Method for producing dried noodles

Abstract

To provide dried noodles that contain high-amylose wheat flour and exhibit good texture.SOLUTION: A method for producing dried noodles comprises drying raw noodles containing 30 mass% or more of high-amylose wheat flour in the total mass of cereal flour and starch, the high-amylose wheat flour being a wheat flour having an amylose content of 40 mass% or more in total starch as analyzed by the Concanavalin A method, and the high-amylose wheat flour having a damaged starch amount of 4.0 to 6.3 mass% as measured by the AACC Method 76-31.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing dried noodles. [Background technology]

[0002] Starch contained in cereals contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes, and therefore functions 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 by increasing the amylose content through mutations in enzymes 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 starch branching enzyme SBEIIa gene, resulting in reduced SBEIIa activity and a high amylose content in the starch contained in the grain. Such high-amylose wheat flour is a promising dietary fiber material. Non-Patent Document 2, mentioned above, discloses Chinese noodles containing high-amylose wheat flour. Patent Document 3, mentioned above, describes the production of dried pasta from pasta obtained by extruding dough containing high-amylose wheat flour. Patent Documents 5 and 6 describe udon and soba noodles produced from a grain flour composition containing 20% ​​by mass or more of high-amylose wheat flour.

[0003] Non-patent document 3 describes that the amount of damaged starch in high-amylose wheat flour derived from modified wheat with low SBEIIa activity and an amylose content of approximately 71-84% as measured by iodine colorimetry was 3.6-2.0%, while the amount of damaged starch in flour from wild-type wheat was 4.7%. [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] Japanese Patent Publication No. 2023-098084 [Patent Document 6] Japanese Patent Publication No. 2023-136065 [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 [Non-patent document 3] Carbohydrate Polymers, 2020, 245:116557 Summary of the Invention [Problem to be solved by the invention]

[0006] This relates to improving the texture of dried noodles containing high-amylose wheat flour. [Means for solving the problem]

[0007] As representative embodiments of the present invention, the following are provided. [1] A method for producing dried noodles, The method comprises drying fresh noodles containing high-amylose wheat flour at a content of 30% by mass or more of the total mass of flour and starch, 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, and The high amylose wheat flour has a damaged starch content of 4.0 to 6.3% by mass as measured by AACC Method 76-31. method. [2] The method described in [1], wherein the high amylose wheat flour is wheat flour derived from modified wheat with low SBEIIa activity. [3] The method described in [1] or [2], wherein the fresh noodles are pasta. [4] The method according to any one of [1] to [3], wherein the fresh noodles are extruded noodles. [5] Dried noodles containing high amylose wheat flour, The high amylose wheat flour is contained in an amount of 30% by mass or more of the total mass of the flour and starch contained in the raw material 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, and The high amylose wheat flour has a damaged starch content of 4.0 to 6.3% by mass as measured by AACC Method 76-31. Dried noodles. [6] The dried noodles according to [5], wherein the high amylose wheat flour is wheat flour derived from modified wheat with low SBEIIa activity. [7] The dried noodles according to [5] or [6], which are pasta. [Effects of the Invention]

[0008] According to the present invention, the texture of dried noodles produced using high-amylose wheat flour can be improved. The high-amylose wheat flour-containing dried noodles provided by the present invention have a good texture with excellent elasticity and smoothness. DETAILED DESCRIPTION OF THE INVENTION

[0009] As used herein, 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. The amylose content of wheat flour refers to the amylose content of the total starch contained in the wheat flour. The amylose content of wheat flour in this specification is defined as the value determined by analysis using the concanavalin A (ConA) method and can be measured, for example, by analyzing the wheat flour using an amylose / amylopectin assay kit (AMYLOSE / AMYLOPECTIN ASSAY KIT) from Megazyme. Conventional methods for analyzing amylose content include (1) methods utilizing the high iodine-binding ability of amylose (iodine affinity assays; e.g., amperometric titration, colorimetry, AACC61-03 method, etc.) and (2) methods utilizing the specific binding of amylopectin to ConA (ConA method). However, the method using (1) tends to calculate a higher amylose content. For example, the amylose content of high-amylose wheat flour containing a loss-of-function mutation (null mutation) of the SGP-1 gene described in Non-Patent Documents 1 and 2 is about 37% by mass when measured by the iodine affinity assay, but about 31% by mass when measured by the ConA method. The amylose content of conventional wheat flour is less than 32% by mass when measured by the iodine affinity assay, and less than 28% by mass when measured by the ConA method.

[0010] Examples of high-amylose wheat flour include wheat flour derived from modified wheat with reduced activity of the starch branching enzyme SBEIIa. Examples of such modified wheat flour include wheat flour derived from high-amylose wheat with 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 in which the amount or activity of SBEIIa protein in the grain is less than 2% of the amount or activity in wild-type wheat grain, and wheat flour derived from high-amylose wheat with null mutations in one or more, for example, one or two, SBEIIa genes.

[0011] The present invention provides dried noodles containing high-amylose wheat flour. The high-amylose wheat flour used in producing the dried noodles of the present invention (hereinafter also referred to as "high-amylose wheat flour of the present invention") has an increased amount of damaged starch compared to conventional high-amylose wheat flour.

[0012] The high-amylose wheat flour of the present invention preferably has a damaged starch content of 4.0 to 6.3% by mass, more preferably 4.1 to 5.8% by mass, and even more preferably 4.6 to 5.0% by mass. High-amylose wheat flour has low amylase sensitivity due to the starch structure with a high amylose content, and therefore, when subjected to a conventional milling process, wheat flour with less damaged starch than ordinary wheat flour is obtained (see Non-Patent Document 3). On the other hand, increasing the amount of damaged starch in high-amylose wheat flour as described above improves the elasticity and smoothness of the texture of dried noodles produced using the high-amylose wheat flour.

[0013] The amount of damaged starch is one of the indicators of flour properties, and reflects the water absorption and amylase sensitivity of the starch components contained in the flour. The amount of damaged starch in flour can affect the workability of dough, the expansion rate (fluffiness) of bread, the texture of noodles, and so on. However, in the past, increasing the amount of damaged starch in food raw material flour did not necessarily lead to an improvement in the texture of the food. Different types of raw grains can have different amounts of damaged starch even when milled using the same process, and as a result, the amount of damaged starch suitable for use as a food ingredient may differ depending on the type of grain.

[0014] The amount of damaged starch in wheat flour in this specification is a value measured according to AACC Method 76-31, i.e., by degrading damaged starch contained in a sample with mold-derived α-amylase into maltosaccharides and limit dextrins, then degrading it to glucose with amyloglucosidase, and quantifying the glucose produced, and represents the amount of amylase-sensitive starch. A commercially available kit (e.g., MegaZyme's Starch Damage Assay Kit) can be used to measure the amount of damaged starch according to AACC Method 76-31.

[0015] The high-amylose wheat flour of the present invention preferably has an average particle size of 50 to 110 μm, more preferably 60 to 100 μm. The average particle size herein refers to the volume mean diameter (MV) of particles calculated by laser diffraction / scattering method, and can be measured using a commercially available laser diffraction / scattering particle size distribution analyzer (e.g., Microtrac MT3000II; Microtrac Bell Corporation).

[0016] The high amylose wheat flour of the present invention may be wheat flour that essentially contains only the endosperm fraction of high amylose wheat grains, or may be wheat flour (e.g., whole wheat flour) that contains the endosperm fraction of high amylose wheat grains as well as germ and bran fractions.

[0017] The high-amylose wheat flour of the present invention can be produced by milling high-amylose wheat grains according to conventional methods, but adjusting the conditions to increase the amount of damaged starch in the flour. Methods for adjusting the amount of damaged starch in wheat flour are known in the art. Typically, the amount of damaged starch in flour increases when starch is physically destroyed by applying mechanical force or heat to flour during the milling process. For example, if the smooth roller used for milling narrows the roll gap during the milling process of raw wheat (coarse milling process) or the milling process of the milled product (reduction process), the starch becomes more susceptible to damage, increasing the amount of damaged starch. Furthermore, wheat flour of the desired particle size can be obtained by appropriately adjusting the conditions and number of milling processes or by classifying the milled product.

[0018] The raw material flour for dried noodles provided by the present invention contains the high-amylose wheat flour of the present invention. The content of the high-amylose wheat flour of the present invention in the raw material flour is preferably 30% by mass or more, more preferably 40% by mass or more, even more preferably 50% by mass or more, and may even be 100% by mass, of the total mass of the flour and starch contained in the raw material flour.

[0019] The raw material flour may contain other cereal flours and / or starches besides the high-amylose wheat flour of the present invention. Examples of such other cereal flours include wheat flours other than the high-amylose wheat flour of the present invention, rice flour, barley flour, waxy barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, and bran flour. The above-listed cereal flours can be used alone or in combination of two or more. Preferably, the other cereal flour is wheat flour other than the high-amylose wheat flour of the present invention. For example, the other cereal flour is non-high-amylose wheat flour (typically wheat flour with an amylose content of less than 28% by mass). Examples of such non-high-amylose wheat flour include hard flour, semi-hard flour, all-purpose flour, soft flour, durum flour, and whole wheat flour. These wheat flours can be used alone or in combination of two or more. The content of flour, including the high-amylose wheat flour, in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more, and may be 100% by mass, of the total mass of flour and starch contained in the raw material flour.

[0020] Examples of the starch include, but are not limited to, unmodified starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as modified starches obtained by processing these starches (for example, by cross-linking, phosphorylation, acetylation, etherification, oxidation, and pregelatinization). Preferably, the modified starch is one or more selected from the group consisting of etherified starch and acetylated starch. The etherified starch and acetylated starch may be cross-linked. The unmodified starches and modified starches listed above can be used alone or in combination of two or more.

[0021] The total content of flour, including the high amylose wheat flour of the present invention, and starch in the raw material flour is preferably 80% by mass or more, and more preferably 90% by mass or more, of the total mass of the raw material flour.

[0022] In addition to the high-amylose wheat flour of the present invention, other cereal flours, and starches, the raw material flour may further contain other ingredients conventionally used in the production of noodles. Examples of such other ingredients include, but are not limited to, 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; alkaline water; salt; sugars; sweeteners; calcined calcium; dietary fiber; spices; seasonings; vitamins, minerals, nutritional fortifiers; colorings; flavorings; dextrin (including resistant dextrin); leavening agents; emulsifiers; thickeners; water-retaining agents; preservatives; enzymes; pH adjusters; and oxidation-reducing agents. These other ingredients can be used singly or in combination depending on the type of noodles to be produced. The content of each of the other ingredients in the raw material flour can be determined appropriately depending on the properties of the desired noodles.

[0023] Fresh noodles containing the high amylose wheat flour of the present invention are produced. These fresh noodles can be produced according to conventional procedures using a raw material flour containing the high amylose wheat flour of the present invention. Specifically, the raw material flour is mixed with kneading water to prepare a dough. The kneading water can be water, saline, kansui (brine water), or the like. Fresh noodles are then produced from the resulting dough. Conventional methods can be used to produce fresh noodles from the dough. Examples include a method in which the dough is rolled using a noodle roller to obtain a noodle band, and then this noodle band is cut using a cutting blade or the like to obtain noodle strands, a method in which the dough is extruded, or a combination of these. Preferably, the fresh noodles are extruded noodles.

[0024] The type of noodles produced is not particularly limited, but examples include udon, hiyamugi, somen, Chinese noodles, soba, and pasta. Of these, pasta is preferred. The type of pasta is not particularly limited, and examples include linear pasta such as spaghetti and fettuccine, tubular pasta such as macaroni and penne, and sheet pasta such as lasagna, of which linear pasta is preferred.

[0025] For example, pasta can be obtained by extruding dough at a predetermined pressure. Extrusion allows for the production of dried pasta with a more crisp and elastic texture. The dough can be extruded according to a conventional method, but it is preferable to use a vacuum extrusion method. In the vacuum extrusion method, the dough is typically sent to a vacuum mixer, and the dough is deaerated and compressed while being kneaded under a reduced pressure of about -600±100 mmHg gauge, and then the dough is extruded under a pressure of 80 kg / cm. 2 The dough is forced into a die (extrusion mold) by high pressure from both sides. The dough is extruded through holes in the die and formed into the desired shape of pasta. The above-mentioned dough extrusion molding can be carried out using a conventional pasta-making machine.

[0026] The resulting fresh noodles are subjected to a drying process. In this drying process, the fresh noodles are dried to a predetermined moisture content to produce dried noodles. The moisture content of the noodles after drying is preferably 15% by mass or less. Furthermore, in the case of extrusion-molded noodles, the moisture content of the noodles after drying is more preferably 13% by mass or less, for example, 13% to 11% by mass. In this specification, the moisture content of noodles refers to the value measured according to the normal pressure heating and drying method (direct method) described in the Analysis Manual for the 2020 Edition (8th revision) of the Standard Tables of Food Composition in Japan (February 2022).

[0027] The drying step can be carried out according to a conventional method for producing dried pasta. For example, in the case of dried pasta, the noodles are dried in an atmosphere maintained at a temperature that is generally constant (for example, ±5°C) within a range of 45°C to 95°C, preferably 50°C to 95°C, and more preferably 55°C to 95°C. More specifically, the raw noodles are placed in a thermostatic bath or the like, the temperature inside the bath is raised to the above-mentioned temperature, and the noodles are dried in that temperature environment until they reach the aforementioned moisture content. The humidity during the drying step can be set as appropriate, but is typically 60 to 85% RH. The time required for the drying step can be adjusted as appropriate depending on the temperature conditions, noodle shape, etc., so that the resulting dried noodles have the aforementioned moisture content; it is typically 60 minutes or more, for example 1 to 18 hours.

[0028] The dried noodles can be cooled appropriately to obtain dried noodles. The resulting dried noodles can be cooked and eaten using conventional procedures. Compared to dried noodles containing conventional high-amylose wheat flour, they have a good texture with excellent elasticity and smoothness. [Example]

[0029] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0030] (1) Preparation of high-amylose wheat flour High-amylose wheat (wheat with a low SBEIIa expression level that carries the SBEIIa mutant gene) was tempered and then milled. By adjusting the breaking, grading, purification, and reduction steps during milling, high-amylose wheat flours (HAW Nos. 1 to 7) with the properties listed in Table 1 were produced. The amylose content of the wheat flour was measured using an amylose / amylopectin analysis kit (Megazyme). The amount of damaged starch was measured using a Starch Damage Assay Kit (MegaZyme). The average particle size was measured as the volume mean diameter (MV) using a Microtrac MT3000II (Microtrac Bell Corporation).

[0031] [Table 1]

[0032] (2) Manufacturing dried spaghetti Dough was prepared using a raw material flour made from the high-amylose wheat flour listed in Table 1. The dough was subjected to vacuum extrusion molding to obtain fresh noodle strands with a diameter of 1.6 mm. A MAC60 pasta machine (manufactured by ITALPAST) was used for vacuum extrusion molding. The resulting fresh noodle strands were heated to 80°C over 45 minutes at a humidity of 65-75% RH, and then dried for 240 minutes in an atmosphere maintained at 80-90°C to produce dried spaghetti (moisture content 13% by mass).

[0033] The dried spaghetti thus produced was boiled, and the texture of the resulting boiled noodles was evaluated by 10 expert panelists according to the following evaluation criteria, and the scores of the 10 panelists were averaged. The results are shown in Table 2. <Evaluation criteria> (elasticity) 5 points: Very firm and elastic compared to the control 4 points: More firm and elastic than the control 3 points: Compared to the control, it feels slightly firmer and more elastic. 2 points: Elasticity is the same as the control 1 point: Less elastic than the control (Smoothness) 5 points: Very smooth compared to the control 4 points: Smoother than the control 3 points: Slightly smoother than the control 2 points: Equally smooth as the control 1 point: Less smooth than the control

[0034] [Table 2]

[0035] (3) Manufacturing dried spaghetti A dough was prepared using a raw material flour consisting of 50 parts by mass of high-amylose wheat flour and 50 parts by mass of durum wheat flour (non-high-amylose wheat flour) as shown in Table 1. Fresh noodle strands (1.6 mm in diameter) were obtained from this dough using the same procedure as in (2) above. The resulting fresh noodle strands were heated to 60°C over 45 minutes at a humidity of 65-75% RH, and then dried for 480 minutes in an atmosphere maintained at 60-65°C, producing dried spaghetti (moisture content 13% by mass). The dried spaghetti produced was boiled in hot water, and the texture of the resulting boiled noodles was evaluated using the same procedure as in (2) above. The results are shown in Table 3.

[0036] [Table 3]

Claims

1. A method for producing dried noodles, comprising: The method comprises drying fresh noodles containing high-amylose wheat flour in an amount of 30% by mass or more based on the total mass of flour and starch, 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, and The high amylose wheat flour has a damaged starch content of 4.0 to 6.3% by mass as measured by AACC method 76-31. method.

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

3. The method of claim 1 , wherein the fresh noodles are pasta.

4. 10. The method of claim 1, wherein the fresh noodles are extruded noodles.

5. Dried noodles containing high amylose wheat flour, The high amylose wheat flour is contained in an amount of 30% by mass or more of the total mass of the flour and starch contained in the raw material 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, and The high amylose wheat flour has a damaged starch content of 4.0 to 6.3% by mass as measured by AACC method 76-31. Dried noodles.

6. The dried noodles according to claim 5, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

7. The dried noodles according to claim 5, which are pasta.

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