JP2009131197A - Composition of noodle cereal flour containing triticale flour, and noodles using the same - Google Patents
Composition of noodle cereal flour containing triticale flour, and noodles using the same Download PDFInfo
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- JP2009131197A JP2009131197A JP2007309822A JP2007309822A JP2009131197A JP 2009131197 A JP2009131197 A JP 2009131197A JP 2007309822 A JP2007309822 A JP 2007309822A JP 2007309822 A JP2007309822 A JP 2007309822A JP 2009131197 A JP2009131197 A JP 2009131197A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 109
- 235000013312 flour Nutrition 0.000 title claims abstract description 61
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 235000019714 Triticale Nutrition 0.000 title abstract description 4
- 241000228158 x Triticosecale Species 0.000 title abstract description 4
- 235000013339 cereals Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims description 37
- 238000000034 method Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 17
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 13
- 241000219051 Fagopyrum Species 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 240000008620 Fagopyrum esculentum Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 210000004283 incisor Anatomy 0.000 description 3
- 230000003020 moisturizing effect Effects 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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Abstract
Description
本発明は、トリティケーレ粉を含む麺用穀粉組成物及びこれを使用した麺類に関する。 The present invention relates to a flour composition for noodles containing triticere flour and noodles using the same.
うどん、そば、パスタなどの麺類は日本人にとって馴染み深い食品であり、家庭で調理したり、蕎麦屋、うどん屋、レストランなどで提供されるものを利用したりするほかに、コンビニエンスストアやスーパーマーケットで販売されている調理済の麺も広く利用されている。
しかしながら、これら調理済の麺は、調理後に時間が経つと麺線同士が付着して固まってしまい、食べ難くなるという欠点があった。
この欠点に対処するために、麺線表面を油脂などでコーティングしたり、食べる前に麺に出し汁をかけたりしてほぐれ易くする工夫がなされている。
また、ガラクトキシログルカンのような添加物で麺の表面を処理するなどしてほぐれを良くする方法も知られている（例えば特許文献１参照）。
しかし、このような方法は、特殊な添加物が必要であったり、製造に余計な工程が必要であったりするなどの問題があった。
Noodles such as udon, soba and pasta are familiar foods for Japanese people. In addition to cooking at home or using food provided at soba shops, udon shops, restaurants, etc., they are also available at convenience stores and supermarkets. Cooked noodles on sale are also widely used.
However, these cooked noodles have the disadvantage that the noodle strings adhere and harden over time after cooking, making it difficult to eat.
In order to cope with this defect, the device which makes it easy to loosen by coating the surface of the noodle strings with fats and oils, or pouring the noodles before eating.
In addition, a method for improving the looseness by treating the surface of noodles with an additive such as galactoxyloglucan is also known (see, for example, Patent Document 1).
However, such a method has a problem that a special additive is required or an extra step is required for production.
従って、本発明の目的は、特殊な製麺方法や食品素材、添加物などを使用することなく、ほぐれの良い麺類を提供することである。 Accordingly, an object of the present invention is to provide noodles that are easily loosened without using special noodle making methods, food materials, additives, and the like.
本発明者らは前記課題を達成するために鋭意研究を重ねた結果、麺用穀粉に少量のトリティケーレ粉を混合して製麺すると、ほぐれの良い麺ができることを見出した。
さらに、使用するトリティケーレ粉の比率を検討し、麺用穀粉とトリティケーレ粉を質量比率で９９．５：０．５から９７．０：３．０の範囲とした場合にほぐれ易く、食感にも優れる麺が製造できることを見出し、本発明を完成するに至った。
従って、本発明は麺用穀粉とトリティケーレ粉を質量比率が９９．５：０．５から９７．０：３．０の範囲で配合したことを特徴とする麺用穀粉組成物である。
また、前記麺用穀粉組成物を使用して製造した麺類及び前記麺用穀粉組成物を含む麺用プレミクス粉である。
As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that when noodles are mixed with a small amount of triticere flour and made into noodles, a loose noodle can be formed.
Furthermore, the ratio of the triticere powder to be used is examined, and the noodle flour and the triticere powder are easily loosened when the mass ratio is in the range of 99.5: 0.5 to 97.0: 3.0. The present inventors have found that excellent noodles can be produced and have completed the present invention.
Accordingly, the present invention is a noodle flour composition comprising a mixture of noodle flour and triticere flour in a mass ratio of 99.5: 0.5 to 97.0: 3.0.
Moreover, it is the noodles premixed flour containing the noodles manufactured using the said flour composition for noodles, and the said flour composition for noodles.
本発明の麺用穀粉組成物を使用して製造した麺類は、調理後時間が経っても麺線同士が付着しにくいため固まりにくく、ほぐれ易い状態を維持できるとともに、つるみなどの食感にも優れる。
また、本発明の麺類は、通常の製麺設備で製造することが可能であり、特殊な装置や余計な手間はかからない。
さらに、本発明の麺用穀粉組成物に食塩など他の製麺資材をさらに加えることで、麺用プレミクス粉とすることが可能である。
また、本発明の麺類は食品添加物を必要とせず、消費者に受け入れられ易い。
The noodles produced using the flour composition for noodles of the present invention are less likely to solidify because the noodle strings hardly adhere to each other even after a long time after cooking. Excellent.
In addition, the noodles of the present invention can be produced with ordinary noodle making equipment, and no special equipment or extra labor is required.
Furthermore, by adding other noodle-making materials such as salt to the noodle flour composition of the present invention, it is possible to obtain a premix powder for noodles.
Moreover, the noodles of the present invention do not require food additives and are easily accepted by consumers.
以下、本発明を詳細に説明する。
本発明の麺用穀粉組成物は、麺用穀粉とトリティケーレ粉を一定の質量割合で配合したことが特徴である。
本発明のトリティケーレ粉とはトリティケーレの頴果を製粉した粉をいう。
トリティケーレとはイネ科の植物であり、学名は、「Ｘ Ｔｒｉｔｉｃｏｓｅｃａｌｅ Ｗｉｔｔｍａｃｋ」である。
本発明における麺用穀粉とは、麺類の製造に使用される穀粉をいう。
麺用穀粉の一例としては、うどんや中華麺などに使用される小麦粉、そばに使用されるそば粉またはそば粉と小麦粉を混合した穀粉、スパゲティなどに使用されるデュラムセモリナなどが挙げられる。
Hereinafter, the present invention will be described in detail.
The noodle flour composition of the present invention is characterized by blending noodle flour and triticere flour at a constant mass ratio.
The triticere powder of the present invention refers to a powder obtained by milling the fruit of triticelle.
Triticale is a plant belonging to the family Gramineae, and its scientific name is “X Triticosecond Witmark”.
The noodle flour in the present invention refers to flour used for the production of noodles.
Examples of noodle flour include wheat flour used for udon and Chinese noodles, buckwheat flour used for buckwheat or flour mixed with buckwheat flour and flour, durum semolina used for spaghetti and the like.
本発明における麺類とは、穀粉と水を主体として、必要に応じて他の資材も加え、捏ねて生地を作ってから線状、シート状などの形状に整形し、茹でるなどの調理をして食べる食品をいう。
代表的な麺類としては、うどん、素麺、冷麦、きしめん、そば、ラーメン、冷やし中華、皮もの（餃子、雲呑など）、パスタ（スパゲティ、マカロニなど）、ちゃんぽん、沖縄そばなどが挙げられる。
The noodles in the present invention are mainly made of flour and water, and if necessary, other materials are added, kneaded to make dough, then shaped into a linear shape, sheet shape, etc. Eating food.
Typical noodles include udon, raw noodles, cold wheat, kishimen, buckwheat noodles, chilled Chinese, crust (such as gyoza and cloud candy), pasta (spaghetti, macaroni, etc.), champon and Okinawa soba.
本発明の麺用穀粉組成物は、穀粉組成物１００．０質量部中にトリティケーレ粉が０．５質量部以上、３．０質量部以下の範囲で含まれている必要がある。
トリティケーレ粉の比率が０．５質量部よりも少ないと、ほぐれ改良の効果が得にくくなる。
逆に、トリティケーレ粉の比率が３．０質量部を超えると、ほぐれは良いものの麺食感が柔らかくなりすぎたり、表面にぬめりを感じたりといった問題が発生して好ましくない。
In the flour composition for noodles of the present invention, the triticere powder needs to be contained in the range of 0.5 parts by mass or more and 3.0 parts by mass or less in 100.0 parts by mass of the flour composition.
When the ratio of the tritice powder is less than 0.5 parts by mass, it is difficult to obtain the effect of loosening improvement.
On the other hand, if the ratio of Triticele powder exceeds 3.0 parts by mass, it is not preferable because the noodle texture becomes too soft or the surface feels slimy, although loosening is good.
本発明の方法で製造した麺類は、調理後の麺線表面の保湿力が強くなり、乾燥して粘着性を帯びるのが遅れるために、長時間ほぐれが良い状態を持続するものと推定される。
この保湿効果は、トリティケーレ粉中の水溶性蛋白質や多糖類などの成分によるものと考えられる。
The noodles produced by the method of the present invention have a strong moisturizing power on the surface of the noodle strings after cooking, and since it is delayed to dry and sticky, it is presumed that the noodles will remain in a state of good loosening for a long time. .
This moisturizing effect is considered to be due to components such as water-soluble proteins and polysaccharides in the triticere powder.
本発明の麺用穀粉組成物に、さらに製麺用の資材、例えば澱粉、植物性蛋白質、食塩などの食品素材や、かんすい、乳化剤などの食品添加物を加え、麺用プレミクス粉として提供することもできる。 In addition to the noodle flour composition of the present invention, materials for noodle making, for example, food materials such as starch, vegetable protein, and salt, and food additives such as kansui and emulsifier are added to provide a premix powder for noodles. You can also.
以下本発明を実施例により具体的に説明する。
［実施例１〜４、比較例１〜４］うどんによる評価
市販の中力小麦粉にトリティケーレ粉を加え、うどんを試作して評価を行った。
トリティケーレ粉は、北海道産トリティケーレをブラベンダー社製テストミルで挽いたストレート粉を使用した。
なお、ストレート粉とは、製粉によって得られた穀粉を全部混合したものをいう。
トリティケーレ粉の使用量は比較例１で０％、比較例２で０．３％、実施例１で０．５％、実施例２で１．０％、実施例３で２．０％、実施例４で３．０％、比較例３で４．０％、比較例４で５．０％とした。
ここに示した比率は、小麦粉とトリティケーレ粉の質量の合計に対する、トリティケーレ粉の質量の割合を表している。
Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 4 and Comparative Examples 1 to 4] Evaluation with Udon Noodles were added to commercially available medium-strength wheat flour, and evaluation was performed by making udon prototypes.
As the toritiquele powder, straight powder obtained by grinding Hokkaido-made Toritiquere with a Brabender test mill was used.
In addition, straight powder means what mixed all the flour obtained by milling.
The amount of use of tritice powder was 0% in Comparative Example 1, 0.3% in Comparative Example 2, 0.5% in Example 1, 1.0% in Example 2, 2.0% in Example 3, It was 3.0% in Example 4, 4.0% in Comparative Example 3, and 5.0% in Comparative Example 4.
The ratio shown here represents the ratio of the mass of the triticere powder to the total mass of the wheat flour and the triticere powder.
うどんの製法は以下のとおりである。
１．穀粉（小麦粉とトリティケーレ粉の混合物）１００．０質量部に食塩２．０質量部、水３４．０質量部を加えて、５分間ミキシングを行い生地とした。
但し、穀粉は水分１３．５質量％ベースで水分補正を行った。
穀粉の水分をｍ質量％とした場合の水分補正の方法は次のとおり：
穀粉の実際の使用量（単位：質量部）＝１００．０×（１００．０−ｍ）÷（１００．０−１３．５）
水の実際の使用量（単位：質量部）＝（１００．０＋３４．０）−穀粉の実際の使用量
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２．０ｍｍとし、１０番（角）の切歯で切り出し麺線とした。麺線の長さは約２５ｃｍとした。
３．前記麺線を麺線質量の約１５倍の茹で水（ｐＨを５．５〜６．０に調整）で２２分間茹で、冷水で締めてからざるに盛った。
４．１０名の熟練のパネラーにより、官能評価を行った。評価項目は外観（色調と肌荒れ）、食感（硬さ、粘弾性、なめらかさの３項目）、風味（食味と香り）の５項目とした。
また、製麺作業性は製麺技術者２名により評価を行った。
これらの評価は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、やや優れる＝５点、優れる＝６点、非常に優れる＝７点として、各項目について全パネラーの平均を評点とした。
なお、評価は比較例１を対照として全項目４点とし、それに対する相対評価で行った。
The manufacturing method of udon is as follows.
1. 2.0 parts by mass of sodium chloride and 34.0 parts by mass of water were added to 100.0 parts by mass of flour (mixture of wheat flour and triticere flour), and mixed for 5 minutes to obtain a dough.
However, the flour was corrected for moisture on a moisture 13.5 mass% basis.
The method of moisture correction when the moisture of the flour is m mass% is as follows:
Actual consumption of flour (unit: part by mass) = 100.0 × (100.0−m) ÷ (100.0−13.5)
Actual amount of water used (unit: parts by mass) = (100.0 + 34.0) −actual amount of flour used The dough was shaped once with a noodle roll, twice combined, and rolled three times. The final noodle strip thickness was 2.0 mm, and cut into noodles with No. 10 (corner) incisors. The length of the noodle strings was about 25 cm.
3. The noodle strings were boiled with water (pH adjusted to 5.5 to 6.0) with boiled water about 15 times the mass of the noodle strings, and tightened with cold water.
4. Sensory evaluation was performed by 10 skilled panelists. The evaluation items were five items of appearance (color tone and rough skin), texture (three items of hardness, viscoelasticity, smoothness), and flavor (taste and aroma).
Further, noodle making workability was evaluated by two noodle making engineers.
These evaluations were made into 7 grades, very inferior = 1 point, inferior = 2 points, slightly inferior = 3 points, normal = 4 points, somewhat excellent = 5 points, excellent = 6 points, very excellent = 7 points, The average of all panelists was scored for each item.
The evaluation was performed by relative evaluation with respect to Comparative Example 1 with 4 points for all items.
ほぐれ易さの評価は、次の方法で行った。
１．前述したうどんの製法と同じ方法で得られたうどん（茹でて冷水で締めた麺）を約４０ｇずつ小分けにしてプラスチック容器に入れて蓋をし、冷蔵庫（７℃）に入れて１日置いた。（冷蔵している間に麺線が付着して固まりになるようにした。）
２．１０００ｍｌのビーカーに水を８００ｍｌ入れ、スターラーで攪拌して渦流を作った。（渦流の強さは、トリティケーレ粉を加えていない麺が３〜５秒程度でほぐれるように、あらかじめ予備試験で設定した。）
前記の方法で固めた茹で麺を渦流中に投入し、ほぐれてバラバラになるのに要する時間を測定した。
測定は同一試料で５回繰り返し、その平均をとった。
３．１の方法で固めた茹で麺を素手でほぐして、ほぐれ具合を官能的に確認した。
評価は５名のパネラーで行った。
評価は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、やや優れる＝５点、優れる＝６点、非常に優れる＝７点として、各項目について全パネラーの平均を評点とした。
なお、評価は比較例１を対照（４点）とし、それに対する相対評価で行った。
Evaluation of ease of loosening was performed by the following method.
1. Noodles (noodles boiled and chilled with cold water) obtained in the same manner as the above-described udon noodles were divided into approximately 40 g portions, placed in plastic containers, covered, and placed in a refrigerator (7 ° C.) for 1 day. . (The noodle strings attached and solidified while refrigerated.)
2. 800 ml of water was placed in a 1000 ml beaker and stirred with a stirrer to create a vortex. (The strength of the vortex was set in advance in a preliminary test so that the noodles to which the triticelle powder was not added was loosened in about 3 to 5 seconds.)
The boiled noodles that had been hardened by the above-described method were put into a vortex and the time required to loosen them apart was measured.
The measurement was repeated 5 times on the same sample and the average was taken.
The noodles were loosened with bare hands with the boil hardened by the method of 3.1, and the loosening condition was confirmed sensuously.
Evaluation was performed by five panelists.
Evaluation is made in 7 stages, each item is very inferior = 1 point, inferior = 2 point, slightly inferior = 3 point, normal = 4 point, slightly superior = 5 point, excellent = 6 point, very excellent = 7 point The average of all panelists was scored.
In addition, the evaluation was made by using Comparative Example 1 as a control (4 points), and relative evaluation thereof.
うどんの評価の結果を表１、うどんのほぐれ性評価の結果を表２に示す。 The results of evaluation of udon are shown in Table 1, and the results of evaluation of looseness of udon are shown in Table 2.
トリティケーレ粉を入れたうどんでは、トリティケーレ粉使用量が多くなると生地や麺帯がしっとりする傾向が認められたが、製麺作業性には影響ない程度であった。
トリティケーレ粉を入れたうどんは色調がやや明るくなるが、添加量が多くなると白っぽくなり、比較例４ではやや白く不自然な外観であった。
トリティケーレ粉を入れたうどんは、ソフトで弾力が弱くなる傾向にあった。
使用量が３．０質量％まではソフトな粘弾性を感じるが、それを超えると弾力に欠け、食感がやや弱いと感じた。
うどんにトリティケーレ粉を入れると、つるみが強くなり、なめらかな食感になった。
トリティケーレ粉０．５質量％の使用でも、つるみは比較例１よりも明らかに強くなった。
しかし、トリティケーレ粉の量が３．０質量％を超えると、つるみを超えてぬめるような食感になった。
実施例４では大多数のパネラーがつるみありと評価した（若干名はぬめりと評価）が、比較例３では全パネラーがぬめりと評価し、比較例４では全パネラーがひどいぬめりと評価した。
うどんの風味は、トリティケーレ粉を使用しても対照と大差なかった。
うどんのほぐれは、トリティケーレ粉使用量０．５質量％で改良がみられ、添加量が増えるに従って効果が高くなった。
なお、１日置いたうどんでは、トリティケーレ粉を入れた方が表面がしっとりしていたので、ほぐれの良さは麺線表面の保湿力による（乾いてべたつきが出るのを抑える）ものと推定した。
In the noodles containing the toric kale powder, the dough and the noodle band tended to be moistened when the amount of the triticale powder used was increased, but the noodle making workability was not affected.
Although the color tone of the udon noodles with the toriti kale powder was slightly brighter, it became whitish when the amount added was increased, and in Comparative Example 4, the appearance was slightly white and unnatural.
Udon made with toritiquele powder tended to be soft and less elastic.
When the amount used was 3.0% by mass, soft viscoelasticity was felt, but when it was exceeded, the elasticity was lacking and the texture was somewhat weak.
When triticelle powder was added to udon, the sword became stronger and the texture was smoother.
Even with the use of 0.5% by mass of toritique powder, the sag was clearly stronger than in Comparative Example 1.
However, when the amount of triticere powder exceeded 3.0 mass%, the texture was such that the slickness was exceeded.
In Example 4, the majority of panelists evaluated that there was a sag (some names were slim and evaluated), but in Comparative Example 3, all the panels were evaluated as slimy, and in Comparative Example 4, all the panelers were rated as slimy.
The flavor of udon was not much different from the control even when Triticere flour was used.
Udon loosening was improved when the amount of triticere powder used was 0.5% by mass, and the effect became higher as the amount added increased.
In addition, since the surface of the udon left for 1 day was moistened when the triticelle powder was added, the looseness was estimated to be due to the moisturizing power of the surface of the noodle strings (to prevent stickiness from drying).
これらの結果より、うどんにトリティケーレ粉を加えると食感（つるみ）とほぐれを改良することができ、トリティケーレ粉の比率を穀粉全体に対して０．５質量％以上、３．０質量％以下とすると良い効果が得られることが確認できた。
なお、３．０質量％の使用でもぬめりを指摘したパネラーが若干名だがいたことを考慮すると、トリティケーレ粉の量を０．５質量％以上、２．０質量％以下とした場合に、一層好ましい結果が得られるといえる。
From these results, it is possible to improve texture and loosening by adding triticelle powder to udon, and the ratio of triticelle powder is 0.5% by mass or more and 3.0% by mass or less with respect to the whole flour. It was confirmed that a good effect was obtained.
In view of the fact that some panelists who pointed out slimness were used even at 3.0% by mass, it is more preferable when the amount of triticere powder is 0.5% by mass or more and 2.0% by mass or less. It can be said that a result is obtained.
［実施例５，６、比較例５，６］そばによる評価
トリティケーレ粉を入れたそばを試作し、食感およびほぐれを評価した。
穀粉は、市販のそば粉、市販のそばのつなぎ用小麦粉、および実施例１〜４で使用したのと同じトリティケーレ粉を、表３の比率で配合して使用した。
[Examples 5 and 6, Comparative Examples 5 and 6] Evaluation by buckwheat A buckwheat noodle containing tartikele flour was made as a prototype, and the texture and loosening were evaluated.
As flour, commercially available buckwheat flour, commercially available buckwheat binder flour, and the same triticelle flour used in Examples 1 to 4 were blended in the ratios shown in Table 3.
そばの試作方法は以下のとおりである。
１．表３の穀粉１００．０質量部に、水３２．０質量部、食塩１．０質量部を加えて、５分間ミキシングを行い生地とした。
但し穀粉は、水分１３．５質量％ベースで水分補正を行った。
２．生地を製麺ロールにより整形１回、複合１回、圧延３回行い、最終の麺帯の厚みを１．５ｍｍとし、２０番（角）の切歯で切り出し麺線とした。麺線の長さは約２５ｃｍとした。
３．前記麺線を麺線質量の約１５倍の茹で水で３分間茹で、冷水で締めた後に水を切った。
４．前記冷水で締めた麺を約４０ｇずつ小分けしてプラスチック容器に入れ、蓋をして７℃の冷蔵庫で一日置いた。
５．一日置いた後の麺を、パネラー１０名により、官能的に評価した。
評価項目は食感のなめらかさと、ほぐれ具合である。
製麺作業性は製麺技術者２名が評価した。
これらの評価は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、やや優れる＝５点、優れる＝６点、非常に優れる＝７点として、各項目について全パネラーの平均を評点とした。
なお、評価は比較例５を対照として全項目４点とし、それに対する相対評価で行った。
６．１０００ｍｌのビーカーに水を８００ｍｌ入れ、スターラーで攪拌して渦流を作った。（渦流は、前述したうどんの試験と同じ強さとした。）
冷蔵庫で一日置いて固めた麺を渦流中に投入し、ほぐれてバラバラになるのに要する時間を測定した。
測定は同一試料で５回繰り返し、その平均をとった。
結果を表４に示す。
The soba prototype method is as follows.
1. 30.0 parts by mass of water and 1.0 part by mass of sodium chloride were added to 100.0 parts by mass of the flour in Table 3, and mixed for 5 minutes to obtain a dough.
However, the flour was corrected for moisture on a moisture 13.5% by mass basis.
2. The dough was shaped once with a noodle roll, once combined, and rolled three times, the final noodle strip thickness was 1.5 mm, and cut into noodle strings with No. 20 (corner) incisors. The length of the noodle strings was about 25 cm.
3. The noodle strings were boiled with water for about 15 times the mass of the noodle strings for 3 minutes with water, and after tightening with cold water, the water was drained.
4). The noodles tightened with cold water were divided into approximately 40 g portions, put into plastic containers, covered, and placed in a refrigerator at 7 ° C. for one day.
5). The noodles after one day were sensuously evaluated by 10 panelists.
The evaluation items are smooth texture and looseness.
Noodle making workability was evaluated by two noodle making engineers.
These evaluations were made into 7 grades, very inferior = 1 point, inferior = 2 points, slightly inferior = 3 points, normal = 4 points, somewhat excellent = 5 points, excellent = 6 points, very excellent = 7 points, The average of all panelists was scored for each item.
The evaluation was performed by relative evaluation with respect to Comparative Example 5 with 4 points for all items.
6. 800 ml of water was placed in a 1000 ml beaker and stirred with a stirrer to create a vortex. (The eddy current has the same strength as the udon test described above.)
The noodles that had been kept in the refrigerator for a day were put into a vortex, and the time required for the noodles to break apart was measured.
The measurement was repeated 5 times on the same sample and the average was taken.
The results are shown in Table 4.
表４のように、そばでもトリティケーレ粉を入れると食感のなめらかさと麺のほぐれが改良されるが、トリティケーレ粉の比率が４．０質量％になるとぬめりが感じられて好ましくないことが確認できた。 As shown in Table 4, the smoothness of the texture and loosening of the noodles can be improved by adding triticelle powder even in buckwheat. It was.
［実施例７および比較例７］冷やし中華での評価
中華麺用プレミクス粉を作り、冷し中華を試作して評価を行った。
市販の準強力小麦粉１００．０質量部に食塩１．０質量部、かんぷん１．０質量部を加えてよく混合し、比較例７の中華麺用プレミクス粉とした。
市販の準強力小麦粉９９．０質量部にトリティケーレ粉1．０質量部、食塩１．０質量部、かんぷん１．０質量部を加えてよく混合し、実施例７の中華麺用プレミクス粉とした。
冷し中華の製法および評価方法は以下のとおりである。
１．中華麺用プレミクス粉１００．０質量部に水３３．０質量部を加えて５分間ミキシングを行い、生地を得た。（比較例7、実施例7ともに原材料から計算した水分含有量は１３．４質量％であった。加水の際に水分換算は行なわなかった。）
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．前記麺線を、麺線質量の１０倍程度の茹で水で３分間茹で、茹で湯を切った後に、流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、１００ｇずつプラスチック製の深皿に盛り、食品用の塩化ビニル製ラップをかけて７℃の冷蔵庫中に一日置いた。
４．冷蔵庫中に一日置いた麺に、市販の冷し中華用スープをかけ、熟練のパネラー５名により官能評価を行った。
[Example 7 and Comparative Example 7] Evaluation in chilled Chinese A premixed powder for Chinese noodles was made, and the chilled Chinese was made as a prototype and evaluated.
To 100.0 parts by mass of commercially available semi-strong wheat flour, 1.0 part by mass of sodium chloride and 1.0 part by mass of kanban were added and mixed well to obtain a premix powder for Chinese noodles of Comparative Example 7.
To 99.0 parts by mass of commercially available semi-strong wheat flour, 1.0 part by mass of triticelle powder, 1.0 part by mass of sodium chloride and 1.0 part by mass of kanpaku were added and mixed well to obtain a premix powder for Chinese noodles of Example 7. .
The manufacturing method and evaluation method of chilled Chinese are as follows.
1. 33.0 parts by weight of water was added to 100.0 parts by weight of premix powder for Chinese noodles and mixed for 5 minutes to obtain a dough. (In Comparative Example 7 and Example 7, the water content calculated from the raw materials was 13.4% by mass. Water conversion was not performed during the water addition.)
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 with water and then boiled hot water, and then cooled by exposing to running water.
3. Water was drained from the cooled noodle strings, and 100 g each was placed in a plastic deep dish, placed in a 7 ° C. refrigerator for one day with food-grade vinyl chloride wrap.
4). The noodles placed in the refrigerator for one day were put on a commercial cold Chinese soup, and sensory evaluation was performed by five skilled panelists.
実施例７のプレミクス粉から作った冷し中華は、比較例７から作ったものと比べて簡単にほぐれ、適度なつるみもあり美味であった。 The chilled Chinese made from the premix powder of Example 7 was easily loosened as compared to that made from Comparative Example 7, and had a moderate sag and was delicious.
Claims (3)
A premix powder for noodles comprising the flour composition for noodles according to claim 1.
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| JP2011172007A (en) * | 2010-02-18 | 2011-09-01 | Fujitsu Ltd | Influence analysis supporting device, method therefor, and program therefor |
| CN102885256A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black corn health-maintaining dried noodles |
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| CN102038239A (en) * | 2009-10-10 | 2011-05-04 | 陈富中 | Fast food non-fried triticale noodles and seasonings |
| JP2011172007A (en) * | 2010-02-18 | 2011-09-01 | Fujitsu Ltd | Influence analysis supporting device, method therefor, and program therefor |
| CN102885256A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black corn health-maintaining dried noodles |
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