JP2011115090A - Method for producing rice noodle and rice noodle by the same - Google Patents
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本発明は、米粉を使用した米麺の製造方法と該方法による米麺に関する。 The present invention relates to a method for producing rice noodles using rice flour and rice noodles by the method.
本願出願人は、特願２００９−１５０９０９号（特許文献１）で米麺の製造方法と該方法による米麺（他乾麺）を提案済みであるが、特許文献１の基本発明に関して、該米麺の茹で後の所要保存時間経過時での茹で伸びの解消と食感の改善とを達成する技術を知見し、本発明の完成に至ったものである。
麺生地原料粉として穀粉には米粉が挙げられ、澱粉にはタピオカ澱粉が挙げられ、増粘多糖類としてアルギン酸および／またはアルギン酸塩が添加されて三層構造の生麺類の製造方法が特許第３１５７３３５号（特許文献２）で提案されているが、特許文献２の技術は、米麺において発芽玄米粉（又は白米粉）を主要生地原料粉としたものでなく、製麺工程中に複雑度のα化処理を伴うことを前提条件として、該麺生地原料粉に対するタピオカ澱粉等の食感維持素材の添加量及び増粘剤の添加量が知見された技術でもない。
The applicant of the present application has already proposed a rice noodle production method and other rice noodles (other dry noodles) by Japanese Patent Application No. 2009-150909 (patent document 1). As a result, the inventors have found a technique for eliminating the elongation and improving the texture of the boil after the required storage time has elapsed, and have completed the present invention.
As the noodle dough raw material powder, rice flour is used as the flour, tapioca starch is used as the starch, alginic acid and / or alginate is added as the thickening polysaccharide, and a method for producing a raw noodle having a three-layer structure is disclosed in Japanese Patent No. 3157335. (Patent document 2) is proposed, but the technique of patent document 2 does not use germinated brown rice flour (or white rice flour) as a main dough raw material powder in rice noodles, It is not a technique in which the addition amount of the texture maintaining material such as tapioca starch and the addition amount of the thickener is known to the noodle dough raw material powder on the precondition that it is pregelatinized.
本発明は、先の基本発明である特願２００９−１５０９０９号の技術に関して、米麺を茹でた後、所要保存時間経過時でも茹で伸びがなく、腰があって歯ごたえのある食感の良好な米麺の製造方法と該方法による米麺の提供をその目的とする。 The present invention relates to the technology of Japanese Patent Application No. 2009-150909, which is the basic invention of the present invention, and after boiled rice noodles, even when the required storage time has elapsed, it does not stretch with boil, has a waist and has a chewy texture The purpose is to provide a method for producing rice noodles and rice noodles by the method.
本発明の請求項１に記載した米麺の製造方法は、所要配合の麺原料を熱湯による加水（α化）工程と、混合工程と、押出し（最終α化）工程を経て米麺として成り、複数度のα化処理がなされることを特徴とする米麺の製造方法において、
前記麺原料が、白米粉27重量%乃至63重量%と発芽玄米粉63重量%乃至27重量%との米粉総量90重量%と、食感維持素材10重量%とから成り、該麺原料100重量%に対して増粘材として1.0重量%のアルギン酸エステルと0.5重量%のアルギン酸とが添加されて成る。
請求項２に記載した米麺の製造方法は、所要配合の麺原料を熱湯による加水（α化）工程と、混合工程と、押出し（最終α化）工程を経て米麺として成り、複数度のα化処理がなされることを特徴とする米麺の製造方法において、
前記麺原料が、発芽玄米粉90重量%又は白米粉90重量%と食感維持素材10重量%とから成り、該麺原料100重量%に対して増粘材として1.0重量%乃至0.5重量%アルギン酸エステルと、0.5重量%のアルギン酸とが添加されて成る。
請求項３に記載した米麺は、請求項１又は２記載の米麺の製造方法により製造されて成る。
The method for producing rice noodles according to claim 1 of the present invention is made into rice noodles through a hydrolyzed (α-ized) step with hot water, a mixing step, and an extrusion (final α-ized) step. In the method for producing rice noodles, characterized in that a plurality of pre-gelatinization processes are performed.
The noodle raw material is composed of 90% by weight of rice flour of 27% to 63% by weight of white rice flour and 63% to 27% by weight of germinated brown rice powder, and 10% by weight of the texture maintaining material, and 100% by weight of the noodle raw material As a thickener, 1.0% by weight of alginic acid ester and 0.5% by weight of alginic acid are added.
The method for producing rice noodles according to claim 2 comprises a noodle raw material of a required composition as rice noodles through a hot water adding (alpha) process, a mixing process, and an extrusion (final alpha) process. In the method for producing rice noodles, characterized in that the pregelatinization is performed.
The noodle raw material comprises 90% by weight of germinated brown rice flour or 90% by weight of white rice flour and 10% by weight of the texture maintaining material, and 1.0% by weight to 0.5% by weight of alginic acid as a thickener relative to 100% by weight of the noodle raw material. An ester and 0.5% by weight of alginic acid are added.
The rice noodle according to claim 3 is produced by the method for producing rice noodle according to claim 1 or 2.
本発明の米麺によれば、製造工程中で発芽玄米粉及び／又は白米粉の総量90重量%に対して食感維持素材としての10重量%のタピオカが添加され、かつ、アルギン酸エステル等の増粘材が添加された上で、複数度のα化処理がなされたものであるから、茹で後所要保存時間経過時でも茹で伸びがなく、腰があって歯ごたえのある食感の良好な品質が確保され、コンビニ弁当向けなどの市場へ提供できる効果がある。 According to the rice noodles of the present invention, 10% by weight of tapioca as a texture maintaining material is added to the total amount of germinated brown rice flour and / or white rice flour of 90% by weight during the production process, and alginic acid esters, etc. Since the thickener has been added and the gelatinization process has been performed several times, the boil will not stretch even when the required storage time has elapsed after boiling, and it has a good texture with a crunchy and crunchy texture Is secured and can be provided to markets such as convenience store lunches.
本発明の麺原料の構成要素である食感維持素材は、タピオカ等の原料澱粉のみならず加工澱粉も含まれ、増粘材としてはアルギン酸エステルとアルギン酸が選択され、各材の配合量は使用対象の各米粉の複数度のα化処理による糊化度の度合いにより選択されるが、タピオカが10重量%、アルギン酸エステルが総麺原料に対して1.0重量%乃至0.5重量%、アルギン酸が0.5重量%が最適であることが実験的に知見された。 The texture maintaining material, which is a component of the noodle raw material of the present invention, includes not only raw starch such as tapioca but also processed starch, alginic acid ester and alginic acid are selected as thickeners, and the blending amount of each material is used It is selected according to the degree of gelatinization of each target rice flour by multiple gelatinization treatments, but tapioca is 10% by weight, alginic acid ester is 1.0% to 0.5% by weight, and alginic acid is 0.5% by weight with respect to the total noodle ingredients. % Was found to be optimal.
本発明を実施例により説明すると、図１に示すように、米麺新配合としてのリングイネＤは、麺原料が白米粉27重量%と発芽玄米粉63重量%と食感維持素材としてのタピオカ10重量%とから成り、この麺原料100重量%に対して、増粘材としてアルギン酸エステル1重量%とアルギン酸0.5重量%とが添加され、これに対して40重量%の熱湯（95℃）が加水されてα化処理がなされ、次いで混合工程で混練され、押出し工程の押出し機で押し出されるとともに、最終のα化処理がなされて製造される。
The present invention will be described with reference to Examples. As shown in FIG. 1, linguine D as a new blend of rice noodles has 27% by weight of white rice flour, 63% by weight of germinated brown rice flour, and
次の図１に示す米麺新配合としてのリングイネＣは、麺原料が発芽玄米粉90重量%と食感維持素材としてのタピオカ10重量%とから成り、この麺原料100重量%に対して、増粘材としてアルギン酸エステル1重量%とアルギン酸0.5重量%とが添加され、これに対して40重量%の熱湯（95℃）が加水されてα化処理がなされ、次いで混合工程で混練され、押出し工程の押出し機で押し出されるとともに、最終のα化処理がなされて製造される。 The ring rice C as a new rice noodle blend shown in FIG. 1 is composed of 90% by weight of germinated brown rice flour and 10% by weight of tapioca as a texture maintaining material. As a thickener, 1% by weight of alginic acid ester and 0.5% by weight of alginic acid are added, and 40% by weight of hot water (95 ° C) is hydrolyzed for pregelatinization, then kneaded in the mixing step and extruded. While being extruded by the extruder of the process, the final pregelatinization treatment is performed and manufactured.
また、図１に示す米麺従来品としてのリングイネＢは、麺原料が発芽玄米粉100重量%であり、これに対してアルギン酸エステル1重量%が添加される。この状態で40重量%の熱湯（95℃）が加水されてα化処理がなされ、次いで混合工程で混練され、押出し工程の押出し機で押し出されるとともに、最終のα化処理がなされて製造される。 In addition, the ring rice B as a conventional rice noodle product shown in FIG. In this state, 40% by weight of hot water (95 ° C) is hydrolyzed to be pregelatinized, then kneaded in the mixing step, extruded with an extruder in the extruding step, and finally subjected to pregelatinization. .
さらに、図１に示す小麦麺市販品としてのリングイネＡは、デュラム小麦のセモリナと小麦粉とを原材料（大豆粉を含むこともある）とし、これに卵、食塩、着色料（カロチノイド）等を添加して押出し成形により製造される。 Furthermore, linguine A as a commercial product of wheat noodles shown in FIG. 1 uses durum wheat semolina and wheat flour as raw materials (may contain soy flour), and eggs, salt, coloring agents (carotenoids), etc. are added to this. And manufactured by extrusion.
次の図１に示す米麺新配合としてのリングイネＦは、麺原料が白米粉63重量%と発芽玄米粉27重量%と食感維持素材としてのタピオカ10重量%とから成り、この麺原料100重量%に対して、増粘材としてアルギン酸エステル1重量%とアルギン酸0.5重量%とが添加され、これに対して40重量%の熱湯（95℃）が加水されてα化処理がなされ、次いで混合工程で混練され、押出し工程の押出し機で押し出されるとともに、最終のα化処理がなされて製造される。 The ring rice F as a new rice noodle composition shown in FIG. 1 is composed of 63% by weight of white rice flour, 27% by weight of germinated brown rice flour, and 10% by weight of tapioca as a texture maintaining material. As a thickener, 1% by weight of alginate and 0.5% by weight of alginic acid are added as a thickener, and 40% by weight of hot water (95 ° C) is added to the mixture to perform pregelatinization, followed by mixing It is kneaded in the process, extruded with an extruder in the extrusion process, and finally subjected to a pregelatinization process.
また、図１に示す米麺新配合としてのリングイネＧは、麺原料が白米粉90重量%と食感維持素材としてのタピオカ10重量%とから成り、この麺原料100重量%に対して、増粘材としてアルギン酸エステル0.5重量%とアルギン酸0.5重量%とが添加され、これに対して40重量%の熱湯（95℃）が加水されてα化処理がなされ、次いで混合工程で混練され、押出し工程の押出し機で押し出されるとともに、最終のα化処理がなされて製造される。 In addition, ring rice G as a new rice noodle blend shown in FIG. 1 is composed of 90% by weight of white rice flour and 10% by weight of tapioca as a texture maintaining material. Alginate 0.5% by weight and alginic acid 0.5% by weight are added as sticky materials, and 40% by weight of hot water (95 ° C) is hydrolyzed and then pregelatinized, then kneaded in the mixing process and extruded. In addition, it is extruded with an extruding machine and is subjected to final alpha treatment.
図１の米麺従来品としてのリングイネＥは、麺原料が白米粉100重量%であり、これに対してアルギン酸エステル1重量%が添加される。この状態で40重量%の熱湯（95℃）が加水されてα化処理がなされ、次いで混合工程で混練され、押出し工程の押出し機で押し出されるとともに、最終のα化処理がなされて製造される。 Ring rice E as a conventional rice noodle product in FIG. 1 is 100% by weight of white rice flour, and 1% by weight of alginic acid ester is added thereto. In this state, 40% by weight of hot water (95 ° C) is hydrated and subjected to the pregelatinization treatment, then kneaded in the mixing step, extruded through the extruder in the extrusion step, and finally subjected to the pregelatinization treatment. .
前記の仕様で製造されたリングイネＡ乃至Ｇに関して、腰の強さを破断値測定機（有限会社タケモト電機製）で測定した破断値で示したものが図２に示されるが、リングイネＡは８分間茹でられ、リングイネＢは５分間茹でられ、リングイネＣ乃至Ｇは共に茹で時間が４分である。
そして、一般的に必要な保存時間（茹で後48時間）での破断強度は、腰の強さの基準（特定測定機の数値と官能評価の合致点）とされる100に対して、本発明に係わるリングイネＣ、Ｄ、Ｆ、Ｇは、レンジ加熱前はそれぞれ85.26、126.18、110.86、107.08であるが、レンジ加熱後はそれぞれ107.37、217.76、102.00、107.37となって前記100がキープされるもので、茹で伸びによる腰がなくなることもなく、歯ごたえのある食感の良好な品質が確保されたものである。
上記の破断強度を経時的に折れ線グラフに示したものを図３に示したが、本発明のリングイネＤが48時間経過時（レンジ加熱後）と、茹で後10分時での破断強度が略同等であり、しかも、小麦麺市販品のリングイネＡの腰の強さより上位で、食感の良好な品質であることが一目瞭然である。
Regarding the ring rice A to G manufactured with the above specifications, FIG. 2 shows the waist strength measured by a rupture value measuring machine (manufactured by Takemoto Electric Co., Ltd.). Boiled for a minute, Ring Rice B is boiled for 5 minutes, and Ring Rice C through G are both boiled for 4 minutes.
In general, the breaking strength at the necessary storage time (48 hours after boiling) is 100 according to the present invention, compared to 100, which is the standard of waist strength (matching point between numerical value of specific measuring machine and sensory evaluation). Ring rice C, D, F, and G related to No.1 are 85.26, 126.18, 110.86, and 107.08, respectively, before the range heating, but after the range heating, they are 107.37, 217.76, 102.00, and 107.37, respectively, and the 100 is kept Thus, the quality of the crunchy texture is ensured without losing the waist due to stretching.
FIG. 3 shows the above breaking strength as a line graph over time. The ring strength of the ring rice D of the present invention is approximately 48 hours (after range heating) and 10 minutes after boiling. It is obvious that the quality is superior to that of the linguine A, a commercially available wheat noodle product, and has a good texture.
本発明は、茹で後食されるに要する時間帯及び必要保存時間経過時においても茹で伸びがなく、腰があって歯ごたえのある食感の良好な品質が確保される米麺を提供する技術であるから、外食産業での需要は勿論のこと、米麺対象の製麺業界にも多大に貢献できる。 The present invention is a technique for providing rice noodles that do not stretch in the boil during the time period required for after-mealing with the boil and when the necessary storage time has elapsed, and have good quality with a crunchy and crunchy texture. Therefore, it can contribute greatly to the noodle making industry for rice noodles as well as the demand in the restaurant industry.
Ａ乃至Ｇ：リングイネ A to G: Ring rice
Claims (3)
前記麺原料が、白米粉27重量%乃至63重量%と発芽玄米粉63重量%乃至27重量%との米粉総量90重量%と、食感維持素材10重量%とから成り、該麺原料100重量%に対して増粘材として1.0重量%のアルギン酸エステルと0.5重量%のアルギン酸とが添加されて成る米麺の製造方法。 A rice noodle characterized by being formed into rice noodles through a water addition (agarification) process with hot water, a mixing process, and an extrusion (final agarification) process, and a plurality of agarification processes are performed. In the manufacturing method of
The noodle raw material is composed of 90% by weight of rice flour of 27% to 63% by weight of white rice flour and 63% to 27% by weight of germinated brown rice powder, and 10% by weight of the texture maintaining material, and 100% by weight of the noodle raw material A method for producing rice noodles comprising 1.0% by weight of alginic acid ester and 0.5% by weight of alginic acid as thickeners.
前記麺原料が、発芽玄米粉90重量%又は白米粉90重量%と食感維持素材10重量%とから成り、該麺原料100重量%に対して増粘材として1.0重量%乃至0.5重量%のアルギン酸エステルと、0.5重量%のアルギン酸とが添加されて成る米麺の製造方法。 A rice noodle characterized by being formed into rice noodles through a water addition (agarification) process with hot water, a mixing process, and an extrusion (final agarification) process, and a plurality of agarification processes are performed. In the manufacturing method of
The noodle raw material is composed of 90% by weight germinated brown rice flour or 90% by weight of white rice flour and 10% by weight of the texture maintaining material, and 1.0% to 0.5% by weight as a thickener with respect to 100% by weight of the noodle raw material. A method for producing rice noodles comprising an alginic acid ester and 0.5% by weight of alginic acid added.
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Cited By (6)
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| JP2013110971A (en) * | 2011-11-25 | 2013-06-10 | Ogatamura Akitakomachi Seisansha Kyokai:Kk | Method for producing rice noodle, rice noodle obtained by the same, and dry noodle obtained from the rice noodle |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
| JP2018057290A (en) * | 2016-10-03 | 2018-04-12 | 日清製粉株式会社 | Noodles and method for producing the same |
| KR20210024878A (en) * | 2019-08-26 | 2021-03-08 | 세종대학교산학협력단 | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid |
| JP2021083406A (en) * | 2019-11-29 | 2021-06-03 | 株式会社茗荷村同労社 | Noodles made of brown rice flour |
| KR102359226B1 (en) * | 2020-11-30 | 2022-02-07 | 농업회사법인 유한회사 영인바이오 | Manufacturing method of noodle snacks for companion animals and noodle snacks for companion animals thereby the same that |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2013110971A (en) * | 2011-11-25 | 2013-06-10 | Ogatamura Akitakomachi Seisansha Kyokai:Kk | Method for producing rice noodle, rice noodle obtained by the same, and dry noodle obtained from the rice noodle |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
| JP2018057290A (en) * | 2016-10-03 | 2018-04-12 | 日清製粉株式会社 | Noodles and method for producing the same |
| KR20210024878A (en) * | 2019-08-26 | 2021-03-08 | 세종대학교산학협력단 | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid |
| KR102284137B1 (en) * | 2019-08-26 | 2021-08-02 | 세종대학교산학협력단 | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid |
| JP2021083406A (en) * | 2019-11-29 | 2021-06-03 | 株式会社茗荷村同労社 | Noodles made of brown rice flour |
| JP7062241B2 (en) | 2019-11-29 | 2022-05-06 | 株式会社茗荷村同労社 | How to make brown rice flour noodles |
| KR102359226B1 (en) * | 2020-11-30 | 2022-02-07 | 농업회사법인 유한회사 영인바이오 | Manufacturing method of noodle snacks for companion animals and noodle snacks for companion animals thereby the same that |
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