Bran-containing noodle mix

Abstract

To provide noodles containing common wheat bran which have an excellent flavor and texture without a powdery and acrid flavor or a rough and unpleasant texture.SOLUTION: A bran-containing noodle mix contains wheat bran and yam flour. It is preferable that the bran-containing noodle mix contain 5 to 50 mass% of wheat bran and 0.5 to 14 mass% of yam flour, based on the total mass of the mix. Further, the bran-containing noodle mix is suitable for making Soba or pasta.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bran-containing noodle mix which contains wheat bran and can produce noodles with good flavor and texture. [Background technology]

[0002] Wheat bran is the outer layer of wheat grains, which is removed when wheat grains are milled to produce wheat flour. In recent years, the dietary fiber, vitamins, minerals, and other components contained in wheat bran have attracted attention, and food products are being produced using wheat bran as an ingredient. However, wheat bran has a unique rough texture and bitter taste, which reduces the palatability of the food. For example, noodles made by mixing wheat bran into the raw flour tend to have a powdery, bitter flavor and a rough texture that is unpleasant to the mouth, even when eaten freshly boiled.

[0003] Such problems with wheat bran have been studied. Patent Document 1 describes a wheat bran composition made from white wheat, with a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less, and further describes that this wheat bran composition is highly suitable for secondary processing and can be used to produce foods with excellent appearance, flavor, and texture. Patent Document 2 describes noodles containing 0.3 to 40% by mass of hydrated roasted bran in raw flour. Patent Documents 3 and 4 describe a method of making noodles by cutting or extruding a noodle dough containing 4 to 55% by mass of steamed wheat bran. Patent Document 5 describes noodles containing wheat bran that is composed of a fine powder fraction containing 35 to 90% by mass of fine particles with a particle size of less than 200 μm and a coarse powder fraction containing 10 to 65% by mass of coarse particles with a particle size of 200 μm or more. Patent Document 6 describes the production of udon noodles from raw material flour containing 30% by weight of udon flour, 15% by weight of freeze-dried Jerusalem artichoke flour, 50% by weight of bran flour, and 5% by weight of gluten. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2021 / 065869 [Patent Document 2] JP 2018-191552 A [Patent Document 3] JP 2017-29145 A [Patent Document 4] JP 2017-29146 A [Patent Document 5] JP 2017-225464 A [Patent Document 6] JP 2008-79606 A Summary of the Invention [Problem to be solved by the invention]

[0005] The above-mentioned conventional techniques use special bran, so there is room for improvement in terms of convenience and effectiveness. Therefore, an object of the present invention is to provide noodles that contain general wheat bran but have excellent flavor and texture. [Means for solving the problem]

[0006] As a result of extensive research, the inventors have found that noodles produced using a mixed flour made from a blend of wheat bran and yam flour as a raw material have a good, inherent texture of noodles, even though they contain a large amount of bran components, without any powdery, bitter flavor or rough, unpleasant texture in the mouth.

[0007] The present invention provides a bran-containing noodle mix containing wheat bran and yam flour. The present invention also provides a method for producing bran-containing noodles using the bran-containing noodle mix. Effect of the Invention

[0008] According to the present invention, a noodle mix can be provided which contains common wheat bran but is free of the powdery, harsh flavor and rough, unpleasant texture in the mouth, and can be used to produce noodles that have the good texture that noodles are naturally made with. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] In the present invention, wheat bran refers to the remainder of wheat grains after removing the endosperm in a general wheat milling process, or the part from which the attached endosperm and germ have been further removed. The wheat bran used in the present invention is not particularly limited, and may be, for example, coarse wheat bran obtained in a general wheat milling process, powdered bran obtained by subjecting this to a grinding process, or a mixture thereof. The wheat bran used in the present invention may be undefatted (whole fat) bran, defatted bran that has been subjected to a defatting treatment, unheated wheat bran, or wheat bran that has been subjected to a heat treatment. The heat treatment may be one or a combination of two or more of a dry heat treatment performed without adding water, or a moist heat treatment performed with adding water. Furthermore, the wheat bran used in the present invention may be wheat bran that has been subjected to two or more of the above-mentioned grinding, degreasing, and heat treatment. As the wheat bran used in the present invention, such various wheat brans may be used alone or in combination of two or more. Alternatively, various commercially available wheat bran products may be used in the present invention.

[0010] The wheat bran used in the present invention is preferably powdered bran, since it can prevent a rough texture. In terms of particle size, powdered bran with an average particle size of preferably 10 to 800 μm, more preferably 20 to 500 μm, and even more preferably 30 to 200 μm is desirable. The average particle size in the present invention refers to the cumulative volume 50% by volume (D50) measured in a dry state using a laser diffraction scattering type particle size distribution measuring device (for example, "Microtrack Particle Size Distribution Measuring Device 9200FRA" manufactured by Nikkiso Co., Ltd.).

[0011] Furthermore, the wheat bran used in the present invention is preferably heat-treated wheat bran, particularly dry-heat-treated wheat bran, as this tends to improve the flavor and texture of the resulting noodles.

[0012] The content of wheat bran in the noodle mix of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 14 to 30% by mass, based on the total amount of the mix. If the content of wheat bran in the mix is ​​less than 5% by mass, there is little point in adding wheat bran (such as improving the nutritional function of noodles), while if it exceeds 50% by mass, the resulting noodles may have a strong powdery, bitter flavor and a rough, unpleasant texture.

[0013] The noodle mix of the present invention contains yam flour in addition to the wheat bran. The yam flour is a powder made from the rhizome (potato) obtained from a climbing plant of the genus Dioscorea in the family Dioscoreaceae. The yam flour is not particularly limited, and may be harvested yam that has been dried (for example, freeze-dried) and then ground, or various commercially available products may be used. The particle size of the yam flour is not particularly limited, but generally has an average particle size of about 100 to 200 μm.

[0014] The content of yam flour in the noodle mix of the present invention is preferably 0.5 to 14 mass%, more preferably 1 to 12 mass%, and even more preferably 1.5 to 10 mass% of the total amount of the mix. If the content of yam flour in the noodle mix is ​​less than 0.5 mass% or exceeds 14 mass%, the resulting noodles may have a strong powdery, bitter flavor and a rough, unpleasant texture in the mouth.

[0015] The noodle mix of the present invention contains cereal flour as a further main raw material. The cereal flour is not particularly limited as long as it can be used to produce noodles, and for example, one selected from wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, and durum flour; buckwheat flour such as No. 1 flour (inner layer flour), No. 2 flour (middle layer flour), No. 3 flour (outer layer flour), and full layer flour; barley flour; rye flour; and rice flour can be used alone or in combination of two or more. Among these, wheat flour and buckwheat flour are preferred because they have good compatibility with yam flour in terms of aroma. The content of the cereal flour in the noodle mix of the present invention is preferably 20 to 95% by mass, more preferably 30 to 85% by mass, and even more preferably 40 to 80% by mass of the total amount of the mix.

[0016] In addition to the above-mentioned wheat bran, yam flour and cereal flour, the noodle mix of the present invention may contain other ingredients that can be commonly used in the manufacture of noodles, if necessary, and within a range that does not impair the effects of the present invention. Examples of other ingredients include starches, sugars, proteins such as wheat gluten, milk protein, egg protein, and the like, seasonings such as salt and powdered soy sauce, fats and oils such as liquid oils and solid fats and oils, emulsifiers, thickeners, leavening agents, and the like. The content of other ingredients is preferably 30% by mass or less, more preferably 20% by mass or less, of the total amount of the noodle mix of the present invention.

[0017] The noodle mix of the present invention may be preferably in a powdery, granular or other form at room temperature and pressure. The noodle mix of the present invention can also be prepared by storing a portion of the ingredients separately from the remaining ingredients and combining them when used. For example, the yam flour can be sealed separately to preserve the flavor of the yam, and the container can be opened just before use to combine it with the remaining ingredients to prepare a mix with a good yam flavor.

[0018] The shape and type of noodles produced using the noodle mix of the present invention are not particularly limited, and may be noodle strings or noodle skin. Examples of noodles include pasta such as spaghetti and macaroni; buckwheat; udon; somen; Chinese noodles; rice flour noodles, etc., and examples of noodle skins include gyoza skins and lasagna. Among these, the noodle mix of the present invention is suitable for buckwheat and pasta.

[0019] When the noodle mix of the present invention is a buckwheat mix, a preferred example of the blend is as follows. Wheat bran: 5 to 50% by mass (preferably 14 to 30% by mass) Yam flour: 0.5 to 14% by mass (preferably 1.5 to 10% by mass) Buckwheat flour: 10 to 75% by mass (preferably 20 to 60% by mass) Wheat flour (preferably all-purpose flour): 10 to 85% by mass (preferably 30 to 70% by mass) Proteins (preferably wheat gluten): 0.5 to 14% by mass (preferably 1.5 to 10% by mass)

[0020] When the noodle mix of the present invention is a pasta mix, a preferred example of the blend is as follows. Wheat bran: 5 to 50% by mass (preferably 14 to 30% by mass) Yam flour: 0.5 to 14% by mass (preferably 1.5 to 10% by mass) Wheat flour (preferably durum flour): 30 to 80% by mass (preferably 40 to 60% by mass)

[0021] The present invention also provides a method for producing bran-containing noodles using the bran-containing noodle mix of the present invention described above. The production of noodles using the noodle mix of the present invention can be carried out according to a conventional method depending on the type of noodles to be produced. For example, noodles can be produced by a method including a step of mixing the bran-containing noodle mix of the present invention with an aqueous liquid to prepare dough, forming a noodle band from the dough, and cutting the noodle band into noodle strings to form them, or a step of extruding the dough through pores to form them. In addition, when the noodle mix of the present invention is in a form in which a portion of the ingredients is kept separate from the remaining ingredients, the aqueous liquid can be mixed with some of the ingredients first, and then the remaining ingredients can be mixed to prepare the dough. More specifically, for example, 100 parts by mass of the mix is ​​mixed with 23 to 45 parts by mass of an aqueous liquid (kneading water), which is kneaded to prepare a dough, which is then rolled to form a noodle band having a thickness of 1.1 to 1.6 mm, which is then cut with a cutting blade into noodle strands having a width of 1.6 to 2.2 mm and shaped, or the dough is extruded through a pore having a diameter of 0.9 to 2.2 mm, if necessary under reduced pressure conditions, to produce noodles (fresh noodles) containing the noodle mix of the present invention. Furthermore, the produced noodles may be dried. EXAMPLES

[0022] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0023] [Examples and Comparative Examples: Production of noodle mix] The flour ingredients were mixed in the proportions (parts by mass) shown in Tables 1 to 4 to produce mixes for noodles. Tables 1 to 3 show mixes for buckwheat, and Table 4 shows mixes for pasta. The flour ingredients used are as follows: Wheat bran: Commercially available granular defatted wheat bran (unheated) ground in a mixer to a powder (average particle size: 300 μm) Dry heat-treated wheat bran: Wheat Bran MP (powdered roasted wheat bran; Nisshin Flour Milling Co., Ltd., average particle size: 100 μm) Yam powder: Yam is peeled, freeze-dried, and then crushed into powder. Sweet potato powder: Sweet potatoes are peeled, freeze-dried, and then crushed into powder form. Jerusalem artichoke powder: Jerusalem artichoke is peeled, freeze-dried, and then crushed into powder. Flour: Buckwheat flour (made by Nikko Flour Mills) Medium-strength wheat flour (Nissin Flour Milling) Durum semolina flour (Nissin Flour Milling) Protein: Wheat gluten

[0024] [Test Example 1: Production of buckwheat] 100 parts by mass of each of the noodle mixes in Tables 1 to 3 were mixed with 30 parts by mass of water and kneaded in a mixer to prepare dough. The dough was pressed, rolled, and stretched to form a noodle band with a thickness of 1.3 mm. This noodle band was folded and cut into noodle strips with a width of 1.9 mm to obtain raw buckwheat noodles. The raw buckwheat noodles were hung on a pole and dried in a thermostatic chamber at 50°C for 48 hours to obtain dried buckwheat noodles. Each dried buckwheat was boiled in a pot filled with plenty of boiling water for 7 minutes to obtain boiled buckwheat noodles. Separately, as a reference example, fresh buckwheat noodles were produced in the same manner as above, except that raw material flour was a mixture of whole layer buckwheat flour, medium strength wheat flour, and wheat gluten in a mass ratio of 30:65:5. These were then dried to obtain boiled buckwheat noodles. The flavor and texture of these boiled soba noodles were evaluated according to the following evaluation criteria. The evaluation was performed by 10 trained expert panelists, and the average scores of the 10 panelists were calculated. The results are shown in Tables 1 to 3 below.

[0025] <Evaluation criteria for soba flavor> 5 points: No powdery bitterness at all, and the flavor of the buckwheat is very strong; extremely good. 4 points: No powdery bitterness and the flavor of buckwheat is good. 3 points: There is a slight powdery or bitter taste, but the buckwheat flavor is there and it is fairly good. 2 points: Powdery and bitter, with a weak buckwheat flavor, poor quality. 1 point: There is a strong powdery, bitter taste and no buckwheat flavor, extremely poor. <Evaluation criteria for soba texture> 5 points: No roughness felt in the mouth at all, extremely good. 4 points: Not very rough to the touch, good. 3 points: There is a slight roughness in the mouth, but it is at an acceptable level and is somewhat good. 2 points: Rough texture in the mouth, poor quality. 1 point: Very rough texture in the mouth, extremely poor quality.

[0026] [Table 1]

[0027] [Table 2]

[0028] [Table 3]

[0029] [Test Example 2: Production of spaghetti] 100 parts by mass of each noodle mix in Table 4 was mixed with 26 parts by mass of water and kneaded to prepare dough. The dough was introduced into a pasta making machine and extruded through small holes under reduced pressure of -600 mmHg to form the dough, which was then dried in a conventional manner to obtain dried spaghetti with a thickness of 1.6 mm. Each dried spaghetti was boiled in a pot filled with plenty of boiling water for 12 minutes to obtain boiled spaghetti. Separately, as a reference example, boiled spaghetti was obtained in the same manner as above using commercially available dried spaghetti (thickness 1.6 mm) made of 100% durum semolina. The flavor and texture of these boiled spaghetti were evaluated according to the following criteria. The evaluation was carried out by 10 trained expert panelists, and the average scores of the 10 panelists were calculated. The results are shown in Table 4 below.

[0030] <Spaghetti flavor evaluation criteria> 5 points: No powdery bitterness at all, very strong wheat flavor, extremely good. 4 points: No powdery bitterness, wheat flavor is detectable, good. 3 points: Slightly powdery or bitter, but has a wheat flavor and is fairly good. 2 points: Powdery and bitter, with a weak wheat flavor, poor quality. 1 point: Very poor, with a strong powdery, bitter taste and no wheat flavor. <Spaghetti texture evaluation criteria> 5 points: No roughness in the mouth at all, very smooth and extremely good. 4 points: Not very rough in the mouth, smooth and good. 3 points: There is a slight roughness to the texture, but it is also smooth and quite good. 2 points: Rough texture in the mouth, not very smooth, poor quality. 1 point: There is a strong feeling of roughness in the mouth and no sense of smoothness, extremely poor.

[0031] [Table 4]

Claims

1. A bran-containing noodle mix containing wheat bran and yam flour.

2. The bran-containing noodle mix according to claim 1, wherein the wheat bran is contained in an amount of 5 to 50% by mass and the yam flour is contained in an amount of 0.5 to 14% by mass of the total mass of the mix.

3. The bran-containing noodle mix according to claim 1 or 2, which is for soba or pasta.

4. A method for producing bran-containing noodles using the bran-containing noodle mix according to claim 1 or 2.

5. The manufacturing method according to claim 4, comprising the steps of mixing the bran-containing noodle mix according to claim 1 or 2 with an aqueous liquid to prepare dough, forming a noodle band from the dough, and cutting and shaping the noodle band into noodle strands.

6. The method for producing a noodle according to claim 4, comprising the steps of mixing the bran-containing noodle mix according to claim 1 or 2 with an aqueous liquid to prepare a dough, and extruding the dough through pores to form it.