ましく用いられる。
本発明では、有機酸含有水溶液として、前記した有機酸の１種または２種以上を水に溶解させて水溶液を用いてもよいし、または前記した有機酸の１種または２種以上を含有する食酢（例えば、醸造酢、具体的には米酢、米黒酢、穀物酢、果実酢、合成酢）自体または当該食酢を水で希釈した水溶液を用いることができる。
Examples of the organic acid used in the organic acid-containing aqueous solution include acetic acid, lactic acid, citric acid, tartaric acid, malic acid, succinic acid, fumaric acid, gluconic acid, adipic acid, and ascorbic acid. More than seeds can be used.
Among them, acetic acid and lactic acid are preferably used from the viewpoint of obtaining noodles having no acidity or low acidity.
In the present invention, as the organic acid-containing aqueous solution, one or more of the organic acids described above may be dissolved in water to use the aqueous solution, or one or more of the organic acids described above are contained. Table vinegar (for example, brewed vinegar, specifically rice vinegar, rice black vinegar, grain vinegar, fruit vinegar, synthetic vinegar) itself or an aqueous solution obtained by diluting the vinegar with water can be used.
小麦粉に有機酸含有水溶液を添加するに当たっては、小麦粉に有機酸含有水溶液がまんべんなく均一に添加され得る方法であればいずれの方法を用いて行ってもよいが、小麦粉に有機酸含有水溶液を噴霧する方法などが好ましく採用される。
有機酸含有水溶液を添加する際に、小麦粉を薄く広げた状態にしておいて有機酸含有水溶液を噴霧するか、小麦粉を攪拌しながら有機酸含有水溶液を噴霧すると、小麦粉に有機酸含有水溶液をまんべんなく均一に添加することができる。また、有機酸含有水溶液を添加した後に篩を通すとより均一に混合することができる。
When adding an organic acid-containing aqueous solution to wheat flour, any method can be used as long as the organic acid-containing aqueous solution can be added uniformly to wheat flour, but the organic acid-containing aqueous solution is sprayed onto the flour. A method or the like is preferably employed.
When adding the organic acid-containing aqueous solution, spray the organic acid-containing aqueous solution with the wheat flour thinly spread, or spray the organic acid-containing aqueous solution while stirring the flour. It can be added uniformly. Moreover, it can mix more uniformly if it passes through a sieve, after adding organic acid containing aqueous solution.
有機酸含有水溶液における有機酸の濃度は、１〜６０質量％であることが好ましく、２〜３０質量％であることがより好ましく、３〜２０質量％であることが更に好ましい。
有機酸含有水溶液における有機酸の濃度が低すぎると、乾燥後の小麦粉に所定量の有機酸が添加されるようにするために、多量の有機酸含有水溶液を小麦粉に添加しなければならなくなり、その結果、小麦粉が団子状、ペースト状、溶液状になってしまい、次の乾燥処理を円滑に行うことが困難になり、また乾燥処理によって粉末状の有機酸含有小麦粉組成物を得ることができにくくなる。
一方、有機酸含有水溶液における有機酸の濃度が高すぎると、乾燥後の小麦粉における有機酸の添加量を所定の範囲にするために、有機酸含有水溶液の添加量を少量にする必要があり、その結果、小麦粉に有機酸をまんべんなく均一に添加することが困難になる。
一般的には、有機酸の濃度が上記した１〜６０質量％範囲にある有機酸含有水溶液を、小麦粉１００質量部に対して、０．１６〜３０質量部の範囲内の量で、乾燥後の有機酸の添加量が小麦粉の質量に基づいて０．１〜３質量％となるようにして添加することが好ましい。
The concentration of the organic acid in the organic acid-containing aqueous solution is preferably 1 to 60% by mass, more preferably 2 to 30% by mass, and still more preferably 3 to 20% by mass.
If the concentration of the organic acid in the organic acid-containing aqueous solution is too low, a large amount of the organic acid-containing aqueous solution must be added to the flour so that a predetermined amount of the organic acid is added to the dried flour. As a result, the flour becomes dumpling, paste, or solution, making it difficult to smoothly perform the next drying treatment, and a powdery organic acid-containing flour composition can be obtained by the drying treatment. It becomes difficult.
On the other hand, if the concentration of the organic acid in the organic acid-containing aqueous solution is too high, the amount of the organic acid-containing aqueous solution needs to be small in order to keep the amount of organic acid added in the wheat flour after drying within a predetermined range. As a result, it becomes difficult to add the organic acid uniformly to the flour.
In general, the organic acid-containing aqueous solution having the organic acid concentration in the range of 1 to 60% by mass described above is dried in an amount within the range of 0.16 to 30 parts by mass with respect to 100 parts by mass of flour. The organic acid is preferably added in an amount of 0.1 to 3% by mass based on the mass of the flour.
小麦粉に有機酸含有水溶液を添加する際の小麦粉および有機酸含有水溶液の温度は、有機酸含有水溶液を添加する際の作業性の点から、５〜５０℃であることが好ましく、５〜３５℃であることがより好ましい。
小麦粉に有機酸含有水溶液を添加する際の小麦粉および有機酸含有水溶液の温度が低すぎると、有機酸含有水溶液が小麦粉に馴染みにくく、一方当該温度が高すぎると、小麦粉のベタ付きが生じてしまい、ダマになり易く、目的とする有機酸含有小麦粉組成物が得られにくくなる。
The temperature of the flour and the organic acid-containing aqueous solution when the organic acid-containing aqueous solution is added to the wheat flour is preferably 5 to 50 ° C from the viewpoint of workability when the organic acid-containing aqueous solution is added, and 5 to 35 ° C. It is more preferable that
If the temperature of the flour and the organic acid-containing aqueous solution is too low when the organic acid-containing aqueous solution is added to the flour, the organic acid-containing aqueous solution is difficult to adapt to the flour, while if the temperature is too high, the flour becomes sticky. It tends to be lumpy, making it difficult to obtain the desired organic acid-containing flour composition.
次に、有機酸含有水溶液を添加した小麦粉を乾燥する。
乾燥処理は、４０〜１２０℃の温度で行う。乾燥温度が高すぎると、乾燥処理して得られる有機酸含有小麦粉組成物を用いて製造した麺類は、有機酸の揮発により酸味は低減するが、焙煎臭が生じると共に食感が硬くなり、ソフトでモチモチした良好な食感を有する麺類が得られなくなる。
有機酸含有水溶液を添加した小麦粉を乾燥する際の乾燥温度が低いと、乾燥処理して得られる有機酸含有小麦粉組成物を用いて製造した麺類は、ソフトでモチモチした食感となるが、有機酸が揮発しにくいため、酸味が強く、さらに乾燥に長い時間を要するようになり、生産性が低下する。
有機酸含有小麦粉組成物を用いて得られる麺類の食感および乾燥時間の短縮などの点から、有機酸含有水溶液を添加した小麦粉の乾燥処理は、４０〜１２０℃で行い、そのうちでも５０〜１１０℃で行うことが好ましく、６０〜１００℃で行うことがより好ましい。
ここで、本明細書における有機酸含有水溶液を添加した小麦粉の乾燥温度とは、乾燥時の雰囲気温度をいう。
乾燥時間は、乾燥温度、乾燥に供した有機酸含有水溶液の添加量やそれに対する小麦粉の量、当該小麦粉における水分含量、乾燥設備の熱効率などによって異なり得るが、一般的には、１〜８０分、特に３〜２０分が好ましい。
Next, the wheat flour to which the organic acid-containing aqueous solution has been added is dried.
A drying process is performed at the temperature of 40-120 degreeC. If the drying temperature is too high, the noodles produced using the organic acid-containing wheat flour composition obtained by drying treatment will reduce the acidity due to the volatilization of the organic acid, but the roasted odor will be produced and the texture will become hard, Noodles with a soft and moist and good texture cannot be obtained.
If the drying temperature at the time of drying the flour containing the organic acid-containing aqueous solution is low, the noodles produced using the organic acid-containing flour composition obtained by drying treatment will have a soft and sticky texture, Since the acid is difficult to volatilize, the acidity is strong, and it takes a long time to dry, resulting in decreased productivity.
From the viewpoint of the texture of the noodles obtained using the organic acid-containing flour composition and shortening the drying time, the drying treatment of the flour to which the organic acid-containing aqueous solution has been added is performed at 40 to 120 ° C., of which 50 to 110 It is preferable to perform at 60 degreeC, and it is more preferable to carry out at 60-100 degreeC.
Here, the drying temperature of the wheat flour to which the organic acid-containing aqueous solution is added in the present specification refers to the atmospheric temperature during drying.
The drying time may vary depending on the drying temperature, the amount of the organic acid-containing aqueous solution added to the drying, the amount of flour to the drying, the moisture content in the flour, the thermal efficiency of the drying equipment, etc., but generally 1 to 80 minutes In particular, 3 to 20 minutes are preferable.
有機酸含有水溶液を添加した小麦粉の乾燥処理は、有機酸含有小麦粉組成物の水分含量が１４質量％以下になるまで行うことが好ましい。
乾燥が不十分であると、黴や菌類が繁殖しやくなって、長期保存可能な有機酸含有小麦粉組成物が得られなくなる。
そのため、乾燥処理して得られる有機酸含有小麦粉組成物の水分含量は１４質量％以下であることが好ましい。
It is preferable to perform the drying process of the wheat flour to which the organic acid-containing aqueous solution is added until the water content of the organic acid-containing wheat flour composition is 14% by mass or less.
If the drying is insufficient, strawberries and fungi are likely to propagate, and an organic acid-containing flour composition that can be stored for a long time cannot be obtained.
Therefore, the water content of the organic acid-containing wheat flour composition obtained by drying treatment is preferably 14% by mass or less.
乾燥方法としては、有機酸含有水溶液を添加した小麦粉を均一に乾燥して、ダマのない取り扱い性に優れる粉末状の有機酸含有小麦粉組成物を得ることのできる乾燥方法であればいずれも採用できる。
一般的には、有機酸含有水溶液を添加した小麦粉を攪拌しながら乾燥する方法、有機酸含有水溶液を添加した小麦粉を転動しながら乾燥する方法、有機酸含有水溶液を添加した小麦粉を薄く広げた状態で乾燥する方法などを採用することができる。そのうちでも、有機酸含有水溶液を添加した小麦粉を攪拌しながら乾燥する方法が、均一に乾燥できる点から好ましく採用される。乾燥に使用する装置としては、例えば、流動層乾燥機や気流乾燥機などが挙げられる。また、ダマをなくすために、乾燥の前および／または後に、必要に応じて、篩を通したり、粉砕を行ってもよい。
Any drying method can be employed as long as it can uniformly dry the flour to which the organic acid-containing aqueous solution has been added to obtain a powdery organic acid-containing flour composition that is excellent in handleability without lumps. .
Generally, the method of drying while stirring the flour added with the organic acid-containing aqueous solution, the method of drying while rolling the flour added with the organic acid-containing aqueous solution, and the wheat flour added with the organic acid-containing aqueous solution was spread thinly A method of drying in a state can be employed. Among these, the method of drying while stirring the flour to which the organic acid-containing aqueous solution has been added is preferably employed because it can be uniformly dried. Examples of the apparatus used for drying include a fluidized bed dryer and an airflow dryer. In order to eliminate lumps, a sieve or pulverization may be performed as necessary before and / or after drying.
上記した一連の工程を行うことによって製麺用の有機酸含有小麦粉組成物が得られる。これにより得られる乾燥後の有機酸含有小麦粉組成物は、有機酸を添加する前の小麦粉と同じように、ダマが生じておらず、水分含量が低く、しかも防黴作用や防腐作用を有する有機酸を含有していることにより、長期保存可能である。 By performing the above-described series of steps, an organic acid-containing flour composition for noodle making is obtained. The dried organic acid-containing wheat flour composition obtained by this method is free from lumps, has a low moisture content, and has an antifungal action and antiseptic action, as in the case of flour before adding an organic acid. By containing an acid, it can be stored for a long time.
上記した方法で得られる有機酸含有小麦粉組成物は、それ自体で製麺用のミックス粉として流通、販売することができ、また必要に応じて当該有機酸含有小麦粉組成物に非液体状の粉末状の副原料や添加剤、例えば、そば粉、米粉、大麦粉、大豆粉、澱粉類などの穀粉類、例えば、食塩、グルテン、かん水（かん粉）、乳化剤、着色料、防腐剤、ビタミン類、ミネラル類、アミノ酸などの栄養強化剤、山芋粉、卵粉末、茶粉末、海藻粉末などの添加剤の１種または２種以上を添加して、製麺用のミックス粉として流通、販売することができる。 The organic acid-containing flour composition obtained by the above-described method can be distributed and sold by itself as a mixed powder for noodle making, and if necessary, non-liquid powder in the organic acid-containing flour composition Secondary ingredients and additives such as buckwheat flour, rice flour, barley flour, soybean flour, starch and other flours such as salt, gluten, brackish water (emulsifier), emulsifier, colorant, preservative, vitamins Add one or more additives such as mineral enhancers, nutrient enhancers such as amino acids, yam powder, egg powder, tea powder, seaweed powder, etc. to distribute and sell as mixed powder for noodle making Can do.
上記した方法で得られる有機酸含有小麦粉組成物を用いて麺類を製造するに当たっては、麺類の種類は特に制限されず、小麦粉を用いて製麺して得られる麺類のいずれでもよく、例えば、うどん、冷麦、そうめん、きしめん、中華麺、焼きそば、麺皮類（ギョウザ、シュウマイ、春巻、ワンタンの皮など）、日本そば、スパゲッティ、マカロニなどの製造に用いることができる。その際の麺類の形態も何ら制限されず、生麺、乾燥麺、半乾燥麺、茹麺、蒸麺、冷凍麺、即席麺などのいずれであってもよい。
また、麺類を製造する際の製麺用の全穀粉中の有機酸含有小麦粉組成物の配合率は、モチモチとした食感が付与できればどのような配合率でもよいが、より優れた効果が得られる点から、麺類の製造に用いる全穀粉の質量に基づいて、有機酸含有小麦粉組成物の配合率が２０〜１００質量％であることが好ましい。
In producing noodles using the organic acid-containing wheat flour composition obtained by the above-described method, the type of noodles is not particularly limited, and any of noodles obtained by noodle making using wheat flour may be used, for example, udon , Cold wheat, somen, kishimen, Chinese noodles, fried noodles, noodle skins (such as gyoza, shumai, spring rolls, wonton skins), Japanese soba, spaghetti, macaroni and the like. The form of the noodles at that time is not limited at all, and may be any of raw noodles, dry noodles, semi-dry noodles, salmon noodles, steamed noodles, frozen noodles, instant noodles, and the like.
In addition, the blending ratio of the organic acid-containing wheat flour composition in the whole flour for making noodles when producing noodles may be any blending ratio as long as it can provide a moist texture, but a more excellent effect is obtained. It is preferable that the compounding rate of an organic acid containing wheat flour composition is 20-100 mass% based on the mass of the whole flour used for manufacture of noodles.
また、麺を製造する際の製麺配合、製麺方法、製麺条件、製麺装置などは特に制限されず、製造しようとする麺の種類や麺の形態などに応じて、従来から採用されている製麺配合、製麺方法、製麺条件、製麺装置を使用して麺類を製造することができる。
麺類の製造に当たっては、必要に応じて、他の穀粉、例えば、そば粉、米粉、大麦粉、大豆粉、澱粉類、粉末状や液状の副原料や添加剤、例えば、食塩、グルテン、かん水（かん粉）、乳化剤、着色料、防腐剤、ビタミン類、ミネラル類、アミノ酸などの栄養強化剤、山芋粉、卵、茶粉末、海藻粉末などの１種または２種以上を麺生地の製造時に添加することができる。
In addition, the noodle making composition, the noodle making method, the noodle making conditions, the noodle making apparatus, etc. when producing noodles are not particularly limited, and have been conventionally adopted according to the type of noodles to be produced and the form of the noodles. Noodles can be produced using the noodle making composition, the noodle making method, the noodle making conditions, and the noodle making apparatus.
In the production of noodles, other flours such as buckwheat flour, rice flour, barley flour, soybean flour, starches, powdered or liquid auxiliary materials and additives such as salt, gluten, brine ( Cane), emulsifiers, colorants, preservatives, vitamins, minerals, amino acids and other nutrient fortifiers, yam powder, eggs, tea powder, seaweed powder, etc. can do.
以下に実施例などによって本発明について具体的に説明するが、本発明は以下の例によって何ら限定されない。
以下の例において、乾燥処理して得られた有機酸含有小麦粉組成物における有機酸の添加量、小麦粉または有機酸含有小麦粉組成物の水分含量は、以下の方法で測定した。
EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited to the following examples.
In the following examples, the addition amount of the organic acid in the organic acid-containing flour composition obtained by the drying treatment and the moisture content of the flour or the organic acid-containing flour composition were measured by the following methods.
（１）乾燥処理して得られた有機酸含有小麦粉組成物における有機酸の添加量：
（ｉ） 有機酸含有水溶液中の有機酸の濃度（酸度）（酢酸換算値）の測定：
（ａ） ビーカー（２００ｍＬ容）に二酸化炭素を含まない水１００ｍＬと撹拌子を入れ、そこに小麦粉に噴霧する有機酸水溶液１０ｍＬを正確に採取して加え、ビーカーをマグネチックスターラーにセットし、ｐＨ計の電極を浸らせ、攪拌を行いながら、０．５ｍｏｌ／Ｌ水酸化ナトリウム溶液でｐＨ８．２まで滴定して、滴定に要した０．５ｍｏｌ／Ｌ水酸化ナトリウム溶液の量（Ａ）（ｍＬ）を求める（本試験）。
（ｂ） ビーカー（２００ｍＬ容）に二酸化炭素を含まない水１００ｍＬと撹拌子を入れ、ビーカーをマグネチックスターラーにセットし、ｐＨ計の電極を浸らせ、攪拌を行いながら、０．５ｍｏｌ／Ｌ水酸化ナトリウム溶液でｐＨ８．２まで滴定して、滴定に要した０．５ｍｏｌ／Ｌ水酸化ナトリウム溶液の量（Ｂ）（ｍＬ）を求める（ブランク試験）。
（ｃ） 下記の数式（１）から、有機酸含有水溶液中の有機酸の濃度（酸度）（酢酸換算値）を求める。
Ｓ(質量％)＝［(３.００×１０-2×（Ａ−Ｂ）×Ｆ×１００］÷Ｃ （１）
式中、
Ｓ＝有機酸含有水溶液中の有機酸の濃度（酸度）（酢酸換算値）（質量％）
Ｆ＝０．５ｍｏｌ／Ｌの水酸化ナトリウム溶液の力価
Ｃ＝試料（有機酸含有水溶液）の採取量＝１０ｍＬ
(1) Addition amount of organic acid in an organic acid-containing wheat flour composition obtained by drying treatment:
(I) Measurement of concentration (acidity) (acetic acid equivalent value) of organic acid in aqueous solution containing organic acid:
(A) Put 100 mL of carbon dioxide-free water and a stirring bar into a beaker (200 mL volume), add 10 mL of an organic acid aqueous solution to be sprayed onto the wheat flour, and add the beaker to a magnetic stirrer. While immersing the meter electrode and stirring, titrate with a 0.5 mol / L sodium hydroxide solution to pH 8.2 and the amount of 0.5 mol / L sodium hydroxide solution required for the titration (A) (mL ) (Main test).
(B) Put 100 mL of carbon dioxide-free water and a stirrer in a beaker (200 mL volume), set the beaker on a magnetic stirrer, immerse the electrode of the pH meter, and stir while stirring 0.5 mol / L water. Titrate with sodium oxide solution to pH 8.2 to determine the amount (B) (mL) of 0.5 mol / L sodium hydroxide solution required for titration (blank test).
(C) From the following formula (1), the concentration (acidity) (acetic acid equivalent value) of the organic acid in the organic acid-containing aqueous solution is determined.
S (mass%) = [(3.00 × 10 −2 × (A−B) × F × 100] ÷ C (1)
Where
S = Concentration (acidity) of organic acid in organic acid-containing aqueous solution (Acetic acid conversion value) (mass%)
F = potency of 0.5 mol / L sodium hydroxide solution C = sample (organic acid-containing aqueous solution) collected = 10 mL
上記の数式（１）において、Ｆ（０．５ｍｏｌ／Ｌの水酸化ナトリウム溶液の力価）は以下の方法で求めた。
［Ｆ（０．５ｍｏｌ／Ｌの水酸化ナトリウム溶液の力価）の測定］
アミド硫酸の必要量をメノウ乳鉢で軽く砕いた後、減圧デシケーターに入れ、デシケーターの内圧を２．０ｋＰａ（１５ｍｍＨｇ）以下にして約４８時間乾燥した後、乾燥アミド硫酸の約１０ｇを０．１ｍｇの桁まで正確に量り採り、メスフラスコ（２５０ｍＬ容）に移して二酸化炭素を含まない水を加えて溶かし、さらに二酸化炭素を含まない水を標線まで加える。この溶液２５ｍＬをメスピペットを用いて、三角フラスコに正確に採り、指示薬としてブロモチモールブルー溶液を数滴加えて標準液とし、この標準液を調製しておいた０．５ｍＬ水酸化ナトリウム溶液で滴定する。標準液が薄青色に変化した時点を終点とし、下記の数式（２）から、０．５ｍｏｌ／Ｌの水酸化ナトリウム溶液の力価（Ｆ）を求める。
Ｆ＝（Ｄ×２５×Ｑ）÷（Ｅ×Ｇ×２５０×１００） （２）
式中、
Ｄ＝アミド硫酸の秤取量（ｇ）
Ｑ＝アミド硫酸の純度（％）
Ｅ＝０．５ｍｏｌ／Ｌの水酸化ナトリウム溶液の滴定量（ｍＬ）
Ｇ＝０．５ｍｏｌ／Ｌの水酸化ナトリウム溶液１ｍＬに相当するアミド硫酸の質量（ｇ）＝０．０４８５５
In the above mathematical formula (1), F (titer of 0.5 mol / L sodium hydroxide solution) was determined by the following method.
[Measurement of F (titer of 0.5 mol / L sodium hydroxide solution)]
After the required amount of amidosulfuric acid is lightly crushed in an agate mortar, it is placed in a vacuum desiccator, the internal pressure of the desiccator is reduced to 2.0 kPa (15 mmHg) or less and dried for about 48 hours, and then about 10 g of dry amidosulfuric acid is 0.1 mg. Weigh accurately to the digit, transfer to a volumetric flask (250 mL volume), add water without carbon dioxide to dissolve, and add water without carbon dioxide to the marked line. Take 25 mL of this solution accurately in an Erlenmeyer flask using a measuring pipette, add a few drops of bromothymol blue solution as an indicator to make a standard solution, and titrate with 0.5 mL of sodium hydroxide solution that has been prepared. To do. The end point is the time when the standard solution changes to light blue, and the titer (F) of a 0.5 mol / L sodium hydroxide solution is determined from the following formula (2).
F = (D × 25 × Q) ÷ (E × G × 250 × 100) (2)
Where
D = Amount of amidosulfuric acid (g)
Q = purity of amidosulfuric acid (%)
E = 0.5 mol / L sodium hydroxide solution titration (mL)
G = mass of amidosulfuric acid corresponding to 1 mL of 0.5 mol / L sodium hydroxide solution (g) = 0.04855
（ii） 上記（ｉ）で得られた有機酸含有水溶液の酸度（有機酸の濃度）（質量％）（酢酸換算値）を用いて、以下の数式（３）から、乾燥して得られた有機酸含有小麦粉組成物における有機酸の添加量（Ｙ）（質量％）を求める。
なお、有機酸の添加量（Ｙ）の算出に当たっては、有機酸含有水溶液を小麦粉に添加した後の乾燥処理によって、有機酸含有水溶液に含まれていた水と同じ量の水分が除去されたものとした。
Ｙ（質量％）＝［（Ｐ×Ｓ／１００）÷Ｗ］×１００ （３）
式中、
Ｙ＝乾燥して得られた有機酸含有小麦粉組成物における有機酸の添加量（質量％）
Ｐ＝小麦粉に添加した有機酸含有水溶液の量（ｍＬ）
Ｗ＝有機酸含有水溶液を添加する前の小麦粉の質量（ｇ）
(Ii) Using the acidity (concentration of organic acid) (mass%) (acetic acid equivalent value) of the organic acid-containing aqueous solution obtained in (i) above, obtained by drying from the following formula (3) The addition amount (Y) (mass%) of the organic acid in the organic acid-containing flour composition is determined.
In addition, in calculating the addition amount (Y) of the organic acid, the same amount of water as the water contained in the organic acid-containing aqueous solution was removed by the drying treatment after adding the organic acid-containing aqueous solution to the flour. It was.
Y (mass%) = [(P × S / 100) ÷ W] × 100 (3)
Where
Y = addition amount of organic acid in organic acid-containing flour composition obtained by drying (mass%)
P = Amount of organic acid-containing aqueous solution added to wheat flour (mL)
W = Mass of flour before adding organic acid-containing aqueous solution (g)
（２）小麦粉または有機酸含有小麦粉組成物の水分含量：
小麦粉３ｇを秤量缶に計量し、あらかじめ１３５℃に設定した電気定温乾燥機で１時間乾燥し、乾燥後、シリカゲル入りデシケーター内で放冷した後、その乾燥減量から、下記の数式（４）から、小麦粉または有機酸含有小麦粉組成物の水分含量を算出する。
小麦粉又は有機酸含有小麦粉組成物の水分含量(質量％)＝(Ｗ1−Ｗ2)÷Ｓ×１００ (４)
式中、
Ｗ1＝試料を入れた秤量缶の乾燥前の質量（ｇ）
Ｗ2＝試料を入れた秤量缶の乾燥後の質量（ｇ）
Ｓ＝試料の質量（ｇ）
(2) Water content of flour or organic acid-containing flour composition:
3g of flour is weighed into a weighing can, dried in an electric constant temperature dryer set at 135 ° C in advance for 1 hour, dried, allowed to cool in a desiccator containing silica gel, and from the loss on drying, the following formula (4) The water content of the flour or organic acid-containing flour composition is calculated.
Water content of wheat flour or organic acid-containing wheat flour composition (% by mass) = (W 1 −W 2 ) ÷ S × 100 (4)
Where
W 1 = mass before drying of weighing can containing sample (g)
W 2 = mass after drying of weighing can containing sample (g)
S = Sample weight (g)
《実施例１》
（１）（ｉ） 小麦粉（日清製粉株式会社製「特雀」；水分含量＝１３．５質量％）１００質量部に穀物酢［ミツカン社製「穀物酢」、酸度（酢酸）＝４．２質量％］を１０質量部（小麦粉の質量に対する有機酸の添加量＝０．４２質量％）を１分間かけて噴霧した後、ホバートミキサーで低速で５分間ミキシングし、その後、２０メッシュの篩を通して、再度ホバートミキサーで低速で５分間ミキシングして、有機酸含有水溶液を添加した小麦粉を調製した（このときの小麦粉はやや湿った状態である。）
（ii） 上記（ｉ）で得られた有機酸含有水溶液を添加した小麦粉を薄くトレーに敷き、電気定温乾燥機に入れて、乾燥機内温度７０℃で３０分間乾燥処理して、有機酸含有小麦粉組成物を調製した。
これにより得られた有機酸含有小麦粉組成物は、凝集やダマが生じておらず、サラサラした粉末状を呈しており、水分含量は１３．２質量％であった。
Example 1
(1) (i) 100 parts by weight of wheat flour (“Special Sparrow” manufactured by Nisshin Flour Milling Co., Ltd .; moisture content = 13.5% by mass) and cereal vinegar [“Grain vinegar” manufactured by Mitsukan Co., Ltd., acidity (acetic acid) = 4. 2 mass%] was sprayed over 10 minutes (addition amount of organic acid to the mass of wheat flour = 0.42 mass%) over 1 minute, then mixed at a low speed for 5 minutes with a Hobart mixer, and then a 20 mesh sieve. Then, the mixture was mixed again with a Hobart mixer at a low speed for 5 minutes to prepare a flour to which an organic acid-containing aqueous solution was added (the flour at this time is slightly moist).
(Ii) Wheat flour added with the organic acid-containing aqueous solution obtained in (i) above is thinly spread on a tray, placed in an electric constant-temperature dryer, and dried at an internal temperature of 70 ° C. for 30 minutes, and the organic acid-containing flour A composition was prepared.
The organic acid-containing wheat flour composition thus obtained was free from aggregation and lumps, had a smooth powder shape, and had a moisture content of 13.2% by mass.
（２） 上記（１）で得られた有機酸含有小麦粉組成物１００質量部に対して、食塩４質量部および水４０質量部を加えた後（食塩は予め水に溶解させて加えた）、１０分間混合してそぼろ状の生地を得た。
（３） 上記（２）で得られた生地を製麺ロールにてロール間隔７．５ｍｍで麺帯にまとめ、室温下（２０℃）にビニール袋中で９０分間熟成させ、熟成後、この麺帯を更に製麺ロールにて圧延して約３．８ｍｍ厚の麺帯にした後、Ｎｏ．１０角切刃を用いて麺線に切り出して生うどんを製造した。
（４） 上記（３）で得られた生うどんを十分量の沸騰水中で茹で歩留りが２５０％になるようにして茹で時間を調節しながら茹上げた後、直ちに冷水（水温５℃）中で水洗いし、ざるに上げて水を切った。
（５） 上記（４）で得られた茹麺の食感および食味を下記の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採ったところ、下記の表２に示すとおりであった。
(2) After adding 4 parts by mass of sodium chloride and 40 parts by mass of water to 100 parts by mass of the organic acid-containing flour composition obtained in the above (1) (sodium chloride was previously dissolved in water and added), After mixing for 10 minutes, a rag-like dough was obtained.
(3) The dough obtained in the above (2) is put together in a noodle strip at a roll interval of 7.5 mm with a noodle roll and aged for 90 minutes in a plastic bag at room temperature (20 ° C.). The strip was further rolled with a noodle roll to obtain a noodle strip having a thickness of about 3.8 mm. Raw udon was produced by cutting into noodle strings using a 10-corner cutting blade.
(4) The raw udon obtained in (3) above is boiled in a sufficient amount of boiling water and boiled so that the yield is 250% while adjusting the boil time, and then immediately in cold water (water temperature 5 ° C.). Washed with water and raised it to drain.
(5) The texture and taste of the noodles obtained in (4) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. It was as shown in Table 2.
《実施例２》
（１） 実施例１の（１）の（ｉ）において、有機酸含有水溶液として穀物酢の代わりに、乳酸（ＣＳＭジャパン社製「ＰＵＲＡＣＡＬ ＰＰ／ＵＳＰ」）を水に溶解した乳酸水溶液（酸度＝４．２質量％）を用いた以外は、実施例１の（１）の（ｉ）および（ii）と同じ操作を行って、有機酸含有小麦粉組成物を製造した。（小麦粉の質量に対する有機酸量の添加量＝０．４２質量％）。
これにより得られた有機酸含有小麦粉組成物は、凝集やダマが生じておらず、サラサラした粉末状を呈しており、水分含量は１３．３質量％であった。
（２） 上記（１）で得られた有機酸含有小麦粉組成物を用いて、実施例１の（２）と同じ操作を行って生うどんを製造した後、実施例１の（３）と同様にして茹で歩留りが２５０％になるように茹で上げた後、直ちに冷水（水温５℃）中で水洗いし、ざるに上げて水を切った。
（３） 上記（２）で得られた茹麺の食感および食味を下記の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採ったところ、下記の表２に示すとおりであった。
Example 2
(1) In (i) of Example 1 (1), instead of cereal vinegar as an organic acid-containing aqueous solution, a lactic acid aqueous solution (acidity == CSM Japan “PURACAL PP / USP”) dissolved in water The organic acid-containing flour composition was manufactured by performing the same operation as (i) and (ii) of (1) of Example 1 except that 4.2 mass%) was used. (Addition amount of organic acid to mass of wheat = 0.42 mass%).
The organic acid-containing wheat flour composition thus obtained was free from aggregation and lumps, had a smooth powder form, and had a moisture content of 13.3% by mass.
(2) After using the organic acid-containing wheat flour composition obtained in (1) above to produce raw udon by performing the same operation as (2) of Example 1, the same as (3) of Example 1 Then, after raising with a broom so that the yield was 250%, it was immediately washed in cold water (water temperature 5 ° C.) and then drained to drain.
(3) Ten panelists evaluated the texture and taste of the noodles obtained in (2) above according to the evaluation criteria shown in Table 1 below, and taking the average value, It was as shown in Table 2.
《比較例１》
（１） 実施例１で使用したのと同じ小麦粉１００質量部に対して、実施例１で使用したのと同じ穀物酢１０質量部、食塩４質量部および水３０質量部を加えた後（穀物酢および食塩は予め水に添加しておいた；小麦粉の質量に対する酢酸の添加量＝０．４２質量％）、１０分間混合してそぼろ状の生地を得た。
（２） 上記（１）で得られたそぼろ状の生地を製麺ロールにてロール間隔７．５ｍｍで麺帯にまとめ、室温下（２０℃）にビニール袋中で９０分間熟成させた。熟成後、この麺帯を更に製麺ロールにて圧延して約３．８ｍｍ厚の麺帯にした後、Ｎｏ．１０角切刃を用いて麺線に切り出して生うどんを製造した。
（３） 上記（２）で得られた生うどんを、実施例１の（３）と同様にして茹で歩留りが２５０％になるように茹で上げた後、直ちに冷水（水温５℃）中で水洗いし、ざるに上げて水を切った。
（４） 上記（３）で得られた茹麺の食感および食味を下記の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採ったところ、下記の表２に示すとおりであった。
<< Comparative Example 1 >>
(1) After adding 10 parts by mass of grain vinegar, 4 parts by mass of salt and 30 parts by mass of water to 100 parts by mass of the same flour as used in Example 1 (cereal Vinegar and sodium chloride were previously added to water; the amount of acetic acid added to the mass of flour = 0.42 mass%) and mixed for 10 minutes to obtain a rag-like dough.
(2) The rag-like dough obtained in the above (1) was put together in a noodle strip at a roll interval of 7.5 mm with a noodle roll, and aged for 90 minutes in a plastic bag at room temperature (20 ° C.). After aging, this noodle strip was further rolled with a noodle making roll to obtain a noodle strip having a thickness of about 3.8 mm. Raw udon was produced by cutting into noodle strings using a 10-corner cutting blade.
(3) The raw udon obtained in (2) above is boiled in the same manner as in (1) of Example 1 so that the yield is 250%, and then immediately washed in cold water (water temperature 5 ° C.). Then, it was raised and drained.
(4) The texture and taste of the noodles obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below. It was as shown in Table 2.
《比較例２》
（１） 実施例１で使用したのと同じ小麦粉１００質量部に対して、乳酸（純度６７％）０．６３質量部、食塩４質量部および水４０質量部を加えた後（乳酸および食塩は予め水に添加しておいた；小麦粉の質量に対する乳酸の添加量＝０．４２質量％）、１０分間混合してそぼろ状の生地を得た。
（２） 上記（１）で得られたそぼろ状の生地を製麺ロールにてロール間隔７．５ｍｍで麺帯にまとめ、室温下（２０℃）にビニール袋中で９０分間熟成させた。熟成後、この麺帯を更に製麺ロールにて圧延して約３．８ｍｍ厚の麺帯にした後、Ｎｏ．１０角切刃を用いて麺線に切り出して生うどんを製造した。
（３） 上記（２）で得られた生うどんを、実施例１の（３）と同様にして茹で歩留りが２５０％になるように茹で上げた後、直ちに冷水（水温５℃）中で水洗いし、ざるに上げて水を切った。
（４） 上記（３）で得られた茹麺の食感および食味を下記の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採ったところ、下記の表２に示すとおりであった。
<< Comparative Example 2 >>
(1) After adding 0.63 parts by mass of lactic acid (purity 67%), 4 parts by mass of sodium chloride and 40 parts by mass of water to 100 parts by mass of the same flour used in Example 1 (lactic acid and sodium chloride are Previously added to water; added amount of lactic acid to the mass of flour = 0.42 mass%) and mixed for 10 minutes to obtain a rag-like dough.
(2) The rag-like dough obtained in the above (1) was put together in a noodle strip at a roll interval of 7.5 mm with a noodle roll, and aged for 90 minutes in a plastic bag at room temperature (20 ° C.). After aging, this noodle strip was further rolled with a noodle making roll to obtain a noodle strip having a thickness of about 3.8 mm. Raw udon was produced by cutting into noodle strings using a 10-corner cutting blade.
(3) The raw udon obtained in (2) above is boiled in the same manner as in (1) of Example 1 so that the yield is 250%, and then immediately washed in cold water (water temperature 5 ° C.). Then, it was raised and drained.
(4) The texture and taste of the noodles obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below. It was as shown in Table 2.
上記の表２の結果にみるように、実施例１および２では、小麦粉に有機酸含有水溶液を添加し、それを乾燥して得られた有機酸含有小麦粉組成物を用いて麺（うどん）を製造したことにより、麺生地の製造時に有機酸を添加してうどんを製造した比較例１および２の麺（うどん）に比べて、粘弾性がより強く、ソフトでモチモチした良好な食感を有する麺（うどん）が得られている。 As can be seen from the results in Table 2 above, in Examples 1 and 2, noodles were prepared using an organic acid-containing flour composition obtained by adding an organic acid-containing aqueous solution to wheat flour and drying it. Compared to the noodles (Udon) of Comparative Examples 1 and 2 in which the organic acid was added during the production of the noodle dough, the viscoelasticity was stronger, and it had a soft and soft texture. Noodles have been obtained.
《実施例３》
（１） 実施例１の（１）の（ｉ）において、有機酸含有小麦粉組成物を製造する際に穀物酢の使用量を変えて、小麦粉に対する酢酸の含有量を下記の表３に示す量にした以外は実施例１の（１）の（ｉ）および（ii）と同じ操作を行って、有機酸の含有量が下記の表３に示す値の有機酸有機酸含有小麦粉組成物をそれぞれ製造した。
（２） 上記（１）で得られたそれぞれの有機酸含有小麦粉組成物を使用して、実施例１の（２）と同じ操作を行って生うどんを製造した後、実施例１の（３）と同様にして茹で歩留りが２５０％になるように茹で上げた後、直ちに冷水（水温５℃）中で水洗いし、ざるに上げて水を切り、得られた茹麺の食感および食味を上記の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採ったところ、下記の表３に示すとおりであった。
Example 3
(1) The amount shown in Table 3 below for the content of acetic acid with respect to flour by changing the amount of grain vinegar used when producing an organic acid-containing flour composition in (i) of Example 1 (1) Except for the above, the same operations as in (i) and (ii) of (1) of Example 1 were performed, and the organic acid-containing organic acid-containing flour composition having an organic acid content shown in Table 3 below was obtained. Manufactured.
(2) Using each organic acid-containing flour composition obtained in (1) above to produce raw udon by performing the same operation as (2) of Example 1, (3 of Example 1) ) And boiled until the yield is 250%, immediately washed in cold water (water temperature 5 ° C), drained and drained, the texture and taste of the obtained noodles According to the evaluation criteria shown in Table 1 above, 10 panelists evaluated the scores, and taking the average value, the results were as shown in Table 3 below.
《実施例４》
（１） 実施例１の（１）の（ｉ）において、有機酸含有小麦粉組成物を製造する際に、有機酸含有水溶液を添加した小麦粉の乾燥温度および乾燥時間を下記の表４に示すように変え、それ以外は実施例１の（１）の（ｉ）および（ii）と同じ操作を行って有機酸有機酸含有小麦粉組成物をそれぞれ製造した。
（２） 上記（１）で得られたそれぞれの有機酸含有小麦粉組成物を使用して、実施例１の（２）と同じ操作を行って生うどんを製造した後、実施例１の（３）と同様にして茹で歩留りが２５０％になるように茹で上げた後、直ちに冷水（水温５℃）中で水洗いし、ざるに上げて水を切り、得られた茹麺の食感および食味を上記の表１に示す評価基準にしたがって１０名のパネラーに点数評価してもらい、その平均値を採ったところ、下記の表３に示すとおりであった。
Example 4
(1) When producing an organic acid-containing flour composition in (1) of Example 1 (1), the drying temperature and drying time of the flour to which the organic acid-containing aqueous solution was added are as shown in Table 4 below. Otherwise, the same operations as in (1) (i) and (ii) of Example 1 were carried out to produce organic acid-organic acid-containing flour compositions, respectively.
(2) Using each organic acid-containing flour composition obtained in (1) above to produce raw udon by performing the same operation as (2) of Example 1, (3 of Example 1) ) And boiled until the yield is 250%, immediately washed in cold water (water temperature 5 ° C), drained and drained, the texture and taste of the obtained noodles According to the evaluation criteria shown in Table 1 above, 10 panelists evaluated the scores, and taking the average value, the results were as shown in Table 3 below.
本発明の方法によって得られる有機酸含有小麦粉組成物を用いることによって、粘弾性が強く、ソフトでモチモチとした良好な食感を有し、しかも滑らかさおよび食味にも優れる麺類を簡単な操作で円滑に製造することができるため、本発明の方法で得られる有機酸含有小麦粉組成物は、製麺用の小麦粉組成物として有用である。 By using the organic acid-containing flour composition obtained by the method of the present invention, noodles having a strong viscoelasticity, soft and soft texture, and excellent in smoothness and taste can be easily operated. Since it can be produced smoothly, the organic acid-containing flour composition obtained by the method of the present invention is useful as a flour composition for noodle making.
Claims (5)
前記で製造した有機酸含有小麦粉組成物を用いて麺類を製造する； Noodles are produced using the organic acid-containing flour composition produced above;
ことを特徴とする麺類の製造方法。A method for producing noodles characterized by the above.
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