JP7118848B2 - multi layer noodles - Google Patents
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- JP7118848B2 JP7118848B2 JP2018191088A JP2018191088A JP7118848B2 JP 7118848 B2 JP7118848 B2 JP 7118848B2 JP 2018191088 A JP2018191088 A JP 2018191088A JP 2018191088 A JP2018191088 A JP 2018191088A JP 7118848 B2 JP7118848 B2 JP 7118848B2
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Description
本発明は、穀粉を含む層が複合一体化された多層構造の麺に関する。 TECHNICAL FIELD The present invention relates to a multi-layered noodle in which layers containing flour are combined and integrated.
茹で麺は、調理後時間が経過するにつれて、澱粉の老化や水分の分散により麺全体の硬さが均一化する傾向にある。そのため、調理後保存した茹で麺は、茹で直後の麺と比較すると、相対的に表面が固く中心部が柔らかく感じられるバランスの悪い食感となる。 Boiled noodles tend to have a uniform hardness as the time passes after cooking due to aging of starch and dispersion of water. Therefore, the boiled noodles preserved after cooking have an unbalanced texture with relatively hard surfaces and soft center portions compared to noodles immediately after boiling.
麺の食感を向上させるため、2種類以上の麺帯を複合一体化して二層以上の層を有する多層麺を製造することが提案されている。さらに、当該多層麺の食感をより向上させる試みも行われている。例えば、特許文献1には、A層及びB層からなる多層構造を有し、該多層構造が三層以上の層からなる場合はA層が該多層構造の外層を構成する多層麺において、A層とB層に平均粒径が異なるデュラム小麦粉を用いることで、麺の食感を改善することが記載されている。特許文献2には、A層及びB層からなり、A層が外層の片側または両側を構成する多層調理麺において、A層及びB層にそれぞれが所定量の小麦粉とタピオカ澱粉からなる穀粉類を含み、かつ所定の粗蛋白質含量を有する層を用い、A層の粗蛋白質含量及び加水量をB層の粗蛋白質含量より低くすることで、食感が良好で老化が遅い麺が得られることが記載されている。特許文献3には、調理後時間が経過しても食感の良い麺として、澱粉類を主体とする原材料を用いて得られる外層と、小麦粉を主体としこれに蛋白質を添加した原材料を用いて得られる内層からなり、外層の厚さと内層の厚さの比率が、外層/内層/外層=1.5~2.5/1/1.5~2.5の範囲であり、外層に用いる原材料が、タピオカ澱粉を50~85質量%およびα化澱粉を5~15質量%含有する三層麺が記載されている。特許文献4には、内層用麺帯を2枚の外層用麺帯で挟んだ3層麺帯から得た麺線を糊化し、凍結する冷凍麺の製造方法において、内層用原料粉に強力粉を用い、外層用原料粉に準強力粉または中力粉を用いること、これにより緩慢解凍後の食感の良好な冷凍麺を製造できることが記載されている。 In order to improve the texture of noodles, it has been proposed to produce multi-layered noodles having two or more layers by combining two or more types of noodle strips. Furthermore, attempts have also been made to further improve the texture of the multilayer noodles. For example, Patent Document 1 discloses a multi-layered noodle having a multi-layered structure consisting of an A layer and a B layer, and when the multi-layered structure consists of three or more layers, the A layer constitutes the outer layer of the multi-layered noodle. It is described that the texture of the noodles is improved by using durum wheat flour with different average particle sizes for the layer and the B layer. In Patent Document 2, multi-layer cooked noodles consisting of A layer and B layer, the A layer constituting one or both sides of the outer layer, each of the A layer and the B layer contain a predetermined amount of flour and tapioca starch. By using a layer containing and having a predetermined crude protein content, and making the crude protein content and the amount of water added in the A layer lower than the crude protein content in the B layer, it is possible to obtain noodles with good texture and slow aging. Have been described. In Patent Document 3, as noodles that have a good texture even after cooking for a long time, an outer layer obtained using a raw material mainly composed of starches and a raw material mainly composed of wheat flour and added with protein are used. The ratio of the thickness of the outer layer to the thickness of the inner layer is in the range of outer layer/inner layer/outer layer = 1.5 to 2.5/1/1.5 to 2.5, and the raw material used for the outer layer describes three-layer noodles containing 50-85% by weight of tapioca starch and 5-15% by weight of pregelatinized starch. Patent Document 4 discloses a method for producing frozen noodles by gelatinizing noodle strings obtained from a three-layer noodle strip obtained by sandwiching an inner-layer noodle strip between two outer-layer noodle strips, and freezing the noodle strips. It is described that by using semi-strong flour or medium-strength flour as the raw material flour for the outer layer, it is possible to produce frozen noodles with good texture after slow thawing.
麺類の製造に使用される小麦粉には、一般に、普通系小麦(6倍体小麦)由来の小麦粉と、デュラム小麦由来の小麦粉が用いられている。これに対し、小麦蛋白は、やはり麺の製造に用いられている材料ではあるが、従来の麺製造に用いられている小麦蛋白は、普通系小麦由来の蛋白質である。一方、特許文献5には、デュラム小麦蛋白濃縮物に、麺類に対して黄色みが強い色調と、弾力や歯ごたえのある良好な食感を与える特性があることが記載されている。しかし、デュラム小麦は胚乳部分が硝子質で非常に硬く、蛋白質を損傷させることなく微粉砕することが困難であったことから、デュラム小麦蛋白は、これまで食品にはほとんど利用されていない。 Wheat flour used for producing noodles generally includes wheat flour derived from common wheat (hexaploid wheat) and wheat flour derived from durum wheat. On the other hand, wheat protein is also a material used in the production of noodles, but the wheat protein used in the conventional production of noodles is a protein derived from common wheat. On the other hand, Patent Literature 5 describes that durum wheat protein concentrate has the property of imparting a strong yellow color tone to noodles and a good texture with elasticity and crunchiness. However, the endosperm of durum wheat is hyaline and very hard, and it is difficult to pulverize the protein without damaging it. Therefore, durum wheat protein has hardly been used in foods.
本発明は、食感の良好な麺類、特に、調理後長時間保存した後にも良好な食感を有する麺類に関する。 TECHNICAL FIELD The present invention relates to noodles having a good texture, particularly noodles having a good texture even after being stored for a long time after cooking.
本発明者は、少なくとも内層にデュラム小麦由来の精製蛋白を使用し、かつ該内層におけるデュラム小麦由来の精製蛋白の含有量が外層と同量以上である多層麺が、粘弾性のバランスに優れた良好な食感を有し、かつ該良好な食感を長時間保持することができることを見出した。 The present inventors have found that multi-layer noodles that use purified protein derived from durum wheat in at least the inner layer and that the content of the purified protein derived from durum wheat in the inner layer is equal to or higher than that in the outer layer have excellent viscoelasticity balance. It has been found that it has a good texture and that the good texture can be maintained for a long time.
したがって、本発明は、A層及びB層からなる多層構造を有し、該多層構造が三層以上の層からなる場合はA層が該多層構造の外層を構成する多層麺であって、
A層及びB層は、穀粉類、及び必要に応じて澱粉類を含有し、
少なくともB層がデュラム小麦由来の精製蛋白を含有し、かつ
A層における穀粉類と澱粉類の合計量に対するデュラム小麦由来の精製蛋白の粗蛋白換算での含有量がP、B層における穀粉類と澱粉類の合計量に対するデュラム小麦由来の精製蛋白の粗蛋白換算での含有量がQであるとき、Q≧Pである、
多層麺を提供する。
Therefore, the present invention provides a multi-layered noodle having a multi-layered structure consisting of A layer and B layer, wherein when the multi-layered structure consists of three or more layers, the A layer constitutes the outer layer of the multi-layered structure,
A layer and B layer contain flour and, if necessary, starch,
At least the B layer contains purified protein derived from durum wheat, and the content of the purified protein derived from durum wheat relative to the total amount of flour and starch in the A layer in terms of crude protein is the same as the flour in the P and B layers When the content of the purified protein derived from durum wheat relative to the total amount of starch is Q in terms of crude protein, Q ≥ P,
Provides multi-layered noodles.
本発明によれば、相対的に表面がソフトで中心にコシがあり、かつ粘弾性のバランスに優れた良好な食感を有する多層麺を提供することができる。本発明の多層麺は、調理後時間が経過しても、上記の良好な食感を維持することができる。 According to the present invention, it is possible to provide multi-layered noodles having a relatively soft surface, firmness in the center, excellent texture with well-balanced viscoelasticity. The multi-layered noodles of the present invention can maintain the above-described good texture even after a long period of time has passed after cooking.
本明細書における麺とは、麺線類、麺皮類等のあらゆる形状のものを含み、その例としては、うどん、そば、素麺、冷麦、中華麺、パスタ(ショートパスタ、ロングパスタ、平打ちパスタ等を含む)、餃子、焼売、ワンタンなどが挙げられる。麺線類としてはうどん、中華麺、パスタが、麺皮類としては餃子が好ましい。本発明により製造される麺の種類としては、生麺、調理麺(茹で麺、蒸し麺等)、それらの冷凍麺、冷蔵麺又はチルド麺、ならびにノンフライ即席麺、フライ即席麺、乾麺などが挙げられ、特に限定されない。 The term “noodles” as used herein includes noodles of all shapes such as noodle strings and noodle skins, examples of which include udon, soba, somen, cold wheat, Chinese noodles, pasta (short pasta, long pasta, flat noodles). including pasta, etc.), dumplings, shumai, wontons, and the like. Preferred noodle strings include udon, Chinese noodles, and pasta, and preferred noodle skins include dumplings. Types of noodles produced by the present invention include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), their frozen noodles, chilled noodles or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, and the like. and is not particularly limited.
本発明の多層麺は、A層及びB層からなる多層構造を有する麺である。本発明の多層麺には、1つのA層と1つのB層からなる二層構造を有する二層麺と、三層以上の層からなる多層構造を有する多層麺とが含まれる。後者の場合、該A層が多層構造の外層を構成する。より詳細には、該A層が、該多層構造の両外層(多層構造の厚み方向の一方側の層及び他方側の層)を構成し、該B層が、両外層に挟まれた該多層構造の内層を構成する。本発明の多層麺の好ましい一実施形態として、A層を外層とし、B層を内層とする三層麺、すなわち「A層/B層/A層」からなる三層構造を有する三層麺が挙げられる。 The multilayer noodle of the present invention is a noodle having a multilayer structure consisting of A layers and B layers. The multi-layer noodles of the present invention include two-layer noodles having a two-layer structure consisting of one A layer and one B layer, and multi-layer noodles having a multi-layer structure consisting of three or more layers. In the latter case, the A layer constitutes the outer layer of the multilayer structure. More specifically, the A layer constitutes both outer layers of the multilayer structure (a layer on one side and a layer on the other side in the thickness direction of the multilayer structure), and the B layer is the multilayer sandwiched between the outer layers. constitute the inner layer of the structure; As a preferred embodiment of the multi-layered noodle of the present invention, a three-layered noodle having an A layer as an outer layer and a B layer as an inner layer, that is, a three-layered noodle having a three-layer structure consisting of "A layer/B layer/A layer". mentioned.
本発明の多層麺において、当該A層及びB層は、それぞれ、麺原料として穀粉類を含む。該A層及びB層に含まれる穀粉類としては、例えば、小麦粉、米粉、大麦粉、そば粉、豆粉、コーンフラワー、オーツ麦粉などが挙げられる。これらの穀粉類は、いずれか単独又は2種以上の組み合わせで使用することができる。好ましくは、該穀粉類は小麦粉を含む。小麦粉は、麺類の製造に一般に使用されるものであればよく、例えば、強力粉、中力粉、薄力粉、デュラム粉、全粒粉、小麦ふすまなどが挙げられる。これらの小麦粉は、いずれか単独又は2種以上の組み合わせで使用することができる。好ましくは、当該A層及びB層に含まれる穀粉類の50質量%以上、より好ましくは70質量%以上、さらに好ましくは90質量%以上、なお好ましくは100質量%が小麦粉である。該小麦粉は、一部が熱処理小麦粉(α化小麦粉、部分α化小麦粉、焙焼小麦粉等)であってもよいが、製麺性(作業性)の観点から、該穀粉類中における該熱処理小麦粉の含有量は20質量%以下であるとよい。該A層に含まれる穀粉類と該B層に含まれる穀粉類は、同じ種類のものであっても異なる種類のものであってもよい。 In the multilayer noodle of the present invention, the A layer and the B layer each contain flour as a noodle raw material. Examples of grain flour contained in the A layer and B layer include wheat flour, rice flour, barley flour, buckwheat flour, bean flour, corn flour, and oat flour. These grain flours can be used either singly or in combination of two or more. Preferably, the flour comprises wheat flour. The wheat flour may be one generally used for the production of noodles, and examples thereof include hard flour, all-purpose flour, weak flour, durum flour, whole wheat flour, and wheat bran. Any of these flours can be used alone or in combination of two or more. Preferably, 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, and still more preferably 100% by mass of the flour contained in the A layer and B layer is wheat flour. Part of the wheat flour may be heat-treated wheat flour (pregelatinized wheat flour, partially pregelatinized wheat flour, roasted wheat flour, etc.), but from the viewpoint of noodle-making properties (workability), the heat-treated wheat flour in the grain flour The content of is preferably 20% by mass or less. The cereal flour contained in the A layer and the cereal flour contained in the B layer may be of the same type or of different types.
本発明の多層麺においては、少なくとも当該A層が、さらに澱粉類を含むことが好ましい。該澱粉類は、該A層のみに含まれていてもよいが、該A層とB層の両方に含まれていてもよい。好ましくは、該A層とB層の両方が澱粉類を含有する。該澱粉類の例としては、特に限定されず、例えば、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉などの未加工澱粉、及びそれらを加工(例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化など)した加工澱粉が挙げられる。このうち、タピオカ澱粉及び加工タピオカ澱粉が好ましく、該加工タピオカ澱粉は、好ましくは、アセチル化、エーテル化及び架橋化からなる群より選択される1種以上の加工を行ったタピオカ澱粉である。本発明において、これら未加工澱粉及び加工澱粉は、いずれか単独又は2種以上の組み合わせで使用することができる。該澱粉類は、α化澱粉を含んでいてもよいが、製麺性(作業性)の観点から、該澱粉類中におけるα化澱粉の含有量は4質量%以下であるとよい。 In the multilayer noodles of the present invention, at least the layer A preferably further contains starches. The starch may be contained only in the A layer, or may be contained in both the A layer and the B layer. Preferably, both the A and B layers contain starches. Examples of the starches are not particularly limited, and examples include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, and processed thereof (e.g., cross-linked, phosphorylated, acetylated, etherified, oxidized, pregelatinized, etc.) processed starch. Among these, tapioca starch and processed tapioca starch are preferable, and the processed tapioca starch is preferably tapioca starch processed by one or more selected from the group consisting of acetylation, etherification and cross-linking. In the present invention, these unprocessed starches and processed starches can be used either singly or in combination of two or more. The starches may contain pregelatinized starch, but from the viewpoint of noodle-making properties (workability), the content of pregelatinized starch in the starches is preferably 4% by mass or less.
当該A層における該穀粉類と澱粉類との質量比は、好ましくは穀粉類:澱粉類=100:0~30:70、より好ましくは穀粉類:澱粉類=95:5~40:60である。また、当該B層における該穀粉類と澱粉類との質量比は、好ましくは穀粉類:澱粉類=100:0~50:50、より好ましくは穀粉類:澱粉類=95:5~60:40である。 The mass ratio of the cereal flour and the starch in the layer A is preferably cereal flour:starch=100:0 to 30:70, more preferably cereal flour:starch=95:5 to 40:60. . In addition, the mass ratio of the cereal flour and the starch in the B layer is preferably cereal flour:starch=100:0 to 50:50, more preferably cereal flour:starch=95:5 to 60:40. is.
好ましくは、当該A層における該穀粉類と澱粉類の合計量中の該澱粉類の含有量は、当該B層における当該含有量よりも多い。例えば、該A層における該穀粉類と澱粉類の合計量中の該澱粉類の含有量(質量%)をX、該B層における該穀粉類と澱粉類の合計量100質量部あたりの該澱粉類の含有量(質量%)をYとするとき、好ましくは、X-Y=1~70であり、より好ましくはX-Y=5~60、さらに好ましくはX-Y=10~40である。該A層における澱粉類の割合を該B層よりも高くすることで、得られる多層麺の食感、特に長時間保存後の食感を向上させることができる。 Preferably, the content of the starch in the total amount of the flour and starch in the A layer is higher than the content in the B layer. For example, X is the content (% by mass) of the starch in the total amount of the flour and starch in the A layer, and the starch per 100 parts by mass of the total amount of the flour and starch in the B layer When the content (% by mass) of the class is Y, preferably XY = 1 to 70, more preferably XY = 5 to 60, still more preferably XY = 10 to 40 . By making the ratio of starches in the A layer higher than that in the B layer, the texture of the resulting multi-layered noodles, especially after long-term storage, can be improved.
本発明の多層麺においては、少なくとも当該B層が、デュラム小麦由来の精製蛋白(以下、「精製デュラム小麦蛋白」ということがある)を含有する。本発明で用いる精製デュラム小麦蛋白は、粗蛋白含量が、30質量%以上、好ましくは50質量%以上、より好ましくは60質量%以上、さらに好ましくは70質量%以上である。該精製デュラム小麦蛋白は、デュラム粉又はその製造工程で生じる蛋白質を多く含む画分から、普通小麦由来の小麦蛋白(いわゆる小麦グルテン)の製造における定法に従って製造することができる。該B層に精製デュラム小麦蛋白を含有させることで、得られる多層麺の食感、特に長時間保存後の食感を向上させることができる。 In the multilayer noodle of the present invention, at least the B layer contains a purified protein derived from durum wheat (hereinafter sometimes referred to as "purified durum wheat protein"). The purified durum wheat protein used in the present invention has a crude protein content of 30% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more. The purified durum wheat protein can be produced from durum flour or a protein-rich fraction generated in the production process thereof according to a conventional method for producing wheat protein derived from common wheat (so-called wheat gluten). By including refined durum wheat protein in the layer B, the texture of the resulting multi-layered noodles, especially after long-term storage, can be improved.
本発明の多層麺においては、当該精製デュラム小麦蛋白は、当該B層のみに含まれていてもよいが、当該A層とB層の両方に含まれていてもよい。好ましくは、該A層とB層の両方が精製デュラム小麦蛋白を含有する。好ましくは、当該A層における該穀粉類と澱粉類の合計量100質量%に対する精製デュラム小麦蛋白の粗蛋白換算での含有量(P)は、好ましくは0~15質量%であり、より好ましくは0.3~7質量%であり、さらに好ましくは0.3~4質量部である。一方、当該B層における該穀粉類と澱粉類の合計量100質量%に対する精製デュラム小麦蛋白の粗蛋白換算での含有量(Q)は、好ましくは0.3~15質量%であり、より好ましくは0.7~15質量%であり、さらに好ましくは1.7~10.5質量部である。ここで、Q≧Pであり、好ましくはQ>Pであり、より好ましくはQ-P=0.3~15である。 In the multilayer noodle of the present invention, the purified durum wheat protein may be contained only in the B layer, or may be contained in both the A layer and the B layer. Preferably, both the A and B layers contain purified durum wheat protein. Preferably, the content (P) of purified durum wheat protein in terms of crude protein with respect to 100% by mass of the total amount of cereal flour and starch in the A layer is preferably 0 to 15% by mass, more preferably It is 0.3 to 7% by mass, more preferably 0.3 to 4 parts by mass. On the other hand, the content (Q) of purified durum wheat protein in terms of crude protein with respect to 100% by mass of the total amount of flour and starch in the B layer is preferably 0.3 to 15% by mass, more preferably is 0.7 to 15% by mass, more preferably 1.7 to 10.5 parts by mass. Here, Q≧P, preferably Q>P, more preferably Q−P=0.3-15.
当該A層及びB層はさらに、麺原料として通常用いられる他の材料、例えば大豆蛋白質、大豆多糖類、卵黄粉、卵白粉、全卵粉、卵蛋白酵素分解物、脱脂粉乳等の蛋白質素材;動植物油脂、粉末油脂等の油脂類;増粘剤、かんすい、焼成カルシウム、食物繊維、膨張剤、食塩、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、アルコール、保存剤、pH調整剤、酵素剤、モルトなどを適宜含有していてもよい。なお該A層及びB層には、得られる麺の食感又は製麺性を低下させない限りにおいて、穀粉類と別に通常の小麦蛋白又はグルテン(普通系小麦由来のもの)を添加してもよいが、添加しなくてもよい。該A層及びB層中における当該他の材料の含有量は、乾物換算で10質量%以下が好ましい。言い換えると、該A層及びB層における上述した穀粉類、澱粉類及び精製デュラム小麦蛋白(全量)の合計含有量は、乾物換算で、好ましくは90質量%以上、より好ましくは90~100質量%である。 The A layer and B layer further include other materials commonly used as raw materials for noodles, such as soy protein, soy polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzymatic decomposition products, protein materials such as skim milk powder; Oils and fats such as animal and vegetable oils and powdered oils; thickeners, salt water, calcined calcium, dietary fibers, swelling agents, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, preservatives agent, pH adjuster, enzyme agent, malt, etc. may be contained as appropriate. It should be noted that ordinary wheat protein or gluten (derived from ordinary wheat) may be added to the A layer and B layer separately from the grain flour, as long as the resulting noodles do not deteriorate in texture or noodle-making properties. but need not be added. The content of the other material in the layers A and B is preferably 10% by mass or less in terms of dry matter. In other words, the total content of the above-described cereal flours, starches and refined durum wheat protein (total amount) in the A layer and B layer is preferably 90% by mass or more, more preferably 90 to 100% by mass in terms of dry matter. is.
本発明の多層麺は、上述したA層及びB層それぞれの麺原料(穀粉類、精製デュラム小麦蛋白、必要に応じて澱粉類又は他の材料を含む)を用いて、通常の多層麺の製法に従って製造することができる。本発明の多層麺の製造方法の好ましい例を以下に説明する。 The multi-layer noodles of the present invention are prepared by using the above-described noodle ingredients for the layers A and B (including grain flour, purified durum wheat protein, starches or other materials as necessary), and a conventional method for producing multi-layer noodles. can be manufactured according to Preferred examples of the method for producing multilayer noodles of the present invention are described below.
まず、上述したA層及びB層それぞれの麺原料に加水し、常法により、A層を形成する麺生地及びB層を形成する麺生地をそれぞれ調製する。該麺原料への加水量は、該麺原料の穀粉類及び澱粉類の合計含有量100質量部に対し、好ましくは25~55質量部、より好ましくは30~50質量部、さらに好ましくは33~45質量部である。次に、A層を形成する麺生地とB層を形成する麺生地とを重ね合わせ、常法により複合し、圧延して多層生地を調製する。三層以上の層からなる多層構造の生地を調製する場合は、A層を形成する麺生地が該多層構造の外層、B層を形成する麺生地が該多層構造の内層となるように麺生地を重ね合わせる。例えば、三層麺を製造する場合は、2枚のA層を形成する麺生地でB層を形成する麺生地を挟み、常法により圧延して三層生地を調製する。次いで、常法に従って、得られた多層生地を成形して多層麺を製造する。例えば、多層生地を切り出して麺線を製造することができる。得られた多層麺の生麺に対して、さらに常法に従って、乾燥、調理、凍結、冷蔵、それらの組み合わせなどの処理を施してもよい。 First, water is added to each of the noodle ingredients for the layers A and B, and a noodle dough for forming the A layer and a noodle dough for forming the B layer are prepared by a conventional method. The amount of water added to the noodle material is preferably 25 to 55 parts by mass, more preferably 30 to 50 parts by mass, and still more preferably 33 to 50 parts by mass, based on 100 parts by mass of the total content of cereal flour and starch in the noodle material. 45 parts by mass. Next, the noodle dough forming the A layer and the noodle dough forming the B layer are overlaid, compounded by a conventional method, and rolled to prepare a multi-layered dough. When preparing a multi-layered dough consisting of three or more layers, the noodle dough forming the A layer is the outer layer of the multilayer structure, and the noodle dough forming the B layer is the inner layer of the multilayer structure. overlap. For example, when three-layer noodles are produced, the noodle dough forming the B layer is sandwiched between two sheets of the noodle dough forming the A layer, and rolled by a conventional method to prepare the three-layer dough. Then, according to a conventional method, the resulting multi-layered dough is molded to produce multi-layered noodles. For example, noodle strings can be manufactured by cutting out a multi-layer dough. The resulting multi-layered raw noodles may be further subjected to treatments such as drying, cooking, freezing, refrigerating, and combinations thereof according to conventional methods.
上記の手順で得られた本発明の多層麺は、生麺の状態で、全体の厚みが1~5mmであることが好ましい。該多層麺の各層の厚みは、麺の層数や求める食感に応じて適宜調整することができる。例えば、該多層麺が上述したA層を外層としB層を内層とする三層麺の場合、食感の観点からは、各層の厚みの比は、好ましくは外層/内層/外層(A層/B層/A層)=0.25~2/1/0.25~2、より好ましくはA層/B層/A層=0.33~1.4/1/0.33~1.4である。該多層麺の外層をそれぞれ構成する各A層の厚みは、互いに異なっていてもよいが、同程度であることが好ましい。 The multi-layered noodles of the present invention obtained by the above procedure preferably have an overall thickness of 1 to 5 mm in the state of raw noodles. The thickness of each layer of the multi-layered noodles can be appropriately adjusted according to the number of layers of the noodles and desired texture. For example, when the multi-layered noodle is a three-layered noodle in which the layer A is the outer layer and the layer B is the inner layer, from the viewpoint of texture, the thickness ratio of each layer is preferably outer layer/inner layer/outer layer (A layer/ B layer/A layer) = 0.25 to 2/1/0.25 to 2, more preferably A layer/B layer/A layer = 0.33 to 1.4/1/0.33 to 1.4 is. The thicknesses of the layers A constituting the outer layers of the multi-layered noodle may be different from each other, but are preferably about the same.
本発明を具体的に説明するために、以下に実施例を記載するが、本発明はこれらの実施
例によって制限されるものではない。
EXAMPLES In order to specifically describe the present invention, examples are described below, but the present invention is not limited to these examples.
参考例1 精製デュラム小麦蛋白の調製
デュラム小麦粉(日清製粉製)に約0.7倍量の水を添加して混捏して生地とした。この生地に約5倍量の水を添加して混合及び洗浄した後、さらに水洗して生グルテンを調製した。得られた生グルテンを真空凍結乾燥した後、粉砕して精製デュラム小麦蛋白を得た(粗蛋白含量:約70質量%)。
Reference Example 1 Preparation of Refined Durum Wheat Protein About 0.7 times the amount of water was added to durum wheat flour (manufactured by Nisshin Flour Milling) and kneaded to form a dough. About five times the amount of water was added to this dough, mixed and washed, and then washed with water to prepare raw gluten. The obtained raw gluten was freeze-dried in a vacuum and then pulverized to obtain a purified durum wheat protein (crude protein content: about 70% by mass).
試験例1 うどんの製造
(製造例1~8)
A層(外層):表1に示す配合で、小麦粉、澱粉及び参考例1で調製した精製デュラム小麦蛋白を含む原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏し、圧延して厚さ8mmのシート状の外層用生地を得た。
B層(内層):表1に示す配合で、小麦粉、澱粉及び参考例1で調製した精製デュラム小麦蛋白を含む原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏し、圧延して厚さ8mmのシート状の内層用生地を得た。
2枚の上記外層用生地の間に上記内層生地を配置して積層し、圧延して、外層と内層の厚比が1/1/1の三層麺帯を調製した。得られた麺帯を切り刃(♯9角)で切り出して三層の麺線(麺厚3mm、A層/B層/A層=1/1/1)を製造した。
Test Example 1 Production of Udon (Production Examples 1 to 8)
Layer A (outer layer): A raw material flour containing wheat flour, starch, and purified durum wheat protein prepared in Reference Example 1 was mixed with kneading water according to the formulation shown in Table 1, and kneaded under reduced pressure (-0.093 MPa). , to obtain a sheet-like outer layer material having a thickness of 8 mm.
Layer B (inner layer): The raw material flour containing wheat flour, starch, and purified durum wheat protein prepared in Reference Example 1 and kneading water were mixed according to the formulation shown in Table 1, and kneaded under reduced pressure (-0.093 MPa). , to obtain a sheet-like inner layer fabric having a thickness of 8 mm.
The inner layer dough was placed between the two outer layer doughs, laminated, and rolled to prepare a three-layer noodle strip having a thickness ratio of the outer layer to the inner layer of 1/1/1. The resulting noodle strip was cut with a cutting blade (#9 square) to produce three layers of noodle strips (noodle thickness: 3 mm, A layer/B layer/A layer=1/1/1).
(比較例1)
表1に示す配合で、小麦粉、澱粉及び市販の小麦グルテンを含む原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏して生地を調整した。該生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃(♯9角)で切り出して単層の麺線(麺厚3mm)を製造した。
(Comparative example 1)
Raw material flour containing wheat flour, starch and commercially available wheat gluten was mixed with kneading water according to the formulation shown in Table 1, and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#9 square) to produce single-layer noodle strings (noodle thickness: 3 mm).
(比較例2)
比較例1と同様の手順で、ただし小麦グルテンを参考例1で調製した精製デュラム小麦蛋白に代えて、単層の麺線を製造した。
(Comparative example 2)
Single-layer noodle strings were produced in the same manner as in Comparative Example 1, except that the wheat gluten was replaced with the purified durum wheat protein prepared in Reference Example 1.
(比較例3)
製造例1と同様の手順で、ただしA層及びB層の精製デュラム小麦蛋白を市販の小麦グルテンに代えて、三層の麺線を製造した。
(Comparative Example 3)
Three layers of noodle strings were produced in the same manner as in Production Example 1, except that commercial wheat gluten was substituted for the purified durum wheat protein in layers A and B.
(比較例4)
比較例3と同様の手順で、ただしA層及びB層の小麦グルテン量を変えて、三層の麺線を製造した。
(Comparative Example 4)
Three layers of noodle strings were produced in the same procedure as in Comparative Example 3, except that the amounts of wheat gluten in layers A and B were changed.
(比較例5)
製造例3と同様の手順で、ただしA層及びB層の精製デュラム小麦蛋白量を変えて、三層の麺線を製造した。
(Comparative Example 5)
A three-layer noodle string was produced in the same procedure as in Production Example 3, except that the amount of purified durum wheat protein in layers A and B was changed.
製造例及び比較例の麺線を熱湯で歩留(対粉)270%となるように茹でて茹でうどんを得た。得られた茹でうどんを24時間冷蔵保存した後、比較例2を対照として、下記基準にて食感を評価した。評価は訓練された10名のパネラーによって行い、平均点を求めた。結果を表1に示す。なお表中の「粗蛋白量」は、添加した精製デュラム小麦蛋白の粗蛋白含量を表す。
<食感評価基準>
5点:対照に比べ、表面がソフトで中心にコシがあり、粘弾性のバランスが極めて良好。
4点:対照に比べ、表面がソフトで中心にコシがあり、粘弾性のバランスが良好。
3点:対照に比べ、表面がややソフトで中心にややコシがあり、粘弾性のバランスがやや良好。
2点:対照に比べ、表面が硬く、中心にコシが無く、粘弾性のバランスがやや悪い。
1点:対照に比べ、表面が硬く、中心にコシが無く、粘弾性のバランスが極めて悪い。
The noodle strings of the production examples and comparative examples were boiled in hot water so that the yield (based on flour) was 270% to obtain boiled udon noodles. After the obtained boiled udon was stored in a refrigerator for 24 hours, the texture was evaluated according to the following criteria using Comparative Example 2 as a control. Evaluation was performed by 10 trained panelists, and an average score was obtained. Table 1 shows the results. "Amount of crude protein" in the table represents the crude protein content of the added refined durum wheat protein.
<Texture evaluation criteria>
5 points: Compared to the control, the surface is soft, the center is firm, and the viscoelasticity balance is extremely good.
4 points: Compared to the control, the surface is soft, the center is firm, and the viscoelasticity is well balanced.
3 points: Compared to the control, the surface is slightly soft, the center is slightly stiff, and the viscoelasticity balance is slightly good.
2 points: Compared to the control, the surface is hard, the center has no stiffness, and the viscoelasticity is slightly unbalanced.
1 point: Compared to the control, the surface is hard, the center has no stiffness, and the viscoelastic balance is extremely poor.
試験例2 中華麺の製造
(製造例9~15)
A層(外層):表2に示す配合で原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏し、圧延して厚さ8mmのシート状の外層用生地を得た。
B層(内層):表2に示す配合で原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏し、圧延して厚さ8mmのシート状の内層用生地を得た。
2枚の上記外層用生地の間に上記内層生地を配置して積層し、圧延して、外層と内層の厚比が1/1/1の三層麺帯を調製した。得られた麺帯を切り刃(♯20角)で切り出して三層の麺線(麺厚1.5mm、A層/B層/A層=1/1/1)を製造した。
Test Example 2 Production of Chinese noodles (Production Examples 9 to 15)
Layer A (outer layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 2, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like outer layer dough with a thickness of 8 mm. .
Layer B (inner layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 2, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like inner layer dough with a thickness of 8 mm. .
The inner layer dough was placed between the two outer layer doughs, laminated, and rolled to prepare a three-layer noodle strip having a thickness ratio of the outer layer to the inner layer of 1/1/1. The resulting noodle strip was cut with a cutting blade (#20 square) to produce three layers of noodle strings (noodle thickness: 1.5 mm, A layer/B layer/A layer=1/1/1).
(比較例6)
表2に示す配合で原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏して生地を調整した。該生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃(♯20角)で切り出して単層の麺線(麺厚1.5mm)を製造した。
(Comparative Example 6)
Raw material flour and kneading water were mixed according to the formulation shown in Table 2, and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#20 square) to produce single-layer noodle strings (noodle thickness: 1.5 mm).
(比較例7)
比較例6と同様の手順で、ただし小麦グルテンを参考例1で調製した精製デュラム小麦蛋白に代えて、単層の麺線を製造した。
(Comparative Example 7)
Single-layer noodle strings were produced in the same manner as in Comparative Example 6, except that the wheat gluten was replaced with the purified durum wheat protein prepared in Reference Example 1.
(比較例8)
製造例9と同様の手順で、ただしA層及びB層の精製デュラム小麦蛋白を市販の小麦グルテンに代えて、三層の麺線を製造した。
(Comparative Example 8)
A three-layer noodle string was produced in the same procedure as in Production Example 9, except that commercial wheat gluten was substituted for the purified durum wheat protein in layers A and B.
(比較例9)
比較例8と同様の手順で、ただしA層及びB層の小麦グルテン量を変えて、三層の麺線を製造した。
(Comparative Example 9)
Three layers of noodle strings were produced in the same procedure as in Comparative Example 8, except that the amounts of wheat gluten in layers A and B were changed.
製造例及び比較例の麺線を熱湯で歩留(対粉)260%となるように茹でて茹で中華麺を得た。得られた茹で中華麺を24時間冷蔵保存した後、比較例7を対照として、試験例1と同様の手順で食感を評価した。結果を表2に示す。なお表中の「粗蛋白量」は、添加した精製デュラム小麦蛋白の粗蛋白含量を表す。 The noodle strings of Production Examples and Comparative Examples were boiled in hot water so that the yield (based on flour) was 260% to obtain boiled Chinese noodles. After refrigerating the obtained boiled Chinese noodles for 24 hours, texture was evaluated in the same procedure as in Test Example 1 using Comparative Example 7 as a control. Table 2 shows the results. The "crude protein amount" in the table represents the crude protein content of the added refined durum wheat protein.
試験例3 パスタの製造
(製造例16)
A層(外層):表3に示す配合で原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏し、圧延して厚さ8mmのシート状の外層用生地を得た。
B層(内層):表3に示す配合で原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏し、圧延して厚さ8mmのシート状の内層用生地を得た。
2枚の上記外層用生地の間に上記内層生地を配置して積層し、圧延して、外層と内層の厚比が1/1/1の三層麺帯を調製した。得られた麺帯を切り刃(♯6角)で切り出して三層の麺線(麺厚2mm、A層/B層/A層=1/1/1)を製造した。
Test Example 3 Production of pasta (Production Example 16)
Layer A (outer layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 3, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like outer layer dough with a thickness of 8 mm. .
Layer B (inner layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 3, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like inner layer dough with a thickness of 8 mm. .
The inner layer dough was placed between the two outer layer doughs, laminated, and rolled to prepare a three-layer noodle strip having a thickness ratio of the outer layer to the inner layer of 1/1/1. The resulting noodle strip was cut with a cutting blade (#6 square) to produce three layers of noodle strips (noodle thickness: 2 mm, layer A/layer B/layer A=1/1/1).
(比較例10)
表3に示す配合で原料粉と練り水とを混合し、減圧(-0.093MPa)下で混捏して生地を調整した。該生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃(♯60角)で切り出して単層の麺線(麺厚2mm)を製造した。
(Comparative Example 10)
Raw material flour and kneading water were mixed according to the formulation shown in Table 3, and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle strip, and cut out with a cutting blade (#60 square) to produce single-layer noodle strings (noodle thickness: 2 mm).
製造例及び比較例の麺線を熱湯で歩留(対粉)200%となるように茹でて茹でパスタを得た。得られた茹でパスタを24時間冷蔵保存した後、比較例10を対照として、試験例1と同様の手順で食感を評価した。結果を表3に示す。 The noodle strings of Production Examples and Comparative Examples were boiled in hot water so that the yield (based on flour) was 200% to obtain boiled pasta. After the obtained boiled pasta was refrigerated for 24 hours, the texture was evaluated in the same manner as in Test Example 1 using Comparative Example 10 as a control. Table 3 shows the results.
Claims (8)
A層及びB層は、穀粉類、及び必要に応じて澱粉類を含有し、
少なくともB層がデュラム小麦由来の精製蛋白を含有し、
該デュラム小麦由来の精製蛋白は、粗蛋白含量が50質量%以上の精製蛋白であり、かつ
A層における穀粉類と澱粉類の合計量に対するデュラム小麦由来の精製蛋白の粗蛋白換算での含有量がP質量%、B層における穀粉類と澱粉類の合計量に対するデュラム小麦由来の精製蛋白の粗蛋白換算での含有量がQ質量%であるとき、Q≧Pである、
多層麺。 A multi-layered noodle having a multi-layered structure consisting of A layer and B layer, and when the multi-layered structure consists of three or more layers, the A layer constitutes the outer layer of the multi-layered structure,
A layer and B layer contain flour and, if necessary, starch,
At least the B layer contains purified protein derived from durum wheat,
The purified protein derived from durum wheat has a crude protein content of 50% by mass or more, and the content of the purified protein derived from durum wheat in terms of crude protein relative to the total amount of flour and starch in layer A is P % by mass, and Q ≥ P when the content of purified protein derived from durum wheat relative to the total amount of flour and starch in the B layer is Q mass% in terms of crude protein.
Multilayer noodles.
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