JPH09206011A - Production of noodles - Google Patents
Production of noodlesInfo
- Publication number
- JPH09206011A JPH09206011A JP8044022A JP4402296A JPH09206011A JP H09206011 A JPH09206011 A JP H09206011A JP 8044022 A JP8044022 A JP 8044022A JP 4402296 A JP4402296 A JP 4402296A JP H09206011 A JPH09206011 A JP H09206011A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- alkali
- wheat protein
- hop
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は麺類の製造方法に関
する。さらに詳しくは、風味および食感に優れた麺類の
製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing noodles. More specifically, it relates to a method for producing noodles having excellent flavor and texture.
【０００２】[0002]
【従来の技術】麺類の食感、すなわち麺質の改良方法と
して、小麦蛋白質であるグルテン、グリアジン及び／又
はグルテニンを生麺類及び加工麺類に添加する方法が提
案されている（例えば、特開平６−１０５６６２号公
報、特開平７−２８９１８７号公報等）。しかし、この
方法によると、麺質は改善されるが、添加した小麦蛋白
質の加工臭が麺類中に残り、麺類の風味を低下させる欠
点がある。2. Description of the Related Art As a method for improving the texture of noodles, that is, the quality of noodles, a method has been proposed in which wheat proteins such as gluten, gliadin and / or glutenin are added to raw noodles and processed noodles (see, for example, Japanese Patent Laid-Open No. Hei 6). -105662, JP-A-7-289187, etc.). However, according to this method, although the noodle quality is improved, the processed odor of the added wheat protein remains in the noodles, which has the drawback of deteriorating the flavor of the noodles.
【０００３】[0003]
【発明が解決しようとする課題】そこで、本発明におい
ては、風味のよい、麺質に優れた麺類の製造方法を提供
することを目的とする。SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a method for producing noodles having a good flavor and excellent noodle quality.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記目的
を達成すべく、鋭意研究を重ねた結果、ホップ抽出物が
小麦蛋白質の加工臭を消すことを見いだし、本発明に到
達した。Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that hop extract eliminates the processed odor of wheat protein, and arrived at the present invention.
【０００５】すなわち、本発明は、粉原料に対し０．０
５〜３０ｐｐｍのホップ抽出物と小麦蛋白質を添加して
麺帯を形成することを特徴とする麺類の製造方法であ
る。That is, according to the present invention, 0.0
A method for producing noodles, which comprises adding 5 to 30 ppm of hop extract and wheat protein to form a noodle band.
【０００６】[0006]
【発明の実施の形態】本発明で用いるホップ抽出物とし
ては、市販されているホップオイル（超臨界炭酸ガス抽
出物等）でも、特開平６−９８７３８号公報に記載され
た方法によるものでもよい。好ましくは特開平６−９８
７３８号公報記載の方法による抽出物である。BEST MODE FOR CARRYING OUT THE INVENTION The hop extract used in the present invention may be a commercially available hop oil (supercritical carbon dioxide extract, etc.) or the method described in JP-A-6-98738. . Preferably, JP-A-6-98
It is an extract according to the method described in Japanese Patent No. 738.
【０００７】すなわち、ホップの毬花から、水、アルコ
ール、エーテル、アセトン、ヘキサンからなる群から選
ばれる少なくとも１種の有機溶媒による抽出物が好まし
い。ここでアルコールとしては、エタノール、メタノー
ル、ブタノール、イソプロピルアルコール、アミルアル
コール等を、エーテルとしてはジエチルエーテル、テト
ラヒドロフラン、ジオキサン等を挙げることができる。
または水酸化アルカリ、炭酸アルカリ、リン酸アルカリ
からなるアルカリ水溶液による抽出物も好ましく用い
る。これらにおいてアルカリとしては、ナトリウム、カ
リウム、アンモニウム等を挙げることができる。That is, an extract from hop flowers is preferred with at least one organic solvent selected from the group consisting of water, alcohols, ethers, acetone and hexane. Here, examples of the alcohol include ethanol, methanol, butanol, isopropyl alcohol, amyl alcohol, and the like, and examples of the ether include diethyl ether, tetrahydrofuran, dioxane, and the like.
Alternatively, an extract with an aqueous alkali solution consisting of alkali hydroxide, alkali carbonate and alkali phosphate is also preferably used. Examples of the alkali include sodium, potassium, ammonium and the like.
【０００８】ホップ抽出物の使用量は、市販のホップオ
イルの場合は、その中の抽出物の濃度で、又、ホップ抽
出物が液体のときはその中の固形分として、粉末の場合
は賦形剤や乳化剤等を含まない濃度、すなわち、エキス
分の乾物基準で、粉原料に対し、０．０５〜３０ｐｐ
ｍ、好ましくは０．２〜２０ｐｐｍである。小麦蛋白質
に対する量としては、０．００１〜１重量％が好まし
く、さらに好ましくは０．００５〜０．０５重量％であ
る。ホップ抽出物の添加量が小麦蛋白質の０．００１重
量％未満では小麦蛋白質の加工臭が麺類中に残るおそれ
があり、一方１重量％を超えると、麺類の風味を損なう
おそれがある。The amount of the hop extract used is the concentration of the extract in the case of commercially available hop oil, the solid content in the hop extract when it is liquid, and the solid content in the case of powder. Concentration that does not include excipients and emulsifiers, that is, based on the dry matter of the extract, based on the powder material, 0.05 to 30 pp
m, preferably 0.2 to 20 ppm. The amount based on wheat protein is preferably 0.001 to 1% by weight, more preferably 0.005 to 0.05% by weight. If the added amount of the hop extract is less than 0.001% by weight of the wheat protein, the processed odor of the wheat protein may remain in the noodles, while if it exceeds 1% by weight, the flavor of the noodles may be impaired.
【０００９】ホップ抽出物の添加方法としては、捏ね水
に添加する方法と、粉原料に添加する方法があるが、そ
の方法には限定しない。好ましくはホップ抽出物が粉末
の場合、粉原料に添加する方法であり、市販のホップオ
イルやホップ抽出物が液体の場合はそのまま、あるいは
捏ね水に添加する方法であり、さらには、市販のホップ
オイルやホップ抽出物が液体の場合、デキストリン等の
賦形剤により一度粉末化した後、粉原料に添加する方法
である。The hop extract may be added to the kneading water or the flour raw material, but is not limited thereto. Preferably, if the hop extract is a powder, a method of adding it to the powder raw material, if the commercially available hop oil or hop extract is a liquid, or a method of adding it to the kneading water, further, a commercially available hop When the oil or hop extract is liquid, it is a method in which it is once pulverized with an excipient such as dextrin and then added to the powder raw material.
【００１０】本発明で用いる小麦蛋白質としては、グル
テン、グリアジン及び／又はグルテニンを主成分とする
ものが挙げられ、これらの１種または２種以上を併用す
ることができる。グルテンを主成分とするものとして
は、市販の粉末グルテン、粉末活性グルテン、粉末分解
グルテンのいずれも用いることができる。また、グリア
ジン及び／又はグルテニンを主成分とするものとして
は、７０容量％エタノールにより分離されたものでも、
特開平６−１０５６６２号公報又は特開平７−２８９１
８７号公報に記載された酸性エタノール水溶液により分
離されたグリアジンまたはグルテニンを主成分とする分
画物またはそれらの混合物であってもよい。Examples of the wheat protein used in the present invention include those containing gluten, gliadin and / or glutenin as main components, and one or more of these can be used in combination. As the material containing gluten as a main component, any of commercially available powdered gluten, powdered active gluten, and powdered gluten can be used. Further, as the one containing gliadin and / or glutenin as a main component, even those separated by 70% by volume ethanol,
JP-A-6-105662 or JP-A-7-2891
It may be a fraction containing gliadin or glutenin as a main component, which is separated by an aqueous solution of acidic ethanol described in JP-A-87, or a mixture thereof.
【００１１】また、小麦蛋白質の添加量は、好ましくは
粉原料に対し、０．５〜５重量％であり、その添加方法
は粉原料への添加が好ましい。The amount of wheat protein added is preferably 0.5 to 5% by weight, based on the flour raw material, and the addition method is preferably addition to the flour raw material.
【００１２】本発明においては、小麦蛋白質にホップ抽
出物を併用することにより、小麦蛋白質の加工臭を感じ
させない麺類を得ることができるが、麺帯中にさらに、
エタノールを含有させることにより、ホップ抽出物のマ
スキング効果を増強し、風味のさらに優れた麺類を得る
ことができる。In the present invention, by using hop extract in combination with wheat protein, noodles which do not give a processed odor of wheat protein can be obtained.
By including ethanol, the masking effect of the hop extract can be enhanced, and noodles having a more excellent flavor can be obtained.
【００１３】この場合のエタノールの純度、添加量およ
び添加方法には限定されないが、好ましくは純度は４０
〜９５容量％であり、添加量は純エタノールとして、粉
原料に対し、１〜３容量／重量％であり、捏ね水に添加
して混合する方法である。In this case, the purity, addition amount and addition method of ethanol are not limited, but the purity is preferably 40.
˜95% by volume, and the amount of addition is 1 to 3% by volume / wt% of pure ethanol as pure ethanol, which is a method of adding to kneading water and mixing.
【００１４】製麺方法は、常法によればよく、混捏、麺
帯成形、麺帯複合、麺帯熟成、麺帯圧延、切断（麺線と
する）または型抜き（ギョウザの皮など）の工程で生麺
を作ることができる。The noodle making method may be a conventional method, such as kneading, noodle strip forming, noodle strip composite, noodle strip aging, noodle strip rolling, cutting (to make noodle strips) or die cutting (gyoza skin, etc.). Raw noodles can be made in the process.
【００１５】本発明の製造方法においては、通常、麺類
に混合される原料又は添加物を混合することができる。
これらの例としては、例えばそば粉、米粉、トウモロコ
シ粉等の穀粉類；馬鈴薯澱粉、タピオカ澱粉、サゴ澱
粉、コーン澱粉、小麦澱粉、米澱粉、等の澱粉類又はそ
れらの有機酸エステル、リン酸架橋、エーテル化、酸化
などを施した化工澱粉類；卵白、乳蛋白、大豆蛋白等の
動植物性蛋白質類；キサンタンガム、グアガム、カラギ
ーナン、ローカストビーンガム、カードラン、寒天、コ
ンニャク、ゼラチン、タマリンドウガム、ペクチン、ジ
ェランガム、アルギン酸又はその塩類等のガム類；糖質
またはその還元物、グリセリン、プロピレングリコール
などのポリオール類；油脂類；グリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステル、
レシチン、酵素処理レシチン等の乳化剤類；クエン酸、
乳酸、酢酸、リンゴ酸、酒石酸、アジピン酸、リン酸、
炭酸、塩酸、硫酸等の酸類またはそのナトリウム、カリ
ウム、カルシウム、マグネシウムなどの塩類がある。こ
れらはその一種又は二種以上を併用してもよい。In the production method of the present invention, the raw materials or additives usually mixed with noodles can be mixed.
Examples of these include cereals such as buckwheat flour, rice flour and corn flour; starches such as potato starch, tapioca starch, sago starch, corn starch, wheat starch, rice starch, etc. or organic acid esters thereof, phosphoric acid Cross-linked, etherified and oxidized modified starches; animal and vegetable proteins such as egg white, milk protein, soy protein; xanthan gum, guar gum, carrageenan, locust bean gum, curdlan, agar, konjak, gelatin, tamarin dough gum , Gums such as pectin, gellan gum, alginic acid or salts thereof; sugars or reduced products thereof, polyols such as glycerin, propylene glycol; oils and fats; glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester,
Emulsifiers such as lecithin and enzyme-treated lecithin; citric acid,
Lactic acid, acetic acid, malic acid, tartaric acid, adipic acid, phosphoric acid,
There are acids such as carbonic acid, hydrochloric acid and sulfuric acid or salts thereof such as sodium, potassium, calcium and magnesium. These may be used alone or in combination of two or more.
【００１６】本発明においては、これらの小麦粉以外の
混合物の添加方法及び添加量には限定されないが、添加
方法としては、小麦粉に混合する方法と水に溶解させる
方法があるが、好ましくは小麦粉に混合する方法であ
る。In the present invention, the addition method and the addition amount of the mixture other than wheat flour are not limited, but the addition method includes a method of mixing with wheat flour and a method of dissolving in water, but preferably wheat flour is added. It is a method of mixing.
【００１７】また、これらの混合物の添加量は、穀粉
類、澱粉類又は化工澱粉類においては小麦粉との置換量
が５〜５０重量％であり、それ以外のものにあっては小
麦粉に対し０．０１〜５重量％である。The addition amount of these mixtures is such that the amount of substitution with wheat flour is 5 to 50% by weight in cereal flours, starches or modified starches, and other than that, it is 0% to wheat flour. 0.01 to 5% by weight.
【００１８】本発明における麺類としては、うどん、日
本そば、中華麺などの生麺類：それらの乾麺類、冷麦、
素麺などの乾麺類；焼きそば、茹でうどん、茹で日本そ
ば、茹で中華麺及びそれらの冷凍品などの調理麺類；ギ
ョウザ、シュウマイ、ワンタンなどの皮物類；うどん、
日本そば、中華麺などの即席麺類などを挙げることがで
きる。As the noodles in the present invention, raw noodles such as udon, Japanese buckwheat noodles and Chinese noodles: dry noodles, cold wheat,
Dry noodles such as somen noodles; Yakisoba, boiled udon, boiled Japanese buckwheat, boiled Chinese noodles and frozen noodles such as those; gyoza, Shumai, wonton and other skins; udon,
Examples include instant noodles such as Japanese soba and Chinese noodles.
【００１９】[0019]
【実施例】以下に実施例を挙げて本発明をさらに詳細に
説明する。実施例において、％は特に説明のない限り、
重量基準である。The present invention will be described in more detail with reference to the following examples. In Examples,% is unless otherwise specified.
Based on weight.
【００２０】参考例１（ホップ抽出物の調製） ホップペレット１ｋｇを５０容量％エタノール水溶液８
リットルに一晩浸漬した後、遠心分離機で沈殿を除去し
た上澄液を濃縮、乾燥し、４０ｇのホップ抽出物の粉末
を得た。Reference Example 1 (Preparation of hop extract) 1 kg of hop pellets was added to a 50% by volume aqueous ethanol solution 8
After immersing in liter overnight, the supernatant liquid from which the precipitate was removed by a centrifuge was concentrated and dried to obtain 40 g of hop extract powder.
【００２１】参考例２（グリアジンを主成分とする小麦
蛋白質の調製） 粉末グルテン（オギルビー社製）１ｋｇを１０容量％の
エタノール水溶液１０リットルにクエン酸２ｇを溶解し
た酸性エタノール水溶液に加え、室温で２時間攪拌抽出
をした後、遠心分離機で分離した上澄液を濃縮、乾燥
し、約４００ｇのグリアジンを主成分とする分画物（蛋
白質含有量７５％）を得た（以下、グリアジン分画物と
いう）。Reference Example 2 (Preparation of wheat protein containing gliadin as a main component) 1 kg of powdered gluten (manufactured by Ogilvie Inc.) was added to an acidic ethanol aqueous solution prepared by dissolving 2 g of citric acid in 10 liters of a 10% by volume ethanol aqueous solution, and at room temperature. After stirring and extracting for 2 hours, the supernatant separated by a centrifuge was concentrated and dried to obtain about 400 g of a fraction containing gliadin as a main component (protein content: 75%) (hereinafter, gliadin content). Called a painting).
【００２２】実施例１、比較例１ グリアジン分画物２００ｇにホップ抽出物２００ｍｇを
混合した粉と、中力小麦粉１０ｋｇを混捏機に入れ、こ
れに食塩３００ｇを３．６ｋｇの水に溶解させた水溶液
を加え、２０分間の混捏を行った後、製麺機で厚さ６〜
７ｍｍも麺帯とし、麺帯が乾燥しないようにビニール袋
に包み、室温で約１時間の麺帯熟成を行った。その後、
圧延ロールの間隙を狭くしながら、厚さ約３ｍｍになる
まで麺帯を圧延した。この麺帯を玉取機で切歯１２番で
麺線とし、生うどんを得た。同時にホップ抽出物を添加
しないグリアジン分画物を用いて、同様にして生うどん
を得た（比較例１）。次に、各生うどんを沸騰したお湯
の中に入れ、約２０分間茹でたものを１０人のパネラー
により、風味と食感について評価を行った。Example 1 and Comparative Example 1 200 g of gliadin fraction and 200 mg of hop extract were mixed with 10 kg of medium-strength wheat flour into a kneader, and 300 g of salt was dissolved in 3.6 kg of water. After adding the aqueous solution and kneading for 20 minutes, the thickness of
7 mm noodle strips were also wrapped in a plastic bag so that the noodle strips would not dry, and the noodle strips were aged at room temperature for about 1 hour. afterwards,
While narrowing the gap between the rolling rolls, the noodle strip was rolled to a thickness of about 3 mm. This noodle band was made into a noodle band with an incisor No. 12 using a ball cutter to obtain raw udon. At the same time, raw udon was obtained in the same manner by using the gliadin fraction to which the hop extract was not added (Comparative Example 1). Next, each raw udon was placed in boiling water and boiled for about 20 minutes, and the taste and texture were evaluated by 10 panelists.
【００２３】その結果、１０人全てのものが、本発明品
はうどんの風味が十分にあり、食感に腰のある優れたも
のであり、生麺においても異臭、いわゆるグルテン臭を
感じないと評価したのに対し、比較例１のものは、生う
どん、茹でうどん共、異臭があり、茹でうどんにおいて
はうどんの風味に劣るものと評価した。As a result, in all 10 persons, the product of the present invention has an excellent udon flavor and a good texture, and the raw noodles do not have an offensive odor, so-called gluten odor. On the other hand, in Comparative Example 1, the raw udon and the boiled udon both had an offensive odor, and the boiled udon was evaluated to be inferior in the flavor of the udon.
【００２４】実施例２、比較例２ グリアジン分画物の代わりに、参考例２で用いた粉末グ
ルテンを用い、ホップ抽出物を１００ｍｇとし、食塩３
００ｇとともに、９５容量％エタノール３００ｍｌを水
３．３ｋｇに溶解させたものを加え、実施例１と同様に
して生うどんを得た。同時に、粉末グルテンもホップ抽
出物も使用しないほかは同様にして生うどんを得た（比
較例２）。Example 2, Comparative Example 2 The powdered gluten used in Reference Example 2 was used in place of the gliadin fraction, the hop extract was set to 100 mg, and salt 3 was added.
Along with 00 g, 300 ml of 95 vol% ethanol dissolved in 3.3 kg of water was added, and raw udon was obtained in the same manner as in Example 1. At the same time, raw udon was obtained in the same manner except that neither powdered gluten nor hop extract was used (Comparative Example 2).
【００２５】これらの生うどん１００ｇをビニール袋に
入れたものを１０個ずつ用意し、それらを１０℃の恒温
槽に入れ、実施例１と同様の官能試験を行った。その結
果を表１に示す。表１からわかるように、本発明品は風
味の優れたものであった。Ten pieces of 100 g of these raw udon noodles were placed in a vinyl bag, and 10 pieces of them were placed in a constant temperature bath at 10 ° C., and the same sensory test as in Example 1 was conducted. Table 1 shows the results. As can be seen from Table 1, the product of the present invention had excellent flavor.
【００２６】[0026]
【表１】 [Table 1]
【００２７】実施例３、比較例３ 準強力小麦粉１０ｋｇにグリアジン分画物３００ｇを混
合した粉に、ホップ抽出物２０ｍｇを９５容量％エタノ
ール２００ｍｌに溶解させた溶液、かん粉３００ｇを水
３．３ｋｇに溶解分散させた液を加え、実施例１と同様
にして麺帯とした後、麺帯熟成を行い、その後、麺帯を
１．５ｍｍまで圧延し、２０番の切り歯で麺線とし、生
中華麺を得た。同時に、ホップ抽出物を加えないエタノ
ールを用いて、同様にして生中華麺を得た（比較例
３）。Example 3, Comparative Example 3 10 kg of semi-strong wheat flour and 300 g of the gliadin fraction were mixed with 20 mg of hop extract in 200 ml of 95% by volume ethanol. Was added to the solution to form a noodle strip in the same manner as in Example 1, and the noodle strip was aged. Then, the noodle strip was rolled to 1.5 mm, and a noodle string was formed with a number 20 cutting tooth. I got raw Chinese noodles. At the same time, raw Chinese noodles were obtained in the same manner by using ethanol containing no hop extract (Comparative Example 3).
【００２８】得られた各麺について、実施例２と同様に
して官能試験を行った。その結果を表２に示す。表２か
らわかるように、本発明品は風味の優れたものであっ
た。A sensory test was conducted on each of the obtained noodles in the same manner as in Example 2. Table 2 shows the results. As can be seen from Table 2, the product of the present invention had excellent flavor.
【００２９】[0029]
【表２】 [Table 2]
【００３０】実施例４、比較例４ 中強力粉６ｋｇ及びタピオカ澱粉の酢酸エステル３．７
ｋｇに、グリアジン分画物３００ｇにホップ抽出物１０
０ｍｇを混合したものを加えた後、混捏機に入れ、水
３．３ｋｇに食塩２００ｇを溶解させたものを加え、２
０分間の混捏を行った後、実施例１と同様の条件で生う
どんを得た。この生うどんをｐＨ５．０〜５．５にリン
ゴ酸で調整した茹で水で１２分間茹でた後、１重量％の
乳酸水溶液に１分間浸漬し、よく水を切った後、油をま
ぶして、耐熱性の樹脂製１０袋に各２００ｇずつ入れ、
ヒートシールを行った。このものの中心温度が８５℃以
上、３０分間の条件になるように加熱殺菌を行い、長期
保存の可能な茹で即席うどんを得た（ＬＬうどん又は生
タイプの即席うどん）。同時に、ホップ抽出物を使用せ
ずに、同様にしてＬＬうどんを得た（比較例４）。Example 4, Comparative Example 6 Medium-strength flour 6 kg and tapioca starch acetate 3.7
kg, gliadin fraction 300 g, hop extract 10
After adding a mixture of 0 mg, the mixture was put in a kneading machine, and a mixture of 200 g of salt in 3.3 kg of water was added.
After kneading for 0 minutes, raw udon was obtained under the same conditions as in Example 1. This raw udon was boiled in water adjusted to pH 5.0 to 5.5 with malic acid for 12 minutes, then immersed in a 1% by weight lactic acid aqueous solution for 1 minute, well drained, and then sprinkled with oil, Put 200g each in 10 bags made of heat-resistant resin,
Heat sealing was performed. This product was heat-sterilized so that the central temperature was 85 ° C. or higher for 30 minutes, and instant udon was obtained by boiling for long-term storage (LL udon or fresh-type instant udon). At the same time, LL Udon was similarly obtained without using the hop extract (Comparative Example 4).
【００３１】これらのＬＬうどんについて、実施例１と
同様に官能試験を行った結果、比較例４においては、製
麺時、生麺においていわゆるグルテン臭とともに、化工
澱粉の酢酸臭が強く、異臭を感じるとともに、ＬＬうど
んにおいても風味に劣るものと、半数以上のパネラーが
評価した。一方、本発明品については、製麺時、生うど
ん、ＬＬうどんとも異臭がなく、風味、食感共に優れた
ものであると、全員が評価した。A sensory test was conducted on these LL udon noodles in the same manner as in Example 1. As a result, in Comparative Example 4, the soybean gluten odor was present in the raw noodles at the time of noodle making, and the acetic acid odor of the modified starch was strong, resulting in a strange odor Along with the feeling, more than half of the panelists rated the LL udon as inferior in flavor. On the other hand, everyone evaluated that the product of the present invention had no offensive odor in raw noodles and LL udon at the time of noodle making, and was excellent in flavor and texture.
【００３２】実施例５〜６、比較例５〜６ 表３に示す配合で、常法によりギョウザの皮を試作し、
皮の風味を実施例１と同様にして評価した。Examples 5 to 6 and Comparative Examples 5 to 6 With the formulation shown in Table 3, trially prepared gyoza skins were prepared,
The skin flavor was evaluated in the same manner as in Example 1.
【００３３】[0033]
【表３】 [Table 3]
【００３４】官能試験による皮の風味の評価結果を表４
に示す。表中、生の皮の異臭は、パネラー１０人中ある
と評価した人数を示す。表４からわかるように、本発明
品は風味の優れたものであった。Table 4 shows the evaluation results of the flavor of the skin by the sensory test.
Shown in In the table, the unpleasant odor of raw skin indicates the number of people evaluated as being out of 10 panelists. As can be seen from Table 4, the products of the present invention had excellent flavor.
【００３５】[0035]
【表４】 [Table 4]
【００３６】[0036]
【発明の効果】本発明によれば、麺帯を製造する際、小
麦蛋白質とともに、ホップ抽出物を麺生地に添加するこ
とにより、添加した小麦蛋白質の有する加工臭を消し、
風味の優れた、食感のよい麺類を製造することができ
る。エタノールを併用することにより、風味のさらに優
れた麺類を製造することができる。EFFECTS OF THE INVENTION According to the present invention, when manufacturing noodle strips, by adding the hop extract to the noodle dough together with the wheat protein, the processed odor of the added wheat protein is eliminated,
It is possible to produce noodles with excellent flavor and texture. By using ethanol in combination, noodles with even better flavor can be produced.
Claims (4)
ップ抽出物と小麦蛋白質を添加して麺帯を形成すること
を特徴とする麺類の製造方法。1. A method for producing noodles, which comprises adding 0.05 to 30 ppm of hop extract and wheat protein to a flour raw material to form a noodle band.
類の製造方法。2. The method for producing noodles according to claim 1, wherein ethanol is added.
アルコール、エーテル、アセトン、ヘキサンからなる有
機溶媒群および水酸化アルカリ、炭酸アルカリ、リン酸
アルカリからなるアルカリ水溶液群から選ばれる少なく
とも１種の有機溶媒またはアルカリ水溶液による抽出物
である請求項１または２記載の麺類の製造方法。3. The hop extract is water from hop flowers.
An extract obtained by using at least one organic solvent selected from the group consisting of an organic solvent consisting of alcohol, ether, acetone, hexane, and an aqueous alkali solution consisting of an alkali hydroxide, an alkali carbonate and an alkali phosphate, or an aqueous alkali solution. A method for producing the described noodles.
び／又はグルテニンを主成分とする請求項１〜３のいず
れか１項記載の麺類の製造方法。4. The method for producing noodles according to claim 1, wherein the wheat protein contains gluten, gliadin and / or glutenin as a main component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04402296A JP3591793B2 (en) | 1996-02-07 | 1996-02-07 | Manufacturing method of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04402296A JP3591793B2 (en) | 1996-02-07 | 1996-02-07 | Manufacturing method of noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09206011A true JPH09206011A (en) | 1997-08-12 |
| JP3591793B2 JP3591793B2 (en) | 2004-11-24 |
Family
ID=12680045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04402296A Expired - Lifetime JP3591793B2 (en) | 1996-02-07 | 1996-02-07 | Manufacturing method of noodles |
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| Country | Link |
|---|---|
| JP (1) | JP3591793B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002272398A (en) * | 2001-03-16 | 2002-09-24 | Toshiteru Miki | Hand-extended wheat noodles and method for preparing the same |
| JP2007135439A (en) * | 2005-11-16 | 2007-06-07 | Nippon Flour Mills Co Ltd | Method for producing menthol-containing noodle |
| JP2010094064A (en) * | 2008-10-15 | 2010-04-30 | Sapporo Breweries Ltd | Additive for dough and method using the same |
| US20110151034A1 (en) * | 2008-08-04 | 2011-06-23 | Mitsubishi Chemical Corporation | Antibacterial agent and disinfecting method |
| WO2024122537A1 (en) * | 2022-12-05 | 2024-06-13 | 江崎グリコ株式会社 | Sugar-off noodles, masking agent, and masking method |
-
1996
- 1996-02-07 JP JP04402296A patent/JP3591793B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002272398A (en) * | 2001-03-16 | 2002-09-24 | Toshiteru Miki | Hand-extended wheat noodles and method for preparing the same |
| JP2007135439A (en) * | 2005-11-16 | 2007-06-07 | Nippon Flour Mills Co Ltd | Method for producing menthol-containing noodle |
| JP4662149B2 (en) * | 2005-11-16 | 2011-03-30 | 日本製粉株式会社 | Method for producing menthol-containing noodles |
| US20110151034A1 (en) * | 2008-08-04 | 2011-06-23 | Mitsubishi Chemical Corporation | Antibacterial agent and disinfecting method |
| JP2010094064A (en) * | 2008-10-15 | 2010-04-30 | Sapporo Breweries Ltd | Additive for dough and method using the same |
| WO2024122537A1 (en) * | 2022-12-05 | 2024-06-13 | 江崎グリコ株式会社 | Sugar-off noodles, masking agent, and masking method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3591793B2 (en) | 2004-11-24 |
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