WO2022190969A1 - Multilayer noodle - Google Patents
Multilayer noodle Download PDFInfo
- Publication number
- WO2022190969A1 WO2022190969A1 PCT/JP2022/008710 JP2022008710W WO2022190969A1 WO 2022190969 A1 WO2022190969 A1 WO 2022190969A1 JP 2022008710 W JP2022008710 W JP 2022008710W WO 2022190969 A1 WO2022190969 A1 WO 2022190969A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- noodle
- inner layer
- outer layer
- thickener
- noodles
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 162
- 239000002562 thickening agent Substances 0.000 claims abstract description 49
- 108010068370 Glutens Proteins 0.000 claims abstract description 34
- 235000021312 gluten Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 28
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 28
- 241000209140 Triticum Species 0.000 claims abstract description 26
- 235000021307 Triticum Nutrition 0.000 claims abstract description 26
- 238000001125 extrusion Methods 0.000 claims abstract description 20
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 12
- 235000010451 Plantago psyllium Nutrition 0.000 claims abstract description 11
- 244000090599 Plantago psyllium Species 0.000 claims abstract description 11
- 240000004584 Tamarindus indica Species 0.000 claims abstract 2
- 108010061711 Gliadin Proteins 0.000 claims description 12
- 229940072056 alginate Drugs 0.000 claims description 8
- 235000010443 alginic acid Nutrition 0.000 claims description 8
- 229920000615 alginic acid Polymers 0.000 claims description 8
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 7
- 235000010610 frozen noodles Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 239000010410 layer Substances 0.000 description 129
- 238000012360 testing method Methods 0.000 description 38
- 238000011156 evaluation Methods 0.000 description 21
- 239000002994 raw material Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 229910001868 water Inorganic materials 0.000 description 19
- 238000004898 kneading Methods 0.000 description 14
- 239000000203 mixture Substances 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 241000596504 Tamarindus Species 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 238000009472 formulation Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 238000005096 rolling process Methods 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000002356 single layer Substances 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 235000011181 potassium carbonates Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241001513476 Amasa Species 0.000 description 1
- 229920001685 Amylomaize Polymers 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000134552 Plantago ovata Species 0.000 description 1
- 235000003421 Plantago ovata Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 239000009223 Psyllium Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- -1 alginate ester Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 210000004498 neuroglial cell Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Definitions
- the present invention relates to multi-layered noodles containing resistant starch for the purpose of reducing sugar content.
- the present inventors set the task of developing a method for producing noodle strings containing resistant starch and having a firm texture such as elasticity, stiffness, and smoothness.
- a method for producing noodle strings containing resistant starch and having a firm texture such as elasticity, stiffness, and smoothness.
- the formulation of the noodle strings containing the resistant starch but also the method of combining them with the method of production thereof is conceivable.
- the noodle string As a result of intensive research by the present inventors, as a noodle string containing resistant starch, the noodle string has a multi-layered structure, the inner layer of the multi-layered structure contains the resistant starch, and the inner layer and the outer layer are added. While adding a thickening agent to the above, the inner layer is extruded under vacuum (reduced pressure) to form a noodle strip, and then it is superimposed with the outer layer, combined, and rolled to adjust the noodle strip.
- the first invention of the present application is "A multi-layered noodle having an inner layer and an outer layer, A multi-layered noodle, wherein the inner layer contains wheat flour, gluten, resistant starch and a thickener and is formed into a noodle sheet by vacuum extrusion, and the outer layer contains wheat flour, gluten and a thickener. , is.
- the thickener for the inner layer and/or the outer layer is preferably tamarind seed gum. That is, the second invention of the present application is "The multi-layered noodle according to Claim 1, wherein the thickening agent for said inner and outer layers is tamarind seed gum.”
- the inner layer thickening agent further comprises psyllium seed gum. That is, the third invention of the present application is "The multi-layered noodle of claim 1 or 2, wherein said inner layer thickening agent further comprises psyllium seed gum.”
- the thickening agent of the outer layer further contains an alginate. That is, the fourth invention of the present application is ⁇ The multilayer noodle according to any one of claims 1 to 3, wherein the thickening agent for the outer layer further comprises an alginate.''
- part of the inner and/or outer layer gluten is gliadin. That is, the fifth invention of the present application is ⁇ The multilayer noodle according to any one of Claims 1 to 4, wherein part of the gluten in the inner layer and/or the outer layer contains gliadin.''
- the multilayer noodles of the present application are preferably three-layer noodles. That is, the sixth invention of the present application is ⁇ The multi-layered noodle according to any one of Claims 1 to 5, wherein the multi-layered noodle is a three-layered noodle.''
- the multilayer noodles of the present application can be suitably used as fresh noodles or frozen noodles. That is, the seventh invention of the present application is ⁇ The multi-layered noodle according to any one of Claims 1 to 6, wherein said multi-layered noodle is fresh noodle or frozen noodle''.
- the multi-layered noodles obtained by the production method of the present invention can contain a high content of indigestible starch, and can achieve a firm texture in terms of elasticity and elasticity. Moreover, it is also suitable in terms of noodle-making properties.
- the first invention of the present application is "A multi-layered noodle having an inner layer and an outer layer, A multi-layered noodle, wherein the inner layer comprises wheat flour, gluten, resistant starch and a thickening agent and is formed by vacuum extrusion, and the outer layer comprises wheat flour, gluten and a thickening agent. ", is.
- the contents of the present invention will be described below.
- the noodle dough for the inner layer and the noodle dough for the outer layer are superimposed and rolled to prepare the dough for the multi-layered noodles.
- the noodle dough for the inner layer and the noodle dough for the outer layer can be inserted between rolls and the inner layer and the outer layer are brought into close contact with each other while applying pressure to form an integrated noodle strip.
- the noodle strip can be passed through a plurality of rolling mills as necessary to obtain a noodle strip having a required thickness.
- noodle-making ingredients such as wheat flour, starch and gluten can be used in the formulation of the inner layer.
- the noodle-making raw materials for the inner layer include ordinary noodle raw materials such as wheat flour, starch, gluten, egg white, egg powder, pigments, calcium, oils and fats, and various flavors.
- it is essential to use wheat flour, gluten, resistant starch, and a thickener in these noodle-making raw materials.
- the indigestible starch is a kind of dietary fiber, and while it is a starch, it is said that it is difficult to be absorbed in the small intestine, so that it is difficult to be converted into energy, and that it also has an intestinal regulation effect.
- the resistant starch referred to in the present invention various types such as modified starch can be used.
- modified starch subjected to phosphoric acid cross-linking may be used, but the present invention is not limited to this. By using such a resistant starch, it is possible to avoid problems such as obesity due to excessive calorie intake.
- the content of the resistant starch in the inner layer the content of the resistant starch in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, fats and oils, various flavors, etc.) It is preferable that the ratio is in the range of about 10% by weight to 70% by weight. More preferably, it is 30% by weight to 60% by weight. Most preferably 40% to 55% by weight.
- various thickening agents can be used as the thickening agent for the inner layer. By adding a thickener, it is possible to improve the viscoelasticity of the noodles, even if they contain resistant starch, and to improve moldability.
- psyllium seed gum has high water absorbency and can impart appropriate elasticity and viscosity to noodles.
- the ratio of the psyllium seed gum to the raw material powder is preferably in the range of about 1% by weight to 10% by weight. More preferably, it is 3% to 9% by weight.
- the content of the thickener in the inner layer the content of the resistant starch in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, oil, various flavors, etc.)
- the amount in the range of about 3% by weight to 20% by weight.
- it is preferably 30% to 60% by weight. More preferably, it ranges from 40% to 55% by weight.
- gluten is said to be a refined protein of grains such as wheat flour. It has glutenin and gliadin as its components. By kneading with wheat flour, water, etc., a network structure is formed to improve the noodle-making properties and exhibit unique viscoelasticity.
- the content of gluten in the inner layer is preferably adjusted according to the blending ratio of the resistant starch in the raw material powder, and is preferably in the range of about 5% by weight to 40% by weight. be. Furthermore, it is preferably 10% to 30% by weight.
- Gluten is preferably partly gliadin. That is, it is preferable that the ratio of gluten and gliadin is about 4:1 to 1:1.
- the dough is formed by mixing and kneading raw material flour and kneading water.
- the vacuum extrusion method refers to a method of extruding into a noodle sheet under vacuum (reduced pressure), and various methods can be used as long as they can be formed into a noodle sheet under vacuum (reduced pressure). can be done.
- the step of extrusion molding into this noodle strip is performed in a decompressed state.
- the noodle dough can be extruded into a noodle sheet by using a vacuum extruder (noodle sheet machine) such as an extruder under reduced pressure.
- the extruder generally means a device for extruding the kneaded crumbly dough by applying pressure with a screw or the like. Even if it is not an extruder, for example, it is possible to pass between rolls under reduced pressure to form a band-shaped noodle dough.
- the degree of vacuum (degree of pressure reduction) at this time can be approximately ⁇ 200 mmHg ( ⁇ 2.67 ⁇ 10 4 Pa) or less.
- the degree of vacuum is ⁇ 720 mmHg ( ⁇ 9.60 ⁇ 10 4 Pa) to ⁇ 200 mmHg (2.67 ⁇ 10 4 Pa), more preferably ⁇ 720 mmHg ( ⁇ 9.60 ⁇ 10 4 Pa). It can be done under a reduced pressure of up to 400 mmHg (-2.67 ⁇ 10 4 Pa).
- a multi-layered noodle strip can be prepared by sandwiching the noodle dough with the later-described outer layer noodle dough and further rolling.
- noodle ingredients such as wheat flour, starch, and gluten can be used in the composition of the outer layer.
- the noodle-making raw materials for the inner layer include wheat flour, starch, gluten, egg white, egg powder, pigments, calcium, oils and fats, various flavors, and the like.
- Various thickening agents can be used as the thickening agent for the outer layer. By adding a thickener, it is possible to achieve effects such as improving the water retention of the noodles.
- Various thickening agents can be used for the outer layer side, but tamarind seed gum is particularly preferred.
- alginate propylene glycol alginate
- These thickeners have the effect of imparting appropriate elasticity and viscosity to the noodles.
- the content of the thickening agent in the outer layer is generally 2% to 10% by weight in the raw material powder (containing wheat flour, starch, thickening agent, calcium preparation, egg white, fats and oils, various flavors, etc.). A range of degrees is preferred. Furthermore, it is preferably 3% to 7% by weight.
- the gluten content in the outer layer is not particularly limited, but it is generally about 2 to 10% by weight in the raw material powder. Further, it is preferably about 3 to 7% by weight.
- the noodle ingredients and the kneading water are kneaded with a batch mixer, flow jet mixer, vacuum mixer or the like to form one or several dough lumps.
- a vacuum mixer is preferably used for kneading the outer layer.
- machine-made noodles they often exhibit a minced shape.
- the outer layer may be formed under normal pressure. It is possible to form a belt-shaped noodle dough by pushing it between rolls under normal pressure. Alternatively, an extruder such as an extruder may be used. Furthermore, it is also possible to extrude the noodle dough under reduced pressure. Various extrusion methods can be used for the outer layer.
- the outer layer of the noodle dough can be formed into a noodle strip by going through the extrusion process.
- the noodle dough for the inner layer and the noodle dough for the outer layer are superimposed and rolled to prepare the dough for the multi-layered noodles. More specifically, the inner layer after extrusion is sandwiched between the outer layers after extrusion, and the stacked noodle dough is inserted between rolls or the like to apply pressure while the inner layer and the outer layer are brought into close contact to prepare an integrated noodle strip. can do. Further, it is of course possible to apply a method in which the inner layer and/or the outer layer after extrusion are inserted between rolls or the like as necessary, rolled, and then the inner layer and the outer layer are superimposed.
- the thickness ratio of each layer of the inner layer and the outer layer is not particularly limited, and can be appropriately changed according to the texture and noodle-making properties.
- the thickness ratio of each layer is, for example, three layers, the ratio of outer layer: inner layer: outer layer is a wide range of about 2: 1: 2 (1: 0.5: 1) to 1: 5: 1 A range is possible.
- the ratio of outer layer:inner layer:outer layer is preferably about 1:1:1 to 1:3:1.
- the thickness of the obtained noodle sheet is gradually reduced by passing it through a plurality of rolling rolls. Then, the obtained thinned noodle strip is cut out by a cutting blade roll to prepare a group of noodle strings.
- the obtained noodle strings are packaged and processed as necessary to form various noodle products.
- the noodle strings are raw noodles, boiled noodles after boiling, steamed noodles after steaming, or frozen noodles thereof, or the obtained noodle strings are dried with hot air or oiled after boiling or steaming. It can also be used as instant noodles with water content reduced by heat drying.
- Test examples of the present invention are described below. However, the present invention is not limited to the following test examples.
- raw material flour 160 g of wheat flour, 500 g of indigestible starch, 240 g of gluten, and 100 g of a thickener (Tamarind Seed Gum DSP, manufactured by Gokyo Food & Chemical Co., Ltd., trade name Glyloid 2A) were mixed (1 kg). 460 ml of kneading water dissolving 24 g of all potassium salt, 8 g of salt, and 5 g of pigment were added to the mixture, and kneaded for 4 minutes with a normal pressure mixer. The composition of the total potash brine is potassium carbonate.
- the obtained crumbly dough was extruded using a vacuum extruder under a reduced pressure of ⁇ 680 mmHg, and a 25 mm noodle strip was rolled into a 12 mm noodle strip to obtain an inner layer noodle strip.
- Evaluation of noodle-making properties was performed as follows. The moldability of each noodle strip and/or group of noodle strings of the inner layer and outer layer was considered as the main point of view, and the ease of tearing and rough texture of the noodle strings were also taken into consideration for evaluation. The evaluation was made on a scale of 10 (best 10) normal 5 ⁇ bad 1.
- the texture of the obtained noodle strings was evaluated as follows. 110 g/meal of the obtained noodle strings were put into 1500 ml of boiling water and boiled for 2 minutes and 30 seconds. Evaluation was made on a 10-point scale of best 10, average 5, and bad 1, with the items being firmness, smoothness, elasticity, etc. being evaluated. Table 3 shows the evaluation results.
- Test Example 2 Noodles in the same manner as in Test Example 1 except that in Test Example 1, 260 g of flour was used for the inner layer without adding a thickener, and 950 g of flour was used for the outer layer without adding a thickener. A line was produced, and the noodle-making properties and texture were evaluated. Table 3 shows the evaluation results.
- Test Example 3 Noodle strings were prepared in the same manner as in Test Example 1, except that the inner layer was not vacuum-extruded but was extruded at normal pressure, and the noodle-making properties and texture were evaluated. Table 3 shows the evaluation results.
- Noodle strings were prepared in a single-layer state instead of forming three layers consisting of an inner layer and an outer layer according to the formulation shown in Table 2. Details are shown below.
- 530 g of wheat flour is mixed with 250 g of resistant starch, 150 g of gluten, and 70 g of thickener (tamarind seed gum) (1 kg).
- 370 ml of kneading water in which 5 g was dissolved was added, and kneaded for 4 minutes with a normal pressure mixer. The minced dough thus obtained was pressed between rolls under normal pressure to form a belt-shaped noodle dough.
- Test Examples 1 and 4 From a comparison of Test Examples 1 and 4, in the present invention, when producing noodles containing a large amount of resistant starch, it is necessary to include resistant starch in the inner layer as multiple layers such as three layers. It turns out there is.
- a comparison of Test Examples 1 and 2 shows that in that case it is necessary to use a thickening agent in the outer and inner layers. From the comparison of Test Examples 1 and 3, it was found that vacuum extrusion was necessary in the extrusion of the inner layer.
- the thickener in the inner layer was 85 g of tamarind seed gum and 30 g of psyllium seed gum (manufactured by Sanei Yakuhin Boeki Co., Ltd., trade name: sterilized psyllium husk powder). It was the same as Test Example 1 except for this. Table 5 shows the evaluation results. In addition, 460 ml of water was used to add psyllium seed gum.
- the texture of the noodles was further improved by adding psyllium seed gum as a thickener in the inner layer.
- Test Example 1 was the same as Test Example 1 except that 25 g of gliadin and 25 g of gluten were added to the outer layer, and 120 g of gliadin and 120 g of gluten were added to the inner layer. Table 9 shows the evaluation results.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
[Problem] To develop a method for manufacturing a noodle in which a resistant starch is blended, and which has a firm texture. [Solution] The present invention provides a multilayer noodle having an inner layer and an outer layer, the inner layer including wheat flour, gluten, a resistant starch, and a thickener and being molded by a reduced-pressure (vacuum) extrusion method, and the outer layer including wheat flour, gluten, and a thickener. The thickener is preferably tamarind seed gum. Also, the multilayer noodle according to claim 1. The thickener in the inner layer preferably further includes psyllium seed gum.
Description
本発明は、糖質の低減を目的とし、難消化性デンプンを配合した多層麺に関するものである。
The present invention relates to multi-layered noodles containing resistant starch for the purpose of reducing sugar content.
食品を摂取した場合、余分な糖質は分解してエネルギー源となり、脂肪に変化して体内に蓄積される。このように糖質の過剰摂取は肥満の原因になる可能性が指摘されている。このため、糖質を減らした麺商品が種々開発されている。
糖質の制限をするための方法として、麺原料に難消化性澱粉を利用して糖質の消化吸収を抑制して糖質制限を行う方法が有効である。
即席麺や生麺、冷凍麺の分野においてもこのような難消化性澱粉を配合した麺線の開発が行われている。 When food is ingested, excess carbohydrates are decomposed to become an energy source, changed to fat, and accumulated in the body. Excessive intake of carbohydrates has been pointed out as a possible cause of obesity. For this reason, various noodle products with reduced sugar content have been developed.
As a method for restricting carbohydrates, a method of restricting carbohydrates by using indigestible starch as a raw material of noodles to suppress the digestion and absorption of carbohydrates is effective.
In the fields of instant noodles, raw noodles and frozen noodles, noodle strings containing such resistant starch are being developed.
糖質の制限をするための方法として、麺原料に難消化性澱粉を利用して糖質の消化吸収を抑制して糖質制限を行う方法が有効である。
即席麺や生麺、冷凍麺の分野においてもこのような難消化性澱粉を配合した麺線の開発が行われている。 When food is ingested, excess carbohydrates are decomposed to become an energy source, changed to fat, and accumulated in the body. Excessive intake of carbohydrates has been pointed out as a possible cause of obesity. For this reason, various noodle products with reduced sugar content have been developed.
As a method for restricting carbohydrates, a method of restricting carbohydrates by using indigestible starch as a raw material of noodles to suppress the digestion and absorption of carbohydrates is effective.
In the fields of instant noodles, raw noodles and frozen noodles, noodle strings containing such resistant starch are being developed.
しかし、難消化性澱粉を麺原料として配合すると、製麺後で調理時の麺の食感についてしっかりしない(弾力や固さがない)点や粉っぽさ等の問題が生じる場合がある。また、麺線を調製する際の製麺性についての問題(つながりにくさ等)が指摘されている。
例えば、特許文献1に記載の技術は、難消化性澱粉を含む高アミローススターチに水を加えて、その粒子を膨潤化した後、小麦粉その他の材料に混合し、以下常法により製麺することにより、難消化性澱粉のざらつきを解消することを目的としている。 However, when a resistant starch is added as a raw material for noodles, there are cases where the texture of the noodles is not firm (there is no elasticity or hardness) or the noodles are powdery when cooked after the noodles are made. In addition, problems with noodle-making properties (difficulty in connection, etc.) when preparing noodle strings have been pointed out.
For example, in the technique described in Patent Document 1, water is added to high amylose starch containing resistant starch, the particles are swollen, mixed with flour and other ingredients, and then noodles are made by a conventional method. The purpose is to eliminate the roughness of the resistant starch.
例えば、特許文献1に記載の技術は、難消化性澱粉を含む高アミローススターチに水を加えて、その粒子を膨潤化した後、小麦粉その他の材料に混合し、以下常法により製麺することにより、難消化性澱粉のざらつきを解消することを目的としている。 However, when a resistant starch is added as a raw material for noodles, there are cases where the texture of the noodles is not firm (there is no elasticity or hardness) or the noodles are powdery when cooked after the noodles are made. In addition, problems with noodle-making properties (difficulty in connection, etc.) when preparing noodle strings have been pointed out.
For example, in the technique described in Patent Document 1, water is added to high amylose starch containing resistant starch, the particles are swollen, mixed with flour and other ingredients, and then noodles are made by a conventional method. The purpose is to eliminate the roughness of the resistant starch.
一方、このような難消化性澱粉を配合した麺線について他の製造方法も想定されるところである。
On the other hand, other manufacturing methods are also conceivable for noodle strings containing such resistant starch.
そこで、本発明者らは難消化性澱粉を配合した麺線であってかつ、弾力、コシ、つるみ等でしっかりした食感を有する麺線を製造する方法を開発することを課題とした。また、難消化性澱粉を含む麺線の配合の面のみならず、その製造方法についても組み合わせる方法も考えられるところであり、この点も含めて新しい製造方法を開発することを課題とした。
Therefore, the present inventors set the task of developing a method for producing noodle strings containing resistant starch and having a firm texture such as elasticity, stiffness, and smoothness. In addition, not only the formulation of the noodle strings containing the resistant starch, but also the method of combining them with the method of production thereof is conceivable.
本発明者らの鋭意研究の結果、難消化性澱粉を配合する麺線として、当該麺線を多層構造とし、当該多層構造のうち内層に難消化性澱粉を配合するとともに、さらに当該内層及び外層に増粘剤を加える配合としつつ、前記内層については真空(減圧)押出しして、麺帯に成形した後に、外層と重ね合わせ複合、圧延することによって麺帯を調整し製麺する方法が有効であることを見出した。
すなわち、本願第一の発明は、
「内層及び外層を有する多層麺であって、
前記内層は小麦粉、グルテン、難消化性デンプン及び増粘剤を含むとともに、真空押出法によって麺帯に成形され、前記外層は小麦粉、グルテン及び増粘剤を含む多層麺。」、である。 As a result of intensive research by the present inventors, as a noodle string containing resistant starch, the noodle string has a multi-layered structure, the inner layer of the multi-layered structure contains the resistant starch, and the inner layer and the outer layer are added. While adding a thickening agent to the above, the inner layer is extruded under vacuum (reduced pressure) to form a noodle strip, and then it is superimposed with the outer layer, combined, and rolled to adjust the noodle strip. I found that
That is, the first invention of the present application is
"A multi-layered noodle having an inner layer and an outer layer,
A multi-layered noodle, wherein the inner layer contains wheat flour, gluten, resistant starch and a thickener and is formed into a noodle sheet by vacuum extrusion, and the outer layer contains wheat flour, gluten and a thickener. , is.
すなわち、本願第一の発明は、
「内層及び外層を有する多層麺であって、
前記内層は小麦粉、グルテン、難消化性デンプン及び増粘剤を含むとともに、真空押出法によって麺帯に成形され、前記外層は小麦粉、グルテン及び増粘剤を含む多層麺。」、である。 As a result of intensive research by the present inventors, as a noodle string containing resistant starch, the noodle string has a multi-layered structure, the inner layer of the multi-layered structure contains the resistant starch, and the inner layer and the outer layer are added. While adding a thickening agent to the above, the inner layer is extruded under vacuum (reduced pressure) to form a noodle strip, and then it is superimposed with the outer layer, combined, and rolled to adjust the noodle strip. I found that
That is, the first invention of the present application is
"A multi-layered noodle having an inner layer and an outer layer,
A multi-layered noodle, wherein the inner layer contains wheat flour, gluten, resistant starch and a thickener and is formed into a noodle sheet by vacuum extrusion, and the outer layer contains wheat flour, gluten and a thickener. , is.
次に、前記内層及び/又は外層の増粘剤についてはタマリンドシードガムであることが好ましい。
すなわち、本願第二の発明は、
「前記内層及び外層の増粘剤がタマリンドシードガムである請求項1に記載の多層麺。」、である。 Next, the thickener for the inner layer and/or the outer layer is preferably tamarind seed gum.
That is, the second invention of the present application is
"The multi-layered noodle according to Claim 1, wherein the thickening agent for said inner and outer layers is tamarind seed gum."
すなわち、本願第二の発明は、
「前記内層及び外層の増粘剤がタマリンドシードガムである請求項1に記載の多層麺。」、である。 Next, the thickener for the inner layer and/or the outer layer is preferably tamarind seed gum.
That is, the second invention of the present application is
"The multi-layered noodle according to Claim 1, wherein the thickening agent for said inner and outer layers is tamarind seed gum."
次に前記内層の増粘剤がさらにサイリウムシードガムを含むことが好ましい。
すなわち、本願第三の発明は、
「前記内層の増粘剤がさらにサイリウムシードガムを含む請求項1又は2の記載の多層麺。」、である。 Next, it is preferred that the inner layer thickening agent further comprises psyllium seed gum.
That is, the third invention of the present application is
"The multi-layered noodle of claim 1 or 2, wherein said inner layer thickening agent further comprises psyllium seed gum."
すなわち、本願第三の発明は、
「前記内層の増粘剤がさらにサイリウムシードガムを含む請求項1又は2の記載の多層麺。」、である。 Next, it is preferred that the inner layer thickening agent further comprises psyllium seed gum.
That is, the third invention of the present application is
"The multi-layered noodle of claim 1 or 2, wherein said inner layer thickening agent further comprises psyllium seed gum."
次に、前記外層の増粘剤はさらにアルギン酸エステルを含むことが好ましい。
すなわち、本願第四の発明は、
「前記外層の増粘剤がさらにアルギン酸エステルを含むである請求項1~3のいずれかに記載の多層麺。」、である。 Next, it is preferable that the thickening agent of the outer layer further contains an alginate.
That is, the fourth invention of the present application is
``The multilayer noodle according to any one of claims 1 to 3, wherein the thickening agent for the outer layer further comprises an alginate.''
すなわち、本願第四の発明は、
「前記外層の増粘剤がさらにアルギン酸エステルを含むである請求項1~3のいずれかに記載の多層麺。」、である。 Next, it is preferable that the thickening agent of the outer layer further contains an alginate.
That is, the fourth invention of the present application is
``The multilayer noodle according to any one of claims 1 to 3, wherein the thickening agent for the outer layer further comprises an alginate.''
次に、前記内層及び/又は外層のグルテンの一部がグリアジンであることが好ましい。
すなわち、本願第五の発明は、
「前記内層及び/又は外層のグルテンの一部がグリアジンを含む請求項1~4のいずれかに記載の多層麺。」である。 Next, it is preferred that part of the inner and/or outer layer gluten is gliadin.
That is, the fifth invention of the present application is
``The multilayer noodle according to any one of Claims 1 to 4, wherein part of the gluten in the inner layer and/or the outer layer contains gliadin.''
すなわち、本願第五の発明は、
「前記内層及び/又は外層のグルテンの一部がグリアジンを含む請求項1~4のいずれかに記載の多層麺。」である。 Next, it is preferred that part of the inner and/or outer layer gluten is gliadin.
That is, the fifth invention of the present application is
``The multilayer noodle according to any one of Claims 1 to 4, wherein part of the gluten in the inner layer and/or the outer layer contains gliadin.''
次に、本願多層麺は三層麺であることが好ましい。
すなわち、本願第六の発明は、
「前記多層麺が三層麺である請求項1~5のいずれかに記載の多層麺。」、である。 Next, the multilayer noodles of the present application are preferably three-layer noodles.
That is, the sixth invention of the present application is
``The multi-layered noodle according to any one of Claims 1 to 5, wherein the multi-layered noodle is a three-layered noodle.''
すなわち、本願第六の発明は、
「前記多層麺が三層麺である請求項1~5のいずれかに記載の多層麺。」、である。 Next, the multilayer noodles of the present application are preferably three-layer noodles.
That is, the sixth invention of the present application is
``The multi-layered noodle according to any one of Claims 1 to 5, wherein the multi-layered noodle is a three-layered noodle.''
次に、本願多層麺は、生麺又は冷凍麺として好適に利用することができる。
すなわち、本願第七の発明は、
「前記多層麺が生麺又は冷凍麺である請求項1~6のいずれかに記載の多層麺。」、である。 Next, the multilayer noodles of the present application can be suitably used as fresh noodles or frozen noodles.
That is, the seventh invention of the present application is
``The multi-layered noodle according to any one of Claims 1 to 6, wherein said multi-layered noodle is fresh noodle or frozen noodle''.
すなわち、本願第七の発明は、
「前記多層麺が生麺又は冷凍麺である請求項1~6のいずれかに記載の多層麺。」、である。 Next, the multilayer noodles of the present application can be suitably used as fresh noodles or frozen noodles.
That is, the seventh invention of the present application is
``The multi-layered noodle according to any one of Claims 1 to 6, wherein said multi-layered noodle is fresh noodle or frozen noodle''.
本発明の製造方法より得られる多層麺は難消化性澱粉を高含有量で配合することができ、かつ、弾力やつるみにおいてしっかりした食感を実現することができる。また、製麺性の点においても好適である。
The multi-layered noodles obtained by the production method of the present invention can contain a high content of indigestible starch, and can achieve a firm texture in terms of elasticity and elasticity. Moreover, it is also suitable in terms of noodle-making properties.
以下に本発明を実施するための形態について実施例を交えて説明する。但し、本発明は本実施形態に限定されるものではない。
本願の第一の発明は、
“内層及び外層を有する多層麺であって、
前記内層は小麦粉、グルテン、難消化性デンプン及び増粘剤を含むとともに、真空押出法によって成形され、前記外層は小麦粉、グルテン及び増粘剤を含む多層麺。“、である。
以下、本発明の内容を説明する。 Modes for carrying out the present invention will be described below with reference to examples. However, the present invention is not limited to this embodiment.
The first invention of the present application is
"A multi-layered noodle having an inner layer and an outer layer,
A multi-layered noodle, wherein the inner layer comprises wheat flour, gluten, resistant starch and a thickening agent and is formed by vacuum extrusion, and the outer layer comprises wheat flour, gluten and a thickening agent. ", is.
The contents of the present invention will be described below.
本願の第一の発明は、
“内層及び外層を有する多層麺であって、
前記内層は小麦粉、グルテン、難消化性デンプン及び増粘剤を含むとともに、真空押出法によって成形され、前記外層は小麦粉、グルテン及び増粘剤を含む多層麺。“、である。
以下、本発明の内容を説明する。 Modes for carrying out the present invention will be described below with reference to examples. However, the present invention is not limited to this embodiment.
The first invention of the present application is
"A multi-layered noodle having an inner layer and an outer layer,
A multi-layered noodle, wherein the inner layer comprises wheat flour, gluten, resistant starch and a thickening agent and is formed by vacuum extrusion, and the outer layer comprises wheat flour, gluten and a thickening agent. ", is.
The contents of the present invention will be described below.
─内層及び外層を有する多層麺─
本発明による多層麺の製造方法においては、内層用の麺生地と、外層用の麺生地を重ね合わせて、圧延して多層麺の生地を調整する。
例えば、内層用の麺生地と外装用の麺生地をロール間に挿入して圧力を加えながら内層と外層を密着させて一体となった麺帯とすることができる。そして、当該麺帯を必要に応じて複数の圧延機を通過させて、必要な厚みの麺帯とすることができる。
本発明においては、上下の外層の間に内層を挟んだ三層とするのが一般的であるが、これに限定されず、複数の内層を含んだタイプとしてもよい。すなわち、三層以上の四層や五層の麺であっても差し支えないことは勿論である。 ─Multi-layered noodles having an inner layer and an outer layer─
In the method for producing multi-layered noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are superimposed and rolled to prepare the dough for the multi-layered noodles.
For example, the noodle dough for the inner layer and the noodle dough for the outer layer can be inserted between rolls and the inner layer and the outer layer are brought into close contact with each other while applying pressure to form an integrated noodle strip. Then, the noodle strip can be passed through a plurality of rolling mills as necessary to obtain a noodle strip having a required thickness.
In the present invention, it is common to form a three-layer structure in which an inner layer is sandwiched between upper and lower outer layers. That is, it goes without saying that the noodles may have three or more layers, four layers, or five layers.
本発明による多層麺の製造方法においては、内層用の麺生地と、外層用の麺生地を重ね合わせて、圧延して多層麺の生地を調整する。
例えば、内層用の麺生地と外装用の麺生地をロール間に挿入して圧力を加えながら内層と外層を密着させて一体となった麺帯とすることができる。そして、当該麺帯を必要に応じて複数の圧延機を通過させて、必要な厚みの麺帯とすることができる。
本発明においては、上下の外層の間に内層を挟んだ三層とするのが一般的であるが、これに限定されず、複数の内層を含んだタイプとしてもよい。すなわち、三層以上の四層や五層の麺であっても差し支えないことは勿論である。 ─Multi-layered noodles having an inner layer and an outer layer─
In the method for producing multi-layered noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are superimposed and rolled to prepare the dough for the multi-layered noodles.
For example, the noodle dough for the inner layer and the noodle dough for the outer layer can be inserted between rolls and the inner layer and the outer layer are brought into close contact with each other while applying pressure to form an integrated noodle strip. Then, the noodle strip can be passed through a plurality of rolling mills as necessary to obtain a noodle strip having a required thickness.
In the present invention, it is common to form a three-layer structure in which an inner layer is sandwiched between upper and lower outer layers. That is, it goes without saying that the noodles may have three or more layers, four layers, or five layers.
─内層の配合─
本発明のおいては、内層の配合において通常の製麺原料である小麦粉、澱粉、グルテン等を利用することできる。より具体的には、内層の製麺原料としては、小麦粉、澱粉、グルテン、卵白、卵粉、色素、カルシウム、油脂、各種フレーバ等の通常の麺原料が挙げられる。
本発明においては、これらの製麺原料において小麦粉、グルテン、難消化性澱粉と増粘剤を使用することを必須とする。
ここで、難消化性澱粉とは、食物繊維の一種であり、澱粉である一方、小腸での吸収がされにくいことのよってエネルギーになりにくく、整腸作用等もあるといわれている。本発明にいう難消化性澱粉としては、加工澱粉等の種々のタイプを利用することができる。例えば、リン酸架橋処理した加工澱粉等が挙げられるが、これに限定されるものではない。このような難消化性澱粉を利用することによって、喫食者のカロリーの取りすぎによる肥満等の問題を回避することが可能となる。 ─Formulation of the inner layer─
In the present invention, ordinary noodle-making ingredients such as wheat flour, starch and gluten can be used in the formulation of the inner layer. More specifically, the noodle-making raw materials for the inner layer include ordinary noodle raw materials such as wheat flour, starch, gluten, egg white, egg powder, pigments, calcium, oils and fats, and various flavors.
In the present invention, it is essential to use wheat flour, gluten, resistant starch, and a thickener in these noodle-making raw materials.
Here, the indigestible starch is a kind of dietary fiber, and while it is a starch, it is said that it is difficult to be absorbed in the small intestine, so that it is difficult to be converted into energy, and that it also has an intestinal regulation effect. As the resistant starch referred to in the present invention, various types such as modified starch can be used. For example, modified starch subjected to phosphoric acid cross-linking may be used, but the present invention is not limited to this. By using such a resistant starch, it is possible to avoid problems such as obesity due to excessive calorie intake.
本発明のおいては、内層の配合において通常の製麺原料である小麦粉、澱粉、グルテン等を利用することできる。より具体的には、内層の製麺原料としては、小麦粉、澱粉、グルテン、卵白、卵粉、色素、カルシウム、油脂、各種フレーバ等の通常の麺原料が挙げられる。
本発明においては、これらの製麺原料において小麦粉、グルテン、難消化性澱粉と増粘剤を使用することを必須とする。
ここで、難消化性澱粉とは、食物繊維の一種であり、澱粉である一方、小腸での吸収がされにくいことのよってエネルギーになりにくく、整腸作用等もあるといわれている。本発明にいう難消化性澱粉としては、加工澱粉等の種々のタイプを利用することができる。例えば、リン酸架橋処理した加工澱粉等が挙げられるが、これに限定されるものではない。このような難消化性澱粉を利用することによって、喫食者のカロリーの取りすぎによる肥満等の問題を回避することが可能となる。 ─Formulation of the inner layer─
In the present invention, ordinary noodle-making ingredients such as wheat flour, starch and gluten can be used in the formulation of the inner layer. More specifically, the noodle-making raw materials for the inner layer include ordinary noodle raw materials such as wheat flour, starch, gluten, egg white, egg powder, pigments, calcium, oils and fats, and various flavors.
In the present invention, it is essential to use wheat flour, gluten, resistant starch, and a thickener in these noodle-making raw materials.
Here, the indigestible starch is a kind of dietary fiber, and while it is a starch, it is said that it is difficult to be absorbed in the small intestine, so that it is difficult to be converted into energy, and that it also has an intestinal regulation effect. As the resistant starch referred to in the present invention, various types such as modified starch can be used. For example, modified starch subjected to phosphoric acid cross-linking may be used, but the present invention is not limited to this. By using such a resistant starch, it is possible to avoid problems such as obesity due to excessive calorie intake.
ここで、内層における難消化性澱粉の含有量については、原料粉体(小麦粉、澱粉、増粘剤、カルシウム製剤、卵白、油脂、各種フレーバ等を含むもの)において、当該難消化性澱粉の配合割合が10重量%~70重量%程度の範囲とすることが好適である。さらに好ましくは、30重量%~60重量%である。最も好ましくは40重量%~55重量%である。
次に、内層側の増粘剤としては、種々の増粘剤を利用することが可能である。増粘剤を加えることによって難消化性澱粉を含んでいても麺の粘弾性を向上させ、成形性を向上できる等の効果を奏することができる。 Here, regarding the content of the resistant starch in the inner layer, the content of the resistant starch in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, fats and oils, various flavors, etc.) It is preferable that the ratio is in the range of about 10% by weight to 70% by weight. More preferably, it is 30% by weight to 60% by weight. Most preferably 40% to 55% by weight.
Next, various thickening agents can be used as the thickening agent for the inner layer. By adding a thickener, it is possible to improve the viscoelasticity of the noodles, even if they contain resistant starch, and to improve moldability.
次に、内層側の増粘剤としては、種々の増粘剤を利用することが可能である。増粘剤を加えることによって難消化性澱粉を含んでいても麺の粘弾性を向上させ、成形性を向上できる等の効果を奏することができる。 Here, regarding the content of the resistant starch in the inner layer, the content of the resistant starch in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, fats and oils, various flavors, etc.) It is preferable that the ratio is in the range of about 10% by weight to 70% by weight. More preferably, it is 30% by weight to 60% by weight. Most preferably 40% to 55% by weight.
Next, various thickening agents can be used as the thickening agent for the inner layer. By adding a thickener, it is possible to improve the viscoelasticity of the noodles, even if they contain resistant starch, and to improve moldability.
ここで内層側の増粘剤としては種々を利用することができるが、特にタマリンドシードガムが好ましい。また、本発明においては、当該タマリンドシードガムに加えてサイリウムシードガムを併用することが好ましい。サイリウムシードガムは吸水性が高く、麺に適度な弾性と粘性を付与することができる。サイリウムシードガムの原料粉体に対する配合割合は、1重量%~10重量%程度の範囲とすることが好適である。さらに好ましくは、3重量%~9重量%である。
Various types of thickening agents can be used for the inner layer, but tamarind seed gum is particularly preferred. Moreover, in the present invention, it is preferable to use psyllium seed gum in combination with the tamarind seed gum. Psyllium seed gum has high water absorbency and can impart appropriate elasticity and viscosity to noodles. The ratio of the psyllium seed gum to the raw material powder is preferably in the range of about 1% by weight to 10% by weight. More preferably, it is 3% to 9% by weight.
ここで、内層における増粘剤の含有量については、原料粉体(小麦粉、澱粉、増粘剤、カルシウム製剤、卵白、油脂、各種フレーバ等を含むもの)における当該難消化性澱粉の配合割合に応じて調整するのが好ましいが、概ね3重量%~20重量%程度の範囲とすることが好適である。さらに、好ましくは、30重量%~60重量%である。さらに好ましくは40重量%~55重量%である。
Here, with regard to the content of the thickener in the inner layer, the content of the resistant starch in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, oil, various flavors, etc.) Although it is preferable to adjust the amount according to the situation, it is preferable to set the amount in the range of about 3% by weight to 20% by weight. Furthermore, it is preferably 30% to 60% by weight. More preferably, it ranges from 40% to 55% by weight.
次に、グルテンとは小麦粉等の穀物が有するタンパク質の一種を精製したものという。その成分としてグルテニンとグリアジンを有する。小麦粉、水等と混練することによって網目構造を形成して製麺性を改善し、特有の粘弾性を奏する。
ここで、内層におけるグルテンの含有量については、原料粉体における難消化性澱粉の配合割合に応じて調整するのが好ましいが、概ね5重量%~40重量%程度の範囲とすることが好適である。さらに、好ましくは、10重量%~30重量%である。尚、グルテンについてはその一部をグリアジンとすることが好ましい。すなわち、グルテンとグリアジンを4:1~1:1程度の比率とすることが好ましい。 Next, gluten is said to be a refined protein of grains such as wheat flour. It has glutenin and gliadin as its components. By kneading with wheat flour, water, etc., a network structure is formed to improve the noodle-making properties and exhibit unique viscoelasticity.
Here, the content of gluten in the inner layer is preferably adjusted according to the blending ratio of the resistant starch in the raw material powder, and is preferably in the range of about 5% by weight to 40% by weight. be. Furthermore, it is preferably 10% to 30% by weight. Gluten is preferably partly gliadin. That is, it is preferable that the ratio of gluten and gliadin is about 4:1 to 1:1.
ここで、内層におけるグルテンの含有量については、原料粉体における難消化性澱粉の配合割合に応じて調整するのが好ましいが、概ね5重量%~40重量%程度の範囲とすることが好適である。さらに、好ましくは、10重量%~30重量%である。尚、グルテンについてはその一部をグリアジンとすることが好ましい。すなわち、グルテンとグリアジンを4:1~1:1程度の比率とすることが好ましい。 Next, gluten is said to be a refined protein of grains such as wheat flour. It has glutenin and gliadin as its components. By kneading with wheat flour, water, etc., a network structure is formed to improve the noodle-making properties and exhibit unique viscoelasticity.
Here, the content of gluten in the inner layer is preferably adjusted according to the blending ratio of the resistant starch in the raw material powder, and is preferably in the range of about 5% by weight to 40% by weight. be. Furthermore, it is preferably 10% to 30% by weight. Gluten is preferably partly gliadin. That is, it is preferable that the ratio of gluten and gliadin is about 4:1 to 1:1.
尚、小麦粉、グルテン、増粘剤及び難消化性澱粉以外の麺原料となる各種成分を含んでいてもよいことは勿論である。
次に、麺の調製のための練り水としては、水にかん水や食塩等の種々の原料を添加することができる。かん水については、炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム、各種ピロリン酸塩、各種ポリリン酸塩、各種メタリン酸塩、各種リン酸塩等を広く利用することができる。また、練り水に対しては、色素、エキス、各種食品添加物を添加して利用してもよいことは勿論である。
本発明における内層については、原料粉と練り水を混合して混練することによってドウを形成させる。 It goes without saying that various ingredients other than wheat flour, gluten, thickener, and resistant starch may be included as raw materials for noodles.
Next, as kneading water for preparing noodles, various raw materials such as brine and salt can be added to water. As for brackish water, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, various pyrophosphates, various polyphosphates, various metaphosphates, various phosphates, and the like can be widely used. In addition, it goes without saying that pigments, extracts, and various food additives may be added to the kneading water.
As for the inner layer in the present invention, the dough is formed by mixing and kneading raw material flour and kneading water.
次に、麺の調製のための練り水としては、水にかん水や食塩等の種々の原料を添加することができる。かん水については、炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム、各種ピロリン酸塩、各種ポリリン酸塩、各種メタリン酸塩、各種リン酸塩等を広く利用することができる。また、練り水に対しては、色素、エキス、各種食品添加物を添加して利用してもよいことは勿論である。
本発明における内層については、原料粉と練り水を混合して混練することによってドウを形成させる。 It goes without saying that various ingredients other than wheat flour, gluten, thickener, and resistant starch may be included as raw materials for noodles.
Next, as kneading water for preparing noodles, various raw materials such as brine and salt can be added to water. As for brackish water, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, various pyrophosphates, various polyphosphates, various metaphosphates, various phosphates, and the like can be widely used. In addition, it goes without saying that pigments, extracts, and various food additives may be added to the kneading water.
As for the inner layer in the present invention, the dough is formed by mixing and kneading raw material flour and kneading water.
─内層のドウの調製及び押出し成形─
内層のドウの調製においては、バッチミキサー、フロージェットミキサー、真空ミキサー等で麺の原料と練水が混練されるようにして、一つないし数個の生地塊とする。また、機械製麺の場合、そぼろ状を呈する場合が多い。
次に、これらのそぼろ状の生地を一つにまとめる必要があるが、ここでの作業を押出しという。すなわち、通常、これらのそぼろ状の生地をまとめて成形して帯状の麺生地とするが、本発明では当該押出し成形の工程を真空押出法により麺帯に成形する。ここで、真空押出法とは、真空(減圧)下において、麺帯に押出しする方法をいい、真空(減圧)下で麺帯に成形することができる手段であれば種々の方法を利用することができる。 ─Preparation and Extrusion of the Dough for the Inner Layer─
In the preparation of the dough for the inner layer, the noodle ingredients and the kneading water are kneaded with a batch mixer, flow jet mixer, vacuum mixer or the like to form one or several dough lumps. Moreover, in the case of machine-made noodles, they often exhibit a minced shape.
Next, it is necessary to put these minced dough pieces together, and this work is called extrusion. That is, usually, these minced doughs are collectively formed into strip-shaped noodle dough, but in the present invention, the step of extrusion molding is carried out to form a noodle strip by a vacuum extrusion method. Here, the vacuum extrusion method refers to a method of extruding into a noodle sheet under vacuum (reduced pressure), and various methods can be used as long as they can be formed into a noodle sheet under vacuum (reduced pressure). can be done.
内層のドウの調製においては、バッチミキサー、フロージェットミキサー、真空ミキサー等で麺の原料と練水が混練されるようにして、一つないし数個の生地塊とする。また、機械製麺の場合、そぼろ状を呈する場合が多い。
次に、これらのそぼろ状の生地を一つにまとめる必要があるが、ここでの作業を押出しという。すなわち、通常、これらのそぼろ状の生地をまとめて成形して帯状の麺生地とするが、本発明では当該押出し成形の工程を真空押出法により麺帯に成形する。ここで、真空押出法とは、真空(減圧)下において、麺帯に押出しする方法をいい、真空(減圧)下で麺帯に成形することができる手段であれば種々の方法を利用することができる。 ─Preparation and Extrusion of the Dough for the Inner Layer─
In the preparation of the dough for the inner layer, the noodle ingredients and the kneading water are kneaded with a batch mixer, flow jet mixer, vacuum mixer or the like to form one or several dough lumps. Moreover, in the case of machine-made noodles, they often exhibit a minced shape.
Next, it is necessary to put these minced dough pieces together, and this work is called extrusion. That is, usually, these minced doughs are collectively formed into strip-shaped noodle dough, but in the present invention, the step of extrusion molding is carried out to form a noodle strip by a vacuum extrusion method. Here, the vacuum extrusion method refers to a method of extruding into a noodle sheet under vacuum (reduced pressure), and various methods can be used as long as they can be formed into a noodle sheet under vacuum (reduced pressure). can be done.
すなわち、本発明においては、減圧状態でこの麺帯への押出し成形の工程を行う。具体的には、そぼろ状等の生地を減圧状態でエクストルーダー等の真空押出機(麺帯機)によって麺生地を麺帯に押し出すことができる。ここで、エクストルーダーは、一般には混練後のそぼろ状等の生地をスクリュー等で圧力をかけ押出す装置をいう。また、エクストルーダーでない場合あっても、例えば減圧下においてロール間に通過させて帯状の麺生地とすること等も可能である。
That is, in the present invention, the step of extrusion molding into this noodle strip is performed in a decompressed state. Specifically, the noodle dough can be extruded into a noodle sheet by using a vacuum extruder (noodle sheet machine) such as an extruder under reduced pressure. Here, the extruder generally means a device for extruding the kneaded crumbly dough by applying pressure with a screw or the like. Even if it is not an extruder, for example, it is possible to pass between rolls under reduced pressure to form a band-shaped noodle dough.
この時の真空度(減圧度)としては、概ね-200mmHg(-2.67×104Pa)以下が可能である。好ましくは、真空度が-720mmHg(-9.60×104Pa)~-200mmHg(2.67×104Pa)、さらに好ましくは、真空度が-720mmHg(-9.60×104Pa)~400mmHg(-2.67×104Pa)の減圧下で行う程度である。
このようにして、減圧下での押出し成形の工程を経ることによって、内層の麺生地を好適に調整することができる。当該麺生地を後述する外層の麺生地によって挟んでさらに圧延することよって多層構造の麺帯を調製することができる。 The degree of vacuum (degree of pressure reduction) at this time can be approximately −200 mmHg (−2.67×10 4 Pa) or less. Preferably, the degree of vacuum is −720 mmHg (−9.60×10 4 Pa) to −200 mmHg (2.67×10 4 Pa), more preferably −720 mmHg (−9.60×10 4 Pa). It can be done under a reduced pressure of up to 400 mmHg (-2.67×10 4 Pa).
In this way, the noodle dough of the inner layer can be suitably adjusted through the step of extrusion molding under reduced pressure. A multi-layered noodle strip can be prepared by sandwiching the noodle dough with the later-described outer layer noodle dough and further rolling.
このようにして、減圧下での押出し成形の工程を経ることによって、内層の麺生地を好適に調整することができる。当該麺生地を後述する外層の麺生地によって挟んでさらに圧延することよって多層構造の麺帯を調製することができる。 The degree of vacuum (degree of pressure reduction) at this time can be approximately −200 mmHg (−2.67×10 4 Pa) or less. Preferably, the degree of vacuum is −720 mmHg (−9.60×10 4 Pa) to −200 mmHg (2.67×10 4 Pa), more preferably −720 mmHg (−9.60×10 4 Pa). It can be done under a reduced pressure of up to 400 mmHg (-2.67×10 4 Pa).
In this way, the noodle dough of the inner layer can be suitably adjusted through the step of extrusion molding under reduced pressure. A multi-layered noodle strip can be prepared by sandwiching the noodle dough with the later-described outer layer noodle dough and further rolling.
─外層の配合─
本発明のおいては、外層の配合において通常の麺原料である小麦粉、澱粉、グルテン等を利用することできる。より具体的には、内層の製麺原料としては、小麦粉、澱粉、グルテン、卵白、卵粉、色素、カルシウム、油脂、各種フレーバ等が挙げられる。
本発明においては、これらの製麺原料において小麦粉、グルテン、増粘剤を使用することを必須とする。当該外層側の増粘剤としては、種々の増粘剤を利用することが可能である。増粘剤を加えることによって麺の保水性を向上できる等の効果を奏することができる。外層側の増粘剤としては種々を利用することができるが、特にタマリンドシードガムが好ましい。また、本発明においては、当該タマリンドシードガムに加えてアルギン酸エステル(アルギン酸プロピレングリコールエステル)を併用することもこの好ましい。これらの増粘剤によって麺に適度な弾性と粘性を付与することができるという効果を奏することができる。 ─Formulation of the outer layer─
In the present invention, ordinary noodle ingredients such as wheat flour, starch, and gluten can be used in the composition of the outer layer. More specifically, the noodle-making raw materials for the inner layer include wheat flour, starch, gluten, egg white, egg powder, pigments, calcium, oils and fats, various flavors, and the like.
In the present invention, it is essential to use wheat flour, gluten, and a thickener in these noodle-making raw materials. Various thickening agents can be used as the thickening agent for the outer layer. By adding a thickener, it is possible to achieve effects such as improving the water retention of the noodles. Various thickening agents can be used for the outer layer side, but tamarind seed gum is particularly preferred. In the present invention, it is also preferable to use alginate (propylene glycol alginate) in combination with the tamarind seed gum. These thickeners have the effect of imparting appropriate elasticity and viscosity to the noodles.
本発明のおいては、外層の配合において通常の麺原料である小麦粉、澱粉、グルテン等を利用することできる。より具体的には、内層の製麺原料としては、小麦粉、澱粉、グルテン、卵白、卵粉、色素、カルシウム、油脂、各種フレーバ等が挙げられる。
本発明においては、これらの製麺原料において小麦粉、グルテン、増粘剤を使用することを必須とする。当該外層側の増粘剤としては、種々の増粘剤を利用することが可能である。増粘剤を加えることによって麺の保水性を向上できる等の効果を奏することができる。外層側の増粘剤としては種々を利用することができるが、特にタマリンドシードガムが好ましい。また、本発明においては、当該タマリンドシードガムに加えてアルギン酸エステル(アルギン酸プロピレングリコールエステル)を併用することもこの好ましい。これらの増粘剤によって麺に適度な弾性と粘性を付与することができるという効果を奏することができる。 ─Formulation of the outer layer─
In the present invention, ordinary noodle ingredients such as wheat flour, starch, and gluten can be used in the composition of the outer layer. More specifically, the noodle-making raw materials for the inner layer include wheat flour, starch, gluten, egg white, egg powder, pigments, calcium, oils and fats, various flavors, and the like.
In the present invention, it is essential to use wheat flour, gluten, and a thickener in these noodle-making raw materials. Various thickening agents can be used as the thickening agent for the outer layer. By adding a thickener, it is possible to achieve effects such as improving the water retention of the noodles. Various thickening agents can be used for the outer layer side, but tamarind seed gum is particularly preferred. In the present invention, it is also preferable to use alginate (propylene glycol alginate) in combination with the tamarind seed gum. These thickeners have the effect of imparting appropriate elasticity and viscosity to the noodles.
ここで、外層における増粘剤の含有量については、原料粉体(小麦粉、澱粉、増粘剤、カルシウム製剤、卵白、油脂、各種フレーバ等を含むもの)において、概ね2重量%~10重量%程度の範囲とすることが好適である。さらに、好ましくは、3重量%~7重量%である。
次に、外層においてもグルテンを添加する。外層におけるグルテンの含有量については特に限定されないが、原料粉体において、概ね2~10重量%程度である。さらに、3~7重量%程度が好ましい。 Here, the content of the thickening agent in the outer layer is generally 2% to 10% by weight in the raw material powder (containing wheat flour, starch, thickening agent, calcium preparation, egg white, fats and oils, various flavors, etc.). A range of degrees is preferred. Furthermore, it is preferably 3% to 7% by weight.
Then add gluten also in the outer layer. The gluten content in the outer layer is not particularly limited, but it is generally about 2 to 10% by weight in the raw material powder. Further, it is preferably about 3 to 7% by weight.
次に、外層においてもグルテンを添加する。外層におけるグルテンの含有量については特に限定されないが、原料粉体において、概ね2~10重量%程度である。さらに、3~7重量%程度が好ましい。 Here, the content of the thickening agent in the outer layer is generally 2% to 10% by weight in the raw material powder (containing wheat flour, starch, thickening agent, calcium preparation, egg white, fats and oils, various flavors, etc.). A range of degrees is preferred. Furthermore, it is preferably 3% to 7% by weight.
Then add gluten also in the outer layer. The gluten content in the outer layer is not particularly limited, but it is generally about 2 to 10% by weight in the raw material powder. Further, it is preferably about 3 to 7% by weight.
尚、上述のように本発明においては、小麦粉、グルテン、増粘剤及び難消化性澱粉以外の麺原料となる各種成分を含んでいてもよいことは勿論である。
次に、麺の調製のための練り水としては、水にかん水や食塩等の種々の原料を添加することができる。さらに、当該外層については、原料粉と練り水を混合して混練することによってドウを形成させる。 Incidentally, as described above, in the present invention, it is a matter of course that various ingredients other than wheat flour, gluten, thickener, and resistant starch may be included as raw materials for noodles.
Next, as kneading water for preparing noodles, various raw materials such as brine and salt can be added to water. Further, for the outer layer, dough is formed by mixing and kneading raw material flour and kneading water.
次に、麺の調製のための練り水としては、水にかん水や食塩等の種々の原料を添加することができる。さらに、当該外層については、原料粉と練り水を混合して混練することによってドウを形成させる。 Incidentally, as described above, in the present invention, it is a matter of course that various ingredients other than wheat flour, gluten, thickener, and resistant starch may be included as raw materials for noodles.
Next, as kneading water for preparing noodles, various raw materials such as brine and salt can be added to water. Further, for the outer layer, dough is formed by mixing and kneading raw material flour and kneading water.
─外層のドウの調製及び押出し─
内層のドウの調製においては、バッチミキサー、フロージェットミキサー、真空ミキサー等で麺の原料と練水が混練されるようにして、一つないし数個の生地塊とする。尚、外層の混練においては真空ミキサーを利用することが好ましい。また、機械製麺の場合、そぼろ状を呈する場合が多い。尚、本発明においては当該混練時について減圧状態で実施することが好ましい。 ─Preparation and Extrusion of Outer Layer Dough─
In the preparation of the dough for the inner layer, the noodle ingredients and the kneading water are kneaded with a batch mixer, flow jet mixer, vacuum mixer or the like to form one or several dough lumps. A vacuum mixer is preferably used for kneading the outer layer. Moreover, in the case of machine-made noodles, they often exhibit a minced shape. In the present invention, it is preferable to carry out the kneading in a reduced pressure state.
内層のドウの調製においては、バッチミキサー、フロージェットミキサー、真空ミキサー等で麺の原料と練水が混練されるようにして、一つないし数個の生地塊とする。尚、外層の混練においては真空ミキサーを利用することが好ましい。また、機械製麺の場合、そぼろ状を呈する場合が多い。尚、本発明においては当該混練時について減圧状態で実施することが好ましい。 ─Preparation and Extrusion of Outer Layer Dough─
In the preparation of the dough for the inner layer, the noodle ingredients and the kneading water are kneaded with a batch mixer, flow jet mixer, vacuum mixer or the like to form one or several dough lumps. A vacuum mixer is preferably used for kneading the outer layer. Moreover, in the case of machine-made noodles, they often exhibit a minced shape. In the present invention, it is preferable to carry out the kneading in a reduced pressure state.
次に、これらのそぼろ状の生地を一つにまとめる必要があるが、ここでの作業を先に記載したように押出し成形工程により行う。
すなわち、通常、そぼろ状の生地をまとめて帯状の生地とする。外層については常圧下で行ってもよい。常圧下においてロール間に押し込み帯状の麺生地とすることが可能である。また、エクストルーダー等の押し出し機を利用してもよい。さらに、減圧下で麺生地を押し出すことも可能である。外層について押出し方法は種々の方法を利用できる。 Next, these crumbly dough pieces need to be put together, which is done by the extrusion process as previously described.
That is, generally, the rag-shaped dough is put together to form a belt-shaped dough. The outer layer may be formed under normal pressure. It is possible to form a belt-shaped noodle dough by pushing it between rolls under normal pressure. Alternatively, an extruder such as an extruder may be used. Furthermore, it is also possible to extrude the noodle dough under reduced pressure. Various extrusion methods can be used for the outer layer.
すなわち、通常、そぼろ状の生地をまとめて帯状の生地とする。外層については常圧下で行ってもよい。常圧下においてロール間に押し込み帯状の麺生地とすることが可能である。また、エクストルーダー等の押し出し機を利用してもよい。さらに、減圧下で麺生地を押し出すことも可能である。外層について押出し方法は種々の方法を利用できる。 Next, these crumbly dough pieces need to be put together, which is done by the extrusion process as previously described.
That is, generally, the rag-shaped dough is put together to form a belt-shaped dough. The outer layer may be formed under normal pressure. It is possible to form a belt-shaped noodle dough by pushing it between rolls under normal pressure. Alternatively, an extruder such as an extruder may be used. Furthermore, it is also possible to extrude the noodle dough under reduced pressure. Various extrusion methods can be used for the outer layer.
このようにして、押出し工程を経ることによって、外層の麺生地を麺帯に成形することができる。当該外層の麺生地によって前述した内層の麺生地を挟んでさらに圧延することよって多層構造を有する麺帯を調製することが可能となる。
In this way, the outer layer of the noodle dough can be formed into a noodle strip by going through the extrusion process. By sandwiching the noodle dough of the inner layer with the noodle dough of the outer layer and further rolling, it is possible to prepare a noodle strip having a multi-layer structure.
─麺線の調製─
本発明による多層麺の製造方法においては、内層用の麺生地と、外層用の麺生地を重ね合わせて、圧延して多層麺の生地を調整する。より具体的には、押出後の内層を押出後の外層で挟んで当該重ねた麺生地をロール間に挿入等して圧力を加えながら内層と外層を密着させて一体となった麺帯を調製することができる。
また、押出後の内層及び/又は外層のそれぞれについて必要に応じてロール間等に挿入して圧延した後において、当該内層や外層を重ね合わせる方法でも良いことは勿論である。 ─Preparation of noodle strings─
In the method for producing multi-layered noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are superimposed and rolled to prepare the dough for the multi-layered noodles. More specifically, the inner layer after extrusion is sandwiched between the outer layers after extrusion, and the stacked noodle dough is inserted between rolls or the like to apply pressure while the inner layer and the outer layer are brought into close contact to prepare an integrated noodle strip. can do.
Further, it is of course possible to apply a method in which the inner layer and/or the outer layer after extrusion are inserted between rolls or the like as necessary, rolled, and then the inner layer and the outer layer are superimposed.
本発明による多層麺の製造方法においては、内層用の麺生地と、外層用の麺生地を重ね合わせて、圧延して多層麺の生地を調整する。より具体的には、押出後の内層を押出後の外層で挟んで当該重ねた麺生地をロール間に挿入等して圧力を加えながら内層と外層を密着させて一体となった麺帯を調製することができる。
また、押出後の内層及び/又は外層のそれぞれについて必要に応じてロール間等に挿入して圧延した後において、当該内層や外層を重ね合わせる方法でも良いことは勿論である。 ─Preparation of noodle strings─
In the method for producing multi-layered noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are superimposed and rolled to prepare the dough for the multi-layered noodles. More specifically, the inner layer after extrusion is sandwiched between the outer layers after extrusion, and the stacked noodle dough is inserted between rolls or the like to apply pressure while the inner layer and the outer layer are brought into close contact to prepare an integrated noodle strip. can do.
Further, it is of course possible to apply a method in which the inner layer and/or the outer layer after extrusion are inserted between rolls or the like as necessary, rolled, and then the inner layer and the outer layer are superimposed.
尚、内層と外層の各層の厚みの割合については特に限定されず、食感や製麺性に応じて適宜変更することができる。具体的には、各層の厚みの比は、例えば三層であれば、外層:内層:外層の比が2:1:2(1:0.5:1)~1:5:1程度の幅広い範囲とすることが可能である。
但し、好ましくは外層:内層:外層の比が1:1:1~1:3:1程度である。
通常、圧延の工程は、得られる麺帯を複数の圧延ロール間を通過させることにより徐々に厚みを薄くする。そして、得られた薄くされた麺帯を切刃ロールによって切り出すことによって麺線群に調製する。 The thickness ratio of each layer of the inner layer and the outer layer is not particularly limited, and can be appropriately changed according to the texture and noodle-making properties. Specifically, the thickness ratio of each layer is, for example, three layers, the ratio of outer layer: inner layer: outer layer is a wide range of about 2: 1: 2 (1: 0.5: 1) to 1: 5: 1 A range is possible.
However, the ratio of outer layer:inner layer:outer layer is preferably about 1:1:1 to 1:3:1.
Usually, in the rolling process, the thickness of the obtained noodle sheet is gradually reduced by passing it through a plurality of rolling rolls. Then, the obtained thinned noodle strip is cut out by a cutting blade roll to prepare a group of noodle strings.
但し、好ましくは外層:内層:外層の比が1:1:1~1:3:1程度である。
通常、圧延の工程は、得られる麺帯を複数の圧延ロール間を通過させることにより徐々に厚みを薄くする。そして、得られた薄くされた麺帯を切刃ロールによって切り出すことによって麺線群に調製する。 The thickness ratio of each layer of the inner layer and the outer layer is not particularly limited, and can be appropriately changed according to the texture and noodle-making properties. Specifically, the thickness ratio of each layer is, for example, three layers, the ratio of outer layer: inner layer: outer layer is a wide range of about 2: 1: 2 (1: 0.5: 1) to 1: 5: 1 A range is possible.
However, the ratio of outer layer:inner layer:outer layer is preferably about 1:1:1 to 1:3:1.
Usually, in the rolling process, the thickness of the obtained noodle sheet is gradually reduced by passing it through a plurality of rolling rolls. Then, the obtained thinned noodle strip is cut out by a cutting blade roll to prepare a group of noodle strings.
そして、得られた麺線群は必要に応じて包装や加工され各種麺製品となる。
尚、当該麺線はカット後、生麺や、茹でた後の、茹で麺、蒸煮した後の蒸し麺、又はこれらの冷凍麺、或いは得られた麺線を茹でや蒸し後において熱風乾燥や油熱乾燥によって水分を減少させた即席麺として利用することもできる。
Then, the obtained noodle strings are packaged and processed as necessary to form various noodle products.
After cutting, the noodle strings are raw noodles, boiled noodles after boiling, steamed noodles after steaming, or frozen noodles thereof, or the obtained noodle strings are dried with hot air or oiled after boiling or steaming. It can also be used as instant noodles with water content reduced by heat drying.
尚、当該麺線はカット後、生麺や、茹でた後の、茹で麺、蒸煮した後の蒸し麺、又はこれらの冷凍麺、或いは得られた麺線を茹でや蒸し後において熱風乾燥や油熱乾燥によって水分を減少させた即席麺として利用することもできる。
Then, the obtained noodle strings are packaged and processed as necessary to form various noodle products.
After cutting, the noodle strings are raw noodles, boiled noodles after boiling, steamed noodles after steaming, or frozen noodles thereof, or the obtained noodle strings are dried with hot air or oiled after boiling or steaming. It can also be used as instant noodles with water content reduced by heat drying.
以下の本発明の試験例を記載する。しかし、本発明は以下の試験例に限定されるものではない。
(1)各構成の確認
[試験例1] Test examples of the present invention are described below. However, the present invention is not limited to the following test examples.
(1) Confirmation of each configuration
[Test Example 1]
(1)各構成の確認
[試験例1] Test examples of the present invention are described below. However, the present invention is not limited to the following test examples.
(1) Confirmation of each configuration
[Test Example 1]
表1に示す配合によって内層及び外層を製造した後、三枚合わせ及び麺線群の製造をした。以下に詳細を示す。
After manufacturing the inner layer and the outer layer according to the formulation shown in Table 1, the three layers and the noodle strings were manufactured. Details are shown below.
(内層)
原料粉として小麦粉160gに難消化性澱500g、グルテン240g、増粘剤(タマリンドシードガムDSP五協フード&ケミカル株式会社製、商品名 グリロイド2A)100gを含む原料粉を混合した状態(1kg)に対して、全カリかんすい24g、食塩8g、色素5gを溶解した練り水460mlを加え、常圧ミキサーで4分間混練した。尚、全カリかん水の組成は炭酸カリウムである。
得られたそぼろ状の生地を-680mmHgの減圧下で真空押し出し機を用いて押出した麺帯25mmを12mmに圧延したものを内層麺帯とした。 (inner layer)
As raw material flour, 160 g of wheat flour, 500 g of indigestible starch, 240 g of gluten, and 100 g of a thickener (Tamarind Seed Gum DSP, manufactured by Gokyo Food & Chemical Co., Ltd., trade name Glyloid 2A) were mixed (1 kg). 460 ml of kneading water dissolving 24 g of all potassium salt, 8 g of salt, and 5 g of pigment were added to the mixture, and kneaded for 4 minutes with a normal pressure mixer. The composition of the total potash brine is potassium carbonate.
The obtained crumbly dough was extruded using a vacuum extruder under a reduced pressure of −680 mmHg, and a 25 mm noodle strip was rolled into a 12 mm noodle strip to obtain an inner layer noodle strip.
原料粉として小麦粉160gに難消化性澱500g、グルテン240g、増粘剤(タマリンドシードガムDSP五協フード&ケミカル株式会社製、商品名 グリロイド2A)100gを含む原料粉を混合した状態(1kg)に対して、全カリかんすい24g、食塩8g、色素5gを溶解した練り水460mlを加え、常圧ミキサーで4分間混練した。尚、全カリかん水の組成は炭酸カリウムである。
得られたそぼろ状の生地を-680mmHgの減圧下で真空押し出し機を用いて押出した麺帯25mmを12mmに圧延したものを内層麺帯とした。 (inner layer)
As raw material flour, 160 g of wheat flour, 500 g of indigestible starch, 240 g of gluten, and 100 g of a thickener (Tamarind Seed Gum DSP, manufactured by Gokyo Food & Chemical Co., Ltd., trade name Glyloid 2A) were mixed (1 kg). 460 ml of kneading water dissolving 24 g of all potassium salt, 8 g of salt, and 5 g of pigment were added to the mixture, and kneaded for 4 minutes with a normal pressure mixer. The composition of the total potash brine is potassium carbonate.
The obtained crumbly dough was extruded using a vacuum extruder under a reduced pressure of −680 mmHg, and a 25 mm noodle strip was rolled into a 12 mm noodle strip to obtain an inner layer noodle strip.
(外層)
一方、原料粉として小麦粉900gにグルテン50g、増粘剤(タマリンドシードガム)50gを含む原料粉を混合した状態(1kg)に対して、全カリかんすい24g、食塩8g、色素5gを溶解した練り水370mlを加え、混練した。
得られたそぼろ状の生地を常圧でロール間に押し込み、帯状の麺生地を成形した。さらに、当該押し出した麺帯を2枚重ねて圧延し、厚み約12mmの外層麺帯を完成させた。 (outer layer)
On the other hand, 900 g of wheat flour is mixed with 50 g of gluten and 50 g of a thickener (tamarind seed gum) (1 kg), and kneaded water is prepared by dissolving 24 g of all potassium salt, 8 g of salt, and 5 g of pigment. 370 ml was added and kneaded.
The minced dough thus obtained was pressed between rolls under normal pressure to form a belt-shaped noodle dough. Further, two of the extruded noodle strips were stacked and rolled to complete an outer layer noodle strip having a thickness of about 12 mm.
一方、原料粉として小麦粉900gにグルテン50g、増粘剤(タマリンドシードガム)50gを含む原料粉を混合した状態(1kg)に対して、全カリかんすい24g、食塩8g、色素5gを溶解した練り水370mlを加え、混練した。
得られたそぼろ状の生地を常圧でロール間に押し込み、帯状の麺生地を成形した。さらに、当該押し出した麺帯を2枚重ねて圧延し、厚み約12mmの外層麺帯を完成させた。 (outer layer)
On the other hand, 900 g of wheat flour is mixed with 50 g of gluten and 50 g of a thickener (tamarind seed gum) (1 kg), and kneaded water is prepared by dissolving 24 g of all potassium salt, 8 g of salt, and 5 g of pigment. 370 ml was added and kneaded.
The minced dough thus obtained was pressed between rolls under normal pressure to form a belt-shaped noodle dough. Further, two of the extruded noodle strips were stacked and rolled to complete an outer layer noodle strip having a thickness of about 12 mm.
(三枚合わせ及び麺線群の製造)
前述の得られた内層麺帯と外層麺帯について麺帯厚が外層:内層:外層=1:2:1となるように、内層麺帯と外層麺帯(2枚)とを三枚合わせて、15分間寝かせた後、圧延を繰り返し、麺厚を1.5mmとした。当該圧延後の麺帯を20番の切刃で切出した後、28cmごとにカットして麺線群を完成させた。尚、各カット後の麺線群は1食当たり110gとした。 (Three-layer alignment and production of noodle strings)
The inner layer noodle strips and the outer layer noodle strips obtained above were combined into three inner layer noodle strips and two outer layer noodle strips so that the thickness of the noodle strips was outer layer:inner layer:outer layer = 1:2:1. After resting for 15 minutes, rolling was repeated to make the thickness of the noodles 1.5 mm. After cutting out the rolled noodle strip with a No. 20 cutting blade, it was cut every 28 cm to complete a group of noodle strings. The amount of noodle strings after each cut was 110 g per serving.
前述の得られた内層麺帯と外層麺帯について麺帯厚が外層:内層:外層=1:2:1となるように、内層麺帯と外層麺帯(2枚)とを三枚合わせて、15分間寝かせた後、圧延を繰り返し、麺厚を1.5mmとした。当該圧延後の麺帯を20番の切刃で切出した後、28cmごとにカットして麺線群を完成させた。尚、各カット後の麺線群は1食当たり110gとした。 (Three-layer alignment and production of noodle strings)
The inner layer noodle strips and the outer layer noodle strips obtained above were combined into three inner layer noodle strips and two outer layer noodle strips so that the thickness of the noodle strips was outer layer:inner layer:outer layer = 1:2:1. After resting for 15 minutes, rolling was repeated to make the thickness of the noodles 1.5 mm. After cutting out the rolled noodle strip with a No. 20 cutting blade, it was cut every 28 cm to complete a group of noodle strings. The amount of noodle strings after each cut was 110 g per serving.
(製麺性の評価)
製麺性の評価は次のように行った。内層及び外層の各麺帯及び/又は麺線群の成形性を主要観点として、麺線の切れやすさやざらつき感も考慮して評価した。評価は、最良10⇔普通5⇔悪い1の10段階で評価した。 (Evaluation of noodle-making properties)
Evaluation of noodle-making properties was performed as follows. The moldability of each noodle strip and/or group of noodle strings of the inner layer and outer layer was considered as the main point of view, and the ease of tearing and rough texture of the noodle strings were also taken into consideration for evaluation. The evaluation was made on a scale of 10 (best 10) normal 5 ⇔ bad 1.
製麺性の評価は次のように行った。内層及び外層の各麺帯及び/又は麺線群の成形性を主要観点として、麺線の切れやすさやざらつき感も考慮して評価した。評価は、最良10⇔普通5⇔悪い1の10段階で評価した。 (Evaluation of noodle-making properties)
Evaluation of noodle-making properties was performed as follows. The moldability of each noodle strip and/or group of noodle strings of the inner layer and outer layer was considered as the main point of view, and the ease of tearing and rough texture of the noodle strings were also taken into consideration for evaluation. The evaluation was made on a scale of 10 (best 10) normal 5 ⇔ bad 1.
(麺線群の食感評価)
得られた麺線群の食感の評価は次のように行った。得られた麺線群110g/食を1500mlの沸騰水に投入し2分30秒茹で処理を行った後に、水分を切って当該麺線群の試食し、食感の評価を行った。評価は、コシ、つるみ、弾力等がしっかりしているかを評価項目として、最良10⇔普通5⇔悪い1の10段階で評価した。評価結果を表3に示す。 (Evaluation of texture of noodle strings)
The texture of the obtained noodle strings was evaluated as follows. 110 g/meal of the obtained noodle strings were put into 1500 ml of boiling water and boiled for 2 minutes and 30 seconds. Evaluation was made on a 10-point scale of best 10, average 5, and bad 1, with the items being firmness, smoothness, elasticity, etc. being evaluated. Table 3 shows the evaluation results.
得られた麺線群の食感の評価は次のように行った。得られた麺線群110g/食を1500mlの沸騰水に投入し2分30秒茹で処理を行った後に、水分を切って当該麺線群の試食し、食感の評価を行った。評価は、コシ、つるみ、弾力等がしっかりしているかを評価項目として、最良10⇔普通5⇔悪い1の10段階で評価した。評価結果を表3に示す。 (Evaluation of texture of noodle strings)
The texture of the obtained noodle strings was evaluated as follows. 110 g/meal of the obtained noodle strings were put into 1500 ml of boiling water and boiled for 2 minutes and 30 seconds. Evaluation was made on a 10-point scale of best 10, average 5, and bad 1, with the items being firmness, smoothness, elasticity, etc. being evaluated. Table 3 shows the evaluation results.
[試験例2]
試験例1において、内層について増粘剤を添加せずに小麦粉を260gとした点、及び外層について増粘剤を添加せずに小麦粉を950gとした点を除いて、試験例1と同様に麺線を作製し、製麺性及び食感評価を行った。評価結果を表3に示す。 [Test Example 2]
Noodles in the same manner as in Test Example 1 except that in Test Example 1, 260 g of flour was used for the inner layer without adding a thickener, and 950 g of flour was used for the outer layer without adding a thickener. A line was produced, and the noodle-making properties and texture were evaluated. Table 3 shows the evaluation results.
試験例1において、内層について増粘剤を添加せずに小麦粉を260gとした点、及び外層について増粘剤を添加せずに小麦粉を950gとした点を除いて、試験例1と同様に麺線を作製し、製麺性及び食感評価を行った。評価結果を表3に示す。 [Test Example 2]
Noodles in the same manner as in Test Example 1 except that in Test Example 1, 260 g of flour was used for the inner layer without adding a thickener, and 950 g of flour was used for the outer layer without adding a thickener. A line was produced, and the noodle-making properties and texture were evaluated. Table 3 shows the evaluation results.
[試験例3]
試験例1において内層を真空押出しせずに常圧での押出しを行った点を除いては、試験例1と同様に麺線を作製し、製麺性及び食感評価を行った。評価結果を表3に示す。 [Test Example 3]
Noodle strings were prepared in the same manner as in Test Example 1, except that the inner layer was not vacuum-extruded but was extruded at normal pressure, and the noodle-making properties and texture were evaluated. Table 3 shows the evaluation results.
試験例1において内層を真空押出しせずに常圧での押出しを行った点を除いては、試験例1と同様に麺線を作製し、製麺性及び食感評価を行った。評価結果を表3に示す。 [Test Example 3]
Noodle strings were prepared in the same manner as in Test Example 1, except that the inner layer was not vacuum-extruded but was extruded at normal pressure, and the noodle-making properties and texture were evaluated. Table 3 shows the evaluation results.
[試験例4]
単層麺の配合とした場合の試験を行った。 [Test Example 4]
A test was conducted for the formulation of single-layer noodles.
単層麺の配合とした場合の試験を行った。 [Test Example 4]
A test was conducted for the formulation of single-layer noodles.
表2に示す配合によって内層及び外層からなる三層とはせずに、単層の状態のまま麺線を調製した。以下に詳細を示す。
(単層麺の製造)
一方、原料粉として小麦粉530gに難消化性澱粉250g、グルテン150g、増粘剤(タマリンドシードガム)70gを含む原料粉を混合した状態(1kg)に対して、全カリかんすい24g、食塩8g、色素5gを溶解した練り水370mlを加え、常圧ミキサーで4分間混練した。
得られたそぼろ状の生地を常圧でロール間に押し込み帯状の麺生地を成形した。さらに、当該押し出した麺帯を2枚重ねて圧延し、厚み約12mmの外層麺帯を完成させた。
当該麺帯につい15分間寝かせた後、圧延を繰り返し、麺厚を1.5mmとした。当該圧延後の麺帯を20番の切刃で切出した後、28cmごとにカットして麺線群を完成させた。
当該麺線の製麺性評価及び食感評価は試験例1に示したものと同様である。評価結果は表3に示す。 Noodle strings were prepared in a single-layer state instead of forming three layers consisting of an inner layer and an outer layer according to the formulation shown in Table 2. Details are shown below.
(Manufacture of single-layer noodles)
On the other hand, 530 g of wheat flour is mixed with 250 g of resistant starch, 150 g of gluten, and 70 g of thickener (tamarind seed gum) (1 kg). 370 ml of kneading water in which 5 g was dissolved was added, and kneaded for 4 minutes with a normal pressure mixer.
The minced dough thus obtained was pressed between rolls under normal pressure to form a belt-shaped noodle dough. Further, two of the extruded noodle strips were stacked and rolled to complete an outer layer noodle strip having a thickness of about 12 mm.
After resting the noodle sheet for 15 minutes, rolling was repeated to make the noodle thickness 1.5 mm. After cutting out the rolled noodle strip with a No. 20 cutting blade, it was cut every 28 cm to complete a group of noodle strings.
The noodle-making property evaluation and texture evaluation of the noodle strings are the same as those shown in Test Example 1. Evaluation results are shown in Table 3.
(単層麺の製造)
一方、原料粉として小麦粉530gに難消化性澱粉250g、グルテン150g、増粘剤(タマリンドシードガム)70gを含む原料粉を混合した状態(1kg)に対して、全カリかんすい24g、食塩8g、色素5gを溶解した練り水370mlを加え、常圧ミキサーで4分間混練した。
得られたそぼろ状の生地を常圧でロール間に押し込み帯状の麺生地を成形した。さらに、当該押し出した麺帯を2枚重ねて圧延し、厚み約12mmの外層麺帯を完成させた。
当該麺帯につい15分間寝かせた後、圧延を繰り返し、麺厚を1.5mmとした。当該圧延後の麺帯を20番の切刃で切出した後、28cmごとにカットして麺線群を完成させた。
当該麺線の製麺性評価及び食感評価は試験例1に示したものと同様である。評価結果は表3に示す。 Noodle strings were prepared in a single-layer state instead of forming three layers consisting of an inner layer and an outer layer according to the formulation shown in Table 2. Details are shown below.
(Manufacture of single-layer noodles)
On the other hand, 530 g of wheat flour is mixed with 250 g of resistant starch, 150 g of gluten, and 70 g of thickener (tamarind seed gum) (1 kg). 370 ml of kneading water in which 5 g was dissolved was added, and kneaded for 4 minutes with a normal pressure mixer.
The minced dough thus obtained was pressed between rolls under normal pressure to form a belt-shaped noodle dough. Further, two of the extruded noodle strips were stacked and rolled to complete an outer layer noodle strip having a thickness of about 12 mm.
After resting the noodle sheet for 15 minutes, rolling was repeated to make the noodle thickness 1.5 mm. After cutting out the rolled noodle strip with a No. 20 cutting blade, it was cut every 28 cm to complete a group of noodle strings.
The noodle-making property evaluation and texture evaluation of the noodle strings are the same as those shown in Test Example 1. Evaluation results are shown in Table 3.
─評価結果─
─Evaluation results─
試験例1と試験例4の比較から本発明において、難消化性澱粉を多く含む麺を作製する際には、三層のような複数層として内層に難消化性澱粉を含有させることが必要であることが分かった。
試験例1と試験例2の比較からその場合、外層と内層に増粘剤を使用することが必要であることが分かった。
試験例1と試験例3の比較から内層の押し出しにおいては真空押出しが必要であることが分かった。 From a comparison of Test Examples 1 and 4, in the present invention, when producing noodles containing a large amount of resistant starch, it is necessary to include resistant starch in the inner layer as multiple layers such as three layers. It turns out there is.
A comparison of Test Examples 1 and 2 shows that in that case it is necessary to use a thickening agent in the outer and inner layers.
From the comparison of Test Examples 1 and 3, it was found that vacuum extrusion was necessary in the extrusion of the inner layer.
試験例1と試験例2の比較からその場合、外層と内層に増粘剤を使用することが必要であることが分かった。
試験例1と試験例3の比較から内層の押し出しにおいては真空押出しが必要であることが分かった。 From a comparison of Test Examples 1 and 4, in the present invention, when producing noodles containing a large amount of resistant starch, it is necessary to include resistant starch in the inner layer as multiple layers such as three layers. It turns out there is.
A comparison of Test Examples 1 and 2 shows that in that case it is necessary to use a thickening agent in the outer and inner layers.
From the comparison of Test Examples 1 and 3, it was found that vacuum extrusion was necessary in the extrusion of the inner layer.
(2)内層にサイリウムシードガムを添加した場合
[試験例5] (2) When psyllium seed gum is added to the inner layer
[Test Example 5]
[試験例5] (2) When psyllium seed gum is added to the inner layer
[Test Example 5]
表4に示すように試験例1の配合において、内層に増粘剤において、タマリンドシードガム85gとサイリウムシードガム(三栄薬品貿易株式会社製、商品名:殺菌サイリウムハスク末)30g及びとした点を除いては試験例1と同一とした。評価結果を表5に示す。尚、サイリウムシードガムの使用のため練水の加水を460mlとした。
As shown in Table 4, in the formulation of Test Example 1, the thickener in the inner layer was 85 g of tamarind seed gum and 30 g of psyllium seed gum (manufactured by Sanei Yakuhin Boeki Co., Ltd., trade name: sterilized psyllium husk powder). It was the same as Test Example 1 except for this. Table 5 shows the evaluation results. In addition, 460 ml of water was used to add psyllium seed gum.
[試験例6]
試験例1と同様に処理して麺線を製造し、試験例1と同様に評価した。評価結果を表5に示す。 [Test Example 6]
Noodle strings were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. Table 5 shows the evaluation results.
試験例1と同様に処理して麺線を製造し、試験例1と同様に評価した。評価結果を表5に示す。 [Test Example 6]
Noodle strings were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. Table 5 shows the evaluation results.
内層の増粘剤についてサイリウムシードガムを添加することで麺の食感がより改良された。
The texture of the noodles was further improved by adding psyllium seed gum as a thickener in the inner layer.
(3)外層にアルギン酸エステルを添加した場合
[試験例7] (3) When alginate is added to the outer layer
[Test Example 7]
[試験例7] (3) When alginate is added to the outer layer
[Test Example 7]
表6に示すように試験例5の表4配合において、外層に増粘剤として、アルギン酸エステル(株式会社キミカ製、商品名:昆布酸501)を3g新たに添加し、小麦粉を897gとした点を除いては、試験例5と同様に処理し、麺線群を調製したと。評価結果を表7に示す。
[試験例8]
試験例1において、外層に増粘剤において、アルギン酸エステルを3g新たに添加し、小麦粉を897gとした点を除いては、試験例5と同様に処理し、麺線群を調製したと。評価結果を表7に示す。 As shown in Table 6, in the composition of Table 4 of Test Example 5, 3 g of alginate (manufactured by Kimika Co., Ltd., trade name: kelp acid 501) was newly added to the outer layer as a thickener, and 897 g of wheat flour was added. A group of noodle strings was prepared in the same manner as in Test Example 5, except for Table 7 shows the evaluation results.
[Test Example 8]
In Test Example 1, a group of noodle strings was prepared in the same manner as in Test Example 5, except that 3 g of alginate was newly added to the outer layer as a thickening agent, and 897 g of wheat flour was added. Table 7 shows the evaluation results.
[試験例8]
試験例1において、外層に増粘剤において、アルギン酸エステルを3g新たに添加し、小麦粉を897gとした点を除いては、試験例5と同様に処理し、麺線群を調製したと。評価結果を表7に示す。 As shown in Table 6, in the composition of Table 4 of Test Example 5, 3 g of alginate (manufactured by Kimika Co., Ltd., trade name: kelp acid 501) was newly added to the outer layer as a thickener, and 897 g of wheat flour was added. A group of noodle strings was prepared in the same manner as in Test Example 5, except for Table 7 shows the evaluation results.
[Test Example 8]
In Test Example 1, a group of noodle strings was prepared in the same manner as in Test Example 5, except that 3 g of alginate was newly added to the outer layer as a thickening agent, and 897 g of wheat flour was added. Table 7 shows the evaluation results.
[試験例9]
試験例1と同様に処理して麺線を製造し、試験例1と同様に評価した。評価結果を表7に示す。 [Test Example 9]
Noodle strings were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. Table 7 shows the evaluation results.
試験例1と同様に処理して麺線を製造し、試験例1と同様に評価した。評価結果を表7に示す。 [Test Example 9]
Noodle strings were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. Table 7 shows the evaluation results.
外層の増粘剤についてアルギン酸エステルを添加することで麺の食感及び製麺性の点においてより改良された。
By adding alginate ester as a thickener to the outer layer, the texture and noodle-making properties of the noodles were further improved.
(4)グルテンの一部にグリアジンに使用した場合
[試験例10] (4) When gliadin is used as part of gluten
[Test Example 10]
[試験例10] (4) When gliadin is used as part of gluten
[Test Example 10]
表8に示すように試験例7の表6配合において、外層においてグリアジン(アマサ化成株式会社製、商品名:グリアA)を25g加え、グルテンを25gとし、内層においてグリアジンを120g加え、グルテンを120gとした点を除いては試験例7と同一とした。評価結果を表9に示す。
As shown in Table 8, in the composition of Table 6 of Test Example 7, 25 g of gliadin (manufactured by Amasa Kasei Co., Ltd., trade name: Glia A) and 25 g of gluten were added to the outer layer, and 120 g of gliadin and 120 g of gluten were added to the inner layer. It was the same as Test Example 7 except that the Table 9 shows the evaluation results.
[試験例11]
試験例1において、外層においてグリアジンを25g加え、グルテンを25gとし、内層においてグリアジンを120g加え、グルテンを120gとした点を除いては試験例1と同一とした。評価結果を表9に示す。 [Test Example 11]
Test Example 1 was the same as Test Example 1 except that 25 g of gliadin and 25 g of gluten were added to the outer layer, and 120 g of gliadin and 120 g of gluten were added to the inner layer. Table 9 shows the evaluation results.
試験例1において、外層においてグリアジンを25g加え、グルテンを25gとし、内層においてグリアジンを120g加え、グルテンを120gとした点を除いては試験例1と同一とした。評価結果を表9に示す。 [Test Example 11]
Test Example 1 was the same as Test Example 1 except that 25 g of gliadin and 25 g of gluten were added to the outer layer, and 120 g of gliadin and 120 g of gluten were added to the inner layer. Table 9 shows the evaluation results.
[試験例12]
試験例1と同様に処理して麺線を製造し、試験例1と同様に評価した。評価結果を表9に示す。 [Test Example 12]
Noodle strings were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. Table 9 shows the evaluation results.
試験例1と同様に処理して麺線を製造し、試験例1と同様に評価した。評価結果を表9に示す。 [Test Example 12]
Noodle strings were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. Table 9 shows the evaluation results.
グルテンの一部をグリアジンにすることで、麺の食感及び製麺性ともにより向上した。
By replacing part of the gluten with gliadin, both the texture and noodle-making properties of the noodles were improved.
Claims (7)
- 内層及び外層を有する多層麺であって、
前記内層は小麦粉、グルテン、難消化性デンプン及び増粘剤を含むとともに、真空押出法によって麺帯に成形され、前記外層は小麦粉、グルテン及び増粘剤を含む多層麺。
A multilayer noodle having an inner layer and an outer layer,
A multi-layered noodle, wherein the inner layer contains wheat flour, gluten, resistant starch and a thickener and is formed into a noodle sheet by vacuum extrusion, and the outer layer contains wheat flour, gluten and a thickener.
- 前記内層及び/又は外層の増粘剤がタマリンドシードガムである請求項1に記載の多層麺。
2. The multilayer noodle according to claim 1, wherein the inner layer and/or outer layer thickener is tamarind seed gum.
- 前記内層の増粘剤がさらにサイリウムシードガムを含む請求項1又は2の記載の多層麺。
3. The multilayer noodle according to claim 1 or 2, wherein the inner layer thickener further comprises psyllium seed gum.
- 前記外層の増粘剤がさらにアルギン酸エステルを含むである請求項1~3のいずれかに記載の多層麺。
4. The multilayer noodle according to any one of claims 1 to 3, wherein the thickening agent for the outer layer further contains alginate.
- 前記内層及び/又は外層のグルテンの一部がグリアジンを含む請求項1~4のいずれかに記載の多層麺。
5. The multilayer noodle according to any one of claims 1 to 4, wherein part of the inner layer and/or outer layer gluten contains gliadin.
- 前記多層麺が三層麺である請求項1~5のいずれかに記載の多層麺。
The multi-layered noodle according to any one of claims 1 to 5, wherein the multi-layered noodle is a three-layered noodle.
- 前記多層麺が生麺又は冷凍麺である請求項1~6のいずれかに記載の多層麺。 The multi-layered noodle according to any one of claims 1 to 6, wherein said multi-layered noodle is fresh noodle or frozen noodle.
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JPH09121800A (en) * | 1995-11-08 | 1997-05-13 | Asama Kasei Kk | Production of noodle |
JPH10262589A (en) * | 1997-03-26 | 1998-10-06 | Nippon Shokuhin Kako Co Ltd | Production of low calorie noodles |
JP2006246773A (en) * | 2005-03-10 | 2006-09-21 | Nissin Food Prod Co Ltd | Method for producing raw chinese noodle |
JP2019062850A (en) * | 2017-10-04 | 2019-04-25 | 日本製粉株式会社 | Manufacturing method of multilayered noodles |
JP2019176814A (en) * | 2018-03-30 | 2019-10-17 | 日清食品ホールディングス株式会社 | Method for producing cooked chilled chinese noodle |
JP2020150888A (en) * | 2019-03-22 | 2020-09-24 | 日清食品ホールディングス株式会社 | Nutrition-enriched non-fried instant noodle and method for producing the same |
JP2020162468A (en) * | 2019-03-29 | 2020-10-08 | 日清食品ホールディングス株式会社 | Producing method of refrigerated spaghetti-like food that is eaten as it is with liquid sauce |
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JPH09121800A (en) * | 1995-11-08 | 1997-05-13 | Asama Kasei Kk | Production of noodle |
JPH10262589A (en) * | 1997-03-26 | 1998-10-06 | Nippon Shokuhin Kako Co Ltd | Production of low calorie noodles |
JP2006246773A (en) * | 2005-03-10 | 2006-09-21 | Nissin Food Prod Co Ltd | Method for producing raw chinese noodle |
JP2019062850A (en) * | 2017-10-04 | 2019-04-25 | 日本製粉株式会社 | Manufacturing method of multilayered noodles |
JP2019176814A (en) * | 2018-03-30 | 2019-10-17 | 日清食品ホールディングス株式会社 | Method for producing cooked chilled chinese noodle |
JP2020150888A (en) * | 2019-03-22 | 2020-09-24 | 日清食品ホールディングス株式会社 | Nutrition-enriched non-fried instant noodle and method for producing the same |
JP2020162468A (en) * | 2019-03-29 | 2020-10-08 | 日清食品ホールディングス株式会社 | Producing method of refrigerated spaghetti-like food that is eaten as it is with liquid sauce |
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