WO2017099131A1 - Method for producing rice flour noodles, and mix powder for noodles - Google Patents

Abstract

This method for producing rice flour noodles includes a step in which a dough prepared using a raw dough material (a mix powder for noodles) that contains 5-85 mass% of rice flour is extruded to produce noodles. A non-pregelatinized rice flour A having an amylose content of 5 mass% or more but less than 25 mass% and a non-pregelatinized rice flour B having an amylose content of 25-40 mass% are used as the rice flour. The rice flour A is preferably produced from non-glutinous Japonica rice and the rice flour B is preferably produced from non-glutinous Indica rice. The content of the rice flour A is preferably greater than the content of the rice flour B in the raw dough material.

Description

Method for producing rice flour noodles and mixed powder for noodles

The present invention relates to a method for producing rice flour noodles using rice flour as a raw material and a mixed powder for noodles.

In recent years, wheat allergies have become a problem, and materials that replace 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 that rice containing amylose, noodles made from glutinous starch and wheat flour are mixed in a state that the rice is granulated and a part of the rice is β-starved to be gelatinized. And noodles containing the starch powder in an external content of 0.8 to 1.3 and the wheat flour in an external content of 0.1 to 0.4. Such noodles are said to be stiff. In Patent Document 1, it is preferable that rice containing amylose contains 15 to 25% amylose such as domestically produced glutinous rice, but rice containing less than that or rice containing almost 100% amylose such as Thai rice. It is stated that it may be.

In consideration of wheat allergic patients, rice flour noodles that have improved texture without using any flour have been proposed. For example, Patent Document 2 describes that noodles are made using a dough material containing normal rice flour and pregelatinized rice flour, and further describes that sticky rice may be used. . As is well known, glutinous rice contains almost no amylose. Patent Document 3 discloses that noodles are made by using pre-gelatinized rice starch that is not pregelatinized rice starch, or premixed rice starch that is pregelatinized or 5 to 20% by weight of pregelatinized rice starch. Is described.

JP 2005-34159 A JP 2011-177160 A JP 2012-90530 A

Rice flour noodles are required to have a good texture with little stickiness and stickiness. In recent years, products that have been refrigerated or frozen cooked noodles that have been pregelatinized by cooking in a bowl have been distributed in the market, and rice flour noodles have refrigeration or freezing resistance that can accommodate such commercialization. Noodles are desired. However, rice flour is more susceptible to aging than wheat flour, so if rice flour noodles cooked with rice cake are stored for a long period of time in refrigerated or frozen conditions, the texture will be reduced to a loose texture during storage or the noodle string shape may be maintained. There is a problem that it is easy to crack or collapse. A technology that can solve these problems related to rice flour noodles has not yet been provided.

An object of the present invention is to provide rice flour noodles having good noodle-making properties, having refrigeration or freezing resistance, and having a good texture not only immediately after cooking, but also after refrigeration or freezing after cooking. The present invention relates to a method for producing rice flour noodles and a mixed powder for noodles that can be produced.

The present invention includes a step of extruding noodles of dough prepared using a dough raw material containing 5% by mass or more and 85% by mass or less of rice flour, and the rice flour has an amylose content of 15% by mass or more and less than 25% by mass. This is a method for producing rice flour noodles using non-gelatinized rice flour A and non-pregelatinized rice flour B having an amylose content of 25% by mass or more and 40% by mass or less.

Moreover, this invention contains 5 mass% or more and 85 mass% or less of rice flour, As this rice flour, amylose content 5 mass% or more and less than 25 mass% non-pregelatinized rice flour A, and amylose content 25 mass% or more and 40 mass% % Mixed flour for noodles containing not more pregelatinized rice flour B.

According to the present invention, rice flour noodles having good noodle-making properties, having refrigeration or freezing resistance, and having a good texture not only immediately after cooking, but also after refrigeration or freezing after cooking. can get.

In the present invention, the dough is prepared using a dough raw material (mixed powder for noodles) containing rice flour. The content of rice flour in the dough raw material is 5% by mass or more and 85% by mass or less, preferably 25% by mass or more and 70% by mass or less, more preferably 40% by mass or more and 60% by mass or less, based on the total mass of the dough raw material. It is. If the content of rice flour in the dough raw material is less than 5% by mass, the appearance and texture of rice flour noodles cannot be obtained, and the significance of actively using rice flour is poor. Moreover, when content of the rice flour in a dough raw material exceeds 85 mass%, there exists a possibility that noodle-making property and food texture may fall remarkably.

As one of the main features of the present invention, as the rice flour contained in the dough raw material, “non-pregelatinized rice flour having an amylose content of 5 to 25% by mass” and “amylose content of 25 to 40% by mass” Of rice flour that is not pregelatinized. In the present invention, the former is called rice flour A and the latter is called rice flour B. As demonstrated in the examples described later, the combined use of these two types of specific rice flour improves the refrigeration or freezing resistance of rice flour noodles, and even after refrigeration or freezing after cooking. Rice flour noodles having a good texture can be obtained. The amylose content of the rice flour A is preferably 10% by mass or more and 20% by mass or less. The amylose content of the rice flour B is preferably 25% by mass or more and 35% by mass or less. 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.

As the rice flour A, a product produced from japonica seeded rice, that is, a pulverized product of japonica seeded rice is preferred, and as the rice powder B, a product produced from indica seeded rice, that is, a ground product of indica seeded rice is preferred. In general, japonica glutinous rice is mainly domestic rice, whereas indica glutinous rice is mainly produced in Southeast Asia such as Thailand, and the former form is short and the latter form is long. There is a difference. Japonica and Indica glutinous rices differ not only in appearance but also in properties due to differences in growth temperature conditions due to differences in origin, in addition to differences in properties depending on the origin. For example, indica glutinous rice has a higher amylose content than japonica glutinous rice, and due to such a difference in amylose content, japonica glutinous rice has a sticky texture, whereas indica glutinous rice The texture of the tongue is crisp. Specific rice varieties of japonica varietal rice used as a raw material for rice flour A include, for example, “Asahi no Yume”, and specific rice varieties of indica varieties used as a raw material for rice flour B include, for example, Examples include “Khaohonmari”.

In the dough raw material used in the present invention, the contents of rice flour A and rice flour B may be the same or different, and in the latter case, either may be more. In the dough material, the mass ratio of rice flour A and rice flour B is preferably 0.3 or more and 11.0 or less, more preferably 1.0 or more and 5.0 or less, as the former / the latter. From the viewpoint of further improving the texture, it is preferable that the rice flour A has a higher content than the rice flour B, that is, the content ratio is more than 1.

Moreover, from the same viewpoint, the rice flour B preferably occupies 5% by mass or more and 50% by mass or less, more preferably 7% by mass or more and 20% by mass or less of all the rice flour contained in the dough raw material. On the other hand, the rice flour A preferably occupies 5% by mass or more and 50% by mass or less, and more preferably 20% by mass or more and 40% by mass or less of all the rice flour contained in the dough raw material.

In addition to rice flour A and B, the dough raw material used in the present invention may further contain pregelatinized rice flour. The pregelatinized rice flour is a powder containing pregelatinized rice starch. Rice flours A and B are rice flours in which rice starch is not pregelatinized as described above. If the dough raw material contains pregelatinized rice flour, the texture that is characteristic of noodles containing a large amount of non-pregelatinized rice flour can be suppressed, and the texture can be further improved. Alpha-modified rice flour is, for example, glutinous rice or glutinous rice as brown rice or polished, or crushed glutinous rice or glutinous rice into rice flour as a raw material, and the raw material is subjected to heat treatment or other known alpha conversion treatment methods. To obtain a gelatinization degree by the BAP method of preferably 15 to 100%, more preferably 40 to 100%, and when the rice grains are used as a raw material, the dried product is pulverized. It is done. The BAP method is a well-known method for measuring the degree of pregelatinization, also called β-amylase / pullulanase method, and is described in Starch Chemistry 28 (4), 235-240 (1981). Examples of the pregelatinized rice flour include baby powder as a raw material of glutinous rice, and examples of those using glutinous rice as a raw material include Domyoji flour, fallen oat flour, kumbai flour, and mash flour. Commercially available products such as the trade name “PREGELATINISED RICE FLOUR” (manufactured by CEREAL TECH) and the trade name “MG Kanmei Flour” (manufactured by Nichihon Cereal Flour Co., Ltd.) may be used as the pregelatinized rice flour.

The content of the pregelatinized rice flour is preferably 3% by mass or more and 15% by mass or less, and more preferably 5% by mass or more and 10% by mass or less with respect to the total mass of the dough raw material. If the content of pre-gelatinized rice flour is too small in the dough material, it is not meaningful to use this, and if the content of pre-gelatinized rice flour is too large, the noodles may become sticky.

In addition to the rice flour A and B, the dough raw material used in the present invention may further contain processed starch. When processed starch is contained in the dough raw material, the noodles are more elastic, so the texture can be further improved. As the modified starch, those usually used for this type of noodles can be used without particular limitation. For example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, etc. , Esterification, acetylation, cross-linking treatment, oxidation treatment, and the like can be used, and one of these can be used alone or in combination of two or more. Among these, tapioca starch is particularly preferably used in the present invention because it is inexpensive and elastic.

The content of processed starch is preferably 5% by mass or more and 25% by mass or less, and more preferably 7% by mass or more and 15% by mass or less, with respect to the total mass of the dough raw material. If the content of processed starch is too small in the dough raw material, the significance of using this is poor, and if the content of processed starch is too high, the flavor of rice flour may be impaired.

In addition, from the viewpoint of further improving the noodle-making property, the dough material used in the present invention may further contain one or more selected from the group consisting of wheat flour and gluten in addition to rice flour A and B. 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.

The content of the component belonging to the group consisting of wheat flour and gluten is preferably 5% by mass or more and 40% by mass or less with respect to the total mass of the dough raw material. In particular, in the case of flour, it is preferably 20% by mass or more and 40% by mass or less, and in the case of gluten, 5% by mass or more and 15% by mass or less is preferable. 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.

In the present invention, the dough is prepared using the dough material having the composition described above. In addition to the raw material powder as the main raw material, that is, the above-mentioned rice flour (rice flour A and B, pregelatinized rice flour), processed starch, wheat flour and gluten, the dough raw material may further contain an auxiliary raw material. Examples of auxiliary materials include 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; powders and fats; dietary fiber, swelling agent, emulsifier, citrus, salt, saccharides , Sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, and the like. These can be used alone or in combination of two or more. The amount of the auxiliary material is generally about 0 to 30 parts by mass with respect to 100 parts by mass of the raw material powder in the dough material. 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.

The present invention includes noodle mix powder (noodle flour composition). The noodle mix powder of the present invention is the same as the above-mentioned “dough raw material”, and the noodle mix powder of the present invention. For, the description of the dough raw material is applied as appropriate. That is, the mixed flour for noodles of the present invention contains 5% to 85% by mass of rice flour, and the rice flour is not pregelatinized rice flour A having an amylose content of 5% to less than 25% by mass and an amylose content. It contains 25% by mass or more and 40% by mass or less of non-pregelatinized rice flour B, and may further contain the above-mentioned pregelatinized rice flour, processed starch, wheat flour, gluten and auxiliary materials as necessary.

In the present invention, the preparation of the dough can be performed by the same method as the dough preparation method in the general method for producing noodles mainly composed of flour. Specifically, the water temperature of the dough raw material is preferably 10 ° C. or higher. A dough can be prepared by adding water (kneading water) of 30 ° C. or less and kneading without heating. In a general method for producing dried rice noodles mainly composed of rice flour, usually, from the viewpoint of forming and maintaining the noodle strings, the dough material is mixed with hot water having a water temperature of 90 ° C. or more, or the dough material is heated with water. The dough is prepared by kneading, and the starch contained in the dough is positively gelatinized. However, in the present invention, the kneading is added to the dough raw material so that the starch contained in the dough raw material is not substantially pregelatinized. It is preferable that the temperature of the water be in the above range and not heated during the kneading of the dough. 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 method for producing rice flour noodles of the present invention may include a step of heating and cooking noodle strings obtained by extruding the dough, washing with water if necessary, chilling 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. As mentioned above, the problem is solved mainly by using a mixed powder of two types of rice flours A and B having different amylose contents, so that the noodle strings obtained by extrusion noodles were cooked by heating. It can be later refrigerated or frozen. 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 2 to 10 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 that the cooked noodle strings are divided into a predetermined amount, for example, 150 to 300 g per person, and placed on a tray or the like, if necessary, and then packed as desired to be refrigerated or frozen. . The freezing treatment may be either quick freezing or slow freezing.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

[Examples 1 to 6 and Comparative Examples 1 to 4]
As raw material flour, rice flour A (manufactured from japonica glutinous rice, amylose content 19.1% by mass, “Soi Deuce” manufactured by Nihon Hon Flour Co., Ltd.) and rice flour B (manufactured from indica glutinous rice, amylose content 28.3) Mass%, "ERAWAN RICE FLOUR" manufactured by Cho Heng Rice Vermicelli Co., Ltd), pregelatinized rice flour ("PREGELATINISED RICE FLOUR" manufactured by CEREAL TECH), and tapioca processed starch ("Sakura 2" manufactured by Matsutani Chemical Industry Co., Ltd.) And wheat flour (strong powder “Million” manufactured by Nisshin Seifun Co., Ltd.).
100 parts by weight of the raw material raw material consisting only of the raw material powder blended in the proportions shown in Table 1 below, kneaded by adding 38 parts by weight of 25 ° C. water as kneading water, and obtained The dough was extruded onto a noodle string at an extrusion pressure of 100 kgf / cm ² under a reduced pressure of −600 mmHg using an extrusion noodle machine for producing pasta to obtain a raw noodle string having a thickness of 1.8 mm.
The raw noodle strings obtained were cooked in boiling water for about 1 minute and 30 seconds (yield of boiling in 200%), removed from the hot water, washed with water at about 15 ° C for 30 seconds, drained, and quickly frozen at -40 ° C. Thus, cooked frozen rice flour noodles were obtained and stored in a freezer at a 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, defrosted by heating until ready to eat in a microwave oven, and the thawed cooked rice flour The texture of the noodles was evaluated by the 10 panelists according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(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 (9)

1. Having a step of extruding noodles of dough prepared using a dough raw material containing 5% by mass or more and 85% by mass or less of rice flour,
   A method for producing rice flour noodles using, as the rice flour, non-pregelatinized rice flour A having an amylose content of 5 mass% or more and less than 25 mass% and non-pregelatinized rice flour B having an amylose content of 25 mass% or more and 40 mass% or less. .
2. 2. The method for producing rice flour noodles according to claim 1, wherein the rice flour A is produced from japonica seed sticky rice, and the rice flour B is produced from indica seed sticky rice.
3. The method for producing rice flour noodles according to claim 1 or 2, wherein the rice flour A has a higher content than the rice flour B in the dough material.
4. The method for producing rice noodles according to any one of claims 1 to 3, wherein the rice flour B occupies 5 mass% to 50 mass% of all rice flour contained in the dough raw material.
5. The method for producing rice flour noodles according to any one of claims 1 to 4, wherein the dough material contains 3% by mass or more and 15% by mass or less of pregelatinized rice flour.
6. The method for producing rice flour noodles according to any one of claims 1 to 5, wherein the dough material contains 5% by mass or more and 25% by mass or less of processed starch.
7. The method for producing rice flour noodles according to any one of claims 1 to 6, wherein the dough material contains 5% by mass or more and 40% by mass or less of one or more selected from the group consisting of wheat flour and gluten.
8. The method for producing rice flour noodles according to any one of claims 1 to 7, further comprising a step of heating and cooking the noodle strings obtained by extruding the dough and then refrigeration or freezing.
9. Contains 5% to 85% by mass of rice flour, and the rice flour is not pregelatinized rice flour A having an amylose content of 5% to less than 25% by mass, and pregelatinized with an amylose content of 25% to 40% by mass. A mixed flour for noodles containing unpolished rice flour B.