JP6441594B2 - Method for producing noodles - Google Patents
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Description
本発明は、麺類の製造方法に関する。 The present invention relates to a method for producing noodles.
うどん、そば、中華麺、パスタなどの麺類は、一般に小麦粉を主体とする麺原料に水を添加し混捏して麺生地を得、該麺生地を麺線に加工して製造されている。そのようにして製造された麺類には、強い小麦風味や滑らかで歯切れの良い食感などが要望されている。 Noodles such as udon, buckwheat noodles, Chinese noodles, and pasta are generally manufactured by adding water to a noodle raw material mainly composed of flour to knead to obtain a noodle dough, and processing the noodle dough into a noodle string. The noodles thus produced are required to have a strong wheat flavor and a smooth and crisp texture.
例えば特許文献１には、麺のほぐれ、食感及び即席麺とした場合の復元性の向上を目的として、麺生地を製造するための麺原料として、該麺原料中の穀粉１００質量％のうち、デュラム小麦粉が１０〜６０質量％、及び穀粉の全粒粉が３〜４０質量％又は穀粉のふすまが１〜３０質量％を占める麺原料を用いることが記載されており、全粒粉及びふすまとしてライ麦由来のものが好ましい旨も記載されている。また、特許文献２には、麺類に焼いたような食感や香ばしい風味を付与することを目的として、麺を多層麺とし、その最外層の片側又は両側を構成する層を、小麦ふすま及び／又は小麦胚芽を含有する麺生地から形成することが記載されている。尚、特許文献１及び２には、麺原料に含まれるデュラム小麦粉、ふすまなどの原料粉の粒径については記載されていない。 For example, in Patent Document 1, as a noodle raw material for producing noodle dough for the purpose of improving the restoration property when noodles are loosened, textured and instant noodles, out of 100% by mass of flour in the noodle raw material It is described that a noodle raw material in which 10 to 60% by weight of durum wheat flour and 3 to 40% by weight of whole grain flour or 1 to 30% by weight of wheat bran is used is derived from rye as whole grain flour and bran. It is also described that the product is preferable. Further, in Patent Document 2, for the purpose of imparting a baked texture and savory flavor to noodles, the noodles are multilayer noodles, and the layers constituting one or both sides of the outermost layer are made of wheat bran and / or Or forming from noodle dough containing wheat germ is described. Patent Documents 1 and 2 do not describe the particle size of raw material powder such as durum wheat flour and bran contained in the noodle raw material.
本発明は、風味に優れた麺類を提供し得る麺類の製造方法に関する。 The present invention relates to a method for producing noodles that can provide noodles with excellent flavor.
本発明は、穀粉を用いて麺生地を製造する工程を有し、前記穀粉は、デュラム小麦粉を５〜９９．８質量％、並びに穀類全粒粉、穀類粒の外皮部及び胚芽からなる群から選択される１種以上を含む粒径１８０μｍ未満の微粉原料を０．２〜９５質量％含有する、麺類の製造方法である。
また本発明は、前記製造方法により製造された麺類である。
The present invention includes a step of producing noodle dough using flour, wherein the flour is selected from the group consisting of 5-99.8% by weight of durum wheat flour, and whole grain flour, husks of grain and germ. This is a method for producing noodles, comprising 0.2 to 95% by mass of a fine powder raw material having a particle size of less than 180 μm and containing one or more of the above.
Moreover, this invention is the noodles manufactured by the said manufacturing method.
本発明の麺類の製造方法によれば、風味に優れ、喫食した際に小麦などの穀類の風味が口腔に広がるような風味豊かな麺類が提供される。 According to the method for producing noodles of the present invention, there is provided a flavorful noodle that is excellent in flavor and has a flavor of cereals such as wheat spread in the oral cavity when eaten.
本発明の麺類の製造方法は、穀粉を含む麺原料を用いて麺生地を製造する工程を有する。本発明で用いる穀粉はデュラム小麦粉を含有する。デュラム小麦粉の種類は特に制限されず、１種類のデュラム小麦粉を単独で又は２種類以上のデュラム小麦粉を組み合わせて用いることができる。デュラム小麦粉の含有量は、麺原料に含まれる全穀粉中、５〜９９．８質量％であり、好ましくは８０〜９９質量％、さらに好ましくは９０〜９８質量％である。穀粉におけるデュラム小麦粉の含有量が５質量％未満では、製造された麺類の食感が低下するおそれがあり、９９．８質量％を超えると、デュラム小麦粉と併用される後述する微粉原料の含有量が少なくなりすぎて、該微粉原料による効果（風味の向上効果等）が十分に奏されないおそれがある。 The manufacturing method of the noodles of this invention has the process of manufacturing noodle dough using the noodle raw material containing flour. The flour used in the present invention contains durum wheat flour. The kind of durum flour is not particularly limited, and one kind of durum flour can be used alone or in combination of two or more kinds of durum flour. Content of durum wheat flour is 5-99.8 mass% in the whole flour contained in a noodle raw material, Preferably it is 80-99 mass%, More preferably, it is 90-98 mass%. If the content of durum flour in the flour is less than 5% by mass, the texture of the produced noodles may be reduced. If it exceeds 99.8% by mass, the content of the fine powder raw material described later used in combination with durum flour There is a risk that the effect (such as an effect of improving the flavor) due to the fine powder material will not be sufficiently achieved.
本発明で用いるデュラム小麦粉の好ましい一例として、平均粒径が好ましくは６０〜１００μｍ、さらに好ましくは６０〜８０μｍで且つ粒径２００μｍ以下の粒を好ましくは９０質量％以上、さらに好ましくは９５質量％以上、特に好ましくは１００質量％含む特定デュラム小麦粉が挙げられる。この特定デュラム小麦粉を麺原料として用いることで、通常の小麦粉にない風味付けと食感に関わる弾力性とを麺類に付与することが可能となる。 As a preferred example of durum wheat flour used in the present invention, grains having an average particle size of preferably 60 to 100 μm, more preferably 60 to 80 μm and a particle size of 200 μm or less are preferably 90% by mass or more, more preferably 95% by mass or more. Particularly preferred is a specific durum flour containing 100% by mass. By using this specific durum wheat flour as a raw material for noodles, it is possible to impart to the noodles a flavoring that is not found in ordinary wheat flour and elasticity related to texture.
尚、本明細書において、デュラム小麦粉等の穀粉の「平均粒径」は、特に断らない限り、日機装株式会社製「マイクロトラック粒度分布測定装置９２００ＦＲＡ」を用いて乾式で測定した平均粒径を意味する。また、前記「粒径２００μｍ以下の粒の含有量」は、デュラム小麦粉の粒径の頻度であり、前記装置９２００ＦＲＡを用いて乾式で粒径分布を測定し、該粒径分布を解析し、計算した「検出頻度割合」である（前記装置９２００ＦＲＡに添付された資料「マイクロトラック粒度分析計測定結果の見方」参照）。 In the present specification, “average particle size” of flour such as durum flour means the average particle size measured by a dry method using “Microtrac particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. unless otherwise specified. To do. The “content of grains having a particle size of 200 μm or less” is the frequency of the particle size of durum flour. The particle size distribution is measured dry using the apparatus 9200FRA, and the particle size distribution is analyzed and calculated. (Refer to the document “How to read microtrack particle size analyzer measurement results” attached to the apparatus 9200FRA).
本発明で用いる穀粉は、デュラム小麦粉に加えてさらに、穀類全粒粉、穀類粒の外皮部及び胚芽からなる群から選択される１種以上を含む粒径１８０μｍ未満の微粉原料を含有する。尚、当然であるが、この微粉原料にはデュラム小麦粉は含有されない。麺生地に用いる穀粉に穀類全粒粉、穀類粒の外皮部又は胚芽を含有させることで、該麺生地を用いて製造された麺類の風味が向上する。 In addition to durum wheat flour, the flour used in the present invention further contains a fine powder raw material having a particle size of less than 180 μm including at least one selected from the group consisting of whole grain flour, husk of grain and germ. Of course, this fine powder material does not contain durum flour. Flour to cereal whole grain for use in the noodle dough, by including the cereal grains of the outer skin portion or germ, flavored noodles produced is improved by using the noodle dough.
本発明で用いる微粉原料（穀類全粒粉、穀類粒の外皮部、胚芽）は、穀類を原料とする粉体である。穀類としては、従来食材として利用可能な穀類粒（種子）を有する植物であれば特に制限されないが、通常はイネ科植物が用いられる。穀類として利用可能なイネ科植物としては、例えば、小麦、ライ麦、ライ小麦、大麦、オーツ麦、はと麦、トウモロコシ、ヒエ、アワ、キビ等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの中でも特に、小麦が好ましい。 The fine raw material used in the present invention (cereal whole grain flour, cereal grain hull, germ) is a powder made from cereal. The cereal is not particularly limited as long as it is a plant having cereal grains (seed) that can be conventionally used as a foodstuff, but normally a grass plant is used. Examples of gramineous plants that can be used as cereals include wheat, rye, rye wheat, barley, oats, corn, maize, millet, millet, millet, etc., one of these alone or 2 A combination of more than one species can be used. Among these, wheat is particularly preferable.
本発明で微粉原料として用いる穀類全粒粉は、穀類粒（例えばイネ科植物の頴果）から外皮部、胚芽などを取り除かずに、穀類（穀類粒）全体を粉砕したものであり、例えば穀類粒が小麦粒の場合は、胚乳、胚芽、外皮（果皮、種皮）など、小麦粒の組織全部を含む。穀類全粒粉は、通常、乾燥粉末化されている。また、本発明で微粉原料として用いる穀類粒の外皮部は、穀類粒が小麦粒の場合はいわゆる小麦ふすまである。小麦ふすまとしては、一般的な小麦粉の製造過程で生じる、小麦粒から胚乳及び胚芽を除去した残部を用いることができ、組成や製造過程を問わない。小麦ふすま以外の他の穀類粒の外皮部としては、小麦ふすまの製造方法に準じて製造されたものを用いることができる。 The cereal whole grain used as a fine powder raw material in the present invention is obtained by pulverizing the entire cereal (cereal grain) without removing the outer skin, germs, etc. from the cereal grain (for example, the fruit of the gramineous plant). In the case of wheat grains, it includes all tissues of wheat grains such as endosperm, germ, and outer skin (fruit peel, seed coat). Cereal whole grains are usually dry powdered. Moreover, the outer skin part of the grain used as a fine powder raw material by this invention has what is called wheat bran when a grain is a wheat grain. As wheat bran, the remainder which removed the endosperm and the germ from the wheat grain which arises in the manufacturing process of general wheat flour can be used, and a composition and a manufacturing process are not ask | required. As an outer skin part of grains other than wheat bran, those produced according to the method for producing wheat bran can be used.
本発明で用いる微粉原料は、粒径が１８０μｍ未満であり、好ましくは６０〜１００μｍ、さらに好ましくは６０〜８０μｍである。微粉原料の粒径が１８０μｍを超えると、製造された麺類において風味の向上効果は得られても、食感が低下するおそれがある。 The fine powder raw material used in the present invention has a particle size of less than 180 μm, preferably 60 to 100 μm, and more preferably 60 to 80 μm. When the particle size of the fine powder raw material exceeds 180 μm, even if the effect of improving the flavor is obtained in the manufactured noodles, the texture may be lowered.
粒径１８０μｍ未満の微粉原料は、常法に従って原料である穀類（穀類粒）の粉砕及び分級を行うことで得られ、必要に応じ、穀類の粉砕物の一部又は全部を再度１回以上粉砕しても良い。例えば、粒径１８０μｍ未満の穀類全粒粉は、下記工程（１）〜（５）を有する製造方法によって製造することができる。
（１）原料穀類を粗粉砕する工程。
（２）工程（１）で得られた粗粉砕物を、粒径１８０μｍ未満の微粉画分と、粒径１８０μｍ以上の粗粉画分とに分離する工程。
（３）工程（２）で得られた粗粉画分を微粉砕する工程。
（４）工程（３）で得られた微粉砕物から粒径が１８０μｍ未満の微粉画分を分取する工程。
（５）工程（２）で得られた粒径１８０μｍ未満の微粉画分と、工程（４）で得られた粒径１８０μｍ未満の微粉画分とを混合する工程。
A fine raw material with a particle size of less than 180 μm is obtained by crushing and classifying cereal grains (cereal grains) according to a conventional method, and pulverizing part or all of the cereal pulverized material once more or more as necessary. You may do it. For example, cereal whole grains having a particle size of less than 180 μm can be produced by a production method having the following steps (1) to (5).
(1) A step of roughly pulverizing raw material cereals.
(2) A step of separating the coarsely pulverized product obtained in the step (1) into a fine powder fraction having a particle size of less than 180 μm and a coarse powder fraction having a particle size of 180 μm or more.
(3) A step of finely pulverizing the coarse powder fraction obtained in step (2).
(4) A step of fractionating a fine powder fraction having a particle size of less than 180 μm from the finely pulverized product obtained in step (3).
(5) A step of mixing the fine powder fraction having a particle size of less than 180 μm obtained in step (2) and the fine powder fraction having a particle size of less than 180 μm obtained in step (4).
微粉原料の含有量は、麺原料に含まれる全穀粉中、０．２〜９５質量％であり、好ましくは１〜２０質量％、さらに好ましくは２〜１０質量％である。穀粉における微粉原料の含有量が０．２量％未満では、製造された麺類の風味が不足するおそれがあり、９５質量％を超えると、製造された麺類の食感が低下するおそれがある。 Content of a fine powder raw material is 0.2-95 mass% in the whole grain flour contained in a noodle raw material, Preferably it is 1-20 mass%, More preferably, it is 2-10 mass%. If the content of the fine powder raw material in the flour is less than 0.2% by mass, the flavor of the produced noodles may be insufficient, and if it exceeds 95% by mass, the texture of the produced noodles may be lowered.
本発明で用いる麺原料には、デュラム小麦粉及び微粉原料以外の他の穀粉、並びに穀粉以外の副原料が含有されていても良い。他の穀粉としては澱粉類が挙げられ、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉、及びこれらにα化、アセチル化、エーテル化、エステル化、酸化処理、架橋処理等の処理を施した加工澱粉が挙げられる。副原料としては、例えば、小麦グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；かんすい、焼成カルシウム、食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、アルコール、保存剤、酵素剤等が挙げられる。 The noodle raw material used in the present invention may contain flour other than durum wheat flour and fine flour raw material, and auxiliary raw materials other than flour. Examples of other flours include starches, such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and the like, and α-ized, acetylated, etherified, esterified and oxidized. And modified starch subjected to a treatment such as a crosslinking treatment. Examples of auxiliary materials include protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats, powdered oils and fats; citrus, calcined calcium, dietary fiber, and swelling agents , Thickeners, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, preservatives, enzyme agents and the like.
本発明の麺類の製造方法において、麺原料を用いた麺生地の製造は常法に従って行うことができ、通常、麺原料に水を添加し混捏して麺生地を製造する。麺原料への加水量は、麺類の種類等に応じて適宜調整すれば良いが、通常、麺原料１００質量部に対し、好ましくは３０〜４５質量部、さらに好ましくは３５〜４３質量部である。製造した麺生地を麺線に加工することで、目的とする麺類（生麺線）が得られる。麺生地から麺線への加工は常法に従って行うことができ、例えば、麺生地をロール圧延等の常法により圧延して麺帯を得、この麺帯から常法により麺線を切り出すことで、目的とする麺類が得られる。 In the method for producing noodles of the present invention, the production of noodle dough using the noodle raw material can be carried out according to a conventional method, and the noodle dough is usually produced by adding water to the noodle raw material and kneading. The amount of water added to the noodle raw material may be appropriately adjusted according to the type of noodles and the like, but is usually preferably 30 to 45 parts by mass, more preferably 35 to 43 parts by mass with respect to 100 parts by mass of the noodle raw material. . By processing the produced noodle dough into noodle strings, the intended noodles (raw noodle strings) can be obtained. Processing from noodle dough to noodle strings can be performed according to conventional methods. For example, noodle dough is rolled by a conventional method such as roll rolling to obtain a noodle strip, and the noodle strip is cut out from this noodle strip by a conventional method. The desired noodles can be obtained.
本発明が適用可能な麺類の種類は特に限定されず、例えば、中華麺、つけめん、焼きそば、素麺、冷麦、うどん、そば、パスタ、麺皮等が挙げられる。 The kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba, pasta, noodle skins and the like.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例１〜９、比較例１〜４及び参考例１〕
下記表１に示す組成の穀粉１００質量部に対して食塩１質量部及び水３４質量部を加え、高速で２分間混捏した後、さらに高速で８分間混捏して麺生地を得た。得られた麺生地を常法により圧延して麺帯とした後、切り刃（♯２０角）を通して１．４ｍｍ厚の麺線とし、生麺として生パスタを製造した。
[Examples 1 to 9, Comparative Examples 1 to 4 and Reference Example 1]
After adding 1 part by mass of salt and 34 parts by mass of water to 100 parts by mass of flour having the composition shown in Table 1 below, the mixture was kneaded at high speed for 2 minutes, and then kneaded at high speed for 8 minutes to obtain a noodle dough. The obtained noodle dough was rolled by a conventional method to form a noodle band, and then passed through a cutting blade (# 20 square) to make a noodle string having a thickness of 1.4 mm, and raw pasta was produced as raw noodles.
〔評価試験〕
評価対象の生麺（生パスタ）を熱湯で３分間茹で、その茹で調理済みの麺の風味及び食感をそれぞれ下記評価基準に基づいて１０名のパネラーに評価してもらった。その評価結果（パネラー１０名の平均点）を下記表１に示す。
〔Evaluation test〕
Raw noodles (raw pasta) to be evaluated were boiled in boiling water for 3 minutes, and the taste and texture of the noodles cooked in the boil were evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.
（風味の評価基準）
５点：小麦（生パスタに含まれている穀類）の風味を強く感じる。
４点：小麦の風味を感じる。
３点：小麦の風味をやや感じる。
２点：小麦の風味はほぼ感じない。
１点：小麦の風味は感じない。
（食感の評価基準）
５点：滑らかで歯切れが良く、極めて良好。
４点：やや滑らかで歯切れもやや良く、良好。
３点：標準的な滑らかさと歯切れのある食感。
２点：やや硬めで歯切れがやや悪く、やや不良。
１点：硬くて歯切れの悪い、不良。
(Flavor evaluation standard)
5 points: I strongly feel the flavor of wheat (cereals contained in raw pasta).
4 points: Feel the flavor of wheat.
3 points: Slightly feel the flavor of wheat.
2 points: The wheat flavor is hardly felt.
1 point: I do not feel the flavor of wheat.
(Evaluation criteria for texture)
5 points: Smooth, crisp and very good.
4 points: Slightly smooth, slightly crisp and good.
3 points: Standard smooth and crisp texture.
2 points: Slightly hard and slightly crisp and slightly poor.
1 point: Hard and crisp, poor.
表１に示す通り、比較例１は、デュラム小麦粉（デュラム小麦粉Ａ）のみを含む穀粉を用いた唯一の例であり、これ以外の例は全て、デュラム小麦粉に加えてさらに、穀類全粒粉（小麦全粒粉）、穀類粒の外皮部（小麦ふすま）又は胚芽（小麦胚芽）（以下、これらを総称して「穀類全粒粉等」ともいう）を含む穀粉（小麦）を用いた例であるところ、比較例１以外の例は全て比較例１に比してパスタの風味に優れていた。このことから、デュラム小麦粉に加えて穀類全粒粉等を麺原料として用いることは、麺類の風味向上に有効であることがわかる。
しかしながら、実施例１と比較例２との対比、実施例４と比較例３との対比、実施例７と比較例４との対比から明らかなように、粒径６０μｍの穀類全粒粉等を用いた各実施例は、粒径２００μｍの穀類全粒粉等を用いた各比較例に比してパスタの食感に優れていた。このことから、風味及び食感の両方に優れた麺類を得るためには、単に穀類全粒粉等を用いるだけでは足りず、穀類全粒粉等の粒径を粒径６０μｍ程度に調整する必要があることがわかる。
また、前記特定デュラム小麦粉であるデュラム小麦粉Ａと用いた実施例１の方が、前記特定デュラム小麦粉ではないデュラム小麦粉Ｂを用いた参考例１に比して、評価結果特にパスタの食感が良好であったことから、前記特定デュラム小麦粉、即ち、「平均粒径が６０〜１００μｍで且つ粒径２００μｍ以下の粒を９０質量％以上含むデュラム小麦粉」の有効性が明らかである。
As shown in Table 1, Comparative Example 1 is the only example using flour containing only durum flour (durum wheat flour A), and all other examples are in addition to durum flour, and further, whole grain flour (wheat whole flour) Comparative Example 1 is an example using flour (wheat) containing a husk (wheat bran) or germ (wheat germ) (hereinafter collectively referred to as “cereal whole grain etc.”). All other examples were superior in the flavor of pasta compared to Comparative Example 1. From this, it can be seen that the use of whole grains of grains and the like as a noodle raw material in addition to durum wheat flour is effective in improving the flavor of the noodles.
However, as is clear from the comparison between Example 1 and Comparative Example 2, the comparison between Example 4 and Comparative Example 3, and the comparison between Example 7 and Comparative Example 4, cereal whole grains having a particle size of 60 μm were used. Each Example was excellent in the texture of pasta as compared with each Comparative Example using whole grains of grains having a particle size of 200 μm. From this, in order to obtain noodles excellent in both flavor and texture, it is not necessary to simply use whole grains of grains, etc., and it is necessary to adjust the grain size of whole grains of grains to about 60 μm. Recognize.
Moreover, the direction of Example 1 using Durum Flour A which is the specific durum flour is better in evaluation results, particularly the texture of pasta, than Reference Example 1 using Durum Flour B which is not the specific Durum flour. Therefore, the effectiveness of the specific durum flour, that is, “durum flour containing 90% by mass or more of grains having an average particle size of 60 to 100 μm and a particle size of 200 μm or less” is clear.
Claims (3)
前記穀粉は、
平均粒径が６０〜１００μｍで且つ粒径２００μｍ以下の粒を９０質量％以上含むデュラム小麦粉８０〜９８質量％、並びに
穀類全粒粉、穀類粒の外皮部及び穀類粒の胚芽からなる群から選択される１種以上を含む粒径６０〜８０μｍの微粉原料（但し焙焼したものを除く）を２〜２０質量％含有し、
前記麺類が、パスタである、麺類の製造方法。 It is a method for producing noodles having a step of producing noodle dough using flour,
The flour is
It is selected from the group average particle size consisting of and durum flour 80-9 8 wt% comprising a particle grain size 200 [mu] m 90 wt% or more, as well as cereal whole grain, cereal grains of the outer skin portion and cereal grain germ in 60~100μm 2 to 20% by mass of a fine powder raw material (excluding those baked) having a particle size of 60 to 80 μm including one or more of
The method for producing noodles, wherein the noodles are pasta.
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