JP6920103B2 - Noodles containing bran and its manufacturing method - Google Patents
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- JP6920103B2 JP6920103B2 JP2017097109A JP2017097109A JP6920103B2 JP 6920103 B2 JP6920103 B2 JP 6920103B2 JP 2017097109 A JP2017097109 A JP 2017097109A JP 2017097109 A JP2017097109 A JP 2017097109A JP 6920103 B2 JP6920103 B2 JP 6920103B2
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- Noodles (AREA)
Description
本発明は、ふすまを含む麺類及びその製造方法に関する。 The present invention relates to noodles containing bran and a method for producing the same.
穀物外皮は、食物繊維やミネラルを豊富に含むことが知られている。例えば、小麦の外皮である小麦ふすまは、食物繊維、ミネラル、ビタミンが豊富な食品素材として近年注目されている。しかし、小麦ふすまは、組織が硬く喫食時に口の中に残ってしまう上、ふすま特有の不快臭を有することがある。そのため、小麦ふすまを用いた従来の二次加工製品は、食感が悪く、ふすま特有の臭いが残ってしまう問題があった。 Grain hulls are known to be rich in dietary fiber and minerals. For example, wheat bran, which is the outer skin of wheat, has been attracting attention in recent years as a food material rich in dietary fiber, minerals and vitamins. However, wheat bran has a hard tissue and remains in the mouth when eaten, and may have an unpleasant odor peculiar to bran. Therefore, the conventional secondary processed product using wheat bran has a problem that the texture is poor and the odor peculiar to the bran remains.
例えば、特許文献１〜２には、ふすま加工品の食感を改善し、臭いを抑えて食品素材として好適なものとする技術が提案されている。
また、麺類にふすまを配合することに関しては、特許文献３に、ふすまの部位を選択することによって雑味を抑制し、美味しいうどん類を製造することが記載されている。特許文献４〜５には、蒸煮処理した小麦ふすまを麺類に含有させることによって製麺性に優れ、良好な弾力性を有する麺類を得ることが記載されている。
For example, Patent Documents 1 and 2 propose a technique for improving the texture of processed bran products, suppressing odors, and making them suitable as food materials.
Further, regarding the addition of bran to noodles, Patent Document 3 describes that by selecting the part of the bran, the unpleasant taste is suppressed and delicious udon noodles are produced. Patent Documents 4 to 5 describe that by incorporating steamed wheat bran into noodles, noodles having excellent noodle-making properties and good elasticity can be obtained.
本発明者らは、全粒粉や従来のふすま（穀物外皮）を配合して麺類を製造したところ、製麺性が低下したり、麺の風味や食感が悪化したりしてしまう場合があった。また、特許文献４〜５に記載されたように蒸煮処理した小麦ふすまを用いた場合、未処理の小麦ふすまを用いた場合と比較すれば製麺性や麺の食感が改善するものの、製麺性や食感が低下したり、麺類の風味に欠けたりするおそれがある。 When the present inventors produced noodles by blending whole grain flour or conventional bran (grain hull), the noodle-making property may be deteriorated or the flavor and texture of the noodles may be deteriorated. .. Further, when the wheat bran that has been steamed as described in Patent Documents 4 to 5 is used, the noodle-making property and the texture of the noodles are improved as compared with the case where the untreated wheat bran is used, but the noodles are manufactured. There is a risk that the noodle properties and texture will deteriorate, and that the flavor of the noodles will be lacking.
このような状況に鑑み、本発明の課題は、製麺性が良好であり、かつ、風味や食感に優れた、ふすまを含有する麺類を開発することである。 In view of such a situation, an object of the present invention is to develop noodles containing bran, which have good noodle-making properties and excellent flavor and texture.
本発明者は、ふすまを含有する麺類について鋭意検討したところ、ふすまに加水して焙煎した加水焙煎ふすまを用いることによって、製麺性が向上し、麺類の風味や食感が優れたものとなることを見出し、本発明を完成させるに至った。 The present inventor diligently studied noodles containing bran, and found that by using water-roasted bran that was roasted by adding water to the bran, the noodle-making property was improved and the flavor and texture of the noodles were excellent. It was found that the present invention was completed.
すなわち、本発明は、下記の発明を包含する。
（１） 原料粉中に加水焙煎ふすまを０．３〜４０質量％含有する麺類。
（２） 前記加水焙煎ふすまは、α−アミラーゼ力価が１５０ｍＵ／ｇ以下であり、中性プロテアーゼ力価が２０Ｕ／ｇ未満である、（１）に記載の麺類。
（３） 前記加水焙煎ふすまのＬ値が３１以上である、（１）または（２）に記載の麺類。
（４） 前記加水焙煎ふすまが粉末状であり、メディアン径が２０〜１００μｍである、（１）〜（３）のいずれかに記載の麺類。
（５） 原料粉が小麦粉を含んでなる、（１）〜（４）のいずれかに記載の麺類。
（６） 前記麺類が麺線または麺帯である、（１）〜（５）のいずれかに記載の麺類。
（７） 前記麺類が麺皮である、（１）〜（５）のいずれかに記載の麺類。
（８） 原料粉中に加水焙煎ふすまを０．３〜４０質量％配合することを含む、麺類の製造方法。
（９） 加水焙煎ふすまを０．３〜４０質量％含んでなる、麺類を製造するための組成物。
（１０） 原料粉中に加水焙煎ふすまを０．３〜４０質量％配合することを含む、麺類の風味を向上させる方法。
That is, the present invention includes the following inventions.
(1) Noodles containing 0.3 to 40% by mass of water-roasted bran in the raw material powder.
(2) The noodles according to (1), wherein the water-roasted bran has an α-amylase titer of 150 mU / g or less and a neutral protease titer of less than 20 U / g.
(3) The noodles according to (1) or (2), wherein the L value of the water-roasted bran is 31 or more.
(4) The noodles according to any one of (1) to (3), wherein the water-roasted bran is in powder form and has a median diameter of 20 to 100 μm.
(5) The noodles according to any one of (1) to (4), wherein the raw material flour contains wheat flour.
(6) The noodles according to any one of (1) to (5), wherein the noodles are noodle strings or noodle strips.
(7) The noodles according to any one of (1) to (5), wherein the noodles are noodle skins.
(8) A method for producing noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder.
(9) A composition for producing noodles, which comprises 0.3 to 40% by mass of water-roasted bran.
(10) A method for improving the flavor of noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder.
本発明によれば、ふすまを含有した麺類について、製麺性を向上し、風味や食感を優れたものとすることができる。本発明の麺類は、ふすまを含有しつつも穀物臭や雑味が少なく、非常に風味のよいものである。 According to the present invention, noodles containing bran can be improved in noodle-making property and have excellent flavor and texture. The noodles of the present invention are very tasty with less grain odor and unpleasant taste while containing bran.
また、ふすまは、食物繊維やミネラル、ビタミンが豊富な食品素材であり、本発明に係る麺類は、豊富な栄養素を摂取するという観点からも有用なものである。 Bran is a food material rich in dietary fiber, minerals and vitamins, and the noodles according to the present invention are also useful from the viewpoint of ingesting abundant nutrients.
以下、本発明を実施するための形態について説明する。なお、以下に説明する実施形態は、本発明の実施形態の一例を示したものであり、これにより本発明の範囲が限定的に解釈されるべきではない。 Hereinafter, modes for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention should not be construed in a limited manner.
麺類
本発明に係る麺類は、原料粉中に０．３〜４０質量％の加水焙煎ふすまを含む。加水焙煎ふすまは、特有の穀物臭やえぐ味が低減されているため、麺類に配合しても風味が損なわれにくい。また、ほど良い焙煎の風味を麺類に付することができる。さらに、加水焙煎ふすまを含有する麺類は、穀物臭やえぐ味が少ないだけではなく、製麺性にも優れ、食感も良好である。
Noodles The noodles according to the present invention contain 0.3 to 40% by mass of water-roasted bran in the raw material powder. Since the peculiar grain odor and harsh taste of the water-roasted bran are reduced, the flavor is not easily impaired even when blended with noodles. In addition, the noodles can be given a moderate roasted flavor. Further, the noodles containing the water-roasted bran not only have less grain odor and harsh taste, but also have excellent noodle-making properties and a good texture.
麺類の原料粉中の加水焙煎ふすまの含有量は、乾燥質量換算で４０質量％以下である。４０質量％超であると、穀物臭やえぐ味が感じられて風味が劣る場合や製麺性が低下する場合がある。原料粉中の加水焙煎ふすまの含有量は、製麺性や風味の観点から、０．５〜３５質量％が好ましく、１〜３０質量％がより好ましく、２〜２５質量％がさらに好ましい。 The content of the water-roasted bran in the raw material powder of noodles is 40% by mass or less in terms of dry mass. If it exceeds 40% by mass, a grainy odor or a harsh taste may be felt and the flavor may be inferior or the noodle-making property may be deteriorated. The content of the water-roasted bran in the raw material powder is preferably 0.5 to 35% by mass, more preferably 1 to 30% by mass, and even more preferably 2 to 25% by mass from the viewpoint of noodle-making property and flavor.
本発明に係る麺類は、加水焙煎ふすまを含む原料粉から製造される。本発明における麺類の原料粉としては、穀粉類、澱粉類、こんにゃく粉、グルテンなどが挙げられるが、目的の麺類の種類に応じて適宜に選択される。例えば、小麦粉（強力粉、準強力粉、中力粉、薄力粉）、デュラムセモリナ、デュラム小麦粉、米粉、そば粉、大麦粉、ライ麦粉、トウモロコシ粉、ひえ粉、あわ粉、大豆粉、及びホワイトソルガムなどから選ばれる１種又は２種以上の穀粉類を使用することができる。澱粉類としては、例えば、小麦澱粉、大麦澱粉、ライ麦澱粉、エンバク澱粉などの麦類澱粉、トウモロコシ澱粉、米澱粉、豆類澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、ヒシ澱粉、クリ澱粉、サゴ澱粉、ナガイモ澱粉、レンコン澱粉、クワイ澱粉、ワラビ澱粉、ユリネ澱粉、及びアミロメイズ澱粉から選ばれる１種又は２種以上が挙げられる。これらの澱粉に物理的、化学的な加工を単独又は複数組合せて施した加工澱粉を用いてもよい。 The noodles according to the present invention are produced from a raw material powder containing water-roasted bran. Examples of the raw material flour for noodles in the present invention include cereal flours, starches, konjac flour, gluten, etc., which are appropriately selected according to the type of noodles of interest. For example, from wheat flour (strong flour, semi-strong flour, medium flour, weak flour), duram semolina, durum flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, hie flour, froth flour, soybean flour, and white sorghum. One or more selected flours can be used. Examples of starches include wheat starch, barley starch, rye starch, wheat starch such as embaku starch, corn starch, rice starch, bean starch, horse bell starch, sweet potato starch, tapioca starch, hissi starch, chestnut starch, and sago starch. , Nagaimo starch, Renkon starch, Kwai starch, Warabi starch, Yurine starch, and Amylomaise starch. Modified starch obtained by subjecting these starches to physical or chemical processing alone or in combination of two or more may be used.
本発明において、麺生地は、加水焙煎ふすまを配合すること以外は、通常の麺生地の調製方法に準じて調製することができる。例えば、加水焙煎ふすまを含む原料粉に、水、塩等を配合して混練し、麺生地を調製することができる。また、中華麺の麺生地を調製する場合には、さらに、かん水などを配合してもよい。また、目的に応じて乳化剤、増粘安定剤、酸化防止剤、着色料、ｐＨ調整剤等を配合してもよい。原料粉に対して食塩やかん水などを添加する場合、原料粉以外の材料は、原料粉１００質量部に対して３０質量部以下であることが好ましく、０．５〜２０質量部がより好ましく、１〜１０質量部がさらに好ましい。 In the present invention, the noodle dough can be prepared according to a usual method for preparing noodle dough, except that the roasted bran is blended. For example, a noodle dough can be prepared by mixing water, salt, or the like with a raw material powder containing water-roasted bran and kneading it. Further, when preparing the noodle dough for Chinese noodles, brine or the like may be further added. Further, an emulsifier, a thickening stabilizer, an antioxidant, a colorant, a pH adjuster and the like may be blended depending on the purpose. When salt, brackish water or the like is added to the raw material powder, the amount of the material other than the raw material powder is preferably 30 parts by mass or less, more preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the raw material powder. 1 to 10 parts by mass is more preferable.
加水焙煎ふすまを含む原料粉と水との混合比は、麺類の種類にもよるが、通常は、原料粉：水の質量比が６０：４０〜８５：１５であり、７０：３０〜８０：２０とすることが好ましい。当該質量比において、原料粉中の水分は「原料粉」ではなく「水」を構成するものとする。つまり、上記質量比において、原料粉の量は乾燥質量である。 The mixing ratio of the raw material flour containing the water-roasted bran and water depends on the type of noodles, but usually, the mass ratio of the raw material flour: water is 60:40 to 85:15, and 70:30 to 80. : 20 is preferable. In the mass ratio, the water content in the raw material powder shall constitute "water" instead of "raw material powder". That is, in the above mass ratio, the amount of the raw material powder is the dry mass.
一般に、ふすまなどの穀物外皮を麺生地に配合すると、生地の水分がふすまに吸収されたり、ふすまによって生地のつながりが弱くなったりするため、伸展性が劣る生地になってしまう。しかし、加水焙煎ふすまを用いた本発明においては、麺生地は伸びがよく展性に優れ、圧延などによっても生地がべとついたり、破断したりしにくい。 In general, when grain hulls such as bran are mixed with noodle dough, the moisture of the dough is absorbed by the bran and the bran weakens the connection of the dough, resulting in a dough with poor extensibility. However, in the present invention using the water-roasted bran, the noodle dough has good elongation and excellent malleability, and the dough is not easily sticky or broken even by rolling or the like.
本発明の一つの態様において、麺生地は、圧延され、所望の厚さの麺帯とされる。当該圧延は、麺生地を圧延ロールに通すことで行われる。次いで、製麺機などを用いて麺帯を切り出して麺線とし、この麺線を所望の長さに切断することにより生麺を得ることができる。また、型抜き機などを用いて麺帯から麺皮を得ることができる。 In one aspect of the present invention, the noodle dough is rolled into a noodle strip of a desired thickness. The rolling is performed by passing the noodle dough through a rolling roll. Next, the noodle strip is cut out using a noodle making machine or the like to form a noodle string, and the noodle string is cut to a desired length to obtain raw noodles. In addition, the noodle skin can be obtained from the noodle band using a die cutting machine or the like.
本発明の一つの態様において、麺生地を引き伸ばしたり撚ったりして麺線を得てもよく、また、麺生地を穴などから押し出して麺類を製造してもよい。一般に、スパゲッティやマカロニなどの麺類は、麺生地を押し出して製造することが多い。また本発明においては、機械を用いて製麺してもよく、機械を用いずに手延べや手打ちによって製麺してもよい。 In one aspect of the present invention, the noodle dough may be stretched or twisted to obtain noodle strings, or the noodle dough may be extruded from holes or the like to produce noodles. In general, noodles such as spaghetti and macaroni are often produced by extruding noodle dough. Further, in the present invention, the noodles may be made using a machine, or the noodles may be made by hand-rolling or hand-making without using a machine.
上記生麺を調湿乾燥法等により乾燥すれば乾麺が得られ、蒸煮を施し冷却すれば蒸麺が得られ、連続的に蒸煮又は茹で処理を行った後、フライ用バスケットあるいは乾燥用バスケットに一食ずつ成形充填し、フライあるいは高温熱風乾燥処理すれば即席乾麺が得られる。本発明の製造方法で得られる麺類は、上記生麺、乾麺、蒸麺、ゆで麺、即席麺、チルド麺、調理麺、冷凍麺、ロングライフ麺のいずれの形態であってもよい。 Dry noodles can be obtained by drying the above raw noodles by a humidity control drying method or the like, steamed noodles can be obtained by steaming and cooling, and after continuous steaming or boiling, they are placed in a frying basket or a drying basket. Instantly dried noodles can be obtained by molding and filling each meal and then frying or drying with high-temperature hot air. The noodles obtained by the production method of the present invention may be in any of the above-mentioned raw noodles, dried noodles, steamed noodles, boiled noodles, instant noodles, chilled noodles, cooked noodles, frozen noodles, and long-life noodles.
本発明に係る麺類とは、中華麺やスパゲッティ、マカロニなどのパスタ類に用いられる麺線や麺帯はもちろん、餃子やしゅうまいなどに用いられる麺皮を包含する概念である。また、本発明の麺類の種類に特に制限はなく、例えば、中華麺、焼きそば、うどん、そば、冷麺、及びパスタ類などの麺線や麺帯はもちろん、餃子やしゅうまい、ワンタンなどに用いられる麺皮が挙げられる。なかでも、中華麺、焼きそば、パスタ類及び餃子から選ばれる麺類が好ましい。本発明の麺類は良好な弾力を有し、食感に優れる。 The noodles according to the present invention are a concept that includes noodle strings and noodle bands used for pasta such as Chinese noodles, spaghetti, and macaroni, as well as noodle skins used for dumplings and dumplings. The type of noodles of the present invention is not particularly limited, and is used not only for noodle strings and noodle bands such as Chinese noodles, fried noodles, udon noodles, buckwheat noodles, cold noodles, and pasta, but also for dumplings, shumai, wonton, and the like. Noodle skin can be mentioned. Among them, noodles selected from Chinese noodles, fried noodles, pasta and dumplings are preferable. The noodles of the present invention have good elasticity and excellent texture.
１つの観点から、本発明は、加水焙煎ふすまを原料粉に０．３〜４０質量％配合することを含む、麺類の製造方法である。さらに本発明は、麺類の原料粉に加水焙煎ふすまを０．３〜４０質量％配合することを含む、麺類の風味を向上させる方法と理解することもできる。特に本発明によれば、ふすまに特有の穀物臭やえぐ味が抑制されることはもちろん、焙煎により好ましい風味が付与された麺類を得ることができる。 From one point of view, the present invention is a method for producing noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran with raw material powder. Further, the present invention can be understood as a method for improving the flavor of noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran with the raw material powder of noodles. In particular, according to the present invention, it is possible to obtain noodles to which a preferable flavor is imparted by roasting, as well as suppressing the grain odor and harsh taste peculiar to bran.
また別の観点からは、本発明は、加水焙煎ふすまを０．３〜４０質量％含有する、麺類を製造するための組成物である。ここで、本発明に係る麺類製造用組成物は、好ましい態様において粉体組成物である。さらに本発明は、加水焙煎ふすまを０．３〜４０質量％含有する原料粉に水などを添加して混捏して得られる麺生地である。 From another point of view, the present invention is a composition for producing noodles, which contains 0.3 to 40% by mass of water-roasted bran. Here, the composition for producing noodles according to the present invention is a powder composition in a preferred embodiment. Further, the present invention is a noodle dough obtained by adding water or the like to a raw material powder containing 0.3 to 40% by mass of water-roasted bran and kneading it.
加水焙煎ふすま
本実施形態で用いられる加水焙煎ふすまについて説明する。加水焙煎ふすまの原料となるふすまは、小麦、オーツ麦、大麦及びライ麦からなる群から選択される少なくとも１種に由来するものが好ましく、より好ましくは小麦由来である。
Water-roasted bran The water-roasted bran used in the present embodiment will be described. The bran used as a raw material for the water-roasted bran is preferably derived from at least one selected from the group consisting of wheat, oats, barley and rye, and more preferably wheat.
加水焙煎ふすまは、ふすまを加熱する工程において、加熱前及び／又は加熱途中で水分を加えて加熱処理（焙煎処理）を行ってなるものである。この加水焙煎ふすまは、α−アミラーゼ力価が１５０ｍＵ／ｇ以下であることが好ましく、中性プロテアーゼ力価が２０Ｕ／ｇ未満であることが好ましい。「α−アミラーゼ力価」とは、α−アミラーゼの活性の程度を表す指標である。「中性プロテアーゼ力価」とは、中性プロテアーゼの活性の程度を表す指標であり、カゼイン（乳製）を基質とし、３８℃、ｐＨ６．０において、反応初期の１分間に１μｇのＬ−チロシンに相当する非たん白性のフェノール試薬呈色物質の増加をもたらす活性を１Ｕ（単位）とする。いずれも数値が低いほど活性が低いことを示す。加水焙煎ふすまに含まれる酵素の活性が低いということは、加水と加熱処理によって酵素が失活するほど内部まで十分に熱がかけられたことを意味すると考えられる。 The water-roasted bran is obtained by performing a heat treatment (roasting treatment) by adding water before and / or during heating in the step of heating the bran. The water-roasted bran preferably has an α-amylase titer of 150 mU / g or less, and a neutral protease titer of less than 20 U / g. The "α-amylase titer" is an index showing the degree of activity of α-amylase. The "neutral protease titer" is an index showing the degree of activity of the neutral protease, and 1 μg of L- in 1 minute at the initial stage of the reaction at 38 ° C. and pH 6.0 using casein (made of milk) as a substrate. The activity that causes an increase in the non-protein phenol reagent color-forming substance corresponding to tyrosine is defined as 1 U (unit). In each case, the lower the value, the lower the activity. The low activity of the enzyme contained in the water-roasted bran is considered to mean that the inside was sufficiently heated to the extent that the enzyme was inactivated by watering and heat treatment.
従来技術のように単純に熱処理しただけでは穀物臭やえぐ味を十分に低減できなかったが、本発明者は、鋭意検討の結果、加水焙煎処理によってふすまの穀物臭やえぐ味を低減できることを見出した。また本発明者は、このように穀物臭やえぐ味を低減できたのは、加水焙煎処理によってふすまの内部にまで十分熱が行き渡ったことが要因であると考えられる。また、加水焙煎処理によって酵素活性を失活させることで、製麺時の生地のべとつきが少なくなり、製麺性が向上する。 Although it was not possible to sufficiently reduce the grain odor and harsh taste by simply heat-treating as in the prior art, the present inventor has been able to reduce the grain odor and harsh taste of bran by the water roasting treatment as a result of diligent studies. I found. Further, it is considered that the reason why the present inventor was able to reduce the grain odor and the harsh taste in this way is that the heat was sufficiently distributed to the inside of the bran by the water roasting treatment. In addition, by inactivating the enzyme activity by the water roasting treatment, the stickiness of the dough at the time of noodle making is reduced, and the noodle making property is improved.
α−アミラーゼ力価及び中性プロテアーゼ力価は低い方が好ましい。α−アミラーゼ力価は、より好ましくは１００ｍＵ／ｇ以下である。中性プロテアーゼ力価は、より好ましくは１０Ｕ／ｇ未満である。 It is preferable that the α-amylase titer and the neutral protease titer are low. The α-amylase titer is more preferably 100 mU / g or less. The neutral protease titer is more preferably less than 10 U / g.
「α−アミラーゼ力価」は、ＡＡＣＣ Ｍｅｔｈｏｄ ２２−０２.０１に従って測定することができる。また、市販の測定キットを使用して測定してもよい。市販の測定キットとしては、例えば、α−Ａｍｙｌａｓｅ Ａｓｓａｙ Ｋｉｔ（Ｍｅｇａｚｙｍｅ社製）を使用することができる。 The "α-amylase titer" can be measured according to AACC Method 22-02.01. Moreover, you may measure using a commercially available measurement kit. As a commercially available measurement kit, for example, α-Amylase Assay Kit (manufactured by Megazyme) can be used.
中性プロテアーゼ力価は、例えば、一般財団法人日本食品分析センターがウェブ上で公開している「分析簡易フローチャート」（http://www.jfrl.or.jp/bunsekiflow/index.html）の「酸性，中性及びアルカリ性プロテアーゼ力価」の項に記載された測定方法や、「第四回改正国税庁所定分析法注解」（日本醸造協会）に従って測定することができる。 For example, the neutral protease titer can be found in "Simple Analysis Flow Chart" (http://www.jfrl.or.jp/bunsekiflow/index.html) published on the Web by the Japan Food Research Laboratories. It can be measured according to the measurement method described in the section "Acid, neutral and alkaline protease titers" and "Notes on the 4th revised National Tax Agency Prescribed Analysis Method" (Japan Brewing Association).
また、加水焙煎ふすまは、Ｌ値が３１以上であることが好ましい。Ｌ値の下限値はより好ましくは６０以上、更に好ましくは７０以上である。Ｌ値の上限値は好ましくは８５以下である。 Further, the water-roasted bran preferably has an L value of 31 or more. The lower limit of the L value is more preferably 60 or more, still more preferably 70 or more. The upper limit of the L value is preferably 85 or less.
「Ｌ値」とは、公知の手法を用いて色差計により測定された加水焙煎ふすまの明度を示す値をいう。Ｌ値は０から１００までの数値で表され、Ｌ値０は黒、Ｌ値１００は白を意味する。色差計としては、例えば、分光測色計ＣＭ−３５００ｄ（コニカミノルタ製）を用いることができる。 The "L value" refers to a value indicating the brightness of the water-roasted bran measured by a color difference meter using a known method. The L value is represented by a numerical value from 0 to 100, where L value 0 means black and L value 100 means white. As the color difference meter, for example, a spectrophotometer CM-3500d (manufactured by Konica Minolta) can be used.
加水焙煎ふすまは、詳細は後述するが、ふすまを加熱処理すること等により製造することができる。加水焙煎ふすまの製造工程において過剰に加熱すると、ふすまの表面が焦げて黒くなり、加水焙煎ふすまのＬ値が３１未満になる場合がある。この場合、当該加水焙煎ふすまを含む麺類は、焦げ臭さが付与されて風味が悪くなるおそれがある。 The water-roasted bran will be described in detail later, but can be produced by heat-treating the bran or the like. If excessive heating is performed in the manufacturing process of the water-roasted bran, the surface of the bran may be charred and blackened, and the L value of the water-roasted bran may be less than 31. In this case, the noodles containing the water-roasted bran may be given a burnt odor and the flavor may be deteriorated.
また、加水焙煎ふすまのＬ値が８５以下となるような加熱処理条件であれば、ふすまへの加熱は十分であると判断しうる。 Further, if the heat treatment conditions are such that the L value of the water-roasted bran is 85 or less, it can be determined that the bran is sufficiently heated.
加水焙煎ふすまのメディアン径は、好ましくは２０〜１００μｍであり、より好ましくは２０〜８０μｍ、さらに好ましくは２０〜６０μｍである。このようなメディアン径の加水焙煎ふすまは、製麺性が向上し、喫食時に口内への口残りが少ない。また、他の粉と混合したときに分離しにくい。上記メディアン径は、例えば、レーザー回折・散乱式粒子径分布測定装置「マイクロトラックＭＴ３３００ＥＸII」（日機装製）を用いて乾式で測定することができ、体積基準での積算分析曲線の５０％に相当する粒子径を示したものである。 The median diameter of the water-roasted bran is preferably 20 to 100 μm, more preferably 20 to 80 μm, and even more preferably 20 to 60 μm. Such a median-diameter water-roasted bran has improved noodle-making properties and less residue in the mouth when eaten. Moreover, it is difficult to separate when mixed with other powders. The median diameter can be measured dry using, for example, a laser diffraction / scattering particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikki), and corresponds to 50% of the integrated analysis curve on a volume basis. It shows the particle size.
次に、加水焙煎ふすまの製造方法について説明する。加水焙煎ふすまの製造方法は、ふすま１００質量部に対して１０〜４０質量部の水を加え、加熱により前記ふすまの品温を９０〜１５０℃の範囲で３分以上維持する加水焙煎工程を含むことが好ましい。加水のタイミングは、ふすまの品温を９０〜１５０℃の範囲で一定時間維持する前であれば特に限定されず、上記加熱前及び／又はふすまの品温が上昇している間及び／又はふすまの品温が目的の品温に到達した後に加水を行えばよい。当該加水焙煎工程により、ふすまのα−アミラーゼ力価と中性プロテアーゼ力価を十分に低減することが可能である。 Next, a method for producing water-roasted bran will be described. The method for producing hydro-roasted bran is a hydro-roasting step in which 10 to 40 parts by mass of water is added to 100 parts by mass of bran and the product temperature of the bran is maintained in the range of 90 to 150 ° C. for 3 minutes or more by heating. Is preferably included. The timing of watering is not particularly limited as long as the temperature of the bran is not maintained in the range of 90 to 150 ° C. for a certain period of time, and before heating and / or while the temperature of the bran is rising and / or the bran. Water may be added after the temperature of the product reaches the target temperature. By the water roasting step, it is possible to sufficiently reduce the α-amylase titer and the neutral protease titer of the bran.
ふすま１００質量部に対して１０〜４０質量部の水を加えることで加熱中に蒸気が発生するため、ふすまを蒸すことが可能であり、ふすまの内部にまで早く均一に熱を加えることができる。加える水の量は、ふすま１００質量部に対して好ましくは１５〜４０質量部であり、より好ましくは１５〜３０質量部であり、更に好ましくは１５〜２５質量部である。 By adding 10 to 40 parts by mass of water to 100 parts by mass of bran, steam is generated during heating, so that the bran can be steamed and heat can be quickly and uniformly applied to the inside of the bran. .. The amount of water to be added is preferably 15 to 40 parts by mass, more preferably 15 to 30 parts by mass, and further preferably 15 to 25 parts by mass with respect to 100 parts by mass of bran.
加える水の量が１０質量部未満の場合、ふすまを蒸すことができず、ふすまの内部まで十分に熱を加えるには長時間加熱し続けなければならないため、ふすまが焦げて黒くなり、得られる加水焙煎ふすまのＬ値が３１未満となるおそれがある。 If the amount of water added is less than 10 parts by mass, the bran cannot be steamed and the bran must be heated for a long time in order to sufficiently heat the inside of the bran, so that the bran becomes charred and blackened. The L value of the water-roasted bran may be less than 31.
一方、加える水の量が４０質量部超であると、ふすまが加熱容器の壁面に付着したり、ダマが発生したりすることがあり、熱が均一に伝わらない場合がある。また、水の量が多いほど、加熱時間を長くする必要があるため製造コストの観点からも好ましくない。 On the other hand, if the amount of water added exceeds 40 parts by mass, the bran may adhere to the wall surface of the heating container or lumps may be generated, and the heat may not be transferred uniformly. Further, the larger the amount of water, the longer the heating time needs to be, which is not preferable from the viewpoint of manufacturing cost.
加水の方法は、特に限定されないが、水を散らしながらふすまに添加する散水が好ましい。散水される水の形状は特に限定されず、霧状、シャワー状等とすればよい。散水により加水することで、ダマがより生じにくくなり、ふすまを均一に蒸すことができる。 The method of watering is not particularly limited, but watering is preferably added to the bran while sprinkling water. The shape of the water to be sprinkled is not particularly limited, and may be mist-like, shower-like, or the like. By adding water by sprinkling water, lumps are less likely to occur, and the bran can be steamed uniformly.
加水後のふすまは、加熱によりその品温を９０〜１５０℃の範囲で３分以上維持する。品温が高い状態で一定時間維持することにより、加水した水分が次第に蒸発して無くなり、ふすまを「蒸す」状態から「焙煎する」状態に移行する。つまり、ふすまの内部にまで早く均一に熱を加えて穀物臭やえぐ味を低減させる「蒸し」と、好ましい焙煎の風味を付与する「焙煎」とを両方行うことができる。「焙煎」とは、加熱によりふすまの水分をとばし、特有の風味を付すことをいう。 The temperature of the bran after water addition is maintained in the range of 90 to 150 ° C. for 3 minutes or more by heating. By maintaining the product temperature at a high temperature for a certain period of time, the hydrated water gradually evaporates and disappears, and the bran shifts from the "steaming" state to the "roasting" state. That is, it is possible to perform both "steaming" in which heat is quickly and uniformly applied to the inside of the bran to reduce the grain odor and the harsh taste, and "roasting" in which a preferable roasting flavor is imparted. "Roasting" refers to removing the water content of the bran by heating to give it a unique flavor.
上記品温を維持する時間が３分未満であると、ふすまの内部まで十分に熱が伝わらず、穀物臭やえぐ味が低減されず、α−アミラーゼ力価と中性プロテアーゼ力価を十分に低減できない場合がある。ふすまの品温を９０〜１５０℃の範囲で維持する時間は、３分以上であれば特に限定されず、水分を蒸発させてふすまを焙煎できるよう、ふすまの量などに応じて適宜調整すればよい。穀物臭やえぐ味、及びα−アミラーゼ力価と中性プロテアーゼ力価をより効果的に低減させ、好ましい焙煎の風味を付す観点からは５分以上が好ましく、１０分以上がさらに好ましい。また、製造コストの観点からは５０分未満とすることが好ましい。 If the time to maintain the above product temperature is less than 3 minutes, heat is not sufficiently transferred to the inside of the bran, the grain odor and the harsh taste are not reduced, and the α-amylase titer and the neutral protease titer are sufficiently maintained. It may not be possible to reduce it. The time for maintaining the product temperature of the bran in the range of 90 to 150 ° C. is not particularly limited as long as it is 3 minutes or more, and it is appropriately adjusted according to the amount of the bran so that the water can be evaporated and the bran can be roasted. Just do it. From the viewpoint of more effectively reducing the grain odor and the harsh taste, and the α-amylase titer and the neutral protease titer, and giving a preferable roasting flavor, 5 minutes or more is preferable, and 10 minutes or more is more preferable. Further, from the viewpoint of manufacturing cost, it is preferably less than 50 minutes.
このように、加水されたふすまの品温を９０〜１５０℃の範囲で３分以上維持する必要があるため、加熱効率の観点から、加熱して品温が９０℃以上に達した後に加水することが好ましい。 In this way, it is necessary to maintain the product temperature of the hydrated bran in the range of 90 to 150 ° C. for 3 minutes or more. Therefore, from the viewpoint of heating efficiency, water is added after the product temperature reaches 90 ° C. or higher. Is preferable.
加水焙煎ふすまの製造方法は、上記加水焙煎工程の前及び／又は後に、ふすまの品温を好ましくは９０〜１５０℃、より好ましくは９０〜１３０℃とする焙煎工程を設けることが好ましい。これにより、ふすまに好ましい焙煎の風味を付すことができる。また、加水焙煎工程における焙煎の時間が短い場合であっても、焙煎の風味を付与できる。 In the method for producing hydroroasted bran, it is preferable to provide a roasting step in which the product temperature of the bran is preferably 90 to 150 ° C., more preferably 90 to 130 ° C. before and / or after the water roasting step. .. As a result, the bran can be given a preferable roasted flavor. Further, even when the roasting time in the water roasting step is short, the roasting flavor can be imparted.
ここで「焙煎工程」とは、水分を加えずに加熱することでふすまの水分をとばし、特有の風味を付す工程をいう。よって、焙煎工程を加水焙煎工程前に設ける場合、加水焙煎工程における加水は焙煎工程終了後に行う。 Here, the "roasting process" refers to a process of removing the water content of the bran by heating it without adding water to give it a unique flavor. Therefore, when the roasting step is provided before the water roasting step, the water addition in the water roasting step is performed after the roasting step is completed.
焙煎処理において、品温が９０℃未満であると、好ましい焙煎の風味が付されない場合がある。また、焙煎後の品温が１５０℃超となると、ふすまが焦げてしまい、得られる加水焙煎ふすまのＬ値が３１未満となり、苦みや焦げ臭が生じて風味が悪くなるおそれがある。 In the roasting process, if the product temperature is less than 90 ° C., a preferable roasting flavor may not be obtained. Further, when the product temperature after roasting exceeds 150 ° C., the bran is burnt, and the L value of the obtained water-roasted bran is less than 31, which may cause bitterness and burnt odor and deteriorate the flavor.
上記焙煎工程及び加水焙煎工程においては、加熱用の容器として開放系容器又は密閉系容器のいずれを用いてもよいが、開放系容器を用いることが好ましい。開放系容器内で加水及び加熱を行うことで、蒸気による「蒸し」と、水分をとばしながら加熱する「焙煎」の両方を効果的に行うことができる。これにより、ふすまに含まれる酵素をより効率よく失活させつつ、穀物臭やえぐ味がより少なく、焙煎の風味が付与された好ましい風味を有する加水焙煎ふすまが得られる。 In the roasting step and the water roasting step, either an open container or a closed container may be used as the heating container, but it is preferable to use the open container. By adding water and heating in an open container, both "steaming" with steam and "roasting" with heating while removing water can be effectively performed. As a result, it is possible to obtain hydroroasted bran having a preferable flavor with less grain odor and harsh taste and a roasted flavor while more efficiently inactivating the enzymes contained in the bran.
上記焙煎工程及び加水焙煎工程における加熱手段としては、焙煎機や乾燥機を用いることができる。焙煎機の例としては、回転式焙煎機（クマノ厨房工業製）、赤外線振動火入機（山益製作所製）、熱風式焙煎装置（富士工業製）が挙げられる。乾燥機の例としては、パドルドライヤー（奈良機械製作所製）、流動層乾燥装置（大川原製作所製）、トーラスディスク（ホソカワミクロン製）、二軸間接加熱乾燥機（栗本鐵工所製）が挙げられる。 A roasting machine or a dryer can be used as the heating means in the roasting step and the water roasting step. Examples of the roasting machine include a rotary roasting machine (manufactured by Kumano Kitchen Industry), an infrared vibration burning machine (manufactured by Yamamasu Seisakusho), and a hot air roasting machine (manufactured by Fuji Industries). Examples of dryers include paddle dryers (manufactured by Nara Kikai Seisakusho), fluidized bed dryers (manufactured by Okawara Seisakusho), torus discs (manufactured by Hosokawa Micron), and biaxial indirect heating dryers (manufactured by Kurimoto, Ltd.).
また、加水焙煎ふすまの製造方法は、更に、ふすまを粉末状に粉砕してメディアン径を２０〜１００μｍとする粉砕工程を含むことが好ましい。当該メディアン径は、より好ましくは２０〜８０μｍであり、さらに好ましくは２０〜６０μｍである。このようなメディアン径の加水焙煎ふすまであると、製麺性が向上し、喫食時に口内への口残りが少ない。また、他の粉と混合したときに分離しにくいため、扱いやすい。 Further, the method for producing hydroroasted bran preferably further includes a pulverization step of pulverizing the bran into powder to have a median diameter of 20 to 100 μm. The median diameter is more preferably 20 to 80 μm, still more preferably 20 to 60 μm. If there is even a water-roasted bran with such a median diameter, the noodle-making property is improved and there is little residue in the mouth when eating. In addition, it is easy to handle because it is difficult to separate when mixed with other powders.
ふすまの粉砕方法は、特に限定されず、ロール式粉砕、衝撃式粉砕、気流式粉砕等公知の方法を用いることができる。上述した粒径の加水焙煎ふすまを得るためには、微粉砕が可能な粉砕機を用いることが好ましい。例えば、パルベライザー（ダルトン製）やジェットミル（セイシン企業製）が挙げられる。また、分級機を内蔵した衝撃型微粉砕機のＡＣＭパルベライザー（ホソカワミクロン製）を用いてもよい。 The method for crushing the bran is not particularly limited, and known methods such as roll type crushing, impact type crushing, and airflow type crushing can be used. In order to obtain the above-mentioned hydrolyzed bran having a particle size, it is preferable to use a pulverizer capable of fine pulverization. For example, a pulperizer (manufactured by Dalton) and a jet mill (manufactured by Seishin Enterprise) can be mentioned. Further, an ACM Pulverizer (manufactured by Hosokawa Micron), which is an impact type pulverizer having a built-in classifier, may be used.
メディアン径の調整方法は、特に限定されず、公知の方法を用いることができる。例えば、ロール式粉砕や衝撃式粉砕、気流式粉砕等において通常用いられる粉砕装置を使用してメディアン径が２０〜１００μｍとなるように粉砕してもよく、粉砕後に分級することでメディアン径を調整してもよい。粉砕後の分級によりメディアン径を２０〜１００μｍに調整する場合、任意に分級点を設定した気流式分級機にて分取し、回収すればよい。また、メディアン径が２０〜１００μｍとなるような目開きの篩を用いてメディアン径を調整してもよい。メディアン径は、例えば、前述のレーザー回折・散乱式粒子径分布測定装置「マイクロトラックＭＴ３３００ＥＸII」（日機装製）を用いて乾式で測定することができる。 The method for adjusting the median diameter is not particularly limited, and a known method can be used. For example, the median diameter may be adjusted to 20 to 100 μm by using a crushing device usually used in roll type crushing, impact type crushing, airflow type crushing, etc., and the median diameter is adjusted by classifying after crushing. You may. When the median diameter is adjusted to 20 to 100 μm by the classification after crushing, the median diameter may be sorted and collected by an air flow type classifier in which a classification point is arbitrarily set. Further, the median diameter may be adjusted by using a sieve having an opening so that the median diameter is 20 to 100 μm. The median diameter can be measured by a dry method using, for example, the above-mentioned laser diffraction / scattering type particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikki).
前述の加水焙煎工程及び粉砕工程の順序は特に限定されず、加水焙煎工程の後に粉砕工程を行ってもよく、粉砕工程の後に加水焙煎工程を行ってもよい。また、加水焙煎工程と粉砕工程は必ずしも連続して行う必要はなく、加水焙煎工程と粉砕工程の間に時間を置いてもよく、焙煎工程などの他の工程を挟んでもよい。加水焙煎ふすまの製造方法では、加水焙煎工程よりも後に粉砕工程を行うことが好ましい。粉砕工程において加水焙煎ふすまの粒度を細かくする前に加水焙煎工程を行うことにより、蒸し工程で加水した際にダマがより発生しにくくなるため、加熱のばらつきをより効果的に抑制することができる。また、加水焙煎処理後のふすまは、水分量が低下しているため、粉砕工程において粉砕しやすく、より細かい粒度の粉砕が可能となる。 The order of the above-mentioned water roasting step and crushing step is not particularly limited, and the crushing step may be performed after the water roasting step, or the water roasting step may be performed after the crushing step. Further, the water roasting step and the crushing step do not necessarily have to be performed continuously, and a time may be provided between the water roasting step and the crushing step, or another step such as a roasting step may be sandwiched. In the method for producing water-roasted bran, it is preferable to carry out the pulverization step after the water-roasting step. By performing the water roasting step before making the particle size of the water roasted bran finer in the crushing step, lumps are less likely to occur when water is added in the steaming step, so that the variation in heating can be suppressed more effectively. Can be done. Further, since the water content of the bran after the water roasting treatment is reduced, it is easy to crush in the crushing step, and crushing with a finer particle size becomes possible.
以下、具体的な実験に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、本発明は以下の実施例に限定されるものではない。また、特に記載しない限り、本明細書において、濃度や％などは質量基準であり、数値範囲はその端点を含むものとして記載される。 Hereinafter, the present invention will be described in more detail based on specific experiments. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples. Further, unless otherwise specified, in the present specification, the concentration,%, etc. are based on mass, and the numerical range is described as including the end points thereof.
実験１：小麦ふすま処理品の製造
（小麦ふすま処理品の製造）
小麦ふすまを回転式焙煎機（クマノ厨房工業製）に投入し、品温１１０℃になるまで加熱した後、小麦ふすま１００質量部に対して１５質量部の水を散水し、小麦ふすまの品温を１００〜１１０℃の範囲で２０分維持して加水焙煎処理を行った。その後、粉砕工程として、小麦ふすまを、分級機を内蔵した衝撃型微粉砕機のＡＣＭパルベライザー（ホソカワミクロン製）で粉砕し、目開き５００μｍの篩にかけ、篩下の画分を分取し、製造例１の加水焙煎ふすまを得た。また、下記表１に示す条件で、製造例１と同様の手順で加水焙煎処理を行い、粉砕時の粒度調整により粒度の異なる製造例２の加水焙煎ふすまを得た。
Experiment 1: Manufacture of processed wheat bran product (manufacture of processed wheat bran product)
Wheat bran is put into a rotary roasting machine (manufactured by Kumano Kitchen Industry) and heated to a product temperature of 110 ° C. Then, 15 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to produce wheat bran. The temperature was maintained in the range of 100 to 110 ° C. for 20 minutes to carry out the water roasting treatment. Then, as a crushing step, wheat bran is crushed with an ACM palverizer (manufactured by Hosokawa Micron), which is an impact type fine crusher with a built-in classifier, sieved with a mesh opening of 500 μm, and the fraction under the sieve is separated. 1 water-roasted bran was obtained. Further, under the conditions shown in Table 1 below, the water-roasting treatment was carried out in the same procedure as in Production Example 1 to obtain the water-roasted bran of Production Example 2 having different particle sizes by adjusting the particle size at the time of crushing.
製造例３の加水焙煎ふすまは、品温が１００℃になるまで焙煎処理した後、小麦ふすま１００質量部に対して１５質量部の水を散水し、小麦ふすまの品温を９０〜１００℃の範囲で２０分維持して加水焙煎処理を行った。その後、粉砕工程を製造例１と同様の手順で行い、製造例３の加水焙煎ふすまを製造した。 The water-roasted bran of Production Example 3 is roasted until the product temperature reaches 100 ° C., and then 15 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to adjust the product temperature of wheat bran to 90 to 100. The bran roasting treatment was carried out by maintaining the temperature in the range of ° C. for 20 minutes. After that, the crushing step was carried out in the same procedure as in Production Example 1 to produce the hydro-roasted bran of Production Example 3.
製造例４の加水焙煎ふすまは、品温１１０℃になるまで焙煎処理した後、小麦ふすま１００質量部に対して１０質量部の水を散水し、小麦ふすまの品温を１００〜１１０℃の範囲で２０分維持して加水焙煎処理を行った。その後、粉砕工程を製造例１と同様の手順で行い、製造例４の加水焙煎ふすまを製造した。 The water-roasted bran of Production Example 4 is roasted until the product temperature reaches 110 ° C., and then 10 parts by mass of water is sprinkled on 100 parts by mass of the wheat bran to raise the product temperature of the wheat bran to 100 to 110 ° C. The bran roasting treatment was carried out by maintaining the temperature within the range of 20 minutes. After that, the crushing step was carried out in the same procedure as in Production Example 1 to produce the hydro-roasted bran of Production Example 4.
製造例５の加水焙煎ふすまは、品温１１０℃になるまで焙煎処理した後、小麦ふすま１００質量部に対して２５質量部の水を散水し、小麦ふすまの品温を１００〜１１０℃の範囲で２５分維持して加水焙煎処理を行った。その後、粉砕工程を製造例１と同様の手順で行い、製造例５の加水焙煎ふすまを製造した。 The water-roasted bran of Production Example 5 is roasted until the product temperature reaches 110 ° C., and then 25 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to raise the product temperature of wheat bran to 100 to 110 ° C. The bran roasting treatment was carried out by maintaining the temperature within the range of 25 minutes. After that, the crushing step was carried out in the same procedure as in Production Example 1 to produce the hydro-roasted bran of Production Example 5.
製造例６及び７の熱処理小麦ふすまは比較例である。小麦ふすまを回転式焙煎機に投入した後、加水せずに、小麦ふすまの品温を下記表１に示す条件で加熱した。その後、粉砕工程を製造例１と同様の手順で行ない、製造例６及び７の熱処理小麦ふすまを製造した。 The heat-treated wheat bran of Production Examples 6 and 7 is a comparative example. After the wheat bran was put into the rotary roasting machine, the product temperature of the wheat bran was heated under the conditions shown in Table 1 below without adding water. Then, the crushing step was carried out in the same procedure as in Production Example 1 to produce the heat-treated wheat bran of Production Examples 6 and 7.
（小麦ふすま処理品の特性の測定）
メディアン径は、レーザー回折・散乱式粒子径分布測定装置「マイクロトラックＭＴ３３００ＥＸII」（日機装製）を用いて乾式で測定した。
(Measurement of characteristics of processed wheat bran products)
The median diameter was measured by a dry method using a laser diffraction / scattering type particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikki).
α−アミラーゼ力価は、α−Ａｍｙｌａｓｅ Ａｓｓａｙ Ｋｉｔ（Ｍｅｇａｚｙｍｅ社製）を用いて測定した。測定条件はマニュアルに従った。
中性プロテアーゼ力価は、以下の手順により測定した。すなわち、まず、５ｇの小麦ふすま処理品を採取し、２％塩化カリウム溶液５０ｍＬを添加し、６０分間撹拌抽出した。抽出液を遠心分離後、ろ過したものを試験溶液とした。次いで、カゼイン溶液（ｐＨ６．０）５ｍＬに、上記試験溶液１ｍＬを添加し、３８℃で６０分間反応させ、０．４４ｍｏｌ/Ｌのトリクロロ酢酸溶液５ｍＬを加え、３８℃で４０分間放置した。その後、ろ過したろ液２ｍＬに、０．５５ｍｏｌ/Ｌ炭酸ナトリウム溶液５ｍＬとフェノール試薬１ｍＬを加えて３８℃で３０分間の発色を行い、６６０ｎｍで吸光度を測定した。小麦ふすま処理品から得られた試験溶液を含まない、ブランクのサンプルについても同様に吸光度測定を行い、作成したＬ−チロシンの検量線から生成チロシン量を求めた。中性プロテアーゼ力価は、反応初期の１分間に１μｇのＬ−チロシンに相当する非たん白性のフェノール試薬呈色物質の増加を示す活性を１Ｕ（単位）とした。なお、定量可能な中性プロテアーゼ力価の下限値は、１０Ｕ（単位）／ｇであり、下表において「定量下限値未満」とは、中性プロテアーゼ力価が１０Ｕ／ｇ未満であったことを意味する。
The α-amylase titer was measured using an α-Amylase Assay Kit (manufactured by Megazyme). The measurement conditions followed the manual.
The neutral protease titer was measured by the following procedure. That is, first, 5 g of treated wheat bran was collected, 50 mL of a 2% potassium chloride solution was added, and the mixture was stirred and extracted for 60 minutes. The extract was centrifuged and then filtered to obtain a test solution. Next, 1 mL of the above test solution was added to 5 mL of casein solution (pH 6.0), reacted at 38 ° C. for 60 minutes, 5 mL of 0.44 mol / L trichloroacetic acid solution was added, and the mixture was left at 38 ° C. for 40 minutes. Then, 5 mL of a 0.55 mol / L sodium carbonate solution and 1 mL of a phenol reagent were added to 2 mL of the filtered filtrate to develop color at 38 ° C. for 30 minutes, and the absorbance was measured at 660 nm. Absorbance measurement was also performed on a blank sample not containing the test solution obtained from the treated wheat bran product, and the amount of produced tyrosine was determined from the prepared L-tyrosine calibration curve. The neutral protease titer was defined as 1 U (unit) of activity indicating an increase in a non-protein phenol reagent colorating substance corresponding to 1 μg of L-tyrosine in 1 minute at the initial stage of the reaction. The lower limit of the quantifiable neutral protease titer is 10 U (unit) / g, and in the table below, "less than the lower limit of quantification" means that the neutral protease titer was less than 10 U / g. Means.
Ｌ値は、分光測色計ＣＭ−３５００ｄ（コニカミノルタ製）を用いて測定した。 The L value was measured using a spectrophotometer CM-3500d (manufactured by Konica Minolta).
実験２：小麦ふすま処理品を含む中華麺の製造と評価
（中華麺の製造）
実験１で製造した小麦ふすま処理品を配合した中華麺を製造した。下表に示す配合（質量部）に基づいて、強力粉（昭和産業）や小麦ふすま処理品などの材料を混合した後、高速６分及び低速８分の条件で混捏した。常温で３０分間熟成させた後、ロール式製麺機を用いて麺生地から麺帯を製造した。次いで、麺帯を、麺厚１．５ｍｍにて切り出し（切刃：角２０番）、麺線を得た。得られた生麺を冷蔵庫にて２日間熟成させ、中華麺を得た。
Experiment 2: Manufacture and evaluation of Chinese noodles containing processed wheat bran products (manufacture of Chinese noodles)
A Chinese noodle containing the wheat bran-treated product produced in Experiment 1 was produced. Based on the composition (parts by mass) shown in the table below, materials such as strong flour (Showa Sangyo) and processed wheat bran products were mixed and then kneaded under the conditions of high speed 6 minutes and low speed 8 minutes. After aging at room temperature for 30 minutes, a noodle band was produced from the noodle dough using a roll-type noodle making machine. Next, the noodle strip was cut out to a noodle thickness of 1.5 mm (cutting blade: square No. 20) to obtain a noodle wire. The obtained raw noodles were aged in a refrigerator for 2 days to obtain Chinese noodles.
次いで、得られた中華麺を熱湯で３分間茹でた後、温かいスープ（醤油ラーメンスープ、創味食品）に入れて調理した。
（中華麺の評価）
中華麺について、製麺性は５人の専門パネラーによって評価し、製麺性を除く評価は１０人の専門パネラーによって評価した。評価は、下記の基準に基づいて対照（サンプル２Ａ）と比較して５段階で実施し、平均点を算出した。製麺性を除く評価項目は、温かいスープに入った中華麺を評価した。
・製麺性
５点：生地結着性が非常によく、製麺しやすい
４点：生地結着性が良好であり、問題なく製麺できる
３点：生地結着性がやや弱いが、問題なく製麺できる
２点：生地結着性が弱く、麺生地に切れが発生する
１点：生地結着性が弱く、製麺上問題がある
・麺の風味
５点：穀物の甘みがとても強く感じられ、風味豊かである
４点：穀物の甘みが強く感じられ、風味が良好である
３点：穀物の甘みがやや感じられる
２点：雑味や苦味、穀物臭が感じられる
１点：雑味や苦味、穀物臭が強く感じられる
・麺の硬さ
５点：強い
４点：やや強い
３点：やや弱いが、許容範囲
２点：弱い
１点：非常に弱い
・麺の粘弾性
５点：強い
４点：やや強い
３点：やや弱いが、許容範囲
２点：弱い
１点：非常に弱い
・麺の茹で伸び
５点：遅い
４点：やや遅い
３点：やや早いが、許容範囲
２点：早い
１点：非常に早い
評価結果を下表に示す。表２−１から明らかなように、加水焙煎ふすまを含む本発明に係る中華麺は、製麺性に優れるとともに、風味や食感（硬さ及び粘弾性）が良く、さらには茹で伸びもなく、良好であった。それに対して、小麦ふすま処理時に加水しなかった熱処理小麦ふすまを含む中華麺（比較例）は、製麺性、風味、食感（硬さ及び粘弾性）、茹で伸びのいずれにおいても本発明品に劣っていた。また、表２−２に示すように、加水焙煎ふすまの配合量が多くなると、食感が低下する傾向があった。
Next, the obtained Chinese noodles were boiled in boiling water for 3 minutes, and then put into a warm soy sauce (soy sauce ramen soup, creative food) and cooked.
(Evaluation of Chinese noodles)
For Chinese noodles, the noodle-making property was evaluated by 5 specialized panelists, and the evaluation excluding the noodle-making property was evaluated by 10 specialized panelists. The evaluation was carried out in 5 stages as compared with the control (sample 2A) based on the following criteria, and the average score was calculated. As for the evaluation items excluding the noodle-making property, Chinese noodles contained in warm soup were evaluated.
・ Noodle making 5 points: Very good dough binding, easy to make noodles 4 points: Good dough binding, noodles can be made without problems 3 points: Dough binding is a little weak, but there is a problem 2 points that can be made without noodles: Weak dough binding and breaks in noodle dough 1 point: Weak dough binding and problems with noodle making ・ Noodle flavor 5 points: Very strong grain sweetness Feeled and rich in flavor 4 points: The sweetness of the grains is strongly felt and the flavor is good 3 points: The sweetness of the grains is slightly felt 2 points: The miscellaneous taste, bitterness and grain odor are felt 1 point: Miscellaneous Strong taste, bitterness, and grainy odor ・ Noodle hardness 5 points: Strong 4 points: Slightly strong 3 points: Slightly weak but acceptable 2 points: Weak 1 point: Very weak ・ Noodle viscous elasticity 5 points : Strong 4 points: Slightly strong 3 points: Slightly weak, but acceptable range 2 points: Weak 1 point: Very weak ・ Boiled noodles 5 points: Slow 4 points: Slightly slow 3 points: Slightly fast, but acceptable range 2 Point: Early 1 point: Very early The evaluation results are shown in the table below. As is clear from Table 2-1 the Chinese noodles according to the present invention containing water-roasted bran have excellent noodle-making properties, good flavor and texture (hardness and viscoelasticity), and also have good boiling and stretching properties. It was good. On the other hand, Chinese noodles containing heat-treated wheat bran that was not hydrated during wheat bran treatment (comparative example) are the products of the present invention in terms of noodle-making property, flavor, texture (hardness and viscoelasticity), and boiled elongation. Was inferior to. Further, as shown in Table 2-2, when the blending amount of the water-roasted bran was increased, the texture tended to be deteriorated.
実験３：小麦ふすま処理品を含む焼そばの製造と評価
実験１で製造した小麦ふすま処理品を配合した焼そばを製造した。表３に示す配合（質量部）に基づいて、準強力粉（昭和産業）や小麦ふすま処理品などの材料を混合した後、高速６分及び低速８分の条件で混捏した。常温で３０分間熟成させた後、ロール式製麺機を用いて麺生地から麺帯を製造した。次いで、麺帯を、麺厚１．６５ｍｍにて切り出し（切刃：丸２０番）、麺線を得た。
Experiment 3: Production and evaluation of fried noodles containing processed wheat bran products Yakisoba containing the processed wheat bran products produced in Experiment 1 was produced. Based on the composition (parts by mass) shown in Table 3, materials such as semi-strong flour (Showa Sangyo) and processed wheat bran products were mixed and then kneaded under the conditions of high speed 6 minutes and low speed 8 minutes. After aging at room temperature for 30 minutes, a noodle band was produced from the noodle dough using a roll-type noodle making machine. Next, the noodle strip was cut out to a noodle thickness of 1.65 mm (cutting blade: round No. 20) to obtain a noodle wire.
次いで、得られた生麺をせいろで７分間蒸した後、冷却して袋詰めし、８５℃で３０分間、加熱殺菌して蒸し麺を得た。この蒸し麺を用いて焼そばを調理し、製麺性と、調理した焼きそばの風味や食感（硬さ及び粘弾性）について、５段階で評価した。 Next, the obtained raw noodles were steamed in a bamboo steamer for 7 minutes, cooled and bagged, and sterilized by heating at 85 ° C. for 30 minutes to obtain steamed noodles. Yakisoba was cooked using this steamed noodle, and the noodle-making property and the flavor and texture (hardness and viscoelasticity) of the cooked fried noodle were evaluated on a 5-point scale.
評価結果を表３に示すが、実験２と同様に、いずれのサンプルでも良好な結果が得られた。 The evaluation results are shown in Table 3, and as in Experiment 2, good results were obtained in all the samples.
実験４：小麦ふすま処理品を含むパスタの製造と評価
表４に示す配合（質量部）に基づいて、デュラムセモリナ（昭和産業）と小麦ふすま処理品（実験１の製造例１及び７）からパスタを製造した。下表に示す材料をミキサーで混合した後、押し出し式製麺機にて、真空度８０Ｍｋｐ以上の条件で、直径１．７ｍｍのダイスを用いて、生麺を得た。得られた生麺を、７５℃にて８時間乾燥し、乾燥パスタを得た。
Experiment 4: Production and Evaluation of Pasta Containing Wheat Bran Treated Pasta from Duram Semolina (Showa Sangyo) and Wheat Bran Treated Products (Production Examples 1 and 7 of Experiment 1) based on the formulation (parts by mass) shown in Table 4. Manufactured. After mixing the materials shown in the table below with a mixer, raw noodles were obtained using a die with a diameter of 1.7 mm under the condition of a vacuum degree of 80 Mkp or more in an extrusion type noodle making machine. The obtained raw noodles were dried at 75 ° C. for 8 hours to obtain dried pasta.
次いで、乾燥パスタを９分間茹で、湯切りをしたパスタを得た。パスタの製麺性と、茹でたパスタの風味、硬さ、粘弾性については、対照（サンプル４Ａ）と比較して５段階で評価した。評価基準は、実験２と同様である。 Next, the dried pasta was boiled for 9 minutes to obtain pasta that had been drained. The noodle-making property of pasta and the flavor, hardness, and viscoelasticity of boiled pasta were evaluated on a 5-point scale as compared with the control (Sample 4A). The evaluation criteria are the same as in Experiment 2.
評価結果を表４に示すが、加水焙煎ふすまを含む本発明に係るパスタは、製麺性に優れるとともに、風味や食感（硬さ及び粘弾性）が良好であった。それに対して、小麦ふすま処理時に加水しなかった熱処理小麦ふすまを含むパスタ（比較例）は、風味が悪く、硬さ及び粘弾性などの食感が劣っていた。 The evaluation results are shown in Table 4. The pasta according to the present invention containing water-roasted bran was excellent in noodle-making property, and also had good flavor and texture (hardness and viscoelasticity). On the other hand, pasta containing heat-treated wheat bran that was not hydrated during the wheat bran treatment (comparative example) had a poor flavor and a poor texture such as hardness and viscoelasticity.
実験５：小麦ふすま処理品を含む麺皮の製造と評価
表５に示す配合（質量部）に基づいて、餃子の皮を製造した。準強力粉（昭和産業）と小麦ふすま処理品（実験１の製造例１及び７）をミキサーに投入して混合した後、食塩、加工油脂（フレンジ―Ｍ、理研ビタミン）、水を混合したものを混練機中へ投入し、さらに混練し、そぼろ状の生地を調製した。その後、そぼろ状の生地を製麺機の圧延ロールに掛け麺帯を調製した。得られた麺帯を型でくり抜き、餃子の皮（直径９０ｍｍ、厚さ１ｍｍ、約８ｇ）を調製した。
Experiment 5: Production and evaluation of noodle rind containing wheat bran-treated product Gyoza rind was produced based on the formulation (part by mass) shown in Table 5. Semi-strong flour (Showa Sangyo) and processed wheat bran products (Production Examples 1 and 7 of Experiment 1) are put into a mixer and mixed, and then salt, processed fats and oils (Frenzy-M, RIKEN Vitamin) and water are mixed. It was put into a kneader and further kneaded to prepare a rag-shaped dough. Then, the rag-shaped dough was hung on a rolling roll of a noodle making machine to prepare a noodle band. The obtained noodle band was hollowed out with a mold to prepare dumpling skin (diameter 90 mm, thickness 1 mm, about 8 g).
餃子の餡は、豚挽き肉２８質量部、野菜（キャベツ、にら、長ネギ、ニンニク、しょうが）６４質量部、醤油２質量部、粒状植物性たん白２質量部、みりん１質量部、ごま油１質量部、ラード１質量部、調味料１質量部を混合し、ペースト状にして調製した。上記のように調製した餃子の皮に、１５ｇの餡を包み、約２３ｇの生餃子を製造した。 Gyoza dumplings consist of 28 parts by mass of ground pork, 64 parts by mass of vegetables (cabbage, nira, long onion, garlic, ginger), 2 parts by mass of soy sauce, 2 parts by mass of granular vegetable protein, 1 part by mass of mirin, and 1 mass of sesame oil. Parts, 1 part by mass of lard, and 1 part by mass of seasoning were mixed to prepare a paste. 15 g of bean paste was wrapped in the gyoza skin prepared as described above to produce about 23 g of raw gyoza.
製造した生餃子を、２００℃に加熱したフライパンに油をひき、７分間焼き調理し、焼餃子を得た。
餃子の皮の製麺性と、焼餃子における皮の風味、硬さ、粘弾性については、対照（サンプル５Ａ）と比較して５段階で評価した。評価基準は、実験２と同様である。
The produced raw dumplings were oiled in a frying pan heated to 200 ° C. and cooked for 7 minutes to obtain grilled dumplings.
The noodle-making property of the gyoza rind and the flavor, hardness, and viscoelasticity of the rind of the gyoza were evaluated on a 5-point scale as compared with the control (Sample 5A). The evaluation criteria are the same as in Experiment 2.
評価結果を表５に示すが、加水焙煎ふすまを含む本発明に係る麺皮は、製麺性に優れるとともに、風味や食感（硬さ及び粘弾性）が良好であった。それに対して、小麦ふすま処理時に加水しなかった熱処理小麦ふすまを含む麺皮（比較例）は、風味が悪く、硬さ及び粘弾性などの食感が劣っていた。 The evaluation results are shown in Table 5. The noodle rind according to the present invention containing water-roasted bran was excellent in noodle-making property and also had good flavor and texture (hardness and viscoelasticity). On the other hand, the noodle rind (comparative example) containing the heat-treated wheat bran that was not hydrated during the wheat bran treatment had a poor flavor and a poor texture such as hardness and viscoelasticity.
Claims (9)
加水焙煎ふすまのα−アミラーゼ力価が１５０ｍＵ／ｇ以下であり、加水焙煎ふすまの中性プロテアーゼ力価が２０Ｕ／ｇ未満である、上記麺類。 Noodles containing 0.3 to 40% by mass of water-roasted bran in the raw material powder .
The noodles having an α-amylase titer of 150 mU / g or less for roasted bran and a neutral protease titer of less than 20 U / g for roasted bran .
加水焙煎ふすまのα−アミラーゼ力価が１５０ｍＵ／ｇ以下であり、加水焙煎ふすまの中性プロテアーゼ力価が２０Ｕ／ｇ未満である、上記方法。 A method for producing noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder.
The above method, wherein the α-amylase titer of the water-roasted bran is 150 mU / g or less, and the neutral protease titer of the water-roasted bran is less than 20 U / g .
加水焙煎ふすまのα−アミラーゼ力価が１５０ｍＵ／ｇ以下であり、加水焙煎ふすまの中性プロテアーゼ力価が２０Ｕ／ｇ未満である、上記組成物。 A composition for producing noodles, which comprises 0.3 to 40% by mass of water-roasted bran .
The above composition, wherein the α-amylase titer of the water-roasted bran is 150 mU / g or less, and the neutral protease titer of the water-roasted bran is less than 20 U / g .
上させる方法であって、
加水焙煎ふすまのα−アミラーゼ力価が１５０ｍＵ／ｇ以下であり、加水焙煎ふすまの中性プロテアーゼ力価が２０Ｕ／ｇ未満である、上記方法。 A method for improving the flavor of noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder .
The above method, wherein the α-amylase titer of the water-roasted bran is 150 mU / g or less, and the neutral protease titer of the water-roasted bran is less than 20 U / g .
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| CN112741265A (en) * | 2021-01-18 | 2021-05-04 | 吉林省麦燕传奇科技发展有限公司 | Oat whole flour noodles and preparation method thereof |
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| JPH07132A (en) * | 1993-06-16 | 1995-01-06 | Nippon Flour Mills Co Ltd | Bran-containing buckwheat noodle and its production |
| JP2003153659A (en) * | 2001-11-20 | 2003-05-27 | Heiwa Foods Kogyo Kk | Noodle and method for producing the same |
| JP5914170B2 (en) * | 2012-05-28 | 2016-05-11 | 日清製粉株式会社 | Wheat bran manufacturing method |
| JP6581764B2 (en) * | 2013-09-04 | 2019-09-25 | 木下製粉株式会社 | Flour composition containing finely ground bran |
| JP6598238B2 (en) * | 2015-07-01 | 2019-10-30 | 日東富士製粉株式会社 | Method for producing finely ground bran, finely ground bran and food |
| JP6774810B2 (en) * | 2015-08-05 | 2020-10-28 | 花王株式会社 | Manufacturing method of noodles containing wheat bran |
| CN105614672A (en) * | 2016-01-05 | 2016-06-01 | 安徽佛子岭面业有限公司 | Wheat oligopeptide selenium-enriched purple sweet potato nutritive noodles |
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