WO2020009177A1 - Method for producing noodles - Google Patents

Method for producing noodles Download PDF

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Publication number
WO2020009177A1
WO2020009177A1 PCT/JP2019/026587 JP2019026587W WO2020009177A1 WO 2020009177 A1 WO2020009177 A1 WO 2020009177A1 JP 2019026587 W JP2019026587 W JP 2019026587W WO 2020009177 A1 WO2020009177 A1 WO 2020009177A1
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Prior art keywords
noodles
flour
wheat
mass
dough
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PCT/JP2019/026587
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French (fr)
Japanese (ja)
Inventor
亨 平内
高橋　匡
味谷　陽一郎
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日清フーズ株式会社
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Priority to JP2020529044A priority Critical patent/JP7319975B2/en
Publication of WO2020009177A1 publication Critical patent/WO2020009177A1/en

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    • 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

Definitions

  • the present invention relates to a method for producing noodles.
  • the hand rolling method is a method for producing noodles in which noodle dough is manually stretched to form noodles, and is mainly used for manufacturing thin noodle strings such as bare noodles.
  • the noodles manufactured by this method are called hand-rolled noodles, and include hand-rolled noodles and the like.
  • the noodle dough is manually stretched to some extent, a certain aging period is provided, and the hand-drawing process is repeated again to gradually extend the noodle dough to manufacture noodle strings.
  • gluten having a directional three-dimensional structure like a rope is formed in the noodle strings.
  • hand-rolled noodles generally have a smooth surface, a firm texture, and have elasticity and chewyness.
  • a mechanical noodle making method such as an extrusion method or a rolling method is used.
  • the extrusion method is mainly used as a method for producing macaroni (such as dried pasta).
  • noodles are formed by extruding a dough obtained by kneading flour (usually durum semolina) and water from pores at high pressure.
  • Macaroni produced by the extrusion method usually has a hard noodle quality because the dough is compacted by extrusion at high pressure, and its texture is quite different from that of hand-rolled noodles.
  • Patent Document 1 discloses that, using a noodle dough containing various kinds of starch such as acetylated phosphate cross-linked starch and an organic acid in a predetermined ratio with respect to flour, a strong viscoelasticity, a soft and chewy good texture.
  • Patent Document 2 discloses that frozen noodles having good appearance and texture are produced using raw noodles obtained by high-pressure extrusion of dough containing flour containing 70% by mass or more of ordinary flour and vegetable protein. It is described.
  • Patent Document 3 describes that the addition of a thickener such as alginic acid enhances the pasta-like texture of long-life pasta containing flour derived from wheat other than durum wheat as a main component.
  • the present invention provides a method for producing hand-rolled noodles that can produce noodles having elasticity and a crisp texture like hand-rolled noodles without depending on the hand-rolling method.
  • the present inventors produced a noodle by high-pressure extrusion of dough prepared from raw material powder containing wheat flour derived from normal wheat and acetylated phosphate-crosslinked starch to obtain a texture like hand-rolled noodles. It has been found that noodles can be obtained.
  • the present invention provides 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%, by using 60 to 200 kgf /
  • a method for producing noodles comprising a step of producing noodles by extruding at a pressure of cm 2 .
  • the present invention without relying on the hand-rolling method requiring time and skill, for example, by a production line in a factory using a mechanical noodle-making method, has the same elasticity and crispness as hand-rolled noodles High quality noodles having a texture can be produced. According to the present invention, high-quality noodles such as hand-rolled noodles can be efficiently produced.
  • the noodles produced in the present invention contain flour derived from ordinary wheat as a main raw material.
  • Normal wheat is also called hexaploid wheat, and is a wheat (Triticum spp.) Whose gene genome is hexaploid, and is most often cultivated.
  • Normal wheat includes bread wheat (also referred to as “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 a tetraploid, and is a wheat genetically different from normal wheat.
  • normal wheat flour derived from normal wheat used in the present invention
  • ordinary wheat flour may be produced from the above normal wheat by a usual pulverization or milling process.
  • the ordinary wheat flour include strong flour, semi-strong flour, medium flour, and soft flour. In the present invention, any one of these flours may be used alone, or two or more of them may be used in combination.
  • 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.
  • the normal wheat flour used in the present invention may have a protein content of 9 to 12%, preferably 9.5 to 11.5%.
  • the normal wheat flour used in the present invention is at least one selected from the group consisting of semi-strength flour and medium flour, and has a total protein content of 9 to 12%, preferably 9.5 to 12%. 11.5%.
  • the protein content (crude protein content) of flour refers to a value measured according to the Kjeldahl method.
  • the noodles produced in the present invention also contain acetylated phosphate cross-linked starch.
  • the acetylated phosphate cross-linked starch is a processed starch obtained by subjecting a raw starch (unprocessed 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 skilled in the art. For example, acetylation of starch can be performed by esterifying starch with acetic anhydride, vinyl acetate, or the like.
  • Phosphoric acid crosslinking of starch can be carried out by crosslinking starch with phosphorus oxychloride, trimetaphosphoric acid or the like.
  • commercially available acetylated phosphate cross-linked starch can also be used.
  • the raw material starch of the acetylated phosphoric acid-crosslinked starch used in the present invention is not limited as long as it is edible, and examples include potato starch, corn starch, waxy corn starch, wheat starch, sweet potato starch and the like.
  • the content of the acetylated phosphate cross-linked starch in the raw material powder of the noodles produced in the present invention may be 5 to 20% by mass, preferably 8 to 18% by mass, more preferably 10 to 18% by mass. is there.
  • the noodles produced by the present invention have sufficient texture like hand-rolled noodles (the unique elasticity and crisp texture of hand-rolled noodles). Not granted.
  • the noodles produced according to the present invention further contain gluten or alginic acids, since the noodles can further enhance the texture of hand-rolled noodles. More preferably, both gluten and alginic acids are contained in the noodles.
  • 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 by the present invention is preferably 2 to 10% by mass, more preferably 3 to 7% by mass.
  • the alginic acids may be at least one selected from the group consisting of alginic acid, alginates (Na alginate, K alginate, Ca alginate and the like), and alginic esters (propylene glycol alginate and the like).
  • the content of the alginic acid in the raw material powder of the noodles produced by the present invention is preferably 0.2 to 1% by mass, more preferably 0.4 to 0.7% by mass.
  • the noodles produced in the present invention include other materials usually used in the production of noodles, for example, unprocessed starch, processed starch other than acetylated phosphate cross-linked starch, sugars, eggs, salt, fats and oils, emulsifiers, A thickener or the like may be included.
  • the content of the other materials in the raw material powder of the noodles produced by the present invention is preferably 10% by mass or less, more preferably 5% by mass or less.
  • the dough for the noodles of the present invention can be prepared.
  • a liquid usually used in the production of noodle dough such as water or saline, can be used.
  • the amount of the kneading water 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 powder, considering that the obtained dough is subjected to high-pressure extrusion described below. More preferably, it is 27 to 31 parts by mass.
  • the addition amount of the kneading water is less than 15 parts by mass, the produced noodles are easily broken.
  • the addition amount of the kneading water exceeds 35 parts by mass, the dough becomes soft, and the produced noodles may not have a sufficient texture like hand-rolled noodles.
  • the noodles produced by the present invention do not contain fats and oils.
  • the method for producing noodles of the present invention does not include a step of adding fats and oils to raw material flour or dough. More specifically, in the method of the present invention, preferably, fats and oils are not added to the raw material powder and the dough in the step before the noodles are formed by extrusion as described below. In the case of noodles to which fats and oils are added, if the noodles are not dried or aged after noodle making, the flavors of the fats and oils may impair the flavor of the noodles. On the other hand, noodles to which no fat or oil is added do not have an off-flavor due to fat or oil even when drying or aging is not performed.
  • fats and oils may be applied to the surface of the noodles after the noodle making in order to prevent the noodles from adhering to each other.
  • the applied fats and oils are decomposed in the drying or aging step, and can contribute to enhancing the flavor and texture of the noodles.
  • noodles are manufactured by extruding the above-described dough under high pressure to form 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 still more preferably 120 to 160 kgf / cm 2 , and the noodles are extruded. To manufacture. Degassing at the time of the extrusion is preferable because the compactness of the noodles is improved.
  • the extrusion in the method of the present invention is performed under a reduced pressure environment having a degree of reduced pressure of -200 mmHg or less, more preferably -600 mmHg or less.
  • the extrusion can be performed using a known extrusion noodle-making apparatus, for example, a noodle-making apparatus that extrudes dough from a die and forms it.
  • a known extrusion noodle-making apparatus for example, a noodle-making apparatus that extrudes dough from a die and forms it.
  • a series of steps from kneading to extrusion of dough can be performed in a reduced pressure environment.
  • Such an apparatus is preferable as an extrusion noodle making apparatus used in the method of the present invention.
  • the dough subjected to the high-pressure extrusion in the method of the present invention is preferably not subjected to a rolling treatment after kneading.
  • the rolled dough may be extruded under high pressure, the texture of the obtained noodles may be deteriorated like hand-rolled noodles.
  • noodles are not produced by cutting and forming dough rolled into a noodle strip.
  • the noodles produced by the method of the present invention can have any shape.
  • the length of the noodles can be adjusted to a desired length, for example, from several cm to several tens cm.
  • the length of the noodles can be changed by cutting the extruded noodles into an arbitrary length.
  • the noodles can have any 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.
  • the thickness of the noodles (the maximum length of the cross section) is preferably less than 1.7 mm, more preferably less than 1.5 mm, in a dry noodle state. More preferably, it is less than 1.3 mm, but can be appropriately adjusted according to the cross-sectional shape.
  • the noodles manufactured 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, dry noodles or semi-dry noodles.
  • the noodles provided by the present invention may be cooked or semi-cooked noodles prepared by heating or semi-cooking the raw, dried or semi-dried noodles until they become edible.
  • the noodles provided by the present invention may be noodles obtained by subjecting the cooked noodles or semi-cooked noodles to an oily, dried, frozen, or retort sterilized treatment.
  • the noodles produced in the present invention are preferably relatively thin noodle strings from the viewpoint that the texture can be felt more like hand-rolled noodles.
  • Preferred examples of the types of noodles produced in the present invention include thin udon, buckwheat, noodles and cold wheat. More preferably, the noodles produced in the present invention are plain noodles or cold wheat.
  • Test 1 A raw material powder having the composition shown in Table 1 was prepared by blending prime hard wheat flour (a semi-strong flour of ordinary wheat; protein content: 11.5%) and acetylated phosphate crosslinked starch. 28 parts by mass of water was mixed with 100 parts by mass of the raw material powder, and kneaded to prepare a dough. The dough thus obtained was extruded from a round hole having a diameter of 1.4 mm using a pasta maker under a reduced pressure of -600 mmHg and a pressure of 140 kgf / cm 2 , and the noodles (noodles, equivalent to 1.2 mm thick after drying) ) Manufactured.
  • prime hard wheat flour a semi-strong flour of ordinary wheat; protein content: 11.5%
  • acetylated phosphate crosslinked starch 28 parts by mass of water was mixed with 100 parts by mass of the raw material powder, and kneaded to prepare a dough.
  • the dough thus obtained was extruded from a round hole having a diameter of
  • Noodles (raw noodles, equivalent to a thickness of 1.2 mm 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.
  • Test 2 Noodles were produced in the same procedure as in Production Example 1 except that the extrusion pressure was changed as shown in Table 2, and evaluated in the same procedure as in Test 1. Table 2 shows the results. Table 2 shows the results of Production Example 1 again.
  • Test 3 Noodles were produced in the same procedure as in Production Example 1 except that the type of flour in the raw material powder was changed as shown in Table 3, and evaluated in the same procedure as in Test 1. Table 3 shows the results. Table 3 shows the results of Production Example 1 again.
  • Test 4 Noodles were produced in 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 in the same procedure as in Test 1. Table 4 shows the results. Table 4 shows the results of Production Example 1 again.
  • Test 5 Noodles were produced in the same procedure as in Production Example 1 except that the composition was changed as shown in Table 5 by adding gluten or alginate to the raw material powder, and evaluated in the same procedure as in Test 1. Table 5 shows the results. Table 5 shows the results of Production Example 1 again.

Abstract

Provided is a method with which it is possible to produce noodles having the same flexibility as hand-pulled noodles and also having a crisp mouthfeel. A method for producing noodles, the method including extruding a dough under high pressure and producing noodles, the dough being obtained from a precursor powder that includes an acetylated phosphoric-acid cross-linked starch and a wheat flour having a protein content of 9-12%, the wheat flour being derived from ordinary wheat.

Description

麺類の製造方法Manufacturing method of noodles
　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 producing noodles in which noodle dough is manually stretched to form noodles, and is mainly used for manufacturing thin noodle strings such as bare noodles. The noodles manufactured by this method are called hand-rolled noodles, and include hand-rolled 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 hand-drawing process is repeated again to gradually extend the noodle dough to manufacture noodle strings. By repeating this stretching step over time, gluten having a directional three-dimensional structure like a rope is formed in the noodle strings. As a result, hand-rolled noodles generally have a smooth surface, a firm texture, and have elasticity and chewyness. Higher quality ones are not only hard but also have a soft mouthfeel. If this stretching step is performed at a stretch without taking time, the directional gluten three-dimensional structure as described above cannot be obtained, and the unique smoothness and texture of hand-rolled noodles are impaired. Tenobe noodles are distributed as luxury goods because of their unique texture. However, since hand-rolled noodles require time and skill to manufacture, mass production is difficult.
　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, for mass production of noodles in factories, a mechanical noodle making method such as an extrusion method or a rolling method is used. The extrusion method is mainly used as a method for producing macaroni (such as dried pasta). In this method, noodles are formed by extruding a dough obtained by kneading flour (usually durum semolina) and water from pores at high pressure. Macaroni produced by the extrusion method usually has a hard noodle quality because the dough is compacted by extrusion at high pressure, and its texture is quite 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。 試 み Attempts have been made to improve the properties of noodles by adding additives to the raw materials. Patent Document 1 discloses that, using a noodle dough containing various kinds of starch such as acetylated phosphate cross-linked starch and an organic acid in a predetermined ratio with respect to flour, a strong viscoelasticity, a soft and chewy good texture. For producing noodles having the formula: Patent Document 2 discloses that frozen noodles having good appearance and texture are produced using raw noodles obtained by high-pressure extrusion of dough containing flour containing 70% by mass or more of ordinary flour and vegetable protein. It is described. Patent Document 3 describes that the addition of a thickener such as alginic acid enhances the pasta-like texture of long-life pasta containing flour derived from wheat other than durum wheat as a main component.
特開２０１５－２６９５号公報JP 2015-2695 A 国際公開公報第２０１４／２０３９９１号International Publication No. 2014/203991 特開平１１－２９００１０号公報JP-A-11-290010
　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 that can produce noodles having elasticity and a crisp texture like hand-rolled noodles without depending on the hand-rolling 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 produced a noodle by high-pressure extrusion of dough prepared from raw material powder containing wheat flour derived from normal wheat and acetylated phosphate-crosslinked starch to obtain a texture like hand-rolled noodles. It has been found that 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 provides 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%, by using 60 to 200 kgf / Provided is a method for producing noodles, comprising a step of producing noodles by extruding at 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, without relying on the hand-rolling method requiring time and skill, for example, by a production line in a factory using a mechanical noodle-making method, has the same elasticity and crispness as hand-rolled noodles High quality noodles having 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。 麺 The noodles produced in the present invention contain flour derived from ordinary wheat as a main raw material. Normal wheat is also called hexaploid wheat, and is a wheat (Triticum spp.) Whose gene genome is hexaploid, and is most often cultivated. Normal wheat includes bread wheat (also referred to as “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 a tetraploid, and is a wheat genetically different from normal 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。 普通 Wheat flour derived from normal wheat used in the present invention (hereinafter, referred to as “normal wheat flour”) may be produced from the above normal wheat by a usual pulverization or milling process. Examples of the ordinary wheat flour include strong flour, semi-strong flour, medium flour, and soft flour. In the present invention, any one of these flours may be used alone, or two or more of them may be used in combination. 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。 普通 The normal wheat flour used in the present invention may have a protein content of 9 to 12%, preferably 9.5 to 11.5%. Preferably, the normal wheat flour used in the present invention is at least one selected from the group consisting of semi-strength flour and medium flour, and has a total protein content of 9 to 12%, preferably 9.5 to 12%. 11.5%. In the present specification, the protein content (crude protein content) of 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。 麺 The noodles produced in the present invention also contain acetylated phosphate cross-linked starch. The acetylated phosphate cross-linked starch is a processed starch obtained by subjecting a raw starch (unprocessed 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 skilled in the art. For example, acetylation of starch can be performed by esterifying starch with acetic anhydride, vinyl acetate, or the like. Phosphoric acid crosslinking of starch can be carried out by crosslinking starch with phosphorus oxychloride, trimetaphosphoric acid or the like. In addition, commercially available acetylated phosphate cross-linked starch can also be used. The raw material starch of the acetylated phosphoric acid-crosslinked starch used in the present invention is not limited as long as it is edible, and examples include potato starch, corn starch, waxy corn starch, wheat starch, sweet potato starch and the like.
　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 phosphate cross-linked starch in the raw material powder of the noodles produced in the present invention may be 5 to 20% by mass, preferably 8 to 18% by mass, more preferably 10 to 18% by mass. is there. When the content of the acetylated phosphate cross-linked starch is large or small, the noodles produced by the present invention have sufficient texture like hand-rolled noodles (the unique elasticity and crisp texture of 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。 麺 It is preferable that the noodles produced according to the present invention further contain gluten or alginic acids, since the noodles can further enhance the texture of hand-rolled noodles. More preferably, both gluten and alginic acids are contained in the noodles. 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 by the present invention is preferably 2 to 10% by mass, more preferably 3 to 7% by mass. The alginic acids may be at least one selected from the group consisting of alginic acid, alginates (Na alginate, K alginate, Ca alginate and the like), and alginic esters (propylene glycol alginate and the like). The content of the alginic acid in the raw material powder of the noodles produced by 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。 Furthermore, the noodles produced in the present invention include other materials usually used in the production of noodles, for example, unprocessed starch, processed starch other than acetylated phosphate cross-linked starch, sugars, eggs, salt, fats and oils, emulsifiers, A thickener or the like may be included. The content of the other materials in the raw material powder of the noodles produced by 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。 麺 By kneading the raw material powder with kneading water, the dough for the noodles of the present invention can be prepared. As the kneading water used in the production of the dough, a liquid usually used in the production of noodle dough, such as water or saline, can be used. The amount of the kneading water 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 powder, considering that the obtained dough is subjected to high-pressure extrusion described below. More preferably, it is 27 to 31 parts by mass. When the addition amount of the kneading water is less than 15 parts by mass, the produced noodles are easily broken. On the other hand, when the addition amount of the kneading water 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。 麺 It is preferable that the noodles produced by the present invention do not contain fats and oils. Preferably, the method for producing noodles of the present invention does not include a step of adding fats and oils to raw material flour or dough. More specifically, in the method of the present invention, preferably, fats and oils are not added to the raw material powder and the dough in the step before the noodles are formed by extrusion as described below. In the case of noodles to which fats and oils are added, if the noodles are not dried or aged after noodle making, the flavors of the fats and oils may impair the flavor of the noodles. On the other hand, noodles to which no fat or oil is added do not have an off-flavor due to fat or oil even when drying or aging is not performed. On the other hand, when manufacturing dry noodles, fats and oils may be applied to the surface of the noodles after the noodle making in order to prevent the noodles from adhering to each other. The applied fats and oils are decomposed in the drying or aging step, and can contribute to enhancing 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 manufactured by extruding the above-described dough under high pressure to form 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 still more preferably 120 to 160 kgf / cm 2 , and the noodles are extruded. To manufacture. Degassing at the time of the extrusion is preferable because the compactness of the noodles is improved. Preferably, the extrusion in the method of the present invention is performed under a reduced pressure environment having a degree of reduced pressure of -200 mmHg or less, more preferably -600 mmHg or less. The extrusion can be performed using a known extrusion noodle-making apparatus, for example, a noodle-making apparatus that extrudes dough from a die and forms it. In some known macaroni or spaghetti extrusion noodle making apparatuses, a series of steps from kneading to extrusion of dough can be performed 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。 生地 The dough subjected to the high-pressure extrusion in the method of the present invention is preferably not subjected to a rolling treatment after kneading. Although the rolled dough may be extruded under high pressure, the texture of the obtained noodles may be deteriorated like hand-rolled noodles. In the method of the present invention, noodles are not produced by cutting and forming dough rolled into a noodle strip.
　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。 麺 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 several cm to several tens cm. The length of the noodles can be changed by cutting the extruded noodles into an arbitrary length. The noodles can have any 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 of the noodles (the maximum length of the cross section) is preferably less than 1.7 mm, more preferably less than 1.5 mm, in a dry noodle state. More preferably, it is less than 1.3 mm, but 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。 麺 The noodles manufactured 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, dry noodles or semi-dry noodles. Alternatively, the noodles provided by the present invention may be cooked or semi-cooked noodles prepared by heating or semi-cooking the raw, dried or semi-dried noodles until they become edible. Further, the noodles provided by the present invention may be noodles obtained by subjecting the cooked noodles or semi-cooked noodles to an oily, dried, frozen, or retort sterilized treatment.
　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。 麺 As described above, the noodles produced in the present invention are preferably relatively thin noodle strings from the viewpoint that the texture can be felt more like hand-rolled noodles. Preferred examples of the types of noodles produced in the present invention include thin udon, buckwheat, noodles and cold wheat. More preferably, the noodles produced in the present invention are plain 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 only 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。 Test 1
(Production Example 1)
A raw material powder having the composition shown in Table 1 was prepared by blending prime hard wheat flour (a semi-strong flour of ordinary wheat; protein content: 11.5%) and acetylated phosphate crosslinked starch. 28 parts by mass of water was mixed with 100 parts by mass of the raw material powder, and kneaded to prepare a dough. The dough thus obtained was extruded from a round hole having a diameter of 1.4 mm using a pasta maker under a reduced pressure of -600 mmHg and a pressure of 140 kgf / cm 2 , and the noodles (noodles, equivalent to 1.2 mm thick after drying) ) 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 (raw noodles, equivalent to a thickness of 1.2 mm 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 Example 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, and were eaten with commercially available noodle soup to evaluate the texture. In the evaluation, a panel of 10 trained persons prepared five meals (reference example) prepared from commercially available hand-rolled noodles (dry noodles having a thickness of about 1.2 mm) according to the instruction manual, and evaluated the noodles according to the following evaluation criteria. The feeling was evaluated and the average score between panels was determined. Table 1 shows the results.
＜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 Sufficient elasticity, crispness, soft mouthfeel, very good texture comparable to high quality hand-rolled noodles 4 Elasticity, crispness, good texture 3 Slightly hard or slightly sticky Despite its elasticity, slightly good texture 2 Slightly hard, slightly sticky, not very elastic, slightly poor texture 1 Hard or sticky, little elasticity, poor texture, poor texture
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
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。 Test 2
Noodles were produced in the same procedure as in Production Example 1 except that the extrusion pressure was changed as shown in Table 2, and evaluated in the same procedure as in Test 1. Table 2 shows the results. Table 2 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
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。 Test 3
Noodles were produced in the same procedure as in Production Example 1 except that the type of flour in the raw material powder was changed as shown in Table 3, and evaluated in the same procedure as in Test 1. Table 3 shows the results. Table 3 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
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 in 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 in the same procedure as in Test 1. Table 4 shows the results. Table 4 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
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 in the same procedure as in Production Example 1 except that the composition was changed as shown in Table 5 by adding gluten or alginate to the raw material powder, and evaluated in the same procedure as in Test 1. Table 5 shows the results. Table 5 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000005
  
Figure JPOXMLDOC01-appb-T000005
  

Claims (10)

  1. 　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ことを含む、麺類の製造方法。 A dough prepared from a raw flour containing 5 to 20% by mass of acetylated phosphate cross-linked starch and wheat flour derived from ordinary wheat and having a protein content of 9 to 12% is extruded at a pressure of 60 to 200 kgf / cm 2. A method for producing noodles, comprising producing noodles.
  2. 　前記原料粉が、前記普通系小麦由来の小麦粉を８０質量％以上含む、請求項１記載の方法。 方法 The method according to claim 1, wherein the raw material flour contains 80% by mass or more of the flour derived from normal wheat.
  3. 　前記普通系小麦由来の小麦粉が、準強力粉及び中力粉から選択される１種以上である、請求項１又は２記載の方法。 The method according to claim 1 or 2, wherein the flour derived from normal wheat is at least one selected from semi-strong flour and medium flour.
  4. 　前記原料粉が、さらにグルテンを２～１０質量％含む、請求項１～３のいずれか１項記載の方法。 方法 The method according to any one of claims 1 to 3, wherein the raw material powder further contains 2 to 10% by mass of gluten.
  5. 　前記原料粉が、さらにアルギン酸類を０．２～１質量％含む、請求項１～４のいずれか１項記載の方法。 The method according to any one of claims 1 to 4, wherein the raw material powder further contains 0.2 to 1% by mass of alginic acids.
  6. 　前記原料粉又は生地に油脂を添加する工程を含まない、請求項１～５のいずれか１項記載の方法。 The method according to any one of claims 1 to 5, wherein the method does not include a step of adding fats and oils to the raw material powder or dough.
  7. 　前記生地が、前記原料粉１００質量部を練り水１５～３５質量部と混練することで調製される、請求項１～６のいずれか１項記載の方法。 The method according to any one of claims 1 to 6, wherein the dough is prepared by kneading 100 parts by mass of the raw material powder with 15 to 35 parts by mass of kneading water.
  8. 　前記押出しが減圧環境下で行われる、請求項１～７のいずれか１項記載の方法。 (8) The method according to any one of (1) to (7), wherein the extrusion is performed under a reduced pressure environment.
  9. 　前記麺類が乾麺の状態で太さ１．７ｍｍ未満の麺線である、請求項１～８のいずれか１項記載の方法。 The method according to any one of claims 1 to 8, wherein the noodles are noodle strings having a thickness of less than 1.7 mm in a dry noodle state.
  10. 　前記麺類が素麺又は冷麦である、請求項１～９のいずれか１項記載の方法。
          The method according to any one of claims 1 to 9, wherein the noodles are plain noodles or cold wheat.
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JP2015002695A (en) * 2013-06-20 2015-01-08 株式会社日清製粉グループ本社 Method for producing noodles
JP2015002696A (en) * 2013-06-20 2015-01-08 株式会社日清製粉グループ本社 Grain flour composition for making noodle
JP2016154507A (en) * 2015-02-26 2016-09-01 株式会社日清製粉グループ本社 Method for producing cooked noodles
JP2018023285A (en) * 2016-08-08 2018-02-15 昭和産業株式会社 Method for producing dried noodle and composition for noodle-making used in the same

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JP2000125792A (en) 1998-10-20 2000-05-09 Nisshin Flour Milling Co Ltd Production of dried noodle
RU2016101511A (en) 2013-06-21 2017-07-24 Ниссин Фудз Инк. METHOD FOR PRODUCING FROZEN BOILED NOODLES
JP6182222B2 (en) 2014-02-06 2017-08-16 日清フーズ株式会社 Refrigerated raw noodles and method for producing the same
JP6724015B2 (en) 2015-08-14 2020-07-15 日清フーズ株式会社 Method for producing frozen cooked seasoned noodles

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Publication number Priority date Publication date Assignee Title
JP2000083610A (en) * 1998-09-11 2000-03-28 Nisshin Flour Milling Co Ltd Production of noodle
JP2015002695A (en) * 2013-06-20 2015-01-08 株式会社日清製粉グループ本社 Method for producing noodles
JP2015002696A (en) * 2013-06-20 2015-01-08 株式会社日清製粉グループ本社 Grain flour composition for making noodle
JP2016154507A (en) * 2015-02-26 2016-09-01 株式会社日清製粉グループ本社 Method for producing cooked noodles
JP2018023285A (en) * 2016-08-08 2018-02-15 昭和産業株式会社 Method for producing dried noodle and composition for noodle-making used in the same

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