JP2015154753A - Flour composition for noodle - Google Patents
Flour composition for noodle Download PDFInfo
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- JP2015154753A JP2015154753A JP2014031179A JP2014031179A JP2015154753A JP 2015154753 A JP2015154753 A JP 2015154753A JP 2014031179 A JP2014031179 A JP 2014031179A JP 2014031179 A JP2014031179 A JP 2014031179A JP 2015154753 A JP2015154753 A JP 2015154753A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 206
- 235000012149 noodles Nutrition 0.000 title claims abstract description 103
- 239000000203 mixture Substances 0.000 title claims abstract description 46
- 241000209140 Triticum Species 0.000 claims abstract description 63
- 235000021307 Triticum Nutrition 0.000 claims abstract description 63
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000002245 particle Substances 0.000 claims abstract description 29
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 27
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 235000015927 pasta Nutrition 0.000 abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 3
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000035199 Tetraploidy Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- -1 and gums Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- Noodles (AREA)
Abstract
Description
本発明は、麺類用穀粉組成物、ならびに当該穀粉組成物を用いて得られる麺類およびその製造方法に関する。 The present invention relates to a flour composition for noodles, a noodle obtained using the flour composition, and a method for producing the same.
従来の麺類は、一般に、強力小麦粉、中力小麦粉、デュラム小麦のセモリナなどを主成分とする原料粉から製造されている。さらに近年では、麺類の風味や食感の向上を目的とした原料粉の配合の変更が試みられている。例えば、特許文献１には、穀粉原料の全重量に基づいて、デュラム小麦粉を１０〜４０重量％および熱処理小麦粉を５〜４０重量％の割合で含有することを特徴とする麺類用穀粉組成物が、食感に優れた麺類の製造に適していることが記載されている。特許文献２には、復元後の食感及び食味に優れた非押出油揚げ即席麺の穀粉原料として、デュラム小麦粉砕物を６０〜９０重量％の割合で含有し、且つ目開き５００μｍの篩を通過し目開き２５０μｍの篩上に残留するデュラム小麦粉砕物の含有割合が穀粉原料の全重量に基づいて２５重量％以上であり、またはさらに澱粉類、α化澱粉類もしくは湿熱処理小麦粉を含有する穀粉原料が記載されている。 Conventional noodles are generally produced from raw material flour mainly composed of strong wheat flour, medium wheat flour, durum wheat semolina and the like. In recent years, attempts have been made to change the blending of raw material powders for the purpose of improving the flavor and texture of noodles. For example, Patent Document 1 discloses a flour composition for noodles characterized by containing 10 to 40% by weight of durum flour and 5 to 40% by weight of heat-treated wheat flour based on the total weight of the flour raw material. It is described that it is suitable for producing noodles having an excellent texture. In Patent Document 2, as a raw material for non-extruded fried instant noodles excellent in texture and taste after restoration, pulverized durum wheat is contained at a ratio of 60 to 90% by weight and passes through a sieve having an opening of 500 μm. The content ratio of the crushed durum wheat remaining on the sieve having an opening of 250 μm is 25% by weight or more based on the total weight of the flour raw material, or a flour raw material further containing starch, pregelatinized starch or wet heat-treated wheat flour Have been described.
焙焼小麦粉は、従来、生地の粘り気の改善や、原料粉に由来する粉臭さの低減などを目的としてパンなどのベーカリー製品やルウに適用されていた（例えば、特許文献３）が、麺の原料としては使用されていなかった。 In the past, roasted wheat flour has been applied to bakery products such as bread and roux for the purpose of improving the stickiness of the dough and reducing the powdery odor derived from the raw material flour (for example, Patent Document 3). It was not used as a raw material.
本発明は、小麦の良好な風味を有し、かつ滑らかで歯切れのよい食感に優れた麺類、およびその製造のための原料粉の提供に関する。 The present invention relates to noodles having a good wheat taste and a smooth and crisp texture, and a raw material powder for the production thereof.
本発明者らは、所定量のデュラム小麦粉と焙焼小麦粉とを含有する穀粉組成物から製造した麺類が、良好な風味と食感とを有することを見出した。 The present inventors have found that noodles produced from a flour composition containing a predetermined amount of durum wheat flour and roasted wheat flour have good flavor and texture.
すなわち、本発明は、穀粉原料の全重量に基づいて、デュラム小麦粉７５〜９８質量％および焙焼小麦粉２〜２５質量％を含有する麺類用穀粉組成物を提供する。
また本発明は、上記麺類用穀粉組成物を用いて製造された麺類を提供する。
また本発明は、上記麺類用穀粉組成物を用いる麺類の製造方法を提供する。
また本発明は、デュラム小麦粉７５〜９８質量％および焙焼小麦粉２〜２５質量％を含有する穀粉原料を用いる麺類の製造方法を提供する。
That is, this invention provides the flour composition for noodles containing 75-98 mass% durum wheat flour and 2-25 mass% roasted wheat flour based on the total weight of the flour raw material.
Moreover, this invention provides the noodles manufactured using the said flour composition for noodles.
Moreover, this invention provides the manufacturing method of noodles using the said flour composition for noodles.
Moreover, this invention provides the manufacturing method of noodles using the flour raw material containing 75-98 mass% durum wheat flour and 2-25 mass% roasted wheat flour.
本発明の麺類用穀粉組成物によれば、小麦の良好な風味を有し、さらに滑らかで歯切れのよい食感に優れた麺類を製造することができる。 According to the flour composition for noodles of the present invention, it is possible to produce noodles having a good flavor of wheat and having a smooth and crisp texture.
本発明は、穀粉原料の全重量に基づいて、デュラム小麦粉を７５〜９８質量％、および焙焼小麦粉を２〜２５質量％を含有する麺類用穀粉組成物を提供する。 This invention provides the flour composition for noodles containing 75-98 mass% durum flour and 2-25 mass% roasted wheat flour based on the total weight of the flour raw material.
本明細書において、「麺類」には、パスタ類、うどん、冷や麦、素麺、中華麺類や麺皮、日本そばなどが包含される。好ましくは、本発明の麺類用穀粉組成物は、パスタ類の原料粉として使用される。 In the present specification, “noodles” include pasta, udon, cold wheat, raw noodles, Chinese noodles, noodle skin, Japanese soba noodles, and the like. Preferably, the noodle flour composition of the present invention is used as a raw material for pasta.
本発明の麺類用穀粉組成物に含まれるデュラム小麦粉は、デュラム小麦を製粉して得られる小麦粉である。デュラム小麦は、植物学的に分類した場合に「二粒系小麦」（４倍体）に属し、強力小麦粉、準強力小麦粉、中力小麦粉、薄力小麦粉などの汎用の小麦粉の原料である普通系小麦（６倍体）とは植物学的に異なる品種である。本発明で用いるデュラム小麦粉は、デュラム小麦から得られた小麦粉であればいずれでもよく、その原産地や製粉方法などは特に制限されない。 The durum wheat flour contained in the noodle flour composition of the present invention is a wheat flour obtained by milling durum wheat. Durum wheat belongs to “double grain wheat” (tetraploid) when classified botanically, and is a raw material for general-purpose flour such as strong flour, semi-strong flour, medium flour, and thin flour. It is a cultivar that is botanically different from the wheat (hexaploid). The durum flour used in the present invention may be any flour obtained from durum wheat, and the place of origin and the milling method are not particularly limited.
本発明の麺類用穀粉組成物に含まれるデュラム小麦粉は、粒径２００μｍ以上の粒が多く含まれるデュラムセモリナを用いてもよく、またはセモリナをさらに粉砕したより粒径の小さいデュラム小麦粉を用いてもよいが、好ましくは、本発明の麺類用穀粉組成物に含まれるデュラム小麦粉は、平均粒径が６０〜１００μｍであり、かつ粒径２００μｍ以下の粒を９０質量％以上含むデュラム小麦粉である。当該粒度を有するデュラム小麦粉の好適な例としては、特許第５０５３７３８号に記載の方法で製造される澱粉損傷量を抑えたデュラム小麦粉を挙げることができる。例えば、特許第５０５３７３８号の記載に従って、（１）リダクション工程で用いる複数の滑面ロールの一部もしくは全部を目立ロール（目数：８〜３２目／インチ）に変更する；（２）同複数の滑面ロールの一部もしくは全部の対において、滑面ロールの回転速比を小さくする、例えば、通常の回転比である１．２５〜１．５：１を好ましくは１．１０〜１．２０：１とする；または、（３）同複数の滑面ロールの一部もしくは全部を衝撃式粉砕機に変更する、等の方法を単独または組み合わせてデュラム小麦粉を調製する。このような手順によって、平均粒径が６０〜１００μｍで、粒径２００μｍ以下の粒を９０質量％以上含み、かつ損傷澱粉量が６．０〜９．５質量％、好ましくは６．０〜８．０質量％、より好ましくは７．０〜８．０質量％であるデュラム小麦粉を調製することができる。 The durum flour contained in the flour composition for noodles of the present invention may be durum semolina containing many grains having a particle size of 200 μm or more, or may be durum wheat having a smaller particle size obtained by further pulverizing semolina. Preferably, the durum wheat flour contained in the noodle flour composition of the present invention is a durum wheat flour having an average particle diameter of 60 to 100 μm and containing 90% by mass or more of grains having a particle diameter of 200 μm or less. As a suitable example of durum wheat having the particle size, there can be mentioned durum wheat with reduced starch damage produced by the method described in Japanese Patent No. 5053738. For example, according to the description of Japanese Patent No. 5053738, (1) a part or all of the plurality of smooth surface rolls used in the reduction process is changed to a conspicuous roll (number of eyes: 8 to 32 eyes / inch); In some or all pairs of the plurality of smooth surface rolls, the rotational speed ratio of the smooth surface rolls is reduced, for example, a normal rotation ratio of 1.25 to 1.5: 1 is preferably 1.10 to 1 20); or (3) Durum flour is prepared by combining methods such as changing a part or all of the plurality of smooth surface rolls into an impact type grinder. By such a procedure, the average particle size is 60 to 100 μm, the particle size is 200 μm or less, 90% by mass or more, and the amount of damaged starch is 6.0 to 9.5% by mass, preferably 6.0 to 8%. Durum flour can be prepared that is 0.0% by weight, more preferably 7.0-8.0% by weight.
本明細書において、デュラム小麦粉の粒径は、マイクロトラック粒度分析計を用いて測定された値である。さらに粒径の測定値から、平均粒径および粒径の検出頻度を算出することができる。粒径の測定、および平均粒径と粒径検出頻度の算出は、市販の分析計（例えば、日機装株式会社製「マイクロトラック粒径分布測定装置９２００ＦＲＡ」）を用いて、機器のマニュアルに従って行うことができる。 In the present specification, the particle size of durum flour is a value measured using a Microtrac particle size analyzer. Furthermore, the average particle diameter and the detection frequency of the particle diameter can be calculated from the measured value of the particle diameter. The measurement of the particle size and the calculation of the average particle size and the particle size detection frequency should be performed according to the instrument manual using a commercially available analyzer (for example, “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd.). Can do.
本発明の麺類用穀粉組成物に含まれる焙焼小麦粉は、普通系小麦を製粉して得られる上記した汎用の小麦粉のうちの１種または２種以上の混合粉を焙焼処理して得られた小麦粉であればよい。風味および食感の点からは、強力小麦粉を焙焼処理した焙焼強力粉が好ましい。 The roasted wheat flour contained in the noodle flour composition of the present invention is obtained by roasting one or more of the above-mentioned general-purpose flours obtained by milling ordinary wheat flour. Any flour is sufficient. From the viewpoint of flavor and texture, roasted strong flour obtained by roasting strong wheat flour is preferred.
本発明の麺類用穀粉組成物に含まれる焙焼小麦粉は、その調製方法は何ら制限されない。例えば、本発明で使用される焙焼小麦粉は、特許文献３に記載の方法：より詳細には、小麦粉を品温１１０〜１６０℃、好ましくは１２０〜１４０℃の条件下で、５０〜１５０分間、好ましくは７０〜１２０分間乾熱処理することにより製造することができる。乾熱処理の具体的手段としては、原料粉を鉄製トレーに入れ、バンドオーブンその他のオーブン中で加熱する方法、パドルドライヤー等の加熱装置付きミキサーで加熱する方法、焙焼釜で加熱する方法等が挙げられる。当該乾熱処理により得られた焙焼小麦粉は、その後空冷などの方法により冷却した後、必要に応じて、元の小麦粉と同程度の粒度まで粉砕することが好ましい。本発明で使用される焙焼小麦粉の粒度は特に制限されないが、平均粒径が３５〜６０μｍのものが、生地の扱い易さの点から好ましく用いられる。焙焼小麦粉の粒径は、上述したデュラム小麦粉の粒径と同様に、マイクロトラック粒度分析計を用いて測定することができる。 The method for preparing the roasted wheat flour contained in the flour composition for noodles of the present invention is not limited. For example, the roasted flour used in the present invention is prepared by the method described in Patent Document 3: More specifically, the flour is subjected to a temperature of 110 to 160 ° C, preferably 120 to 140 ° C for 50 to 150 minutes. Preferably, it can be produced by a dry heat treatment for 70 to 120 minutes. Specific methods of dry heat treatment include placing raw material powder in an iron tray and heating in a band oven or other oven, heating with a mixer with a heating device such as a paddle dryer, or heating with a roasting pot. Can be mentioned. The roasted wheat flour obtained by the dry heat treatment is then preferably cooled by a method such as air cooling and then pulverized to the same particle size as the original wheat flour as necessary. The particle size of the roasted wheat flour used in the present invention is not particularly limited, but those having an average particle size of 35 to 60 μm are preferably used from the viewpoint of easy handling of the dough. The particle size of the roasted wheat flour can be measured using a Microtrac particle size analyzer in the same manner as the particle size of the above-mentioned durum wheat flour.
本発明の麺類用穀粉組成物は、当該組成物に含まれる穀粉原料の全重量に基づいて、上記デュラム小麦粉を７５〜９８質量％、および上記焙焼小麦粉を２〜２５質量％含有し、好ましくは、上記デュラム小麦粉を９０〜９５質量％、および上記焙焼小麦粉を５〜１０質量％含有する。当該組成物中における上記デュラム小麦粉および焙焼小麦粉の含有量が、上記の量よりも多いかまたは少ない場合、得られた麺類の風味や食感が充分に向上しないことがある。 The flour composition for noodles of the present invention contains 75 to 98% by weight of the durum flour and 2 to 25% by weight of the roasted flour based on the total weight of the flour raw material contained in the composition. Contains 90-95 wt% of the durum flour and 5-10 wt% of the roasted flour. When the content of the durum wheat flour and the roasted wheat flour in the composition is larger or smaller than the above amount, the flavor and texture of the obtained noodles may not be sufficiently improved.
本発明の麺類用穀粉組成物に含まれる穀粉原料には、上記デュラム小麦粉および焙焼小麦粉に加えて、麺類の製造に通常用いられている他の穀粉類が含有されていてもよい。当該他の穀粉類としては、上記デュラム小麦粉および焙焼小麦粉以外の他の小麦粉、ならびに大麦粉、ライ麦粉、ソバ粉、コメ粉、小豆粉、大豆粉などを挙げることができ、これらは単独でまたは２種以上を組み合わせて用いることができる。好ましくは、当該他の穀粉類としては、上記デュラム小麦粉および焙焼小麦粉以外の他の小麦粉、例えば、強力粉、準強力粉、中力粉、薄力粉から選ばれる１種または２種以上の組み合わせが使用される。 In addition to the above-mentioned durum wheat flour and roasted wheat flour, the flour raw material contained in the flour composition for noodles of the present invention may contain other flours that are usually used in the production of noodles. Examples of the other flours include wheat flour other than the above-mentioned durum flour and roasted flour, and barley flour, rye flour, buckwheat flour, rice flour, red bean flour, soybean flour, and the like. Alternatively, two or more kinds can be used in combination. Preferably, other flours other than the above-mentioned durum flour and roasted flour, for example, one or a combination of two or more selected from strong flour, quasi-strong flour, medium flour and thin flour are used as the other flours. The
例えば、本発明の麺類用穀粉組成物がパスタ類の製造に使用される場合、上記デュラム小麦粉および焙焼小麦粉と共に本発明の組成物に含まれ得る他の小麦粉としては、強力小麦粉と薄力小麦粉の併用、準強力小麦粉もしくは中力小麦粉の単独使用、準強力小麦粉と中力小麦粉の併用、または準強力小麦粉と薄力小麦粉の併用が好ましく、強力小麦粉と薄力小麦粉の併用がより好ましい。強力小麦粉と薄力小麦粉を併用する場合は、強力小麦粉：薄力小麦粉の質量比が５０：５０〜８５：１５であると、得られるパスタ類の食感が良好になる点から好ましい。 For example, when the flour composition for noodles of the present invention is used for the production of pasta, other flours that can be included in the composition of the present invention together with the above-mentioned durum flour and roasted flour include strong flour and thin flour , Use of semi-strong wheat flour or medium-power flour alone, combination use of semi-strong wheat flour and medium-power wheat flour, or combination use of semi-strong wheat flour and thin wheat flour, and more preferred use of strong wheat flour and thin wheat flour. When using strong wheat flour and thin wheat flour in combination, the mass ratio of strong wheat flour to thin wheat flour is preferably 50:50 to 85:15 from the viewpoint that the texture of the resulting pasta becomes good.
また例えば、本発明の麺類用穀粉組成物がうどんの製造に使用される場合、上記デュラム小麦粉および焙焼小麦粉と共に本発明の組成物に含まれ得る他の小麦粉としては、薄力小麦粉の単独使用、中力小麦粉の単独使用、または薄力小麦粉と中力小麦粉の併用が好ましい。 In addition, for example, when the noodle flour composition of the present invention is used for the production of udon, other flour that can be included in the composition of the present invention together with the above-mentioned durum flour and roasted flour is used as a single-use wheat flour. The use of medium-strength flour alone or the combination of thin-strength flour and medium-strength flour is preferred.
また例えば、本発明の麺類用穀粉組成物が中華麺類の製造に使用される場合、上記デュラム小麦粉および焙焼小麦粉と共に本発明の組成物に含まれ得る他の小麦粉としては、強力小麦粉と薄力小麦粉の併用、準強力小麦粉もしくは中力小麦粉の単独使用、準強力小麦粉と中力小麦粉の併用、または準強力小麦粉と薄力小麦粉の併用が好ましい。 In addition, for example, when the flour composition for noodles of the present invention is used for the production of Chinese noodles, other flours that can be included in the composition of the present invention together with the above-mentioned durum flour and roasted flour include strong wheat flour and thin strength The combined use of wheat flour, the use of semi-strong wheat flour or medium strength wheat flour alone, the combined use of semi-strong wheat flour and medium strength wheat flour, or the combination use of semi-strong wheat flour and thin wheat flour is preferred.
本発明の麺類用穀粉組成物は、必要に応じて、上記穀粉原料に加えて、麺類の製造に従来から用いられている他の成分を含有していてもよい。当該他の成分としては、例えば、食塩、油脂類、糖類、卵製品、脱脂粉乳やその他の乳製品、澱粉、香料、ガム類などの保水剤、乳化剤、山芋粉、茶粉末、活性グルテンなどの蛋白強化剤、ビタミン、ミネラル、アミノ酸などの栄養強化剤、保存剤、酵素剤、ｐＨ調整剤などを挙げることができ、これらの成分の１種または２種以上を用いることができる。 The flour composition for noodles of the present invention may contain other components conventionally used in the production of noodles in addition to the above-mentioned flour raw material, if necessary. Examples of the other components include salt, oils and fats, sugars, egg products, skim milk powder and other dairy products, water retention agents such as starches, fragrances, and gums, emulsifiers, yam flour, tea powder, and active gluten. Examples include protein fortifiers, nutrient fortifiers such as vitamins, minerals, and amino acids, preservatives, enzyme agents, and pH adjusters. One or more of these components can be used.
本発明の麺類用穀粉組成物は、その全量中に、上記穀粉原料を好ましくは８０〜１００質量％、より好ましくは９０〜１００質量％含有し、残りの成分として上記他の成分を含有する。麺類の風味や食感向上の観点からは、当該穀粉原料は、上記デュラム小麦粉と上記焙焼小麦粉とを合計で、好ましくは８０〜１００質量％、より好ましくは９５〜１００質量％含有し、残りの成分として上記デュラム小麦粉および焙焼小麦粉以外の他の穀粉類を含有する。 The flour composition for noodles of the present invention preferably contains 80 to 100% by mass, more preferably 90 to 100% by mass of the above flour raw material, and the above-mentioned other components as the remaining components. From the viewpoint of improving the flavor and texture of noodles, the flour raw material contains the durum flour and the roasted flour in total, preferably 80 to 100% by mass, more preferably 95 to 100% by mass, and the rest In addition to the above-mentioned durum flour and roasted flour, other flours are contained.
本発明の麺類用穀粉組成物は、上記デュラム小麦粉および上記焙焼小麦粉、ならびに必要に応じて上記他の穀粉類または上記他の成分を、上述した所定の量で混合することによって調製することができる。本発明の麺類用穀粉組成物は、紛体の状態で長期間安定して高い品質を保つことができるので、麺類製造用のプレミックス粉として保存、流通、販売することができる。 The flour composition for noodles of the present invention can be prepared by mixing the durum flour and the roasted flour and, if necessary, the other flours or the other ingredients in the predetermined amounts described above. it can. Since the flour composition for noodles of the present invention can stably maintain high quality for a long time in the state of powder, it can be stored, distributed and sold as premix powder for producing noodles.
上記本発明の麺類用穀粉組成物は、麺類の原料粉として使用される。したがって、本発明はまた、上記本発明の麺類用穀粉組成物を用いる麺類の製造方法を提供する。あるいは、本発明は、デュラム小麦粉７５〜９８質量％および焙焼小麦粉２〜２５質量％を含有する穀粉原料を用いる麺類の製造方法を提供する。 The noodle flour composition of the present invention is used as a raw material powder for noodles. Therefore, this invention also provides the manufacturing method of noodles which uses the flour composition for noodles of the said invention. Or this invention provides the manufacturing method of noodles using the flour raw material containing 75-98 mass% durum flour and 2-25 mass% roasted flour.
上記本発明の麺類の製造方法においては、原料粉として、上記デュラム小麦粉７５〜９８質量％および上記焙焼小麦粉２〜２５質量％を含有する穀粉原料、または本発明の麺類用穀粉組成物を用いさえすれば、その製麺手順は特に制限されず、従来から使用されている製麺法をいずれも採用することができる。例えば、製麺手順としては、上記原料粉から麺生地を製造した後、（１）該麺生地を圧延して麺帯をつくり、該麺帯を麺線または麺皮に切り出す；（２）該麺生地を押出機で押出して麺帯とし、次いで該麺帯を麺線または麺皮に切り出す；（３）押出機を用いて該麺生地から直接麺線へと成形する、などの手順を挙げることができる。 In the method for producing noodles of the present invention, as raw material flour, a flour raw material containing 75 to 98% by mass of the durum wheat flour and 2 to 25% by mass of the roasted wheat flour, or a flour composition for noodles of the present invention is used. As long as it is done, the noodle making procedure is not particularly limited, and any conventionally used noodle making method can be adopted. For example, as a noodle making procedure, after producing a noodle dough from the raw material powder, (1) rolling the noodle dough to make a noodle strip, and cutting the noodle strip into a noodle strip or noodle skin; (2) Extrude the noodle dough with an extruder to make a noodle band, and then cut the noodle band into noodle strings or noodle skins; (3) Use the extruder to directly form the noodle dough into noodle strings be able to.
本発明の麺類の製造方法において麺生地を製造する際には、（i）穀粉原料の全重量に基づいて上記デュラム小麦粉を７５〜９８質量％および上記焙焼小麦粉を２〜２５質量％、ならびに必要に応じて上記他の穀粉類または上記他の成分を上述した所定量で含有する本発明の麺類用穀粉組成物を、常法に従って練り水と共に混捏して麺生地を製造してもよく；（ii）穀粉原料の全重量に基づいて上記デュラム小麦粉を７５〜９８質量％および上記焙焼小麦粉を２〜２５質量％を含有する本発明の麺類用穀粉組成物に、任意の順序で、練り水、および必要に応じて上述した所定量となるように上記他の穀粉類または上記他の成分を、混合し、混捏して麺生地を製造してもよく；あるいは（iii）穀粉原料の全重量に基づいてそれぞれ７５〜９８質量％および２〜２５質量％になる量で上記デュラム小麦粉と上記焙焼小麦粉とを別々に添加し、必要に応じて上述した所定量となるように上記他の穀粉類または上記他の成分を加え、練り水と共に混捏して麺生地を製造してもよい。 In producing the noodle dough in the method for producing noodles of the present invention, (i) 75 to 98% by mass of the durum wheat flour and 2 to 25% by mass of the roasted wheat flour based on the total weight of the flour raw material, and If necessary, the noodle flour composition of the present invention containing the above-mentioned other flours or the above-mentioned other components in the above-mentioned predetermined amounts may be kneaded with kneading water according to a conventional method to produce a noodle dough; (Ii) The noodle flour composition of the present invention containing 75 to 98 mass% of the durum wheat flour and 2 to 25 mass% of the roasted wheat flour, based on the total weight of the flour raw material, in any order. The noodle dough may be produced by mixing and kneading water and the above-mentioned other flours or the above-mentioned other ingredients so as to have the above-mentioned predetermined amount as required; or (iii) the whole flour raw material 75-98 mass each based on weight And the said durum wheat flour and the above-mentioned roasted wheat flour are separately added in an amount of 2 to 25% by mass, and if necessary, add the above-mentioned other flours or the above-mentioned other ingredients so as to be the above-mentioned predetermined amount, Noodle dough may be produced by kneading with kneading water.
本発明により製造される麺類は、生麺、半乾燥麺、乾麺、茹麺や蒸麺等のα化麺、冷凍麺、即席麺などの形態にして保存、流通、販売することができる。 The noodles produced according to the present invention can be stored, distributed, and sold in the form of raw noodles, semi-dried noodles, dry noodles, pregelatinized noodles such as strawberry noodles and steamed noodles, frozen noodles, and instant noodles.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
［パスタ用穀粉組成物の製造］
デュラム小麦粉、焙焼小麦粉を表１に示す割合で混合し、パスタ用穀粉組成物を調製した。なお、用いたデュラム小麦粉は、平均粒径７５μｍ、９０質量％以上が粒径２００μｍ以下で、損傷澱粉量が７．５質量％であった。
さらに、焙焼小麦粉の代わりに湿熱処理粉を用いてパスタ用穀粉組成物を調製した。
[Production of flour composition for pasta]
Durum flour and roasted flour were mixed in the proportions shown in Table 1 to prepare a pasta flour composition. The durum wheat flour used had an average particle size of 75 μm, 90% by mass or more having a particle size of 200 μm or less, and a damaged starch amount of 7.5% by mass.
Furthermore, the flour composition for pasta was prepared using the heat-moisture treated powder instead of the roasted wheat flour.
上記で得られたパスタ用穀粉組成物５００ｇに水１５０ｇを加えて、常法により１０分間混捏して麺生地を調製し、該生地をダイス径１．７ｍｍのダイスから押し出して、生麺線を得た。得られた生麺線を約２分半茹でた。 150 g of water is added to 500 g of the pasta flour composition obtained above, and kneaded for 10 minutes by a conventional method to prepare a noodle dough. The dough is extruded from a die having a die diameter of 1.7 mm, and a raw noodle line is formed. Obtained. The resulting raw noodle strings were boiled for about two and a half minutes.
得られた茹でパスタの風味および食感を、１０名の評価者により下記の評価基準に基づいて評価し、平均点を求めた。結果を表１に示す。
＜評価基準＞
（風味）
５点： 小麦風味、および香ばしい風味を強く感じる。
４点： 小麦風味、および香ばしい風味を感じる。
３点： 小麦風味は感じるが、香ばしい風味は感じない。
２点： 小麦風味は少し感じるが、香ばしい風味は感じない。
１点： 小麦風味、香ばしい風味ともに感じない。
（食感）
５点： 滑らかで歯切れがよく、極めて良好な食感。
４点： やや滑らかで歯切れもややよく、良好な食感。
３点： 標準的な滑らかさと歯切れのある食感。
２点： やや硬めで歯切れがやや悪く、やや不良な食感。
１点： 硬くて歯切れの悪い、不良な食感。
The flavor and texture of pasta obtained from the boil were evaluated by 10 evaluators based on the following evaluation criteria, and the average score was obtained. The results are shown in Table 1.
<Evaluation criteria>
(Flavor)
5 points: A wheat flavor and a fragrant flavor are strongly felt.
4 points: Wheat flavor and fragrant flavor.
3 points: I feel the wheat flavor, but not the fragrant flavor.
2 points: I feel a little wheat flavor, but I do not feel a fragrant flavor.
1 point: Wheat flavor and fragrant flavor are not felt.
(Texture)
5 points: Smooth, crisp and very good texture.
4 points: Slightly smooth, slightly crisp, good texture.
3 points: Standard smooth and crisp texture.
2 points: Slightly hard, crisp, slightly bad texture.
1 point: Hard and crisp, poor texture.
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| JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
| JP7510774B2 (en) | 2020-03-31 | 2024-07-04 | 日清製粉株式会社 | Flour composition for noodles |
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