JP6491415B2 - 多層生麺及びその製造方法並びに該多層生麺を用いたうどん、そば又はパスタ - Google Patents
多層生麺及びその製造方法並びに該多層生麺を用いたうどん、そば又はパスタ Download PDFInfo
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
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- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
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- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
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- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
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Description
B層用麺生地の調製工程の一例として、麺原料(穀粉、澱粉類、副原料)とアルカリ剤(pH調整剤)と水とを混捏して、pH7.0以上、好ましくは弱アルカリ性のpH、より具体的には好ましくは8.5以上11.5以下、さらに好ましくは9.0超10.5以下のpHを呈するB層用麺生地を調製する工程が挙げられる。
以下の手順により、積層三層構造(外層/内層/外層)有する多層生麺を製造した。
先ず、小麦粉(日清製粉社製、商品名「特雀」)100質量部に対して食塩4質量部、水38質量部を加え混捏して、麺生地を調製した。麺生地のpHを酸性側に調整する場合(前記A層用麺生地を調製する場合)は、pH調整剤の酸として醸造酢(ミツカン社製、商品名「MHVS」〕を麺原料に添加・混捏した。麺生地のpHをアルカリ性側に調整する場合(前記B層用麺生地を調製する場合)は、pH調整剤のアルカリ剤として炭酸カリウムの水溶液を麺原料に添加・混捏した。麺生地のpHを前記方法により測定し、その測定値を、該生地を用いた多層生麺における層(外層又は内層)のpHとした(下記表1参照)。
次いで、調製した麺生地をロール圧延により麺帯とし、三層の麺帯を重ね合わせて複合麺帯を得、該複合麺帯をロール圧延して三層麺帯を得、該三層麺帯を10番の切り刃で切り出して、厚さ3mmの三層構造の生麺線からなる多層生麺を得た。得られた生麺線において、三層の厚さの比は(外層/内層/外層)=1/1/1であった。
評価対象の生麺100gを歩留まり280%になるまで熱湯で茹でることにより湯戻しし、湯戻し直後の麺の食感を10名のパネラーに下記評価基準(5点満点)により評価してもらった。また別途、同様に湯戻しした麺を気温10℃の環境下で24時間保存し、その保存後の麺の食感を10名のパネラーに同様に評価してもらった。それらの評価結果(10名のパネラーの平均点)を下記表1に示す。
5点:粘り、弾力感のバランスが非常に良く、極めて良好。
4点:粘り、弾力感があり、やや良好。
3点:粘りはあり、やや弾力感に欠けるが、良好。
2点:やや粘りに欠け、しかもやや硬く、不良。
1点:粘りに欠け、しかも硬くボキボキとした食感であり、極めて不良。
Claims (4)
- 喫食する際に湯戻しされる多層生麺(ただし、該湯戻しよりも前に加熱処理されるものを除く)を湯戻しして製造されたうどん、そば又はパスタであって、
前記多層生麺が、pH4.0以上5.5以下のA層とpH8.5以上11.5以下(ただし、8.5以上9.4以下を除く)のB層とを含む多層構造を有し、該多層構造が、二層のA層の間に一層のB層が介在された積層三層構造である、うどん、そば又はパスタ。 - B層のpHが9.0超10.5以下(ただし、9.0超9.4以下を除く)である請求項1に記載のうどん、そば又はパスタ。
- 喫食する際に湯戻しされる多層生麺であって、pH4.0以上5.5以下のA層とpH8.5以上11.5以下(ただし、8.5以上9.4以下を除く)のB層とを含む多層構造を有し、該多層構造が、二層のA層の間に一層のB層が介在された積層三層構造である、うどん、そば又はパスタ用多層生麺(ただし、該湯戻しよりも前に加熱処理されるものを除く)。
- 請求項3に記載のうどん、そば又はパスタ用多層生麺の製造方法であって、
穀粉とpH調整剤とを用いてA層用麺生地及びB層用麺生地をそれぞれ調製する工程と、
調製したA層用麺生地とB層用麺生地とを重ね合わせ、圧延して多層生地とする工程とを有する、多層生麺の製造方法。
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