JP6796599B2 - Manufacturing method of rice noodles like rice noodles - Google Patents

Description

The present invention relates to a method for producing rice noodles like rice noodles, which is made from rice flour and has an appearance similar to rice noodles.

In recent years, allergies caused by wheat have become a problem, and there is a demand for materials that can replace wheat. In addition, from the viewpoint of expanding rice consumption, the technology for processing rice flour into food has attracted attention and many efforts have been made. From this point of view, rice flour noodles using rice flour instead of wheat flour have been proposed. Rice noodles are also known as noodles made mainly from rice flour. One of the problems with rice flour noodles is that they have low noodle-making properties. That is, unlike wheat flour, rice flour does not contain gluten, so its adhesive strength is insufficient, and even if noodles are made in the same way as when using wheat flour, the dough is difficult to connect and it is difficult to form noodle strings. Is. Therefore, for example, in the production of rice noodles, a method of kneading rice flour while adding steam or hot water to make noodles while partially gelatinizing the rice flour is adopted, but even with such a method, the formability of noodle strings is adopted. There was room for improvement, and the texture was poorly balanced between hardness and viscoelasticity, resulting in a lot of stickiness and stickiness.

In this way, it is difficult to produce noodles with good noodle-making properties and texture from a dough made by kneading only rice flour with water. Therefore, when rice flour is used for noodle-making, not only rice flour but also rice flour is used. , Wheat flour, etc. are used in combination. For example, Patent Document 1 aims to improve the freezing resistance of rice noodles made from 100% rice flour so that the texture can be maintained almost the same as that immediately after thawing even after several hours have passed after thawing in a microwave oven. , Tapioca starch is described as using 5 to 15% by weight of rice flour.

Further, since the conventional rice noodles are dried rice noodles having a low water content, it is necessary to rehydrate the rice noodles in order to eat the rice noodles, and it has not been possible to cope with the recent tendency toward simplification of food. Water-containing rice noodles have been proposed that enable fried rice noodles and microwave oven cooking as they are without the need for rehydration. The water-containing rice noodles described in Patent Document 2 are obtained by first heat-treating rice noodles obtained by noodle-making using rice, wheat protein and a gelling agent as main raw materials, and then enclosing them in a heat-resistant bag. It is obtained by heat treatment, and Patent Document 2 describes that propylene glycol alginate is used as the gelling agent.

Japanese Unexamined Patent Publication No. 2001-186854 Japanese Unexamined Patent Publication No. 9-121801

In the method of producing dried rice noodles mainly made of rice flour, from the viewpoint of covering the inherently low noodle-making property and forming and maintaining noodle strings, so-called hot water kneading is usually performed by adding hot water instead of water and kneading. The dough is prepared by kneading the dough raw material while adding water to the dough, and further, a step of immersing the raw noodle wire obtained by molding the dough into noodle strings in boiling water may be carried out. Therefore, there is a problem that it takes more time to manufacture the noodles as compared with the usual method for manufacturing noodles in which the raw noodle strings are not soaked in hot water or kneaded. A technique capable of efficiently producing rice noodles like rice noodles having good noodle-making properties and texture has not yet been provided.

The subject of the present invention is rice noodle flour having good noodle-making property, refrigerating or freezing resistance, and having a good texture not only immediately after cooking but also after refrigerating or frozen storage after cooking. The present invention relates to providing a method for producing rice noodles like rice noodles, which can efficiently produce noodles.

The present invention comprises a step of adding water to a dough raw material containing 5 to 95% by mass of rice flour, kneading the dough to prepare a dough, and extruding the dough into noodles, and the rice flour has an amylose content of 25 to 40% by mass. A method for producing rice noodles like rice noodles, which uses unprocessed rice flour and contains 5 to 95% by mass of the unprocessed rice flour and 5 to 40% by mass of one or more selected from the group consisting of wheat flour and gluten. Is.

According to the present invention, rice noodles have good noodle-making properties, have refrigeration or freezing resistance, and have a good texture not only immediately after cooking but also after refrigeration or freezing after cooking. Noodles can be obtained.

In the present invention, a dough is prepared using a raw material flour containing rice flour. The content of rice flour in the dough raw material is 5 to 95% by mass, preferably 40 to 80% by mass, and more preferably 50 to 75% by mass with respect to the total mass of the dough raw material. When the content of rice flour in the dough raw material is less than 5% by mass, a rice noodle-like appearance, that is, a transparent and smooth noodle line surface cannot be obtained, and a rice noodle-like texture can be obtained. However, there is little significance in actively using rice flour. Further, if the content of rice flour in the dough raw material exceeds 95% by mass, the noodle-making property and texture may be significantly deteriorated.

In the present invention, unprocessed rice flour having an amylose content of 25 to 40% by mass (hereinafter, also referred to as “high amylose rice flour”) is used as the rice flour. The term "unprocessed rice flour" as used herein means rice flour that has not been subjected to any processing such as heating, and corresponds to, for example, rice flour in which rice starch has not been gelatinized. A preferable example of the high amylose rice flour is one produced from indica glutinous rice, that is, a pulverized product of indica glutinous rice, and specific rice varieties of indica glutinous rice include, for example, Khao Hong Mali. Indica varieties of glutinous rice are mainly produced in Southeast Asia such as Thailand, and have the characteristics of being longer and having a higher amylose content than domestically produced Japonica varieties of glutinous rice. Japonica rice glutinous rice usually has an amylose content of less than 25% by mass, and even if rice flour derived from rice having such a low amylose content is used as the main raw material, it is difficult to give rice noodles a rice noodle-like appearance, and it is refrigerated or frozen. A sufficient effect cannot be expected for the improvement of resistance. The amylose content of rice flour or rice as a raw material thereof can be measured by an iodine affinity measurement method, an iodine colorimetric method, paper chromatography, a gel filtration method or the like.

The content of the high amylose rice flour is 5 to 95% by mass, preferably 40 to 80% by mass, and more preferably 50 to 75% by mass with respect to the total mass of the dough raw material. If the content of the high amylose rice flour in the dough raw material is less than 5% by mass, there is little significance in using it, and if the content of the high amylose rice flour is too large, the noodle-making property and texture may be significantly deteriorated. is there.

The dough raw material used in the present invention further contains at least one selected from the group consisting of wheat flour and gluten in addition to the high amylose rice flour. By using the ingredients belonging to the group consisting of wheat flour and gluten together with rice flour, it is possible to compensate for the drawbacks such as low noodle-making property peculiar to rice flour noodles. In particular, it is effective to use both flour and gluten together. Examples of the wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour and the like, and one of these can be used alone or in combination of two or more. As the gluten, wheat-derived gluten usually used for this type of noodles can be used without particular limitation.

The content of the components belonging to the group consisting of wheat flour and gluten is 5 to 40% by mass with respect to the total mass of the dough raw material. In particular, in the case of wheat flour, it is preferably 20% by mass or more and 40% by mass or less, and in the case of gluten, it is preferably more than 0% by mass and 15% by mass or less. If the content of such a component in the dough raw material is too small, it is meaningless to use it, and if the content of such a component is too large, the content of rice flour is relatively lowered, which is not preferable.

Further, the dough raw material used in the present invention may further contain one or more selected from the group consisting of alginic acid and its derivatives in addition to the components belonging to the group consisting of the high amylose rice flour and wheat flour and gluten. .. Alginic acid is a polysaccharide contained in brown algae and the like, and is a kind of dietary fiber. Alginic acid propylene glycol ester, sodium alginate, potassium alginate, calcium alginate, and ammonium alginate are designated as food additives. These are used as thickeners and gelling agents in the food industry, and are also useful in the present invention for improving noodle-making properties and texture. As the alginic acid and its derivative, one of the above-mentioned ones designated as food additives can be used alone or in combination of two or more.

The content of the components belonging to the group consisting of alginic acid and its derivatives is preferably 0.1 to 1.0% by mass, more preferably 0.5 to 1.0% by mass, based on the total mass of the dough raw material. .. If the content of such a component in the dough raw material is too small, it is meaningless to use it, and if the content of such a component is too large, the contribution to the effect of improving the noodle-making property and texture does not increase. On the contrary, the texture of rice flour noodles may be impaired.

The dough raw material used in the present invention contains the above-mentioned high amylose rice flour (unprocessed rice flour having an amylose content of 25 to 40% by mass), wheat flour and gluten as the raw material flour which is the main raw material, but further contains other flours. You may do it. Examples of other flours include rice flours other than the high amylose rice flour, rye flour, corn flour, barley flour, buckwheat flour, bean flour, hatomugi flour, hie flour, foam flour and the like; tapioca starch, horse bell flour, etc. Examples thereof include cornstarch, waxy cornstarch, flour such as wheat flour and processed starch thereof, and one of these can be used alone or in combination of two or more. The "raw material flour" referred to in the present invention is a dough raw material used for preparing dough, which is a powder under normal temperature and pressure, and specifically includes rice flour, wheat flour and other flours and starch. However, fats and oils, salt, etc. are not included.

Further, the dough raw material used in the present invention may contain an auxiliary raw material other than the above-mentioned alginic acid and its derivative as an auxiliary raw material. Other auxiliary raw materials include, for example, protein materials such as soybean protein, egg yolk powder, egg white powder, whole egg powder, defatted milk powder; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; dietary fiber, swelling agent, emulsifier, citrus fruit, salt. , Sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrins, alcohols, enzyme preparations, etc., and one of these can be used alone or in combination of two or more. .. The blending amount of the auxiliary raw material is usually about 0 to 30 parts by mass with respect to 100 parts by mass of the raw material powder in the dough raw material.

In the present invention, a dough is prepared using the dough raw material having the above-mentioned composition. The dough can be prepared by the same method as the dough preparation method in the general method for producing noodles mainly composed of wheat flour. Specifically, the dough raw material is preferably water having a water temperature of 10 to 30 ° C. The dough can be prepared by adding (kneading water) and kneading without heating. In a general method for producing dried rice noodles mainly made of rice flour, from the viewpoint of forming and maintaining noodle strings, so-called hot water kneading is usually performed by adding hot water having a water temperature of 90 ° C or higher to the dough raw material and kneading it. The dough is prepared by kneading the dough raw material while adding water to the dough, and the starch contained in the dough is positively gelatinized. In the present invention, the starch contained in the dough raw material is substantially α. It is preferable that the temperature of the kneading water added to the dough raw material is within the above range and that the dough is not heated during kneading. By doing so, the quality of the rice flour noodles, which is the production target, can be further improved. The amount of water added to the dough raw material is not particularly limited, but is usually about 35 to 45 parts by mass with respect to 100 parts by mass of the raw material powder in the dough raw material. The dough raw material may be kneaded under reduced pressure using a vacuum mixer or the like.

In the present invention, raw noodle strings are obtained by extruding noodles by applying pressure to the prepared dough. In addition to extruded noodles, various noodle-making methods such as rolled noodles, roll noodles, and extruded noodles are used to form the dough into raw noodles by applying pressure to the dough to obtain a noodle band. There is also a method of cutting out the noodle band to obtain raw noodle strings, but from the viewpoint of convenience, extruded noodles are adopted in the present invention. The extruded noodles can be produced according to a conventional method using a uniaxially extruded noodle making machine for producing dry pasta, a biaxially extruded noodle making machine, or the like, and at that time, the noodle string extrusion portion of the extrusion noodle making machine is desired. By installing a die having a hole in the shape and extruding it, a raw noodle string having a shape corresponding to the hole can be obtained. The cross-sectional shape of the noodle string is not particularly limited, and may be any shape such as square, circular, oval, and triangular.

The rice flour noodles, which are the production objects of the production method of the present invention, may be raw noodles or dried noodles, and in the case of raw noodles, the raw noodle strings obtained by extruded noodles as described above are the production objects. When the noodles are dried, the raw noodles may be dried by a known drying method such as hot air drying. In a general method for producing dried rice noodles mainly composed of rice flour, the raw noodle strings are usually immersed in boiling water from the viewpoint of forming and maintaining the noodle strings, but in the present invention, such raw noodle strings are used. No dipping treatment is required.

The thickness of the rice flour noodles, which is the production object of the production method of the present invention, is not particularly limited, but from the viewpoint of appearance, texture, etc. similar to rice noodles, the state of the raw noodles, that is, the water content is 25 to 35% by mass. The noodle string is preferably 1.3 mm or less, and particularly preferably 1.0 to 1.2 mm. The thickness of the rice flour noodles can be adjusted by appropriately adjusting the hole diameter of the die of the extrusion portion in the extrusion noodle making machine used for the extrusion noodle making.

The production method of the present invention may include a step of heating and cooking the noodle strings obtained by extruding the dough, washing the noodles with water, draining the noodles, and then refrigerating or freezing the noodles. The noodle strings used for cooking may be raw noodles or dried noodles. Conventional rice flour noodles have a problem that when they are boiled and then refrigerated or frozen and stored for a long period of time, the texture is significantly deteriorated as compared with the case where they are eaten immediately after boiling, but in the present invention. Since such a problem is solved by using the above-mentioned specific dough raw material, it is possible to heat-cook the noodle strings obtained by the extruded noodles and then subject them to refrigeration or freezing treatment. The cooked rice flour noodles thus obtained can be stored at a low temperature for a long period of time, and when the cooked rice flour noodles in the low temperature state are eaten, it is only necessary to reheat them in a microwave oven or the like, which is convenient. It can be served for eating.

In the present invention, the method for cooking noodle strings is not particularly limited, and examples thereof include a method of boiling or steam cooking in boiling water for about 1 to 3 minutes, a method of steam cooking in saturated steam for about 5 to 15 minutes, and the like. Be done. Further, the cooked noodle strings can be refrigerated or frozen according to the refrigeration or freezing treatment usually performed for this type of noodles. For example, it is preferable to divide the cooked noodle strings into a predetermined amount, for example, 40 to 200 g for one person, and then serve them on a tray or the like, wrap them as desired, and refrigerate or freeze them. .. The freezing treatment may be either quick freezing or slow freezing.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

[Examples 1 to 4 and Comparative Examples 1 to 3]
Rice flour, tapioca processed starch (“Sakura 2” manufactured by Matsutani Chemical Industry Co., Ltd.), and wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.) are used as raw material flour (main raw material), and auxiliary raw materials are used as needed. As shown in Table 1 below, propylene glycol alginate (“Konbuic acid 501” manufactured by Kimika Co., Ltd.) and wheat gluten (“Emmasoft M-1000” manufactured by Riken Vitamin Co., Ltd.) were used. The dough material was prepared.
"Rice flour A" in Table 1 below is "ERAWAN RICE FLOUR" manufactured by Cho Heng Rice Vermicelli Co., Ltd. It is an unprocessed rice flour made from indica rice glutinous rice and has an amylose content of 28.3% by mass. .. In addition, "rice flour B" in Table 1 below is "Sowa Deuce" manufactured by Hinohon Grain Co., Ltd. This is unprocessed rice flour made from Japonica rice glutinous rice and has an amylose content of 19.1% by mass. ..
To 100 parts by mass of the raw material powder contained therein, 38 parts by mass of water at 25 ° C. was added as kneading water and kneaded to obtain a dough, and the obtained dough was used as an extrusion noodle making machine for pasta production. Was extruded into noodle strings at an extrusion pressure of 100 kgf / cm ² under a reduced pressure condition of −600 mmHg to obtain raw noodle strings having a thickness of 1.1 mm.
The obtained raw noodles are boiled in boiling water for about 1 minute (boiled yield 250%), taken out from hot water, washed with water at about 15 ° C for 30 seconds, drained, and quickly frozen at -40 ° C. , Cooked frozen rice flour noodles were obtained and stored in a freezer having an internal temperature of −20 ° C.

[Test example]
The cooked frozen rice flour noodles of each Example and Comparative Example were taken out 48 hours after the start of storage in a freezer at −20 ° C., heated and thawed in a microwave oven until they became edible, and the thawed cooked rice flour was thawed. The appearance and texture of the noodles were evaluated by 10 panelists according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Appearance evaluation criteria)
5 points: The surface of the noodles is very transparent, very smooth and glossy, and very similar to the appearance of rice noodles, which is very good.
4 points: The surface of the noodles is transparent, and it is fairly smooth and glossy, and it resembles the appearance of rice noodles and is good.
3 points: The surface of the noodles is relatively smooth and does not feel rough, and the appearance of rice noodles is slightly similar to that of rice noodles.
2 points: The noodles are not connected well, the surface of the noodles is slightly rough, or the surface of the noodles is slightly melted, and the appearance of the rice noodles is not very similar to that of rice noodles.
1 point: The noodles are not connected well, the surface of the noodles is rough, or the surface of the noodles is melted, and it does not resemble the appearance of rice noodles, which is very poor.

(Evaluation criteria for texture)
5 points: Sufficient hardness and viscoelasticity, non-sticky, very good.
4 points: Good hardness and viscoelasticity, less stickiness.
3 points: Somewhat soft and viscoelastic, less sticky, slightly better.
2 points: Slightly too soft or slightly too hard, or sticky and defective.
1 point: Too soft or too hard, or very sticky and very poor.

Claims (4)

A process of adding water to a dough raw material containing 5 to 95% by mass of rice flour and kneading to prepare a dough, and extruding the dough into noodles .
It has a step of heating and cooking the noodle wire obtained by extruding the dough and then freezing it.
Unprocessed rice flour having an amylose content of 25 to 40% by mass is used as the rice flour, and the dough raw materials are 5 to 95% by mass of the unprocessed rice flour, 20% by mass or more and 40% by mass or less of wheat flour, and 0% by mass of gluten. A method for producing rice noodles like rice noodles containing ultra 15% by mass or less. The method for producing rice noodles like rice noodles according to claim 1, wherein the unprocessed rice flour is produced from indica rice glutinous rice. The method for producing rice noodles like rice noodles according to claim 1 or 2, wherein the dough raw material contains 0.1 to 1.0% by mass of one or more selected from the group consisting of alginic acid and its derivatives. The method for producing rice noodles like rice noodles according to any one of claims 1 to 3, wherein the thickness of the rice flour noodles is 1.3 mm or less in the state of raw noodles.