JP7110132B2 - Method for producing dried noodles and method for suppressing color change of dried noodles - Google Patents
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本発明は、乾麺の製造方法、及び乾麺の色調変化の抑制方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing dried noodles and a method for suppressing color tone change of dried noodles.
従来、中華麺は、小麦粉を主成分とする原料粉にかんすいを加えて混捏し、製麺機等により圧延した後、切り出して製造されている。かんすいは、小麦粉中の蛋白質、色素、澱粉等に作用して、中華麺独特の食感、風味、外観を生み出すため、中華麺の製造上、欠くことのできない必須のものとされている。 Conventionally, Chinese noodles are produced by adding kansui to a raw material powder composed mainly of wheat flour, kneading the mixture, rolling it with a noodle-making machine or the like, and then cutting it out. Kansui acts on proteins, pigments, starch, etc. in wheat flour to produce texture, flavor and appearance unique to Chinese noodles.
中華麺の如き、かんすいを用いた麺類の魅力の一つは、独特の風味にあり、その独特の風味の基となっているのが、かんすい風味である。しかし、製麺後に乾燥処理される乾麺は、乾燥しないものと比較して、褐変などの変色を生じやすく、変色により商品価値が低下する虞があり、その変色を抑えるためには、かんすいの量を制限せざるを得ず、そのため、かんすい風味が強い風味豊かな乾麺を製造することは容易ではなかった。 One of the attractions of noodles using kansui, such as Chinese noodles, is their unique flavor, and the kansui flavor is the basis of the unique flavor. However, dried noodles that are dried after making noodles are more likely to undergo discoloration such as browning than those that are not dried, and the discoloration may reduce the commercial value. Therefore, it was not easy to produce dried noodles with a strong kansui flavor and a rich flavor.
本出願人は、先に、かんすい風味が強く風味豊かな乾麺が得られる乾麺の製造方法として、穀粉、かんすい原料及びアルコールを用いて麺生地を得る工程と、該麺生地を製麺して生麺線を得、該生麺線を乾燥する工程とを有する乾麺の製造方法を提案した（特許文献１参照）。
また従来、かん粉等とも呼ばれる粉末状のかんすい原料は、水に溶解して水溶液の状態で穀粉等に混合して使用されることが一般的であったが、かんすい原料を、穀物粉に対して水に溶解しないで添加することに関し、特許文献２には、穀物粉を含む食用粉に、かんすい粉末を配合して食用ミックス粉を得ることが記載されている。
The present applicant has previously proposed a method for producing dried noodles by which dried noodles with a strong kansui flavor and rich flavor can be obtained. We have proposed a method for producing dried noodles comprising the steps of obtaining noodle strings and drying the raw noodle strings (see Patent Document 1).
In addition, conventionally, powdered kansui raw materials, also called kansui, were generally dissolved in water and mixed with grain flour etc. in the form of an aqueous solution. Regarding the addition without dissolving in water, Patent Document 2 describes obtaining an edible mixed flour by blending edible flour containing cereal flour with lye powder.
特許文献１の技術は、エタノールに、かんすいを用いた麺類の褐変を防止する効果があると知見に基づき、アルコールとともにかんすい原料を原料粉に配合しており、褐変の防止にアルコールが必須である。しかし、アルコールの使用は、生麺を乾燥して乾麺を得る工程において生麺のアルコールが揮発し、生麺を乾燥する麺乾燥室の大気中のアルコール濃度が上昇するため、かんすいを用いた乾麺のアルコールを必須としない変色抑制技術が望まれる。他方、特許文献２には、かんすい粉末を穀物粉と粉体状態にて混合し、それを中華麺に加工する技術が開示されているが、その技術は、食用ミックス粉の粉の状態での変色を防止する技術であり、製造された乾麺の経時的な変色を防止する技術ではない。しかも、その変色の抑制を、穀物粉そのものの水分量をコントロールすることで達成しており、穀物粉の選択の自由度が低下したり、所定の水分量の穀物粉の準備にコストが掛かる等の問題がある。 The technique of Patent Document 1 is based on the knowledge that ethanol has the effect of preventing browning of noodles using kansui, and the kansui raw material is blended with alcohol into the raw material flour, and alcohol is essential for preventing browning. . However, the use of alcohol evaporates in the process of drying raw noodles to obtain dried noodles, and the concentration of alcohol in the air in the noodle drying room where the raw noodles are dried increases. A discoloration suppression technique that does not require alcohol is desired. On the other hand, Patent Document 2 discloses a technique of mixing kansui powder with cereal flour in a powder state and processing it into Chinese noodles. This is a technique for preventing discoloration, not a technique for preventing discoloration of manufactured dry noodles over time. Moreover, the suppression of discoloration is achieved by controlling the water content of the grain flour itself, which reduces the degree of freedom in selecting the grain flour and costs the preparation of grain flour with a predetermined moisture content. there is a problem.
したがって、本発明の目的は、かんすい風味が強く風味が豊かで、製造後の変色も抑制された乾麺を、効率よく安価に製造可能な乾麺の製造方法を提供することにある。 SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing dried noodles that can efficiently and inexpensively produce dried noodles that have a strong kansui flavor and a rich flavor and are less discolored after production.
本発明は、穀粉類１００質量部に対し、かんすい原料０．８～２．０質量部を、粉体の状態で混合した後、３０質量部以下の加水量で混捏して麺生地を調製し、該麺生地を用いて乾麺を製造することを特徴とする、乾麺の製造方法を提供することにある。 In the present invention, 0.8 to 2.0 parts by mass of kansui raw material is mixed with 100 parts by mass of cereal flour in a powder state, and then kneaded with an amount of water of 30 parts by mass or less to prepare a noodle dough. and to provide a method for producing dried noodles, characterized by producing dried noodles using said noodle dough.
また本発明は、かんすい原料を粉体の状態で穀粉類と混合することで、かんすいを含む乾麺の色調の経時的変化を抑制する、乾麺の色調変化の抑制方法を提供するものである。 The present invention also provides a method for suppressing change in color tone of dried noodles containing kansui by mixing raw materials of kansui in the form of powder with cereal flour.
本発明の乾麺の製造方法によれば、かんすい風味が強く風味が豊かで、製造後の変色も抑制された乾麺を、効率よく安価に製造することができる。
本発明の乾麺の経時的色調変化の抑制方法によれば、かんすいを用いて製造される乾麺の経時的な色調の変化を効果的に抑制することができる。
According to the method for producing dried noodles of the present invention, it is possible to efficiently and inexpensively produce dried noodles that have a strong kansui flavor and a rich flavor and that are less discolored after production.
According to the method for suppressing change in color tone of dried noodles over time of the present invention, it is possible to effectively suppress change in color tone over time of dried noodles produced using kansui.
本発明においては、麺生地の主原料として小麦粉を主体とした穀粉類を用いる。穀粉類とは、穀粉及び澱粉の総称であり、一般的な麺類の主原料として通常用いられる穀粉類を特に制限無く用いることができる。穀粉としては、例えば、薄力粉、中力粉、強力粉、デュラム小麦粉等の小麦粉、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等、及びこれらの穀物粒の全粒紛やふすま等が挙げられる。澱粉としては、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、前記各種澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が挙げられる。これらの穀粉類は、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。穀粉類は、小麦粉を主体とする。穀粉類の全質量中、穀粉、特に小麦粉の割合は、５０質量％超であり、好ましくは６５質量％以上、より好ましくは８０質量％以上、更に好ましくは１００質量％である。 In the present invention, cereal flour mainly composed of wheat flour is used as the main ingredient of the noodle dough. Cereal flour is a general term for cereal flour and starch, and any cereal flour that is usually used as a main raw material for general noodles can be used without particular limitation. Examples of cereal flour include soft flour, all-purpose flour, strong flour, durum wheat flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix flour, barley flour, foxtail flour, etc., and the grains of these grains. Whole grain flour, wheat bran, and the like can be mentioned. Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and various starches obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, oxidizing, etc. Examples include modified starch. These grain flours can be used individually by 1 type or in combination of 2 or more types. Grain flour is mainly wheat flour. The proportion of cereal flour, especially wheat flour, in the total mass of cereal flour is more than 50% by mass, preferably 65% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.
穀粉類は、その全体又は一部が熱処理穀粉であることが好ましい。熱処理穀粉は、穀粒の状態で熱処理されたものでも良く、穀粉の状態で熱処理されたものであっても良い。穀粉類の全部又は一部が熱処理穀粉であると、麺線の変色抑制効果が一層向上する。熱処理穀粉は、穀粉に熱処理を施したものである。また、穀粉の熱処理方法は特に制限されず、乾熱加熱でも良く、湿熱加熱でも良い。
乾熱加熱は、容器中に穀粉を入れ、水分を加えずに、該容器の外から加熱する熱処理であり、穀粉中の水分の蒸発を積極的に行う熱処理である。乾熱加熱としては、例えば、オーブンでの加熱、焙焼窯での加熱、乾燥器を用いる加熱、熱風を吹き付ける熱風乾燥、高温低湿度環境での放置等が挙げられる。
湿熱加熱は、穀粉中の水分を維持しながら、又は水分を加えながら行う熱処理である。湿熱加熱としては、水蒸気又は水の存在下で穀粉を加熱する方法が挙げられ、その際、水蒸気又は水自体で穀粉を加熱しても良い。より具体的には、例えば、穀粉を高速撹拌機で均一加水しながら、蒸気を添加し加熱処理する方法、二軸型エクストルーダーを用いて加熱混練する方法、密閉型容器内に飽和水蒸気を添加し加熱処理する方法等が挙げられる。
The flour is preferably heat-treated flour in whole or in part. The heat-treated flour may be heat-treated in the state of grain, or may be heat-treated in the state of flour. If all or part of the flour is heat-treated flour, the effect of suppressing discoloration of the noodle strings is further improved. Heat-treated flour is obtained by subjecting flour to heat treatment. Moreover, the method of heat-treating the flour is not particularly limited, and may be dry heat heating or moist heat heating.
Dry heat heating is a heat treatment in which flour is placed in a container and heated from the outside of the container without adding moisture, and is a heat treatment that actively evaporates the moisture in the flour. Examples of dry heat heating include heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, and leaving in a high temperature and low humidity environment.
Moist heat heating is a heat treatment performed while maintaining moisture in flour or adding moisture. Moist heat heating includes a method of heating flour in the presence of steam or water, and in this case, the flour may be heated with steam or water itself. More specifically, for example, a method in which steam is added and heat-treated while uniformly adding water to grain flour with a high-speed stirrer, a method in which heat is kneaded using a twin-screw extruder, and saturated steam is added in a closed container. and heat treatment.
本発明で用いる熱処理穀粉は、前述した小麦粉以外の穀粉を熱処理したものであっても良いが、熱処理小麦粉であることが好ましい。熱処理小麦粉の具体例としては、例えば、特開２００７－１５１５０８号公報に記載されている「小麦粉を密封容器中で攪拌しながら間接加熱処理して得られる熱処理小麦粉」、特開２００７－１６６９０６号公報に記載されている「原料小麦の品温４５～９５℃で１～６分間湿熱処理した原料小麦を製粉して得られた湿熱処理小麦粉」、特開２００１－１２０１６２号公報の〔０００９〕に記載されている「小麦粉中に含まれる澱粉が実質的にα化されずに、かつそのグルテンバイタリティーが、未処理小麦粉のグルテンバイタリティーを１００としたときに、７０～９５となるように熱処理調製した熱処理小麦粉」等を用いるのが好ましい。なお、上記のグルテンバイタリティーは、特開平９－１９１８４７号公報に記載の測定法により求められる。
穀粉類の全質量中、熱処理穀粉、特に熱処理小麦粉の割合は、好ましくは１０～１００質量％、より好ましくは２０～１００質量％、更に好ましくは５０～１００質量％である。また、乾麺の麺線の変色抑制効果と、乾麺の風味とをより向上させる観点から、穀粉類の全質量中の熱処理小麦粉の割合は、好ましくは１０～６０質量％である。
The heat-treated flour used in the present invention may be heat-treated flour other than the wheat flour described above, but heat-treated wheat flour is preferable. Specific examples of heat-treated wheat flour include, for example, "heat-treated wheat flour obtained by indirect heat treatment while stirring wheat flour in a sealed container" described in JP-A-2007-151508, JP-A-2007-166906. ``Moist-heat-treated wheat flour obtained by milling the raw material wheat that has been moist-heat treated for 1 to 6 minutes at a temperature of 45 to 95 ° C.,'' described in [0009] of JP-A-2001-120162. "The starch contained in the wheat flour is not substantially pregelatinized, and the gluten vitality is 70 to 95 when the gluten vitality of untreated wheat flour is 100. Prepared by heat treatment. It is preferable to use "heat treated wheat flour" or the like. The above gluten vitality is determined by the measurement method described in JP-A-9-191847.
The proportion of heat-treated flour, especially heat-treated wheat flour, in the total weight of flour is preferably 10 to 100% by mass, more preferably 20 to 100% by mass, and even more preferably 50 to 100% by mass. In addition, from the viewpoint of further improving the effect of suppressing the discoloration of the noodle strings of dried noodles and the flavor of dried noodles, the proportion of heat-treated wheat flour in the total weight of cereal flour is preferably 10 to 60% by weight.
本発明で用いるかんすい原料としては、中華麺の製造に通常用いられるかんすいの成分、即ち、常温で粉末状のかん粉が用いられる。具体的には、例えば、炭酸カリウム、炭酸ナトリウム、リン酸水素二ナトリウム、ピロリン酸四ナトリウム、ポリリン酸ナトリウム、メタリン酸ナトリウム等が挙げられ、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。かんすい原料としては、市販のものを用いることもでき、例えば、オリエンタル酵母工業株式会社製の商品名「粉末かんすい赤」が挙げられる。この「粉末かんすい赤」には、かんすい原料として、炭酸カリウム及び炭酸ナトリウムが含まれている。 As the raw material for kansui used in the present invention, the component of kansui that is commonly used in the production of Chinese noodles, that is, kansui that is powdery at room temperature is used. Specific examples include potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate and the like, and these may be used alone or in combination of two or more. can be used. As the kansui raw material, commercially available ones can be used, for example, the product name of Oriental Yeast Kogyo Co., Ltd. "Powder Kansui Red" can be mentioned. This "powder kansui red" contains potassium carbonate and sodium carbonate as kansui raw materials.
本発明の麺類の製造方法の特徴の１つとして、かんすい原料を、併用する穀粉類１００質量部に対して０．８～２．０質量％使用することが挙げられる。換言すれば、本発明の製造目的物である乾麺における、かんすい原料の含有量は、該乾麺に含まれる穀粉類１００質量部に対して上記の範囲内であることが好ましい。かんすい原料の使用量が少なすぎると、かんすい風味が強く風味豊かな乾麺が得られにくくなる。他方、かんすい原料の使用量が多すぎると、製造された乾麺の麺線の変色抑制効果が十分には得られなくなる虞があり、また好ましくない食感になる虞がある。斯かる観点から、かんすい原料の使用量は、穀粉類１００質量部に対して０．８～１．８質量部であることがより好ましく、１．０～１．５質量部であることが更に好ましい。 One of the characteristics of the method for producing noodles of the present invention is that 0.8 to 2.0% by mass of kansui raw material is used with respect to 100 parts by mass of cereal flour used in combination. In other words, the content of the kansui raw material in the dried noodles, which is the object of production of the present invention, is preferably within the above range with respect to 100 parts by mass of the flour contained in the dried noodles. If the amount of the kansui raw material used is too small, it will be difficult to obtain dried noodles with a strong kansui flavor and a rich flavor. On the other hand, if the amount of the kansui raw material used is too large, there is a risk that the effect of suppressing the discoloration of the noodle strings of the produced dried noodles will not be sufficiently obtained, and that the texture will be unfavorable. From such a point of view, the amount of kansui raw material used is more preferably 0.8 to 1.8 parts by mass, more preferably 1.0 to 1.5 parts by mass with respect to 100 parts by mass of cereal flour. preferable.
本発明の麺類の製造方法の他の特徴として、併用する穀粉類に対して、かんすい原料を、粉体の状態で混合することが挙げられる。すなわち、従来、かんすい原料は、水に溶解して水溶液として穀粉類と混合されることが一般的であったが、本発明の乾麺の製造方法においては、麺生地を調製する麺生地調製工程の第１の混合工程において、かんすい原料を、水に溶解することなく穀粉類に加えて、互いに粉体の状態で両者を混合する。かんすい原料と穀粉類との混合は、かんすい原料を穀粉類のみと混合しても良いし、かんすい原料を、穀粉類及び他の粉体成分と混合しても良い。 Another feature of the method for producing noodles of the present invention is that the raw material of kansui is mixed in the form of powder with the cereal flour used in combination. That is, conventionally, the kansui raw material was generally dissolved in water and mixed with grain flour as an aqueous solution, but in the method for producing dried noodles of the present invention, In the first mixing step, the kansui raw material is added to the cereal flour without being dissolved in water, and the two are mixed together in the form of powder. The lye raw material and the cereal flour may be mixed together by mixing the lye raw material with the cereal flour alone, or by mixing the lye raw material with the cereal flour and other powder components.
そして、かんすい原料と穀粉類とを混合した後、麺生地調製工程の第２の混合工程(混捏工程)として、かんすい原料と穀粉類との混合物に対して、加水し、また所望により、粉体又は液体である他の成分を配合し、混捏して麺生地を調製する。第２の混合工程における混合は、第１の混合工程に用いた混合装置内に収容したまま行っても良いし、第１の混合工程で用いた混合装置とは別の混合装置で行っても良い。第１及び第２の混合工程で用いる混合装置としては、各種公知の混合装置を用いることができ、例えば麺用横型ミキサーやパン用縦型ミキサー等を用いることができる。 After mixing the lye raw material and the grain flour, as the second mixing step (kneading step) of the noodle dough preparation step, water is added to the mixture of the lye raw material and the grain flour, and if desired, powder is added. Alternatively, other liquid ingredients are blended and kneaded to prepare the noodle dough. Mixing in the second mixing step may be carried out while being accommodated in the mixing device used in the first mixing step, or may be carried out in a mixing device different from the mixing device used in the first mixing step. good. As the mixing device used in the first and second mixing steps, various known mixing devices can be used, for example, a horizontal mixer for noodles, a vertical mixer for bread, and the like can be used.
第２の混合工程における加水は、第１の混合工程においてかんすい原料と穀粉類とが十分に混合された後に行うことが好ましく、例えば、麺用横型一軸ミキサーを用いて混合を行う場合、混合時間は４分以上１５分以下とすることが好ましく、６分以上１０分以下とすることがより好ましい。
また、第２の混合工程は、混合物の温度が、２０℃以上３０℃以下に維持される条件下に行うことが好ましい。
The addition of water in the second mixing step is preferably performed after the lye raw material and the flour are sufficiently mixed in the first mixing step. is preferably 4 minutes or more and 15 minutes or less, more preferably 6 minutes or more and 10 minutes or less.
Moreover, the second mixing step is preferably carried out under conditions in which the temperature of the mixture is maintained at 20°C or higher and 30°C or lower.
本発明の麺類の製造方法の更に他の特徴として、かんすい原料と穀粉類との混合物に対する加水量を、穀粉類１００質量部に対して３０質量部以下とすることが挙げられる。換言すれば、麺生地の調製に使用する水の総使用量を、穀粉類１００質量部に対して３０質量部以下に抑制する。加水量が、穀粉類１００質量部に対して３０質量超であると、製造された乾麺の麺線の変色抑制効果が得られなくなる場合がある。乾麺の経時的変色抑制の観点から、麺生地調製工程における加水量は、穀粉類１００質量部に対して、より好ましくは２４～３０質量部であり、更に好ましくは２６～３０質量部であり、なお好ましくは２６～２８質量部である。かんすい原料と穀粉類との混合物に対する加水は、イオン交換水、水道水、蒸留水等の水のみを加えても良いし、食塩水等の水と水以外の成分を含む水溶液や分散液として加水しても良い。水以外の成分を含む場合、水以外の成分を除いた残りを加水量とする。 Still another feature of the method for producing noodles of the present invention is that the amount of water added to the mixture of the lye raw material and the cereal flour is 30 parts by mass or less per 100 parts by mass of the cereal flour. In other words, the total amount of water used for preparing the noodle dough is controlled to 30 parts by mass or less with respect to 100 parts by mass of cereal flour. If the amount of water added exceeds 30 parts by mass with respect to 100 parts by mass of cereal flour, the effect of suppressing the discoloration of the noodle strings of the produced dried noodles may not be obtained. From the viewpoint of suppressing discoloration of dried noodles over time, the amount of water added in the noodle dough preparation step is more preferably 24 to 30 parts by mass, more preferably 26 to 30 parts by mass with respect to 100 parts by mass of flour, More preferably, it is 26 to 28 parts by mass. Hydration to the mixture of lye raw material and grain flour may be performed by adding only water such as ion-exchanged water, tap water, distilled water, etc., or adding water as an aqueous solution or dispersion containing components other than water such as salt water. You can When components other than water are included, the remainder after removing the components other than water is used as the amount of added water.
本発明においては、麺生地や麺線を作製するための原材としては、穀粉類（主原料）及びかんすい原料に加えて、他の副原料を用いることができる。副原料としては、乾麺の製造に通常用いられるもので、且つ本発明の効果を損なわないものを特に制限なく用いることができ、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；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、デキストリン等が挙げられ、乾麺の種類や要求する物性等に応じて、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。
他の副原料としては、乾麺の麺線の変色抑制効果の一層の向上の観点から、食塩を添加することが好ましく、食塩を、穀粉類１００質量部に対して、１．５～４．０質量部、より好ましくは２．０～３．０質量部添加することが好ましい。
In the present invention, as raw materials for producing noodle dough and noodle strings, in addition to cereal flours (main raw materials) and lye raw materials, other auxiliary raw materials can be used. As auxiliary raw materials, those which are commonly used for the production of dried noodles and which do not impair the effects of the present invention can be used without particular limitation. For example, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder. , Protein materials such as skim milk powder; Oils such as animal and vegetable oils, powdered oils and fats; Dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment Flavors, dextrin and the like can be mentioned, and one of these can be used alone or two or more of them can be used in combination depending on the type of dried noodles and required physical properties.
As another auxiliary raw material, it is preferable to add salt from the viewpoint of further improving the effect of suppressing the discoloration of the noodle strings of dried noodles. It is preferable to add 2.0 to 3.0 parts by mass, more preferably 2.0 to 3.0 parts by mass.
他の副原料は、本発明の効果を損なわないタイミングで任意の配合することができ、粉体の成分は、かんすい原料と穀粉類とを粉体混合する際に、同時に混合しても良いし、先に穀粉類に混合させておくこともできる。また粉体成分及び液体成分は、かんすい原料と穀粉類との混合物に対して加水する際に、同時に混合しても良く、また加水に先立ち、かんすい原料と穀粉類との混合物に配合しても良いし、加水する水に溶解又は分散させて加水と同時に配合しても良い。 Other auxiliary raw materials can be arbitrarily blended at a timing that does not impair the effects of the present invention. , it can also be mixed with flour in advance. The powder component and the liquid component may be mixed at the same time when water is added to the mixture of raw lye water and grain flour, or may be added to the mixture of raw water raw material and grain flour prior to adding water. Alternatively, it may be dissolved or dispersed in the water to be added, and blended at the same time as adding water.
本発明の麺類の製造方法においては、前述した第１及び第２の混合工程を含む麺生地調製工程の後、好ましくは該麺生地工程で得られた麺生地を製麺して生麺線を得、該生麺線を乾燥する乾燥工程を得て、乾麺を得る。この製造方法は、麺生地調製工程以外は、基本的に従来の乾麺の製造方法と同じである。例えば、生麺線への製麺は、麺生地を圧延して麺帯を得、その麺帯を細幅に切断して麺線とする。麺帯や麺線の寸法は、特に限定されないが、麺帯及び麺線の厚さは、例えば１．０～３．０ｍｍとすることが好ましく、麺線の幅は、例えば１．０～２．０ｍｍとすることが好ましい。生麺線の乾燥方法としては、油調して乾燥させる油調乾燥法と、自然乾燥、温湿度管理乾燥・熱風乾燥等により油調せずに乾燥させる非油調乾燥法とがあるが、乾麺の麺線の変色抑制効果を得る観点から、後者の非油調乾燥を用いることが好ましい。その場合の条件の一例としては、例えば、温度３０～５０、相対湿度６０％～８０％の条件下に、４時間～１２時間放置して乾燥させることが好ましい。 In the method for producing noodles of the present invention, after the noodle dough preparation step including the first and second mixing steps described above, the noodle dough obtained in the noodle dough step is preferably made into noodles to produce raw noodle strings. Then, a drying process for drying the raw noodle strings is obtained to obtain dried noodles. This manufacturing method is basically the same as the conventional method for manufacturing dried noodles, except for the step of preparing the noodle dough. For example, when making noodles into raw noodle strings, noodle dough is rolled to obtain noodle strips, and the noodle strips are cut into thin strips to form noodle strips. The dimensions of the noodle strips and noodle strips are not particularly limited, but the thickness of the noodle strips and noodle strips is preferably, for example, 1.0 to 3.0 mm, and the width of the noodle strips is, for example, 1.0 to 2.0 mm. 0 mm is preferable. There are two methods for drying raw noodle strings: an oil drying method in which the raw noodle strings are dried with oil, and a non-oil drying method in which the noodles are dried without oil by natural drying, temperature/humidity controlled drying, hot air drying, etc. From the viewpoint of obtaining the effect of suppressing the discoloration of the noodle strings of dried noodles, it is preferable to use the latter non-oil drying method. As an example of the conditions in that case, for example, it is preferable to leave the film to dry under conditions of a temperature of 30 to 50% and a relative humidity of 60% to 80% for 4 to 12 hours.
本発明の乾麺の製造方法においては、麺生地を製麺して得られる生麺線は、蒸煮等のα化処理（水分存在下での生麺線の加熱処理）を施さずに、そのまま次工程の乾燥に供されることが好ましい。即ち、本発明の製造目的物である乾麺はα化されていないことが好ましい。
本発明の製造目的物である乾麺の含水率は、通常の乾麺と同程度にすることができ、好ましくは１０～１５質量％である。尚、本明細書において含水率は、例えば絶乾法（１３０℃に加熱し、質量変化から減少した水分の割合を測定する方法）に従って、麺線の全体部分の含水率を測定した値である。
本発明の乾麺の製造方法は、麺の種類が制限されるものではないが、強いかんすい風味が要望される用途に適しており、特に中華麺（乾燥中華麺）の製造方法として好適である。
In the method for producing dried noodles of the present invention, the raw noodle strings obtained by making the noodle dough are not subjected to a gelatinization treatment such as steaming (heat treatment of the raw noodle strings in the presence of moisture), and are then used as they are. It is preferably subjected to drying in the process. That is, it is preferable that the dried noodles, which are the object of production of the present invention, are not pregelatinized.
The moisture content of the dried noodles, which is the object of production of the present invention, can be made approximately the same as that of ordinary dried noodles, preferably 10 to 15% by mass. In this specification, the water content is a value obtained by measuring the water content of the whole portion of the noodle strips, for example, according to the absolute dry method (heating to 130° C. and measuring the percentage of water that has decreased from the change in mass). .
The method for producing dried noodles of the present invention is not limited to the type of noodles, but is suitable for applications where a strong kansui flavor is desired, and is particularly suitable as a method for producing Chinese noodles (dried Chinese noodles).
本発明の製造方法により製造された乾麺は、加熱調理してから食に供される。加熱調理の方法は、特に制限されるものではないが、例えば、茹で調理などが挙げられる。
本発明の製造方法により製造された乾麺は、乾麺であることに起因して、乾燥状態で保存することにより長期間の保存、例えば３カ月から３年程度の保存が可能であり、また保存期間の経過に伴う、かんすい風味の減少や変色、特に褐変が生じにくい。
また上述した本発明の乾麺の製造方法における第１及び第２の混合工程を有する麺生地調製工程を含む方法は、本発明の乾麺の経時的色調変化の抑制方法の一実施形態であり、かんすいを用いて製造される乾麺の経時的な色調の変化を効果的に抑制することができる。色調の変化は、明度及び彩度の一方又は双方の変化であり、通常、褐変であるが、褐変に限られるものではない。
The dried noodles produced by the production method of the present invention are cooked and served. The method of cooking with heat is not particularly limited, but examples thereof include boiling and the like.
Dried noodles produced by the production method of the present invention can be stored for a long period of time, for example, about 3 months to 3 years, by storing them in a dry state due to the fact that they are dried noodles. Decrease in kansui flavor and discoloration, especially browning, do not easily occur over time.
In addition, the method including the noodle dough preparation step having the first and second mixing steps in the method for producing dried noodles of the present invention described above is an embodiment of the method of suppressing color tone change over time of dried noodles of the present invention. It is possible to effectively suppress the change in color tone over time of dried noodles produced using. A change in color tone is a change in one or both of lightness and chroma, and is usually browning, but is not limited to browning.
乾麺の経時的変色防止の観点から、製造する乾麺は、乾燥状態の麺線のｐＨが１０以上であることが好ましく、ｐＨが１０以上１１以下であることより好ましい。乾燥状態の麺線のｐＨは、以下の方法により測定される。
＜ｐＨの測定方法＞
乾麺のｐＨは次の方法で測定することができる。すなわち、容器に乾麺１０ｇと水９０ｇとを入れ、ホモジナイザー（株式会社日本精機製作所製、品番「エクセルオートホモジナイザー ＥＤ－３」）で２分間撹拌して被検液を得、該被検液のｐＨを市販のｐＨメーターを用いて測定する。
From the viewpoint of preventing discoloration of dried noodles over time, the dried noodles to be produced preferably have a pH of 10 or more, more preferably 10 or more and 11 or less. The pH of dry noodle strings is measured by the following method.
<Method for measuring pH>
The pH of dried noodles can be measured by the following method. That is, put 10 g of dried noodles and 90 g of water in a container, stir for 2 minutes with a homogenizer (manufactured by Nippon Seiki Seisakusho, product number “Excel Auto Homogenizer ED-3”) to obtain a test solution, pH of the test solution is measured using a commercially available pH meter.
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 provided to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例１～４，６，７、比較例２～４〕
表１に記載の穀粉類１００質量部に、表１に記載の量のかんすい原料を、粉体の状態で十分に混合した。次いで、表１に記載の量の水を加えた後、製麺用ミキサーを用いて、常法により高速（９０ｒｐｍ）で１０分間混捏して、グルテンが十分に形成された麺生地を調製した。次にこの麺生地を、製麺ロールを用いて圧延して厚さ１．４ｍｍの麺帯にした後、２２番の角の切刃（麺線幅約１．４ｍｍ）を用いて麺線に切り出した。切り出した麺線を３２℃、湿度７７％の条件下で乾燥させて含水率を１４質量％にした後の中華麺を得、次いでこれを２０℃、湿度６０％の条件で３０分間冷却して、乾燥させ乾燥中華麺を作成した。次いで、得られた乾燥中華麺で３０℃で３０日間保管した。
小麦粉（穀粉、穀粉類）としては、強力粉（日清製粉株式会社製「特ナンバーワン」）を用い、熱処理小麦粉（穀粒を熱処理した粉）としては、フレッシュ・フード・サービス株式会社製「ローストフラワーＲＤ」用い、かんすい原料としては、オリエンタル酵母工業製「粉末かんすい赤」を用いた。
[Examples 1 to 4, 6, 7, Comparative Examples 2 to 4]
100 parts by mass of the cereal flour shown in Table 1 was sufficiently mixed with the amount of kansui raw material shown in Table 1 in the form of powder. Next, after adding the amount of water shown in Table 1, the mixture was kneaded for 10 minutes at high speed (90 rpm) using a noodle-making mixer to prepare a noodle dough in which gluten was sufficiently formed. Next, this noodle dough is rolled using a noodle-making roll to form a noodle strip having a thickness of 1.4 mm, and then cut into noodle strips using a No. 22 square cutting edge (noodle strip width of about 1.4 mm). cut out. The cut noodle strings were dried at 32°C and 77% humidity to obtain Chinese noodles with a moisture content of 14% by mass, and then cooled at 20°C and 60% humidity for 30 minutes. , dried to create dried Chinese noodles. The resulting dried Chinese noodles were then stored at 30°C for 30 days.
As wheat flour (grain flour, grain flour), strong flour (Nisshin Flour Milling Co., Ltd. "Special Number One") is used, and as heat-treated flour (grain heat-treated flour), Fresh Food Service Co., Ltd. "Roasted Flour RD" was used, and as the kansui raw material, Oriental Yeast Kogyo Co., Ltd.'s "Powder Kansui Red" was used.
〔実施例５〕
実施例２において、穀粉類とかんすい原料とを粉体混合した後、水に代えて、表１に記載の量の食塩を溶解させた水溶液を加水した以外は、実施例１と同様にして、乾燥中華麺を作成した。
[Example 5]
In Example 2, in the same manner as in Example 1, except that after powder mixing the cereal flour and the kansui raw material, an aqueous solution in which the amount of salt described in Table 1 was dissolved was added instead of water. I made dried Chinese noodles.
〔比較例１及び５〕
実施例１において、穀粉類に加水する前にかんすい原料を粉体混合するのに代えて、表１に示す穀粉類に、表１に記載の量のかんすい原料を水溶液（かんすい）の状態で加えた後、加水した以外は、実施例１と同様にして、乾燥中華麺を作成した。
[Comparative Examples 1 and 5]
In Example 1, instead of powder-mixing the kansui raw material before adding water to the cereal flour, the amount of kansui raw material shown in Table 1 was added to the cereal flour shown in Table 1 in the form of an aqueous solution (kansui). After that, dried Chinese noodles were prepared in the same manner as in Example 1, except that water was added.
〔評価試験〕
各実施例及び比較例の乾麺を加熱調理して中華麺風味（かんすい風味）及び麺線の変色についての評価試験に供した。具体的には、評価対象の乾麺１００ｇを沸騰水中で最適な可食状態になるまで茹で、その茹で麺を１０人のパネラーに食してもらい、中華麺風味（かんすい風味）及び麺線の変色を下記評価基準により評価してもらった。その評価結果（パネラー１０人の平均点）を表１に示す。
〔Evaluation test〕
The dried noodles of each example and comparative example were cooked with heat and subjected to evaluation tests for Chinese noodle flavor (kansui flavor) and discoloration of noodle strings. Specifically, 100 g of the dried noodles to be evaluated were boiled in boiling water until they reached an optimal edible state, and the boiled noodles were eaten by 10 panelists, and the Chinese noodle flavor (kansui flavor) and discoloration of the noodle strings were evaluated. They were evaluated according to the following evaluation criteria. Table 1 shows the evaluation results (average score of 10 panelists).
（乾麺の風味の評価基準）
比較例１（従来の乾燥中華麺）を対照品として、下記基準によって評価した。
５点：対照品に比して、かんすい風味がかなり強く感じられ、非常に良好。
４点：対照品に比して、かんすい風味が強く感じられ、良好。
３点：対照品に比して、やや強いかんすい風味が感じられる。
２点：対照品と同等の強さのかんすい風味しか感じられない、不良。
１点：かんすい風味がほとんど感じられず、非常に不良。
（麺線の変色の評価基準）
実施例１～７及び比較例１～５の評価は、３０℃で３０日間保管後の中華麺について評価し、比較例１（従来の乾燥中華麺）の乾燥直後の中華麺を対照品として、下記基準によって評価した。なお、実施例１～７及び比較例２～５の乾燥直後の中華麺の麺線の色は、前記対照品と同程度であった。
５点：麺線の色が対照品とほぼ同等であり、麺線に変色が見られない。
４点：麺線の色が対照品に比してわずかに褐色を呈しているが、問題ないレベル。
３点：麺線の色が対照品に比してやや褐色を呈しているが、問題ないレベル。
２点：麺線の色が対照品に比して褐色を呈している。
１点：麺線の色が対照品に比してかなり褐色を呈している。
(Evaluation criteria for flavor of dried noodles)
Comparative Example 1 (conventional dried Chinese noodles) was used as a control product and evaluated according to the following criteria.
5 points: Compared to the control product, the kansui flavor is perceived to be considerably stronger, and the product is very good.
4 points: Good with a stronger kansui flavor compared to the control product.
3 points: Slightly stronger kansui flavor is felt compared to the control product.
2 points: Poor, only a strong lye flavor equivalent to that of the control product can be sensed.
1 point: Almost no kansui flavor, very poor.
(Evaluation criteria for discoloration of noodle strings)
Evaluation of Examples 1 to 7 and Comparative Examples 1 to 5 evaluated Chinese noodles after storage at 30 ° C. for 30 days, and Chinese noodles immediately after drying of Comparative Example 1 (conventional dried Chinese noodles) were used as a control product. Evaluation was made according to the following criteria. The color of the noodle strings of the Chinese noodles immediately after drying in Examples 1 to 7 and Comparative Examples 2 to 5 was comparable to that of the control product.
5 points: The color of the noodle strings is almost the same as that of the control product, and no discoloration is observed on the noodle strings.
4 points: The color of the noodle strings is slightly browner than that of the control product, but the level is acceptable.
3 points: The color of the noodle strings is slightly browner than that of the control product, but the level is acceptable.
2 points: The color of the noodle strings is browner than that of the control product.
1 point: The color of the noodle strings is considerably browner than that of the control product.
表１に示すとおり、各実施例は、風味の評価結果が２超であり、比較例１の乾燥直後の乾麺や、かんすい原料の使用量が低い比較例２及び４に比して、かんすい風味による風味が良好であることが判る。また各実施例は、かんすい風味による風味が良好でありながら、麺線の変色の評価結果も、穀粉類１００質量部に対する加水量が３０質量部超の比較例３や、かんすい原料を加水時に混合した比較例５に比して高く、穀粉類１００質量部に対する加水量が３０質量部以下とし且つかんすい原料の混合を加水前の粉体の状態で行うことが、かんすい風味による豊かな風味が得ながら、乾麺を長期間保管することによる経時的変色、特に褐変を防止する観点から有効であることが判る。 As shown in Table 1, each example has a flavor evaluation result of more than 2, and compared to dried noodles immediately after drying in Comparative Example 1 and Comparative Examples 2 and 4 in which the amount of kansui raw material used is low, the kansui flavor It can be seen that the flavor due to is good. In each example, although the flavor due to the kansui flavor was good, the evaluation results of the discoloration of the noodle strings were also good. It is higher than Comparative Example 5, and the amount of water added to 100 parts by mass of cereal flour is 30 parts by mass or less, and the kansui raw material is mixed in a powder state before adding water. However, it can be seen that it is effective from the viewpoint of preventing discoloration over time, particularly browning, due to long-term storage of dried noodles.
Claims (5)
穀粉類１００質量部に対し、かんすい原料を０．８～２．０質量部粉体混合し、製麺工程における加水量を３０質量部以下に抑制して、かんすいを含む乾麺の色調の経時的変化を抑制する、乾麺の色調変化の抑制方法。 A method for suppressing change in color tone of dried noodles, comprising: mixing a raw material of kansui in a powder state with grain flour to suppress a change in color tone of dried noodles containing kansui over time;
0.8 to 2.0 parts by mass of kansui raw material is powder-mixed with 100 parts by mass of cereal flour, and the amount of water added in the noodle making process is suppressed to 30 parts by mass or less, and the color tone of dried noodles containing kansui changes over time. A method for suppressing change in color tone of dried noodles.
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