JP2019110868A - Noodle skin rice flour, noodle skin grain flour composition, noodle skin grain flour composition-containing noodle skin dough, and method for producing noodle skin using noodle skin grain flour composition - Google Patents
Noodle skin rice flour, noodle skin grain flour composition, noodle skin grain flour composition-containing noodle skin dough, and method for producing noodle skin using noodle skin grain flour composition Download PDFInfo
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本発明は麺皮用米粉、麺皮用穀粉組成物、麺皮用穀粉組成物を含む麺皮用生地及び麺皮用穀粉組成物を使用する麺皮の製造方法に関するものである。詳細には、特定の粒度分布を有する麺皮用米粉、麺皮用穀粉組成物、麺皮用穀粉組成物を含む麺皮用生地及び麺皮用穀粉組成物を使用する麺皮に関するものである。 The present invention relates to a method for producing noodles using a rice flour for noodles, a flour composition for noodles, a dough for noodles containing a flour composition for noodles, and a flour composition for noodles. In particular, it relates to a noodle hull using a rice flour for noodle hulls having a specific particle size distribution, a flour composition for noodle hulls, a dough for noodle hulls comprising a flour composition for noodle hulls, and a cereal flour composition for noodle hulls .
麺皮は、小麦粉を主原料として製造されている。これは、小麦粉と水とを捏ねることにより、小麦粉の構成成分であるグリアジンとグルテニンとが絡み合ったグルテンが形成され、このグルテンが麺皮の適度な弾力を付与するためである。
近年、環境保全、耕作放棄地の解消、食料自給率向上、フードマイレージ低減等の観点から、水田の再利活用を進める取組がなされている。しかしながら、単純に稲作を推し進めるだけでは、米消費が伸び悩む現代の食生活では米の供給過多となることは明白である。そのため、米の需要を拡大するために、米を粉砕して得られる米粉を麺類等に加工する取組が進められている。しかしながら、米にはグルテンを形成するタンパク質が含まれていないため、穀粉原料として小麦粉のみを使用して製造した麺皮と比較すると、硬さや粘弾性等の食感に大きく劣るものであった。この問題を解決するために様々な検討が為されている。
特許文献１には、米粉１００質量部に対して、α化澱粉２０〜６０質量部、α化澱粉以外の澱粉３０〜８０質量部およびアルギン酸エステル１〜３質量部を含有することを特徴とする米粉麺が開示されおり、小麦粉を使用しなくとも腰があって弾力のある食感の良好な米粉麺を得ることができることが記載されている。
特許文献２には、うるち米から得られた米粉の全量を１００質量部とした場合、α化米粉８〜２０質量部、未α化米粉８０〜９２質量部、及び増粘剤０．８〜２．５質量部を含有し、実質的にグルテンを含まないことを特徴とする米粉を主原料とする麺類を製造するためのプレミックス粉が開示されており、小麦を主原料とした場合と同様にこし及びしこしこ感のあるうどんが得られることが記載されている。
特許文献３には、米粉を主成分とする米粉食品用生地において、生地表層がレジスタントスターチ化されていることを特徴とする米粉食品用生地が開示されており、加熱処理でα化された際にコシを得ることができることが記載されている（麺皮にあってはコシがあってしかも柔らかい食感）。特許文献４には、米粉に増粘多糖類を添加した原料粉からなる麺類または麺皮類において、前記増粘多糖類はグァーガムとキサンタンガムとの混合物であることを特徴とする麺類が開示されており、これらは良好な食感・食味を有することが記載されている。しかしながら、何れも十分な食感が得られているとはいい難く、更なる改良が求められている。
一方で、米粒を各種粉砕方法で粉砕して得られる米粉は、その粉砕方式と粉砕条件に応じて粒子径の頻度分布やメジアン径、平均粒子径が異なり、更に、分級や篩い分けにより米粉の粒度調節されることがある。
元々米粉は、団子や饅頭等の和菓子原料として使用される上新粉のようにロール粉砕等で粉砕した粒子径が大きめのもの（メジアン径１２０〜１９０μｍ程度）が一般的であったが、粒子径が大きめの米粉を菓子類（バターケーキ類、クッキー類など）、パン類の原料に使用するとモチモチ感等の米粉特有の食感が得られるものの、粒径の粗さからザラつきが出やすい傾向にあるというデメリットがあった。このデメリットを解消するために、気流粉砕等で粉砕した粒子径が小さめなもの（メジアン径３０〜７０μｍ程度）の米粉が製造され、前記の加工食品に利用されるようになり、加工食品分野では主にこれらのロール粉砕等による粒子径が大きめの米粉又は気流粉砕等による粒子径が小さめの米粉が使用されてきた。粒子径が大きめの米粉を使用して製造した麺皮は硬さと粘弾性に優れるものの、焼成後の耳が硬くなりすぎ、粒子径が小さめの米粉を使用して製造した麺皮は焼成後の耳が柔らかく優れた食感を有するものの、硬さと粘弾性が著しく劣るという問題があった。
Noodle skin is manufactured using wheat flour as the main raw material. This is because gluten in which gliadin and glutenin which are constituents of wheat flour are intertwined is formed by kneading flour and water, and the gluten imparts appropriate elasticity of noodles.
In recent years, efforts have been made to promote reutilization of paddy fields from the viewpoints of environmental protection, elimination of abandoned cultivation areas, improvement of the food self-sufficiency rate, and reduction of food mileage. However, it is clear that rice consumption will be oversupply in modern diets where rice consumption is sluggish simply by promoting rice cultivation. Therefore, in order to expand demand for rice, efforts are being made to process rice flour obtained by crushing rice into noodles and the like. However, since rice does not contain gluten-forming proteins, it is greatly inferior in texture such as hardness and viscoelasticity as compared with noodle skins manufactured using only wheat flour as a flour powder material. Various studies have been made to solve this problem.
Patent Document 1 is characterized by containing 20 to 60 parts by mass of pregelatinized starch, 30 to 80 parts by mass of starch other than pregelatinized starch, and 1 to 3 parts by mass of alginic acid ester with respect to 100 parts by mass of rice flour. Rice flour noodles are disclosed, and it is described that it is possible to obtain rice flour noodles having a firm and elastic texture without using wheat flour.
In Patent Document 2, when the total amount of rice flour obtained from persimmon rice is 100 parts by mass, 8 to 20 parts by mass of pregelatinized rice flour, 80 to 92 parts by mass of non-alphalized rice flour, and 0.8 to 2 thickeners There is disclosed a premix powder for producing noodles mainly composed of rice flour which contains 5 parts by mass and is substantially free of gluten, and is similar to the case of using wheat as the main ingredient It has been described that udon with a sense of hardness and stiffness can be obtained.
Patent Document 3 discloses a rice flour food dough characterized in that, in a rice flour food dough containing rice flour as a main component, the dough surface layer is resistant to starch, and the rice flour food dough is gelatinized by heat treatment. It has been described that it is possible to obtain stiffness at the time (in the case of noodles, there is stiffness and a soft texture). Patent Document 4 discloses noodles or noodlebars consisting of raw material powder obtained by adding polysaccharide thickener to rice flour, wherein the polysaccharide thickener is a mixture of guar gum and xanthan gum. They are described to have a good texture and taste. However, it is hard to say that any texture is obtained enough, and further improvement is required.
On the other hand, the rice flour obtained by grinding rice grains by various grinding methods differs in the frequency distribution of particle diameter, median diameter and average particle diameter according to the grinding method and grinding conditions, and furthermore, the rice flour is classified by classification and sieving. Particle size may be adjusted.
Originally, rice flour was generally used as a powder of rice flour used as a raw material for Japanese confectionery such as dumplings and buns, but with a relatively large particle size (median diameter of about 120 to 190 μm) crushed by roll grinding etc. When rice flour with a large diameter is used as a raw material for confectionery (butter cakes, cookies, etc.) and breads, the texture peculiar to rice flour such as mochi mochi is obtained, but graininess is likely to appear due to the grain size. There was a disadvantage that it was a tendency. In order to eliminate this disadvantage, rice flour with a smaller particle size (median diameter of about 30 to 70 μm) crushed by air flow grinding etc. is manufactured and used for the above-mentioned processed food, and in the processed food field The rice flour whose particle diameter is large by these roll grinding etc. mainly, or the rice flour whose particle diameter is small by airflow grinding etc. has been used. Noodle skin manufactured using rice flour with a larger particle size is excellent in hardness and visco-elasticity, but the ear after baking becomes too hard, and noodle skin manufactured using rice flour with a smaller particle size is after baking Although the ear is soft and has an excellent texture, there is a problem that the hardness and the viscoelasticity are extremely inferior.
従来の米粉を配合した麺皮よりも優れた食感、すなわち適度な硬さと粘弾性を有し、焼成後の「耳」の柔らかさに優れた食感を有する麺皮を提供することを課題とする。 It is an object to provide a noodle skin having a texture that is superior to conventional rice flour blended noodles, that is, having appropriate hardness and visco-elasticity, and a texture that is excellent in softness of "ears" after baking. I assume.
本発明者らは、上記課題が、比較的小さい極大値粒子径と比較的大きい極大粒子径とを特定の頻度で含む麺皮用米粉により上記課題を解決しうることを見出した。
本発明は、以下の発明を提供する。
［１］体積基準の粒子径頻度分布において２つの極大値粒子径を有し、第１の極大値粒子径が１０〜７０μｍであり、第２の極大値粒子径が１００〜２００μｍであり、
第１の極大値粒子径の頻度値Ｘと第２の極大値粒子径の頻度値Ｙの比Ｘ／Ｙ＝０．１５〜１．６０である、麺皮用米粉。
［２］モード径が１０〜７０μｍである第１の米粉とモード径が１００〜２００μｍである第２の米粉を混合してなる前記［１］に記載の麺皮用米粉。
［３］２５〜９７質量％の第１の米粉及び３〜７５質量％の第２の米粉からなる、前記［２］に記載の麺皮用米粉。
［４］原料穀粉の総質量に対して前記［１］〜［３］のいずれか１項に記載の麺皮用米粉を３７〜１００質量％含有する、麺皮用穀粉組成物。
［５］前記［４］に記載の麺皮用穀粉組成物を含む麺皮用生地。
［６］原料穀粉として、前記［４］に記載の麺皮用穀粉組成物を使用する、麺皮の製造方法。
The present inventors have found that the above problems can be solved by rice flour for noodles containing a relatively small maximum particle diameter and a relatively large maximum particle diameter at a specific frequency.
The present invention provides the following inventions.
[1] The particle diameter frequency distribution based on volume has two maximum particle diameters, the first maximum particle diameter is 10 to 70 μm, and the second maximum particle diameter is 100 to 200 μm,
Rice flour for noodle coating, wherein the ratio X / Y = 0.15 to 1.60 of the frequency value X of the first maximum particle diameter and the frequency value Y of the second maximum particle diameter.
[2] The rice flour for noodle coating according to the above [1], which is formed by mixing a first rice flour having a mode diameter of 10 to 70 μm and a second rice flour having a mode diameter of 100 to 200 μm.
[3] The rice flour for a noodle according to the above [2], comprising 25 to 97% by mass of the first rice flour and 3 to 75% by mass of the second rice flour.
[4] A flour composition for noodle coating, containing 37 to 100% by mass of the rice flour for noodle coating according to any one of the above [1] to [3] with respect to the total mass of the raw material flour.
[5] A dough for noodles skin comprising the flour composition for noodles according to [4].
[6] A method for producing a noodle peel, which uses the flour composition for a noodle peel according to [4] as a raw material flour.
特定の粒度分布を有する本発明の米粉を使用することで、従来の米粉を配合した麺皮よりも優れた食感、すなわち適度な硬さと粘弾性を有し、焼成後の「耳」の柔らかさに優れた食感を有する麺皮を提供することができる。 By using the rice flour of the present invention having a specific particle size distribution, it has a texture that is superior to that of noodles formulated with conventional rice flour, that is, moderate hardness and visco-elasticity, and softness of "ears" after baking It is possible to provide a noodle with an excellent texture.
本発明の麺皮用米粉は、体積基準の粒子径頻度分布において２つの極大値粒子径を有し、第１の極大値粒子径が１０〜７０μｍであり、第２の極大値粒子径が１００〜２００μｍであり、第１の極大値粒子径の頻度値Ｘと第２の極大値粒子径の頻度値Ｙの比Ｘ／Ｙ＝０．１５〜１．６０である。 The rice flour for noodle coating of the present invention has two local maximum particle diameters in the volume-based particle diameter frequency distribution, the first local maximum particle diameter is 10 to 70 μm, and the second local maximum particle diameter is 100 The ratio of the frequency value X of the first maximum particle diameter to the frequency value Y of the second maximum particle diameter is X / Y = 0.15 to 1.60.
一般的に、米粒を各種粉砕方式により粉砕して得た米粉において、粒子径頻度分布曲線は１つの極大値を有した正規分布様の曲線となり、粒子径累積分布曲線はシグモイド型の成長曲線となる。粒子径について、モード径とは測定装置において出現頻度が最大の粒子径チャンネルのことであり、メジアン径（Ｄ５０とも称される）とは、累積分布曲線において粒子の小さい方から累積した累積５０％における粒子径のことである。粒子の集団が極大値を１つのみ有する場合、その極大値粒子径はモード径に一致する。なお、特に断りのない限り、本明細書においてＤＸＸと表した場合には、累積分布曲線において粒子の小さな方から累積した累積ＸＸ％のことを意味する。これら粉体の分布曲線、モード径、メジアン径等は、体積基準、個数基準、面積基準、長さ基準等で測定されるが、本明細書においては、特に断りのない限り体積基準である。体積基準の米粉粒子径の測定は、公知のレーザー回折・散乱法で測定することができ、その様な装置として例えばマイクロトラックを使用することができる。また本明細書において、頻度値とはマイクロトラックに粉体を供した粉体全量を１００％としたときの、マイクロトラックの粒子径チャンネルごとの体積基準の％である。 Generally, in the rice flour obtained by grinding rice grains by various grinding methods, the particle size frequency distribution curve is a normal distribution-like curve having one maximum value, and the particle size cumulative distribution curve is a sigmoidal growth curve and Become. With regard to particle size, the mode size is the particle size channel with the highest frequency of appearance in the measuring device, and the median size (also referred to as D50) is the cumulative 50% accumulated from the smaller of the particles in the cumulative distribution curve. The particle size in If the population of particles has only one maximum, then the maximum particle size corresponds to the mode diameter. In addition, unless otherwise indicated, when it represents as DXX in this specification, it means the thing of the accumulation XX% which accumulated from the small one of the particle | grains in a cumulative distribution curve. The distribution curve, mode diameter, median diameter and the like of these powders are measured on a volume basis, a number basis, an area basis, a length basis and the like, but in the present specification, they are on a volume basis unless otherwise noted. The measurement of the volume-based rice flour particle size can be measured by a known laser diffraction / scattering method, and for example, a microtrack can be used as such an apparatus. Further, in the present specification, the frequency value is% on a volume basis for each particle diameter channel of the microtrack, assuming that the total amount of powder obtained by supplying the powder to the microtrack is 100%.
本発明の麺皮用米粉において、体積基準の頻度分布における第１の極大値粒子径は１０〜７０μｍ、好ましくは２５〜６５μｍ、より好ましくは４０〜６０μｍである。また体積基準の頻度分布における第２の極大値粒子径は１００〜２００μｍ、好ましくは１００〜１６０μｍ、より好ましくは１００〜１４０μｍである。第１及び第２の極大値粒子径間の粒子径サイズの差は３０μｍ以上であることが好ましく、５０μｍ以上であることがさらに好ましい。極大値間の粒子径サイズの差が３０μｍ未満になると改善効果の程度が低くなる傾向にある。 In the rice flour for noodle coating of the present invention, the first maximum particle diameter in the volume-based frequency distribution is 10 to 70 μm, preferably 25 to 65 μm, and more preferably 40 to 60 μm. The second maximum particle diameter in the volume-based frequency distribution is 100 to 200 μm, preferably 100 to 160 μm, and more preferably 100 to 140 μm. The difference in particle size between the first and second maximum particle sizes is preferably 30 μm or more, and more preferably 50 μm or more. If the difference in particle size between the maximum values is less than 30 μm, the degree of improvement tends to be low.
本発明の麺皮用米粉において、体積基準の頻度分布における第１の極大値粒子径の頻度値Ｘと第２の極大値粒子径の頻度値Ｙの比Ｘ／Ｙ＝０．１５〜１．６０であり、好ましくは０．２〜１．２、さらに好ましくは０．３〜１．１である。Ｘ／Ｙが０．１５未満になると、焼成後の耳が硬くなる傾向にある。Ｘ／Ｙが１．６を超えると、柔らかく弾力に乏しい食感になる傾向にある。
なお本発明において「体積基準の頻度分布において２つの極大値粒子径を有する」とは、２つのみの極大値粒子径を有する場合に限定することを意図するものではない。上述の第１の極大値粒子径がとりうる範囲にさらに極大値粒子径が存在してもよく、その場合第１の極大値粒子径の頻度値Ｘはその範囲内にあるすべての極大値粒子径の頻度値のうち、最も高い頻度値を示すものとする。また上述の第２の極大値粒子径のとりうる範囲にさらに極大値粒子径が存在してもよく、その場合第２の極大値粒子径の頻度値Ｙはその範囲内にあるすべての極大値粒子径の頻度値のうち、最も高い頻度値を示すものとする。また、上述の第１の極大値粒子径の範囲と第２の極大値粒子径の範囲のいずれにも入らない極大値粒子径が存在する場合、その極大値粒子径の頻度値の総和ＺがＸ又はＹのうち低い方の値の９５％以下である場合も、本発明の範囲に含まれるものとする。
In the rice flour for noodle coating of the present invention, the ratio X / Y of the frequency value X of the first maximum particle diameter to the frequency value Y of the second maximum particle diameter in the volume-based frequency distribution: X / Y = 0.15-1. 60, preferably 0.2 to 1.2, more preferably 0.3 to 1.1. When X / Y is less than 0.15, the ear after firing tends to be hard. When X / Y exceeds 1.6, the texture tends to be soft and lacking in elasticity.
In the present invention, “having two maximum particle diameters in the volume-based frequency distribution” is not intended to be limited to the case of having only two maximum particle diameters. The maximum particle diameter may further exist in the range which the above-mentioned first maximum particle diameter can take, in which case the frequency value X of the first maximum particle diameter is all the maximum particles within the range Among the frequency values of the diameter, it indicates the highest frequency value. Further, the maximum particle diameter may be present in the possible range of the above-mentioned second maximum particle diameter, in which case the frequency value Y of the second maximum particle diameter is all the maximum values within the range. Among the frequency values of particle diameter, the highest frequency value is shown. In addition, when there is a maximum particle diameter that does not fall within either of the first maximum particle diameter range and the second maximum particle diameter range described above, the sum Z of the frequency values of the maximum particle diameter is The case where the value is 95% or less of the lower value of X or Y is also included in the scope of the present invention.
本発明において、「体積基準の頻度分布において２つの極大値粒子径を有する」麺皮用米粉は、個別に粉砕して得られたモード径の異なる２種の米粉を混合することにより得ることができ、また、ロール式粉砕等で粉砕したモード径が大きい米粉を、任意に篩い分け又は分級した後、気流式粉砕等で部分的に微粉砕することにより得ることもでき、更には、任意の粉砕方式で粉砕した米粉を複数の異なる目開きの篩で篩い分けして様々なモード径の米粉画分を調製し、所定のモード径の米粉画分を混合することによっても得ることができるが、好ましくは、本発明の麺皮用米粉はモード径の異なる２種の米粉を混合してなる。 In the present invention, rice flour for noodle skin having “two maximum particle diameters in volume-based frequency distribution” may be obtained by mixing two types of rice flour having different mode diameters obtained by grinding separately. In addition, it is possible to obtain rice flour having a large mode diameter pulverized by roll pulverization etc., optionally by sieving or classifying, and then partially pulverizing by air pulverization etc., and further optionally, It can also be obtained by sieving rice flour ground in a grinding system with a plurality of sieves with different openings to prepare rice flour fractions of various mode diameters and mixing rice flour fractions of a predetermined mode diameter. Preferably, the rice flour for noodle coating of the present invention is obtained by mixing two types of rice flour having different mode diameters.
米粒から米粉を得るための粉砕方式は、臼式、ロール式、超遠心式、ピン式（衝撃式）、ハンマー式、サイクロン式、挽き臼式、胴搗式、気流式、ターボミル式等の公知の製粉方式であれば限定なく使用することができる。このような粉砕方式の粉砕装置の運転条件を調節することにより様々なモード径、メジアン径の米粉を得ることができ、また粉砕後の米粉を篩い分けや分級することにより米粉粒子の分布範囲やモード径、メジアン径等を調節することができる。例えば、気流式粉砕であれば、粉砕装置の運転条件による粉砕強度に依存してメジアン径１０〜１２０μｍの米粉を得ることができる。篩い分けであれば、前記気流粉砕した米粉を目開き７５μｍの篩で篩い分けすると、篩を通過した米粉のメジアン径を１０〜７０μｍに調節することができる。また、目の粗い篩と目の細かい篩とで篩い分けすることで、所望する範囲のモード径、メジアン径を有する米粉を調製することができる。 The grinding method for obtaining rice flour from rice grains is known in the mill type, roll type, ultra centrifugal type, pin type (impact type), hammer type, cyclone type, throw type, barrel type, air flow type, turbo mill type, etc. Any milling method can be used without limitation. It is possible to obtain rice flours of various modes and median diameters by adjusting the operating conditions of such a pulverizing apparatus of the pulverizing type, and by sieving and classifying the rice flour after the pulverization, the distribution range of the rice flour particles or The mode diameter, median diameter, etc. can be adjusted. For example, in the case of air flow type grinding, rice flour with a median diameter of 10 to 120 μm can be obtained depending on the grinding strength according to the operating conditions of the grinding apparatus. In the case of sieving, when the air-pulverized rice flour is sieved with a sieve having an opening of 75 μm, the median diameter of the rice flour passing through the sieve can be adjusted to 10 to 70 μm. In addition, it is possible to prepare rice flour having a desired range of mode diameter and median diameter by screening with a coarse sieve and a fine sieve.
本件明細書において、本発明の麺皮用米粉がモード径の異なる２種の米粉を混合してなる場合、モード径の異なる２種の米粉のうち、モード径の小さい米粉を第１の米粉、モード径の大きい米粉を第２の米粉という。第１の米粉は好ましくはモード径が１０〜７０μｍ、より好ましくは２５〜６５μｍ、さらに好ましくは４０〜６０μｍであり、第２の米粉は好ましくはモード径が１００〜２００μｍ、より好ましくは１００〜１６０μｍ、さらに好ましくは１００〜１４０μｍである。
好ましくは第１の米粉が目開き１００μｍの篩を９０質量％以上通過する米粉であり、第２の米粉が目開き２５０μｍの篩を全て通過し且つ目開き７５μｍの篩を７０質量％以上が通過しない米粉である。また好ましくは第１の米粉が気流式又はピン式粉砕で粉砕されてなる米粉であり、第２の米粉がロール式、超遠心式、サイクロン式又はハンマー式粉砕で粉砕されてなる米粉である。
In the present specification, when the rice flour for noodle coating of the present invention is formed by mixing two kinds of rice flours different in mode diameter, the first rice flour of rice flour having a smaller mode diameter out of two kinds of rice flours different in mode diameter. Rice flour with a large mode diameter is called second rice flour. The first rice flour preferably has a mode diameter of 10 to 70 μm, more preferably 25 to 65 μm, still more preferably 40 to 60 μm, and the second rice flour preferably has a mode diameter of 100 to 200 μm, more preferably 100 to 160 μm. More preferably, it is 100-140 micrometers.
Preferably, the first rice flour is rice flour that passes 90% by mass or more through a sieve with an aperture of 100 μm, the second rice flour passes all through the sieve with an aperture of 250 μm, and 70% by mass or more passes through a sieve with an aperture of 75 μm It is not rice flour. Furthermore, preferably, the first rice flour is rice flour formed by air flow or pin grinding, and the second rice flour is a rice flour formed by grinding by roll, ultracentrifugation, cyclone or hammer grinding.
本発明の麺皮用米粉は、好ましくは２５〜９７質量％の第１の米粉と、３〜７５質量％の第２の米粉とからなる。さらに好ましくは３５〜８０質量％の第１の米粉と、２０〜６５質量％の第２の米粉とからなる。第２の米粉が３質量％未満になると、柔らかく弾力に乏しい食感になる傾向にある。また第２の米粉が７５質量％を超える場合には、焼成後の耳が硬くなる傾向にある。 The rice flour for noodle coating of the present invention preferably comprises 25 to 97% by mass of the first rice flour and 3 to 75% by mass of the second rice flour. More preferably, it consists of 35-80 mass% of 1st rice flour, and 20-65 mass% of 2nd rice flour. When the amount of the second rice flour is less than 3% by mass, the texture tends to be soft and lacking in elasticity. When the second rice flour exceeds 75% by mass, the ears after baking tend to be hard.
本発明の麺皮用米粉に使用する原料米としてはジャポニカ種、インディカ種、ジャバニカ種等公知の米であれば何れも使用することができる。好ましくは、アミロース含量が１７質量％〜２３質量％である「あきたこまち」や「コシヒカリ」などのうるち米、アミロース含量が２３質量％以上である「越のかおり」や「モミロマン」などの高アミロースうるち米、アミロース含量が５質量〜１５質量％である「ゆめぴかり」や「ミルキークイーン」などの低アミロースうるち米であり、より好ましくはうるち米及び高アミロースうるち米である。 As raw material rice used for rice flour for noodle coating of the present invention, any known rice such as japonica seeds, indica seeds and jabonica seeds can be used. Preferably, glutinous rice such as “Akitakomachi” or “Koshihikari” having an amylose content of 17% by mass to 23% by mass, high amylose glutinous rice such as “Okoshi no Kaori” or “momi romance” having an amylose content of 23% by mass or more, Low amylose rice such as "Yumepikari" or "Milky Queen" having an amylose content of 5% by mass to 15% by mass, more preferably glutinous rice and high amylose glutinous rice.
本発明の麺皮用穀粉組成物は、原料穀粉の総質量に対して本発明の麺皮用米粉を３７〜１００質量％、好ましくは４５〜１００質量％、より好ましくは５５〜１００質量％含有する。３７質量％未満になると、焼成後の耳が硬くなる傾向にある。また、米粉の需要拡大に対する貢献度が低くなる。 The flour composition for noodle coating of the present invention contains 37 to 100 wt%, preferably 45 to 100 wt%, more preferably 55 to 100 wt% of rice flour for noodle coating of the present invention based on the total weight of raw material flour. Do. If it is less than 37% by mass, the ear after firing tends to be hard. In addition, the contribution to expanding demand for rice flour will be low.
本発明において、麺皮としては特に制限は無く、餃子、春巻、雲呑の皮、ラザニア生地などが挙げられる。
本発明の麺皮用穀粉組成物において、本発明の麺皮用米粉以外にも、麺皮の種類などに応じて、小麦粉、大麦粉、ライ麦粉、蕎麦粉、トウモロコシ粉等の米粉以外の穀粉；グルテン；大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動物油脂、植物油脂、硬化油脂、粉末油脂等の油脂類；かんすい、食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリンなど、通常麺皮の製造に用いる副原料や添加物を任意に使用することができる。
In the present invention, the noodle skin is not particularly limited, and examples thereof include dumplings, spring rolls, skins of sea bream, lasagna dough and the like.
In the flour composition for noodle coating of the present invention, flour other than rice flour such as wheat flour, barley flour, rye flour, oat flour, corn flour, etc. according to the kind of noodle coating other than rice flour for noodle coating of the present invention Gluten; protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder; fats and oils such as animal fats and oils, vegetable fats and oils, hardened fats and fats, powdered fats and oils; It is possible to optionally use auxiliary materials and additives usually used for producing noodles such as emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors and dextrins.
本発明の麺皮用生地は、本発明の麺皮用穀粉組成物を含む以外は常法に従って得ることが出来、通常麺皮用生地の製造に用いる副原料や添加物を任意に使用することができる。
例えば本発明の麺皮用穀粉組成物に水分、塩などを加えて混捏し生地を作成することができる。
The dough for noodles of the present invention can be obtained according to a conventional method except that the flour composition for noodles of the present invention is contained, and the auxiliary materials and additives usually used for producing the dough for noodles are optionally used. Can.
For example, water, salt and the like can be added to the flour composition for noodles of the present invention, and the mixture can be kneaded to prepare a dough.
本発明の麺皮の製造方法は、原料穀粉として本発明の麺皮用穀粉組成物を使用する以外は常法の製麺方法を用いることが出来、通常麺皮の製造に用いる副原料や添加物を任意に使用することができる。
例えば本発明の麺皮用穀粉組成物に水分、塩などを加えて混捏し生地を作成する。得られた生地を、圧延ロール等により粗圧延、複合圧延、仕上げ圧延して麺帯を製造することができる。得られた麺帯は通常の方法で麺皮に加工することができる。例えば切り刃で切り抜き麺皮とすることができる。
The method for producing noodles of the present invention can use conventional methods for producing noodles except that the grain flour composition for noodles of the present invention is used as raw material flour, and auxiliary materials and additives usually used for producing noodles The thing can be used arbitrarily.
For example, water, salt and the like are added to the flour composition for noodle peel of the present invention, and the mixture is kneaded to prepare a dough. The obtained dough can be roughly rolled, combined rolled, finish-rolled by a rolling roll or the like to produce a noodle band. The obtained noodle band can be processed into noodle skin by a conventional method. For example, it can be used as a cut-out noodle skin with a cutting blade.
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。なお以下、モード径が１０〜７０μｍである米粉を「細粒米粉（第１の米粉）」といい、モード径が１００〜２００μｍである米粉を「粗粒米粉（第２の米粉）」という。 EXAMPLES The present invention will be illustrated specifically by the following examples, but the present invention is not limited to the following examples. Hereinafter, rice flour having a mode diameter of 10 to 70 μm is referred to as “fine grained rice flour (first rice flour)” and rice flour having a mode diameter of 100 to 200 μm is referred to as “coarse grained rice flour (second rice flour)”.
製造例１［細粒米粉の製造］
うるち米（あきたこまち）の精白米を気流式粉砕装置（西村機械製作所製：ＳＰＭ−Ｒ２００）で粉砕し、細粒米粉を得た。この細粒米粉をマイクロトラック法により粒度分布測定したところ（マイクロトラック・ベル株式会社製：ＭＴ３０００にて）、モード径は４７．９８μｍ、Ｄ５０（メジアン径）は４１．０７μｍ、Ｄ９０は８２．４μｍ、であった。この細粒米粉を目開き１００μｍの篩で篩ったところ、９４．３質量％の米粉が篩を通過した。
Production Example 1 [Production of Fine Grained Rice Flour]
Fine grained rice of Arukko rice (Akitakomachi) was crushed by an air flow crusher (manufactured by Nishimura Kikai Seisakusho: SPM-R200) to obtain fine grained rice flour. When the particle size distribution of this fine grained rice powder was measured by the microtrack method (Microtrack Bell Co., Ltd .: MT3000), the mode diameter is 47.98 μm, D50 (median diameter) is 41.07 μm, D90 is 82.4 μm ,Met. When this fine grained rice flour was sieved with a sieve of 100 μm, 94.3% by mass of rice flour passed through the sieve.
製造例２［粗粒米粉の製造］
うるち米（あきたこまち）の精白米をロール式粉砕装置（明治機械株式会社製：ＭＯ型）で粉砕し、２５０μｍの篩で篩い、篩を通過した米粉を集めて粗粒米粉を得た。この粗粒米粉をマイクロトラック法により粒度分布測定したところ、モード径は１３５．７μｍ、Ｄ５０は１１０．６μｍ、Ｄ３０は７８．５２μｍであった。この粗粒米粉を目開き７５μｍの篩で篩ったところ、７２．０質量％の米粉が篩を通過しなかった。
Production Example 2 [Production of Coarse Grained Rice Flour]
Milled rice of luke rice (Akitakomachi) was crushed by a roll crusher (manufactured by Meiji Machine Co., Ltd .: MO type), sieved with a 250 μm sieve, and rice flour passed through the sieve was collected to obtain coarse grained rice flour. When the particle size distribution of this coarse grained rice powder was measured by the microtrack method, the mode diameter was 135.7 μm, D50 was 110.6 μm, and D30 was 78.52 μm. When this coarse grained rice flour was sieved with a sieve of 75 μm, 72.0% by mass of rice flour did not pass through the sieve.
製造例３［２種の米粉の混合による２つの極大値粒子径を有する米粉の製造］
製造例１で得た細粒米粉と製造例２で得た粗粒米粉を１：１の比率で混合し、体積基準の粒子径頻度分布において２つの極大値粒子径を有する米粉を得た。この米粉をマイクロトラック法で粒度分布測定したところ、２つの極大値粒子径は４７．７５μｍ及び１３５．４μｍであり、これらの値はそれぞれ細粒米粉のモード径４７．９８μｍ、粗粒米粉のモード径１３５．７μｍとほぼ一致した。またＤ５０は７５．６８μｍであった。
なお２つの極大値粒子径は細粒米粉と粗粒米粉との混合比を代えても変動せず、細粒米粉のモード径及び粗粒米粉のモード径とほぼ一致した。
製造例４［２つの極大値粒子径を有する米粉を使用した麺皮の製造と評価］
製造例３で得た２つの極大値粒子径を有する米粉を原料とし、下記麺皮の配合表に示した粉体原料と食塩及び乳化油脂を溶解させた練り水をミキサー（トーキョーメンキ株式会社）に投入し、高速３分間、低速１０分間混捏してソボロ状生地を得た。この生地を製麺ロール（トーキョーメンキ株式会社）により整形１回、圧延３回行い、厚さ０．７５ｍｍの麺帯を得た。φ９０ｍｍの切歯で切り抜いて麺皮を得た。
得られた麺皮に１４ｇの餃子餡を包み、フライパンで焼成した。１０名の熟練パネラーにより、下記評価表１に従って官能評価した。なお、小麦粉のみを使用して製造した麺皮の評価点を５点とした。
Production Example 3 [Production of Rice Flour Having Two Maximal Particle Sizes by Mixing Two Types of Rice Flour]
The fine grained rice flour obtained in Production Example 1 and the coarse grained rice flour obtained in Production Example 2 were mixed at a ratio of 1: 1 to obtain rice flour having two maximum particle sizes in the volume-based particle size frequency distribution. When the particle size distribution of this rice flour was measured by the microtrack method, the two maximum particle diameters were 47.75 μm and 135.4 μm, and these values are respectively the mode diameter 47.98 μm of the fine grain rice flour and the mode of the coarse grain rice flour The diameter almost agrees with 135.7 μm. Moreover, D50 was 75.68 micrometers.
The two maximum particle diameters did not change even when the mixing ratio of the fine grained rice flour and the coarse grained rice flour was changed, and almost matched the mode diameter of the fine grained rice flour and the mode diameter of the coarse grained rice flour.
Production Example 4 [Production and Evaluation of Noodle Skin Using Rice Flour Having Two Maximal Particle Sizes]
Using the rice flour having the two maximum particle diameters obtained in Production Example 3 as a raw material, a mixer prepared by dissolving the powder raw material, salt and emulsified fat and oil shown in the following composition table of noodles into a mixer (Tokyo Menki Co., Ltd. The mixture was poured into a), and high speed 3 minutes, low speed 10 minutes kneading to obtain a soboro-like dough. This dough was subjected to shaping once by a noodle roll (Tokyo Menki Co., Ltd.) and rolled three times to obtain a noodle band having a thickness of 0.75 mm. The noodles were obtained by cutting with an incisor of φ 90 mm.
The resulting noodle skin was wrapped with 14 g of apricot cake and baked in a frying pan. The sensory evaluation was performed according to the following evaluation table 1 by 10 expert panelists. In addition, the evaluation point of the noodle peel manufactured using only wheat flour was made 5 points.
麺皮の配合表（質量部）
評価表１
試験例１［麺皮における細粒米粉と粗粒米粉との配合量の検討］
表１に示した粗粒米粉と細粒米粉との配合にした以外は製造例４に従って麺皮を製造して評価した。結果を表１に示す。
Test Example 1 [Study on the Amount of Fine Grained Rice Flour and Coarse Grained Rice Flour in Noodle Skin]
Noodle skins were produced and evaluated according to Production Example 4 except that the combination of coarse grained rice flour and fine grained rice flour shown in Table 1 was used. The results are shown in Table 1.
Ｙ：第１の極大値粒子径の頻度値
実施例１〜５では、何れも許容範囲以上であり、実施例４で粘弾性と柔らかさの総合評価が最もよかった。２つの極大値粒子径を有する米粉における粗粒米粉の配合量が７５質量％を超える比較例１では、粘弾性は許容されるものであったが、焼成後の耳が硬くなりすぎ不適であった。２つの極大値粒子径を有する米粉における細粒米粉の配合量が９７質量％を超える比較例２では、硬さと粘りに著しく劣るものであった。 In Examples 1 to 5, all were above the allowable range, and in Example 4, the comprehensive evaluation of the viscoelasticity and the softness was the best. Although the viscoelasticity is acceptable in Comparative Example 1 in which the blending amount of coarse grained rice flour in rice flour having two maximum particle diameters exceeds 75% by mass, the ear after firing becomes too hard and is unsuitable. The In Comparative Example 2 in which the blending amount of fine grained rice flour in rice flour having two maximum particle diameters exceeds 97% by mass, the hardness and tenacity were remarkably inferior.
試験例２［２つの極大値粒子径を有する米粉の配合量の検討］
製造例３で得た２つの極大値粒子径を有する米粉を使用し、麺皮の配合を表２記載の通りにした以外は製造例４に従って麺皮を製造して評価した。なお、バイタルグルテンの添加量は小麦粉の配合量に応じて調節し、小麦粉に含まれるタンパク質量とバイタルグルテンに含まれるタンパク質量の和が一定になるようにした（標準的な麺用小麦粉に含まれているタンパク質量を１３質量％、標準的なバイタルグルテンに含まれているタンパク質量を７０質量％として計算）。また米粉と小麦粉の配合において米粉が８０質量％以上になると麺帯が脆くなるため、本試験例２ではアルギン酸エステル（太陽化学株式会社製）とキサンタンガム（太陽化学株式会社製）とを配合した。結果を表２に示す。なお、実施例７が実施例１２にアルギン酸エステルとキサンタンガムとを配合したものに相当する。
Using the rice flour having the two maximum particle diameters obtained in Production Example 3 and producing and evaluating noodle skins according to Production Example 4 except that the composition of the noodle skin was as shown in Table 2. The amount of vital gluten added was adjusted according to the amount of flour mixed, so that the sum of the amount of protein contained in wheat flour and the amount of protein contained in vital gluten was constant (included in standard wheat flour for noodles) The amount of protein is 13% by mass, and the amount of protein contained in standard vital gluten is 70% by mass). Further, since the noodle band becomes brittle when the rice flour is 80% by mass or more in the combination of the rice flour and the wheat flour, in this Test Example 2, an alginate ester (manufactured by Solar Chemical Co., Ltd.) and xanthan gum (manufactured by Solar Chemical Co., Ltd.) were mixed. The results are shown in Table 2. Example 7 corresponds to Example 12 in which an alginic acid ester and xanthan gum are blended.
実施例６〜１０では、何れも粘りと弾力のバランスが取れており、耳も柔らかく、良好な麺皮であった。原料穀粉の総質量に対する２つの極大値粒子径を有する米粉の含有量が３７質量％未満である比較例３では、焼成後の耳が硬くなり、不適なものであった。 In each of Examples 6 to 10, the balance between the tenacity and the elasticity was well, the ears were soft, and the noodles were good. In Comparative Example 3 in which the content of rice flour having two maximum particle diameters with respect to the total mass of the raw material flour is less than 37% by mass, the ear after firing is hard and unsuitable.
Claims (6)
第１の極大値粒子径の頻度値Ｘと第２の極大値粒子径の頻度値Ｙの比Ｘ／Ｙ＝０．１５〜１．６０である、麺皮用米粉。 In the volume-based particle diameter frequency distribution, it has two maximum particle diameters, the first maximum particle diameter is 10 to 70 μm, and the second maximum particle diameter is 100 to 200 μm,
Rice flour for noodle coating, wherein the ratio X / Y = 0.15 to 1.60 of the frequency value X of the first maximum particle diameter and the frequency value Y of the second maximum particle diameter.
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| WO2005087011A1 (en) * | 2004-03-10 | 2005-09-22 | Kato, Sanae | Premix powder for producing prcessed foods with the use of non-waxy rice as the main material |
| JP2013138657A (en) * | 2012-01-05 | 2013-07-18 | Adeka Corp | Starch noodle |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
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| JP2013138657A (en) * | 2012-01-05 | 2013-07-18 | Adeka Corp | Starch noodle |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
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