JP6838805B2 - Manufacturing method of Chinese raw noodles and Chinese raw noodles - Google Patents
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Description
本発明は、食感の優れた中華生麺を得るための中華生麺の製造方法及び当該方法によって得られる中華生麺に関する。 The present invention relates to a method for producing Chinese raw noodles for obtaining Chinese raw noodles having an excellent texture, and the Chinese raw noodles obtained by the method.
一般に中華生麺は、普通小麦から製粉される小麦粉を原料として製造されている。中華生麺に使用される小麦粉は、通常、製粉歩留まりが４０〜５０質量％、マルトース価が２９０〜３５０ｍｇ／１０ｇ、蛋白質含有量が１０．０〜１２．０質量％、灰分含有量が０．２７〜０．４０質量％の準強力粉が一般的である。 Generally, Chinese raw noodles are produced from wheat flour, which is usually milled from wheat. Wheat flour used in raw Chinese noodles usually has a milling yield of 40 to 50% by mass, a maltose value of 290 to 350 mg / 10 g, a protein content of 10.0 to 12.0% by mass, and an ash content of 0. Semi-strong flour of 27 to 0.40% by mass is common.
一方、デュラム小麦を原料として製粉されるデュラムセモリナは、主にスパゲッティー及びマカロニといったパスタに使用される。デュラムセモリナを使用して中華生麺を作ると、綺麗な黄色、食感のつるみと弾力感が増すといった長所があるが、その一方で、通常の小麦粉に比べ、加水が少ない、粒径が大きいため麺帯のつながりが悪い（作業性が悪い）、茹で伸びが早いといった欠点がある。 On the other hand, durum semolina, which is milled from durum wheat, is mainly used for pasta such as spaghetti and macaroni. Making Chinese raw noodles using durum semolina has the advantages of a beautiful yellow color, a smooth texture and increased elasticity, but on the other hand, it has less water content and a larger particle size than ordinary wheat flour. Therefore, there are drawbacks such as poor connection of noodle strips (poor workability) and quick boiling.
デュラムセモリナを使用する中華生麺に関しては、特許文献１には、デュラムセモリナを使用し、押出し機でダイスにより直接押出して製麺する中華風麺の製造方法が開示されている。また、特許文献２には、デュラムセモリナを１０質量％以上好ましくは３０〜８０質量％使用し減圧下で押出す中華生麺の製造方法が開示されている。また、特許文献３では、デュラム小麦由来の小麦粉であって目開き１２５μｍの篩を通過し５３μｍの篩を通過しない粒子が７５〜１００％を占める小麦粉を使用した中華生麺の製造方法が開示されている。また、デュラムセモリナを使用した中華生麺は、国産小麦粉とのブレンドにより既に商品化されている事が非特許文献１及び２で紹介されている。このような事実を鑑みて、デュラムセモリナとブレンドする小麦粉や製造方法を工夫する事で更に品質的に優れた中華生麺を作る事が出来るのではないかと考え、検討を進める事にした。 Regarding Chinese raw noodles using durum semolina, Patent Document 1 discloses a method for producing Chinese-style noodles using durum semolina and directly extruding the noodles with a die with an extruder. Further, Patent Document 2 discloses a method for producing Chinese raw noodles, which uses 10% by mass or more, preferably 30 to 80% by mass of durum semolina and extrudes under reduced pressure. Further, Patent Document 3 discloses a method for producing Chinese raw noodles using wheat flour derived from durum wheat, in which particles that pass through a sieve having an opening of 125 μm and do not pass through a sieve having a mesh size of 53 μm account for 75 to 100%. ing. Further, it is introduced in Non-Patent Documents 1 and 2 that Chinese raw noodles using durum semolina have already been commercialized by blending with domestic wheat flour. In view of these facts, we decided to proceed with the study, thinking that it might be possible to make Chinese raw noodles with even better quality by devising the flour and manufacturing method to be blended with durum semolina.
通常、中華生麺は、製粉歩留まりが４０〜５０％、マルトース価が２９０〜３５０ｍｇ／１０ｇ、蛋白質含有量が１０．０〜１２．０質量％、灰分含有量が０．２７〜０．４０質量％の準強力粉クラスの小麦粉のみを使用して製造するものである。当該準強力粉で作った中華生麺は、弾力感に富む食感が特徴であるが、マルトース価の高い小麦粉は茹で伸びが早い傾向がある。また、デュラムセモリナを使用した中華生麺も、茹で伸びが早くなる傾向がある。 Generally, Chinese raw noodles have a flour milling yield of 40 to 50%, a maltose value of 290 to 350 mg / 10 g, a protein content of 10.0 to 12.0 mass%, and an ash content of 0.27 to 0.40 mass. It is manufactured using only% semi-strong flour class wheat flour. Chinese raw noodles made from the semi-strong flour are characterized by a highly elastic texture, but wheat flour with a high maltose value tends to boil quickly. In addition, Chinese raw noodles using durum semolina also tend to boil faster.
したがって本発明は、作業性が良く、中華生麺らしい黄色みの強い色相で、つるみがあり、弾力感に富む食感かつ茹で伸びが遅い中華生麺の製造方法及びそれらから得られる中華生麺を提供することを目的とする。 Therefore, the present invention is a method for producing Chinese noodles having good workability, a strong yellowish hue like Chinese noodles, a smooth texture, a rich texture and slow boiling, and Chinese noodles obtained from them. The purpose is to provide.
本発明者らは、上記目的を達成すべく鋭意研究した結果、製粉歩留まり、小麦粉中のマルトース価、デュラムセモリナの粒径および蛋白質含有量、３〜４段階の混練、麺線熟成および中華生麺の蛋白質含有量に着目し、各因子の影響を詳細に検討した。 As a result of diligent research to achieve the above object, the present inventors have found that milling yield, maltose value in wheat flour, particle size and protein content of durum semolina, kneading in 3 to 4 stages, noodle line aging and Chinese raw noodles. Focusing on the protein content of, the effects of each factor were examined in detail.
その結果、製粉歩留まりが低く、かつマルトース価の低い小麦粉と粒径の粗い部分をカットし一定の粒径幅および蛋白質含有量で管理されたデュラムセモリナを使用し、３〜４段階の混練及び麺線を熟成する工程を経ること及び中華生麺の蛋白質含有量を制御することによって、上記目的を達成することに成功した。 As a result, wheat flour with a low milling yield and low maltose value and durum semolina, which is controlled by cutting the coarse-grained portion and controlling the particle size width and protein content, are used for kneading and noodles in 3 to 4 stages. We succeeded in achieving the above-mentioned purpose by going through the process of aging the wire and controlling the protein content of the Chinese raw noodles.
すなわち、本発明は、中華生麺の製造方法であって、製粉歩留まりが３０％以下、灰分含有量が０．３５質量％以下、及びマルトース価が２２０〜２６０ｍｇ／１０ｇである準強力粉を７０〜８５質量部、並びに、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含み蛋白質含有量が１１．０〜１３．５質量％であるデュラムセモリナを１５〜３０質量部含んでなる穀粉組成物に、蛋白素材を加えて前記中華生麺の蛋白質含有量が８．８〜９．６質量％となる様に調整した組成物を用いて、以下の工程：低速（回転数が２５〜４０ｒｐｍ）、中速（回転数が４５〜６５ｒｐｍ）、及び高速（回転数が９０〜１１５ｒｐｍ）の３種類の速度帯を組合わせて、低速→高速、次いで低速の順の３段階、又は、低速→中速→高速、次いで低速の順の４段階で混練して麺生地を作製する工程と、この麺生地を麺帯に整形する工程と、この麺帯を圧延し、切り出しして麺線とする工程と、この麺線を１０〜２５℃の温度で１２〜７２時間熟成する工程とを含み、水分含有量が３３〜３５質量％及び蛋白質含有量が８．８〜９．６質量％である中華生麺の製造方法に係るものである。
本発明はまた、前記蛋白素材が、乾燥卵白、乾燥全卵、小麦蛋白及び大豆蛋白からなる群から選択される少なくとも一つの蛋白素材である、中華生麺の製造方法に係るものである。
That is, the present invention is a method for producing Chinese raw noodles, in which 70 to 70 to semi-strong flour having a flour milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g. It contains 85 parts by mass and 15 to 30 parts by mass of duramsemolina having an average particle size of 170 to 240 μm and 90% by mass or more of grains having an average particle size of 360 μm or less and a protein content of 11.0 to 13.5% by mass. Using the composition prepared by adding a protein material to the flour composition so that the protein content of the Chinese raw noodles is 8.8 to 9.6% by mass , the following steps: low speed (rotation speed). Combining three speed bands of (25-40 rpm), medium speed (45-65 rpm), and high speed (90-115 rpm), there are three stages in the order of low speed → high speed, then low speed, or , Low speed → medium speed → high speed, then low speed to make noodle dough, this noodle dough is shaped into noodle strips, and this noodle strip is rolled and cut out to make noodles. The noodles include a step of making the noodles and a step of aging the noodles at a temperature of 10 to 25 ° C. for 12 to 72 hours, and the water content is 33 to 35% by mass and the protein content is 8.8 to 9.6 mass. It relates to a method for producing Chinese raw noodles, which is%.
The present invention also relates to a method for producing Chinese raw noodles, wherein the protein material is at least one protein material selected from the group consisting of dried egg white, dried whole egg, wheat protein and soybean protein.
本発明の中華生麺の製造方法は、麺線熟成を１５〜２０℃の温度で２４〜４８時間とする工程であることが好ましい。 The method for producing Chinese raw noodles of the present invention is preferably a step of aging the noodle strings at a temperature of 15 to 20 ° C. for 24 to 48 hours.
この中華生麺の製造方法は、横型１軸ミキサーを使用し、前記穀粉組成物を混練するものであることが好ましい。 It is preferable that the method for producing Chinese raw noodles is to knead the flour composition using a horizontal uniaxial mixer.
また本発明は、前記製造方法により製造された中華生麺に係るものである。この中華生麺は、混練や熟成により、黄色みの強い色相で、つるみがあり、弾力感に富む食感を有し、かつ茹で伸びが遅いという特性を示す中華生麺中の水和状態や化学的状態を化学状態や化学的表現で特定できず、方法的記載により特定したものである。 The present invention also relates to Chinese raw noodles produced by the above-mentioned production method. By kneading and aging, this Chinese raw noodle has a strong yellowish hue, has a slick texture, has a texture rich in elasticity, and has a characteristic of slow boiled growth. The chemical state cannot be specified by the chemical state or chemical expression, but is specified by the methodical description.
さらに、本発明は、製粉歩留まりが３０％以下、灰分含有量が０．３５質量％以下、及びマルトース価が２２０〜２６０ｍｇ／１０ｇである準強力粉を７０〜８５質量部、並びに、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含み、蛋白質含有量が１１．０〜１３．５質量％であるデュラムセモリナを１５〜３０質量部含んでなる穀粉組成物に、蛋白素材を加えて中華生麺の蛋白質含有量が８．８〜９．６質量％となる様に調整した穀粉混練組成物からなる熟成切出麺線を有する中華生麺であって、水分含有量が３３〜３５質量％及び蛋白質含有量が８．８〜９．６質量％である中華生麺に係るものである。
本発明はまた、前記蛋白素材が乾燥卵白、乾燥全卵、小麦蛋白及び大豆蛋白からなる群から選択される少なくとも一つの蛋白素材である中華生麺に係るものである。
Further, the present invention comprises 70 to 85 parts by mass of semi-strong flour having a flour milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g, and an average particle size of 70 to 85 parts by mass. A flour composition containing 90% by mass or more of grains having a size of 170 to 240 μm and 360 μm or less and 15 to 30 parts by mass of duramsemolina having a protein content of 11.0 to 13.5% by mass is used as a protein material. In addition, it is a Chinese raw noodle having an aged cut-out noodle line composed of a flour kneading composition adjusted so that the protein content of the Chinese raw noodle is 8.8 to 9.6% by mass, and the water content is 33. It relates to Chinese raw noodles having a protein content of 8.8 to 9.6% by mass and ~ 35% by mass.
The present invention also relates to Chinese raw noodles, wherein the protein material is at least one protein material selected from the group consisting of dried egg white, dried whole egg, wheat protein and soybean protein.
本発明の中華生麺の製造方法によれば、作業性がよく、中華生麺らしい黄色みの強い色相で、つるみがあり、弾力感に富む食感を有し、かつ茹で伸びが遅い中華生麺を得ることができる。 According to the method for producing Chinese raw noodles of the present invention, Chinese raw noodles have good workability, a strong yellowish hue typical of Chinese raw noodles, a smooth texture, a highly elastic texture, and slow boiling. You can get noodles.
本発明は、製粉歩留まりが３０％以下、灰分含有量が０．３５質量％以下、及びマルトース価が２２０〜２６０ｍｇ／１０ｇである準強力粉を７０〜８５質量部、並びに、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含み、蛋白質含有量が１１．０〜１３．５質量％であるデュラムセモリナを１５〜３０質量部含んでなる組成物を用いて、以下の工程：低速（回転数が２５〜４０ｒｐｍ）、中速（回転数が４５〜６５ｒｐｍ）、及び高速（回転数が９０〜１１５ｒｐｍ）の３種類の速度帯を組合わせて、低速→高速、次いで低速の順の３段階、又は、低速→中速→高速、次いで低速の順の４段階で混練して麺生地を作製する工程と、この麺生地を麺帯に整形する工程と、この麺帯を圧延し、切り出しして麺線とする工程と、この麺線を１０〜２５℃の温度で１２〜７２時間熟成する工程とを含み、水分含有量が３３〜３５質量％、蛋白質含有量が８．８〜９．６質量％である中華生麺の製造方法及びその方法によって得られる中華生麺を提供する。 In the present invention, 70 to 85 parts by mass of semi-strong flour having a flour milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g, and an average particle size of 170 to 170 to Using a composition containing 90% by mass or more of grains having a size of 240 μm and 360 μm or less and 15 to 30 parts by mass of duramsemolina having a protein content of 11.0 to 13.5% by mass, the following steps: A combination of three speed bands: low speed (speed 25 to 40 rpm), medium speed (speed 45 to 65 rpm), and high speed (speed 90 to 115 rpm), in the order of low speed → high speed, then low speed. The process of kneading the noodle dough in three stages, or in the order of low speed → medium speed → high speed, and then low speed, and the process of shaping the noodle dough into a noodle band, and rolling this noodle band. The noodles include a step of cutting out the noodles into noodles and a step of aging the noodles at a temperature of 10 to 25 ° C. for 12 to 72 hours, and the water content is 33 to 35% by mass and the protein content is 8.8. To provide a method for producing Chinese raw noodles in an amount of ~ 9.6% by mass and Chinese raw noodles obtained by the method.
ここで、製粉歩留まりとは、小麦１００質量％に対して小麦粉がどれだけ得られたかの質量％をいう。準強力粉とは、粗蛋白質含有量が１０．０〜１２．０質量％で、小麦から外皮（ふすま）と胚芽とを除去し、胚乳部を粉砕して製造されるものを意味する。 Here, the flour milling yield means the mass% of how much wheat flour is obtained with respect to 100% by mass of wheat. The semi-strong flour means a wheat having a crude protein content of 10.0 to 12.0% by mass, which is produced by removing the exodermis (bran) and germ from wheat and crushing the endosperm portion.
小麦の製粉は段階式製粉方法が一般的で、破砕工程、純化工程、粉砕工程、篩分け工程の４工程を組み合わせて行われる。その際、小麦粉中の澱粉粒が損傷を受ける（損傷澱粉）。上記各工程の各段階の上がり粉（発生した小麦粉）の発生量やその品質については、それぞれ皆異なった特質を持っている。製粉工場では、これら上がり粉の中から市場の求める品質特性と各製造会社（製麺会社、製パン会社など）の品質政策とを勘案して、いくつかのグループに分けてまとめた上で製品とする。これを採り分けと言い、普通４〜５種類に分けられる。すなわち、灰分含有量の低いものから、順次１等粉、２等粉、３等粉、末粉に格付けされるが、採り分けに当たっては灰分含有量の他に、蛋白質含有量やその質、及び二次加工特性が基準となってグルーピングされる。本発明では灰分含有量の少ないものから採り分けて、製粉歩留が３０％以下で灰分含有量が０．３５質量％以下になるように調整した準強力粉を使用する事を特徴とする。 Wheat milling is generally performed by a stepwise milling method, which is performed by combining four steps of a crushing step, a purification step, a crushing step, and a sieving step. At that time, the starch granules in the flour are damaged (damaged starch). The amount of flour (wheat flour generated) generated at each stage of each of the above processes and the quality thereof have different characteristics. At the flour mill, the products are divided into several groups in consideration of the quality characteristics required by the market and the quality policies of each manufacturing company (noodle making company, bakery company, etc.). And. This is called sorting, and is usually divided into 4 to 5 types. That is, from the one with the lowest ash content, the first-class flour, the second-class flour, the third-class flour, and the powder are graded in order. Grouping is based on the secondary processing characteristics. The present invention is characterized in that semi-strong flour is selected from those having a low ash content and adjusted so that the milling yield is 30% or less and the ash content is 0.35% by mass or less.
本発明に於いて灰分含有量とは、小麦粉を焼いて灰にした時の灰の重量成分を１００分率で示すもので、下記の方法により測定した値である。即ち、小麦粉を上皿天秤で約５ｇ計り取り、予め９００℃で１時間空焼きしてデシケーター内で２５分間程度放冷した白金ルツボ（恒量値：Ｗ０）に入れ、秤量値（Ｗ１）を測定し、当該サンプルを入れたルツボをマッフル炉に入れて９００℃、３時間で灰化させる。３時間後、ルツボをマッフル炉から取り出してデシケーター内で２５分間放冷し、灰化後のルツボの秤量値を測定する（Ｗ２）。灰分含有量は以下に示す計算式：
灰分含有量（％）＝（Ｗ２−Ｗ０）／（Ｗ１−Ｗ０）×１００
により算出する。
In the present invention, the ash content is a value indicating the weight component of ash when wheat flour is baked into ash at a fraction of 100, and is a value measured by the following method. That is, weigh about 5 g of wheat flour with a precision balance, bake it in the air at 900 ° C for 1 hour in advance, put it in a platinum crucible (constant value: W0) that has been allowed to cool in a desiccator for about 25 minutes, and measure the weighed value (W1). Then, the crucible containing the sample is placed in a muffle furnace and incinerated at 900 ° C. for 3 hours. After 3 hours, the crucible is taken out of the muffle furnace and allowed to cool in a desiccator for 25 minutes, and the weighed value of the crucible after incineration is measured (W2). The ash content is calculated by the formula shown below:
Ash content (%) = (W2-W0) / (W1-W0) x 100
Calculated by
本発明の準強力粉におけるマルトース価を２２０〜２６０ｍｇ／１０ｇにするには、ロールを数段に分けて破砕、粉砕を行う際、粉砕工程のロール間隔を緩めて澱粉粒子が損傷しないように粉砕することで達成できる。本発明に於いてマルトース価とは、小麦粉中のアミラーゼによって、小麦粉の澱粉がどれだけ分解されるかを表す指標であり、マルトース価が高いと小麦粉中の損傷澱粉の割合が高く、マルトース価が低いと損傷澱粉の割合が低い。本発明においてマルトース価はＡＡＣＣ（Ａｍｅｒｉｃａｎ Ａｓｓｏｃｉａｔｉｏｎ ｏｆ Ｃｅｒｅａｌ Ｃｈｅｍｉｓｔｓ）の公定法（２２−１５）により測定した。 In order to make the maltose value of the semi-strong flour of the present invention 220 to 260 mg / 10 g, when the rolls are crushed and crushed in several stages, the roll interval in the crushing step is loosened and the starch particles are crushed so as not to be damaged. Can be achieved by In the present invention, the maltose value is an index showing how much starch in wheat flour is decomposed by amylase in wheat flour. When the maltose value is high, the proportion of damaged starch in wheat flour is high and the maltose value is high. If it is low, the proportion of damaged starch is low. In the present invention, the maltose value was measured by the official method (22-15) of AACC (American Association of Ceral Chemists).
本発明で使用する準強力粉は、製粉歩留まり３０％以下で灰分含有量が０．３５質量％以下、マルトース価が２２０〜２６０ｍｇ／１０ｇである。製粉歩留まりが高くなると、麺の色相がくすみ、つるみが無くなるが、弾力感が強くなる。マルトース価が高くなると、食感に弾力感はあるが、麺帯が硬く伸展性が悪くなり、茹で伸びが早くなる傾向がある。マルトース価が低くなると、弾力感は劣るが、茹で伸びが遅くなる傾向がある。 The semi-strong flour used in the present invention has a milling yield of 30% or less, an ash content of 0.35% by mass or less, and a maltose value of 220 to 260 mg / 10 g. When the flour milling yield is high, the hue of the noodles becomes dull and the slackness disappears, but the elasticity becomes stronger. When the maltose value is high, the texture is elastic, but the noodle strips are hard and the extensibility is poor, and the boiled noodles tend to grow faster. When the maltose value is low, the elasticity is poor, but the boiling tends to be slow.
また、デュラムセモリナとは、デュラム小麦から外皮（ふすま）と胚芽とを除去し、胚乳部を粉砕して製造されるものを意味する。一般にセモリナの粒径は３００μｍの篩を抜けない程度の粗さ、即ち平均粒径が２７０〜３００μｍ程度である。平均粒径が１７０〜２４０μｍでかつ３６０μｍ以下の粒を９０質量％以上含み、蛋白質含有量が１１．０〜１３．５質量％であるデュラムセモリナは、通常のデュラムセモリナから前述の粒径幅の粒を純化工程と篩分け工程で取り分けることで達成できる。 In addition, durum semolina means a product produced by removing the exodermis (bran) and germ from durum wheat and crushing the endosperm portion. Generally, the particle size of semolina is so coarse that it does not pass through a sieve of 300 μm, that is, the average particle size is about 270 to 300 μm. Durum semolina, which contains 90% by mass or more of grains having an average particle size of 170 to 240 μm and 360 μm or less and a protein content of 11.0 to 13.5% by mass, has a particle size width different from that of ordinary durum semolina. This can be achieved by separating the grains in a purification step and a sieving step.
小麦及びデュラム小麦の産地、品種は、特に限定はない。 The origin and variety of wheat and durum wheat are not particularly limited.
本発明においてデュラムセモリナの粒径は、マイクロトラック粒径分析計を用いて測定された値である。さらに粒径の測定値から、平均粒径を算出する事ができる。粒径の測定、平均粒径の算出は、市販の分析計（マイクロトラック粒径分布測定装置ＭＴ３２００II；マイクロトラック・ベル株式会社）を用いて機器のマニュアルに従って行う事が出来る。 In the present invention, the particle size of durum semolina is a value measured using a Microtrack particle size analyzer. Furthermore, the average particle size can be calculated from the measured value of the particle size. The particle size and the average particle size can be measured using a commercially available analyzer (Microtrack particle size distribution measuring device MT3200II; Microtrack Bell Co., Ltd.) according to the manual of the instrument.
本発明で使用するデュラムセモリナは、平均粒径が１７０〜２４０μｍでかつ３６０μｍ以下の粒を９０質量％以上含み、好ましくは９０質量％〜９９．８質量％含み、なお且つ蛋白質含有量が１１．０〜１３．５質量％である。そして当該デュラムセモリナの準強力粉に対する配合割合は１５〜３０質量％である。デュラムセモリナの配合割合が高くなると、綺麗な黄色の中華生麺になるが、麺帯のつながりが悪く、食感が硬くなり、茹で伸びが早くなる傾向がある。デュラムセモリナの割合が低くなると、麺帯のつながりは良くなるが、食感に弾力感が欠ける傾向がある。デュラムセモリナは普通小麦粉に比べ灰分含有量が多く、黄色身は強いがホシ（黒や茶色の斑点）が多いのが欠点であり、この欠点を補うために、デュラムセモリナとブレンドする準強力粉は、灰分含有量が少ないものであることが好ましい。 The durum semolina used in the present invention contains 90% by mass or more of grains having an average particle size of 170 to 240 μm and 360 μm or less, preferably 90% by mass to 99.8% by mass, and has a protein content of 11. It is 0 to 13.5% by mass. The blending ratio of the durum semolina to the semi-strong powder is 15 to 30% by mass. When the proportion of durum semolina is high, the noodles become beautiful yellow Chinese raw noodles, but the noodle strips are not connected well, the texture becomes hard, and the noodles tend to boil faster. When the proportion of durum semolina is low, the noodle strips are connected well, but the texture tends to lack elasticity. Durum semolina has a higher ash content than ordinary wheat flour, and has a strong yellow color but a lot of hoshi (black and brown spots). It is preferable that the ash content is low.
デュラムセモリナとブレンドする準強力粉のマルトース価が高いと、準強力粉の吸水能力が強い為に、デュラムセモリナまで水分が行き渡らない傾向が強くなる。マルトース価が低い準強力粉は吸水能力が強くないので、水分がデュラムセモリナに行き渡るのを阻害しないため、デュラムセモリナを含む生地の生地形成を阻害しない。そういう意味でマルトース価の低い準強力粉とデュラムセモリナとは相性が良い。 When the maltose value of the semi-strong powder blended with durum semolina is high, the water absorption capacity of the semi-strong powder is strong, so that the water tends not to reach the durum semolina. Semi-strong flour with a low maltose value does not have a strong water absorption capacity, so it does not hinder the distribution of water to durum semolina, and therefore does not hinder the formation of dough containing durum semolina. In that sense, semi-strong powder with low maltose value and durum semolina are compatible.
また、デュラムセモリナの平均粒径が小さくなると、水和は早く進み、麺帯のつながりは良くなるが、色相が悪く更に弾力感に欠けた食感となる傾向がある。デュラムセモリナの平均粒径が大きくなると、生地の水和が遅くなり、麺帯のつながりが悪い傾向になる。また、デュラムセモリナの蛋白質含有量が少ないと、くすみの無い明るい色相となるが、生地の繋がりが悪い傾向となり、弾力感の弱い食感となる。逆に蛋白質含有量が多くなると、生地の繋がりは良い傾向となるが、色相が悪く、硬さが目立ち、弾力感がなくなる。 Further, when the average particle size of durum semolina becomes small, hydration proceeds quickly and the noodle strips are connected well, but the hue tends to be poor and the texture tends to be less elastic. The larger the average particle size of durum semolina, the slower the hydration of the dough and the poorer the connection of the noodle bands. In addition, when the protein content of durum semolina is low, a bright hue without dullness is obtained, but the dough tends to be poorly connected, resulting in a texture with a weak elasticity. On the contrary, when the protein content is high, the connection of the dough tends to be good, but the hue is bad, the hardness is conspicuous, and the elasticity is lost.
本発明による中華生麺の製造方法は、上記の準強力粉とデュラムセモリナとを用いて一般的な中華生麺の製麺方法に従って実施することができる。本発明の製造方法では、澱粉を併用することもなく、穀粉原料として上記の準強力粉とデュラムセモリナとを用いて製造することができる。 The method for producing Chinese raw noodles according to the present invention can be carried out according to a general method for producing Chinese raw noodles using the above-mentioned semi-strong flour and durum semolina. In the production method of the present invention, the above-mentioned semi-strong flour and durum semolina can be used as a raw material for flour without using starch in combination.
製麺工程は一般的に、原料の混合、加水、混練する工程により生地を作り、さらに生地を圧延する工程により麺帯を作る整形工程、その麺帯をカットして麺線を作る工程などを含む。圧延工程では、平滑な平ロールのほか、波ロールなどの表面を加工した特殊ロールを使ったロール式圧延を採用することが好ましい。押出しによる整形は使用しない。 In general, the noodle-making process involves making dough by mixing, adding water, and kneading the raw materials, and then rolling the dough to make a noodle band, and cutting the noodle band to make noodle strings. Including. In the rolling process, in addition to a smooth flat roll, it is preferable to employ a roll type rolling using a special roll having a surface processed such as a wave roll. Do not use extrusion shaping.
混練する工程では、横型１軸ミキサーを使用し、低速（回転数２５〜４０ｒｐｍ）、高速（回転数９０〜１１５ｒｐｍ）、低速（回転数２５〜４０ｒｐｍ）の３段階で混練して行なう。低速から高速への移行をスムーズに行なう為、低速と高速の間に中速（４５〜６５ｒｐｍ）での混練を加えても良い。通常混練は、２段階の高速（回転数９０〜１１５ｒｐｍ）、低速（回転数２５〜４０ｒｐｍ）で行うが、本発明では、最初に低速を使用するのは、小麦粉及びデュラムセモリナの水和をより均一化し、生地のグルテン形成を進める事により、高速での効率的な生地作製をおこなうためである。最後に低速を使用することで、無理なく、良好なグルテン組織となり、その後の製麺工程を無理なく進める事が出来る。 In the kneading step, a horizontal uniaxial mixer is used, and kneading is performed in three stages of low speed (rotation speed 25 to 40 rpm), high speed (rotation speed 90 to 115 rpm), and low speed (rotation speed 25 to 40 rpm). In order to make the transition from low speed to high speed smooth, kneading at medium speed (45 to 65 rpm) may be added between low speed and high speed. Normally, kneading is performed at two stages of high speed (rotation speed 90 to 115 rpm) and low speed (rotation speed 25 to 40 rpm), but in the present invention, the first low speed is used for hydration of wheat flour and durum semolina. This is to make the dough uniform and to promote the formation of gluten in the dough so that the dough can be efficiently produced at high speed. Finally, by using a low speed, a good gluten structure can be obtained without difficulty, and the subsequent noodle making process can proceed without difficulty.
麺帯をカットして個包装した麺線の熟成は、１０〜２５℃の温度で１２〜７２時間、より好ましくは、麺線熟成を１５〜２０℃の温度で２４〜４８時間とる工程を含む。麺線を熟成することによって、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含み蛋白質含有量が１１．０〜１３．５質量％であるデュラムセモリナの水和が促進され、良好な製品が出来る。通常、中華生麺を熟成すると、脱気作用が起こり、麺の組織が緻密になると共に、炭酸ナトリウム、炭酸カリウムの様な粉末かんすいの成分であるアルカリによる反応が進み、つるみがあり、弾力感があり、及び硬さのある中華生麺となるが、熟成が進み過ぎると色相がくすみ、硬く脆い食感となる。麺線熟成は、温度が高い程進行が早く、逆に低いと進行が遅い。麺線熟成が短い場合は、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含むようなデュラムセモリナは水和が不十分で、弾力感が欠けた食感となる。また、麺線熟成が適正な場合は、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含むようなデュラムセモリナの水和は十分で、つるみが有って弾力感があり、茹で伸びが遅い麺となる。熟成時間が長いと熟成し過ぎた状態となり、色相くすみ、硬く脆い食感になるため、良好な製品が得られない。 The aging of the noodle strips cut and individually wrapped is 12 to 72 hours at a temperature of 10 to 25 ° C., more preferably 24 to 48 hours at a temperature of 15 to 20 ° C. .. By aging the noodle strings, hydration of durum semolina having an average particle size of 170 to 240 μm and containing 90% by mass or more of grains having an average particle size of 360 μm or less and a protein content of 11.0 to 13.5% by mass is promoted. , Good product can be made. Normally, when Chinese raw noodles are aged, degassing action occurs, the structure of the noodles becomes dense, and the reaction with alkali, which is a component of powdered brine such as sodium carbonate and potassium carbonate, proceeds, and the noodles are smooth and elastic. The noodles are hard and hard, but if they are aged too much, the color will be dull and the texture will be hard and brittle. The higher the temperature, the faster the noodle string aging progresses, and conversely, the lower the temperature, the slower the progress. When the noodle string aging is short, durum semolina having an average particle size of 170 to 240 μm and containing 90% by mass or more of grains having an average particle size of 360 μm or less is insufficiently hydrated and has a texture lacking elasticity. In addition, when the noodle string aging is appropriate, the hydration of durum semolina containing 90% by mass or more of grains having an average particle size of 170 to 240 μm and 360 μm or less is sufficient, and the noodles have a smooth and elastic feeling. , Boiled noodles that grow slowly. If the aging time is long, the product will be over-aged, and the hue will be dull and the texture will be hard and brittle, so that a good product cannot be obtained.
本発明の中華生麺の製品水分含有量は、原料穀粉の水分含有量と練水に使用する水（加水量）でそのほとんどの量を占めるが、製品に大きく影響するのは加水量である。中華生麺は小麦粉１００質量％に対して水３０〜４０質量％で作られる事が多い。加水量が少なければ生地の繋がりが弱く麺帯に整形するのが難しい。さらに麺にした時の食感はつるみが無く、弾力感に乏しい脆い食感となり、茹で伸びも早い。逆に加水量が多くなると生地が軟らかすぎて保形性が無くなり、作業性が悪くなる。麺にした時の食感は、つるみ及び粘弾性はあるが、全体に軟らかく、コシの無い食感になる。また、時間と共にくすんだ色に変色しやすくなる。 The product water content of the Chinese raw noodles of the present invention accounts for most of the water content of the raw material flour and the water used for kneading (water content), but it is the water content that greatly affects the product. .. Chinese raw noodles are often made with 30-40% by mass of water with respect to 100% by mass of wheat flour. If the amount of water added is small, the connection of the dough is weak and it is difficult to shape it into a noodle band. Furthermore, the texture when made into noodles is not slack, it has a brittle texture with poor elasticity, and it boiled quickly. On the contrary, when the amount of water added is large, the dough becomes too soft and loses its shape retention property, resulting in poor workability. The texture of the noodles is smooth and viscoelastic, but the overall texture is soft and firm. In addition, the color tends to change to a dull color over time.
本発明における水分含有量は、常圧加熱乾燥法（１３０℃、１時間乾燥）により測定する。１３０℃（±３℃）の乾燥器で３０分以上乾燥させた後デシケーターの中で約２０分冷却したアルミ皿（恒量値Ｗ０）に試料約２ｇを電子天秤で秤量し（秤量値Ｗ１）、ロータリー乾燥機（ツカサ式Ｔｙｐｅ Ｍ‐１０４）に入れて１３０℃で１時間乾燥し、乾燥後の試料をデシケーター内で約２０分冷却し電子天秤で秤量値を測定する（Ｗ２）。水分含有量は以下に示す計算式：
水分含有量（％）＝（Ｗ２−Ｗ０）／（Ｗ１−Ｗ０）×１００
により算出する。
The water content in the present invention is measured by a normal pressure heating and drying method (drying at 130 ° C. for 1 hour). Approximately 2 g of the sample is weighed with an electronic balance (weighing value W1) on an aluminum plate (constant weight value W0) cooled in a desiccator for about 20 minutes after drying in a dryer at 130 ° C. (± 3 ° C.) for 30 minutes or more. The sample is placed in a rotary dryer (Tsukasa type M-104) and dried at 130 ° C. for 1 hour, and the dried sample is cooled in a desiccator for about 20 minutes and the weighed value is measured with an electronic balance (W2). The water content is calculated by the following formula:
Moisture content (%) = (W2-W0) / (W1-W0) x 100
Calculated by
本発明の中華生麺の蛋白質含有量は、８．８〜９．６質量％である事が必要だが、この蛋白質含有量は、上記準強力粉とデュラムセモリナを混合した穀粉混合物に蛋白素材を加える事で得る事が出来る。当該準強力粉とデュラムセモリナに蛋白素材を加える事で、麺の骨格を強くして締まりのある食感にする効果が得られる。当該中華生麺の蛋白質含有量が８．８％よりも少ない場合は、中華生麺の食感は腰の無い弱い食感となり、茹で伸びが早い傾向となる。逆に当該中華生麺の蛋白質含有量が９．６％よりも高いと、硬いだけで、弾力感が無くつるみの無い食感となる。本発明で使用する蛋白素材としては、乾燥卵白、乾燥全卵等の卵製品、小麦蛋白、大豆蛋白等が含まれる。本発明における蛋白質含有量は、ケルダール法を用いて分析した（窒素蛋白換算係数は５．７）。 The protein content of the Chinese raw noodles of the present invention needs to be 8.8 to 9.6% by mass, and the protein content is such that the protein material is added to the flour mixture obtained by mixing the semi-strong flour and durum semolina. You can get it by doing things. By adding a protein material to the semi-strong flour and durum semolina, the effect of strengthening the skeleton of the noodles and giving them a firm texture can be obtained. When the protein content of the Chinese raw noodles is less than 8.8%, the texture of the Chinese raw noodles becomes a chewy and weak texture, and the boiled noodles tend to grow quickly. On the contrary, when the protein content of the Chinese raw noodles is higher than 9.6%, the noodles are only hard and have no elasticity and a smooth texture. The protein material used in the present invention includes egg products such as dried egg white and dried whole egg, wheat protein, soy protein and the like. The protein content in the present invention was analyzed using the Kjeldahl method (nitrogen protein conversion coefficient is 5.7).
原料の混合比は特に限定されるわけではない。例えば、上記の準強力粉とデュラムセモリナの合計１００質量％に対して、粉末かんすい０．２〜２．０質量％及び水３０〜４０質量％を添加する。粉末かんすいとしては、炭酸ナトリウム、炭酸カリウム、リン酸ナトリウム、リン酸カリウム、炭酸カルシウム、貝殻焼成カルシウムなどの一般の中華生麺に使用されるアルカリ物質を使用することができる。また、食塩、油脂類、糖類、蛋白素材、脱脂粉乳やその他乳製品、香料、増粘多糖類、乳化剤、山芋粉、茶粉末、アミノ酸などの栄養強化剤、保存剤、色素、酵素剤、ＰＨ調整剤、生地改良剤などの副資材を適宜の量で添加してもよい。 The mixing ratio of the raw materials is not particularly limited. For example, 0.2 to 2.0% by mass of powdered brine and 30 to 40% by mass of water are added to 100% by mass of the total of the above semi-strong powder and durum semolina. As the powdered brine, alkaline substances used in general Chinese raw noodles such as sodium carbonate, potassium carbonate, sodium phosphate, potassium phosphate, calcium carbonate, and calcined shell calcium can be used. In addition, salt, fats and oils, sugars, protein materials, defatted milk powder and other dairy products, flavors, thickening polysaccharides, emulsifiers, yam flour, tea powder, nutritional enhancers such as amino acids, preservatives, pigments, enzyme agents, PH Auxiliary materials such as a regulator and a dough improver may be added in an appropriate amount.
以下に、本発明を更に具体的に説明するために実施例を挙げるが、本発明は斯かる実施例によって制限されるものではない。 Examples will be given below to more specifically explain the present invention, but the present invention is not limited to such examples.
＜試験例１＞ 準強力粉を以下の通り調整し、以下の製法で試験した。結果は表１に示す通り。
［実施例１、２及び比較例１］
下記の（麺の作製方法）により、中華生麺をそれぞれ製造した。
（麺の作製方法）
（１）準強力粉７５質量％とデュラムセモリナ２５質量％からなる麺用穀粉組成物を作製した。本試験例で使用した準強力粉は、下記に示した準強力粉Ａ、Ｂ、Ｃを使用した。
［実施例１］準強力粉Ａ：製粉歩留まり２５％、灰分含有量０．３１質量％、マルトース価２２０ｍｇ／１０ｇ
［実施例２］準強力粉Ｂ：製粉歩留まり２８％、灰分含有量０．３３質量％、マルトース価２５０ｍｇ／１０ｇ
［比較例１］準強力粉Ｃ：製粉歩留まり４０％、灰分含有量０．４０質量％、マルトース価３００ｍｇ／１０ｇ
また、本試験で使用したデュラムセモリナは、平均粒径が１７０〜２４０μｍで且つ３６０μｍ以下の粒を９０質量％以上含み、蛋白質含有量が１１．０〜１３．５質量％のものである。
（２）粉末かんすい１．５質量％及び食塩１質量％を共に水３３質量％に溶かして得られた水溶液を調整し、これを上記（１）の麺用穀粉組成物１００質量％に蛋白素材として乾燥卵白を加えたものと共に横型１軸ミキサーに入れて、低速３分、高速７分、低速１分で混練して麺生地を作製した。この麺生地により作製された中華生麺の蛋白質含有量は９．３％となる。
（３）上記（２）の生地を、製麺ロールを用いて複合し、及び圧延して厚さ１．５ｍｍの麺帯にした後、２０番（麺線幅：約１．５ｍｍ）の角の切刃を用いて、麺線に切り出して中華生麺を製造した。当該中華生麺は個包装し、２０℃の部屋で３６時間麺線を熟成した。
<Test Example 1> The semi-strong powder was prepared as follows and tested by the following manufacturing method. The results are shown in Table 1.
[Examples 1 and 2 and Comparative Example 1]
Chinese raw noodles were produced by the following (method for producing noodles).
(How to make noodles)
(1) A noodle flour composition composed of 75% by mass of semi-strong flour and 25% by mass of durum semolina was prepared. As the semi-strong powder used in this test example, the semi-strong powders A, B, and C shown below were used.
[Example 1] Semi-strong flour A: milling yield 25%, ash content 0.31% by mass, maltose value 220 mg / 10 g
[Example 2] Semi-strong flour B: milling yield 28%, ash content 0.33% by mass, maltose value 250 mg / 10 g
[Comparative Example 1] Semi-strong flour C: milling yield 40%, ash content 0.40% by mass, maltose value 300 mg / 10 g
The durum semolina used in this test contains 90% by mass or more of grains having an average particle size of 170 to 240 μm and 360 μm or less, and has a protein content of 11.0 to 13.5% by mass.
(2) An aqueous solution obtained by dissolving 1.5% by mass of powdered brine and 1% by mass of salt in 33% by mass of water was prepared, and this was added to 100% by mass of the noodle flour composition of (1) above as a protein material. The noodle dough was prepared by putting it in a horizontal uniaxial mixer together with the dried egg white and kneading it at a low speed of 3 minutes, a high speed of 7 minutes, and a low speed of 1 minute. The protein content of the Chinese raw noodles produced from this noodle dough is 9.3%.
(3) The dough of (2) above is compounded using a noodle-making roll and rolled into a noodle band having a thickness of 1.5 mm, and then the corner of No. 20 (noodle line width: about 1.5 mm). Chinese raw noodles were produced by cutting into noodle strings using the cutting blade of. The Chinese raw noodles were individually wrapped and the noodle strings were aged in a room at 20 ° C. for 36 hours.
（評価試験１）
実施例１、２及び比較例１で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、下記の評価基準に基づいて麺の色相、つるみ、弾力感及び茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表１に示す。
150 g of each Chinese raw noodle obtained in Examples 1 and 2 and Comparative Example 1 is boiled in boiling water for 3 minutes, and each Chinese noodle that has been drained is placed in a container containing warm soy sauce soup, and the noodles are based on the following evaluation criteria. The hue, slackness, elasticity and boiled elongation (texture after 7 minutes of boiling) were evaluated by 10 panelists. As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 1.
（色相の評価基準）
５点：明るさ、黄色みの強さがあり、極めて良好。
４点：明るさ、黄色みの強さがあり、良好。
３点：明るさ、黄色みの強さが程々にある。
２点：明るさに欠け、または黄色みが弱い。
１点：くすんだ色相で、黄色みが無い。
（滑らかさの評価基準）
５点：非常につるみがあり極めて良好。
４点：つるみがあり、良好。
３点：ややつるみがある。
２点：つるみに欠けるか、または若干ヌルミを感じる。
１点：表面がザラ付く、またはヌルヌルする。
（弾力感の評価基準）
５点：しっかりとした硬さと弾力感があり、極めて良好。
４点：ややしっかりとした硬さと弾力感があり、良好。
３点：硬さ、弾力感はある程度ある。
２点：やや軟らかく、ややコシが無い食感。
１点：弱くコシが無い食感。
（茹で伸びの評価基準）
５点：しっかりとした硬さと弾力感があり、極めて良好。
４点：ややしっかりとした硬さと弾力感があり、良好。
３点：硬さ、弾力感はある程度ある。
２点：やや軟らかく、ややコシが無い食感。
１点：弱くコシが無い食感。
（作業性の評価基準）
製麺担当者が（麺の製麺方法）（２）、（３）に示した生地の混練から麺線切出しまでを、触感と目視により下記の基準により評価した。
５点：作業性が良好
４点：作業性がやや良好
３点：作業性が普通
２点：作業性がやや不良
１点：作業性が不良
(Evaluation criteria for hue)
5 points: Very good with brightness and yellowness.
4 points: Brightness and yellowish intensity are good.
3 points: Brightness and yellowness are moderate.
2 points: Lack of brightness or weak yellowness.
1 point: Dull hue, no yellowness.
(Evaluation criteria for smoothness)
5 points: Very smooth and very good.
4 points: Good with slack.
3 points: There is some slack.
2 points: Lacking slack or feeling a little Nurmi.
1 point: The surface is rough or slimy.
(Evaluation criteria for elasticity)
5 points: Very good with firm hardness and elasticity.
4 points: Good hardness and elasticity.
3 points: There is some hardness and elasticity.
2 points: Slightly soft and slightly chewy texture.
1 point: A weak and chewy texture.
(Evaluation criteria for boiling growth)
5 points: Very good with firm hardness and elasticity.
4 points: Good hardness and elasticity.
3 points: There is some hardness and elasticity.
2 points: Slightly soft and slightly chewy texture.
1 point: A weak and chewy texture.
(Evaluation criteria for workability)
The person in charge of noodle making evaluated the process from kneading the dough to cutting out the noodle strings shown in (2) and (3) (noodle making method) according to the following criteria by touch and visual inspection.
5 points: Good workability 4 points: Slightly good workability 3 points: Normal workability 2 points: Slightly poor workability 1 point: Poor workability
＜試験例２＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。麺用穀粉組成物として試験例１の実施例２で使用した準強力粉Ａを７５質量％と下記に示すデュラムセモリナを以下のＡ、Ｂ、Ｃのように調整したものを２５質量％使用して中華生麺を作製し、デュラムセモリナの粒径構成の違いによる比較試験を実施した（実施例３及び比較例２，３）。
［実施例３］デュラムＡ：平均粒径が２１４μｍで且つ３６０μｍ以下の粒を９５質量％含み、蛋白質含有量が１３．０％のもの。
［比較例２］デュラムＢ：平均粒径が２７０μｍで蛋白質含有量が１３．０％のもの。
［比較例３］デュラムＣ：平均粒径が１５０μｍで蛋白質含有量が１３．０％のもの。
<Test Example 2>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. As the noodle flour composition, 75% by mass of the semi-strong flour A used in Example 2 of Test Example 1 and 25% by mass of the durum semolina shown below prepared as A, B, and C below were used. Chinese raw noodles were prepared and a comparative test was carried out according to the difference in the particle size composition of durum semolina (Example 3 and Comparative Examples 2 and 3).
[Example 3] Durum A: A product having an average particle size of 214 μm, containing 95% by mass of grains having an average particle size of 360 μm or less, and having a protein content of 13.0%.
[Comparative Example 2] Durum B: An average particle size of 270 μm and a protein content of 13.0%.
[Comparative Example 3] Durum C: An average particle size of 150 μm and a protein content of 13.0%.
（評価試験２）
実施例３及び比較例２〜３で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。
尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表２に示す。
150 g of each Chinese raw noodle obtained in Example 3 and Comparative Examples 2 to 3 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and based on the evaluation criteria of Test Example 1. Ten panelists evaluated the hue, smoothness, elasticity, and boiled growth (texture after 7 minutes of boiling) of the noodles.
As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 2.
＜試験例３＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。麺用穀粉組成物として試験例１の実施例２で使用した準強力粉Ａを７５質量％と下記に示すデュラムセモリナを以下のデュラムＡ、Ｄ、Ｅのように調整したものを２５質量％使用して中華生麺を作製し、デュラムセモリナの粒径構成の違いによる比較試験を実施した（実施例４及び比較例４〜５）。
［実施例４］デュラムＡ：平均粒径が２１４μｍで且つ３６０μｍ以下の粒を９５質量％含み、蛋白質含有量が１３．０％のもの。（試験例２の実施例３と同じ）
［比較例４］デュラムＤ：平均粒径が２１０μｍで且つ３６０μｍ以下の粒を９５質量％含み、蛋白質含有量が１０・５％になるように調整したもの
［比較例５］デュラムＥ：平均粒径が２００μｍで且つ３６０μｍ以下の粒を９５質量％含み、蛋白質含有量が１４．０％になるように調整したもの
<Test Example 3>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. As the noodle flour composition, 75% by mass of the semi-strong flour A used in Example 2 of Test Example 1 and 25% by mass of the durum semolina shown below prepared as durums A, D, and E below were used. Chinese raw noodles were prepared and a comparative test was carried out according to the difference in the particle size composition of durum semolina (Example 4 and Comparative Examples 4 to 5).
[Example 4] Durum A: A product having an average particle size of 214 μm, containing 95% by mass of grains having an average particle size of 360 μm or less, and having a protein content of 13.0%. (Same as Example 3 of Test Example 2)
[Comparative Example 4] Durum D: Contains 95% by mass of grains having an average particle size of 210 μm and 360 μm or less, and adjusted so that the protein content is 10.5% [Comparative Example 5] Durum E: Average grains Adjusted so that 95% by mass of grains having a diameter of 200 μm and 360 μm or less are contained and the protein content is 14.0%.
（評価試験３）
実施例４及び比較例４〜５で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表３に示す。
150 g of each Chinese raw noodle obtained in Example 4 and Comparative Examples 4 to 5 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and based on the evaluation criteria of Test Example 1. Ten panelists evaluated the hue, smoothness, elasticity, and boiled growth (texture after 7 minutes of boiling) of the noodles. As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 3.
＜試験例４＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。試験例１の実施例２で使用した準強力粉Ａと試験例２の実施例３で使用したデュラムＡを表４の配合比率により混合して得られた麺用穀粉組成物により中華生麺を作製し、準強力粉ＡとデュラムＡの配合比率の違いによる比較試験を実施した（実施例５〜８及び比較例６〜７）。配合比率の設定とその結果を表４に示す。
<Test Example 4>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. Chinese raw noodles are prepared from the noodle flour composition obtained by mixing the semi-strong flour A used in Example 2 of Test Example 1 and the durum A used in Example 3 of Test Example 2 according to the blending ratios shown in Table 4. Then, a comparative test was carried out based on the difference in the blending ratio of the semi-strong flour A and the durum A (Examples 5 to 8 and Comparative Examples 6 to 7). Table 4 shows the setting of the blending ratio and the results.
（評価試験４）
実施例５〜８及び比較例６〜７で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表４に示す。
150 g of each Chinese raw noodle obtained in Examples 5 to 8 and Comparative Examples 6 to 7 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and the evaluation criteria of Test Example 1 were obtained. Based on the above, 10 panelists were asked to evaluate the hue, smoothness, elasticity, and boiled elongation (texture after 7 minutes of boiling) of the noodles. As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 4.
＜試験例５＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。準強力粉Ａが７５質量％とデュラムＡが２５質量％からなる麺用穀粉組成物により中華生麺を作製し、ミキシング条件の違いによる比較試験を実施した（実施例９及び比較例８〜９）。各ミキシング条件の設定とその結果を表５に示す。
<Test Example 5>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. Chinese raw noodles were prepared from a noodle flour composition consisting of 75% by mass of semi-strong flour A and 25% by mass of durum A, and comparative tests were conducted under different mixing conditions (Examples 9 and 8 to 9). .. Table 5 shows the settings of each mixing condition and the results.
（評価試験５）
実施例９及び比較例８〜９で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表５に示す。
150 g of each Chinese raw noodle obtained in Example 9 and Comparative Examples 8 to 9 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and based on the evaluation criteria of Test Example 1. Ten panelists evaluated the hue, smoothness, elasticity, and boiled growth (texture after 7 minutes of boiling) of the noodles. As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 5.
＜試験例６＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。準強力粉Ａが７５質量％とデュラムセモリナＡが２５質量％からなる麺用穀粉組成物により中華生麺を作製し、麺線切出し後の麺線熟成温度の違いによる比較試験（実施例１０〜１３及び比較例１０〜１１）を実施した（麺線熟成は３６時間）。各麺線熟成温度の設定とその結果を表６に示す。
<Test Example 6>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. Chinese raw noodles were prepared from a noodle flour composition consisting of 75% by mass of semi-strong flour A and 25% by mass of durum semolina A, and a comparative test based on the difference in noodle string aging temperature after cutting out the noodle strings (Examples 10 to 13). And Comparative Examples 10 to 11) (noodle string aging was 36 hours). Table 6 shows the setting of each noodle string aging temperature and the result.
（評価試験６）
実施例１０〜１３及び比較例１０〜１１で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。その結果（パネラー１０名の平均点）を表６に示す。
150 g of each Chinese raw noodle obtained in Examples 10 to 13 and Comparative Examples 10 to 11 is boiled in boiling water for 3 minutes, and each of the drained Chinese noodles is placed in a container containing warm soy sauce soup, and the evaluation criteria of Test Example 1 are used. Based on the above, 10 panelists were asked to evaluate the hue, smoothness, elasticity, and boiled elongation (texture after 7 minutes of boiling) of the noodles. The results (average score of 10 panelists) are shown in Table 6.
＜試験例７＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。準強力粉Ａが７５質量％とデュラムＡが２５質量％からなる麺用穀粉組成物により中華生麺を作製し、麺線切出し後の麺線熟成時間の違いによる比較試験を実施した（実施例１４〜１８及び比較例１２〜１３）。熟成温度は２０℃にて実施した。各麺線熟成時間の設定とその結果を表７に示す。
<Test Example 7>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. Chinese raw noodles were prepared from a noodle flour composition consisting of 75% by mass of semi-strong flour A and 25% by mass of durum A, and a comparative test was conducted according to the difference in the aging time of the noodles after cutting out the noodles (Example 14). -18 and Comparative Examples 12-13). The aging temperature was 20 ° C. Table 7 shows the setting of each noodle string aging time and the result.
（評価試験７）
実施例１４〜１８及び比較例１２〜１３で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。その結果（パネラー１０名の平均点）を表７に示す。
150 g of each Chinese raw noodle obtained in Examples 14 to 18 and Comparative Examples 12 to 13 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and the evaluation criteria of Test Example 1 were placed. Based on the above, 10 panelists were asked to evaluate the hue, smoothness, elasticity, and boiled elongation (texture after 7 minutes of boiling) of the noodles. The results (average score of 10 panelists) are shown in Table 7.
＜試験例８＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。準強力粉Ａが７５質量％とデュラムＡが２５質量％からなる麺用穀粉組成物より中華生麺を作製し、当該中華生麺の蛋白質含有量が表８に示す値になるように蛋白素材である乾燥卵白の添加量を調整し、得られる中華生麺の蛋白質含有量の違いによる比較試験を実施した（実施例１９〜２１及び比較例１４〜１５）。各蛋白質含有量の設定とその結果を表８に示す。
<Test Example 8>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. Chinese raw noodles were prepared from a noodle flour composition consisting of 75% by mass of semi-strong flour A and 25% by mass of durum A, and the protein content of the Chinese raw noodles was adjusted to the values shown in Table 8. The amount of dried egg white added was adjusted, and a comparative test was carried out based on the difference in the protein content of the obtained Chinese raw noodles (Examples 19 to 21 and Comparative Examples 14 to 15). Table 8 shows the setting of each protein content and the result.
（評価試験８）
実施例１９〜２１及び比較例１４〜１５で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表８に示す。
150 g of each Chinese raw noodle obtained in Examples 19 to 21 and Comparative Examples 14 to 15 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and the evaluation criteria of Test Example 1 were placed. Based on the above, 10 panelists were asked to evaluate the hue, smoothness, elasticity, and boiled elongation (texture after 7 minutes of boiling) of the noodles. As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 8.
＜試験例９＞
試験例１の（麺の作製方法）に従い、中華生麺を作製した。準強力粉Ａが７５質量％とデュラムＡが２５質量％からなる麺用穀粉組成物より中華生麺を作製し、表９に示した蛋白素材を使用することにより当該中華生麺の蛋白質含有量が９．３質量％になるように調整し、蛋白素材の違いによる比較試験を実施した（実施例２２〜２５及び比較例１６）。使用した各蛋白素材種類とその結果を表９に示す。
<Test Example 9>
Chinese raw noodles were prepared according to (Method for producing noodles) of Test Example 1. Chinese raw noodles were prepared from a noodle flour composition consisting of 75% by mass of semi-strong flour A and 25% by mass of durum A, and the protein content of the Chinese raw noodles was increased by using the protein materials shown in Table 9. It was adjusted to 9.3% by mass, and a comparative test was carried out according to the difference in protein material (Examples 22 to 25 and Comparative Example 16). Table 9 shows the types of protein materials used and the results.
（評価試験９）
実施例２２〜２５及び比較例１６で得られた各中華生麺１５０ｇを熱湯で３分間茹で、湯切りした各中華麺を温かい醤油スープの入った容器に入れ、試験例１の評価基準に基づいて麺の色相、つるみ、弾力感、茹で伸び（茹で上げ７分後の食感）をパネラー１０名に評価させた。尚、作業性は麺作製者３名による目視及び触感で生地（麺帯）等を評価した。その結果（パネラー１０名の平均点及び麺作製者３名の平均点）を表９に示す。
150 g of each Chinese raw noodle obtained in Examples 22 to 25 and Comparative Example 16 was boiled in boiling water for 3 minutes, and each of the drained Chinese noodles was placed in a container containing warm soy sauce soup, and based on the evaluation criteria of Test Example 1. Ten panelists evaluated the hue, smoothness, elasticity, and boiled growth (texture after 7 minutes of boiling) of the noodles. As for workability, the dough (noodle band) and the like were evaluated visually and tactilely by three noodle makers. The results (average score of 10 panelists and average score of 3 noodle makers) are shown in Table 9.
本発明は、デュラムセモリナとブレンドする小麦粉や製造方法を工夫する事で、作業性が良く、中華生麺らしい黄色みの強い色相で、つるみがあり、弾力感に富む食感を有し、且つ茹で伸びが遅い中華生麺を提供し、以って中華麺市場の一層の拡大に利用し得る。 In the present invention, by devising the flour blended with durum semolina and the manufacturing method, the workability is good, the color has a strong yellowish color like Chinese raw noodles, the texture is smooth, and the texture is rich in elasticity. It provides Chinese raw noodles that boil slowly and can be used for further expansion of the Chinese noodle market.
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