Grain flour composition for noodle skins

Abstract

To provide noodle skins which contain high-amylose wheat flour and have a good texture.SOLUTION: The grain flour composition for noodle skins contains 30 to 95 mass% of high-amylose wheat flour and 5 to 70 mass% of ground product of durum wheat flour in the total mass of grain flours and starches. The high-amylose wheat flour is a wheat flour having an amylose content of 40 mass% or more in the total starches analyzed by concanavalin A method.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flour composition for noodle skins. [Background technology]

[0002] Foods with noodle skins, such as dumplings, shumai, spring rolls, and xiaolongbao, are preferred to have a good texture for the noodle skins that encase the ingredients. Furthermore, these foods with noodle skins are not only eaten immediately after production, but are often stored at room temperature, refrigerated, or frozen, and then reheated in a microwave oven before eating, so it is desirable for the foods to be able to maintain a good texture even after being reheated in a microwave oven.

[0003] Starch contained in grains includes 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 1 to 4 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. However, amylose is also a cause of food becoming dry and hard. For example, the aforementioned Non-Patent Document 2 describes that bread made from high-amylose wheat had poor rise and was inferior in quality compared to bread made from normal wheat, while Chinese noodles with a pasta-like texture were obtained by adding high-amylose wheat flour.

[0004] Patent Document 5 describes that by blending a swelling-controlled starch with a swelling degree of 5 or less into a composition for fried spring roll wrappers, the fried spring roll wrappers are prevented from losing texture over time or when cooked in a microwave oven or the like, and that high amylose starch can be used as the swelling-controlled starch. Patent Document 6 describes that by using a raw material flour containing 5% by mass or more of durum wheat flour with a damaged starch content of 9.5% by mass or less, noodles and noodle wrappers with good texture, taste and aroma can be produced. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2007-504803 [Patent Document 2] Special Publication No. 2008-526690 [Patent Document 3] Special Publication No. 2015-504301 [Patent Document 4] Special Publication No. 2019-527054 [Patent Document 5] JP 2003-199518 A [Patent Document 6] JP 2009-213354 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 Summary of the Invention [Problem to be solved by the invention]

[0007] From the viewpoint of health consciousness, noodles rich in dietary fiber are required. High amylose wheat flour is one of the promising dietary fiber materials. The applicant previously found that noodle skins produced from a flour composition containing high amylose wheat flour have excellent secondary processability and good texture despite being rich in dietary fiber, and filed a patent application based on this finding (Patent Application No. 2022-018797). However, further improvement in the texture of noodle skins produced using high amylose wheat flour is desired. The present invention relates to providing a flour composition for noodle skins containing high amylose wheat flour and having a good texture. [Means for solving the problem]

[0008] The present invention provides the following as representative embodiments. [1] The total mass of flours and starches contains 30 to 95% by mass of high amylose wheat flour and 5 to 70% by mass of crushed durum 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. Grain flour composition for noodle skins. [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 total amount of the high amylose wheat flour and the crushed durum wheat flour is 70 mass% or more of the total mass of the flours and starches. [4] The flour composition according to any one of [1] to [3], wherein the average particle size of the crushed durum wheat flour is 200 μm or less. [5] The flour composition according to any one of [1] to [4], wherein the total content of the flours and starches is 80 mass% or more. [6] The flour composition according to any one of [1] to [5], wherein the noodle skin is spring roll skin, gyoza skin, shumai skin, wonton skin, or xiaolongbao skin. [7] A method for producing noodle skins using the flour composition according to any one of [1] to [6]. Effect of the Invention

[0009] The flour composition of the present invention contains high amylose wheat flour and is useful as a raw material for noodle skins having a good texture. Noodle skins produced from the flour composition of the present invention can have a good texture when cooked by various methods such as baking, boiling, steaming, and deep-frying, and can also have a good texture even after being stored for a long time after cooking or even after being reheated in a microwave oven. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention provides a flour composition for noodle skins and a method for producing noodle skins using the same. The flour composition for noodle skins of the present invention (hereinafter also simply referred to as the "flour composition of the present invention") contains high amylose wheat flour and crushed durum wheat flour.

[0011] In this specification, high amylose wheat flour refers to wheat flour having 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.

[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 1 to 4. 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 flour composition of the present invention is preferably 30 to 95 mass %, more preferably 50 to 70 mass %, of the total mass of the flours and starches contained in the flour composition.

[0016] The flour composition of the present invention further contains crushed durum wheat flour. Examples of crushed durum wheat flour include durum semolina and durum wheat flour. The crushed durum wheat flour has an average particle size of preferably 200 μm or less, more preferably 150 μm or less. In addition, the average particle size in this specification preferably refers to the volume mean diameter (MV) of particles calculated by a laser diffraction / scattering method, and can be measured using a commercially available laser diffraction / scattering particle size distribution measuring device (e.g., Microtrack MT3000II; Microtrack Bell Co., Ltd.). Alternatively, the crushed durum wheat flour used in the present invention is preferably one that passes through a sieve with an opening of 200 μm.

[0017] The content of the crushed durum wheat flour in the flour composition of the present invention is preferably 5 to 70% by mass or more, more preferably 30 to 50% by mass, based on the total mass of flours and starches contained in the flour composition. The total content of the high amylose wheat flour and the crushed durum wheat flour in the flour composition is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more, based on the total mass of flours and starches contained in the flour composition.

[0018] The flour composition of the present invention may contain other flours and / or starches other than the high amylose wheat flour and crushed durum wheat flour. Examples of the other flours include wheat flour other than the high amylose wheat flour or crushed durum wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, etc. Examples of the flours include non-high amylose hexaploid wheat flour (typically flour of ordinary wheat with an amylose content of less than 28% by mass), such as strong flour, semi-strong flour, medium strength flour, weak flour, and whole wheat flour. The above-listed flours can be used alone or in combination of two or more depending on the type of noodles to be produced.

[0019] Examples of the starches are not particularly limited, and include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, and processed starches obtained by processing the unprocessed starches (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). Among these, processed starches are preferred. In the present invention, the above-listed starches can be used alone or in combination of two or more.

[0020] When the flour composition of the present invention contains the other flours and / or starches, the content thereof is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less, based on the total mass of the flours and starches contained in the flour composition, for example, 3 to 30% by mass, 5 to 20% by mass, or 5 to 10% by mass. The total content of flours and starches including the high amylose wheat flour, crushed durum wheat flour, and other flours and / or starches in the flour composition of the present invention is preferably 80% by mass or more, more preferably 90% by mass or more, based on the total mass of the flour composition.

[0021] The flour composition of the present invention may contain other materials in addition to the above-mentioned flours and starches. Such other materials include those that are commonly used in the production of noodle skins, such as salt, wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, and other protein materials, dairy products, thickening polysaccharides, amino acids, oils and fats, emulsifiers, leavening agents, kansui, calcined calcium, dietary fiber, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, dextrin (including resistant to digestion), water retention agents, preservatives, enzymes, pH adjusters, alcohol, colorants, flavorings, yeast, pigments, and oxidation-reducing agents, and any one or more of these may be used. The blending of such other materials in the flour composition of the present invention may be appropriately changed depending on the properties desired for the noodle skin to be produced. The total content of the other materials in the flour composition is preferably not more than 20% by mass, more preferably not more than 10% by mass, based on the total mass of the flour composition.

[0022] The noodle skins provided by the present invention can be produced according to ordinary procedures except that the above-mentioned grain flour composition of the present invention is used as the raw material flour. Specifically, noodle skins can be produced by preparing dough using the grain flour composition of the present invention, and then appropriately dividing and shaping the dough.

[0023] Preferably, the grain flour composition of the present invention described above is used as raw material flour, which is mixed with water to prepare the dough for the noodle skin. Examples of water used in preparing the dough include water, salt water, gas-containing water (carbonated water, etc.), kansui (water containing salt), an acidic aqueous solution, and an alkaline aqueous solution. The amount of water used can be adjusted appropriately depending on the type of noodle skin to be produced, but in the case of spring roll skin dough, 100 to 180 parts by mass per 100 parts by mass of raw material flour is preferred, and in the case of gyoza, shumai, wonton, and xiaolongbao skin dough, 25 to 60 parts by mass is preferred. When preparing the dough, oils and fats, egg liquid, and other ingredients as described above may be added as necessary.

[0024] When preparing the dough for the spring roll wrapper, the pH of the dough may be adjusted. The procedure for adjusting the pH of the dough can be carried out in accordance with the description in JP 2009-044986 A. That is, the pH of the dough is first adjusted to an acidic or alkaline range, and then the pH of the dough is readjusted to near neutral. When the dough is first adjusted to an acidic range, the pH of the dough is preferably adjusted to a range of pH 3.0 to 5.5, more preferably pH 3.0 to 4.5. On the other hand, when the dough is first adjusted to an alkaline range, the pH of the dough is preferably adjusted to a range of pH 8.0 to 10.5, more preferably pH 9.0 to 10.5. In either case, after the above-mentioned first pH adjustment, the pH of the dough is readjusted to near neutral, preferably pH 6.0 to 7.5, more preferably pH 6.0 to 7.0. On the other hand, the dough may be prepared by a normal procedure without adjusting the pH. In that case, the pH of the dough is preferably in the range of pH 6.0 to 7.5, more preferably pH 6.0 to 7.0.

[0025] To adjust the pH of the dough, acidic agents and alkaline agents that are usually used in foods can be used. That is, if you want to lower the pH, you can use an acidic agent, and if you want to raise the pH, you can use an alkaline agent. Examples of acidic agents include organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and ascorbic acid, and their salts, and any one or any two or more of these can be used in combination. Examples of alkaline agents include kansui, carbonates, bicarbonates, phosphates, condensed phosphates, calcined calcium, and basic amino acids, and any one or any two or more of these can be used in combination.

[0026] The acidic or alkaline agent may be contained in the raw material flour, i.e., the grain flour composition of the present invention, may be added to the composition together with water during dough preparation, or may be added to the dough once it has been prepared. The pH of the dough may be readjusted immediately after the pH of the dough is initially adjusted to an acidic or alkaline range, or after the dough has been left for several hours to overnight after the initial pH adjustment, or may be readjusted immediately before the dough is baked.

[0027] Next, noodle skins are produced from the prepared dough. For example, in the case of dough for gyoza, shumai, wonton, and xiaolongbao skins, the prepared dough can be combined and then divided and rolled, or rolled and shaped, to produce fresh noodle skins. The procedures for preparing dough for noodle skins and producing fresh noodle skins from the dough may follow conventional methods, and for example, a commercially available noodle skin production machine may be used. If necessary, the produced dough may be cut into a desired shape.

[0028] The dough for the spring roll wrapper can be produced by spreading a fluid dough thinly onto a heated drum or pouring the dough onto a rotating heated drum and baking it into a sheet. If necessary, the baked sheet of dough can be cut into a desired shape.

[0029] The produced noodle skins can be used to produce noodle skin foods. In this specification, "noodle skin foods" refers to foods produced by wrapping ingredients in noodle skins, such as spring rolls, dumplings, shumai, wonton, xiaolongbao (baozi), and ravioli. Among these, spring rolls, dumplings, shumai, wonton, and xiaolongbao are preferred examples. Therefore, the noodle skins produced using the grain flour composition of the present invention can be used as skins for noodle skin foods. Preferably, the noodle skins are noodle skins for deep-frying, steaming, boiling, or baking, and more preferably, the skins of spring rolls, dumplings, shumai, wonton, or xiaolongbao. In addition, the noodle skins produced using the grain flour composition of the present invention are excellent in secondary processability, so that work such as filling is relatively easy.

[0030] The produced noodle skins are wrapped around ingredients as necessary and then cooked, for example, by baking, steaming, boiling, or frying, to produce cooked noodle skin foods. Alternatively, the produced raw noodle skins may be stored refrigerated or frozen. Alternatively, ingredients may be wrapped in the produced noodle skins to produce uncooked noodle skin foods, which may be stored refrigerated or frozen.

[0031] Cooked noodle skin foods produced from noodle skins made from the grain flour composition of the present invention can have a good texture. For example, the noodle skins provided by the present invention can have a good texture, such as crispness, elasticity, and little powdery texture, when baked, boiled, or steamed. Furthermore, the noodle skins provided by the present invention can have a good texture, such as little hardening and crispness, even when deep-fried. Furthermore, the noodle skins provided by the present invention can maintain the above-mentioned good texture even when stored for a long time after cooking, or when subsequently reheated in a microwave oven. EXAMPLES

[0032] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0033] 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). Durum wheat flour (average particle size 80 μm, passed through a sieve with 200 μm openings) Semi-strong flour (wheat flour derived from ordinary wheat. Amylose content: 23.5% by mass (in total starch)) · Modified starch (ether-crosslinked tapioca starch) The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme). The average particle size (volume average diameter) was measured using a Microtrac MT3000II (Microtrac Bell Corporation).

[0034] Test Example 1: Gyoza 100 parts by mass of the raw material flour shown in Table 1, water (34-42 parts by mass), and 1 part by mass of salt were mixed and kneaded at room temperature for 10 minutes at high speed in a horizontal mixer to prepare dough. The obtained dough was rolled and cut to produce gyoza skins with a thickness of about 0.9 mm and a diameter of about 90 mm. About 15 g of gyoza filling was placed on each gyoza skin produced, and the filling was wrapped in the skin in the usual manner to produce raw gyoza.

[0035] The raw dumplings produced as described above were steamed in a steamer for 3 minutes. The steamed dumplings were arranged in a frying pan with oil and heated to brown them. The cooked pan-fried dumplings were placed in containers of 6 pieces each and stored at 5°C for 24 hours, and then reheated in a microwave oven at 1600W for 25 seconds. The texture (crispness, elasticity, powderiness) of the dumpling skins cooled to 40°C was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The results are shown in Table 1. <Evaluation criteria> (crisp) 5 points: Much crisper than the control 4 points: crisper than the control 3 points: equivalent to the control 2 points: Gummy and slightly less crisp than the control 1 point: Gummy and less crisp than the control (elasticity) 5 points: More elastic than the control 4 points: Slightly more elastic than the control 3 points: equivalent to the control 2 points: Slightly less elastic than the control 1 point: Less elastic than the control (Powdery) 5 points: Less powdery than the control 4 points: Slightly less powdery than the control 3 points: equivalent to the control 2 points: Slightly more powdery than the control 1 point: More powdery than the control

[0036] [Table 1]

[0037] Test Example 2: Gyoza Except for changing the composition of the raw material flour as shown in Table 2, pan-fried gyoza were produced, stored, and then reheated in the same manner as in Test Example 1. The texture of the gyoza skin after reheating was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0038] [Table 2]

[0039] Test Example 3: Shumai A salt solution prepared by adding 1 part by mass of salt to 36 parts by mass of water was added to 100 parts by mass of the raw material flour shown in Table 3, and mixed for 10 minutes to prepare a minced meat dough. The obtained dough was rolled into a noodle band with a roll gap of 3.2 mm and aged in a plastic bag for 2 hours. After aging, the noodle band was rolled again with a noodle roll to make a noodle band with a thickness of about 0.5 mm, and then cut into a square shape of 7 x 7 cm to obtain shumai skin. The produced shumai skin was stuffed with about 18 g of ingredients per piece and shaped to produce fresh shumai.

[0040] The raw shumai prepared above was steamed at 0.5 atmospheric pressure for 8 minutes to produce steamed shumai. The steamed shumai produced was stored at 5°C for 24 hours and then reheated in a microwave oven at 1600W for 25 seconds. The texture (crispness, elasticity, powderiness) of the shumai skin after reheating was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0041] [Table 3]

[0042] Test Example 4 Spring rolls 100 parts by mass of the raw material flour shown in Table 4, an appropriate amount of water (125 to 130 parts by mass), and 1 part by mass of salt were put into a commercially available vertical shaft mixer (manufactured by Aikosha, product name "Tabletop KENMIX") and mixed at low speed for 30 seconds, then at medium speed for 1 minute to prepare a fluid dough. The prepared fluid dough was baked on the drum surface of a drum-type baking machine to produce a strip-shaped spring roll skin with a thickness of 0.5 to 0.55 mm. The produced spring roll skin was cut into 190 mm x 190 mm. Pre-cooked ingredients were placed on the cut spring roll skin and rolled up to produce a material for fried spring rolls. This was frozen at -40 ° C, and then fried in salad oil at 175 to 180 ° C to produce fried spring rolls.

[0043] The fried spring rolls thus produced were left to stand at room temperature (25°C) for 4 hours, after which the texture of the rolls was evaluated by 10 trained panelists according to the following criteria, and the average score of the 10 panelists was calculated. The results are shown in Table 4. <Evaluation criteria> (Crunchy) 5 points: Crunchier than the control 4 points: Crunchier than the control 3 points: equivalent to the control 2 points: The texture is slightly less crunchy than the control. 1 point: Less crunchy than the control (Hiki) 5 points: Less powerful than the control, and better 4 points: Slightly weaker and slightly better than the control 3 points: equivalent to the control 2 points: Slightly stronger and slightly inferior than the control. 1 point: Stronger and inferior than the control

[0044] [Table 4]

Claims

1. The total mass of flours and starches contains 30 to 95% by mass of high amylose wheat flour and 5 to 70% by mass of crushed durum 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. Grain flour composition for noodle skins.

2. The flour composition according to claim 1 , wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

3. The flour composition according to claim 1, wherein the total amount of the high amylose wheat flour and the crushed durum wheat flour is 70 mass% or more of the total mass of the flours and starches.

4. The flour composition according to claim 1, wherein the average particle size of the durum wheat flour crushed material is 200 μm or less.

5. The flour composition according to claim 1, wherein the total content of the flours and starches is 80% by mass or more.

6. The flour composition according to claim 1, wherein the noodle skin is a spring roll skin, a dumpling skin, a shumai skin, a wonton skin, or a xiaolongbao skin.

7. A method for producing noodle skins, using the flour composition according to any one of claims 1 to 6.

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