JP2008289454A - Method for producing steamed noodle or cold noodle flour - Google Patents

Abstract

[PROBLEMS] To provide a texture that is peculiar to steamed noodles and cold noodles that are rich in elasticity and have a good balance of viscoelasticity even when starch is not blended or reduced in blending amount, and also has a palatable flavor peculiar to wheat flour. To provide a method for producing steamed noodles or wheat flour for cold noodles from which steamed noodles and cold noodles are obtained.
A flour obtained by milling raw wheat mainly composed of domestic soft wheat is divided into the following three parts (A), (B) and (C) having different average particle diameters (B): The portion of (B) is collected, and 20 to 90 parts by mass of the flour of the part (B) and 80 to 10 parts by mass of flour obtained by milling raw wheat mainly composed of foreign soft wheat are Mixing so that it may become 100 mass parts, The manufacturing method of the flour for steamed noodles or cold noodles characterized by the above-mentioned.
(A) Part mainly composed of wheat flour having a particle size of less than 15 μm and consisting of wheat flour having an average particle size of less than 15 μm (B) Consisting mainly of flour having a particle size of 15 to 40 μm and an average particle size of 15 to 40 μm Part consisting of wheat flour (C) Part consisting mainly of wheat flour with a particle size of more than 40μm and an average particle size of more than 40μm [Selection] None

Description

  The present invention relates to a method for producing steamed noodles or wheat flour for cold noodles. Specifically, even if starch is not blended or the blending amount is reduced, steamed noodles and cold noodles having a good elasticity and good balance of viscoelasticity TECHNICAL FIELD The present invention relates to a method for producing steamed noodles or cold noodle flour that has a specific texture and that can provide noodles with a good flavor unique to wheat flour, and to steamed noodles or cold noodle flour obtained by the manufacturing method .

Conventionally, steamed noodles are generally added to raw materials such as wheat flour and potato starch, kneaded while blowing steam in a mixer to obtain a dough, and the dough is rolled and cut into noodle strings. It is manufactured (see Patent Documents 1 to 3).
In addition, cold noodles are generally defined as 15% or more of starch mixed with wheat flour (“Noodles are a mixture of 15% or more starch and 85% or less flour” in the fair trade agreement for raw noodles). The dough is put into a mixer together with hot water and kneaded to obtain a dough that has been gelatinized, and the dough is rolled and cut into noodle strings (see Patent Documents 4 and 5).
Furthermore, as another method for producing cold noodles, water is added to raw materials such as wheat flour and potato starch, this is kneaded in a mixer, and the kneaded dough is extruded into a noodle band using a noodle band extruder, There is a method of rolling and rolling into noodle strings.
Another method for producing cold noodles is a method in which 15% or more of starch is mixed with wheat flour, poured into hot water with hot water, kneaded to obtain a dough, and the dough is extruded into a noodle string. There is.

  In addition, when trying to produce steamed noodles or cold noodles only with wheat flour to improve the flavor, the texture of the resulting noodles was only hard, not elastic, and fragile. Therefore, conventionally, as described above, starch has been blended to compensate for such deficiencies in texture. However, although the texture is improved by blending this starch, there is a problem that the starch odor increases, the flavor peculiar to wheat flour is inferior, and the taste is not satisfactory.

Wheat flour is generally harvested by roll milling and sieving, but its particle size distribution ranges from about 5 μm to about 180 μm.
Conventionally, it has been proposed to use wheat flour having a specific particle size as wheat flour for noodles. For example, Patent Document 6 contains 70% by weight or more of wheat flour derived from domestic soft wheat, and the total of the cumulative volume of particle size 16.0 μm or less and the cumulative volume of particle size 80.6 μm or more is less than 20%. In Patent Document 7, the raw material is soft wheat, the grain size is less than 45 μm, the grain size is 80% by mass or more, and the grain size is 10 μm or more and less than 45 μm. Describes a wheat flour for noodles having a content of 60% by mass or more.
However, the flour for noodles described in these patent documents is particularly suitable as flour for udon, but when used as flour for steamed noodles or cold noodles, the elasticity required of steamed noodles or cold noodles It is inferior in feeling and inferior in viscoelasticity, and it is difficult to say that the effect is sufficiently exhibited in steamed noodles and cold noodles.

Japanese Patent Publication No. 50-34614 Japanese Examined Patent Publication No. 56-24495 Japanese Patent Publication No. 60-48144 JP 58-209943 A JP 2002-233318 A Japanese Patent No. 3181730 JP 2005-328790 A

  The object of the present invention is to have a texture specific to steamed noodles and cold noodles with a good balance of elasticity and good viscoelasticity even when starch is not blended or reduced, and a flavor peculiar to flour. It is to provide wheat flour for obtaining good steamed noodles and cold noodles and a method for producing the same.

  As a result of intensive studies to achieve the above object, the inventors of the present invention mainly divided flour obtained from domestic soft wheat into three parts according to the particle size, and the flour of which the particle size is medium, In order to complete the present invention, it is found that flour obtained by mixing flour obtained mainly from foreign soft wheat flour at a specific ratio is suitable as flour for steamed noodles and cold noodles. It came.

That is, the present invention divides wheat flour obtained by milling raw wheat mainly composed of domestic soft wheat into the following three parts (A), (B) and (C) having different average particle diameters ( B) is collected, 20 to 90 parts by mass of the flour of the part (B), and 80 to 10 parts by mass of flour obtained by milling raw wheat mainly composed of foreign soft wheat. The present invention provides a method for producing steamed noodle or cold noodle flour, which is mixed so that the total is 100 parts by mass.
(A) A portion mainly composed of wheat flour having a particle size of less than 15 μm and made of wheat flour having an average particle size of less than 15 μm (hereinafter also referred to as a fine powder portion).
(B) Part mainly composed of wheat flour having a particle size of 15 to 40 μm and consisting of wheat flour having an average particle size of 15 to 40 μm (hereinafter also referred to as a middle flour portion)
(C) A portion mainly composed of wheat flour having a particle size exceeding 40 μm and having an average particle size exceeding 40 μm (hereinafter also referred to as a coarse flour portion).

  According to the method of the present invention, even if starch is not blended or the blending amount is reduced, it has a texture that is rich in elasticity and well-balanced viscoelasticity, and that is peculiar to steamed noodles and cold noodles, and that is unique to wheat flour. It is possible to produce wheat flour that can be used to produce steamed noodles and cold noodles with good flavor.

Hereinafter, the method for producing the steamed noodle or cold noodle flour of the present invention will be described with respect to preferred embodiments thereof.
As domestic soft wheat used in the present invention, there are varieties such as Hokushin, Norin 61, Chihoku wheat, etc., which are domestic ordinary wheat, any varieties can be used, and even if used alone, two kinds You may use together.
The “raw wheat mainly composed of domestic soft wheat” in the present invention preferably contains 50-100% by mass of the domestic soft wheat, more preferably 70-100% by mass, particularly preferably 90-100% by mass. To do. As the remaining wheat other than the domestic soft wheat, foreign soft wheat described later is used.

Moreover, as the foreign soft wheat used in the present invention, there are varieties such as soft red wheat, soft white wheat, western white, and any varieties can be used, or they can be used alone. Two or more kinds may be used in combination. Specifically, examples of soft red wheat include US-made soft red winter (SRW), and examples of soft white wheat include US-made white wheat (WW) and Australian-made Australia. Standard white (ASW) is available.
In the present invention, “raw wheat mainly composed of foreign soft wheat” is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and particularly preferably 90 to 100% by mass of the above-mentioned foreign soft wheat. % Content. The domestic soft wheat is used as the remaining wheat other than the foreign soft wheat.

In the present invention, the wheat flour obtained by milling the above-mentioned “raw wheat mainly composed of domestic soft wheat” by a conventional method is used as the above-mentioned (A) fine powder portion and (B) medium flour portion having different average particle diameters. And (C) Divide into three parts of the coarse powder part.
Examples of the division method include air classification and / or sieving.

  In the case of the air classification method, an air classifier such as Nisshin Engineering's turbo classifier (trade name) may be used. In the case of the sieving method, a sieve having about 15 μm openings and openings What is necessary is just to perform using about 40 micrometers sieve. In the present invention, these air classification and sieving may be appropriately combined.

The ratio of each part obtained by this division is approximately as follows.
(A) Fine powder part is about 10 to 20% by mass
(B) Middle powder part is about 30-50 mass%
(C) Coarse powder part is about 40-50 mass%
In addition, since the particle size distribution of each part is distributed in a state close to a normal distribution, it is preferable to divide as follows. That is, (A) the proportion of the portion in which the particle size in the fine powder portion is less than 15 μm, (B) the proportion of the portion in which the particle size in the medium powder portion is 15 to 40 μm, and (C) the particle size in the coarse powder portion. It is preferable to divide so that the ratio of the part exceeding 40 micrometers is 60 mass% or more, respectively, More preferably, it divides | segments so that each may be 70 mass% or more, More preferably, it may be respectively 80 mass% or more.

  Next, among the three parts divided as described above, (B) the flour of the flour portion is collected, and the flour of the flour portion (B) and the above-mentioned “raw wheat mainly composed of foreign soft wheat” Is mixed with flour obtained by milling according to a conventional method.

(B) The mixing ratio of the flour in the middle flour portion and the flour obtained by milling the above-mentioned “raw wheat mainly composed of foreign soft wheat flour” by a conventional method was set to 100 parts by mass in total. In the case, the former is 20 to 90 parts by mass and the latter is 80 to 10 parts by mass, preferably the former is 40 to 75 parts by mass and the latter is 60 to 25 parts by mass.
By mixing both at the above mixing ratio, the intended steamed noodle or cold noodle flour can be obtained. (B) Even if the ratio of the flour in the middle flour portion is too much or too little than the above proportion, the noodles having the texture of the present invention cannot be obtained.

  What is necessary is just to measure the particle size distribution of wheat flour in order to obtain | require the average particle size of wheat flour said by this invention. This particle size distribution can be measured by a dry method using, for example, “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size frequency is the “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) ).

Steamed noodles or wheat flour for cold noodles obtained by the production method of the present invention can be used in the same manner as conventional raw wheat flour used in the production of steamed noodles or cold noodles, but starches are blended It is preferable that the amount is not a minimum amount that meets the provisions of the fair trade agreement for raw noodles. In the wheat flour for steamed noodles or cold noodles of the present invention, flours such as buckwheat flour, rice flour, corn flour, barley flour, etc .; egg flour; thickener; Inorganic salts such as salt; active gluten; enzyme agent; pigments, and the like, which are conventionally used in the production of steamed noodles or cold noodles, may be blended.
When blending the flour as an auxiliary material, when the total amount of the steamed noodle or cold noodle flour of the present invention and the flour is 100 parts by mass, the steamed noodle or cold noodle of the present invention It is preferable to mix | blend so that the ratio of flour may be 70 mass parts or more.
When producing steamed noodles or cold noodles using the steamed noodles or wheat flour for cold noodles of the present invention, the conventional methods may be used.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Production Example 1 (Making example of flour)
An air classifier (Nissin) uses flour obtained by milling raw wheat consisting of 70 parts by weight of domestically produced normal wheat (variety: Hokushin) and 30 parts by weight of foreign-produced soft wheat (Western white) to produce a conventional method. The following (A) fine powder part, (B) medium powder part and (C) having different average particle diameters are classified by using a turbo classifier manufactured by Engineering Co., Ltd.) at a cut point around a particle diameter of about 15 μm and about 40 μm. ) Divided into 3 portions of the coarse powder portion, and collected the medium powder portion of (B).
(A) The proportion of the portion having a particle size of less than 15 μm is about 70% by mass, and the fine particle portion having an average particle size of 14 μm. (B) The proportion of the portion having a particle size of 15 to 40 μm is about 70% by mass, and the average particle size. (C) Coarse powder part with an average particle diameter of 71 μm with a ratio of the part with a particle diameter exceeding 40 μm is about 75% by mass

Examples 1-4 and Comparative Examples 1-3 (examples of steamed noodles)
The flour of the middle flour portion obtained in Production Example 1, commercially available flour for noodles (brand “Kin Suzuran”: manufactured by Nisshin Flour Mills Co., Ltd., flour obtained from raw wheat consisting of 100% by mass of foreign soft wheat) and Starch (brand “Nakashari”: manufactured by Hokuren Agricultural Cooperative Association) was mixed in the ratio shown in Table 1 to obtain steamed noodle flour. Using these flours for steamed noodles, steamed noodles were obtained by the following raw material composition and manufacturing method. About the obtained steamed noodles, boiled noodles were prepared by the following preparation methods, and evaluated by 10 panelists according to the evaluation criteria described in Table 2. The average of the evaluation results is shown in Table 1.

(Contains steamed noodle ingredients)
Flour for steamed noodles 100 parts by weight Salt 2 parts by weight 70% alcohol 3 parts by weight Water 37 parts by weight (Method for producing steamed noodles)
80 g of salt is dissolved in 1480 g of water, put into 4 kg of steamed noodle flour and a steaming mixer (manufactured by Shin Tokyo Noodle Machine), 8 minutes under conditions of a vapor pressure of 0.1 MPa and a mixer speed of 50 rpm Kneading mixing was performed to obtain a kneaded dough (dough temperature about 95 ° C.). Next, this kneaded dough was rapidly rolled with two rolling rolls to obtain a noodle band having a thickness of 1.8 mm. After cooling this noodle strip to room temperature, it was cut into noodle strings with a # 16 square cutting blade. The noodle strings were subdivided into 150 g portions, sprayed with 3.5% 70% alcohol, and sealed and packaged in a normal plastic bag to obtain packaged steamed noodles.
(How to prepare boiled noodles)
One day after production, the packaged steamed noodles were taken out of the bag, boiled in boiling water for 2 minutes, washed with cold water for 30 seconds, cooled, drained, souped, and boiled noodles were prepared.

Examples 5-8 and Comparative Examples 4-6 (Examples of cold noodles ... noodle strip extrusion)
The flour of the middle flour portion obtained in Production Example 1, commercially available flour for noodles (brand “Kin Suzuran”: manufactured by Nisshin Flour Mills Co., Ltd., flour obtained from raw wheat consisting of 100% by mass of foreign soft wheat) and Starch (brand “Nakashari”: manufactured by Hokuren Agricultural Cooperative Association) was mixed at a ratio shown in Table 3 to obtain cold noodle flours. Using these flours for cold noodles, cold noodles were obtained by the following raw material composition and production method. About the obtained cold noodles, each boiled noodle was prepared by the following preparation method, and evaluated according to the evaluation criteria described in Table 2 by 10 panelists. The average of the evaluation results is shown in Table 3.

(Contains cold noodle ingredients)
Cold noodle flour 100 parts by weight Sodium chloride 2 parts by weight 70% alcohol 3 parts by weight Water 34 parts by weight (Cold noodle manufacturing method)
Into a mixer, 3 kg of cold noodle flour was added, and then a solution prepared by dissolving 60 g of sodium chloride and 90 g of 70% strength alcohol in 1020 g of water was added and mixed for 2 minutes. The obtained mixture (dough) is supplied to a vacuum extruder (manufactured by Kishin Co., Ltd.), kneaded under conditions of a vacuum degree of −0.95 MPa and a screw rotation number of 35 revolutions / minute, and extruded into a noodle strip having a thickness of 25 mm. It was. The extruded noodle strip is strongly rolled into a 5 mm thick noodle strip through a pair of rolling rolls, then rolled to a thickness of 1.8 mm through a second rolling roll, and then cut into noodle strings with a cutting blade # 14 round To get cold noodles.
(How to prepare boiled noodles)
The cold noodles were boiled for 3 minutes in boiling water, washed with cold water for 30 seconds, cooled, drained, soup for cold noodles was applied, and boiled noodles were prepared.

Production Example 2 (Production Example of Medium Powder)
A wheat flour obtained by milling raw wheat consisting of 100% by mass of domestic ordinary wheat (variety: Hokushin) by a conventional method, using an air classifier (turbo classifier manufactured by Nissin Engineering Co., Ltd.), a particle size of about 15 μm Classification is performed at a cut point in the vicinity and about 40 μm, and divided into the following three parts (A) fine powder part, (B) medium powder part and (C) coarse powder part having different average particle diameters. The middle powder portion was collected.
(A) The proportion of the portion having a particle size of less than 15 μm is about 75% by mass and the fine particle portion having an average particle size of 14 μm. (B) The proportion of the portion having a particle size of 15 to 40 μm is about 70% by mass, and the average particle size. (C) Coarse powder portion with an average particle size of 85 μm, with a proportion of the portion having a particle size exceeding 40 μm is about 87% by mass

Examples 9 to 12 and Comparative Examples 7 to 9 (Examples of cold noodles ... hot water paste)
Flour in the middle portion obtained in Production Example 2, commercially available flour for noodles (brand “Kin Suzuran”: made by Nisshin Flour Mills Co., Ltd., flour obtained from raw wheat consisting of 100% by mass of foreign soft wheat) and Starch (brand "Nakashari": manufactured by Hokuren Agricultural Cooperative Association) was mixed at a ratio shown in Table 4 to obtain flour for cold noodles. Using these flours for cold noodles, cold noodles were obtained by the following raw material composition and production method. About the obtained cold noodles, each boiled noodle was prepared by the following preparation method, and evaluated according to the evaluation criteria described in Table 2 by 10 panelists. The average of the evaluation results is shown in Table 4.

(Cold noodle ingredients blended with hot water)
Cold noodle flour 100 parts by weight Water 50 parts by weight (Cold noodle manufacturing method)
Into a mixer, 3 kg of cold noodle flour was added, and then 1500 g of hot water at 100 ° C. was added and mixed for 2 minutes to obtain pregelatinized dough. The resulting pregelatinized dough (dough temperature: 50 ° C.) was extruded with a die diameter of 1.6 mm using an extruder manufactured by Italpas to obtain a noodle string, and this noodle string was cooled with a fan to obtain cold noodles.
(How to prepare boiled noodles)
The cold noodles were boiled for 3 minutes in boiling water, washed with cold water for 30 seconds, cooled, drained, soup for cold noodles was applied, and boiled noodles were prepared.

Claims (2)

The wheat flour obtained by milling raw wheat mainly composed of domestic soft wheat is divided into the following three parts (A), (B) and (C) having different average particle diameters, and the part (B) is collected. Then, 20 to 90 parts by mass of the flour of the part (B) and 80 to 10 parts by mass of flour obtained by milling raw wheat mainly composed of foreign soft wheat are 100 parts by mass in total. A method for producing wheat flour for steamed noodles or cold noodles, characterized by mixing as described above.
(A) Part mainly composed of wheat flour having a particle size of less than 15 μm and consisting of wheat flour having an average particle size of less than 15 μm (B) Consisting mainly of flour having a particle size of 15 to 40 μm and an average particle size of 15 to 40 μm Part consisting of wheat flour (C) Part consisting mainly of wheat flour having a particle size exceeding 40 μm and having an average particle size exceeding 40 μm Steamed noodle or cold noodle flour obtained by the production method according to claim 1.