Method for producing noodles

Abstract

This method for producing noodles comprises a step for preparing a dough using a powder starting material. 5-25% by mass of the powder raw material is a gelatinized wheat flour obtained by performing a gelatinization treatment on a raw material wheat flour derived from wheat (low-amylose wheat) in which one or more amylose synthesis genes (Wx-A1, Wx-B1, and Wx-D1) have been deleted. As an example of the gelatinization treatment, the method may include a step of mixing 100 parts by mass of the raw material wheat flour and 30-300 parts by mass of water, and heating the mixture under conditions where the temperature of the mixture is 70 DEG C or higher.

Description

Technical Field

[0001] This invention relates to a method for manufacturing noodles. Background Technology

[0002] Noodles come in various types, including raw noodles, dried noodles, and frozen noodles, and all require alpha processing before consumption. Alpha processing typically involves cooking. For example, in home cooking, raw or dried noodles are alpha-processed through boiling. In factory production of frozen noodles, alpha-processed noodles are used as an intermediate product. Whether at home or in a factory, for ease of use and to reduce environmental impact, the cooking time for noodles should ideally be short. Noodles should be cooked to an edible state within a short time (fast-cooking characteristic).

[0003] In Patent Documents 1 and 2, α-starch is described as being used as a raw material in addition to wheat flour, for the purpose of giving the noodles quick-cooking properties. In the noodles described in Patent Documents 1 and 2, wheat flour commonly used in the manufacture of noodles is used as the wheat flour, and there is no description in Patent Documents 1 and 2 of limiting the wheat flour used in the manufacture of noodles to a specific type.

[0004] In Patent Document 3, microwave-safe raw Chinese noodles, which can be made edible by heating in a microwave oven, contain specific amounts of etherified phosphoric acid cross-linked tapioca starch, active gluten, and alkaline water per 100 parts by weight of wheat flour, and use raw materials containing 2 to 20 parts by weight of α-modified wheat flour. Patent Document 3 states that, regarding the aforementioned α-modified wheat flour, as long as the degree of α-modification is 80% or more, it is sufficient, and the type of wheat flour used as raw material is not limited (Patent Document 3,

[0010] ).

[0005] Existing technical documents Patent documents Patent Document 1: Japanese Patent Application Publication No. 5-137527 Patent Document 2: Japanese Patent Application Publication No. 2021-112157 Patent Document 3: Japanese Patent Application Publication No. 2014-87262 Summary of the Invention

[0006] As described in Patent Documents 1 and 2, using α-starch as a raw material for noodles can impart fast-cooking properties to noodles. However, using α-starch as a raw material for noodles may result in problems such as sticky dough leading to reduced workability during manufacturing and reduced unique and desirable flavor of wheat flour. No technology has yet been provided that can impart fast-cooking properties to noodles without compromising their workability and flavor.

[0007] The objective of this invention is to provide a type of noodle that has the characteristics of quick cooking, ease of manufacture, and good flavor.

[0008] This invention relates to a method for manufacturing noodles, which includes a step of preparing dough using powdered raw materials. 5-25% by mass of the powdered raw materials are α-modified wheat flour obtained by α-modification treatment of wheat flour derived from wheat that lacks one or more of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1.

[0009] Furthermore, the present invention is a type of noodle manufactured by the manufacturing method of the present invention described above.

[0010] In addition, the present invention provides a method for shortening the cooking time of noodles, wherein when cooking noodles to obtain cooked noodles, the noodles are manufactured by the manufacturing method of the present invention described above. Detailed Implementation

[0011] The method for manufacturing noodles according to the present invention includes a step of preparing dough using powdered raw materials (dough preparation step). The method for manufacturing noodles according to the present invention is characterized by using α-modified wheat flour (hereinafter also referred to as "specific α-modified wheat flour") obtained by α-modifying raw 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") as the powdered raw material. By using specific α-modified wheat flour as the powdered raw material for noodles, the adverse effects that are concerning when using α-modified starch (such as reduced wheat flavor in noodles, reduced workability during noodle manufacturing, etc.) are avoided as in the prior art, and the noodles can be given fast-cooking characteristics.

[0012] Amylose synthesis genes are genes that govern amylose synthase and are located at a locus called the Wx locus. In wheat, there are three known amylose synthesis genes: Wx-A1, Wx-B1, and Wx-D1. The combination of these three genes varies depending on the mutant type, thus affecting the amylose content. Specifically, wheat can be broadly classified into "wild type" (possessing all three genes), "single-deletion type" (lacking any one of the three genes), "double-deletion type" (lacking any two of the three genes), and "triple-deletion type" (lacking all three genes).

[0013] The wild type is a common wheat variety, and the amylose content in starch is, for example, 28.6% or more (except for the high amylose type). The single deletion type is a wheat variety with a lower amylose content in starch compared to the wild type (slightly lower amylose variety), and its amylose content is, for example, less than 28.6% and 26.5% or more. The double deletion type is a wheat variety with a lower amylose content in starch compared to the single deletion type (low amylose variety), and its amylose content is, for example, less than 26.5% and 10.0% or more. The triple deletion type is a wheat variety with a lower amylose content in starch compared to the double deletion type (waxy variety), and its amylose content is, for example, less than 10% and 0% or more. That is, in the order of decreasing amylose content in starch, it is the wild type, the single deletion type, the double deletion type, and the triple deletion type. It should be noted that the above values of amylose content are standards, and the amylose content of this mutant type is not limited to the above range.

[0014] The low amylose wheat as the supply source of the raw material wheat flour for the specific pregelatinized wheat flour is of three types: the single deletion type, the double deletion type, and the triple deletion type, and does not include the wild type.

[0015] Examples of wheat of the single deletion type (slightly lower amylose variety) include "Hokushin", "Kitahonami", "Kinuakari", and "Sanuki no Yume 2009".

[0016] Examples of wheat of the double deletion type (low amylose variety) include "Tsurupikari", "Chikugoizumi", "Nebarigoshi", "Nishihonami", and "Ayahikari".

[0017] Examples of wheat of the triple deletion type (waxy variety) include "Uraramochi", "Mochihime", and "Mochiharuka".

[0018] The specific pregelatinized wheat flour is obtained by subjecting the raw material wheat flour from low amylose wheat to pregelatinization treatment. The "pregelatinization treatment" mentioned here refers to the treatment of heating the raw material wheat flour in the presence of moisture (moist heat treatment). Typically, the specific pregelatinized wheat flour is obtained by mixing the raw material wheat flour and water, heating, and then drying and powdering the mixture.

[0019] In the alpha treatment, the moisture added to the raw wheat flour can be water or steam such as saturated steam or superheated steam.

[0020] In the α-processing, there are no particular restrictions on the heating method of the raw wheat flour. For example, methods include placing a mixture of raw wheat flour and water (slurry) into a container and heating the container using heating units such as a water bath, autoclave, or heater; introducing the raw wheat flour and water into an extruder such as an extruder for heating treatment; and making the raw wheat flour come into direct contact with a heat medium such as hot air or superheated steam.

[0021] In alpha processing, pressure can be applied while heating the raw wheat flour. For example, in the alpha processing of raw wheat flour using an extruder, alpha-treated wheat flour can be obtained by substantially increasing the internal pressure of the extruder (barrel) compared to atmospheric pressure and applying pressure while heating the raw wheat flour. By extruding the alpha-treated wheat flour at atmospheric pressure, the alpha-treated wheat flour can be puffed, or the operating conditions of the extruder can be controlled to prevent the alpha-treated wheat flour from puffing.

[0022] From the viewpoint of more reliably achieving the intended effects of the present invention, such as providing noodles with quick-cooking properties, ease of manufacture, and good flavor, the α-treatment of raw wheat flour is preferably carried out under the following conditions.

[0023] The amount of water added to the raw wheat flour is preferably 30 to 300 parts by weight, more preferably 30 to 200 parts by weight, relative to 100 parts by weight of the raw wheat flour. When the amount of water added is too small, α-alloying is insufficient and there is no rapid cooking effect. When the amount of water added is too large, the energy required for drying the α-alloyed wheat flour is large, and the manufacturing efficiency is significantly reduced.

[0024] Regarding the heating temperature of the raw wheat flour, it is preferable to heat the raw wheat flour at a temperature of 70°C or higher, more preferably 75-160°C.

[0025] In addition, the heating time of the raw wheat flour (the time to maintain the above heating temperature) is preferably 5 seconds to 30 minutes, more preferably 10 seconds to 20 minutes.

[0026] After obtaining specific α-oxidized wheat flour by α-oxidation treatment of raw wheat flour from low-amylose wheat, the specific α-oxidized wheat flour can be subjected to one or more post-treatments selected from drying and pulverizing processes, as needed. The drying method is not particularly limited; examples include freeze drying; heating drying using a drum dryer or other heating mechanism; and hot air drying. The pulverizing process can be carried out using known pulverizing mechanisms such as pin mills and roller mills according to conventional methods.

[0027] From the viewpoint of more reliably achieving the intended effect of the invention, the volumetric cumulative 50% particle size (hereinafter also referred to as "Dv50") of the specific α-modified wheat flour is 150 μm or less, preferably 30 to 150 μm, and the volumetric cumulative 90% particle size (hereinafter also referred to as "Dv90") is 200 μm or less, preferably 50 to 200 μm.

[0028] The aforementioned "Dv50" refers to the particle size corresponding to 50% of the cumulative frequency from the smallest particle side in the volumetric particle size distribution. The aforementioned "Dv90" refers to the particle size corresponding to 90% of the cumulative frequency from the smallest particle side in the volumetric particle size distribution. The aforementioned "volume-based particle size distribution" is based on laser diffraction scattering particle size distribution measurement. Dv50 and Dv90 can be measured, for example, using a laser diffraction scattering particle size distribution measuring device (e.g., the "Microtrac Particle Size Distribution Measuring Device 9200FRA" manufactured by Nikkiso Co., Ltd.) using a dry method according to conventional procedures.

[0029] The particle size distribution of a specific α-modified wheat flour can be adjusted by sieving the pulverized material obtained from the pulverization process of the specific α-modified wheat flour.

[0030] The content of specific α-modified wheat flour in the powder raw material is 5 to 25% by mass relative to the total mass of the powder raw material, preferably 5 to 22.5% by mass. When the content of specific α-modified wheat flour is less than 5% by mass, it may not be able to impart quick-cooking characteristics to the dough. If the content of specific α-modified wheat flour exceeds 25% by mass, the dough will become sticky, and the workability during dough production may be reduced.

[0031] The powder raw materials typically contain wheat flour other than specific α-modified wheat flour (hereinafter also simply referred to as "wheat flour"). In this invention, the basic raw material guaranteeing the basic characteristics of the noodles is wheat flour, and specific α-modified wheat flour is positioned as a quality improver for noodles based on wheat flour. As wheat flour, wheat flour that can be used in the manufacture of noodles can be used without particular limitation, for example, strong flour, medium flour, thin flour, durum wheat flour, durum semolina flour, and one or more of them can be used alone or in combination. The wheat flour may include processed wheat flour that has undergone heat treatment or other processing, but it is preferable to use unprocessed wheat flour that has not undergone such processing as the main component.

[0032] The wheat flour content in the powder raw material is preferably 60-95% by mass relative to the total mass of the powder raw material, more preferably 70-95% by mass.

[0033] The mass ratio of wheat flour to specific α-modified wheat flour in the powder raw material is preferably 1:0.05 to 0.5, more preferably 1:0.05 to 0.35.

[0034] Powder raw materials may also contain specific alpha-modified wheat flour and other ingredients besides wheat flour. These other ingredients are those commonly used in the manufacture of flour products and can be used without particular restriction if they are solid (powder) at room temperature and pressure. Examples include specific alpha-modified wheat flour and cereal flours other than wheat flour (e.g., rice flour, barley flour, rye flour), as well as starch and processed starch; protein raw materials such as wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; oils such as animal and vegetable oils and powdered oils; alkali water, calcined calcium, leavening agents, emulsifiers, thickeners, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavorings, alcohols, preservatives, and enzymes. One of these can be used alone or in combination of two or more.

[0035] The dough preparation process described above can be carried out using conventional methods. Typically, a liquid ingredient is added to the powdered raw material, and the mixture is stirred using a commercially available mixer to prepare the dough. Water is usually used as the liquid ingredient, but other liquids can be used instead of water or in addition to water. Examples of liquids other than water include broth, liquid seasonings such as soy sauce, and liquid egg liquid. The liquid ingredient may be a liquid containing dissolved or dispersed powders such as salt.

[0036] In this invention, "powder raw materials" refers to raw materials that are in the form of powder, granules, or other powders at room temperature and pressure.

[0037] In this invention, "liquid raw material" refers to a raw material that has liquid-like fluidity at normal temperature and pressure.

[0038] In this specification, "normal temperature and pressure" refers to the ambient temperature and air pressure in the environment in which the manufacturing method of the surface of the present invention is usually carried out, typically an environment with an ambient temperature of 25°C and an air pressure of 1 atmosphere.

[0039] In the dough preparation process, there is no particular limitation on the amount of liquid raw material added relative to the powder raw material. However, from the viewpoint of improving the taste of the dough and the workability during manufacturing, it is preferably 30 to 55 parts by weight relative to 100 parts by weight of powder raw material or grain flour in powder raw material, and more preferably 33 to 55 parts by weight.

[0040] In this specification, "cereal flour" refers to substances derived from grains that are powdery at room temperature and pressure, including cereal flour and starch. The term "starch" here refers to "pure starch" isolated from plants such as wheat, and "processed starch" obtained through processing of this pure starch, distinguishing it from the inherent starch in cereal flour or whole grain flour. Specific α-modified wheat flour and wheat flour are types of cereal flour.

[0041] The method for manufacturing noodles according to the present invention may include a manufacturing step of a specific α-modified wheat flour used in the dough preparation step (a manufacturing step of powder raw materials including specific α-modified wheat flour) prior to the dough preparation step. This specific α-modified wheat flour manufacturing step may include at least a step of performing α-modification treatment on the raw wheat flour derived from low amylose wheat (α-modification treatment step), and may further include a post-treatment step (post-treatment step) after the α-modification treatment step and before the dough preparation step, performing one or more post-treatments selected from drying and pulverizing on the treated material (specific α-modified wheat flour).

[0042] The method for manufacturing noodles according to the present invention may include a step (dough forming step) after the dough preparation step, in which the dough obtained in the dough preparation step is shaped into a predetermined shape such as a noodle. The dough forming step may be carried out in a conventional manner, and may be selected from known noodle-making methods such as mechanical manufacturing, hand-pulling, hand-beating, and extrusion, depending on the type and shape of the noodles being manufactured.

[0043] As an example of a dough forming method applicable to this invention, a method can be described where dough is stretched under pressure to obtain a dough strip by various dough forming methods such as rolling and milling, and then the dough strip is cut to obtain noodles. As another example of a dough forming method applicable to this invention, a method can be described where dough is extruded under pressure. Extrusion can be performed using a single-screw extruder or a twin-screw extruder for pasta production, following conventional methods. In this case, noodles of a shape corresponding to the desired shape are obtained by extruding through a die with a hole of the desired shape in the noodle extrusion section of the extruder. The shape of the noodle's cross-section is not particularly limited and can be any shape such as round, square, elliptical, or triangular.

[0044] When the target material for manufacturing the type of dough in the present invention is raw dough, the target raw dough is obtained through the dough forming process.

[0045] When the target material of the manufacturing method of the present invention is dried dough, the manufacturing method may include a step of drying the dough (raw dough) obtained in the dough forming step.

[0046] When the target product of the noodle manufacturing method of the present invention is cooked and refrigerated or frozen noodles, the manufacturing method may include: a step of heating and cooking the raw or dried noodles (e.g., boiling) to obtain cooked noodles; and a step of refrigerating or freezing the cooked noodles.

[0047] When the target product of the noodle manufacturing method of the present invention is instant noodles, the manufacturing method may include: a step of heating and cooking the raw or dried noodles (e.g., boiling) to obtain cooked noodles; and a step of drying the cooked noodles.

[0048] There are no particular restrictions on the drying methods for raw or cooked noodles. These methods can include natural drying, temperature and humidity controlled drying, hot air drying, and other non-frying drying methods that dry the noodles without deep-frying. Alternatively, deep-frying drying methods can be used, depending on the type of product being manufactured.

[0049] When cooking noodles to obtain cooked noodles, the cooking time can be shortened compared to the conventional method when using noodles manufactured by the manufacturing method of the present invention.

[0050] There are no particular limitations on the types of noodles to which this invention can be applied. Examples include udon noodles, dried noodles, cold noodles, Chinese noodles, and Italian pasta (including short pasta, long pasta, flat-topped pasta, etc.); as well as dumpling wrappers, shumai, wontons, and other types of noodles.

[0051] Examples of solutions to the present invention are as follows.

[0052] <1> A method for manufacturing noodles, comprising a step of preparing dough using powdered raw materials. 5-25% by mass of the powder raw material is α-modified wheat flour obtained by α-modification treatment of wheat flour derived from wheat that lacks one or more of the amylose synthesis genes Wx-A1, Wx-B1 and Wx-D1.

[0053] <2> According to the above <1> The method for manufacturing the aforementioned noodles, wherein the α-processing includes the following steps: mixing 100 parts by weight of the raw material wheat flour and 30-300 parts by weight of water, and heating the mixture at a temperature of 70°C or higher.

[0054] <3> According to the above <1> or <2> In the method for manufacturing the aforementioned type of flour, the cumulative 50% of the volumetric particle size of the α-modified wheat flour is less than 150 μm, and the cumulative 90% of the volumetric particle size is less than 200 μm.

[0055] <4> A type of noodle, which is made through the above <1> ~ <3> Manufactured by any of the manufacturing methods described in any one of the following statements.

[0056] <5> A method for shortening the cooking time of noodles, wherein, when cooking the noodles to obtain cooked noodles, the noodles are prepared using the method described above. <1> ~ <3> The type of surface manufactured by any one of the manufacturing methods described above.

[0057] Example The present invention will be described in more detail below through embodiments, but the present invention is not limited to the following embodiments.

[0058] (Manufacturing of alpha-modified wheat flour) Alpha-treated wheat flour is produced by subjecting raw wheat flour A to D to any of the following treatments A to C, which includes alpha treatment. The manufacturing conditions and the average particle size of the produced alpha-treated wheat flour are shown in Table 1 below. Details of the raw wheat flours A to D are described below.

[0059] • Raw material wheat flour A: Wheat flour derived from Kitahonami (1st degree missing, slightly lower amylose) (manufactured by Nisshin Flour Milling Co., Ltd.) • Raw material wheat flour B: Wheat flour derived from Chikugoizumi (チクゴイズミ) (double-deficient type, low amylose) (manufactured by Nisshin Flour Milling Co., Ltd.) • Raw material wheat flour C: Wheat flour derived from Mochihime (3-fold deficiency type, glutinous rice variety) (manufactured by Heiwa Flour Co., Ltd.) • Raw material wheat flour D: Wheat flour derived from Sato-no-sora (wild type, lacking the amylose synthesis gene) (manufactured by Nisshin Flour Milling Co., Ltd.) Process A: Water is added to raw wheat flour to prepare a slurry. The slurry is sealed in a sealable aluminum vapor-deposited bag, and the aluminum vapor-deposited bag is heated in boiling water at 100°C for 20 minutes (α-treatment). Next, the aluminum vapor-deposited bag is opened and the slurry (α-treated material) is taken out. The slurry is freeze-dried to obtain a solid. The solid is then pulverized using a commercially available benchtop grinder to obtain α-treated wheat flour.

[0060] Process B: Raw wheat flour and water are introduced into a twin-screw extruder for mixing and heat treatment (α-treatment). Next, the α-treated material is heated and dried at 90°C, then coarsely pulverized using a roller mill, and further pulverized using a commercially available benchtop grinder to obtain α-treated wheat flour. The heating temperature of the material being treated in the above heat treatment is recorded in the "Heating Temperature (°C)" column of Table 1 below, which is the temperature of the front end of the twin-screw extruder barrel (the downstream end of the material being treated in the conveying direction within the barrel).

[0061] Process C: Water is added to the raw wheat flour to prepare a slurry. The slurry is sealed in a sealable aluminum vapor-deposited bag, which is then placed in an autoclave and heated at 120°C for 20 minutes (α-treatment). Next, the aluminum vapor-deposited bag is opened to remove the slurry (α-treated material). The slurry is then freeze-dried to obtain a solid. This solid is then pulverized using a commercially available benchtop grinder to obtain α-treated wheat flour.

[0062] [Examples A1-A17, Comparative Examples A1-A4, Control Example A: Manufacturing of Dried Noodles] Mix the raw materials listed in the "Powder Raw Materials (mass %)" column of Tables 2-3 below to prepare powder raw materials. Next, put the powder raw materials into a vertical mixer, and add 34 parts by mass of 9% salt water (liquid raw material) to 100 parts by mass of the powder raw materials, and mix at low speed for 10 minutes to prepare dough (dough preparation process). Next, feed the dough to a noodle rolling machine, and after combining and pressing using conventional methods, slowly roll the dough while adjusting the roller gap to achieve a final dough thickness of 1.6 mm. Cut the raw dough with a "cutting blade #12" to obtain raw noodles (dough forming process). Next, hang the obtained raw noodles on a rod and dry them overnight in a constant temperature and humidity chamber to obtain dried noodles (drying process). The length of the cut dried noodles is adjusted to 24 cm.

[0063] [Examples B1-B15, Comparative Examples B1-B3, Control Example B: Manufacturing of Raw Noodles] Mix the raw materials listed in the "Powder Raw Materials (mass %)" column of Tables 4-5 below to prepare powder raw materials. Next, feed the powder raw materials into a horizontal single-screw pin mixer, and add 38 or 46 parts by mass of 9% salt water (liquid raw material) to every 100 parts by mass of the powder raw materials. Mix at approximately 90 rpm for 10 minutes to prepare dough (dough preparation process). Next, feed the dough to a noodle rolling machine, and after combining and pressing using conventional methods, with the final dough sheet thickness at 3.2 mm, slowly roll it while adjusting the roller gap. Cut the raw dough with "cutting blade #9" to obtain raw noodles (dough forming process). Adjust the length of the cut raw noodles to 24 cm.

[0064] Details of the raw materials other than α-modified wheat flour used in the manufacture of the above-mentioned dried and raw noodles are as follows.

[0065] • Wheat flour: Wheat flour derived from Kitahonami (1st degree missing, slightly lower amylose) (manufactured by Nisshin Flour Milling Co., Ltd.) • Processed starch A: α-Cassava starch (manufactured by Matsutani Chemical Industry Co., Ltd.) • Processed starch B: Acetylated tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.) [Evaluation Test] Ten professional reviewers were asked to manufacture the dough types for each of the embodiments, comparative examples, and control examples, and the workability (workability in the dough forming process) was evaluated using the following evaluation criteria.

[0066] In addition, the noodles (dried noodles and fresh noodles) of each embodiment, comparative example and control example were cooked in a sufficient amount of boiling water, and the time required to reach an edible state (cooking time) was measured.

[0067] In addition, the noodles that have been cooked to an edible state (cooked noodles) were cooled in ice water for 30 seconds and drained. Ten professional judges then tasted the noodles and evaluated their flavor according to the following evaluation criteria.

[0068] The results are shown in Tables 2-5 below. Regarding workability and flavor, the arithmetic mean of the 10 evaluation scores was used as the evaluation result for the evaluated object. The cooking time measurements were recorded in the "Cooking Time (minutes)" column of Tables 2-5 below. In this "Cooking Time (minutes)" column, multiple cooking times were arranged in ascending order from top to bottom of the table. "×" indicates that the noodles of the evaluated object were not edible during that cooking time, and "○" indicates that the noodles of the evaluated object were edible during that cooking time. Cooking was stopped when the noodles of the evaluated object became edible.

[0069] <Evaluation Criteria for Manufacturing Operability> 5 points: The stickiness of the dough is similar to that of the control example, and it can be easily made into dough, which is very good.

[0070] 4 points: The dough was slightly stickier than the control, but it could still be used to make dough without any problems, which is good.

[0071] 3 points: The dough is stickier than the control example, but it can still be used to make noodles, so it is not a problem.

[0072] 2 points: The dough was stickier than the control, making it slightly more difficult to prepare, which is undesirable.

[0073] 1 point: The stickiness of the dough is significantly greater than that of the control example, making it difficult to form and is very poor.

[0074] It should be noted that the above comparative examples are comparative examples A for dry noodles when the evaluation object is dry noodles (Example A and Comparative Example A), and comparative examples B for raw noodles when the evaluation object is raw noodles (Example B and Comparative Example B).

[0075] <Flavor Evaluation Criteria> 5 points: The flavor of the wheat was very strong and the same as the control, which was very good.

[0076] 4 points: The flavor of the wheat was slightly inferior to the control, but still strong and good.

[0077] 3 points: The flavor of the wheat was slightly worse than the control, but it was perceptible and at a level that was not problematic.

[0078] 2 points: The flavor of the wheat was worse than that of the control, barely perceptible, and undesirable.

[0079] 1 point: The flavor of the wheat was very poor compared to the control, barely perceptible, and very unpleasant.

[0080] It should be noted that the above comparative examples are comparative examples A for dry noodles when the evaluation object is dry noodles (Example A and Comparative Example A), and comparative examples B for raw noodles when the evaluation object is raw noodles (Example B and Comparative Example B).

[0081] As shown in Table 2, in the embodiments, the proportion of specific α-modified wheat flour (α-modified wheat flour A~C, J, K) in the powder raw materials is in the range of 5~25% by mass. Therefore, compared with the comparative examples that do not meet this requirement, the cooking time of the dried noodles is shorter, and the workability and flavor of the dried noodles are excellent.

[0082] As shown in Table 3, in the examples, the α-modified wheat flour D~I used in the powder raw materials is a specific α-modified wheat flour, so the cooking time of the dry noodles is shortened compared with the comparative examples that do not meet this requirement.

[0083] As shown in Table 4, in the embodiments, the proportion of specific α-modified wheat flour (α-modified wheat flour A, J, K) in the powder raw materials is in the range of 5% to 25% by mass. Therefore, compared with the comparative examples that do not meet this requirement, the cooking time of the raw noodles is shorter, and the workability and flavor of the raw noodles are excellent.

[0084] As shown in Table 5, in the examples, the α-modified wheat flour D~G used in the powder raw materials are specific α-modified wheat flours, so the cooking time of the raw noodles is shortened compared with the comparative examples that do not meet these requirements.

[0085] Industrial availability According to the present invention, a type of noodle with fast cooking characteristics, easy manufacturing process, and good flavor is provided.

Claims

1. A method for manufacturing a type of dough, comprising the step of preparing dough using powdered raw materials, 5-25% by mass of the powder raw material is α-modified wheat flour obtained by α-modification of wheat flour derived from wheat that lacks one or more of the amylose synthesis genes Wx-A1, Wx-B1 and Wx-D1.

2. The method for manufacturing a type of surface according to claim 1, wherein, The α-treatment includes the following steps: mixing 100 parts by weight of the raw material wheat flour with 30 to 300 parts by weight of water, and heating the mixture at a temperature of 70°C or higher.

3. The method for manufacturing a type of surface according to claim 1 or 2, wherein, The α-modified wheat flour has a cumulative 50% particle size of less than 150 μm on a volume basis, and a cumulative 90% particle size of less than 200 μm on a volume basis.

4. A type of surface manufactured by the manufacturing method described in claim 1 or 2.

5. A method for shortening the cooking time of noodles, wherein, When cooking noodles to obtain cooked noodles, the type of noodles is a type of noodles manufactured by the manufacturing method described in claim 1 or 2.

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