Method for producing cereal flour composition and noodles

Abstract

To provide a noodle flour composition from which noodles can be made, the noodles being superior in texture and having resistance against temporal degradation.SOLUTION: The invention relates to a noodle flour composition including wheat flour. The noodle flour composition contains in 100 pts.mass of the wheat flour 10-65 pts.mass of glutinous wheat flour and 35-90 pts.mass of wheat flour derived from Kitahonami. The noodle flour composition may also preferably contain relative to 100 pts.mass of the wheat flour 80 pts.mass or more of the total of the glutinous wheat flour and the wheat flour derived from Kitahonami. The invention also provides a production method of noodles, the method obtaining noodles using the noodle flour composition.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Noodles are one of the most popular foods among diners. Noodles come in various forms, including dried noodles, instant noodles, and pre-cooked noodles that are stored in a refrigerator or frozen state.

[0003] Patent Document 1 discloses a grain flour for noodles containing 5 to 70% by weight of glutinous wheat flour, with the aim of producing noodles that do not affect taste or flavor and whose texture does not deteriorate even when stored for long periods of time.

[0004] Patent Document 2 discloses grain flour for instant noodles containing low-amylose wheat flour with an amylose content of 15 to 25%, with the aim of producing instant noodles that have sufficient rehydration in a short time and have a texture similar to that of noodles immediately after boiling. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 9-191842 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-102518 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the techniques of Patent Documents 1 and 2 use a relatively large amount of wheat flour with a low amylose content, which can result in excessive viscosity, a physical property that contributes to the development of noodles' unique texture, such as stickiness. As a result, the noodles' texture and resistance to deterioration over time can be poor. In these respects, there is room for improvement.

[0007] An object of the present invention is to provide a grain flour composition for noodles that can be used to produce noodles that have a good texture and are resistant to deterioration over time, particularly when stored at low temperatures (refrigerated or frozen). [Means for solving the problem]

[0008] The present invention provides a flour composition for noodles containing wheat flour, The present invention provides a grain flour composition for noodles, which contains 10 to 65 parts by mass of glutinous wheat flour and 35 to 90 parts by mass of wheat flour derived from Kitahonami per 100 parts by mass of the wheat flour. [Effects of the Invention]

[0009] According to the present invention, a grain flour composition for noodles is provided that can be used to produce noodles that have a good texture and are resistant to deterioration over time. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described below based on its preferred embodiments. In the following description, when it is stated that "X to Y[Z]" (X and Y are arbitrary numbers, and [Z] is an arbitrary unit), it means "X[Z] or more and Y[Z] or less" unless otherwise specified.

[0011] The flour composition for noodles of the present invention contains specific types of wheat flour as the flour. Specifically, the wheat flour contains predetermined amounts of glutinous wheat flour and wheat flour derived from Kitahonami.

[0012] In this specification, waxy wheat flour refers to wheat flour with an amylose content of 10% by mass or less. The amylose content in waxy wheat flour is preferably 9% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. The use of glutinous wheat flour can improve the viscoelasticity of the dough, and when the dough is applied to noodles, it is possible to easily achieve the appropriate hardness, chewiness, and smoothness that are characteristic of noodles. In addition, even when the noodles are edible for a long period of time by refrigerating or freezing them, the structure of the noodles is less likely to change due to moisture migration or freezing and thawing, and the smooth texture of the noodles can be maintained, which contributes to improving resistance to deterioration over time. The amylose content can be measured based on the Concavanarin A method, for example, using an AMYLOSE / AMYLOPECTIN ASSAY KIT (Megazyme).

[0013] Waxy wheat flour can be easily obtained by using wheat as a raw material, in which the expression or function of starch synthase has been reduced or eliminated due to a mutation (nucleotide deletion or insertion) in the gene encoding the starch synthase, and grinding and fractionating the wheat using a known method. Examples of genes encoding starch synthase include, but are not limited to, one or more of the wheat Wx-A1 gene, wheat Wx-B1 gene, and wheat Wx-D1 gene.

[0014] Examples of wheat flour having an amylose content of 10% by mass or less include the wheat flour described in JP-A-6-125669. Commercially available wheat flour can also be used, such as Mochihime (manufactured by Fukin Flour Mills) and Kuwana Mochi Wheat Flour (manufactured by Sozaisha).

[0015] The content of glutinous wheat flour in the wheat flour constituting the grain flour composition for noodles is preferably 10 to 65 parts by mass, more preferably 20 to 65 parts by mass, and even more preferably 25 to 55 parts by mass, per 100 parts by mass of the total amount of wheat flour. By including glutinous wheat flour in this range, the handleability of the dough is improved while suppressing the development of excessive viscoelasticity due to the presence of glutinous wheat flour, and the texture specific to noodles, which is moderate hardness, chewiness, and a good mouthfeel, can be effectively developed.

[0016] The grain flour composition for noodles uses wheat flour derived from Kitahonami as the wheat flour constituting the composition. "Kitahonami" is a type of wheat variety grown in Japan. "Derived from Kitahonami" encompasses not only the use of Kitahonami as is, but also the use of a derivative variety that uses Honami as a parent for breeding. Whether or not wheat flour is derived from Kitahonami can be determined, for example, by genetic characteristics. By using wheat flour derived from Kitahonami, the resulting noodles can be given a viscoelasticity and smoothness with a moderate hardness, improving the texture, and reducing deterioration over time when stored at low temperatures.

[0017] Furthermore, the reason why noodles with improved texture and resistance to deterioration over time can be obtained by combining glutinous wheat flour with wheat flour derived from a specific wheat variety, namely Kitahonami wheat flour, is not clear, but is presumed to be due to the following reasons. Specifically, the addition of Kitahonami gives the noodles a hardness and smoothness that matches the viscosity of waxy wheat, providing viscoelasticity with a good balance of hardness and viscosity, and is thought to have the effect of suppressing deterioration in texture, such as a decrease in viscoelasticity in the center of the noodles due to aging when stored at low temperatures.

[0018] The content of Kitahonami-derived wheat flour in the wheat flour composition for noodles is preferably 35 to 90 parts by mass, more preferably 35 to 80 parts by mass, and even more preferably 45 to 75 parts by mass, per 100 parts by mass of the total amount of wheat flour. By including wheat flour derived from Honami in such a range, the handleability of the dough is improved while suppressing the development of excessive viscosity due to the presence of glutinous wheat flour, and the appropriate hardness, chewiness, and smoothness that are characteristic of noodles can be effectively developed.

[0019] The flour composition for noodles may be composed of glutinous wheat flour and wheat flour derived from Kitahonami, and may further contain wheat flour other than glutinous wheat flour and wheat flour derived from Kitahonami. Examples of other wheat flour include strong wheat flour, semi-strong wheat flour, medium wheat flour, weak wheat flour, durum flour, and whole wheat flour thereof, all of which are derived from wheat other than Kitahonami. These may be used alone or in combination of two or more. The type of wheat flour may be selected appropriately depending on the type of noodles to be produced.

[0020] The total content of waxy wheat flour and Kitahonami-derived wheat flour in the wheat flour composition for noodles is preferably 80 parts by mass or more, more preferably 80 to 100 parts by mass, even more preferably 85 to 100 parts by mass, and even more preferably 90 to 100 parts by mass, per 100 parts by mass of the total amount of wheat flour. Furthermore, the wheat flour constituting the grain flour composition for noodles may be composed solely of waxy wheat flour and Kitahonami-derived wheat flour, excluding unavoidable impurities. By ensuring that the wheat flour composition falls within the above-mentioned range, the combination of waxy wheat and Kitahonami can further improve the texture of the resulting noodles and enhance their resistance to deterioration over time.

[0021] The total content of other wheat flours in the wheat flour constituting the grain flour composition for noodles is preferably 20 parts by mass or less, more preferably 0 to 20 parts by mass, even more preferably 0 to 15 parts by mass, and even more preferably 0 to 10 parts by mass, per 100 parts by mass of the total amount of wheat flour. By keeping the wheat flour composition within the above range, the combination of waxy wheat and Kitahonami can further improve the texture of the resulting noodles and the effect of resistance to deterioration over time.

[0022] The flour composition for noodles of the present invention may consist solely of wheat flour, or may contain other ingredients in addition to wheat flour. The other ingredients may be those conventionally used in the production of noodles, such as flours other than wheat flour, starches, proteinaceous materials, salt, alkaline water, animal and vegetable oils and fats, powdered oils and fats, dietary fiber, leavening agents, emulsifiers, sugars, sweeteners, spices, seasonings, vitamins, minerals, colorings, flavorings, dextrin, alcohol, enzyme preparations, etc., and these may be used alone or in combination of two or more. All of these are preferably in powder form.

[0023] Examples of cereal flours other than wheat flour that can be used as other raw materials include rye flour, barley flour, buckwheat flour, rice flour, soy flour, corn flour, wheat bran, etc. These can be used alone or in combination of two or more.

[0024] When the grain flour composition for noodles further contains grain flour other than wheat flour, the content of the grain flour other than wheat flour in the composition may be 0 to 40 parts by mass, or may be 0 to 30 parts by mass, per 100 parts by mass of the total amount of grain flour (including wheat flour) and starches.

[0025] Examples of starches that can be used as other ingredients include unmodified starches such as tapioca starch, potato starch, corn starch, waxy corn starch, and wheat starch, and processed starches obtained by subjecting the unmodified starches to treatments such as gelatinization, etherification, esterification, acetylation, cross-linking, and oxidation. These can be used alone or in combination of two or more. From the viewpoint of improving texture, it is preferable to use processed starches.

[0026] When starch is further contained in the flour composition for noodles, the content of starch in the composition may be 0 to 40 parts by mass, or may be 0 to 30 parts by mass, relative to 100 parts by mass of the total amount of flour (including wheat flour) and starch. By setting the content as described above, excellent durability over time can be obtained. If the noodles are instant noodles, the reconstitution in hot water is improved, resulting in an excellent texture.

[0027] Protein materials that can be used as other ingredients include, for example, wheat proteins such as gluten and gliadin, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder. These can be used alone or in combination of two or more. The inclusion of wheat protein further improves the strength and flavor of the noodle strings.

[0028] When the flour composition for noodles further contains a protein material, the content of the protein material in the composition may be 0 to 15 parts by mass, or 0 to 10 parts by mass, per 100 parts by mass of the total amount of flour (including wheat flour) and starches.

[0029] When the flour composition for noodles contains other powder ingredients other than flour, starches and protein materials other than wheat flour, the content (total amount) of other powder ingredients other than flour, starches and protein materials other than wheat flour in the composition is preferably 0 to 10 parts by mass per 100 parts by mass of the total amount of flours and starches including wheat flour.

[0030] The flour composition for noodles of the present invention is used to produce noodles, and the method for producing noodles is in accordance with conventional methods. The types of noodles to which the present invention can be applied are not particularly limited, and examples include udon, somen, hiyamugi, Chinese noodles, tsukemen, yakisoba, soba, pasta, etc. From the viewpoint of making it easier for consumers to effectively perceive the improved texture, such as viscoelasticity and smoothness, resulting from glutinous wheat flour and wheat flour derived from Kitahonami, the noodles are preferably udon or Chinese noodles.

[0031] A method for producing noodles using a flour composition for noodles typically includes the steps of adding water to and mixing a dough ingredient containing the flour composition for noodles to prepare a noodle dough, and then processing the noodle dough to obtain fresh noodle strands. Noodles produced in this manner can be used as fresh noodles, cooked noodles (boiled noodles, steamed noodles, etc.), fresh or cooked frozen noodles, refrigerated noodles or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, etc.

[0032] When preparing the noodle dough of the present invention, in addition to the main ingredients, the flour composition for noodles and water, secondary ingredients may be added as needed. Examples of secondary ingredients include protein materials such as wheat proteins such as gluten and gliadin, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; oils and fats such as animal and vegetable oils and powdered oils; dietary fiber, leavening agents, emulsifiers, alkaline water, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, colorings, flavorings, dextrin, alcohol, and enzyme preparations. These can be used alone or in combination of two or more.

[0033] In the present invention, the amount of water added to the grain flour composition for noodles can be adjusted appropriately depending on the type of noodles, etc., but is preferably 25 to 60 parts by mass per 100 parts by mass of the total amount of grain flours including wheat flour and starches. In addition to commonly used water, salt water, kansui, etc., gas-containing water (carbonated water, etc.) can also be used as the water content. By keeping the water content within this range, noodle production properties are improved, yield stability during cooking is improved, and the texture of the resulting noodles is also improved.

[0034] The noodle dough obtained in this manner can be made into fresh noodle strands by conventional methods. The noodle-making method is not particularly limited, and examples include various noodle-making methods such as rolling, rolling, and extrusion, in which pressure is applied to stretch the noodle dough to obtain a noodle band, and then this noodle band is cut out to obtain fresh noodles consisting of multiple fresh noodle strands. Extrusion can be carried out according to conventional methods using a single-screw or twin-screw extrusion noodle machine used for producing dried pasta, and a die with holes of the desired shape is installed in the noodle wire extrusion section of the extrusion noodle machine, and fresh noodle strands are obtained in a shape corresponding to the holes. The cross-sectional shape of the noodle strands is not particularly limited, and may be any shape, such as square, circular, oval, or triangular.

[0035] The raw noodles obtained by this noodle production are cooked by heating, for example, by boiling in hot water or steaming in steam, to obtain cooked noodles that can be eaten as is. Alternatively, the obtained fresh noodles can be dried directly using a known drying method such as hot air drying to obtain dried noodles. The dried noodles can be made into cooked noodles that can be eaten by cooking them with heat as described above. In either case, noodles obtained using the grain flour composition for noodles of the present invention have an excellent texture when eaten, with the appropriate hardness, viscoelasticity, and smoothness that are characteristic of noodles.

[0036] Furthermore, the obtained fresh noodles may be refrigerated or frozen either as they are or after being cooked to produce cooked noodles (cooked refrigerated noodles or cooked frozen noodles) by refrigerating or freezing them. For example, the cooked noodles may be divided into predetermined portions, for example, 150 to 300 g per person, and arranged on trays or the like, which may then be packaged as needed and refrigerated or frozen. In particular, cooked noodles that have been refrigerated or frozen can be stored for long periods of time and can be easily eaten by simply reheating them by boiling or in a microwave oven. Furthermore, noodles obtained using the grain flour composition for noodles of the present invention retain the appropriate hardness, viscoelasticity, and smoothness specific to noodles at the time of eating, even after a long period of refrigeration or freezing, and have excellent texture and durability over time.

[0037] The resulting fresh noodles can be made into instant noodles in the usual way. For example, fried instant noodles can be obtained by steaming the resulting fresh noodles, then placing a predetermined amount of the steamed noodles in a container for each serving, and then frying them in oil. Alternatively, non-fried instant noodles can be obtained by steaming the resulting fresh noodles, then placing a predetermined amount of the steamed noodles in a container for each serving, and drying them with hot air. Noodles obtained using the grain flour composition for noodles of the present invention, in any instant noodle form, have good reconstitution at the time of eating, and even after reconstitution, they maintain the same appropriate hardness, viscoelasticity, and smoothness as immediately after cooking, resulting in an excellent texture. [Example]

[0038] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The amylose content shown below is a value measured using an AMYLOSE / AMYLOPECTIN ASSAY KIT (Megazyme). In the tables below, blank spaces indicate non-containment. In the tables below, blank spaces indicate non-containment.

[0039] [Examples 1 to 14, Comparative Examples 1 to 25, and Control Examples 1 to 11] The following powdered ingredients were mixed to obtain a powdered flour composition for noodles. All ingredients other than flour (including wheat flour) and starches were added in proportions by mass relative to 100 parts by mass of the total amount of flour (including wheat flour) and starches. Wheat flour other than glutinous wheat flour was prepared by the following method. Specifically, the caryopses of raw wheat were pulverized in a pulverizer (Test Mill, manufactured by Buhler Co., Ltd.), and the pulverized material was divided into three fractions: high-grade flour, low-grade flour, and bran. The raw flour was prepared so that 60% by mass of the total pulverized material was high-grade flour. If there was a shortage of high-grade flour, the shortage was made up with low-grade flour. This resulted in the desired wheat flour being obtained. These ingredients were mixed in the proportions shown in Tables 1 to 4 below to obtain the desired grain flour compositions for noodles.

[0040] [Raw materials for flour composition for noodles] <Glutinous wheat flour> Mochihime (Fukin Flour Milling Co., Ltd.): Amylose content 2.2% by mass Kuwana Mochi Wheat Flour (manufactured by Sozaisha): Amylose content 2.5% by mass <Flour derived from Kitahonami> Kitahonami (ground caryopsis): Amylose content 21.6% by mass

[0041] <Other flours other than glutinous and Kitahonami flour> Satonosora (ground caryopsis): amylose content 23.7% by mass Sanuki no Yume 2009 (ground caryopsis): amylose content 21.4% by mass ASW (Australian Standard White, crushed caryopsis): amylose content 21.3% by mass <Other raw powders than wheat flour> Starch: Modified starch, SAKURA1000, manufactured by Matsutani Chemical Industry Co., Ltd. Protein: Gluten, Glutamate, manufactured by Glico Nutrition Foods Co., Ltd. Kansui: Red Kansui, manufactured by Oriental Yeast Co., Ltd. Salt: Regular salt

[0042] 1. Preparation of refrigerated noodles (cooked noodles) As shown in Examples 1 to 9, Comparative Examples 1 to 15, and Control Examples 1 to 6, the flour composition for noodles and water in which salt had been dissolved were mixed in the mass proportions shown in Tables 1 and 2, and then mixed to prepare dough. The dough was rolled and combined using a noodle roller to produce a noodle band, which was then cut using a cutting blade (#10 square) to produce noodle strands (noodle thickness: 3 mm). The resulting noodle strands were boiled in hot water to achieve a yield of approximately 170%, washed with water, and cooled to obtain cooked noodles (boiled udon). The cooked noodles were then divided into 150 g portions, packaged into individual servings, and stored in a refrigerator (4°C) for 24 hours and 72 hours to obtain refrigerated cooked noodles, respectively.

[0043] 2. Preparation of frozen noodles (prepared noodles) As shown in Examples 10-11, Comparative Examples 16-19, and Control Examples 7-8, the flour composition for noodles and water containing dissolved salt were mixed in the mass proportions shown in Table 3, followed by mixing to prepare dough. The dough was rolled and combined using a noodle roller to produce a noodle band, which was then cut using a cutting blade (#10 square) to produce noodle strands (noodle thickness: 3 mm). The resulting noodle strands were boiled in hot water to achieve a yield of approximately 170%, washed with water, and cooled to obtain cooked noodles (boiled udon). The cooked noodles were then divided into 150 g portions, packaged as individual servings, and flash-frozen in a freezer (-40°C) to obtain each frozen cooked noodle.

[0044] 3-1. Preparation of instant noodles (fried instant noodles) The flour composition for noodles and water in which salt and alkaline water had been dissolved or dispersed were mixed in the mass proportions shown in Table 4, and the mixture was mixed to prepare a dough. The dough was rolled and combined using a noodle roller to produce a noodle band, which was then cut using a cutting blade (#20 round) to produce noodle strands (noodle thickness: 1.2 mm). The resulting noodle strands were steamed for 3 minutes to produce cooked noodles, which were then divided into approximately 65 g portions and deep-fried for 2 minutes (150°C) to produce fried instant noodles (Chinese noodles).

[0045] 3-2. Preparation of instant noodles (non-fried instant noodles) The flour composition for noodles and water in which salt and alkaline water had been dissolved or dispersed were mixed in the mass ratios shown in Table 4, and the cooked noodles obtained by the method described in section [3-1] above were divided into approximately 65 g portions, and these noodles were subjected to a hot air treatment (90°C) for 20 minutes to produce non-fried instant noodles (Chinese noodles).

[0046] [Evaluation of noodles] A sensory evaluation was conducted on the resulting refrigerated noodles, frozen noodles, and instant noodles. Ten trained panelists performed a sensory evaluation of the texture (hardness, viscoelasticity, smoothness) using the following evaluation criteria, and the arithmetic mean score was calculated. A higher score indicates a better texture. Noodles produced using a noodle flour composition containing ASW wheat flour, but with the same wheat flour blend mass ratio, were used as controls (Control Examples 1 to 11, each rated at 3 points).

[0047] For the evaluation of refrigerated noodles, refrigerated cooked noodles (udon) were poured over the noodles and eaten. For the evaluation of frozen noodles, heated udon noodles were used, which were made by boiling frozen cooked noodles (udon) in hot water for 1 minute and reheating them. Two types of noodles were evaluated: heated udon noodles with soup poured over them, and cooled heated udon noodles with soup poured over them after being washed and cooled. For the evaluation of instant noodles, fried or non-fried instant noodles were immersed in 400 mL of boiling water for 3 minutes to restore the noodles to a state where they could be eaten, and the restored Chinese noodles were then eaten and evaluated.

[0048] <Hardness evaluation criteria> 5 points: Much firmer than the control, and the texture of the noodles is very good. 4 points: Firmness superior to the control example, and the texture of the noodles is good. 3 points: The noodles are as hard as the control and have an acceptable texture. 2 points: Softer than the control, and slightly worse texture for noodles. 1 point: Much softer than the control, and has a very poor noodle texture.

[0049] <Evaluation criteria for viscoelasticity> 5 points: Viscoelasticity is much better than the control, and the noodles have a very good chewy texture. 4 points: The viscoelasticity is better than that of the control, and the noodles have a good chewy texture. 3 points: Viscoelasticity is the same as the control example, and the noodle texture is satisfactory. 2 points: The texture was less viscoelastic than the control, and the noodles had a slightly poorer texture. 1 point: The viscoelasticity was almost completely absent compared to the control, and the noodles had a very poor chewy texture.

[0050] <Evaluation criteria for smoothness> 5 points: Much smoother than the control, and the noodles have a very good mouthfeel. 4 points: Smoother than the control, and the noodles have a good mouthfeel. 3 points: The noodles are as smooth as the control and have no problems with their texture. 2 points: The noodles were less smooth than the control and had a slightly rough texture. 1 point: The noodles were almost not as smooth as the control, and had a very bad texture.

[0051] As shown in Tables 1 to 4, regardless of the form of the noodles, noodles produced using the grain flour compositions for noodles of the Examples are superior in hardness, viscoelasticity, and smoothness compared to those of the Comparative Examples, and are excellent in the texture specific to noodles, such as chewiness and mouthfeel. It can also be seen that even noodles that have been refrigerated for a long time or reheated after being frozen, noodles produced using the grain flour compositions for noodles of the Examples fully maintain the texture specific to noodles and are resistant to deterioration over time, compared to those of the Comparative Examples.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] [Table 4]

Claims

1. A cereal flour composition containing wheat flour, The aforementioned 100 parts by mass of wheat flour contains 10 to 65 parts by mass of glutinous wheat flour and 35 to 90 parts by mass of wheat flour derived from Kitahonami. A cereal flour composition for pre-cooked refrigerated noodles, wherein the total content of the glutinous wheat flour and the wheat flour derived from Kitahonami is 80 parts by mass or more per 100 parts by mass of the wheat flour.

2. A method for producing noodles using the flour composition described in Claim 1, A method for manufacturing noodles, wherein the noodles are pre-cooked refrigerated noodles.