Dough composition and gluten-free noodle product manufactured therefrom

Abstract

To provide: a noodle dough, such as a noodle skin for a wrapped food product, which has good process suitability (mixing suitability, noodle-making properties, and formability) with no use of glutens and additives; and a noodle product satisfying health consciousness and clean label consciousness of consumers by using the noodle dough.SOLUTION: A dough composition contains the following (a) to (c): (a) cereal powder and / or starch; (b) pregelatinized cereal powder and / or pregelatinized starch; and (c) a material selected from fenugreek seeds, chia seeds, seaweed, yam, and agar.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dough composition, a noodle product produced therefrom, and a method for producing the same. More specifically, the present invention relates to a dough composition that is substantially free of gluten and food additives and has good process suitability, a noodle product produced therefrom, and a method for producing the same. [Background technology]

[0002] Noodles are generally prepared by mixing ingredients such as flour, salt, and water to form a dough. Wheat flour, the main ingredient of traditional dough, contains gluten as a protein. Gluten is a unique ingredient with viscoelastic properties, as gliadin and glutenin, which are components of gluten, have viscosity and elasticity, respectively. Gluten allows the dough to be processed, kneaded, and shaped as desired, and also provides the chewy texture associated with noodles once cooked.

[0003] On the other hand, gluten is known to cause harmful autoimmune reactions that contribute to a wide range of gluten-related disorders, including celiac disease, non-celiac gluten sensitivity (NCGS), gluten intolerance, dermatitis herpetiformis (DH), and wheat allergy. With growing awareness of gluten-related disorders and consumers becoming more health-conscious, there is a growing demand for gluten-free foods in noodle, confectionery, bread, and other fields that have traditionally used wheat flour and gluten. There is also a need for gluten-free fillings such as dumplings, shumai, and xiaolongbao, as their noodle wrappers are made from wheat flour.

[0004] Generally, in the fields of noodle making, confectionery making, and bread making, gluten-free products are often realized by combining various food additives (hereinafter simply referred to as "additives") such as gelling agents and thickeners to mimic the viscoelasticity of gluten (for example, Patent Document 1). However, in recent years, there has been a growing consumer preference for clean labels (i.e., a trend among consumers who want the ingredients in food to be clearly and easily understood, or for the labeling method to be simple), and as a result, there is a desire to use ingredients that are familiar to consumers and to avoid the use of additives.

[0005] However, currently there has been little research into creating clean-label gluten-free noodles using only food ingredients (i.e., no additives). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2020-141659 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide a noodle dough such as noodle skin for filled foods that does not use gluten or additives and has good process suitability (mixing suitability, noodle-making properties, and formability), and to use the same to provide noodle products that satisfy consumers' health-conscious and clean-label preferences. [Means for solving the problem]

[0008] As a result of extensive research into achieving the above-mentioned object, the inventors have succeeded in producing a clean-label gluten-free noodle dough composition that is suitable for processing (suitability for mixing, noodle-making properties, and shapeability) by using a grain flour or starch as a base and blending this with pregelatinized grain flour or pregelatinized starch and a thickening ingredient selected from fenugreek seeds, chia seeds, seaweed, yam, and agar. Based on these findings, the present inventors have conducted further studies and have completed the present invention.

[0009] That is, the present invention provides the following. [Section 1] (a) to (c) below: (a) Flour and / or starch (b) Pregelatinized grain flour and / or pregelatinized starch (c) a substance selected from fenugreek seeds, chia seeds, seaweed, yam, and agar A dough composition comprising: [Section 2] Item 1. The dough composition according to Item 1, wherein component (c) is selected from fenugreek seeds, chia seeds, and seaweed. [Section 3] Item 3. The dough composition according to Item 1 or 2, which is substantially free of gluten and additives. [Section 4] Item 4. The dough composition according to Item 3, which is substantially free of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, carrageenan, locust bean gum, guar gum, gum arabic, xanthan gum, karaya gum, tara gum, gellan gum, curdlan, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, ethylhydroxyethylcellulose, and polydextrose. [Section 5] 5. The dough composition according to any one of items 1 to 4, wherein the amount of component (c) blended is 0.25 to 6% by weight based on the total dough composition. [Section 6] Item 6. The dough composition according to any one of Items 1 to 5, wherein component (b) is pregelatinized rice flour and / or pregelatinized tapioca starch. [Section 7] Item 7. The dough composition according to any one of items 1 to 6, wherein component (c) is in powder form. [Section 8] Item 8. The dough composition according to any one of items 1 to 7, further comprising sugar and / or fat. [Section 9] Item 1. A method for producing a dough composition according to item 1, comprising adding water to a dry mix obtained by mixing component (a), component (b), and powdered component (c), and further mixing the mixture. [Section 10] Item 9. A noodle product comprising the dough composition according to any one of items 1 to 8. [Section 11] Item 11. The noodle product according to Item 10, which is a stuffed food. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide gluten-free noodle products with good process suitability (mixing suitability, noodle-making properties, and formability) using clean-label ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention provides the following (a) to (c): (a) Flour and / or starch (b) Pregelatinized grain flour and / or pregelatinized starch (c) a substance selected from fenugreek seeds, chia seeds, seaweed, yam, and agar The present invention provides a dough composition (hereinafter also referred to as "the composition of the present invention") containing: The composition of the present invention contains the food ingredients components (a) to (c), which allow it to mimic the viscoelasticity of gluten, thereby enabling it to produce noodle dough with excellent mixability, noodle-making properties, and formability without the need for additives such as gelling agents or thickeners, and it can be used as an ingredient for gluten-free noodles. Therefore, preferably, the composition of the present invention is substantially free of gluten and additives.

[0012] In this specification, the term "glutens" refers to gluten and its constituent proteins gliadin and glutenin, as well as proteins similar to gliadin or glutenin (including corresponding proteins derived from their hybrids), such as secalin derived from rye and hordin derived from barley, which are cross-reactive with gliadin. It also includes allergens other than gluten to which subjects with wheat allergies may react, and all proteins that may cause gluten-related diseases, including celiac disease.

[0013] In this specification, "additives" means "food additives" as defined in the Food Sanitation Act of Japan, excluding those generally provided as food and beverages, and includes designated additives, existing additives, and natural flavorings.

[0014] As used herein, "substantially free" means that a specific component is contained in an amount of less than 1% by weight, preferably less than 0.5% by weight, more preferably less than 0.1% by weight, even more preferably less than 0.05% by weight, and even more preferably less than 0.001% by weight, based on the weight of the entire composition. Note that processing aids and additives as carryover, which are exempt from labeling under the Enforcement Regulations of the Food Sanitation Act, are included in the definition of "substantially free" in the present invention.

[0015] As used herein, "gluten-free" is synonymous with "substantially free of gluten" and means that the amount of gluten in a composition is less than 20 ppm, preferably less than 15 ppm, more preferably less than 10 ppm, even more preferably less than 5 ppm, and even more preferably less than 1 ppm. U.S. federal guidelines require that food products have less than 20 ppm of gluten to be characterized as gluten-free, and gluten-free certification organizations require that food products contain less than 10 ppm of gluten (less than 5 ppm of gliadin) to receive the label. The amount of gluten in the composition can be measured using a gluten quantification method accepted by a reputable analytical organization known in the art, such as the Association of Analytical Communities (AOAC) or the American Association of Cereal Chemists (AACC) (e.g., AACCI Method 38-52.01 "Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay" or the AgraQuant® Gluten G12 ELISA kit (AOAC-approved Official Method of Analysis, OMA 2014.03) commercially available from Romer Labs UK Ltd.).

[0016] The essential components (a) to (c) of the composition of the present invention will be explained below.

[0017] Component (a) (a1) Grain flour As used herein, "cereal flour" refers to a powdery or granular food ingredient obtained by milling, pulverizing, or the like of a grain, and includes components other than starch. The type of grain flour that may be contained in the composition of the present invention is not particularly limited, but is preferably one that is substantially free of gluten, and examples thereof include rice flour, brown rice flour, corn flour, sorghum flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, pea flour, lentil flour, barnyard millet flour, chestnut flour, millet flour, and adlay flour. In a preferred embodiment, rice flour, sorghum flour, corn flour, soybean flour, and the like may be used as the grain flour. These grain flours may be used alone or in combination of two or more.

[0018] (a2) starch The starch used in the composition of the present invention is not particularly limited, and examples thereof include potato starch, corn starch, high-amylose corn starch, tapioca starch, non-glutinous rice starch, waxy rice starch, wheat starch, waxy corn starch, sago starch, mung bean starch, and sweet potato starch. These starches may also be processed starches that have been subjected to physical treatment, enzymatic treatment, or other processing. Examples of starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include moist heat-treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Examples of starches that have been subjected to enzymatic treatments include enzyme-treated starch. In a preferred embodiment, potato starch, corn starch, and the like may be used as the starch. These starches may be used alone or in combination of two or more.

[0019] Alternatively, one or more types of flour and one or more types of starch can be used in combination.

[0020] Starch is composed of amylose and amylopectin, and the ratio of the two components can affect the viscoelasticity and texture of the dough, as well as the taste and cooking quality of the noodle products made from that dough. However, there are no particular restrictions on the amylose content of the starch (including starch in cereal flour) used in the composition of the present invention. For example, the amylose content relative to the total starch amount can be 10% by weight or more, 15% by weight or more, 18% by weight or more, 20% by weight or more, or 22% by weight or more, or it can be 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 35% by weight or less, 30% by weight or less, or 28% by weight or less. However, starch below these lower limits or above these upper limits can also be used in the composition of the present invention as long as the resulting dough is suitable for processing. The range of the amylose content relative to the total starch amount in the composition of the present invention can be, for example, 10 to 80% by weight, 10 to 70% by weight, 10 to 60% by weight, 15 to 50% by weight, 15 to 40% by weight, 15 to 35% by weight, 18 to 35% by weight, 18 to 30% by weight, 18 to 28% by weight, 20 to 35% by weight, 20 to 30% by weight, 20 to 28% by weight, 22 to 35% by weight, 22 to 30% by weight, or 22 to 28% by weight.

[0021] There are no particular limitations on the particle size of the grain flour and starch. For example, the average particle size of the grain flour and starch may be 5 μm or more, 10 μm or more, 20 μm or more, or 40 μm or more, or 500 μm or less, 400 μm or less, 300 μm or less, 200 μm or less, etc. However, grain flours and starches below these lower limits or above these upper limits can also be used in the composition of the present invention as long as the resulting dough has good process suitability.

[0022] The method for producing the grain flour and starch used as component (a) is not particularly limited, and those produced by known methods (e.g., dry milling, wet milling) or methods equivalent thereto may be used. Alternatively, commercially available grain flour and starch may be used.

[0023] The content of component (a) in the composition of the present invention may be, for example, 40% by weight or more, preferably 45% by weight or more, more preferably 50% by weight or more, even more preferably 52% by weight or more, and particularly preferably 53% by weight or more. The content of component (a) in the composition of the present invention may be, for example, 75% by weight or less, preferably 70% by weight or less, more preferably 65% ​​by weight or less, even more preferably 63% by weight or less, and particularly preferably 62% by weight or less. The content of component (a) in the composition of the present invention may be, for example, 40 to 75% by weight, 45 to 70% by weight, 50 to 65% by weight, 50 to 63% by weight, 50 to 62% by weight, 52 to 65% by weight, 52 to 63% by weight, 52 to 62% by weight, 53 to 65% by weight, 53 to 63% by weight, or 53 to 62% by weight.

[0024] Ingredient (b) The pregelatinized grain flour and pregelatinized starch used in the composition of the present invention include those obtained by pregelatinizing the grain flour and starch described above for component (a). Pregelatinized grain flour or pregelatinized starch is obtained by heating grain flour or starch with water, gelatinizing, and then drying and powdering. The paste can be reproduced with cold water, and physical properties such as viscosity, water retention, stickiness, and shape retention can be obtained without heating. In this specification, the term "pregelatinized grain flour" refers not only to the use of grain flour or starch that has been pregelatinized and dried and powdered, but also to an embodiment in which, as one of the production steps for the composition of the present invention, untreated grain flour and / or starch similar to component (a) (which may have been subjected to processing other than pregelatinization) is heated with water and gelatinized, and then mixed with other ingredients, or an embodiment in which the grain flour and / or starch of component (a) is partially gelatinized by exposing it to warm water.

[0025] In a preferred embodiment, the pregelatinized grain flour includes pregelatinized rice flour. In another preferred embodiment, the pregelatinized starch includes pregelatinized tapioca starch. Pregelatinized grain flour or pregelatinized starch may be used alone, or one or more types of pregelatinized grain flour and one or more types of pregelatinized starch may be used in combination.

[0026] The method for producing the pregelatinized grain flour and pregelatinized starch used as component (b) is not particularly limited, and those produced by known methods (e.g., methods using a drum dryer, spray dryer, extruder, etc.) or methods equivalent thereto may be used. Furthermore, commercially available pregelatinized grain flour and pregelatinized starch may be used.

[0027] The content of component (b) in the composition of the present invention may be, for example, 5% by weight or more, preferably 6% by weight or more, more preferably 7% by weight or more, and even more preferably 8% by weight or more. The content of component (b) in the composition of the present invention may be, for example, 30% by weight or less, preferably 28% by weight or less, more preferably 26% by weight or less, and even more preferably 24% by weight or less. The content of component (b) in the composition of the present invention may be, for example, 5 to 30% by weight, 5 to 28% by weight, 5 to 26% by weight, 5 to 24% by weight, 6 to 30% by weight, 6 to 28% by weight, 6 to 26% by weight, 6 to 24% by weight, 7 to 30% by weight, 7 to 28% by weight, 7 to 26% by weight, 7 to 24% by weight, 8 to 30% by weight, 8 to 28% by weight, 8 to 26% by weight, or 8 to 24% by weight.

[0028] Ingredient (c) (c1) Fenugreek seeds The composition of the present invention is characterized by containing a thickening ingredient of food material selected from fenugreek seeds, chia seeds, seaweed, yam, and agar. Fenugreek is an annual legume cultivated in India, Africa, and the Middle East, and its seeds are widely used as a spice in curry, etc. The endosperm of the seeds is sticky.

[0029] Fenugreek seeds can be used in the composition of the present invention by, for example, pulverizing or grinding the whole seeds or the endosperm portion from which the seed coat has been separated and removed by a method known per se (e.g., dry milling, wet milling) or a method equivalent thereto to form a powder. Alternatively, fenugreek seeds may be extracted using hot water or an appropriate organic solvent, and the extract may be dried and powdered for use in the composition of the present invention. Commercially available fenugreek seed powder may also be used.

[0030] (c2) Chia seeds Chia seeds are the seeds of a plant in the Labiatae family called "chia (Salvia hispanica)." There are two types of chia seeds: black chia seeds and white chia seeds, both of which can be used in the composition of the present invention. From the viewpoint of making the color of the composition closer to the natural white color of noodles made from wheat flour, white chia seeds are more preferred.

[0031] The method for producing chia seeds is not particularly limited, and chia seeds may be crushed or ground into powder by a method known per se (e.g., dry milling, wet milling) or a method equivalent thereto. Alternatively, commercially available chia seed powder may be used.

[0032] (c3) seaweed The type of seaweed used in the composition of the present invention is not particularly limited, as long as it can impart good process suitability to the composition. For example, any of brown algae (e.g., kelp, wakame, and Okinawan mozuku), red algae (e.g., Gelidium globulus, Gracilaria verrucosa, and Asakusanori), and green algae (e.g., green laver and sea grapes) can be used.

[0033] Seaweed can be used in the composition of the present invention by, for example, crushing or grinding the plant body into powder by a method known per se (e.g., dry milling, wet milling) or a method equivalent thereto. Alternatively, the plant body may be extracted with hot water or an appropriate organic solvent, and the extract may be dried and powdered for use in the composition of the present invention. Commercially available seaweed powders and seaweed extract powders may also be used.

[0034] (c4) Yam The yam used in the composition of the present invention is a perennial vine belonging to the family Dioscoreaceae, and wild species include Jinenjo and cultivated species include Nagaimo, Ginkgoimo, and Tsukuneimo. However, there are no particular restrictions on the variety as long as it can impart good process suitability to the composition of the present invention.

[0035] The yam may be provided in any form as long as it can impart good process suitability to the composition of the present invention, such as powdered yam or grated yam, with powdered yam being preferred. The method for producing powdered yam is not particularly limited, and yam produced by a method known per se (e.g., heat drying or freeze drying followed by pulverization) or a method equivalent thereto may be used. Alternatively, commercially available powdered yam may be used.

[0036] (c5) Agar The agar used in the composition of the present invention is not particularly limited, as long as it is a commonly used agar obtained by extracting raw seaweed (e.g., Tengusa) with hot water, concentrating the extract, cooling it to solidify it, and then squeezing or freezing it and drying it. Instant-dissolving agar, low-viscosity agar, high-melting-point agar, and the like can be used without limitation as long as they can impart good process suitability to the composition of the present invention. In a preferred embodiment, instant-dissolving agar is used. The form of agar is also not particularly limited, and any form, such as cube agar, thin agar, powdered agar, or flake agar, can be used. In a preferred embodiment, agar powder is used.

[0037] The method for producing agar is not particularly limited, and agar produced by a method known per se or a method equivalent thereto may be used. Alternatively, commercially available agar may be used.

[0038] As component (c), any one of fenugreek seeds, chia seeds, seaweed, yam, and agar may be used alone or in combination of two or more.Yam can be an allergen, and agar is not an additive (designated or existing additive) in Japan, but may be treated as an additive in other countries.Therefore, from the viewpoints of safety for everyone and clean labeling according to international standards, it is more preferable to use a thickening material selected from fenugreek seeds, chia seeds, and seaweed.

[0039] The content of component (c) in the composition of the present invention may be, for example, 0.25% by weight or more, preferably 0.3% by weight or more, more preferably 0.4% by weight or more, even more preferably 0.45% by weight or more, and particularly preferably 0.5% by weight or more. The content of component (c) in the composition of the present invention may be, for example, 6% by weight or less, preferably 5.5% by weight or less, more preferably 5% by weight or less, even more preferably 4.5% by weight or less, and particularly preferably 4% by weight or less. The content of component (c) in the composition of the present invention may range, for example, from 0.25 to 6% by weight, 0.3 to 5.5% by weight, 0.4 to 6% by weight, 0.4 to 5% by weight, 0.4 to 4.5% by weight, 0.4 to 4% by weight, 0.45 to 6% by weight, 0.45 to 5% by weight, 0.45 to 4.5% by weight, 0.45 to 4% by weight, or 0.5 to 6% by weight. It may be 0.5 to 5% by weight, 0.5 to 4.5% by weight, or 0.5 to 4% by weight.

[0040] The composition of the present invention contains water in addition to the above components (a) to (c). Examples of the water contained in the composition include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for use in food production can be used.

[0041] The water content in the composition of the present invention may be, for example, 15% by weight or more, preferably 20% by weight or more, more preferably 25% by weight or more, and even more preferably 27% by weight or more, and may be, for example, 45% by weight or less, preferably 40% by weight or less, more preferably 35% by weight or less, and even more preferably 32% by weight or less.

[0042] (d)Oils and fats The composition of the present invention may further contain a fat or oil. By incorporating a fat or oil, the stickiness of the dough can be reduced and sticking to processing machines (e.g., noodle making machines) or equipment can be inhibited, further improving noodle-making properties.

[0043] The oil that can be contained in the composition of the present invention is not particularly limited as long as it is edible. Specific examples of oils and fats include vegetable oils such as canola oil, soybean oil, safflower oil (including high linoleic safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil (palm olein, palm stearin), palm kernel oil, rice bran oil, perilla oil, and grapeseed oil; and animal oils such as lard, beef tallow, chicken oil, mutton tallow, horse fat, fish oil, whale oil, butter, and egg yolk oil. Interesterified oils obtained by interesterifying these oils and hardened oils obtained by hydrogenating these oils can also be used. The oils and fats that can be contained in the composition of the present invention may be refined (e.g., salad oil, etc.). The oil that may be contained in the composition of the present invention is preferably a vegetable oil, more preferably canola oil, soybean oil, rapeseed oil, sunflower oil, rice oil, or palm olein. These oils and fats may be used alone or in combination of two or more.

[0044] The method for producing the oil or fat that can be contained in the composition of the present invention is not particularly limited, and those produced by a method known per se or a method equivalent thereto may be used. In addition, commercially available oils and fats may be used.

[0045] When the composition of the present invention contains an oil or fat, the content thereof may be, for example, 0.25% by weight or more, preferably 0.5% by weight or more, more preferably 0.75% by weight or more, and even more preferably 1% by weight or more, and the content may be, for example, 5% by weight or less, preferably 3% by weight or less, more preferably 2.5% by weight or less, and even more preferably 2% by weight or less.

[0046] (e) sugar The composition of the present invention may further contain sugar. By adding sugar, the extensibility of the dough is improved, and the moldability is further improved.

[0047] The type of sugar that can be contained in the composition of the present invention is not particularly limited and may be any of monosaccharides, oligosaccharides (e.g., disaccharides), and polysaccharides, but is preferably a monosaccharide or oligosaccharide (e.g., disaccharide). Examples of monosaccharides include xylose, arabinose, ribose, and 2-deoxyribose, which are classified as pentoses, and glucose, fructose, and galactose, which are classified as hexoses. Examples of disaccharides include maltose and trehalose. When the composition of the present invention is used to produce noodle products (including filled foods such as dumplings), it is preferable to use sugars that have a low sweetness and do not significantly affect the taste (e.g., maltose, trehalose, glucose, and xylose). One type of sugar may be used alone, or two or more types may be used in combination.

[0048] The method for producing the sugar that may be contained in the composition of the present invention is not particularly limited, and sugars produced by a method known per se or a method equivalent thereto may be used. In addition, commercially available sugars may also be used.

[0049] When the composition of the present invention contains sugar, the sugar content may be, for example, 0.5% by weight or more, preferably 1% by weight or more, more preferably 1.25% by weight or more, and even more preferably 1.5% by weight or more, and the sugar content may be, for example, 5% by weight or less, preferably 4% by weight or less, more preferably 3% by weight or less, and even more preferably 2.5% by weight or less.

[0050] The composition of the present invention may further contain other food ingredients in addition to the above-mentioned components (a) to (c), water, oils and fats, and sugars. The food ingredients are not particularly limited as long as they do not impair the object of the present invention, and examples thereof include salt, seasonings, egg yolk powder, egg white powder, whole egg powder, skim milk powder, animal and plant proteins, dietary fiber, etc.

[0051] The composition of the present invention can be produced by appropriately mixing the various components described above within a range that does not impair the objectives of the present invention. In one embodiment, when component (c) is provided in powder form, the composition of the present invention can be produced by adding water (or water in which additional water-soluble or liquid ingredients are dissolved, if any) to a dry mix prepared by mixing component (a), component (b), and powdered component (c) (which may also contain additional powder ingredients, if any; the same applies below) and further mixing. When gelatinization of component (b) is carried out as one of the production steps, for example, warm water may be added to separately prepare gelatinized grain flour and / or starch, and the resulting component (b) can be added together with water to a dry mix prepared by mixing components (a) and (c) (and other powder ingredients), followed by further mixing.

[0052] For example, a dry mix can be prepared by mixing all powder ingredients in a suitable container. The ingredients constituting the dry mix may be added to the container in any order and mixed, and this mixing may be performed manually or using a mixer (e.g., a stand mixer). Mixing may be performed for a time sufficient to uniformly distribute each ingredient throughout the dry mix, for example, but is not limited to, 20 minutes or less, preferably 10 minutes or less, more preferably 5 minutes or less, and even more preferably 1 to 3 minutes.

[0053] Next, water is added to the resulting dry mix and further mixed. This mixing can also be done manually or using a mixer. The temperature of the added water is not particularly limited, but may be, for example, 40°C or less, 30°C or less, 20°C or less, 15°C or less, 10°C or less, or 5°C or less, preferably 20°C or less, 15°C or less, 10°C or less, or 5°C or less, more preferably 10°C or less, or 5°C or less. However, in an embodiment in which component (a) in the dry mix is ​​partially gelatinized to form component (b), warm water can be used. In a preferred embodiment, water is gradually added to the dry mix while simultaneously mixing. Mixing may be carried out for a time sufficient to uniformly distribute each component throughout the dough, which may be, but is not limited to, for example, 30 minutes or less, preferably 20 minutes or less, more preferably 10 minutes or less, and even more preferably about 2 to 6 minutes.

[0054] When the composition of the present invention contains a fat or oil, the fat or oil can be added to the dry mix and mixed, followed by further mixing with water. Alternatively, the fat or oil and water can be mixed and emulsified, and the resulting emulsion (preferably an oil-in-water (o / w) emulsion in which the continuous phase is aqueous) can be separately prepared and added to the dry mix. In a preferred embodiment, the emulsion is gradually added to the dry mix while mixing simultaneously. As with the case of adding water, when adding the emulsion, mixing should be carried out for a time sufficient to uniformly distribute each ingredient throughout the dough, which may be, for example, within 30 minutes, preferably within 20 minutes, more preferably within 10 minutes, and even more preferably about 2 to 6 minutes, but is not limited thereto.

[0055] The composition of the present invention is characterized by its mixability during the mixing step, even when it is substantially free of gluten and additives, being equal to or better than that of a dough composition containing gluten or a thickener. Here, "good mixability" means that the mixer does not stop when mixing the dough composition using a mixer, and that only lumps with a diameter of 30 mm or less, preferably 15 mm or less, are formed at the end of mixing, resulting in a crumbly dough. Mixability can be evaluated, for example, by having a specialist panel visually check the frequency of mixer stoppages and the size of the lumps.

[0056] The composition of the present invention obtained as described above can be rolled and shaped manually (e.g., with a rolling pin) or using a noodle making machine (roller type, extrusion type) or a filling machine. In one embodiment, the composition of the present invention may be rolled any number of times (e.g., once, twice, three times, or more) until the rolled dough (noodle sheet) has the desired thickness. The composition of the present invention can be formed into a noodle sheet with the desired thickness and / or shape, optionally by folding, stretching / drawing, or both. The thickness of noodles obtained from the composition of the present invention can be, for example, 3 mm or less, preferably 2 mm or less, more preferably 1.5 mm or less, and even more preferably 1 mm or less. The thickness of noodles obtained from the composition of the present invention can be, for example, 0.2 mm or more, preferably 0.3 mm or more, more preferably 0.4 mm or more, and even more preferably 0.5 mm or more.

[0057] The composition of the present invention is characterized by its excellent noodle-making properties, with stickiness during noodle production being reduced to a level equal to or greater than that of dough compositions containing gluten or thickeners, even when the composition is substantially free of gluten and additives. Specifically, this means that the noodle sheet does not stick to the rollers of a roll-type noodle making machine during noodle production (rolling), and has excellent releasability. Noodle sheets with such excellent noodle-making properties can be continuously produced using a roll-type noodle making machine, which is advantageous for industrial production. Noodle-making properties can be evaluated, for example, by having a specialist panel visually check whether or not the noodle sheet sticks to the rollers of the roll-type noodle making machine during noodle production.

[0058] The rolled composition of the present invention can be shaped to produce the desired noodle product. The composition of the present invention is characterized by its moldability during the molding process being equal to or better than that of a dough composition containing gluten or a thickener, even when it is substantially free of gluten and additives. The moldability of the noodle sheet can be evaluated by the degree of extensibility, for example, whether the outer shell cracks or tears when the noodle sheet is molded into a filled food product such as a dumpling. The moldability can be evaluated by having a specialist panel visually inspect the condition of the noodle sheet during molding.

[0059] The present invention also provides noodle products produced using the composition of the present invention as dough. As used herein, "noodle products" refers to any product produced by cooking a dough made from the composition of the present invention, which is formed into a long, thin strip or a specific shape, and then cooked for consumption. Examples of such products include ramen, pasta, udon, champon, yakisoba, gyoza, and other filled foods in which a filling is wrapped in a noodle skin. Preferably, the noodle products are filled foods, such as ramen, pasta, udon, champon, and yakisoba, which are classified as "noodles" according to the Japanese Industrial Standards (JIS), and more preferably filled foods (e.g., gyoza, shumai, xiaolongbao, Chinese buns, wontons, spring rolls, baozi, and ravioli).

[0060] For example, when the noodle product of the present invention is an encased food, the ingredients and preparation method of the filling are not particularly limited as long as they do not impair the object of the present invention, and they may be prepared by a method known per se or a method equivalent thereto.Furthermore, the method of covering (encasing) at least a portion of the filling with the outer shell is also not particularly limited as long as they do not impair the object of the present invention, and they may be prepared by a method known per se or a method equivalent thereto.

[0061] The production of the filled food product can also be carried out by a method known per se or a method equivalent thereto, depending on the type of food product. The production method can include covering at least a portion of the filling of the filled food product with a dough (noodle sheet) made from the composition of the present invention. The method of covering is not particularly limited, and can be a method known per se or a method equivalent thereto. For example, the covering can be carried out using conventional equipment such as an encrusting machine or a molder, or can be carried out manually without using any equipment.

[0062] In one embodiment, the filled food can be subjected to a heat treatment. The degree of heating can be adjusted as appropriate depending on the purpose of the heat treatment, for example, to a state suitable for consumption. In this case, the filled food does not necessarily need to be subjected to a heat treatment before consumption (i.e., it can be provided to consumers in a state ready for consumption as is). Examples of heat treatment methods include moist heating (e.g., boiling, steaming, etc.), dry heating (e.g., baking, stir-frying, etc.), dielectric heating (e.g., microwave heating, etc.), and combinations of two or more of these (e.g., steaming, etc.). The heating conditions (e.g., heating temperature, heating time, etc.) are not particularly limited and can be adjusted as appropriate depending on the heat treatment method, etc. The heating temperature is usually 80 to 260°C, preferably 90 to 230°C, more preferably 90 to 100°C, and the heating time is usually 1 to 15 minutes, preferably 3 to 10 minutes. The timing of the heat treatment is not particularly limited, and for example, when the filled food is frozen, it may be before freezing or after freezing (e.g., when thawing). Alternatively, it may be subjected to a separate heat treatment after thawing. The heat-treated filled food can be frozen and provided to consumers as a frozen food, in which case it can be made suitable for consumption by subjecting it to a short-term thawing process (e.g., microwave heating, etc.).

[0063] In another embodiment, the filled food may be provided to a consumer without being heat-treated to a state suitable for eating, or after being heat-treated to a degree that makes it inedible. In this case, the filled food must be heat-treated by the consumer before eating. The heat-treatment method may be the same as that described above.

[0064] In one embodiment, the filled food can be frozen to produce a frozen food. The freezing method is not particularly limited, and can be performed by a method known per se or a method equivalent thereto. The freezing conditions (freezing temperature, etc.) are also not particularly limited, and can be adjusted as appropriate. The timing of freezing the filled food is not particularly limited, and for example, when the filled food is subjected to a heat treatment, it can be frozen after the heat treatment.

[0065] The method for thawing the frozen filled food is not particularly limited, and can be any known method (e.g., wet heating, dry heating, microwave heating, natural thawing, etc.) or a method equivalent thereto.

[0066] Other steps that are normally carried out in the production of filled foods may be included as appropriate, as long as they do not impair the objectives of the present invention.

[0067] In a preferred embodiment, noodle products produced from dough comprising the composition of the present invention can have organoleptic properties comparable to those of noodle products produced from dough containing gluten or a thickener, even when the dough is substantially free of gluten and additives. Examples of such organoleptic properties include a natural hardness and elasticity similar to that of wheat noodles, and less stickiness. The object of the present invention is to provide a gluten-free, additive-free (clean label) dough composition and noodle products using said composition that have processing suitability equivalent to or better than that of dough containing gluten or a thickener. Therefore, there are no particular restrictions on the cooking quality of the noodle product, as long as the desired functional effects are achieved, but it is advantageous for the noodle product to also have good organoleptic properties.

[0068] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way. [Example]

[0069] The raw materials used in this example are summarized in Table 1. Unless otherwise specified, all of these raw materials are commercially available for food use. Table 2 also shows the starch content and amylose content relative to the total starch content of the grain flours and starches listed in Table 1.

[0070] [Table 1]

[0071] [Table 2]

[0072] Test Example 1: Search for clean-label ingredients suitable for gluten-free noodle skin production (1) Evaluation of process suitability (mixing, noodle making, and molding) Using the various ingredients listed in Table 1, gyoza noodle wrappers with the various compositions (by weight) listed in Table 3 were prepared and then formed into gyoza. Specifically, rice flour (regular) (amylose content 18.0%) was used as the base, and pregelatinized starch and various thickening ingredients (Test Group T3: fenugreek seed powder, T4: chia seed, T5: seaweed powder, T6: yam powder, T7: agar, T8: konjac flour) were blended. Test Group T1, which contained no thickening ingredients, was also prepared as a negative control. Test Group T2, which contained propylene glycol alginate, a designated additive known to improve process suitability, was also prepared as a positive control. (Mixing process) Using a stand mixer (KitchenAid KSM5ER), the powder ingredients alone were mixed at second speed for 3 minutes, after which cold water was added in small amounts while mixing. After the water addition was complete, the mixture was mixed at first speed for 4 minutes to obtain a crumbly noodle dough. (Noodle making process) The obtained noodle dough was rolled to a thickness of 0.7 mm using a noodle making machine. (molding process) The filling for meat dumplings was prepared according to the usual method and weighed out at 11 g per piece. The rolled noodle dough was cut into oval shapes measuring 87 mm x 80 mm, and the filling was then wrapped in noodle wrappers using a molder to form the shape. The suitability for each process (mixing suitability, noodle making properties, and formability) was evaluated by a panel of two gyoza experts using the following evaluation criteria in increments of 0.5 points. Test plots that received scores of 3 or higher were considered examples.

[0073] -Mixability (Can it be mixed into a crumbly consistency in a KitchenAid?) 5: The KitchenAid does not stop even once during mixing, and the diameter of the largest lump at the end of mixing is The resulting dough is crumbly and smaller than 15mm. 4: The KitchenAid does not stop even once during mixing, and the diameter of the largest lump at the end of mixing is The resulting dough is crumbly and smaller than 30mm. 3: The KitchenAid occasionally stops mixing, or the diameter of the largest clumps is The resulting dough is crumbly and larger than 30 mm. 2: KitchenAid frequently stops while mixing. 1: The KitchenAid stopped during mixing and the dough was too stiff or too elastic to resume mixing.

[0074] Noodle making properties (can it be rolled without sticking to the roller / degree of stickiness) 5: The dough does not stick to the roller at all. 4: The dough may stick to the roller. 3: The dough sticks a little to the roller. 2: The dough sticks to the roller. 1: The dough sticks to the entire roller.

[0075] · Formability (whether the dough cracks when molded / degree of extensibility of the noodle dough) 5: The outer skin does not break at all. 4: Slight cracks on the outer skin. 3: Cracks appear on the outer skin. 2: Small cracks appear in the outer skin. 1: The outer skin is severely torn.

[0076] The results are shown in Table 3. Test group T1 had a rough noodle surface and cracks in the edges and folds, resulting in poor noodle-making and formability, whereas test groups containing fenugreek seeds, chia seeds, seaweed powder, yam, or agar had good process suitability, on a par with that of the test groups containing the designated additive propylene glycol alginate. On the other hand, test groups containing konjac flour had a rough noodle surface and poor formability.

[0077] [Table 3]

[0078] (2) Sensory evaluation of gyoza The formed dumplings were steamed at 100°C for 9 minutes, then left to cool for 9 minutes, and then flash-frozen in a freezer at -35°C. The frozen dumplings were placed in an oiled frying pan, covered, and cooked on a gas stove over low to medium heat for 5 minutes, after which the lid was removed and the dumplings were cooked for 1 to 2 minutes until the bottoms were browned. The hardness, elasticity, and stickiness of the cooked dumplings were evaluated by a panel of two dumpling experts using the following evaluation criteria in increments of 0.5 points.

[0079] Hardness 5: You can really feel the natural hardness of wheat noodles. 4: It has a natural firmness like wheat noodles. 3: Has a natural firmness similar to wheat noodles. 2: It has a slight natural hardness like wheat noodles. 1: It has no natural hardness like wheat noodles.

[0080] ·elasticity 5: You can really feel the natural elasticity of wheat noodles. 4: It has a natural elasticity like wheat noodles. 3: Has a natural elasticity similar to wheat noodles. 2: It has a slight natural elasticity like wheat noodles. 1: It has no natural elasticity like wheat noodles.

[0081] ·Sloshing 5: No stickiness at all. 4: Almost no stickiness. 3: A little sticky. 2: It feels sticky. 1: I feel a strong stickiness.

[0082] The results are shown in Table 3. In all of the Examples, significant improvements were observed in all evaluations compared to Test Group T1.

[0083] Test Example 2: Search for an effective base flour / gelatinized starch Using the various ingredients shown in Table 1, dumpling noodle wrappers with the various compositions (by weight) shown in Table 4 were prepared, and then dumplings were formed using these. Specifically, in Test Group T3 of Test Example 1 (using fenugreek seed powder as a thickening ingredient), test groups were prepared by changing the type of base flour (T9: rice flour (high amylose) (amylose content 25.9%), T10: potato starch, T12: rice flour (regular) + sorghum flour, T13: rice flour (regular) + corn flour, T14: rice flour (regular) + soy flour, T15: rice flour (regular) + cornstarch) or the type of pregelatinized ingredient (T11: tapioca-derived pregelatinized starch (unprocessed)). The process suitability of each test group was evaluated in the same manner as in Test Example 1. Furthermore, the resulting dumplings were cooked and subjected to a sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 4.

[0084] [Table 4]

[0085] Even when the base flour was replaced with rice flour or starch with a high amylose content, the process suitability was as good as in T3 (Tests T9 and T10). Furthermore, good process suitability was also obtained when rice flour was combined with other grain flours or starches (Tests T12 to T15). Furthermore, good process suitability was also obtained when pregelatinized rice flour was replaced with pregelatinized starch (Test T11).

[0086] Test Example 3: Optimization of process suitability by adding sugars and fats Noodle wrappers were prepared for Test Plot T16, which further blended oil (rapeseed oil) with Test Plot T3, and Test Plot T17, which further blended oil (rapeseed oil) and sugar (maltose), and then formed into dumplings. The same procedures as in Test Example 1 were carried out except that the mixing process was carried out as follows. Using a stand mixer (KitchenAid KSM5ER), the powder ingredients alone were mixed at first speed for 2 minutes, rapeseed oil was added and mixed for a further 1 minute, after which cold water or cold water and maltose were added, and after the water addition was complete, the mixture was mixed at first speed for 4 minutes to obtain a crumbly noodle dough. The process suitability of each test group was evaluated in the same manner as in Test Example 1. The resulting dumplings were cooked and subjected to a sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 5.

[0087] [Table 5]

[0088] The processability was further improved by further adding fat or oil and sugar.

[0089] Test Example 4: Examination of the amount of thickening ingredients For test plots T3 and T5, noodle skins were prepared by varying the amounts of fenugreek seed powder and seaweed powder (test plots T18-T20 and T21-23), and then formed into dumplings. The process suitability of each test plot was evaluated in the same manner as in Test Example 1. The resulting dumplings were cooked and subjected to a sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 6.

[0090] [Table 6]

[0091] In any of the blending amounts investigated, the process suitability was good. [Industrial Applicability]

[0092] The composition of the present invention, even when substantially free of gluten and additives, has process suitability (mixing suitability, noodle-making properties, and formability) that is equal to or better than dough compositions that contain gluten or thickeners. Therefore, it is extremely useful in that it can provide noodle products that meet consumer needs, such as the recent trend toward health consciousness and clean labeling.

Claims

1. The following (a) to (c): (a) Flour and / or Starch (b) Pregelatinized grain flour and / or pregelatinized starch (c) a substance selected from fenugreek seeds, chia seeds, seaweed, yam, and agar A dough composition comprising:

2. 10. The dough composition of claim 1, wherein component (c) is selected from fenugreek seeds, chia seeds, and seaweed.

3. The dough composition according to claim 1 or 2, which is substantially free of gluten and additives.

4. 4. The dough composition of claim 3, which is substantially free of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, carrageenan, locust bean gum, guar gum, gum arabic, xanthan gum, karaya gum, tara gum, gellan gum, curdlan, methylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, ethylhydroxyethylcellulose, and polydextrose.

5. The dough composition according to any one of claims 1 to 4, wherein the amount of component (c) blended is 0.25 to 6% by weight based on the total dough composition.

6. The dough composition according to any one of claims 1 to 5, wherein component (b) is pregelatinized rice flour and / or pregelatinized tapioca starch.

7. The dough composition of any one of claims 1 to 6, wherein component (c) is in powder form.

8. The dough composition according to any one of claims 1 to 7, further comprising sugar and / or fat.

9. A method for producing the dough composition according to claim 1, comprising adding water to a dry mix obtained by mixing component (a), component (b), and powdered component (c) and further mixing the mixture.

10. A noodle product comprising the dough composition according to any one of claims 1 to 8.

11. The noodle product according to claim 10, which is an enrobed food product.

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