JP6936721B2 - Low-salt hand-rolled dried noodles and their manufacturing method - Google Patents
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本発明は減塩手延べ干しめん及びその製造方法に関するものである。 The present invention relates to low-salt hand-rolled dried noodles and a method for producing the same.
手延べ素麺などの手延べ干しめんは、強い弾力感があって、喉越し及び歯応えに優れる独特の食感を有している。手延べ干しめんの日本農林規格第２条では「手延べ干しめん」とは、小麦粉に食塩水を加えて練り合わせた後、食用植物油又はでん粉を塗布して、より（縒り／撚り）をかけながら順次引き延ばしてめんとし、乾燥したものであって、手延べ干しめんの日本農林規格の第３条を満たす加水量、手作業の工程及び熟成期間について定められた基準を満たす方法により生産されたものであると定義されている。このような手延べ干しめんは、一般的にはａ）小麦粉１００質量部に対して４質量部以上７質量部以下の食塩と４０質量部以上５０質量部以下の水（手延べ干しめんの日本農林規格においては食塩水として４５質量部以上）を混合する工程（混合工程）、ｂ）円盤状に延ばした生地に渦巻き状に切れ目を入れ帯状にする工程（板切工程）、ｃ）よりをかけながら表面に食用油を塗る工程（油返し）、ｄ）よりをかけて細く引き延ばす工程（細目工程）、ｅ）さらに細く引き延ばす工程(小均工程)、ｆ）油を塗りながら生地を引き延ばすことを繰り返し、めんの太さが７〜８ミリ程度になったら、２本の棒の間に八の字の形に巻きつける工程（かけば工程）、ｇ）棒に巻きつけたものをねかした後で、一方の棒を固定してもう片方を引っ張り、更に細長く引き延ばす工程（小引き工程）、ｈ）乾燥用ハタ（織）と呼ばれる専用の道具にめんをかけて引き延ばしたまま、乾燥させる工程（門干し工程）、ｉ）裁断する工程（裁断工程）を含む工程によって製造され、混合工程とかけば工程の間の工程における熟成については、６時間以上（長径を１．７ｍｍ以上に成形するものは３時間以上）、かけば工程と小引き工程の間の工程における熟成については、１時間以上、小引き工程と門干し工程の間の工程及び門干し工程における熟成については、合計１２時間以上行うことによって製造される。 Hand-rolled dried noodles such as hand-rolled somen noodles have a strong elasticity and a unique texture that is excellent in throat and chewy texture. According to Article 2 of the Japanese Agricultural Standards for hand-rolled dried noodles, "hand-rolled dried noodles" is made by adding salt solution to wheat flour, kneading it, applying edible vegetable oil or starch, and twisting (twisting / twisting) it. Sequentially stretched, dried noodles produced by a method that meets the standards set for the amount of water added, the manual process, and the aging period that meet Article 3 of the Japanese Agricultural Standards for hand-rolled dried noodles. Is defined as. Such hand-rolled dried noodles are generally a) salt of 4 parts by mass or more and 7 parts by mass or less and water of 40 parts by mass or more and 50 parts by mass or less with respect to 100 parts by mass of wheat flour (Japanese hand-rolled dried noodles). According to the agricultural and forestry standards, the step of mixing (45 parts by mass or more as salt solution) (mixing step), b) the step of making a spiral cut in the dough rolled into a disk shape to make a band shape (plate cutting step), c) The process of applying cooking oil to the surface while sprinkling (oil return), the process of applying edible oil from d) to make it thinner (fine process), e) the process of further making it thinner (small smoothing process), f) stretching the dough while applying oil. When the thickness of the noodles reaches about 7 to 8 mm, the process of wrapping the noodles in a figure eight shape between the two rods (Kakeba process), g) Wrap the noodles around the rods. After that, one rod is fixed, the other is pulled, and the process is further elongated (small pulling process). Manufactured by a process including a process (gate drying process) and i) cutting process (cutting process), the aging in the process between the mixing process and the application process is 6 hours or more (the major axis is formed to 1.7 mm or more). 3 hours or more), 1 hour or more for aging in the process between the squeeze process and the small pulling process, 12 in total for the aging in the process between the small pulling process and the gate drying process and the gate drying process Manufactured by doing more than an hour.
食塩はグルテンの収斂作用（小麦粉と水だけで捏ねたときに比べ、グルテンの網目構造の展開には時間がかかるが、グルテン組織をより強力且つしっかりと形成させること）を有しており、また、食塩の吸水性により生地の乾燥を防止する作用も合わせ持つ。手延べ干しめんでは、引き延ばし工程を何度も繰返して次第に細い麺線に仕上げていくため、圧延装置を使用して生地を圧延し、伸ばした帯状の生地を種類に応じた麺の太さに切り出して仕上げる一般的な製造方法による干し麺（いわゆる「機械めん」）と比較して強靭なグルテン形成と乾燥耐性が要求され、そのために食塩を多く使用するのが一般的である。
なお生地に一方向の撚りをかけつつ引き延して得られる手延べ干しめんは、グルテンの網目構造が麺の長手方向に配列して密な束になるので、強い弾力感が生まれ、喉越し及び歯応えに優れる食感になる。それに対して、圧延装置により生地に圧力をかけて延して製造される麺は、グルテンの網目構造がばらついている（非特許文献２：新・大きな目小さな目２０１４年春号８〜９頁）。前者の麺表面は極めて滑らかであるために喉越し良好であるのに対し、後者では麺表面に微細な空隙があり、前者に比べて喉越しに劣る。
Salt has a gluten-converging effect (it takes longer to develop the gluten network structure than when kneaded only with flour and water, but it makes the gluten structure stronger and firmer). It also has the effect of preventing the dough from drying due to the water absorption of salt. In hand-rolled dried noodles, the stretching process is repeated many times to gradually finish the noodles into thin noodles, so the dough is rolled using a rolling machine, and the stretched strip-shaped dough is made into the thickness of the noodles according to the type. Compared to dried noodles (so-called "mechanical noodles") produced by a general method of cutting and finishing, tough gluten formation and drying resistance are required, and for this reason, a large amount of salt is generally used.
The hand-rolled dried noodles, which are obtained by twisting the dough in one direction and stretching it, have a gluten mesh structure arranged in the longitudinal direction of the noodles to form a dense bundle, which creates a strong feeling of elasticity and makes the noodles go through the throat. And the texture is excellent in texture. On the other hand, the noodles produced by rolling the dough by applying pressure to the dough with a rolling apparatus have a different gluten network structure (Non-Patent Document 2: New, Large Eyes, Small Eyes, Spring 2014, pp. 8-9). .. The former noodle surface is extremely smooth and therefore has a good throat passage, whereas the latter has fine voids on the noodle surface and is inferior to the former.
手延べ干しめんは、多量の食塩を使用して製造されるため、鍋物等に直接手延べ干しめんを投入して調理するとスープや出汁等の煮汁の塩味が強くなり過ぎ、喫食するには不適なものとなる。それ故、喫食する場合には、あらかじめ茹でることによって塩抜きする作業及び任意に麺を洗う作業（いわゆる「茹でこぼし」）をしなければならないという手間が必要であった。茹でこぼす煩わしさを解消することが望まれているが、手延べ干しめんを製造する際の食塩の使用量を低減させると、グルテンの収斂及び生地の熟成が不十分になり、また製造工程中に生地が乾燥しやすくなるため、目的とする細さまで引き延ばすことができなくなること、麺表面の擦り切れ等の損傷を受けること、更には茹で調理すると弾力感、喉越し及び歯応えが損なわれること等の問題があった。 Since hand-rolled dried noodles are manufactured using a large amount of salt, if you put the hand-rolled dried noodles directly into a hot pot and cook them, the saltiness of the broth such as soup and soup stock will become too strong, making it unsuitable for eating. It will be something like that. Therefore, when eating, it is necessary to perform the work of desalting by boiling in advance and the work of arbitrarily washing the noodles (so-called "boiled spill"). It is hoped that the annoyance of boiling and spilling will be eliminated, but if the amount of salt used in the production of hand-rolled dried noodles is reduced, the convergence of gluten and the aging of the dough will be insufficient, and during the production process. Because the dough becomes dry easily, it cannot be stretched to the desired fineness, the noodle surface is damaged such as frayed, and when boiled, the elasticity, throat and texture are impaired. There was a problem.
上記の様な問題を解決するために様々な試みが提案されている。
特開平０１−３００８６２（特許文献１）では、極めて短時間で美味なる（減塩した）そうめんを製作することを可能とする減塩そうめんを製造するために、強力小麦粉と食塩を混合して熟成させた原料塊を３０〜３８℃程度の温度で食用油を塗布しながら紐状に成形した後、常温以下にて細く小撚状に延ばし、引き続いて低温下で乾燥・切断することを特徴とする減塩そうめんの製造方法が開示されている。特開２００２−１１２７２１（特許文献２）では、煮汁を捨てることの無い手延べ麺を提供するために、小麦粉とかんすいと食塩を含み、前記食塩の量は前記小麦粉に対して２．０重量％未満であること（かんすいは小麦粉に対して０．１重量％未満）を特徴とする、手延べ麺が開示されている。特開２００７−１８９９４２（特許文献３）では、延ばしが容易に行える塩分の低い即席麺に好適な手延べ素麺を提供するために、小麦粉１００重量部に対して塩１．５〜３重量部・小麦タンパク１３〜１８重量部・かん水０．０７５〜０．１２５重量部を含有している原料を用いた手延べ素麺が開示されている。しかしながら、何れの発明においても、減塩によるグルテン収斂作用の低下を補うには十分ではなく、また茹でこぼし不要とするには塩分含有率が高いものであった。
Various attempts have been proposed to solve the above problems.
According to Japanese Patent Application Laid-Open No. 01-300862 (Patent Document 1), strong wheat flour and salt are mixed and aged in order to produce low-salt somen that enables the production of delicious (reduced salt) somen in an extremely short time. The feature is that the raw material mass is formed into a string shape while applying cooking oil at a temperature of about 30 to 38 ° C., then thinly stretched into small twists at room temperature or lower, and then dried and cut at a low temperature. A method for producing low-salt somen noodles is disclosed. According to Japanese Patent Application Laid-Open No. 2002-112721 (Patent Document 2), in order to provide hand-rolled noodles in which the broth is not discarded, wheat flour, kansui and salt are contained, and the amount of the salt is 2.0% by weight based on the wheat flour. Hand-rolled noodles are disclosed, characterized in that they are less than 0.1% by weight based on wheat flour. According to Japanese Patent Application Laid-Open No. 2007-189942 (Patent Document 3), in order to provide hand-rolled somen noodles suitable for instant noodles having a low salt content that can be easily stretched, 1.5 to 3 parts by weight of salt per 100 parts by weight of wheat flour. Hand-rolled somen noodles using raw materials containing 13 to 18 parts by weight of wheat protein and 0.075 to 0.125 parts by weight of brine are disclosed. However, in any of the inventions, it was not sufficient to compensate for the decrease in gluten astringent effect due to salt reduction, and the salt content was high to eliminate the need for boiling spills.
本発明は、茹でこぼし不要でありながら、弾力感、喉越し（滑らかさ）及び歯応え（硬さ）に優れる、手延べ干しめんを提供することを課題とする。また本発明は、製造過程における作業性（生地のつながり、伸展性、乾燥耐性）に優れる、手延べ干しめんを提供する。 An object of the present invention is to provide hand-rolled dried noodles that do not require boiling and spilling, but are excellent in elasticity, throat (smoothness) and texture (hardness). The present invention also provides hand-rolled dried noodles having excellent workability (dough connection, extensibility, drying resistance) in the manufacturing process.
そこで本発明者等は上記課題を解決する為鋭意研究を重ねた結果、小麦粉１００質量部に対して、２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを使用し、食塩が小麦粉１００質量部に対して、０．５質量部未満の場合、さらに、０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを使用することで、茹でこぼし不要でありながら、弾力感、喉越し（滑らかさ）及び歯応え（硬さ）に優れ、また製造過程における作業性（生地のつながり、伸展性、乾燥耐性）に優れる手延べ干しめんを提供することが出来ることを見いだし上記課題を解決した。
すなわち本発明は以下の通りである。
[１]小麦粉１００質量部に対して２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含み、
食塩の含有量が小麦粉１００質量部に対して０．５質量部未満である場合には、さらに０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む手延干しめん。
[２]小麦粉１００質量部に対して、０．５質量部以上２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含む、前記[１]に記載の手延干しめん。
[３]小麦粉１００質量部に対して、０．５質量部未満の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩と、０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む、前記[１]に記載の手延干しめん。
[４]小麦粉１００質量部に対して、２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含み、食塩の含有量が小麦粉１００質量部に対して０．５質量部未満である場合には、さらに０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む練り水、を使用して生地を得る工程を含む、手延干しめんの製造方法。
[５]小麦粉１００質量部に対して、０．５質量部以上２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含む練り水を使用して生地を得る工程を含む、前記[４]に記載の手延干しめんの製造方法。
[６]小麦粉１００質量部に対して、０．５質量部未満の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩と、０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む練り水を使用して生地を得る工程を含む、前記[４]に記載の手延干しめんの製造方法。
Therefore, as a result of intensive studies to solve the above problems, the present inventors have made 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of salt with respect to 100 parts by mass of wheat flour. When salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour using malic acid cationic salt, calcium lactate of 0.25 parts by mass or more and 3.5 parts by mass or less and / or 0. By using emulsified fats and oils of 25 parts by mass or more and 2.5 parts by mass or less, it is not necessary to boil and spill, but it has excellent elasticity, smoothness and texture (hardness), and work in the manufacturing process. We have found that it is possible to provide hand-rolled dried noodles with excellent properties (dough connection, extensibility, drying resistance), and solved the above problems.
That is, the present invention is as follows.
[1] Containing 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt with respect to 100 parts by mass of wheat flour.
When the content of salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour, calcium lactate of 0.25 parts by mass or more and 3.5 parts by mass or less and / or 0.25 parts by mass or more 2 Hand-rolled dried noodles containing less than 5 parts by mass of emulsified fat.
[2] The above-mentioned [2] containing 0.5 parts by mass or more and 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt with respect to 100 parts by mass of wheat flour. Hand-rolled dried noodles described in 1].
[3] With respect to 100 parts by mass of wheat flour, less than 0.5 parts by mass of salt, 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt, and 0.25 parts by mass or more and 3.5 parts by mass. The hand-rolled dried noodle according to the above [1], which contains less than a portion of calcium lactate and / or 0.25 parts by mass or more and 2.5 parts by mass or less of an emulsified fat or oil.
[4] With respect to 100 parts by mass of wheat flour, 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt are contained, and the content of salt is 100 parts by mass of wheat flour. If it is less than 0.5 parts by mass, calcium lactate of 0.25 parts by mass or more and 3.5 parts by mass or less and / or emulsified fat or oil of 0.25 parts by mass or more and 2.5 parts by mass or less. A method for producing hand-rolled dried noodles, which comprises the step of obtaining dough using kneading water, including.
[5] Kneaded water containing 0.5 parts by mass or more and 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt with respect to 100 parts by mass of wheat flour. The method for producing hand-rolled dried noodles according to the above [4], which comprises a step of obtaining a dough by using.
[6] With respect to 100 parts by mass of wheat flour, less than 0.5 parts by mass of salt, 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt, and 0.25 parts by mass or more and 3.5 parts by mass. The hand-rolled dried noodles according to the above [4], which comprises a step of obtaining a dough using kneading water containing less than a part of calcium lactate and / or 0.25 parts by mass or more and 2.5 parts by mass or less of emulsified fat and oil. Manufacturing method.
本発明によれば、茹でこぼし不要でありながら、弾力感、喉越し（滑らかさ）及び歯応え（硬さ）に優れ、製造過程における作業性（生地のつながり、伸展性、乾燥耐性）に優れる、手延べ干しめんを提供することが出来る。 According to the present invention, it is not necessary to boil and spill, but it is excellent in elasticity, throat (smoothness) and texture (hardness), and is excellent in workability (dough connection, extensibility, drying resistance) in the manufacturing process. We can provide hand-rolled dried noodles.
本発明において「手延べ干しめん」は、小麦粉に練り水を加えて練り合わせた後、食用植物油又はでん粉を塗布して、より（縒り／撚り）をかけながら順次引き延ばしてめんとし、乾燥したものをいい、手延べ干しめんの日本農林規格の第３条（非特許文献１）に規定される加水量、手作業の工程、熟成期間に準じた方法により生産されたものである。ここで「練り水」とは生地作成時に添加する水溶液であり、手延べ干しめんの日本農林規格における食塩水に代えて使用するものである。
本発明の手延干しめんにおいて、加水量は小麦粉１００質量部に対する練り水の配合割合が４５質量部以上であり、小引き工程から門干し工程までの間において、めん線を引き延ばす行為のすべてを手作業又は一部もしくはすべてを特開２０１０−６８７９２（特許文献４）に例示されるような手作業に代わる機械式延伸法により行い、かつ混合工程とかけば工程の間の工程における熟成については、６時間以上、かけば工程と小引き工程の間の工程における熟成については、１時間以上、小引き工程と門干し工程の間の工程及び門干し工程における熟成については、合計１２時間以上行う。
In the present invention, the "hand-rolled dried noodles" are made by adding kneading water to wheat flour, kneading the noodles, applying edible vegetable oil or starch, and then stretching the noodles in sequence while applying twisting / twisting to make the noodles dry. No, it is produced by the method according to the amount of water added, the manual process, and the aging period specified in Article 3 (Non-Patent Document 1) of the Japanese Agricultural Standards for hand-rolled dried noodles. Here, "kneaded water" is an aqueous solution added at the time of making dough, and is used in place of the salt solution in the Japanese Agricultural Standards for hand-rolled dried noodles.
In the hand-rolled dried noodles of the present invention, the amount of water added is 45 parts by mass or more of kneaded water with respect to 100 parts by mass of wheat flour, and all the actions of stretching the noodle line from the small drawing step to the gate drying step are performed. Manual work or part or all of the work is performed by a mechanical stretching method instead of manual work as exemplified in JP-A-2010-68792 (Patent Document 4), and the aging in the step between the mixing step and the step is performed. , 6 hours or more, 1 hour or more for aging in the process between the small pulling process and the small pulling process, and 12 hours or more in total for the aging in the process between the small pulling process and the gate drying process and the gate drying process. ..
本発明の一つの実施形態の手延干しめんは小麦粉１００質量部に対して２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含み、食塩の含有量が小麦粉１００質量部に対して０．５質量部未満である場合には、さらに０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む。
また本発明の他の実施形態の手延べ干しめんは、小麦粉１００質量部に対して、０．５質量部以上２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含む。
また本発明の他の実施形態の手延干しめんは小麦粉１００質量部に対して、０．５質量部未満の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩と、０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む。
The hand-rolled dried noodles of one embodiment of the present invention contain 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt with respect to 100 parts by mass of wheat flour. When the content of salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour, calcium lactate of 0.25 parts by mass or more and 3.5 parts by mass or less and / or 0.25 parts by mass or more. Contains 2.5 parts by mass or less of emulsified fats and oils.
Further, in the hand-rolled dried noodles of another embodiment of the present invention, with respect to 100 parts by mass of wheat flour, 0.5 parts by mass or more and 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass of salt are used. Includes the following malic acid cationic salts.
Further, the hand-rolled dried noodles of another embodiment of the present invention contain less than 0.5 parts by mass of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt with respect to 100 parts by mass of wheat flour. , 0.25 parts by mass or more and 3.5 parts by mass or less of calcium lactate and / or 0.25 parts by mass or more and 2.5 parts by mass or less of emulsified fat and oil.
本発明において食塩は、海水又は塩湖水をイオン膜・立釜法、溶解・立釜法、天日塩田法等の公知の方法で製造されたもの、採掘した岩塩を粉砕したもの、注水溶出させた岩塩溶液を煮詰めたものなど、公知の食塩であれば何れも使用することができる。塩化ナトリウム以外のミネラルの含有量、結晶の粒度等は特に制限されない。好ましくは、イオン膜・立釜法で製造された精製塩である。
本発明において、食塩の添加量は、小麦粉１００質量部に対して２．０質量部以下である。２．０質量部を超えると、塩味が強くなり茹でこぼしが必要となる傾向にある。
In the present invention, the salt is seawater or salt lake water produced by a known method such as an ion film / standing kettle method, a dissolution / standing kettle method, or a sun-dried salt field method, mined rock salt is crushed, or water is injected and eluted. Any known salt, such as boiled rock salt solution, can be used. The content of minerals other than sodium chloride, the particle size of crystals, etc. are not particularly limited. A purified salt produced by the ion membrane / standing pot method is preferable.
In the present invention, the amount of salt added is 2.0 parts by mass or less with respect to 100 parts by mass of wheat flour. If it exceeds 2.0 parts by mass, the saltiness becomes strong and boiling spills tend to be required.
本発明においてリンゴ酸カチオン塩は、二ナトリウム塩、一ナトリウム塩、二カリウム塩、一カリウム塩、カルシウム塩、マグネシウム塩など公知の食品に使用できるカチオン塩及びそれらの水和物であれば何れも使用することができる。好ましくはリンゴ酸二ナトリウム塩、リンゴ酸二カリウム塩及びそれらの水和物であり、より好ましくはリンゴ酸二ナトリウム塩及びその水和物であり、最も好ましくはリンゴ酸二ナトリウム１／２水和物である。
本発明において、リンゴ酸カチオン塩の添加量は、小麦粉１００質量部に対して、０．２５質量部以上５．５質量部以下、好ましくは０．５質量部以上５．０質量部以下、より好ましくは０．７５質量部以上３．５質量部以下、さらに好ましくは１．５質量部以上２．５質量部以下使用する。リンゴ酸カチオン塩が０．２５未満になると、グルテンの収斂作用が弱いために、製麺工程における生地のつながり及び伸展性が損なわれる。リンゴ酸カチオン塩が５．５質量部を超えると、添加によるｐＨの低下の影響でグルテン形成が抑制される傾向にある。
In the present invention, the malic acid cationic salt is any cationic salt that can be used in known foods such as disodium salt, monosodium salt, dipotassium salt, monopotassium salt, calcium salt, magnesium salt, and hydrates thereof. Can be used. It is preferably disodium malate salt, dipotassium malate and hydrates thereof, more preferably disodium malate salt and its hydrate, and most preferably disodium malate 1/2 hydrate. It is a thing.
In the present invention, the amount of the malic acid cationic salt added is 0.25 parts by mass or more and 5.5 parts by mass or less, preferably 0.5 parts by mass or more and 5.0 parts by mass or less, based on 100 parts by mass of wheat flour. It is preferably 0.75 parts by mass or more and 3.5 parts by mass or less, and more preferably 1.5 parts by mass or more and 2.5 parts by mass or less. When the amount of malic acid cationic salt is less than 0.25, the astringent action of gluten is weak, so that the connection and extensibility of the dough in the noodle making process are impaired. When the amount of malic acid cationic salt exceeds 5.5 parts by mass, gluten formation tends to be suppressed due to the effect of lowering the pH due to the addition.
本発明において乳酸カルシウムは、食品に使用できるものであれば限定されず、無水物、水和物の区別なく使用することが出来る。好ましくは乳酸カルシウム水和物であり、より好ましくは乳酸カルシウム５水和物である。
本発明において、食塩の含有量が小麦粉１００質量部に対して、０．５質量部未満の場合、乳酸カルシウムを、小麦粉１００質量部に対して０．２５質量部以上３．５質量部以下、好ましくは０．５質量部以上３．５質量部以下、より好ましくは０．７５質量部以上２．５質量部以下使用する。乳酸カルシウムの量が０．２５質量部未満になると、製造工程中に生地の乾燥が起こりやすくなる傾向にあり、３．５質量部を超えると、茹でた麺に苦味が感じられるようになり、麺表面のザラつきが生じて煮崩れが起こりやすくなる傾向にある。
In the present invention, calcium lactate is not limited as long as it can be used in foods, and can be used without distinction between anhydrides and hydrates. Calcium lactate hydrate is preferable, and calcium lactate pentahydrate is more preferable.
In the present invention, when the content of salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour, calcium lactate is 0.25 parts by mass or more and 3.5 parts by mass or less with respect to 100 parts by mass of wheat flour. It is preferably used in an amount of 0.5 parts by mass or more and 3.5 parts by mass or less, and more preferably 0.75 parts by mass or more and 2.5 parts by mass or less. If the amount of calcium lactate is less than 0.25 parts by mass, the dough tends to dry during the manufacturing process, and if it exceeds 3.5 parts by mass, the boiled noodles will have a bitter taste. The surface of the noodles becomes rough and tends to crumble easily.
本発明において乳化油脂は、生地中に油を満遍なく分散させるために使用される液状油と水又は水溶液と乳化剤とを混合撹拌して得られる乳化物のことであり、食用に使用できる乳化油脂であれば何れも使用できる。好ましくは麺用で起泡性を有しておらず、より好ましくは練り水中への分散性が高く、分散安定性が高いものである。このような乳化油脂の例としては、「フレンジーＭ」（理研ビタミン株式会社製）、「スーパーフレンジーＭ」（理研ビタミン株式会社製）、「スーパーフレンジーＫＭ（Ｇ）」（理研ビタミン株式会社製）などが挙げられる。
本発明において、食塩の含有量が小麦粉１００質量部に対して、０．５質量部未満の場合、乳化油脂を、小麦粉１００質量部に対して０．２５質量部以上２．５質量部以下、好ましくは０．５質量部以上〜２．５質量部以下、より好ましくは０．７５質量部以上２．５質量部以下使用する。乳化油脂の量が０．２５質量部未満になると、製造工程中に生地の乾燥が起こりやすくなる。２．５質量部を超えると、生地の乾燥を抑制できるものの、生地がべたつくために作業性が悪くなる。
In the present invention, the emulsified oil and fat is an emulsion obtained by mixing and stirring a liquid oil and water or an aqueous solution and an emulsifier used to evenly disperse the oil in the dough, and is an edible emulsified oil and fat. Any can be used if any. It is preferably for noodles and does not have foaming properties, and more preferably it has high dispersibility in kneading water and high dispersion stability. Examples of such emulsified fats and oils are "Frenzy M" (manufactured by RIKEN Vitamin Co., Ltd.), "Super Frenzy M" (manufactured by Riken Vitamin Co., Ltd.), and "Super Frenzy KM (G)" (manufactured by Riken Vitamin Co., Ltd.). And so on.
In the present invention, when the content of salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour, the emulsified fat and oil is 0.25 parts by mass or more and 2.5 parts by mass or less with respect to 100 parts by mass of wheat flour. It is preferably used in an amount of 0.5 parts by mass or more and 2.5 parts by mass or less, and more preferably 0.75 parts by mass or more and 2.5 parts by mass or less. If the amount of emulsified fat is less than 0.25 parts by mass, the dough tends to dry during the manufacturing process. If it exceeds 2.5 parts by mass, the drying of the dough can be suppressed, but the dough becomes sticky and the workability deteriorates.
本発明において小麦粉は、普通系小麦を公知の方法で製粉して得られる小麦粉であれば特に限定されない。好ましくは、蛋白質含量８．０〜１３．０質量％の小麦粉である。 In the present invention, the wheat flour is not particularly limited as long as it is a wheat flour obtained by milling ordinary wheat by a known method. Wheat flour having a protein content of 8.0 to 13.0% by mass is preferable.
本発明において、上記成分以外にも、通常製麺原料として使用されるものであれば特に限定なく使用することでき、そのような成分として大麦粉、ライ麦粉、米粉、コーンフラワー等の小麦粉以外の穀粉；タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ等の澱粉類；澱粉類をエーテル化等の化学変性、α化等の物理変性、アミラーゼ処理等の酵素変性させた変性澱粉；難消化性澱粉、難消化性デキストリン、小麦ふすま粉砕物などの繊維質；全卵、卵白粉、卵黄粉等の卵及び卵加工品；豆蛋白、乳蛋白等の蛋白類；糖類；無機塩類；乳化剤；保存料；着色料；香料；ビタミン類；栄養強化剤などがあげられる。 In the present invention, in addition to the above components, any one that is usually used as a raw material for noodle making can be used without particular limitation, and such components other than wheat flour such as barley flour, rye flour, rice flour, and corn flour. Flour; Starch such as tapioca starch, horse bell starch, wheat starch, corn starch; chemically modified starch such as etherification, physical modification such as pregelatinization, enzyme-modified starch such as amylase treatment; resistant starch, Fibers such as resistant dextrin, crushed wheat bran; eggs and processed egg products such as whole egg, egg white flour, egg yolk flour; proteins such as bean protein and milk protein; sugars; inorganic salts; emulsifiers; preservatives; Colorants; fragrances; vitamins; starch enhancers and the like.
本発明の一つの実施形態の手延べ干しめんの製造方法は、小麦粉１００質量部に対して、２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含み、食塩の含有量が小麦粉１００質量部に対して０．５質量部未満である場合には、さらに０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む練り水、を使用して生地を得る工程を含む。
本発明の他の実施形態の手延べ干しめんの製造方法は、小麦粉１００質量部に対して、０．５質量部以上２．０質量部以下の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩とを含む練り水を使用して生地を得る工程を含む。
本発明の他の実施形態の手延べ干しめんの製造方法は、小麦粉１００質量部に対して、０．５質量部未満の食塩と、０．２５質量部以上５．５質量部以下のリンゴ酸カチオン塩と、０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む練り水を使用して生地を得る工程を含む。リンゴ酸カチオン塩の使用量は好ましくは小麦粉１００質量部に対して０．５質量部以上５．０質量部以下、より好ましくは０．７５質量部以上３．５質量部以下、さらに好ましくは１．５質量部以上２．５質量部以下である。乳酸カルシウムの使用量は好ましくは小麦粉１００質量部に対して０．５質量部以上３．５質量部以下、より好ましくは０．７５質量部以上２．５質量部以下である。乳化油脂の使用量は好ましくは小麦粉１００質量部に対して０．５質量部以上２．５質量部以下、より好ましくは０．７５質量部以上２．５質量部以下である。
The method for producing hand-rolled dried noodles according to one embodiment of the present invention includes salt of 2.0 parts by mass or less and apple acid of 0.25 parts by mass or more and 5.5 parts by mass or less with respect to 100 parts by mass of wheat flour. When the content of salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour, it further contains 0.25 parts by mass or more and 3.5 parts by mass or less of calcium lactate and / or 0. Includes a step of obtaining a dough using kneading water containing 25 parts by mass or more and 2.5 parts by mass or less of emulsified fats and oils.
The method for producing hand-rolled dried noodles according to another embodiment of the present invention comprises 0.5 parts by mass or more and 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass with respect to 100 parts by mass of wheat flour. It includes a step of obtaining a dough using a kneading water containing a part by mass or less of an apple acid cationic salt.
The method for producing hand-rolled dried noodles according to another embodiment of the present invention includes salt of less than 0.5 parts by mass and apple acid of 0.25 parts by mass or more and 5.5 parts by mass or less with respect to 100 parts by mass of wheat flour. A step of obtaining a dough using kneading water containing a cationic salt and calcium lactate containing 0.25 parts by mass or more and 3.5 parts by mass or less and / or emulsified fat or oil containing 0.25 parts by mass or more and 2.5 parts by mass or less. including. The amount of the malic acid cationic salt used is preferably 0.5 parts by mass or more and 5.0 parts by mass or less, more preferably 0.75 parts by mass or more and 3.5 parts by mass or less, still more preferably 1 with respect to 100 parts by mass of wheat flour. It is 5.5 parts by mass or more and 2.5 parts by mass or less. The amount of calcium lactate used is preferably 0.5 parts by mass or more and 3.5 parts by mass or less, and more preferably 0.75 parts by mass or more and 2.5 parts by mass or less with respect to 100 parts by mass of wheat flour. The amount of the emulsified fat and oil used is preferably 0.5 parts by mass or more and 2.5 parts by mass or less, and more preferably 0.75 parts by mass or more and 2.5 parts by mass or less with respect to 100 parts by mass of wheat flour.
本発明の手延べ干しめんの製造方法は上記所定量の食塩及びリンゴ酸カチオン塩又は所定量の食塩、リンゴ酸カチオン塩、乳酸カルシウム及び／又は乳化油脂を含む練り水を使用する以外は常法に従って製造することが出来る。
例えば、ａ)小麦粉を含む原料に練り水を添加し混合する工程（混合工程）、ｂ）円盤状に延ばした生地に渦巻き状に切れ目を入れ帯状にする工程（板切工程）、ｃ）よりをかけなががら表面に食用油を塗る工程（油返し）、ｄ）よりをかけて細く引き延ばす工程（細目工程）、ｅ）さらに細く引き延ばす工程(小均工程)、ｆ）油を塗りながら生地を引き延ばすことを繰り返し、めんの太さが７〜８ミリ程度になったら、２本の棒の間に八の字の形に巻きつける工程（かけば工程）、ｇ）棒に巻きつけたものをねかした後で、一方の棒を固定してもう片方を引っ張り、更に細長く引き延ばす工程（小引き工程）、ｈ）乾燥用ハタ（織）と呼ばれる専用の道具にめんをかけて引き延ばしたまま、乾燥させる工程（門干し工程）、ｉ）裁断する工程（裁断工程）を含む工程によって製造され、混合工程とかけば工程の間の工程における熟成については、６時間以上（長径を１．７ｍｍ以上に成形するものは３時間以上）、かけば工程と小引き工程の間の工程における熟成については、１時間以上、小引き工程と門干し工程の間の工程及び門干し工程における熟成については、合計１２時間以上行うことによって製造される。
The method for producing hand-rolled dried noodles of the present invention is a conventional method except that a kneaded water containing the above-mentioned predetermined amount of salt and malic acid cationic salt or a predetermined amount of salt, malic acid cationic salt, calcium lactate and / or emulsified fat and oil is used. Can be manufactured according to.
For example, from a) a step of adding kneading water to a raw material containing wheat flour and mixing (mixing step), b) a step of making a spiral cut in a disk-shaped dough to form a band (plate cutting step), and c). The process of applying edible oil to the surface while applying oil (oil return), the process of applying edible oil from d) to make it thinner (fine process), e) the process of making it even thinner (small smoothing process), f) the dough while applying oil When the thickness of the noodles reaches about 7 to 8 mm, the process of wrapping the noodles in a figure eight shape between the two rods (kakeba process), g) wrapping around the rods After squeezing, fix one rod, pull the other, and stretch it further (small pulling process), h) Put noodles on a special tool called drying hata (woven) and keep it stretched It is manufactured by a process including a drying step (gate drying step) and i) cutting step (cutting step), and the aging in the step between the mixing step and the squeezing step is 6 hours or more (major axis: 1.7 mm). (3 hours or more for those molded above), 1 hour or more for aging in the process between the kneading process and the small pulling process, and 1 hour or more for the process between the small pulling process and the gate drying process and the aging in the gate drying process. , Manufactured by performing for a total of 12 hours or more.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
製造例１ 手延べ干しめんの製造
小麦粉（日本製粉社製讃岐菊）１００質量部と練り水４６．５質量部（水４０質量部に食塩６．５質量部を溶解させたもの）とをミキサーに投入し、１０ｒｐｍで３０分間常圧で混捏して生地を得た。この生地をまとめ、室温で３０分間熟成させた後、板状に成形した。この成形した生地に渦巻き状の切れ目を入れ、麺帯状に切り出した。その後、よりをかけながら表面に油を塗って麺紐状にし、１時間熟成を行った。間に熟成を取りながら、細目と小均工程を実施し、麺紐の直径が７〜８ミリ程度になるまで細くして、更に１時間熟成を行った。熟成した麺紐を、かけば機（（株）スズキ麺工）を使用して、２本の棒の間に八の字の形に巻きつけ、１時間ほど熟成をとった。熟成後、小引きを行って、目的の太さまで引き伸ばし、ハタにかけて一晩乾燥させた。十分に乾燥した麺を裁断し、手延べほしめん（うどん）を得た。
Production Example 1 Production of hand-rolled dried noodles Mix 100 parts by mass of wheat flour (Sanuki chrysanthemum manufactured by Nippon Flour Mills) and 46.5 parts by mass of kneaded water (6.5 parts by mass of salt dissolved in 40 parts by mass of water). The dough was obtained by kneading at 10 rpm for 30 minutes at normal pressure. The dough was put together and aged at room temperature for 30 minutes, and then molded into a plate shape. A spiral cut was made in the molded dough, and the dough was cut into a noodle band shape. Then, the surface was oiled to form a noodle string while twisting, and the noodles were aged for 1 hour. While aging in between, the fine and small leveling steps were carried out, the noodle strings were thinned to about 7 to 8 mm in diameter, and further aged for 1 hour. The aged noodle string was wrapped in a figure eight shape between two sticks using a kakeba machine (Suzuki Menko Co., Ltd.) and aged for about 1 hour. After aging, it was ripened, stretched to the desired thickness, and dried overnight with groupers. Sufficiently dried noodles were cut to obtain hand-rolled udon noodles.
評価例１ 作業性評価
製造例１の成形工程における生地のつながり、「かけば」及び「小引き」工程における生地の伸展性、「門干し」工程における生地の乾燥耐性について、熟練のパネラー１０名により、下記表１の評価基準に従って評価した。なお、製造例１の標準的な手延べ干しめんの評価を５点とした。
Evaluation Example 1 Workability Evaluation 10 skilled panelists regarding the connection of the dough in the molding process of Production Example 1, the extensibility of the dough in the "kakeba" and "small pulling" processes, and the drying resistance of the dough in the "gate drying" process. Therefore, the evaluation was made according to the evaluation criteria shown in Table 1 below. The standard hand-rolled dried noodles in Production Example 1 were evaluated on a scale of 5 points.
評価例２ 官能評価
製造例１で得られた手延べ干しめんを沸騰しているお湯に投入して２分間茹で上げ、３０秒間水洗冷却した。熟練のパネラー１０名により、下記表２の評価基準に従って評価した。なお、製造例１の標準的な手延べ干しめんの評価を５点とした。
Evaluation Example 2 Sensory Evaluation The hand-rolled dried noodles obtained in Production Example 1 were put into boiling water, boiled for 2 minutes, washed with water and cooled for 30 seconds. Evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 2 below. The standard hand-rolled dried noodles in Production Example 1 were evaluated on a scale of 5 points.
評価例３ 茹でこぼし不要適性評価
製造例１で得られた手延べ干しめん１００ｇを７０〜８０℃に熱した鶏がらスープ４００ｍｌに投入し、１分３０秒間煮込んだ後、熟練パネラー１０名により、下記表３の評価基準に従って評価した。
Evaluation Example 3 Boiled spill-free aptitude evaluation 100 g of hand-rolled dried noodles obtained in Production Example 1 was added to 400 ml of chicken broth heated to 70-80 ° C, simmered for 1 minute and 30 seconds, and then by 10 skilled panelists. Evaluation was made according to the evaluation criteria in Table 3 below.
試験例１ 食塩のリンゴ酸ナトリウムへの代替の検討
練り水に溶解させる食塩に代えて、表４記載の質量部の食塩及びリンゴ酸ナトリウム（扶桑化学工業社製ＤＬ−リンゴ酸二ナトリウム１／２水和物）にした以外は製造例１に従って手延べ干しめんを製造した。その製造過程における作業性を評価例１、２、３に従って評価した。結果を表４に示す。なお、製造例１に従って製造した手延べ干しめんは参考例１である。なお、食塩及びリンゴ酸ナトリウムの単位は質量部である。
得られた手延べ干しめんについて、評価例１〜３に従って評価し、結果を表１に示した。食塩とリンゴ酸ナトリウムとを練り水に添加した実施例１〜３では、作業性及び食感とも良好であった。比較例１では作業性及び食感とも悪かった。比較例３ではつながりと伸展性は良好であったが、乾燥耐性が低く、そのために滑らかさに劣り、不適なものであった。比較例２では作業性及び食感共に許容範囲であったものの、茹でこぼし不要適性を検討したところスープの塩味が強くなりすぎたため、不適であった。同様に、実施例３の手延べ干しめんについて茹でこぼし不要適性試験を行ったところ、わずかにスープが塩味を呈したものの十分に許容されるものであった。
Test Example 1 Examination of Substitution of Salt with Sodium Malate Instead of salt dissolved in kneading water, parts of salt and sodium malate shown in Table 4 (DL-sodium malate 1/2 manufactured by Fuso Chemical Industry Co., Ltd.) Hand-rolled dried noodles were produced according to Production Example 1 except that they were made into hydrate). The workability in the manufacturing process was evaluated according to Evaluation Examples 1, 2 and 3. The results are shown in Table 4. The hand-rolled dried noodles produced according to Production Example 1 are Reference Example 1. The unit of salt and sodium malate is parts by mass.
The obtained hand-rolled dried noodles were evaluated according to Evaluation Examples 1 to 3, and the results are shown in Table 1. In Examples 1 to 3 in which salt and sodium malate were added to the kneading water, both workability and texture were good. In Comparative Example 1, both workability and texture were poor. In Comparative Example 3, the connection and extensibility were good, but the drying resistance was low, and therefore the smoothness was poor, which was unsuitable. In Comparative Example 2, both workability and texture were acceptable, but when the suitability for boiling spills was examined, the saltiness of the soup became too strong, which was unsuitable. Similarly, when the hand-rolled dried noodles of Example 3 were subjected to a boiled spill-free aptitude test, the soup was slightly salty but sufficiently acceptable.
試験例２ リンゴ酸ナトリウム配合量の検討
表５記載の質量部の食塩とリンゴ酸ナトリウムを練水に溶解させた以外は製造例１に従って手延べ干しめんを製造し、評価例１及び２に従って作業性及び食感を評価した。結果を表５に示す。なお、試験例１を受け、試験例２以降では「茹でこぼし不要適性評価」は実施しなかった。
実施例４及び５では、食塩及びリンゴ酸ナトリウムが少なかったために作業性及び食感ともに許容範囲をやや超える程度であった。実施例６〜７では、作業性及び食感ともに良好であった。実施例８では、リンゴ酸ナトリウムにより生地のｐＨ変動によりグルテン形成が弱くなったが、作業性及び食感とも許容範囲であった。比較例４では、グルテン収斂性及び形成能が得られず作業性が悪く、麺線状に生地を延ばすことができなかったために、食感の評価はできなかった。比較例５では、リンゴ酸ナトリウムによる生地のｐＨ変動が激しく、グルテン収斂性及び形成能が損なわれ、作業性が悪くなったため、食感評価を実施しなかった。
Test Example 2 Examination of the amount of sodium malate compounded Hand-rolled dried noodles were produced according to Production Example 1 except that the parts of salt and sodium malate shown in Table 5 were dissolved in kneading water, and the work was carried out according to Evaluation Examples 1 and 2. Sex and texture were evaluated. The results are shown in Table 5. In addition, in response to Test Example 1, "Boiled spill unnecessary aptitude evaluation" was not carried out in Test Example 2 and later.
In Examples 4 and 5, since the amount of salt and sodium malate was small, both workability and texture were slightly beyond the permissible range. In Examples 6 to 7, both workability and texture were good. In Example 8, gluten formation was weakened by the pH fluctuation of the dough due to sodium malate, but the workability and texture were within the permissible range. In Comparative Example 4, the texture could not be evaluated because the gluten astringent property and the forming ability could not be obtained and the workability was poor, and the dough could not be spread in a noodle line shape. In Comparative Example 5, the texture of the dough was not evaluated because the pH of the dough fluctuated significantly due to sodium malate, the gluten astringent property and the forming ability were impaired, and the workability was deteriorated.
試験例３ 無塩手延べ干しめんの検討
表６記載の質量部の食塩とリンゴ酸ナトリウムを練り水に溶解させた以外は製造例１に従って手延べ干しめんを製造し、乾燥耐性を評価した。結果を表６に示す。
比較例６、７、８及び３について、リンゴ酸ナトリウムの添加量の増加に従ってつながりと伸展性は良くなる傾向にあったものの、乾燥耐性が劣ることが確認された。比較例９及び１０では、リンゴ酸ナトリウムによる生地のｐＨ変動のために、生地のつながり及び伸展性が悪くなり、乾燥耐性は低下した。比較例６では、かけば工程から小引き工程において麺紐の断裂が著しく、乾燥耐性を評価しなかった。また、何れも乾燥耐性が悪いために官能評価を行わなかった。
Test Example 3 Examination of unsalted hand-rolled dried noodles Hand-rolled dried noodles were produced according to Production Example 1 except that the parts of salt and sodium malate shown in Table 6 were dissolved in kneaded water, and the drying resistance was evaluated. The results are shown in Table 6.
Regarding Comparative Examples 6, 7, 8 and 3, it was confirmed that the connection and extensibility tended to improve as the amount of sodium malate added increased, but the drought tolerance was inferior. In Comparative Examples 9 and 10, due to the pH fluctuation of the dough due to sodium malate, the connection and extensibility of the dough deteriorated, and the drying resistance decreased. In Comparative Example 6, the noodle string was severely torn from the hooking step to the small pulling step, and the drying resistance was not evaluated. In addition, sensory evaluation was not performed because of poor drying resistance.
試験例４ 乳酸カルシウムによる乾燥防止効果の検討
表７記載の質量部のリンゴ酸ナトリウム及び乳酸カルシウム（扶桑化学工業社製乳酸カルシウム５水和物）を練り水に溶解させた以外は製造例１に従って手延べ干しめんを製造し、乾燥耐性及び食感を評価した。結果を表７に示す。
本発明の範囲の量において、リンゴ酸ナトリウムと乳酸カルシウムを練り水に溶解させた実施例１０〜１３では、乾燥耐性及び食感共に許容範囲を超えており、良好な手延べ干しめんであった。実施例９では、つながりと伸展性がわずかに改善され、乾燥耐性及び食感共に許容され得るものであった。３．５質量部を超える乳酸カルシウムを含む比較例１１では、乾燥耐性は許容範囲内であったものの、乳酸カルシウムの影響でザラつきがややあり、苦味が感じられたため不適であった。
Test Example 4 Examination of anti-drying effect of calcium lactate According to Production Example 1 except that sodium lactate and calcium lactate (calcium lactate pentahydrate manufactured by Fuso Chemical Industry Co., Ltd.) shown in Table 7 were dissolved in kneading water. Hand-rolled dried noodles were produced and their drying resistance and texture were evaluated. The results are shown in Table 7.
In the amount of the range of the present invention, in Examples 10 to 13 in which sodium malate and calcium lactate were dissolved in kneaded water, both the drying resistance and the texture exceeded the permissible range, and the hand-rolled dried noodles were good. .. In Example 9, the connection and extensibility were slightly improved, and both drought tolerance and texture were acceptable. In Comparative Example 11 containing more than 3.5 parts by mass of calcium lactate, although the drying resistance was within the permissible range, it was unsuitable because it was slightly rough due to the influence of calcium lactate and had a bitter taste.
試験例５ 乳化油脂による乾燥防止効果の検討
表８記載の質量部のリンゴ酸ナトリウム及び乳化油脂（理研ビタミン株式会社製フレンジーＭ）を練り水に溶解させた以外は製造例１に従って手延べ干しめんを製造し、乾燥耐性及び食感を評価した。結果を表８に示す。
本発明の範囲の量において、リンゴ酸ナトリウム及び乳化油脂を練り水に溶解させた実施例１５〜１７では、乾燥耐性及び食感共に許容範囲を超えており、良好な手延べ干しめんであった。実施例１４では、つながりと伸展性がわずかに改善され、乾燥耐性及び食感共に許容され得るものであった。２．５質量部をこえる乳化油脂を添加した比較例１２では、乾燥耐性は許容範囲内であったものの、乳化油脂の影響で脆い歯応え且つ弾力にやや乏しい食感となり、また、生地にベタつきが生じて作業性が悪くなり、不適であった。
In the amount of the range of the present invention, in Examples 15 to 17 in which sodium malate and emulsified fat and oil were dissolved in kneaded water, both the drying resistance and the texture exceeded the permissible range, and the hand-rolled dried noodles were good. .. In Example 14, the connection and extensibility were slightly improved, and both drought tolerance and texture were acceptable. In Comparative Example 12 in which more than 2.5 parts by mass of emulsified oil and fat was added, the drying resistance was within the permissible range, but due to the influence of the emulsified oil and fat, the texture became brittle and the texture was slightly poor in elasticity, and the dough became sticky. It was unsuitable because it caused poor workability.
Claims (6)
食塩の含有量が小麦粉１００質量部に対して０．５質量部未満である場合には、さらに０．２５質量部以上３．５質量部以下の乳酸カルシウム及び／又は０．２５質量部以上２．５質量部以下の乳化油脂とを含む手延干しめん。 It contains 2.0 parts by mass or less of salt and 0.25 parts by mass or more and 5.5 parts by mass or less of malic acid cationic salt with respect to 100 parts by mass of wheat flour.
When the content of salt is less than 0.5 parts by mass with respect to 100 parts by mass of wheat flour, calcium lactate of 0.25 parts by mass or more and 3.5 parts by mass or less and / or 0.25 parts by mass or more 2 Hand-rolled dried noodles containing less than 5 parts by mass of emulsified fat.
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