JP6075870B2 - Method for producing noodles - Google Patents

Description

  The present invention relates to a method for producing noodles that are excellent in appearance and volume at the time of eating.

  Noodles containing grain skin such as bran and soba have a high dietary fiber content and are known as low calorie noodles. In Patent Document 1, 5 to 20% by weight of bran composed of 40% by weight or more of bran having an average particle size of 50 microns or less and a particle size of 10 to 50 microns is added to the flour raw material, and an appropriate amount is added thereto. A method for producing bran-fried soba noodles characterized by adding kneaded water and kneading into noodle strings by a conventional method is disclosed. In Patent Document 2, as a method for producing 100% buckwheat without using a binder, α-buckwheat flour with a degree of gelatinization of 50 to 100 and raw buckwheat flour are blended in a ratio of 5:95 to 100: 0. Has been proposed to make a noodle dough, which is then made into a noodle strip under reduced pressure and then into a noodle string. The apparent specific gravity of this 100% buckwheat noodle string is 1.28 to 1.35.

JP 7-000132 A JP-A-10-023870

  Generally, low-calorie foods do not have an apparent volume, and it is difficult to obtain a feeling of fullness after eating. There is a demand for noodles that are low in calories, have a voluminous appearance, and have high satisfaction when eaten.

  As a result of intensive studies, the inventors of the present invention obtain noodles that are excellent in appearance and volume at the time of eating by producing noodles using a noodle band having a specific gravity prepared from a raw material containing bran. As a result, the present invention has been completed.

Therefore, the present invention provides a method for producing noodles, characterized in that noodles are made using only noodle strips having a specific gravity of 1.0 to 1.25 g / cm ³ prepared from raw flour containing wheat bran.

  The noodles produced by the method of the present invention contain a lot of bran and have a high dietary fiber content and a low calorie.

  The noodles produced according to the present invention are mainly made from edible wheat bran. The wheat bran used in the present invention is a pulverized product of wheat seed coat, and can be prepared by pulverizing the wheat seed coat separated in the usual process of producing wheat flour. Alternatively, the wheat bran used in the present invention may be a commercially available wheat bran pulverized product. The particle size of the bran used in the present invention is preferably 150 to 2000 μm, more preferably less than 150 μm. The particle size of bran in the present specification is a value measured by a laser diffraction / scattering method.

  The noodles produced according to the present invention may also contain flour and / or starch as the main raw material. Examples of the flour include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, and rice flour. Examples of flour include strong flour, semi-strong flour, medium flour, thin flour, whole grain flour, and durum flour. Can be mentioned. Examples of the starch include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch and the like, and cross-linked starch, esterified starch, etherified starch, oxidized starch, pregelatinized starch and the like. There can be mentioned. In the present invention, the various flours and starches listed above may be used alone or in combination of two or more depending on the type of noodles to be produced, for example, different flour combinations or different A combination of starches, or a combination of one or more kinds of flour and one or more kinds of starches may be used.

  Further, the noodles produced according to the present invention are usually used as auxiliary materials used in the production of noodle dough, such as salt; kansui; egg powder such as egg white powder and whole egg powder; xanthan gum, guar gum, locust bean gum, alginic acid and Thickeners such as salts, agar, gelatin and pectin; fats and oils such as animal and vegetable oils, emulsified oils and fats; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates ; Proteins such as gluten, soybean protein, casein; and other sorbites, ethyl alcohol, enzyme agents, and the like.

  The raw material powder for noodles produced according to the present invention may contain only the wheat bran as a main raw material, but may also be a mixed powder containing the wheat bran and the flour and / or starch as the main raw materials. . The wheat bran content in the raw material powder is preferably 20 to 90 mass%, more preferably 50 to 80 mass%. Content of the said flour and / or starch in the said raw material powder is the sum total, Preferably it is 10-80 mass%, More preferably, it is 20-50 mass%. The blending ratio of the flour and starch in the raw material powder is not particularly limited, but the flour: starch mass ratio is preferably in the range of about 100: 0 to 50:50. The content of the secondary material in the raw material powder is preferably 15% by mass or less.

  In the present invention, the raw material powder is charged and mixed with water to prepare a noodle dough. Preferably, after adding water to the raw material powder, the mixture is mixed well to prepare a noodle dough in which gluten is sufficiently formed. Examples of the feed water include water and salt water. The amount of the charged water may be appropriately adjusted according to the type of noodles to be produced, but is preferably about 30 to 60 parts by mass with respect to 100 parts by mass of the raw material powder.

Next, the noodle dough obtained is rolled to prepare a noodle strip. The rolling may be performed by a normal method such as a roll noodle method. However, during rolling, the obtained noodle strip has a specific gravity of 1.0 to 1.25 g / cm ³ , preferably 1.15 to 1.25 g / cm ³ . When the specific gravity of the noodle band exceeds 1.25 g / cm ³ , the appearance and volume feeling at the time of eating of the produced noodles cannot be obtained more than ordinary noodles, while the specific gravity of the noodle band is 1.0 g / cm. ^{If it is} less than ³ , the resulting noodles may have poor shape retention.

Next, noodles are produced from the noodle strip. The noodle band may be a single-layer noodle band or a multi-layer noodle band laminated on two, three, or more layers. The band is a noodle band having a specific gravity of 1.0 to 1.25 g / cm ³ described above. That is, in the production of the noodles according to the present invention, only the above-described noodle band having a specific gravity of 1.0 to 1.25 g / cm ³ is used. Manufacture of noodles from the noodle strip may be performed by a normal method. Further, the size of the produced noodles is not particularly limited. Preferably, the noodle strip is chopped by a cutting blade or the like and formed into a solid rod-like noodle string. There are no particular restrictions on the thickness or width of the noodle strings.

  The noodles obtained by the above procedure have more voids than noodles produced from wheat flour by a normal method. The noodles produced according to the present invention preferably have a porosity of 10-20%, more preferably 11-18%. In the present specification, the porosity of the noodles means a value measured by the following procedure: boil the noodles to the noodle yield of 160 to 170%, cool as necessary, and boil the cross-section of the boiled noodles under low vacuum conditions. Take an image with an electron microscope below; analyze the resulting image with image analysis software to measure the area of the void in the cross section; calculate the percentage of the total area of the measured void relative to the total area of the cross section; The porosity of noodles. When the noodles are noodle strings, the cross section of the noodles is preferably a cross section of the noodle strings (a surface perpendicular to the length direction of the noodle strings).

  In order to describe the present invention specifically, examples and comparative examples are described below, but the present invention is not limited by the following examples.

(Production Examples 1-6)
An aqueous solution was prepared by dissolving 1 part by weight of sodium chloride and 1 part by weight of potassium in 48 parts by weight of water. 50 parts by mass of the aqueous solution was added to 100 parts by mass of the raw material powder shown in Table 1, and kneaded for 10 minutes by a conventional method to prepare a dough in which gluten was sufficiently formed. Next, two pieces of this dough were combined and rolled using a noodle making roll to prepare a noodle strip having a thickness of 2.5 mm. A specific area was hollowed out from the prepared noodle strip, and the specific gravity of the noodle strip was measured by measuring the weight of the cut noodle strip. Thereafter, the thickness of the noodle strip was adjusted to 1.3 mm, and the prepared noodle strip was cut out using a No. 22 corner cutting blade to produce a noodle strip (width of about 1.36 mm). The produced noodle strings were boiled and washed with water so that the yield to noodles was 160 to 170%, and boiled noodles were obtained. The cross-section of boiled noodles was taken with an electron microscope (× 350) under low vacuum conditions. The obtained electron micrograph was analyzed with image analysis software (Image Pro Plus, supplier Nippon Roper), and the area of the voids in the noodle cross section was measured. The percentage of the total area of the measured voids with respect to the total area of the noodle cross section was calculated and used as the void ratio (%) of the noodles. Table 1 shows the specific gravity of the noodle strip and the porosity of the noodle.

(Production Example 7)
In the same procedure as in Production Example 5, except that six doughs were combined and rolled to prepare a noodle band, and a noodle string was manufactured from the noodle band. The specific gravity of the noodle band and the porosity of the noodle band were measured in the same procedure as in Production Example 5. Table 1 shows the specific gravity of the noodle strip and the porosity of the noodle.

(Production Examples 8-12)
The same procedure as in Production Example 4, except that the mixing ratio of wheat flour and starch in the raw material flour was changed as shown in Table 1 to prepare noodle strips, and noodle strings were manufactured from the noodle strips. For Production Example 8, 15% dry gluten was added. The specific gravity of the noodle band and the porosity of the noodle band were measured in the same procedure as in Production Example 4. Table 1 shows the specific gravity of the noodle strip and the porosity of the noodle.

(Test 1)
The apparent volume of the boiled production examples 1-12 was evaluated. In addition, we boiled noodles with hot water and evaluated the satisfaction. The evaluation results are shown in Table 1. The evaluation results shown in Table 1 are average values of 10 panelists as a result of comparison with normal wheat flour noodles (Production Example 1) based on the evaluation criteria shown in Table 2.

Claims (1)

Roll noodle manufacturing method from dough prepared from raw flour containing 50-80% by weight of wheat bran ground and 20-50% by weight of flour and / or starch (however, the raw flour does not contain low methoxyl pectin) A noodles having a porosity of 10 to 20% is produced by molding a noodle band having a specific gravity of 1.0 to 1.25 g / cm ³ obtained by the above method.