JP2008301711A - Chinese noodle wheat flour composition containing raw embryo powder, chinese noodle premix flour, and chinese noodle using the chinese noodle wheat flour composition and chinese noodle premix flour - Google Patents
Chinese noodle wheat flour composition containing raw embryo powder, chinese noodle premix flour, and chinese noodle using the chinese noodle wheat flour composition and chinese noodle premix flour Download PDFInfo
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Abstract
Description
本発明は、生胚芽粉末を含む中華麺用小麦粉組成物及び中華麺用プレミクス粉並びにこれらを使用した中華麺に関する。 The present invention relates to a wheat flour composition for Chinese noodles containing raw germ powder, a premixed powder for Chinese noodles, and Chinese noodles using these.
麺類は小麦粉などの穀粉、水、食塩を主原料として製造される食品であり、中華麺にはかんすいも必須の原料とされる。
麺類の食感は穀粉の特性に大きく左右されるため、食感の調整には穀粉を選択したり、澱粉やバイタル小麦グルテンを加えたりといった方法が採られる。
中華麺に加えられるかんすいには麺の食感を改良する働きがあり、かんすいを入れることで中華麺はしっかりとした歯切れのよい食感となる(例えば非特許文献1参照)。
Noodles are foods produced using flour such as wheat flour, water, and salt as main ingredients, and Chinese noodles are also an essential ingredient.
Since the texture of noodles is greatly influenced by the characteristics of the flour, methods such as selecting flour or adding starch or vital wheat gluten are used to adjust the texture.
Kansui added to Chinese noodles has a function of improving the texture of the noodles, and the Chinese noodles have a firm and crisp texture when they are added (see Non-Patent Document 1, for example).
小麦などの穀物の胚芽は、ビタミンB群、ビタミンE、無機質、必須脂肪酸を多く含む脂質などの栄養素に富むため、栄養強化の目的で食品に添加することがある。
また、胚芽から搾った油脂を同様の目的で使用することがある。
Grains of wheat and other grains are rich in nutrients such as vitamin B group, vitamin E, minerals, and lipids that are rich in essential fatty acids, so they may be added to foods for the purpose of nutritional enhancement.
In addition, oils and fats squeezed from germ may be used for the same purpose.
胚芽は、栄養強化の目的で素麺に加えた例があるが(例えば特許文献1参照)それ以外の麺に生胚芽を入れることはなかった。 Although there is an example in which the germ is added to the raw noodle for the purpose of enhancing nutrition (see, for example, Patent Document 1), the raw germ was not put in other noodles.
本発明は、食感と色調が良好な中華麺並びにその製造のために使用する中華麺用小麦粉組成物及び中華麺用プレミクス粉を提供することを目的とする。 An object of the present invention is to provide Chinese noodles having a good texture and color, a wheat flour composition for Chinese noodles used for the production thereof, and a premixed powder for Chinese noodles.
本発明者らは上記の目的を達成するために鋭意研究を重ねた結果、粉末状に加工した生胚芽(以下「生胚芽粉末」ともいう)を小麦粉中に添加し、小麦粉と生胚芽粉末の質量比が99:1から97:3の範囲にあるとき、その小麦粉と生胚芽粉末の混合物を使用して製造した中華麺の弾力が増して食感が改良され、湯伸びも抑えられ、さらに麺色調も鮮やかな黄色となり好ましいことを見出し、本発明の完成に至った。
従って、本発明は小麦粉と生胚芽粉末を質量比99:1から97:3の範囲になるように混合したことを特徴とする中華麺用小麦粉組成物である。
また、少なくとも小麦粉、生胚芽粉末を含む中華麺用プレミクス粉であって、小麦粉、小麦粉を除く穀粉、澱粉、バイタルグルテンの質量総計と、生胚芽粉末の質量の比が99:1から97:3の範囲であることを特徴とする中華麺用プレミクス粉である。
さらには、前記中華麺用小麦粉組成物又は前記中華麺用プレミクス粉を使用して製造した中華麺である。
As a result of intensive studies to achieve the above-mentioned object, the present inventors added raw germ processed into powder (hereinafter also referred to as “live germ powder”) into the flour, and the flour and raw germ powder When the mass ratio is in the range of 99: 1 to 97: 3, the elasticity of the Chinese noodles produced using the mixture of the flour and raw germ powder is improved, the texture is improved, the hot water elongation is further suppressed, It was found that the noodle color tone is bright yellow and preferable, and the present invention has been completed.
Therefore, the present invention is a flour composition for Chinese noodles, wherein wheat flour and raw germ powder are mixed so as to be in a mass ratio of 99: 1 to 97: 3.
Further, it is a premix powder for Chinese noodles containing at least wheat flour and raw germ powder, and the ratio of the total mass of flour, starch, vital gluten excluding wheat flour, and the weight of raw germ powder is from 99: 1 to 97: 3. This is a premix powder for Chinese noodles.
Furthermore, it is the Chinese noodle manufactured using the said wheat flour composition for Chinese noodles or the said premix powder for Chinese noodles.
本発明の中華麺用小麦粉組成物又は中華麺用プレミクス粉を使用して製造した中華麺は優れた食感及び色調を有し、湯伸びも遅く、風味も良好である。
さらに、本発明の中華麺用小麦粉組成物又は中華麺用プレミクス粉を使用して製造した中華麺はビタミンB群、ビタミンE、無機質、必須脂肪酸などに富み、栄養価も高い。
本発明の中華麺用小麦粉組成物及び中華麺用プレミクス粉は、胚芽を使用しているにもかかわらず保存性に優れている。
The Chinese noodles produced using the wheat flour composition for Chinese noodles or the premixed powder for Chinese noodles of the present invention have an excellent texture and color, have a slow hot water elongation, and have a good flavor.
Furthermore, Chinese noodles produced using the wheat flour composition for Chinese noodles or the premixed powder for Chinese noodles of the present invention are rich in vitamin B group, vitamin E, minerals, essential fatty acids and the like, and have high nutritional value.
The flour composition for Chinese noodles and the premix powder for Chinese noodles of the present invention are excellent in preservability despite using germs.
以下、本発明を詳細に説明する。
本発明における中華麺とは、小麦粉100質量部に対してかんすいを0.3質量部以上含み、小麦粉、水、食塩、かんすいを含む原料を混捏して生地とし、線状(麺線)又はシート状(皮類)などの形態に加工し、茹でたり蒸したりという調理をしてから食するものをいう。
なお、かんすいの使用量が0.3質量部未満の麺では、本発明の中華麺の改良効果を得ることができず、本発明の中華麺からは除かれる。
前記資材の他にも、食感や外観改良もしくは保存性改良などの目的で、他の素材(例えば澱粉など)や食品添加物(例えば色素など)を加えて生地を作る場合もあるが、少なくとも小麦粉、水、食塩及びかんすいが使用されているものは、本発明の中華麺に含まれる。
代表的な中華麺の例としては、ラーメン、冷やし中華、即席ラーメン、やきそば、ワンタン、ちゃんぽんなどがあげられる。
うどん、素麺、そば、スパゲティなどかんすいを使用していないものは、本発明の中華麺には含まない。
また、皿うどん(チャーメン)は、茹でずに食べるので、本発明の中華麺には含まない。
Hereinafter, the present invention will be described in detail.
The Chinese noodles in the present invention include 0.3 parts by mass or more of rice bran with respect to 100 parts by mass of flour, kneaded raw materials containing flour, water, salt, and rice cake to form dough, and are linear (noodle strings) or sheet It is processed into a form (skin), etc., and cooked such as boiled or steamed before eating.
It should be noted that noodles with a use amount of less than 0.3 parts by mass cannot obtain the effect of improving the Chinese noodles of the present invention and are excluded from the Chinese noodles of the present invention.
In addition to the above materials, for the purpose of improving texture, appearance or storage stability, other materials (eg starch) and food additives (eg pigments) may be added to make dough, Those in which flour, water, salt and kansui are used are included in the Chinese noodles of the present invention.
Typical examples of Chinese noodles include ramen, chilled Chinese, instant ramen, yakisoba, wonton and champon.
Those not using kansui such as udon, raw noodles, soba and spaghetti are not included in the Chinese noodles of the present invention.
In addition, dish udon (charmen) is not boiled and is therefore not included in the Chinese noodles of the present invention.
本発明は、かんすい、小麦グルテン及び生胚芽粉末の間に起きる相互作用を利用して、中華麺の品質を改良している。
中華麺製造に使用されるかんすいはアルカリ性を示す塩類の粉末(単に「かんすい」と呼ぶが、「固形かんすい」又は「かんぷん」と呼ぶこともある)、又はそれを水に溶かしたもの(液体かんすい)、さらには固形かんすいを小麦粉等で薄めたもの(希釈粉末かんすい)などという形態で使用されている。
それらのかんすいは全て本発明の中華麺に使用可能である。
かんすいに使用されるアルカリ性塩類は、炭酸カリウムか炭酸ナトリウムの単体又は混合品のことが多く、さらにリン酸塩類や炭酸水素ナトリウムを添加することもある。
それらのかんすいは全て本発明の中華麺に使用可能である。
歴史的にみると、かんすいは干上がった湖から取れる石を使用したり、植物の灰汁を濾して使用したりされていた。
干湖の石や植物の灰汁は現代の日本では法規上の問題で使用されていないが、技術的には中華麺製造に使うことができ、本発明の中華麺にも利用可能である。
The present invention improves the quality of Chinese noodles by taking advantage of the interaction that occurs between kansui, wheat gluten and raw germ powder.
Kansui used in the production of Chinese noodles is an alkaline salt powder (simply called "kansui", sometimes called "solid kansui" or "kanpu"), or a solution in water (liquid kansui). In addition, it is used in the form of a thin solid pan diluted with wheat flour (diluted powder pan).
All these can be used for the Chinese noodles of the present invention.
Alkaline salts used for rinsing are often potassium carbonate or sodium carbonate alone or as a mixture, and phosphates and sodium bicarbonate may be added.
All these can be used for the Chinese noodles of the present invention.
Historically, Kansui used stones from dried lakes or filtered plant lye.
Although the dried lake stones and plant lye are not used in modern Japan due to legal problems, they can be used technically for the production of Chinese noodles and can also be used for the Chinese noodles of the present invention.
本発明の中華麺の改良においては、グルテン、かんすい及び胚芽中の成分の相互作用を利用しているため、グルテンが採れて食用に適する品質の小麦粉は全て利用可能である。
中華麺用に使われる小麦粉は準強力粉が多いが、食感や色調などを調整するために強力小麦粉、中力小麦粉、薄力小麦粉、デュラムセモリナなども使用されることがある。
また小麦粉のグレード(灰分の低さ)も、一般には高品質のものが使われることが多いが、灰分1.00質量%前後のものまで使用されることがある。
特に石臼挽き小麦粉の場合に高灰分(例えば0.80〜1.00質量%程度)のものが使用されることが多い。
このように、中華麺にはあらゆる種類の小麦粉が使われているが、それらの小麦粉は全て本発明の中華麺用小麦粉組成物の製造に利用可能である。
In the improvement of the Chinese noodles of the present invention, since the interaction of the components in gluten, rice cake and germ is used, all the flours that are edible and edible can be used.
The flour used for Chinese noodles is mostly quasi-strong flour, but strong flour, medium flour, thin wheat flour, durum semolina, etc. may also be used to adjust the texture and color tone.
Moreover, although the quality (low ash content) of flour is generally used in high quality, the ash content is often around 1.00% by mass.
Particularly in the case of stone milled wheat flour, those with high ash content (for example, about 0.80 to 1.00% by mass) are often used.
As described above, all kinds of flour are used for the Chinese noodles, and all of these flours can be used for the production of the flour composition for Chinese noodles of the present invention.
中華麺を製造する場合、生地の製造時に小麦粉、水、食塩、かんすいを配合してその後混練して生地を作り、麺線や皮に整形することが多いが、あらかじめ小麦粉、食塩、かんすいなどを混ぜたものを準備しておけば、資材を個々に計量する手間が省ける。
このような目的で主に粉末の資材を混ぜたものが、中華麺用プレミクス粉として製造販売されている。
中華麺用プレミクス粉には小麦粉、食塩、かんすいの他に、澱粉、小麦粉以外の穀粉、バイタルグルテン、色素、保存料などの資材が添加されることがある。
本発明による中華麺用小麦粉組成物も、他の資材と混合することで中華麺用プレミクス粉として利用できる。
When manufacturing Chinese noodles, flour, water, salt, and rice bran are mixed at the time of dough production and then kneaded to make dough, which is often shaped into noodle strings and skin. If you prepare a mixture, you can save the trouble of weighing each material individually.
For this purpose, mainly mixed powder materials are manufactured and sold as premix powder for Chinese noodles.
In addition to wheat flour, salt, and rice cake, Chinese noodle premix powder may contain materials such as starch, flour other than wheat flour, vital gluten, pigments, and preservatives.
The flour composition for Chinese noodles according to the present invention can also be used as a premix powder for Chinese noodles by mixing with other materials.
本発明の中華麺用プレミクス粉に添加して使用することができる澱粉は、中華麺に使用できる澱粉ならば特に限定はされない。
代表的な澱粉として、小麦澱粉、トウモロコシ澱粉、モチ種トウモロコシ澱粉、馬鈴薯澱粉、タピオカ澱粉、うるち米澱粉、もち米澱粉、さつまいも澱粉、小豆澱粉、緑豆澱粉、さご澱粉、くず澱粉、どんぐり澱粉、片栗澱粉等などが挙げることができ、これらの生澱粉に加えて、アルファ化、部分アルファ化、エーテル化、エステル化、架橋、酸化、クラスレート化などの処理をした加工澱粉も使用することができる。
The starch that can be used by adding to the premix powder for Chinese noodles of the present invention is not particularly limited as long as it is a starch that can be used for Chinese noodles.
Typical starches include wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, glutinous rice starch, glutinous rice starch, sweet potato starch, red bean starch, mung bean starch, sago starch, waste starch, acorn starch, potato starch In addition to these raw starches, processed starches that have been processed into pregelatinized, partially pregelatinized, etherified, esterified, crosslinked, oxidized, clathrated, etc. can also be used. .
本発明の中華麺用プレミクス粉に添加して使用することができる小麦粉以外の穀粉は、中華麺に使用できる穀粉であれば特に限定されない。
代表的な小麦粉以外の穀粉としては、ライ麦粉、大麦粉、とうもろこし粉、ソルガム粉、そば粉、黍粉、米粉、オート麦粉、ハトムギ粉、稗粉、粟粉などが挙げられる。
The flour other than wheat flour that can be used by adding to the premix flour for Chinese noodles of the present invention is not particularly limited as long as it is flour that can be used for Chinese noodles.
Examples of cereal flours other than wheat flour include rye flour, barley flour, corn flour, sorghum flour, buckwheat flour, rice flour, rice flour, oat flour, pearl flour, wheat flour, and wheat flour.
本発明の中華麺用小麦粉組成物は、生胚芽粉末を加えることを特徴としている。
中華麺用小麦粉に生胚芽粉末を加えることで、製造される中華麺は弾力が増すとともに、黄色味が鮮やかになる。
さらに、湯伸びが抑えられる傾向もみられる。
The wheat flour composition for Chinese noodles of the present invention is characterized by adding raw germ powder.
By adding raw germ powder to wheat flour for Chinese noodles, the Chinese noodles that are produced have increased elasticity and a bright yellow colour.
Furthermore, there is a tendency that hot water elongation is suppressed.
うどんなどかんすいを使用しない麺に生胚芽粉末を加えても、食感の改良効果はみられない。
したがって、生胚芽粉末の中華麺食感改良効果には、かんすいが関係しているものと推定される。
小麦粉にかんすいのようなアルカリ性物質を添加して生地を作ると、グルテンが締まって硬くなる。
この変化は高pHによりグルテン分子中及び分子間の相互作用(水素結合など)が促進されたためと考えられ、麺食感ではしっかり感及び歯切れの良さとして現れる。
小麦粉に生胚芽粉末を加えると、グルテンの相互作用の一部に胚芽中の何らかの成分が介入し、グルテンを完全に硬化させない方向に働くと推定され、その結果として中華麺の食感にしっかり感と歯切れの良さを残したまま、弾力を付与する。
色調の改良は胚芽中の色素によるもので、中華麺に相応しい鮮やかな黄色を呈するようになる。
また、湯伸びの抑制は、胚芽中の脂質などが水分浸透の障壁を作るためと推定される。
Even if raw germ powder is added to noodles that do not use udon candy, no improvement in texture is observed.
Therefore, it is presumed that Kansai is related to the Chinese noodle texture improvement effect of raw embryo powder.
When an alkaline substance such as citrus is added to flour to make dough, the gluten is tightened and hardened.
This change is thought to be because the interaction between gluten molecules and between molecules (hydrogen bonding, etc.) was promoted by high pH, and the noodle texture appears as a good feeling and good crispness.
When raw germ powder is added to wheat flour, it is presumed that some components in the germ intervene in part of the gluten interaction and work in a direction that does not completely cure gluten, and as a result, the texture of Chinese noodles is firmly felt And give elasticity while keeping the crispness.
The improvement in color tone is due to the pigment in the germ, and it becomes a bright yellow color suitable for Chinese noodles.
In addition, the suppression of hot water growth is presumed to be due to lipids in the embryo creating a barrier for water penetration.
本発明の生胚芽粉末とは、穀類の胚芽を粉砕して、目開き200μmの篩いを通過する粒度にしたものをいう。
穀類の胚芽は、製粉時にはフレーク状又は粒状で回収される。
フレーク状又は粒状の胚芽を中華麺に加えると、胚芽の粒が中華麺の表面に斑点状に見られるようになり外観を損なうとともに、食感もざらつきを感じて好ましくない。
さらに、加える生胚芽が粗いと食感改良効果が低いが、これは胚芽成分が生地中に均一に分散しないためと考えられる。
生胚芽を粉末状にすることで、均一な外観とするとともに、食感のざらつきも解消でき、食感改良効果も高くなる。
さらに、穀粉に胚芽を添加する際には、穀粉と同じ粒度にするのが、粉体の取り扱い上も望ましい。
小麦粉などの穀粉の製造には篩いの工程が含まれており、フレーク状や粒状の生胚芽を加えても篩いで除去されてしまうが、生胚芽粉末は篩いを抜けるので、既存の製造設備をそのまま使用した製造が可能となる。
従来の小麦粉などの穀粉は、特殊なものを除き目開き212μmもしくは200μmの篩いを通過するように粒度調整されている。
The raw germ powder of the present invention refers to a product obtained by pulverizing cereal germs so as to pass through a sieve having an opening of 200 μm.
Cereal germs are recovered in the form of flakes or granules during milling.
When flaky or granular embryos are added to Chinese noodles, the grains of the germs are spotted on the surface of the Chinese noodles and the appearance is impaired, and the texture is also unfavorable.
Furthermore, if the raw germ to be added is coarse, the texture improvement effect is low, which is considered because the germ component is not uniformly dispersed in the dough.
By making the raw germ into a powder form, a uniform appearance can be achieved, and the texture can be eliminated, and the texture improvement effect can be enhanced.
Furthermore, when adding germ to flour, it is desirable also in handling the powder to have the same particle size as flour.
The production of flour such as wheat flour includes a sieving process, and even if flaky or granular raw germ is added, it is removed by sieving. However, since raw germ powder passes through the sieve, Production using it as it is becomes possible.
Conventional flour such as wheat flour is adjusted in particle size so as to pass through a sieve having an opening of 212 μm or 200 μm except for special ones.
本発明の生胚芽粉末は、焙煎などの加熱加工をしていない小麦胚芽を粉砕して製造したものをいう。
小麦胚芽は加熱すると褐変化反応が起き易く、色調が暗くなるとともに焦げたような臭いが発生する。
褐変化反応が起きた胚芽を使用して中華麺を作ると、食感改良効果が弱くなるのに加えて、外観や風味も損なうので好ましくない。
The raw germ powder of the present invention refers to a powder produced by pulverizing wheat germ that has not been subjected to heat processing such as roasting.
When wheat germ is heated, the browning reaction tends to occur, and the color becomes dark and a burnt smell is generated.
Making Chinese noodles using germs that have undergone a browning reaction is not preferable because the texture improvement effect is weakened and the appearance and flavor are also impaired.
生胚芽粉末添加の方法は、小麦粉製造時に胚芽も粉砕しても良いし、あらかじめ粉砕した胚芽を用意して小麦粉の製造時に加えてもよい。
さらに、粉砕した胚芽と製造済みの小麦粉とを攪拌機などで混合しても良い。
粉砕した生胚芽粉末を小麦粉に添加する場合、胚芽の粉砕方法は特段問わず、目開き200μmの篩いを抜けるという条件を満たしていれば良い。
As a method of adding raw germ powder, the germ may be pulverized at the time of producing the wheat flour, or a pre-ground germ may be prepared and added at the time of producing the flour.
Furthermore, you may mix the pulverized germ and manufactured wheat flour with a stirrer.
When the pulverized raw germ powder is added to the wheat flour, the method for pulverizing the germ is not particularly limited as long as it satisfies the condition of passing through a sieve having an opening of 200 μm.
本発明の生胚芽粉末は、小麦胚芽、とうもろこし胚芽、ライ麦胚芽などを粉砕することで得ることができる。 The raw germ powder of the present invention can be obtained by grinding wheat germ, corn germ, rye germ or the like.
本発明の中華麺用小麦粉組成物は小麦粉と生胚芽粉末の混合物であり、この中華麺用小麦粉組成物100質量部中に生胚芽粉末が1質量部以上3質量部以下の範囲で含まれていることを特徴としている。
また、本発明の中華麺用プレミクス粉は、少なくとも小麦粉、生胚芽粉末を含み、小麦粉、小麦粉を除く穀粉、澱粉、バイタルグルテン、生胚芽粉末の合計を100質量部としたときに、生胚芽粉末が1質量部以上3質量部以下の範囲で含まれていることを特徴としている。
小麦粉を除く穀粉、澱粉、バイタルグルテン等は必要に応じて含めることができるが、この場合における生胚芽粉末の割合は、小麦粉、小麦粉を除く穀粉、澱粉、バイタルグルテン、生胚芽粉末の合計を100質量部としたときの割合となる。
中華麺用プレミクス粉として食塩やかんすいも加えた状態で提供される場合も多いが、その場合でも前記合計の質量に食塩やかんすいの質量は含めない。
これは、食塩やかんすいの機能が小麦粉やそれ以外の穀粉、澱粉及びバイタルグルテンとは異なり、中華麺の骨格形成材料とはならないためである。
中華麺用小麦粉組成物及び中華麺用プレミクス粉中の生胚芽粉末の比率が1質量部未満の場合、食感や色調の改良効果がはっきりしない。
また、生胚芽粉末の比率が3質量部を超える場合、麺が柔らかくなりすぎて食感の弾力を感じなくなり、色調が暗くなり、さらに胚芽特有の生臭い香りが調理後にも残るようになり、好ましくない。
The flour composition for Chinese noodles of the present invention is a mixture of flour and raw germ powder, and the raw germ powder is contained in the range of 1 to 3 parts by mass in 100 parts by mass of the flour composition for Chinese noodles. It is characterized by being.
The premix powder for Chinese noodles of the present invention contains at least wheat flour and raw germ powder, and when the total of flour, starch, vital gluten, and raw germ powder excluding wheat flour is 100 parts by mass, raw germ powder Is contained in the range of 1 to 3 parts by mass.
Flour excluding wheat flour, starch, vital gluten, etc. can be included as necessary, but the ratio of raw germ powder in this case is the sum of flour, flour excluding wheat flour, starch, vital gluten, raw germ powder. It is the ratio when it is set as mass parts.
In many cases, it is provided as a premix powder for Chinese noodles with the addition of salt and candy, but even in that case, the total mass does not include the mass of salt and candy.
This is because the functions of sodium chloride and rice cake are different from wheat flour and other flours, starches, and vital gluten, and do not become a skeleton-forming material for Chinese noodles.
When the ratio of the raw germ powder in the wheat flour composition for Chinese noodles and the premix powder for Chinese noodles is less than 1 part by mass, the texture and color tone improving effects are not clear.
In addition, when the ratio of the raw germ powder exceeds 3 parts by mass, the noodles become too soft and do not feel the elasticity of the texture, the color becomes darker, and the raw smell unique to the germ remains after cooking, preferably Absent.
従来、小麦などの胚芽はビタミン類、ミネラル、必須脂肪酸などの栄養成分強化のために各種食品に加えられてきた。
本発明では胚芽を麺の食感や色調などの改良を目的として使用しているが、栄養成分も当然のことながら増加している。
したがって、本発明による中華麺は不足しがちな栄養素の補給にも役立つ。
Conventionally, germs such as wheat have been added to various foods to strengthen nutritional components such as vitamins, minerals and essential fatty acids.
In the present invention, the germ is used for the purpose of improving the texture and color tone of the noodles, but the nutrient components are naturally increased.
Therefore, the Chinese noodles according to the present invention are useful for supplementing nutrients that tend to be deficient.
以下、実施例により本発明を具体的に説明する。
[実施例1〜3、比較例1〜11]ラーメンとうどんによる胚芽含有の有無の比較
小麦粉と生胚芽粉末を質量比100:0から95:5の範囲で混合し、ラーメンとうどんを作って評価した。
ラーメンの製造方法は次のとおりである。
1.市販の準強力小麦粉100質量部に食塩1質量部、かんすい1質量部、水32質量部を加えて、5分間ミキシングを行い生地を得た。
かんすいは炭酸カリウム60質量%、炭酸ナトリウム40質量%の混合物を使用した。
2.前記生地を製麺ロールにより整形1回、複合2回、圧延4回行い、最終の麺帯の厚みを1.5mmとし、20番の切歯で切り出し麺線を得た。
麺線の長さは約25cmとした。
3.前記麺線は、麺線質量の約10倍の茹で水で3分間茹で、茹で水を切った上で、あらかじめ準備しておいたスープに入れた。
スープは市販の醤油ラーメン用スープを使用した。
Hereinafter, the present invention will be described specifically by way of examples.
[Examples 1 to 3, Comparative Examples 1 to 11] Comparison of presence or absence of germ by ramen and udon Mixing flour and raw germ powder in a mass ratio of 100: 0 to 95: 5 to make ramen and udon evaluated.
The manufacturing method of ramen is as follows.
1. To 100 parts by weight of commercially available semi-strong wheat flour, 1 part by weight of sodium chloride, 1 part by weight of potassium and 32 parts by weight of water were added and mixed for 5 minutes to obtain a dough.
Kansai used a mixture of 60% by mass of potassium carbonate and 40% by mass of sodium carbonate.
2. The dough was shaped once with a noodle roll, twice combined, and rolled four times. The final noodle strip thickness was 1.5 mm, and cut noodle strings were obtained with No. 20 incisors.
The length of the noodle strings was about 25 cm.
3. The noodle strings were boiled with water for about 10 times the mass of the noodle strings for 3 minutes, drained with boiled water, and then put into a prepared soup.
The soup used was a commercially available soy sauce ramen soup.
比較例1のラーメンは前記ラーメンの製造方法の通りに製造した。
比較例2〜4及び実施例1〜3のラーメンは、市販の準強力小麦粉の代わりに、市販の準強力小麦粉と生胚芽粉末の混合物を使用した。
前記混合物100質量部中に含まれる生胚芽粉末の量は表1に示したとおりである。
The ramen of Comparative Example 1 was produced according to the method for producing ramen.
In the ramen of Comparative Examples 2 to 4 and Examples 1 to 3, a mixture of commercially available semi-strong wheat flour and raw germ powder was used instead of the commercially available semi-strong wheat flour.
The amount of live germ powder contained in 100 parts by mass of the mixture is as shown in Table 1.
うどんの製造方法は次のとおりである。
1.市販の中力小麦粉100質量部に食塩2質量部、水34質量部を加えて、5分間ミキシングを行い生地を得た。
かんすいは使用しなかった。
2.前記生地を製麺ロールにより整形1回、複合2回、圧延3回行い、最終の麺帯の厚みを2mmとし10番の切歯で切り出し麺線を得た。
麺線の長さは約25cmとした。
3.前記麺線は、麺線質量の約15倍の茹で水(pHを5.5〜6.0に調整)で22分間茹で、冷水で冷却した後に、ざるに盛った。
前記うどんを浸けて食べるために、市販の麺つゆを別途準備した。
The method for producing udon is as follows.
1. 2 parts by weight of salt and 34 parts by weight of water were added to 100 parts by weight of commercially available medium-strength flour and mixed for 5 minutes to obtain a dough.
Kansai was not used.
2. The dough was shaped once with a noodle making roll, twice combined, and rolled three times. The thickness of the final noodle strip was set to 2 mm, and noodle strings were obtained by cutting with No. 10 incisors.
The length of the noodle strings was about 25 cm.
3. The noodle strings were boiled for 22 minutes with boiled water (pH adjusted to 5.5 to 6.0) boiled for about 15 times the mass of the noodle strings, and then cooled with cold water.
In order to soak and eat the udon, a commercially available noodle soup was prepared separately.
比較例5のうどんは前記うどんの製造方法の通りに製造した。
比較例6〜11のうどんは、市販の中力小麦粉の代わりに、市販の中力小麦粉と生胚芽粉末の混合物を使用した。
前記混合物100質量部中に含まれる生胚芽粉末の量は表1に示したとおりである。
The udon of Comparative Example 5 was produced according to the method for producing udon.
For the noodles of Comparative Examples 6 to 11, a mixture of commercially available medium strength flour and raw germ powder was used in place of the commercially available intermediate strength flour.
The amount of live germ powder contained in 100 parts by mass of the mixture is as shown in Table 1.
うどん及びラーメンの製造に使用した生胚芽粉末は、市販の小麦胚芽を粉砕したドライアイスと混合してレッチェ社製超遠心粉砕機で粉砕し、目開き200μmの篩いを抜けたものである。
ドライアイスの添加は、粉砕に伴う発熱で胚芽の油脂が融け出してペースト状になるのを防ぐためである。
The raw germ powder used for the production of udon and ramen is obtained by mixing commercially available wheat germ with dry ice pulverized and pulverizing with an ultracentrifugal pulverizer manufactured by Lecce and passing through a sieve having an opening of 200 μm.
The addition of dry ice is to prevent the fats and oils of the germ from melting and becoming a paste due to the heat generated by grinding.
前記ラーメンに使用した準強力小麦粉及びうどんに使用した中力小麦粉の胚芽含有量は両方とも0.0質量%であり、前記生胚芽粉末の胚芽含有量は100質量%であった。
評価項目は製麺作業性、茹で麺外観、食感、食味と香り、湯伸びの5項目とした。
ラーメン、うどんともに、評価は熟練のパネラー10名による官能試験で行い、その平均を評点とした。
ただし、製麺作業性は2名の製麺技術者の評価の平均である。
湯伸びは茹で上げ直後と7分後の食感変化で評価しており、ラーメンだけについておこなった。
評価基準は7段階とし、非常に劣る=1点、劣る=2点、やや劣る=3点、普通=4点、やや良好=5点、良好=6点、非常に良好=7点とした。
ラーメン、うどんそれぞれについて生胚芽粉末無添加品(比較例1及び比較例5)を対照に設定し、対照は全評価項目を4点とした。
The germ content of the semi-strong wheat flour used for the ramen and the medium strength flour used for the udon was both 0.0% by mass, and the germ content of the raw germ powder was 100% by mass.
The evaluation items were five items: noodle making workability, boiled noodle appearance, texture, taste and aroma, and hot water elongation.
Both ramen and udon were evaluated by a sensory test with 10 skilled panelists, and the average was taken as the score.
However, the noodle making workability is the average of the evaluation of two noodle making engineers.
The hot water elongation was evaluated based on the texture change immediately after boiling and after 7 minutes, and only for ramen.
The evaluation criteria were 7 levels: very inferior = 1 point, inferior = 2 point, slightly inferior = 3 point, normal = 4 point, slightly good = 5 point, good = 6 point, and very good = 7 point.
For each of the ramen and udon, a raw germ powder additive-free product (Comparative Example 1 and Comparative Example 5) was set as a control.
評価結果を表1に示す。
生胚芽粉末の量が増えるに従い、ラーメン、うどんとも生地や麺帯のしっとり感が増す傾向がみられたが、作業性に影響するほどではなく、製麺作業性は全て普通という評価になった。
ラーメンの外観は、生胚芽粉末を入れると鮮やかな黄色となり良好であったが、生胚芽粉末の量が増えると黄色は濃くなるものの暗くなるため、5質量部の添加ではやや劣るという評価になった。
うどんの場合はごく少量の添加ではクリーミーイエローの良好な色調となり好ましいが、2質量部以上の添加では黄色が濃すぎて不自然であり、評価は落ちた。
The evaluation results are shown in Table 1.
As the amount of raw germ powder increased, there was a tendency to increase the moist feeling of dough and noodle strips for both noodles and udon, but this did not affect workability, and all noodle making workability was evaluated as normal. .
The appearance of the ramen was bright and good when the raw germ powder was added, but as the amount of the raw germ powder increased, the yellow became darker but darker. It was.
In the case of udon, the addition of a very small amount is preferable because it gives a good color tone of creamy yellow. However, the addition of 2 parts by mass or more is unnatural because the yellow color is too dark and the evaluation is poor.
ラーメンの食感は生胚芽粉末1〜2質量部の添加でしっかりとした弾力が感じられて良好であった。
ラーメンで生胚芽粉末3質量部の添加では麺がやや柔らかくなったが弾力があり、良好な食感であった。
ラーメンで生胚芽粉末の添加量を4質量部以上に増やしていくと、麺が柔らかくなるとともに弾力も感じられなくなり、食感は劣るようになった。
うどんの場合には、生胚芽粉末1〜3質量部の添加では麺が硬めで粘りに欠ける食感となり、やや劣った。
うどんで生胚芽粉末添加が4質量部以上になると急に軟らかくなるが、粘りに欠けるために食感は不良であった。
The texture of the ramen was good because a firm elasticity was felt by adding 1-2 parts by weight of raw germ powder.
The addition of 3 parts by weight of raw germ powder in ramen made the noodles slightly soft but elastic and had a good texture.
When the amount of raw germ powder was increased to 4 parts by mass or more with ramen, the noodles became soft and the elasticity was not felt, and the texture became inferior.
In the case of udon, the addition of 1 to 3 parts by mass of raw germ powder resulted in a slightly inferior texture, with the noodles being hard and lacking in stickiness.
When the amount of raw germ powder added to udon was 4 parts by mass or more, it suddenly became soft, but the texture was poor due to lack of stickiness.
食味と香りについては、ラーメン、うどんとも似た傾向であり、生胚芽粉末が3質量部以下では対照と同程度(3質量部の添加では生めんは胚芽の香りがするが、茹でるとほとんど感じなくなる)、4質量部から胚芽の生臭いような香りが感じられ、5質量部では胚芽の香りが強くて不快に感じた。
なお、パネラーによっては胚芽の添加で麺に旨味を感じるという意見もあり、胚芽中の遊離アミノ酸などが食味に関与した可能性もあるが、大多数のパネラーは食味は対照と同等と評価した。
The taste and aroma tend to be similar to ramen and udon, and the raw germ powder is less than 3 parts by weight, which is similar to the control. ) From 4 parts by mass, a vivid scent of the embryo was felt, and at 5 parts by mass, the scent of the germ was strong and felt uncomfortable.
Some panelists also felt that the addition of the germ felt the taste of the noodles, and free amino acids in the germ might have contributed to the taste, but the majority of panelists evaluated the taste to be the same as the control.
ラーメンの湯伸びは胚芽の添加により改良された。
これらの結果より、ラーメン用小麦粉組成物として小麦粉と生胚芽粉末を質量比99:1から97:3の範囲になるように混合したものを用いると、ラーメンの外観、食感、湯伸びが改良されることが確認された。
うどんでは、生胚芽粉末による改良効果はみられず、添加量を増やすに従って、麺の品質は悪化した。
Ramen hot water growth was improved by adding germ.
From these results, when a mixture of wheat flour and raw germ powder in a mass ratio of 99: 1 to 97: 3 is used as a flour composition for ramen, the appearance, texture and hot water elongation of ramen are improved. It was confirmed that
In udon, the improvement effect by the raw germ powder was not observed, and the quality of the noodles deteriorated as the amount added was increased.
ラーメンとうどんで麺食感の変化に差があるため、生胚芽粉末の効果はこれら2種の麺の製法の違い、つまりかんすいの添加の有無に関連していると推定された。
かんすいはグルテンを締める効果があるが、生胚芽粉末はその効果に介入して、弾力を残すように働くものと推定される。
Because there is a difference in the noodle texture between ramen and udon, it was estimated that the effect of raw germ powder was related to the difference in the production method of these two types of noodles, that is, whether or not Kansai was added.
Kansai has the effect of tightening gluten, but it is presumed that raw germ powder acts to intervene in the effect and leave elasticity.
[実施例4〜5、比較例12〜13]かんすいの種類による影響
本発明はかんすい、小麦グルテン、生胚芽粉末の相互作用による中華麺の食感改良効を利用している。
各種かんすいによる効果を確認するために、炭酸カリウムと炭酸ナトリウムを用いて中華麺を試作及び評価した。
炭酸カリウムをかんすいとして用い、それ以外は比較例1と同様の方法で作った麺を比較例12とした。
炭酸ナトリウムをかんすいとして用い、それ以外は比較例1と同様の方法で作った麺を比較例13とした。
炭酸カリウムをかんすいとして用い、それ以外は実施例2と同様の方法で作った麺を実施例4とした。
炭酸ナトリウムをかんすいとして用い、それ以外は実施例2と同様の方法で作った麺を実施例5とした。
実施例4の中華麺は、比較例12の中華麺に比べて食感に弾力があり、黄色味が鮮やかで、湯伸びが遅いといったように、実施例2と同様の改良効果がみられた。
実施例5の中華麺は、比較例13の中華麺に比べて食感に弾力があり、黄色味が鮮やかで、湯伸びが遅いといったように、実施例2と同様の改良効果がみられた。
[Examples 4 to 5 and Comparative Examples 12 to 13] Influence of the type of kansui The present invention utilizes the texture improving effect of Chinese noodles by the interaction of kansui, wheat gluten, and raw germ powder.
In order to confirm the effect of various types of rinsing, Chinese noodles were prototyped and evaluated using potassium carbonate and sodium carbonate.
A noodle prepared by the same method as that of Comparative Example 1 except that potassium carbonate was used as Comparative Example 12 was used as Comparative Example 12.
Comparative Example 13 was a noodle prepared by the same method as in Comparative Example 1 except that sodium carbonate was used as a rinse.
Example 4 was a noodle prepared by the same method as in Example 2 except that potassium carbonate was used as a rinse.
Example 5 was a noodle prepared by the same method as in Example 2 except that sodium carbonate was used as a rinsing pad.
The Chinese noodle of Example 4 had the same improvement effect as that of Example 2 such that the texture was more resilient than the Chinese noodle of Comparative Example 12, the yellowness was bright, and the hot water elongation was slow. .
The Chinese noodle of Example 5 had the same improvement effect as Example 2 such that the texture was more resilient than the Chinese noodle of Comparative Example 13, the yellowness was bright, and the hot water elongation was slow. .
[比較例14〜16]胚芽の種類による影響
胚芽の調製方法を変えて比較を行った。
実施例2の生胚芽粉末を、粒度を200〜400μmに調製した胚芽に変更した以外は実施例2と同様にして、比較例14の中華麺を得た。
前記胚芽は、市販の小麦胚芽をコーヒーミルで粗粉砕した後に篩い分けて、粒径200μm以上400μm未満となるように調製した。
実施例2の生胚芽粉末に代えて、市販の小麦胚芽を使用した以外は実施例2と同様にして、比較例15の中華麺を得た。
市販の小麦胚芽は、ほぼ全部が500μm以上の粒径であった。
実施例2の生胚芽粉末に代えて、市販の焙煎小麦胚芽をレッチェ社製超遠心粉砕機で粉砕し、200μmの篩いを抜けた胚芽粉末を使用した以外は実施例2と同様にして、比較例16の中華麺を得た。
[Comparative Examples 14 to 16] Effect of embryo type Comparison was made by changing the preparation method of the embryo.
Chinese noodles of Comparative Example 14 were obtained in the same manner as in Example 2 except that the raw germ powder of Example 2 was changed to germs prepared with a particle size of 200 to 400 μm.
The germs were prepared so that commercially available wheat germs were coarsely pulverized with a coffee mill and sieved to a particle size of 200 μm or more and less than 400 μm.
Chinese noodles of Comparative Example 15 were obtained in the same manner as in Example 2 except that a commercially available wheat germ was used instead of the raw germ powder of Example 2.
All the commercially available wheat germs had a particle size of 500 μm or more.
Instead of the raw germ powder of Example 2, commercially available roasted wheat germ was pulverized with an ultracentrifugal crusher manufactured by Lecce and used in the same manner as in Example 2 except that the germ powder having passed through a 200 μm sieve was used. Chinese noodles of Comparative Example 16 were obtained.
比較例14に使用した粒度調整胚芽の胚芽含有率は98質量%、比較例15に使用した小麦胚芽の胚芽含有率は87質量%であった。
胚芽の粒度により胚芽含有率が異なるのは、粉砕及び篩い分けの処理により、混入している小麦ふすまが除かれるためである。
比較例16に使用した焙煎小麦胚芽粉末の胚芽含有率は、測定方法が確立されていないため不明であった。
The germ content of the grain size adjusted germ used in Comparative Example 14 was 98% by mass, and the germ content of the wheat germ used in Comparative Example 15 was 87% by mass.
The reason why the germ content differs depending on the grain size of the germ is that the mixed wheat bran is removed by grinding and sieving.
The germ content of the roasted wheat germ powder used in Comparative Example 16 was unknown because no measurement method was established.
比較例14の中華麺は、食感はしっかりして歯切れもよいが、実施例2よりも弾力が弱く、また麺の表面にざらつきを感じ、湯伸びは実施例2よりも劣った。
比較例14の麺外観は胚芽の粒による斑がやや目立った。
比較例15の中華麺は、しっかりしているものの、やや脆さを感じる食感で、実施例2よりも弾力が弱く、また麺の表面にざらつきを感じ、湯伸びは実施例2よりも劣り、麺外観は胚芽の粒による斑がやや目立った。
比較例16の中華麺は、実施例2よりも弾力がやや弱く、麺の色調は暗くなった。
風味は焦げ臭が目立ち、それ以外の味と香りがほとんど感じられなくなった。
この結果より、胚芽は焙煎していないものを粒径200μm以下に調製すると、中華麺の品質を効率よく改良できることが確認できた。
The Chinese noodles of Comparative Example 14 had a firm texture and good crispness, but were less elastic than Example 2 and felt rough on the surface of the noodles, and the hot water elongation was inferior to that of Example 2.
The noodle appearance of Comparative Example 14 was slightly conspicuous due to germ grains.
Although the Chinese noodle of Comparative Example 15 is firm, it has a texture that feels slightly brittle, is less elastic than Example 2, and feels rough on the surface of the noodle, and the hot water elongation is inferior to that of Example 2. The appearance of the noodles was slightly conspicuous due to germ grains.
The Chinese noodles of Comparative Example 16 were slightly less elastic than Example 2, and the noodles were darker in color.
The flavor was noticeable with a burning odor and almost no other taste and aroma were felt.
From this result, it was confirmed that the quality of Chinese noodles can be efficiently improved by preparing embryos that are not roasted to a particle size of 200 μm or less.
[実施例6、比較例17]冷やし中華
冷やし中華を試作して、評価を行った。
冷やし中華の製造及び評価の方法は次のとおりである。
1.比較例1と同様にして麺線を得た。
2.前記麺線を、麺線質量の約10倍の茹で水で3分30秒間茹で、茹で水を切り、冷水中に晒して冷却した。
3.前記冷却した麺線から水を切り、容器に盛り付けて市販の冷やし中華用スープをかけ、比較例17の冷やし中華とした。
4.熟練のパネラー10名により官能評価を行った。
前記冷やし中華の製法で、準強力小麦粉を準強力小麦粉97質量部と生胚芽粉末3質量部を混合した小麦粉組成物に代えた以外は前記冷やし中華の製法と同様にして、実施例6の冷やし中華を得た。
冷やし中華の製造に使用した準強力小麦粉と生胚芽粉末は、実施例1〜3で使用したのと同じものである。
実施例6の冷やし中華は、比較例17と比較してややソフトで弾力に富み、非常に美味であった。
また、黄色が濃く良好な色調であった。
中華麺の中で、冷やし中華は特に弾力的な麺が好まれることが多く、本発明の麺質改良方法と相性が良い。
[Example 6, Comparative Example 17] Chilled Chinese A chilled Chinese was prototyped and evaluated.
The method for producing and evaluating chilled Chinese is as follows.
1. Noodle strings were obtained in the same manner as in Comparative Example 1.
2. The noodle strings were boiled with water about 10 times the mass of the noodle strings for 3 minutes and 30 seconds, drained with boiled water, exposed to cold water, and cooled.
3. Water was drained from the cooled noodle strings, placed in a container and overlaid with a commercially available chilled Chinese soup, and the chilled Chinese of Comparative Example 17 was obtained.
4). Sensory evaluation was performed by 10 skilled panelists.
The chilled Chinese food of Example 6 was obtained in the same manner as in the chilled Chinese food manufacturing method except that the quasi-strong wheat flour was replaced with a flour composition obtained by mixing 97 parts by weight of quasi-strong wheat flour and 3 parts by weight of raw germ powder. It was.
The semi-strong wheat flour and raw germ powder used in the production of chilled Chinese are the same as those used in Examples 1-3.
The chilled Chinese food of Example 6 was slightly softer and more resilient than Comparative Example 17, and was very tasty.
Moreover, it was yellow and it was a favorable color tone.
Among Chinese noodles, chilled Chinese is often preferred especially for elastic noodles, and is compatible with the noodle quality improving method of the present invention.
[実施例7、比較例18]焼きそば
焼きそばを試作して、比較を行った。
焼きそばの製造及び評価の方法は次のとおりである。
1.市販の焼きそば用小麦粉(胚芽含有量0.1質量%)100質量部に食塩1質量部、かんすい0.5質量部、水34質量部を加えて、5分間ミキシングを行い生地を得た。
2.前記生地を製麺ロールにより整形1回、複合2回、圧延4回行い、最終の麺帯の厚みを1.3mmとし22番の切歯で切り出し麺線を得た。
麺線の長さは約25cmとした。
3.前記麺線を蒸籠に入れて2分間蒸し、散水した後に再度3分間蒸した。
4.油を引いたフライパンに前記蒸した麺線150gと水30mlを入れて1分30秒間炒め、市販のソースを絡めて皿に盛り付け、比較例18の焼きそばとした。
5.熟練のパネラー10名により官能評価を行った。
前記焼きそばの製法で、焼きそば用小麦粉を、焼きそば用小麦粉98質量部と生胚芽粉末2質量部を混合した小麦粉組成物に代えた以外は、前記焼きそばの製法と同様にして実施例7の焼きそばを得た。
使用した生胚芽粉末は、実施例1〜3で使用したのと同じものである。
実施例7の焼きそばは、比較例18と比較して弾力に富み、美味であった。
[Example 7, Comparative Example 18] Yakisoba Yakisoba was prototyped and compared.
The method of manufacturing and evaluating yakisoba is as follows.
1. 1 part by weight of sodium chloride, 0.5 part by weight of Kansui and 34 parts by weight of water were added to 100 parts by weight of commercially available flour for fried noodles (germ content 0.1% by weight) to obtain a dough by mixing for 5 minutes.
2. The dough was shaped once with a noodle making roll, combined 2 times, and rolled 4 times. The final noodle strip thickness was 1.3 mm, and cut out with No. 22 incisors to obtain noodle strings.
The length of the noodle strings was about 25 cm.
3. The noodle strings were placed in a steaming bowl and steamed for 2 minutes, sprinkled with water and steamed again for 3 minutes.
4). 150 g of the steamed noodle strings and 30 ml of water were put in a frying pan with oil, and fried for 1 minute and 30 seconds.
5. Sensory evaluation was performed by 10 skilled panelists.
The fried noodles of Example 7 were made in the same manner as in the fried noodles except that the fried noodles were replaced with a flour composition in which 98 parts by weight of fried noodles and 2 parts by weight of raw germ powder were mixed. Obtained.
The raw germ powder used is the same as that used in Examples 1-3.
The fried noodles of Example 7 were richer and more delicious than Comparative Example 18.
[実施例8、比較例19]即席麺
インスタントラーメンを試作して、比較を行った。
インスタントラーメンの製造及び評価の方法は次のとおりである。
1.比較例1と同じ方法で製麺を行い麺線を得た。
ただし、かんすいの使用量は小麦粉100質量部に対して0.3質量部に変更した。
2.前記麺線を、容器に入れて、145℃の油で2分間揚げた。
3.前記揚げた麺線を3分間茹でた後にスープの素を加えてかき混ぜ、どんぶりに移して比較例19のインスタントラーメンとした。
スープは市販の醤油ラーメン用スープを使用した。
4.熟練のパネラー10名により官能評価を行った。
前記インスタントラーメンの製法で、小麦粉を小麦粉97質量部と生胚芽粉末3質量部を混合した小麦粉組成物に代えた以外は前記インスタントラーメンの製法と同様にして、実施例8のインスタントラーメンを得た。
使用した生胚芽粉末は、実施例1〜3で使用したのと同じものである。
実施例8のインスタントラーメンは、比較例19と比較してやや弾力に富み、美味であった。
また、実施例8は比較例19よりも湯伸びが遅く、長時間良好な食感を維持していた。
実施例8と比較例19の油で揚げた麺を、茹でる前に2〜3cmの長さになるように砕いて、そのまま食した。
しかし、実施例8と比較例19の間に食感の違いはなかった。
したがって、本発明の中華麺は、茹でずに硬いまま食べる場合には効果がなく、皿うどん(チャーメン)や揚げ麺様スナック菓子は本発明の方法では食感の改良はできず、本発明の中華麺からは除かれる。
[Example 8, Comparative Example 19] Instant noodles Instant noodles were prototyped and compared.
The method of manufacturing and evaluating instant noodles is as follows.
1. Noodle making was performed in the same manner as in Comparative Example 1 to obtain a noodle string.
However, the amount of Kansai used was changed to 0.3 parts by mass with respect to 100 parts by mass of flour.
2. The noodle strings were put in a container and fried with oil at 145 ° C. for 2 minutes.
3. The fried noodle strings were boiled for 3 minutes, and then the soup ingredients were added and stirred.
The soup used was a commercially available soy sauce ramen soup.
4). Sensory evaluation was performed by 10 skilled panelists.
The instant ramen of Example 8 was obtained in the same manner as the instant ramen production method except that the instant ramen production method was replaced with a flour composition in which 97 parts by mass of flour and 3 parts by mass of raw germ powder were mixed. .
The raw germ powder used is the same as that used in Examples 1-3.
The instant noodles of Example 8 were slightly more elastic and delicious than Comparative Example 19.
Further, Example 8 had a slower hot water elongation than Comparative Example 19, and maintained a good texture for a long time.
The noodles fried in oil of Example 8 and Comparative Example 19 were crushed to a length of 2 to 3 cm before being boiled and ate as they were.
However, there was no difference in texture between Example 8 and Comparative Example 19.
Therefore, the Chinese noodles of the present invention are not effective when eaten hard without being boiled, and dish udon (charmen) and fried noodle-like snacks cannot be improved in texture by the method of the present invention. Removed from noodles.
[実施例9、比較例20]皮もの
代表的な皮ものであるワンタンを試作し、評価を行った。
ワンタンの製造及び評価の方法は次のとおりである。
1.準強力小麦粉(比較例1と同じもの)100質量部に食塩1質量部、かんすい1質量部、水39質量部を加えて、5分間ミキシングを行い生地を得た。
2.前記生地を製麺ロールにより整形1回、複合2回、圧延4回行い、最終の麺帯の厚みを0.4mmとし、8cm角に切り出してワンタンの皮とした。
3.豚挽き肉に塩胡椒で味付けしたものを、前記ワンタンの皮に各2gずつ包み、沸騰水中で2分間茹でた後に茹で水を捨てた。
4.市販のワンタンスープの素を使用して作ったスープに、前記茹でたワンタンを入れ、て、比較例20のワンタンとした。
5.熟練のパネラー10名により官能評価を行った。
前記ワンタンの製法で、準強力小麦粉を準強力小麦粉97質量部と生胚芽粉末3質量部を混合した小麦粉組成物に代えた以外は前記ワンタンの製法と同様にして、実施例9のワンタンを得た。
使用した生胚芽粉末は、実施例1〜3で使用したのと同じものである。
実施例9のワンタンは、比較例20と比較して弾力に富み、美味であった。
また、実施例9は比較例20よりも湯伸びが遅く、長時間良好な食感を維持していた。
[Example 9, Comparative Example 20] Skin Wonton, which is a representative skin, was prototyped and evaluated.
The method of manufacturing and evaluating Wonton is as follows.
1. To 100 parts by weight of semi-strong wheat flour (the same as Comparative Example 1), 1 part by weight of sodium chloride, 1 part by weight of potassium and 39 parts by weight of water were added and mixed for 5 minutes to obtain a dough.
2. The dough was shaped once with a noodle making roll, combined 2 times, and rolled 4 times. The final noodle strip thickness was 0.4 mm, and cut into 8 cm squares to give wonton skins.
3. 2g each of the ground pork seasoned with salt and pepper was wrapped in the skin of the wonton, boiled in boiling water for 2 minutes, and then boiled.
4). The boiled wonton was put into a soup made using commercially available wonton soup, and it was made the wonton of Comparative Example 20.
5. Sensory evaluation was performed by 10 skilled panelists.
The wonton of Example 9 was obtained in the same manner as in the above-mentioned oneton production method except that the semi-strong wheat flour was replaced with a flour composition in which 97 parts by mass semi-strong wheat flour and 3 parts by mass raw germ powder were mixed. It was.
The raw germ powder used is the same as that used in Examples 1-3.
The wonton of Example 9 was richer and more delicious than Comparative Example 20.
Further, Example 9 had a slower hot water elongation than Comparative Example 20, and maintained a good texture for a long time.
[実施例10〜11、比較例21〜22]中華麺用プレミクス粉
市販の準強力小麦粉95質量部、市販の馬鈴薯澱粉5質量部、食塩1質量部、かんすい1質量部をミキサーに投入してよく混合し、比較例21の中華麺用プレミクス粉とした。
市販の準強力小麦粉94質量部、市販の馬鈴薯澱粉5質量部、食塩1質量部、かんすい1質量部、生胚芽粉末1質量部をミキサーに投入してよく混合し、実施例10の中華麺用プレミクス粉とした。
市販の準強力小麦粉92質量部、市販の馬鈴薯澱粉5質量部、食塩1質量部、かんすい1質量部、生胚芽粉末3質量部をミキサーに投入してよく混合し、実施例11の中華麺用プレミクス粉とした。
市販の準強力小麦粉91質量部、市販の馬鈴薯澱粉5質量部、食塩1質量部、かんすい1質量部、生胚芽粉末4質量部をミキサーに投入してよく混合し、比較例22の中華麺用プレミクス粉とした。
実施例10,11及び比較例21,22に使用した準強力小麦粉、かんすい、生胚芽粉末は、実施例1〜3に使用したのと同じものである。
[Examples 10-11, Comparative Examples 21-22] Premixed flour for Chinese noodles 95 parts by weight of commercially available semi-strong wheat flour, 5 parts by weight of commercially available potato starch, 1 part by weight of salt, and 1 part by weight of Kansui were put into a mixer. It mixed well and it was set as the premix powder for Chinese noodles of the comparative example 21.
94 parts by weight of commercially available semi-strong wheat flour, 5 parts by weight of commercially available potato starch, 1 part by weight of sodium chloride, 1 part by weight of kansui, and 1 part by weight of raw germ powder are mixed and mixed well. Premixed powder.
92 parts by mass of commercially available semi-strong wheat flour, 5 parts by mass of commercially available potato starch, 1 part by mass of sodium chloride, 1 part by mass of Kansai, and 3 parts by mass of raw germ powder are mixed well and mixed for Chinese noodles in Example 11. Premixed powder.
91 parts by weight of commercially available semi-strong wheat flour, 5 parts by weight of commercially available potato starch, 1 part by weight of sodium chloride, 1 part by weight of Kansui, and 4 parts by weight of raw germ powder are mixed well and mixed for Chinese noodles in Comparative Example 22 Premixed powder.
The semi-strong wheat flour, kansui, and raw germ powder used in Examples 10 and 11 and Comparative Examples 21 and 22 are the same as those used in Examples 1-3.
実施例10,11及び比較例21,22の中華麺用プレミクス粉100質量部に水32質量部を加えて、5分間ミキシングを行い生地を作り、製麺ロールにより整形1回、複合2回、圧延4回行い、最終の麺帯の厚みを1.5mmとし、20番の切歯で切り出して約25cmの長さにカットしてラーメンの麺線を得た。
前記麺線を麺線質量の約10倍の茹で水で3分間茹で、茹で水を切った上で、あらかじめ準備しておいたスープに入れて、10名の熟練のパネラーにより官能評価を行った。
In Examples 10 and 11 and Comparative Examples 21 and 22, Chinese noodle premix powder of 100 parts by mass was added 32 parts by weight of water, mixed for 5 minutes to make a dough, shaped once with a noodle roll, twice combined, Rolling was performed 4 times, the final noodle strip thickness was 1.5 mm, cut with No. 20 incisors and cut to a length of about 25 cm to obtain noodle strings of ramen.
The noodle strings were boiled with water about 10 times the mass of the noodle strings and boiled for 3 minutes, drained with boiled water, placed in a soup prepared in advance, and subjected to sensory evaluation by 10 skilled panelists. .
その結果、実施例10の中華麺用プレミクス粉から作ったラーメンは比較例21から作ったものよりも食感にやや弾力があり、湯伸びがやや遅く、麺色調は黄色味が強かった。
実施例11の中華麺用プレミクス粉から作ったラーメンは比較例21から作ったものよりも食感がややソフトだが弾力があり、湯伸びがやや遅く、麺色調は黄色味が強かった。
比較例22の中華麺用プレミクス粉から作ったラーメンは比較例21から作ったものよりも食感が軟らかく弾力に欠け、風味は胚芽の生臭さをやや感じて好ましくなく、麺色調は黄色いものの暗さが目立った。
As a result, the ramen made from the premix powder for Chinese noodles of Example 10 was slightly more elastic in texture than the one made from Comparative Example 21, the hot water elongation was slightly slower, and the noodle color tone was strong in yellow.
The ramen made from the premix powder for Chinese noodles of Example 11 had a slightly softer texture than the one made from Comparative Example 21, but was elastic, slightly slower in hot water, and the noodle color was more yellowish.
The noodles made from the premix powder for Chinese noodles in Comparative Example 22 have a softer texture and lack elasticity than those made from Comparative Example 21, and the flavor is somewhat unfavorable because of the raw odor of the germs. The standout was outstanding.
この結果より、生胚芽粉末を使用した中華麺用小麦粉は、他の資材を加えて中華麺用プレミクスにしても中華麺に対する改良効果を持つこと、そして生胚芽粉末の添加率は食塩やかんすいといった水溶性の資材を除いた質量の総計中において、1〜3質量%の範囲で効果があることが確認できた。 From this result, the flour for Chinese noodles using raw germ powder has an improvement effect on Chinese noodles even if other materials are added and premixed for Chinese noodles, and the addition rate of raw germ powder is salt and kansui It was confirmed that there was an effect in the range of 1 to 3% by mass in the total mass excluding water-soluble materials.
[実施例12]とうもろこし胚芽
とうもろこし胚芽を使用した中華麺の評価を行った。
実施例2と同様の方法でラーメンを作り、実施例12とした
ただし、実施例12では小麦胚芽ではなく、とうもろこし胚芽を粉砕後目開き200μmの篩いを通して作った生胚芽粉末を使用した。
この生胚芽粉末の胚芽含有量は100質量%であった。
実施例12を比較例1と同じ方法で作ったラーメンと比較した。
その結果、実施例12のラーメンでも比較例1と比べて弾力が強くなり、湯伸びが抑えられた。
実施例12のラーメンの色調は、小麦胚芽使用のものよりも若干明るい黄色となった。
とうもろこし胚芽は小麦同様黄色いが、小麦胚芽とはやや色調が異なるため、このような色調差が生じた。
この結果より、小麦以外の穀物から作った生胚芽粉末でも、中華麺の麺質改良に使用できることが証明された。
[Example 12] Corn germ Evaluation of Chinese noodles using corn germ.
Ramen was prepared in the same manner as in Example 2, and Example 12 was used. However, in Example 12, corn germ was used instead of wheat germ, and raw germ powder prepared by pulverizing corn germ through a sieve having an opening of 200 μm was used.
The germ content of this raw germ powder was 100% by mass.
Example 12 was compared with a ramen made in the same manner as Comparative Example 1.
As a result, the elasticity of Example 12 was stronger than that of Comparative Example 1, and the hot water elongation was suppressed.
The color tone of the ramen of Example 12 was slightly brighter than that using wheat germ.
Corn germs are yellow like wheat, but the color difference is slightly different from wheat germs.
From this result, it was proved that even raw germ powder made from grains other than wheat can be used to improve the quality of Chinese noodles.
[保存性の確認]
市販の準強力小麦粉1960gに生胚芽粉末を40g添加してよく混合し、クラフト紙の袋に入れて室温で保存した。
1、2、3ヶ月経過時に少量のサンプルを取り出して香りを官能的に確認したが、異状はみられなかった。
3ヶ月経過後の前記小麦粉と生胚芽粉末の混合物を使用して実施例2と同じ方法でラーメンを作り評価を行った。
その結果、前記ラーメンは弾力があり、色調は黄色が鮮やかで、湯伸びが遅いという特徴がみられた。
この結果より、小麦胚芽粉末を混合した中華麺用小麦粉組成物では、油の劣化などの変質は起きず、さらに中華麺の改良効果は長期保存後も維持されていることが確認された。
[Check storability]
40 g of raw germ powder was added to 1960 g of commercially available semi-strong wheat flour, mixed well, and stored in a kraft paper bag at room temperature.
A small sample was taken out after 1, 2, and 3 months to confirm the scent sensuously, but no abnormality was found.
Ramen was evaluated in the same manner as in Example 2 using the mixture of wheat flour and raw germ powder after 3 months.
As a result, the ramen was elastic and the color tone was bright yellow, and the hot water growth was slow.
From this result, it was confirmed that in the wheat flour composition for Chinese noodles mixed with wheat germ powder, the deterioration such as oil deterioration did not occur, and the improvement effect of Chinese noodles was maintained even after long-term storage.
[小麦粉の胚芽含有量]
市販されている小麦粉の生胚芽粉末含有量を測定した。
使用した小麦粉は、市販の準強力小麦粉(実施例1〜3などに使用したのと同じもの)、市販の焼きそば用小麦粉(実施例7に使用したのと同じもの)、中力小麦粉(比較例5〜11に使用したのと同じもの)、市販の石臼挽き小麦粉(硬質小麦使用のもの)である。
前記小麦粉のうち、石臼挽き小麦粉以外はロール式製粉で製造されたものである。
その結果、市販の準強力小麦粉の生胚芽粉末含有量は0.0質量%、市販の焼きそば用小麦粉の生胚芽粉末含有量は0.1質量%、市販の中力小麦粉の生胚芽粉末含有量は0.0質量%、市販の石臼挽き小麦粉の生胚芽粉末含有量は0.4質量%であった。
この結果より、小麦粉には生胚芽粉末が混入することもあるが、その量はごく僅かであり、混入量が非常に高いとされている石臼挽き小麦粉においても、混入する生胚芽粉末の量は本発明の範囲には及ばないことが確認された。
[Wheat germ content]
The raw germ powder content of commercially available flour was measured.
The flour used was a commercially available semi-strong flour (same as used in Examples 1 to 3), a commercially available flour for noodles (same as used in Example 7), medium strength flour (Comparative Example) 5-11, and a commercially available stone milled flour (hard wheat used).
Among the flours, those other than stone milled wheat flour are produced by roll milling.
As a result, the raw germ powder content of the commercially available semi-strong wheat flour is 0.0% by mass, the raw germ powder content of the commercially available yakisoba flour is 0.1% by mass, and the raw germ powder content of the commercially available medium strength flour Was 0.0% by mass, and the raw germ powder content of commercially available milled wheat flour was 0.4% by mass.
From this result, the wheat germ powder may be mixed with the raw germ powder, but the amount of the raw germ powder mixed in stone milled wheat flour, which is very small and the amount of mixing is very high, It was confirmed that it was not within the scope of the present invention.
[かんすいの比率]
本発明における中華麺の改良は、かんすい、小麦グルテン、及び胚芽の相互作用を利用している。
したがって、かんすいの比率により中華麺改良効果が変わる可能性があるので、利用可能なかんすい濃度の幅を調べた。
かんすいの添加量を小麦粉100質量部に対して0.2質量部,0.3質量部,0.4質量部,1.3質量部,1.5質量部,1.7質量部,2.0質量部と変え、それ以外は実施例2及び比較例1と同様の方法でラーメンの試作及び評価を行った。
評価は、同じかんすい濃度で、生胚芽粉末が入っていない麺を対照として、生胚芽粉末入りの麺を比較した。
[Ratio of Kansui]
The improvement of Chinese noodles in the present invention utilizes the interaction of kansui, wheat gluten, and germ.
Therefore, there is a possibility that the Chinese noodle improvement effect may change depending on the ratio of kansui, so the range of available kansui concentration was examined.
The addition amount of Kansai is 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 1.3 parts by weight, 1.5 parts by weight, 1.7 parts by weight, and 100 parts by weight of flour. Other than that, the noodles were prototyped and evaluated in the same manner as in Example 2 and Comparative Example 1 except for that.
Evaluation was made by comparing noodles containing raw germ powder with the same concentration of pancreas and using noodles containing no raw germ powder as a control.
かんすい0.2〜0.4質量部の場合、かんすいによる発色が薄めだが、生胚芽粉末の添加で黄色味が強調されるので、色調はどのかんすい濃度でも生胚芽粉末入りの麺が優れていた。
食感の弾力及び湯伸びは、かんすい0.2質量部の添加ではほとんど改良されなかった。
しかし、0.3質量部と0.4質量部ではやや弾力増加し、湯伸びも改良されていた。
したがって、本発明の生胚芽粉末による中華麺改良効果を得るには、小麦粉100質量部に対してかんすいを0.3質量部以上使用しなければならないことが確認された。
In the case of 0.2-0.4 parts by weight of Kansui, the color development due to Kansai is thin, but the yellowness is emphasized by the addition of raw germ powder, so the noodles with raw germ powder were excellent in any tone concentration .
The elasticity of the texture and hot water elongation were hardly improved by the addition of 0.2 parts by weight of Kansui.
However, the elasticity increased slightly at 0.3 parts by mass and 0.4 parts by mass, and the hot water elongation was improved.
Therefore, in order to obtain the Chinese noodle improvement effect by the raw germ powder of the present invention, it was confirmed that 0.3 parts by mass or more of Kansai must be used with respect to 100 parts by mass of wheat flour.
かんすいを1.3〜2.0質量部使用した場合には、食感、湯伸び、麺色調とも改良された。
このようにかんすい添加量が多い場合、ラーメンの風味はアルカリ塩による苦味、エグミが感じられるようになる。
かんすい1.3質量部では異味は感じられず、1.5質量部では若干感じるが気にならない程度である。
しかし、1.7質量部になると異味が強くなり、2.0質量部ではそれがさらに強くなる。
かんすい1.7質量部以上では中華麺としての商品価値は著しく損なわれるが、これは生胚芽粉末の有無に関わらず発生する、中華麺本来の限界である。
この風味上の限界は、調理条件や合わせるスープなどによっても変わる。
生胚芽粉末による中華麺の改良方法は、かんすい過剰添加により食味の悪化する範囲でも効果を発揮している。
したがって、本発明においてかんすい添加量の上限は設定できない。
When 1.3 to 2.0 parts by mass of Kansui was used, the texture, hot water elongation and noodle color tone were improved.
In this way, when the amount of addition of rinsing is large, the flavor of ramen can be felt as a bitter taste or agumi by alkali salt.
In the case of 1.3 parts by mass of Kansui, no strange taste is felt, and in the case of 1.5 parts by mass, it feels a little, but not so much.
However, when it becomes 1.7 parts by mass, the taste becomes stronger, and when it becomes 2.0 parts by mass, it becomes even stronger.
At 1.7 parts by mass or more of Kansui, the commercial value as Chinese noodles is remarkably impaired, but this is the original limit of Chinese noodles that occurs regardless of the presence or absence of raw germ powder.
This flavor limit also varies depending on cooking conditions and soup to be combined.
The method for improving Chinese noodles using raw germ powder is effective even in the range where the taste deteriorates due to excessive addition of citrus.
Therefore, in the present invention, the upper limit of the amount of addition of rinsing cannot be set.
なお、本発明の実施例中に記した小麦粉及び小麦胚芽の胚芽含有量は、蛍光光度法で測定したものである。
また、とうもろこしから作った生胚芽粉末(実施例12に使用したもの)は、粒状の胚芽を目視で100質量%の純度となるように選別してから粉砕して調製した。
In addition, the germ content of the flour and wheat germ described in the examples of the present invention is measured by a fluorometric method.
Moreover, the raw germ powder made from corn (used in Example 12) was prepared by pulverizing the granular germs so that the purity was 100% by mass visually.
Claims (3)
Chinese noodles produced using the wheat flour composition for Chinese noodles according to claim 1 or the premix powder for Chinese noodles according to claim 2.
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