JP6442019B2 - Method for producing noodles - Google Patents

Description

  The present invention relates to a method for producing noodles.

  In recent years, due to an increase in health consciousness, there is an increasing demand for whole wheat flour having a unique flavor derived from bran, including wheat bran, bran and germ rich in dietary fiber, vitamins, minerals and other nutrients. However, whole wheat flour and wheat bran are mixed with many relatively large pieces of wheat grains, so that when they eat foods (secondary processed products) such as noodles, they have a rough texture on the tongue. There is room for improvement in texture.

  Regarding the improvement technology of whole wheat flour, Patent Document 1 discloses that the raw wheat grains are subjected to a milling process to be separated into flour, raw bran and raw germ segments, and then to raw bran and raw germ categories, A whole wheat flour composition produced by a method comprising a step of roasting and heating at a temperature of 100 to 180 ° C. and pulverization to a particle size of 50 to 500 μm, and then combining these three sections is described. According to this whole wheat flour composition, processed flour products such as noodles having excellent texture are obtained.

  Patent Document 2 uses a specific bran made of bran having an average particle size of 50 microns or less and a particle size of 10 microns to 50 microns as a method for producing bran soba. There is described a production method having a step of adding 5 to 20% by weight to flour raw materials used in production, adding water and kneading to obtain noodle strings by a conventional method.

JP 2001-204411 A JP-A-7-132

  Noodles are required to have a smooth noodle strip surface, good viscoelasticity, excellent texture, and good noodle loosening during eating. Regarding noodle loosening, in recent years supermarkets etc. have been selling cooked Chinese noodles, Japanese buckwheat noodles, udons, pasta, etc., these noodles become difficult to loosen due to the sticking of noodle strings. There is a need to improve the looseness of noodles, which may lower the commercial value. There has not yet been provided a technology for producing noodles that can achieve a high level of texture and loosening.

  The present invention has nutritionally superior characteristics by blending whole wheat flour or wheat bran, has a smooth noodle string surface and good viscoelasticity, and is excellent in texture and eating. The present invention relates to a method for producing noodles with good noodle loosening.

  The present invention (first invention) has a step of adding water to a flour raw material containing whole wheat flour and kneading to obtain a noodle dough, and processing the noodle dough into noodle strings, and the whole wheat flour has a particle size of 180 μm. It is a method for producing noodles, comprising a fine powder fraction containing 30 to 90% by mass of fine particles less than 10% and a coarse powder fraction containing 10 to 70% by mass of coarse particles having a particle size of 180 μm or more. .

  Moreover, this invention (2nd invention) has the process of adding water to the flour raw material containing wheat bran, kneading and obtaining noodle dough, and processing this noodle dough into noodle strings, and the wheat bran has a particle size Noodles comprising a fine bran powder fraction containing 35 to 90% by weight of bran fine particles of less than 200 μm and a coarse bran powder fraction containing 10 to 65% by weight of coarse bran particles having a particle size of 200 μm or more It is a manufacturing method.

  According to the method for producing noodles of the present invention, the whole surface of wheat flour or wheat bran is blended to provide nutritionally superior features, but also has a smooth noodle strip surface and good viscoelasticity. Noodles having excellent texture and good unraveling at the time of eating can be obtained.

Hereinafter, the manufacturing method of the noodles of 1st invention which is one embodiment of this invention is demonstrated.
1st invention has the process of adding water to the flour raw material (dough raw material) containing whole wheat flour, kneading to obtain noodle dough, and processing the noodle dough into noodle strings. Whole wheat flour is a powder obtained by pulverizing wheat grains as they are without removing germs, hulls, etc. from wheat grains, and includes all wheat grain tissues such as endosperm, germs, hulls (fruit peels, seed coats). The wheat used as a raw material for the whole wheat flour is not particularly limited.

  As one of the main features of the first invention, the whole wheat flour used as a flour raw material (hereinafter also referred to as specific wheat whole wheat flour) contains a fine powder fraction containing 30 to 90% by mass of fine particles having a particle size of less than 180 μm, and a particle size of 180 μm. The point which is comprised including the coarse powder fraction containing 10-70 mass% of the above coarse particles is mentioned. By using the specific wheat whole grain flour containing such two specific types of fractions, the texture and looseness of the noodles are improved.

  The particle size of the fine particles contained in the fine powder fraction of the specific wheat whole grain powder is preferably 20 to 100 μm, more preferably 40 to 70 μm. Moreover, the content of the fine particles in the fine powder fraction of the whole wheat flour is preferably 40 to 70% by mass, and more preferably 50 to 60% by mass.

  The particle size of the coarse particles contained in the coarse fraction of the whole wheat flour is preferably 190 to 250 μm, more preferably 200 to 230 μm. Moreover, content of the said coarse particle in the said coarse-grain fraction of specific wheat whole grain flour becomes like this. Preferably it is 30-60 mass%, More preferably, it is 40-50 mass%.

  In the whole wheat whole wheat used in the first invention, the content of the fine fraction is preferably 40 to 70% by mass, more preferably 50 to 60% by mass, and the content of the coarse fraction is preferably 30-60 mass%, More preferably, it is 40-50 mass%.

  In the specific wheat whole grain flour used in the first invention, the content mass ratio of the fine powder fraction and the coarse fraction is preferably in the range of fine powder fraction: coarse fraction = 40 to 70 to 30 to 60, 50 to The range of 60: to 40-50 is more preferable.

  Specific wheat whole grain flour used in the first invention is 1-1) a fine powder fraction preparation step for pulverizing wheat grains to obtain the fine powder fraction, and 1-2) a wheat grain is pulverized separately from the fine powder fraction preparation step. And a coarse powder fraction preparation step for obtaining the coarse powder fraction, and 1-3) a production method (first wheat) comprising a step of mixing the fine powder fraction obtained in both steps and the coarse fraction fraction. It can be produced by a whole grain production method). In the first wheat whole grain production method, wheat grains used as raw materials may be the same or different from each other in the fine powder fraction preparation step and the coarse powder fraction preparation step.

Moreover, as another manufacturing method of the specific wheat whole grain flour used by 1st invention, 1-A) the process which grind | pulverizes a wheat grain, and 1-B) from the ground material "other than the said fine powder fraction and said coarse fraction fraction Other fractions "
And a step of removing (unnecessary fraction) (second wheat whole grain production method). In the first invention, the specific wheat whole grain produced by the first wheat whole grain producing method is particularly preferable.

  In the production process of the specific wheat whole grain flour, the method for pulverizing the wheat grains is not particularly limited, and a known pulverization method can be used, and examples thereof include roll pulverization, impact pulverization, and airflow pulverization. In the first invention, one of these can be used alone or in combination of two or more. The pulverizer used for the impact pulverization is not particularly limited as long as the pulverization is performed by mechanical impact between the impact plate and the rotating rotor. For example, a turbo mill, a blade mill, or the like can be used. Further, the wheat grains may be hydrated and tempered before pulverization, or the wheat grains may be pulverized as they are without hydration and tempering. Moreover, the grinding | pulverization of the wheat grain by roll-type grinding | pulverization etc. may be performed once, may be performed in multiple steps in multiple times, and if necessary, a part or all of a ground material may be reground. In particular, in the fine powder fraction preparation step, part or all of the pulverized product of wheat grains can be an effective means for efficiently producing the fine powder fraction. Due to the difference in the particle size of the target product (the fine powder fraction and the coarse fraction), the number of pulverizations of the wheat grains in the fine powder fraction preparation step can be greater than that in the coarse powder fraction preparation step.

  In 1st invention, the flour raw material containing specific wheat whole grain flour is used. Content of the specific wheat whole grain flour material is preferably 2 to 100% by mass, more preferably 5 to 20% by mass.

  The flour raw material used in the first invention may contain other flour raw materials other than the whole wheat whole wheat flour. As other flour raw materials other than the specific wheat whole wheat flour that can be used in the first invention, those usually used for the production of this type of noodles can be used without particular limitation. For example, strong flour, semi-strong flour, medium strength flour, In addition to wheat flour such as soft flour and durum flour, rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, etc. can be mentioned, one of these alone or two or more depending on the use of noodles etc. They can be used in combination. Content of other flour raw materials other than the specific wheat whole wheat flour in the flour raw material is preferably 70 to 98 mass%, more preferably 80 to 95 mass%.

  In 1st invention, you may use starches and auxiliary materials other than flour raw materials (main raw materials), such as specific wheat whole grain flour, as dough raw materials. As starches, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and processing such as alpha, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc. Processed starch having been subjected to. 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. In 1st invention, according to the use etc. of noodles, 1 type selected from the group which consists of starches and auxiliary materials can be used individually or in combination of 2 or more types. The total content of starches and auxiliary materials in the dough material is preferably 2 to 30% by mass, more preferably 5 to 20% by mass.

  In the first invention, noodle dough is prepared by adding water and kneading to dough raw materials containing flour raw materials such as specific wheat whole grains. This noodle dough can be prepared according to a conventional method. The amount of water added to the dough raw material is preferably 30 to 45 parts by mass, more preferably 35 to 43 parts by mass with respect to 100 parts by mass of the dough raw material.

  In the first invention, the intended noodles (raw noodle strings) can be obtained by processing the prepared noodle dough into noodle strings. 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.

  Hereafter, the manufacturing method of the noodles of 2nd invention which is another one embodiment of this invention is demonstrated. Regarding the second invention, the components different from the first invention described above will be mainly described, and the description of the same components will be omitted. The description of the first invention is applied as appropriate to components that are not particularly described in the second invention.

  2nd invention has the process of adding water to the flour raw material (dough raw material) containing wheat bran, kneading to obtain noodle dough, and processing the noodle dough into noodle strings. Wheat bran is a powder mainly composed of a wheat grain hull. 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.

  As one of the main features of the second invention, wheat bran used as a flour raw material (hereinafter also referred to as specific wheat bran) contains a fine powder fraction containing 35 to 90% by mass of fine particles having a particle size of less than 200 μm, and a particle size of 200 μm. The point which is comprised including the coarse powder fraction containing 10-65 mass% of the above coarse particles is mentioned. By using such a specific wheat bran containing two specific types of fractions, the texture and looseness of the noodles are improved.

  The particle size of the fine particles contained in the fine powder fraction of the specific wheat bran is preferably 20 to 100 μm, more preferably 40 to 70 μm. Moreover, the content of the fine particles in the fine powder fraction of the specific wheat bran is preferably 40 to 70% by mass, and more preferably 50 to 60% by mass.

  The particle size of the coarse particles contained in the coarse fraction of the specific wheat bran is preferably 210 to 250 μm, more preferably 220 to 230 μm. Moreover, the content of the coarse particles in the coarse powder fraction of the specific wheat bran is preferably 30 to 60% by mass, and more preferably 40 to 50% by mass.

  In the specific wheat bran used in the second invention, the content of the fine fraction is preferably 40 to 70% by mass, more preferably 50 to 60% by mass, and the content of the coarse fraction is preferably 30-60 mass%, More preferably, it is 40-50 mass%.

  In the specific wheat bran used in the second invention, the mass ratio of the fine powder fraction to the coarse fraction is preferably in the range of fine powder fraction: coarse fraction = 30-60: 40-70, 40- The range of 50: 50-60 is more preferable.

  Specific wheat bran used in the second invention is 2-1) a fine powder fraction preparing step of pulverizing wheat grains, collecting wheat bran from the pulverized product, and collecting the fine powder fraction from the collected wheat bran; -2) A coarse powder fraction preparing step of pulverizing wheat grains separately from the fine powder fraction preparing step, collecting wheat bran from the pulverized product, and collecting the coarse powder fraction from the collected wheat bran; -3) It can manufacture by the manufacturing method (1st wheat bran manufacturing method) which has the process of mixing the fine powder fraction obtained by both processes, and a coarse fraction. In the first wheat bran manufacturing method, the wheat grains used as raw materials may be the same or different from each other in the fine powder fraction preparation step and the coarse powder fraction preparation step.

  Moreover, as another manufacturing method of the specific wheat bran used by 2nd invention, 2-A) the process of grind | pulverizing a wheat grain and extract | collecting wheat bran from the ground material, and 2-B) from the collected wheat bran, And a step of removing “the fraction other than the fine fraction and the coarse fraction” (unnecessary fraction) (second wheat bran production method). In the second invention, the specific wheat bran produced by the first wheat bran production method is particularly preferred.

  In the production process of the specific wheat bran, the pulverization of the wheat grains can be performed in the same manner as in the first invention. The method for collecting wheat bran from the pulverized product is not particularly limited. For example, the pulverized product is separated into wheat bran and other components by a known classification method such as sieving, and the wheat bran is collected. Can be used.

  In 2nd invention, the flour raw material containing specific wheat bran is used. The content of the specific wheat bran in the flour raw material is preferably 0.5 to 100% by mass, more preferably 2 to 10% by mass.

  The flour raw material used in the second invention may contain other flour raw materials other than the specific wheat bran. As flour raw materials other than the specific wheat bran usable in the second invention, the same flour raw materials other than the specific wheat whole wheat flour usable in the first invention can be used. Content of flour raw materials other than the specific wheat bran in the flour raw material is preferably 80 to 99.5% by mass, and more preferably 90 to 98% by mass.

  In 2nd invention, you may use starches and auxiliary materials other than flour raw materials (main raw materials), such as specific wheat bran, as a raw material. As starches and auxiliary materials, those similar to those usable in the first invention can be used, and their total content can also be adjusted to the same range as in the first invention.

  In the second invention, noodle dough is prepared by adding water and kneading to dough raw materials containing flour raw materials such as specific wheat bran. This noodle dough can be prepared according to a conventional method. The amount of water added to the dough material is preferably 35 to 50 parts by mass, and more preferably 40 to 48 parts by mass with respect to 100 parts by mass of the dough material. Moreover, in the 2nd invention, the process to the noodle string of the prepared noodle dough can be performed similarly to the 1st invention.

  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.

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

[Examples 1-2 and Comparative Examples 1-6]
Using the soft wheat as the raw material wheat, the specific wheat whole grain flour A was produced according to the first wheat whole grain producing method. More specifically, the raw wheat grains are pulverized by roll-type grinding so as to obtain a desired particle size distribution to prepare a fine powder fraction. A coarse fraction was prepared by pulverizing by roll milling so as to obtain a particle size distribution. The fine powder fraction and the coarse fraction thus obtained were mixed at a predetermined ratio to produce specific wheat whole grain powder A. The specific wheat whole grain flour A was configured to include a fine powder fraction containing 50% by mass of fine particles having a particle size of less than 180 μm and a coarse powder fraction containing 50% by mass of coarse particles having a particle size of 180 μm or more. And as a raw material of flour, it is selected from the group consisting of semi-strong powder (made by Nisshin Flour Milling Co., Ltd., trade name “Special Number One”), specific wheat whole grain A and fine wheat and coarse fractions constituting specific wheat whole grain A Using the resulting 1 type, raw udon (raw cold wheat) and raw Chinese noodles were produced as two types of raw noodles by the following method.

(Production method of raw udon)
After adding 1 part by mass of salt and 34 parts by mass of water to 100 parts by mass of the flour raw material and kneading at high speed for 2 minutes, the mixture was further kneaded at high speed for 8 minutes to obtain noodle dough. The obtained noodle dough was rolled by a conventional method to form a noodle band, and then a noodle string having a thickness of 1.4 mm was passed through a cutting blade (# 20 square) to produce raw cold wheat which was a kind of raw udon.

(Method for producing raw Chinese noodles)
After adding 1 part by weight of sodium chloride, 1.3 parts by weight of potassium and 34 parts by weight of water to 100 parts by weight of the flour raw material, 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 into a noodle band by a conventional method, and then a noodle string having a thickness of 1.4 mm was passed through a cutting blade (# 20 square) to produce raw Chinese noodles.

[Examples 3 to 4 and Comparative Examples 7 to 12]
Hard wheat was used as the raw material wheat, and specific wheat bran A was produced according to the first wheat bran production method. More specifically, the wheat grains of the raw wheat are pulverized by roll-type pulverization so that the desired particle size distribution is obtained, and wheat bran is collected from the pulverized product, and the fine powder fraction is collected from the collected wheat bran. In addition, separately, the wheat grains of the same raw wheat are pulverized by roll-type pulverization so that the desired particle size distribution is obtained, and wheat bran is collected from the pulverized product, and the coarse fraction is collected from the collected wheat bran. Collected. The fine powder fraction and the coarse fraction thus obtained were mixed at a predetermined ratio to produce specific wheat bran A. The specific wheat bran A was composed of a fine powder fraction containing 50% by mass of fine particles having a particle size of less than 200 μm and a coarse powder fraction containing 50% by mass of coarse particles having a particle size of 200 μm or more. And, as a raw material for flour, selected from the group consisting of semi-strong flour (made by Nisshin Flour Milling Co., Ltd., trade name “Special Number One”), specific wheat bran A, and fine flour and coarse fractions constituting specific wheat bran A The raw udon (raw cold wheat) and raw Chinese noodles were each produced as two types of raw noodles by the above method.

〔Evaluation test〕
Raw noodles (raw udon, Chinese noodles) to be evaluated are boiled in boiling water for 2 minutes, and the texture and loosening of the noodles [udon (cold wheat), Chinese noodles] cooked in the boil are 10 The panelist evaluated it. The evaluation results (average score of 10 panelists) are shown in Table 1 and Table 2 below.

(Evaluation criteria for texture)
5 points: The surface of the noodle strings is very smooth and viscoelasticity is very good.
4 points: The surface of the noodle strings is smooth and viscoelasticity is good.
3 points: The surface of the noodle strings is slightly rough and inferior in smoothness and viscoelasticity is poor.
2 points: The surface of the noodle strings is rough and inferior in smoothness and viscoelasticity is poor.
1 point: The surface of the noodle strings is very rough and very inferior in smoothness, and viscoelasticity is extremely poor.
(Feeling evaluation criteria)
5 points: Noodle loosening is very good.
4 points: Noodle loosening is quite good.
3 points: Good noodle loosening.
2 points: Noodle loosening is not so good.
1 point: The noodles are not very loose.

Claims (2)

Adding water to the flour raw material containing the specific wheat bran to obtain a noodle dough, and processing the noodle dough into noodle strings,
The specific wheat bran comprises a fine powder fraction containing 35 to 90% by mass of fine particles having a particle size of less than 200 μm, and a coarse powder fraction containing 10 to 65% by mass of coarse particles having a particle size of 200 μm or more. and,
Wheat obtained by pulverizing wheat grains separately from the fine powder fraction preparing step for obtaining the fine powder fraction from the wheat bran obtained by pulverizing wheat grains, the specific wheat bran, and the fine powder fraction preparing step A method for producing noodles, comprising: a coarse powder fraction preparation step for obtaining the coarse powder fraction from bran; and a step of mixing the fine powder fraction and the coarse powder fraction obtained in both steps . The method for producing noodles according to claim 1, wherein the content of the specific wheat bran in the flour raw material is 0.5 to 100% by mass.