Method for manufacturing chow mein

Abstract

To provide a chow mein that is loosen well during stir-fry and has good texture.SOLUTION: A method for manufacturing noodles for chow mein includes manufacturing a raw noodle from a raw material powder containing 3-45 mass% of high-amylose flour in a total mass of grain flours and starches. The high-amylose flour is flour whose 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 a method for producing fried noodles. [Background technology]

[0002] Yakisoba is generally produced by stir-frying gelatinized noodles such as steamed noodles. However, gelatinized noodles tend to stick together and lose texture over time, making them difficult to separate during stir-frying and resulting in a poor texture. In particular, noodles for yakisoba sold in supermarkets and other stores that are gelatinized and then refrigerated are prone to problems with separation and texture.

[0003] Patent Document 1 describes that multi-layer noodles having an outer layer formed from a noodle dough containing 25 to 34 parts by mass of water per 100 parts by mass of grain flour are suitable as noodles for yakisoba or yakisoba. Patent Document 2 describes that multi-layer noodles containing a specific amount of dry-heat-treated wheat flour in at least the outer layer are gelatinized and fried to obtain fried noodles with good flavor, sauce adhesion and texture. Patent Document 3 describes that a starchy processed food product having a roasted, fried or cooked feel can be produced by frying a starchy food material such as cooked rice or noodles in the presence of water-soluble hemicellulose and water-insoluble dietary fiber.

[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. 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 4 to 7 disclose high-amylose wheat that has a point mutation in the gene for starch branching enzyme SBEIIa, reduces the activity of SBEIIa, and has a high amylose content in the starch contained in the grain, and also disclose its use in the production of fried noodles. Patent Document 8 discloses a flour composition for udon noodles that contains 20 to 100% by mass of high-amylose wheat flour in the flour. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2013-106591 A [Patent Document 2] JP 2021-158941 A [Patent Document 3] JP 2000-316495 A [Patent Document 4] Special Publication No. 2007-504803 [Patent Document 5] Special Publication No. 2008-526690 [Patent Document 6] Special Publication No. 2015-504301 [Patent Document 7] Special Publication No. 2019-527054 [Patent Document 8] JP 2023-098084 A [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 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0007] The present invention relates to providing fried noodles which easily break apart during stir-frying and have a good texture. [Means for solving the problem]

[0008] The present inventors have discovered that by blending a specific amount of high amylose wheat flour into the raw material flour of yakisoba noodles, it is possible to produce yakisoba noodles that break apart easily when stir-fried and have an excellent texture and sauce adhesion.

[0009] The present invention provides the following as representative embodiments. [1] A method for producing noodles for yakisoba, comprising the steps of: The method includes producing fresh noodles from a raw material flour that contains 3 to 45% by mass of high amylose wheat flour in the total mass of 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. method. [2] The raw material flour contains wheat flour other than the high amylose wheat flour, The total content of wheat flour in the raw material flour is 80% by mass or more. The method described in [1]. [3] The method described in [1] or [2], wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity. [4] The method according to any one of [1] to [3], wherein the fresh noodles have a pH of 7.5 to 9.4. [5] The method described in any one of [1] to [4], further comprising gelatinizing the raw noodles. [6] The method described in [5], further comprising heat sterilizing the gelatinized noodles. [7] The method described in [5] or [6], further comprising storing the gelatinized noodles in a refrigerator. [8] A method for producing yakisoba noodles, comprising frying gelatinized noodles obtained by the method according to any one of [5] to [7]. [9] The total mass of flours and starches contains 3 to 45% 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. A flour composition for yakisoba.

[10] The flour composition for yakisoba described in [9], which contains wheat flour other than the high amylose wheat flour and has a total wheat flour content of 80 mass% or more.

[11] The flour composition for yakisoba described in [9] or

[10] , wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity. Effect of the Invention

[0010] The noodles for yakisoba provided by the present invention have excellent loosening properties, and even after being gelatinized and stored in a refrigerator, they are easy to loosen and stir-fry during cooking. Furthermore, yakisoba produced from the noodles for yakisoba has excellent texture and sauce adhesion. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention provides noodles for yakisoba that are suitable for producing yakisoba. The noodles for yakisoba provided by the present invention (hereinafter also referred to as "noodles of the present invention") are produced from a raw material flour that contains a specific amount of high amylose wheat flour.

[0012] In this specification, high amylose wheat flour refers to wheat flour with an amylose content of preferably 40% by mass or more, more preferably 43% by mass or more, and even more preferably 47% by mass or more. In this specification, 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 using (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 when measured by the iodine affinity measurement method, but about 31% by mass when measured by the ConA method. The amylose content of conventional wheat flour is less than 32% by mass when measured by the iodine affinity measurement method, and less than 28% by mass when measured 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 4 to 7. 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 content of the high amylose wheat flour in the raw material flour for the noodles of the present invention may be 3 to 45 mass% of the total mass of the cereal flours and starches contained in the raw material flour, preferably 5 to 40 mass%, more preferably 5 to 30 mass%, and even more preferably 10 to 25 mass%.

[0016] The raw material flour further contains other cereal flours besides the high amylose wheat flour. Examples of the other cereal flours include wheat flour other than the high amylose wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, etc. The above-listed cereal flours can be used alone or in combination of two or more depending on the type of noodles to be produced. The total content of cereal flours (including the high amylose wheat flour and other cereal flours) in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more, of the total mass of the raw material flour, and may be 100% by mass.

[0017] Preferably, the raw material flour contains wheat flour other than the high amylose wheat flour. Examples of wheat flour other than the high amylose wheat flour include non-high amylose wheat flour (typically wheat flour with an amylose content of less than 28% by mass), such as strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, etc., and these wheat flours can be used alone or in combination of two or more depending on the type of noodles to be produced. The total content of wheat flour (including the high amylose wheat flour and other wheat flour) in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more, of the total mass of the raw material flour, and may be 100% by mass.

[0018] The raw material flour may contain starches as necessary. Examples of such starches are not particularly limited, and include unmodified starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as processed starches obtained by processing these (for example, by cross-linking, phosphorylation, acetylation, etherification, oxidization, gelatinization, etc.). In the present invention, these unmodified starches and processed starches can be used alone or in combination of two or more. When the raw material flour contains such starches, the content of the starches is preferably 20 mass% or less, more preferably 10 mass% or less, of the total mass of the raw material flour.

[0019] The raw material flour may further contain other ingredients conventionally used in the production of noodles, in addition to the above-mentioned cereal flours and starches. Such other ingredients include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder, as well as fats and oils, kansui, calcined calcium, dietary fiber, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, colorants, flavorings, dextrin (including resistant dextrin), leavening agents, thickeners, emulsifiers, water retention agents, preservatives, enzymes, pH adjusters, and oxidation-reducing agents. The blending of such other ingredients in the raw material flour can be changed as appropriate depending on the desired properties of the noodles to be produced. The total content of such other ingredients in the raw material flour is preferably 20% by mass or less, and more preferably 10% by mass or less, of the total mass of the raw material flour. On the other hand, the total content of flours (including the high amylose wheat flour and other flours) and starches in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more, and may be 100% by mass, of the total mass of the raw material flour.

[0020] The raw material flour is a yakisoba flour composition used as the raw material flour for yakisoba noodles. The yakisoba noodles of the present invention can be produced according to a normal procedure using a raw material flour containing the high amylose wheat flour. Specifically, the raw material flour is kneaded with kneading water to prepare a noodle dough, which is then shaped to produce fresh noodles. The kneading water can be water, saline water, kansui water, or the like. Methods for shaping the prepared noodle dough include, but are not limited to, roll noodle production, which includes steps such as rolling, combining, and cutting, extrusion noodle production, and combinations thereof.

[0021] The produced fresh noodles preferably have a pH of 7.5 to 9.4, similar to fresh noodles typically used for yakisoba. This pH is lower than the pH (around 10 to 11) of common Chinese noodles used for purposes other than yakisoba, such as ramen and chilled Chinese noodles. In this specification, the pH of fresh noodles refers to the pH (25°C) of a suspension in which 1 g of fresh noodles (not cooked or dried) is suspended in 10 mL of water.

[0022] The produced fresh noodles are used to produce yakisoba. Preferably, the fresh noodles are gelatinized and then stir-fried. Methods for gelatinizing the fresh noodles include boiling and steaming, with steaming being preferred. Preferably, the fresh noodles are produced and then subjected to the gelatinization step in their raw form without being dried. Here, the drying process refers to a process for actively reducing the moisture content of noodles in a temperature or humidity controlled environment, and is different from the reduction in moisture content that occurs during standing or storage.

[0023] To improve the storage stability, the gelatinized noodles may be heat sterilized. Examples of heat sterilization include steam sterilization at 75 to 100°C. Furthermore, the gelatinized or heat sterilized noodles may be coated with oil or fat to improve loosening properties before stir-frying. Alternatively, the gelatinized noodles may be refrigerated or frozen for storage before the stir-frying step after being heat sterilized or coated with oil as necessary.

[0024] The gelatinized noodles are fried to produce yakisoba. The step of frying the noodles can be carried out according to a normal procedure for frying noodles. For example, the noodles can be fried together with fats and oils, ingredients, seasonings, etc. using a heated iron plate, frying pan, pot, etc. The ingredients are not particularly limited and may be meat, seafood, vegetables, etc. The seasonings may be any type, such as yakisoba sauce, Worcestershire sauce, salt sauce, soy sauce sauce, miso sauce, etc., and may be in the form of a solid such as a powder or a liquid. EXAMPLES

[0025] The present invention will be described in more detail below by way of 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: Wheat flour derived from ordinary wheat. Amylose content: 22.9% by mass (in total starch) Kansui: Special Yakisoba Kansui (manufactured by Oriental Yeast Co., Ltd.) The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0027] Manufacture of fried noodles Kneading water (containing 32 parts by mass of water, 1 part by mass of salt, and 0.6 parts by mass of kansui) was added to 100 parts by mass of raw material flour having the composition shown in Table 1, and the mixture was kneaded under normal pressure to prepare dough. The resulting dough was rolled and combined using a noodle-making roll to produce a noodle band, which was then cut using a cutting blade (round #22) to produce raw Chinese noodle strands. The pH of the produced raw noodles was measured, and all were within the range of 9.0±0.1.

[0028] The obtained raw noodle strings were steamed at 0.6 atmospheres to a yield of 170%. 3 mass% of oil and fat based on the mass of the steamed noodles was applied to the obtained steamed noodles, which were then packaged in 150g portions and sterilized in a steam sterilizer at 85°C for 30 minutes, cooled, and then refrigerated and stored at 4°C for 24 hours.

[0029] After refrigerated storage, the steamed noodles (150g) were removed from the packaging, 60cc of water was added, and the noodles were fried in an oiled frying pan for 1 minute 30 seconds, then coated with powdered sauce to prepare fried noodles. Ten expert panelists evaluated the loosening of the noodles when fried, the texture of the noodles when eaten, and the adhesion of the sauce. Each panelist evaluated the loosening and texture of the noodles according to the following evaluation criteria, and the average score of the 10 panelists was calculated. Each panelist evaluated the adhesion of the sauce according to the following evaluation criteria, and the evaluation given by the most evaluators (in the event of a tie, the worst evaluation) was used. The results are shown in Table 1.

[0030] <Evaluation criteria> (Relax) 5 points: Good 4 points: Fairly good 3 points: normal (same as control) 2 points: slightly poor 1 point: Defective (Texture: viscoelastic) 5 points: Good 4 points: Fairly good 3 points: normal (same as control) 2 points: slightly poor 1 point: Defective (sauced seaweed) ◎: Very well entangled 〇: Often involved △: Slightly poor entanglement

[0031] [Table 1]

Claims

1. A method for producing noodles for yakisoba, comprising the steps of: The method includes producing fresh noodles from a raw material flour that contains 3 to 45% by mass of high amylose wheat flour based on the total mass of 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. method.

2. The raw material flour contains wheat flour other than the high amylose wheat flour, The total content of wheat flour in the raw material flour is 80% by mass or more. The method of claim 1.

3. The method of claim 1, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

4. The method according to claim 1, wherein the raw noodles have a pH of 7.5 to 9.

4.

5. The method according to claim 1 , further comprising gelatinizing the raw noodles.

6. The method according to claim 5, further comprising heat sterilizing the gelatinized noodles.

7. The method of claim 5, further comprising refrigerating the gelatinized noodles.

8. A method for producing yakisoba noodles, comprising frying the gelatinized noodles obtained by the method according to any one of claims 5 to 7.

9. The total mass of flours and starches contains 3 to 45% 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. A flour composition for yakisoba.

10. The flour composition for yakisoba according to claim 9, comprising wheat flour other than the high amylose wheat flour, and a total wheat flour content of 80% by mass or more.

11. The flour composition for yakisoba according to claim 9, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

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