Noodles eaten without draining off hot water after boiling

Abstract

To provide noodles having good taste and texture even when eaten without draining off hot water after boiling.SOLUTION: A grain flour composition for noodles intended to be eaten without draining off hot water after boiling contains 10-100 mass% of high-amylose wheat flour in a total mass of grain flours and starches. The high-amylose wheat flour is wheat flour in which an amylose content in a total starch analyzed by Concanavalin A method is 40 mass% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to noodles that can be eaten without being boiled and drained. [Background technology]

[0002] When raw noodles are boiled, the boiling water can become cloudy or thick due to flour applied during the noodle making process or the elution of starch from the noodles. Cloudy or thick boiling water makes it difficult for the noodles to come apart and is also unsuitable for eating. For this reason, when cooking raw noodles, the raw noodles are usually boiled in a large amount of water and then the boiled noodles are drained, a process known as boiling and draining. The boiling water is discarded without being eaten, and the soup for the noodles is made with water prepared separately. In this way, regular cooking of raw noodles requires a lot of water and is time-consuming.

[0003] Patent Document 1 describes fresh Chinese noodles that do not require draining during cooking, characterized in that the pH of the noodle strings is 9.8 to 10.6 and the total alkalinity of the noodle strings is 450 to 650 mg / 100 g. Patent Document 2 describes fresh Chinese noodles that do not require draining, characterized in that the noodles contain salt, kansui, edible oils and fats, alcohol, sodium lactate, and water as auxiliary ingredients, and have a water activity of 0.85 or more and less than 0.90.

[0004] Starch contained in grains contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes, and therefore can function as a resistant component that is not digested by human digestive enzymes, i.e., dietary fiber, and is classified as resistant starch. High amylose corn starch derived from high amylose corn is well known as a high amylose starch. In recent years, high amylose wheat has been developed in which the amylose content has been increased by having a mutation in an enzyme related to starch synthesis (Non-Patent Documents 1 and 2). Patent Documents 3 to 6 disclose high amylose wheat that has a point mutation in the gene for starch branching enzyme SBEIIa, which reduces the activity of SBEIIa and has a high amylose content in the starch contained in the grain, and that is used for the production of noodles, instant noodles, and the like. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2006-141369 A [Patent Document 2] JP 2017-29079 A [Patent Document 3] Special Publication No. 2007-504803 [Patent Document 4] Special Publication No. 2008-526690 [Patent Document 5] Special Publication No. 2015-504301 [Patent Document 6] Special Publication No. 2019-527054 [Non-patent literature]

[0006] [Non-Patent Document 1] J Jpn Assoc Dietary Fiber Res, 2003, 7(1):20-25 [Non-Patent Document 2] Trends in Food Science and Technology, 2006, 17:448-456 Summary of the Invention [Problem to be solved by the invention]

[0007] If raw noodles could be cooked and eaten without overcooking, there would be no need to discard the boiling water, and additional hot water for making soup would be unnecessary, reducing the effort and energy required for cooking and saving water. The present invention relates to providing noodles that have good taste and texture even when eaten without overcooking. [Means for solving the problem]

[0008] The present invention provides the following: [1] The total mass of flours and starches contains 10 to 100% by mass of high amylose wheat flour, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the Concanavalin A method. To provide a flour composition for noodles that can be eaten without boiling. [2] The flour composition described in [1], wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity. [3] The flour composition according to [1] or [2], wherein the high amylose wheat flour is contained in an amount of 80% by mass or more of the total mass of flours and starches. [4] The flour composition according to any one of [1] to [3], containing 3 to 20 mass% starch based on the total mass of flours and starches. [5] The flour composition according to any one of [1] to [4], wherein the noodles are Chinese noodles. [6] Fresh noodles for eating without boiling, comprising the grain flour composition according to any one of [1] to [5]. [7] The fresh noodles described in [6], which are Chinese noodles. [8] The fresh noodles according to [6] or [7], having a thickness of 1 to 2.5 mm. [9] Boiling the fresh noodles according to any one of [6] to [8]. The water used for the boiling is seasoned for consumption before or after the boiling; The method for producing noodles that can be eaten without draining the noodles includes the steps of:

[10] The method according to [9], wherein the boiling of the fresh noodles is carried out by boiling the fresh noodles in hot water or by heating the fresh noodles together with water or hot water in a microwave oven. Effect of the Invention

[0009] According to the present invention, after boiling raw noodles, the boiling water is turned into soup without overflowing, and soup noodles can be produced. The produced soup noodles have a good taste and texture even without overflowing, and the noodles do not stick to each other and are easy to separate. Furthermore, according to the present invention, there is no need to discard the water used to boil the noodles, and there is no need for hot water to produce a separate soup, so the effort and energy required for cooking can be reduced, and water can also be saved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention provides noodles that can be eaten without being boiled and drained, as well as a grain flour composition and raw noodles therefor. The noodles provided by the present invention include Chinese noodles, udon, hiyamugi, somen, soba, pastas, noodle skins, etc., but are not limited thereto, and are preferably Chinese noodles.

[0011] The flour composition provided by the present invention is used as a raw material flour for noodles that can be eaten without boiling. The flour composition of the present invention contains high amylose wheat flour. The high amylose wheat flour used in the present invention is wheat flour having an amylose content of preferably 40% by mass or more, more preferably 43% by mass or more.

[0012] The amylose content of wheat flour refers to the amylose content in the total starch contained in the wheat flour. In this specification, the amylose content of wheat flour is defined as a value analyzed by the concanavalin A (ConA) method, and can be measured, for example, by analyzing the wheat flour with an amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT) from Megazyme. Conventional methods for analyzing amylose content include (1) a method that utilizes the high binding ability of amylose to iodine (iodine affinity measurement method; for example, amperometric titration method, colorimetric method, AACC61-03 method, etc.), and (2) a method that utilizes the specific binding of amylopectin to ConA (ConA method). However, the method that utilizes (1) tends to calculate a higher amylose content. For example, the amylose content of high-amylose wheat flour having a loss-of-function mutation (null mutation) of the SGP-1 gene described in Non-Patent Documents 1 and 2 is about 37% by mass by the iodine affinity measurement method, but about 31% by mass by the ConA method. Note that the amylose content of conventional wheat flour is less than 32% by mass by the iodine affinity measurement method, and less than 28% by mass by the ConA method.

[0013] Examples of high amylose wheat flour that can be used in the present invention include wheat flour derived from modified wheat having low activity of the starch branching enzyme SBEIIa. Examples of wheat flour derived from such modified wheat include wheat flour derived from high amylose wheat having a mutation in the SBEIIa gene and reduced SBEIIa activity, as described in Patent Documents 3 to 6. More specific examples include wheat flour derived from high amylose wheat having an amount or activity of SBEIIa protein in the grain that is less than 2% of the amount or activity in wild-type wheat grain, wheat flour derived from high amylose wheat having one or more, for example one or two, null mutations in the SBEIIa gene, and the like.

[0014] The high amylose wheat flour used in the present invention can be produced by milling the grains of the high amylose wheat described above by a conventional method. For example, the high amylose wheat flour used in the present invention may be a wheat flour that substantially contains only the endosperm fraction of the grains of the high amylose wheat, or a wheat flour (e.g., whole wheat flour) that contains the endosperm fraction of the grains of the high amylose wheat as well as germ and bran fractions.

[0015] The high amylose wheat flour used in the present invention has an ash content of preferably 1.0% by mass or less, more preferably 0.2 to 0.8% by mass. The ash content of wheat flour in this specification refers to a value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0016] The content of the high amylose wheat flour in the flour composition of the present invention may be in the range of 10 to 100 mass% of the total mass of the flours and starches contained in the flour composition, preferably 20 mass% or more, more preferably 30 mass% or more, and even more preferably 80 mass% or more.

[0017] The flour composition of the present invention may contain other flours than the high amylose wheat flour. Examples of the other flours include wheat flours other than the high amylose wheat flour (typically wheat flours with an amylose content of less than 28% by mass), rye flour, barley flour, corn flour, rice flour, buckwheat flour, etc., and any one or any two or more of these can be used. Preferably, the other flours are wheat flours other than the high amylose wheat flour, and examples thereof include any one or any two or more selected from strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, etc.

[0018] The flour composition of the present invention may also contain starches. Examples of the starches include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and other starches, as well as processed starches obtained by subjecting these to pregelatinization, acetylation, etherification, esterification, oxidation, crosslinking, and other treatments. Preferably, the processed starch is etherified starch, acetylated starch, or oxidized starch, and may further be crosslinked. Preferably, the starch is tapioca starch. The tapioca starch may be processed, and examples of such processed tapioca starch include etherified tapioca starch, acetylated tapioca starch, etherified crosslinked tapioca starch, and acetylated crosslinked tapioca starch. The above-listed processed starches may be used alone or in combination of two or more. The content of the starch in the flour composition of the present invention is 3 to 20 mass % of the total mass of the flours and starches contained in the flour composition.

[0019] The flour composition of the present invention may contain other ingredients in addition to the flours and starches. The other ingredients include those that are commonly used in the production of noodles, such as proteins, sugars, seasonings such as salt and powdered soy sauce, fats and oils, emulsifiers, thickeners, leavening agents, and alkali agents, and any one or more of these may be used. Examples of proteins include gluten, soy protein, egg protein, and milk protein. The amount of the other ingredients in the flour composition of the present invention may be appropriately changed depending on the properties desired for the noodles to be produced.

[0020] The flour composition of the present invention can be prepared by mixing the high amylose wheat flour and, if necessary, the other flours, starches, or other materials. The total content of flours and starches (including the high amylose wheat flour, other flours, and starches) in the flour composition of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more.

[0021] The fresh noodles provided by the present invention can be produced according to a normal procedure, except that the flour composition of the present invention is used as the raw material flour. Specifically, the raw material flour is kneaded with kneading water to prepare a dough. At this time, the high amylose wheat flour, other grain flour, starch, and other materials can be mixed all at once or in any order. As the kneading water, water, salt water, kansui, gas-containing water (carbonated water, etc.), etc. can be used. The amount of kneading water relative to the raw material flour can be adjusted appropriately, but is preferably 20 to 67 parts by mass, more preferably 25 to 57 parts by mass, relative to 100 parts by mass of the raw material flour. In the present invention, by using high amylose wheat flour, noodle dough can be produced even under conditions where a slightly larger amount of water is added compared to when wheat flour with a conventional amylose content is used.

[0022] Next, the prepared dough is shaped to produce raw noodles. The method of shaping the noodle dough is not particularly limited, and may be roll noodle production, which includes processes such as rolling, combining, and cutting, extrusion noodle production, or a combination thereof. The shape of the raw noodles produced is not particularly limited, but it is preferable that the thickness of the raw noodles is in the range of 1 to 2.5 mm. In this specification, the thickness of the noodles refers to the length of the shortest piece of the noodles. For example, in the case of noodle strings, the thickness is the length of the shortest piece of the cross section of the noodle string. If necessary, the obtained raw noodles may be refrigerated or stored in a refrigerator. It is preferable that the raw noodles provided by the present invention are not dusted with flour. Ordinary raw noodles are dusted with flour to suppress adhesion between the noodles and make them easier to unravel. However, when noodles with dusting flour are boiled, the boiling water is likely to become thick. In contrast, the noodles produced by the present invention are easy to unravel even without dusting flour, so there is no need to dust them with flour.

[0023] The fresh noodles produced from the grain flour composition of the present invention are intended to be eaten after boiling without being drained, i.e., together with the boiling water. More specifically, the fresh noodles are eaten after boiling while still immersed in the boiling water or with the boiling water as soup.

[0024] Therefore, the present invention provides a method for producing noodles using the above-mentioned fresh noodles, which can be eaten without spilling the noodles during boiling. Preferably, the method includes boiling the fresh noodles, and seasoning the water used for the boiling for eating before or after the boiling. The raw noodles can be boiled by boiling the raw noodles in hot water, or by heating the raw noodles together with water (room temperature water, warm water, etc.) in a microwave oven. In one embodiment, the boiled water containing the boiled noodles obtained by the boiling is seasoned for eating. When seasoning the boiled water after the boiling, the boiled noodles may be temporarily removed from the boiling water, and then a seasoning may be added to season the boiling water, and the boiled noodles may then be returned to the boiling water, or a seasoning may be added to the boiling water still containing the boiled noodles for seasoning. In another embodiment, the water (hot water, warm water, room temperature water, etc.) before being used for the boiling is seasoned for consumption in advance, and the raw noodles are boiled in the seasoned water. For example, a seasoned soup may be boiled, and the raw noodles are added thereto and boiled. Alternatively, the water used for the boiling may be seasoned both before and after the boiling. In either case, the seasoning used for the seasoning may be a liquid seasoning or a solid seasoning such as a powder, and the type is not particularly limited. According to this method, after the raw noodles are boiled, cooked noodles in soup (so-called soup noodles) can be produced using the boiling water as soup without the need to drain the boiled noodles. The cooked noodles produced by this method are easy to separate without the noodles sticking to each other, have a good taste and texture, and the boiling water is not cloudy or thick, making them suitable for eating as a soup. EXAMPLES

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0026] material High amylose wheat flour (HAW): Flour obtained from wheat kernels with a mutant SBEIIa gene and low expression of SBEIIa. Amylose content: 47.4% by mass (in total starch). Semi-strong flour: Amylose content 23.5% by mass (in total starch) Tapioca starch The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0027] Test Example 1 A kneading water containing 25-42 parts by mass of water and 1 part by mass of kansui (water soy sauce) was mixed with 100 parts by mass of the raw material flour shown in Tables 1 and 2, and mixed to prepare a dough. The dough was rolled and combined with a noodle roll to produce a noodle band, which was then cut with a cutting blade (#20 square) to produce raw Chinese noodle strands (noodle thickness 1.5 mm). Note that some noodles were dusted with flour during the noodle making process.

[0028] (Boiling in hot water) 100 g of the raw noodle strings were placed in 400 g of boiling water and boiled for 2 minutes, and the resulting boiled noodles were transferred together with the boiling water into a container containing concentrated soup and mixed. (Boiling in a microwave oven) 100 g of the raw noodles and 400 g of room temperature water were placed in a heat-resistant container and heated in a microwave oven for 7 minutes at 500 W. After heating, the concentrated soup was added to the container and mixed.

[0029] The ease of separating the noodles after cooking, the state of the boiling water, and the texture of the noodles (hardness or surface firmness) were evaluated by 10 trained panelists according to the following evaluation criteria, and the average scores of the 10 panelists were calculated. <Evaluation criteria> (Easiness of noodles coming apart) 5 points: Easily torn apart with chopsticks 4 points: Somewhat easy to separate with chopsticks 3 points: Difficult to separate, but can be separated with chopsticks 2 points: Some parts are difficult to separate with chopsticks 1 point: Overall it is difficult to separate with chopsticks (Boiling water state) 5 points: Almost no turbidity or viscosity, very good 4 points: Good, with little turbidity or viscosity 3 points: Slightly cloudy and viscous, but does not significantly impede eating 2 points: Cloudy and viscous, making it difficult to eat 1 point: Cloudiness and viscosity are evident, making it difficult to eat or drink. (Noodle hardness) 5 points: Overall, the hardness is moderate and even, and it is very good. 4 points: Almost the entire surface is moderately hard, and the hardness is not uneven. Good. 3 points: Some parts of the noodles are slightly hard or soft, but still in good condition 2 points: The noodles are generally hard or soft, slightly inferior 1 point: The noodles are very hard or soft overall, poor quality. (Noodle tension) 5 points: The noodle surface is firm and very good 4 points: The noodle surface feels firm and is good. 3 points: The noodle surface feels a little firm, and is fairly good. 2 points: The noodle surface is slightly less firm, slightly poor quality 1 point: The noodle surface is not firm and is defective.

[0030] The evaluation results are shown in Tables 1 and 2.

[0031] [Table 1]

[0032] [Table 2]

Claims

1. The high amylose wheat flour is contained in an amount of 10 to 100% by mass based on the total mass of the cereal flours and starches, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. A flour composition for noodles that can be eaten without boiling.

2. 2. The method of claim 1, wherein the high amylose wheat flour is derived from modified wheat with reduced SBEIIa activity. The flour composition described.

3. The flour composition according to claim 1, wherein the high amylose wheat flour accounts for 80% by mass or more of the total mass of flours and starches.

4. The flour composition according to claim 1, which contains 3 to 20% by mass of starch based on the total mass of the flours and starches.

5. The flour composition according to claim 1, wherein the noodles are Chinese noodles.

6. Fresh noodles to be eaten without boiling, comprising the cereal flour composition according to any one of claims 1 to 5.

7. The fresh noodles according to claim 6, which are Chinese noodles.

8. The fresh noodles according to claim 6, which have a thickness of 1 to 2.5 mm.

9. A method of preparing fresh noodles containing the grain flour composition according to any one of claims 1 to 5 by boiling the noodles; and seasoning the water used for the boiling for eating before or after the boiling. The method for producing noodles that can be eaten without boiling them includes the steps of:

10. The method according to claim 9, wherein the boiling of the fresh noodles is carried out by boiling the fresh noodles in hot water or by heating the fresh noodles together with water or hot water in a microwave oven.