Mix for noodles and method for producing noodles

Abstract

To provide a mix for noodles that enables the production of noodles with superior temporal resistance and texture.SOLUTION: A mix for noodles contains pregelatinized glutinous wheat flour in an amount of 1-30 mass% relative to the total mass of grain flours and starches.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mix for noodles and a method for producing noodles. [Background technology]

[0002] Noodles are not only eaten immediately after cooking, but are also sometimes pre-cooked for take-out or delivery. In recent years, pre-cooked noodles have also been widely sold at supermarkets and convenience stores. These pre-cooked noodles are often stored refrigerated or at room temperature, and then reheated (mainly in the microwave) before eating, or kept warm for several tens of minutes before being eaten. However, cooked noodles exposed to such conditions lose texture due to boiling soggyness and aging.

[0003] Waxy wheat flour is wheat flour obtained from waxy wheat with a low amylose content. Patent Document 1 describes that noodles made from flour for noodles containing 5 to 70% by weight of waxy wheat flour have a soft and chewy texture, and the texture does not deteriorate even when stored for a long period of time. Patent Document 2 describes that noodle skin foods made from flour for noodle skin containing 10 to 90% by weight of waxy wheat flour do not harden in texture even when stored in a refrigerator or freezer. Patent Document 3 describes that breads made by blending waxy wheat flour with yudan and / or gelatinized processed starch have excellent waxy texture, softness, moistness, and melt-in-the-mouth feel, and that the waxy wheat flour is particularly preferably moist heat-treated waxy wheat flour obtained by adding water or steam to waxy wheat flour and heating it. Patent Document 4 describes a food for people who have difficulty chewing and swallowing, which contains waxy wheat gelatinized by heating with water steam, and examples of such foods include bread, confectionery, noodles, etc. Patent Document 5 describes a method for producing gelatinized grain flour, which includes a step of heating and drying a slurry containing 100 parts by mass of grain flour and 500 to 1500 parts by mass of water in a drum dryer having a heating section temperature of 100 to 150°C, and describes that the gelatinized grain flour has improved resistance to starch retrogradation. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 9-191842 [Patent Document 2] Japanese Patent Application Publication No. 10-66529 [Patent Document 3] JP 2010-57368 A [Patent Document 4] JP 2008-263953 A [Patent Document 5] International Publication No. 2022 / 230838 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides a noodle mix capable of producing noodles having excellent texture and durability over time, and a method for producing noodles using the noodle mix. [Means for solving the problem]

[0006] As representative embodiments of the present invention, the following are provided. [1] A noodle mix containing 1 to 30 mass% of pregelatinized glutinous wheat flour based on the total mass of cereal flours and starches. [2] The mix according to [1], further comprising processed starch in an amount of 5 to 45 mass% based on the total mass of the flours and starches. [3] The mix according to [1] or [2], wherein the total content of wheat flour including the pregelatinized glutinous wheat flour in the total mass of the cereal flours and starches is 50 mass% or more. [4] The mix according to any one of [1] to [3], wherein the total content of the flours and starches is 80% by mass or more. [5] The mix according to any one of [1] to [4], wherein the gelatinized glutinous wheat flour has a degree of gelatinization of 80% or more. [6] The mix according to any one of [1] to [5], wherein the gelatinized glutinous wheat flour is produced by adding 10 to 65 parts by mass of water to 100 parts by mass of raw glutinous wheat flour, followed by heating. [7] The mix according to any one of [1] to [6], wherein the noodles are frozen cooked noodles, refrigerated cooked noodles, or noodle skins. [8] A method for producing noodles using the noodle mix according to any one of [1] to [7]. [9] A method for producing wheat flour for noodles, comprising adding 10 to 65 parts by mass of water to 100 parts by mass of glutinous wheat flour and heating the mixture to produce gelatinized glutinous wheat flour.

[10] The method described in [9], wherein the degree of gelatinization of the gelatinized glutinous wheat flour is 80% or more.

[11] The method according to [9] or

[10] , wherein the heating is performed at 80 to 160°C for 15 seconds to 60 minutes.

[12] The method described in any one of [9] to

[11] , wherein the heating is performed using an extruder. Effect of the Invention

[0007] By using the noodle mix of the present invention, it is possible to produce noodles that are excellent in texture and durability over time. Furthermore, the noodle dough produced from the noodle mix of the present invention has good secondary processability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention provides a noodle mix and a method for producing noodles using the same. Types of noodles produced from the noodle mix of the present invention include, but are not limited to, udon, hiyamugi, somen, Chinese noodles, soba, pasta, and noodle skins (dumpling skins, shumai skins, wonton skins, etc.).

[0009] The noodle mix of the present invention contains gelatinized glutinous wheat flour. In this specification, glutinous wheat flour refers to wheat flour having an amylose content of 10% by mass or less in total starch. In this specification, the amylose content in total starch in wheat flour is defined as a value analyzed by the Concanavalin A (ConA) method, and can be measured, for example, by analyzing the wheat flour with an amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT) from Megazyme.

[0010] Waxy wheat is wheat lacking the function of Wx protein (Wx-A1, Wx-B1 and Wx-D1), which is a starch synthase (granular starch synthase; GBSS) involved in amylose synthesis. Waxy wheat includes wheat lacking the Wx-A1 gene, the Wx-B1 gene and the Wx-D1 gene, and wheat obtained by crossing this with non-waxy wheat. Waxy wheat varieties include, for example, "Mochihime" (variety registration number 20430), "Hatsumochi" (variety registration number 8361), "Mochiotome" (variety registration number 8362), "Akebonomochi" (variety registration number 8363), "Ibukimochi" (variety registration number 8364), and "Tanikei A6599-4" (National Institute of Agrobiological Sciences Gene Bank, storage number 00090237).

[0011] Waxy wheat flour can be produced by milling the grains of the waxy wheat described above according to a conventional method. The waxy wheat flour used in the present invention may be wheat flour obtained from the waxy wheat described above. For example, the waxy wheat flour used in the present invention may be wheat flour obtained from any one of the waxy wheat varieties listed above and waxy wheat varieties derived therefrom, or may be a combination of wheat flour obtained from any two or more of them. The waxy wheat flour used in the present invention may be wheat flour substantially containing only the endosperm fraction of wheat kernels, or may be wheat flour (e.g., whole wheat flour) containing the endosperm fraction of wheat kernels as well as germ and bran fractions.

[0012] The gelatinized glutinous wheat flour contained in the noodle mix of the present invention can be prepared by gelatinizing the raw material glutinous wheat flour (hereinafter also referred to as "raw wheat flour") using a normal procedure. As the raw material wheat flour, non-gelatinized glutinous wheat flour, for example, unprocessed glutinous wheat flour after milling, can be used. Preferably, the gelatinized glutinous wheat flour can be prepared by adding water to the raw material wheat flour and heating. At this time, it is preferable to add 10 to 65 parts by mass of water to 100 parts by mass of the raw material wheat flour.

[0013] Preferably, the hydrated raw wheat flour is heated until the degree of gelatinization is 80% or more, preferably 90% or more, more preferably 95% or more. The temperature of the heat treatment may be any temperature that can bring the wheat flour to the above degree of gelatinization, and is, for example, 70°C or more, preferably 80 to 160°C. The time of the heat treatment varies depending on the amount of water added, the heating temperature and heating means, and other conditions (e.g., pressure, etc.), but is usually about 15 seconds to 60 minutes under normal pressure. Examples of the heating means include heating in a sealed container, heating with saturated steam, heating with superheated steam, and pressurized heating using an extruder. Among these, pressurized heating using an extruder is preferred because the effects of the present invention are promoted by swelling of the starch.

[0014] In one embodiment, the raw wheat flour to which water has been added as described above is heated in a sealed container, while stirring as necessary, until the degree of gelatinization reaches the above-mentioned level, thereby producing the gelatinized glutinous wheat flour used in the present invention. Examples of the heating method include a method of heating the sealed container in a hot water bath or a method of blowing superheated steam or saturated steam into the sealed container. The heating conditions are preferably a temperature of 80 to 160°C for 15 seconds to 60 minutes. If necessary, the sealed container used for the heating may be heated by a means such as a jacket so that the internal temperature is maintained during the heating.

[0015] In one embodiment, the raw wheat flour to which water has been added as described above is subjected to a single-screw or multi-screw extruder, pressurized and heated to be gelatinized, and then extruded from a die nozzle to prepare gelatinized glutinous wheat flour. During the extrusion, the product may be expanded. The conditions for the extruder treatment may be preferably a temperature of 80 to 160°C and a time of 15 seconds to 2 minutes.

[0016] If necessary, the heat-treated wheat flour is dried. Examples of the drying method include conventional methods such as shelf drying, hot air drying, and fluidized bed drying. Furthermore, the wheat flour after drying may be pulverized. Examples of the pulverization method include conventional pulverization means such as roll pulverization and pin mill pulverization.

[0017] The degree of gelatinization of the gelatinized glutinous wheat flour used in the present invention is preferably 80% or more, more preferably 90% or more, and even more preferably 95% or more. The degree of gelatinization of general (non-gelatinized) glutinous wheat flour is 3% or less. In this specification, the degree of gelatinization of a sample (wheat flour, starch, etc.) is determined by the β-amylase-pullulanase (BAP) method (see Jap. Soc. Starch Sci, 28(4):235-240(1981)).

[0018] The gelatinized glutinous wheat flour can be used as wheat flour for noodles. The content of the gelatinized glutinous wheat flour in the noodle mix of the present invention is preferably 1 to 30 mass%, more preferably 3 to 30 mass%, and even more preferably 10 to 30 mass%, of the total mass of the flours and starches contained in the mix.

[0019] The noodle mix of the present invention contains other cereal flours in addition to the gelatinized glutinous wheat flour. Examples of the other cereal flours include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, etc., and preferably wheat flour, rice flour, barley flour, glutinous barley flour, and buckwheat flour. These cereal flours can be used alone or in combination of two or more.

[0020] Preferably, the noodle mix of the present invention contains wheat flour other than the gelatinized glutinous wheat flour. Preferably, 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 100% by mass of the other cereal flours other than the gelatinized glutinous wheat flour contained in the mix is ​​wheat flour. The wheat flour may be any wheat flour that is generally used in the production of noodles. Examples of the wheat flour include various non-glutinous wheat flours, such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, and heat-treated flour, but non-gelatinized glutinous wheat flour can also be used. These wheat flours can be used alone or in combination of two or more.

[0021] The amount of wheat flour contained in the noodle mix of the present invention can be appropriately adjusted depending on the type of noodles to be produced. The total content of wheat flour including the gelatinized glutinous wheat flour in the mix is, for example, 50 to 100% by mass, preferably 55 to 95% by mass, more preferably 60 to 80% by mass, of the total mass of the cereal flours and starches contained in the mix.

[0022] The noodle mix of the present invention may contain starches. Examples of the starches are not particularly limited, and include unmodified starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and rice starch, and modified starches obtained by processing these (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). In the present invention, these unmodified starches and modified starches can be used alone or in combination of two or more.

[0023] Preferably, the starch contained in the noodle mix of the present invention is a modified starch. Preferably, the modified starch is one or more selected from the group consisting of etherified starch and acetylated starch. The etherified starch and acetylated starch may be cross-linked. Examples of the etherified starch include hydroxypropylated starch, carboxymethylated starch, and hydroxypropylated phosphate cross-linked starch. Examples of the acetylated starch include acetate starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, and acetylated oxidized starch. Preferably, the modified starch is modified tapioca starch. Preferred examples of the modified tapioca starch include hydroxypropylated tapioca starch, carboxymethylated tapioca starch, hydroxypropylated phosphorus cross-linked tapioca starch, acetylated tapioca starch, acetylated adipic acid cross-linked tapioca starch, and acetylated phosphate cross-linked tapioca starch. The modified starches listed above can be used alone or in combination of two or more.

[0024] When the noodle mix of the present invention contains starches, the content thereof is 50% by mass or less, preferably 5 to 45% by mass, and more preferably 20 to 40% by mass of the total mass of the flours and starches contained in the mix.When the noodle mix of the present invention contains processed starch, the content thereof is 50% by mass or less, preferably 5 to 45% by mass, and more preferably 20 to 40% by mass of the total mass of the flours and starches contained in the mix.

[0025] The total content of the cereal flours and starches in the noodle mix of the present invention is preferably 80% by mass or more, more preferably 90% by mass or more, based on the total mass of the mix. The total content of the cereal flours and starches includes the gelatinized glutinous wheat flour.

[0026] The noodle mix of the present invention may further contain other ingredients conventionally used in the manufacture of noodles, in addition to the above-mentioned gelatinized glutinous wheat flour, other cereal flours, and starches. Examples of the other ingredients include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; oils and fats; salt; sugars; sweeteners; calcined calcium; dietary fiber; spices; seasonings; vitamins, minerals, nutritional enhancers; colorants; flavorings; dextrin (including resistant to digestion); leavening agents; emulsifiers; thickeners; water retention agents; preservatives; enzymes; pH adjusters; and oxidation-reducing agents. These other ingredients can be used alone or in combination of two or more depending on the type of noodles to be manufactured. The content of each of the other ingredients in the mix can be appropriately determined depending on the properties of the desired noodles. For example, when the mix contains gluten, the content thereof is preferably 1 to 15 mass %, more preferably 1 to 10 mass %, of the total mass of the mix.

[0027] The noodle mix of the present invention can be prepared by mixing the gelatinized glutinous wheat flour, other cereal flours, and, if necessary, starches and other ingredients. The noodle mix of the present invention can be used as a raw material flour for noodles.

[0028] Noodles can be produced using the noodle mix of the present invention. The noodles provided by the present invention can be produced according to a normal procedure, except that the noodle mix of the present invention is used as the raw material flour. Specifically, the raw material flour and kneading water are mixed to prepare a dough. At this time, the gelatinized glutinous wheat flour, other cereal flours, and, if necessary, starches and other components can be mixed all at once or in any order. As the kneading water, water, salt water, kansui water, gas-containing water (carbonated water, etc.), etc. can be used. The amount of kneading water relative to the raw material flour can be adjusted appropriately, but is preferably 20 to 67 parts by mass, more preferably 25 to 57 parts by mass, relative to 100 parts by mass of the raw material flour. Next, the prepared dough is shaped to produce raw noodles. The method of shaping the noodle dough is not particularly limited, and may be roll noodle production including steps such as rolling, combining and cutting, extrusion noodle production, or a combination thereof. The obtained raw noodles may be further treated according to a normal method, such as drying, cooking, freezing, refrigeration, or a combination thereof.

[0029] The noodle dough prepared from the noodle mix of the present invention has good secondary processability. Furthermore, the noodles produced from the noodle mix of the present invention contain gelatinized glutinous wheat flour, and therefore have a good texture with excellent elasticity, and are highly resistant to aging, so that they can maintain a good texture even after refrigerated or frozen storage. Preferably, the noodles produced by the present invention are refrigerated or frozen cooked noodles, which are prepared by cooking raw noodles and then storing them in a refrigerator or freezer, or noodle skins. EXAMPLES

[0030] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0031] Example 1 Preparation of gelatinized glutinous wheat flour (Pregelatinized glutinous wheat flour A) 25 parts by mass of water was added to 100 parts by mass of waxy wheat flour obtained from waxy wheat (Mochihime), and pressurized and heated at a barrel temperature of 120°C in a twin-screw extruder in the usual manner, and cut using a rotary cutter while being extruded from a die nozzle with a die diameter of 5 mm to obtain granules. The obtained granules were dried by heating at 100°C for about 30 minutes, and then pulverized in a pin mill to prepare gelatinized waxy wheat flour. The degree of gelatinization of the obtained gelatinized waxy wheat flour was measured according to the BAP method, and was found to be 95% or more.

[0032] (gelatinized chewy flour B) A gelatinized glutinous wheat flour was obtained in the same manner as above, except that the amount of water added to 100 parts by mass of glutinous wheat flour (Mochihime) was changed to 15 parts by mass. The degree of gelatinization of this gelatinized glutinous wheat flour, measured according to the BAP method, was 90%.

[0033] (Pregelatinized glutinous wheat flour C) 100 parts by mass of glutinous wheat flour (Mochihime) were mixed with 47 parts by mass of water, and the mixture was pressurized and heated using a single-axis extruder (barrel temperature: 98°C), extruded from a die nozzle (die diameter 3.2 mm), and then cut with a rotary cutter to obtain granules. The granules were dried and then pulverized in a pin mill to obtain gelatinized glutinous wheat flour. The degree of gelatinization of the obtained gelatinized glutinous wheat flour was measured according to the BAP method, and was found to be 95% or more.

[0034] Test Example 1: Refrigerated boiled udon 1) Material Regular wheat flour (medium-strength flour): Kunpu (Nisshin Flour Milling Co., Ltd.) Mochi flour (Mochihime) Pregelatinized glutinous wheat flour A to C (Example 1) Pregelatinized plain wheat flour: Alpha Flower DP (Fresh Food Service Co., Ltd.) Processed starch (etherified phosphate cross-linked tapioca starch): Morning glory (Matsutani Chemical Industry Co., Ltd.) Gluten: A-GluG (Glico Nutrition Foods Co., Ltd.) Salt: Regular salt

[0035] 2) Manufacture of refrigerated boiled udon noodles The raw material flour and kneading water were mixed according to the ratio shown in Tables 1 to 3, and the dough was prepared by mixing. The dough was rolled and combined with a noodle roll to produce a noodle band, which was then cut with a cutting blade (#9 square) to produce noodle strands (noodle thickness 3.5 mm). The obtained noodle strands were boiled in hot water to a yield of about 175%, washed with water, and cooled. The obtained boiled noodles were sprayed with a loosening agent, then packaged into individual servings, and stored in a refrigerator (4°C) for 24 hours.

[0036] 3) Evaluation (secondary processability) When manufacturing the noodles, ten trained panelists evaluated the secondary processability of the dough according to the following criteria. The evaluation given by the largest number of people (in the case of a tie, the lower evaluation) was used.

[0037] 4) Evaluation (without reheating) The noodles were eaten without reheating after refrigeration, and the texture (elasticity) and durability over time were evaluated. The evaluation was performed by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The results are shown in Tables 1 and 2.

[0038] 5) Evaluation (after reheating) After refrigerated storage, the noodles were reheated in boiling water for 60 seconds and then drained. The texture (elasticity) and durability over time of the reheated noodles were evaluated in the same manner as in 4) above. The results are shown in Table 3.

[0039] <Evaluation criteria> (Secondary processability) ◎: The fabric is almost not sticky and has good secondary processability. ○: The fabric feels a little sticky, but there is no problem with secondary processing. △: The fabric feels very sticky and has problems with secondary processing. (Texture) 5 points: Much better than the control 4 points: Better than the control 3 points: slightly better than the control 2 points: equivalent to the control 1 point: worse than the control (Resistance over time) 5 points: Much less dryness than the control 4 points: Less dryness than the control 3 points: Slightly less grainy than the control 2 points: The subject mutters as much as the control. 1 point: More blurry than the control

[0040] [Table 1]

[0041] [Table 2]

[0042] [Table 3]

[0043] Test Example 2: Gyoza 1) Material Regular wheat flour (semi-strong flour) Mochi flour (Mochihime) Pregelatinized glutinous wheat flour A (Example 1) Pregelatinized plain wheat flour: Alpha Flower DP (Fresh Food Service Co., Ltd.) Salt: Regular salt

[0044] 2) Gyoza manufacturing The raw material flour and kneading water shown in Table 4 were mixed and mixed to prepare dough. The obtained dough was rolled and cut to produce gyoza skins with a thickness of about 0.9 mm and a diameter of about 90 mm. About 15 g of gyoza ingredients were placed on each gyoza skin produced, and the ingredients were wrapped in the skin in a conventional manner to produce fresh gyoza. During the production of fresh gyoza, the secondary processability of the dough was evaluated using the same procedure as in Test Example 1.

[0045] The prepared raw gyoza were steamed in a steamer for 3 minutes, and then heated in a frying pan with oil to brown them. The cooked gyoza were placed in containers of 6 pieces each and stored at 5°C for 24 hours, and then reheated in a microwave oven at 1600W for 25 seconds. The reheated gyoza were cooled to 40°C, and the texture (elasticity) and durability over time of the skin were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0046] [Table 4]

Claims

1. The noodle mix contains gelatinized glutinous wheat flour in an amount of 1 to 30 mass% based on the total mass of grain flours and starches.

2. The mix according to claim 1, further comprising processed starch in an amount of 5 to 45% by mass based on the total mass of the flours and starches.

3. The mix according to claim 1, wherein the total content of wheat flour including the gelatinized glutinous wheat flour in the total mass of the cereal flours and starches is 50 mass% or more.

4. The mix according to claim 1, wherein the total content of said flours and starches is 80% by mass or more.

5. The mix according to claim 1, wherein the gelatinized glutinous wheat flour has a degree of gelatinization of 80% or more.

6. The mix according to claim 1, wherein the gelatinized glutinous wheat flour is produced by adding 10 to 65 parts by mass of water to 100 parts by mass of glutinous wheat flour as a raw material, and heating the mixture.

7. The mix of claim 1 , wherein the noodles are frozen cooked noodles, refrigerated cooked noodles or noodle skins.

8. A method for producing noodles, using the noodle mix according to any one of claims 1 to 7.

9. The method for producing wheat flour for noodles comprises adding 10 to 65 parts by mass of water to 100 parts by mass of glutinous wheat flour, and heating the mixture to produce gelatinized glutinous wheat flour.

10. The method according to claim 9, wherein the gelatinized glutinous wheat flour has a degree of gelatinization of 80% or more.

11. The method according to claim 9, wherein the heating is performed at 80 to 160° C. for 15 seconds to 60 minutes.

12. 10. The method of claim 9, wherein the heating is by an extruder.

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