Fresh chinese noodles containing high-amylose wheat flour

Abstract

To enhance the texture of fresh Chinese noodles containing high-amylose wheat flour.SOLUTION: The present invention provides a method for producing cooked Chinese noodles, where the method includes heat-cooking raw Chinese noodles; the base flour for the raw noodles contains 50 mass% or more of high-amylose wheat flour in the total mass of grain flours and starches; the high-amylose wheat flour has an amylose content of 40 mass% or more in total starch, as analyzed by the concanavalin A method; and the raw noodles have a pH of 7.3-9.2.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to Chinese noodles containing high amylose wheat flour. [Background technology]

[0002] 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, that is, as 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, has reduced SBEIIa activity, and has a high amylose content in the starch contained in the grain. Patent Document 4 also describes that foods such as Chinese noodles that contain wheat flour from the above-mentioned high amylose wheat have an increased content of resistant starch. On the other hand, amylose is also a cause of food becoming dry and hard. For example, the above-mentioned Non-Patent Document 2 describes that Chinese noodles containing high amylose wheat flour had a texture similar to that of durum wheat flour.

[0003] Chinese noodles have a unique flavor and texture due to the use of kansui as a raw material. In particular, Chinese noodles that are cooked and eaten as raw noodles without being dried or semi-cooked (so-called fresh Chinese noodles) have a smoother and more elastic texture than dried noodles or instant noodles. Typical fresh Chinese noodles contain about 1 mass% of kansui raw material relative to the raw material flour, and have a pH of about 10 to 11. Patent Document 5 describes that cooked Chinese noodles obtained by boiling fresh noodles with a pH of 9.0 or more in a boiling liquid with a pH of 3.5 to 4.9 do not easily lose texture even after storage or reheating. [Prior art documents] [Patent documents]

[0004] [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 2022-124797 A [Non-patent literature]

[0005] [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]

[0006] The inventors have found that Chinese noodles containing a large amount of high amylose wheat flour tend to have a brittle texture and are inferior in smoothness and elasticity characteristic of fresh Chinese noodles. This tendency in Chinese noodles containing high amylose wheat flour is observed even when the noodles are freshly boiled, but is even more pronounced when the boiled noodles are refrigerated or frozen.

[0007] The present invention relates to improving the above-mentioned tendencies in Chinese noodles containing high amylose wheat flour and improving their texture. [Means for solving the problem]

[0008] The present invention provides the following as representative embodiments. [1] A method for producing cooked Chinese noodles, comprising: The method includes cooking raw Chinese noodles, The raw material flour for the fresh noodles contains high amylose wheat flour at 50% by mass or more of the total mass of 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, The fresh noodles have a pH of 7.3 to 9.2. method. [2] The method according to [1], wherein the fresh noodles contain 0.1 to 0.4 parts by mass of kansui raw material per 100 parts by mass of the total amount of flours and starches. [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 raw material flour contains starches. [5] The method according to any one of [1] to [4], wherein the total content of flours and starches in the raw material flour is 80 mass% or more. [6] The method according to any one of [1] to [5], further comprising refrigerating or freezing the cooked noodles. [7] The total mass of flours and starches contains 50% by mass or more 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, pH 7.3 to 9.2 Fresh Chinese noodles. [8] The fresh Chinese noodles according to [7], containing 0.1 to 0.4 parts by mass of kansui raw material per 100 parts by mass of the total amount of flours and starches. [9] The fresh Chinese noodles described in [7] or [8], wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

[10] The fresh Chinese noodles according to any one of [7] to [9], which contain starch.

[11] The fresh Chinese noodles according to any one of [7] to

[10] , wherein the total content of flours and starches in the raw material flour of the fresh Chinese noodles is 80 mass% or more. Effect of the Invention

[0009] Although the Chinese noodles of the present invention contain a large amount of high amylose wheat flour, the brittle texture felt in the mouth as in the conventional Chinese noodles containing high amylose wheat flour is suppressed. The Chinese noodles of the present invention have a smooth and elastic texture typical of fresh Chinese noodles, and also maintain the flavor unique to Chinese noodles. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The Chinese noodles provided by the present invention contain high amylose wheat flour. 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; for example, amperometric titration, colorimetric determination, 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. 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.

[0011] 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.

[0012] 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.

[0013] The Chinese noodles provided by the present invention are produced from a raw material flour containing the high amylose wheat flour. The content of the high amylose wheat flour in the raw material flour is 50% by mass or more, i.e., 50 to 100% by mass, preferably 60 to 100% by mass, and more preferably 70 to 100% by mass, of the total mass of the flours and starches contained in the raw material flour.

[0014] The raw material flour may contain other cereal flours than the high amylose wheat flour. Examples of the other cereal flours include wheat flours 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.

[0015] Preferably, the other cereal flour is a flour other than the high amylose flour. Examples of the flour other than the high amylose flour include non-high amylose flour (typically flour with an amylose content of less than 28% by mass), such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, etc., and these flours can be used alone or in combination of two or more kinds.

[0016] The raw material flour may contain starches. Examples of the 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 modified starches obtained by processing these (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). In the present invention, these unmodified starches and modified starches may be used alone or in combination of two or more.

[0017] When the raw material flour contains the other cereal flours and / or starches, the total content thereof is preferably 10 to 50 mass%, more preferably 10 to 40 mass%, and even more preferably 10 to 30 mass% of the total mass of the cereal flours and starches contained in the raw material flour. The total content of the cereal flours and starches, including the high amylose wheat flour, in the raw material flour is preferably 80 mass% or more, more preferably 90 mass% or more, and may be 100 mass% of the total mass of the raw material flour.

[0018] The raw material flour may, as necessary, contain other ingredients that can be used in the production of noodles, in addition to the above-mentioned grain flours and starches. Examples of 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, oils and fats, kansui raw materials, 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, more preferably 10% by mass or less, of the total mass of the raw material flour, or the raw material flour need not contain such other ingredients.

[0019] Chinese noodle dough can be prepared by adding water to the raw material flour containing the high amylose wheat flour in a conventional manner and kneading the mixture. The water used in preparing the noodle dough can be kneading water normally used in the production of Chinese noodle dough, such as water, salt water, kansui, and acidic solutions. Raw noodles can be produced from the noodle dough by conventional means, such as roll noodle production and extrusion noodle production. For example, the noodle dough can be rolled with a noodle roll to prepare a noodle band, and then the noodle band can be cut with a knife or cutting blade to produce noodle strings.

[0020] The produced fresh noodles preferably have a pH of 7.3 to 9.2, more preferably a pH of 7.3 to 8.5, and even more preferably a pH of 7.7 to 8.5. The pH of such fresh noodles is lower than that of general Chinese noodles (about a pH of 10 to 11). In this specification, the pH of fresh noodles refers to the pH (25°C) of a suspension obtained by suspending 1 g of fresh noodles (which have not been cooked or dried) in 10 mL of water.

[0021] Preferably, the Chinese noodles of the present invention contain a kansui raw material. The kansui raw material may be added to the raw material flour or to the kneading water. As the kansui raw material, those usually used in the production of Chinese noodles can be used, and examples thereof include potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, and sodium metaphosphate. These kansui raw materials can be used alone or in combination of two or more. Preferably, a kansui raw material mainly composed of potassium carbonate, sodium carbonate, or a combination thereof is used. The kansui raw material may be a commercially available product, and for example, a commercially available kansui raw material containing potassium carbonate and / or sodium carbonate (for example, the product name "Powdered Kansui Blue" manufactured by Oriental Yeast Co., Ltd.) can be suitably used.

[0022] The pH of the raw noodles can be adjusted to the above-mentioned range by adjusting the amount of the kansui raw material added. The content of the kansui raw material in the raw Chinese noodles of the present invention is preferably 0.1 to 0.4 parts by mass, and more preferably 0.1 to 0.3 parts by mass, per 100 parts by mass of the total amount of flours and starches contained in the raw flour of the Chinese noodles.

[0023] The above-mentioned procedure produces raw Chinese noodles containing high amylose wheat flour. The obtained Chinese noodles are cooked and eaten as raw noodles, i.e., without undergoing a drying process. In other words, instant noodles (fried noodles produced by frying gelatinized noodles, and non-fried noodles produced by drying gelatinized noodles) are not included in the Chinese noodles of the present invention. 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. Therefore, the raw Chinese noodles produced by the present invention are Chinese noodles that are cooked and eaten as raw noodles without being dried or semi-cooked.

[0024] Cooked Chinese noodles are produced by cooking the raw Chinese noodles of the present invention described above. The raw noodles may be cooked according to a conventional method, for example, boiling, steaming, etc. The noodles may be cooked so that they become gelatinized and can be eaten. The water used for boiling or steaming may be water, saline, etc. If necessary, the cooked noodles are cooled by washing with water, air cooling, air cooling, etc. Basically, the raw noodles are cooked without being sealed and packaged, and preferably cooked without being packaged.

[0025] The resulting cooked Chinese noodles may be refrigerated or frozen. The cooked noodles may be refrigerated or frozen according to a normal procedure. For example, the cooked noodles may be packaged for one or several servings and stored refrigerated or frozen. The cooked noodles may be quickly frozen before being frozen. The cooked Chinese noodles of the present invention may be eaten as is, or after thawing or reheating as necessary. EXAMPLES

[0026] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0027] 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: 23.5% by mass (in total starch). Modified starch: Ether-crosslinked tapioca starch Kansui: Powdered Kansui Blue, Oriental Yeast Co., Ltd. The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0028] Test 1 1) Manufacturing of fresh noodles Dough was prepared by mixing the ingredients and water shown in Table 1. 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 1.4 mm).

[0029] 2) Manufacture of cooked Chinese noodles The Chinese noodle strands produced in 1) above were boiled in hot water to a yield of about 175%, washed with water, and cooled. The texture of the boiled noodles (brittleness, elasticity, smoothness) was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score was calculated. The results are shown in Table 1.

[0030] 3) Refrigerated noodle production The Chinese noodle strands produced in 1) above were boiled in hot water to a yield of about 175%, washed with water, and cooled. The resulting boiled noodles were packaged as individual servings and stored in a refrigerator (4°C) for 24 hours. The texture of the noodles after refrigeration was evaluated in the same manner as in 2) above. The results are shown in Table 1.

[0031] 4) Frozen noodle production The Chinese noodle strands produced in 1) above were boiled in hot water to a yield of about 150%, washed with water, and cooled. The resulting boiled noodles were packaged for individual servings and quickly frozen at -40°C. The frozen noodles were stored frozen at -18°C for 7 days, and then thawed in a refrigerator at 4°C for 24 hours. The texture of the thawed noodles was evaluated using the same procedure as in 2) above. The results are shown in Table 1.

[0032] <Evaluation criteria> (fragility) 5 points: Much better than the control (not brittle) 4 points: better than control 3 points: slightly better than control 2 points: equivalent to control 1 point: Inferior to control (brittle) (Elasticity) 5 points: Much more elastic than the control 4 points: more elastic than the control 3 points: Slightly more elastic than the control 2 points: Elasticity is the same as the control 1 point: Less elastic than the control (Smoothness) 5 points: Much smoother than the control 4 points: Smoother than the control 3 points: Slightly smoother than the control 2 points: Equal smoothness to the control 1 point: Less smooth than the control (flavor) 〇: Has a Chinese noodle-like kansui smell △: Lacking the kansui smell typical of Chinese noodles

[0033] [Table 1]

[0034] Test 2: Production of refrigerated Chinese noodles Cooked Chinese noodles were produced in the same manner as in Test 1, except that the ingredients shown in Table 2 were used, and the noodles were refrigerated and then evaluated for texture. The results are shown in Table 2. Table 2 also lists the results of Production Example 1.

[0035] [Table 2]

Claims

1. A method for producing cooked Chinese noodles, comprising the steps of: The method includes cooking raw Chinese noodles, The raw material flour for the fresh noodles contains high amylose wheat flour in an amount of 50% by mass or more based on the total mass of 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; The raw noodles have a pH of 7.3 to 9.

2. method.

2. 2. The method according to claim 1, wherein the fresh noodles contain 0.1 to 0.4 parts by mass of kansui raw material per 100 parts by mass of the total amount of flours and starches.

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 of claim 1 , wherein the feedstock flour comprises starches.

5. 2. The method according to claim 1, wherein the total content of flours and starches in the raw material flour is 80 mass% or more.

6. The method of claim 1 , further comprising refrigerating or freezing the cooked noodles.

7. The total mass of flours and starches contains 50% by mass or more 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; pH is 7.3 to 9.2; Fresh Chinese noodles.

8. The fresh Chinese noodles according to claim 7, comprising 0.1 to 0.4 parts by mass of the kansui raw material per 100 parts by mass of the total amount of the flours and starches.

9. The fresh Chinese noodles according to claim 7, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

10. The fresh Chinese noodles according to claim 7, which contain starch.

11. The fresh Chinese noodles according to claim 7, wherein the total content of cereal flours and starches in the raw material flour of the fresh Chinese noodles is 80 mass% or more.

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