Method for producing noodles

Abstract

A method for producing noodles according to the present invention comprises a step for preparing dough using a powdered raw material. From 5 to 25 mass% of the powdered raw material is pregelatinized wheat flour obtained by applying pregelatinization treatment to raw material wheat flour derived from wheat (low amylose wheat) in which one or more of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deleted. An example of the pregelatinization treatment includes a step for mixing 100 parts by mass of the raw material wheat flour and 30 to 300 parts by mass of water, and heating the resulting mixture under a condition that allows the temperature of the mixture to be 70°C or higher.

Description

Noodle manufacturing method

[0001] The present invention relates to a method for producing noodles.

[0002] There are various types of noodles, such as fresh noodles, dried noodles, and frozen noodles, but all of these noodles require a gelatinization process before they can be eaten. Boiling is a common method of gelatinizing noodles. For example, when eating noodles at home, fresh or dried noodles are boiled to gelatinize them, and when frozen noodles are produced in a factory, noodles that have been gelatinized by boiling are produced as intermediate products. Whether noodles are boiled at home or in a factory, a short boiling time is preferable from the standpoint of improving convenience and reducing environmental impact, and noodles are required to have the property of becoming edible after a relatively short boiling time (quick boiling characteristics).

[0003] Patent Documents 1 and 2 describe the use of gelatinized starch in addition to wheat flour as a raw material for the purpose of imparting quick-cooking properties to noodles. The noodles described in Patent Documents 1 and 2 use wheat flour that is commonly used in the production of noodles, and Patent Documents 1 and 2 do not describe limiting the wheat flour used in the production of noodles to a specific type.

[0004] Patent Document 3 describes microwave-cooked fresh Chinese noodles that can be cooked in a microwave oven and are ready to eat, using ingredients that contain specific amounts of etherified phosphate cross-linked tapioca starch, vital gluten, and alkaline water, and 2 to 20 parts by mass of pregelatinized wheat flour, per 100 parts by mass of wheat flour. Patent Document 3 also describes that a degree of gelatinization of 80% or more is sufficient for the pregelatinized wheat flour, and that there are no limitations on the type of wheat flour used as the raw material (paragraph

[0010] of Patent Document 3).

[0005] Japanese Patent Application Laid-Open No. 5-137527 Japanese Patent Application Laid-Open No. 2021-112157 Japanese Patent Application Laid-Open No. 2014-87262

[0006] As described in Patent Documents 1 and 2, quick-boiling properties can be imparted to noodles by using pregelatinized starch as a noodle ingredient. However, when pregelatinized starch is used as a noodle ingredient, problems may arise, such as the dough becoming sticky and workability during production decreasing, and the desirable flavor unique to wheat flour being reduced. No technology has yet been provided that can impart quick-boiling properties to noodles without impairing the workability and flavor of the noodles during production.

[0007] An object of the present invention is to provide noodles that have quick-cooking properties, are easy to produce, and have a good flavor.

[0008] The present invention provides a method for producing noodles, which includes a step of preparing dough using a powdered raw material, in which 5 to 25% by mass of the powdered raw material is gelatinized wheat flour obtained by gelatinizing wheat flour derived from wheat lacking one or more of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1.

[0009] The present invention also relates to noodles produced by the above-mentioned production method of the present invention. The present invention also relates to a method for shortening the boiling time of noodles, in which, when boiling noodles to obtain cooked noodles, noodles produced by the above-mentioned production method of the present invention are used as the noodles.

[0010] The method for producing noodles of the present invention includes a step of preparing dough using a powdered raw material (dough preparation step). The method for producing noodles of the present invention is characterized in that the powdered raw material is pregelatinized wheat flour (hereinafter also referred to as "specific pregelatinized wheat flour") obtained by subjecting raw material wheat flour derived from wheat lacking one or more of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 (hereinafter also referred to as "low-amylose wheat") to a gelatinization treatment. By using specific pregelatinized wheat flour as the powdered raw material for noodles, it is possible to impart quick-cooking properties to noodles without causing the disadvantages that are a concern when using pregelatinized starch as in conventional techniques (such as a reduction in the wheat flavor in noodles and reduced workability during noodle production).

[0011] The amylose synthase gene controls amylose synthase and is located at a locus known as the Wx locus. In wheat, there are three amylose synthase genes: Wx-A1, Wx-B1, and Wx-D1. It is known that the combination of the three genes varies depending on the mutant type, resulting in different amylose content. Specifically, wheat is broadly classified into a "wild type" that contains all three genes, a "single deletion type" in which one of the three genes is deleted, a "double deletion type" in which any two of the three genes are deleted, and a "triple deletion type" in which all three genes are deleted. Wild types are common wheat varieties, and the amylose content in starch is, for example, 28.6% or higher (excluding high-amylose types). The single deletion type is a wheat variety (slightly low amylose variety) with a lower amylose content in starch than the wild type, for example, less than 28.6% and more than 26.5%. The double deletion type is a wheat variety (low amylose variety) with a lower amylose content in starch than the single deletion type, for example, less than 26.5% and more than 10.0%. The triple deletion type is a wheat variety (waxy variety) with a lower amylose content in starch than the double deletion type, for example, less than 10% and more than 0%. That is, the order of increasing amylose content in starch is wild type, single deletion type, double deletion type, and triple deletion type. Note that the above-mentioned amylose content values ​​are only a guideline, and the amylose content of the mutant type is not necessarily within the above range. The low-amylose wheat that is the source of the raw wheat flour for specific gelatinized wheat flour is of three types: single-deletion type, double-deletion type, and triple-deletion type, and does not include the wild type.

[0012] Examples of single-deficient wheat (slightly low amylose varieties) include "Hokushin," "Kitahonami," "Kinuakari," and "Sanuki no Yume 2009." Examples of double-deficient wheat (low amylose varieties) include "Tsurupikari," "Chikugoizumi," "Nebarigoshi," "Nishihonami," and "Ayahikari." Examples of triple-deficient wheat (glutinous varieties) include "Uraramochi," "Mochihime," and "Mochiharuka."

[0013] Specific pregelatinized wheat flour is obtained by subjecting raw wheat flour derived from low-amylose wheat to a gelatinization treatment. The term "gelatinization treatment" as used herein refers to a treatment in which raw wheat flour is heated in the presence of moisture (moist heat treatment). Specific pregelatinized wheat flour is typically obtained by mixing raw wheat flour with water, heating the mixture, and then drying and powdering the mixture. In the gelatinization treatment, water or steam such as saturated steam or superheated steam can be used as the moisture added to the raw wheat flour. In the gelatinization treatment, the raw wheat flour can be heated by any method, including, for example, placing a mixture (slurry) of raw wheat flour and water in a container and heating the container with a heating means such as a water bath, autoclave, or heater; introducing raw wheat flour and water into an extruder or other extruder and subjecting the raw wheat flour to heat treatment; or directly contacting the raw wheat flour with a heat medium such as hot air or superheated steam. In the gelatinization treatment, the raw wheat flour can be heated and pressurized at the same time. For example, in the gelatinization treatment of raw material wheat flour using an extruder, the internal pressure of the extruder (barrel) is substantially increased above atmospheric pressure to heat and pressurize the raw material wheat flour to obtain gelatinized wheat flour, and the gelatinized wheat flour is extruded under atmospheric pressure to expand the gelatinized wheat flour, or the operating conditions of the extruder may be controlled so that the gelatinized wheat flour does not expand.

[0014] To more reliably achieve the desired effect of the present invention, that is, to provide noodles with quick-cooking properties, good production workability, and good flavor, the gelatinization treatment of the raw material wheat flour is preferably carried out under the following conditions. The amount of water added to the raw material wheat flour is preferably 30 to 300 parts by mass, more preferably 30 to 200 parts by mass, per 100 parts by mass of the raw material wheat flour. If the amount of water added is too small, gelatinization will not occur sufficiently and the quick-cooking effect will be lost. If the amount of water added is too large, the energy required to dry the gelatinized wheat flour will be large, significantly reducing production efficiency. The raw material wheat flour is preferably heated to a temperature of 70°C or higher, more preferably 75 to 160°C. The heating time of the raw material wheat flour (the time during which the heating temperature is maintained) is preferably 5 seconds to 30 minutes, more preferably 10 seconds to 20 minutes.

[0015] After pregelatinization of low-amylose wheat-derived raw wheat flour to obtain specific pregelatinized wheat flour, the specific pregelatinized wheat flour may be subjected to one or more post-treatments selected from drying and pulverization, if necessary. The drying method is not particularly limited, and examples include freeze-drying, heat drying using a heating means such as a drum dryer, and hot air drying. The pulverization can be carried out according to a conventional method using known pulverization means such as a pin mill or a roll mill.

[0016] In order to more reliably achieve the desired effects of the present invention, the specific pregelatinized wheat flour preferably has a volume-based cumulative 50% particle size (hereinafter also referred to as "Dv50") of 150 μm or less, preferably 30 to 150 μm, and a volume-based cumulative 90% particle size (hereinafter also referred to as "Dv90") of 200 μm or less, preferably 50 to 200 μm. The "Dv50" refers to the particle size corresponding to a cumulative frequency of 50% from the small particle size side in the volume-based particle size distribution. The "Dv90" refers to the particle size corresponding to a cumulative frequency of 90% from the small particle size side in the volume-based particle size distribution. The "volume-based particle size distribution" is measured by laser diffraction / scattering particle size distribution measurement. Dv50 and Dv90 can be measured in a dry state according to a conventional method using, for example, a laser diffraction / scattering particle size distribution analyzer (e.g., the "Microtrac Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.). The particle size distribution of the specific gelatinized wheat flour can be adjusted by sieving the pulverized product obtained by the pulverization treatment of the specific gelatinized wheat flour.

[0017] The content of specific pregelatinized wheat flour in the powdered raw material is 5 to 25% by mass, and preferably 5 to 22.5% by mass, relative to the total mass of the powdered raw material. If the content of specific pregelatinized wheat flour is less than 5% by mass, it may not be possible to impart quick-cooking properties to the noodles, while if the content of specific pregelatinized wheat flour exceeds 25% by mass, the dough may become sticky, reducing workability during noodle production.

[0018] The powder raw material typically contains, in addition to specific gelatinized wheat flour, wheat flour other than specific gelatinized wheat flour (hereinafter also simply referred to as "wheat flour"). In the present invention, wheat flour is the basic raw material that ensures the basic properties of noodles, and specific gelatinized wheat flour is positioned as a quality improver for wheat flour-based noodles. As the wheat flour, any wheat flour that can be used for producing noodles can be used without any particular limitation, and examples include hard wheat flour, all-purpose flour, soft wheat flour, durum wheat flour, and durum semolina, and these can be used alone or in combination of two or more. The wheat flour may include processed wheat flour that has been subjected to processing such as heat treatment, but it is preferable that the wheat flour be mainly unprocessed wheat flour that has not been subjected to such processing.

[0019] The content of wheat flour in the powdered raw material is preferably 60 to 95% by mass, more preferably 70 to 95% by mass, based on the total mass of the powdered raw material. The mass ratio of wheat flour to specific pregelatinized wheat flour in the powdered raw material, in terms of wheat flour:specific pregelatinized wheat flour, is preferably 1:0.05 to 0.5, more preferably 1:0.05 to 0.35.

[0020] The powder raw material may contain other ingredients besides the specific pregelatinized wheat flour and wheat flour. Examples of the other ingredients include, without limitation, ingredients commonly used in the production of noodles that are solid (powder) at room temperature and normal pressure, such as specific pregelatinized wheat flour and cereal flours other than wheat flour (e.g., rice flour, barley flour, rye flour), starch, and modified starch; protein materials such as wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and powdered oils; alkaline water, calcined calcium, leavening agents, emulsifiers, thickeners, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, colorings, flavorings, alcohol, preservatives, and enzymes. These may be used alone or in combination of two or more.

[0021] The dough preparation step can be carried out according to a conventional method. Typically, the dough is prepared by adding the liquid ingredients to the powder ingredients and stirring using a commercially available mixer or the like. Water is usually used as the liquid ingredient, but a liquid other than water can be used instead of or in addition to water. Examples of the liquid other than water include liquid seasonings such as dashi stock and soy sauce, and egg liquid such as whole eggs. The liquid ingredient may be one in which a powder such as table salt is dissolved or dispersed.

[0022] In the present invention, the term "powdered ingredients" refers to ingredients that are in a powdery or granular form at room temperature and normal pressure. In the present invention, the term "liquid ingredients" refers to ingredients that have liquid fluidity at room temperature and normal pressure. In this specification, "room temperature and normal pressure" refers to the ambient temperature and pressure in an environment in which the noodle production method of the present invention is normally carried out, and typically refers to an environment where the ambient temperature is 25°C and the pressure is 1 atmosphere.

[0023] In the noodle dough preparation step, the amount of liquid ingredient added relative to the powder ingredient is not particularly limited, but from the standpoint of improving the texture of the noodles and workability during production, the amount is preferably 30 to 55 parts by mass, and more preferably 33 to 55 parts by mass, per 100 parts by mass of the powder ingredient or the cereal flour in the powder ingredient.

[0024] As used herein, "flours" refers to grain-derived powdery substances at room temperature and pressure, including cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and "processed starch" obtained by chemically processing such pure starch, and is distinguished from starch inherently contained in cereal flour or whole grain flour. Specific pregelatinized wheat flour and wheat flour are types of cereal flour.

[0025] The method for producing noodles of the present invention may include, before the dough preparation step, a step of producing specific gelatinized wheat flour to be used in the dough preparation step (a step of producing a powdery raw material containing specific gelatinized wheat flour). This step of producing specific gelatinized wheat flour includes at least a step of subjecting raw material wheat flour derived from low-amylose wheat to a gelatinization treatment (a gelatinization treatment step), and may further include a step of subjecting the treated material (specific gelatinized wheat flour) to one or more post-treatments selected from a drying treatment and a pulverization treatment (a post-treatment step) after the gelatinization treatment step and before the dough preparation step.

[0026] The noodle manufacturing method of the present invention may include, after the dough preparation step, a step of shaping the dough obtained in the dough preparation step into a predetermined shape such as noodle strands (dough shaping step). The dough shaping step can be carried out according to conventional methods, and can be selected from known noodle-making methods such as mechanical methods, hand-stretching methods, hand-making methods, and extrusion methods, depending on the type and shape of the noodles to be produced. One example of a dough shaping method that can be used in the present invention is a method in which pressure is applied to the dough to stretch it into a noodle band using various noodle-making methods such as rolling and roll-making, and then the noodle band is cut out to obtain noodle strands. Another example of a dough shaping method that can be used in the present invention is a method in which pressure is applied to the dough to produce noodle strands. Extrusion noodle production can be carried out according to conventional methods using a single-screw extrusion noodle machine or twin-screw extrusion noodle machine used for producing pasta. In this case, a die with holes of the desired shape is installed in the noodle wire extrusion section of the extrusion noodle machine, and noodle strands with a shape corresponding to the holes are obtained by extruding the noodle. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as circular, rectangular, oval, or triangular.

[0027] When the target product of the noodle manufacturing method of the present invention is fresh noodles, the target fresh noodles can be obtained by the dough shaping step. When the target product of the noodle manufacturing method of the present invention is dried noodles, the manufacturing method may include a step of drying the shaped dough (fresh noodles) obtained in the dough shaping step. When the target product of the noodle manufacturing method of the present invention is cooked refrigerated or frozen noodles, the manufacturing method may include a step of cooking (e.g., boiling) the fresh noodles or dried noodles to obtain cooked noodles, and a step of refrigerating or freezing the cooked noodles. When the target product of the noodle manufacturing method of the present invention is instant noodles, the manufacturing method may include a step of cooking (e.g., boiling) the fresh noodles or dried noodles to obtain cooked noodles, and a step of drying the cooked noodles. The drying method for the fresh noodles or cooked noodles is not particularly limited, and may be a non-oil drying method such as natural drying, temperature and humidity controlled drying, or hot air drying, in which the noodles are dried without being oiled, or an oil drying method in which the noodles are oiled, and may be selected appropriately depending on the type of target product, etc. When noodles are boiled to obtain cooked noodles, the boiling time can be shortened compared to conventional noodles by using noodles produced by the production method of the present invention as the noodles.

[0028] The type of noodles to which the present invention can be applied is not particularly limited, and examples include noodle strings such as udon, somen, hiyamugi, Chinese noodles, and pasta (including short pasta, long pasta, and flat pasta); and noodle skins such as gyoza, shumai, and wonton.

[0029] The present invention includes, for example, the following aspects: <1> A method for producing noodles, comprising a step of preparing dough using a powdered raw material, wherein 5 to 25% by mass of the powdered raw material is pregelatinized wheat flour obtained by gelatinizing a raw material wheat flour derived from wheat lacking one or more of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1. <2> A method for producing noodles as described in <1>, wherein the gelatinization treatment includes a step of mixing 100 parts by mass of the raw material wheat flour with 30 to 300 parts by mass of water and heating the mixture under conditions such that the temperature of the mixture reaches 70°C or higher. <3> A method for producing noodles as described in <1> or <2>, wherein the pregelatinized wheat flour has a volume-based cumulative 50% particle size of 150 μm or less and a volume-based cumulative 90% particle size of 200 μm or less. <4> Noodles produced by the method described in any one of <1> to <3>. <5> A method for shortening the boiling time of noodles, wherein when noodles are boiled to obtain cooked noodles, noodles produced by the production method described in any one of <1> to <3> are used as the noodles.

[0030] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0031] (Production of Pregelatinized Wheat Flour) Pregelatinized wheat flour was produced by subjecting raw wheat flour A to D to one of the following treatments A to C, including a gelatinization treatment. The production conditions and the average particle size of the produced pregelatinized wheat flour are shown in Table 1 below. Details of raw wheat flour A to D are as follows: Raw wheat flour A: Wheat flour derived from Kitahonami (single deletion type, slightly low amylose) (manufactured by Nisshin Flour Milling Co., Ltd.) Raw wheat flour B: Wheat flour derived from Chikugoizumi (double deletion type, low amylose) (manufactured by Nisshin Flour Milling Co., Ltd.) Raw wheat flour C: Wheat flour derived from Mochihime (triple deletion type, glutinous rice) (manufactured by Heiwa Flour Milling Co., Ltd.) Raw wheat flour D: Wheat flour derived from Satonosora (wild type, no deletion of amylose synthesis gene) (manufactured by Nisshin Flour Milling Co., Ltd.)

[0032] Treatment A: Water was added to the raw wheat flour to prepare a slurry, which was then sealed in a sealable aluminum-coated bag and heated in boiling water at 100°C for 20 minutes (gelatinization treatment).The aluminum-coated bag was then opened to remove the slurry (gelatinized product), which was then freeze-dried to obtain a solid product, which was then pulverized in a commercially available benchtop pulverizer to obtain gelatinized wheat flour.

[0033] Process B: Raw wheat flour and water were introduced into a twin-screw extruder and kneaded while being heat-treated (gelatinization process). The gelatinized product was then heated and dried at 90°C, coarsely pulverized using a roll mill, and further pulverized using a commercially available benchtop pulverizer to obtain gelatinized wheat flour. The heating temperature of the material in the heat treatment is shown in the "Heating temperature (°C)" column in Table 1 below, and this is the temperature at the tip of the barrel of the twin-screw extruder (the end of the barrel downstream in the conveying direction of the material).

[0034] Treatment C: Water was added to the raw wheat flour to prepare a slurry, which was then sealed in a sealable aluminum-coated bag and heated in an autoclave at 120°C for 20 minutes (gelatinization treatment). The aluminum-coated bag was then opened to remove the slurry (gelatinized product), which was then freeze-dried to obtain a solid, which was then pulverized in a commercially available benchtop pulverizer to obtain gelatinized wheat flour.

[0035]

[0036] Examples A1 to A17, Comparative Examples A1 to A4, and Control Example A: Production of Dried Noodles The raw materials listed in the "Powdered Raw Materials (% by mass)" column in Tables 2 and 3 below were mixed to prepare the powdered raw materials. The powdered raw materials were then charged into a vertical mixer, and 34 parts by mass of saline solution with a salt concentration of 9% by mass (liquid raw material) was added per 100 parts by mass of the powdered raw materials. Mixing was performed at low speed for 10 minutes to prepare a dough (dough preparation step). The dough was then fed into a roll noodle machine, where it was rolled and combined using a standard method. After that, the dough was gradually rolled while adjusting the roll gap so that the final noodle sheet thickness was 1.6 mm. Fresh noodles were then cut using a #12 round cutting blade to obtain fresh noodle strands (dough formation step). The resulting fresh noodle strands were then hung on a rolling rod and dried overnight in a constant temperature and humidity oven to obtain dried noodle strands (drying step). The resulting dried noodle strands were cut to a length of 24 cm in the longitudinal direction.

[0037] Examples B1 to B15, Comparative Examples B1 to B3, and Control Example B: Production of Fresh Noodles The raw materials listed in the "Powdered Raw Materials (% by mass)" column in Tables 4 and 5 below were mixed to prepare the raw materials. The raw materials were then charged into a horizontal uniaxial pin mixer, and 38 or 46 parts by mass of saline solution with a salt concentration of 9% by mass (liquid raw material) was added per 100 parts by mass of the raw materials. Mixing was carried out at 90 rpm for approximately 10 minutes to prepare dough (dough preparation step). The dough was then fed into a roll noodle making machine, where it was rolled and combined using a standard method. The dough was then gradually rolled while adjusting the roll gap so that the final noodle sheet thickness was 3.2 mm. Fresh noodles were then cut using cutting blade #9 to obtain fresh noodle strands (dough formation step). The resulting raw noodle strands were cut to a longitudinal length of 24 cm.

[0038] The details of the raw materials other than pregelatinized wheat flour used in the production of the dried noodles and fresh noodles are as follows: Wheat flour: wheat flour derived from Kitahonami (single deletion type, slightly low amylose) (manufactured by Nisshin Flour Milling Co., Ltd.) Modified starch A: pregelatinized tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.) Modified starch B: acetylated tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.)

[0039] [Evaluation Test] A panel of 10 experts produced the noodles of each Example, Comparative Example, and Control Example, and evaluated the manufacturing workability (workability in the dough forming process) according to the following evaluation criteria. Furthermore, the noodles (dried noodle strands, fresh noodle strands) of each Example, Comparative Example, and Control Example were boiled in a sufficient amount of boiling water, and the time required for them to reach an edible state (boiling time) was measured. Furthermore, the noodles that had reached an edible state after boiling (cooked noodles) were cooled in ice water for 30 seconds, then drained, and the 10 experts tasted them and evaluated their flavor according to the following evaluation criteria. The results are shown in Tables 2 to 5 below. The arithmetic mean of the scores of the 10 experts was used as the evaluation result for manufacturing workability and flavor. The results of the boiling time measurements are shown in the "Boiling time (minutes)" column in Tables 2 to 5 below. In the "Boiling time (minutes)" column, multiple boiling times are listed from top to bottom of the table in order of shortest boiling time, with an "x" indicating that the noodles under evaluation were not ready to eat at that boiling time, and an "o" indicating that the noodles under evaluation were ready to eat at that boiling time. Boiling was stopped when the noodles under evaluation were ready to eat.

[0040] <Evaluation criteria for manufacturing workability> 5 points: The stickiness of the noodle sheet was minimal and equivalent to that of the control example, allowing for smooth noodle production, rated as very good. 4 points: The stickiness of the noodle sheet was slightly greater than that of the control example, but noodle production was possible without any problems, rated as good. 3 points: The stickiness of the noodle sheet was greater than that of the control example, but noodle production was possible and not problematic. 2 points: The stickiness of the noodle sheet was greater than that of the control example, making noodle production somewhat difficult, rated as poor. 1 point: The stickiness of the noodle sheet was significantly greater than that of the control example, making noodle production very difficult, rated as very poor. Note that when the evaluation subject was dried noodles (Example A and Comparative Example A), the control example was referred to as Control Example A for dried noodles, and when the evaluation subject was fresh noodles (Example B and Comparative Example B), the control example was referred to as Control Example B for fresh noodles.

[0041] <Flavor evaluation criteria> 5 points: The wheat flavor was quite strong, comparable to that of the control example, and very good. 4 points: The wheat flavor was slightly inferior to that of the control example, but was still strong and good. 3 points: The wheat flavor was slightly inferior to that of the control example, but was still detectable and at an acceptable level. 2 points: The wheat flavor was inferior to that of the control example, was difficult to detect, and poor. 1 point: The wheat flavor was significantly inferior to that of the control example, was significantly difficult to detect, and very poor. Note that when the evaluation subject was dried noodles (Example A and Comparative Example A), the control example was referred to as Control Example A for dried noodles, and when the evaluation subject was fresh noodles (Example B and Comparative Example B), the control example was referred to as Control Example B for fresh noodles.

[0042]

[0043] As shown in Table 2, in the Examples, the proportion by mass of the specific pregelatinized wheat flour (gelatinized wheat flour A to C, J, K) in the powder raw material was in the range of 5 to 25 mass%, and therefore, compared to the Comparative Examples that did not satisfy this requirement, the boiling time for the dried noodles was shorter and the dried noodle production workability and flavor were excellent.

[0044]

[0045] As shown in Table 3, in the Examples, the gelatinized wheat flours D to I used as the powder raw material were specific gelatinized wheat flours, and therefore the boiling time for the dried noodles was shorter than in the Comparative Examples, which did not satisfy this requirement.

[0046]

[0047] As shown in Table 4, in the Examples, the proportion by mass of the specific pregelatinized wheat flour (gelatinized wheat flour A, J, K) in the powder raw material was in the range of 5 to 25 mass%, and therefore, compared to the Comparative Examples that did not satisfy this requirement, the boiling time for the fresh noodles was shorter and the production workability and flavor of the fresh noodles were excellent.

[0048]

[0049] As shown in Table 5, in the Examples, the pregelatinized wheat flours D to G used as the powder raw material were specific pregelatinized wheat flours, and therefore the boiling time for the fresh noodles was shorter than in the Comparative Examples which did not satisfy this requirement.

[0050] According to the present invention, noodles are provided which have quick-cooking properties, are easy to produce, and have good flavor.

Claims

1. A method for producing noodles, comprising a step of preparing dough using a powdered raw material, wherein 5 to 25% by mass of the powdered raw material is gelatinized wheat flour obtained by gelatinizing wheat flour derived from wheat lacking one or more of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1.

2. The method for producing noodles according to claim 1, wherein the gelatinization treatment comprises a step of mixing 100 parts by mass of the raw material wheat flour with 30 to 300 parts by mass of water, and heating the mixture under conditions such that the temperature of the mixture reaches 70°C or higher.

3. The method for producing noodles according to claim 1 or 2, wherein the gelatinized wheat flour has a volume-based cumulative 50% particle size of 150 μm or less and a volume-based cumulative 90% particle size of 200 μm or less.

4. Noodles produced by the method of claim 1 or 2.

5. A method for shortening the boiling time of noodles, which comprises boiling noodles to obtain cooked noodles, and using noodles produced by the method of claim 1 or 2 as the noodles.

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