JPWO2020009177A1 - Noodle manufacturing method - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 148
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 235000021307 Triticum Nutrition 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 28
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims description 17
- 235000010443 alginic acid Nutrition 0.000 claims description 13
- 229920000615 alginic acid Polymers 0.000 claims description 13
- 239000003925 fat Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 108010068370 Glutens Proteins 0.000 claims description 9
- 235000021312 gluten Nutrition 0.000 claims description 9
- 150000004781 alginic acids Chemical class 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 244000098338 Triticum aestivum Species 0.000 description 36
- 235000019197 fats Nutrition 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 244000098345 Triticum durum Species 0.000 description 5
- 229940072056 alginate Drugs 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 4
- 235000007264 Triticum durum Nutrition 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 229960001126 alginic acid Drugs 0.000 description 4
- 235000013804 distarch phosphate Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- -1 alginic acid ester Chemical class 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003254 palate Anatomy 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 208000035199 Tetraploidy Diseases 0.000 description 1
- 240000006716 Triticum compactum Species 0.000 description 1
- 240000003834 Triticum spelta Species 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- AZSFNUJOCKMOGB-UHFFFAOYSA-K cyclotriphosphate(3-) Chemical compound [O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 AZSFNUJOCKMOGB-UHFFFAOYSA-K 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000015432 dried pasta Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Abstract
手延べ麺のような弾力がありかつ歯切れのよい食感を有する麺類を製造することができる方法の提供。アセチル化リン酸架橋澱粉と、普通系小麦由来であって蛋白質含量９〜１２％の小麦粉とを含む原料粉から得られた生地を、高圧下で押出して麺を製造することを含む、麺類の製造方法。Provided is a method capable of producing noodles having elasticity and crisp texture such as hand-rolled noodles. Noodles, which comprises extruding a dough obtained from a raw material flour containing acetylated phosphoric acid cross-linked starch and wheat flour derived from ordinary wheat and having a protein content of 9 to 12% under high pressure to produce noodles. Production method.
Description
本発明は、麺類の製造方法に関する。 The present invention relates to a method for producing noodles.
手延べ法は、麺生地を手作業により引き延ばして麺を成型する麺の製法であり、主に素麺などの細い麺線の製造に用いられている。この方法で製造された麺は、手延べ麺と呼ばれ、手延べ素麺などがこれに含まれる。手延べ法では、麺生地を手作業である程度引き延ばし、一定の熟成期間を設け、再度手作業でさらに引き延ばすことを繰り返して徐々に麺生地を延ばし、麺線を製造する。この時間をかけた引き延ばし工程の繰り返しにより、麺線中で、縄のような方向性のある立体構造を有するグルテンが形成される。その結果、手延べ麺は、一般的に表面は滑らかで、食感は硬く弾力と歯ごたえを有する。さらに上質のものは、硬いだけでなく、口当たりに柔らかさがある。この引き延ばし工程を時間をかけずに一気に行うと、上記のような方向性のあるグルテンの立体構造は得られず、手延べ麺独特の滑らかさや食感は損なわれる。手延べ麺は、その独特の食感が好まれ、高級品として流通している。しかし、手延べ麺は、その製造に時間と熟練の技を必要とするため、大量生産は困難である。 The hand-rolling method is a method for manufacturing noodles in which noodle dough is manually stretched to form noodles, and is mainly used for manufacturing thin noodle strings such as somen noodles. The noodles produced by this method are called hand-rolled noodles, and include hand-rolled somen noodles and the like. In the hand-rolling method, the noodle dough is manually stretched to some extent, a certain aging period is provided, and the noodle dough is further stretched manually again to gradually stretch the noodle dough to produce noodle strings. By repeating this stretching process over a long period of time, gluten having a directional three-dimensional structure like a rope is formed in the noodle string. As a result, the hand-rolled noodles generally have a smooth surface, a hard texture, and elasticity and chewy texture. Higher quality products are not only hard, but also soft on the palate. If this stretching step is performed all at once without taking time, the three-dimensional structure of gluten having the above-mentioned directionality cannot be obtained, and the smoothness and texture peculiar to hand-rolled noodles are impaired. Hand-rolled noodles are popular for their unique texture and are distributed as high-class products. However, mass production of hand-rolled noodles is difficult because it requires time and skill to manufacture.
一方、工場での麺の大量生産には、押出法や圧延法などの機械的製麺法が用いられている。押出法は、主にマカロニ類（乾燥パスタなど）の製法として使用されている。この方法では、小麦粉（通常デュラムセモリナ）と水を混捏した生地を、細孔から高圧で押出すことで麺を成形する。押出法で製造されるマカロニ類は、通常、高圧での押出しにより生地が圧密化されるため硬い麺質を有し、その食感は手延べ麺とはかなり異なる。 On the other hand, mechanical noodle making methods such as extrusion method and rolling method are used for mass production of noodles in factories. The extrusion method is mainly used as a method for producing macaroni (dried pasta, etc.). In this method, noodles are formed by extruding a dough mixed with wheat flour (usually durum semolina) and water from the pores at high pressure. Macaroni produced by the extrusion method usually has a hard noodle quality because the dough is consolidated by extrusion at high pressure, and its texture is considerably different from that of hand-rolled noodles.
原料に添加物を加えることで麺類の性質を改善する試みが行われている。特許文献１には、穀粉に対してアセチル化リン酸架橋デンプン等の各種デンプン種と有機酸とを所定の割合で含む麺生地を用いて、粘弾性が強く、ソフトでモチモチした良好な食感を有する麺類を製造することが記載されている。特許文献２には、普通小麦粉を７０質量％以上含む小麦粉と、植物性蛋白質とを含む生地を高圧押出して得た生麺類を用いて、外観と食感の良好な冷凍調理済み麺類を製造することが記載されている。特許文献３には、アルギン酸等の増粘剤を添加することで、デュラム小麦以外の小麦由来の小麦粉を主成分とするロングライフパスタのパスタらしい食感が高まることが記載されている。 Attempts have been made to improve the properties of noodles by adding additives to the raw materials. In Patent Document 1, a noodle dough containing various starch types such as acetylated phosphoric acid cross-linked starch and an organic acid in a predetermined ratio with respect to flour is used, and has a strong viscous elasticity, a soft and chewy texture. It is described that the noodles having the above are produced. In Patent Document 2, frozen cooked noodles having a good appearance and texture are produced by using raw noodles obtained by high-pressure extrusion of a dough containing 70% by mass or more of ordinary wheat flour and a dough containing vegetable protein. It is stated that. Patent Document 3 describes that the addition of a thickener such as alginic acid enhances the pasta-like texture of long-life pasta containing wheat flour derived from wheat other than durum wheat as a main component.
本発明は、手延べ法に依らずに、手延べ麺のような弾力がありかつ歯切れのよい食感を有する麺類を製造することができる、手延べ風麺類の製造方法を提供する。 The present invention provides a method for producing hand-rolled noodles, which can produce noodles having elasticity and crisp texture like hand-rolled noodles without depending on the hand-rolled method.
本発明者らは、普通系小麦由来の小麦粉とアセチル化リン酸架橋澱粉とを含む原料粉から調製された生地を高圧押出しして麺類を製造することによって、手延べ麺のような食感を有する麺類を得ることができることを見出した。 The present inventors produce noodles by high-pressure extruding a dough prepared from a raw material flour containing wheat flour derived from ordinary wheat and acetylated phosphoric acid cross-linked starch to obtain a texture similar to that of hand-rolled noodles. It has been found that the noodles can be obtained.
したがって、本発明は、アセチル化リン酸架橋澱粉５〜２０質量％と、普通系小麦由来であって蛋白質含量９〜１２％の小麦粉とを含む原料粉から調製された生地を、６０〜２００ｋｇｆ／ｃｍ2の圧力で押出して麺を製造する工程を含む、麺類の製造方法を提供する。Therefore, the present invention uses 60 to 200 kgf / of a dough prepared from a raw material flour containing 5 to 20% by mass of acetylated phosphoric acid crosslinked starch and wheat flour derived from ordinary wheat and having a protein content of 9 to 12%. Provided is a method for producing noodles, which comprises a step of producing noodles by extruding with a pressure of cm 2.
本発明によれば、時間と熟練の技を要する手延べ法に依らずに、例えば機械的製麺法を用いた工場での製造ラインによって、手延べ麺と同等の弾力がありかつ歯切れのよい食感を有する高品質な麺類を製造することができる。本発明によれば、手延べ麺のような高品質の麺類を、効率よく製造することができる。 According to the present invention, the noodles are as elastic and crisp as the hand-rolled noodles, for example, by a production line in a factory using a mechanical noodle-making method, without relying on the hand-rolling method that requires time and skill. High-quality noodles with a texture can be produced. According to the present invention, high-quality noodles such as hand-rolled noodles can be efficiently produced.
本発明で製造される麺類は、普通系小麦由来の小麦粉を主原料として含有する。普通系小麦は、６倍体小麦とも称され、遺伝子ゲノムが６倍体の小麦（Triticum属種）であり、最も多く栽培されている。普通系小麦には、パン小麦（「普通小麦」とも称される）（T. aestivum、T. vulgare等）、クラブ小麦（T. compactum）、スペルト小麦（T. spelta）などが含まれる。なお、「デュラム小麦」（「マカロニ小麦」とも称される）（T. durum）は４倍体で、普通系小麦とは遺伝的に異なる小麦である。 The noodles produced by the present invention contain wheat flour derived from ordinary wheat as a main raw material. Ordinary wheat, also called hexaploid wheat, is wheat with a hexaploid gene genome (Triticum genus) and is cultivated most often. Common wheat includes bread wheat (also called "normal wheat") (T. aestivum, T. vulgare, etc.), crab wheat (T. compactum), spelled wheat (T. spelta), and the like. "Durum wheat" (also called "macaroni wheat") (T. durum) is tetraploid and is genetically different from ordinary wheat.
本発明で用いる普通系小麦由来の小麦粉（以下、「普通系小麦粉」という）は、上記普通系小麦から通常の粉砕又は製粉工程により製造されたものであり得る。該普通系小麦粉の例としては、強力粉、準強力粉、中力粉、薄力粉などが挙げられる。本発明において、これらの小麦粉は、いずれか１種が単独で用いられてもよく、又はいずれか２種以上を混合して用いてもよい。本発明で製造される麺類の原料粉中における該普通系小麦粉の含有量は、好ましくは８０質量％以上である。 The wheat flour derived from ordinary wheat used in the present invention (hereinafter referred to as "ordinary wheat flour") may be produced from the above ordinary wheat by an ordinary pulverization or milling process. Examples of the ordinary wheat flour include strong flour, semi-strong flour, medium-strength flour, and weak flour. In the present invention, any one of these flours may be used alone, or any two or more of them may be mixed and used. The content of the ordinary wheat flour in the raw material flour of the noodles produced in the present invention is preferably 80% by mass or more.
本発明で用いる普通系小麦粉は、その蛋白質含量が９〜１２％であればよく、好ましくは９．５〜１１．５％である。好ましくは、本発明で用いる普通系小麦粉は、準強力粉及び中力粉からなる群より選択されるいずれか１種以上であり、全体での蛋白質含量が９〜１２％、好ましくは９．５〜１１．５％である。本明細書において、小麦粉の蛋白質含量（粗蛋白質含量）は、ケルダール法に従って測定した値をいう。 The ordinary wheat flour used in the present invention may have a protein content of 9 to 12%, preferably 9.5 to 11.5%. Preferably, the ordinary wheat flour used in the present invention is at least one selected from the group consisting of semi-strong flour and medium-strength flour, and the total protein content is 9 to 12%, preferably 9.5 to 5. It is 11.5%. In the present specification, the protein content (crude protein content) of wheat flour refers to a value measured according to the Kjeldahl method.
本発明で製造される麺類はまた、アセチル化リン酸架橋澱粉を含有する。アセチル化リン酸架橋澱粉は、原料澱粉（未加工澱粉）にアセチル化とリン酸架橋化の２種の加工を施した加工澱粉である。アセチル化リン酸架橋澱粉の調製手順は、当業者に周知である。例えば、澱粉のアセチル化は、澱粉を無水酢酸、酢酸ビニルなどでエステル化することで実施することができる。澱粉のリン酸架橋化は、澱粉をオキシ塩化リン、トリメタリン酸などで架橋することにより実施することができる。また、市販のアセチル化リン酸架橋澱粉を利用することもできる。本発明で用いるアセチル化リン酸架橋澱粉の原料澱粉としては、食用に供し得るものであれば制限はなく、例えば、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、甘藷澱粉などが挙げられる。 The noodles produced in the present invention also contain acetylated phosphate cross-linked starch. The acetylated phosphoric acid cross-linked starch is a modified starch obtained by subjecting a raw material starch (unmodified starch) to two types of processing, acetylation and phosphoric acid cross-linking. Procedures for preparing acetylated phosphate cross-linked starch are well known to those of skill in the art. For example, acetylation of starch can be carried out by esterifying starch with acetic anhydride, vinyl acetate or the like. Phosphoric acid cross-linking of starch can be carried out by cross-linking the starch with phosphorus oxychloride, trimeta-phosphate or the like. Alternatively, commercially available acetylated phosphate cross-linked starch can also be used. The raw material starch of the acetylated phosphoric acid cross-linked starch used in the present invention is not limited as long as it can be used for food, and examples thereof include potato starch, corn starch, waxy corn starch, wheat starch, and sweet potato starch.
本発明で製造される麺類の原料粉中におけるアセチル化リン酸架橋澱粉の含有量は、５〜２０質量％であればよく、好ましくは８〜１８質量％、さらに好ましくは１０〜１８質量％である。アセチル化リン酸架橋澱粉の含有量が多い又は少ない場合、本発明で製造される麺類に、手延べ麺らしい食感（手延べ麺独特の、弾力がありかつ歯切れのよい食感）が充分に付与されない。 The content of the acetylated phosphoric acid crosslinked starch in the raw material powder of the noodles produced by the present invention may be 5 to 20% by mass, preferably 8 to 18% by mass, and more preferably 10 to 18% by mass. is there. When the content of the acetylated phosphoric acid cross-linked starch is high or low, the noodles produced by the present invention have a sufficient texture like hand-rolled noodles (the elastic and crisp texture peculiar to hand-rolled noodles). Not granted.
本発明で製造される麺類に、さらにグルテン、又はアルギン酸類を含有させると、該麺類において手延べ麺らしい食感がより高まるため好ましい。より好ましくは、グルテンとアルギン酸類の両方を麺類に含有させる。該グルテンは、小麦から精製したものであればよく、又は市販のグルテンを使用してもよい。本発明で製造される麺類の原料粉中における該グルテンの含有量は、好ましくは２〜１０質量％、より好ましくは３〜７質量％である。該アルギン酸類は、アルギン酸、アルギン酸塩（アルギン酸Ｎａ、アルギン酸Ｋ、アルギン酸Ｃａ等）、及びアルギン酸エステル（アルギン酸プロピレングリコール等）からなる群より選択される１種以上であり得る。本発明で製造される麺類の原料粉中における該アルギン酸類の含有量は、好ましくは０．２〜１質量％、より好ましくは０．４〜０．７質量％である。 It is preferable to further add gluten or alginic acid to the noodles produced in the present invention because the texture of the noodles, which is typical of hand-rolled noodles, is further enhanced. More preferably, the noodles contain both gluten and alginic acids. The gluten may be purified from wheat, or commercially available gluten may be used. The content of the gluten in the raw material powder of the noodles produced in the present invention is preferably 2 to 10% by mass, more preferably 3 to 7% by mass. The alginic acids may be one or more selected from the group consisting of alginic acid, alginate (Na alginate, K alginate, Ca alginate, etc.), and alginic acid ester (propylene glycol alginate, etc.). The content of the alginic acids in the raw material powder of the noodles produced in the present invention is preferably 0.2 to 1% by mass, more preferably 0.4 to 0.7% by mass.
さらに、本発明で製造される麺類には、麺類の製造に通常用いられるその他の材料、例えば、未加工澱粉、アセチル化リン酸架橋澱粉以外の加工澱粉、糖類、卵、食塩、油脂、乳化剤、増粘剤等が含まれていてもよい。本発明で製造される麺類の原料粉中における当該その他の材料の含有量は、好ましくは１０質量％以下、より好ましくは５質量％以下である。 Further, the noodles produced in the present invention include other materials usually used for producing noodles, such as modified starch, modified starch other than acetylated phosphate cross-linked starch, sugars, eggs, salt, fats and oils, emulsifiers, and the like. A thickener or the like may be contained. The content of the other material in the raw material powder of the noodles produced in the present invention is preferably 10% by mass or less, more preferably 5% by mass or less.
上記原料粉を練り水とともに混練することにより、本発明の麺類の生地を調製することができる。該生地の製造に使用される練り水としては、水、食塩水など、麺生地の製造に通常用いられる液を使用することができる。該練り水の添加量は、得られた生地が後述する高圧押出しにかけられることを考慮すると、原料粉１００質量部に対して、好ましくは１５〜３５質量部、より好ましくは２５〜３３質量部、さらに好ましくは２７〜３１質量部である。練り水の添加量が１５質量部未満であると、製造された麺類が崩れやすくなる。一方で練り水の添加量が３５質量部を超えると、生地が柔らかくなり、製造された麺類が手延べ麺らしい食感を充分に有さないことがある。 The dough for the noodles of the present invention can be prepared by kneading the raw material flour together with kneading water. As the kneading water used for producing the dough, a liquid usually used for producing noodle dough, such as water or saline solution, can be used. The amount of the kneaded water added is preferably 15 to 35 parts by mass, more preferably 25 to 33 parts by mass, based on 100 parts by mass of the raw material flour, considering that the obtained dough is subjected to high-pressure extrusion described later. More preferably, it is 27 to 31 parts by mass. If the amount of kneaded water added is less than 15 parts by mass, the produced noodles tend to crumble. On the other hand, if the amount of kneaded water added exceeds 35 parts by mass, the dough becomes soft and the produced noodles may not have a sufficient texture like hand-rolled noodles.
本発明で製造される麺類は、油脂を添加されていないことが好ましい。好ましくは、本発明の麺類の製造方法は、原料粉又は生地に油脂を添加する工程を含まない。より詳細には、本発明の方法では、好ましくは、後述する押出しにより麺類が成形される以前の工程で、原料粉にも生地にも油脂を添加しない。油脂が添加されている麺類では、製麺後に麺類の乾燥又は熟成を行わない場合、油脂の風味により麺類の風味が損なわれることがある。対して、油脂が添加されていない麺類は、乾燥又は熟成を行わない場合でも、油脂に起因する異味異臭を有することがない。一方で、乾麺を製造する場合には、麺同士の付着防止のために、製麺後の麺類の表面に油脂を塗布してもよい。塗布した油脂は、乾燥又は熟成工程で分解され、麺類の風味や食感の強化に寄与し得る。 The noodles produced in the present invention are preferably not added with fats and oils. Preferably, the method for producing noodles of the present invention does not include a step of adding fats and oils to the raw material flour or dough. More specifically, in the method of the present invention, preferably, no fat or oil is added to the raw material powder or the dough in the step before the noodles are formed by extrusion described later. In noodles to which fats and oils are added, if the noodles are not dried or aged after the noodles are made, the flavor of the fats and oils may impair the flavor of the noodles. On the other hand, the noodles to which the fats and oils are not added do not have an offensive odor due to the fats and oils even when they are not dried or aged. On the other hand, in the case of producing dried noodles, oil or fat may be applied to the surface of the noodles after the noodles are produced in order to prevent the noodles from adhering to each other. The applied fats and oils are decomposed in the drying or aging process and can contribute to the enhancement of the flavor and texture of the noodles.
本発明の方法においては、上述した生地を高圧下で押出して麺形状に成形することによって、麺類を製造する。より詳細には、本発明の方法においては、好ましくは６０〜２００ｋｇｆ／ｃｍ2、より好ましくは９０〜１６０ｋｇｆ／ｃｍ2、さらに好ましくは１２０〜１６０ｋｇｆ／ｃｍ2の圧力で該生地を押出して麺類を製造する。該押出しの際に脱気すると、麺類の緻密度が向上するため好ましい。好ましくは、本発明の方法における該押出しは、減圧度−２００ｍｍＨｇ以下、より好ましくは−６００ｍｍＨｇ以下の減圧環境下で行われる。該押出しは、公知の押出製麺装置、例えば生地をダイから押出して成形する製麺装置を用いて行うことができる。公知のマカロニ又はスパゲティの押出製麺装置では、生地の混練から押出しまでの一連の工程を減圧環境で行うことができるものがある。このような装置は、本発明の方法で用いる押出製麺装置として好ましい。In the method of the present invention, noodles are produced by extruding the above-mentioned dough under high pressure and forming it into a noodle shape. More specifically, in the method of the present invention, the dough is extruded at a pressure of preferably 60 to 200 kgf / cm 2, more preferably 90 to 160 kgf / cm 2 , and even more preferably 120 to 160 kgf / cm 2, to produce noodles. To manufacture. Degassing during the extrusion is preferable because it improves the density of the noodles. Preferably, the extrusion in the method of the present invention is carried out in a reduced pressure environment with a degree of pressure reduction of −200 mmHg or less, more preferably −600 mmHg or less. The extrusion can be carried out using a known extrusion noodle making device, for example, a noodle making device that extrudes and forms the dough from a die. Some known macaroni or spaghetti extrusion noodle-making devices can perform a series of steps from kneading the dough to extrusion in a reduced pressure environment. Such an apparatus is preferable as an extrusion noodle making apparatus used in the method of the present invention.
本発明の方法での該高圧押出しにかける生地は、混捏後に圧延処理を施されていないことが好ましい。圧延処理した生地を高圧押出ししてもよいが、得られた麺類において手延べ麺らしい食感が低下することがある。なお、本発明の方法においては、麺帯状に圧延した生地を切出し成形して麺類を製造することはない。 It is preferable that the dough subjected to the high-pressure extrusion by the method of the present invention is not rolled after kneading. The rolled dough may be extruded under high pressure, but the texture of the obtained noodles may deteriorate, which is typical of hand-rolled noodles. In the method of the present invention, noodles are not produced by cutting out and molding the dough rolled into a noodle strip shape.
本発明の方法で製造される麺類は、任意の形状を有することができる。例えば、該麺類の長さは、例えば数ｃｍから数十ｃｍまで、所望の長さに調整され得る。該麺類の長さは、押出された麺類を任意の長さで切断することで変更することができる。また該麺類は、円形、楕円形、三角形、矩形、五角形、ひょうたん形、星形等、任意の断面形状を有することができる。該麺類の断面形状は、麺類が押し出される細孔（ダイ穴）の形状を変えることで変更することができる。手延べ麺らしい食感をより感じることができるという観点からは、該麺類の太さ（断面の最大長）は、乾麺の状態で、好ましくは１．７ｍｍ未満、より好ましくは１．５ｍｍ未満、さらに好ましくは１．３ｍｍ未満であるが、断面形状に応じて適宜調整され得る。 The noodles produced by the method of the present invention can have any shape. For example, the length of the noodles can be adjusted to a desired length, for example from a few centimeters to a few tens of centimeters. The length of the noodles can be changed by cutting the extruded noodles to an arbitrary length. Further, the noodles can have an arbitrary cross-sectional shape such as a circle, an ellipse, a triangle, a rectangle, a pentagon, a gourd, and a star. The cross-sectional shape of the noodles can be changed by changing the shape of the pores (die holes) from which the noodles are extruded. From the viewpoint that the texture of hand-rolled noodles can be felt more, the thickness (maximum length of the cross section) of the noodles is preferably less than 1.7 mm, more preferably less than 1.5 mm in the state of dried noodles. More preferably, it is less than 1.3 mm, but it can be appropriately adjusted according to the cross-sectional shape.
上記の手順で製麺された麺類は、乾燥処理又は熟成処理を施されてもよい。本発明により提供される麺類は、生麺であっても、乾麺又は半乾燥麺であってもよい。あるいは、本発明により提供される麺類は、該生麺、乾麺又は半乾燥麺を喫食可能になるまで加熱調理又は半調理した調理済み麺又は半調理麺であってもよい。さらに、本発明により提供される麺類は、該調理済み麺又は半調理麺を油調、乾燥、冷凍、又はレトルト殺菌処理して得られた麺類であってもよい。 The noodles produced by the above procedure may be subjected to a drying treatment or an aging treatment. The noodles provided by the present invention may be raw noodles, dried noodles or semi-dried noodles. Alternatively, the noodles provided by the present invention may be cooked noodles or semi-cooked noodles in which the raw noodles, dried noodles or semi-dried noodles are cooked or semi-cooked until they become edible. Further, the noodles provided by the present invention may be noodles obtained by oil-conditioning, drying, freezing, or retort-sterilizing the cooked noodles or semi-cooked noodles.
本発明で製造される麺類は、上述したように、手延べ麺らしい食感をより感じることができるという観点から比較的細い麺線であることが好ましい。本発明で製造される麺類の種類としては、細めのうどん、そば、素麺及び冷麦が好ましい例として挙げられる。より好ましくは、本発明で製造される麺類は、素麺又は冷麦である。 As described above, the noodles produced in the present invention are preferably relatively thin noodle strings from the viewpoint of being able to more feel the texture of hand-rolled noodles. As the types of noodles produced in the present invention, thin udon noodles, buckwheat noodles, somen noodles and cold wheat are preferable examples. More preferably, the noodles produced in the present invention are somen noodles or cold wheat.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
試験１
（製造例１）
プライムハード小麦の小麦粉（普通系小麦の準強力粉；蛋白質含量１１．５％）とアセチル化リン酸架橋澱粉を配合し、表１記載の組成の原料粉を調製した。該原料粉１００質量部に対して水２８質量部を混合し、混練して生地を調製した。得られた生地を、パスタ製造機を用いて、−６００ｍｍＨｇの減圧条件下、１４０ｋｇｆ／ｃｍ2の圧力条件で直径１．４ｍｍの丸孔から押出して麺類（素麺、乾燥後太さ１．２ｍｍ相当）を製造した。Exam 1
(Manufacturing Example 1)
Wheat flour of prime hard wheat (semi-strong flour of ordinary wheat; protein content 11.5%) and acetylated phosphoric acid cross-linked starch were blended to prepare a raw material flour having the composition shown in Table 1. 28 parts by mass of water was mixed with 100 parts by mass of the raw material flour and kneaded to prepare a dough. The obtained dough is extruded from a round hole having a diameter of 1.4 mm under a reduced pressure condition of -600 mmHg and a pressure condition of 140 kgf / cm 2 using a pasta maker, and noodles (somen noodles, equivalent to 1.2 mm in thickness after drying). ) Was manufactured.
（比較例１〜７）
原料粉中の澱粉を表１記載のとおりに置き換えた以外は、製造例１と同様の手順で麺類（素麺、乾燥後太さ１．２ｍｍ相当）を製造した。(Comparative Examples 1 to 7)
Noodles (somen noodles, equivalent to 1.2 mm in thickness after drying) were produced in the same procedure as in Production Example 1 except that the starch in the raw material powder was replaced as shown in Table 1.
（評価）
製造例１、及び比較例１〜７の麺類を、熱湯で５分間茹で、水冷し、茹で麺類を製造した。該茹で麺類を７０ｇずつ取り分け、市販の麺つゆをかけて喫食して食感を評価した。評価では、訓練された１０名のパネルが、市販の手延べ素麺（太さ約１．２ｍｍ乾麺）を説明書に従って調理したもの（参考例）を５点として、下記の評価基準で麺類の食感を評価し、パネル間での平均点を求めた。結果を表１に示す。(Evaluation)
The noodles of Production Examples 1 and Comparative Examples 1 to 7 were boiled in boiling water for 5 minutes and cooled with water to produce boiled noodles. The boiled noodles were separated by 70 g each and sprinkled with a commercially available noodle soup to eat and evaluate the texture. In the evaluation, a panel of 10 trained people cooked commercially available hand-rolled somen noodles (dry noodles with a thickness of about 1.2 mm) according to the instructions (reference example), and the noodles were eaten according to the following evaluation criteria. The texture was evaluated and the average score between the panels was calculated. The results are shown in Table 1.
＜評価基準＞
（茹で麺類の食感）
５ 十分に弾力があって歯切れがよく、口当たりが柔らかく、上質な手延べ麺に匹敵する非常に良好な食感
４ 弾力があって歯切れがよく、良好な食感
３ やや硬いかやや粘つきがあるものの、弾力があり、やや良好な食感
２ やや硬いかやや粘つきがあり、弾力もあまり強くなく、やや不良な食感
１ 硬い又は粘つきがあり、弾力もほとんどなく、不良な食感<Evaluation criteria>
(Texture of boiled noodles)
5 Sufficiently elastic and crisp, soft on the palate, very good texture comparable to high-quality hand-rolled noodles 4 Elastic and crisp, good texture 3 Slightly hard or slightly sticky Although it has elasticity, it has a slightly good texture. 2 Slightly hard or slightly sticky, not very elastic and slightly poor texture. 1 Hard or sticky, has almost no elasticity, and has a poor texture.
試験２
押出し圧力を表２のとおりに変更した以外は、製造例１と同様の手順で麺類を製造し、試験１と同様の手順で評価した。結果を表２に示す。なお、表２には製造例１の結果を再掲する。Exam 2
Noodles were produced by the same procedure as in Production Example 1 except that the extrusion pressure was changed as shown in Table 2, and evaluated by the same procedure as in Test 1. The results are shown in Table 2. The results of Production Example 1 are shown again in Table 2.
試験３
原料粉中の小麦粉の種類を表３のように変更した以外は、製造例１と同様の手順で麺類を製造し、試験１と同様の手順で評価した。結果を表３に示す。なお、表３には製造例１の結果を再掲する。Exam 3
Noodles were produced by the same procedure as in Production Example 1 except that the type of wheat flour in the raw material flour was changed as shown in Table 3, and evaluated by the same procedure as in Test 1. The results are shown in Table 3. The results of Production Example 1 are shown again in Table 3.
試験４
原料粉の組成を表４のとおりに変更した以外は、製造例１と同様の手順で麺類を製造し、試験１と同様の手順で評価した。結果を表４に示す。なお表４には、製造例１の結果を再掲する。Test 4
Noodles were produced by the same procedure as in Production Example 1 except that the composition of the raw material powder was changed as shown in Table 4, and evaluated by the same procedure as in Test 1. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.
試験５
原料粉にグルテン又はアルギン酸エステルを添加して組成を表５のように変更した以外は、製造例１と同様の手順で麺類を製造し、試験１と同様の手順で評価した。結果を表５に示す。なお表５には、製造例１の結果を再掲する。Test 5
Noodles were produced by the same procedure as in Production Example 1 except that the composition was changed as shown in Table 5 by adding gluten or alginate ester to the raw material powder, and evaluated by the same procedure as in Test 1. The results are shown in Table 5. Table 5 shows the results of Production Example 1 again.
Claims (10)
The method according to any one of claims 1 to 9, wherein the noodles are somen noodles or cold wheat.
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| 改訂増補 小麦粉製品の知識、柴田茂久・中江利明編著、2000年6月15日改訂増補第2刷発行, JPN6023008878, ISSN: 0005006397 * |
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