JP6742801B2 - Flour derived from durum wheat, a method for producing flour derived from durum wheat, a flour composition for noodles or hides, a method for producing noodles or hides, and noodles or hides - Google Patents
Flour derived from durum wheat, a method for producing flour derived from durum wheat, a flour composition for noodles or hides, a method for producing noodles or hides, and noodles or hides Download PDFInfo
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- Cereal-Derived Products (AREA)
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Description
本発明は、デュラム小麦由来の小麦粉、該デュラム小麦由来の小麦粉の製造方法、麺類又は皮類用小麦粉組成物、麺類又は皮類の製造方法並びに麺類又は皮類に関する。 The present invention relates to wheat flour derived from durum wheat, a method for producing flour derived from durum wheat, a wheat flour composition for noodles or hides, a method for producing noodles or hides, and noodles or hides.
デュラム小麦は、二粒系小麦といわれるもので、胚乳部が硝子質であり、粒子が非常に硬く微粉砕が難しい。そのため、普通系小麦のように粉にしないで、胚乳部を粗挽きにしたセモリナ画分を採り出して、デュラムセモリナとして食品原料などに用いることが一般的である。 Durum wheat, which is called double-grain wheat, has a vitreous endosperm, and the particles are extremely hard and difficult to pulverize. Therefore, it is general to collect a semolina fraction obtained by coarsely grinding the endosperm portion and use it as a durum semolina as a raw material for foods, etc., instead of grinding it like ordinary wheat.
一方、近年は、デュラムセモリナよりも粒度が細かいデュラム小麦由来の小麦粉を小麦粉加工食品に使用する技術が提案されている。例えば、特許文献１及び特許文献２には、平均粒径が６０〜１００μｍであり、かつ２００μｍ以下の粒径部分が９０％以上のデュラム小麦粉を麺類又は皮類に使用する技術が開示されている。また、特許文献３には、平均粒径が６０〜１００μｍであり、かつ２００μｍ以下の粒径部分が９０％以上のデュラム小麦粉をイースト発酵食品に使用する技術が開示されている。 On the other hand, in recent years, a technique has been proposed in which wheat flour derived from durum wheat having a smaller particle size than that of durum semolina is used in a processed flour food. For example, Patent Document 1 and Patent Document 2 disclose a technique of using durum wheat flour having an average particle size of 60 to 100 μm and a particle size portion of 200 μm or less of 90% or more for noodles or skins. .. Further, Patent Document 3 discloses a technique of using durum wheat flour having an average particle diameter of 60 to 100 μm and a particle diameter portion of 200 μm or less of 90% or more in a yeast fermented food.
しかしながら、これらの従来の方法により得られたデュラム小麦由来の小麦粉は、小麦粉加工食品、特に、麺類や皮類の原料として用いた場合に食感が劣る場合があり、更なる改良が求められていた。
そこで、本発明は、麺類や皮類に配合した場合に粘弾性やモチモチとした食感を付与することができるデュラム小麦由来の小麦粉を提供することを主目的とする。
However, the flour derived from durum wheat obtained by these conventional methods may have a poor texture when used as a raw material for processed flour foods, especially noodles and skins, and further improvement is required. It was
Then, this invention makes it a main object to provide the wheat flour derived from durum wheat which can give viscoelasticity and a chewy texture when mix|blended with noodles and skins.
本発明は、平均粒径が２０μｍ以上６０μｍ未満であり、灰分が０．９０質量％以下であり、損傷でん粉含有量が１〜１５質量％である、デュラム小麦由来の小麦粉を提供する。
また、本発明は、上記デュラム小麦由来の小麦粉を含む麺類又は皮類用小麦粉組成物を提供する。
また、本発明は、上記デュラム小麦由来の小麦粉又は上記麺類又は皮類用小麦粉組成物を原料に配合することを含む麺類又は皮類の製造方法を提供する。
また、本発明は、上記デュラム小麦由来の小麦粉を含む麺類又は皮類を提供する。
The present invention has an average particle size is less than 60μm more than 20 [mu] m, ash content Ri der less 0.90 mass%, the damage starch content from 1 to 15 wt%, providing a flour from durum wheat.
The present invention also provides a wheat flour composition for noodles or hides, which contains the above-mentioned wheat flour derived from durum wheat.
The present invention also provides a method for producing noodles or hides, which comprises blending the above-mentioned wheat flour derived from durum wheat or the above wheat flour composition for noodles or hides as a raw material.
The present invention also provides noodles or skins containing the above-mentioned flour derived from durum wheat.
本発明によれば、麺類や皮類に配合した場合に粘弾性やモチモチとした食感を付与することができるデュラム小麦由来の小麦粉を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the wheat flour derived from durum wheat which can give viscoelasticity and a chewy texture when mix|blended with noodles and skins can be provided.
以下、本発明を実施するための形態について説明する。なお、以下に説明する実施形態は、本発明の実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, modes for carrying out the present invention will be described. The embodiments described below are examples of the embodiments of the present invention, and the scope of the present invention should not be construed narrowly.
＜デュラム小麦由来の小麦粉＞
本実施形態に係るデュラム小麦由来の小麦粉は、平均粒径が２０μｍ以上６０μｍ未満である。平均粒径は、レーザー回折式粒度分布測定装置にて、ミー散乱解析を用いて測定し、体積基準分布（積算分布または頻度分布）として測定する。平均粒径の上限値は、好ましくは５５μｍ以下であり、より好ましくは５０μｍ以下である。平均粒径の上限値をこのような範囲とすることにより、麺類又は皮類の原料として用いた場合に良好な食感が得られる。また、平均粒径の下限値は、好ましくは２５μｍ以上である。平均粒径の下限値をこのような範囲とすることにより、デュラム小麦由来の小麦粉の損傷でん粉含有量が過剰に増加するのを抑えて、得られる麺類及び皮類の粘弾性やモチモチ感を向上させることができる。
<Flour derived from durum wheat>
The wheat flour derived from durum wheat according to the present embodiment has an average particle size of 20 μm or more and less than 60 μm. The average particle size is measured by Mie scattering analysis with a laser diffraction type particle size distribution measuring device, and is measured as a volume standard distribution (integrated distribution or frequency distribution). The upper limit of the average particle size is preferably 55 μm or less, more preferably 50 μm or less. By setting the upper limit of the average particle size to such a range, a good texture can be obtained when used as a raw material for noodles or hides. Further, the lower limit value of the average particle diameter is preferably 25 μm or more. By setting the lower limit of the average particle size to such a range, it is possible to suppress the excessively increased starch content of the wheat flour derived from durum wheat, and improve the viscoelasticity and stickiness of the obtained noodles and skins. Can be made.
一般に、小麦を細かく粉砕しようとすると組織が破壊されるため、小麦粉の損傷でん粉含有量は増加する傾向があるが、本実施形態に係るデュラム小麦由来の小麦粉に含有される損傷でん粉含有量は過剰に多くないことが好ましい。具体的には、損傷でん粉含有量は１〜１５質量％であることが好ましく、３〜１５質量％がより好ましく、５〜１３質量％が更に好ましい。損傷でん粉含有量が極端に高くならないようにすることで、得られる麺類及び皮類の粘弾性やモチモチ感がより向上する。
本実施形態に係るデュラム小麦由来の小麦粉は、平均粒径が２０μｍ以上６０μｍ未満と極めて細かいため、損傷でん粉含有量を１質量％未満に抑えることは、技術上非常に困難である。
Generally, since the tissue is destroyed when trying to finely grind wheat, the damaged starch content of the flour tends to increase, but the damaged starch content contained in the flour derived from the durum wheat according to the present embodiment is excessive. It is preferable that there is not much. Specifically, the damaged starch content is preferably 1 to 15% by mass, more preferably 3 to 15% by mass, and further preferably 5 to 13% by mass. By preventing the damaged starch content from becoming extremely high, the viscoelasticity and stickiness of the obtained noodles and skins are further improved.
Since the wheat flour derived from durum wheat according to the present embodiment has an extremely fine average particle size of 20 μm or more and less than 60 μm, it is technically very difficult to suppress the content of damaged starch to less than 1% by mass.
損傷でん粉含有量が５％以下のデュラム小麦由来の小麦粉を得るためには、従来のデュラム小麦よりも粒子が軟らかい「ソフトデュラム」を原料として用いる。ソフトデュラムを用いることにより、微粉砕しても損傷でん粉含有量を低く抑えることが可能である。 In order to obtain wheat flour derived from durum wheat having a damaged starch content of 5% or less, "soft durum" having softer particles than conventional durum wheat is used as a raw material. By using soft durum, it is possible to keep the content of damaged starch low even if finely pulverized.
損傷でん粉含有量は、ＡＡＣＣ Ｍｅｔｈｏｄ ７６−３１に従って測定することができる。具体的には、試料中に含まれている損傷でん粉のみをカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いでアミログルコシダーゼでグルコースにまで分解し、生成されたグルコースを定量することにより測定する。また、市販のキット（例えば、MegaZyme製、Starch Damage Assay Kit）を用いて測定してもよい。 Damaged starch content can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the sample is decomposed into maltosaccharide and limiting dextrin with a mold-derived α-amylase, and then decomposed into glucose with amyloglucosidase to quantify the produced glucose. taking measurement. Alternatively, a commercially available kit (eg, Starch Damage Assay Kit manufactured by MegaZyme) may be used for measurement.
本実施形態に係るデュラム小麦由来の小麦粉は、灰分が０．９０質量％以下であり、好ましくは０．８５質量％以下、より好ましくは０．８０質量％以下である。灰分はデュラム小麦の表皮に多く含まれているため、灰分の割合は表皮混入の指標となる。一般に、小麦粉に混入している表皮の量が多いと灰分の割合が高くなり、得られる麺類及び皮類の食感、香り、色が悪くなる傾向が見られる。本実施形態に係るデュラム小麦由来の小麦粉は、灰分を０．９０質量％以下とすることで、食感、香り、色が良好な麺類及び皮類を得ることができる。灰分の測定は直接灰化法を用いて行うことができる。具体的には、ＡＡＣＣ法０８−０２に記載の方法で、７００℃で３０〜４５分灰化して測定することができる。 The wheat flour derived from durum wheat according to the present embodiment has an ash content of 0.90% by mass or less, preferably 0.85% by mass or less, and more preferably 0.80% by mass or less. Since the ash content is large in the epidermis of durum wheat, the ash content is an index of epidermal contamination. Generally, when the amount of epidermis mixed in the flour is large, the ash content is high, and the texture, aroma and color of the obtained noodles and skins tend to be deteriorated. The wheat flour derived from durum wheat according to this embodiment can obtain noodles and skins having a good texture, aroma, and color by setting the ash content to 0.90 mass% or less. The ash content can be measured using the direct ashing method. Specifically, it can be measured by ashing at 700° C. for 30 to 45 minutes by the method described in AACC method 08-02.
一般に、デュラムセモリナを製造する際には、「クリアー粉」、「末粉」などと称される副産物が生成される。この副産物は、平均粒径は小さいが、表皮混入により灰分の割合が比較的高く、麺類又は皮類の原料に配合した場合に食感や食味が悪くなる。これに対して本実施形態に係るデュラム小麦由来の小麦粉は、灰分の割合が０．９０質量％以下であるため、得られる麺類及び皮類は食感や食味が良好である。 Generally, when producing durum semolina, by-products called "clear flour", "powders", etc. are produced. Although this by-product has a small average particle size, it has a relatively high ash content due to the inclusion of the epidermis, and when blended in a raw material for noodles or hides, the texture or taste becomes poor. On the other hand, the wheat flour derived from durum wheat according to the present embodiment has an ash content of 0.90 mass% or less, and thus the obtained noodles and skins have a good texture and taste.
本実施形態に係るデュラム小麦由来の小麦粉は、麺類、皮類、パン類、菓子類などの小麦粉加工食品全般に用いることができ、これらの中でも、麺類及び皮類に好適に用いることができる。本実施形態に係るデュラム小麦由来の小麦粉を配合することにより、粘弾性やモチモチ感が良好な麺類及び皮類を得ることができる。 The wheat flour derived from durum wheat according to the present embodiment can be used for all processed wheat flour foods such as noodles, skins, breads and confectionery, and among these, it can be preferably used for noodles and skins. By mixing the wheat flour derived from durum wheat according to the present embodiment, noodles and skins having good viscoelasticity and stickiness can be obtained.
ところで、一般的に、デュラム小麦由来のセモリナや小麦粉を主原料として製造されるパスタ類は、デュラム小麦特有の風味や色合いが強いことが好まれる。一方、特に生パスタや調理後にチルド流通される調理済パスタ類、冷凍パスタ等のパスタ類は、適度な粘性と弾力があり、モチモチとした食感であることが求められる。デュラムセモリナや従来の比較的粒度の粗いデュラム小麦由来の小麦粉を多く配合するパスタ類は、粘弾性が低く硬い食感になる傾向があり、モチモチとした食感を得にくい。適度な粘弾性やモチモチとした食感を付与するために、原料の一部に、普通系小麦由来の小麦粉や加工でん粉を使用することができるが、デュラム小麦由来の原料の配合量が低下するため、デュラム小麦特有の風味が低下し、パスタ類としての風味が劣る。このため、パスタ類に使用した時に、適度な粘弾性やモチモチとした食感を得ることができるデュラム小麦由来の小麦粉が求められている。 By the way, in general, pasta produced by using semolina or wheat flour derived from durum wheat as a main raw material preferably has a strong flavor and color characteristic of durum wheat. On the other hand, in particular, fresh pasta and cooked pasta that are chilled after cooking, frozen pasta and the like are required to have appropriate viscosity and elasticity and have a chewy texture. Pasta containing a large amount of wheat flour derived from durum semolina or conventional durum wheat having a relatively coarse grain size tends to have a low viscoelasticity and a hard texture, which makes it difficult to obtain a chewy texture. In order to impart a suitable viscoelasticity and a chewy texture, part of the raw material can be wheat flour derived from ordinary wheat or processed starch, but the blending amount of the raw material derived from durum wheat is reduced. Therefore, the flavor peculiar to durum wheat is reduced, and the flavor as pasta is inferior. For this reason, there is a demand for wheat flour derived from durum wheat, which can provide suitable viscoelasticity and a chewy texture when used for pasta.
さらに、調理後にチルド流通される調理済み冷やし中華麺や冷やしうどんなどの調理麺は、経時的な老化を抑制するために、加工でん粉を配合して老化耐性を向上させる場合がある。しかし、加工でん粉を配合すると麺の強度が低下し、喫食時に麺のほぐれが悪くなるという問題がある。麺の老化耐性や食感を低下させることなく、調理麺のほぐれを向上させる方法が求められている。 Further, cooked chilled Chinese noodles and chilled noodles that are chilled after cooking may be blended with processed starch to improve aging resistance in order to suppress aging over time. However, when the processed starch is blended, there is a problem that the strength of the noodles is lowered and the raveling of the noodles becomes worse at the time of eating. There is a demand for a method of improving the unraveling of cooked noodles without reducing the aging resistance and texture of the noodles.
また、餃子等の包餡食品の皮は、包餡後保存時に離水、乾燥することで、耳の部分が硬くなる。グルテンは、保水力が高いため、グルテン量の多い強力小麦粉やデュラム小麦由来のセモリナや小麦粉を配合することで皮の乾燥を抑制することができる。しかし、デュラムセモリナや従来の比較的粒度の粗いデュラム小麦由来の小麦粉を配合すると、粘弾性が低下し、皮の食感が低下する。保水力が高く、なおかつ皮類の粘弾性やモチモチとした食感を損なわない素材が求められている。 In addition, the skin of a gyoza (or other gyoza) food product becomes hard at the ears when it is preserved after the gyoza (steaming) and then dried and dried. Since gluten has a high water-retaining ability, it is possible to suppress the dryness of the skin by adding strong wheat flour having a large amount of gluten or semolina or wheat flour derived from durum wheat. However, when durum semolina or conventional wheat flour derived from relatively coarse grained durum wheat is blended, viscoelasticity is reduced and texture of the skin is reduced. There is a need for a material that has high water retention capacity and that does not impair the viscoelasticity of the skin and the chewy texture.
本実施形態の粒度特性をもつデュラム小麦由来の小麦粉は、デュラムセモリナや従来の粒度特性を持ったデュラム小麦由来の小麦粉と異なり、麺類や皮類に配合した時に、粘弾性やモチモチとした食感を付与することができる。そのため、パスタ類の食感改良を目的として配合される副材料の配合量を減らすことができ、デュラム小麦特有の風味が強い良好なパスタ類を製造することができる。さらに、調理麺においては、麺の老化を抑制し、かつ、ほぐれを向上させることができる。また、餃子等の包餡食品の皮に配合することで、皮類の乾燥を抑制し、かつ、モチモチとした良好な食感の皮類を製造することができる。 Durum wheat-derived flour having the grain size characteristics of the present embodiment is different from durum semolina and conventional flour having a grain size characteristic and derived from durum wheat, and when blended into noodles and skins, has a viscoelasticity and a chewy texture. Can be given. Therefore, it is possible to reduce the blending amount of the auxiliary material blended for the purpose of improving the texture of pasta, and it is possible to produce good pasta having a strong flavor peculiar to durum wheat. Furthermore, in cooked noodles, aging of the noodles can be suppressed and unraveling can be improved. In addition, by blending it with the skin of an entree food such as gyoza, it is possible to suppress the drying of the skin and to produce a crust-like skin with a good texture.
＜デュラム小麦由来の小麦粉の製造方法＞
上述した本発明の一実施形態に係るデュラム小麦由来の小麦粉は、以下に示す製造方法により得ることができる。
<Method for producing flour derived from durum wheat>
The wheat flour derived from durum wheat according to the embodiment of the present invention described above can be obtained by the following production method.
本発明の一実施形態に係るデュラム小麦由来の小麦粉の製造方法において、原料となるデュラム小麦の産地や品種などは特に限定されず自由に選択することができる。近年は、品種改良によって、従来のデュラム小麦よりも粒子が軟らかい「ソフトデュラム」と称されるデュラム小麦が開発されている。ソフトデュラムは、「Transfer of Soft Kernel Texture from Triticumaestivum to Durum Wheat, Triticum turgidum ssp. Durum (CROP SCIENCE, VOL. 51 (2011))」によって得ることができる。このようなソフトデュラムを用いることにより、通常のデュラム小麦を用いた場合と比較して、微粉化により平均粒径を小さくした場合であっても損傷でん粉含有量がより少ない小麦粉を得ることができる。 In the method for producing wheat flour derived from durum wheat according to one embodiment of the present invention, the production area and variety of durum wheat as a raw material are not particularly limited and can be freely selected. In recent years, due to breed improvement, durum wheat called "soft durum", whose particles are softer than conventional durum wheat, has been developed. The soft durum can be obtained by "Transfer of Soft Kernel Texture from Triticumaestivum to Durum Wheat, Triticum turgidum ssp. Durum (CROP SCIENCE, VOL. 51 (2011))". By using such a soft durum, it is possible to obtain a flour having a less damaged starch content even when the average particle size is reduced by pulverization as compared with the case of using a normal durum wheat. ..
デュラム小麦の粉砕には衝撃式粉砕機、気流式粉砕機、ロール式粉砕機などの粉砕機を用いることができる。例えば、ロール粉砕の場合にはロールミル等；気流粉砕の場合には、ジェットミル等；衝撃式粉砕の場合には、ハンマーミル、ピンミル、ターボミル等が挙げられる。また、複数の粉砕方法を組み合わせた粉砕機（サイクロンミル、相対流粉砕機など）を用いることもできる。これらの粉砕機を単独で用いてもよいし、複数組み合わせて用いてもよい。これらの中でも、微粉化により平均粒径を小さくした場合であっても損傷でん粉含有量がより少ない小麦粉を得ることができるため、衝撃式粉砕機、気流式粉砕機が好ましい。市販の粉砕機としては、例えば、「コロプレックス型粉砕機」(槇野産業株式会社製)、「ハンマーミル」（株式会社奈良機械製作所製）、「マルチノ・ジェットミル」（太平洋機構株式会社製）などが挙げられる。 For crushing durum wheat, a crusher such as an impact crusher, an airflow crusher, or a roll crusher can be used. For example, in the case of roll pulverization, a roll mill or the like; in the case of air flow pulverization, a jet mill or the like; in the case of impact type pulverization, a hammer mill, a pin mill, a turbo mill or the like can be mentioned. It is also possible to use a crusher (a cyclone mill, a relative flow crusher, etc.) that combines a plurality of crushing methods. These crushers may be used alone or in combination. Among these, the impact type crusher and the air flow type crusher are preferable because even if the average particle size is reduced by pulverization, it is possible to obtain wheat flour having a smaller damaged starch content. Examples of commercially available crushers include "Coloplex crusher" (manufactured by Makino Sangyo Co., Ltd.), "Hammer mill" (manufactured by Nara Machinery Co., Ltd.), "Martino Jet Mill" (manufactured by Taiheiyo Kikai Co. Ltd.) And so on.
デュラム小麦由来の小麦粉の製造工程は、以下の通りである。
常法にしたがって精選したデュラム小麦粒を、加水・調質（テンパリング）した後、常法に従って、ブレーキング工程、グレーディング工程、ピュリフィケーション工程によりセモリナ画分を得た。当該セモリナ画分をリダクション工程で、上述した粉砕機を用いて粉砕した。リダクション工程で粉砕する際に、微細化することによって平均粒径が２０μｍ以上６０μｍ未満のデュラム小麦由来の小麦粉を得ることができる。また、粉砕した後に篩や空気分級によって分級し、微細化された画分を回収することで平均粒径を所望の範囲にまで小さくすることや、分級機能を備えた粉砕機で粉砕することにより、平均粒径が２０μｍ以上６０μｍ未満のデュラム小麦由来の小麦粉を得ることもできる。
得られたデュラム小麦由来の小麦粉の平均粒径、灰分及び損傷でん粉含有量は、前述の測定方法にて測定すればよい。
The process for producing wheat flour derived from durum wheat is as follows.
Durum wheat grains selected according to a conventional method were added with water and tempered, and then subjected to a breaking step, a grading step, and a purification step according to a conventional method to obtain a semolina fraction. The semolina fraction was pulverized in the reduction step using the pulverizer described above. When pulverized in the reduction step, it is possible to obtain wheat flour derived from durum wheat having an average particle size of 20 μm or more and less than 60 μm by refining. In addition, after pulverizing, it is classified by a sieve or air classification, and the average particle size is reduced to a desired range by collecting a finely divided fraction, or by pulverizing with a pulverizer having a classification function. It is also possible to obtain wheat flour derived from durum wheat having an average particle size of 20 μm or more and less than 60 μm.
The average particle size, ash content and damaged starch content of the obtained wheat flour derived from durum wheat may be measured by the above-mentioned measuring method.
＜麺類又は皮類用小麦粉組成物＞
本発明の一実施形態に係る麺類及び皮類用小麦粉組成物は、上述した本発明の一実施形態に係るデュラム小麦由来の小麦粉を含む。上記デュラム小麦由来の小麦粉以外の原料としては、一般的に麺類又は皮類の生地に配合される原料を含むことが好ましい。
<Flour composition for noodles or skins>
A wheat flour composition for noodles and hides according to one embodiment of the present invention includes the above-mentioned wheat flour derived from durum wheat according to one embodiment of the present invention. As the raw materials other than the wheat flour derived from the durum wheat, it is preferable to include the raw materials generally mixed with the dough of noodles or hides.
上記デュラム小麦由来の小麦粉以外の原料としては、例えば、穀粉が挙げられる。当該穀粉としては、例えば、強力粉、中力粉、薄力粉などの普通小麦由来の小麦粉、米粉、ライ麦粉、オーツ粉、とうもろこし粉などが挙げられ、これらを単独で又は２種以上を組み合わせて用いることができる。また、本発明の一実施形態に係るデュラム小麦由来の小麦粉以外のデュラム小麦由来の小麦粉を含んでいてもよい。さらに、普通小麦及び／又はデュラム小麦のふすまを含んでもよい。 Examples of raw materials other than the wheat flour derived from the durum wheat include cereal flour. Examples of the cereal flour include wheat flour derived from ordinary wheat such as strong flour, medium-strength flour, and weak flour, rice flour, rye flour, oat flour, corn flour, and the like, and these may be used alone or in combination of two or more kinds. You can In addition, flours derived from durum wheat other than the flour derived from durum wheat according to one embodiment of the present invention may be included. In addition, it may contain wheat bran of normal wheat and/or durum wheat.
穀粉以外の原料としては、例えば、食塩、でん粉類、糖類、乳成分、卵成分、増粘多糖類、乳化剤、酵素製剤、炭酸カルシウムなどの無機塩類、ビタミン類、ｐＨ調整剤、保存剤、着色料、その他の食品添加物などが挙げられる。これらは目的に応じて単独で又は２種以上を組み合わせて用いることができる。 Examples of raw materials other than flour include salt, starches, sugars, milk components, egg components, thickening polysaccharides, emulsifiers, enzyme preparations, inorganic salts such as calcium carbonate, vitamins, pH adjusters, preservatives, and coloring. And other food additives. These may be used alone or in combination of two or more depending on the purpose.
本実施形態の麺類又は皮類用小麦粉組成物に含まれる上記デュラム小麦由来の小麦粉の割合は、麺類及び皮類の種類や形態などに応じて決定すればよいが、小麦粉組成物の全量中１〜１００質量％が好ましい。例えば、麺類の場合はより好ましくは３〜１００質量％であり、皮類の場合はより好ましくは５〜１００質量％である。このような範囲とすることで、食感がより良好な麺類及び皮類を製造することができる。 The proportion of the wheat flour derived from the durum wheat contained in the flour composition for noodles or hides of the present embodiment may be determined according to the types and forms of the noodles and hides, but is 1 in the total amount of the flour composition. -100% by mass is preferable. For example, in the case of noodles, it is more preferably 3 to 100% by mass, and in the case of leather, it is more preferably 5 to 100% by mass. By setting it as such a range, noodles and skins with a better texture can be manufactured.
＜麺類及び皮類の製造方法＞
本発明の一実施形態に係る麺類及び皮類の製造方法は、上記デュラム小麦由来の小麦粉を原料に配合すること、又は、上記デュラム小麦由来の小麦粉を含む麺類又は皮類用小麦粉組成物を原料に配合することを含む。それ以外の製造手順は特に限定されず、常法に従って麺類又は皮類を製造することができる。
<Method for producing noodles and skins>
The method for producing noodles and skins according to one embodiment of the present invention is to blend the above-mentioned durum wheat-derived flour into a raw material, or a raw material for a noodle or skin flour composition containing the above-mentioned durum wheat-derived flour. Including with. The other manufacturing procedure is not particularly limited, and noodles or skins can be manufactured according to a conventional method.
原料に配合される上記デュラム小麦由来の小麦粉の割合は、麺類及び皮類の種類や形態などに応じて決定すればよい。パスタ類の場合、紛体原料の全量中２０〜１００質量％が好ましく、５０〜１００質量％がより好ましい。また、中華麺類やうどん、皮類の場合は、粉体原料の全量中１〜５０質量％が好ましく、５〜３０質量％がより好ましい。このような範囲とすることで、食感がより良好な麺類及び皮類を製造することができる。 The proportion of the wheat flour derived from the durum wheat blended in the raw material may be determined according to the types and forms of noodles and hides. In the case of pasta, 20 to 100 mass% is preferable, and 50 to 100 mass% is more preferable in the total amount of powder raw material. Further, in the case of Chinese noodles, udon, and skins, 1 to 50 mass% is preferable, and 5 to 30 mass% is more preferable in the total amount of the powder raw material. By setting it as such a range, noodles and skins with a better texture can be manufactured.
＜麺類及び皮類＞
本発明の一実施形態に係る麺類及び皮類は、上述した本発明の一実施形態に係るデュラム小麦由来の小麦粉を含むため、粘弾性やモチモチ感があって食感が良好である。上記デュラム小麦由来の小麦粉を用いることにより、例えばパスタ類の場合、良好な食感とデュラム小麦特有の風味を付与することができる。また、例えば調理麺の場合、良好な食感を付与し、且つほぐれ感を向上させることができる。また、例えば皮類の場合、良好な食感を付与し、且つ皮類の保水力を高めて乾燥を抑制することで包餡食品の耳部分が硬くなりにくくなる。
<Noodles and skins>
Since the noodles and skins according to one embodiment of the present invention include the wheat flour derived from durum wheat according to one embodiment of the present invention described above, it has viscoelasticity and a chewy texture and has a good texture. By using the wheat flour derived from durum wheat, for example, in the case of pasta, good texture and flavor peculiar to durum wheat can be imparted. In addition, for example, in the case of cooked noodles, it is possible to impart a good texture and improve the looseness. Further, for example, in the case of skins, by imparting a good texture and increasing the water retaining ability of the skins to suppress drying, the ear parts of the foodstuffs for fillings are hard to be hardened.
麺類の種類は、特に限定されず、例えば、パスタ類、うどん、そうめん、ひやむぎ、中華麺、焼きそば、日本そばなどが挙げられる。これらの中でも、パスタ類、うどん、中華麺が好適である。麺類の形態は、特に限定されず、例えば、生麺、半乾燥麺、乾燥麺、茹で麺、蒸し麺、冷凍麺、即席麺、調理麺、ＬＬ麺などが挙げられる。これらの中でも、生麺、半乾燥麺、茹で麺、調理麺が好適である。皮類の種類は、特に限定されず、例えば、餃子の皮、春巻きの皮、ワンタンの皮、シュウマイの皮などが挙げられる。 The type of noodles is not particularly limited, and examples thereof include pasta, udon, somen, hiyamugi, Chinese noodles, yakisoba, and Japanese noodles. Among these, pasta, udon, and Chinese noodles are preferable. The form of the noodles is not particularly limited, and examples thereof include raw noodles, semi-dried noodles, dried noodles, boiled noodles, steamed noodles, frozen noodles, instant noodles, cooked noodles, and LL noodles. Among these, raw noodles, semi-dried noodles, boiled noodles, and cooked noodles are preferable. The type of skin is not particularly limited, and examples thereof include dumpling skin, spring roll skin, wonton skin, and Shumai skin.
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail based on examples. The embodiments described below are examples of typical embodiments of the present invention, and the present invention is not limited to the following embodiments.
＜デュラム小麦由来の小麦粉の製造＞
デュラム小麦（カナダ産、ウェスタン・アンバー・デュラム）を、常法に従って精選、加水・調質（テンパリング）した後、ブレーキング工程、グレーディング工程、ピュリフィケーション工程を経てセモリナ画分を回収した。
製造例１のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ローターミル（ＺＭ２００、株式会社レッチェ製）により粉砕して製造した。
製造例２のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ハンマーミル（ＡＰ−１ＳＨ、ホソカワミクロン株式会社製）によりにより粉砕して製造した。
製造例３のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ピンミル（１６０Ｚ、槇野産業株式会社製）により６５Ｈｚの設定で粉砕して製造した。
製造例４のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ピンミルにより６０Ｈｚの設定で粉砕して製造した。
製造例５のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ピンミルにより５５Ｈｚの設定で粉砕して製造した。
製造例６のデュラム小麦由来の小麦粉は、比較製造例１のデュラム小麦由来の小麦粉を目開き１００μｍの篩で篩い、篩を通過した画分を回収することにより製造した。
製造例７のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ロールミル（ＭＬＵ−２０２、ビューラー社製）により粉砕して製造した。
比較製造例１のデュラム小麦由来の小麦粉は、回収したセモリナ画分を、ピンミルにより３０Ｈｚの設定で粉砕して製造した。
なお、市販のデュラム小麦由来の小麦粉として、「シルクロード」（昭和産業株式会社製）を用いた。
<Production of flour derived from durum wheat>
Durum wheat (Canadian, Western Amber Durum) was carefully selected, watered and tempered (tempering) according to a conventional method, and then a semolina fraction was recovered through a breaking step, a grading step, and a purification step.
The flour derived from durum wheat of Production Example 1 was produced by crushing the recovered semolina fraction with a rotor mill (ZM200, manufactured by Lecce Co., Ltd.).
The flour derived from durum wheat of Production Example 2 was produced by crushing the recovered semolina fraction with a hammer mill (AP-1SH, manufactured by Hosokawa Micron Corporation).
The flour derived from durum wheat of Production Example 3 was produced by crushing the recovered semolina fraction with a pin mill (160Z, manufactured by Makino Sangyo Co., Ltd.) at a setting of 65 Hz.
The flour derived from durum wheat of Production Example 4 was produced by crushing the collected semolina fraction with a pin mill at a setting of 60 Hz.
The flour derived from durum wheat of Production Example 5 was produced by crushing the collected semolina fraction at a setting of 55 Hz with a pin mill.
The flour derived from durum wheat of Production Example 6 was produced by sieving the flour derived from durum wheat of Comparative Production Example 1 with a sieve having an opening of 100 μm, and collecting the fraction that passed through the sieve.
The flour derived from durum wheat of Production Example 7 was produced by crushing the recovered semolina fraction with a roll mill (MLU-202, manufactured by Buehler).
The flour derived from durum wheat of Comparative Production Example 1 was produced by crushing the collected semolina fraction with a pin mill at a setting of 30 Hz.
In addition, "Silk Road" (manufactured by Showa Sangyo Co., Ltd.) was used as the flour derived from commercially available durum wheat.
＜デュラム小麦由来の小麦粉の特性測定＞
製造例１〜７、比較製造例１及び市販のデュラム小麦由来の小麦粉について、平均粒径を、レーザー回析式粒子径分布測定装置ＨＥＬＯＳ＆ＲＯＤＯＳ（株式会社日本レーザー製）を用いて測定した。灰分は、ＡＡＣＣ０８−０２に従って測定した。
また、損傷でん粉含有量は、市販のキット（MegaZyme製，Starch Damage Assay Kit）を用いて測定した。具体的には、各小麦粉試料１００ｍｇに、予め４０℃で１０分間プレインキュベートしたα−アミラーゼ溶液（Aspergillus oryae由来，50unit/ml）を１ｍｌ添加して、撹拌した後、４０℃で１０分間処理した。次いで、クエン酸−燐酸水溶液（ｐＨ２．５）を５ｍｌ添加して反応を停止させ、遠心分離（１，０００ｇ，５分）して上清を得た。この上清０．１ｍｌにアミログルコシダーゼ溶液（Aspergillus niger由来，2unit/0.1ml）を添加して４０℃で２０分間処理した後、５１０ｎｍで吸光度を測定し、得られた吸光度から生成したグルコース量を算出し、試料中に含まれる損傷でん粉含有量を算出した。
測定結果を表１に示す。
<Characteristics measurement of flour derived from durum wheat>
The average particle diameters of Production Examples 1 to 7, Comparative Production Example 1, and commercially available wheat flour derived from durum wheat were measured using a laser diffraction particle size distribution measuring device HELOS & RODOS (manufactured by Nippon Laser Co., Ltd.). Ash content was measured according to AACC08-02.
Further, the content of damaged starch was measured using a commercially available kit (MegaZyme, Starch Damage Assay Kit). Specifically, to 100 mg of each flour sample, 1 ml of an α-amylase solution (derived from Aspergillus oryae, 50 unit/ml) pre-incubated at 40° C. for 10 minutes was added, stirred, and then treated at 40° C. for 10 minutes. .. Then, 5 ml of an aqueous citric acid-phosphoric acid solution (pH 2.5) was added to stop the reaction, and centrifugation (1,000 g, 5 minutes) was performed to obtain a supernatant. Amyloglucosidase solution (derived from Aspergillus niger, 2unit/0.1 ml) was added to 0.1 ml of this supernatant and treated at 40° C. for 20 minutes, and then the absorbance was measured at 510 nm, and the amount of glucose produced from the obtained absorbance was measured. The content of damaged starch contained in the sample was calculated.
The measurement results are shown in Table 1.
＜試験例１：生パスタ＞
試験例１では、生パスタを製造して、デュラム小麦由来の小麦粉の平均粒径、灰分及び損傷でん粉含有量の好適範囲を検討した。下記表１に示すデュラム小麦由来の小麦粉を用いて、以下の手順により実施例１〜７、比較例１及び対照例１の生パスタを製造した。
<Test Example 1: Fresh pasta>
In Test Example 1, raw pasta was produced, and suitable ranges of average particle size, ash content and damaged starch content of wheat flour derived from durum wheat were examined. Using raw flour derived from durum wheat shown in Table 1 below, raw pasta of Examples 1 to 7, Comparative Example 1 and Control Example 1 was produced by the following procedure.
まず、横型ピンミキサーを用いて、各デュラム小麦由来の小麦粉１００質量部と、食塩１％を溶解した水３０質量部を、１５分間ミキシングし、生地を作成した。これらの生地を、押し出し製麺機により、真空条件下で押し出すことで生パスタを製造した。ダイスは、厚み１．７ｍｍ、幅３．５ｍｍを使用した。 First, using a horizontal pin mixer, 100 parts by mass of each durum wheat-derived flour and 30 parts by mass of water in which 1% of salt was dissolved were mixed for 15 minutes to prepare a dough. Raw pasta was produced by extruding these doughs under a vacuum condition using an extrusion noodle making machine. The die used had a thickness of 1.7 mm and a width of 3.5 mm.
実施例１〜７、比較例１及び対照例１の生パスタを、約１００℃の熱湯中で３分間茹で、得られた茹で立てのパスタを１０人の専門パネラーが以下の評価基準に従って食感の評価を行い、その平均値を算出して、小数点第２位を四捨五入した値を評価点とした。
１：対照例１より粘弾性がかなり劣る食感
２：対照例１より粘弾性がやや劣る食感
３：対照例１と同等の粘弾性のある食感
４：対照例１より粘弾性があり、生パスタとして良好な食感
５：対照例１より粘弾性が強く、生パスタとしてかなり良好な食感
試験例１の結果を下記表１に示す。
The raw pasta of Examples 1 to 7, Comparative Example 1 and Control Example 1 were boiled in boiling water at about 100° C. for 3 minutes, and the resulting boiled pasta was eaten by 10 professional panelists according to the following evaluation criteria. Was evaluated, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
1: Texture with considerably inferior viscoelasticity as compared to Control Example 2: Texture with slightly inferior viscoelasticity as compared with Control Example 3: Texture with viscoelasticity equivalent to that of Control Example 1 4: Viscoelasticity as compared with Control Example 1 Good texture as fresh pasta 5: Viscoelasticity is stronger than that of Control Example 1 and considerably good texture as raw pasta The results of Test Example 1 are shown in Table 1 below.
平均粒径が２５〜５７μｍであり、灰分が０．７２〜０．８０質量％であるデュラム小麦由来の小麦粉を用いた実施例１〜７の生パスタは、対照例１よりも粘弾性があって生パスタとして良好な食感であった。特に、損傷でん粉含有量が１５質量％以下である実施例１〜３、５、６は、いずれも評価点が４．０点以上であり、生パスタとしてより好ましい食感であった。また、比較例１及び対照例１の結果から、平均粒径が同程度の場合、損傷でん粉含有量が低いほど食感が向上する傾向にあることが確認された。更に、実施例３、６及び対照例１の結果から、損傷でん粉含有量が同程度の場合、平均粒径が小さいほど食感が向上する傾向にあることが確認された。 The raw pasta of Examples 1 to 7 using wheat flour derived from durum wheat having an average particle size of 25 to 57 μm and an ash content of 0.72 to 0.80% by mass is more viscoelastic than Control Example 1. It had a good texture as fresh pasta. In particular, Examples 1 to 3, 5 and 6 in which the content of damaged starch was 15% by mass or less, the evaluation points were all 4.0 or more, and the texture was more preferable as raw pasta. Further, from the results of Comparative Example 1 and Comparative Example 1, it was confirmed that when the average particle size was about the same, the texture tended to improve as the content of damaged starch decreased. Furthermore, from the results of Examples 3 and 6 and Comparative Example 1, it was confirmed that, when the damaged starch content was about the same, the texture tended to improve as the average particle size decreased.
＜試験例２：乾麺のうどん＞
試験例２では、下記表２に示す小麦粉を用いて、以下の手順により実施例８〜１３、比較例２及び対照例２の乾麺のうどんを製造した。市販品の普通小麦粉Ａとして、「星空（商品名）」（昭和産業株式会社製）を用いた。
<Test Example 2: Dried noodle udon>
In Test Example 2, the wheat flour shown in Table 2 below was used to produce the dry noodle udon of Examples 8 to 13, Comparative Example 2 and Control Example 2 by the following procedure. As the commercial wheat flour A, "Hoshizora (trade name)" (manufactured by Showa Sangyo Co., Ltd.) was used.
まず、横型ピンミキサーを用いて、各デュラム小麦由来の小麦粉または市販の普通小麦粉Ａ１００質量部と、食塩４％を溶解した水３５質量部を、１５分間ミキシングし、生地を作成した。これらの生地を、ロール式製麺法にて、切り刃角♯１２番を用いて、麺線の厚みが１．５０ｍｍになるように製麺した後、常法にて乾燥し、乾麺を製造した。 First, using a horizontal pin mixer, 100 parts by mass of each durum wheat-derived flour or commercially available ordinary wheat flour A and 35 parts by mass of water in which 4% of salt was dissolved were mixed for 15 minutes to prepare a dough. These doughs were made into roll noodles using a cutting edge angle of #12 so that the noodle strings had a thickness of 1.50 mm, and then dried by a conventional method to produce dry noodles. did.
実施例８〜１３、比較例２及び対照例２の乾麺のうどんを、約１００℃の熱湯中で８分間茹でた後、１０℃の冷水で冷却し、１０人の専門パネラーが以下の評価基準に従って食感の評価を行い、その平均値を算出して、小数点第２位を四捨五入した値を評価点とした。
１：対照例２より粘弾性がかなり劣る食感
２：対照例２より粘弾性がやや劣る食感
３：対照例２と同等の粘弾性のある食感
４：対照例２より粘弾性があり、うどんとして良好な食感
５：対照例２より粘弾性が強く、うどんとしてかなり良好な食感
試験例２の結果を下記表２に示す。
The dried noodles of Examples 8 to 13, Comparative Example 2 and Control Example 2 were boiled in boiling water of about 100° C. for 8 minutes and then cooled with cold water of 10° C., and 10 expert panelists evaluated the following criteria. The texture was evaluated according to the above, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
1: Texture with considerably inferior viscoelasticity compared to Control Example 2: Texture with slightly inferior viscoelasticity than Control Example 3: 3: Texture with viscoelasticity equivalent to Control Example 2 4: More viscoelastic than Control Example 2 Good texture as udon 5: Viscoelasticity is stronger than that of Control Example 2 and texture is considerably good as Udon The results of Test Example 2 are shown in Table 2 below.
実施例８〜１２は対照例２と比較して粘弾性があり、食感が良好であった。また、実施例１３は対照例２とほぼ同等の食感であった。これらの結果から、乾麺であっても粘弾性があって良好な食感が得られることが確認された。 Examples 8 to 12 had viscoelasticity and had a good texture as compared with Control Example 2. In addition, Example 13 had almost the same texture as Control Example 2. From these results, it was confirmed that even dry noodles have viscoelasticity and a good texture can be obtained.
＜試験例３：調理済チルドパスタ＞
試験例３では、下記表３に示す小麦粉又は加工でん粉を用いて、以下の手順により実施例１４〜１６、比較例３、４及び対照例３の調理済チルドパスタを製造した。市販品の普通小麦粉Ｂとして、「金蘭（商品名）」（昭和産業株式会社製）を、加工でん粉として、「ＳＦ−２８００」（敷島スターチ株式会社製）を用いた。
<Test Example 3: Cooked chilled pasta>
In Test Example 3, cooked chilled pasta of Examples 14 to 16, Comparative Examples 3 and 4 and Control Example 3 was produced by using the wheat flour or the processed starch shown in Table 3 below according to the following procedure. As the commercial wheat flour B, "Kinran (trade name)" (manufactured by Showa Sangyo Co., Ltd.) and "SF-2800" (manufactured by Shikishima Starch Co., Ltd.) were used as processed starch.
まず、横型ピンミキサーを用いて、表３に示す紛体原料（各デュラム小麦由来の小麦粉、市販の普通小麦粉、加工でん粉）１００質量部と、食塩１％を溶解した水３０質量部を、１５分間ミキシングし、生地を作成した。これらの生地を、押し出し製麺機により、真空条件下で押し出すことで、生パスタを製造した。ダイスは、厚み１．７ｍｍ、幅３．５ｍｍを使用した。得られた生パスタを、約１００℃の熱湯中で３分間茹でた後、５℃の冷却水で冷却し、水を切った後、茹でた麺１００質量部に対して２質量部のサラダ油をまぶし、４℃で２４時間冷蔵保存して、実施例１４〜１６、比較例３、４及び対照例３の調理済みチルドパスタを製造した。電子レンジ（１５００Ｗ）により１分間加熱した調理済チルドパスタを１０人の専門パネラーが以下の評価基準に従って食感及び風味の評価を行い、その平均値を算出して、小数点第２位を四捨五入した値を評価点とした。
（食感）
１：対照例３より粘弾性がかなり劣る食感
２：対照例３より粘弾性がやや劣る食感
３：対照例３と同等の粘弾性のある食感
４：対照例３より粘弾性があり、パスタとして良好な食感
５：対照例３より粘弾性が強く、パスタとしてかなり良好な食感
（風味）
３：対照例３と同程度の風味である
４：対照例より、デュラム小麦の風味がやや強く、パスタとして良好な風味である。
５：対照例より、デュラム小麦の風味が強く、パスタとして非常に良好な風味である。
試験例３の結果を下記表３に示す。
First, using a horizontal pin mixer, 100 parts by mass of powder raw materials (flour derived from each durum wheat, commercially available normal wheat flour, processed starch) shown in Table 3 and 30 parts by mass of water in which 1% of salt was dissolved were used for 15 minutes. The dough was prepared by mixing. Raw pasta was produced by extruding these doughs under a vacuum condition using an extrusion noodle making machine. The die used had a thickness of 1.7 mm and a width of 3.5 mm. The obtained raw pasta is boiled in boiling water of about 100° C. for 3 minutes, cooled with cooling water of 5° C., drained, and then 2 parts by mass of salad oil is added to 100 parts by mass of boiled noodles. Pre-cooked chilled pasta of Examples 14 to 16, Comparative Examples 3 and 4 and Control Example 3 was prepared by storing the chilled pasta in a refrigerator for 24 hours at 4°C. Ten professional panelists evaluated the texture and flavor of cooked chilled pasta that had been heated for 1 minute with a microwave oven (1500 W) according to the following evaluation criteria, calculated the average value, and rounded off to two decimal places. The value was used as the evaluation point.
(Texture)
1: Texture with considerably inferior viscoelasticity than Control Example 3: Texture with slightly inferior viscoelasticity than Control Example 3: 3: Texture with viscoelasticity equivalent to Control Example 3: 4: Viscoelasticity better than Control Example 3 Good texture as pasta 5: Viscoelasticity is stronger than that of Control Example 3, and texture (flavor) is considerably good as pasta
3: The flavor is the same as that of Control Example 3: 4: The flavor of durum wheat is slightly stronger than that of Control Example, and the flavor is good as pasta.
5: The flavor of durum wheat is stronger than that of the control example, which is a very good pasta flavor.
The results of Test Example 3 are shown in Table 3 below.
実施例１４、１５は対照例３と比較して食感が良好であった。また、実施例１６は対照例３とほぼ同等の食感であった。風味については、実施例１４〜１６のいずれも評価点が４．０以上で良好であった。これらの結果から、調理済チルドパスタであっても、粘弾性があり食感が良好で、デュラム小麦の風味が強く風味も良好な麺が得られることが確認された。 The texture of Examples 14 and 15 was better than that of Control Example 3. In addition, Example 16 had almost the same texture as Control Example 3. Regarding the flavor, all of Examples 14 to 16 had good evaluation points of 4.0 or more. From these results, it was confirmed that even cooked chilled pasta has noodles having viscoelasticity and good texture and strong durum wheat flavor and good flavor.
＜試験例４：冷やし中華＞
試験例４では、下記表４に示す小麦粉又は加工でん粉を用いて、以下の手順により実施例１７〜２２、比較例５及び対照例４、５の冷やし中華を製造した。市販品の普通小麦粉Ｃとして、「めんのちから（商品名）」（昭和産業株式会社製）を用いた。加工でん粉は、試験例３と同じものを用いた。
<Test Example 4: Chilled Chinese>
In Test Example 4, the chilled Chinese foods of Examples 17 to 22, Comparative Example 5 and Control Examples 4 and 5 were produced by using the wheat flour or processed starch shown in Table 4 below according to the following procedure. As the commercial wheat flour C, "Men no Chikara (trade name)" (manufactured by Showa Sangyo Co., Ltd.) was used. The same processed starch as that used in Test Example 3 was used.
まず、横型ピンミキサーを用いて、表４に示す紛体原料（各デュラム小麦由来の小麦粉、市販の普通小麦粉、加工でん粉）１００質量部と、食塩１％及びかんすい１．２％を溶解した水３６質量部（実施例１７〜２２及び比較例５）又は４０質量部（対照例４及び５）を、１５分間ミキシングし、生地を作成した。これらの生地を、ロール式製麺法にて、切り刃角♯２０番を用いて、麺線厚みが１．５ｍｍになるように製麺した。得られた中華麺を、約１００℃の熱湯中で１分３０秒間茹でた後、５℃の冷却水で冷却し、水を切った後、茹でた麺１００質量部に対して４質量のほぐし剤をまぶし、４℃で２４時間冷蔵保存して、実施例１７〜２２、比較例５及び対照例４、５の冷やし中華を製造した。得られた冷やし中華を１０人の専門パネラーが以下の評価基準に従って食感及びほぐれの評価を行い、その平均値を算出して、小数点第２位を四捨五入した値を評価点とした。
（食感）
１：対照例４より粘弾性がかなり劣る食感
２：対照例４より粘弾性がやや劣る食感
３：対照例４と同等の粘弾性のある食感
４：対照例４より粘弾性があり、冷やし中華として良好な食感
５：対照例４より粘弾性が強く、冷やし中華としてかなり良好な食感
（ほぐれ）
１：対照例４よりかなりほぐれにくい
２：対照例４よりややほぐれにくい
３：対照例４と同等のほぐれ
４：対照例４よりほぐれやすい
５：対照例４よりかなりほぐれやすい
試験例４の結果を下記表４に示す。
First, using a horizontal pin mixer, 100 parts by mass of the powder raw material (flour derived from each durum wheat, commercially available normal wheat flour, processed starch) shown in Table 4 and water 36 in which 1% salt and 1.2% kansui were dissolved were used. Parts by mass (Examples 17 to 22 and Comparative Example 5) or 40 parts by mass (Controls 4 and 5) were mixed for 15 minutes to prepare dough. These doughs were made into noodles by a roll-type noodle making method with a cutting edge angle of #20 so that the noodle band thickness was 1.5 mm. The obtained Chinese noodles were boiled in boiling water of about 100° C. for 1 minute and 30 seconds, cooled with cooling water of 5° C., drained, and then loosened to 4 parts by mass with respect to 100 parts by mass of boiled noodles. The agent was sprinkled and stored in a refrigerator at 4° C. for 24 hours to prepare chilled Chinese foods of Examples 17 to 22, Comparative Example 5 and Control Examples 4 and 5. The obtained chilled Chinese food was evaluated by 10 professional panelists for texture and looseness according to the following evaluation criteria, an average value thereof was calculated, and a value rounded to the second decimal place was used as an evaluation point.
(Texture)
1: Texture with considerably inferior viscoelasticity than Control Example 4: Texture with slightly inferior viscoelasticity than Control Example 3: Texture with viscoelasticity equivalent to Control Example 4: 4: Viscoelasticity better than Control Example 4 , Good texture as chilled Chinese food 5: Viscoelasticity is stronger than that of Control Example 4, and texture is considerably good as chilled Chinese food (flaking)
1: considerably less unraveled than Control Example 2: slightly less unraveled than Control Example 4: 3: more unraveled than Control Example 4 4: more easily unraveled than Control Example 4 5: much more easily unraveled than Control Example 4 It is shown in Table 4 below.
実施例１７〜２１は対照例４と比較して食感が良好であった。また、実施例２２は対照例４とほぼ同等の食感であった。風味については、実施例１７〜２２のいずれも評価点が３．９以上で良好であった。これらの結果から、茹で上げ後に冷蔵した調理麺は、粘弾性があり食感が良好で、且つほぐれが良好であることが確認された。 Examples 17 to 21 had better texture than Comparative Example 4. In addition, Example 22 had almost the same texture as Control Example 4. Regarding the flavor, in all of Examples 17 to 22, the evaluation score was 3.9 or more, which was good. From these results, it was confirmed that the cooked noodles that had been boiled and refrigerated had viscoelasticity, had a good texture, and had good loosening.
＜試験例５：餃子の皮＞
試験例５では、下記表５に示す小麦粉を用いて、以下の手順により実施例２３〜２８、比較例６、対照例６の餃子の皮を製造した。市販品の普通小麦粉Ｂは試験例３と同じものを用いた。
<Test Example 5: dumpling skin>
In Test Example 5, the wheat flours shown in Table 5 below were used to produce dumpling skins of Examples 23 to 28, Comparative Example 6, and Control Example 6 by the following procedure. The commercial wheat flour B used was the same as in Test Example 3.
まず、横型ピンミキサーを用いて、各デュラム小麦由来の小麦粉または市販の普通小麦粉Ｂ１００質量部と、食塩１％を溶解した水３２質量部を、１５分間ミキシングし、生地を作成した。これらの生地を、ロール式製麺法にて、麺帯の厚みが０．９ｍｍになるように薄く伸ばした後、直径９０ｍｍになるように生地をくり抜き餃子の皮を得た。 First, using a horizontal pin mixer, 100 parts by mass of each flour derived from durum wheat or commercially available ordinary wheat flour B and 32 parts by mass of water in which 1% of salt was dissolved were mixed for 15 minutes to prepare a dough. These doughs were thinly stretched by a roll-type noodle making method so that the noodle strips had a thickness of 0.9 mm, and then the doughs were hollowed to have a diameter of 90 mm to obtain dumpling skins.
実施例２３〜２８、比較例６、対照例６の餃子の皮で餃子の具１５ｇを包んで成形した餃子を、油を引いたフライパンで１分間焼成し、更に水を１５０ｍＬ入れて５分間蒸し焼きにした。得られた餃子を１０人の専門パネラーが以下の評価基準に従って食感及び耳の部分の硬さの評価を行い、その平均値を算出して、小数点第２位を四捨五入した値を評価点とした。食感は焼成直後の餃子で評価し、耳部分の硬さは焼成後に時間が経過して冷めた状態の餃子で評価した。
（食感）
１：対照例５よりモチモチ感がかなり劣る食感
２：対照例５よりモチモチ感がやや劣る食感
３：対照例５と同等のモチモチ感のある食感
４：対照例５よりモチモチがあり、良好な食感
５：対照例５よりモチモチ感が強く、かなり良好な食感
（冷めたときの耳の部分の硬さ）
１：対照例５よりかなり硬い
２：対照例５よりやや硬い
３：対照例５と同等の硬さ
４：対照例５よりややソフト感があり良好
５：対照例５よりソフト感がありかなり良好
試験例５の結果を下記表５に示す。
The dumplings formed by wrapping 15 g of gyoza ingredients with the gyoza skins of Examples 23 to 28, Comparative Example 6 and Control Example 6 were molded and baked in an oiled frying pan for 1 minute, and further steamed with 150 mL of water for 5 minutes. I chose Ten professional panelists evaluated the texture and hardness of the ears of the obtained gyoza according to the following evaluation criteria, calculated the average value, and rounded the second decimal place to the evaluation point. did. The texture was evaluated with the gyoza immediately after baking, and the hardness of the ears was evaluated with the gyoza that had cooled after the elapse of time after baking.
(Texture)
1: Texture that is considerably inferior to Control Example 5 2: Texture that is slightly inferior to Control Example 3: Texture with a chewy texture equivalent to Control Example 4: 4: More chewy than Control Example 5, Good texture 5: The texture is stronger than that of Control Example 5, and the texture is considerably good (hardness of the ear portion when cooled).
1: Harder than Control 5 2: Slightly harder than Control 5 3: Hardness equivalent to Control 5 4: Slightly softer and better than Control 5 5: Softer and considerably better than Control 5 The results of Test Example 5 are shown in Table 5 below.
実施例２３〜２７は対照例６と比較して食感が良好であった。また、実施例２８は対照例６とほぼ同等の食感であった。耳の硬さについては、実施例２３〜２８のいずれも評価点が３．８以上であり、良好であった。これらの結果から、モチモチ感があり良好な食感の餃子得られることが確認された。また、本発明に係るデュラム小麦由来の小麦粉を含有する皮類は、保水力が高く乾燥しにくいため、冷めた後でも耳の部分が硬くなりにくくソフトで良好な食感を有することが確認された。
The texture of Examples 23 to 27 was better than that of Control Example 6. In addition, Example 28 had almost the same texture as Control Example 6. Regarding the hardness of the ear, all of Examples 23 to 28 had good evaluation points of 3.8 or higher. From these results, it was confirmed that gyoza with a chewy texture and a good texture was obtained. Further, skins containing wheat flour derived from durum wheat according to the present invention has a high water retention capacity and is difficult to dry. Therefore, it is confirmed that the ears are hard to harden even after cooling and have a good soft texture. It was
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