Multi-layered noodles containing high-amylose wheat flour

Abstract

We offer multi-layered noodles that contain high-amylose wheat flour, have good shape retention and separation, and are less prone to becoming crumbly. [Solution] Multi-layer noodles having a laminated structure with layer B disposed between two layers A, wherein the content of high-amylose wheat flour in the total mass of cereal flours and starches in layer A is X% by mass, and the content of high-amylose wheat flour in the total mass of cereal flours and starches in layer B is Y% by mass, where X>Y and 5≦X≦100, and the high-amylose wheat flour is wheat flour with an amylose content of 40% by mass or more in total starch as analyzed by the Concanavalin A method.

Description

[Technical Field]

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

[0002] The starch contained in grains contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes and therefore can function as a non-digestible component, i.e., dietary fiber, which is not digested by human digestive enzymes, and is classified as non-digestible starch. In recent years, high-amylose wheat has been developed in which the amylose content is increased by having 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 grains. Patent Documents 5 and 6 describe a raw material flour for noodles containing high-amylose wheat flour and noodles using the same. [Prior art documents] [Patent documents]

[0003] [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. 2023-136065 [Patent Document 6] Japanese Patent Publication No. 2024-048150 [Non-patent literature]

[0004] [Non-Patent Document 1] J Jpn Assoc Dietary Fiber Res, 2003, 7(1):20-25 [Non-patent document 2] Trends in Food Science and Technology, 2006, 17:448-456 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0005] High-amylose wheat flour is one of the most promising dietary fiber materials. The present invention provides multi-layered noodles that contain high-amylose wheat flour, have good angularity and loosenability, and are less gritty. [Means for solving the problem]

[0006] As representative embodiments of the present invention, the following are provided. [1] Multi-layered noodles, It has a laminated structure with a B layer placed between two A layers, When the content of high amylose wheat flour in the total mass of the flours and starches in the A layer is X% by mass, and the content of high amylose wheat flour in the total mass of the flours and starches in the B layer is Y% by mass, X>Y and 5≦X≦100; 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. Multi-layered noodles. [2] The multi-layered noodles according to [1], wherein X≧20. [3] The multi-layered noodles according to [1] or [2], wherein X-Y≧10. [4] The multi-layered noodles according to any one of [1] to [3], wherein 0≦Y≦30. [5] The multi-layered noodles according to any one of [1] to [4], wherein the high amylose wheat flour is wheat flour derived from modified wheat with low SBEIIa activity. [6] The multi-layered noodles according to any one of [1] to [5], wherein the layer A and layer B contain wheat flour. [7] The multi-layered noodles according to any one of [1] to [6], wherein the total content of cereal flours and starches in the raw material flour for layers A and B is 85% by mass or more. [8] Multilayer noodles according to any one of [1] to [7], wherein the thickness ratio of the layer A to the layer B is layer A / layer B / layer A = 0.25-4:1:0.25-4. [9] The multi-layered noodles according to any one of [1] to [8], which are three-layered noodles.

[10] The multi-layered noodles according to any one of [1] to [9], which are refrigerated noodles or frozen noodles. [Effects of the Invention]

[0007] The present invention provides multi-layered noodles containing high-amylose wheat flour. The multi-layered noodles provided by the present invention have good angularity and loosening properties and are less gritty, so that they can maintain a good appearance, loosening, and texture even after refrigerated storage. DETAILED DESCRIPTION OF THE INVENTION

[0008] The type of multilayered noodles provided by the present invention is not particularly limited, and examples include udon, Chinese noodles, hiyamugi, somen, soba, and pasta, and may be noodle strands or noodle skins. Of these, udon and Chinese noodles are preferred.

[0009] The multi-layered noodles of the present invention have a layered structure in which a layer B is disposed between two layers A. That is, in this layered structure, the layer A is an outer layer relative to the layer B, and the layer B is an inner layer relative to the layer A. The multi-layered noodles of the present invention contain high-amylose wheat flour in at least layer A.

[0010] 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 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 the ConA method.

[0011] Examples of wheat from which high-amylose wheat flour is made include modified wheat with reduced activity of the starch branching enzyme SBEIIa. Examples of such modified wheat include high-amylose wheats with SBEIIa gene mutations that reduce SBEIIa activity, as described in Patent Documents 1 to 4. More specific examples include high-amylose wheats in which the amount or activity of SBEIIa protein in the grain is less than 2% of that in wild-type wheat grains, and high-amylose wheats with null mutations in one or more, e.g., one or two, SBEIIa genes.

[0012] The high amylose wheat flour used in the present invention can be produced by milling the grains of the aforementioned high amylose wheat according to a conventional method. The high amylose wheat flour used in the present invention may be a wheat flour substantially containing only the endosperm fraction of the grains of the high amylose wheat, or may be a wheat flour (e.g., whole grain flour) containing the germ and bran fractions in addition to the endosperm fraction of the grains of the high amylose wheat.

[0013] In the multilayer noodles of the present invention, when the content of high amylose wheat flour in the total mass of flours and starches in the A layer is X% by mass and the content of high amylose wheat flour in the total mass of flours and starches in the B layer is Y% by mass, 0 ≦ Y < X. Preferably, 5 ≦ X ≦ 100, more preferably, 20 ≦ X ≦ 100, still more preferably, 40 ≦ X ≦ 80. Also preferably, 0 ≦ Y ≦ 30, more preferably, 0 ≦ Y ≦ 20. Preferably, X - Y ≧ 10, more preferably, X - Y ≧ 20.

[0014] The A layer and the B layer can contain other flours and / or starches other than the high amylose wheat flour. Examples of the other flours include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oatmeal, rye flour, bran flour, etc. The flours listed above can be used singly or in combination of any two or more according to the type of noodles to be produced.

[0015] Layers A and B may contain wheat flour other than the high-amylose wheat flour. Examples of such wheat flour include non-high-amylose wheat flour, such as hard wheat flour, semi-hard wheat flour, all-purpose flour, soft wheat flour, whole wheat flour, durum flour, and heat-treated flour (gelatinized wheat flour, partially gelatinized wheat flour, roasted wheat flour, etc.). Any one of the above-listed wheat flours or a combination of two or more can be used depending on the type of noodles to be produced. The total content of wheat flour, including the high-amylose wheat flour, in each of layers A and B is preferably 70% by mass or more, more preferably 80% by mass or more, of the total mass of the cereal flours and starches contained in each of layers A and B, and may even be 100% by mass.

[0016] Examples of starches that can be used in layers A and B 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 (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). The unmodified starches and modified starches listed above can be used singly or in combination of two or more. Preferably, the starch is tapioca starch. Also preferably, the starch is modified starch. More preferably, the starch is modified tapioca starch, and even more preferably, modified tapioca starch that has undergone one or more processes selected from the group consisting of acetylation, etherification, and cross-linking. The content of the starches in each of layers A and B is preferably 30% by mass or less, more preferably 20% by mass or less, of the total mass of the flours and starches contained in layers A and B, respectively. Alternatively, the A layer and / or the B layer may not contain starches.

[0017] The aforementioned layers A and B may further contain other components conventionally used in noodle production, in addition to the high-amylose wheat flour, other flours, and / or starches mentioned above. Examples of such other components 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; lye water; salt; sugars; sweeteners; calcined calcium; dietary fiber; spices; seasonings; vitamins, minerals, and nutritional fortifiers; pigments; flavors; dextrin (including indigestible dextrin); leavening agents; emulsifiers; thickeners; water-retaining agents; preservatives; enzymes; pH adjusters; and oxidation-reduction agents. Depending on the type of noodles to be produced, any one of these other components or any combination of two or more may be used. The content of each of these other components in the raw flour can be appropriately determined according to the properties of the desired noodles. The total content of the other components in the raw material flours of layers A and B is preferably 0 to 15% by mass, more preferably 0 to 10% by mass, of the total mass of the raw material flour. Therefore, the total content of the grain flours containing the high-amylose wheat flour and starches in the raw material flours of layers A and B is preferably 85% by mass or more, more preferably 90% by mass or more, of the total mass of the raw material flour. The types of other grain flours, starches, and other components other than the high-amylose wheat flour contained in the raw material flours of layers A and B may be the same or different.

[0018] The multilayer noodles of the present invention can be manufactured in essentially the same procedure as conventional multilayer noodle manufacturing methods, except for creating a laminated structure containing layers A and B having the compositions described above. Preferably, the dough for layer A and the dough for layer B are prepared by adding water to each of the raw material flours for layers A and B, which contain the high-amylose wheat flour and, if necessary, other grain flours, starches, or other components, according to a conventional method and kneading. The water used to prepare the dough can be kneading water commonly used in the preparation of noodle dough, such as water, brine, lye water, or an acidic solution.

[0019] The resulting dough for layer A and dough for layer B are then rolled out to produce noodle sheets for layer A and layer B, respectively. The noodle sheet for layer B is sandwiched between two noodle sheets for layer A to produce a multi-layer noodle sheet with a laminated structure in which the noodle sheet for layer B is disposed between two noodle sheets for layer A. By rolling and cutting the multi-layer noodle sheet, multi-layer noodles with a laminated structure in which the B layer is disposed between two A layers can be produced. Known methods can be used to roll and cut the noodle sheet. For example, methods for rolling and making noodles include, but are not limited to, extrusion, rolling with a roll and cutting. A commercially available noodle machine can be used to roll and cut the noodle sheet.

[0020] The thickness ratio of the two A layers to the B layer in the multi-layered noodles of the present invention is preferably A layer / B layer / A layer = 0.25-4:1:0.25-4, and more preferably A layer / B layer / A layer = 0.25-2:1:0.25-2. The thicknesses of the two A layers may be different, but are preferably similar. If the thickness of B layer is too thin relative to A layer, the texture of the resulting multi-layered noodles may not be sufficiently improved. The thickness ratio of A layer to B layer in the multi-layered noodles can be adjusted by changing the thickness ratio of the noodle sheet for A layer to the noodle sheet for B layer during the noodle production process.

[0021] The multilayered noodles of the present invention may have a laminated structure of three or more layers, including a layer B between two layers A. In one example, the multilayered noodles are three-layered noodles consisting of two layers A and a layer B between them. In another example, the multilayered noodles may be four or more layers, having two layers A and two or more layers B between them. Preferably, the multilayered noodles are three-layered noodles. When the multilayered noodles have two or more layers B, each layer B may be prepared from dough with a different composition, within the range of the composition of the raw material flour for layer B described above.

[0022] The multilayer noodles of the present invention can be manufactured by following the above procedure. The manufactured multilayer noodles can be stored, distributed, and sold in the form of fresh noodles, cooked noodles, etc. These noodles may be refrigerated or frozen. In one embodiment, the multilayer noodles of the present invention are provided as fresh noodles. In another embodiment, the multilayer noodles of the present invention are provided as cooked noodles that have been heated by steaming, boiling, etc. In yet another embodiment, the multilayer noodles of the present invention are provided as refrigerated or frozen cooked noodles. These frozen cooked noodles can be eaten after natural thawing or heating. Furthermore, these refrigerated cooked noodles may be eaten without reheating after refrigeration, or they may be eaten after reheating by microwave heating, hot water bath, etc. The multilayer noodles of the present invention have good shape and looseness and are less crumbly, so even after time has passed since cooking, for example, after cooking and refrigeration, and even when the noodles are eaten without reheating after refrigeration, they have a good appearance, looseness, and a good texture without crumbliness. [Example]

[0023] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0024] (material) High-amylose wheat flour (HAW): Flour obtained from wheat grains with a mutant SBEIIa gene and low SBEIIa expression levels. Amylose content: 47.4% by mass (of total starch). • Semi-strong wheat flour: Amylose content 23.5% (of total starch) • Medium-strength wheat flour: Amylose content 21.3% by mass (of total starch) • Modified starch: Ether-crosslinked tapioca starch The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0025] Test 1 Chinese noodles 1) Manufacturing of single-layer noodles Dough was prepared by adding water (35 to 47 parts by mass) and 1 part by mass of kansui (water lye) to 100 parts by mass of raw material flour having the composition shown in Table 1 or 2. The dough was then rolled and combined using a noodle-making roll to produce a noodle band, which was then cut using a cutting blade (#18 square) to produce raw Chinese noodle strands (noodle thickness 1.7 mm).

[0026] 2) Manufacturing of multi-layered noodles Layer A: Water (35 to 46 parts by mass) and 1 part by mass of kansui (water solution) were added to 100 parts by mass of raw material flour having the composition shown in Table 1 or 2, and the mixture was kneaded to prepare a dough. The dough was then rolled out to obtain a noodle sheet for layer A having a thickness of 3.5 to 8 mm. Layer B: Water (35 to 37 parts by mass) and 1 part by mass of kansui (water solution) were added to 100 parts by mass of raw material flour having the composition shown in Table 1 or 2, and the mixture was kneaded to prepare a dough. The dough was then rolled out to obtain a noodle sheet for layer B having a thickness of 4 to 14 mm. The layer B noodle band was placed between two layer A noodle bands, laminated, and rolled to form a three-layer noodle band, which was then cut using a cutting blade (#18 square) to produce fresh noodle strands (noodle thickness 1.7 mm). By varying the thickness of the layer A noodle band and layer B noodle band used, fresh noodle strands with layer A / layer B / layer A thickness ratios of 1 / 4 / 1, 1 / 2 / 1, 1 / 1 / 1, or 2 / 1 / 2 were produced.

[0027] 3) Evaluation The obtained raw noodle strands were boiled to a yield of approximately 170%, rinsed with water, and cooled. After spraying the boiled noodles with a loosening agent, they were individually packaged and stored in a refrigerator (4°C) for 24 hours. The firmness, looseness, and crumbliness of the noodles after refrigeration were evaluated according to the following criteria. For the evaluation of firmness and looseness, single-layer noodles without HAW (Control Example 1 in each table) were used as a control example, and for the evaluation of crumbliness, single-layer noodles with HAW (without HAW) (Control Example 2 in each table) were used as a control example. The evaluation was performed by 10 trained panelists, and the average score of the evaluations by the 10 panelists was calculated. The results are shown in Tables 1 and 2. <Evaluation criteria> (Texture) 5 points: Much better than the control 4 points: Better than the control 3 points: Slightly better than the control 2 points: Equivalent to the control 1 point: Inferior to the control

[0028] [Table 1]

[0029] [Table 2]

[0030] Test 2 Udon 1) Manufacturing of single-layer noodles Dough was prepared by adding 37 to 42 parts by mass of water and 4 parts by mass of salt to 100 parts by mass of raw material flour having the composition shown in Table 3. The dough was then rolled and combined using a noodle-making roll to produce a noodle band, which was then cut using a cutting blade (#10 square) to produce raw udon noodle strands (noodle thickness 3 mm).

[0031] 2) Manufacturing of multi-layered noodles Layer A: 42 parts by mass of water and 4 parts by mass of salt were added to 100 parts by mass of raw material flour having the composition shown in Table 3, and the mixture was kneaded to prepare a dough. The dough was then rolled out to obtain a noodle strip for layer A with a thickness of 7 mm. Layer B: 100 parts by mass of raw material flour having the composition shown in Table 3 was mixed with 37 parts by mass of water and 4 parts by mass of salt and kneaded to prepare a dough. The dough was rolled out to obtain a noodle strip for layer B with a thickness of 7 mm. The layer B noodle sheet was placed between two layer A noodle sheets, laminated, and rolled to form a three-layer noodle sheet, which was then cut with a cutting blade (#10 square) to produce raw noodle strands (noodle thickness 3 mm). The thickness ratio of layer A / layer B / layer A was 1 / 1 / 1.

[0032] 3) Evaluation The resulting raw noodle strands were boiled to a yield of approximately 200%, washed with water, and cooled. A loosening agent was sprayed onto the resulting boiled noodles, which were then packaged into individual servings and stored in a refrigerator (4°C) for 24 hours. After refrigeration, the noodles were evaluated for stiffness, loosening, and grittiness using the same procedures as in Test 1. The results are shown in Table 3.

[0033] [Table 3]

Claims

1. Multi-layered noodles, It has a laminated structure in which a layer B is disposed between two layers A, When the content of high amylose wheat flour in the total mass of the cereal flours and starches in the A layer is X% by mass, and the content of high amylose wheat flour in the total mass of the cereal flours and starches in the B layer is Y% by mass, X>Y and 5≦X≦100; 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. Multi-layered noodles.

2. The multilayer noodles according to claim 1, wherein X≧20.

3. The multi-layered noodles according to claim 1, wherein X-Y≧10.

4. The multi-layered noodles according to claim 1, wherein 0≦Y≦30.

5. 2. The multi-layered noodles according to claim 1, wherein the high amylose wheat flour is wheat flour derived from modified wheat having low SBEIIa activity.

6. The multi-layered noodles according to claim 1, wherein the layers A and B contain wheat flour.

7. 2. The multi-layered noodles according to claim 1, wherein the total content of cereal flours and starches in the raw material flour for layers A and B is 85% by mass or more.

8. 2. The multi-layered noodles according to claim 1, wherein the thickness ratio of the layer A to the layer B is layer A / layer B / layer A=0.25-4:1:0.25-4.

9. The multi-layered noodles according to claim 1, which are three-layered noodles.

10. The multi-layered noodles according to claim 1, which are refrigerated noodles or frozen noodles.

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