JP2019062850A - Manufacturing method of multilayered noodles - Google Patents
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Description
本発明は多層麺の製造方法に関するものである。 The present invention relates to a method of producing multi-layered noodles.
茹で麺類は、一般的に、小麦粉等の穀粉を主原料とした粉体の製麺原料に加水及び混捏して得られた生地を、ロール圧延機等で圧延成形された麺帯又は押出し機で押出成形された麺帯あるいは麺線を適切な厚さ及び長さに切断して得られた生麺をα化処理して製造される。このような茹で麺類は、茹で直後に喫食すると茹で麺内部の適切な弾力（粘弾性）と茹で麺表面付近の適度な柔らかさとを兼ね備えた食感差、および、茹で麺表面のつるみ（麺表面の滑らかさ）があり優れた食感であるが、茹で後の時間経過に伴って食感が劣化する。また、このような茹で麺を冷凍処理すると、解凍後の食感が茹で直後の食感より明らかに劣るものである。それ故、茹で麺をチルド麺や冷凍麺として提供するためには、このような食感の劣化を抑制する必要があった。 Boiled noodles are generally prepared by adding a powder obtained by adding water and kneading to powdery noodle making raw material mainly composed of flour such as wheat flour with a noodle band or an extruder formed by rolling with a roll rolling machine or the like It is manufactured by gelatinizing raw noodles obtained by cutting extruded noodle bands or noodle strands into appropriate thickness and length. The noodles with such a boil, when eaten immediately after boil, have a difference in texture that combines the proper elasticity (viscoelasticity) inside the noodle with boil and appropriate softness near the surface of the noodle with boil, and the surface of the boil with noodle Smoothness and excellent texture, but the texture deteriorates with the passage of time after boiling. In addition, when the noodles are subjected to freezing treatment with such a broom, the texture after thawing is clearly inferior to the texture immediately after boil. Therefore, in order to provide boiled noodles as chilled noodles or frozen noodles, it was necessary to suppress such deterioration in texture.
麺の食感の劣化を抑制するために、特許文献１では、かん粉又は食塩の含有率が内層麺部と外層麺部で異なることを特徴とする３層冷凍麺が開示されている。特許文献２では、特定の澱粉類を主体とする原材料を用いて得られる外層と、蛋白質を添加した小麦粉を主体とした原材料を用いて得られる内層からなる３層麺であって、外層と内層との厚さの比率が特定の範囲内であることを特徴とした３層麺が開示されている。特許文献３では、マイクロ波照射した内層部と、マイクロ波照射されていない外層部からなることを特徴とする多層麺が開示されている。これらは何れも、外層と内層との麺帯の性質に差異を持たせ、麺の外側を軟らかく、麺の内側をしっかりさせることで、麺の外側の食感と内側の食感差をつけ、麺類の茹で立て食感を擬似的に再現しようとしているものである。
特許文献４では、製麺用原料から得た生地を成形した外層用麺帯と、製麺用原料から得た生地を真空押出成形してペレットを形成した後に成形した内層用麺帯との間にトランスグルタミナーゼを主成分とする粉体層を介在させて重ね合わせた後に圧延し、得られた多層構造の麺帯から麺線を得ることを特徴とした多層麺の製造方法が開示されている。この発明は、真空押出成形してペレットを形成すること、トランスグルタミナーゼを内外麺帯間に介在させる工程が必要であり、煩雑性が高い。
特許文献５では、水と原料成分を混捏して得た内層生地及び／又は外層生地を減圧下で脱気し、整形し、次いで複合することを特徴とする３層麺の乾麺の製造方法が開示されている。この発明は乾麺に関する物であり、茹で処理後チルドあるいは冷凍保存される麺類については記載されておらず、その食感への影響も不明である。
In order to suppress the deterioration of the texture of noodles, Patent Document 1 discloses three-layer frozen noodles characterized in that the content of cans or salt differs between the inner and outer layer noodles. Patent Document 2 is a three-layer noodle comprising an outer layer obtained using a specific starch-based raw material and an inner layer obtained using a protein-containing wheat flour-based raw material, the outer layer and the inner layer A three-layer noodle is disclosed, which is characterized in that the ratio of the thickness to the thickness is within a specific range. Patent Document 3 discloses a multilayer noodle comprising an inner layer portion irradiated with microwaves and an outer layer portion not irradiated with microwaves. All make a difference in the nature of the noodle band between the outer layer and the inner layer, soften the outside of the noodle, and secure the inside of the noodle, thereby making the texture of the outside and the inside of the noodle different. It is intended to simulate artificial food texture in a stand of noodles.
In Patent Document 4, an outer layer noodle band obtained by forming a dough obtained from a raw material for producing noodles and an inner layer noodle band formed after forming a pellet by vacuum extrusion forming a material obtained from a raw material for producing noodles There is disclosed a method for producing a multi-layered noodle characterized by obtaining a noodle band from the obtained multi-layered noodle band by rolling after overlapping with a powder layer containing transglutaminase as a main component and laminating. . The present invention requires steps of vacuum extrusion to form a pellet, and a step of interposing transglutaminase between inner and outer noodle bands, which is highly complicated.
In Patent Document 5, a method for producing dry noodles of three-layer noodles is characterized in that the inner layer dough and / or the outer layer dough obtained by mixing the water and the raw material components are degassed under reduced pressure, shaped, and then compounded. It is disclosed. The present invention relates to dry noodles, and the noodles that are chilled or stored frozen after being boiled are not described, and the influence on the texture is also unknown.
上記のように外層用麺帯と内層用麺帯への澱粉類や蛋白質類、増粘剤、酵素製剤等の改良剤等の原料配合に差を設けること、マイクロ波処理等で物理的に内層麺帯あるいは外層麺帯を変性させて麺帯の性質に差を設けること等により、常温、チルド、冷凍等の保存に適した３層麺を製造することが提案されている。しかしながら、このような３層麺では、生麺と比較して茹でた際に不自然なつるみが生じること、特に外層用麺帯への澱粉類の配合量が多いと不自然なつるみが顕著になること、小麦粉の風味が損なわれること、原料費等のコストが上昇すること、製造工程が煩雑になること等の問題があった。さらに、茹で後２４時間程度以内に喫食することを推奨される調理済みチルド麺類などでは、適切な弾力を得るために、真空ミキサーを使用して製麺原料を減圧下で混捏して生地を製造することが行われているが、このような場合に生地中の空気が脱気されて生地表面の微小孔が極めて少なくなって麺の表面に不自然なつるみが出るため、麺の全体的な食感に違和感を生じ、更に、不自然なつるみのために麺にスープやソースを合わせた際の麺への絡みが悪くなるという問題点もあった。 As described above, by providing a difference in the blending of raw materials such as starches, proteins, thickeners, improving agents such as enzyme preparations, etc. to the outer layer noodle band and the inner layer noodle band, the inner layer physically by microwave treatment etc. It has been proposed to produce three-layer noodles suitable for storage at normal temperature, chilled condition, frozen condition, etc. by modifying the noodle band or outer layer noodle band to make a difference in the property of the noodle band. However, in such a three-layer noodle, unnatural sagging occurs when boiled as compared to raw noodles, and in particular, unnatural sagging is remarkable when the blending amount of starches in the outer layer noodle band is large. Problems such as deterioration of the flavor of wheat flour, an increase in costs such as raw material costs, and complication of the production process. Furthermore, for cooked chilled noodles, etc. that are recommended to eat within about 24 hours after boiling, in order to obtain appropriate elasticity, the raw materials are mixed under reduced pressure using a vacuum mixer to produce dough In such a case, the air in the dough is degassed and micropores on the dough surface are extremely reduced, resulting in unnatural sagging on the surface of the noodle, so the whole of the noodle There is also a problem that the texture is unnatural, and furthermore, the entanglement to the noodles becomes worse when the soup and the sauce are combined with the noodles due to unnatural sagging.
本発明は、茹でた際に麺表面の不自然なつるみがなく、茹で立てのような優れた食感差（麺内部は粘弾性があり、麺外部は柔らかい）がある、保存に適した麺類の製造方法を提供することを課題とする。 The present invention is a noodle that is suitable for preservation without unnatural sagging on the surface of the noodles when boiled and having an excellent difference in texture such as standing on a broom (the inside of the noodle is viscoelastic and the outside of the noodles is soft). It is an object of the present invention to provide a manufacturing method of
そこで本発明者等は上記課題を解決する為鋭意研究を重ねた結果、麺の表面を形成する外層と、該外層に隣接する内層を含む多層麺の製造方法であって、外層用製麺原料に加水し、真空度０〜７０ｋＰａで混捏して外層用生地を得る工程、内層用製麺原料に加水し、真空度３５ｋＰａ以上で混捏して内層用生地を得る工程及び得られた外層用生地と内層用生地とを複合成形する工程を含み、内層用生地の混捏時の真空度が外層用生地の混捏時の真空度よりも２０ｋＰａ以上高いことを特徴とする多層麺の製造方法により、麺表面の不自然なつるみがなく、茹で立てのような優れた食感差（麺内部は粘弾性があり、面外部は柔らかい）がある保存に適した麺類を提供できることを見出し、本発明を完成するに至った。
すなわち本発明は以下の通りである。
[１]麺線の表面を形成する外層と、該外層に隣接する内層を含む多層麺の製造方法であって、外層用製麺原料に加水し、真空度０〜７０ｋＰａで混捏して外層用生地を得る工程、内層用製麺原料に加水し、真空度３５ｋＰａ以上で混捏して内層用生地を得る工程及び得られた外層用生地と内層用生地とを複合成形する工程を含み、内層用生地の混捏時の真空度が外層用生地の混捏時の真空度よりも２０ｋＰａ以上高いことを特徴とする多層麺の製造方法。
[２]多層麺が、生麺、ＬＬ（ロングライフ）麺、茹で麺、チルド麺又は冷凍麺である前記[１]に記載の製造方法。
Accordingly, as a result of intensive studies to solve the above problems, the inventors of the present invention are a method for producing a multilayer noodle comprising an outer layer forming the surface of the noodle and an inner layer adjacent to the outer layer. Water to obtain a dough for the outer layer by kneading under a vacuum degree of 0 to 70 kPa, adding water to the inner layer noodle material, kneading under a vacuum degree of 35 kPa or more to obtain a dough for the inner layer, and the obtained outer layer dough And a step of compounding the inner layer cloth with the inner layer cloth, wherein the degree of vacuum at the time of mixing of the layer inner cloth is 20 kPa or more higher than the degree of vacuum at the time of mixing of the outer layer cloth The inventors have found that it is possible to provide noodles suitable for preservation that have no unnatural surface tension and have an excellent difference in texture such as standing with a broom (the inside of the noodle is visco-elastic and the outside is soft). It came to
That is, the present invention is as follows.
[1] A method for producing a multi-layered noodle comprising an outer layer forming the surface of a noodle band and an inner layer adjacent to the outer layer, wherein the outer layer-forming noodle raw material is hydrolyzed and mixed at a vacuum degree of 0 to 70 kPa for outer layer The process of obtaining the dough, the process of obtaining the dough for the inner layer by adding water to the inner layer noodle raw material and kneading at a vacuum degree of 35 kPa or more and the step of compounding the obtained outer layer dough and the obtained inner layer dough, A method for producing a multi-layered noodle, characterized in that the degree of vacuum at the time of mixing of the dough is 20 kPa or more higher than the degree of vacuum at the time of mixing of the outer layer material.
[2] The method according to the above [1], wherein the multilayer noodles are raw noodles, LL (long life) noodles, boiled noodles, chilled noodles or frozen noodles.
本発明によれば、茹でた際に麺表面の不自然なつるみがなく、茹で立てのような優れた食感差（麺内部は粘弾性があり、麺外部は柔らかい）がある、保存に適した麺類を提供することが出来る。また食感改良目的に使用する副原料の使用を低減できるために主原料である穀粉本来の風味への影響を低減することができ、またコスト削減が可能であり、製造工程が簡素であるため煩雑な作業を抑制することができる。 According to the present invention, there is no unnatural sagging on the surface of the noodles when boiled, and there is an excellent difference in texture such as standing on a broom (the inside of the noodles is visco-elastic and the outside of the noodles is soft). We can provide boiled noodles. In addition, since the use of auxiliary materials used for improving the texture can be reduced, it is possible to reduce the influence on the original flavor of the flour which is the main raw material, and cost reduction is possible, and the manufacturing process is simple. Complex work can be suppressed.
本発明において「多層麺」は、製麺材料から複数の麺用生地を複合して製麺し、複数の層を含む麺をいう。本発明の多層麺は麺の表面を形成する外層と、該外層に隣接する内層を含む。外層に隣接する内層の麺内部方向に、さらに複数の内層を有していても良い。 In the present invention, “multi-layer noodle” refers to noodles that are made by combining a plurality of noodle doughs into a plurality of noodle doughs and including a plurality of layers. The multilayer noodle of the present invention comprises an outer layer forming the surface of the noodle and an inner layer adjacent to the outer layer. A plurality of inner layers may be further provided in the noodle inward direction of the inner layer adjacent to the outer layer.
本発明に使用する製麺原料は、通常麺類に使用される原料であれば好適に使用することができる。小麦粉、米粉、ソバ粉などの主原料である穀粉類、小麦粉、米粉、ソバ粉、ライ麦粉、大麦粉、米粉等の主原料である穀粉類以外の穀粉類；タピオカ澱粉、小麦澱粉、コーンスターチ、馬鈴薯澱粉等の澱粉；澱粉を化学変性、物理変性、酵素変性等させた変性澱粉；グアーガム、ペクチン、キサンタンガム、カラギーナン、寒天、セルロース誘導体、カラギーナン等の増粘剤；グルテン、卵白、全卵、小麦蛋白、乳蛋白、大豆蛋白、緑豆蛋白等の蛋白質類；卵白粉等の卵加工粉末；脱脂粉乳等の乳加工粉末；乳化剤；無機塩類；保存料；ビタミン類；カルシウム等の栄養強化剤；着色料などを使用することができる。 The raw material for producing noodles used in the present invention can be suitably used as long as it is a raw material usually used for noodles. Flour, which is the main ingredient such as flour, rice flour, buckwheat flour, flour other than flour which is the main ingredient such as flour, rice flour, buckwheat flour, rye flour, barley flour, rice flour etc .; Tapioca starch, wheat starch, corn starch, Starch such as potato starch; modified starch obtained by chemically modifying, physically modifying or enzymatically modifying starch; guar gum, pectin, xanthan gum, carrageenan, agar, cellulose derivatives, thickeners such as carrageenan, etc. gluten, egg white, whole egg, wheat Proteins such as protein, milk protein, soy protein, green bean protein, etc. Egg processed powder such as egg white powder, milk processed powder such as skimmed milk powder, etc. Emulsifier; inorganic salts, preservatives, vitamins, nutrition enhancer such as calcium, etc. The fee can be used.
なお、使用する外層用製麺原料と内層用製麺原料は同じでも異なっていても良い。麺の内層と外層との食感差をより明確にするために、内層生地と外層生地の調製において、澱粉を化学変性、物理変性、酵素変性等させた変性澱粉；グアーガム、ペクチン、キサンタンガム、カラギーナン、寒天、セルロース誘導体、カラギーナン等の増粘剤；卵白又は全卵等の副原料の量や、加水量を変化させることもできる。例えば、外層用生地において主原料である穀粉１００質量部に対し変性澱粉を２０質量部以上３０質量部未満添加し加水量を３３質量部以上４０質量部未満とし、内層用生地においては主原料である穀粉１００質量部に対し変性澱粉を１０質量部以上２０質量部未満、増粘剤を０．１質量部以上０．５質量部未満添加し、加水量を２５質量部以上３３質量部未満とすることが出来る。 The outer layer-use noodle raw material and the inner layer-use noodle raw material to be used may be the same or different. Modified starch obtained by chemically modifying, physically modifying or enzymatically modifying starch in preparation of inner layer dough and outer layer dough in order to clarify the difference in texture between the inner layer and the outer layer of noodles; guar gum, pectin, xanthan gum, carrageenan Thickeners such as agar, cellulose derivatives, carrageenan and the like; amounts of auxiliary materials such as egg white or whole eggs, and the amount of water to be added can also be changed. For example, 20 to 30 parts by mass of modified starch is added to 100 parts by mass of flour which is the main material in the outer layer cloth to make the hydrolysis amount 33 to 40 parts by mass, and the main material in the inner layer cloth 10 parts by weight or more and less than 20 parts by weight of modified starch and 0.1 parts by weight or more and less than 0.5 parts by weight of modified starch with respect to 100 parts by weight of certain flours, and 25 parts by weight or more and less than 33 parts by weight You can do it.
本発明の製造方法は、外層用製麺原料に加水し、真空度０〜７０ｋＰａで混捏して外層用生地を得る工程を含む。真空度が７０ｋＰａを超えると、麺表面にゆで麺表面のつるみが強くなる傾向にある。好ましくは真空度２０ｋＰａ以下であり、最も好ましくは真空度０ｋＰａ（常圧）である。 The manufacturing method of the present invention includes the steps of: adding water to the outer layer-use noodle material; mixing at a vacuum degree of 0 to 70 kPa; and obtaining an outer layer material. When the degree of vacuum exceeds 70 kPa, the surface of the noodles tends to be boiled and the surface of the noodles tends to become stiff. The degree of vacuum is preferably 20 kPa or less, and most preferably 0 kPa (normal pressure).
本発明の製造方法は、内層用製麺原料に加水し、真空度３５ｋＰａ以上で混捏して内層用生地を得る工程を含む。真空度が３５ｋＰａ未満になると、麺内部の粘弾性が低くなる傾向にある。好ましくは真空度５０ｋＰａ以上であり、最も好ましくは８０ｋＰａ以上である。 The manufacturing method of the present invention includes the steps of: adding water to the inner layer noodle material; mixing at a vacuum degree of 35 kPa or more to obtain an inner layer material. When the degree of vacuum is less than 35 kPa, the viscoelasticity inside the noodles tends to be low. The degree of vacuum is preferably 50 kPa or more, and most preferably 80 kPa or more.
本発明において、内層用生地の混捏時の真空度が外層用生地の混捏時の真空度よりも２０ｋＰａ以上高く、好ましくは３０ｋＰａ以上高く、より好ましくは５０ｋＰａ以上高く、最も好ましくは９０ｋＰａ以上高い。内層用生地及び外層用生地の混捏時の真空度の差が２０ｋＰａ未満になると、麺内部と麺外部との食感差が小さくなる傾向にある。 In the present invention, the degree of vacuum at the time of kneading of the inner layer fabric is 20 kPa or more higher than that at the time of kneading of the outer layer fabric, preferably 30 kPa or more, more preferably 50 kPa or more, and most preferably 90 kPa or more. When the difference in degree of vacuum at the time of kneading of the inner layer dough and the outer layer dough is less than 20 kPa, the difference in texture between the inside of the noodle and the outside of the noodle tends to be small.
なお本発明において、真空度とは、減圧しない常圧（大気圧）を真空度０ｋＰａとし、そこから減圧して低下した圧力の絶対値を意味する。本発明において真空度の表記は絶対真空を圧力０の基準とする絶対圧を示すものではない。例えば、ミキサー内が常圧で標準気圧１０１．３２５ｋＰａであるとき、ミキサー内を減圧して１１．３２５ｋＰａとした場合の真空度は「９０ｋＰａ」である。 In the present invention, the degree of vacuum means the absolute value of the pressure that is reduced by reducing the pressure to 0 kPa, which is the normal pressure (atmospheric pressure) that is not reduced in pressure. In the present invention, the expression of the degree of vacuum does not indicate the absolute pressure with reference to the absolute vacuum. For example, when the inside of the mixer is normal pressure and the standard pressure is 101.325 kPa, the degree of vacuum in the case where the pressure in the mixer is reduced to 11.325 kPa is "90 kPa".
本発明の製造方法は、得られた外層用生地と内層用生地とを複合成形する工程を含む。
ここで複合成形とは複数の麺用生地を複合し、麺帯や麺線に成形する工程をいい、麺類の製造における常法により行うことが出来る。
例えば、内層用生地を成形して得た内層用麺帯の両側を、外層麺用生地を成形して得た外層用麺帯で挟んで複合し、圧延、成形、切断工程を経て３層麺とすることができる。また内層用生地を複数調製し、内層用生地が内部、外層用生地が外部になるようにした５層麺、７層麺等にすることもできる。また、棒状、線状又は柱状に成形した内層用生地を、それらの長手方向側面が露出しないように外層用生地を成形した麺帯で覆い、圧延、成形、切断工程を経て多層麺とすることもできる。更には、押出し機のダイスの内側から内層用生地を、ダイスの外側から外層用生地を同時に押出して麺線又は麺線様生地とし、任意に成形し、切断工程を経て多層麺とすることもできる。
The manufacturing method of the present invention includes the step of compounding the obtained outer layer cloth and inner layer cloth.
Here, composite molding refers to a step of combining a plurality of doughs for noodles and molding them into a noodle band or a noodle band, and can be performed by a conventional method in the production of noodles.
For example, both sides of the inner layer noodle band obtained by forming the inner layer fabric are sandwiched between the outer layer noodle bands obtained by forming the outer layer noodle fabric, and then they are combined, rolled, formed and cut. It can be done. A plurality of inner layer doughs may be prepared, and the inner layer dough may be an inner layer, and the outer layer dough may be an outer layer. Also, the inner layer dough formed into a rod-like shape, a linear shape or a columnar shape is covered with a noodle band obtained by forming the outer layer material so that the longitudinal side faces are not exposed, and subjected to rolling, forming, and cutting steps to obtain a multilayer noodle You can also. Furthermore, the inner layer material is extruded from the inside of the die of the extruder, and the outer layer material is simultaneously extruded from the outside of the die to form a noodle string or a noodle string-like material, optionally formed, and subjected to a cutting process to obtain a multilayer noodle. it can.
本発明の製造方法を適用できる多層麺の種類としては、公知の麺類であれば特に制限がなく、中華麺、うどん、ひやむぎ、素麺、パスタ類（マカロニ等の中空パスタは除く）等の小麦粉を主原料とする麺類；蕎麦、米粉麺等の小麦粉以外の穀粉を主原料とする麺類を例示できる。 The type of multi-layered noodles to which the production method of the present invention can be applied is not particularly limited as long as it is a well-known noodles, and flours such as Chinese noodles, udon, hiyamugi, noodles, pasta (except hollow pasta such as macaroni) Noodles which are used as main ingredients; Noodles which use flours other than wheat flour such as oats and rice flour noodles as main materials can be exemplified.
本発明の製造方法で得られる多層麺は、生麺、ＬＬ（ロングライフ）麺、茹で麺、チルド麺、冷凍麺等に利用することができる。好適には、小麦粉を主原料とする麺類のチルド麺である。ここで生麺とは麺用生地を製麺し、加熱調理をする前のものをいい、ＬＬ（ロングライフ）麺とは３ヶ月以上の長期常温保存に耐えるように包装及び加熱調理した麺、茹で麺とは製麺した生麺を茹で調理したもの、チルド麺とは製麺した生麺を加熱調理した後に冷蔵したもの、冷凍麺とは製麺した生麺を加熱調理した後に冷凍したものをいう。 Multilayer noodles obtained by the production method of the present invention can be used for raw noodles, LL (long life) noodles, boiled noodles, chilled noodles, frozen noodles and the like. Preferably, it is chilled noodles whose main ingredient is flour. Here, raw noodles are used to prepare dough for noodles and are cooked before cooking, and LL (long life) noodles are noodles packaged and cooked so as to withstand long-term normal temperature storage of 3 months or more. Boiled noodles and boiled noodles made with boiled noodles, chilled noodles cooked with fresh noodles after cooking and then refrigerated, and frozen noodles cooked with boiled raw noodles after cooked and frozen Say
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 EXAMPLES The present invention will be illustrated specifically by the following examples, but the present invention is not limited to the following examples.
製造例１ ３層麺の製造
１．内層用麺帯の製造
（１）１００質量部の小麦粉（日本製粉社製イーグル）、１５質量部のヒドロキシプロピル化リン酸架橋タピオカ澱粉（松谷化学社製あさがお）、０．３質量部の増粘剤（太陽化学社製ネオソフトXR）をミキサー（東京麺機社製ピンミキサー）に投入し、粉体混合した。
（２）水３０質量部をミキサーに投入し、高速で３分間混捏し、生地掻き落とし後、ミキサー内の真空度を９０ｋＰａにセットして低速で１０分間混捏した。
（３）混捏後、１５分間室温で生地を熟成させた。
（４）熟成生地をロール圧延機（東京麺機社製麺用ロール）で麺帯に成形し、２枚重ねで再度ロール圧延機に通して複合し、厚さ５ｍｍの内層用麺帯を得た。
Production Example 1 Production of Three-Layer Noodle 1. Production of a noodle band for the inner layer (1) 100 parts by mass of wheat flour (Eagle manufactured by Nippon Powder Co., Ltd.), 15 parts by mass of hydroxypropylated phosphoric acid cross-linked tapioca starch (Asaha manufactured by Matsutani Chemical Co., Ltd.), 0.3 parts by mass thickening An agent (Neosoft XR manufactured by Taiyo Kagaku Co., Ltd.) was placed in a mixer (Pin Mixer manufactured by Tokyo Noodle Machine Co., Ltd.) and mixed with powder.
(2) 30 parts by mass of water was introduced into the mixer, and mixed at high speed for 3 minutes, scraped off the dough, and then the degree of vacuum in the mixer was set to 90 kPa and mixed for 10 minutes at low speed.
(3) After kneading, the dough was aged at room temperature for 15 minutes.
(4) Aging material is formed into a noodle band by a roll rolling machine (roll for noodles manufactured by Tokyo Noodles Co., Ltd.), and two sheets are laminated again through a roll rolling machine to obtain a 5 mm thick inner layer noodle band The
２．外層用麺帯の製造
（１）１００質量部の小麦粉、２５質量部のヒドロキシプロピル化タピオカ澱粉（松谷化学社製さくら）をミキサー（東京麺機社製ピンミキサー）に投入し、粉体混合した。
（２）水３５質量部をミキサーに投入し、高速で３分間混捏し、生地掻き落とし後、ミキサー内が常圧のまま（真空度０ｋPa）低速で１０分間混捏した。
（３）混捏後、１５分間室温で生地を熟成させた。
（４）熟成生地をロール圧延機（東京麺機社製麺用ロール）で麺帯に成形し、２枚重ねで再度ロール圧延機に通して複合し、厚さ５ｍｍの外層用麺帯を得た。
2. Production of a noodle band for the outer layer (1) 100 parts by mass of wheat flour, 25 parts by mass of hydroxypropylated tapioca starch (Sakura made by Matsutani Chemical Co., Ltd.) were introduced into a mixer (pin mixer made by Tokyo Noodles Co.) .
(2) 35 parts by mass of water was introduced into the mixer and mixed at high speed for 3 minutes, and after scraping off the dough, the inside of the mixer was mixed for 10 minutes at low speed under normal pressure (vacuum degree 0 kPa).
(3) After kneading, the dough was aged at room temperature for 15 minutes.
(4) The aged material is formed into a noodle band by a roll rolling machine (roll for noodles manufactured by Tokyo Noodles Co., Ltd.), and two sheets are laminated again through a roll rolling machine to obtain an outer layer noodle band having a thickness of 5 mm. The
３．３層麺の製造
（１）外層用麺帯、内層用麺帯、外層用麺帯の順に１枚の内層用麺帯を２枚の外層用麺帯で挟み、ロール圧延機に通して３層の麺帯を圧着させた。
（２）ロール圧延機を５回通して段階的に圧延し、厚さ１．６ｍｍの３層麺帯を得た。
（３）番手１６の切刃に通し、長さ２５ｍｍ毎に切断して３層の生麺を得た。
3.3 Production of Noodle Layer (1) Noodle band for outer layer, Noodle band for inner layer, Noodle band for outer layer Next, one inner layer noodle band is sandwiched between two outer layer noodle bands and passed through a rolling mill. Three layers of noodle bands were crimped.
(2) A rolling mill was rolled five times to roll in stages to obtain a three-layered noodle band with a thickness of 1.6 mm.
(3) It passed through the cutting blade of count 16 and was cut every 25 mm in length to obtain three layers of raw noodles.
製造例２ 標準的な麺の製造
（１）１００質量部の小麦粉（日本製粉社製イーグル）をミキサーに投入し、粉体混合した。
（２）水３０質量部をミキサーに投入し、高速で３分間混捏し、生地掻き落とし後、ミキサー内が常圧のまま（真空度０ｋＰａ）低速で１０分間混捏した。
（３）混捏後、１５分間室温で生地を熟成させた。
（４）熟成生地をロール圧延機で麺帯に成形し、２枚重ねで再度ロール圧延機に通して複合した。
（５）ロール圧延機を４回通して段階的に圧延し、厚さ１．６ｍｍの標準的な麺帯を得た。
（６）番手１６の切刃に通し、長さ２５ｍｍ毎に切断して標準的な生麺を得た。
Production Example 2 Production of Standard Noodles (1) 100 parts by mass of wheat flour (Eagle, manufactured by Nippon Powder Co., Ltd.) was introduced into a mixer and mixed with powder.
(2) 30 parts by mass of water was introduced into the mixer and mixed at high speed for 3 minutes, and after scraping off the dough, the inside of the mixer was mixed for 10 minutes at low speed under normal pressure (vacuum degree 0 kPa).
(3) After kneading, the dough was aged at room temperature for 15 minutes.
(4) The aged dough was formed into a noodle band by a rolling mill, and the two sheets were combined again by passing through a rolling mill.
(5) The rolling mill was rolled four times to obtain a standard noodle band with a thickness of 1.6 mm.
(6) It passed through the cutting blade of count 16 and cut | disconnected every 25 mm in length, and obtained the standard raw noodles.
製造例３ チルド麺用の生麺の製造
（１）１００質量部の小麦粉（日本製粉社製イーグル）、２０質量部のヒドロキシプロピル化タピオカ澱粉（松谷化学社製さくら）、０．３質量部の増粘剤（太陽化学社製ネオソフトXR）をミキサーに投入し、粉体混合した。
（２）水３３質量部をミキサーに投入し、高速で３分間混捏し、生地掻き落とし後、ミキサー内の真空度を９０ｋＰａにセットして低速で１０分間混捏した。
（３）以降、製造例２と同様にしてチルド麺用の生麺を得た。
Production Example 3 Production of Raw Noodles for Chilled Noodles (1) Flour of 100 parts by mass (Eagle manufactured by Nippon Powder Co., Ltd.), 20 parts by mass of hydroxypropylated tapioca starch (Sakura manufactured by Matsutani Chemical Co., Ltd.), 0.3 parts by mass of A thickener (Neosoft XR manufactured by Taiyo Kagaku Co., Ltd.) was charged into a mixer and mixed with powder.
(2) 33 parts by mass of water was introduced into the mixer, and mixed at high speed for 3 minutes. After scraping off the dough, the degree of vacuum in the mixer was set to 90 kPa and mixed at low speed for 10 minutes.
(3) After that, raw noodles for chilled noodles were obtained in the same manner as in Production Example 2.
評価例１ チルド麺の評価
（１）生麺を１００℃の湯浴に投入し、２分半茹で上げた。
（２）茹で麺を水に曝して７℃になるまで冷却した。
（３）容器に１８０ｇの茹で麺を盛り付け、蓋をして密封し、雰囲気温度８℃にしてチルド麺を得た。
（４）雰囲気温度８℃で２４時間保管した後、１５００Ｗで４０秒間電子レンジ加熱した。
（５）熟練のパネラー１０名により、下記表１の評価基準に従って評価した。なお、製造例２で得た生麺を１００℃の湯浴で２分半茹で上げた直後の評価を５点とし、製造例３で得たチルド麺用の生麺を評価例１に従って評価（茹でた後にチルド処理して電子レンジ加熱したものを評価）したものを３点とした。なお評価基準において、良い茹で立て感とは、茹で直後の麺内部は適度に弾力があって硬く、麺外部は適度に柔らかく、麺内外部で明らかな食感差があることである。また、良い麺表面の状態とは、麺表面の微小孔によるザラつきと滑らかさとのバランスが良く、適度な滑らかさ（自然な滑らかさ）あることである。
Evaluation Example 1 Evaluation of chilled noodles (1) Raw noodles were put into a hot water bath at 100 ° C., and raised with a chopstick for two and a half minutes.
(2) The noodles were exposed to water by boiling and cooled to 7 ° C.
(3) The noodles were put in a container with 180 g of a broom, covered and sealed, and the atmosphere temperature was made 8 ° C. to obtain chilled noodles.
(4) After storing for 24 hours at an ambient temperature of 8 ° C., microwave heating was performed at 1500 W for 40 seconds.
(5) The evaluation was performed by ten skilled panelists according to the evaluation criteria in Table 1 below. The raw noodles obtained in Production Example 2 were evaluated for 5 points immediately after raising the raw noodles in a water bath at 100 ° C. for 2 and a half minutes, and the raw noodles for chilled noodles obtained in Production Example 3 were evaluated according to Evaluation Example 1 ( After boiling, it was chilled and evaluated for microwave oven heating, which was evaluated as 3 points. In the evaluation criteria, a good boil and stand feeling means that the inside of the noodle immediately after the batter is resilient and hard, the outside of the noodle is soft enough, and there is a clear texture difference between the inside and the outside of the noodle. In addition, the state of a good noodle surface means that there is a good balance between roughness and smoothness due to the micropores on the surface of the noodle, and there is moderate smoothness (natural smoothness).
評価基準表
試験例１ 真空度の異なる麺帯を組み合わせた３層麺の検討
外層用生地及び内層用生地混捏時の真空度を表２記載の真空度にした以外は、製造例１に従って３層麺を製造した。得られた３層麺は、評価例１に従って評価した。なお、参考例として、製造例２で得られた標準的な生麺の茹で直後の評価（参考例１）、及び、製造例３で得られたチルド麺用の生麺を茹でた後にチルド処理して電子レンジ加熱した際の評価（参考例２）を表２に示す。
その結果、実施例１〜５では茹で立て感、麺表面の状態共に許容範囲以上であり、特に混捏時の真空度が内層よりも外層の方が２０ｋＰａより高くなるに従って茹で立て感が向上した。生地混捏時の真空度が３５ｋＰａ未満である比較例１では、茹で立て感にやや物足らず、不適であった。外層と内層ともに常圧下で混捏した比較例２では、麺表面の状態は良好であったものの、茹で立て感を得ることができなかった。混捏時の真空度が外層よりも内層の方が低い比較例４、６、７、９〜１１では、内層の真空度が低くなるに従って麺内部の粘弾性が損なわれて麺外部との食感差がなくなり、茹で立て感は不適なものであった。混捏時の真空度が外層と内層で同じである比較例３、５および８では、参考例２と大差がなかった。外層の混捏時の真空度が７０ｋＰａを超える比較例８〜１１では、麺表面の状態についてなめらかさが勝り、不自然さがあった。
Test Example 1 Examination of Three-Layer Noodles Combining Noodles of Different Degrees of Vacuum The three-layer noodles were manufactured according to Production Example 1 except that the degree of vacuum at the time of mixing the outer layer dough and inner layer dough was made vacuum. did. The obtained three-layered noodles were evaluated according to Evaluation Example 1. In addition, as a reference example, evaluation immediately after baking with standard raw noodles obtained in Production Example 2 (Reference Example 1) and chilled after raw noodles for chilled noodles obtained with Production Example 3 are boiled. Table 2 shows the evaluation (Reference Example 2) at the time of microwave heating.
As a result, in Examples 1 to 5, both the brow feeling and the state of the surface of the noodle were both within the allowable range, and the brow feeling was improved particularly as the degree of vacuum at kneading increased in the outer layer than in the inner layer more than 20 kPa. In Comparative Example 1 in which the degree of vacuum at the time of dough mixing was less than 35 kPa, it was unsuitable because the feeling of standing with a brow was somewhat lacking. In Comparative Example 2 in which both the outer layer and the inner layer were mixed under normal pressure, although the state of the surface of the noodle was good, it was not possible to obtain a feeling of standing with a broom. In Comparative Examples 4, 6, 7, 9 to 11 in which the degree of vacuum at kneading is lower in the inner layer than in the outer layer, the viscoelasticity of the inside of the noodle is impaired as the degree of vacuum in the inner layer decreases, and the texture with the outside of the noodle There was no difference, and the feeling of humility was inadequate. In Comparative Examples 3, 5 and 8 in which the degree of vacuum at the time of mixing was the same in the outer layer and the inner layer, there was no significant difference from Reference Example 2. In Comparative Examples 8 to 11 in which the degree of vacuum at the time of mixing and kneading of the outer layer exceeds 70 kPa, the smoothness of the state of the surface of the noodles is superior and unnatural.
試験例２ 生地用原料の配合が同一で混捏時の真空度が異なる生地を組み合わせた３層麺の検討
製造例３の配合により、異なる真空度で混捏して麺帯を調製し、混捏時の真空度の差が２０ｋＰａ以上になる外層用麺帯と内層用麺帯とを組み合わせた以外は製造例１（３）に従って３層麺を得た。評価例１に従って評価した結果を表２に示す。なお、内層に使用した生地の混捏時真空度が外層に使用した生地の同真空度よりも低くなる組み合わせは、試験例１の結果を受けて実施しなかった。
その結果、混捏時の真空度が外層よりも内層の方が２０ｋＰａ以上高い実施例６〜９では、何れも茹で立て感及び麺表面の状態も良好であった。外層と内層ともに常圧下で混捏した比較例１２では、麺表面の状態は良好であったものの、茹で立て感を得ることができなかった。混捏時の真空度が外層と内層で同じである比較例１３では、参考例２と大差がなかった。
Test Example 2 Examination of Three-Layer Noodles Combining the Same Dough Ingredients and Different Doughness Degrees at the Time of Mixing According to the preparation of Production Example 3, noodle bands are prepared by mixing at different degrees of vacuum, and at the time of mixing A three-layer noodle was obtained according to Production Example 1 (3) except that the outer layer noodle band and the inner layer noodle band having a difference in degree of vacuum of at least 20 kPa were combined. The results evaluated in accordance with Evaluation Example 1 are shown in Table 2. The combination in which the degree of vacuum during mixing of the dough used in the inner layer was lower than the degree of vacuum of the dough used in the outer layer was not conducted based on the results of Test Example 1.
As a result, in Examples 6 to 9 in which the degree of vacuum at the time of kneading was 20 kPa or more higher in the inner layer than in the outer layer, in any of the cases, the feel and the surface state of the noodle were good. In Comparative Example 12 in which both the outer layer and the inner layer were mixed under normal pressure, although the state of the surface of the noodle was good, it was not possible to obtain a feeling of standing with a broom. In Comparative Example 13 in which the degree of vacuum at the time of mixing was the same in the outer layer and the inner layer, there was no significant difference from Reference Example 2.
表２
Claims (2)
外層用製麺原料に加水し、真空度０〜７０ｋＰａで混捏して外層用生地を得る工程、
内層用製麺原料に加水し、真空度３５ｋＰａ以上で混捏して内層用生地を得る工程、
得られた外層用生地と内層用生地とを複合成形する工程を含み、
内層用生地の混捏時の真空度が外層用生地の混捏時の真空度よりも２０ｋＰａ以上高いことを特徴とする多層麺の製造方法。 A method for producing a multilayer noodle comprising an outer layer forming a surface of the noodle and an inner layer adjacent to the outer layer,
A step of obtaining the outer layer dough by adding water to the outer layer noodle raw material and kneading at a vacuum degree of 0 to 70 kPa;
A step of obtaining a dough for the inner layer by adding water to the inner layer raw material and mixing at a degree of vacuum of 35 kPa or more;
Including a step of compounding the obtained outer layer cloth and inner layer cloth,
A method for producing multi-layered noodles characterized in that the degree of vacuum at the time of kneading of the inner layer dough is 20 kPa or more higher than the degree of vacuum at the time of kneading of the outer layer dough.
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|---|---|---|---|---|
| JPH0591845A (en) * | 1991-09-30 | 1993-04-16 | Nissin Food Prod Co Ltd | Production of three-layer raw noodle |
| JPH078194A (en) * | 1993-01-14 | 1995-01-13 | Nissin Food Prod Co Ltd | Production of three-layered raw noodles |
| JPH06276973A (en) * | 1993-03-29 | 1994-10-04 | Nissin Food Prod Co Ltd | Production of three-layered raw noodles |
| JPH089909A (en) * | 1994-06-28 | 1996-01-16 | Nisshin Flour Milling Co Ltd | Three-layered frozen zoodles and its production |
| JPH10248510A (en) * | 1997-03-14 | 1998-09-22 | Nippon Flour Mills Co Ltd | Manufacture of dried three-layer noodle |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022190969A1 (en) * | 2021-03-10 | 2022-09-15 | 日清食品ホールディングス株式会社 | Multilayer noodle |
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