JP6774809B2 - Manufacturing method of noodles containing wheat bran - Google Patents

Description

The present invention relates to a method for producing wheat bran-containing noodles.

Wheat bran is mainly composed of crushed wheat hulls and is rich in insoluble dietary fiber, vitamins, minerals, etc., and is therefore attracting attention as a health food material. However, wheat bran has a tough structure and high water absorption, and changes the properties of food when it is added to food.
For example, when preparing noodle dough, when wheat bran is added to a dough containing flour, water, etc. and kneaded, the wheat bran absorbs the moisture in the dough and the dough hardens, making molding difficult. Sometimes. Further, when wheat bran is blended with the noodle dough, the connection (ductility) of the noodle dough is deteriorated and the dough is easily broken during rolling, and the obtained noodle string becomes sloppy and inferior in elasticity.

Processed wheat bran products having improved physical properties of such wheat bran have been developed. For example, in Patent Document 1, crushed wheat bran is put into 7 times the amount of water to make a suspension, and this suspension is put in a flat pan and boiled to boil, or the pressure is reduced to remove water. It is described that a paste-like bran having a water content of about 82.0% by weight is obtained. This paste-like wheat bran is mixed with wheat flour, buckwheat flour, water and salt, and the obtained dough is rolled and cut out. It is stated that it is possible to produce buckwheat with good smoothness, smoothness and elasticity.
Further, in Patent Document 2, wheat bran is subjected to a wet heat treatment at a product temperature of 90 ° C. for about 5 seconds while introducing saturated steam using a powder or granular material heating device, and then finely pulverized and classified to obtain a fine bran fraction. Is stated to be obtained. Further, in Patent Document 2, a mixture of this fine bran fraction and wheat flour is used as a raw material for flour, and dried gluten and water are mixed thereto to prepare a noodle dough, the dough is rolled, and the dough is cut into noodle strings and cut into Chinese noodles. It is described that when the noodles were produced, Chinese noodles having good workability at the time of making noodles and having a good texture were obtained.

Japanese Unexamined Patent Publication No. 10-262586 Japanese Unexamined Patent Publication No. 2013-243984

The buckwheat noodles and Chinese noodles described in Patent Documents 1 and 2 can improve the workability at the time of noodle making and the texture of the noodles, which are deteriorated due to the blending of wheat bran, to some extent, but the level is not sufficient.
The present invention is a method for producing noodles, which comprises a step of rolling a noodle dough rich in wheat bran into a noodle band, cutting the noodle band into noodle strings, and cutting the noodle strings to a desired length. The present invention relates to the provision of a method for producing noodles, which can obtain noodles having excellent workability and good elasticity.

In the production of wheat bran-blended noodles, the present inventor uses a specific amount of wheat bran that has been steamed under specific conditions (steamed wheat bran) as the wheat bran to be blended in the noodle dough, and the dough is hard to cut even when stretched. It was found that the noodle dough with good connection can be prepared, the dough is less likely to break when the noodle dough is rolled, and the workability of preparing the noodle band is greatly improved. On the other hand, the present inventor has found that when the noodle strip is cut into noodle strings or when the noodle strings are cut to a desired length, they can be easily cut with a smaller shearing force. Furthermore, the present inventor has found that such noodle strings are also excellent in elasticity.
The present invention has been further studied based on these findings and has been completed.

The present invention is a method for producing wheat bran-containing noodles, which comprises rolling a noodle dough containing steamed wheat bran to obtain a noodle band, cutting the noodle band into a noodle line shape, and cutting the obtained noodle line. The present invention provides a production method in which the content of steamed wheat bran in the noodle dough is 7 to 47% by mass in terms of dry mass.

According to the method for producing wheat bran-containing noodles of the present invention, it is possible to prepare a noodle dough that has abundant wheat bran in the noodle dough but has good elongation of the noodle dough and excellent rolling suitability. The noodle band obtained by rolling the noodle dough or the noodle string obtained by cutting out the noodle band can be cut with a smaller shearing force. That is, according to the method for producing noodles of the present invention, the workability of noodle production using a noodle dough rich in wheat bran can be greatly improved. Further, according to the method for producing wheat bran-containing noodles of the present invention, it is possible to obtain noodles having elasticity and excellent texture while containing abundant wheat bran.

A preferred embodiment of the method for producing wheat bran-containing noodles of the present invention (hereinafter, simply referred to as “the production method of the present invention”) will be described.

In the production method of the present invention, steamed wheat bran is blended into the noodle dough. Steamed wheat bran is a processed wheat bran product obtained by steaming wheat bran under specific conditions and drying it. As the wheat bran to be subjected to the steaming treatment, it is preferable to use crushed wheat bran. Usually, the outer skin of wheat is roasted and crushed. As the wheat bran to be steamed, commercially available wheat bran as a food raw material can be widely used. As such commercially available wheat bran, for example, Wheat Blanc DF (trade name, manufactured by Nisshin Pharma Co., Ltd.) and wheat bran (trade name, manufactured by Nippon Flour Mills Co., Ltd.) can be used. The wheat bran to be subjected to the steaming treatment preferably has a water content of 10% by mass or less, more preferably 8% by mass or less, and further preferably 6% by mass or less.

In order to obtain the steamed wheat bran used in the present invention, 13 to 135 parts by mass of water is allowed to coexist with 100 parts by mass of the dry mass of the wheat bran and the wheat bran, and the wheat bran and water are kneaded and heated. Treatment (in the present invention, this kneading heat treatment is referred to as "steaming treatment"). This steaming treatment is preferably carried out at 60 to 150 ° C. for 1 to 60 minutes. By drying the steamed wheat bran, the steamed wheat bran used in the present invention can be obtained. In the present invention, the water coexisting with the wheat bran described above also includes the water contained in the wheat bran itself used as a raw material. That is, the amount of water coexisting with the wheat bran (13 to 135 parts by mass above) is the sum of the water content of the wheat bran as a raw material and the amount of water mixed separately from the wheat bran. In the present invention, the "dry mass" means the mass excluding components (water, solvent, etc.) having a boiling point of 150 ° C. or lower.
In the above steaming treatment, the amount of water coexisting with the wheat bran is set to 13 to 135 parts by mass with respect to 100 parts by mass of the dry mass of the wheat bran, so that the wheat bran is efficiently gelatinized and water absorption is effective. It is possible to improve the connection of the noodle dough obtained by blending this steamed wheat bran, and it is possible to obtain noodles having elasticity but easy to cut.
The amount of water coexisting with the wheat bran is preferably 15 parts by mass or more, more preferably 17 parts by mass or more, more preferably 20 parts by mass or more, still more preferably 20 parts by mass or more, based on 100 parts by mass of the dry mass of the wheat bran. It is 23 parts by mass or more, particularly preferably 25 parts by mass or more. The amount of water coexisting with the wheat bran is preferably 130 parts by mass or less, more preferably 125 parts by mass or less, based on 100 parts by mass of the dry mass of the wheat bran.

The treatment temperature and treatment time of the steaming treatment are more preferably 70 to 140 ° C. for 1 to 55 minutes, preferably 75 to 130 ° C., from the viewpoint of improving the connection, elasticity, and ease of cutting of the obtained noodle dough in a well-balanced manner. It is more preferably 1.5 to 50 minutes, and particularly preferably 1.5 to 45 minutes at 80 to 125 ° C.

The steaming treatment is performed while kneading wheat bran and water as described above from the viewpoint of contact efficiency with water. Suitable devices for performing such steaming treatment include a Leonider (manufactured by Kajiwara Co., Ltd.) that can knead in a batch system, and a biaxial extruder that shears and kneads wheat bran and water by rotating a biaxial screw. be able to. For example, when the steaming treatment is performed while kneading in a batch system, the amount of water is more preferably 30 parts by mass or more, and further preferably 40 parts by mass or more, based on 100 parts by mass of the dry mass of wheat bran. , 50 parts by mass or more is particularly preferable. Further, the temperature and time when the steaming treatment is performed while kneading in a batch method is more preferably about 10 to 50 minutes at 70 to 140 ° C., and for the kneading treatment at 70 to 100 ° C. for about 15 to 40 minutes. It is more preferable to attach it. When a biaxial extruder is used, the amount of water is more preferably 100 parts by mass or less, still more preferably 80 parts by mass or less, based on 100 parts by mass of the dry mass of wheat bran. It is particularly preferable that the content is parts by mass or less. When a biaxial extruder is used, since the residence time in the barrel is short, the kneading process is usually performed at 70 to 140 ° C. for about 1 to 15 minutes, preferably about 1.5 to 10 minutes.
The pressure of the steaming treatment is not particularly limited, and is usually 0.1 to 9.0 MPa. When the steaming treatment is performed using a biaxial extruder, the pressure of the steaming treatment is usually higher than that in the case of the batch type, and is preferably about 4.0 to 8.0 MPa.

After the above treatment, the treated wheat bran is dried. From the viewpoint of quality maintenance, the water content (moisture content) of wheat bran is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 7% by mass or less, still more preferably 5% by mass by this drying. % Or less. The drying method is not particularly limited, and for example, it can be dried using a vacuum dryer. The drying temperature is also not particularly limited, and is usually dried at a temperature of 60 to 100 ° C.
In the present specification, the water content can be measured using an infrared moisture meter (FD-720, manufactured by Kett Science Institute Headquarters). That is, 1 g of the sample is weighed in a sample dish, heated and dried at 105 ° C. by infrared irradiation, and the water content is obtained from the mass change due to evaporation of the contained water. The mass change is measured every 30 seconds, and the water content in the sample is obtained from the mass change when the fluctuation range is within 0.05%, and the water content (mass%) is calculated.

The dried wheat bran may be used as it is as steamed wheat bran in the present invention, or crushed using a blender or the like may be used in the present invention as steamed wheat bran.
When the dried wheat bran is made into powder or granules, the particle size is preferably 0.03 mm or more, and more preferably 0.05 mm or more. From the viewpoint of ease of blending into various foods, the processed wheat bran product of the present invention has a particle size of 0.055 mm or more, more preferably 0.06 mm or more, and particularly preferably 0.065 mm or more. .. From the same viewpoint, the particle size of the processed wheat bran product of the present invention is preferably 3.0 mm or less, more preferably 2.0 mm or less, still more preferably 1.0 mm or less. It is more preferably 0.5 mm or less, further preferably 0.2 mm or less, and particularly preferably 0.1 mm or less.
In the present invention, the term "particle size" simply means the average particle size. This average particle size is measured as a number-based average particle size using a particle size distribution measuring device SALD-2100 (manufactured by Shimadzu Corporation) and a flow cell.
The particle size of the steamed wheat bran used in the present invention can be appropriately adjusted depending on the degree of pulverization and the subsequent classification. The adjustment according to the degree of pulverization may be performed according to the usage of the pulverizer used, and the adjustment by classification can be performed by conventional means such as air classification and sieving.

In the production method of the present invention, the content of the steamed wheat bran in the noodle dough is 7 to 47% by mass in terms of dry mass. That is, in the production method of the present invention, the dry mass of the steamed wheat bran accounts for 7 to 47% by mass in the dry mass of the noodle dough. From the viewpoint of the intake efficiency of nutritional components, the content of the steamed wheat bran in the noodle dough is preferably 8% by mass or more, more preferably 9% by mass or more, further preferably 10% by mass or more, 11% by mass. More preferably by mass% or more. From the viewpoint of noodle making suitability, the content of steamed wheat bran in the noodle dough is preferably 45% by mass or less, more preferably 40% by mass or less, further preferably 35% by mass or less, and 30% by mass in terms of dry mass. More preferably, it is by mass or less.

The noodle dough contains flour other than the steamed wheat bran. The flour is appropriately selected according to the type of noodles of interest. For example, one or more kinds selected from wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, and Japanese millet flour, and a combination thereof with starch and the like can be mentioned. The type of wheat flour used is not particularly limited, and one or more of strong flour, medium-strength flour, and weak flour can be used. It is also preferable to use durum flour as the wheat flour.
Examples of the starch include wheat starch, barley starch, rye starch, wheat starch such as embaku starch, corn starch, rice starch, bean starch, horse bell starch, sweet potato starch, tapioca starch, hissi starch, chestnut starch, and sago starch. , Nagaimo starch, Renkon starch, Kwai starch, Warabi starch, Yurine starch, and Amylomaise starch.
The flour may further contain konjac flour, gluten flour, modified starch and the like.
The content of flour (including steamed wheat bran) in the noodle dough is appropriately adjusted according to the type of the target noodle, but is usually converted into dry mass (that is, the dry mass of the noodle dough). The dry mass of the flour in the noodles) is preferably 80 to 100% by mass, more preferably 82 to 99.5% by mass, and even more preferably 85 to 99% by mass.

In the production method of the present invention, the noodle dough can be prepared according to a normal noodle dough preparation method except that steamed wheat bran is blended. For example, a noodle dough can be prepared by blending steamed wheat bran, the above-mentioned desired flour, water, salt and the like and kneading them. Further, when preparing the noodle dough for Chinese noodles, brine is further added. Further, an emulsifier, a thickening stabilizer, an antioxidant, a colorant, a pH adjuster and the like may be blended depending on the purpose.
The mixing ratio of flour (including steamed wheat bran) and water depends on the type of noodles, but is usually flour: water = 60:40 to 85:15 (mass ratio), and flour: water =. It is preferably 70:30 to 80:20 (mass ratio). In the mass ratio, the water content in the flour constitutes "water" instead of "flour". That is, in the above mass ratio, the amount of "flour" is the dry mass.

Normally, when wheat bran is mixed with noodle dough, the moisture of the dough is absorbed by the wheat bran, and the wheat bran itself has a property that it is difficult to adapt to the dough, so that the connection of the dough becomes weak and the malleability is poor. It becomes a dough with properties. However, in the present invention, steamed wheat bran is used as the wheat bran, and the obtained noodle dough has good elongation and excellent malleability, and the dough is not easily broken even by rolling in a subsequent step. That is, the noodle dough containing the steamed wheat bran has excellent rolling characteristics.

In the production method of the present invention, the noodle dough is rolled into a noodle band having a desired thickness. The rolling is performed by passing the noodle dough through a rolling roll. Next, the noodle strips are cut out to form noodle strings, and the noodle strings are cut to a desired length to obtain raw noodles.
In the present invention, as described above, the noodle dough has excellent malleability and is not easily broken even when subjected to a treatment such as rolling. However, the noodle band obtained by rolling this noodle dough is conversely formed into a noodle string. It can be cut out with a smaller shearing force when cutting, and the noodle string can also be cut with a smaller shearing force when cutting to a desired length. That is, by blending the steamed wheat bran with the noodle dough, it is possible to obtain a noodle dough that has both the two contradictory characteristics of breaking resistance and ease of cutting at a high level.

Dry noodles can be obtained by drying the above-mentioned raw noodles by a humidity control drying method or the like, steamed noodles can be obtained by steaming and cooling, and after continuous steaming or boiling, they are placed in a frying basket or a drying basket. Instantly dried noodles can be obtained by molding and filling each meal and then frying or drying with high-temperature hot air. The noodles obtained by the production method of the present invention may be in any of the above-mentioned raw noodles, dried noodles, steamed noodles, and instant dried noodles.
The types of noodles obtained by the production method of the present invention are also not particularly limited, and examples thereof include Chinese noodles, fried noodles, udon noodles, buckwheat noodles, and pasta noodles. Of these, noodles selected from Chinese noodles and fried noodles are preferable.
The noodles obtained by the production method of the present invention have good elasticity and excellent texture.

Regarding the above-described embodiment, the present invention discloses the following method for producing wheat bran-containing noodles.

<1>
A method for producing wheat bran-containing noodles, which comprises rolling a noodle dough containing steamed wheat bran to obtain a noodle band, cutting the noodle band into noodle strings, and cutting the obtained noodle strings. A production method in which the content of steamed wheat bran in the noodle dough is 7 to 47% by mass in terms of dry mass.

<2>
The steamed wheat bran is preferably heat-treated while coexisting 13 to 135 parts by mass of water with respect to 100 parts by mass of the dry mass of the wheat bran and the wheat bran and kneading the wheat bran and the water. Then, it was obtained by drying; more preferably, wheat bran and 13 to 135 parts by mass of water were allowed to coexist with respect to 100 parts by mass of dry mass of the wheat bran, and the wheat bran and the wheat bran were coexisted. While kneading with water, 60 to 150 ° C. for 1 to 60 minutes, more preferably 70 to 140 ° C. for 1 to 55 minutes, still more preferably 75 to 130 ° C. for 1.5 to 50 minutes, particularly preferably 80 to 125. The production method according to <1> above, which is obtained by treating at ° C. for 1.5 to 45 minutes and then drying.
<3>
The amount of water coexisting with the wheat bran is preferably 15 parts by mass or more, more preferably 17 parts by mass or more, still more preferably 20 parts by mass or more, still more preferably 20 parts by mass or more, based on 100 parts by mass of the dry mass of the wheat bran. The production method according to <2> above, wherein the amount is 23 parts by mass or more, particularly preferably 25 parts by mass or more.
<4>
In <2> or <3>, the amount of water coexisting with the wheat bran is preferably 130 parts by mass or less, more preferably 125 parts by mass or less, based on 100 parts by mass of the dry mass of the wheat bran. The manufacturing method described.
<5>
The amount of water coexisting with the wheat bran is preferably 17 to 135 parts by mass, more preferably 20 to 130 parts by mass, still more preferably 23 to 125 parts by mass, based on 100 parts by mass of the dry mass of the wheat bran. The production method according to any one of <2> to <4>, which is particularly preferably 25 to 125 parts by mass.
<6>
The steamed wheat bran is preferably 30 to 135 parts by mass, preferably 40 to 130 parts by mass, and more preferably 50 to 125 parts by mass of water with respect to 100 parts by mass of the dry mass of the wheat bran and the wheat bran. Is obtained by coexisting with and using a leonider, kneading at 70 to 140 ° C. for 10 to 50 minutes, more preferably 70 to 100 ° C. for 15 to 40 minutes, and drying. The manufacturing method according to 1>.
<7>
The steamed wheat bran is preferably 13 to 100 parts by mass, preferably 15 to 80 parts by mass, more preferably 17 to 60 parts by mass, and further, based on 100 parts by mass of the wheat bran and the dry mass of the wheat bran. It is preferably coexisting with 20 to 60 parts by mass, more preferably 23 to 60 parts by mass, particularly preferably 25 to 60 parts by mass of water, and using a biaxial extruder, preferably 1 to 15 at 70 to 140 ° C. The production method according to <1> above, which is obtained by kneading for 1 minute, more preferably 1.5 to 10 minutes, and drying.
<8>
The production method according to any one of <2> to <7>, wherein the drying temperature is preferably 60 to 100 ° C.

<9>
The production method according to any one of <2> to <8>, wherein the steamed wheat bran is obtained by pulverizing the wheat bran after drying.
<10>
The water content of the steamed wheat bran is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 7% by mass or less, still more preferably 5% by mass or less, said <1> to <9. The manufacturing method according to any one of>.
<11>
The particle size of the steamed wheat bran is preferably 0.03 mm or more, more preferably 0.05 mm or more, still more preferably 0.055 mm or more, still more preferably 0.06 mm or more, and particularly preferably 0.065 mm or more. , The manufacturing method according to any one of <1> to <10>.
<12>
The particle size of the steamed wheat bran is preferably 3.0 mm or less, more preferably 2.0 mm or less, still more preferably 1.0 mm or less, still more preferably 0.5 mm or less, still more preferably 0.2 mm or less, particularly. The production method according to any one of <1> to <11>, which is preferably 0.1 mm or less.
<13>
The particle size of the steamed wheat bran is preferably 0.03 to 3.0 mm, more preferably 0.05 to 2.0 mm, still more preferably 0.05 to 1.0 mm, still more preferably 0.06 to 0. The production method according to any one of <1> to <12>, wherein the thickness is 5.5 mm, more preferably 0.065 to 0.2 mm, and particularly preferably 0.065 to 0.1 mm.

<14>
The content of the steamed wheat bran in the noodle dough is preferably 8% by mass or more, more preferably 9% by mass or more, still more preferably 10% by mass or more, still more preferably 11% by mass or more in terms of dry mass. The production method according to any one of <1> to <13>.
<15>
The content of the steamed wheat bran in the noodle dough is preferably 45% by mass or less, more preferably 40% by mass or less, still more preferably 35% by mass or less, still more preferably 30% by mass or less in terms of dry mass. The production method according to any one of <1> to <14>.
<16>
The content of the steamed wheat bran in the noodle dough is preferably 8 to 45% by mass, more preferably 9 to 40% by mass, still more preferably 10 to 35% by mass, still more preferably 11 to 11% by mass in terms of dry mass. The production method according to any one of <1> to <15>, which is 30% by mass.

<17>
The production method according to any one of <1> to <16>, wherein the noodle dough contains flour other than the steamed wheat bran.
<18>
The flour other than the steamed wheat bran is preferably one or more selected from wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, and hie flour, or wheat flour, rice flour. The production method according to <17> above, which is a combination of starch, one or more selected from buckwheat flour, barley flour, rye flour, corn flour, and hie flour.
<19>
The production method according to <18>, wherein the wheat flour is preferably one or more selected from strong flour, medium-strength flour, and weak flour.
<20>
The production method according to <18>, wherein the wheat flour is preferably durum flour.

<21>
The starch is preferably wheat starch, barley starch, rye starch, wheat starch such as embaku starch, corn starch, rice starch, bean starch, horse bell starch, sweet potato starch, tapioca starch, hissi starch, chestnut starch, sago starch, and the like. The production method according to any one of <18> to <20> above, which is one or more selected from Nagaimo starch, Renkon starch, Kwai starch, Warabi starch, Yurine starch, and Amylomase starch.
<22>
The above-mentioned <17> to <21>, wherein the flour other than the steamed wheat bran preferably contains one or more selected from konjac flour, gluten flour and modified starch. Production method.
<23>
The content of flour (including steamed wheat bran) in the noodle dough is preferably 80 to 100% by mass, more preferably 82 to 99.5% by mass, and further preferably 85 to 99% by mass in terms of dry mass. The production method according to any one of <1> to <22>.
<24>
The noodle dough is preferably obtained by blending at least steamed wheat bran, flour other than the steamed wheat bran, water, and if necessary salt, and kneading the noodle dough. The manufacturing method according to any one of <23>.
<25>
The production method according to any one of <1> to <24>, wherein brackish water is preferably blended in the noodle dough.
<26>
The noodle dough contains one or more selected from an emulsifier, a thickening stabilizer, an antioxidant, a colorant, and a pH adjuster, according to <1> to <25>. The manufacturing method according to any one.

<27>
In the preparation of the noodle dough, the mixing ratio of flour (including steamed wheat bran) and water is preferably flour: water = 60:40 to 85:15 (mass ratio), and more preferably flour. : The production method according to any one of <1> to <26>, wherein water = 70:30 to 80:20 (mass ratio).
<28>
The production method according to any one of <1> to <27>, wherein the wheat bran-containing noodles are preferably raw noodles, dried noodles, steamed noodles, or instant dried noodles.
<29>
The production method according to any one of <1> to <28>, wherein the wheat bran-containing noodles are preferably Chinese noodles, fried noodles, udon, soba or pasta, and more preferably Chinese noodles and fried noodles. ..

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to the following examples.

[Reference Example 1] Preparation of steamed wheat bran-1
Put 120 kg of wheat bran (trade name: Wheat Blanc DF, manufactured by Nisshin Pharma Co., Ltd., moisture content 14% by mass) into an 800 L vacuum leonider (trade name: FL-800, manufactured by Kajiwara Co., Ltd.), add 100 kg of distilled water, and add 83. Kneaded at ° C. for 30 minutes. Then, the wheat bran was taken out, dried at 60 ° C. for 24 hours using a vacuum dryer, and pulverized. When the water content was measured after storage at room temperature for 24 hours, the water content was 5% by mass. The average particle size of the pulverized product was 500 μm.

[Reference Example 2] Preparation of steamed wheat bran-2
65 kg of wheat bran (trade name: Wheat Blanc DF, manufactured by Nisshin Pharma Co., Ltd., moisture content 14% by mass) and 35 kg of distilled water were mixed. This mixture was put into a twin-screw extruder (EA-20 type manufactured by Suehiro EPM), and the mixture was kneaded by rotation of a screw in a barrel set at 120 ° C. and discharged from an outlet. The residence time of the mixture in the barrel was 3 minutes. The wheat bran discharged from the discharge port was dried at 60 ° C. for 24 hours using a vacuum dryer and crushed. Then, when the water content was measured after storing at room temperature for 24 hours, the water content was 5% by mass. The average particle size of the pulverized product was 500 μm.

[Reference Example 3] Preparation of steamed wheat bran-3
75 kg of wheat bran (trade name: Wheat Blanc DF, manufactured by Nisshin Pharma Co., Ltd., moisture content 14% by mass) and 25 kg of distilled water were mixed. This mixture was put into a twin-screw extruder (EA-20 type manufactured by Suehiro EPM), and the mixture was kneaded by rotation of a screw in a barrel set at 120 ° C. and discharged from an outlet. The residence time of the mixture in the barrel was 2 minutes. The wheat bran discharged from the discharge port was dried at 60 ° C. for 24 hours using a vacuum dryer and crushed. Then, when the water content was measured after storing at room temperature for 24 hours, the water content was 5% by mass. The average particle size of the pulverized product was 500 μm.

[Reference Example 4] Preparation of steamed wheat bran-4
The steamed wheat bran obtained in Reference Example 3 above was crushed using a crusher (trade name: TV-450X2, manufactured by Tokyo Flour Milling Machinery Co., Ltd.), and the steamed wheat bran having an average particle size of 178 μm (moisture content: 5% by mass). Got

[Reference Example 5] Preparation of steamed wheat bran-5
The steamed wheat bran obtained in Reference Example 4 above is crushed using a crusher (trade name: SPM-R430, manufactured by Nishimura Kikai Seisakusho) to obtain steamed wheat bran (moisture content 5% by mass) having an average particle size of 67 μm. Obtained.

[Reference Example 6] Preparation of steamed wheat bran for comparison-6
60 g of wheat bran (trade name: Wheat Blanc DF, manufactured by Nisshin Pharma Co., Ltd., moisture content 14% by mass) is heat-treated at 90 ° C. for 5 seconds using an autoclave (trade name: SS-245, manufactured by Tomy Seiko Co., Ltd.). Attached to. The wheat bran after the moist heat treatment was dried at 60 ° C. for 24 hours using a vacuum dryer and pulverized. Then, when the water content was measured after storing at room temperature for 24 hours, the water content was 5% by mass. The average particle size of the pulverized product was 500 μm.

[Reference Example 7] Preparation of Wheat Bran Paste A suspension made by mixing 200 g of wheat bran (trade name: Wheat Blanc DF, manufactured by Nisshin Pharma Co., Ltd., moisture content 14% by mass) and 1400 g of water is placed in a flat pan and heated. Then, it was boiled and then simmered on low heat for 40 minutes to obtain wheat bran paste. The water content of the obtained wheat bran paste was 82% by mass.

[Reference Example 8] Preparation of Unsteamed Wheat Bran Wheat bran (trade name: Wheat Blanc DF, manufactured by Nisshin Pharma Co., Ltd., moisture content 14% by mass) was used as unsteamed wheat bran. The average particle size of this unsteamed wheat bran is 500 μm.

[Examples and Comparative Examples] Production of Noodles The flour shown in the table below was put into a mixer (manufactured by Tokyo Menki Co., Ltd.) and pre-stirred for 20 seconds. Next, an aqueous solution prepared by dissolving the amounts of salt and powdered brine (manufactured by Oriental Yeast Co., Ltd.) shown in the table below in the amount of water shown in the table below is prepared, gradually added to the above mixer, and kneaded for 10 minutes. Noodle dough was prepared. The noodle dough immediately after preparation or the noodle dough left at room temperature for 1 hour after preparation was rolled by a rolling mill (manufactured by Tokyo Menki Co., Ltd.) to obtain a noodle band having a thickness of 1.5 mm. Next, the noodles were cut into noodles having a width of 2.0 mm with a cutting blade (# 20 square), and the noodles were cut to a length of 40 cm with scissors to obtain raw noodles.

[Test Example 1] Evaluation of Noodle Dough Connection (Breaking Resistance of Noodle Dough) The 1.5 mm thick noodle strips in the above Examples and Comparative Examples were cut into a width of 2 cm and a length of 40 cm. The noodle strips were pulled from both ends, and the ease of stretching was used as an index to evaluate the connection of the noodle dough according to the following evaluation criteria. The evaluation value was the average value of the evaluation values of the three specialized panels.
For convenience, the test is performed using a noodle band, but the noodle band is also a noodle dough, and this test result can be evaluated as equivalent to the test result of the connection of the noodle dough before rolling. .. In addition, the noodle strips in Comparative Examples 1, 2 and 7 were partially broken (that is, a part thereof was cut, cracked, or cut), but were broken. The missing part was cut out and used in Test Example 1 above. No breakage occurred in the noodle strips of Examples 1 to 12.
<Evaluation criteria for noodle dough connection>
5 The dough stretches very well, and the dough is less likely to break when pulled.
4 The dough stretches more easily, and the dough is less likely to break when pulled.
3 The dough stretches well, and the dough does not easily break when pulled.
2 The dough hardly stretches, and the dough is easily broken when pulled.
1 The dough does not stretch at all, and the dough breaks when pulled.

[Test Example 2] Evaluation of Ease of Cutting Noodle Strings Ten noodle strings in the above Examples and Comparative Examples were bundled, and the force required to cut the bundles with scissors was examined. The noodle dough immediately after preparation of the noodle dough is rolled, and the force required to cut the bundle of noodle strings in Comparative Example 3 cut out is used as a reference (evaluation 3), and the bundle of noodle strings in each Example and Comparative Example is cut. Evaluated the force required for The evaluation value was the average value of the evaluation values of the three specialized panels.
<Evaluation criteria for ease of cutting noodle strings>
A bundle of noodle strings can be cut with a force weaker than 5.
4 The bundle of noodle strings can be cut with a force weaker than the standard.
3 Criterion 2 A stronger force than the standard is required to cut a bundle of noodle strings.
1 The bundle of noodle strings cannot be cut.

[Test Example 3] Evaluation of Noodle Elasticity Ten raw noodles prepared in the above Examples and Comparative Examples are bundled, the bundle is pulled from both ends, and the force required to cut all 10 noodle strings is used as an index. The elasticity was evaluated. The evaluation value was the average value of the evaluation values of the three specialized panels. This elasticity correlates with the elasticity of the noodles that is felt when the noodles are chewed in the mouth.
<Evaluation criteria for noodle elasticity>
5 It takes a fairly strong force to cut.
4 It takes a strong force to cut.
3 It takes a little strong force to cut.
2 It is cut with a weak force.
1 It is cut with a fairly weak force.

The results of each of the above test examples are shown in the table below.

The sources or water content of the raw materials listed in the above table are described below.
Wheat flour: Special number one (trade name, manufactured by Nisshin Seifun Co., Ltd.), moisture content 14% by mass
Buckwheat flour: Kamejuyuki (trade name, manufactured by Nikkoku Seifun Co., Ltd.), moisture content 13.5% by mass
Durum flour: Wheat flour for homemade pasta (trade name, manufactured by Nisshin Foods Inc.), moisture content 12.6% by mass

As shown in Table 1 above, when the amount of steamed wheat bran blended in the noodle dough is larger than the amount specified in the present invention, the noodle dough is poorly connected and the noodle dough is easily broken when pulled. .. As a result, the dough was easily broken even when the noodle dough was rolled. Furthermore, the noodles obtained from this noodle dough were inferior in elasticity (Comparative Examples 1 and 2).
In addition, if unsteamed wheat bran is added to the noodle dough, or if wheat bran and water are not kneaded and heat-treated by moistening, the physical properties of the dough can be improved by leaving the dough for about 1 hour after preparation. This changed significantly, resulting in a large decrease in the elasticity of the obtained noodles (Comparative Examples 3 and 5). In other words, it was found that the working time needs to be more strictly restricted in the production of noodles.
In addition, when wheat bran was not blended, a strong force was required to cut the noodle strings, resulting in inferior workability of noodle making (Comparative Example 4).
Further, when the paste-like wheat bran was used, when the desired amount of wheat bran was mixed in the noodle dough, the water content was too large to prepare the noodle band (Comparative Example 6). In addition, when the noodle band is prepared by suppressing the amount of wheat bran paste, it is not possible to mix a sufficient amount of wheat bran in the noodle dough, and the resulting noodle dough is poorly connected, so that when the noodle dough is pulled. It became a property that was easily broken (Comparative Example 7).

On the other hand, when steamed wheat bran is blended in the noodle dough within the amount specified in the present invention, the noodle dough is well connected, the rolling characteristics are excellent, and the noodle wire is cut with scissors. It was easy to cut with a weak force. Moreover, the obtained noodles were also excellent in elasticity (Examples 1 to 12). Further, in Examples 1 to 12, it was found that the properties of the noodle dough did not change significantly even after being left for a while after the noodle dough was prepared, and noodles of stable quality could be obtained.

Claims (4)

A method for producing wheat bran-containing noodles, which comprises rolling a noodle dough containing steamed wheat bran to obtain a noodle band, cutting the noodle band into noodle strings, and cutting the obtained noodle strings. A production method in which the content of steamed wheat bran in the noodle dough is 7 to 47% by mass in terms of dry mass. The steamed wheat bran coexists with wheat bran and 13 to 135 parts by mass of water with respect to 100 parts by mass of dry mass of the wheat bran, and kneads the wheat bran and the water at 60 to 150 ° C. The production method according to claim 1, which is obtained by treating with wheat for 1 to 60 minutes and drying. The production method according to claim 2, wherein the kneading is performed using a kneader or a biaxial extruder. The production method according to any one of claims 1 to 3, wherein the content of the steamed wheat bran in the noodle dough is 30% by mass or less in terms of dry mass.