Steamed noodles

Abstract

To provide steamed and kneaded noodles that offer excellent workability during noodle making and are less prone to sticking together. [Solution] Steamed noodles containing 10% by mass or more of high-amylose wheat flour in the total mass of grain flours and starches in the raw material flour, wherein the high-amylose wheat flour is wheat flour in which the amylose content in the total starch, as analyzed by concanavalin A, is 40% by mass or more.

Description

[Technical Field]

[0001] This invention relates to steamed and kneaded noodles containing high-amylose wheat flour. [Background technology]

[0002] Steamed noodles are noodles made from a gelatinized dough obtained by kneading ingredients while heating them with steam. The production of steamed noodles involves special processes of rolling and cutting the gelatinized dough, which can lead to problems with poor workability during noodle production, particularly the adhesion of the dough to the production equipment during rolling and cutting. Another problem with steamed noodles is that the noodles tend to stick to each other.

[0003] 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 in which the amylose content has been increased by introducing a mutation into an enzyme involved in starch synthesis (Non-Patent Documents 1 and 2). Patent Documents 1 to 4 disclose high-amylose wheat that has a point mutation in the gene encoding the starch branching enzyme SBEIIa, reducing SBEIIa activity and resulting in a high amylose content in the starch contained in the grain. Patent Documents 5 and 6 describe noodle raw material flour containing high-amylose wheat flour and noodles made therefrom. [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. 2023-136065 [Patent Document 6] Japanese Patent Application Publication No. 2024-048150 [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 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention provides steamed noodles that are excellent in workability during noodle production and that are less likely to stick to each other. [Means for solving the problem]

[0007] As representative embodiments of the present invention, the following are provided. [1] The raw material flour contains 10% by mass or more of high-amylose wheat flour in the total mass of cereal flours and starches, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. Steamed noodles. [2] The steamed noodles according to [1], wherein the high amylose wheat flour is wheat flour derived from modified wheat with low SBEIIa activity. [3] The steamed and kneaded noodles according to [1] or [2], wherein the raw material flour contains wheat flour other than the high amylose wheat flour. [4] The steamed and kneaded noodles according to any one of [1] to [3], wherein the raw material flour contains starch. [5] The total mass of flours and starches contains 10% by mass or more of high-amylose wheat flour, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. A cereal flour composition for steamed noodles. [6] A method for producing steamed noodles, which comprises using the grain flour composition for steamed noodles described in [5] as raw material flour. [Effects of the Invention]

[0008] The steamed and kneaded noodles provided by the present invention are less likely to stick to production equipment when the dough is rolled or cut, making them easier to work with during noodle production. Furthermore, the steamed and kneaded noodles provided by the present invention are less likely to stick to each other, making them easier to work with during storage and cooking. DETAILED DESCRIPTION OF THE INVENTION

[0009] The steamed and kneaded noodles provided by the present invention are produced from a raw material flour containing high-amylose wheat flour.

[0010] In this specification, high-amylose wheat flour means 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 means the amylose content in the total starch contained in the wheat flour. In this specification, the amylose content of wheat flour is defined as the value analyzed by the concanavalin A (ConA) method, and can be measured, for example, by analyzing the wheat flour with Megazyme's amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT). Conventional methods for analyzing amylose content include (1) methods that utilize the high binding ability of amylose to iodine (iodine affinity measurement methods; for example, electrotitration, colorimetric quantitative analysis, AACC61-03 method, etc.), and (2) methods that utilize the specific binding of amylopectin and ConA (ConA method). However, methods using (1) tend to calculate higher amylose content. For example, the amylose content of high-amylose wheat flour with a loss-of-function mutation (null mutation) in the SGP-1 gene, as described in Non-Patent Documents 1-2, is approximately 37% by mass using the iodine affinity assay method, but only about 31% by mass using the ConA method. In contrast, the amylose content of conventional wheat flour is less than 32% by mass using the iodine affinity assay method and less than 28% by mass using the ConA method.

[0011] Examples of raw wheat for high-amylose wheat flour include modified wheat with low activity of the starch branching enzyme SBEIIa. Examples of such modified wheat include high-amylose wheat with mutations in the SBEIIa gene and reduced SBEIIa activity, as described in Patent Documents 1 to 4. More specific examples include high-amylose wheat in which the amount or activity of SBEIIa protein in the grain is lower than 2% of the amount or activity in wild-type wheat grain, and high-amylose wheat having one or more, for example, one or two null mutations in the SBEIIa gene.

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

[0013] The content of the high-amylose wheat flour in the raw material flour for the steamed noodles of the present invention should be 10% by mass or more, preferably 30% by mass or more, and more preferably 40% by mass or more, of the total mass of the cereal flours and starches contained in the raw material flour, and should be 100% by mass or less, preferably 90% by mass or less.

[0014] The aforementioned raw material flour may contain other grain flours and / or starches other than the high-amylose wheat flour. Examples of such other grain flours include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, and bran flour. Depending on the type of noodles being manufactured, any one of the grain flours listed above or any combination of two or more may be used.

[0015] Preferably, the raw material flour contains other flours besides the high-amylose wheat flour. More preferably, the other flours contained in the raw material flour besides the high-amylose wheat flour are wheat flours. Examples of such other wheat flours include non-high-amylose wheat flours, such as strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, durum flour, and heat-treated flours (pregelatinized wheat flour, partially pregelatinized wheat flour, roasted wheat flour, etc.). Any one or any combination of two or more of the wheat flours listed above can be used.

[0016] Preferably, the raw material flour contains starches. Examples of such starches are not particularly limited, and include 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.). Of these, tapioca starch, potato starch, and their modified starches are preferred. The unmodified starches and modified starches listed above can be used alone or in combination of two or more. Note that, in this specification, the starches contained in the raw material flour refer to starches refined from raw materials such as grains and potatoes, and are different from the starch components contained in the raw materials. When the raw material flour contains starches, the mass ratio of cereal flours (including the high-amylose wheat flour) to starches in the raw material flour is preferably (cereal flours):(starchs) = 95:5 to 40:60, and more preferably 90:10 to 50:50. The use of starches improves the elasticity and stickiness of steamed and kneaded noodles. However, steamed and kneaded noodles that use starches tend to have reduced workability during noodle production, but the present invention overcomes this drawback of reduced workability by using a raw material flour that contains high-amylose wheat flour.

[0017] The raw material flour may further contain, in addition to the high-amylose wheat flour, other grain flours, and / or starches mentioned above, other components conventionally used in the manufacture of noodles. 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; colorings; flavorings; dextrin (including indigestible dextrin); leavening agents; emulsifiers; thickeners; water-retaining agents; preservatives; enzymes; pH adjusters; and oxidation-reduction agents. Any one or any combination of two or more of these other components may be used. The types of other components in the raw material flour and their respective contents can be appropriately determined according to the desired properties of the noodles to be manufactured. The total content of the other components in the raw material flour 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 flour is preferably 85% by mass or more, more preferably 90% by mass or more, of the total mass of the raw material flour.

[0018] The raw material flour containing high-amylose wheat flour is a flour composition for steamed noodles, used as a raw material flour in the production of steamed noodles. The steamed noodles provided in the present invention can be produced according to a general procedure known for the production of steamed noodles, except that the flour composition for steamed noodles is used as the raw material flour. In a specific example, kneading water is added to the raw material flour containing high-amylose wheat flour, and this is kneaded while supplying steam. By kneading while heating the raw material with steam, gelatinized noodle dough is prepared. After that, the noodle dough is rolled out and then cut into noodle strands to produce steamed noodles. Alternatively, the rolled noodle dough may be stored for several hours to several days before cutting. As the kneading water used to prepare the noodle dough, water, salt water, etc., can be used. The amount of kneading water relative to the raw material flour can be adjusted as appropriate, but is preferably 25 to 67 parts by mass, more preferably 30 to 50 parts by mass, per 100 parts by mass of raw material flour. The kneading of the dough while supplying steam can be done using a commonly used steam kneading machine.

[0019] The produced steamed and kneaded noodles may be used for cooking as is, or may be stored. For storage, the shelf life of the noodles can be improved by applying ethanol to the noodles and then packaging them for storage. [Example]

[0020] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0021] (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). All-purpose flour: Amylose content 21.3% by mass (of total starch) Starch: Unprocessed potato starch (Matsutani Chemical Industry Co., Ltd.) The amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0022] (Manufacturing of steamed and kneaded noodles) 100 parts by mass of the raw material flour listed in Table 1 was mixed with saline solution prepared by dissolving 2 parts by mass of salt in 33 to 38 parts by mass of water, and the mixture was steam-kneaded and mixed for 6 minutes in a steam-kneading mixer under conditions of a steam pressure of 0.1 MPa and a mixer rotation speed of 50 rpm to obtain a steamed dough (dough temperature approximately 95°C). The obtained steamed dough was rapidly rolled using two rolls to obtain a noodle sheet with a thickness of 1.7 mm. This noodle sheet was cooled to room temperature and then cut using a #10 square cutting blade to produce noodle strands. The noodle strands were divided into 135 g portions and sprayed with 70% by volume alcohol in an amount of 3.5% by mass relative to the noodle strand mass, then sealed and packaged in plastic bags and stored at room temperature for 1 day.

[0023] (evaluation) We evaluated the workability (stickiness to manufacturing equipment) when cutting the rolled dough. We also evaluated the adhesion between noodles after removing steamed and kneaded noodles from their packaging after one day of storage. Ten expert panelists conducted the evaluations according to the following criteria, and the score chosen by the most panelists was adopted as the final score. In the event of a tie, the lower score was used. The results are shown in Table 1. <Evaluation criteria> (Workability) 5 points: Much better than the control 4 points: Better than the control example 3 points: Slightly better than the control 2 points: Equivalent to the control 1 point: Inferior to the control example. (Noodle adhesion) 5 points: Much better than the control example 4 points: Better than the control example 3 points: Slightly better than the control 2 points: Equivalent to the control 1 point: Inferior to the control

[0024] [Table 1]

[0025] (Boiled noodle production) After one day of storage, the steamed and kneaded noodles were removed from the packaging, boiled in boiling water for 2 minutes, rinsed in cold water for 30 seconds, cooled, drained, and poured over the soup to produce boiled noodles. Both the control and production example boiled noodles had a good texture.

Claims

1. The raw material flour contains 10% by mass or more of high-amylose wheat flour based on the total mass of the cereal flours and starches, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. Steamed noodles.

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

3. 2. The steamed and kneaded noodles according to claim 1, wherein the raw material flour contains wheat flour other than the high-amylose wheat flour.

4. The steamed and kneaded noodles according to claim 1, wherein the raw material flour contains starch.

5. The total mass of flours and starches contains 10% by mass or more of high amylose wheat flour, The high amylose wheat flour is wheat flour having an amylose content of 40% by mass or more in total starch as analyzed by the concanavalin A method. A cereal flour composition for steamed noodles.

6. A method for producing steamed noodles, comprising using the grain flour composition for steamed noodles according to claim 5 as raw material flour.

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