JPWO2017099133A1 - Method for producing rice noodles - Google Patents

Abstract

The method for producing rice noodle-like rice flour noodles of the present invention includes a step of preparing a dough by adding water to a dough raw material containing 5 to 95% by mass of rice flour, and then extruding the dough. Non-processed rice flour having an amylose content of 25 to 40% by mass is used as the rice flour, and the dough raw material is 5 to 95% by mass of the non-processed rice flour and one or more selected from the group consisting of wheat flour and gluten. Contains by mass%. The unprocessed rice flour is preferably produced from Indica variety sticky rice. The dough material preferably contains 0.1 to 1.0% by mass of one or more selected from the group consisting of alginic acid and derivatives thereof.

Description

  The present invention relates to a method for producing rice noodle-like rice flour noodles using rice flour as a raw material and having an appearance similar to rice noodles.

  In recent years, allergic diseases caused by wheat have become a problem, and materials replacing wheat have been demanded. In addition, from the viewpoint of expanding rice consumption, attention has been paid to processing technology of rice flour into food, and many efforts have been made. From these viewpoints, rice flour noodles using rice flour instead of wheat flour have been proposed. In addition, rice noodles are known as noodles mainly composed of rice flour. One of the problems of rice flour noodles is low noodle-making ability. That is, rice flour does not contain gluten like wheat flour, so the adhesive strength is insufficient, and even when noodles are made in the same way as when wheat flour is used as raw material, the dough is difficult to connect and difficult to form as noodle strings. It is. Therefore, for example, in the production of rice noodles, a method of making noodles while gelatinizing part of the rice flour by adding steam and hot water to the rice flour is adopted. There is room for improvement, and the texture also has a poor balance between hardness and viscoelasticity, and has a lot of stickiness and stickiness.

  Thus, it is difficult to produce noodles with good noodle-making properties and texture from dough made by kneading only rice flour with water, so when using rice flour for noodle making, not only rice flour Conventionally, flour or the like is used in combination. For example, Patent Document 1 discloses the purpose of improving the freezing resistance of rice noodles manufactured with 100% rice flour and maintaining a texture almost equal to that immediately after thawing even after several hours have elapsed after thawing the microwave oven. The use of tapioca starch in an amount of 5 to 15% by weight of rice flour is described.

  In addition, since the conventional rice noodles are dry rice noodles having a low water content, it takes time and labor for hot water to eat, and since it cannot cope with the recent simplification of food, Patent Document 2, Water-containing rice noodles have been proposed that can be fried and microwaved as they are without reconstitution. The hydrous rice noodle described in Patent Document 2 is obtained by first heat-treating rice noodle strings obtained by making rice, wheat protein and a gelling agent as main raw materials by steaming, and then enclosing them in a heat-resistant bag. It is obtained by heat treatment, and Patent Document 2 describes that propylene glycol alginate is used as the gelling agent.

JP 2001-186854 A JP-A-9-121801

  In the method for producing dried rice noodles mainly composed of rice flour, from the viewpoint of forming and maintaining noodle strings by covering the inherently low noodle-making properties, so-called hot-boiled kneading is usually performed by adding hot water instead of water. Or dough is prepared by mixing and heating the dough raw material, and further, a process of immersing raw noodle strings obtained by forming the dough into noodle strings in hot water may be performed. There is a problem that it takes time and effort to manufacture as compared with a conventional method for producing noodles in which raw noodle strings are not immersed in hot water or kneaded. No technology has yet been provided that can efficiently produce rice noodle-like rice flour noodles having good noodle-making properties and texture.

  An object of the present invention is a rice noodle-like rice flour that has good noodle-making properties, has refrigeration or freezing resistance, and has a good texture not only immediately after cooking, but also after refrigeration or freezing after cooking. The present invention relates to providing a method for producing rice noodle-like rice flour noodles that can efficiently produce noodles.

  The present invention has a step of preparing dough by adding water to kneaded dough raw material containing 5 to 95% by mass of rice flour, and extruding the dough, and the rice flour has an amylose content of 25 to 40% by mass. A method for producing rice noodle-like rice flour noodles using unprocessed rice flour, wherein the dough raw material contains 5 to 95% by mass of the unprocessed rice flour and 5 to 40% by mass of one or more selected from the group consisting of wheat flour and gluten It is.

  According to the present invention, rice noodle-like rice flour has good noodle-making properties, has refrigeration or freezing resistance, and has a good texture not only immediately after cooking, but also after refrigeration or freezing after cooking. Noodles are obtained.

  In the present invention, the dough is prepared using raw material powder containing rice flour. The content of rice flour in the dough material is 5 to 95 mass%, preferably 40 to 80 mass%, more preferably 50 to 75 mass% with respect to the total mass of the dough material. If the content of rice flour in the dough raw material is less than 5% by mass, a noodle-like appearance, that is, a transparent appearance and a smooth noodle surface cannot be obtained, and a food-like appearance is also obtained in terms of texture. Therefore, it is not meaningful to use rice flour actively. Moreover, when content of the rice flour in a dough raw material exceeds 95 mass%, there exists a possibility that noodle-making property and food texture may fall remarkably.

  In the present invention, unprocessed rice flour having an amylose content of 25 to 40% by mass (hereinafter, also referred to as “high amylose rice flour”) is used as the rice flour. The “non-processed rice flour” as used herein means rice flour that has not been subjected to any processing such as heating, and for example, rice flour in which the rice starch is not pregelatinized corresponds. As a preferable example of the high amylose rice flour, a product produced from Indica glutinous rice, that is, a pulverized product of Indica glutinous rice, and specific rice varieties of Indica glutinous rice include, for example, Khao Honmari. Indica glutinous rice is mainly produced in Southeast Asia such as Thailand, and has the characteristics that it is long grain and has high amylose content compared to domestically produced Japonica glutinous rice. Japonica glutinous rice usually has an amylose content of less than 25% by mass, and even when rice flour derived from rice having such a low amylose content is used as the main raw material, it is difficult to give rice flour noodles a noodle-like appearance and is refrigerated or frozen. A sufficient effect cannot be expected for the improvement of tolerance. The amylose content of rice flour or rice as a raw material thereof can be measured by iodine affinity measurement method, iodine colorimetric colorimetric method, paper chromatography, gel filtration method and the like.

  Content of the said high amylose rice flour is 5-95 mass% with respect to the total mass of dough raw material, Preferably it is 40-80 mass%, More preferably, it is 50-75 mass%. If the content of the high amylose rice flour is less than 5% by mass in the dough material, it is not meaningful to use this, and if the content of the high amylose rice flour is too large, the noodle-making property and texture may be significantly reduced. is there.

  In addition to the high amylose rice flour, the dough raw material used in the present invention further contains one or more selected from the group consisting of flour and gluten. By using together the ingredients belonging to the group consisting of wheat flour and gluten together with rice flour, it becomes possible to compensate for the disadvantages such as low noodle-making properties inherent in rice flour noodles. In particular, it is effective to use both flour and gluten in combination. Examples of wheat flour include strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, and the like, and one of these can be used alone or in combination of two or more. As gluten, those derived from wheat that are usually used for this type of noodles can be used without particular limitation.

  Content of the component which belongs to the group which consists of flour and gluten is 5-40 mass% with respect to the total mass of dough raw material. In particular, in the case of wheat flour, it is preferably 20% by mass or more and 40% by mass or less, and in the case of gluten, it is preferably more than 0% by mass and 15% by mass or less. If the content of such a component is too small in the dough raw material, it is not meaningful to use this, and if the content of such a component is too large, the content of rice flour will be relatively lowered, which is not preferable.

  The dough raw material used in the present invention may further contain one or more selected from the group consisting of alginic acid and its derivatives in addition to the above-mentioned components belonging to the group consisting of high amylose rice flour and wheat flour and gluten. . Alginic acid is a polysaccharide contained in brown algae and the like, which is a kind of dietary fiber. Propylene glycol alginate, sodium alginate, potassium alginate, calcium alginate, and ammonium alginate are designated as food additives. These are used as a thickener and a gelling agent in the food industry, and are also useful in improving the noodle-making property and texture in the present invention. As alginic acid and derivatives thereof, one of the above-mentioned substances designated as food additives can be used alone or in combination of two or more.

  The content of the component belonging to the group consisting of alginic acid and its derivatives is preferably 0.1 to 1.0% by mass, more preferably 0.5 to 1.0% by mass, based on the total mass of the dough raw material. . If the content of such ingredients in the dough raw material is too small, the significance of using this is poor, and even if the content of such ingredients is too much, the contribution to the effect of improving the noodle-making properties and texture is not increased, On the contrary, the texture of rice flour noodles may be impaired.

  The dough raw material used in the present invention contains the above-mentioned high amylose rice flour (unprocessed rice flour having an amylose content of 25 to 40% by mass), wheat flour and gluten as the raw material powder which is the main raw material, but further contains other flours. You may do it. Examples of other flours include, for example, rice flour other than the high amylose rice flour, rye flour, corn flour, barley flour, buckwheat flour, bean flour, fly wheat flour, fly flour, potato flour, tapioca starch, potato starch, Examples include corn starch, waxy corn starch, starch such as wheat starch, and processed starch thereof. One of these can be used alone, or two or more can be used in combination. The “raw material flour” as used in the present invention is a powder material at room temperature and normal pressure among the dough materials used for the preparation of the dough, and specifically includes rice flour, flour such as wheat flour and starch. However, oils and fats, salt, etc. are not included.

  Moreover, the dough raw material used in the present invention may contain other auxiliary materials other than the above-mentioned alginic acid and derivatives thereof as auxiliary materials. Other auxiliary materials include, for example, protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and oils; dietary fiber, swelling agent, emulsifier, kansui, salt , Sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, etc., and these can be used alone or in combination of two or more. . The amount of the auxiliary material is usually about 0 to 30 parts by mass with respect to 100 parts by mass of the raw material powder in the dough material.

  In the present invention, the dough is prepared using the dough material having the composition described above. The dough can be prepared by the same method as the dough preparation method in a general method for producing noodles mainly composed of flour. Specifically, the dough material is preferably water having a water temperature of 10 to 30 ° C. The dough can be prepared by adding (kneading water) and kneading without heating. In a general method for producing dried rice noodles mainly composed of rice flour, from the viewpoint of forming and maintaining noodle strings, a so-called hot-boiled kneading is usually used, in which the dough material is mixed with hot water having a water temperature of 90 ° C or higher, not water. Or dough is prepared by mixing the dough raw material with water heating, and the starch contained in the dough is positively gelatinized. In the present invention, the starch contained in the dough raw material is substantially α. It is preferable that the temperature of the kneading water added to the dough raw material is in the above range, and that the dough is not heated during kneading. By doing so, the quality of the rice flour noodles that are the production object can be further improved. The amount of water added to the dough raw material is not particularly limited, but is usually about 35 to 45 parts by mass with respect to 100 parts by mass of the raw material powder in the dough raw material. The kneading of the dough material may be performed under reduced pressure using a vacuum mixer or the like.

  In the present invention, raw noodle strings are obtained by extruding noodles by applying pressure to the prepared dough. As a method of forming the dough into raw noodle strings, in addition to extruded noodles, various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc., stretched the dough under pressure to obtain noodle bands, Although there is a method of cutting out the noodle band to obtain a raw noodle string, from the viewpoint of simplicity, extruded noodles are employed in the present invention. Extrusion noodles can be carried out in accordance with conventional methods using a single-screw extrusion noodle making machine or a biaxial extrusion noodle making machine for dry pasta production. By placing a die having a hole having a shape and performing extrusion molding, a raw noodle string having a shape corresponding to the hole can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle.

  The rice flour noodles that are the production object of the production method of the present invention may be raw noodles or dry noodles, and in the case of raw noodles, the raw noodle strings obtained by extrusion noodle production as described above are the production objects. In the case of dry noodles, the raw noodle strings may be dried by a known drying method such as hot air drying. Incidentally, in a general method for producing dried rice noodles mainly composed of rice flour, normally, from the viewpoint of forming and maintaining the noodle strings, the raw noodle strings are immersed in hot water. No immersion treatment is required.

  The thickness of the rice flour noodles that are the production object of the production method of the present invention is not particularly limited, but from the viewpoint of appearance, texture, etc. similar to rice noodles, the state of raw noodle strings, that is, the moisture content is 25 to 35% by mass. In the noodle strings, 1.3 mm or less is preferable, and 1.0 to 1.2 mm is particularly preferable. The thickness of the rice flour noodles can be adjusted by appropriately adjusting the hole diameter of the die of the extrusion part in the extrusion noodle making machine used for extrusion noodle making.

  The production method of the present invention may include a step of heat-cooking noodle strings obtained by extruding noodles from the dough, washing with water if necessary, draining, and then refrigeration or freezing. Noodle strings used for cooking may be raw noodles or dry noodles. Conventional rice flour noodles have a problem that if they are cooked in a bowl and then subjected to a refrigeration or freezing treatment and stored for a long period of time, the texture is remarkably reduced as compared with the case of eating immediately after cooking in a bowl. Since such a problem is solved by using the above-mentioned specific dough raw material, it is possible to subject the noodle strings obtained by extrusion noodles to refrigeration or freezing after cooking. The cooked rice flour noodles thus obtained can be stored at a low temperature for a long period of time, and when the cooked rice flour noodles in the low temperature state are eaten, it only needs to be reheated in a microwave oven etc. Can be used for eating.

  In the present invention, the cooking method of the noodle strings is not particularly limited, and examples thereof include a method of cooking or steaming for about 1 to 3 minutes in boiling water, a method of cooking for about 5 to 15 minutes in saturated steam, and the like. It is done. In addition, refrigeration or freezing of the cooked noodle strings can be performed in accordance with the refrigeration or freezing treatment usually performed for this type of noodles. For example, it is preferable to divide the cooked noodle strings into a predetermined amount as needed, for example, 40 to 200 g per person, and place them on a tray or the like, and then package them as desired and subject them to refrigeration or freezing. . The freezing treatment may be either quick freezing or slow freezing.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited by an Example.

[Examples 1-4 and Comparative Examples 1-3]
Rice flour, tapioca processed starch ("Sakura 2" manufactured by Matsutani Chemical Co., Ltd.), and wheat flour ("Million" manufactured by Nisshin Flour Milling Co., Ltd.) are used as the raw material powder (main raw material). As propylene glycol alginate (“Kumbu acid 501” manufactured by Kimika Co., Ltd.) and wheat gluten (“Emasoft M-1000” manufactured by Riken Vitamin Co., Ltd.), these ingredients were blended as shown in Table 1 below. A dough material was prepared.
“Rice Flour A” in the following Table 1 is “ERAWAN RICE FLOUR” manufactured by Cho Heng Rice Vermicelli Co., Ltd., which is an unprocessed rice flour made from Indica-glutinous rice and has an amylose content of 28.3 mass%. . In addition, “rice flour B” in the following Table 1 is “Sowa Deuce” manufactured by Hinomoto Flour Co., Ltd., which is non-processed rice flour made from japonica seeds and has an amylose content of 19.1% by mass. .
To the dough raw material, 100 parts by weight of the raw material powder contained in it is added 38 parts by weight of water at 25 ° C. as kneading water, kneaded to obtain the dough, and the dough obtained is an extrusion noodle making machine for pasta production Was extruded into a noodle string at an extrusion pressure of 100 kgf / cm ² under a reduced pressure condition of −600 mmHg to obtain a raw noodle string having a thickness of 1.1 mm.
Cook the resulting noodle strings in boiling water for about 1 minute with boiling water (yield by boiling: 250%), remove from hot water, wash with water at about 15 ° C. for 30 seconds, drain, and quickly freeze at −40 ° C. Then, cooked frozen rice flour noodles were obtained and stored in a freezer at an internal temperature of -20 ° C.

[Test example]
The cooked frozen rice flour noodles of each Example and Comparative Example were taken out 48 hours after the start of storage in a −20 ° C. freezer, and thawed until they became ready to eat in a microwave oven, and the thawed cooked rice flour The appearance and texture of the noodles were evaluated by 10 panelists according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for appearance)
5 points: The noodle strings surface is excellent in transparency, very smooth and glossy, very similar to the appearance of rice noodles and very good.
4 points: There is a transparent feeling on the surface of the noodle strings, it is quite smooth and glossy, and it is similar to the appearance of rice noodles and is good.
3 points: The surface of the noodle strings is relatively smooth and does not feel rough and is somewhat similar to the appearance of rice noodles.
Two points: The connection of the noodles is slightly poor, the surface of the noodle strings is slightly rough, or the surface of the noodle strings is slightly melted, and is not very similar to the appearance of rice noodles, which is poor.
1 point: The connection of the noodles is poor, the surface of the noodle strings is rough, or the surface of the noodle strings is melted out, not resembling the appearance of rice noodles, and very bad.

(Evaluation criteria for texture)
5 points: adequate hardness and viscoelasticity, no stickiness, very good.
4 points: moderate hardness and viscoelasticity, little stickiness and good.
3 points: soft and viscoelastic to some extent, little stickiness and slightly good.
2 points: Slightly too soft or slightly too hard, or sticky and defective.
1 point: too soft or too hard, or very sticky and very poor.

Claims (5)

The dough raw material containing 5 to 95% by mass of rice flour is mixed with water to prepare the dough, and has a step of extruding noodles of the dough,
Non-processed rice flour having an amylose content of 25 to 40% by mass is used as the rice flour, and the dough raw material is 5 to 95% by mass of the non-processed rice flour and one or more selected from the group consisting of wheat flour and gluten. A method for producing rice noodle-like rice flour noodles containing mass%.   The method for producing rice noodle-like rice flour noodles according to claim 1, wherein the non-processed rice flour is produced from indica-type sticky rice.   The said dough raw material is a manufacturing method of the rice noodles-like rice flour noodles of Claim 1 or 2 containing 0.1-1.0 mass% of 1 or more types selected from the group which consists of alginic acid and its derivative (s).   The method for producing rice noodle-like rice flour noodles according to any one of claims 1 to 3, wherein the thickness of the rice flour noodles is 1.3 mm or less in a state of raw noodle strings.   The method for producing rice noodle-like rice flour noodles according to any one of claims 1 to 4, further comprising a step of refrigeration or freezing after heating and cooking a noodle string obtained by extruding the dough.