JP6975653B2 - Noodles and their manufacturing method - Google Patents
Noodles and their manufacturing method Download PDFInfo
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- JP6975653B2 JP6975653B2 JP2018013200A JP2018013200A JP6975653B2 JP 6975653 B2 JP6975653 B2 JP 6975653B2 JP 2018013200 A JP2018013200 A JP 2018013200A JP 2018013200 A JP2018013200 A JP 2018013200A JP 6975653 B2 JP6975653 B2 JP 6975653B2
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- flour
- noodles
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- material powder
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Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
Description
本発明は、実質的にグルテンを含まない穀粉を主原料とする麺類、およびその製造方法に関する。 The present invention relates to noodles using flour as a main raw material, which is substantially free of gluten, and a method for producing the same.
食糧自給の観点から、またはアレルギーの問題の少ない食材として、米粉を原料とする麺類が注目されている。しかしながら、米粉はグルテンを含まないため、米粉を原料とする麺類は、小麦粉を原料とする通常の麺類と比べて、一般に製麺性や保形性が悪く、またコシや弾力に劣る。 From the viewpoint of food self-sufficiency, or as an ingredient with less allergic problems, noodles made from rice flour are attracting attention. However, since rice flour does not contain gluten, noodles made from rice flour are generally inferior in noodle-making and shape-retaining properties, and inferior in elasticity and elasticity, as compared with ordinary noodles made from wheat flour.
これまでに、米粉麺の物性や食感を改善する手段が提案されている。例えば、特許文献１には、米粉にアルギン酸エステルを混合した製麺用粉が開示されている。特許文献２には米粉にグァーガムとキサンタンガムを添加した原料粉からなる麺類が開示されている。特許文献３には、米粉と、食感維持素材としてタピオカと、増粘剤としてアルギン酸エステルおよびアルギン酸とを含む原料粉を複数回α化処理する米麺の製造方法が開示されている。特許文献４には、米粉、α化澱粉、α化澱粉以外の澱粉およびアルギン酸エステルを含有する米粉麺が開示されている。特許文献５には、グルコマンナンまたはこんにゃく粉と、キサンタンガム、および増粘多糖類を含有する米粉製品用改質剤が開示されている。特許文献６には、米乳液または米粉と澱粉との混合物に、各種増粘多糖類、乳化剤、糖類などから選択される一種以上を添加して米麺を製造することが開示されている。特許文献７には、澱粉含有穀粉粉末と水を含有するドゥ組成物に特定の基置換度の水不溶性あるいは水膨潤性のカルボキシメチルセルロースを含めることにより、生地の機械的特性を改善することが記載されている。 So far, means for improving the physical characteristics and texture of rice flour noodles have been proposed. For example, Patent Document 1 discloses a noodle-making flour obtained by mixing rice flour with an alginic acid ester. Patent Document 2 discloses noodles made of raw material flour obtained by adding guar gum and xanthan gum to rice flour. Patent Document 3 discloses a method for producing rice noodles in which a raw material powder containing rice flour, tapioca as a texture-maintaining material, and alginic acid ester and alginic acid as a thickener is subjected to a plurality of pregelatinization treatments. Patent Document 4 discloses rice flour noodles containing rice flour, pregelatinized starch, starch other than pregelatinized starch, and alginic acid ester. Patent Document 5 discloses a modifier for rice flour products containing glucomannan or konjac flour, xanthan gum, and a thickening polysaccharide. Patent Document 6 discloses that rice noodles are produced by adding one or more selected from various thickening polysaccharides, emulsifiers, sugars and the like to rice emulsion or a mixture of rice flour and starch. Patent Document 7 describes that a dough composition containing starch-containing flour powder and water contains water-insoluble or water-swellable carboxymethyl cellulose having a specific degree of substitution to improve the mechanical properties of the dough. Has been done.
特許文献８〜１１には、食感やボリュームが改善されたグルテンフリー食品用生地、および当該生地にヒドロキシプロピルメチルセルロースを添加することが開示されている。 Patent Documents 8 to 11 disclose gluten-free food dough with improved texture and volume, and the addition of hydroxypropylmethylcellulose to the dough.
本発明は、製麺および調理の際の作業性が良好でかつ食感に優れた、実質的にグルテンを含まない穀粉を主原料とする麺類の提供に関する。 The present invention relates to providing noodles mainly made of gluten-free flour, which has good workability during noodle making and cooking and has an excellent texture.
本発明者らは、米粉等のグルテンを含まない穀粉を主原料とする麺類の製造において、原料粉に特定の性質のヒドロキシプロピルメチルセルロースを添加することにより、小麦粉やグルテンを使用しなくとも、製麺性が良好で、かつ食感に優れた麺類を製造することができることを見出した。 In the production of noodles using gluten-free flour such as rice flour as the main raw material, the present inventors can produce noodles by adding hydroxypropylmethyl cellulose having specific properties to the raw material flour without using wheat flour or gluten. It has been found that it is possible to produce noodles having good noodle properties and excellent texture.
したがって、本発明は、実質的にグルテンを含まない穀粉を主体とする穀粉原料とヒドロキシプロピルメチルセルロースとを含有し、該ヒドロキシプロピルメチルセルロースが、温度２０℃の２質量％水溶液において１５０，０００〜２５０，０００ｃｐｓの粘度を有し、該穀粉原料１００質量部に対する該ヒドロキシプロピルメチルセルロースの含有量が０．２５〜５質量部である、麺類用原料粉を提供する。
また本発明は、当該麺類用原料粉を用いる麺類の製造方法を提供する。
さらに本発明は、当該麺類用原料粉を含有する麺類を提供する。
Therefore, the present invention contains a flour raw material mainly composed of gluten-free flour and hydroxypropylmethyl cellulose, and the hydroxypropylmethyl cellulose is 150,000 to 250, in a 2% by mass aqueous solution at a temperature of 20 ° C. Provided is a raw material powder for noodles having a viscosity of 000 cps and having a content of the hydroxypropylmethyl cellulose in an amount of 0.25 to 5 parts by mass with respect to 100 parts by mass of the raw material of the grain flour.
The present invention also provides a method for producing noodles using the raw material powder for noodles.
Further, the present invention provides noodles containing the raw material powder for noodles.
本発明の麺類用原料粉を用いて製造した麺類生地は、グルテンの含有量が少ないかまたは含んでいないにもかかわらず、結着性がよく、製麺中や調理中にちぎれたり、剥がれたり、また崩れたりすることもなく製麺性が良好である。また当該生地から製造される本発明の麺類は、粘性と弾性のバランスに優れた好ましい食感を有する。さらに本発明の麺類は、実質的にグルテンを含まない穀粉から製造されるグルテンフリー麺類とすることができるので、小麦アレルギーの者でも安全に喫食可能である。 The noodle dough produced by using the raw material powder for noodles of the present invention has good binding property even though the content of gluten is low or not, and the noodle dough may be torn or peeled off during noodle making or cooking. The noodle-making property is good without collapsing. Further, the noodles of the present invention produced from the dough have a favorable texture with an excellent balance between viscosity and elasticity. Further, since the noodles of the present invention can be gluten-free noodles produced from gluten-free flour, even those who are allergic to wheat can safely eat them.
本発明は、麺類の製造に使用するための麺類用原料粉を提供する。本明細書における麺類とは、麺線類、麺皮類等のあらゆる形状のものを含み、その例としては、うどん、素麺、冷麦、中華麺、パスタ（ショートパスタ、ロングパスタ、平打ちパスタ等を含む）、餃子、焼売、ワンタンなどが挙げられる。本発明の麺類用原料粉を用いて製造される麺類の種類としては、生麺、調理麺（茹で麺、蒸し麺等）、それらの冷凍麺、冷蔵麺またはチルド麺、ならびにノンフライ即席麺、フライ即席麺、乾麺などが挙げられ、特に限定されない。 The present invention provides a raw material powder for noodles for use in the production of noodles. The noodles in the present specification include noodles of all shapes such as noodle strings and noodle skins, and examples thereof include udon noodles, somen noodles, cold wheat, Chinese noodles, pasta (short pasta, long pasta, flat pasta, etc.). ), Dumplings, fried noodles, wantan, etc. The types of noodles produced using the raw material powder for noodles of the present invention include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), their frozen noodles, chilled noodles or chilled noodles, and non-fried instant noodles and fried noodles. Instant noodles, dried noodles, etc. are mentioned and are not particularly limited.
本発明の麺類用原料粉は、実質的にグルテンを含まない穀粉（以下、「グルテン不含穀粉」ということがある）を主体とする穀粉原料を含有する。本発明において、グルテン不含穀粉としては、好ましくは米粉、大麦粉、モチ大麦粉、そば粉、大豆粉、コーンフラワーおよびオーツ麦粉からなる群より選択される１種以上が挙げられ、より好ましくは米粉、大麦粉、モチ大麦粉からなる群より選択される１種以上が挙げられる。これらグルテン不含穀粉は、いずれか単独または２種以上の組み合わせで使用することができるが、より好ましくは米粉である。当該グルテン不含穀粉は、一部がα化加工粉であってもよいが、製麺適性（作業性）の観点から、該α化加工粉の含有量は２０質量％以下とするとよい。 The raw material flour for noodles of the present invention contains a flour raw material mainly containing gluten-free flour (hereinafter, may be referred to as “gluten-free flour”). In the present invention, the gluten-free flour preferably includes one or more selected from the group consisting of rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour and oat flour, and more preferably. One or more selected from the group consisting of rice flour, barley flour, and glutinous barley flour can be mentioned. These gluten-free flours can be used alone or in combination of two or more, but more preferably rice flour. The gluten-free flour may be partially pregelatinized flour, but from the viewpoint of noodle-making suitability (workability), the content of the pregelatinized flour is preferably 20% by mass or less.
当該グルテン不含穀粉を主体とする穀粉原料（以下、単に「穀粉原料」ということがある）は、該グルテン不含穀粉を５０質量％以上含有し、好ましくは８０質量％以上含有する。より好ましくは、該穀粉原料は、米粉を５０質量％以上、さらに好ましくは８０質量％以上含有する。さらに好ましくは、該グルテン不含穀粉は米粉であって、かつ該穀粉原料は米粉を５０質量％以上、好ましくは８０質量％以上含有する。なお好ましくは、該穀粉原料は米粉である。 The gluten-free flour-based flour raw material (hereinafter, may be simply referred to as “grain flour raw material”) contains the gluten-free flour in an amount of 50% by mass or more, preferably 80% by mass or more. More preferably, the flour raw material contains rice flour in an amount of 50% by mass or more, more preferably 80% by mass or more. More preferably, the gluten-free flour is rice flour, and the flour raw material contains 50% by mass or more, preferably 80% by mass or more of rice flour. More preferably, the raw material for the flour is rice flour.
当該穀粉原料に含まれる米粉としては、原料米の種類や産地に制限されるものではなく、例えばうるち米粉、もち米粉、およびそれらの混合粉を用いることができる。生地結着性の観点からは、うるち米粉が好ましい。該米粉は、精白米粉、玄米粉、またはそれらの混合粉であってもよいが、好ましくは精白米粉である。生地結着性等の製麺性の観点からは、該米粉は、平均粒径が好ましくは１００μｍ以下であり、より好ましくは５０μｍ以下である。なお本明細書において、平均粒径とは、マイクロトラック粒度分析計（例えば、日機装株式会社製マイクロトラック粒度分布測定装置「９２００ＦＲＡ」など）を用いて乾式で測定した値をいう。 The rice flour contained in the grain flour raw material is not limited to the type and production area of the raw material rice, and for example, glutinous rice flour, glutinous rice flour, and a mixed flour thereof can be used. From the viewpoint of dough binding, glutinous rice flour is preferable. The rice flour may be polished rice flour, brown rice flour, or a mixed flour thereof, but is preferably polished rice flour. From the viewpoint of noodle-making property such as dough binding property, the rice flour has an average particle size of preferably 100 μm or less, more preferably 50 μm or less. In the present specification, the average particle size means a value measured by a dry method using a Microtrack particle size analyzer (for example, a Microtrack particle size distribution measuring device “9200FRA” manufactured by Nikkiso Co., Ltd.).
さらに、製麺性および食感の観点からは、当該米粉は、損傷澱粉量が好ましくは１０％以下、より好ましくは５％以下である。本明細書において、米粉中の損傷澱粉量は、特開２０１５−１５９７５９号公報に記載の測定法、すなわちＡＡＣＣ Ｍｅｔｈｏｄ ７６−３１に従って測定される。より詳細には、試料中に含まれている損傷澱粉のみをカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いでアミログルコシダーゼでグルコースにまで分解し、生成されたグルコースを定量することにより、試料中の損傷澱粉量を測定することができる。あるいは、ＡＡＣＣ Ｍｅｔｈｏｄ ７６−３１に準じた市販のキット（例えばＭｅｇａＺｙｍｅ製、Ｓｔａｒｃｈ Ｄａｍａｇｅ Ａｓｓａｙ Ｋｉｔ）を用いて測定することもできる。 Further, from the viewpoint of noodle-making property and texture, the amount of damaged starch in the rice flour is preferably 10% or less, more preferably 5% or less. In the present specification, the amount of damaged starch in rice flour is measured according to the measuring method described in JP-A-2015-159759, that is, AACC Method 76-31. More specifically, only the damaged starch contained in the sample is decomposed into maltosaccharide and marginal dextrin by mold-derived α-amylase, and then decomposed into glucose by amyloglucosidase, and the produced glucose is quantified. , The amount of damaged starch in the sample can be measured. Alternatively, measurement can be performed using a commercially available kit according to AACC Method 76-31 (for example, Starch Measurement Assay Kit manufactured by MegaZyme).
本発明において、当該穀粉原料は、上述したグルテン不含穀粉以外に、他の穀粉または澱粉を含有していてもよい。当該他の穀粉としては、小麦粉、ライ麦粉、それらのα化加工粉などが挙げられるが、これらに限定されない。また当該澱粉の種類としては、特に限定されず、例えば、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、米澱粉などの未加工澱粉、およびそれらを加工（例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化など）した加工澱粉が挙げられる。本発明において、上述した他の穀粉および澱粉は、いずれか単独でまたはいずれか２種以上の組み合わせで使用することができる。 In the present invention, the flour raw material may contain other flour or starch in addition to the above-mentioned gluten-free flour. Examples of the other flours include, but are not limited to, wheat flour, rye flour, and pregelatinized processed flours thereof. The type of the starch is not particularly limited, and for example, modified starch such as tapioca starch, wheat starch, cornstarch, waxy cornstarch, potato starch, rice starch, and processed (for example, cross-linking, phosphorylation, etc.). Examples include modified starch (acetylated, etherified, oxidized, pregelatinized, etc.). In the present invention, the other flours and starches described above can be used alone or in combination of two or more.
当該穀粉原料中における当該他の穀粉または澱粉の含有量は、米粉等のグルテン不含穀粉をより多く摂取させる観点からは、該他の穀粉または澱粉の合計量として、５０質量％以下、好ましくは２０質量％以下である。さらに当該穀粉原料中における該澱粉の含有量は、好ましくは２０質量％未満、より好ましくは１０質量％未満である。本発明の麺類用原料粉における当該穀粉原料（グルテン不含穀粉とそれ以外の他の穀粉および澱粉の合計）の含有量は、好ましくは８０質量％以上、より好ましくは９０質量％以上である。 The content of the other flour or starch in the flour raw material is 50% by mass or less, preferably 50% by mass or less, as the total amount of the other flour or starch from the viewpoint of ingesting a larger amount of gluten-free flour such as rice flour. It is 20% by mass or less. Further, the content of the starch in the flour raw material is preferably less than 20% by mass, more preferably less than 10% by mass. The content of the flour raw material (total of gluten-free flour and other flours and starch) in the raw material flour for noodles of the present invention is preferably 80% by mass or more, more preferably 90% by mass or more.
本発明の麺類用原料粉は、上述した穀粉原料に加えて、高粘度を示すヒドロキシプロピルメチルセルロース（以下「高粘度ＨＰＭＣ」ということがある）を含有する。本明細書において、高粘度ＨＰＭＣとは、その２質量％水溶液（温度：２０℃）が１５０，０００〜２５０，０００ｃｐｓの粘度を有するＨＰＭＣをいう。なお、本明細書におけるＨＰＭＣの粘度の値は、その２質量％水溶液（温度：２０℃）を単一円筒形粘度計を用いて測定した値である。本発明の麺類用原料粉における高粘度ＨＰＭＣの含有量は、上述した穀粉原料１００質量部に対して、好ましくは０．２５〜５質量部、より好ましくは１〜３質量部である。本発明の麺類用原料粉における該高粘度ＨＰＭＣの含有量が上記範囲を外れると、生地結着性等の製麺性が低下して、麺類の製麺もしくは調理中に麺帯や麺線が結着せず、ちぎれたり、剥がれたり、崩れたりするか、または麺類の食感が低下する傾向がある。高粘度ＨＰＭＣとしては、市販品（例えば、メトセル（登録商標）Ｋ２５０Ｍなど）を使用することができる。 The raw material powder for noodles of the present invention contains hydroxypropylmethyl cellulose exhibiting high viscosity (hereinafter sometimes referred to as “high viscosity HPMC”) in addition to the above-mentioned grain flour raw material. As used herein, the high-viscosity HPMC means an HPMC in which a 2% by mass aqueous solution (temperature: 20 ° C.) has a viscosity of 150,000 to 250,000 cps. The value of the viscosity of HPMC in the present specification is a value obtained by measuring the 2% by mass aqueous solution (temperature: 20 ° C.) using a single cylindrical viscometer. The content of the high-viscosity HPMC in the raw material powder for noodles of the present invention is preferably 0.25 to 5 parts by mass, and more preferably 1 to 3 parts by mass with respect to 100 parts by mass of the above-mentioned grain flour raw material. If the content of the high-viscosity HPMC in the raw material powder for noodles of the present invention is out of the above range, the noodle-making property such as dough binding property is deteriorated, and the noodle band or noodle string is formed during noodle-making or cooking of noodles. It does not bind and tends to tear, peel, crumble, or reduce the texture of the noodles. As the high-viscosity HPMC, a commercially available product (for example, Metocell (registered trademark) K250M, etc.) can be used.
本発明の麺類用原料粉は、さらにアルギン酸エステルを含有していてもよい。該アルギン酸エステルとしては、アルギン酸プロピレングリコールエステルが好ましい。本発明の麺類用原料粉におけるアルギン酸エステルの含有量は、上述した穀粉原料１００質量部に対して、好ましくは０．０２〜０．４質量部、より好ましくは０．０４〜０．３質量部、さらに好ましくは０．０５〜０．２質量部である。本発明の麺類用原料粉にアルギン酸エステルを添加することにより、生地結着性等の製麺性または麺類の食感をより向上させることができる。 The raw material powder for noodles of the present invention may further contain an alginic acid ester. The alginic acid ester is preferably alginic acid propylene glycol ester. The content of the alginate ester in the raw material powder for noodles of the present invention is preferably 0.02 to 0.4 parts by mass, more preferably 0.04 to 0.3 parts by mass with respect to 100 parts by mass of the above-mentioned grain flour raw material. , More preferably 0.05 to 0.2 parts by mass. By adding alginic acid ester to the raw material powder for noodles of the present invention, it is possible to further improve the noodle-making property such as dough binding property or the texture of noodles.
本発明の麺類用原料粉における該高粘度ＨＰＭＣと該アルギン酸エステルとの質量比は、好ましくは５〜１００：１であり、より好ましくは１０〜６０：１、さらに好ましくは１０〜４０：１である。高粘度ＨＰＭＣとアルギン酸エステルとの質量比が上記範囲から外れると、アルギン酸エステル添加による製麺性や麺類の食感の向上効果が充分に得られない可能性がある。 The mass ratio of the high-viscosity HPMC to the alginic acid ester in the raw material powder for noodles of the present invention is preferably 5 to 100: 1, more preferably 10 to 60: 1, and further preferably 10 to 40: 1. be. If the mass ratio of the high-viscosity HPMC to the alginic acid ester is out of the above range, the effect of adding the alginic acid ester to improve the noodle-making property and the texture of the noodles may not be sufficiently obtained.
製麺性向上の観点からは、本発明の麺類用原料粉は、さらに糖類、乳化剤、トランスグルタミナーゼおよびグルコマンナンからなる群より選択される少なくとも１種を含有することが好ましい。より好ましくは、該麺類用原料粉は、糖類、乳化剤、トランスグルタミナーゼおよびグルコマンナンからなる群より選択される２種以上、さらに好ましくは３種以上を含有する。好ましい例として、該麺類用原料粉は、糖類、乳化剤およびトランスグルタミナーゼを含有する。別の好ましい例として、該麺類用原料粉は、糖類、乳化剤、トランスグルタミナーゼおよびグルコマンナンを含有する。 From the viewpoint of improving the noodle-making property, the raw material powder for noodles of the present invention preferably further contains at least one selected from the group consisting of sugars, emulsifiers, transglutaminase and glucomannan. More preferably, the raw material powder for noodles contains two or more kinds selected from the group consisting of sugars, emulsifiers, transglutaminase and glucomannan, and more preferably three or more kinds. As a preferred example, the noodle flour contains sugars, emulsifiers and transglutaminase. As another preferred example, the noodle flour contains sugars, emulsifiers, transglutaminase and glucomannan.
糖類としては、単糖類（ブドウ糖、果糖、マンノース、フルクトース等）、二糖類（ショ糖、麦芽糖、乳糖等）、オリゴ糖、糖アルコール、液糖、デキストリン（水あめ）などが挙げられ、これらをいずれか単独でまたはいずれか２種以上の組み合わせで用いることができる。なお、該糖類には、上述の高粘度ＨＰＭＣおよびアルギン酸エステル、ならびに後述する他の増粘剤は含まれない。本発明の麺類用原料粉における該糖類の含有量は、上述した穀粉原料１００質量部に対して、好ましくは０．５〜１０質量部、より好ましくは１〜８質量部、さらに好ましくは１〜４質量部である。 Examples of saccharides include monosaccharides (glucose, fructose, mannose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), oligosaccharides, sugar alcohols, liquid sugars, dextrins (water candy), etc. It can be used alone or in combination of two or more. The saccharide does not include the above-mentioned high-viscosity HPMC and alginic acid ester, and other thickeners described later. The content of the saccharide in the raw material powder for noodles of the present invention is preferably 0.5 to 10 parts by mass, more preferably 1 to 8 parts by mass, and further preferably 1 to 1 part by mass with respect to 100 parts by mass of the above-mentioned grain flour raw material. 4 parts by mass.
乳化剤としては、グリセリン脂肪酸エステル、有機酸モノグリセリド（酢酸モノグリセド、クエン酸モノグリセド、ジアセチル酒石酸モノグリセド、乳酸モノグリセド、コハク酸モノグリセド等）、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、酵素処理（分解）レシチン、ステロール、スウィンゴ脂質、サポニン、ユッカフォーム抽出物、キラヤ抽出物、胆汁末、カゼインナトリウム、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリソルベート、オクテニルコハク酸デンプンまたはその塩（例えばナトリウム塩）などが挙げられ、これらをいずれか単独でまたはいずれか２種以上の組み合わせで用いることができる。本発明の麺類用原料粉における該乳化剤の含有量は、上述した穀粉原料１００質量部に対して、好ましくは０．１〜１．５質量部、より好ましくは０．２〜１質量部である。 Examples of the emulsifier include glycerin fatty acid ester, organic acid monoglyceride (monoglycedate acetate, monoglycedo citrate, diacetyl tartrate monoglycede, monoglycede lactate, monoglyceride succinate, etc.), polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed lysinoreic acid ester, and sorbitan. Fatty acid ester, sucrose fatty acid ester, lecithin, enzyme-treated (decomposed) lecithin, sterol, swingolid, saponin, yukkafoam extract, kiraya extract, bile powder, casein sodium, stearoyl lactic acid calcium, stearoyl lactate sodium, polysorbate, octenyl succinate Examples thereof include acid starch or a salt thereof (for example, sodium salt), and these can be used alone or in combination of two or more thereof. The content of the emulsifier in the raw material powder for noodles of the present invention is preferably 0.1 to 1.5 parts by mass, more preferably 0.2 to 1 part by mass with respect to 100 parts by mass of the above-mentioned grain flour raw material. ..
トランスグルタミナーゼとしては、食品に使用できるものであれば特に限定されない。食品用のトランスグルタミナーゼは市販されており、これらを適宜使用することができる。本発明の麺類用原料粉におけるトランスグルタミナーゼの含有量は、上述した穀粉原料に対して、好ましくは（外割で）０．１〜１０ｐｐｍ、より好ましくは１〜５ｐｐｍである。 The transglutaminase is not particularly limited as long as it can be used in foods. Transglutaminase for food is commercially available, and these can be used as appropriate. The content of transglutaminase in the raw material powder for noodles of the present invention is preferably 0.1 to 10 ppm, more preferably 1 to 5 ppm, based on the above-mentioned grain flour raw material.
グルコマンナンとしては、食品に使用できるものであれば特に限定されない。食品用のグルコマンナンは市販されており、これらを適宜使用することができる。本発明の麺類用原料粉におけるグルコマンナンの含有量は、上述した穀粉原料１００質量部に対して、好ましくは０．２５〜１０質量部、より好ましくは０．５〜８質量部、さらに好ましくは０．５〜４質量部である。 Glucomannan is not particularly limited as long as it can be used for food. Glucomannan for food is commercially available, and these can be used as appropriate. The content of glucomannan in the raw material powder for noodles of the present invention is preferably 0.25 to 10 parts by mass, more preferably 0.5 to 8 parts by mass, still more preferably, with respect to 100 parts by mass of the above-mentioned grain flour raw material. It is 0.5 to 4 parts by mass.
本発明の麺類用原料粉はさらに、麺類の製造に通常用いられる他の材料、例えば大豆蛋白質、大豆多糖類、卵黄粉、卵白粉、全卵粉、卵蛋白酵素分解物、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、食塩、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、難消化性デキストリン、難消化性でん粉、アルコール、保存剤、ｐＨ調整剤、酵素剤、モルトなどを適宜含有していてもよい。好ましくは、難消化性デキストリン、難消化性でん粉の合計量は５質量％未満である。また、麺類の製麺性および食感に対する本発明の効果を損なわない限りにおいて、本発明の麺類用原料粉は、高粘度ＨＰＭＣおよびアルギン酸エステル以外の他の増粘剤（例えばグァーガム、キサンタンガム、カラギーナン、ペクチン、タラガム、これらの部分分解物等）を含有していてもよいが、必ずしも含有する必要はない。該原料粉中での該他の増粘剤の量は、上述した穀粉原料１００質量部に対して０．５質量部未満が好ましい。 The raw material powder for noodles of the present invention further comprises other materials commonly used in the production of noodles, such as soybean protein, soybean polysaccharide, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme decomposition product, defatted milk powder and the like. Materials: Fats and oils such as animal and vegetable fats and oils, powdered fats and oils; Kansui, calcined calcium, dietary fiber, swelling agent, salt, sweetener, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, indigestible dextrin, It may appropriately contain indigestible starch, alcohol, preservative, pH adjuster, enzyme agent, malt and the like. Preferably, the total amount of the indigestible dextrin and the indigestible starch is less than 5% by mass. Further, as long as the effect of the present invention on the noodle-making property and texture of noodles is not impaired, the raw material powder for noodles of the present invention is a thickener other than high-viscosity HPMC and alginic acid ester (for example, guar gum, xanthan gum, carrageenan). , Pectin, tara gum, partial decomposition products thereof, etc.), but it is not always necessary to contain them. The amount of the other thickener in the raw material powder is preferably less than 0.5 part by mass with respect to 100 parts by mass of the above-mentioned grain flour raw material.
本発明の麺類用原料粉には、小麦粉や小麦グルテンを含有させてもかまわないが、これらは食物アレルギーの原因となるため含有させないことが好ましい。本発明の麺類は、小麦粉や小麦グルテンを使用しなくても、粘弾性に優れた良好な食感を有する。 Wheat flour and wheat gluten may be contained in the raw material powder for noodles of the present invention, but it is preferable not to contain them because they cause food allergies. The noodles of the present invention have a good texture with excellent viscoelasticity without using wheat flour or wheat gluten.
本発明の麺類用原料粉を用いて、本発明の麺類を製造することができる。本発明の麺類は、原料粉として該本発明の麺類用原料粉を用いる以外は、従来の麺類の製法と同様にして製造することができる。例えば、常法に従って、本発明の麺類用原料粉に加水し、混練して、本発明の麺類用原料粉を含有する麺生地を作製する。次いで、該麺生地を成形して本発明の麺類用原料粉を含有する麺類を製造する。本発明において、該麺類用原料粉への加水量は、麺類の種類等に応じて適宜調整すればよいが、好ましくは該原料粉１００質量部に対して５０〜７０質量部である。水分としては、通常使用される水、塩水、かん水などのほか、ガス含有水（炭酸水等）を使用することもできる。麺生地の成形の方法は、圧延、複合や切出し等の工程を含むロール製麺、押出し、それらの組み合わせなど、特に限定されない。斯くして得られた生麺類に対して、さらに常法に従って、乾燥、調理、凍結、冷蔵、それらの組み合わせなどの処理を施してもよい。 The noodles of the present invention can be produced by using the raw material powder for noodles of the present invention. The noodles of the present invention can be produced in the same manner as the conventional method for producing noodles, except that the raw material powder for noodles of the present invention is used as the raw material powder. For example, according to a conventional method, water is added to the raw material powder for noodles of the present invention and kneaded to prepare a noodle dough containing the raw material powder for noodles of the present invention. Next, the noodle dough is molded to produce noodles containing the raw material powder for noodles of the present invention. In the present invention, the amount of water added to the raw material powder for noodles may be appropriately adjusted according to the type of noodles and the like, but is preferably 50 to 70 parts by mass with respect to 100 parts by mass of the raw material powder. As the water content, in addition to normally used water, salt water, brackish water, etc., gas-containing water (carbonated water, etc.) can also be used. The method for forming the noodle dough is not particularly limited, such as roll noodle making including steps such as rolling, compounding and cutting, extrusion, and a combination thereof. The raw noodles thus obtained may be further subjected to treatments such as drying, cooking, freezing, refrigerating, and a combination thereof according to a conventional method.
本発明を具体的に説明するために、以下に実施例を記載するが、本発明はこれらの実施例によって制限されるものではない。 Examples are described below for the specific description of the present invention, but the present invention is not limited to these examples.
（製造例１）
表１記載の量で米粉、ＨＰＭＣ（２質量％水溶液（温度２０℃）の粘度：２５０，０００ｃｐｓ）を含む原料粉に水を添加し、ミキシングして生地を調製した。該生地を製麺ロールを用いて圧延・複合して麺帯を作製し、切り刃（＃１４角）で切り出して麺線を製造した（麺厚２ｍｍ）。米粉は、「ふわり」（日清製粉株式会社製、平均粒径約２９μｍ、澱粉損傷量３．８％）を用いた。米粉の平均粒径は、日機装株式会社製マイクロトラック粒度分布測定装置「９２００ＦＲＡ」により乾式で、損傷澱粉量は、市販のキット（Ｓｔａｒｃｈ Ｄａｍａｇｅ Ａｓｓａｙ Ｋｉｔ；ＭｅｇａＺｙｍｅ）により測定した。
(Manufacturing Example 1)
Water was added to the raw material powder containing rice flour and HPMC (viscosity of 2% by mass aqueous solution (temperature 20 ° C.): 250,000 cps) in the amounts shown in Table 1 and mixed to prepare a dough. The dough was rolled and composited using a noodle making roll to prepare a noodle band, and the dough was cut out with a cutting blade (# 14 square) to produce a noodle string (noodle thickness 2 mm). As the rice flour, "Fuwari" (manufactured by Nisshin Seifun Co., Ltd., average particle size of about 29 μm, starch damage amount of 3.8%) was used. The average particle size of rice flour was measured by a dry type using a microtrack particle size distribution measuring device "9200FRA" manufactured by Nikkiso Co., Ltd., and the amount of damaged starch was measured by a commercially available kit (Search Damage Assay Kit; MegaZyme).
（比較例１）
米粉のみを含む原料粉を用いて製造例１と同様の手順で麺線を製造した。
(Comparative Example 1)
Noodle strings were produced by the same procedure as in Production Example 1 using raw material powder containing only rice flour.
（比較例２）
粘度の異なるＨＰＭＣ（２質量％水溶液（温度２０℃）の粘度：１００，０００ｃｐｓ）を含む原料粉を用いて製造例１と同様の手順で麺線を製造した。
(Comparative Example 2)
Noodle strings were produced by the same procedure as in Production Example 1 using raw material powder containing HPMC (viscosity of 2% by mass aqueous solution (temperature 20 ° C.): 100,000 cps) having different viscosities.
（試験例１）
製造例１および比較例１〜２の麺線を熱湯で２分間茹で、水洗冷却した。得られた調理済み麺の食感を下記基準にて評価した。また、麺線の製造および調理中での製麺性を下記基準にて評価した。評価は訓練された１０名のパネラーによって行い、平均点を求めた。結果を表１に示す。
(Test Example 1)
The noodle strings of Production Examples 1 and Comparative Examples 1 and 2 were boiled in boiling water for 2 minutes, washed with water and cooled. The texture of the obtained cooked noodles was evaluated according to the following criteria. In addition, the noodle-making property during the production and cooking of noodle strings was evaluated according to the following criteria. The evaluation was performed by 10 trained panelists, and the average score was calculated. The results are shown in Table 1.
評価基準
（食感）
５点：粘弾性ある硬さで、極めて良好。
４点：やや粘弾性ある硬さで、良好。
３点：標準的な硬さ。
２点：やや軟らかめ、もしくは硬さが目立ち、やや不良。
１点：軟らかい、もしくは硬過ぎて、不良。
（製麺性）
５点：生地結着性に優れ、茹で時にくずれることもない。
４点：生地結着性はあるが、茹で時にくずれる傾向がみられる。
３点：生地は一時的に結着するものの、製麺中にくずれる。
２点：生地はややしっとりするものの、結着しない。
１点：生地が全く結着しない。
Evaluation criteria (texture)
5 points: Very good with viscoelastic hardness.
4 points: Slightly viscoelastic hardness, good.
3 points: Standard hardness.
2 points: Slightly soft or conspicuous hardness, slightly defective.
1 point: Soft or too hard, defective.
(Noodle making)
5 points: Excellent dough binding and does not collapse when boiled.
4 points: There is a tendency to bind to the dough, but it tends to crumble when boiled.
3 points: The dough is temporarily bound, but it breaks during noodle making.
2 points: The dough is a little moist, but it does not bind.
1 point: The fabric does not bind at all.
（試験例２）
ＨＰＭＣの代わりに、アルギン酸エステル（比較例３）、キサンタンガム（比較例４）、アルギン酸（比較例５）またはα化澱粉（比較例６）を含む原料粉を用いて、製造例１と同様の手順で麺線を製造した。得られた麺線を、試験例１と同様の手順で評価した。結果を表２に示す。なお表２には製造例１の結果を再掲する。
(Test Example 2)
Using raw material powder containing alginic acid ester (Comparative Example 3), xanthan gum (Comparative Example 4), alginic acid (Comparative Example 5) or pregelatinized starch (Comparative Example 6) instead of HPMC, the same procedure as in Production Example 1. Manufactured noodle strings in. The obtained noodle strings were evaluated by the same procedure as in Test Example 1. The results are shown in Table 2. The results of Production Example 1 are shown again in Table 2.
（試験例３）
表３のとおりＨＰＭＣの量を変更して、製造例１と同様の手順で麺線を製造し、試験例１と同様の手順で評価した。結果を表３に示す。
(Test Example 3)
As shown in Table 3, the amount of HPMC was changed to produce noodle strings in the same procedure as in Production Example 1, and evaluation was performed in the same procedure as in Test Example 1. The results are shown in Table 3.
（試験例４）
原料粉にアルギン酸エステルと、糖類、乳化剤、トランスグルタミナーゼまたはグルコマンナンとをさらに添加して、製造例１と同様の手順で麺線を製造し、試験例１と同様の手順で評価した。結果を表４に示す。なお表４には製造例１、５および比較例３の結果を再掲する。
(Test Example 4)
Alginic acid ester and saccharide, emulsifier, transglutaminase or glucomannan were further added to the raw material powder to produce noodle strings by the same procedure as in Production Example 1, and the noodle strings were evaluated by the same procedure as in Test Example 1. The results are shown in Table 4. Table 4 shows the results of Production Examples 1, 5 and Comparative Example 3 again.
（試験例５）
表５のとおりアルギン酸エステルの量を変更して、製造例５と同様の手順で麺線を製造し、試験例１と同様の手順で評価した。結果を表５に示す。なお、表５には製造例５の結果を再掲する。
(Test Example 5)
As shown in Table 5, the amount of alginic acid ester was changed to produce noodle strings in the same procedure as in Production Example 5, and evaluation was performed in the same procedure as in Test Example 1. The results are shown in Table 5. The results of Production Example 5 are shown again in Table 5.
（試験例６）
米粉の代わりに大麦粉を用いて、製造例１と同様の手順で麺線を製造した。得られた麺線を、試験例１と同様の手順で評価した。結果を表６に示す。
(Test Example 6)
Noodle strings were produced by using barley flour instead of rice flour in the same procedure as in Production Example 1. The obtained noodle strings were evaluated by the same procedure as in Test Example 1. The results are shown in Table 6.
（試験例７）
米粉の一部を小麦粉又は澱粉に置き換えて、製造例５と同様の手順で麺線を製造した。得られた麺線を、試験例１と同様の手順で評価した。結果を表７に示す。なお、表５には製造例５および比較例１の結果を再掲する。
(Test Example 7)
A part of the rice flour was replaced with wheat flour or starch, and the noodle string was produced by the same procedure as in Production Example 5. The obtained noodle strings were evaluated by the same procedure as in Test Example 1. The results are shown in Table 7. The results of Production Example 5 and Comparative Example 1 are shown again in Table 5.
Claims (6)
該ヒドロキシプロピルメチルセルロースが、温度２０℃の２質量％水溶液において１５０，０００〜２５０，０００ｃｐｓの粘度を有し、該穀粉原料１００質量部に対する該ヒドロキシプロピルメチルセルロースの含有量が０．２５〜５質量部であり、
該穀粉原料１００質量部に対する該アルギン酸エステルの含有量が０．０２〜０．４質量部であり、
該ヒドロキシプロピルメチルセルロースと該アルギン酸エステルとの質量比が５〜１００：１である、
麺類用原料粉。 It contains a flour raw material mainly composed of gluten-free flour, hydroxypropylmethyl cellulose, and alginic acid ester .
The hydroxypropylmethylcellulose has a viscosity of 150,000 to 250,000 cps in a 2 mass% aqueous solution at a temperature of 20 ° C., and the content of the hydroxypropylmethylcellulose with respect to 100 parts by mass of the flour raw material is 0.25 to 5 parts by mass. der is,
The content of the alginic acid ester with respect to 100 parts by mass of the flour raw material is 0.02 to 0.4 parts by mass.
The mass ratio of the hydroxypropylmethyl cellulose to the alginic acid ester is 5 to 100: 1 .
Raw material powder for noodles.
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