JPH07250638A - Preparation of noodle - Google Patents
Preparation of noodleInfo
- Publication number
- JPH07250638A JPH07250638A JP6065452A JP6545294A JPH07250638A JP H07250638 A JPH07250638 A JP H07250638A JP 6065452 A JP6065452 A JP 6065452A JP 6545294 A JP6545294 A JP 6545294A JP H07250638 A JPH07250638 A JP H07250638A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- dietary fiber
- flour
- weight
- water
- 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
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は麺類、その製造方法およ
びそれに用いる麺用粉に関する。詳細には、食物繊維を
含有して成人病の予防や整腸作用などに有効であり、し
かも弾力性、粘性およびなめらかさに優れていて良好な
食感を有し、その上ゆでのびがなく、その優れた食感を
茹で上げ後長時間経過した後も良好に保つことのできる
麺類、およびその製造法、並びにそのための麺用粉に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles, a method for producing the same, and noodle flour used for the same. Specifically, it contains dietary fiber and is effective in preventing adult diseases and intestinal function, and has excellent elasticity, viscosity, and smoothness, and has a good texture, and also has no boiled spread. The present invention relates to noodles that can maintain their excellent texture even after a long time has passed after being boiled, a method for producing the same, and a noodle flour therefor.
【０００２】[0002]
【従来の技術】アフリカなどの食物繊維摂取量の多い地
域の人々では血清中の総コレステロール値が低く、これ
がいわゆる成人病などの予防になっていることが以前か
ら知られており、水溶性の食物繊維がコレステロール低
下作用を有することが従来から色々報告されている。そ
してその機構としては、水溶性の食物繊維が人間の消化
管内で、肝臓と腸の間を循環している胆汁酸（二次胆汁
酸）などを取り込み易く、胆汁酸の体外排泄を促進する
ことによるとされている。2. Description of the Related Art It has been known for a long time that people in areas with a high dietary fiber intake, such as Africa, have a low serum total cholesterol level, which has been known to prevent so-called adult diseases. It has been previously reported that dietary fiber has a cholesterol-lowering effect. The mechanism is that water-soluble dietary fiber facilitates uptake of bile acids (secondary bile acids) that circulate between the liver and the intestine in the human digestive tract and promotes bile acid excretion from the body. It is said that.
【０００３】我が国においては、近年食生活の洋風化に
伴って、コレステロールや中性脂質摂取量が増加してお
り、これが動脈硬化をはじめとする種々の成人病や大腸
ガンなどの原因の一つであるとされている。そのため、
成人病の予防、整腸作用、大腸ガンの予防などの点から
繊維質食品の摂取の必要性が再確認されており、それに
伴って食物繊維が健康食品として注目を集め、食物繊維
を各種飲食物などに添加して摂取することが色々試みら
れるようになっている。In Japan, the intake of cholesterol and neutral lipids has been increasing along with the westernization of diet in recent years, which is one of the causes of various adult diseases such as arteriosclerosis and colon cancer. Is said to be. for that reason,
The necessity of ingesting fibrous foods has been reconfirmed from the standpoints of preventing adult diseases, intestinal functioning, and preventing colon cancer. Various attempts have been made to add it to things and ingest it.
【０００４】かかる食物繊維の添加は麺類においても色
々試みられており、食物繊維を添加した麺類に関する発
明が従来から種々出願されている。そしてそのような従
来技術として、食物繊維を多く含む大麦粉を麺用粉に
添加して麺類を製造する方法（特公昭５９−１８９７７
号公報、特公昭５９−３３３３６号公報）；食物繊維
の１種であるβ−１，３−グルカンとアルギン酸を添加
したゆで麺（特開平１−２７３５５１号公報）；トウ
モロコシ、木材、フスマなどから得られる水不溶性の食
物繊維を含有する澱粉麺（特開平２−２９５４４５号公
報）；食物繊維として豆腐のおから粉末を添加した中
華麺（特開平２−５３４５０号公報）；水不溶性α−
セルロースや水不溶性ポリデキストロースなどの水不溶
性食物繊維をビタミンおよびミネラル等と共に添加した
麺；カードランと共にグアーガム、ローカスビーンガ
ム、キサンタンガムなどの増粘性天然多糖類（食物繊
維）を配合した麺類（特開平２−９７３６１号公報）な
どを挙げることができる。Various attempts have been made to add such dietary fiber to noodles, and various inventions relating to noodles to which dietary fiber has been added have been filed. As such a conventional technique, a method for producing noodles by adding barley flour containing a large amount of dietary fiber to noodle flour (Japanese Patent Publication No. 59-18977).
Gazette, Japanese Examined Patent Publication No. 59-33336); boiled noodles to which β-1,3-glucan, which is one type of dietary fiber, and alginic acid are added (JP-A-1-273551); from corn, wood, bran, etc. The resulting starch noodles containing water-insoluble dietary fiber (JP-A-2-295445); Chinese noodles to which tofu powder was added as dietary fiber (JP-A-2-53450); Water-insoluble α-
Noodles in which water-insoluble dietary fibers such as cellulose and water-insoluble polydextrose are added together with vitamins and minerals; noodles containing curdlan and thickening natural polysaccharides (dietary fibers) such as guar gum, locust bean gum and xanthan gum 2-97361).
【０００５】しかしながら、上記およびの麺類は、
茹でてから時間が経過するとゆでのびを生じ易く、弾力
性のある食感を茹で上げ後に長時間維持できないという
欠点がある。また、上記〜の麺類は、用いられる食
物繊維が主として水不溶性の食物繊維であることによ
り、麺類の滑らかさや弾力性が失われて食感が不良にな
り易く、更に上記の麺類は生地がべトついて製麺作業
が行いにくかったり、茹で上げ後に麺の形態が崩れ易い
という欠点がある。However, the above noodles and
There is a drawback that boiled and stretched easily occurs after a lapse of time after boiling, and the elastic texture cannot be maintained for a long time after being boiled. Further, in the above-mentioned noodles, since the dietary fiber used is mainly a water-insoluble dietary fiber, the smoothness and elasticity of the noodles are likely to be lost and the texture tends to be poor, and further the above-mentioned noodles have a doughy texture. There are drawbacks that the noodle making process is difficult to perform and that the noodles tend to lose their shape after being boiled.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、成人
病の予防、整腸作用、大腸ガンの予防などに有効な食物
繊維を含有していて健康食品として有用であり、しかも
良好な弾力性、粘性およびなめらかさを有していて食感
に優れ、その上茹で上げ後に麺類の形態の崩れがなく、
長時間経過してもゆでのびがなくその良好な食感を良好
に保つことができ、更に製麺時の作業性に優れている麺
類およびその製法、並びにそれに用いる麺用粉を提供す
ることである。DISCLOSURE OF THE INVENTION An object of the present invention is to contain dietary fiber which is effective for prevention of adult diseases, intestinal action, prevention of colon cancer, etc., which is useful as a health food and has good elasticity. It has excellent texture, viscosity and smoothness and has an excellent texture, and the noodles do not lose their shape after boiling,
By providing noodles and a method for producing the same, which can keep good texture without boiled and spread even after a long time, and has excellent workability during noodle making, and noodle flour used for the same. is there.
【０００７】[0007]
【課題を解決するための手段】上記の目的を達成すべく
本発明者らは麺類用の原料成分および製麺法などの種々
の点から検討を重ねた。その結果、食物繊維を３〜１０
重量％の割合で含有し且つ該食物繊維中の２５〜４５％
が水溶性食物繊維からなるオーツ粉砕物を麺用粉中に特
定の割合で配合すると、弾力性、粘性および滑らかさに
富んでいて良好な食感を有し、しかも茹で上げ後に時間
が経過しても麺類の形態の崩れやゆでのびが生じず良好
な食感を保つことができ、更に製麺時の作業性にも優れ
た、高品質の食物繊維入りの麺類が得られることを見出
して本発明を完成した。[Means for Solving the Problems] In order to achieve the above object, the present inventors have made various studies from various points such as raw material components for noodles and a noodle making method. As a result, 3 to 10 dietary fibers
% To 25% by weight in the dietary fiber
When oat pulverized product consisting of water-soluble dietary fiber is mixed in noodle flour at a specific ratio, it has elasticity, viscosity and smoothness, and has a good texture, and moreover, time has passed after boiling. However, it was found that noodles with high quality dietary fiber can be obtained, which can maintain a good texture without causing deformation and boiled elongation of noodles, and also have excellent workability during noodle making. The present invention has been completed.
【０００８】すなわち、本発明は、総食物繊維含量が３
〜１０重量％で且つ総食物繊維含量に対する水溶性食物
繊維の割合が２５〜４５％であるオーツ粉砕物を１０〜
３０重量％含有する穀粉を使用する麺類の製造方法、お
よびそれにより得られた麺類である。そして、本発明
は、総食物繊維含量が３〜１０重量％で且つ総食物繊維
含量に対する水溶性食物繊維の割合が２５〜４５％であ
るオーツ粉砕物を１０〜３０重量％含有する穀粉からな
ることを特徴とする麺用粉である。That is, the present invention has a total dietary fiber content of 3
10 to 10% by weight of the water-soluble dietary fiber to the total dietary fiber content of 25-45% oats ground product 10
A method for producing noodles using a flour containing 30% by weight, and the noodles obtained thereby. And this invention consists of flour containing 10-30 weight% of oats crushed product whose total dietary fiber content is 3-10 weight% and whose ratio of water-soluble dietary fiber is 25-45% with respect to total dietary fiber content. It is a noodle flour characterized in that.
【０００９】本発明では、総食物繊維含量が３〜１０重
量％で且つ総食物繊維含量に対する水溶性食物繊維の割
合が２５〜４５％であるオーツ粉砕物（燕麦粉砕物）を
麺用粉の一部として使用することが必要である。総食物
繊維含量が３重量％未満のオーツ粉砕物を使用した場合
には、（１）穀粉中にオーツ粉砕物を１０〜３０重量％
含有させたのでは穀粉中における食物繊維の含有割合が
少なくなって成人病の予防などの食物繊維としての効果
が発揮できなくなる、（２）穀粉中にオーツ粉砕物を１
０〜３０重量％含有させて得られた麺類では茹で上げ直
後の食感はほぼ良好であるものの、時間の経過に伴って
ゆでのびが生じて、その弾力性、粘性、なめらかさなど
が失われて食感が低下する、（ｃ）食物繊維の効果を有
する麺類を得るために穀粉中におけるオーツ粉砕物の含
有量を３０重量％よりも多くしなければならず麺類の食
感の低下およびゆでのび、製麺時の作用性の低下するな
どを欠点を生ずる。In the present invention, a crushed oats (crushed oat) having a total dietary fiber content of 3 to 10% by weight and a water-soluble dietary fiber content of 25 to 45% relative to the total dietary fiber content is used as noodle flour. It is necessary to use it as a part. When the crushed oats having a total dietary fiber content of less than 3% by weight is used, (1) the crushed oats is 10 to 30% by weight in the flour.
If it is included, the content ratio of dietary fiber in the flour will decrease, and the effect as dietary fiber such as prevention of adult diseases cannot be exerted. (2) 1 crushed oats product in flour
The noodles obtained by containing 0 to 30% by weight have almost a good texture immediately after being boiled, but boiled and stretched over time, and their elasticity, viscosity, and smoothness are lost. (C) In order to obtain noodles having the effect of (c) dietary fiber, the content of ground oats in the flour must be more than 30% by weight, and the texture of noodles is deteriorated and boiled. There are drawbacks such as spreadability and reduced activity during noodle making.
【００１０】一方、総食物繊維含量が１０重量％を超え
るオーツ粉砕物を用いた場合には、得られる麺類の弾力
性、粘性、なめらかさが不足し、食感の劣ったものとな
る。また、総食物繊維に対する水溶性食物繊維の割合が
２５％未満であると、食物繊維としての効果が十分に発
揮できず、そして総食物繊維に対する水溶性食物繊維の
割合が４５％を超えるオーツ粉砕物は実際上入手が困難
である。On the other hand, when the crushed oats having a total dietary fiber content of more than 10% by weight is used, the resulting noodles lack elasticity, viscosity and smoothness, resulting in poor texture. If the proportion of water-soluble dietary fiber to total dietary fiber is less than 25%, the effect as dietary fiber cannot be sufficiently exerted, and the proportion of water-soluble dietary fiber to total dietary fiber exceeds 45%. Things are practically difficult to obtain.
【００１１】上記の点から、本発明では、オーツ粉砕物
として、特に総食物繊維含量が３〜１０重量％であり且
つ総食物繊維含量に対する水溶性食物繊維の割合が２５
〜４５％のものを使用するのが、入手の容易性、健康に
対する食物繊維としての効果および得られる麺類の食
感、茹で上げ後の麺類における形崩れおよびゆでのびの
防止などの点からより好ましい。From the above point of view, in the present invention, as the crushed oats, especially the total dietary fiber content is 3 to 10% by weight, and the ratio of the water-soluble dietary fiber to the total dietary fiber content is 25.
It is more preferable to use ˜45% from the viewpoints of easy availability, effect as dietary fiber on health and texture of the obtained noodles, prevention of deformation and boiling of noodles after boiling. .
【００１２】そして、本発明では、総食物繊維含量が３
〜１０重量％で且つ総食物繊維含量に対する水溶性食物
繊維の割合が２５〜４５％である上記したオーツ粉砕物
を、麺類を製造するのに用いる穀粉類の全重量（すなわ
ちオーツ粉砕物をも含めた麺の製造に用いる穀粉類の合
計重量）に基づいて、１０〜３０重量％の割合で配合し
て麺類を製造することが必要であり、１５〜２０重量％
の割合で配合するのがより好ましい。穀粉類の全重量に
基づいてオーツ粉砕物の割合が１０重量％未満である
と、麺のゆでのびが生じて茹で上げ後短時間のうちに弾
力性、粘性、滑らかさが失われ、しかも成人病予防など
の食物繊維としての効果を有する麺類を得ることができ
ない。一方、穀粉類の全重量に基づいてオーツ粉砕物の
割合が３０重量％を超えると、弾力性、粘性およびなめ
らかさの失われ、ぼそぼそした食感の低品質の麺類しか
得られなくなり、しかも製麺時に生地の粘りや弾力性が
失われて切れ易くなり、作業性が低下する。In the present invention, the total dietary fiber content is 3
The total weight of flours used for producing noodles (that is, oats crushed product) is 10% by weight and the ratio of water-soluble dietary fiber to total dietary fiber content is 25-45%. Based on the total weight of the flours used for the production of the included noodles), it is necessary to prepare the noodles by blending them in a proportion of 10 to 30% by weight, and 15 to 20% by weight.
It is more preferable to blend in the ratio of. If the proportion of ground oats is less than 10% by weight based on the total weight of flour, noodles will tend to boil and lose elasticity, viscosity, and smoothness within a short time after boiling, and adult Noodles having the effect of dietary fiber for disease prevention cannot be obtained. On the other hand, if the proportion of the crushed oats exceeds 30% by weight based on the total weight of the flour, the elasticity, viscosity and smoothness are lost, and only low quality noodles with a rough texture can be obtained. The tenacity and elasticity of the dough are lost during noodles, which makes it easier to cut and reduces workability.
【００１３】ここで、本発明におけるオーツ粉砕物の総
食物繊維含量、水溶性食物繊維含量および総食物繊維含
量に対する水溶性食物繊維の割合は、下記の方法により
求めた値をいう。Here, the total dietary fiber content, the water-soluble dietary fiber content and the ratio of the water-soluble dietary fiber to the total dietary fiber content in the crushed oats of the present invention are the values obtained by the following method.
【００１４】オーツ粉砕物の総食物繊維含量、水溶性食
物繊維および総食物繊維含量に対する水溶性食物繊維の
割合の求め方：“J. Agri. Food Chem., 31, 476−477
(1983)”に記載の“Rapid EnzymaticAssay of Insolubl
e and soluble Dietary Fiber”の項に記載されている
Ａｐｓらの方法にしたがって求めた。すなわち、オーツ
粉砕物をその全量が７ＸＸナイロン篩（目開き１９３μ
ｍ、糸数８２×８２）を通過する粒度になるまで粉砕
し、これを測定用の試料として用いた。このオーツ粉砕
物試料１ｇを採り、これに０．１Ｍリン酸緩衝液（ｐＨ
６．０）２５ｍｌ、耐熱性α−アミラーゼ（Ｎｏｖｏ社
製「ターマミル１２０Ｌ」）０．１ｍｌを加え、沸騰湯
浴中で１５分間加熱した。冷却後、塩酸でｐＨを１．５
に調整し、ペプシン（Ｍｅｒｃｋ社製「Pepsin Ｎ
Ｆ」）１００ｍｇを加えて４０℃の恒温槽中で６０分間
振とうした。更に、冷却後、苛性ソーダでｐＨを６．８
に調整し、パンクレアチン（Ｓｉｇｍａ社製「Pancreat
in ４×ＮＦ」）１００ｍｇを加えて４０℃の恒温槽中
で６０分間振とうした後、ガラスフィルター（パイレッ
クス社製「Ｐ−２」；２０〜６０μｍ）で吸引濾過を行
い、フィルター上の残渣を洗浄後、この残渣を１０５℃
で乾燥して定量して不溶性食物繊維の重量（Ｂ）を求め
た。一方、濾液に６０℃の９５％エタノール４００ｍｌ
を加えて６０分間放置し、上記と同様にして吸引濾過を
行い、フィルター上の残渣を洗浄後、この残渣を１０５
℃で乾燥して定量して水溶性食物繊維の重量（Ｃ）を求
めた。そして下記の式により、オーツ粉砕物中の総食物
繊維含量、および総食物繊維含量に対する水溶性食物繊
維の割合を求めた。 Total dietary fiber content of ground oats, water-soluble food
Of soluble dietary fiber to total fiber and total dietary fiber content
How to calculate the ratio : “J. Agri. Food Chem., 31 , 476-477
(1983) ”,“ Rapid Enzymatic Assay of Insolubl
e and soluble Dietary Fiber ”described in the section of Aps et al., that is, the whole amount of ground oats was 7XX nylon sieve (opening 193 μm).
m, the number of threads 82 × 82) was crushed to a particle size that passed, and this was used as a sample for measurement. 1 g of this crushed oats sample was taken, and 0.1 M phosphate buffer solution (pH
6.0) 25 ml and 0.1 ml of thermostable α-amylase (“Termamyl 120L” manufactured by Novo) were added, and heated in a boiling water bath for 15 minutes. After cooling, adjust the pH to 1.5 with hydrochloric acid.
To Pepsin (Merck's "Pepsin N"
F ") was added and shaken for 60 minutes in a constant temperature bath at 40 ° C. After cooling, the pH is adjusted to 6.8 with caustic soda.
Adjusted to pancreatin (Sigma's "Pancreat"
in 4 × NF ”) 100 mg and shaken in a constant temperature bath at 40 ° C. for 60 minutes, and then suction filtered with a glass filter (“ P-2 ”manufactured by Pyrex; 20 to 60 μm), and the residue on the filter After washing the
Then, the weight of the insoluble dietary fiber (B) was determined. On the other hand, the filtrate contains 400 ml of 60% 95% ethanol.
Was added and left for 60 minutes, suction filtration was performed in the same manner as above, and the residue on the filter was washed and
The weight of the water-soluble dietary fiber (C) was determined by drying at ℃ and quantifying. Then, the total dietary fiber content in the crushed oats and the ratio of the water-soluble dietary fiber to the total dietary fiber content were determined by the following formula.
【００１５】[0015]
【数１】オーツ粉砕物中の総食物繊維含量(重量％)＝
{（Ｂ＋Ｃ）／Ａ}×１００ 総食物繊維含量に対する水溶性食物繊維の割合(％)＝
{Ｃ／(Ｂ＋Ｃ)}×１００ ただし、式中、Ａ＝測定に用いたオーツ粉砕物試料の重
量（ｇ） Ｂ＝水不溶性食物繊維の重量（ｇ） Ｃ＝水溶性食物繊維の重量（ｇ）[Equation 1] Total dietary fiber content (% by weight) in ground oats =
{(B + C) / A} × 100 Ratio of water-soluble dietary fiber to total dietary fiber content (%) =
{C / (B + C)} × 100 where, A = weight of ground oats sample used for measurement (g) B = weight of water-insoluble dietary fiber (g) C = weight of water-soluble dietary fiber (g )
【００１６】本発明では、総食物繊維含量が３〜１０重
量％であり且つ総食物繊維含量に対する水溶性食物繊維
の割合が２５〜４５％であるオーツ粉砕物であればいず
れも使用でき、オーツ粉砕物の粒度、種類、調製法など
は特に制限されないが、オーツ粉砕物の粒度は製麺に使
用する小麦粉やその他の他の穀粉類と同程度の粒度とし
ておくのが好ましく、目開きが２００μの篩を通過し得
る粒度のものを製麺に用いるのがより好ましい。また、
総食物繊維含量が３〜１０重量％で且つ総食物繊維含量
に対する水溶性食物繊維の割合が２５〜４５％であるオ
ーツ粉砕物は、例えばオーツ麦全粒またはその粉砕物を
ロール粉砕機によって多段に亙って粉砕し、各粉砕工程
で得られる粉砕物を７ＸＸナイロン篩（目開き１９３μ
ｍ、糸数８２×８２）など用いて分級し、篩を通過する
画分および篩上に残留する画分における総食物繊維含量
および総食物繊維含量に対する水溶性食物繊維の割合を
上記した方法により測定し、その総食物繊維含量が３〜
１０重量％で且つ総食物繊維含量に対する水溶性食物繊
維の割合が２５〜４５％であるオーツ粉砕物画分を回収
することにより得ることができる。In the present invention, any oat crushed product having a total dietary fiber content of 3 to 10% by weight and a ratio of water-soluble dietary fiber to the total dietary fiber content of 25 to 45% can be used. The particle size, type, preparation method, etc. of the crushed product are not particularly limited, but it is preferable that the particle size of the crushed oats is about the same as that of wheat flour or other flours used for noodle making, and the opening is 200 μm. It is more preferable to use noodles having a particle size that can pass through the sieve. Also,
The oat crushed product having a total dietary fiber content of 3 to 10% by weight and the ratio of the water-soluble dietary fiber to the total dietary fiber content of 25 to 45% is, for example, whole oat grains or a crushed product thereof obtained by a multistage rolling mill. Pulverize the product and pulverize the pulverized product obtained in each pulverizing step with a 7XX nylon sieve (opening 193μ
m, the number of threads 82 × 82), etc., and the total dietary fiber content in the fraction passing through the sieve and the fraction remaining on the sieve and the ratio of the water-soluble dietary fiber to the total dietary fiber content are measured by the method described above. The total dietary fiber content is 3 ~
It can be obtained by collecting an oats ground product fraction having a content of water-soluble dietary fiber of 25 to 45% with respect to the total dietary fiber content of 10% by weight.
【００１７】本発明では、製造を目的とする麺類の種類
などに応じて、オーツ粉砕物以外の穀粉類として麺類の
製造に従来から用いられている小麦粉、そば粉、米粉、
澱粉類、大麦粉、ライ麦粉などの穀粉類を、オーツ粉砕
物：他の穀粉類の重量比が１０：９０〜３０：７０にな
るようにして使用する。また、本発明の麺類の製造に当
たっては、必要に応じて食塩；かん水（かん粉）；鶏
卵；山芋；海苔；縮合リン酸塩などの保水剤；乳化剤；
蛋白強化剤、ビタミン、ミネラル、アミノ酸などの栄養
強化剤；保存剤などのうちの１種または２種以上を更に
使用してもよい。In the present invention, wheat flour, buckwheat flour, rice flour, which has been conventionally used in the production of noodles as flours other than crushed oats, depending on the type of noodles intended for production, etc.
Grains such as starches, barley flour and rye flour are used so that the weight ratio of crushed oats to other flours is 10:90 to 30:70. In the production of the noodles of the present invention, salt; brackish water (bran flour); chicken egg; yam; seaweed; water retaining agent such as condensed phosphate; emulsifier;
One or more of protein enhancers, nutrition enhancers such as vitamins, minerals and amino acids; preservatives may be further used.
【００１８】本発明で対象とする麺類の種類は特に制限
されず、うどん（丸うどん、平めんなど）、ひやむぎ、
そうめん、日本そば、中華麺類（中華そば類、ギョウ
ザ、シュウマイ、ワンタン、ハルマキなどの皮）、スパ
ゲッティやマカロニなどの各種パスタ類などを製造する
ことができる。また本発明の麺類は、乾麺、半乾燥麺、
生麺、茹麺、蒸麺、冷凍麺、即席麺などのいずれの形態
でもあってもよい。また、麺類の製造方法、製造装置、
製造条件なども特に制限されず、それぞれの麺類におい
て従来から知られている製麺方法、製麺装置、製麺条件
を採用することができる。The type of noodles targeted by the present invention is not particularly limited, and includes udon (maru-udon, flat noodles, etc.), hiyamugi,
Somen, Japanese soba, Chinese noodles (chinese buckwheat, gyoza, shumai, wonton, halmaki and other skins), various pasta such as spaghetti and macaroni can be produced. The noodles of the present invention include dry noodles, semi-dry noodles,
It may be in any form such as raw noodles, boiled noodles, steamed noodles, frozen noodles, and instant noodles. Further, a method for manufacturing noodles, a manufacturing apparatus,
Manufacturing conditions and the like are not particularly limited, and conventionally known noodle making methods, noodle making apparatuses, and noodle making conditions can be adopted for each noodle.
【００１９】[0019]
【実施例】以下に実施例などにより本発明を具体的に説
明するが本発明はそれにより限定されない。以下の例に
おいて部は重量部を示す。EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples, parts indicate parts by weight.
【００２０】《参考例 １》 （１） 市販のオーツブラン［ロジャーズ・フーズ社
（カナダ）製；水分含量１０．２重量％；粗タンパク含
量１３．５重量％；灰分含量１．９重量％；粗脂肪含量
８．５重量％］［以下「オーツブラン（ａ）」という］
を、ロール式粉砕機Ａ［ミヤグ社（ドイツ）製「バリオ
ロール」；目数１４］（以下「ロールＡ」という）を用
いて粉砕した後、ロール式粉砕機Ｂ［ミヤグ社（ドイ
ツ）製「バリオロール」；目数２０］（以下「ロール
Ｂ」という）を用いて粉砕し、得られた粉砕物を７ＸＸ
ナイロン篩（目開き１９３μｍ、糸数８２×８２）（以
下単に「７ＸＸ篩」という）を用いて、７ＸＸ篩を通過
する画分［画分（ｂ1）］と７ＸＸ篩上に残留する画分
［画分（ｂ2）］に分級した。 （２） 上記（１）で得た７ＸＸ篩上に残留した画分
（ｂ2）を、ロールＡおよびロールＢを用いて（１）と
同様に順に粉砕し、得られた粉砕物を７ＸＸ篩を用い
て、７ＸＸ篩を通過する画分［画分（ｃ1）］と７ＸＸ
篩上に残留する画分［画分（ｃ2）］に分級した。 （３） 上記（２）で得た７ＸＸ篩上に残留した画分
（ｃ2）を、ロールＡおよびロールＢを用いて（１）と
同様に順に粉砕し、得られた粉砕物を７ＸＸ篩を用い
て、７ＸＸ篩を通過する画分［画分（ｄ1）］と７ＸＸ
篩上に残留する画分［画分（ｄ2）］に分級した。Reference Example 1 (1) Commercially available Oats Blanc [manufactured by Rogers Foods (Canada); water content 10.2 wt%; crude protein content 13.5 wt%; ash content 1.9 wt%; crude Fat content 8.5% by weight] [hereinafter referred to as "Oats Blanc (a)"]
Was crushed using a roll-type crusher A [Miyag (Germany) "Varioroll"; number 14] (hereinafter referred to as "roll A"), and then a roll-type crusher B [Miyag (Germany) "Vario roll"; Grain 20] (hereinafter referred to as "roll B") was crushed, and the obtained crushed product was 7XX
Using a nylon sieve (opening 193 μm, number of threads 82 × 82) (hereinafter simply referred to as “7XX sieve”), a fraction [fraction (b 1 )] passing through the 7XX sieve and a fraction remaining on the 7XX sieve [ Fraction (b 2 )]. (2) The fraction (b 2 ) remaining on the 7XX sieve obtained in (1) above was pulverized in order using Roll A and Roll B in the same manner as in (1), and the obtained pulverized product was 7XX sieve. Fraction passing through a 7XX sieve [fraction (c 1 )] and 7XX
The fraction remaining on the sieve [fraction (c 2 )] was classified. (3) The fraction (c 2 ) remaining on the 7XX sieve obtained in (2) above was crushed in order using Roll A and Roll B in the same manner as in (1), and the obtained pulverized product was crushed with a 7XX sieve. Fraction [fraction (d 1 )] passing through a 7XX sieve and 7XX
The fraction remaining on the sieve [fraction (d 2 )] was classified.
【００２１】（４） 上記（３）で得た７ＸＸ篩上に残
留した画分（ｄ2）を、ロールＡおよびロールＢを用い
て（１）と同様に順に粉砕し、得られた粉砕物を７ＸＸ
篩を用いて、７ＸＸ篩を通過する画分［画分（ｅ1）］
と７ＸＸ篩上に残留する画分［画分（ｅ2）］に分級し
た。 （５） 上記（４）で得た７ＸＸ篩上に残留した画分
（ｅ2）を、ロールＡおよびロールＢを用いて（１）と
同様に順に粉砕し、得られた粉砕物を７ＸＸ篩を用い
て、７ＸＸ篩を通過する画分［画分（ｆ1）］と７ＸＸ
篩上に残留する画分［画分（ｆ2）］に分級した。 （６） 上記の原料であるオーツブラン（ａ）および画
分（ｂ1）〜画分（ｆ2）における総食物繊維含量、水溶
性食物繊維含量および総食物繊維含量に対する水溶性食
物繊維の割合を上記した方法で求めたところ、下記の表
１に示すとおりであった。また、原料として用いてオー
ツブラン（ａ）の重量に対する画分(ｂ1）〜（ｆ2）の
生成割合（収率）は下記の表１に示すとおりであった。(4) The fraction (d 2 ) remaining on the 7XX sieve obtained in (3) above was pulverized in the same manner as in (1) using Roll A and Roll B, and the obtained pulverized product was obtained. To 7XX
Fraction passing through a 7XX sieve using a sieve [fraction (e 1 )]
And the fraction remaining on the 7XX sieve [fraction (e 2 )] was classified. (5) The fraction (e 2 ) remaining on the 7XX sieve obtained in (4) above was crushed in order using Roll A and Roll B in the same manner as in (1), and the obtained pulverized product was crushed with a 7XX sieve. The fraction [fraction (f 1 )] passing through a 7XX sieve and 7XX
The fraction remaining on the sieve [fraction (f 2 )] was classified. (6) The total dietary fiber content, the water-soluble dietary fiber content, and the ratio of the water-soluble dietary fiber to the total dietary fiber content in the above-mentioned raw materials oats blanc (a) and fractions (b 1 ) to (f 2 ) When determined by the method described above, it was as shown in Table 1 below. Further, the production ratios (yields) of the fractions (b 1 ) to (f 2 ) with respect to the weight of oat blanc (a) used as a raw material were as shown in Table 1 below.
【００２２】[0022]
【表１】 [Table 1]
【００２３】《実施例 １》小麦粉［日清製粉（株）製
「オーション」］８０部に対して、上記の参考例１で原
料として使用したオーツブラン（ａ）または参考例１で
得られた画分(ｂ1）〜（ｆ2）のオーツ粉砕物のいずれ
かを２０部混合し、これに水３５部および食塩２部を加
えて混練して麺生地を製造した。この生地を製麺ロール
で麺帯厚１．４５ｍｍにした後、Ｎｏ．２０の切刃を用
いて切断して麺（ひやむぎ）をつくった。得られたそれ
ぞれの麺を充分量の沸騰水中で３分間茹でた後、速やか
に冷水中に入れて充分に冷却、洗浄した。この茹で上げ
直後の麺を１０名のパネラーによって下記の表２に示し
た評価基準にしたがって麺の食感を官能試験してもら
い、その平均値を採ったところ下記の表３に示す結果を
得た。また、茹で上げた麺を３０分間放置した後、同様
にしてその官能試験を行ったところ、表３に示すとおり
の結果であった。<Example 1> Oat blanc (a) used as a raw material in the above Reference Example 1 or an image obtained in Reference Example 1 with respect to 80 parts of wheat flour ["Aution" manufactured by Nisshin Seifun Co., Ltd.] 20 parts of any of the crushed oats of minutes (b 1 ) to (f 2 ) were mixed, and 35 parts of water and 2 parts of salt were added and kneaded to produce a noodle dough. After making this dough a noodle band thickness of 1.45 mm with a noodle making roll, No. Noodles (hiyamugi) were made by cutting with 20 cutting blades. Each of the obtained noodles was boiled in a sufficient amount of boiling water for 3 minutes and then immediately put in cold water to sufficiently cool and wash. The noodles immediately after being boiled were subjected to a sensory test on the texture of the noodles according to the evaluation criteria shown in Table 2 below by 10 panelists, and the average value was taken to obtain the results shown in Table 3 below. It was The boiled noodles were allowed to stand for 30 minutes and then subjected to a sensory test in the same manner. The results are shown in Table 3.
【００２４】[0024]
【表２】 [Table 2]
【００２５】[0025]
【表３】 [Table 3]
【００２６】上記表３の結果から、小麦粉８０部に対し
て、総食物繊維含量が３〜１０重量％で且つ総食物繊維
含量に対する水溶性食物繊維の割合が２５〜４５％の範
囲である画分（ｃ1）、（ｄ1）または（ｅ1）のオーツ
粉砕物を２０部配合して得られた実験番号１０〜１２の
発明例の麺は、オーツ粉砕物を配合せずに小麦粉のみか
ら得られた実験番号１の対照例の麺（通常の麺）に比べ
て、弾力性、粘性およびなめらかさのすべてにおいて優
れており高品質であること、しかも茹で上げ後に時間が
経過してもゆでのびがなく、その優れた特性がほぼその
まま維持されていることがわかる。From the results shown in Table 3 above, the ratio of the total dietary fiber content to the flour of 80 parts is 3 to 10% by weight, and the ratio of the water-soluble dietary fiber to the total dietary fiber content is 25 to 45%. The noodles of the invention examples of Experiment Nos. 10 to 12 obtained by blending 20 parts of the oats pulverized product of minutes (c 1 ), (d 1 ) or (e 1 ) were wheat flour without the oats pulverized product. Compared to the control noodles (regular noodles) of Experiment No. 1 obtained from No. 1, which are superior in elasticity, viscosity and smoothness and are of high quality, and even after a lapse of time after boiling. It can be seen that there is no boil and spread, and its excellent characteristics are maintained almost as they are.
【００２７】それに対して、総食物繊維含量が３重量よ
りも少ないオーツ粉砕物（ｂ1）を配合した実験番号３
の麺は茹で上げ直後は実験番号１の対照例の麺とほぼ同
程度の品質を有しているが茹で上げ後３０分経過した後
にはゆでのびが生じてその品質が低下すること、更に総
食物繊維含量が１０重量％よりも多いオーツブラン
（ａ）、画分（ｆ1）、（ｂ2）、（ｃ2）、（ｄ2）、
（ｅ2）または（ｆ2）のオーツ粉砕物を配合した実験番
号２および４〜９の麺は、茹で上げ直後および３０分経
過後のいずれの時点でも対照例（実験番号１）および発
明例（実験番号１０〜１２）の麺に比べて、弾力性、粘
性およびなめらかさのすべてに劣っていることがわか
る。On the other hand, Experiment No. 3 containing the ground oats (b 1 ) having a total dietary fiber content of less than 3% by weight
Immediately after boiling, the noodles of No. 1 have almost the same quality as the noodles of the control example of Experiment No. 1, but 30 minutes after boiling, the quality of the noodles deteriorates and the quality deteriorates. Oat bran having a dietary fiber content of more than 10% by weight (a), fractions (f 1 ), (b 2 ), (c 2 ), (d 2 ),
The noodles of Experiment Nos. 2 and 4 to 9 in which (e 2 ) or (f 2 ) crushed oats were blended were Control Example (Experimental No. 1) and Invention Example immediately after boiling and after 30 minutes. It is found that the noodles of Experiment Nos. 10 to 12 are inferior in elasticity, viscosity, and smoothness.
【００２８】《実施例 ２》実施例１で用いたのと同じ
小麦粉５０部に対して、参考例１で得られた画分
（ｅ1）のオーツ粉砕物（総食物繊維含量７．８５重量
％；総食物繊維含量に対する水溶性食物繊維の割合２
９．４％）およびそば粉を下記の表４に示す量で配合
し、これに食塩２部および表４に示す量の水を加えて混
練してそば生地を製造した。この生地を製麺ロールで麺
帯厚１．４５ｍｍにした後、Ｎｏ．２０の切刃を用いて
切断し、ついで常法により乾燥して乾麺（乾そば）を製
造した。得られた乾麺のそれぞれを充分量の沸騰水中で
５分間茹でた後、速やかに冷水中に入れて充分に冷却、
洗浄した。この茹で上げ直後の麺を１０名のパネラーに
よって上記の表２に示した評価基準にしたがって麺の食
感を官能試験してもらい、その平均値を採ったところ下
記の表４に示す結果を得た。また、茹で上げた麺を３０
分間放置した後、同様にしてその官能試験を行ったとこ
ろ、表４に示すとおりの結果であった。Example 2 With respect to 50 parts of the same flour as used in Example 1, ground oats of the fraction (e 1 ) obtained in Reference Example 1 (total dietary fiber content: 7.85% by weight) %; Ratio of water-soluble dietary fiber to total dietary fiber content 2
9.4%) and buckwheat flour were mixed in the amounts shown in Table 4 below, and 2 parts of salt and the amount of water shown in Table 4 were added and kneaded to produce buckwheat dough. After making this dough a noodle band thickness of 1.45 mm with a noodle making roll, No. The noodles were cut using 20 cutting blades and then dried by a conventional method to produce dried noodles (dry soba). Each of the obtained dry noodles is boiled in a sufficient amount of boiling water for 5 minutes, and then quickly put in cold water to cool sufficiently.
Washed. The noodles immediately after being boiled were subjected to a sensory test on the texture of the noodles by 10 panelists in accordance with the evaluation criteria shown in Table 2 above, and the average value was taken to obtain the results shown in Table 4 below. It was In addition, 30 boiled noodles
After leaving it for a minute, a sensory test was conducted in the same manner, and the result was as shown in Table 4.
【００２９】[0029]
【表４】 [Table 4]
【００３０】上記表４の結果から、穀粉の全重量に基づ
いて、画分（ｅ1）のオーツ粉砕物を１０〜３０重量％
の割合で配合して得られた実験番号１６〜１８の発明例
の麺（そば）は、オーツ粉砕物を配合せずに小麦粉５０
部とそば粉５０部から得られた実験番号１３の対照例の
麺（通常のそば）に比べて、弾力性、粘性および滑らか
さのすべてにおいて優れており高品質であること、しか
も茹で上げ後時間が経過してもゆでのびがなく、その優
れた特性がほぼそのまま維持されていることがわかる。From the results of Table 4 above, 10 to 30% by weight of the ground oats pulverized product of the fraction (e 1 ) is based on the total weight of the flour.
The noodles (soba) of the invention examples of Experiment Nos. 16 to 18 obtained by blending at a ratio of 50 wt.
Compared to the noodles (regular buckwheat noodles) of Experiment No. 13 obtained from 50 parts of buckwheat flour and 50 parts of buckwheat flour, it is superior in elasticity, viscosity and smoothness and is of high quality, and after boiling. It can be seen that there is no boil and spread even after a lapse of time, and the excellent characteristics are maintained almost as they are.
【００３１】それに対して、穀粉の全重量に基づいて、
画分（ｅ1）のオーツ粉砕物を１０重量％よりも少ない
５重量％で配合して得られた実験番号１４の麺（そば）
は、茹で上げ直後は対照例（実験番号１３）の麺とほぼ
同程度の品質を有しているが、茹で上げ後３０分経過後
にはゆでのびが生じてその品質が低下すること、更に画
分（ｅ1）のオーツ粉砕物を４５重量％と多量に配合し
て得られた実験番号１５の麺は、茹で上げ直後および３
０分経過後のいずれの時点でも対照例（実験番号１３）
および発明例（実験番号１６〜１８）の麺に比べて、弾
力性、粘性およびなめらかさのすべてに劣っており、し
かもオーツ粉砕物を多量に含有していることにより製麺
時の作業性が劣ることがわかる。On the other hand, based on the total weight of flour,
Noodle (Soba) of Experiment No. 14 obtained by blending the crushed oats of fraction (e 1 ) in an amount of 5% by weight, which is less than 10% by weight.
Has almost the same quality as the noodles of the control example (Experiment No. 13) immediately after boiling, but 30 minutes after boiling, the quality of the noodles deteriorates and the quality of the noodles deteriorates. The noodles of Experiment No. 15 obtained by blending a large amount of the oats crushed product (min) (e 1 ) at 45% by weight were used immediately after boiling and 3 times.
Control example (Experiment No. 13) at any time point after 0 minutes
And, compared with the noodles of the invention examples (Experiment Nos. 16 to 18), they are inferior in elasticity, viscosity and smoothness all together, and moreover, by containing a large amount of crushed oats, workability at the time of noodle making is improved. It turns out to be inferior.
【００３２】《実施例 ３》実施例１で用いたのと同じ
小麦粉に対して、参考例１で得られた画分（ｅ1)のオー
ツ粉砕物（総食物繊維含量７．８５重量％；総食物繊維
含量に対する水溶性食物繊維の割合２９．４％）、β−
１，３−グルカンとアルギン酸または大麦粉（精白度６
０％以上；総食物繊維含量１１．６重量％；総食物繊維
含量に対する水溶性食物繊維の割合２０．７％）を下記
の表５に示した割合で配合し、これに食塩２部および表
５に示す量の水を加えて混練して生地を製造した。この
生地を製麺ロールで麺帯厚１．４５ｍｍにした後、Ｎ
ｏ．２０の切刃を用いて切断して麺を製造した（実験番
号１９〜２２）。また、上記で使用したのと同じ大麦粉
を小麦粉に直接加える代わりに、麺の製造に用いる水に
予め懸濁させて加えて同様にして麺を製造した。得られ
た麺のそれぞれを充分量の沸騰水中で３分間茹でた後、
速やかに冷水中に入れて充分に冷却、洗浄した。この茹
で上げ直後の麺を１０名のパネラーによって上記の表２
に示した評価基準にしたがって麺の食感を官能試験して
もらい、その平均値を採ったところ下記の表４に示す結
果を得た。また、茹で上げた麺を６０分間放置した後、
同様にしてその官能試験を行ったところ、表５に示すと
おりの結果であった。更に、茹で上げ直後および６０分
経過後の麺線の破断応力および破断変形を、下記の方法
によって測定したところ、表５に示すとおりの結果であ
った。Example 3 With respect to the same wheat flour used in Example 1, ground oats of the fraction (e 1 ) obtained in Reference Example 1 (total dietary fiber content: 7.85% by weight; Ratio of water-soluble dietary fiber to total dietary fiber content 29.4%), β-
1,3-glucan and alginic acid or barley flour (whiteness 6
0% or more; total dietary fiber content 11.6% by weight; ratio of water-soluble dietary fiber to total dietary fiber content 20.7%) was mixed in the proportions shown in Table 5 below, and 2 parts of salt and Table Water was added in an amount shown in 5 and kneaded to produce a dough. After this dough is made into a noodle band with a noodle roll thickness of 1.45 mm, N
o. Noodles were produced by cutting using 20 cutting blades (Experiment Nos. 19 to 22). Further, instead of directly adding the same barley flour as used above to wheat flour, noodles were produced in the same manner by suspending them in water used for producing noodles in advance. After boiling each of the obtained noodles in a sufficient amount of boiling water for 3 minutes,
It was immediately put in cold water, sufficiently cooled and washed. The noodles immediately after being boiled were cooked by 10 panelists in Table 2 above.
A sensory test of the texture of the noodles was conducted according to the evaluation criteria shown in 1. and the average value thereof was taken, and the results shown in Table 4 below were obtained. In addition, after leaving the boiled noodles for 60 minutes,
When the sensory test was conducted in the same manner, the results were as shown in Table 5. Furthermore, the breaking stress and the breaking deformation of the noodle strings immediately after boiling and after 60 minutes were measured by the following methods, and the results were as shown in Table 5.
【００３３】茹で上げた麺線の破断応力および破断変形
の測定法：茹麺の破断強度および破断変形の測定をレオ
ナー（山電株式会社製「ＲＣ−３３００５」）を用いて
行った。すなわち、麺線２本（長さ３ｃｍ）をレオナー
の試料台に載せ、上昇速度１.０ｍｍ／秒で歯形プラン
ジャ(長さ３ｃｍ）を用いて、破断応力および破断変形
を求め、同じ測定を５回行ってその平均値を採った。 Breaking stress and breaking deformation of boiled noodle strings
Measurement method : The breaking strength and breaking deformation of boiled noodles were measured using a Leoner (“RC-33005” manufactured by Yamaden Co., Ltd.). That is, two noodle strings (length 3 cm) were placed on a Leoner sample stand, and a breaking stress and a breaking deformation were obtained using a tooth-shaped plunger (length 3 cm) at an ascending speed of 1.0 mm / sec. It went over and took the average value.
【００３４】[0034]
【表５】 [Table 5]
【００３５】上記表５の結果から、穀粉の全重量に基づ
いて、画分（ｅ1）のオーツ粉砕物を３０重量％の割合
で配合して得られた実験番号２０の発明例の麺は、オー
ツ粉砕物を配合せずに小麦粉のみから得られた実験番号
１９の対照例の麺に比べて、弾力性、粘性および滑らか
さのすべてにおいて優れており高品質であること、しか
も茹で上げ後６０分経過してもゆでのびがなく、その優
れた特性がほぼそのまま維持されていることが、官能試
験の結果並びに破断応力および破断変形の数値からもわ
かる。From the results of Table 5 above, the noodles of the invention example of Experiment No. 20 obtained by blending the grinded oats of the fraction (e 1 ) in a proportion of 30% by weight based on the total weight of the flour were Compared with the noodles of the control example of Experiment No. 19 obtained only from wheat flour without blending crushed oats, it was superior in elasticity, viscosity and smoothness, and had high quality, and after boiling It can be seen from the results of the sensory test and the numerical values of the breaking stress and the breaking deformation that the excellent characteristics are maintained almost as they are even after 60 minutes have passed.
【００３６】それに対して、穀粉の全重量に基づいて、
大麦粉３０重量部を小麦粉に直接配合して得られた実験
番号２２の比較例の麺は、茹で上げ直後および６０分経
過後のいずれにおいても対照例（実験番号１９）および
発明例（実験番号２０）の麺に比べて弾力性、粘性およ
びなめらかさが劣っていること、また大麦粉を予め水に
懸濁して加えて得られた実験番号２３の比較例の麺は茹
で上げ直後の品質は対照例（実験番号１９）の麺とほぼ
同じであるが、茹で上げ後に時間が経過するとゆでのび
が生じ、弾力性、粘性およびなめらかさのいずれもが低
下すること、そしてこのことは破断応力および破断変形
の数値によっても裏付けられることがわかる。また、食
物繊維として、β−１，３−グルカンとアルギン酸を配
合した実験番号２１の比較例の麺は、茹で上げ直後の品
質は対照例（実験番号１９）の麺とほぼ同じであるが、
６０分経過後にゆでのびが生じて実験番号２０の発明例
の麺に比べてその品質が大幅に低下することが、官能試
験の結果並びに破断応力および破断変形の数値からわか
る。On the other hand, based on the total weight of flour,
The noodles of Comparative Example of Experiment No. 22 obtained by directly blending 30 parts by weight of barley flour with wheat flour were Control Example (Experiment No. 19) and Invention Example (Experimental Number) immediately after boiling and after 60 minutes. 20) is inferior in elasticity, viscosity and smoothness to the noodles, and the noodles of Comparative Example of Experiment No. 23 obtained by previously suspending barley flour in water have a quality immediately after boiling. Almost the same as the noodles of the control example (Experiment No. 19), but boiled and spread over time after boiling, and the elasticity, viscosity, and smoothness were all decreased, and the breaking stress and It can be seen that this is supported by the numerical value of fracture deformation. Further, the noodles of Comparative Example of Experiment No. 21 in which β-1,3-glucan and alginic acid were mixed as dietary fiber had almost the same quality as the noodles of Control Example (Experiment No. 19) immediately after being boiled,
It can be seen from the results of the sensory test and the numerical values of rupture stress and rupture deformation that after 60 minutes, boiled and stretched and the quality of the noodles was significantly reduced as compared with the noodles of the invention example of Experiment No. 20.
【００３７】《実施例 ４》実施例１で用いたのと同じ
小麦粉に対して、参考例１で得られた画分（ｃ1)のオー
ツ粉砕物（総食物繊維含量３．５０重量％；総食物繊維
含量に対する水溶性食物繊維の割合３８．９％）を下記
の表６に示す量で配合し、これに食塩２部および水３５
部を加えて混練してそば生地を製造した。この生地を製
麺ロールで麺帯厚１．４ｍｍにした後、Ｎｏ．２０の切
刃を用いて切断して麺（ひやむぎ）を製造した。得られ
た麺のそれぞれを充分量の沸騰水中で３分間茹でた後、
速やかに冷水中に入れて充分に冷却、洗浄した。この茹
で上げ直後の麺を１０名のパネラーによって上記の表２
に示した評価基準にしたがって麺の食感を官能試験して
もらい、その平均値を採ったところ下記の表６に示す結
果を得た。また、茹で上げ後６０分経過した時点で１０
名のパネラーにより同様にして官能試験をしてもらって
その平均値を採ったところ下記の表６に示す結果を得
た。Example 4 With respect to the same wheat flour used in Example 1, ground oats of the fraction (c 1 ) obtained in Reference Example 1 (total dietary fiber content 3.50% by weight; The ratio of water-soluble dietary fiber to the total dietary fiber content was 38.9%) was added in an amount shown in Table 6 below, to which 2 parts of salt and 35 parts of water were added.
Parts were added and kneaded to produce buckwheat dough. This dough was made into a noodle strip having a thickness of 1.4 mm with a noodle making roll, and then No. Noodles (hiyamugi) were produced by cutting using 20 cutting blades. After boiling each of the obtained noodles in a sufficient amount of boiling water for 3 minutes,
It was immediately put in cold water, sufficiently cooled and washed. The noodles immediately after being boiled were cooked by 10 panelists in Table 2 above.
A sensory test was conducted on the texture of the noodles according to the evaluation criteria shown in 1. and the average value was taken. The results shown in Table 6 below were obtained. Also, 10 minutes after 60 minutes have passed after boiling
A panelist of the same name also conducted a sensory test in the same manner, and when the average value was taken, the results shown in Table 6 below were obtained.
【００３８】[0038]
【表６】 [Table 6]
【００３９】上記表６の結果から、穀粉の全重量に基づ
いて、画分（ｃ1）のオーツ粉砕物を１０〜３０重量％
の割合で配合して得られた実験番２７および２８の発明
例の麺は、オーツ粉砕物を配合せずに小麦粉１００部の
みから得られた実験番号２４の対照例の麺、小麦粉９７
部とオーツ粉砕物３部とから得られた実験番号２５の
麺、および小麦粉５０部とオーツ粉砕物５０部とから得
られた実験番号２６の麺類に比べて、弾力性、粘性およ
び滑らかさのすべてにおいて優れており高品質であるこ
とがわかる。しかも実験番号２７と２８の発明例の麺
は、茹で上げ後６０分経過した時点においても、実験番
号２３の対照例の麺に比べて、弾力性および粘性が優れ
ており、ゆでのびがなく良好な食感を茹で上げ後長時間
経過しても保ち得ることがわかる。一方、画分（ｃ1）
のオーツ粉砕物の配合量が穀粉の全重量に基づいて１０
重量％よりも少ない実験番号２５の麺および３０重量％
よりも多い実験番号２６の麺は茹で上げ後６０分経過し
た時点において、オーツ粉砕物を配合せずに小麦粉のみ
から得られた実験番号２４の対照例の麺および実験番号
２７と２８の発明例の麺に比べて、弾力性、粘性および
なめらかさのすべてが劣っており、ゆでのびを生じ品質
が低下することがわかる。From the results in Table 6 above, 10 to 30% by weight of ground oats of the fraction (c 1 ) was used, based on the total weight of the flour.
The noodles of the invention examples of Experiment Nos. 27 and 28 obtained by blending at a ratio of 100% were the noodles of the control example of Experiment No. 24 obtained from only 100 parts of flour without blending the crushed oats, flour 97
Of elasticity, viscosity and smoothness as compared with the noodles of Experiment No. 25 obtained from 3 parts of crushed oats and the noodles of Experiment No. 26 obtained from 50 parts of wheat flour and 50 parts of crushed oats. It turns out that everything is excellent and of high quality. In addition, the noodles of the invention examples of Experiment Nos. 27 and 28 were superior in elasticity and viscosity to the noodles of Experiment No. 23 even after 60 minutes had passed after being boiled, and were not boiled and spread well. It can be seen that the texture can be maintained for a long time after boiling. On the other hand, the fraction (c 1 )
The amount of ground oats is 10 based on the total weight of flour.
Experiment No. 25 noodles less than wt% and 30 wt%
More than the noodles of Experiment No. 26, when 60 minutes passed after boiling, the noodles of Comparative Example of Experiment No. 24 and the invention examples of Experiment Nos. 27 and 28 obtained only from the flour without blending the ground oats. It is found that the noodles are inferior in elasticity, viscosity and smoothness to the noodles, and boiled and stretched to deteriorate the quality.
【００４０】[0040]
【発明の効果】本発明により得られる麺類は、成人病の
予防、整腸作用、大腸ガンの予防などに有効な食物繊維
を含有していて健康食品として有用であり、しかも良好
な弾力性、粘性およびなめらかさを有していて食感に優
れている。その上、本発明により得られる麺類は、茹で
上げ後に麺類の形態の崩れなく、更に茹で上げ後に時間
が経過してもゆでのびがなく、その良好な形態および食
感を長時間にわたって保つことができる。更に、本発明
の方法による場合は、製麺時に麺線や麺帯に破断などを
生ずることなく、良好な作業性で上記した優れた特性を
有する麺類を円滑に製造することができる。EFFECTS OF THE INVENTION The noodles obtained by the present invention contain dietary fiber effective for prevention of adult diseases, intestinal regulation, prevention of colon cancer, etc., and are useful as health foods, and have good elasticity, It has viscosity and smoothness and has an excellent texture. Moreover, the noodles obtained by the present invention do not lose the shape of the noodles after being boiled, and do not boil and spread even after a lapse of time after being boiled, and can maintain their good shape and texture for a long time. it can. Furthermore, according to the method of the present invention, noodles having the above-mentioned excellent properties can be smoothly produced with good workability without causing breakage of the noodle strings or noodle strips during noodle making.
Claims (3)
総食物繊維含量に対する水溶性食物繊維の割合が２５〜
４５％であるオーツ粉砕物を、１０〜３０重量％含有す
る穀粉を使用する麺類の製造方法。1. The total dietary fiber content is 3 to 10% by weight, and the ratio of the water-soluble dietary fiber to the total dietary fiber content is 25 to.
A method for producing noodles, which uses flour containing 10% to 30% by weight of crushed oats of 45%.
総食物繊維含量に対する水溶性食物繊維の割合が２５〜
４５％であるオーツ粉砕物を１０〜３０重量％含有する
穀粉からなることを特徴とする麺用粉。3. The total dietary fiber content is 3 to 10% by weight, and the ratio of the water-soluble dietary fiber to the total dietary fiber content is 25 to.
A noodle flour comprising a flour containing 10 to 30% by weight of 45% crushed oats.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06545294A JP3323321B2 (en) | 1994-03-10 | 1994-03-10 | Manufacturing method of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06545294A JP3323321B2 (en) | 1994-03-10 | 1994-03-10 | Manufacturing method of noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07250638A true JPH07250638A (en) | 1995-10-03 |
| JP3323321B2 JP3323321B2 (en) | 2002-09-09 |
Family
ID=13287557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06545294A Expired - Lifetime JP3323321B2 (en) | 1994-03-10 | 1994-03-10 | Manufacturing method of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3323321B2 (en) |
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| JP2004024155A (en) * | 2002-06-27 | 2004-01-29 | Taiyo Kagaku Co Ltd | Noodle quality improver and process for producing noodles |
| JP2005013216A (en) * | 2003-03-07 | 2005-01-20 | Standard Food Corp | Flour composition containing no wheat cereal component and noodle produced from the same |
| JP2005516601A (en) * | 2002-02-08 | 2005-06-09 | ライシオ ユハテュマ オーワイジェイ | Improved pasta product and manufacturing method thereof |
| CN1301067C (en) * | 2004-08-30 | 2007-02-21 | 牛月 | Non-oil-fried oats instant noodles |
| JP2007082531A (en) * | 2005-08-26 | 2007-04-05 | Fuji Oil Co Ltd | Dietary fiber-containing food |
| US7316827B2 (en) | 2003-03-07 | 2008-01-08 | Standard Foods Corporation | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom |
| JP2012090581A (en) * | 2010-10-27 | 2012-05-17 | Saitama Univ | Cereal powder and application food |
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1994
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| JP2005516601A (en) * | 2002-02-08 | 2005-06-09 | ライシオ ユハテュマ オーワイジェイ | Improved pasta product and manufacturing method thereof |
| JP2004024155A (en) * | 2002-06-27 | 2004-01-29 | Taiyo Kagaku Co Ltd | Noodle quality improver and process for producing noodles |
| JP2005013216A (en) * | 2003-03-07 | 2005-01-20 | Standard Food Corp | Flour composition containing no wheat cereal component and noodle produced from the same |
| JP4695339B2 (en) * | 2003-03-07 | 2011-06-08 | 佳格食品股▲分▼有限公司 | Flour composition containing non-wheat grain ingredients and noodles produced therefrom |
| US7316827B2 (en) | 2003-03-07 | 2008-01-08 | Standard Foods Corporation | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom |
| CN1301067C (en) * | 2004-08-30 | 2007-02-21 | 牛月 | Non-oil-fried oats instant noodles |
| JP2007082531A (en) * | 2005-08-26 | 2007-04-05 | Fuji Oil Co Ltd | Dietary fiber-containing food |
| JP2012090581A (en) * | 2010-10-27 | 2012-05-17 | Saitama Univ | Cereal powder and application food |
| US9565871B2 (en) | 2010-10-27 | 2017-02-14 | National University Corporation Saitama University | Method of manufacturing grain flour |
| WO2014171776A1 (en) * | 2013-04-19 | 2014-10-23 | Lee Sang Eun | Method for preparing oat noodle |
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| JP2019033725A (en) * | 2017-08-21 | 2019-03-07 | 日東富士製粉株式会社 | Quality improvement composition for noodles, production method thereof, and noodles |
| CN115104699A (en) * | 2022-04-18 | 2022-09-27 | 威海世纪博康海藻有限公司 | Boiling-free noodles containing kelp dietary fibers and preparation method and application thereof |
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