JP6442019B2 - Method for producing noodles - Google Patents
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- JP6442019B2 JP6442019B2 JP2017194876A JP2017194876A JP6442019B2 JP 6442019 B2 JP6442019 B2 JP 6442019B2 JP 2017194876 A JP2017194876 A JP 2017194876A JP 2017194876 A JP2017194876 A JP 2017194876A JP 6442019 B2 JP6442019 B2 JP 6442019B2
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Description
本発明は、麺類の製造方法に関する。 The present invention relates to a method for producing noodles.
近年、健康意識の高まりから、食物繊維、ビタミン、ミネラル等の栄養素に富む小麦ふすま、及びふすまや胚芽を含み、ふすまに由来する独特の風味を有する小麦全粒粉の需要が増してきている。しかし、小麦全粒粉や小麦ふすまは、小麦粒の比較的大きな断片が多く混入しているため、これらを用いた麺類等の食品(二次加工品)を食したときに舌にざらつく食感がある等、食感に改善の余地がある。 In recent years, due to an increase in health consciousness, there is an increasing demand for whole wheat flour having a unique flavor derived from bran, including wheat bran, bran and germ rich in dietary fiber, vitamins, minerals and other nutrients. However, whole wheat flour and wheat bran are mixed with many relatively large pieces of wheat grains, so that when they eat foods (secondary processed products) such as noodles, they have a rough texture on the tongue. There is room for improvement in texture.
小麦全粒粉の改良技術に関し、特許文献1には、原料小麦粒を製粉工程に付すことにより、小麦粉区分、生ふすま区分及び生胚芽区分に分離した後、生ふすま区分及び生胚芽区分それぞれに対し、温度100〜180℃での焙焼加熱と粒径50〜500μmへの微粉砕を行い、しかる後、これら3区分を組み合わせる工程を含む方法によって製造される全粒小麦粉組成物が記載されており、この全粒小麦粉組成物によれば、食感に優れた麺類等の小麦粉加工品が得られるとされている。 Regarding the improvement technology of whole wheat flour, Patent Document 1 discloses that the raw wheat grains are subjected to a milling process to be separated into flour, raw bran and raw germ segments, and then to raw bran and raw germ categories, A whole wheat flour composition produced by a method comprising a step of roasting and heating at a temperature of 100 to 180 ° C. and pulverization to a particle size of 50 to 500 μm, and then combining these three sections is described. According to this whole wheat flour composition, processed flour products such as noodles having excellent texture are obtained.
特許文献2には、ふすま入りそばの製造方法として、平均粒度50ミクロン以下で、粒径が10ミクロン〜50ミクロンのふすまが40重量%以上で構成された特定ふすまを用い、この特定ふすまをそば製造時に用いる穀粉原料に対し5〜20重量%添加し、加水・混練し常法により麺線とする工程を有する製造方法が記載されている。 Patent Document 2 uses a specific bran made of bran having an average particle size of 50 microns or less and a particle size of 10 microns to 50 microns as a method for producing bran soba. There is described a production method having a step of adding 5 to 20% by weight to flour raw materials used in production, adding water and kneading to obtain noodle strings by a conventional method.
麺類には、麺線表面が滑らかで、良好な粘弾性を有し、食感に優れること、及び喫食時の麺のほぐれが良好であることが要望されている。麺のほぐれに関し、近年スーパー等では、調理済みの中華麺類、日本そば類、うどん類、パスタ類等が広く販売されているところ、これらの麺類は、麺線どうしが付着してほぐれにくくなって商品価値を低下させることがあり、麺のほぐれ性の改善が要望されている。食感及びほぐれを高いレベルで両立させ得る麺類の製造技術は未だ提供されていない。 Noodles are required to have a smooth noodle strip surface, good viscoelasticity, excellent texture, and good noodle loosening during eating. Regarding noodle loosening, in recent years supermarkets etc. have been selling cooked Chinese noodles, Japanese buckwheat noodles, udons, pasta, etc., these noodles become difficult to loosen due to the sticking of noodle strings. There is a need to improve the looseness of noodles, which may lower the commercial value. There has not yet been provided a technology for producing noodles that can achieve a high level of texture and loosening.
本発明は、小麦全粒粉又は小麦ふすまが配合されることで栄養的に優れた特長を有しつつも、滑らかな麺線表面と良好な粘弾性とを有していて食感に優れ、且つ喫食時の麺のほぐれが良好な麺類の製造方法に関する。 The present invention has nutritionally superior characteristics by blending whole wheat flour or wheat bran, has a smooth noodle string surface and good viscoelasticity, and is excellent in texture and eating. The present invention relates to a method for producing noodles with good noodle loosening.
本発明(第1発明)は、小麦全粒粉を含む穀粉原料に水を添加し混捏して麺生地を得、該麺生地を麺線に加工する工程を有し、前記小麦全粒粉は、粒径180μm未満の微粒子を30〜90質量%含有する微粉画分と、粒径180μm以上の粗粒子を10〜70質量%含有する粗粉画分とを含んで構成されている、麺類の製造方法である。 The present invention (first invention) has a step of adding water to a flour raw material containing whole wheat flour and kneading to obtain a noodle dough, and processing the noodle dough into noodle strings, and the whole wheat flour has a particle size of 180 μm. It is a method for producing noodles, comprising a fine powder fraction containing 30 to 90% by mass of fine particles less than 10% and a coarse powder fraction containing 10 to 70% by mass of coarse particles having a particle size of 180 μm or more. .
また本発明(第2発明)は、小麦ふすまを含む穀粉原料に水を添加し混捏して麺生地を得、該麺生地を麺線に加工する工程を有し、前記小麦ふすまは、粒径200μm未満のふすま微粒子を35〜90質量%含有するふすま微粉画分と、粒径200μm以上のふすま粗粒子を10〜65質量%含有するふすま粗粉画分とを含んで構成されている、麺類の製造方法である。 Moreover, this invention (2nd invention) has the process of adding water to the flour raw material containing wheat bran, kneading and obtaining noodle dough, and processing this noodle dough into noodle strings, and the wheat bran has a particle size Noodles comprising a fine bran powder fraction containing 35 to 90% by weight of bran fine particles of less than 200 μm and a coarse bran powder fraction containing 10 to 65% by weight of coarse bran particles having a particle size of 200 μm or more It is a manufacturing method.
本発明の麺類の製造方法によれば、小麦全粒粉又は小麦ふすまが配合されることで栄養的に優れた特長を有しつつも、滑らかな麺線表面と良好な粘弾性とを有していて食感に優れ、且つ喫食時の麺のほぐれが良好な麺類が得られる。 According to the method for producing noodles of the present invention, the whole surface of wheat flour or wheat bran is blended to provide nutritionally superior features, but also has a smooth noodle strip surface and good viscoelasticity. Noodles having excellent texture and good unraveling at the time of eating can be obtained.
以下、本発明の一実施態様である第1発明の麺類の製造方法について説明する。
第1発明は、小麦全粒粉を含む穀粉原料(生地原料)に水を添加し混捏して麺生地を得、該麺生地を麺線に加工する工程を有する。小麦全粒粉は、小麦粒から胚芽や外皮等を取り除かずに、小麦粒をそのまま粉砕して得られる粉体であり、胚乳、胚芽、外皮(果皮、種皮)等、小麦粒の組織全部を含む。小麦全粒粉の原料となる小麦は特に制限されない。
Hereinafter, the manufacturing method of the noodles of 1st invention which is one embodiment of this invention is demonstrated.
1st invention has the process of adding water to the flour raw material (dough raw material) containing whole wheat flour, kneading to obtain noodle dough, and processing the noodle dough into noodle strings. Whole wheat flour is a powder obtained by pulverizing wheat grains as they are without removing germs, hulls, etc. from wheat grains, and includes all wheat grain tissues such as endosperm, germs, hulls (fruit peels, seed coats). The wheat used as a raw material for the whole wheat flour is not particularly limited.
第1発明の主たる特徴の1つとして、穀粉原料として用いる小麦全粒粉(以下、特定小麦全粒粉ともいう)が、粒径180μm未満の微粒子を30〜90質量%含有する微粉画分と、粒径180μm以上の粗粒子を10〜70質量%含有する粗粉画分とを含んで構成されている点が挙げられる。このような特定の2種類の画分を含む特定小麦全粒粉を用いることで、麺の食感及びほぐれ性が向上する。 As one of the main features of the first invention, the whole wheat flour used as a flour raw material (hereinafter also referred to as specific wheat whole wheat flour) contains a fine powder fraction containing 30 to 90% by mass of fine particles having a particle size of less than 180 μm, and a particle size of 180 μm. The point which is comprised including the coarse powder fraction containing 10-70 mass% of the above coarse particles is mentioned. By using the specific wheat whole grain flour containing such two specific types of fractions, the texture and looseness of the noodles are improved.
特定小麦全粒粉の前記微粉画分に含まれる前記微粒子の粒径は、好ましくは20〜100μm、さらに好ましくは40〜70μmである。また、特定小麦全粒粉の前記微粉画分における前記微粒子の含有量は、好ましくは40〜70質量%、さらに好ましくは50〜60質量%である。 The particle size of the fine particles contained in the fine powder fraction of the specific wheat whole grain powder is preferably 20 to 100 μm, more preferably 40 to 70 μm. Moreover, the content of the fine particles in the fine powder fraction of the whole wheat flour is preferably 40 to 70% by mass, and more preferably 50 to 60% by mass.
特定小麦全粒粉の前記粗分画分に含まれる前記粗粒子の粒径は、好ましくは190〜250μm、さらに好ましくは200〜230μmである。また、特定小麦全粒粉の前記粗粉画分における前記粗粒子の含有量は、好ましくは30〜60質量%、さらに好ましくは40〜50質量%である。 The particle size of the coarse particles contained in the coarse fraction of the whole wheat flour is preferably 190 to 250 μm, more preferably 200 to 230 μm. Moreover, content of the said coarse particle in the said coarse-grain fraction of specific wheat whole grain flour becomes like this. Preferably it is 30-60 mass%, More preferably, it is 40-50 mass%.
第1発明で用いる特定小麦全粒粉において、前記微粉画分の含有量は、好ましくは40〜70質量%、さらに好ましくは50〜60質量%であり、前記粗分画分の含有量は、好ましくは30〜60質量%、さらに好ましくは40〜50質量%である。 In the whole wheat whole wheat used in the first invention, the content of the fine fraction is preferably 40 to 70% by mass, more preferably 50 to 60% by mass, and the content of the coarse fraction is preferably 30-60 mass%, More preferably, it is 40-50 mass%.
第1発明で用いる特定小麦全粒粉において、前記微粉画分と前記粗分画分との含有質量比は、微粉画分:粗分画分=40〜70〜30〜60の範囲が好ましく、50〜60:〜40〜50の範囲がさらに好ましい。 In the specific wheat whole grain flour used in the first invention, the content mass ratio of the fine powder fraction and the coarse fraction is preferably in the range of fine powder fraction: coarse fraction = 40 to 70 to 30 to 60, 50 to The range of 60: to 40-50 is more preferable.
第1発明で用いる特定小麦全粒粉は、1−1)小麦粒を粉砕して前記微粉画分を得る微粉画分調製工程と、1−2)該微粉画分調製工程とは別に小麦粒を粉砕して前記粗粉画分を得る粗粉画分調製工程と、1−3)両工程で得られた微粉画分と粗分画分とを混合する工程とを有する製造方法(第1の小麦全粒粉製造方法)によって製造することができる。第1の小麦全粒粉製造方法において、微粉画分調製工程と粗粉画分調製工程とで、原料として用いる小麦粒は互いに同じでも良く、異なっていても良い。 Specific wheat whole grain flour used in the first invention is 1-1) a fine powder fraction preparation step for pulverizing wheat grains to obtain the fine powder fraction, and 1-2) a wheat grain is pulverized separately from the fine powder fraction preparation step. And a coarse powder fraction preparation step for obtaining the coarse powder fraction, and 1-3) a production method (first wheat) comprising a step of mixing the fine powder fraction obtained in both steps and the coarse fraction fraction. It can be produced by a whole grain production method). In the first wheat whole grain production method, wheat grains used as raw materials may be the same or different from each other in the fine powder fraction preparation step and the coarse powder fraction preparation step.
また、第1発明で用いる特定小麦全粒粉の別の製造方法として、1−A)小麦粒を粉砕する工程と、1−B)その粉砕物から「前記微粉画分及び前記粗分画分以外の他の画分」
(不要画分)を取り除く工程とを有する製造方法(第2の小麦全粒粉製造方法)が挙げられる。第1発明では特に、第1の小麦全粒粉製造方法によって製造された特定小麦全粒粉が好ましい。
Moreover, as another manufacturing method of the specific wheat whole grain flour used by 1st invention, 1-A) the process which grind | pulverizes a wheat grain, and 1-B) from the ground material "other than the said fine powder fraction and said coarse fraction fraction Other fractions "
And a step of removing (unnecessary fraction) (second wheat whole grain production method). In the first invention, the specific wheat whole grain produced by the first wheat whole grain producing method is particularly preferable.
特定小麦全粒粉の製造工程において、小麦粒の粉砕方法は特に制限されず、公知の粉砕方法を用いることができ、例えば、ロール式粉砕、衝撃式粉砕、気流式粉砕等が挙げられる。第1発明ではこれらの1つを単独で又は2つ以上を組み合わせて用いることができる。衝撃式粉砕に用いる粉砕機としては、衝撃板と回転ローター間で機械的衝撃により粉砕を行うものであれば特に限定されるものではなく、例えばターボミル、ブレードミル等を用いることができる。また、小麦粒を粉砕する前に加水して調質しても良く、加水・調質せずに小麦粒をそのまま粉砕しても良い。また、ロール式粉砕等による小麦粒の粉砕は、1回でも良く、多段階で複数回行っても良く、必要に応じ、粉砕物の一部又は全部を再粉砕しても良い。特に前記微粉画分調製工程では、小麦粒の粉砕物の一部又は全部の再粉砕は、前記微粉画分を効率良く製造するために有効な手段となり得る。目的物(前記微粉画分、前記粗分画分)の粒径の違いから、前記微粉画分調製工程における小麦粒の粉砕回数は、前記粗粉画分調製工程におけるそれよりも多くなり得る。 In the production process of the specific wheat whole grain flour, the method for pulverizing the wheat grains is not particularly limited, and a known pulverization method can be used, and examples thereof include roll pulverization, impact pulverization, and airflow pulverization. In the first invention, one of these can be used alone or in combination of two or more. The pulverizer used for the impact pulverization is not particularly limited as long as the pulverization is performed by mechanical impact between the impact plate and the rotating rotor. For example, a turbo mill, a blade mill, or the like can be used. Further, the wheat grains may be hydrated and tempered before pulverization, or the wheat grains may be pulverized as they are without hydration and tempering. Moreover, the grinding | pulverization of the wheat grain by roll-type grinding | pulverization etc. may be performed once, may be performed in multiple steps in multiple times, and if necessary, a part or all of a ground material may be reground. In particular, in the fine powder fraction preparation step, part or all of the pulverized product of wheat grains can be an effective means for efficiently producing the fine powder fraction. Due to the difference in the particle size of the target product (the fine powder fraction and the coarse fraction), the number of pulverizations of the wheat grains in the fine powder fraction preparation step can be greater than that in the coarse powder fraction preparation step.
第1発明では、特定小麦全粒粉を含む穀粉原料を用いる。穀粉原料における特定小麦全粒粉の含有量は、好ましくは2〜100質量%、さらに好ましくは5〜20質量%である。 In 1st invention, the flour raw material containing specific wheat whole grain flour is used. Content of the specific wheat whole grain flour material is preferably 2 to 100% by mass, more preferably 5 to 20% by mass.
第1発明で用いる穀粉原料には、特定小麦全粒粉以外の他の穀粉原料が含有されていても良い。第1発明で使用可能な特定小麦全粒粉以外の他の穀粉原料としては、この種の麺の製造に通常用いられるものを特に制限なく用いることができ、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等の小麦粉の他、ライ麦粉、コーンフラワー、大麦粉、そば粉、米粉、豆粉等が挙げられ、麺類の用途等に応じてこれらの1種を単独で又は2種以上を組み合わせて用いることができる。穀粉原料における特定小麦全粒粉以外の他の穀粉原料の含有量は、好ましくは70〜98質量%、さらに好ましくは80〜95質量%である。 The flour raw material used in the first invention may contain other flour raw materials other than the whole wheat whole wheat flour. As other flour raw materials other than the specific wheat whole wheat flour that can be used in the first invention, those usually used for the production of this type of noodles can be used without particular limitation. For example, strong flour, semi-strong flour, medium strength flour, In addition to wheat flour such as soft flour and durum flour, rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, etc. can be mentioned, one of these alone or two or more depending on the use of noodles etc. They can be used in combination. Content of other flour raw materials other than the specific wheat whole wheat flour in the flour raw material is preferably 70 to 98 mass%, more preferably 80 to 95 mass%.
第1発明では、生地原料として、特定小麦全粒粉等の穀粉原料(主原料)以外に、澱粉類及び副原料を用いても良い。澱粉類としては、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉、及びこれらにα化、アセチル化、エーテル化、エステル化、酸化処理、架橋処理等の処理を施した加工澱粉が挙げられる。副原料としては、例えば、小麦グルテン、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;動植物油脂、粉末油脂等の油脂類;かんすい、焼成カルシウム、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、アルコール、保存剤、酵素剤等が挙げられる。第1発明では、麺類の用途等に応じて、澱粉類及び副原料からなる群から選択される1種を単独で又は2種以上を組み合わせて用いることができる。生地原料における澱粉類及び副原料の合計含有量は、好ましくは2〜30質量%、さらに好ましくは5〜20質量%である。 In 1st invention, you may use starches and auxiliary materials other than flour raw materials (main raw materials), such as specific wheat whole grain flour, as dough raw materials. As starches, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and processing such as alpha, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc. Processed starch having been subjected to. Examples of auxiliary materials include protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats, powdered oils and fats; citrus, calcined calcium, dietary fiber, and swelling agents , Thickeners, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, preservatives, enzyme agents and the like. In 1st invention, according to the use etc. of noodles, 1 type selected from the group which consists of starches and auxiliary materials can be used individually or in combination of 2 or more types. The total content of starches and auxiliary materials in the dough material is preferably 2 to 30% by mass, more preferably 5 to 20% by mass.
第1発明では、特定小麦全粒粉等の穀粉原料を含む生地原料に水を添加し混捏して麺生地を調製する。この麺生地の調製は常法に従って行うことができる。生地原料への加水量は、生地原料100質量部に対し、好ましくは30〜45質量部、さらに好ましくは35〜43質量部である。 In the first invention, noodle dough is prepared by adding water and kneading to dough raw materials containing flour raw materials such as specific wheat whole grains. This noodle dough can be prepared according to a conventional method. The amount of water added to the dough raw material is preferably 30 to 45 parts by mass, more preferably 35 to 43 parts by mass with respect to 100 parts by mass of the dough raw material.
第1発明では、調製した麺生地を麺線に加工することで、目的とする麺類(生麺線)が得られる。麺生地から麺線への加工は常法に従って行うことができ、例えば、麺生地をロール圧延等の常法により圧延して麺帯を得、この麺帯から常法により麺線を切り出すことで、目的とする麺類が得られる。 In the first invention, the intended noodles (raw noodle strings) can be obtained by processing the prepared noodle dough into noodle strings. Processing from noodle dough to noodle strings can be performed according to conventional methods. For example, noodle dough is rolled by a conventional method such as roll rolling to obtain a noodle strip, and the noodle strip is cut out from this noodle strip by a conventional method. The desired noodles can be obtained.
以下、本発明の他の一実施態様である第2発明の麺類の製造方法について説明する。第2発明については、前述した第1発明と異なる構成部分を主として説明し、同様の構成部分は説明を省略する。第2発明において特に説明しない構成部分は、第1発明の説明が適宜適用される。 Hereafter, the manufacturing method of the noodles of 2nd invention which is another one embodiment of this invention is demonstrated. Regarding the second invention, the components different from the first invention described above will be mainly described, and the description of the same components will be omitted. The description of the first invention is applied as appropriate to components that are not particularly described in the second invention.
第2発明は、小麦ふすまを含む穀粉原料(生地原料)に水を添加し混捏して麺生地を得、該麺生地を麺線に加工する工程を有する。小麦ふすまは、小麦粒の外皮を主体とする粉体である。小麦ふすまとしては、一般的な小麦粉の製造過程で生じる、小麦粒から胚乳を除去した残部、あるいはこの残部からさらに胚芽を除去したもの等を用いることができ、基本的に組成や製造過程を問わない。また、小麦ふすまの原料となる小麦の種類は特に制限されない。 2nd invention has the process of adding water to the flour raw material (dough raw material) containing wheat bran, kneading to obtain noodle dough, and processing the noodle dough into noodle strings. Wheat bran is a powder mainly composed of a wheat grain hull. As wheat bran, it is possible to use a residue obtained by removing the endosperm from a wheat grain, which is produced in a general wheat flour production process, or a product obtained by further removing the germ from the remainder. Absent. Moreover, the kind of wheat used as the raw material of wheat bran is not particularly limited.
第2発明の主たる特徴の1つとして、穀粉原料として用いる小麦ふすま(以下、特定小麦ふすまともいう)が、粒径200μm未満の微粒子を35〜90質量%含有する微粉画分と、粒径200μm以上の粗粒子を10〜65質量%含有する粗粉画分とを含んで構成されている点が挙げられる。このような、特定の2種類の画分を含む特定小麦ふすまを用いることで、麺の食感及びほぐれ性が向上する。 As one of the main features of the second invention, wheat bran used as a flour raw material (hereinafter also referred to as specific wheat bran) contains a fine powder fraction containing 35 to 90% by mass of fine particles having a particle size of less than 200 μm, and a particle size of 200 μm. The point which is comprised including the coarse powder fraction containing 10-65 mass% of the above coarse particles is mentioned. By using such a specific wheat bran containing two specific types of fractions, the texture and looseness of the noodles are improved.
特定小麦ふすまの前記微粉画分に含まれる前記微粒子の粒径は、好ましくは20〜100μm、さらに好ましくは40〜70μmである。また、特定小麦ふすまの前記微粉画分における前記微粒子の含有量は、好ましくは40〜70質量%、さらに好ましくは50〜60質量%である。 The particle size of the fine particles contained in the fine powder fraction of the specific wheat bran is preferably 20 to 100 μm, more preferably 40 to 70 μm. Moreover, the content of the fine particles in the fine powder fraction of the specific wheat bran is preferably 40 to 70% by mass, and more preferably 50 to 60% by mass.
特定小麦ふすまの前記粗分画分に含まれる前記粗粒子の粒径は、好ましくは210〜250μm、さらに好ましくは220〜230μmである。また、特定小麦ふすまの前記粗粉画分における前記粗粒子の含有量は、好ましくは30〜60質量%、さらに好ましくは40〜50質量%である。 The particle size of the coarse particles contained in the coarse fraction of the specific wheat bran is preferably 210 to 250 μm, more preferably 220 to 230 μm. Moreover, the content of the coarse particles in the coarse powder fraction of the specific wheat bran is preferably 30 to 60% by mass, and more preferably 40 to 50% by mass.
第2発明で用いる特定小麦ふすまにおいて、前記微粉画分の含有量は、好ましくは40〜70質量%、さらに好ましくは50〜60質量%であり、前記粗分画分の含有量は、好ましくは30〜60質量%、さらに好ましくは40〜50質量%である。 In the specific wheat bran used in the second invention, the content of the fine fraction is preferably 40 to 70% by mass, more preferably 50 to 60% by mass, and the content of the coarse fraction is preferably 30-60 mass%, More preferably, it is 40-50 mass%.
第2発明で用いる特定小麦ふすまにおいて、前記微粉画分と前記粗分画分との含有質量比は、微粉画分:粗分画分=30〜60:40〜70の範囲が好ましく、40〜50:50〜60の範囲がさらに好ましい。 In the specific wheat bran used in the second invention, the mass ratio of the fine powder fraction to the coarse fraction is preferably in the range of fine powder fraction: coarse fraction = 30-60: 40-70, 40- The range of 50: 50-60 is more preferable.
第2発明で用いる特定小麦ふすまは、2−1)小麦粒を粉砕し、その粉砕物から小麦ふすまを採取し、採取した小麦ふすまから前記微粉画分を採取する微粉画分調製工程と、2−2)該微粉画分調製工程とは別に小麦粒を粉砕し、その粉砕物から小麦ふすまを採取し、採取した小麦ふすまから前記粗粉画分を採取する粗粉画分調製工程と、2−3)両工程で得られた微粉画分と粗分画分とを混合する工程とを有する製造方法(第1の小麦ふすま製造方法)によって製造することができる。第1の小麦ふすま製造方法において、微粉画分調製工程と粗粉画分調製工程とで、原料として用いる小麦粒は互いに同じでも良く、異なっていても良い。 Specific wheat bran used in the second invention is 2-1) a fine powder fraction preparing step of pulverizing wheat grains, collecting wheat bran from the pulverized product, and collecting the fine powder fraction from the collected wheat bran; -2) A coarse powder fraction preparing step of pulverizing wheat grains separately from the fine powder fraction preparing step, collecting wheat bran from the pulverized product, and collecting the coarse powder fraction from the collected wheat bran; -3) It can manufacture by the manufacturing method (1st wheat bran manufacturing method) which has the process of mixing the fine powder fraction obtained by both processes, and a coarse fraction. In the first wheat bran manufacturing method, the wheat grains used as raw materials may be the same or different from each other in the fine powder fraction preparation step and the coarse powder fraction preparation step.
また、第2発明で用いる特定小麦ふすまの別の製造方法として、2−A)小麦粒を粉砕し、その粉砕物から小麦ふすまを採取する工程と、2−B)採取された小麦ふすまから、「前記微粉画分及び前記粗分画分以外の他の画分」(不要画分)を取り除く工程とを有する製造方法(第2の小麦ふすま製造方法)が挙げられる。第2発明では特に、第1の小麦ふすま製造方法によって製造された特定小麦ふすまが好ましい。 Moreover, as another manufacturing method of the specific wheat bran used by 2nd invention, 2-A) the process of grind | pulverizing a wheat grain and extract | collecting wheat bran from the ground material, and 2-B) from the collected wheat bran, And a step of removing “the fraction other than the fine fraction and the coarse fraction” (unnecessary fraction) (second wheat bran production method). In the second invention, the specific wheat bran produced by the first wheat bran production method is particularly preferred.
特定小麦ふすまの製造工程において、小麦粒の粉砕については第1発明と同様に行うことができる。また、粉砕物から小麦ふすまを採取する方法は特に制限されず、例えば篩分け等の公知の分級方法により、粉砕物を小麦ふすまとそれ以外の成分とに分離し、該小麦ふすまを採取する方法を利用できる。 In the production process of the specific wheat bran, the pulverization of the wheat grains can be performed in the same manner as in the first invention. The method for collecting wheat bran from the pulverized product is not particularly limited. For example, the pulverized product is separated into wheat bran and other components by a known classification method such as sieving, and the wheat bran is collected. Can be used.
第2発明では、特定小麦ふすまを含む穀粉原料を用いる。穀粉原料における特定小麦ふすまの含有量は、好ましくは0.5〜100質量%、さらに好ましくは2〜10質量%である。 In 2nd invention, the flour raw material containing specific wheat bran is used. The content of the specific wheat bran in the flour raw material is preferably 0.5 to 100% by mass, more preferably 2 to 10% by mass.
第2発明で用いる穀粉原料には、特定小麦ふすま以外の他の穀粉原料が含有されていても良い。第2発明で使用可能な特定小麦ふすま以外の他の穀粉原料としては、第1発明で使用可能な特定小麦全粒粉以外の他の穀粉原料と同様のものを用いることができる。穀粉原料における特定小麦ふすま以外の他の穀粉原料の含有量は、好ましくは80〜99.5質量%、さらに好ましくは90〜98質量%である。 The flour raw material used in the second invention may contain other flour raw materials other than the specific wheat bran. As flour raw materials other than the specific wheat bran usable in the second invention, the same flour raw materials other than the specific wheat whole wheat flour usable in the first invention can be used. Content of flour raw materials other than the specific wheat bran in the flour raw material is preferably 80 to 99.5% by mass, and more preferably 90 to 98% by mass.
第2発明では、生地原料として、特定小麦ふすま等の穀粉原料(主原料)以外に、澱粉類及び副原料を用いても良い。澱粉類及び副原料としては、第1発明で使用可能なものと同様のものを用いることができ、それらの合計含有量も第1発明と同様の範囲に調整することができる。 In 2nd invention, you may use starches and auxiliary materials other than flour raw materials (main raw materials), such as specific wheat bran, as a raw material. As starches and auxiliary materials, those similar to those usable in the first invention can be used, and their total content can also be adjusted to the same range as in the first invention.
第2発明では、特定小麦ふすま等の穀粉原料を含む生地原料に水を添加し混捏して麺生地を調製する。この麺生地の調製は常法に従って行うことができる。生地原料への加水量は、生地原料100質量部に対し、好ましくは35〜50質量部、さらに好ましくは40〜48質量部である。また第2発明では、調製した麺生地の麺線への加工は、第1発明と同様に行うことができる。 In the second invention, noodle dough is prepared by adding water and kneading to dough raw materials containing flour raw materials such as specific wheat bran. This noodle dough can be prepared according to a conventional method. The amount of water added to the dough material is preferably 35 to 50 parts by mass, and more preferably 40 to 48 parts by mass with respect to 100 parts by mass of the dough material. Moreover, in the 2nd invention, the process to the noodle string of the prepared noodle dough can be performed similarly to the 1st invention.
本発明が適用可能な麺類の種類は特に限定されず、例えば、中華麺、つけめん、焼きそば、素麺、冷麦、うどん、そば、パスタ、麺皮等が挙げられる。 The kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba, pasta, noodle skins and the like.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例1〜2及び比較例1〜6〕
原料小麦として軟質小麦を用い、前記第1の小麦全粒粉製造方法に従って、特定小麦全粒粉Aを製造した。より具体的には、原料小麦の小麦粒を、所望の粒径分布が得られるようにロール式粉砕により粉砕して微粉画分を調製すると共に、別途、同じ原料小麦の小麦粒を、所望の粒径分布が得られるようにロール式粉砕により粉砕して粗分画分を調製した。こうして得られた微粉画分と粗分画分とを所定の比率で混合し、特定小麦全粒粉Aを製造した。特定小麦全粒粉Aは、粒径180μm未満の微粒子を50質量%含有する微粉画分と、粒径180μm以上の粗粒子を50質量%含有する粗粉画分とを含んで構成されていた。そして、穀粉原料として、準強力粉(日清製粉株式会社製、商品名「特ナンバーワン」)と、特定小麦全粒粉A並びに特定小麦全粒粉Aを構成する微粉画分及び粗分画分からなる群から選択される1種とを用いて、下記方法により2種類の生麺として生うどん(生冷麦)及び生中華麺をそれぞれ製造した。
[Examples 1-2 and Comparative Examples 1-6]
Using the soft wheat as the raw material wheat, the specific wheat whole grain flour A was produced according to the first wheat whole grain producing method. More specifically, the raw wheat grains are pulverized by roll-type grinding so as to obtain a desired particle size distribution to prepare a fine powder fraction. A coarse fraction was prepared by pulverizing by roll milling so as to obtain a particle size distribution. The fine powder fraction and the coarse fraction thus obtained were mixed at a predetermined ratio to produce specific wheat whole grain powder A. The specific wheat whole grain flour A was configured to include a fine powder fraction containing 50% by mass of fine particles having a particle size of less than 180 μm and a coarse powder fraction containing 50% by mass of coarse particles having a particle size of 180 μm or more. And as a raw material of flour, it is selected from the group consisting of semi-strong powder (made by Nisshin Flour Milling Co., Ltd., trade name “Special Number One”), specific wheat whole grain A and fine wheat and coarse fractions constituting specific wheat whole grain A Using the resulting 1 type, raw udon (raw cold wheat) and raw Chinese noodles were produced as two types of raw noodles by the following method.
(生うどんの製造方法)
穀粉原料100質量部に対して食塩1質量部及び水34質量部を加え、高速で2分間混捏した後、さらに高速で8分間混捏して麺生地を得た。得られた麺生地を常法により圧延して麺帯とした後、切り刃(♯20角)を通して1.4mm厚の麺線とし、生うどんの一種である生冷麦を製造した。
(Production method of raw udon)
After adding 1 part by mass of salt and 34 parts by mass of water to 100 parts by mass of the flour raw material and kneading at high speed for 2 minutes, the mixture was further kneaded at high speed for 8 minutes to obtain noodle dough. The obtained noodle dough was rolled by a conventional method to form a noodle band, and then a noodle string having a thickness of 1.4 mm was passed through a cutting blade (# 20 square) to produce raw cold wheat which was a kind of raw udon.
(生中華麺の製造方法)
穀粉原料100質量部に対して食塩1質量部、かんすい1.3質量部及び水34質量部を加え、高速で2分間混捏した後、さらに高速で8分間混捏して麺生地を得た。得られた麺生地を常法により圧延して麺帯とした後、切り刃(♯20角)を通して1.4mm厚の麺線とし、生中華麺を製造した。
(Method for producing raw Chinese noodles)
After adding 1 part by weight of sodium chloride, 1.3 parts by weight of potassium and 34 parts by weight of water to 100 parts by weight of the flour raw material, the mixture was kneaded at high speed for 2 minutes, and then kneaded at high speed for 8 minutes to obtain a noodle dough. The obtained noodle dough was rolled into a noodle band by a conventional method, and then a noodle string having a thickness of 1.4 mm was passed through a cutting blade (# 20 square) to produce raw Chinese noodles.
〔実施例3〜4及び比較例7〜12〕
原料小麦として硬質小麦を用い、前記第1の小麦ふすま製造方法に従って、特定小麦ふすまAを製造した。より具体的には、原料小麦の小麦粒を、所望の粒径分布が得られるようにロール式粉砕により粉砕し、その粉砕物から小麦ふすまを採取し、採取した小麦ふすまから微粉画分を採取すると共に、別途、同じ原料小麦の小麦粒を、所望の粒径分布が得られるようにロール式粉砕により粉砕し、その粉砕物から小麦ふすまを採取し、採取した小麦ふすまから粗分画分を採取した。こうして得られた微粉画分と粗分画分とを所定の比率で混合し、特定小麦ふすまAを製造した。特定小麦ふすまAは、粒径200μm未満の微粒子を50質量%含有する微粉画分と、粒径200μm以上の粗粒子を50質量%含有する粗粉画分とを含んで構成されていた。そして、穀粉原料として、準強力粉(日清製粉株式会社製、商品名「特ナンバーワン」)と、特定小麦ふすまA並びに特定小麦ふすまAを構成する微粉画分及び粗分画分からなる群から選択される1種とを用いて、前記方法により2種類の生麺として生うどん(生冷麦)及び生中華麺をそれぞれ製造した。
[Examples 3 to 4 and Comparative Examples 7 to 12]
Hard wheat was used as the raw material wheat, and specific wheat bran A was produced according to the first wheat bran production method. More specifically, the wheat grains of the raw wheat are pulverized by roll-type pulverization so that the desired particle size distribution is obtained, and wheat bran is collected from the pulverized product, and the fine powder fraction is collected from the collected wheat bran. In addition, separately, the wheat grains of the same raw wheat are pulverized by roll-type pulverization so that the desired particle size distribution is obtained, and wheat bran is collected from the pulverized product, and the coarse fraction is collected from the collected wheat bran. Collected. The fine powder fraction and the coarse fraction thus obtained were mixed at a predetermined ratio to produce specific wheat bran A. The specific wheat bran A was composed of a fine powder fraction containing 50% by mass of fine particles having a particle size of less than 200 μm and a coarse powder fraction containing 50% by mass of coarse particles having a particle size of 200 μm or more. And, as a raw material for flour, selected from the group consisting of semi-strong flour (made by Nisshin Flour Milling Co., Ltd., trade name “Special Number One”), specific wheat bran A, and fine flour and coarse fractions constituting specific wheat bran A The raw udon (raw cold wheat) and raw Chinese noodles were each produced as two types of raw noodles by the above method.
〔評価試験〕
評価対象の生麺(生うどん、中華麺)を熱湯で2分間茹で、その茹で調理済みの麺〔うどん(冷麦)、中華麺〕の食感及びほぐれをそれぞれ下記評価基準に基づいて10名のパネラーに評価してもらった。その評価結果(パネラー10名の平均点)を下記表1及び表2に示す。
〔Evaluation test〕
Raw noodles (raw udon, Chinese noodles) to be evaluated are boiled in boiling water for 2 minutes, and the texture and loosening of the noodles [udon (cold wheat), Chinese noodles] cooked in the boil are 10 The panelist evaluated it. The evaluation results (average score of 10 panelists) are shown in Table 1 and Table 2 below.
(食感の評価基準)
5点:麺線表面の滑らかさが極めて良好で、粘弾性が極めて良好。
4点:麺線表面の滑らかさが良好で、粘弾性が良好。
3点:麺線表面がややザラザラして滑らかさに劣り、粘弾性が悪い。
2点:麺線表面がザラザラして滑らかさに劣り、粘弾性が悪い。
1点:麺線表面がかなりザラザラして滑らかさに極めて劣り、粘弾性が極めて悪い。
(ほぐれの評価基準)
5点:麺のほぐれが極めて良好である。
4点:麺のほぐれがかなり良好である。
3点:麺のほぐれが良好である。
2点:麺のほぐれがあまり良くない。
1点:麺のほぐれが極めて良くない。
(Evaluation criteria for texture)
5 points: The surface of the noodle strings is very smooth and viscoelasticity is very good.
4 points: The surface of the noodle strings is smooth and viscoelasticity is good.
3 points: The surface of the noodle strings is slightly rough and inferior in smoothness and viscoelasticity is poor.
2 points: The surface of the noodle strings is rough and inferior in smoothness and viscoelasticity is poor.
1 point: The surface of the noodle strings is very rough and very inferior in smoothness, and viscoelasticity is extremely poor.
(Feeling evaluation criteria)
5 points: Noodle loosening is very good.
4 points: Noodle loosening is quite good.
3 points: Good noodle loosening.
2 points: Noodle loosening is not so good.
1 point: The noodles are not very loose.
Claims (2)
前記特定小麦ふすまは、粒径200μm未満の微粒子を35〜90質量%含有する微粉画分と、粒径200μm以上の粗粒子を10〜65質量%含有する粗粉画分とを含んで構成されており、
前記特定小麦ふすまを、小麦粒を粉砕して得られた小麦ふすまから前記微粉画分を得る微粉画分調製工程と、該微粉画分調製工程とは別に小麦粒を粉砕して得られた小麦ふすまから前記粗粉画分を得る粗粉画分調製工程と、両工程で得られた前記微粉画分と前記粗粉画分とを混合する工程とにより製造する、麺類の製造方法。 Adding water to the flour raw material containing the specific wheat bran to obtain a noodle dough, and processing the noodle dough into noodle strings,
The specific wheat bran comprises a fine powder fraction containing 35 to 90% by mass of fine particles having a particle size of less than 200 μm, and a coarse powder fraction containing 10 to 65% by mass of coarse particles having a particle size of 200 μm or more. and,
Wheat obtained by pulverizing wheat grains separately from the fine powder fraction preparing step for obtaining the fine powder fraction from the wheat bran obtained by pulverizing wheat grains, the specific wheat bran, and the fine powder fraction preparing step A method for producing noodles, comprising: a coarse powder fraction preparation step for obtaining the coarse powder fraction from bran; and a step of mixing the fine powder fraction and the coarse powder fraction obtained in both steps .
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