JP2014057538A - Method for manufacturing multi-layer noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a multi-layer noodle which can be easily untangled, having smoothness, resilience, and excellent texture.SOLUTION: The multi-layer noodle to be manufactured has a multi-layer structure including a layer A and a layer B which have a different composition from each other. In the case of three-layer structure or structure having more layers, the layer A constitutes the outer layer of the multi-layer structure. The method for manufacturing includes the step of laminating a noodle dough for the layer A and a noodle dough for the layer B so as to make a multi-layer dough by rolling. The noodle dough for the layer A includes at least one specific grain flour material selected from the group consisting of whole grain flour, wheat bran, and shell part of grain other than wheat grain. The proportion of the specific grain flour material in the total grain flour material of the noodle dough for the layer A is preferably 1 to 10 mass%.

Description

  The present invention relates to a method for producing raw noodles having a multilayer structure in which a plurality of layers are combined and integrated.

  If noodles such as udon, soba, and pasta are not loose, there is a problem that after cooking, the noodle strings bind with each other over time and become hard to eat. For example, Patent Document 1 discloses a flour composition for noodles in which noodle flour and rye flour are blended at a certain ratio as a technique corresponding to the problem of such noodle loosening. It is said that noodles manufactured using a product are easily loosened and excellent in texture.

  In addition, as a method for producing noodles, a mechanical noodle method is widely adopted, but compared with hand-rolled noodles, the mechanical noodle method generally has a texture such as smoothness, elasticity, crispness, Noodles that are sufficiently satisfactory in terms of appearance such as gloss and transparency, slowness of boiled extension, and loosening of noodles have not been obtained. Therefore, in order to eliminate the drawbacks of the mechanical noodle manufacturing method, it has been proposed that two or more types of noodle strips are combined and integrated to form noodles having two or more layers.

  Regarding multilayer noodles, for example, Patent Documents 2 and 3 mainly describe a noodle band comprising a functional food serving as an intermediate layer between two noodle bands produced by a conventional method from the viewpoint of improving chewing feeling. Alternatively, it is described that a noodle dough is inserted to form a three-layer noodle strip. As a specific example of the intermediate layer (functional food) of this three-layer noodle, Patent Document 2 describes a wheat hull (wheat bran), and Patent Document 3 shows that a specific treatment is performed. Wheat whole grain components with improved functionality are described.

  The technology related to noodle loosening described in Patent Document 1 relates to single-layered noodles. Patent Document 1 does not describe multilayer noodles, and naturally describes anything about loosening multilayered noodles. It has not been. Moreover, the technique regarding the multilayer noodles described in Patent Documents 2 and 3 is intended to improve the taste and texture, and does not consider loosening. Multi-layered noodles that are loose, smooth, elastic, and have a good texture have not yet been provided.

JP 2009-183200 A Japanese Patent Laid-Open No. 3-4757 Japanese Patent Laid-Open No. 3-72852

  An object of the present invention is to provide a method for producing multilayer noodles that is loose, smooth, elastic, and has a good texture.

  As a result of various studies on multilayer noodles in order to achieve the above-mentioned problems, the present inventors have prepared noodle doughs of three layers (outer layer / inner layer / outer layer) to prepare a multi-layer dough. By adding one or more specific flour raw materials selected from the group consisting of whole grain flour, wheat bran, and the outer skin portion of grains other than wheat grains, the ease of loosening of the noodles is improved and the time after cooking is increased. It has been found that the noodle strings are not easily bound to each other even after passing, and can be easily loosened.

  The present invention has been made on the basis of the above knowledge, and has a multilayer structure including A layer and B layer having different compositions, and when the multilayer structure is composed of three or more layers, the A layer is the multilayer structure. A method for producing a multilayer noodle constituting an outer layer of the present invention, comprising the steps of superposing and rolling a layer A noodle dough and a layer B noodle dough into a multilayer dough, It is a manufacturing method of multilayer noodles containing one or more kinds of specific flour raw materials selected from the group consisting of whole grain flour, wheat bran, and a skin portion of grains other than wheat grains.

  According to the present invention, it is possible to obtain multilayer noodles that are easy to loosen, smooth, elastic, and have a good texture.

  The multilayer noodles which are the production object of the present invention have a multilayer structure composed of an A layer and a B layer having different compositions, and when the multilayer structure is composed of three or more layers, the B layer is an inner layer of the multilayer structure. Configure. The production method of the present invention includes a step of superposing and rolling the layer A noodle dough and the layer B noodle dough to form a multilayer dough. Both the n-layer dough for layer A and the noodle dough for layer B contain at least a flour raw material.

  As one of the main features of the present invention, the noodle dough for layer A contains one or more specific flour raw materials selected from the group consisting of whole grain flour, wheat bran, and the outer skin of grain grains other than wheat grains. Is mentioned. The layer A formed from the n-layer dough for layer A is formed from the layer B formed from the n-layer dough for layer B when the multilayer noodle which is the production object of the present invention has a multilayer structure of three or more layers. In this way, the outer layer noodle dough (layer A noodle dough) contains the specific flour raw material as a flour raw material, so that the looseness is good and the time after cooking Even after passing, the noodle strings are difficult to bind to each other and can be easily loosened, and the smoothness and elasticity of the noodle strings are improved.

  The whole grain flour (the above-mentioned specific flour raw material) used in the present invention is obtained by directly converting a grain into a powder without removing the outer skin portion or germ of the grain such as wheat grain. As the cereal whole grains, those using various cereal grains as raw materials can be used without particular limitation. For example, wheat whole grains, rye whole grains, barley whole grains, rice whole grains, buckwheat whole grains and the like can be mentioned. Species can be used alone or in combination of two or more. Among these whole grain flours, wheat whole grain flour and rye whole grain flour are particularly preferably used in the present invention because they have a good texture and are easy to use.

  The wheat used as a raw material of the whole wheat flour (the specific flour raw material) used in the present invention is not particularly limited, and for example, hard wheat, intermediate wheat, soft wheat, durum wheat and the like can be used. Examples of commercially available whole wheat flour that can be used in the present invention include Superfine Hard manufactured by Nisshin Flour Milling Co., Ltd., and examples of commercially available rye whole wheat flour include, for example, Nisshin Flour Milling Co., Ltd. Fine can be mentioned.

  The wheat bran (the specific flour raw material) used in the present invention is mainly composed of the outer skin of wheat grains. As wheat bran, the remainder obtained by removing the endosperm from the wheat grains, which is produced during the production process of general wheat flour, or the one obtained by further removing the germ from the remainder can be used, regardless of the composition or the production process. Moreover, the kind of wheat used as the raw material of wheat bran is not particularly limited.

  The grain hull (the specific flour raw material) used in the present invention is mainly composed of a grain hull other than wheat grains, and is basically wheat bran except that the raw materials are not wheat grains. Is the same. Examples of cereal grains other than wheat grains include rye grains, barley grains, rice flour, buckwheat grains, and the like, and in the present invention, one kind of them can be used alone or two or more kinds can be used in combination. Among these grains, wheat grains and rye grains are particularly preferably used in the present invention because they have a good texture and are easy to use.

  In the present invention, one of the above-described three kinds of specific flour raw materials (whole grain flour, wheat bran, and skin portion of grains other than wheat grains) may be used alone, or any two or three of them. All may be used in combination. A preferred form of use of the specific flour raw material in the n-layer dough for layer A includes a form in which the whole grain flour (preferably whole wheat flour or whole rye flour) is used alone.

  The ratio of the specific flour raw material to the total flour raw material in the n-layer dough for layer A is preferably 1 to 10 mass%, more preferably 2 to 4 mass%. If the ratio is too small, the significance of using the specific flour raw material (the effect of improving loosening) is poor, and conversely if too large, the texture may be hard.

  On the other hand, the n-layer dough for layer B does not contain the specific flour raw material (that is, the specific flour raw material is contained only in the n-layer dough for layer A), or compared with the noodle dough for layer A, It is preferable from the viewpoint of improving the texture that the ratio of the specific flour raw material to the whole flour raw material in the noodle dough is preferable, particularly the former (the ratio of the specific flour raw material to the whole flour raw material in the layer B noodle dough 0% by mass) is preferred.

  Explaining the noodle raw materials (flour raw materials, auxiliary raw materials) other than the specific flour raw materials (whole grain flour, wheat bran, hull portion of grains other than wheat grains), it is included in the n layer dough for layer A and the noodle dough for layer B As the noodle raw material, those usually used for the production of this type of noodle can be used without particular limitation. As the flour raw material other than the specific flour raw material, raw materials mainly composed of various types of grain endosperm can be used. Specifically, for example, flour such as strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, etc. Others include rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, etc., depending on the type of noodle that is the production target, etc., either alone or in combination of two or more. Can be used.

  In the n-layer dough for layer A, the content of the flour raw material is preferably 30 to 60% by mass, more preferably 40 to 50% by mass in the noodle raw material. In the n-layer dough for layer B, the content of the flour raw material is preferably 70 to 100% by mass, more preferably 85 to 95% by mass in the noodle raw material. In addition, the content rate of the flour raw material here is the content rate of the whole flour raw material (the said specific flour raw material and other flour raw materials) contained in the said noodle dough (noodle raw material).

  As an auxiliary material (noodle raw material other than flour raw material) used in the present invention, for example, tapioca starch, potato starch, corn starch, waxy corn starch, starch such as wheat starch, rice starch, and these are pregelatinized, acetylated, Processed starch that has undergone etherification, esterification, oxidation treatment, crosslinking treatment, etc .; protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder; animal and vegetable oils, powdered oils and fats, etc. Fats and oils: Canine, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment, flavor, dextrin, etc. Depending on the type of noodles, etc., one of these can be used alone or in combination of two or more. In the n-layer dough for layer A, the content of the auxiliary material is preferably 40 to 70% by mass, more preferably 50 to 60% by mass in the noodle material. In the B layer noodle dough, the content of the auxiliary material is preferably 0 to 30% by mass and more preferably 5 to 15% by mass in the noodle material.

  The n-layer dough for layer A and the noodle dough for layer B can be prepared in accordance with conventional methods. Specifically, the n-layer dough is prepared by adding water and / or hot water to the noodle material (ie, adding water) and kneading. Is done. The amount of water added to the noodle raw material is preferably 30 to 50 parts by mass, more preferably 35 to 45 parts by mass with respect to 100 parts by mass of the noodle raw material.

  The prepared layer A noodle dough and layer B noodle dough are overlaid in a form corresponding to the multilayer structure of the multilayer noodles, which is the production object of the present invention. The multilayer noodles as the production object of the present invention include a two-layer noodle having a two-layer structure composed of “A layer / B layer” each including one layer A and one layer B, and a multilayer structure composed of three or more layers. Multi-layered noodles. In the latter case, the A layer constitutes both outer layers of the multilayer structure (one layer and the other layer in the thickness direction of the multilayer structure), and the B layer constitutes the inner layer of the multilayer structure sandwiched between both outer layers. . As a preferred embodiment of the multilayer noodle, there is a three-layer noodle having a three-layer structure consisting of “A layer / B layer / A layer”.

  In the case where the multilayer noodle which is the production object of the present invention is a three-layer noodle having a three-layer structure composed of “A layer / B layer / A layer”, the total thickness of the three-layer noodle is 1.2 to 3.0 mm. The ratio of the thickness of each layer is preferably A layer / B layer / A layer = 1/1/1 to 1/6/1, from the viewpoint of improving the balance of viscoelasticity and improving the texture. Preferably, A layer / B layer / A layer = 1/2/1 to 1/4/1. In the case of the three-layer noodle having the three-layer structure, the thicknesses of the two A layers constituting both outer layers of the three-layer structure may be different from each other, but are preferably comparable.

  In the present invention, the n-layer dough for layer A and the noodle dough for layer B are superposed and then rolled into a multi-layer dough by a conventional method. Thereafter, the resulting multi-layer dough is cut into noodle strings by a conventional method. In this way, the target multilayer noodle (raw noodles) can be manufactured.

  The multilayer noodles produced by the production method of the present invention may have a multilayer structure of four or more layers, and even in this case, the A layer constitutes both outer layers of the multilayer structure. The multilayer noodles to which the present invention is applied are not limited to the type of noodles, but are preferably pasta, Chinese noodles, udon and soba, and more preferably Chinese noodles. Moreover, the production method of the present invention can be applied to dry noodles, instant noodles (non-fried instant noodles, fried instant noodles) and the like in addition to raw noodles.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

<Preparation of noodle dough>
Water is added at 45 parts by mass with respect to 100 parts by mass of the noodle raw materials shown in Table 1 below. -0.093 MPa), and rolled to prepare sheet-like noodle doughs S1 to S6 each having a thickness of 10 mm. The noodle dough S1 to S4 all contain the specific flour raw material (wheat whole grain flour or rye whole grain flour), whereas the noodle dough S5 and S6 do not contain the specific flour raw material. The noodle materials used are as follows. Whole wheat flour (Nisshin Flour “Super Fine Hard”), Rye whole wheat flour (Nisshin Flour “Are Fine”), Medium flour (Nisshin Flour “Fold”), Tapioca starch (Glico Nutrition Food “Chemister CSG” "), Wheat gluten (" A Glu G "from Glico Nutrition Foods).

[Examples 1 to 4 and Comparative Examples 1 and 2]
Using noodle dough S1 to S6, as shown in Table 2 below, raw Chinese noodles having a three-layer structure consisting of outer layer (A layer) / inner layer (B layer) / outer layer (A layer) were produced. Production of raw Chinese noodles with a three-layer structure was performed according to the following procedure. That is, one noodle dough for the inner layer is placed between the two noodle doughs for the outer layer, laminated, and rolled, and the ratio of the thicknesses of the layers is the outer layer (A layer) / inner layer (B layer) / After forming a three-layer noodle band (multilayer dough) of outer layer (A layer) = 1/1/1, a raw Chinese noodle having a three-layer structure having a thickness of 1.6 mm was obtained through a # 18 square cutting blade.

<Evaluation>
100 g of raw Chinese noodles to be evaluated were put in a container, boiled with hot water until the yield reached 160%, and then tightened with cold water. The Chinese noodles thus fastened with cold water and left overnight were evaluated by 10 panelists for their ease of loosening, smoothness and texture (stickiness, elasticity) according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 2 below.

(Evaluation criteria for ease of loosening)
5 points: No binding between the noodle strings, and very good.
4 points: No binding between noodle strings is observed, which is good.
3 points: Most of the noodle strings are loosened, but some noodle strings are bound together.
2 points: Many bindings between noodle strings are observed, which is poor.
1 point: Most of noodle strings are bound to each other, which is extremely poor.

(Evaluation criteria for smoothness)
5 points: Smoothness is extremely good.
4 points: Smooth and good.
3 points: Some smoothness 2 points: Slightly lacking in smoothness, poor.
1 point: lack of smoothness and extremely poor.

(Evaluation criteria for texture)
5 points: Very good balance of stickiness and elasticity, very good.
4 points: Sticky, elastic and good.
3 points: Sticky but slightly hard.
2 points: Slightly lacking stickiness, slightly hard, and poor.
1 point: It has a sticky and hard texture and is extremely poor.

Claims (4)

A multilayer noodle manufacturing method in which the A layer constitutes the outer layer of the multilayer structure when the multilayer structure includes three or more layers including the A layer and the B layer having different compositions from each other. ,
A layer noodle dough and a layer B noodle dough are overlaid and rolled into a multi-layer dough,
The n-layer dough for layer A is a method for producing multilayer noodles, comprising at least one specific flour raw material selected from the group consisting of whole grain flour, wheat bran, and the outer skin of grain grains other than wheat grains.   The method for producing multilayer noodles according to claim 1, wherein the ratio of the specific flour raw material to the total flour raw material in the n-layer dough for layer A is 1 to 10% by mass.   The method for producing multilayer noodles according to claim 1 or 2, wherein the whole grain flour is at least one of whole wheat flour and whole rye flour.   The n-layer dough for layer B does not contain the specific flour raw material, or the ratio of the specific flour raw material to the total flour raw material in the noodle dough is smaller than that of the n-layer dough for layer A. The manufacturing method of the multilayer noodle of any one of -3.