JPH10155441A - Farina composition for noodles - Google Patents
Farina composition for noodlesInfo
- Publication number
- JPH10155441A JPH10155441A JP8332889A JP33288996A JPH10155441A JP H10155441 A JPH10155441 A JP H10155441A JP 8332889 A JP8332889 A JP 8332889A JP 33288996 A JP33288996 A JP 33288996A JP H10155441 A JPH10155441 A JP H10155441A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- etherified
- starch
- modified starch
- 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】本発明は麺類用穀粉組成物、
それを用いて得られる麺類およびその製造方法に関す
る。より詳細には、本発明は、老化が遅くて、冷蔵保存
耐性、冷蔵流通耐性および冷凍流通耐性に優れていて、
α化した状態で冷蔵温度で長時間低温保存したり、低温
流通させて、粘弾性、滑らかさ、風味にすぐれていて良
好な品質を有している麺類を得ることのできる麺類用穀
粉組成物、それを用いてなる麺類およびその製造方法に
関する。TECHNICAL FIELD The present invention relates to a flour composition for noodles,
The present invention relates to noodles obtained using the same and a method for producing the same. More specifically, the present invention is slow aging, excellent in cold storage resistance, cold storage resistance and freezing resistance,
A flour composition for noodles that can be stored at a low temperature for a long time at a refrigerated temperature in a pregelatinized state or distributed at a low temperature to obtain noodles having excellent viscoelasticity, smoothness, and flavor and having good quality. And noodles using the same and a method for producing the same.
【0002】[0002]
【従来の技術】うどん、素麺、冷麦、日本そば、中華麺
などの麺類は、一般に小麦粉を主体とし、必要に応じて
そば粉、米粉、大麦粉、澱粉類などの穀粉類を配合して
なる穀粉類に、食塩、かん水(かん粉)、乳化剤、ゲル
化剤、着色剤などを適宜添加して製造されている。それ
により製造された麺類製品は、製造方法および流通形態
によって、一般に、生麺類、茹麺類(調理麺類も含
む)、蒸麺類、冷凍麺類、乾燥麺類、半乾燥麺類などに
分類されている。2. Description of the Related Art Noodles such as udon, light noodles, cold wheat, Japanese buckwheat noodles, and Chinese noodles generally contain flour as a main component and, if necessary, flours such as buckwheat flour, rice flour, barley flour, and starch. It is manufactured by adding salt, brine (rice flour), an emulsifier, a gelling agent, a coloring agent and the like to cereal flours as appropriate. The noodle products manufactured thereby are generally classified into raw noodles, boiled noodles (including cooked noodles), steamed noodles, frozen noodles, dried noodles, semi-dried noodles and the like according to the manufacturing method and distribution form.
【0003】上記した麺類のうちで、茹麺類は、水分含
量が高く保存性が良好でないために、その鮮度保持や腐
敗防止などの点から、一般に1〜10℃の冷蔵温度で低
温保存および低温流通することが行われている。しかし
ながら、澱粉類の老化は温度が1〜2℃のときに最大に
なることが報告されており[Pence.J.W.,and Sta
ndrigde,N.N.,Cereal Chem. 32,519(1
955)]、一般的な簡易包装茹麺類の保存および流通
期間は製造後4日程度が限度であるとされている。すな
わち、茹麺類を冷蔵温度で低温保存および/または低温
流通させることによって鮮度保持期間を延長することが
可能ではあるが、食感や食味の低下を避けることができ
ない。Among the above-mentioned noodles, boiled noodles are generally stored at a low temperature of 1 to 10 ° C. and stored at a low temperature of 1 to 10 ° C. from the viewpoints of keeping freshness and preventing decay because of their high water content and poor preservability. It is being distributed. However, aging of starches has been reported to be maximal at temperatures of 1-2 ° C [Pence. J. W. , and Sta
ndrigde, N.M. N., Cereal Chem. 32, 519 (1
955)] It is said that the storage and distribution period of general easily packaged boiled noodles is limited to about 4 days after production. That is, although it is possible to extend the freshness retention period by storing and / or distributing the boiled noodles at a refrigerated temperature at a low temperature, a reduction in texture and taste cannot be avoided.
【0004】また、近年、生産量が急増している冷凍麺
類は、茹で直後に急速冷凍することで茹のびを防止でき
るため、品質保持の利点は大きいが、冷凍状態で流通さ
せた場合には、喫食時に飲食店、コンビニエンススト
ア、家庭などでお湯や電子レンジなどで加熱解凍するこ
とが必要であり、コスト増大の一因となっており、また
手間がかかる。そのため、冷凍麺類を冷蔵温度で徐々に
解凍しながら低温流通させれば、喫食時に飲食店、コン
ビニエンスストア、家庭などで加熱解凍する必要がなく
なり、水洗処理を行ってまたは行わずにそのまま喫食す
ることができる。しかしながら、茹麺類などのようなα
化して水分を多く含む麺類は、前述のように、1〜2℃
の冷蔵温度で澱粉類の老化が著しく、麺のびが大きいた
めに、品質の低下が著しく、これが冷凍麺類の冷蔵温度
での低温流通を妨げる原因の一つとなっている。[0004] In addition, frozen noodles, whose production has been increasing rapidly in recent years, can be prevented from being boiled by rapid freezing immediately after boiling. Therefore, the advantage of maintaining the quality is great. In addition, it is necessary to heat and defrost with hot water or a microwave oven at a restaurant, convenience store, home, or the like at the time of eating, which is one of the causes of an increase in cost and is troublesome. Therefore, if frozen noodles are distributed at low temperature while gradually thawing at refrigeration temperature, there is no need to heat and thaw at restaurants, convenience stores, homes, etc. when eating, and eating directly with or without washing treatment Can be. However, α such as boiled noodles
Noodles that have become watery
At the refrigeration temperature, the starches are remarkably aged and the noodle growth is large, so that the quality is remarkably deteriorated. This is one of the factors that hinders the low-temperature circulation of frozen noodles at the refrigeration temperature.
【0005】水洗して又は水洗せずにそのまま喫食でき
る、冷蔵保存した茹麺類や、冷蔵流通時に解凍するよう
にした冷蔵流通させた冷凍麺類に対する需要がコンビニ
エンスストアをはじめとして近年大きく伸びており、か
かる点から、茹でたりしてα化した状態で冷蔵温度で低
温保存したり、α化して冷凍した後冷蔵温度で低温流通
させる場合にも、劣化がなくて、良好な食感および食味
を有する麺類の開発が強く求められている。[0005] In recent years, the demand for chilled and preserved boiled noodles that can be eaten as they are with or without rinsing, and for refrigerated and distributed frozen noodles that are thawed at the time of refrigerated distribution has been greatly increased in recent years, particularly in convenience stores. From such a point, even when boiled and pregelatinized and stored at a low temperature at the refrigeration temperature, or when pregelatinized and frozen and distributed at the low temperature at the refrigeration temperature, there is no deterioration, and a good texture and taste are obtained. There is a strong demand for the development of noodles.
【0006】また、麺類の品質などの改良を目的とする
従来技術としては、(1)麺類の加熱復元性の向上や食
感の改良を目的としてエーテル化澱粉、エステル化澱
粉、架橋したエーテル化澱粉、架橋したエステル化澱粉
を配合して麺類を製造する方法(特開昭59−7165
7号公報、特開昭59−71658号公報)、(2)麺
皮や麺帯に透明性をもたせるためにα化架橋エーテル化
澱粉およびα化架橋エステル化澱粉の少なくとも1種と
エーテル化澱粉およびエステル化澱粉の少なくとも1種
を使用して麺皮または麺帯類を製造する方法(特開平4
−16157号公報)、(3)麺類の粘りが強くなった
り、表面のぬめりがでないようにするために麺類配合に
アセチル化馬鈴薯澱粉、或いはアセチル化馬鈴薯澱粉と
ガム類などを配合するもの(特開平4−311359号
公報)などが知られている。Conventional techniques for improving the quality of noodles include (1) etherified starch, esterified starch, cross-linked etherified starch for the purpose of improving the heat resilience of noodles and improving the texture. A method for producing noodles by blending starch and cross-linked esterified starch (JP-A-59-7165)
No. 7, JP-A-59-71658), and (2) at least one kind of α-crosslinked etherified starch and α-crosslinked esterified starch and etherified starch for imparting transparency to noodle skin and noodle belt. And a method for producing noodle skin or noodle bands using at least one of esterified starch and
No. 16157), and (3) acetylated potato starch or acetylated potato starch and gums mixed with noodles in order to prevent the noodles from becoming too sticky or slick. Japanese Unexamined Patent Publication No. Hei 4-31359) is known.
【0007】しかしながら、上記した(1)〜(3)の
従来技術は、いずれも冷蔵温度での低温流通を前提とし
ない生麺、冷凍麺類、短期常温流通を行う茹麺類ではあ
る程度の効果があるものの、冷蔵温度で長期にわたって
低温保存する茹麺類や、冷蔵温度で解凍しながら低温流
通させる冷凍麺類に対しては効果がなく、食感の低下を
防止することができない。However, the above-mentioned prior arts (1) to (3) have a certain effect on raw noodles, frozen noodles, and boiled noodles which are distributed for a short period of time at normal temperature, without presupposing low-temperature distribution at a refrigerated temperature. However, it has no effect on boiled noodles that are stored at a low temperature for a long time at a low temperature or frozen noodles that are distributed at a low temperature while being thawed at a refrigeration temperature, and a decrease in texture cannot be prevented.
【0008】[0008]
【発明が解決しようとする課題】本発明の目的は、茹麺
類、蒸麺類などのα化した麺類、そのうちでも特に水分
を多量に含む茹麺類、それらのα化した麺類を冷凍した
冷凍麺類などを、冷蔵温度で長期間低温保存および/ま
たは低温流通させた場合にも、食感および風味の低下が
少なく、粘弾性に優れていてソフトでモチモチしてお
り、滑らかさに富んでおり、しかも異味がなく風味に優
れていて、喫食時に加熱解凍する必要がなく、そのまま
でまたは単に水洗いを行うだけで直ちに喫食可能な麺類
を提供することである。そして、本発明の目的は、上記
した麺類を得るための麺類用穀粉組成物、および麺類の
製造方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide gelatinized noodles such as boiled noodles and steamed noodles, of which boiled noodles containing a large amount of water, frozen noodles obtained by freezing those gelatinized noodles, and the like. When stored at low temperature and / or distributed at low temperature for a long period of time, the texture and flavor are less reduced, the viscoelasticity is excellent, the soft and mochi is soft, the smoothness is rich, and An object of the present invention is to provide noodles which have no off-taste and excellent flavor, do not need to be heated and thawed at the time of eating, and can be eaten immediately as they are or simply by washing with water. An object of the present invention is to provide a flour composition for noodles for obtaining the above-mentioned noodles, and a method for producing noodles.
【0009】[0009]
【課題を解決するための手段】上記の目的を達成すべく
本発明者らが検討を重ねた結果、麺類の製造に用いる穀
粉類として、走査型示差熱量測定(DSC)による吸熱
エネルギー(△H)が3.0〜8.0mJ/mgであ
る、エーテル化した化工澱粉および/またはエーテル化
・ジエステル化した化工澱粉を配合した穀粉組成物を用
いて麺類を製造すると、茹麺類、蒸麺類などのα化した
麺類、特に水分を多く含む茹麺類、およびそれらのα化
した麺類を冷凍した冷凍麺類を冷蔵温度で長期間低温保
存したり、低温流通させても、劣化が生じず、粘弾性に
優れていてソフトでモチモチしていて、滑らかさに富む
良好な食感を有し、しかも異味がなく風味にも優れる麺
類が得られること、そして冷蔵温度で低温保存および/
または低温流通させた麺類は、喫食時に加熱解凍を行わ
なくても、そのままで又は単に水洗いを行なうだけで喫
食が可能であることを見出して本発明を完成した。Means for Solving the Problems As a result of repeated studies by the present inventors to achieve the above object, as the flour used in the production of noodles, the endothermic energy (ΔH) by scanning differential calorimetry (DSC) was used. ) Is 3.0 to 8.0 mJ / mg, when noodles are produced using a flour composition containing etherified modified starch and / or etherified / diesterified modified starch, boiled noodles, steamed noodles, etc. Pre-gelatinized noodles, especially boiled noodles containing a large amount of water, and frozen noodles obtained by freezing these pre-gelatinized noodles at a low temperature for a long period of time at a refrigerated temperature, and even when distributed at a low temperature, deterioration does not occur, and viscoelasticity Noodles that are excellent in quality, soft and mochi, have a good texture rich in smoothness, and have no taste and excellent flavor.
Alternatively, the present inventors have found that noodles distributed at low temperature can be eaten without heating or thawing at the time of eating, or can be eaten as they are or by simply washing with water.
【0010】すなわち、本発明は、走査型示差熱量測定
(DSC)による吸熱エネルギー(△H)が3.0〜
8.0mJ/mgである、エーテル化した化工澱粉およ
び/またはエーテル化・ジエステル化した化工澱粉を含
有することを特徴とする麺類用穀粉組成物である。そし
て、本発明では、走査型示差熱量測定(DSC)による
吸熱エネルギー(△H)が3.0〜8.0mJ/mgで
あり且つ糊化温度(Tp)が55〜65℃である、エー
テル化した化工澱粉および/またはエーテル化・ジエス
テル化した化工澱粉を含有する麺類用穀粉組成物をその
好ましい態様として包含する。That is, according to the present invention, the endothermic energy (ΔH) by scanning differential calorimetry (DSC) is 3.0 to 3.0.
A flour composition for noodles containing 8.0 mJ / mg of a modified starch which has been etherified and / or a modified starch which has been etherified and diesterified. And in this invention, the endothermic energy ((DELTA) H) by scanning differential calorimetry (DSC) is 3.0-8.0 mJ / mg, and the gelatinization temperature (Tp) is 55-65 degreeC. A flour composition for noodles containing the modified starch and / or the etherified / diesterified modified starch is included as a preferred embodiment thereof.
【0011】さらに、本発明は、上記も麺類用穀粉組成
物を用いて常法により麺類を製造する方法を包含する。Further, the present invention includes a method for producing noodles by a conventional method using the above flour composition for noodles.
【0012】また、本発明は、走査型示差熱量測定(D
SC)による吸熱エネルギー(△H)が3.0〜8.0
mJ/mgである、エーテル化した化工澱粉および/ま
たはエーテル化・ジエステル化した化工澱粉、並びに該
化工澱粉以外の穀粉類を用いて麺類を製造する方法であ
る。そして、本発明では、走査型示差熱量測定(DS
C)による吸熱エネルギー(△H)が3.0〜8.0m
J/mgであり且つ糊化温度(Tp)が55〜65℃で
ある、エーテル化した化工澱粉および/またはエーテル
化・ジエステル化した化工澱粉、並びに該化工澱粉以外
の穀粉類を用いて麺類を製造する方法をその好ましい態
様として包含する。The present invention also relates to a scanning differential calorimetry (D
SC), the endothermic energy (ΔH) is 3.0 to 8.0.
This is a method for producing noodles using etherified modified starch and / or etherified / diesterified modified starch having a mJ / mg and flours other than the modified starch. In the present invention, the scanning differential calorimetry (DS)
Endothermic energy (ΔH) by C) is 3.0 to 8.0 m
J / mg and a gelatinization temperature (Tp) of 55 to 65 ° C., noodles are prepared by using an etherified modified starch and / or an etherified / diesterified modified starch, and flours other than the modified starch. The production method is included as a preferred embodiment thereof.
【0013】さらに、本発明は、上記の麺類用穀粉組成
物を用いて得られる麺類、或いは上記の方法により得ら
れる麺類を包含する。Further, the present invention includes noodles obtained by using the above flour composition for noodles, or noodles obtained by the above method.
【0014】[0014]
【発明の実施の形態】以下に本発明について詳細に説明
する。本発明の麺類用穀粉組成物は、エーテル化した化
工澱粉および/またはエーテル化・ジエステル化した化
工澱粉であって且つその走査型示差熱量測定(DSC)
による吸熱エネルギー(△H)が3.0〜8.0mJ/
mgである化工澱粉を含有している。本発明で用いる
「エーテル化した化工澱粉」はエーテル化処理が行われ
ている澱粉であり、また「エーテル化・ジエステル化し
た化工澱粉」はエーテル化処理とジエステル化処理の両
方が行われている澱粉である。エーテル化した化工澱粉
(以下「エーテル化化工澱粉」という)および/または
エーテル化・ジエステル化した化工澱粉(以下「エーテ
ル化・ジエステル化化工澱粉」という)は、タピオカ澱
粉、馬鈴薯澱粉、トウモロコシ澱粉、甘薯澱粉、小麦澱
粉、米澱粉などの澱粉類に基づく、エーテル化化工澱粉
および/またはエーテル化・ジエステル化化工澱粉のい
ずれであってもよく、そのうちでもタピオカ澱粉や馬鈴
薯澱粉のような地下茎澱粉に基づく化工澱粉であること
が好ましく、タピオカ澱粉に基づく化工澱粉であること
がより好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The flour composition for noodles of the present invention is a modified starch which has been etherified and / or a modified starch which has been etherified and diesterified, and its scanning differential calorimetry (DSC).
Endothermic energy (ΔH) of 3.0 to 8.0 mJ /
mg of modified starch. The “etherified modified starch” used in the present invention is a starch that has been subjected to an etherification treatment, and the “etherified / diesterified modified starch” has been subjected to both an etherification treatment and a diesterification treatment. It is starch. Etherified modified starch (hereinafter referred to as “etherified modified starch”) and / or etherified / diesterified modified starch (hereinafter referred to as “etherified / diesterified modified starch”) are tapioca starch, potato starch, corn starch, Any of etherified starch and / or etherified / diesterified starch based on starches such as potato starch, wheat starch and rice starch may be used. Among them, underground stem starch such as tapioca starch and potato starch may be used. It is preferably a modified starch based on tapioca starch, and more preferably a modified starch based on tapioca starch.
【0015】また、本発明では、上記したエーテル化化
工澱粉および/またはエーテル化・ジエステル化化工澱
粉として、その走査型示差熱量測定(DSC;Differen
t Scanning Calorimeters)による吸熱エネルギー(△
H)が3.0〜8.0mJ/mgであるものを用いるこ
とが必要であり、3.4〜7.2mJ/mgであるもの
を用いることが好ましい。エーテル化化工澱粉、および
エーテル化・ジエステル化化工澱粉の吸熱エネルギー
(△H)が3.0mJ/mg未満であると麺類の食感が
柔らかくなって付着性が増加し、一方8.0mJ/mg
を超えると麺類の粘弾性がなくなり、ぼそついていて全
く歯ごたえのない不良な食感となり、特にα化した茹麺
類や蒸麺類、またはそれらを冷凍した冷凍麺類を冷蔵温
度で長期間低温保存したり低温流通させた場合の前記の
品質低下が著しい。かかる点で、エーテル化化工澱粉お
よび/またはエーテル化・ジエステル化化工澱粉であっ
ても、その走査型示差熱量測定(DSC)による吸熱エ
ネルギー(△H)が上記した3.0〜8.0mJ/mg
の範囲から外れるものを用いた場合には、本発明の目的
を達成することができない。ここで、本発明でいう走査
型示差熱量測定(DSC;Different Scanning Calorim
eters)による吸熱エネルギー(△H)は、いわゆる入
力補償タイプのDSCによる分析または熱流束タイプの
DSC(DTA法;Differential Thermal analysis)
によって測定したときの、温度−吸熱量のグラフから求
められる吸熱エネルギー(△H)をいい、具体的には
「応用糖質科学」第41巻、第3号、第297〜303
頁(1994)などに記載されている方法により測定す
ることができ、その詳細については、下記の実施例の項
に記載するとおりである。Further, in the present invention, the above-mentioned etherified starch and / or etherified / diesterized starch is used as a scanning differential calorimeter (DSC; Differen).
Endothermic energy (t Scanning Calorimeters)
It is necessary to use a compound having H) of 3.0 to 8.0 mJ / mg, and preferably a compound having a composition of 3.4 to 7.2 mJ / mg. When the endothermic energy (ΔH) of the etherified starch and the etherified / diesterified starch is less than 3.0 mJ / mg, the texture of the noodles becomes soft and the adhesion increases, while 8.0 mJ / mg.
If the noodles exceed the viscoelasticity of the noodles, it will have a bad texture that is ragged and has no chewy texture, especially if you store gelatinized boiled noodles or steamed noodles, or frozen noodles obtained by freezing them for a long time at refrigeration temperature at low temperatures. Or the above-mentioned deterioration in quality when distributed at a low temperature is remarkable. At this point, the endothermic energy (ΔH) of the etherified starch and / or the etherified / diesterized starch by the scanning differential calorimetry (DSC) is 3.0 to 8.0 mJ /. mg
If a material outside the range is used, the object of the present invention cannot be achieved. Here, Differential Scanning Calorimetry (DSC) referred to in the present invention.
The endothermic energy (ΔH) obtained by the above-mentioned method is analyzed by a so-called input compensation type DSC or a heat flux type DSC (DTA method: Differential Thermal analysis).
Endothermic energy (ΔH) obtained from a graph of temperature-endotherm when measured by the method described in “Applied Glycoscience,” Vol. 41, No. 3, 297-303.
It can be measured by the method described on page (1994) and the like, and the details thereof are as described in the section of Examples below.
【0016】また、本発明では上記したエーテル化化工
澱粉および/またはエーテル化・ジエステル化化工澱粉
として、走査型示差熱量測定(DSC)による吸熱エネ
ルギー(△H)が3.0〜8.0mJ/mgであるとい
う特性と共に、該走査型示差熱量測定(DSC;Differ
ent Scanning Calorimeters)による糊化温度(Tp)
(吸熱量が最大となるピーク温度)が55〜65℃であ
るという特性を備えるものを用いると、粘弾性、滑らか
さ、食味に一層優れる麺類が得られるので好ましく、該
糊化温度(Tp)が57.0〜62.0℃であるものを
用いることがより好ましい。エーテル化化工澱粉および
/またはエーテル化・ジエステル化化工澱粉の糊化温度
(Tp)が55℃未満であると、麺類の食感が柔らかく
なり付着性が生じ易くなり、一方65℃を超えると、粘
弾性がなくなり、ぼそついた歯ごたえのない不良な食感
となり易い。In the present invention, the above-mentioned etherified starch and / or etherified / diesterified starch have an endothermic energy (ΔH) of 3.0 to 8.0 mJ / according to scanning differential calorimetry (DSC). mg, and the scanning differential calorimetry (DSC; Differ).
Gelatinization temperature (Tp) by ent Scanning Calorimeters
It is preferable to use a material having a characteristic of (peak temperature at which the endothermic amount is the maximum) of 55 to 65 ° C., since noodles having more excellent viscoelasticity, smoothness and taste can be obtained, and the gelatinization temperature (Tp) is preferred. Is more preferably from 57.0 to 62.0 ° C. When the gelatinization temperature (Tp) of the etherified starch and / or the etherified / diesterified starch is less than 55 ° C., the texture of the noodles becomes soft and adhesion tends to occur. Viscoelasticity is lost, and the texture tends to be poor with no rough texture.
【0017】また、本発明で用いるエーテル化化工澱粉
および/またはエーテル化・ジエステル化化工澱粉で
は、そのアルコール性水酸基の置換度(DS)は特に限
定されないが、澱粉におけるグルコース残基100個当
たり20個以下で置換されている(DS=0.2以下)
であることが好ましい。Further, in the etherified starch and / or etherified / diesterified starch used in the present invention, the degree of substitution (DS) of the alcoholic hydroxyl group is not particularly limited. Or less (DS = 0.2 or less)
It is preferred that
【0018】本発明で用いるエーテル化化工澱粉および
/またはエーテル化・ジエステル化化工澱粉は、エーテ
ル化された化工澱粉および/またはエーテル化され且つ
ジエステル化された化工澱粉であって、しかもその走査
型示差熱量測定(DSC)による吸熱エネルギー(△
H)が3.0〜8.0mJ/mgであるものであればい
ずれでもよく、その調製方法や入手方法などは特に制限
されない。何ら限定されるものではないが、本発明で用
いるエーテル化化工澱粉は、その吸熱エネルギー(△
H)が上記した3.0〜8.0mJ/mgの範囲になる
ようにしながら、例えば、澱粉の懸濁液に、エピクロル
ヒドリンやアクロレインなどのエーテル化剤を反応させ
て、澱粉の水酸基をエーテル化することによって製造す
ることができる。また、本発明で用いるエーテル化・ジ
エステル化化工澱粉は、その吸熱エネルギー(△H)が
上記した3.0〜8.0mJ/mgの範囲になるように
しながら、例えば、澱粉の懸濁液に、オキシ塩化リン、
無水リン酸、トリメタリン酸、ヘキサメタリン酸塩など
のエステル化剤と、エピクロルヒドリンやアクロレイン
などのエーテル化剤を同時または逐次に反応させて、澱
粉の水酸基をエーテル化およびジエステル化することに
よって製造することができる。上記の製造反応におい
て、エーテル化化工澱粉またはエーテル化・ジエステル
化化工澱粉を製造する際の乾燥工程で、ドラムドライヤ
ーなどを用いて澱粉の糊化が生ずるような高温で乾燥さ
せると、製麺時のグルテンの形成が阻害されて、得られ
る麺類の食感が弾力性のないものとなるので、40℃以
下の温度で乾燥させることが好ましい。The etherified modified starch and / or the etherified / diesterified modified starch used in the present invention is an etherified modified starch and / or an etherified and diesterified modified starch, and the scanning type thereof. Endothermic energy (△) by differential calorimetry (DSC)
Any method can be used as long as H) is from 3.0 to 8.0 mJ / mg, and there is no particular limitation on the method of preparing or obtaining the compound. Although not limited in any way, the etherified starch used in the present invention has an endothermic energy (△
While the H) is in the range of 3.0 to 8.0 mJ / mg, for example, a starch suspension is reacted with an etherifying agent such as epichlorohydrin or acrolein to etherify the hydroxyl groups of the starch. It can be manufactured by doing. The etherified and diesterified starch used in the present invention may be used, for example, in a starch suspension while keeping its endothermic energy (ΔH) in the range of 3.0 to 8.0 mJ / mg. , Phosphorus oxychloride,
It can be produced by reacting an esterifying agent such as phosphoric anhydride, trimetaphosphoric acid, and hexametaphosphate with an etherifying agent such as epichlorohydrin or acrolein simultaneously or sequentially to etherify and diesterify the hydroxyl groups of starch. it can. In the above-mentioned production reaction, in a drying step for producing an etherified starch or an etherified / diesterified starch, if the starch is dried at a high temperature such that gelatinization of the starch occurs using a drum drier, etc. Since the formation of gluten is inhibited and the texture of the resulting noodles becomes less elastic, it is preferable to dry the noodles at a temperature of 40 ° C. or lower.
【0019】本発明では、走査型示差熱量測定(DS
C)による吸熱エネルギー(△H)が3.0〜8.0m
J/mgであるエーテル化化工澱粉および/またはエー
テル化・ジエステル化化工澱粉の含有量(両者を含有す
る場合はその合計含有量)が、麺類用穀粉組成物におけ
る全穀粉重量に基づいて、5〜50重量%の割合である
ことが好ましく、30〜45重量%であることがより好
ましい。麺類用穀粉組成物における該エーテル化化工澱
粉および/またはエーテル化・ジエステル化化工澱粉の
含有量が5重量%未満であると、茹麺類、蒸麺類などの
α化した麺類、それを冷凍してなる冷凍麺類の冷蔵耐性
が低下し易くなり、冷蔵温度で低温保存および/または
低温流通させたときに、粘弾性が失われて、ぼそついた
食感になり易い。一方、麺類用穀粉組成物における該エ
ーテル化化工澱粉および/またはエーテル化・ジエステ
ル化化工澱粉の含有量が50重量%を超えると、製麺時
の作業性が低下すると共に、茹麺類、蒸麺類などのα化
した麺類、それを冷凍してなる冷凍麺類の冷蔵耐性が低
下し易くなり、冷蔵温度で低温保存および/または低温
流通させたときに、硬くて弾力性のない不良な食感にな
り易い。In the present invention, scanning differential calorimetry (DS)
Endothermic energy (ΔH) by C) is 3.0 to 8.0 m
The content of the etherified starch and / or the etherified / diesterified starch (J / mg) (the total content of both) is 5% based on the total flour weight in the flour composition for noodles. The proportion is preferably from 50 to 50% by weight, more preferably from 30 to 45% by weight. When the content of the etherified starch and / or the etherified / diesterified starch in the flour composition for noodles is less than 5% by weight, pregelatinized noodles such as boiled noodles and steamed noodles are frozen. The refrigeration resistance of the frozen noodles tends to decrease, and when stored at a refrigeration temperature and / or distributed at a low temperature, the viscoelasticity is lost and a rough texture is likely to occur. On the other hand, when the content of the etherified starch and / or the etherified / diesterified starch in the flour composition for noodles exceeds 50% by weight, the workability during noodle making is reduced, and boiled noodles and steamed noodles are reduced. Refrigeration resistance of pre-gelatinized noodles and frozen noodles obtained by freezing them is liable to decrease, and when stored at a refrigerated temperature at low temperature and / or distributed at a low temperature, a hard and inelastic poor texture is obtained. Easy to be.
【0020】そして、本発明では、上記したエーテル化
化工澱粉および/またはエーテル化・ジエステル化化工
澱粉と共に用いる他の穀粉類の種類は特に制限されず、
麺類の種類などに応じて、小麦粉、そば粉、米粉、大麦
粉、大豆粉、上記のエーテル化・ジエステル化化工澱粉
以外の澱粉などのうちの1種または2種以上を用いるこ
とができる。In the present invention, types of other flours used together with the above-mentioned etherified starch and / or the etherified / diesterized starch are not particularly limited.
Depending on the type of noodles, one or more of wheat flour, buckwheat flour, rice flour, barley flour, soy flour, starch other than the above-mentioned etherified and diesterified modified starch, and the like can be used.
【0021】また、本発明では、穀粉類以外に、麺類の
種類などに応じて、従来から汎用されている副原料や添
加剤、例えば食塩、かん水(かん粉)、乳化剤、着色
料、防腐剤、ビタミン類、ミネラル類、アミノ酸などの
栄養強化剤、山芋粉、卵または卵製品、茶粉末、海草粉
末などの1種または2種以上を使用することができる。In the present invention, in addition to flour, according to the type of noodles and the like, conventionally used auxiliary materials and additives such as salt, brine (rice flour), emulsifier, coloring agent, preservative, etc. , Vitamins, minerals, amino acids and other nutrient enhancers, yam powder, eggs or egg products, tea powder, seaweed powder and the like.
【0022】そして、本発明では、上記したエーテル化
化工澱粉および/またはエーテル化・ジエステル化化工
澱粉、その他の穀粉類、並びに必要に応じて他の成分を
用いて予め麺類用穀粉組成物を調製しておき、その麺類
用穀粉組成物を用いて麺類を製造することができる。予
め調製した前記の麺類用穀粉組成物はそれ自体で安定し
て長期保存が可能であり、麺類用穀粉組成物の形態で保
存、流通、販売することができる。In the present invention, a flour composition for noodles is prepared in advance using the above-mentioned etherified starch and / or etherified / diesterized starch, other flours, and other components as required. In addition, noodles can be produced using the flour composition for noodles. The above-mentioned flour composition for noodles prepared in advance can be stably stored for a long period of time, and can be stored, distributed, and sold in the form of a flour composition for noodles.
【0023】また、本発明では、上記した麺類用穀粉組
成物を予め調製せずに、麺類の製造時に、上記したエー
テル化化工澱粉および/またはエーテル化・ジエステル
化化工澱粉、その他の穀粉類、並びに必要に応じて他の
成分を任意の順序で添加して(例えば逐次にまたは同時
に添加して)麺生地をつくり、その麺生地を用いて麺類
を製造してもよく、したがって本発明はかかる製麺方法
を包含する。Further, in the present invention, the above-mentioned etherified starch and / or etherified / diesterized starch, other flour, and the like during the production of the noodles without preparing the flour composition for noodles in advance. In addition, if necessary, other ingredients may be added in any order (for example, sequentially or simultaneously) to produce a noodle dough, and the noodle dough may be used to produce noodles. Noodle making methods.
【0024】さらに、本発明では、麺類を製造する際の
製麺方法、製麺装置、製麺条件なども特に制限されず、
麺類の種類などに応じて、通常使用されている製麺方
法、装置、条件などを採用して行えばよい。何ら限定さ
れるものではないが、本発明で採用し得る製麺方法とし
ては、例えば、加水混練して得た麺生地を、通常のロー
ル式複合−圧延−麺線への切り出しを行なって麺線する
方法などが挙げられる。また、麺生地の加水混練を真空
下で行なう真空ミキサーを用いると、得られる麺類製品
の滑らかさが向上して、さらに好ましい麺類製品が得ら
れる。Further, in the present invention, the noodle-making method, noodle-making apparatus, noodle-making conditions and the like for producing noodles are not particularly limited.
Depending on the type of the noodles and the like, generally used noodle-making methods, devices, conditions and the like may be adopted. Although not limited in any way, examples of the noodle making method that can be adopted in the present invention include, for example, cutting out a noodle dough obtained by kneading with water into a normal roll-type composite-rolling-noodle line, There is a method of drawing. In addition, when a vacuum mixer that performs kneading of the noodle dough under vacuum is used, the smoothness of the obtained noodle product is improved, and a more preferable noodle product is obtained.
【0025】本発明では麺類の種類は特に制限されず、
うどん、平めん(ひもかわうどん)、日本そば、中華
麺、麺皮類(ギョウザ、シュウマイ、春巻、ワンタンの
皮等)などのいずれであってもよい。In the present invention, the type of noodles is not particularly limited.
It may be any of udon, flat noodles (himokawa udon), Japanese buckwheat, Chinese noodles, noodle skins (gyoza, shumai, spring roll, wonton skin, etc.).
【0026】また、本発明の麺類は、茹麺類、蒸麺類な
どのα化した麺類、それらのα化した麺類を冷凍した冷
凍麺類、冷蔵した麺類、乾燥麺類、半乾燥麺類などのい
ずれであってもよい。そのうちでも、本発明は、茹麺
類、蒸麺類などのα化した麺類、それらのα化した麺類
を冷凍した冷凍麺類であって、冷蔵温度で低温保存およ
び/または低温流通させる麺類に適しており、それらの
麺類を冷蔵温度で長期間低温保存および/または低温流
通させても、老化が生じず、良好な食感を保つことがで
き、喫食時には単に水洗するかまたは水洗せずにそのま
まで、食感、風味、食味に優れる麺類を喫食することが
できる。そして、茹麺類、蒸麺類などのα化した麺類、
およびそれらのα化した麺類を冷凍した冷凍麺類を冷蔵
温度で低温保存および/または低温流通させる場合は、
0〜10℃の冷蔵温度が好ましく採用される。The noodles of the present invention are any of gelatinized noodles such as boiled noodles and steamed noodles, frozen noodles obtained by freezing the gelatinized noodles, refrigerated noodles, dried noodles, semi-dried noodles and the like. You may. Among them, the present invention is suitable for noodles that have been pregelatinized such as boiled noodles and steamed noodles, and frozen noodles obtained by freezing the pregelatinized noodles at low temperature at a refrigeration temperature and / or at low temperature. Even if the noodles are stored at a low temperature for a long time at a refrigerated temperature and / or distributed at a low temperature, aging does not occur and a good texture can be maintained. You can enjoy noodles with excellent texture, flavor, and taste. And noodles that have been pregelatinized, such as boiled noodles and steamed noodles,
When the frozen noodles obtained by freezing the pre-gelatinized noodles are stored at a low temperature and / or distributed at a low temperature,
A refrigeration temperature of 0 to 10C is preferably employed.
【0027】また、本発明の麺類が茹麺類などのα化し
た麺類またはそれらを冷凍した冷凍麺類である場合は、
下記の数式に基づく茹で歩留りを、240〜280%
の範囲にすると、食感、食味および風味に優れる麺類が
得られるので好ましい。上記した麺類の茹で歩留りが2
40%未満であると麺類の食感が硬くなり易く、一方2
80%を超えると麺類の食感が柔らかくなり易い。When the noodles of the present invention are gelatinized noodles such as boiled noodles or frozen noodles obtained by freezing them,
The boiling yield based on the following formula is 240-280%
It is preferable to set it in the range of since noodles excellent in texture, taste and flavor can be obtained. The boiling yield of the above-mentioned noodles is 2
If it is less than 40%, the texture of the noodles tends to become hard, while 2
If it exceeds 80%, the texture of the noodles tends to be soft.
【0028】[0028]
【数1】 茹で歩留り(%)=(A/B)×100 式中、A=生麺100gを茹上げて水切りした後の茹麺
の重量(g) B=茹上げ前の生麺100g中の麺類用穀粉等粉末組成
物の重量(g) 但し、上記の数式のBでいう「麺類用穀粉等粉末組成
物」とは、穀粉類およびその他の成分を含む、加水前の
麺類用粉末組成物をいう。## EQU00001 ## Boiling yield (%) = (A / B) .times.100 In the formula, A = weight (g) of boiled noodles after boiling 100 g of raw noodles and draining B = 100 g of raw noodles before boiling Weight (g) of flour or other powder composition for noodles, provided that the “flour or other powder composition for noodles” in the above formula B is a powder composition for noodles before hydration, including flour and other components. A thing.
【0029】[0029]
【実施例】以下に例を挙げて本発明を具体的に説明する
が、本発明はそれにより何ら限定されない。以下の例
中、特に断らない限り、部は重量部を表し、%は重量%
を表す。The present invention will be described in more detail with reference to the following examples, but it should not be construed that the invention is limited thereto. In the following examples, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified.
Represents
【0030】《試験例1》無処理タピオカ澱粉(ステー
リー社製「Unmodified Tapioca」);アセチル化タピオ
カ澱粉(ホーネン株式会社製「A−700」);エーテ
ル化タピオカ澱粉(ホーネン株式会社製「POT−0
2」および「POT−04」並びにナショナルスターチ
アンドケミカル社製「ナショナル7」および「ナショナ
ル78−0510」);エーテル化・ジエステル化タピ
オカ澱粉(ナショナルスターチアンドケミカル社製「ピ
ュリティ87」、「ピュリティ77」「ナショナル78
−0148」および「ピュリティ4」並びにホーネン株
式会社製「TPO−08」)について、その走査型示差
熱量測定(DSC)による吸熱エネルギー(△H)およ
び糊化温度(Tp)を下記の方法で測定したところ、下
記の表1に示すとおりであった。Test Example 1 Untreated tapioca starch (“Unmodified Tapioca” manufactured by Stäry); acetylated tapioca starch (“A-700” manufactured by Honen Co., Ltd.); etherified tapioca starch (“POT-” manufactured by Honen Co., Ltd.) 0
2 "and" POT-04 "and" National 7 "and" National 78-0510 "manufactured by National Starch and Chemical Co .; etherified and diesterified tapioca starch (" Purity 87 "," Purity 77 "manufactured by National Starch and Chemical Co.) "National 78
-0148 "and" Purity 4 "and" TPO-08 "manufactured by Honen Co., Ltd.) by measuring the endothermic energy (ΔH) and gelatinization temperature (Tp) by scanning differential calorimetry (DSC) by the following methods. The result was as shown in Table 1 below.
【0031】[澱粉の走査型示差熱量測定(DSC)に
よる分析法] (A)試料の調製: (i)密閉型試料容器に試料10±0.2mg(乾物換
算)を精秤する。 (ii)マイクロシリンジを用いて脱気を行なった蒸留水
40mgを正確に試料容器に加え、針で試料が均一にな
るまでよく混ぜた後、再度秤量する。 (iii)蓋を載せた密閉型試料容器を試料台中央のダイ
ス受けの上に置く。 (iv)圧力ハンドルを時計回りに回し、ダイス先端から
圧力棒が出るようにする。 (v)サンプル・シーラーバーを反時計回りに回し、
試料容器の蓋が容器の縁より0.3〜0.5mm程度内
部に入るように圧入する。 (vi)レバーを時計方向に一回転ほど戻し、圧力ハンド
ルを反時計回りに空回りするまで回し、圧力棒を上に上
げる。 (vii)レバーを再び反時計方向に回し、試料容器をか
たくしめた後、試料容器を取り出す。 (viii)リファレンスとして密閉型試料容器に脱気した
蒸留水40mgを加え、同様に密閉処理により蓋をした
ものを用いる。[Analytical Method of Starch by Scanning Differential Calorimetry (DSC)] (A) Preparation of Sample : (i) 10 ± 0.2 mg (in terms of dry matter) of a sample is precisely weighed in a closed sample container. (Ii) 40 mg of distilled water deaerated using a microsyringe is accurately added to the sample container, mixed well with a needle until the sample becomes uniform, and weighed again. (Iii) Place the closed sample container with the lid on the die receiver in the center of the sample table. (Iv) Turn the pressure handle clockwise so that the pressure bar comes out of the die tip. (V) Turn the sample sealer bar counterclockwise,
The sample container is press-fitted so that the lid is about 0.3 to 0.5 mm inside the edge of the container. (Vi) Return the lever clockwise one full turn, turn the pressure handle counterclockwise until it idles, and raise the pressure bar. (Vii) Turn the lever counterclockwise again to harden the sample container, and then remove the sample container. (Viii) As a reference, 40 mg of degassed distilled water was added to a sealed sample container, and the sample was similarly capped by a sealing treatment.
【0032】(B)試料の設置: (i)走査型示差熱量測定装置(セイコー電子工業株式
会社製「DSC120」)におけるファーナスカバー、
SUS蓋、ヒートシンク外蓋、ヒートシンク蓋を順々に
取り出す。 (ii)手前のホルダーに上記(A)の(vii)で調製し
た試料を入れた容器を載せ、後方のホルダーに上記
(A)の(viii)で準備したリファリンス容器を載せ
る。 (iii)ヒートシンク蓋、ヒートシンク外蓋、SUS蓋
およびファーナスカバーの順で蓋をかぶせる。(B) Installation of sample : (i) Furnace cover in a scanning differential calorimeter (“DSC120” manufactured by Seiko Instruments Inc.)
Take out the SUS lid, heat sink outer lid and heat sink lid in order. (Ii) The container holding the sample prepared in (vii) of (A) above is placed on the front holder, and the reference container prepared in (viii) of (A) is placed on the rear holder. (Iii) Cover the heat sink lid, outer heat sink lid, SUS lid and furnace cover in this order.
【0033】(C)分析: (i)TAステーションおよびDSCモジュールの電源
を入れ、以下に示す温度プログラム、サンプル情報、サ
ンプリングタイム、エンドジョブを設定する。 (ii)温度プログラムを入力する(開始温度25℃、終
了温度165℃、昇温速度4℃/分、プログラムは開始
温度で3分間保持後分析を開始)。 (iii)サンプル情報は、試料名、試料重量、リファレ
ンス名、リファレンス重量を入力する。 (iv)サンプリング時間は0.5秒に設定する。 (v)エンドジョブを入力する。 (vi)1チャンネルのZEROキー、RUNキーを順に
押し、測定を開始する。 (v)糊化温度(Tp)および吸熱エネルギー(△H)
の値を読み取る。(C) Analysis : (i) Turn on the power of the TA station and the DSC module, and set the following temperature program, sample information, sampling time, and end job. (Ii) Input a temperature program (start temperature: 25 ° C., end temperature: 165 ° C., heating rate: 4 ° C./minute, program starts analysis after holding at the start temperature for 3 minutes). (Iii) For the sample information, enter the sample name, sample weight, reference name, and reference weight. (Iv) The sampling time is set to 0.5 seconds. (V) Input an end job. (Vi) Press the ZERO key and RUN key of one channel in order to start measurement. (V) Gelatinization temperature (Tp) and endothermic energy (ΔH)
Read the value of.
【0034】[0034]
【表1】 [Table 1]
【0035】《実施例1》[うどんの製造] (1) 上記の試験例1において走査型示差熱量測定
(DSC)によって吸熱エネルギー(△H)および糊化
温度(Tp)を測定した澱粉のうちで、無処理タピオカ
澱粉(ステーリー社製「Tapioca」)、アセチル
化タピオカ澱粉(ホーネン株式会社製「A−70
0」)、エーテル化タピオカ澱粉(「POT−02」、
「ナショナル7」および「ナショナル78−051
0」)、並びにエーテル化・ジエステル化タピオカ澱粉
(「ナショナル78−0148」および「ピュリティ8
7」)を製麺用に準備した。 (2) 小麦粉(日清製粉株式会社製「白椿」)と共
に、上記(1)で準備したそれぞれの澱粉を用いて、下
記の表3および表4に記載する麺類用穀粉組成物をそれ
ぞれ調製した。 (3) 上記(2)で調製した麺類用穀粉組成物100
0gに対して、食塩35gと水415gを加えた後(食
塩は予め水に溶解させて加えた)、12分間混合してそ
ぼろ状の生地を得た。 (4) 上記(3)で得た生地を製麺ロールにてロール
間隔3.6mmで麺帯にまとめ、室温下(20℃)にビ
ニール袋中で30分間熟成させた。熟成後、この麺帯を
更に製麺ロールにて圧延して約2.5mm厚の麺帯にし
た後、No.10角切刃を用いて麺線に切り出して生う
どんを製造した。 (5) 上記(4)で得た生うどん145gづつを直ち
に十分量の沸騰水(pH5〜6に調整)中で上記の数式
による茹で歩留りが260±2%になるようにして茹
で時間を調節しながら茹上げた後、直ちに冷水中で水洗
いし、ざるに上げて水を切った。<< Example 1 >> [Production of Udon] (1) Among starches of which endothermic energy (ΔH) and gelatinization temperature (Tp) were measured by scanning differential calorimetry (DSC) in Test Example 1 described above. And untreated tapioca starch (“Tapioca” manufactured by Stelly) and acetylated tapioca starch (“A-70” manufactured by Honen Co., Ltd.)
0 "), etherified tapioca starch (" POT-02 ",
"National 7" and "National 78-051"
0 "), and etherified and diesterified tapioca starch (" National 78-0148 "and" Purity 8 ").
7 ") was prepared for noodle making. (2) Using flour (“Shiratsubaki” manufactured by Nisshin Flour Milling Co., Ltd.) together with the respective starches prepared in (1) above, flour compositions for noodles described in Tables 3 and 4 below are prepared respectively. did. (3) Flour composition 100 for noodles prepared in (2) above
After adding 35 g of salt and 415 g of water to 0 g (the salt was previously dissolved in water and added), the mixture was mixed for 12 minutes to obtain a ragged dough. (4) The dough obtained in (3) above was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, this noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were produced by cutting into noodle strings using a 10-point cutting blade. (5) Immediately adjust the boiling time of 145 g of the raw udon obtained in (4) above in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the yield by the above formula becomes 260 ± 2%. After boiling while washing, it was immediately rinsed in cold water, then raised and drained.
【0036】(6) 上記(5)で得た茹麺150gを
ビニール袋に入れてヒートシーラーでシールした後、5
℃の冷蔵庫に入れて2日間冷蔵保存した後取り出して、
流水中で水洗し、ざるに上げて水を切り、麺の食感およ
び食味を下記の表2に示す評価基準にしたがって5名の
パネラーに点数評価してもらい、その平均値を採ったと
ころ、下記の表3および表4に示すとおりであった。 (7) また、上記(5)で得た茹麺150gをビニー
ル袋に入れてヒートシーラーでシールした後、−40℃
のショック・フリーザーに2時間入れて凍結して冷凍麺
を製造し、−20℃の冷凍庫で3日間保存した。3日後
に、冷凍麺を冷凍庫から取り出して、5℃の冷蔵庫に入
れて1夜解凍を行い、解凍した麺を、流水中で水洗し、
ざるに上げて水を切り、麺の食感および食味を下記の表
2に示す評価基準にしたがって5名のパネラーに点数評
価してもらい、その平均値を採ったところ、下記の表3
および表4に示すとおりであった。(6) 150 g of the boiled noodle obtained in the above (5) is put in a plastic bag, sealed with a heat sealer, and then
Refrigerated for 2 days in a refrigerator at
After washing in running water, raising the water and draining the water, five panelists evaluated the texture and taste of the noodles according to the evaluation criteria shown in Table 2 below, and the average value was taken. The results are shown in Tables 3 and 4 below. (7) Further, 150 g of the boiled noodle obtained in the above (5) was put in a plastic bag, sealed with a heat sealer, and then -40 ° C.
For 2 hours to produce frozen noodles, and stored in a -20 ° C freezer for 3 days. Three days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 5 ° C. and thawed overnight, and the thawed noodles are washed with running water,
The noodles were drained, the texture and taste of the noodles were evaluated by five panelists according to the evaluation criteria shown in Table 2 below, and the average value was taken.
And as shown in Table 4.
【0037】[0037]
【表2】 [麺類の品質の評価基準] ○粘弾性: 5点:粘弾性が強く、ソフトでモチモチしていて極めて良好 4点:やや粘弾性があり、ややソフトでモチモチしていて良好 3点:粘弾性はあるが、やや硬い 2点:粘弾性が劣り、硬く不良 1点:粘弾性が劣り、硬くポキポキしていて、ぼそついていて極めて不良 ○滑らかさ: 5点:非常に滑らかであり極めて良好 4点:滑らかで良好 3点:やや滑らか 2点:ザラツキがあり、不良 1点:著しくザラツキがあり、極めて不良 ○食 味: 5点:うまみがあり、非常においしい 4点:ややうまみがあり、おいしい 3点:異味は感じられないが、うまみにやや欠ける 2点:やや異味がある 1点:異味が強く、極めて食味が不良 [Table 2] [Evaluation criteria for quality of noodles] ○ Viscoelasticity : 5 points: strong viscoelasticity, soft and mochi, very good 4 points: slightly viscoelastic, slightly soft and mochi, good 3 points: viscoelastic but slightly hard 2 points : Poor viscoelasticity, hard and poor 1 point: Poor viscoelasticity, hard, poppy, loose and extremely poor ○ Smoothness : 5 points: very smooth and extremely good 4 points: smooth and good 3 points: slightly smooth 2 points: rough and poor 1 point: extremely rough and very poor ○ Taste : 5 points: good taste , very delicious 4 points: slightly good taste, delicious 3 points: no off-taste, but a little lack of taste 2 points: some off-notes 1 point: strong off-taste Very bad taste
【0038】[0038]
【表3】 [Table 3]
【0039】[0039]
【表4】 [Table 4]
【0040】上記の表3および表4の結果から、走査型
示差熱量測定(DSC)による吸熱エネルギー(△H)
が3.0〜8.0mJ/mgの範囲であるエーテル化タ
ピオカ澱粉(ナショナル7、ナショナル78−051
0)またはエーテル化・ジエステル化タピオカ澱粉(ナ
ショナル78−0148)を含有する麺類用穀粉組成物
を用いて得られた実験番号1〜6の麺の場合は、茹麺を
冷蔵温度で長期間保存したときに、さらには茹麺を冷凍
して得た冷凍麺を冷蔵温度で解凍して保存したときに、
劣化が生じず、粘弾性、滑らかさおよび食味のすべてに
優れる麺が得られることがわかる。それに対して、走査
型示差熱量測定(DSC)による吸熱エネルギー(△
H)が3.0〜8.0mJ/mgの範囲から外れる無処
理タピオカ澱粉(UnmodifiedTapioca)、アセチル化タ
ピオカ澱粉(A−700)、エーテル化タピオカ澱粉
(POT−02)またはエーテル化・ジエステル化タピ
オカ澱粉(ピュリティ87)を含有する麺類用穀粉組成
物を用いて得られた実験番号7〜15の麺の場合は、茹
麺を冷蔵温度で長期間保存したときに、さらには茹麺を
冷凍して得た冷凍麺を冷蔵温度で解凍して保存したとき
に、劣化が生じており、粘弾性、滑らかさおよび食味の
すべてにおいて実験番号1〜6の麺に比べて大幅に劣っ
ていることがわかる。From the results in Tables 3 and 4, the endothermic energy (ΔH) by scanning differential calorimetry (DSC) was obtained.
In the range of 3.0 to 8.0 mJ / mg (National 7, National 78-051).
0) or noodles of Experiment Nos. 1 to 6 obtained using a flour composition for noodles containing etherified / diesterized tapioca starch (National 78-0148), store the boiled noodles at a refrigerated temperature for a long time When the frozen noodles obtained by freezing the boiled noodles are thawed at the refrigerated temperature and stored,
It can be seen that there is no deterioration and noodles excellent in all of viscoelasticity, smoothness and taste can be obtained. In contrast, the endothermic energy (△) of the scanning differential calorimetry (DSC)
H) Untreated tapioca starch (Unmodified Tapioca), acetylated tapioca starch (A-700), etherified tapioca starch (POT-02) or etherified / diesterified tapioca whose H is outside the range of 3.0 to 8.0 mJ / mg. In the case of the noodles of Experiment Nos. 7 to 15 obtained using the flour composition for noodles containing starch (Purity 87), when the boiled noodles are stored at a refrigerated temperature for a long time, the boiled noodles are further frozen. When the obtained frozen noodles were thawed at the refrigeration temperature and stored, deterioration occurred, and the viscoelasticity, smoothness and taste were all significantly inferior to those of Experiment Nos. 1 to 6 in noodles. Recognize.
【0041】《実施例2》[うどんの製造] (1) 2種類のエーテル化タピオカ澱粉(ナショナル
7、POT−02)および2種類のエーテル化・ジエス
テル化タピオカ澱粉(ナショナル78−0148、ピュ
リティ4)を製麺用に準備した。 (2) 小麦粉(日清製粉株式会社製「白椿」)と共
に、上記の(1)で準備した2種類のエーテル化タピオ
カ澱粉(ナショナル7、POT−02)および2種類の
エーテル化・ジエステル化タピオカ澱粉(ナショナル7
8−0148、ピュリティ4)のそれぞれを用いて、下
記の表5および表6に記載する麺類用穀粉組成物をそれ
ぞれ調製した。 (3) 上記(2)で調製した麺類用穀粉組成物100
0gに対して、食塩30gと水450gを加えた後(食
塩は予め水に溶解させて加えた)、12分間混合してそ
ぼろ状の生地を得た。 (4) 上記(3)で得た生地を製麺ロールにてロール
間隔3.6mmで麺帯にまとめ、室温下(20℃)にビ
ニール袋中で30分間熟成させた。熟成後、この麺帯を
更に製麺ロールにて圧延して約2.5mm厚の麺帯にし
た後、No.10角切刃を用いて麺線に切り出して生う
どんを製造した。Example 2 [Production of Udon] (1) Two types of etherified tapioca starch (National 7, POT-02) and two types of etherified / diesterized tapioca starch (National 78-0148, Purity 4) ) Was prepared for noodle making. (2) Two kinds of etherified tapioca starch (National 7, POT-02) and two kinds of etherification and diesterification prepared in the above (1) together with flour (“Shiratsubaki” manufactured by Nisshin Flour Milling Co., Ltd.) Tapioca starch (National 7)
8-0148 and Purity 4) were used to prepare the flour compositions for noodles described in Tables 5 and 6 below. (3) Flour composition 100 for noodles prepared in (2) above
After adding 30 g of salt and 450 g of water to 0 g (the salt was previously dissolved in water and added), the mixture was mixed for 12 minutes to obtain a tattered dough. (4) The dough obtained in (3) above was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, this noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were produced by cutting into noodle strings using a 10-point cutting blade.
【0042】(5) 上記(4)で得た生うどん148
gを直ちに十分量の沸騰水(pH5〜6に調整)中で上
記の数式による茹で歩留りが260±2%になるよう
にして茹で時間を調節しながら茹上げた後、直ちに冷水
中で水洗いし、ざるに上げて水を切った。 (6) 上記(5)で得た茹麺150gをビニール袋に
入れてヒートシーラーでシールした後、5℃の冷蔵庫に
入れて1日間冷蔵保存した後取り出して、流水中で水洗
し、ざるに上げて水を切り、麺の食感および食味を上記
の表2に示す評価基準にしたがって5名のパネラーに点
数評価してもらい、その平均値を採ったところ、下記の
表5および表6に示すとおりであった。 (7) また、上記(5)で得た茹麺150gをビニー
ル袋に入れてヒートシーラーでシールした後、−40℃
のショック・フリーザーに2時間入れて凍結して冷凍麺
を製造し、−20℃の冷凍庫で3日間保存した。3日後
に、冷凍麺を冷凍庫から取り出して、7℃の冷蔵庫に入
れて1夜解凍を行ない、解凍した麺を、流水中で水洗
し、ざるに上げて水を切り、麺の食感および食味を上記
の表2に示す評価基準にしたがって5名のパネラーに点
数評価してもらい、その平均値を採ったところ、下記の
表5および表6に示すとおりであった。(5) Raw udon 148 obtained in (4) above
g immediately in a sufficient amount of boiling water (adjusted to pH 5 to 6), boil it by adjusting the boiling time so that the yield is 260 ± 2% according to the above formula, and immediately wash with cold water. , Raised and drained the water. (6) 150 g of the boiled noodles obtained in the above (5) is put in a plastic bag, sealed with a heat sealer, put in a refrigerator at 5 ° C., refrigerated for 1 day, taken out, washed in running water, and washed with water. The water and water were drained, and the texture and taste of the noodles were scored by five panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. The results are shown in Tables 5 and 6 below. It was as shown. (7) Further, 150 g of the boiled noodle obtained in the above (5) was put in a plastic bag, sealed with a heat sealer, and then -40 ° C.
For 2 hours to produce frozen noodles, and stored in a -20 ° C freezer for 3 days. Three days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 7 ° C. and thawed overnight, and the thawed noodles are washed in running water, washed up and drained, and the texture and taste of the noodles are removed. Was evaluated by five panelists according to the evaluation criteria shown in Table 2 above, and the average was taken. The results were as shown in Tables 5 and 6 below.
【0043】[0043]
【表5】 [Table 5]
【0044】[0044]
【表6】 [Table 6]
【0045】上記の表5および表6の結果から、走査型
示差熱量測定(DSC)による吸熱エネルギー(△H)
が3.0〜8.0mJ/mgの範囲であるエーテル化タ
ピオカ澱粉(ナショナル7)またはエーテル化・ジエス
テル化タピオカ澱粉(ナショナル78−0148)を含
有する麺類用穀粉組成物を用いて得られた実験番号14
〜19の麺類の場合は、茹麺を冷蔵温度で長期間保存し
たときに、さらには茹麺を冷凍して得た冷凍麺を冷蔵温
度で解凍して保存したときに劣化が生じず、粘弾性、滑
らかさおよび食味のすべてに優れる麺が得られることが
わかる。それに対して、エーテル化化工澱粉またはエー
テル化・ジエステル化化工澱粉であっても、走査型示差
熱量測定(DSC)による吸熱エネルギー(△H)が
3.0〜8.0mJ/mgの範囲から外れるエーテル化
タピオカ澱粉(POT−02)またはエーテル化・ジエ
ステル化タピオカ澱粉(ピュリテイ87)を含有する麺
類用穀粉組成物を用いて得られた実験番号20〜25の
麺の場合は、茹麺を冷蔵温度で長期間保存したときに、
さらには茹麺を冷凍して得た冷凍麺を冷蔵温度で解凍し
て保存したときに、劣化が生じており、粘弾性、滑らか
さおよび食味のすべてにおいて実験番号14〜19の麺
に比べて劣っていることがわかる。From the results in Tables 5 and 6, the endothermic energy (ΔH) by scanning differential calorimetry (DSC) was obtained.
Was obtained using a flour composition for noodles containing etherified tapioca starch (National 7) or etherified / diesterified tapioca starch (National 78-0148) having a range of 3.0 to 8.0 mJ / mg. Experiment number 14
In the case of the noodles of No. 19 to 19, when the boiled noodles are stored at the refrigerated temperature for a long period of time, and when the frozen noodles obtained by freezing the boiled noodles are thawed and stored at the refrigerated temperature, no deterioration occurs, It can be seen that noodles excellent in all of elasticity, smoothness and taste can be obtained. On the other hand, even for the etherified starch or the etherified / diesterized starch, the endothermic energy (ΔH) by scanning differential calorimetry (DSC) is out of the range of 3.0 to 8.0 mJ / mg. In the case of noodles of Experiment Nos. 20 to 25 obtained using a flour composition for noodles containing etherified tapioca starch (POT-02) or etherified / diesterified tapioca starch (Purity 87), boiled noodles are refrigerated. When stored for a long time at temperature,
Furthermore, when the frozen noodles obtained by freezing the boiled noodles are thawed at the refrigeration temperature and stored, deterioration has occurred, and the viscoelasticity, smoothness, and taste are all lower than those of Experiment Nos. 14 to 19 in comparison with the noodles. It turns out that it is inferior.
【0046】《実施例3》[中華麺の製造] (1) 小麦粉(日清製粉株式会社製「特ナンバーワ
ン」)、エーテル化タピオカ澱粉(ナショナル7)また
はエーテル化・ジエステル化タピオカ澱粉(ナショナル
78−0148)、バイタルグルテン(三和澱粉株式会
社製)を用いて、下記の表7に記載する麺類用穀粉組成
物をそれぞれ調製した。 (2) 上記(1)で調製した麺類用穀粉組成物100
0gに対して、かん粉(オリエンタル酵母工業株式会社
製「飛竜印赤」)14gと水360gを加えた後(かん
粉は予め水に溶解させて加えた)、10分間混合して中
華麺生地を得た。 (3) 上記(2)で得た生地を製麺ロールにてロール
間隔3.6mmで麺帯にまとめ、室温下(20℃)にビ
ニール袋中で30分間熟成させた。熟成後、この麺帯を
更に製麺ロールにて圧延して約1.5mm厚の麺帯にし
た後、No.20角切刃を用いて麺線に切り出して中華
麺を製造した。 (4) 上記(3)で得た生中華麺141gを直ちに十
分量の沸騰水(pH5〜6に調整)中で上記の数式に
よる茹で歩留りが250±2%になるようにして茹で時
間を調節しながら茹上げた後、直ちに冷水中で水洗い
し、ざるに上げて水を切った。<< Example 3 >> [Manufacture of Chinese noodles] (1) Wheat flour (“Special No. 1” manufactured by Nisshin Flour Milling Co., Ltd.), etherified tapioca starch (National 7) or etherified / diesterized tapioca starch (National) 78-0148) and vital gluten (manufactured by Sanwa Starch Co., Ltd.) to prepare flour compositions for noodles described in Table 7 below. (2) Flour composition 100 for noodles prepared in (1) above
After adding 14 g of Kanfun ("Hiryu Inka Red" manufactured by Oriental Yeast Co., Ltd.) and 360 g of water to 0 g (Kanfun was previously dissolved in water and added), mixed for 10 minutes, and mixed with Chinese noodles I got the dough. (3) The dough obtained in the above (2) was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, the noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 1.5 mm. Chinese noodles were produced by cutting into noodle strings using a 20-sided cutting blade. (4) 141 g of the raw Chinese noodles obtained in (3) above is immediately adjusted in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the boiling yield according to the above equation becomes 250 ± 2% and the boiling time is adjusted. After boiling while washing, it was immediately rinsed in cold water, then raised and drained.
【0047】(5) 上記(4)で得た茹麺150gを
ビニール袋に入れてヒートシーラーでシールした後、5
℃の冷蔵庫に入れて1日間冷蔵保存した後取り出して、
流水中で水洗し、ざるに上げて水を切り、麺の食感およ
び食味を上記の表2に示す評価基準にしたがって5名の
パネラーに点数評価してもらい、その平均値を採ったと
ころ、下記の表7に示すとおりであった。 (6) また、上記(4)で得た茹麺150gをビニー
ル袋に入れてヒートシーラーでシールした後、−40℃
のショック・フリーザーに2時間入れて凍結して冷凍麺
を製造し、−20℃の冷凍庫で3日間保存した。3日後
に、冷凍麺を冷凍庫から取り出して、4℃の冷蔵庫に入
れて1夜解凍を行ない、解凍した麺を流水中で水洗し、
ざるに上げて水を切り、麺の食感および食味を上記の表
2に示す評価基準にしたがって5名のパネラーに点数評
価してもらい、その平均値を採ったところ、下記の表7
に示すとおりであった。(5) 150 g of the boiled noodle obtained in the above (4) was put in a plastic bag and sealed with a heat sealer.
Refrigerated for 1 day in a refrigerator at
After washing in running water, raising the water and draining the water, five panelists evaluated the texture and taste of the noodles according to the evaluation criteria shown in Table 2 above, and the average value was taken. As shown in Table 7 below. (6) After putting 150 g of the boiled noodle obtained in the above (4) into a plastic bag and sealing it with a heat sealer, the temperature was lowered to -40 ° C.
For 2 hours to produce frozen noodles, and stored in a -20 ° C freezer for 3 days. Three days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 4 ° C. and thawed overnight, and the thawed noodles are washed in running water,
The noodles were drained, the texture and taste of the noodles were evaluated by five panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken.
Was as shown in FIG.
【0048】[0048]
【表7】 [Table 7]
【0049】上記の表6の結果から、走査型示差熱量測
定(DSC)による吸熱エネルギー(△H)が3.0〜
8.0mJ/mgの範囲であるエーテル化タピオカ澱粉
(ナショナル7)またはエーテル化・ジエステル化タピ
オカ澱粉(ナショナル78−0148)を含有する麺類
用穀粉組成物を用いて得られた実験番号26〜31の麺
の場合は、茹麺を冷蔵温度で長期間保存したときに、さ
らには茹麺を冷凍して得た冷凍麺を冷蔵温度で解凍して
保存したときに、劣化が生じず、粘弾性、滑らかさおよ
び食味のすべてに優れる麺が得られることがわかる。そ
れに対して、走査型示差熱量測定(DSC)による吸熱
エネルギー(△H)が3.0〜8.0mJ/mgの範囲
であるエーテル化タピオカ澱粉(ナショナル7)または
エーテル化・ジエステル化タピオカ澱粉(ナショナル7
8−0148)を含有しない麺類用穀粉組成物を用いて
得られた実験番号32〜34の麺の場合は、α化した麺
を冷蔵温度で長期間保存したときに、さらには茹麺を冷
凍して得た冷凍麺を冷蔵温度で解凍して保存したとき
に、劣化が生じており、粘弾性、滑らかさおよび食味の
すべてにおいて実験番号26〜31の麺に比べて著しく
劣っていることがわかる。From the results shown in Table 6 above, the endothermic energy (ΔH) by scanning differential calorimetry (DSC) was 3.0 to 3.0.
Experiment Nos. 26 to 31 obtained using a flour composition for noodles containing etherified tapioca starch (National 7) or etherified / diesterified tapioca starch (National 78-0148) in the range of 8.0 mJ / mg. In the case of noodles, when boiled noodles are stored at refrigerated temperature for a long time, and when frozen noodles obtained by freezing boiled noodles are thawed at refrigerated temperature and stored, deterioration does not occur and viscoelasticity It can be seen that noodles excellent in all of smoothness and taste can be obtained. In contrast, etherified tapioca starch (National 7) or etherified / diesterized tapioca starch (National 7) whose endothermic energy (ΔH) by scanning differential calorimetry (DSC) is in the range of 3.0 to 8.0 mJ / mg. National 7
In the case of the noodles of Experiment Nos. 32 to 34 obtained using the flour composition for noodles not containing 8-0148), when the pregelatinized noodles are stored at a refrigerated temperature for a long time, the noodles are further frozen. When the obtained frozen noodles were thawed at the refrigeration temperature and stored, deterioration occurred, and the viscoelasticity, smoothness, and taste were all significantly inferior to those of Experiment Nos. 26 to 31. Recognize.
【0050】《実施例4》[蕎麦の製造] (1) 小麦粉(日清製粉株式会社製「オーショ
ン」)、蕎麦粉(石森製粉株式会社製)、エーテル化タ
ピオカ澱粉(ナショナル7)またはエーテル化・ジエス
テル化タピオカ澱粉(ナショナル78−0148)を用
いて、下記の表8に記載する麺類用穀粉組成物をそれぞ
れ調製した。 (2) 上記(1)で調製した麺類用穀粉組成物100
0gに水330gを加えて、10分間混合して蕎麦生地
を得た。 (3) 上記(2)で得た生地を製麺ロールにてロール
間隔3.6mmで麺帯にまとめ、室温下(20℃)にビ
ニール袋中で1時間熟成させた。熟成後、この麺帯を更
に製麺ロールにて圧延して約1.4mm厚の麺帯にした
後、No.20角切刃を用いて麺線に切り出して蕎麦を
製造した。 (4) 上記(3)で得た生蕎麦133gを直ちに十分
量の沸騰水(pH5〜6に調整)中で上記の数式によ
る茹で歩留りが250±2%になるようにして茹で時間
を調節しながら茹上げた後、直ちに冷水中で水洗いし、
ざるに上げて水を切った。Example 4 [Manufacture of buckwheat] (1) Flour ("Ation" manufactured by Nisshin Flour Milling Co., Ltd.), buckwheat flour (produced by Ishimori Flour Milling Co., Ltd.), etherified tapioca starch (National 7) or etherified -Flour compositions for noodles described in Table 8 below were prepared using diesterified tapioca starch (National 78-0148). (2) Flour composition 100 for noodles prepared in (1) above
330 g of water was added to 0 g and mixed for 10 minutes to obtain buckwheat dough. (3) The dough obtained in the above (2) was put together in a noodle band at a roll interval of 3.6 mm using a noodle-making roll, and aged in a plastic bag at room temperature (20 ° C.) for 1 hour. After aging, the noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 1.4 mm. Noodles were cut out using a 20-square cutting blade to produce soba. (4) 133 g of the raw buckwheat obtained in the above (3) is immediately boiled in a sufficient amount of boiling water (adjusted to pH 5 to 6) by adjusting the boiling time according to the above equation so that the yield is 250 ± 2%. After boiling, wash immediately in cold water,
Raised and drained the water.
【0051】(5) 上記(4)で得た茹麺150gを
ビニール袋に入れてヒートシーラーでシールした後、4
℃の冷蔵庫に入れて1夜冷蔵した後、取り出して、流水
中で水洗し、ざるに上げて水を切り、麺の食感および食
味を上記の表2に示す評価基準にしたがって5名のパネ
ラーに点数評価してもらい、その平均値を採ったとこ
ろ、下記の表8に示すとおりであった。 (6) また、上記(4)で得た茹麺150gをビニー
ル袋に入れてヒートシーラーでシールした後、−40℃
のショック・フリーザーに2時間入れて凍結して冷凍麺
を製造し、−20℃の冷凍庫で3日間保存した。3日後
に、冷凍麺を冷凍庫から取り出して、7℃の冷蔵庫に入
れて1夜解凍を行ない、解凍した麺を流水中で水洗し、
ざるに上げて水を切り、麺の食感および食味を上記の表
2に示す評価基準にしたがって5名のパネラーに点数評
価してもらい、その平均値を採ったところ、下記の表8
に示すとおりであった。(5) 150 g of the boiled noodle obtained in the above (4) was put in a plastic bag and sealed with a heat sealer.
Refrigerated overnight in a refrigerator at ℃, taken out, washed in running water, washed up and drained, and the texture and taste of the noodles were evaluated by five panelists according to the evaluation criteria shown in Table 2 above. Was evaluated, and the average was taken. The results are shown in Table 8 below. (6) After putting 150 g of the boiled noodle obtained in the above (4) into a plastic bag and sealing it with a heat sealer, the temperature was lowered to -40 ° C.
For 2 hours to produce frozen noodles, and stored in a -20 ° C freezer for 3 days. Three days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 7 ° C. and thawed overnight, and the thawed noodles are washed with running water,
The noodles were drained, the texture and taste of the noodles were scored by five panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken.
Was as shown in FIG.
【0052】[0052]
【表8】 [Table 8]
【0053】上記の表8の結果から、走査型示差熱量測
定(DSC)による吸熱エネルギー(△H)が3.0〜
8.0mJ/mgの範囲にあるエーテル化タピオカ澱粉
(ナショナル7)またはエーテル化・ジエステル化タピ
オカ澱粉(ナショナル78−0148)を含有する麺類
用穀粉組成物を用いて得られた実験番号35〜40の麺
の場合は、茹麺を冷蔵温度で長期間保存したときに、さ
らには茹麺を冷凍して得た冷凍麺を冷蔵温度で解凍して
保存したときに、劣化が生じず、粘弾性、滑らかさおよ
び食味のすべてに優れる麺が得られることがわかる。 それに対して、走査型示差熱量測定(DSC)による吸
熱エネルギー(△H)が3.0〜8.0mJ/mgの範
囲にあるエーテル化タピオカ澱粉(ナショナル7)また
はエーテル化・ジエステル化タピオカ澱粉(ナショナル
78−0148)を含有しない麺類用穀粉組成物を用い
て得られた実験番号41〜43の麺の場合は、茹麺を冷
蔵温度で長期間保存したときに、さらには茹麺を冷凍し
て得た冷凍麺を冷蔵温度で解凍して保存したときに、劣
化が生じており、粘弾性、滑らかさおよび食味のすべて
において実験番号35〜40の麺に比べて劣っているこ
とがわかる。From the results in Table 8 above, the endothermic energy (ΔH) determined by scanning differential calorimetry (DSC) was 3.0 to 3.0.
Experiment Nos. 35 to 40 obtained using a flour composition for noodles containing etherified tapioca starch (National 7) or etherified / diesterified tapioca starch (National 78-0148) in the range of 8.0 mJ / mg. In the case of noodles, when boiled noodles are stored at refrigerated temperature for a long time, and when frozen noodles obtained by freezing boiled noodles are thawed at refrigerated temperature and stored, deterioration does not occur and viscoelasticity It can be seen that noodles excellent in all of smoothness and taste can be obtained. On the other hand, etherified tapioca starch (National 7) or etherified / diesterified tapioca starch having an endothermic energy (ΔH) in the range of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC) is used. In the case of the noodles of Experiment Nos. 41 to 43 obtained using a flour composition for noodles not containing National 78-0148), when the boiled noodles are stored at a refrigerated temperature for a long time, the boiled noodles are further frozen. When the frozen noodles thus obtained were thawed and stored at the refrigeration temperature, deterioration occurred, indicating that the viscoelasticity, smoothness, and taste were all inferior to those of Experiment Nos. 35 to 40.
【0054】[0054]
【発明の効果】本発明は麺類用穀粉組成物を用いた場合
には、老化が遅くて、冷蔵保存耐性、冷蔵流通耐性およ
び冷凍流通耐性に優れていて、α化した状態で冷蔵温度
で長時間低温保存したり、低温流通させても、粘弾性、
滑らかさ、風味にすぐれていて良好な食感、食味および
風味を有する高品質の麺類を得ることができる。そのた
め、本発明の麺類用穀粉組成物を用いて茹麺類、蒸麺類
などのα化した麺類、またはそれを冷凍してなる冷凍麺
類を製造し、それを冷蔵温度で低温保存および/または
低温流通した場合には、加熱解凍することなく、そのま
まで、または水で水洗するだけで、簡単に喫食可能な、
粘弾性に優れていてソフトでモチモチしており、滑らか
さに富んでおり、しかも異味のない、食感、食味および
風味に優れる高品質の麺類を、加熱解凍するための手間
やコスト増を招くことなく、消費者にタイムリーに供給
することができる。According to the present invention, when the flour composition for noodles is used, the aging is slow, and it is excellent in refrigeration storage resistance, refrigeration distribution resistance, and refrigeration distribution resistance. Viscoelasticity, even when stored at low temperatures for a long time or distributed at low temperatures
It is possible to obtain high-quality noodles which are excellent in smoothness and flavor and have good texture, taste and flavor. Therefore, pre-gelatinized noodles such as boiled noodles and steamed noodles, or frozen noodles obtained by freezing the same are manufactured using the flour composition for noodles of the present invention, and they are stored at a refrigeration temperature and / or distributed at a low temperature. If you do, without heating and thawing, you can eat easily as it is or just wash with water,
Excellent viscoelasticity, soft and chewy, rich in smoothness, and high-quality noodles with excellent texture, taste, and flavor that are not unpleasant, resulting in increased labor and cost for heating and thawing. Without timely supply to consumers.
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成9年7月7日[Submission date] July 7, 1997
【手続補正1】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0015[Correction target item name] 0015
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【0015】 また、本発明では、上記したエーテル化
化工澱粉および/またはエーテル化・ジエステル化化工
澱粉として、その走査型示差熱量測定(DSC;Dif
ferential Scanning Calori
meters)による吸熱エネルギー(△H)が3.0
〜8.0mJ/mgであるものを用いることが必要であ
り、3.4〜7.2mJ/mgであるものを用いること
が好ましい。エーテル化化工澱粉、およびエーテル化・
ジエステル化化工澱粉の吸熱エネルギー(△H)が3.
0mJ/mg未満であると麺類の食感が柔らかくなって
付着性が増加し、一方8.0mJ/mgを超えると麺類
の粘弾性がなくなり、ぼそついていて全く歯ごたえのな
い不良な食感となり、特にα化した茹麺類や蒸麺類、ま
たはそれらを冷凍した冷凍麺類を冷蔵温度で長期間低温
保存したり低温流通させた場合の前記の品質低下が著し
い。かかる点で、エーテル化化工澱粉および/またはエ
ーテル化・ジエステル化化工澱粉であっても、その走査
型示差熱量測定(DSC)による吸熱エネルギー(△
H)が上記した3.0〜8.0mJ/mgの範囲から外
れるものを用いた場合には、本発明の目的を達成するこ
とができない。ここで、本発明でいう走査型示差熱量測
定(DSC)による吸熱エネルギー(△H)は、いわゆ
る入力補償タイプのDSCによる分析または熱流束タイ
プのDSC(DTA法;Differential T
hermal analysis)によって測定したと
きの、温度−吸熱量のグラフから求められる吸熱エネル
ギー(△H)をいい、具体的には「応用糖質科学」第4
1巻、第3号、第297〜303頁(1994)などに
記載されている方法により測定することができ、その詳
細については、下記の実施例の項に記載するとおりであ
る。Further, in the present invention, as the above-mentioned etherified starch and / or etherified / diesterized starch, scanning differential calorimetry (DSC; Dif) is used.
ferential Scanning Calori
endothermic energy (ΔH) is 3.0.
It is necessary to use a material having a viscosity of 3.4 to 7.2 mJ / mg, and it is preferable to use a material having a viscosity of 3.4 to 7.2 mJ / mg. Etherified starch and etherified
2. The endothermic energy (ΔH) of the diesterified starch is 3.
If it is less than 0 mJ / mg, the texture of the noodles becomes soft and the adhesiveness increases, while if it exceeds 8.0 mJ / mg, the viscoelasticity of the noodles is lost, and the noodles have a poor texture with no chewyness at all. In particular, when the boiled noodles or steamed noodles which have been pregelatinized, or the frozen noodles obtained by freezing them are stored at a low temperature for a long time at a low temperature or distributed at a low temperature, the above-mentioned quality deterioration is remarkable. At this point, even the etherified starch and / or the etherified / diesterized starch have an endothermic energy (△) determined by scanning differential calorimetry (DSC).
When H) is out of the above-mentioned range of 3.0 to 8.0 mJ / mg, the object of the present invention cannot be achieved. Here, the endothermic energy ( ΔH ) by the scanning differential calorimetry ( DSC ) in the present invention can be analyzed by so-called input compensation type DSC or heat flux type DSC (DTA method; Differential T).
thermal endothermic energy (ΔH) obtained from a temperature-endothermic graph as measured by thermal analysis, specifically, “Applied Glycoscience”, No. 4
Vol. 1, No. 3, pp. 297-303 (1994), etc., and the details thereof are as described in the Examples section below.
【手続補正2】[Procedure amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0016[Correction target item name] 0016
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【0016】 また、本発明では上記したエーテル化化
工澱粉および/またはエーテル化・ジエステル化化工澱
粉として、走査型示差熱量測定(DSC)による吸熱エ
ネルギー(△H)が3.0〜8.0mJ/mgであると
いう特性と共に、該走査型示差熱量測定(DSC)によ
る糊化温度(Tp)(吸熱量が最大となるピーク温度)
が55〜65℃であるという特性を備えるものを用いる
と、粘弾性、滑らかさ、食味に一層優れる麺類が得られ
るので好ましく、該糊化温度(Tp)が57.0〜6
2.0℃であるものを用いることがより好ましい。エー
テル化化工澱粉および/またはエーテル化・ジエステル
化化工澱粉の糊化温度(Tp)が55℃未満であると、
麺類の食感が柔らかくなり付着性が生じ易くなり、一方
65℃を超えると、粘弾性がなくなり、ぼそついた歯ご
たえのない不良な食感となり易い。In the present invention, the above-mentioned etherified starch and / or etherified / diesterified starch have an endothermic energy (ΔH) of 3.0 to 8.0 mJ / by scanning differential calorimetry (DSC). In addition to the characteristic that the amount is mg, the gelatinization temperature (Tp) by the scanning differential calorimetry ( DSC ) (the peak temperature at which the endothermic amount becomes maximum)
Is preferably 55 to 65 ° C., since noodles having more excellent viscoelasticity, smoothness and taste can be obtained, and the gelatinization temperature (Tp) is 57.0 to 6
It is more preferable to use one having a temperature of 2.0 ° C. When the gelatinization temperature (Tp) of the etherified starch and / or the etherified / diesterized starch is less than 55 ° C,
The texture of the noodles is softened and adhesiveness is likely to occur. On the other hand, when the temperature exceeds 65 ° C., the viscoelasticity is lost, and the noodles are likely to have a poor texture without loose texture.
【手続補正3】[Procedure amendment 3]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0017[Correction target item name] 0017
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【0017】 また、本発明で用いるエーテル化化工澱
粉および/またはエーテル化・ジエステル化化工澱粉で
は、そのアルコール性水酸基の置換度(DS)は特に限
定されないが、澱粉におけるグルコース残基100個当
たり20個以下で置換されている(DS=0.2以下)
ことが好ましい。In the etherified starch and / or etherified / diesterified starch used in the present invention, the degree of substitution (DS) of the alcoholic hydroxyl group is not particularly limited. Or less (DS = 0.2 or less)
It is preferable.
【手続補正4】[Procedure amendment 4]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0052[Correction target item name] 0052
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【0052】[0052]
【表8】 [Table 8]
Claims (10)
熱エネルギー(△H)が3.0〜8.0mJ/mgであ
る、エーテル化した化工澱粉および/またはエーテル化
・ジエステル化した化工澱粉を含有することを特徴とす
る麺類用穀粉組成物。1. An etherified modified starch and / or an etherified / diesterified modified starch having an endothermic energy (ΔH) of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC). A flour composition for noodles, comprising:
熱エネルギー(△H)が3.0〜8.0mJ/mgであ
る、エーテル化した化工澱粉および/またはエーテル化
・ジエステル化した化工澱粉を、穀粉類の合計重量に基
づいて、5〜50重量%の割合で含有する請求項1の麺
類用穀粉組成物。2. An etherified modified starch and / or an etherified and diesterified modified starch having an endothermic energy (ΔH) of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC). The flour composition for noodles according to claim 1, which contains 5 to 50% by weight based on the total weight of the flour.
熱エネルギー(△H)が3.0〜8.0mJ/mgであ
り且つ糊化温度(Tp)が55〜65℃である、エーテ
ル化した化工澱粉および/またはエーテル化・ジエステ
ル化した化工澱粉を含有する請求項1の麺類用穀粉組成
物。3. An etherified product having an endothermic energy (ΔH) of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC) and a gelatinization temperature (Tp) of 55 to 65 ° C. 2. The flour composition for noodles according to claim 1, which comprises a modified starch and / or a modified starch that has been etherified and diesterified.
熱エネルギー(△H)が3.0〜8.0mJ/mgであ
り且つ糊化温度(Tp)が55〜65℃である、エーテ
ル化した化工澱粉および/またはエーテル化・ジエステ
ル化した化工澱粉を、穀粉類の合計重量に基づいて、5
〜50重量%の割合で含有する請求項3の麺類用穀粉組
成物。4. An etherified product having an endothermic energy (ΔH) of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC) and a gelatinization temperature (Tp) of 55 to 65 ° C. The modified starch and / or the etherified / diesterified modified starch is added to the starch based on the total weight of the flours,
The flour composition for noodles according to claim 3, which is contained in a proportion of about 50% by weight.
粉組成物を用いて常法により麺類を製造する方法。5. A method for producing noodles by a conventional method using the flour composition for noodles according to any one of claims 1 to 4.
熱エネルギー(△H)が3.0〜8.0mJ/mgであ
る、エーテル化した化工澱粉および/またはエーテル化
・ジエステル化した化工澱粉、並びに該化工澱粉以外の
穀粉類を用いて麺類を製造する方法。6. An etherified modified starch and / or an etherified / diesterized modified starch having an endothermic energy (ΔH) of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC). And a method for producing noodles using flours other than the modified starch.
熱エネルギー(△H)が3.0〜8.0mJ/mgであ
り且つ糊化温度(Tp)が55〜65℃である、エーテ
ル化した化工澱粉および/またはエーテル化・ジエステ
ル化した化工澱粉、並びに該化工澱粉以外の穀粉類を用
いて麺類を製造する請求項6の方法。7. An etherified product having an endothermic energy (ΔH) of 3.0 to 8.0 mJ / mg by scanning differential calorimetry (DSC) and a gelatinization temperature (Tp) of 55 to 65 ° C. The method according to claim 6, wherein noodles are produced by using a modified starch and / or a modified starch that has been etherified and diesterified, and a flour other than the modified starch.
粉組成物を用いて得られる麺類、或いは請求項6または
7の方法により得られる麺類。8. Noodles obtained by using the flour composition for noodles according to claim 1, or noodles obtained by the method according to claim 6.
麺類を冷凍した冷凍麺類である請求項8の麺類。9. The noodles according to claim 8, which are pre-gelatinized boiled noodles, steamed noodles, or frozen noodles obtained by freezing those noodles.
/または低温解凍される麺類である請求項9の麺類。10. The noodles according to claim 9, which are noodles that are stored at a low temperature, stored at a low temperature, and / or thawed at a low temperature.
Priority Applications (1)
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JP33288996A JP3672687B2 (en) | 1996-11-28 | 1996-11-28 | Frozen noodles |
Applications Claiming Priority (1)
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---|---|---|---|
JP33288996A JP3672687B2 (en) | 1996-11-28 | 1996-11-28 | Frozen noodles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH10155441A true JPH10155441A (en) | 1998-06-16 |
JP3672687B2 JP3672687B2 (en) | 2005-07-20 |
Family
ID=18259941
Family Applications (1)
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JP33288996A Expired - Lifetime JP3672687B2 (en) | 1996-11-28 | 1996-11-28 | Frozen noodles |
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JP (1) | JP3672687B2 (en) |
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1996
- 1996-11-28 JP JP33288996A patent/JP3672687B2/en not_active Expired - Lifetime
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