JPH02268654A - Preparation of noodles - Google Patents
Preparation of noodlesInfo
- Publication number
- JPH02268654A JPH02268654A JP1088372A JP8837289A JPH02268654A JP H02268654 A JPH02268654 A JP H02268654A JP 1088372 A JP1088372 A JP 1088372A JP 8837289 A JP8837289 A JP 8837289A JP H02268654 A JPH02268654 A JP H02268654A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- starch
- wheat flour
- noodles
- texture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 74
- 229920002472 Starch Polymers 0.000 claims abstract description 49
- 235000019698 starch Nutrition 0.000 claims abstract description 49
- 239000008107 starch Substances 0.000 claims abstract description 43
- 241000209140 Triticum Species 0.000 claims abstract description 39
- 235000021307 Triticum Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 abstract description 11
- 108010068370 Glutens Proteins 0.000 abstract description 7
- 235000021312 gluten Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 101710204837 Envelope small membrane protein Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 101710088839 Replication initiation protein Proteins 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000009864 tensile test Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、小麦粉を使用する製麺において、経済的に
、かつ、より食感の優れためん類が得られるめん類の製
造方法に関するものである９（従来の技術）
従来、製麺において、食感などの品質改良を目的として
、小麦粉に、各種澱粉、穀粉類を配合する場合があり、
この場合には、小麦粉１００重量部に対し、澱粉などを
数重量部〜数Ｏ重量部使用している。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing noodles that is economical and provides noodles with better texture when making noodles using wheat flour. 9 (Prior art) In the past, in noodle making, various starches and grain flours were sometimes added to wheat flour for the purpose of improving quality such as texture.
In this case, several parts to several O parts by weight of starch etc. are used with respect to 100 parts by weight of wheat flour.
ところで、製麺において、生地およびｍＪＪＩを形成す
るためには、原料粉中に、小麦蛋白Ｅ量が一定Ｊｉ（望
ましくは８重量％）以上含有されていることが要求さ九
、この蛋白金方量が低いと、趣線の形成が困Ｍまたは不
能になる。By the way, in order to form dough and mJJI in noodle making, it is required that the raw material flour contains a certain amount of wheat protein E (preferably 8% by weight) or more. If the amount is low, formation of the line will be difficult or impossible.
ところが、上記のように、品質改良を目的として、原料
粉の小麦粉に各種澱粉、穀粉類を配合すると、小麦粉に
異種原料粉が配合されることになり、相対的には配合原
料粉の小麦蛋白含有率が低下することになる。However, as mentioned above, when various starches and grain flours are blended with wheat flour as a raw material flour for the purpose of quality improvement, different raw material flours are mixed into the wheat flour, and the wheat protein of the raw material flour is relatively reduced. The content rate will decrease.
このため、小麦蛋白質を配合原料粉に補充して、生地形
成能を高めることが一晟的に行われており、バイタルグ
ルテン粉末がよく使用されている。For this reason, wheat protein is constantly being supplemented to the blended raw material flour to enhance the dough forming ability, and vital gluten powder is often used.
（発明が解決しようとする課Ｈ）
しかしながら、この小麦蛋白質の補充は、製造経費を高
めるとともに、Ｍ品の食感を硬くし、澱粉などの添加効
果を失わせるという間還点がある。(Problem H to be solved by the invention) However, this supplementation of wheat protein has disadvantages in that it not only increases production costs, but also makes the texture of the M product hard and loses the effect of adding starch and the like.
本願発明は、上記問題点を解決することを基本的な目的
とし、澱粉などを添加配合しても、生地形成能力が保持
され、しかも、食感に優れためん類が得られるめん類の
製造方法を提供するものである。The basic purpose of the present invention is to solve the above-mentioned problems, and to provide a method for producing noodles that maintains dough-forming ability even when starch is added and that provides noodles with excellent texture. This is what we provide.
（課題を解決するための手段）
上記課題を解決するなめ、本願発明者ら１」鋭意研究し
た結果、小麦粉の澱粉損傷率を下げることにより、前記
課題を解決できることを見出したのである。(Means for Solving the Problems) In order to solve the above problems, the inventors of the present application have conducted extensive research and have discovered that the above problems can be solved by lowering the starch damage rate of wheat flour.
ところで、小麦粉の澱粉は、製粉工程において必然的に
損傷を受け、その量も、種別などによって、大きなバラ
ツキが生ずることもないので（２０数％〜３０数％の範
囲）、日常的には、特に問題視されていない。By the way, the starch in wheat flour is inevitably damaged during the milling process, and the amount does not vary greatly depending on the type (in the range of 20% to 30%), so on a daily basis, It is not viewed as a particular problem.
ところが、発明者らは、特殊な製粉方法で、澱粉損傷率
の少ない小麦粉を作り、通常の小麦粉と比較製麺試験を
行った結果、澱粉損傷率の低い小麦粉は、澱粉損ｆＰｌ
率の高い小麦粉に比べて、生地形成能が高く、また、茹
麺の物性においても、粘弾性が大きいことがわかった。However, the inventors used a special milling method to create wheat flour with a low starch damage rate, and conducted a comparison test with regular wheat flour. As a result, the wheat flour with a low starch damage rate had a lower starch loss fPl.
It was found that the dough-forming ability was higher than that of wheat flour with a high ratio, and that the physical properties of boiled noodles were greater in viscoelasticity.
これらの相違は、丁度、小麦粉の蛋白含有量の多少によ
る比較結果と類似するものである。These differences are similar to the comparison results based on the protein content of wheat flour.
このため、澱粉損傷率の低い小麦粉に４１しては、７殿
粉などの異種原料粉を配合しても、：殿粉損傷率の高い
小麦粉に異種原料粉を配合する場合に比へて、生地形成
能は高い状態に維持され、茹麺の食感に相当する物性も
期待通りの効果を得ることかできる。For this reason, even if a different raw material flour such as 7 starch is blended into wheat flour with a low starch damage rate, compared to when a different raw material flour is blended with wheat flour with a high starch damage rate, The dough forming ability is maintained at a high level, and the physical properties corresponding to the texture of boiled noodles can be achieved as expected.
これらの結果は第１ｋに示す通りである。These results are shown in section 1k.
なお、表中１６Ｍｅ−４１とは、ミキンンク終了生地を
、１６メ・Ｉシュで篩分（１した際の篩上の量（ｌＴ）
で、この址が生地形成難易の目安となり、多いほど形成
か容鴇であることを示す。また、生麺の引張試験では、
特にＥ （伸長率）は、小を粉の蛋白質か有量に比例し
て大きいことか知ちれている。In addition, 16Me-41 in the table refers to the amount on the sieve (lT) when the mixed dough is sieved through a 16-mesh I screen.
This number is a measure of the difficulty of forming the dough, and the higher the number, the more difficult it is to form the dough. In addition, in the tensile test of raw noodles,
In particular, it is known that E (elongation rate) is small but increases in proportion to the amount of protein in the powder.
まな、表中Ｒはｇ、、／ｃイ、［：は％て表され、Ｒ・
・、［−、は１０′て除され）こ数字て示される。Mana, in the table R is expressed as g, /c, [: is expressed as %, R・
・, [-, is divided by 10') This number is shown.
なお、澱粉損傷率は、Ｆ ａ ｒ ｒ ａ ｎ ｃｉ法
により示される。 （Ｌ’ｌ
Ｉ”余白）なお、試料Ｎｏ、による小麦粉種は以下の
通りである。Note that the starch damage rate is shown by the FARRANCI method. (L'l
Note that the flour types according to sample numbers are as follows.
試料１：通常小麦粉
２：澱粉損傷率の少ない小麦粉
３：通常小麦粉９０重量部に、馬鈴薯澱粉１０重量部を
配合
４：澱粉損傷率の少ない小麦粉９０重量部に、馬鈴薯澱
粉１０重量部を配合
すなわち、本願発明のめん類の製造方法は、製麺に使用
する主ＪＦＸ石粉として、澱粉損傷率２０％以丁の小麦
粉を用い、原料粉の小麦粉１００重屋部に対し、澱粉、
穀粉類を５〜２０重量部配合してＭ列することを特徴と
するものである、ここで、Ｍ石粉は、澱粉損ｉ率２０％
以下の小麦粉を主原料とするものであるから、−辺に用
いられる他の副資材などを含むものであってもよく、ま
た、一部に澱粉損傷率２０％を越える小麦粉を含むもの
であってもよい、ただし、その星は可及的に少ないのが
望ましい。Sample 1: Regular wheat flour 2: Wheat flour with low starch damage rate 3: 90 parts by weight of regular wheat flour mixed with 10 parts by weight of potato starch 4: Mixed with 90 parts by weight of wheat flour with low starch damage rate, 10 parts by weight of potato starch In the method for producing noodles of the present invention, wheat flour with a starch damage rate of 20% or more is used as the main JFX stone flour used for making noodles, and starch,
It is characterized by blending 5 to 20 parts by weight of grain flour in M rows, where M stone flour has a starch loss ratio of 20%.
Since the following wheat flour is the main ingredient, it may also contain other auxiliary materials used for the side, and it may also contain wheat flour with a starch damage rate of more than 20%. However, it is desirable to have as few stars as possible.
小麦粉の澱粉損傷率を２０％以下とするのは、必須とし
て配合される澱粉、澱粉類の配合量によって蛋白含有量
が低下しても、十分な生地形成能を確深するためである
。澱粉損傷率が２０％３Ｍえる小麦粉を主として用いる
と、生地形成能は不十分なものとなる。The reason why the starch damage rate of wheat flour is set to 20% or less is to ensure sufficient dough-forming ability even if the protein content is reduced due to the amount of starch and starches that are indispensably blended. If wheat flour with a starch damage rate of 20% or more is mainly used, the dough forming ability will be insufficient.
この主原料には、澱粉、穀粉類が必須として配合される
。This main raw material contains starch and grain flour as essential ingredients.
澱粉類としては、馬鈴薯澱粉、ワキシーコーンスターチ
などを、用いることができる。As the starch, potato starch, waxy corn starch, etc. can be used.
また、穀粉類としては、そば粉、米粉、大麦粉、ライ麦
粉などと用いることができる。Further, as the flour, buckwheat flour, rice flour, barley flour, rye flour, etc. can be used.
これら、澱粉類および穀粉類は、単独で配合する他、２
種以上を混合して配合することも可能である。その配合
量を上記範囲としたのは、原料小麦粉１００重量部に対
し、配合量が５重量部未満であると、十分な配合効果（
品質改りが得られず、才な、２０重量部を越えると、効
果が飽和するのみならず、食感が柔らかくなりすぎたり
、加工性への過度の影響が現われたりするので、上記範
囲内とする。These starches and flours can be used alone or in combination.
It is also possible to mix and blend more than one species. The reason for setting the blending amount in the above range is that when the blending amount is less than 5 parts by weight per 100 parts by weight of raw wheat flour, sufficient blending effect (
If the amount exceeds 20 parts by weight, the effect will not only become saturated, but the texture will become too soft and the processability will be excessively affected, so it is necessary to keep it within the above range. shall be.
（作 用）
本願発明によれば、生地成形能を低下させ、麺を弱化さ
せる損傷澱粉の減少に伴い、小麦粉の生地成形能が増大
し、食感は、歯応えの強い硬い物となる。したがって、
小麦粉に澱粉、穀粉類を加えても、製麺を容易に行うこ
とができる。しかも、グルテンの使用量を減少させ、ま
たはＯとすることができ、グルテン使用による弊害を排
除できる。(Function) According to the present invention, the dough-forming ability of wheat flour increases with the reduction of damaged starch that reduces the dough-forming ability and weakens the noodles, and the texture becomes chewy and hard. therefore,
Even if starch or grain flour is added to wheat flour, noodles can be easily made. Furthermore, the amount of gluten used can be reduced or reduced to O, thereby eliminating the harmful effects caused by the use of gluten.
このような食感の硬さは、好みにより評価カイ変わるも
のであるが、食感を軟化させる澱粉類などの配合と相俟
って、険りた食感を与えるものである。The hardness of the texture will vary depending on your preference, but together with the addition of starches and the like that soften the texture, it gives the food a rough texture.
この低損傷小麦粉の損傷度と、澱粉などの異種原料粉配
合の許容量の関係は、−律に明示できないが、小麦粉の
蛋白質含有量に例えて示せば、概ね、澱粉損傷率１５％
の差カイ、蛋白質含有量の１％に相当し、蛋白質含有量
は同じでも澱粉損傷率が１５％少なければ、蛋白質含有
量が１％多い小麦粉と同等の加工性を示すということが
できる。The relationship between the degree of damage of this low-damage flour and the allowable amount of blending different raw material flours such as starch cannot be clearly specified, but if we compare it to the protein content of wheat flour, the starch damage rate is approximately 15%.
The difference in chi is equivalent to 1% of the protein content, and even if the protein content is the same, if the starch damage rate is 15% lower, it can be said that wheat flour has the same processability as wheat flour with a 1% higher protein content.
すなわち、通常の小麦粉の澱粉損傷率（２０数％〜３０
数％）を、１５”５％低下させることにより、１０％強
の各種澱粉類などを配合しても、十分な生地成形能が得
られる。In other words, the starch damage rate of normal wheat flour (20% to 30%
By reducing the amount (several percent) by 15"5%, sufficient dough forming ability can be obtained even if over 10% of various starches are blended.
（実施例） 以下に、この発明の一実施例を説明する。(Example) An embodiment of the present invention will be described below.
製粉工場より採取した強力投セモリナ（強力粉）と、普
通挽セモリナ（普通粉）とをそれぞれビュラーデストミ
ル、ビンミルで粉砕率６０％（１００メツシユ）になる
ように粉砕して得ｆ、試石粉ひ比較例粉、実施例粉とす
る。さらに、それぞれの試ｖ４粉９０重量部に、タピオ
カ澱粉を１０重量部配合し、前記試石粉と合わせた合計
４点の試料について、強力粉では、中華麺を、仔通粉で
はうどんを常法により製列した。生地形成状懲と、茹麺
食感の官能評価について得らｈな結果を第２表および第
３表に示す。Test stone powder obtained by grinding hard-thrown semolina (strong flour) and regular ground semolina (normal flour) collected from a flour mill to a grinding rate of 60% (100 mesh) using a Bueller's dest mill and a bottle mill, respectively. Comparative Example Powder and Example Powder. Furthermore, 10 parts by weight of tapioca starch was blended with 90 parts by weight of each test v4 flour, and for a total of 4 samples including the above test powder, Chinese noodles were prepared using strong flour, and udon noodles were prepared using zitong flour using a conventional method. Lined up. Tables 2 and 3 show the results obtained for the sensory evaluation of dough formation and boiled noodle texture.
第２表
第３表
第２表および第３表から明らかなように、澱粉損傷率が
調整されていない比較例では、澱粉の配合により、つな
がりの悪い状態となり成形能に劣っているとともに、食
感も良好ではない、一方、澱Ｐ９ｊ損傷率を２０％以下
に調整した実施例では、澱粉配合によっても生地状態は
）Ｐ通で成形能に優れており、食感も良好である。As is clear from Tables 2 and 3, in the comparative example in which the starch damage rate was not adjusted, the starch mixture resulted in poor bonding, resulting in poor moldability and poor edibility. On the other hand, in the examples in which the starch P9j damage rate was adjusted to 20% or less, the dough condition was 20%, excellent in moldability, and the texture was good even with the addition of starch.
なお、比較例では、成形能の改ｙｔのノこめにバイタル
グルテンなどを補充配合することが必要となり、経済性
を損なうとともに、食感などに悪影グを与えるものであ
る。In addition, in the comparative example, it is necessary to supplementally add vital gluten or the like to the rice grains to improve moldability, which impairs economic efficiency and has a negative impact on texture.
（発明の効果）
以上説明したように、この発明にＪ：れば、製麺に使用
する主原料粉として、澱粉損傷率２０％以下の小麦粉を
用い、これに澱粉、穀粉を５〜２０重量部配合してＭＭ
Ｊするので、澱粉、穀粉類と配合しても、充分な形成能
（加工性）を確保することができ、したがって、バイタ
ルグルテンなどの配合を濾らし、丈たは不要とできるの
で、澱粉、穀粉類の配合による品質改良効果が十分に発
揮され、優れた食感を得ることができるという効果があ
る。 才な、バイタルグルテンによる悪影響（臭い、色
、食感）を排除でき、食感などを一層向上させることが
できる。(Effects of the Invention) As explained above, according to the present invention, wheat flour with a starch damage rate of 20% or less is used as the main raw material flour used for making noodles, and 5 to 20 weight of starch and grain flour are added to this. MM
J, it is possible to ensure sufficient forming ability (processability) even when blended with starch and grain flours, and therefore, it is possible to filter out ingredients such as vital gluten and eliminate the need for starch, The quality improvement effect of the blending of grain flours is fully demonstrated, and an excellent texture can be obtained. The negative effects (odor, color, texture) caused by vital gluten can be eliminated, and the texture can be further improved.
特許出願人 口木製粉株式会社Patent Applicant: Kuchikifunko Co., Ltd.
Claims (1)
の小麦粉を用い、原料粉の小麦粉１００重量部に対し、
澱粉、穀粉類を５〜２０重量部配合して製麺することを
特徴とするめん類の製造方法。As the main raw material flour used for making noodles, use wheat flour with a starch damage rate of 20% or less, and for 100 parts by weight of wheat flour as the raw material flour,
A method for producing noodles, which comprises mixing 5 to 20 parts by weight of starch and flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1088372A JP2802936B2 (en) | 1989-04-07 | 1989-04-07 | Manufacturing method of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1088372A JP2802936B2 (en) | 1989-04-07 | 1989-04-07 | Manufacturing method of noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02268654A true JPH02268654A (en) | 1990-11-02 |
| JP2802936B2 JP2802936B2 (en) | 1998-09-24 |
Family
ID=13940965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1088372A Expired - Lifetime JP2802936B2 (en) | 1989-04-07 | 1989-04-07 | Manufacturing method of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2802936B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009011277A (en) * | 2007-07-09 | 2009-01-22 | Nisshin Flour Milling Inc | Durum wheat flour having low starch damage amount, and wheat flour composition for yeast fermented food containing the same |
| JP2009213354A (en) * | 2008-03-06 | 2009-09-24 | Nisshin Flour Milling Inc | Durum wheat flour for noodle or coating, and wheat flour composition for noodle or coating, containing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5928446A (en) * | 1982-08-06 | 1984-02-15 | Teruo Oota | Preparation of instant macaroni |
| JPS6121052A (en) * | 1984-07-09 | 1986-01-29 | Mamaa Makaroni Kk | Production of novel type pasta-like food |
-
1989
- 1989-04-07 JP JP1088372A patent/JP2802936B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5928446A (en) * | 1982-08-06 | 1984-02-15 | Teruo Oota | Preparation of instant macaroni |
| JPS6121052A (en) * | 1984-07-09 | 1986-01-29 | Mamaa Makaroni Kk | Production of novel type pasta-like food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009011277A (en) * | 2007-07-09 | 2009-01-22 | Nisshin Flour Milling Inc | Durum wheat flour having low starch damage amount, and wheat flour composition for yeast fermented food containing the same |
| JP2009213354A (en) * | 2008-03-06 | 2009-09-24 | Nisshin Flour Milling Inc | Durum wheat flour for noodle or coating, and wheat flour composition for noodle or coating, containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2802936B2 (en) | 1998-09-24 |
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