JP6449976B1 - Method for producing pure barley noodles - Google Patents

Abstract

[Problem] To provide a method for producing pure barley noodles, which are noodles derived from barley as a whole and which have an excellent texture. A method for producing pure barley noodles, wherein dough prepared by kneading 100 parts by weight of barley flour and 30 to 45 parts by weight of water is subjected to an extrusion noodle making machine to obtain noodle strings. A dough ripening step for holding the dough at a temperature of 10-30 ° C. for 2 hours or more before being used in a noodle machine, and a noodle string for holding the obtained noodle strings in an environment at 5 ° C.-65 ° C. for 3 hours or more A method for producing pure barley noodles, comprising an aging step. The extrusion noodle making machine has a cylindrical barrel 24, a screw 25 inside the barrel 24, a die 23 at the tip of the barrel 24, and a heating unit 22 on the peripheral surface of the barrel 24. A method for producing pure barley noodles, wherein the dough is press-fitted into a barrel 24, the dough is heated to 60 to 110 ° C. by the heating unit 22, and discharged from the die 23 in the form of noodle strings. [Selection] Figure 2

Description

  The present invention relates to a method for producing pure barley noodles.

  Barley, which has been cultivated around the world since ancient times, is rich in dietary fiber and β-glucan, and as a result, it can be expected to reduce coronary heart disease risk and suppress postprandial blood glucose levels. Have been bathed.

  There are places where barley is eaten depending on the local cooking method, but in modern times, it is common to make it ingestible by mixing it with white rice or mixing it with bread dough. .

  However, among the processing forms that are widely popular as staple foods such as bread and rice, when barley is used as noodles, that is, when noodles are made using barley flour, it is eaten compared to general noodles using flour. There is a difficulty that the feeling becomes worse.

  So far, barley noodles with improved texture have been proposed by mixing with other cereal powders such as buckwheat flour and wheat flour.

JP 2006-280353 A

  However, in the conventional technology for producing noodles by mixing barley flour with other cereal flours, the barley-derived physiologically active ingredients are diluted with other cereal flours, and the eaters promote health that barley has There was a problem that the effect could not be fully enjoyed.

  Buckwheat flour and wheat flour are known as typical allergens, and those who are allergic to them cannot eat barley noodles.

  The present invention has been made in view of such circumstances, and provides a method for producing pure barley noodles that are extremely excellent in texture while being all noodles derived from barley.

  In order to solve the above-described conventional problems, in the method for producing pure barley noodles according to the present invention, dough prepared by kneading 100 parts by weight of barley flour and 30 to 45 parts by weight of water into an extrusion noodle making machine. A method for producing pure barley noodles to obtain a noodle string, the dough ripening step for holding the dough at a temperature of 10 ° C. to 30 ° C. for 2 hours or more before being subjected to an extrusion noodle making machine, and the obtained And a noodle string aging step of holding the noodle strings in an environment of 5 ° C. to 65 ° C. for 3 hours or more.

  Further, in the method for producing pure barley noodles according to the present invention, the extrusion noodle making machine includes a cylindrical barrel having a heating part on the peripheral surface, a die arranged at the tip of the barrel, and a cylindrical shape of the barrel. And a screw arranged inside, the dough is pressed into the barrel by the screw and the dough is heated to 60 ° C. to 110 ° C. by the heating unit, and the noodles are formed from the die. It is also characterized by being discharged.

  According to the method for producing pure barley noodles according to the present invention, pure barley that obtains noodle strings by subjecting a dough prepared by kneading 100 parts by weight of barley flour and 30 to 45 parts by weight of water to an extrusion noodle making machine A method for producing noodles, a dough ripening step of holding the dough at a temperature of 10 ° C. to 30 ° C. for 2 hours or more before being subjected to an extrusion noodle making machine, and the obtained noodle strings at 5 ° C. to 65 ° C. A method for producing pure barley noodles that are extremely excellent in texture while being noodles derived from barley as the whole of the grain flour used. Can be provided.

  The extrusion noodle making machine includes a cylindrical barrel having a heating part on the peripheral surface, a die arranged at the tip of the barrel, and a screw arranged inside the barrel of the barrel. If the dough is pressed into the barrel with the screw and the dough is heated to 60 ° C. to 110 ° C. by the heating unit and discharged from the die in the form of noodle strings, it is more uniform and edible. Pure barley noodles excellent in feeling can be produced.

It is explanatory drawing which showed the external appearance of the extrusion noodle making machine. It is explanatory drawing which showed the internal structure of the kneading part vicinity in an extrusion noodle making machine.

  The present invention provides a method for producing pure barley noodles in which dough prepared by kneading barley flour and water is subjected to an extrusion noodle making machine to obtain noodle strings.

  Here, pure barley noodles in this specification are noodles derived from barley as a whole, and are produced without using other grain flour such as wheat flour or buckwheat flour. Say something. However, the addition of auxiliary ingredients other than grain flour such as salt and seasoning is not disturbed.

  The barley flour may be whole grain flour, or may be milled from wheat flour as a raw material. The method of milling is not particularly limited, and any known method can be employed. As an example, a pin mill type grain grinder can be used.

  Further, the particle size of the crushed barley flour is not particularly limited as long as it can be noodle-made, but is preferably a particle size that passes a 0.1 mm mesh, for example, an average particle size around 70 μm to 90 μm. The state which has is preferable.

  In the pure barley noodles according to this embodiment, dough is prepared by adding and kneading 30 to 45 parts by weight of water to 100 parts by weight of barley flour having such properties. If the amount of water added relative to 100 parts by weight of barley flour is less than 30 parts by weight, the surface of the noodle strings after noodle making will be rough, and the smooth texture may be lost. On the other hand, if the amount of water added exceeds 45 parts by weight, the prepared dough and noodle strings become sticky, which is not preferable. The amount of water added is 30 to 45 parts by weight, more preferably 35 to 40 parts by weight based on 100 parts by weight of barley flour. Barley noodles can be produced.

  Moreover, as a characteristic point in the manufacturing method of the pure barley noodle which concerns on this embodiment, the point provided with a dough ripening process and a noodle string ripening process is mentioned.

  The dough ripening step is performed at room temperature, for example, 20 ° C. ± 15 ° C., preferably 10-30 ° C. (for example, 25 ° C.) for 2 hours or more, for example, 2-16 hours before being subjected to an extrusion noodle machine. It is the process of holding.

  The noodle strings ripening step is performed at a temperature of 5 ° C to 65 ° C, preferably 7.5 ° C to 55 ° C for 3 hours or more, for example, 7.5 ° C to 25 ° C. 3 to 48 hours, or 15 to 48 hours in an environment of 25 to 55 ° C.

  In general, it is widely practiced to ripen wheat noodles in the state of the dough before noodle making, or to ripen the noodle strings after noodle making.

  That is, by performing one or both of these aging steps in wheat noodles, the binding of gluten (gliadin / glutenin) is strengthened, and a firm texture is imparted to the noodle strings.

  However, although the dough ripening step and the noodle strand ripening step in the method for producing pure barley noodles according to the present embodiment are steps performed for the purpose of improving the texture, the mechanism is unfortunately unclear at present. Absent.

  That is, barley flour used in the method for producing pure barley noodles according to this embodiment contains little gluten unlike wheat flour, and the above-described mechanism cannot occur.

  As long as it does not contain gluten, it may seem that there is no point in carrying out each aging step, but in the method for producing pure barley noodles according to this embodiment, the aging of the dough is nevertheless. It can be said that it is very characteristic in that the process and the noodle string aging process are performed.

  And by carrying out both the dough ripening step and the noodle string ripening step, pure barley noodles with excellent texture compared to when either step is performed or both are not performed Can be manufactured.

  Further, in the method for producing pure barley noodles according to the present embodiment, the extrusion noodle making machine described above includes a cylindrical barrel having a heating part on the peripheral surface, a die arranged at the tip of the barrel, and the barrel A screw arranged in a cylindrical shape, and press the dough into the barrel with the screw while the dough is heated to 60 ° C to 110 ° C, preferably 90 ° C to 100 ° C. It is good also as heating and making it discharge in the shape of noodles from the said die | dye.

  Here, an example of an extrusion noodle making machine that can be used in the method for producing pure barley noodles according to the present embodiment will be described with reference to FIG.

  As shown in FIG. 1, the extrusion noodle making machine A is configured by arranging a noodle making unit 11, a motor 12, and an operation unit 13 on a base 10 configured in a substantially L shape when viewed from the front.

  The noodle making unit 11 includes a hopper 20, a kneading unit 21, a heating unit 22, and a die unit 23.

  The hopper 20 is formed so as to expand upward, and functions as an inlet for introducing the aforementioned dough into the kneading section 21.

  The kneading part 21 is a part for kneading the dough fed through the hopper 20 and feeding it to the die part 23 while applying pressure.

  Specifically, as shown in FIG. 2, the kneading unit 21 includes a barrel 24 and a screw 25 disposed in the barrel 24.

  The barrel 24 is a substantially cylindrical member having a pressure resistance which is made of metal and accommodates the screw 25, the heating portion 22 is disposed on the peripheral surface thereof, and the die portion 23 is fixedly provided at the tip portion. .

  The screw 25 is a member for kneading the dough in the barrel 24 and pressurizing it while feeding it in the front end direction (right direction in the figure). A spiral fin 25b is arranged around the circumference of the large-diameter screw shaft 25a. Configured.

  Further, the screw 25 is interlocked with the motor 12 at the base end portion thereof, and can be rotated around the axis of the screw shaft 25 a by driving the motor 12.

  The heating unit 22 is configured by arranging a plurality (three in this embodiment) of surface heaters 22a around the outer surface of the barrel 24, and the heat generated in the surface heater 22a by energization is The dough existing in the kneading space 26 formed between the barrel 24 and the screw 25 can be heated via 24.

  The die portion 23 includes a fixed plate 27 fixed to the tip of the barrel 24 and an opening / closing plate 28 that is swingably provided via a hinge disposed on one side of the fixed plate 27. . When the extruded noodle making machine A is used, as shown in FIG. 2, the open / close plate 28 is brought into contact with the fixed plate 27 to be closed and fastened with the bolt 23a.

  The fixed plate 27 is a substantially rectangular metal plate-like member, and an introduction hole 27a is formed at a substantially central portion thereof. The introduction hole 27a is temporarily stored while maintaining the pressurized state of the dough that has been fed to the tip side by the screw 25, and serves as an α-acceleration promoting region that promotes the gelatinization of starch contained in the dough. Also works.

  The open / close plate 28 is a substantially rectangular plate-like member formed of a metal like the fixed plate 27, and a die mounting hole 28a having a narrowed tip is formed at a substantially central portion thereof, that is, a position facing the introduction hole 27a. Is formed. A die 29 having a truncated cone shape is mounted in the die mounting hole 28a.

  The die 29 is provided with a plurality of extrusion holes 29a penetrating from the introduction hole 27a to the outside, and the dough supplied to the introduction hole 27a is extruded into a noodle string through the extrusion hole 29a.

  Returning to the description of FIG. 1, the motor 12 is a part that functions as a means for supplying a driving force for rotating the screw 25, and ON / OFF and adjustment of the rotation speed are performed according to the operation of the operation unit 13 described below. Made.

  The operation unit 13 is a part for the user to operate the operation of the extrusion noodle making machine A, and the above-described motor 12, the surface heater 22 a constituting the heating unit 22, and the like are electrically connected.

  In addition, a control unit (not shown) is built in the operation unit 13, and the control unit performs ON / OFF of the motor 12 and adjustment of the rotation speed according to the input of the operation unit 13 operated by the user. The heating unit 22 can be maintained at a predetermined temperature by adjusting the power supplied to the heater 22a.

  Thus, using an extrusion noodle making machine provided with a cylindrical barrel having a heating part on the peripheral surface, a die arranged at the tip of the barrel, and a screw arranged inside the barrel of the barrel The dough is press-fitted into the barrel with a screw, and the dough is heated to 60 ° C. to 110 ° C. in the heating unit and discharged in the form of noodle strings from the die. Barley noodles can be produced.

  Hereinafter, the method for producing pure barley noodles according to this embodiment will be described more specifically with reference to examples.

[1. Production of pure barley noodles)
The milled Nijo barley (Uchichi varieties) from Kumamoto Prefecture was subjected to a pin mill type cereal grinder EM-1A to obtain barley flour. The obtained barley flour had an average particle size of 85 μm passing a 0.1 mm mesh.

  Next, while adding 32 to 44 parts by weight of water to 100 parts by weight of the obtained barley flour, mixing is performed for 5 to 15 minutes (for example, 10 minutes) with a horizontal mixer manufactured by Yamato Seisakusho Co., Ltd. to obtain a dough The dough was allowed to stand at 25 ° C. for 2 hours, and a dough aging process was performed to obtain an aged dough.

  Next, using the extruded noodle making machine described with reference to FIG. 1 and FIG. 2 for the matured dough, the heating temperature is 90 ° C. to 100 ° C., and the extrusion hole diameter of the die is 1.1 to 1.5 mm (eg, 1.3 mm). A noodle string was obtained (extrusion noodle making process).

  And the obtained noodle strings were allowed to stand for 3 hours in an environment of 25 ° C. and subjected to a noodle string ripening step to obtain pure barley noodles X1 produced by the method for producing pure barley noodles according to this embodiment.

[2. Production of comparative barley noodles)
Next, the barley noodle Y1 for comparison for performing a comparison test with the pure barley noodle X1 was manufactured. This comparative barley noodle Y1 is a noodle produced without performing both the dough ripening step and the noodle string ripening step in the production process of the pure barley noodle X1.

[3. Sensory test)
Next, a sensory test was performed on pure barley noodle X1 and comparative barley noodle Y1.

Specifically, five evaluators who have been involved in the research of noodle making for many years tried by tasting pure barley noodle X1 and barley noodle Y1 for comparison. The evaluation was carried out on the assumption that the best score was 7 points, and the lowest score was 0 in descending order as the texture deteriorated, and the score was 4 or more. The evaluation results are shown in Table 1.

  As can be seen from Table 1, the pure barley noodle X1 produced by the method for producing pure barley noodle according to the present embodiment is a comparative barley noodle Y1 that has not been subjected to both the dough ripening step and the noodle strand ripening step. In comparison, it was shown that the barley-derived noodles were extremely excellent in texture while being all noodles derived from barley.

[4. Examination of heating temperature in extrusion noodle making machine 1]
Next, the influence which the heating temperature at the time of extruding dough with an extrusion noodle making machine has on food texture was examined.

Specifically, according to the manufacturing process of the comparative barley noodle Y1 in which both the dough aging process and the noodle string aging process are not performed, the temperature of the heating unit in the extrusion noodle manufacturing process is 60 ° C, 70 ° C, 80 ° C, The difference in texture when changing to 90 ° C, 100 ° C, and 110 ° C was examined. The evaluation is [4. As with the sensory test], the evaluation (average score) was made by tasting, and 4 or more points were given a good texture. In addition, workability was also evaluated. The results are shown in Table 2.

  As can be seen from Table 2, at any temperature, a good texture of 4 points or more was not obtained. From this, it was considered that the influence of the heating temperature in the extrusion noodle making process on the texture is smaller than the influence of the dough aging process and the noodle string aging process on the texture. As for workability, there was no particular problem in the range of 60 ° C to 100 ° C, but when it reached 110 ° C, although there was no problem with commercialization, some seizure was observed, so it was lower than other temperatures. It became evaluation.

  From these facts, it was suggested that if the extrusion noodle making process is at a temperature of 60 ° C to 110 ° C, the contribution to improving the texture due to the difference in temperature is limited, and it may be performed at any temperature. . However, paying attention to each evaluation point, 80 ° C to 100 ° C is 3 points or more, and especially 90 ° C to 100 ° C is a relatively good score, so 60 ° C, 70 ° C, 110 ° C, etc. If there was no positive reason to select the temperature zone mainly for another reason, the temperature zone of 80 ° C to 100 ° C was considered more preferable.

[5. Examination of temperature and time in dough ripening process]
Next, [1. While following the production process of the pure barley noodle X1 shown in [Production of pure barley noodle], the difference in texture when the temperature and time in the dough aging process were changed was examined.

Specifically, in the dough ripening step, the standing environment temperature is changed to 10 ° C., 18 ° C., 25 ° C., 30 ° C., and the standing time is 0 hour, 1 hour, 2 hours, 6 hours in each temperature zone, We examined the difference in texture when 24 hours were taken. The results are shown in Table 3.

  As can be seen from Table 3, when the standing environment temperature is 10 ° C., a good texture cannot be obtained in a short time such as 0 hour or 1 hour, and the evaluation score is 4.0 by standing for 2 hours or more. It was shown that a good texture exceeding the above was obtained.

  Similarly, when the standing environment temperature is 18 ° C., 25 ° C., or 30 ° C., a good texture is already obtained by standing for 1 hour at 18 ° C. and 30 ° C. It was shown that the texture can be further improved by performing. Further, at 25 ° C., a good texture was not obtained in 1 hour, but it was shown that a good texture can be obtained by standing for 2 hours or more.

  From these, it was shown that in the dough ripening step, pure barley noodles having a good texture can be produced by standing at room temperature of 10 ° C. to 30 ° C. for 2 hours or more.

[6. Examination of heating temperature in extrusion noodle making machine 2]
Next, [1. While following the manufacturing process of the pure barley noodle X1 shown in [Production of pure barley noodle], the difference in texture when the heating temperature in the extrusion noodle making process was changed was examined.

Specifically, in the extrusion noodle making process, the difference in texture was examined when the temperature of the heating part was changed to 60 ° C, 70 ° C, 80 ° C, 90 ° C, 100 ° C, 110 ° C. The evaluation is [4. As with the sensory test], the evaluation (average score) was made by tasting, and 4 or more points were given a good texture. In addition, workability was also evaluated. The results are shown in Table 4.

  As can be seen from Table 4, it was shown that a good texture can be obtained at any temperature of 60 to 110 ° C, but a better texture can be obtained particularly in the range of 90 ° C to 100 ° C. It was shown that. As for workability, there was no particular problem in the range of 60 ° C to 100 ° C, but when it reached 110 ° C, although there was no problem with commercialization, some seizure was observed, so it was lower than other temperatures. It became evaluation.

  From these facts, it is possible to produce pure barley noodles having a good texture by setting the temperature of the heating part in the extrusion noodle making process to 60 to 110 ° C., more preferably 90 to 100 ° C. Indicated.

[7. Examination of temperature and time in noodle string ripening process)
Next, [1. While following the production process of the pure barley noodle X1 shown in [Production of pure barley noodle], the difference in texture when the temperature and time in the noodle string aging process were changed was examined.

表５からも分かるように、いずれの静置環境温度においても、麺線熟成工程を行わない０時間の場合と比較して、３時間を超える麺線熟成工程を行うことにより良好な食感が得られることが示された。 Specifically, in the noodle strings aging process, the standing environment temperature is changed to 7.5 ° C, 25 ° C, 55 ° C, and the standing time in each temperature zone is 0 hours, 3 hours, 6 hours, 15 hours, 24 hours. The difference in texture when 48 hours was taken was examined. The evaluation is [4. As with the sensory test], the evaluation (average score) was made by tasting, and 4 or more points were given a good texture. The results are shown in Table 5.

As can be seen from Table 5, at any static environment temperature, a good texture is obtained by performing the noodle string aging process for more than 3 hours as compared to 0 hours when the noodle string aging process is not performed. It was shown to be obtained.

  From these facts, it was shown that pure barley noodles having a good texture can be produced by standing at room temperature of 5 ° C. to 65 ° C. for 3 hours or more in the noodle string ripening step. In particular, it was shown that a better texture can be obtained by performing the noodle string aging step for 12 hours or more.

  As described above, in the method for producing pure barley noodles according to the present invention, the dough prepared by kneading 100 parts by weight of barley flour and 30 to 45 parts by weight of water is subjected to an extrusion noodle making machine and the noodle strings. A method for producing pure barley noodles, wherein the dough ripening step of holding the dough at a temperature of 10 ° C. to 30 ° C. for 2 hours or more before being subjected to an extrusion noodle making machine, Noodles ripening step for 3 hours or more in an environment of from ℃ to 65 ℃, so that the whole barley-derived noodles are noodles derived from barley, but pure barley noodles with excellent texture The manufacturing method of can be provided.

  Finally, the description of each embodiment described above is an example of the present invention, and the present invention is not limited to the above-described embodiment. For this reason, it is a matter of course that various modifications can be made in accordance with the design and the like as long as they do not depart from the technical idea according to the present invention other than the embodiments described above.

22 heating unit 23 die unit 24 barrel 25 screw A extrusion noodle making machine

Claims (2)

A method for producing pure barley noodles, wherein a dough prepared by kneading 100 parts by weight of barley flour and 30 to 45 parts by weight of water is subjected to an extrusion noodle making machine to obtain noodle strings,
A dough ripening step of holding the dough at a temperature of 10 ° C. to 30 ° C. for 2 hours or more before being subjected to an extrusion noodle making machine, and holding the obtained noodle strings in an environment of 5 ° C. to 65 ° C. for 3 hours or more A method for producing pure barley noodles, comprising:   The extrusion noodle making machine comprises a cylindrical barrel having a heating part on the peripheral surface, a die arranged at the tip of the barrel, and a screw arranged inside the cylindrical shape of the barrel, The said dough is heated at 60 to 110 degreeC by the said heating part, pressing the said dough into the said barrel with the screw, It is made to discharge in the shape of noodle strings from the said die. A method for producing pure barley noodles.

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