JP6321986B2 - Multilayer noodle and method for producing the same - Google Patents

Description

  The present invention relates to a method for producing a noodle having a multilayer structure in which a plurality of layers are combined and integrated.

  In recent years, the demand for wheat bran has increased due to increased health awareness. Wheat bran is low in sugar, rich in dietary fiber, vitamins, minerals and other nutrients, and is known as a functional food useful for preventing and improving constipation and diarrhea. However, noodles produced by mixing wheat bran into wheat flour have a problem that wheat bran has a rough texture, the surface of the noodle strings is not smooth, and the throat is not smooth. In addition, wheat bran is different in color from wheat flour, which is the main ingredient of noodles, so noodles containing wheat bran have a different appearance from ordinary noodles not containing this, and therefore, Often received different special treatments, and there was room for improvement in appearance.

  Regarding noodles containing wheat bran, for example, Patent Document 1 discloses that wheat bran composed of 40% by weight or more of a specific wheat bran having an average particle size of 50 microns or less and a particle size of 10 to 50 microns is used as a raw material for flour. A soba containing wheat bran characterized by containing 5 to 20% by weight is described. This wheat bran soba is made from a single dough and is not a multilayer noodle. According to Patent Document 1, by defining the particle size range of wheat bran and its added amount as described above, while taking advantage of the advantages of containing wheat bran (containing a large amount of dietary fiber and low calorie), It is said that you can get soba that does not change in appearance and flavor.

  Patent Document 2 describes a technique in which wheat bran is applied to multilayer noodles. Specifically, with the main purpose of improving the throat of noodles with wheat bran, an intermediate layer containing wheat bran is inserted between the two noodle strips mainly composed of flour and not containing wheat bran. And a three-layer noodle strip is described. Patent Document 2 does not describe an appropriate range of the wheat bran content in the intermediate layer, but in the examples, the wheat bran content is about 50% by mass.

JP-A-7-132 Japanese Patent Laid-Open No. 3-4757

  The subject of this invention is related with the multilayer noodles with favorable food texture, flavor, and external appearance, and its manufacturing method, including the wheat bran useful as a functional food.

  The present invention comprises an outer layer that forms the surface of the noodle strings and contains wheat bran in an amount of 5-30% by weight of the raw material for wheat noodles, and the inner side of the outer layer. The inner bran is contained, and the wheat bran in the inner layer is a multi-layered noodle with a higher content of raw material powder for noodles than in the outer layer.

  The present invention is also a method for producing multilayer noodles comprising an outer layer that forms the surface of the noodle strings, and an inner layer existing inside the outer layer, the outer layer noodle strip made from the noodle dough for the outer layer, Superimposing and rolling an inner layer noodle strip produced from the inner layer noodle dough, and rolling to produce a multilayered noodle strip, the outer layer noodle dough comprises wheat bran 5-30 wt% And the inner layer noodle dough contains 20 to 90% by weight of wheat bran in the noodle dough for the inner layer, and the content of the wheat bran in the noodle dough for the inner layer in the noodle dough for the outer layer There are more methods for producing multilayer noodles.

  According to the present invention, while containing wheat bran useful as a functional food, the surface of the noodle strings is smooth and texture is good, and the flavor of the wheat bran is reduced, and the flavor is also good. Compared with the conventional multilayer noodles containing wheat bran as described in Patent Document 2, a multilayer noodle having a natural color tone and a good appearance is provided. By including wheat bran, the multilayer noodles of the present invention are low in sugar as compared with ordinary noodles, rich in nutrients such as dietary fiber, vitamins, and minerals, and can have the functionality of wheat bran.

  The multilayer noodles of this invention are comprised including the outer layer which forms the surface of a noodle string, and the inner layer which exists inside this outer layer. As an example of the structure of the multilayer noodles of the present invention, there is a laminated structure in which outer layers are laminated on both sides of the inner layer. The inner layer in the multilayer noodle having such a laminated structure may be a single layer, or may be a laminated structure of a plurality of layers having the same or different compositions. A typical example of a multilayer noodle having a laminated structure is a laminated three-layer structure in which one inner layer is interposed between two outer layers. However, the multilayer noodle of the present invention is not limited to this, and four or more layers are included. A laminated multilayer structure may be used.

  Another example of the structure of the multilayer noodles of the present invention is a concentric structure in which the outer layer covers the inner layer concentrically. The inner layer in the multilayer noodle having such a concentric structure may be a single layer or a concentric structure in which a relatively outer layer covers a relatively inner layer. A typical example of a multilayer noodle having a concentric structure is a concentric two-layer structure in which the outer layer and the inner layer are each a single layer, but the multilayer noodle of the present invention is not limited to this, and three or more layers are concentric. A stacked concentric multilayer structure may also be used.

  The multilayer noodles of the present invention contain wheat bran. Wheat bran is mainly composed of the outer skin of wheat grains. As wheat bran, it is possible to use a residue obtained by removing the endosperm from a wheat grain, which is produced in a general wheat flour production process, or a product obtained by further removing the germ from the remainder. Absent. Moreover, the kind of wheat used as the raw material of wheat bran is not particularly limited.

  In the present invention, particularly preferable as wheat bran is not “rough wheat bran” in which relatively large pieces of wheat grains as raw materials are mixed, but the mixing rate of the fragments is relatively low. "Bran" (fine powder bran). By using fine powder bran, the smoothness of the surface of the noodle strings is further improved and the texture of the center part (inner layer) of the noodle strings is improved. As a result, the texture of the whole noodle strings is further improved. As for the appearance, there is no unnaturalness in the gradation of the color tone, and it becomes easy to obtain a good appearance with a uniform and unified feeling in the color tone of the entire noodle strings. The finely ground bran as used herein specifically includes wheat bran having an average particle size of preferably less than 200 μm, more preferably less than 100 μm, and more preferably in the range of 10 to 90 μm. The average particle size of wheat bran can be measured by measuring the particle size distribution of the wheat bran to be measured. This particle size distribution is, for example, using “Microtrac particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. Can be measured dry. Such fine powder bran can be obtained, for example, by further pulverizing and classifying normal wheat bran obtained by pulverizing raw wheat.

  In the multilayer noodles of the present invention, the outer layer contains wheat bran in an amount of 5-30% by weight of raw material for noodles, the inner layer contains wheat bran in an amount of 20-90% by weight of raw material for noodles, and contains wheat bran in the raw material of noodles The amount is greater in the inner layer than in the outer layer. In this way, the wheat bran is unevenly distributed on the inside of the noodle strings so that there are inconveniences caused by blending the wheat bran, for example, the smoothness of the surface of the noodle strings is lost, the feeling over the throat is deteriorated, the appearance is bad, etc. It is avoided and it is possible to make use of the functionality of wheat bran (such as improving bowel movement). In order to surely give the functionality of wheat bran to the multilayer noodles, it is necessary to contain a relatively large amount of wheat bran in the multilayer noodles. Preferably contains as much wheat bran as possible within a range that does not affect the texture or appearance. On the other hand, the outer layer is mainly to compensate for the disadvantages of the inner layer containing a relatively large amount of wheat bran. In the present invention, the main reason why the outer layer contains wheat bran is the inner layer. This is to eliminate the unnaturalness caused by the color difference between the outer layer and the outer layer, and to obtain a multilayer noodle having a good appearance. When the wheat bran is not contained at all in the outer layer containing wheat bran as in the buckwheat soba described in Patent Document 2, the color difference between the inner and outer layers stands out and the appearance is unnatural. End up.

  In the multilayer noodles of the present invention, the wheat bran content in the outer layer is preferably 10 to 20% by mass relative to the noodle raw material powder in the outer layer, and the wheat bran content in the inner layer is in the noodle raw material powder in the inner layer. On the other hand, it is preferably 40 to 90% by mass. Incidentally, the “content of wheat bran in the outer layer” here means the content of wheat bran for each of the two outer layers when the multilayer noodles have the above-mentioned laminated three-layer structure. Unless otherwise noted, the same is true for other ingredients than wheat bran.

  The outer layer and inner layer constituting the multilayer noodles of the present invention usually contain flour in addition to wheat bran. As flour, those used for the production of noodles such as Chinese noodles and pasta can be used without particular limitation, for example, flour such as strong flour, medium flour, thin flour, durum wheat flour, corn flour, barley flour, Examples include rye flour, oat flour, buckwheat flour, rice flour, bean flour and the like, and these can be used alone or in combination of two or more depending on the use of the multilayer noodles.

  The outer layer and the inner layer constituting the multilayer noodles of the present invention may contain components other than wheat bran and flour. Other components include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and α-ized, acetylated, etherified, esterified, oxidized, crosslinked, etc. Processed starch; wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder, and other protein materials; fats and oils such as animal and vegetable oils and fats; powdered oils and fats; , Emulsifiers, citrus, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, etc., depending on the use of multilayer noodles, etc. Species can be used alone or in combination of two or more.

  In the present invention, the “noodle raw material powder” is a raw material in the form of powder under normal temperature and normal pressure used for the production of noodle strings. Specifically, for example, wheat bran; flour such as wheat flour, corn flour, barley flour; Examples thereof include dried gluten, starch, egg white powder, and thickeners. On the other hand, auxiliary materials such as salt and kansui are not included in the noodle raw material powder referred to in the present invention.

  When the multilayer noodles of the present invention have the laminated three-layer structure (outer layer / inner layer / outer layer), the thickness of the entire three layers is preferably 1 to 3 mm, and the thickness ratio of each layer is From the viewpoint of improving the balance of elasticity and improving the texture, outer layer / inner layer / outer layer = 2/1/2 to 1/6/1, more preferably outer layer / inner layer / outer layer = 2/1/2 to 1/4/1. In the laminated three-layer structure, the thicknesses of the two outer layers may be different from each other, but are preferably comparable.

  The multilayer noodles of the present invention can be produced in the same manner as this type of multilayer noodles (multilayer noodles comprising an outer layer forming the surface of the noodle strings and an inner layer existing inside the outer layer). The multilayer noodle manufacturing method of the present invention includes a step of superposing an outer layer noodle strip prepared from the outer layer noodle dough and an inner layer noodle strip prepared from the inner layer noodle dough, and rolling to prepare a multilayer noodle strip. What you have is included. The outer layer noodle dough contains wheat bran 5-30% by weight of the noodle raw material powder, the inner layer noodle dough contains wheat bran 20-90% by weight of the noodle raw material powder, and the wheat in the inner layer noodle dough The bran content of the raw material for noodles is greater than that in the outer layer noodle dough. Such a process is particularly effective in the production of multilayer noodles having the above-described laminated structure (laminated three-layer structure).

  The noodle dough for the outer layer and the noodle dough for the inner layer can each be prepared according to a conventional method. For example, when preparing an outer layer noodle dough, a predetermined amount of water may be added to the outer layer raw material (noodle raw material) described above, and if necessary, citrate, salt, etc. may be further added and mixed. The amount of water added to the noodle raw material is preferably 30 to 70 parts by mass, and more preferably 33 to 65 parts by mass with respect to 100 parts by mass of the noodle raw material.

  The outer layer noodle strip is obtained by rolling the outer layer noodle dough thus obtained. The inner layer noodle dough and the inner layer noodle band can be prepared in the same procedure. The outer layer noodle strip and the inner layer noodle strip are overlapped and rolled according to a conventional method to produce a multilayer noodle strip, and then the noodle strip is cut out from the multilayer noodle strip according to a conventional method, thereby obtaining the desired multilayer noodle strip. (Raw noodles) is obtained.

  The multilayer noodles of the present invention are not limited in the type of noodles, but are preferably pasta, Chinese noodles, udon and soba, more preferably Chinese noodles. The multilayer noodles of the present invention can be applied to boiled noodles, steamed noodles, frozen noodles, dried noodles, semi-raw noodles, instant noodles (non-fly instant noodles, fried instant noodles) and the like in addition to raw noodles.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1 to 5 and Comparative Examples 2 and 3]
To 100 parts by mass of the noodle raw material having the composition shown in Table 1 below, water in which 1 part by mass of Kansui ("Kansui CS" manufactured by Oriental Yeast Co., Ltd.) and 1 part by mass of salt are dissolved is used, and a mixer for noodle making is used. The mixture was kneaded for 10 minutes at a high speed (90 rpm) by a conventional method and rolled to prepare a sheet-like noodle dough for the outer layer having a thickness of 6 mm and a sheet-like noodle dough for the inner layer having a thickness of 12 mm. The noodle materials used are as follows. Wheat bran having an average particle size of 50 μm, wheat flour (“Special Number One” manufactured by Nisshin Flour Milling Co., Ltd.), and dried gluten (“Super Glu 85H” manufactured by Nippon Colloid Co., Ltd.).
The inner layer noodle dough is interposed between the two outer layer noodle doughs, and the laminate is rolled into a three-layer noodle strip of outer layer / inner layer / outer layer, and then cut into # 22 corners. Through the blade, a noodle string with a thickness of 1.3 mm was obtained to obtain a three-layered raw Chinese noodle. Note that Example 5 is a reference example.

[Comparative Example 1]
Raw noodles with a single layer structure were obtained according to a conventional method using noodle raw materials having the composition shown in Table 1 below (described in the “Outer layer” column in Table 1).

〔Evaluation test〕
After 100 g of raw Chinese noodles to be evaluated were boiled with hot water for 1 minute, the boiled Chinese noodles were put into a container containing warm ramen soup to obtain ramen. About this ramen, 10 panelists evaluated the smoothness (texture), flavor and appearance of the noodles according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for smoothness)
-The comparative example 1 is evaluated as a reference product according to the following criteria.
5 points: The surface of the noodle strings is very smooth compared to the control product (a level comparable to that of ordinary Chinese noodles without wheat bran).
4 points: The smoothness of the surface of the noodle strings is better than that of the control product.
3 points: The smoothness of the surface of the noodle strings is the same as that of the control product.
2 points: The surface of the noodle strings is rough and inferior in smoothness compared to the control product.
1 point: Compared with the control product, the surface of the noodle strings is very rough and very smooth.

(Flavor evaluation standard)
-The comparative example 1 is evaluated as a reference product according to the following criteria.
5 points: Wheat bran flavor is considerably reduced compared to the control product, which is very good.
4 points: Wheat bran has a reduced flavor compared to the control product.
3 points: The flavor of the control product and wheat bran are similar.
2 points: Wheat bran has a stronger flavor than the control product, which is not preferable.
1 point: The wheat bran flavor is considerably stronger than the control product, which is extremely undesirable.

(Evaluation criteria for appearance)
-Comparative example 2 is evaluated as a control product according to the following criteria.
5 points: The color of the noodles is very natural and extremely superior compared to the control product.
4 points: Noodle color tone is superior to the control product.
3 points: The color of the contrast product and the noodles are similar.
2 points: The color of the noodles is unnatural and inferior in appearance compared to the control product.
1 point: Compared to the control product, the color of the noodles is considerably unnatural and the appearance is considerably inferior.

  As can be seen from Table 1, each example was highly evaluated with 4 points or more in all evaluation items of smoothness (texture), flavor and appearance as compared with each comparative example. Comparative Example 2 is a multilayer noodle that contains wheat bran in the inner layer but does not contain wheat bran in the outer layer, and corresponds to the noodles described in Patent Document 2, where wheat bran is present in the outer layer. Because it is not included, the surface of the noodle strings was smooth, but on the other hand, the color difference between the outer layer and the inner layer containing a large amount of wheat bran was conspicuous, and the appearance was unnatural. It became low evaluation. From the above, in order to obtain multilayer noodles having a good texture, flavor and appearance while containing wheat bran useful as a functional food, it is effective to contain the specified amount of wheat bran in each of the outer layer and the inner layer It can be seen that it is.

Claims (2)

Forming the surface of the noodle strings, the wheat bran is interposed between the two outer layers containing 5 to 30% by mass of wheat bran and 5 to 30% by mass of the noodle raw material powder, and the wheat bran is 70 to 90% by mass of the noodle raw material powder. A three-layer structure including one inner layer containing, and the wheat bran anti-noodle raw material content in the inner layer is greater than the wheat bran anti-noodle raw material content in each of the two outer layers,
Multi-layered noodles, wherein the wheat bran content of the whole noodles is 42.5% by mass or more. It is a manufacturing method of the multilayer noodle of Claim 1,
The outer layer noodle band produced from the outer layer noodle dough and the inner layer noodle band produced from the inner layer noodle dough are overlapped and rolled to produce a multilayer noodle band,
The outer layer noodle dough, wheat bran contains Taimen raw material powder 5 to 30 mass%, the inner layer noodle dough wheat bran containing Taimen raw powder 70-90 wt%, and dough for the inner layer A method for producing multilayer noodles, wherein the wheat bran has a higher content of raw material powder for noodles than in the noodle dough for outer layer.