JP6757741B2 - Manufacturing method of rice flour noodles and mixed flour for noodles - Google Patents

Description

The present invention relates to a method for producing rice flour noodles using rice flour as a raw material and a mixed flour for noodles.

In recent years, allergies caused by wheat have become a problem, and there is a demand for materials that can replace wheat. In addition, from the viewpoint of expanding rice consumption, the technology for processing rice flour into food has attracted attention and many efforts have been made. From this point of view, rice flour noodles using rice flour instead of wheat flour have been proposed. Rice noodles are also known as noodles made mainly from rice flour. One of the problems with rice flour noodles is that they have low noodle-making properties. That is, unlike wheat flour, rice flour does not contain gluten, so its adhesive strength is insufficient, and even if noodles are made in the same way as when wheat flour is used as a raw material, the dough is difficult to connect and it is difficult to form noodle strings. Is. Therefore, for example, in the production of rice noodles, a method of kneading rice flour while adding steam or hot water to make noodles while partially gelatinizing the rice flour is adopted, but even with such a method, the formability of noodle strings is adopted. There was room for improvement, and the texture was poorly balanced between hardness and viscoelasticity, resulting in a lot of stickiness and stickiness.

In this way, it is difficult to produce noodles with good noodle-making properties and texture from a dough made by kneading only rice flour with water. Therefore, when rice flour is used for noodle-making, not only rice flour but also rice flour is used. , Wheat flour, etc. are used in combination. For example, Patent Document 1 describes noodles containing amylose-containing rice, potato starch flour, and wheat flour as main raw materials, which are mixed in a state in which the rice is granulated and β-starch is left in a part thereof and gelatinized. The noodles are described in which the starch flour is contained in the range of 0.8 to 1.3 in the outer content and the wheat flour is contained in the range of 0.1 to 0.4 in the outer content with respect to the rice 1. , Such noodles are said to be chewy. Further, in Patent Document 1, as the rice containing amylose, rice containing 15 to 25% amylose such as domestically produced rice is preferable, but rice containing less than that amount or rice containing almost 100% amylose such as Thai rice. It is stated that it may be present.

In consideration of patients with wheat allergies, rice flour noodles have been proposed in which the texture is improved without using any wheat flour. For example, Patent Document 2 describes that noodles are made using a dough raw material containing ordinary rice flour that has not been pregelatinized and pregelatinized rice flour, and that glutinous rice may also be used. .. As is well known, glutinous rice contains almost no amylose. Further, in Patent Document 3, noodles are made using β-rice flour in which rice starch is not pregelatinized, and pregelatinized rice flour in which rice starch is pregelatinized or a mixed flour in which 5 to 20% by weight of pregelatinized rice starch is added. Is described.

Japanese Unexamined Patent Publication No. 2005-34159 Japanese Unexamined Patent Publication No. 2011-177160 Japanese Unexamined Patent Publication No. 2012-90530

Rice flour noodles are required to have a chewy viscoelasticity and a good texture with less stickiness. In recent years, products that have been refrigerated or frozen from cooked noodles that have been boiled and pregelatinized have been distributed on the market, and rice flour noodles also have refrigeration or freezing resistance that can be used for such commercialization. Noodles are desired. However, rice flour ages more easily than wheat flour, so if boiled rice flour noodles are stored for a long period of time under refrigerated or frozen conditions, the texture will deteriorate during storage and the noodle line shape will be maintained. There is a problem that cracks are easily generated or collapsed without being used. No technology has yet been provided that can solve these problems related to rice flour noodles.

An object of the present invention is to obtain rice flour noodles having good noodle-making properties, refrigeration or freezing resistance, and a good texture not only immediately after cooking but also after refrigeration or freezing storage after cooking. The present invention relates to a method for producing rice flour noodles that can be produced and to provide a mixed powder for noodles.

The present invention includes a step of extruding noodles from a dough prepared using a dough raw material containing 5% by mass or more and 85% by mass or less of rice flour, and the rice flour contains α of 15% by mass or more and less than 25% by mass. This is a method for producing rice flour noodles using unmodified rice flour A and non-gelatinized rice flour B having an amylose content of 25% by mass or more and 40% by mass or less.

Further, in the present invention, rice flour is contained in an amount of 5% by mass or more and 85% by mass or less, and the rice flour contains not pregelatinized rice flour A having an amylose content of 5% by mass or more and less than 25% by mass, and an amylose content of 25% by mass or more and 40% by mass. It is a mixed powder for noodles containing less than% of rice flour B that has not been pregelatinized.

According to the present invention, rice flour noodles having good noodle-making properties, refrigerating or freezing resistance, and having a good texture not only immediately after cooking but also after refrigerating or freezing after cooking. can get.

In the present invention, a dough is prepared using a dough raw material (mixed flour for noodles) containing rice flour. The content of rice flour in the dough raw material is 5% by mass or more and 85% by mass or less, preferably 25% by mass or more and 70% by mass or less, and more preferably 40% by mass or more and 60% by mass or less with respect to the total mass of the dough raw material. Is. If the content of rice flour in the dough raw material is less than 5% by mass, the appearance and texture of rice flour noodles cannot be obtained, and there is little significance in actively using rice flour. Further, if the content of rice flour in the dough raw material exceeds 85% by mass, the noodle-making property and texture may be significantly deteriorated.

As one of the main features of the present invention, as the rice flour contained in the dough raw material, "non-pregelatinized rice flour having an amylose content of 5% by mass or more and less than 25% by mass" and "amylose content of 25% by mass or more and 40% by mass or less". The point of using "rice flour that has not been pregelatinized" can be mentioned. In the present invention, the former is called rice flour A and the latter is called rice flour B. As demonstrated in the examples described later, the combined use of these two types of specific rice flour improves the refrigeration or freezing resistance of rice flour noodles, even after refrigeration or freezing storage after cooking. Rice flour noodles with a good texture can be obtained. The amylose content of rice flour A is preferably 10% by mass or more and 20% by mass or less. The amylose content of rice flour B is preferably 25% by mass or more and 35% by mass or less. The amylose content of rice flour or rice as a raw material thereof can be measured by an iodine affinity measurement method, an iodine colorimetric method, paper chromatography, a gel filtration method or the like.

As the rice flour A, one produced from Japonica rice glutinous rice, that is, a crushed product of Japonica rice glutinous rice is preferable, and as the rice flour B, one produced from Indica rice glutinous rice, that is, a crushed product of Indica rice glutinous rice is preferable. In general, Japonica rice is mainly domestically produced, while indica rice is mainly produced in Southeast Asia such as Thailand. The former form is short grain, while the latter form is long grain. There is a difference. In addition, Japonica varieties of glutinous rice and Indica varieties of glutinous rice differ not only in appearance but also in properties due to differences in growth temperature conditions due to differences in production areas, in addition to differences in properties due to species origin. For example, indica glutinous rice has a higher amylose content than japonica glutinous rice, and due to such a difference in amylose content, japonica glutinous rice has a sticky texture, whereas indica glutinous rice has a sticky texture. It has a dry texture on the tongue. As a specific rice variety of Japonica rice glutinous rice which is a raw material of rice flour A, for example, "Asahi no Yume" can be mentioned, and as a specific rice variety of Indica rice glutinous rice which is a raw material of rice flour B, for example, "Khao Hong Mari" and the like can be mentioned.

In the dough raw material used in the present invention, the contents of rice flour A and rice flour B may be the same or different, and in the latter case, either of them may be larger. In the dough raw material, the content mass ratio of rice flour A and rice flour B is preferably 0.3 or more and 11.0 or less, and more preferably 1.0 or more and 5.0 or less as the former / the latter. From the viewpoint of further improving the texture, it is preferable that the rice flour A has a higher content than the rice flour B, that is, the content mass ratio exceeds 1.

From the same viewpoint, the rice flour B preferably occupies 5% by mass or more and 50% by mass or less, and more preferably 7% by mass or more and 20% by mass or less of all the rice flour contained in the dough raw material. On the other hand, the rice flour A preferably occupies 5% by mass or more and 50% by mass or less, and more preferably 20% by mass or more and 40% by mass or less of all the rice flour contained in the dough raw material.

The dough raw material used in the present invention may further contain pregelatinized rice flour in addition to rice flours A and B. Pregelatinized rice flour is a powder containing pregelatinized rice starch. As described above, the rice flours A and B are rice flours in which the rice starch is not pregelatinized. When the dough raw material contains pregelatinized rice flour, the lumpy texture peculiar to noodles containing a large amount of non-pregelatinized rice flour can be suppressed, and the texture can be further improved. The pregelatinized rice flour is made from, for example, glutinous rice or glutinous rice as brown rice or polished, or glutinous rice or glutinous rice crushed into rice flour, and the raw material is heat-treated or other known pregelatinization treatment method. Depending on the method, the degree of pregelatinization by the BAP method is preferably 15 to 100%, more preferably 40 to 100%, and then dried, and when rice grains are used as a raw material, the dried product is crushed. Be done. The BAP method is a well-known method for measuring the degree of pregelatinization, which is also called the β-amylase / pullulanase method, and is described in Starch Chemistry 28 (4), 235-240 (1981). Examples of the pregelatinized rice flour include infant flour and the like as raw materials for glutinous rice, and Domyoji flour, rakugan flour, cold plum flour, and dust flour as raw materials for glutinous rice. Further, as the pregelatinized rice flour, commercially available products such as the trade name "PREGELATINISED RICE FLOUR" (manufactured by CEREAL TECH) and the trade name "MG Kanume flour" (manufactured by Hinohon Grain Flour Co., Ltd.) may be used.

The content of the pregelatinized rice flour is preferably 3% by mass or more and 15% by mass or less, and more preferably 5% by mass or more and 10% by mass or less with respect to the total mass of the dough raw material. If the content of pregelatinized rice flour in the dough material is too low, there is little point in using it, and if the content of pregelatinized rice flour is too high, the noodles may become sticky.

Further, the dough raw material used in the present invention may further contain modified starch in addition to rice flours A and B. When modified starch is contained in the dough raw material, the elasticity of the noodles is increased, so that the texture can be further improved. As the modified starch, those usually used for this kind of noodles can be used without particular limitation. For example, unprocessed starch such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, etc. is gelatinized and etherified. , Estheration, acetylation, cross-linking treatment, oxidation treatment and the like, and one of these can be used alone or in combination of two or more. Among these, tapioca starch is particularly preferably used in the present invention because it is inexpensive and has elasticity.

The content of the modified starch is preferably 5% by mass or more and 25% by mass or less, and more preferably 7% by mass or more and 15% by mass or less with respect to the total mass of the dough raw material. If the content of the modified starch in the dough raw material is too small, it is meaningless to use it, and if the content of the modified starch is too large, the flavor of the rice flour may be impaired.

Further, from the viewpoint of further improving the noodle-making property, the dough raw material used in the present invention may further contain one or more selected from the group consisting of wheat flour and gluten in addition to rice flours A and B. Examples of wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, durum wheat flour, and the like, and one of these can be used alone or in combination of two or more. As the gluten, wheat-derived gluten usually used for this type of noodles can be used without particular limitation.

The content of the components belonging to the group consisting of wheat flour and gluten is preferably 5% by mass or more and 40% by mass or less with respect to the total mass of the dough raw material. In particular, in the case of wheat flour, 20% by mass or more and 40% by mass or less is preferable, and in the case of gluten, 5% by mass or more and 15% by mass or less is preferable. If the content of such a component in the dough raw material is too small, it is meaningless to use it, and if the content of such a component is too large, the content of rice flour is relatively lowered, which is not preferable.

In the present invention, a dough is prepared using the dough raw material having the above-mentioned composition. The dough raw material may further contain an auxiliary raw material in addition to the raw material flour as the main raw material, that is, the rice flour (rice flour A and B, pregelatinized rice flour), processed starch, wheat flour and gluten described above. As auxiliary raw materials, for example, protein materials such as soybean protein, egg yolk powder, egg white powder, whole egg powder, defatted milk powder; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; dietary fiber, swelling agent, emulsifier, citrus, salt, sugar , Sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrins, alcohols, enzyme preparations and the like, and one of these can be used alone or in combination of two or more. The blending amount of the auxiliary raw material is usually about 0 to 30 parts by mass with respect to 100 parts by mass of the raw material powder in the dough raw material. The "raw material flour" referred to in the present invention is a dough raw material used for preparing dough, which is a powder under normal temperature and pressure, and specifically includes rice flour, wheat flour and other flours and starch. However, fats and oils, salt, etc. are not included.

Although the present invention contains a mixed flour for noodles (grain flour composition for noodles), the mixed flour for noodles of the present invention is the same as the above-mentioned "dough raw material", and the mixed flour for noodles of the present invention. As for, the description of the dough raw material is appropriately applied. That is, the mixed flour for noodles of the present invention contains 5% by mass or more and 85% by mass or less of rice flour, and the rice flour contains not pregelatinized rice flour A having an amylose content of 5% by mass or more and less than 25% by mass, and an amylose content. It contains 25% by mass or more and 40% by mass or less of non-pregelatinized rice flour B, and may further contain the above-mentioned pregelatinized rice flour, processed starch, wheat flour, gluten and auxiliary raw materials, if necessary.

In the present invention, the dough can be prepared by the same method as the dough preparation method in the general method for producing noodles mainly composed of wheat flour. Specifically, the water temperature is preferably 10 ° C. or higher for the dough raw material. The dough can be prepared by adding water (kneading water) at 30 ° C. or lower and kneading without heating. In a general method for producing dried rice noodles mainly composed of rice flour, usually, from the viewpoint of forming and maintaining noodle strings, hot water having a water temperature of 90 ° C. or higher is added to the dough material and kneaded, or the dough material is hydroheated. The dough is prepared by kneading while mixing, and the starch contained in the dough is positively gelatinized. However, in the present invention, the kneading is added to the dough material so that the starch contained in the dough material is not substantially pregelatinized. It is preferable that the temperature of the water is within the above range and that the dough is not heated during kneading. By doing so, the quality of the rice flour noodles, which is the production target, can be further improved. The amount of water added to the dough raw material is not particularly limited, but is usually about 35 to 45 parts by mass with respect to 100 parts by mass of the raw material powder in the dough raw material. The dough raw material may be kneaded under reduced pressure using a vacuum mixer or the like.

In the present invention, raw noodle strings are obtained by extruding noodles by applying pressure to the prepared dough. In addition to extruded noodles, various noodle-making methods such as rolled noodles, roll noodles, and extruded noodles are used to form the dough into raw noodles by applying pressure to the dough to obtain a noodle band. There is also a method of cutting out the noodle band to obtain raw noodle strings, but from the viewpoint of convenience, extruded noodles are adopted in the present invention. The extruded noodles can be produced according to a conventional method using a uniaxially extruded noodle making machine for producing dry pasta, a biaxially extruded noodle making machine, or the like, and at that time, the noodle string extrusion portion of the extrusion noodle making machine is desired. By installing a die having a hole in the shape and extruding it, a raw noodle string having a shape corresponding to the hole can be obtained. The cross-sectional shape of the noodle string is not particularly limited, and may be any shape such as square, circular, oval, and triangular.

The rice flour noodles, which are the production objects of the production method of the present invention, may be raw noodles or dried noodles, and in the case of raw noodles, the raw noodle strings obtained by extruded noodles as described above are the production objects. When the noodles are dried, the raw noodles may be dried by a known drying method such as hot air drying. In a general method for producing dried rice noodles mainly composed of rice flour, the raw noodle strings are usually immersed in boiling water from the viewpoint of forming and maintaining the noodle strings, but in the present invention, such raw noodle strings are used. No dipping treatment is required.

The method for producing rice flour noodles of the present invention may include a step of heating and cooking the noodle strings obtained by extruding the dough, washing with water as necessary, draining the noodles, and then refrigerating or freezing. The noodle strings used for cooking may be raw noodles or dried noodles. Conventional rice flour noodles have a problem that when they are boiled and then refrigerated or frozen and stored for a long period of time, the texture is significantly deteriorated as compared with the case where they are eaten immediately after boiling, but in the present invention. As described above, since such a problem is solved mainly by using a mixed flour of two kinds of rice flours A and B having different amylose contents, the noodle strings obtained by extruded noodles are cooked by heating. It can be later refrigerated or frozen. The cooked rice flour noodles thus obtained can be stored at a low temperature for a long period of time, and when the cooked rice flour noodles in the low temperature state are eaten, it is only necessary to reheat them in a microwave oven or the like, which is convenient. It can be served for eating.

In the present invention, the method for cooking noodle strings is not particularly limited, and examples thereof include a method of boiling or steam cooking in boiling water for about 2 to 10 minutes, a method of steam cooking in saturated steam for about 5 to 15 minutes, and the like. Be done. Further, the cooked noodle strings can be refrigerated or frozen according to the refrigeration or freezing treatment usually performed for this type of noodles. For example, it is preferable to divide the cooked noodle strings into a predetermined amount, for example, 150 to 300 g for one person, and then serve them on a tray or the like, wrap them as desired, and refrigerate or freeze them. .. The freezing process may be either quick freezing or slow freezing.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the Examples.

[Examples 1 to 6 and Comparative Examples 1 to 4]
As raw material flour, rice flour A (produced from Japonica seed glutinous rice, amylose content 19.1% by mass, "Sowa Deuce" manufactured by Hinohon Grain Co., Ltd.) and rice flour B (produced from Indica seed glutinous rice, amylose content 28.3) Mass%, Cho Heng Rice Vermicelli Co., Ltd "ERAWAN RICE FLOUR"), pregelatinized rice flour (CEREAL TECH "PREGELATINIISED RICE FLOUR"), and tapioca processed starch (Matsutani Chemical Industry Co., Ltd. "Sakura 2") And wheat flour (strong flour "Million" manufactured by Nisshin Flour Milling Co., Ltd.) was used.
A dough was obtained by adding 38 parts by mass of water at 25 ° C. as kneading water to 100 parts by mass of a dough raw material consisting only of raw material powder in which these components were mixed in the ratio shown in Table 1 below. The dough was extruded into noodle strings at an extrusion pressure of 100 kgf / cm ² under a reduced pressure condition of −600 mmHg using an extrusion noodle making machine for pasta production to obtain raw noodle strings having a thickness of 1.8 mm.
The obtained raw noodles are boiled in boiling water for about 1 minute and 30 seconds (boiled yield 200%), taken out from hot water, washed with water at about 15 ° C for 30 seconds, drained, and quickly frozen at -40 ° C. Then, cooked frozen rice flour noodles were obtained and stored in a freezer having an internal temperature of −20 ° C.

[Test example]
The cooked frozen rice flour noodles of each Example and Comparative Example were taken out 48 hours after the start of storage in a freezer at −20 ° C., heated and thawed in a microwave oven until they became edible, and the thawed cooked rice flour was thawed. The texture of the noodles was evaluated by 10 panelists according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for texture)
5 points: Sufficient hardness and viscoelasticity, non-sticky, very good.
4 points: Good hardness and viscoelasticity, less stickiness.
3 points: Somewhat soft and viscoelastic, less sticky, slightly better.
2 points: Slightly too soft or slightly too hard, or sticky and defective.
1 point: Too soft or too hard, or very sticky and very poor.

Claims (9)

It has a step of extruding noodles prepared by using a dough raw material containing 50 % by mass or more and 70 % by mass or less of rice flour.
A method for producing rice flour noodles using, as the rice flour, non-gelatinized rice flour A having an amylose content of 5% by mass or more and less than 25% by mass and non-gelatinized rice flour B having an amylose content of 25% by mass or more and 40% by mass or less. .. The method for producing rice flour noodles according to claim 1, wherein the rice flour A is produced from Japonica rice glutinous rice and the rice flour B is produced from indica rice glutinous rice. The method for producing rice flour noodles according to claim 1 or 2, wherein the rice flour A has a higher content than the rice flour B in the dough raw material. The method for producing rice flour noodles according to any one of claims 1 to 3, wherein the rice flour B accounts for 5% by mass or more and 50% by mass or less of all the rice flour contained in the dough raw material. The method for producing rice flour noodles according to any one of claims 1 to 4, wherein the dough raw material contains 3% by mass or more and 15% by mass or less of pregelatinized rice flour. The method for producing rice flour noodles according to any one of claims 1 to 5, wherein the dough raw material contains 5% by mass or more and 25% by mass or less of modified starch. The method for producing rice flour noodles according to any one of claims 1 to 6, wherein the dough raw material contains at least 5% by mass or more and 40% by mass or less of one or more selected from the group consisting of wheat flour and gluten. The method for producing rice flour noodles according to any one of claims 1 to 7, further comprising a step of refrigerating or freezing the noodle strings obtained by extruding the dough into noodles. The rice flour contains 50 % by mass or more and 70 % by mass or less, and the rice flour contains not pregelatinized rice flour A having an amylose content of 5% by mass or more and less than 25% by mass, and pregelatinized rice flour having an amylose content of 25% by mass or more and 40% by mass or less. A mixed flour for noodles containing rice flour B that has not been prepared.