Udon flour composition, and method for producing udon using the same

Abstract

Despite being rich in dietary fiber, it offers excellent workability and shape retention. We offer udon noodles with high quality and a good texture. [Solution] High-amylose wheat flour with an amylose content of 40% by mass or more in total starch, A cereal flour composition for udon noodles, containing 20-100% by mass of the powder.

Description

Technical Field

[0001] The present invention relates to a flour composition for udon and a method for producing udon using the same.

Background Art

[0002] In recent years, the demand for low-carbohydrate foods has been expanding, and low-carbohydrate bakery foods and noodles made from dough containing dietary fiber materials instead of flour have been provided. Patent Documents 1 to 4 disclose low-carbohydrate noodles containing resistant starch or resistant dextrin separately from flour. Patent Document 5 describes that the total amount of water-insoluble dietary fiber (IDF) and water-soluble polymer dietary fiber (H SDF) is 5% by mass or less, and the amount of water-soluble low-molecular dietary fiber (LSDF) is 25% by mass % or more, a water-soluble dietary fiber fortifier made of modified starch, using this for bakery foods and noodles, and that the texture of the food containing the dietary fiber fortifier is good. However, noodles containing resistant starch or resistant dextrin instead of flour tend to have poor workability and shape retention of the dough and a deteriorated texture. The starch contained in grains includes amylose and amylopectin. Amylose has poor digestibility by digestive enzymes, and thus is a poorly digestible component that is not digested by human digestive enzymes, that is, it can function as dietary fiber and is classified as resistant starch. As high-amylose starch, high-amylose corn starch derived from high-amylose corn is well known. Also, in recent years, high-amylose wheat with an increased amylose content by having a mutation in an enzyme related to starch synthesis has been developed (Non-Patent Documents 1, 2). Patent Documents 6 to 9 disclose starch branching enzyme

[0003] The starch contained in grains includes amylose and amylopectin. Amylose has poor digestibility by digestive enzymes, <0000​​​​​​​​​​​This gene has a point mutation in the sub-SBEIIa gene, resulting in reduced SBEIIa activity and a decrease in the starch content of grains. High-amylose wheat with a high amylose content has been disclosed. However, on the other hand, amylose This is also a cause of food becoming dry or hard. For example, Non-Patent Document 2 mentioned above contains Bread made from high-amylose wheat does not rise as well as bread made from regular wheat. Although the quality was inferior, the blend of high-amylose wheat flour gave it a texture similar to pasta. It is stated that Sucha Chinese noodles were obtained. Therefore, bakeries and udon, etc. In the case of noodles, if you want to make the texture of the food soft and pleasant to the mouth, use a low amylose content. Grain flour is sometimes used. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2016-2000 [Patent Document 2] Japanese Patent Publication No. 2017-23050 [Patent Document 3] Japanese Patent Application Publication No. 10-313804 [Patent Document 4] International Public Gazette No. 2018 / 216706 [Patent Document 5] Japanese Patent Publication No. 2009-95316 [Patent Document 6] Special Publication No. 2007-504803 [Patent Document 7] Special Publication No. 2008-526690 [Patent Document 8] Special Publication No. 2015-504301 [Patent Document 9] Special Publication No. 2019-527054 [Non-patent literature]

[0005]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention relates to providing udon that contains a rich amount of dietary fiber, has excellent dough workability, and has high shape retention and a good texture.

Means for Solving the Problems

[0007] The present invention provides a flour composition for udon, which contains 20 to 100% by mass of high amylose wheat flour with an amylose content of 40% by mass or more in the total starch analyzed by the concanavalin A method, in the flours. above, in the flours. composition. Further, the present invention provides a method for producing udon, which uses raw material flour containing 20 to 100% by mass of high amylose wheat flour with an amylose content of 40% by mass or more in the total starch analyzed by the concanavalin A method, in the flours. above, in the flours. method.

Effects of the Invention

[0008] According to the flour composition of the present invention, it is possible to produce dough for udon that contains a rich amount of dietary fiber and has excellent dough workability. The udon produced from the flour composition of the present invention has high shape retention, so it is difficult to lose its shape even when cooked, has good angularity, and not only immediately after cooking, but also after being stored after cooking, can maintain good looseness and a good texture. can maintain good looseness and a good texture.

Modes for Carrying Out the Invention

[0009] The present invention provides a flour composition for udon noodles and a method for producing udon noodles using the same. The udon noodles produced by the present invention are characterized in that high amylose wheat flour is contained in the raw material flour. The high amylose wheat flour used in the present invention preferably has an amylose content of 40 mass% or more, more preferably 43 mass% or more.

[0010] The amylose content of wheat flour refers to the amylose content in the total starch contained in the wheat flour. The amylose content of wheat flour in this specification is defined as the value analyzed by the concanavalin A (ConA) method. For example, it can be measured by analyzing the wheat flour with Megazyme's amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT). As conventional general methods for analyzing the amylose content, (1) a method utilizing the high binding ability of amylose to iodine (iodine affinity measurement method; for example, amperometric titration method, colorimetric determination method, AACC61-03 method, etc.), and (2) a method utilizing the specific binding of amylopectin and ConA (ConA method) are known. However, in the method utilizing (1), the amount of amylose tends to be calculated higher. For example, the amylose content of high amylose wheat flour having a functional deletion mutation (null mutation) of the SGP-1 gene described in Non-Patent Document 1 and Non-Patent Document 2 is about 37 mass% by the iodine affinity measurement method, but about 31 mass% by the ConA method. The amylose content of conventionally general wheat flour is less than 32 mass% by the iodine method and less than 28 mass% by the ConA method.

[0011] ​​​​​​​​​​​​​​Examples of high-amylose wheat flour that can be used in the present invention include starch branched enzyme SBEIIa Examples include wheat flour derived from modified wheat with low activity. In other words, as described in Patent Documents 6-9, there is a mutation in the SBEIIa gene and the activity of SBEIIa is low. One example is wheat flour derived from high-amylose wheat. A more specific example is grain High levels of SBEIIa protein in wheat grains that are lower than 2% of the amount or activity of SBEIIa protein in wild-type wheat grains. Wheat flour derived from amylose wheat, containing one or more null mutations in the SBEIIa gene, e.g., one or two SBEIIa genes. Examples include wheat flour derived from high-amylose wheat that has [specific properties].

[0012] The high-amylose wheat flour used in this invention is made from the grains of the aforementioned high-amylose wheat, which are not the same as those used in the present invention. It can be manufactured by milling according to a procedure. For example, the high mesh used in the present invention The high-amylose wheat flour was a flour that substantially contained only the endosperm fraction of the grain of the high-amylose wheat. Alternatively, the germ and bran fractions may be added to the endosperm fraction of the high-amylose wheat grain. It may also be wheat flour containing (for example, whole wheat flour).

[0013] The high-amylose wheat flour used in this invention preferably has an ash content of 1.0% by mass or less. Preferably, it is 0.2 to 0.8% by mass. The ash content of wheat flour in this specification refers to direct ashing. This refers to values ​​measured in accordance with the standard (ISS Standard Methods No. 104 / 1).

[0014] In the present invention, the aforementioned high-amylose wheat flour is used as a raw material for udon noodles. In other words, the raw material flour containing the high-amylose wheat flour is used as a flour composition for udon noodles. It is used, and udon noodles are made using the said grain flour composition. Preferably, 2 of the raw grain flours are used. 0-100% by mass, more preferably 40-90% by mass, even more preferably 40-80% by mass % is the high-amylose wheat flour. Therefore, the udon flour composition of the present invention is the high-amylose wheat flour. Milose wheat flour is preferably used in amounts of 20 to 100 units of the total mass of flours contained in the flour composition. It may contain mass%, more preferably 40-90 mass%, and even more preferably 40-80 mass%. ru.

[0015] The udon flour composition of the present invention contains other flours besides the high-amylose wheat flour mentioned above. It is permissible to do so. Examples of other grain flours include wheat other than the high-amylose wheat flour mentioned above. Flour (typically wheat flour with an amylose content of less than 28% by mass), rye flour, barley flour, corn Examples include wheat flour, rice flour, and buckwheat flour, and one or more of these are used. It is possible, but preferably the other flours are flours other than the high-amylose flour. Examples include strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, etc. One or more types can be selected.

[0016] The udon flour composition of the present invention, in addition to the raw material flour containing the high-amylose wheat flour, It may contain other ingredients. These other ingredients are typically used in the production of udon noodles. The substances obtained include, for example, starches, proteins, sugars, seasonings such as salt and powdered soy sauce, oils and fats, emulsifiers, Examples include thickeners and leavening agents, and the use of one or more of these may be used. Yes, it is possible. Examples of such starches include tapioca starch, potato starch, corn starch, and cornstarch. Starches such as sea corn starch, wheat starch, and rice starch, and these that have been alpha- and acetylated. Examples include modified starches that have undergone treatments such as tellate formation, esterification, oxidation, and crosslinking. In terms of quality, examples include gluten, soy protein, egg protein, and milk protein.

[0017] In the udon flour composition of the present invention, the total amount of flours and the amounts of other materials are: The grain can be appropriately modified depending on the desired properties of the udon noodles being manufactured. Preferably, the grain The total amount of cereal flours (including the high-amylose wheat flour and other cereal flours) in the flour composition is preferably More preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more It is above.

[0018] The udon noodles provided in this invention use the udon flour composition of the present invention as the raw material flour. Otherwise, it can be manufactured according to the usual procedure. Specifically, the raw material flour and the mixing water are kneaded together. The dough is prepared by adding the high-amylose wheat flour, other flours, and other ingredients. They can be mixed all at once or in any order. The mixing water can be water, brine, or gas-containing water. Carbonated water, etc., can be used. The amount of water used for kneading the dough ingredients can be adjusted as appropriate. However, preferably 20 to 67 parts by mass, more preferably, per 100 parts by mass of raw material powder. It is 25 to 57 parts by mass. In this invention, by using high-amylose wheat flour, the conventional Compared to using wheat flour with a higher milo content, udon dough can be prepared even with a slightly higher water content. It can be made.

[0019] Next, the prepared dough is shaped to produce fresh udon noodles. The method of shaping the noodle dough is to press Roll noodle making, extrusion noodle making, and combinations thereof, including processes such as stretching, compounding, and cutting, etc. It is not limited to this. The shape of the udon noodles to be manufactured is not particularly limited, but for example, the texture of the noodles From this perspective, it is preferable that the thickness of the fresh noodles is 1.7 mm or more, and more preferable that it is 2 mm or more. It seems so.

[0020] The resulting udon noodles are then dried, cooked, frozen, refrigerated, and processed according to conventional methods. The udon produced according to the present invention may be subjected to processing such as a combination of these. Even after storage, it can be easily separated and maintain a good texture. Therefore, it is preferable. The udon noodles produced in this invention are made by refrigerating or freezing fresh noodles after cooking. It's pre-cooked udon. [Examples]

[0021] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. It is not limited to just that.

[0022] material • High-amylose wheat flour (HAW): Contains the SBEIIa mutant gene, SBEIIa expression level Wheat flour obtained from low-grade wheat grains. Amylose content 47.4% by mass (of total starch), ash min0.57% by mass • ASW: ASW (Australian Standard White) wheat flour. Amylose content: 21%. 3% by mass (of total starch), ash 0.37% by mass • Kitahonami: Wheat flour derived from Kitahonami wheat. Amylose content 21.6% by mass (of total starch). Ash content 0.35% by mass • High-amylose corn starch: Amylose content 86.5% by mass (of total starch). Amylose content is determined using an amylose / amylopectin analysis kit (Megazyme). It was measured.

[0023] Test Example 1 Mix 100 parts by mass of the raw material powder listed in Table 1 with 33 to 42 parts by mass of water and 3 parts by mass of salt. The dough was prepared by mixing. The dough was rolled and compounded using a noodle-making roller to produce a noodle sheet. Raw udon noodles were produced by cutting them with a cutting blade (#10 square) (noodle thickness 3mm). The workability of the ground was evaluated by 10 trained panelists according to the following criteria, and the one with the most votes... The rejected evaluation was adopted. <Workability Evaluation> A: No problem, everything is fine. B: Slightly sticky, slightly defective. C: Sticky and defective.

[0024] The resulting raw udon noodles are boiled in hot water to achieve a yield of approximately 170%, then rinsed and cooled. Boiled udon noodles were produced. The quality of the udon immediately after boiling was evaluated by the same 10 panelists as above. The evaluation criteria below were used, and the average score of the evaluations from the 10 participants was calculated. <Quality evaluation: Immediately after boiling> (Angular) 5 points: Significantly superior to the control. 4 points: Superior to the comparison. 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Worse than the comparison (chewiness) 5 points: Significantly superior to the control. 4 points: Superior to the comparison. 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Worse than the comparison (persistence) 5 points: Superior to the control 4 points: Equivalent to the control. 3 points: Slightly inferior to the control, but still good. 2 points: Inferior to the control, somewhat poor. 1 point: Significantly inferior to the control.

[0025] Boiled udon noodles were individually packaged and stored in a refrigerator (4°C) for 24 hours. The resulting refrigerated udon noodles... The degree to which the ingredients loosen after the sauce is poured over them will be evaluated by the same 10 panelists as above, using the following evaluation criteria. Then, we calculated the average score of the evaluations from the 10 people. <Quality evaluation: Refrigerated udon> (loosen up) 5 points: Significantly superior to the control. 4 points: Superior to the comparison. 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Worse than the comparison

[0026] The boiled udon noodles were individually packaged, rapidly frozen at -40°C, and then stored frozen at -18°C. After storing the frozen noodles for one week, heat them in a microwave (1500W) until the temperature reaches 70°C. The same 10 panelists as above evaluated the panel using the following criteria, and calculated the average score of their evaluations. Ta. <Quality evaluation: Frozen udon> (clearly) 5 points: Significantly superior to the control. 4 points: Superior to the comparison. 3 points: Slightly better than the control. 2 points: Equivalent to the control. 1 point: Worse than the comparison

[0027] The evaluation results are shown in Table 1.

[0028] [Table 1]

[0029] Test Example 2 The procedure is the same as in Test Example 1, but a #14 square cutting blade is used to cut the noodle strands. We manufacture fresh noodles (2mm thick) and assess the workability of the dough, as well as its properties immediately after boiling, after refrigeration, and after freezing. We evaluated the udon noodles. The results are shown in Table 2.

[0030] Table 2

Claims

1. High-quality starch with an amylose content of 40% by mass or more, as analyzed by the concanavalin A method. A flour composition for udon noodles, containing 20 to 100% by mass of mirose wheat flour in the flour mixture.

2. Claim 1, the high-amylose wheat flour is wheat flour derived from modified wheat with low SBEIIa activity. The cereal flour composition described.

3. The cereal flour composition according to claim 1 or 2, wherein the udon noodles are refrigerated or frozen udon noodles.

4. High-quality starch with an amylose content of 40% by mass or more, as analyzed by the concanavalin A method. Udon noodles are made using raw flour containing 20-100% by mass of mirose wheat flour in the cereal flour mixture. Construction method.

5. Claim 4: The high-amylose wheat flour is wheat flour derived from modified wheat with low SBEIIa activity. Method of description.

6. The method according to claim 4 or 5, wherein the udon noodles are refrigerated or frozen udon noodles.

Images