Noodle composition, noodles, and method for producing noodles

Abstract

To provide a noodle composition that suppresses deterioration of workability and appearance during noodle making and cooking, as well as deterioration of the viscoelastic texture characteristic of noodles when eaten, and in particular, suppresses changes in texture over time during refrigerated and frozen storage. [Solution] A noodle composition comprising (A) wheat flour with an amylose content of 8 to 18% by mass, and (B) modified starch.

Description

Technical Field

[0001] The present invention relates to a composition for noodles. More specifically, it relates to a composition for noodles, noodles, and a method for manufacturing noodles.

Background Art

[0002] Conventionally, various techniques have been proposed for wheat flour as the main raw material, auxiliary raw materials, additives, etc. in order to improve the texture and flavor of noodles. Among them, due to the excellent texture (softness and elasticity) of the obtained noodles and the slow rate of the aging phenomenon, the development of a technique using wheat flour with a low amylose content for noodles has been promoted.

[0003] For example, Patent Document 1 discloses a flour for noodles characterized by containing 5 to 70% by weight of glutinous wheat flour having an amylose content of 10% or less. It is described that by using the flour containing the glutinous wheat flour, noodles with a texture that does not deteriorate even after long-term storage can be obtained without affecting the taste and flavor.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] When noodles contain wheat flour with a low amylose content, for example, when using wheat flour obtained from "Mochihime" known as glutinous wheat, the workability and appearance may be impaired during noodle making or heat cooking, or the texture such as the elasticity peculiar to noodles during eating may decrease, and improvement is required. Furthermore, in recent years, the distribution methods for noodles have diversified, and it has become common for noodles to be distributed in a refrigerated or frozen state. Therefore, it is desirable that manufactured noodles can maintain their quality from the time of manufacture, without significant changes in flavor or texture even after prolonged refrigeration or freezing.

[0006] This technology was developed in light of these circumstances, and its main objective is to provide a noodle composition that suppresses deterioration of workability and appearance during noodle making and cooking, as well as deterioration of the viscoelastic texture characteristic of noodles when eaten, and in particular suppresses changes in texture over time during refrigerated and frozen storage. [Means for solving the problem]

[0007] As a result of diligent research, the inventors have discovered that by combining wheat flour with an amylose content of 8-18% by mass with modified starch, it is possible to obtain a noodle composition that suppresses deterioration of workability and appearance during noodle making and cooking, as well as deterioration of the viscoelastic texture characteristic of noodles when eaten, and in particular, suppresses changes in texture over time during refrigerated and frozen storage.

[0008] In other words, in this technology, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Modified starch and The present invention provides a composition for noodles containing [a specific ingredient]. In the noodle composition relating to this technology, the wheat flour in (A) above may be wheat flour obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is a mutant. The noodle composition relating to this technology may further contain wheat flour with an amylose content exceeding 18% by mass. In the noodle composition relating to this technology, the amount of wheat flour in (A) above may be 1 to 99% by mass relative to 100% by mass of the cereal flours contained in the noodle composition. In the noodle composition relating to this technology, the content of the modified starch in (B) above may be 1 to 30% by mass relative to 100% by mass of the cereal flours contained in the noodle composition. In the noodle composition relating to this technology, the modified starch in (B) may be one or more selected from tapioca starch, potato starch, wheat starch, corn starch, and waxy starch. In the noodle composition relating to this technology, the noodles may be noodles that are stored and / or distributed in a refrigerated or frozen state. This technology further, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Modified starch and We provide dough for noodles, including the following: This technology further, The noodles may be made using the aforementioned noodle composition or noodle dough. This technology further, (A) Wheat flour with an amylose content of 8-18% by mass, (B) Modified starch and, The present invention provides a method for producing noodles, which includes a step of preparing noodle dough using noodle ingredients containing [specific ingredients]. The method for producing noodles according to this technology may further include the steps of forming noodle dough into noodles and cooking them, and refrigerating and / or freezing the cooked noodles. [Modes for carrying out the invention]

[0009] Preferred embodiments of the present technology are described below. However, the embodiments shown below are merely examples of typical embodiments of the present technology, and the present technology is not limited to these preferred embodiments, but can be freely modified within the scope of the present technology.

[0010] <Composition for noodles> The noodle composition according to this technology comprises (A) wheat flour with an amylose content of 8 to 18% by mass, and (B) modified starch. In this technology, wheat flour includes whole wheat flour. Furthermore, the noodle composition relating to this technology may also contain, in addition to the above components, wheat flour with an amylose content exceeding 18% by mass. Furthermore, the noodle composition relating to this technology may also contain other components that can be used in noodles. Each component will be described in detail below.

[0011] (1) (A) Wheat flour with an amylose content of 8-18% by mass The noodle composition according to this technology is characterized by using (A) wheat flour with an amylose content of 8 to 18% by mass. By using wheat flour with an amylose content of 8 to 18% by mass, it is possible to suppress the deterioration of workability and appearance during noodle making and cooking of noodles produced using this noodle composition, as well as the deterioration of the texture, such as viscoelasticity, which is characteristic of noodles when eaten. The wheat flour according to this technology can be produced by general methods. For example, after a water-adding and tempering process, selected wheat can be subjected to a breaking process, a reduction process, etc. Also, peeling, grinding, classification processes, etc. can be freely combined. The grinding method in the grinding process is not particularly limited, but for example, it can be ground using a grinder such as a stone mill, hammer mill, pin mill, or jet mill. When using other wheat flours including the wheat flour (C) described later, the wheat flour of (A) according to this technology may be obtained separately, or the wheat may be mixed and then milled as described above to obtain the wheat flour. When mixed with other wheat flours, the detection of flour (A) and other flours can be analyzed using the Wx gene marker.

[0012] (1-1) Amylose content The upper limit of the amylose content of the wheat flour in (A) of the noodle composition according to this technology is 18% by mass or less, which allows the effects and benefits of this technology to be exhibited. However, it is preferably 16% by mass or less, more preferably 15.5% by mass or less, and even more preferably 15% by mass or less, or 14.5% by mass or less. Also, the lower limit of the amylose content of the wheat flour in (A) is 8% by mass or more, which allows the effects and benefits of this technology to be exhibited. However, it is preferably 9% by mass or more, more preferably 10% by mass or more, and even more preferably 10.5% by mass or more, or 11% by mass or more. Therefore, the amylose content of the wheat flour in (A) of the noodle composition according to this technology is 8 to 18% by mass, preferably 9 to 16% by mass, more preferably 10 to 15.5% by mass, and even more preferably 10.5 to 15% by mass, or 11 to 14.5% by mass. By setting the amylose content of the wheat flour in (A) within this range, it is possible to further suppress the deterioration of workability and appearance during noodle making and cooking, as well as the deterioration of the texture, such as viscoelasticity, which is characteristic of noodles when eaten.

[0013] In this technology, the amylose content of wheat flour was measured using the Amylose / Amylopectin Assay Kit (Megazyme) with wheat flour as a sample.

[0014] (1-2) Protein content The protein content of the wheat flour of (A) in the noodle composition according to the present technology can be freely set as long as the effects and functions of the present technology are not impaired. For example, it is 9 to 13% by mass. The upper limit of the protein content of the wheat flour of (A) is preferably 12.5% by mass or less, more preferably 12% by mass or less. Also, the lower limit of the protein content of the wheat flour of (A) is preferably 9.2% by mass or more, more preferably 9.5% by mass or more, further preferably 9.7% by mass or more, and even more preferably 10% by mass or more. By setting the protein content of the wheat flour of (A) in the noodle composition according to the present technology within this range, it is possible to further impart the characteristic elasticity of noodles during eating of the noodles produced using the noodle composition. In the present technology, the protein content of wheat flour is a value calculated by multiplying the nitrogen content quantified by the Kjeldahl method by the nitrogen-protein conversion factor (5.70).

[0015] (1-3) Ash content The ash content of the wheat flour of (A) in the noodle composition according to the present technology can be freely set as long as the effects and functions of the present technology are not impaired. For example, it is 0.28 to 0.9% by mass. The upper limit of the ash content of the wheat flour of (A) is preferably 0.85% by mass or less, more preferably 0.82% by mass or less. Also, the lower limit of the ash content of the wheat flour of (A) is preferably 0.30% by mass or more, more preferably 0.32% by mass or more. By setting the ash content of the wheat flour of (A) in the noodle composition according to the present technology within this range, the workability during noodle making of the noodles produced using the noodle composition is improved, and the off-flavor during eating can be suppressed. In the present technology, the ash content of wheat flour is a value measured by the magnesium acetate addition ashing method according to AACC Method 08-02.

[0016] (1-4) Raw material wheat The wheat that is the raw material of the wheat flour (A) in the noodle composition according to the present technology can be freely set as long as the effects and functions of the present technology are not impaired. From the perspective of the amylose content of the wheat flour (A), the raw material wheat is common wheat, and it is preferable that two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient, and the remaining one is a mutant with reduced enzyme activity. In this case, wheat flour with an amylose content of 8 to 18% by mass can be easily obtained.

[0017] Here, the amylose in the starch contained in common wheat is synthesized by amylose synthase (Wx-1 gene), and its amount is determined by the mutant combination of the three amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1. There are wild types having all three of these genes, single-deficient types in which one of the three genes is deficient and does not function, double-deficient types in which two of the three genes are deficient and do not function, and triple-deficient types in which all three genes are deficient. The more genes that are deficient, the lower the amylose content. Furthermore, the amylose content also decreases due to gene mutations.

[0018] When the above wild-type common wheat is used as the raw material, the amylose content of the wheat flour is about 28% by mass. When single-deficient common wheat is used as the raw material, the amylose content of the wheat flour is about 26% by mass. When double-deficient common wheat is used as the raw material, the amylose content is about 23% by mass. Triple-deficient common wheat is glutinous wheat, and when this is used as the raw material, the amylose content of the wheat flour is less than 5% by mass. Since the amylose content of the wheat flour (A) according to the present technology is 8 to 18% by mass, it is preferable that the wheat flour obtained from glutinous wheat is not substantially contained in the wheat flour (A).

[0019] Also, the wheat that is the raw material of the wheat flour (A) in the noodle composition according to the present technology is preferably durum wheat from the perspective of the protein content of the wheat flour (A). In this case, wheat flour with a protein content of 9 to 13% by mass can be easily obtained.

[0020] Here, wheat is classified into durum wheat and soft wheat. The hardness or softness of seeds is determined by deletions or mutations in the genes for two proteins, puroindoline-a and puroindoline-b. It is known that the wild type is soft, and deletions or mutations in either or both of these genes result in hard wheat. In other words, it is preferable that the wheat used as the raw material for the flour in (A) of this technology is wheat in which deletions or mutations have occurred in either or both of the puroindoline-a and puroindoline-b genes.

[0021] (1-5) Content The wheat flour content of (A) in the noodle composition according to this technology can be freely set as long as it does not impair the function and effects of this technology. The wheat flour content of (A) in the noodle composition according to this technology is expressed as the content per 100% by mass of the total amount of flours contained in the noodle composition. The lower limit of the wheat flour content of (A) in the noodle composition according to this technology is, for example, 1% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 7% by mass or more. The upper limit of the wheat flour content of (A) in the noodle composition according to this technology is, for example, 99% by mass or less, preferably 85% by mass or less, more preferably 75% by mass or less, and even more preferably 65% ​​by mass or less. By setting the wheat flour content of (A) in the noodle composition according to this technology within this range, it is possible to more reliably suppress the deterioration of workability and appearance during noodle making and cooking of noodles produced using the noodle composition, as well as the deterioration of the texture, such as viscoelasticity, which is characteristic of noodles, when eaten.

[0022] (2)(B) Modified starch Modified starch refers to starch used as a raw material that has been subjected to chemical, physical, or enzymatic treatments, either individually or in combination. By using (B) modified starch in the noodle composition relating to this technology, it is possible to suppress the deterioration of workability and appearance during noodle making and cooking, as well as the deterioration of the texture, such as viscoelasticity, characteristic of noodles, when eaten.

[0023] (2-1) Starch used as raw material The starch used as the raw material for (B) modified starch used in this technology can be freely selected as long as it does not impair the effects of this technology. Examples of starches used as raw materials include corn starch, rice starch, wheat starch, sago starch, etc. (above-ground starches), starches derived from underground stems or roots such as potato starch, tapioca starch, sweet potato starch, etc. (underground starches), and waxy and high-amylose starches of these. Among these, it is preferable to use one or more selected from tapioca starch, potato starch, wheat starch, corn starch, and the waxy starches of these.

[0024] (2-2) Methods for processing starch In the (B) modified starch used in this technology, the processing method of the starch used as the raw material can be freely selected as long as it does not impair the effects of this technology. Examples of chemical treatments applied to starch include acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, and crosslinking treatment, and examples of acetylated starch, phosphate crosslinked starch, oxidized starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated starch, and hydroxypropylated phosphate crosslinked starch. Examples of physical treatments applied to starch include drying treatment, gelatinization treatment, moist heat treatment, oil and fat processing treatment, ball milling treatment, fine grinding treatment, heat treatment, hot water treatment, and bleaching treatment. Examples of enzymatic treatments applied to starch include enzymatic treatment with α-amylase or α-glucosidase, etc. Among these, it is preferable that the starch is acetylated and / or hydroxypropylated, and more preferably that it is one or more selected from acetylated starch, acetylated phosphate cross-linked starch, hydroxypropylated starch, and hydroxypropylated phosphate cross-linked starch.

[0025] (2-3) Content The content of (B) modified starch in the noodle composition according to this technology can be freely set as long as it does not impair the function and effects of this technology. The content of (B) modified starch in the noodle composition according to this technology is expressed as the content per 100% by mass of the total amount of flours contained in the noodle composition. The lower limit of the content of (B) modified starch in the noodle composition according to this technology is, for example, 1% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 7% by mass or more. The upper limit of the content of (B) modified starch in the noodle composition according to this technology is, for example, 30% by mass or less, preferably 25% by mass or less, more preferably 23% by mass or less, and even more preferably 22% by mass or less. By setting the content of (B) modified starch in the noodle composition according to this technology within this range, it is possible to more reliably suppress the deterioration of workability and appearance during noodle making and cooking of noodles produced using the noodle composition, as well as the deterioration of the texture, such as viscoelasticity, which is characteristic of noodles, when eaten.

[0026] (3)(C) Wheat flour with an amylose content exceeding 18% by mass The noodle composition relating to this technology may further contain (C) wheat flour with an amylose content exceeding 18% by mass. By using wheat flour with an amylose content exceeding 18% by mass, it is possible to more reliably suppress the deterioration of workability and appearance during noodle making and cooking of noodles produced using the noodle composition, as well as the deterioration of the texture, such as viscoelasticity, which is characteristic of noodles when eaten.

[0027] (3-1) Amylose content As for the wheat flour (C) in this technology, any flour with an amylose content exceeding 18% by mass can be used. Preferably, it is 19-32% by mass, more preferably 20-30% by mass, even more preferably 21-28% by mass, and even more preferably 22-27% by mass.

[0028] (3-2) Protein content The protein content of the wheat flour in (C) according to this technology can be freely set as long as it does not impair the function and effect of this technology, and is, for example, 6 to 16% by mass. The upper limit of the protein content of the wheat flour in (C) is preferably 15% by mass or less, and more preferably 14.5% by mass or less. The lower limit of the protein content of the wheat flour in (C) is preferably 7% by mass or more, more preferably 8% by mass or more, even more preferably 8.5% by mass or more, even more preferably 9% by mass or more, and may also be 9.5% by mass or more. By setting the protein content of the wheat flour in (C) of the noodle composition according to this technology within this range, the noodles produced using the noodle composition can be further given the characteristic elasticity of noodles when eaten.

[0029] (3-3)Ash content The ash content of the wheat flour (C) in this technology can be freely set as long as it does not impair the function and effect of this technology, for example, 0.28 to 0.9% by mass. The upper limit of the ash content of the wheat flour (C) is preferably 0.85% by mass or less, and more preferably 0.82% by mass or less. The lower limit of the ash content of the wheat flour (C) is preferably 0.30% by mass or more, and more preferably 0.32% by mass or more. By setting the ash content of the wheat flour (C) in this technology within this range, the workability during noodle making of noodles produced using the noodle composition can be improved, and off-flavors during consumption can be suppressed.

[0030] (3-4) Raw wheat The wheat used as the raw material for the flour in (C) of this technology may be any type as long as it does not impair the function or effect of this technology. For example, it may be single-grain wheat, double-grain wheat such as durum wheat, or common wheat. It may also be a single variety or multiple varieties. Specific examples of common wheat include domestic wheat, as described later, if it is a single variety, and overseas brands such as Dark Northern Spring (DNS), Hard Red Winter (HRW), No.1 Canada Western Red Spring (1CW), Australian Prime Hard (APH), Australian Hard (AH), Australian Premium White (APW), Western White (WW), Soft Red Winter (SRW), and Australian Standard White (ASW) if multiple varieties are used. From the viewpoint of amylose content, it is preferable that the common wheat varieties include a single-deficient type in which one of the three amylose synthesis genes Wx-A1, Wx-B1, and Wx-D is missing and the remaining two are functional, and it is even more preferable that the varieties "Yumechikara," "Kitahonami," and wheat varieties derived from them (wheat varieties created by improving "Yumechikara" and "Kitahonami") are included.

[0031] Examples of wild-type common wheat varieties in which all three amylose synthesis genes Wx-A1, Wx-B1, and Wx-D are functional include "Yumekaori," "Ginga no Chikara," "Double No. 8," "Tamaizumi," "Minamino Kaori," "Yukichikara," "Satonosora," "Shirogane Komugi," "Norin No. 61," and "Fukusayaka." Examples of wheat flour obtained from single-deficiency wheat varieties in which Wx-A1 is missing and the other two genes are functional include "Hanamanten," "Chikushi W2," and "Yukiharuka." Wheat flour obtained from wheat with a single knockout variant, where Wx-B1 is missing and the other two genes are functional, includes varieties such as "Haru yo Koi," "Haruyutaka," "Setokirara," "Yumechikara," "Minori no Chikara," "Tsurukichi," "Kinuakari," "Sanuki no Yume 2009," "Kitano Kaori," "Harukirari," "Iwai no Daichi," "Kitahonami," "Kinuno Nami," and "Fukuhonoka." Wheat flour obtained from wheat with a double knockout variant, where two of the three genes, Wx-A1 and Wx-B1, are missing and Wx-D is functional, includes varieties such as "Ayahikari," "Chikugoizumi," and "Tsurupikari."

[0032] (3-5) Content The wheat flour content of (C) in the noodle composition according to this technology can be freely set as long as it does not impair the function and effects of this technology. The wheat flour content of (C) in the noodle composition according to this technology is expressed as the content per 100% by mass of the total amount of cereal flours contained in the noodle composition. The lower limit of the wheat flour content of (C) in the noodle composition according to this technology is, for example, 5% by mass or more, preferably 15% by mass or more, and more preferably 25% by mass or more. The upper limit of the wheat flour content of (C) in the noodle composition according to this technology is, for example, 96% by mass or less, preferably 85% by mass or less, more preferably 80% by mass or less, and even more preferably 75% by mass or less. By setting the wheat flour content of (C) in the noodle composition according to this technology within this range, it is possible to more reliably suppress the deterioration of workability and appearance during noodle making and cooking of noodles produced using the noodle composition, as well as the deterioration of the texture, such as viscoelasticity, which is characteristic of noodles, when eaten.

[0033] (4) Protein materials The noodle composition according to this technology may further contain protein materials, as long as they do not impair the action or effect of this technology. Examples of protein materials used in the noodle composition according to this technology include plant-derived proteins, egg-derived proteins, and milk-derived proteins. By using protein materials in the noodle composition according to this technology, the viscoelasticity characteristic of noodles when eaten can be further imparted to the noodles produced using the noodle composition.

[0034] From the viewpoint of modification effect, the protein material used in this technology is preferably plant-derived protein or egg-derived protein. Examples of plant-derived proteins include pea protein, soybean protein, mung bean protein, barley protein, wheat protein (gluten (gliadin, glutenin, etc.)), rice protein, vegetable-derived protein, and fruit-derived protein. Examples of egg-derived proteins include egg white, egg yolk, albumin, ovalbumin, ovomucoid, ovotransferrin, and lysozyme.

[0035] When a protein material is used in the noodle composition according to this technology, the amount of the protein material may be, for example, 0.01 to 50 parts by mass, preferably 0.05 to 20 parts by mass, more preferably 0.5 to 10 parts by mass, 0.5 to 5 parts by mass, or 0.5 to 3 parts by mass, based on 100 parts by mass of the total amount of flours contained in the noodle composition.

[0036] (5) Other ingredients The noodle composition relating to this technology may contain, in addition to the above (A) to (C) and protein materials, flours other than wheat flour (A) and (C) and modified starch (B), as long as the action and effects of this technology are not impaired, and can be appropriately selected according to the type of noodles to be made. In this technology, flours are a concept that includes starches, including modified starch. As flours, for example, one or more flours selected from wheat flour other than (A) and (C) (strong flour, semi-strong flour, medium flour, weak flour, durum semolina, durum wheat flour, etc.), rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, millet flour, foxtail millet flour, soybean flour, white sorghum flour, and heat-treated flours obtained by heat-treating these flours can be used. Wheat bran may also be included. The starches may include starches other than the modified starches in (B) (above-ground starches such as corn starch, rice starch, wheat starch, and sago starch; underground starches such as potato starch, tapioca starch, and sweet potato starch; waxy and high-amylose varieties of these starches; and modified starches obtained by applying physical and chemical processing to the aforementioned starches, either individually or in combination).

[0037] The noodle composition according to this technology may further contain, as auxiliary ingredients, oils and fats such as animal and vegetable oils and powdered oils; lye water, dietary fiber, leavening agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavorings, etc. In the noodle composition according to this technology, these auxiliary ingredients can be used individually or in combination depending on the type of noodles to be made.

[0038] The protein content of the noodle composition according to this technology can be freely selected as long as it does not impair the effects of this technology. For example, it may be 3 to 22% by mass, more preferably 5 to 16% by mass, even more preferably 7 to 14% by mass, and even more preferably 8 to 13% by mass, and may also be 8.5 to 12.5% ​​by mass or 9 to 12% by mass. By setting the protein content of the noodle composition according to this technology within this range, it is possible to more reliably suppress the deterioration of workability and appearance during noodle making and cooking, as well as the deterioration of the texture, such as viscoelasticity, characteristic of noodles, when eaten. In this invention, the protein content of the noodle composition is a value measured in the same way as the protein content of wheat flour.

[0039] <Noodles> The noodles according to this technology can be produced by using the noodle composition according to this technology described above, or by pre-mixing the noodle ingredients constituting the noodle composition according to this technology, either individually or in part, before use.

[0040] In this technology, the term "noodles" encompasses not only the noodle strands and sheets used in Chinese noodles, spaghetti, macaroni, and other pasta dishes, but also the noodle wrappers used in dumplings, shumai, and other similar items. Specifically, this includes Chinese noodles, yakisoba, udon, soba, somen, hiyamugi, naemy, rice vermicelli, kishimen, and other similar noodle wrappers, as well as the noodle wrappers used in dumplings, shumai, wontons, spring rolls, and other similar items.

[0041] Furthermore, in this technology, the term "noodles" encompasses both uncooked and cooked noodles. When preparing cooked noodles, uncooked noodles such as udon noodles can be heated by boiling them in water. There are no particular restrictions on the method of heating noodles; they can be cooked by boiling, deep-frying, steaming, stir-frying, using a microwave oven, steam convection oven, etc., as long as the noodles are gelatinized until they are edible. The form of the noodles is also not particularly limited and can be applied to any of the following: fresh noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, fried noodles, chilled noodles, frozen noodles, instant noodles, prepared noodles, and LL (long-life) noodles. This technology is particularly effective in suppressing changes in the texture of noodles over time during refrigerated and frozen storage, so it is preferable that the noodles be refrigerated and / or frozen after heating. Noodles that are refrigerated and / or frozen after heating may be eaten as is, or they may be heated again before eating.

[0042] <Method of manufacturing noodles> The method for producing noodles according to this technology is characterized by including a step of preparing noodles using noodle raw materials comprising (A) wheat flour with an amylose content of 8 to 18% by mass and (B) modified starch. A preferred embodiment of the method for producing noodles according to this technology is the same as that for the noodle composition according to this technology.

[0043] When manufacturing noodles using the noodle manufacturing method according to this technology, the manufacturing method is not particularly limited as long as it includes a step of preparing noodle dough using the above-mentioned noodle raw materials, and a general method of preparing the noodle dough can be freely used. For example, the above-mentioned noodle raw materials can be mixed with powdered materials, water, salt, etc. as needed and kneaded to prepare noodle dough. At this time, the pH of the dough can be adjusted to control the texture of the noodles when eaten to achieve the desired result. Furthermore, when preparing dough for Chinese noodles, lye water may also be added. The amount of lye water can be adjusted to control the texture of the Chinese noodles when eaten to achieve the desired result. Increasing the amount of lye water tends to increase the elasticity of the noodles when eaten. The amount of water used when preparing noodle dough depends on the type of noodles, but it is generally preferable to use 25 to 50 parts by mass of water per 100 parts by mass of cereal flour used as noodle raw materials, and more preferably 28 to 48 parts by mass of water. Furthermore, when preparing dough for noodles, the degree of vacuum during mixing can be adjusted as needed to achieve the desired texture of the noodles when eaten. A higher degree of vacuum results in less air in the dough, which tends to make the noodles more elastic when eaten. Also, when preparing spring roll wrappers, the amount of water used is 100 to 200 parts by mass for every 100 parts by mass of flour used as a noodle ingredient, and the wrappers are obtained by heating, such as by baking.

[0044] The noodle-making method is not particularly limited, and known noodle-making methods such as the roll method, hand-stretching method, hand-kneading method, and extrusion method can be used. Furthermore, in this technology, noodles may be made using machines, or they may be made by hand-stretching or hand-kneading without the use of machines. In one embodiment of this technology, the dough for noodles is rolled to form a noodle sheet of the desired thickness. This rolling is performed by passing the noodle dough through rolling rollers. Next, the noodle sheet is cut into noodle strands using a noodle-making machine or the like, and fresh noodles can be obtained by cutting these strands to the desired length. Alternatively, noodle wrappers can be obtained from the noodle sheet using a die-cutting machine or the like. In the case of dumplings, shumai, wontons, etc., part or all of the filling (generally also called "filling") is wrapped in the noodle wrapper. In this case, the wrapping may be done by hand, or a molding machine or filling-wrapping machine may be used.

[0045] In one aspect of the present invention, noodle strands may be obtained by stretching or twisting the noodle dough, or noodles may be manufactured by extruding the noodle dough through a hole or the like. Generally, noodles such as spaghetti and macaroni are often manufactured by extruding noodle dough.

[0046] During noodle making, the noodles may be prepared to have a multilayer structure including an outer layer that forms the surface of the noodles and an inner layer adjacent to the outer layer. In this case, the outer and inner layers may be made from the same noodle raw material, but the noodle raw materials may be changed for the outer and inner layers to adjust the workability during noodle making and cooking, the appearance, and the texture when eaten. The noodle dough according to this technology may be used for both or for only one of them.

[0047] In the noodle manufacturing method according to the present invention, for example, boiled noodles can be obtained by boiling the fresh noodles, steamed noodles can be obtained by steaming them, and dried noodles can be obtained by drying them using a humidity-controlled drying method or the like. Also, for example, after boiling or steaming, instant noodles can be obtained by shaping and filling individual portions into a frying basket or drying basket and then frying or high-temperature hot-air drying. For example, in the case of dumplings, boiled dumplings can be obtained by boiling, fried dumplings can be obtained by frying, steamed dumplings can be obtained by steaming, and deep-fried dumplings can be obtained by deep-frying.

[0048] In the method for producing noodles according to the present invention, the heating method is not particularly limited, and heating methods such as boiling, deep-frying, steaming, stir-frying, microwave oven, and steam convection can be used. This technology is particularly effective in suppressing changes in the texture of noodles over time during refrigerated and frozen storage, so it is preferable to include a step of refrigeration and / or freezing after heating. Noodles produced by a method including a step of refrigeration and / or freezing after heating may be eaten as is, or may be heated again before eating. When heating again in contact with something containing moisture such as soup or sauce, the moisture content of the noodles before heating can be reduced by reducing the amount of water used when preparing the noodle dough as described above, or by reducing the yield during heating before refrigeration and / or freezing, thereby controlling the texture when heated again and eaten to achieve the desired result.

[0049] Furthermore, this technology can also be configured as follows.

[0050] [1] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Modified starch and A composition for noodles containing the following: [2] The noodle composition according to [1], wherein the wheat flour in (A) is wheat obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is a mutant. [3] The aforementioned noodle composition further includes: (C) Wheat flour with an amylose content exceeding 18% by mass, A noodle composition according to [1] or [2], comprising the above. [4] The noodle composition according to any one of [1] to [3], wherein the amount of wheat flour in (A) is 1 to 99% by mass relative to 100% by mass of the cereal flours contained in the noodle composition. [5] The noodle composition according to any one of [1] to [4], wherein the content of the modified starch in (B) is 1 to 30% by mass relative to 100% by mass of the cereal flours contained in the noodle composition. [6] The noodle composition according to any one of [1] to [5], wherein the modified starch in (B) is one or more selected from tapioca starch, potato starch, wheat starch, corn starch, and waxy starch. [7] The noodle composition according to any one of [1] to [6], wherein the noodles are noodles that are stored and / or distributed in a refrigerated or frozen state. [8] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Modified starch and Noodle dough, including [a specific ingredient / material]. [9] Noodles made using any of the noodle compositions described in [1] to [7], or the noodle dough described in [8].

[10] (A) Wheat flour with an amylose content of 8-18% by mass, (B) Modified starch and, A method for producing noodles, comprising the step of preparing noodle dough using noodle ingredients containing [a specific ingredient].

[11] The method for manufacturing the aforementioned noodles, further, The process of making noodles from dough and then cooking them by heating, A method for producing noodles according to

[10] , comprising the step of refrigerating and / or freezing noodles that have been cooked. [Examples]

[0051] The present technology will be described in more detail below based on the following examples. The examples described below are representative examples of the present technology and should not be interpreted as narrowing the scope of the present technology.

[0052] Unless otherwise specified, the wheat flours used in this example are shown in Table 1, and the processed starches are shown in Table 2. Specifically, (A) Wheat Flour 1 and (A) Wheat Flour 2 were made from wheat flour obtained by milling "Hoshimirai," a hard wheat variety lacking the amylose synthesis genes Wx-A1 and Wx-B1, with a mutant Wx-D1 gene. (C) Wheat Flour 3 was made from wheat flour made from "Yumechikara" (Yumechikara Genki, Kida Flour Milling Co., Ltd.), (C) Wheat Flour 4 was made from wheat flour made from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.), and (C) Wheat Flour 5 was made from semolina obtained by milling durum wheat "CWAD." Furthermore, (B) Modified starch 1 was hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.), (B) Modified starch 2 was acetylated starch (SF-800, Showa Sangyo Co., Ltd.), (B) Modified starch 3 was oxidized starch (Stabilose BM, Matsutani Chemical Industry Co., Ltd.), and (B) Modified starch 4 was phosphate cross-linked starch (NOVELOSE W, Ingredion Inc.).

[0053] [Table 1]

[0054] [Table 2]

[0055] <Test Example 1: Cold Chinese Noodles> In Test Example 1, chilled ramen was selected as an example of noodle dishes.

[0056] (1) Preparation of chilled ramen As shown in Table 3, each type of wheat flour, modified starch (1 part), and egg white powder (dried egg white M type No. 200, Kewpie Tamago Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 1 part by mass of kansui (alkaline solution), 1 part by mass of salt, and 38 parts by mass of water were mixed, and the mixture was then mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roll noodle-making method and then cut (cutting blade: square No. 20) to produce fresh noodles (Chinese noodles) with a noodle thickness of 1.5 mm. The produced fresh noodles were boiled in boiling water until the weight increase was 175%, cooled in cold water, drained, and cooked Chinese noodles were obtained. Three parts by mass of a loosening agent (Soy Up M3000, Fuji Oil Co., Ltd.) was sprayed onto 100 parts by mass of cooked Chinese noodles, stored in the refrigerator for 24 hours, and then eaten with chilled Chinese noodle soup.

[0057] (2) Sensory evaluation The sensory evaluation assessed the noodle-making properties, dissolution during boiling, elasticity when eaten, and core viscosity. Specifically, for noodle-making properties and dissolution during boiling, a panel of three trained experts determined scores by consensus based on the following evaluation criteria. For elasticity and core viscosity, a panel of ten trained experts each evaluated the noodles based on the following evaluation criteria, and the average score was calculated.

[0058] [Noodle-making properties] 3: The surface of the noodle sheet is almost completely smooth, resulting in excellent noodle-making properties. 2: The surface of the noodle sheet is smooth and has good noodle-making properties. 1: The surface of the noodle dough is rough, resulting in poor noodle-making quality.

[0059] [Dissolves when boiled] 3: There is almost no dissolving during boiling, and the surface of the cooked noodles is very smooth, which is excellent. 2: Less dissolving during boiling, and the surface of the cooked noodles is less rough, which is good. 1: There is some dissolving from boiling, and the surface of the cooked noodles is rough and inferior.

[0060] [elasticity] 5: Very elastic, very good. 4: Strong elasticity, good 3: Slightly firm, moderately good. 2: Slightly weak in elasticity, or slightly too hard, resulting in a slightly inferior product. 1: Inferior due to weak elasticity or excessive hardness.

[0061] [Core viscosity] 5: The core has very strong viscosity, which is excellent. 4: Strong viscosity in the center, good. 3: The center has a slightly strong stickiness, which is good. 2: The core is slightly less sticky and somewhat inferior. 1: The core has weak viscosity and is inferior.

[0062] (3) Results The results of Test Example 1 are shown in Table 3 below.

[0063] [Table 3]

[0064] (4) Discussion As shown in Table 3 above, chilled ramen (Examples 1-7) made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch received high evaluations for noodle-making properties, dissolution during boiling, elasticity, and core viscosity. On the other hand, chilled ramen (Comparative Example 1) made using a noodle composition without (B) modified starch received high evaluations for noodle-making properties, dissolution during boiling, and core viscosity, but received a low evaluation for elasticity.

[0065] <Example Test 2: Cold Udon Noodles> In Test Example 2, chilled udon noodles were selected as an example of noodle dishes.

[0066] (1) Preparation of chilled udon As shown in Table 4, each type of wheat flour, modified starch 2, and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 4 parts by mass of salt, and 40 parts by mass of water were mixed, and the mixture was mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roll noodle-making method and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm. The produced fresh noodles were boiled in boiling water until the weight increase was 175%, cooled in cold water, and drained to obtain cooked udon. 3 parts by mass of a loosening agent (Soya Up M3000, Fuji Oil Co., Ltd.) was sprayed onto 100 parts by mass of the cooked udon, stored in the refrigerator for 24 hours, and then served with chilled udon soup.

[0067] (2) Sensory evaluation Sensory evaluation assessed the elasticity and stickiness of the center when eaten, in the same manner as in Test Example 1(2).

[0068] (3) Results The results of Test Example 2 are shown in Table 4 below. In all tests, the noodle-making properties and dissolution during boiling were good.

[0069] [Table 4]

[0070] (4) Discussion As shown in the results in Table 4 above, chilled udon noodles made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch (tests 8-12) received high ratings for both elasticity and core stickiness. On the other hand, chilled udon noodles made using a noodle composition without (B) modified starch (comparative example 2) received a high rating for core stickiness, but a low rating for elasticity.

[0071] <Test Example 3: Udon> In Test Example 3, udon noodles were selected as an example of noodle dishes.

[0072] (1) Preparation of udon As shown in Table 5, each type of wheat flour, modified starch 2, and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 4 parts by mass of salt, and 34 parts by mass of water were mixed, and the mixture was mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roller noodle-making method and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm. The produced fresh noodles were boiled in boiling water until the weight increase was 160%, cooled in cold water, and drained to produce cooked udon. The cooked udon was placed on a soup solidified with gelatin, stored in the refrigerator for 24 hours, and then heated in a microwave oven at 500W for 5 minutes before consumption.

[0073] (2) Sensory evaluation Sensory evaluation assessed the elasticity and stickiness of the center when eaten, in the same manner as in Test Example 1(2).

[0074] (3) Results The results of Test Example 3 are shown in Table 5 below. In all tests, the noodle-making properties and dissolution during boiling were good.

[0075] [Table 5]

[0076] (4) Discussion As shown in the results in Table 5 above, udon noodles made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch (Examples 13-16) received high ratings for both elasticity and core stickiness. On the other hand, udon noodles made using a noodle composition without (B) modified starch (Comparative Example 3) received a high rating for core stickiness, but a low rating for elasticity.

[0077] <Test Example 4: Udon> In Test Example 4, udon noodles were selected as an example of noodle dishes.

[0078] (1) Preparation of udon As shown in Table 6, each type of wheat flour, modified starch 2, and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 4 parts by mass of salt, and 36 parts by mass of water were mixed, and the mixture was mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roll noodle-making method and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm. The produced fresh noodles were boiled in boiling water until the weight increase was 170%, cooled in cold water, and drained to produce cooked udon. The cooked udon was stored frozen for 48 hours, then boiled in boiling water for 1 minute, drained, and served in udon soup.

[0079] (2) Evaluation Sensory evaluation assessed the elasticity and stickiness of the center when eaten, in the same manner as in Test Example 1(2).

[0080] (3) Results The results of Test Example 4 are shown in Table 6 below. In all tests, the noodle-making properties and dissolution during boiling were good.

[0081] [Table 6]

[0082] (4) Discussion As shown in the results in Table 6 above, udon noodles made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch (Examples 17 and 18) received high ratings for both elasticity and core stickiness. On the other hand, udon noodles made using a noodle composition without (B) modified starch (Comparative Example 4) received a high rating for core stickiness, but a low rating for elasticity.

[0083] <Test Example 5: Cold Chinese Noodles (Three-Layer Noodles)> In Test Example 5, chilled ramen (three-layered noodles) was selected as an example of noodle dishes.

[0084] (1) Preparation of chilled ramen (three-layered noodles) The inner and outer noodle doughs were prepared according to the formulations shown in Table 7. Specifically, each wheat flour, modified starch (1 part), and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain a noodle composition. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 1 part by mass of kansui (alkaline solution), 1 part by mass of salt, and 38 parts by mass of water were mixed, and the mixture was then mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. The obtained noodle dough was rolled using a roll noodle-making method to obtain sheet-like inner and outer noodle doughs. The inner noodle dough was sandwiched between two outer noodle doughs to form a three-layer dough, which was then rolled using a roll noodle-making method and cut (cutting blade: square No. 22) to produce fresh noodles (Chinese noodles) with a noodle thickness of 1.6 mm. The freshly prepared noodles were boiled in boiling water until their weight increased by 175%, then cooled in cold water and drained to obtain cooked Chinese noodles. 3 parts by mass of a loosening agent (Soy Up M3000, Fuji Oil Co., Ltd.) was sprayed onto 100 parts by mass of the cooked Chinese noodles, and after being stored in the refrigerator for 24 hours, they were served with chilled Chinese soup.

[0085] (2) Evaluation Sensory evaluation assessed the elasticity and stickiness of the center when eaten, in the same manner as in Test Example 1(2).

[0086] (3) Results The results of Test Example 5 are shown in Table 7 below. In both tests, the noodle-making properties and dissolution during boiling were good.

[0087] [Table 7]

[0088] (4) Discussion As shown in the results in Table 7 above, chilled Chinese noodles (three-layered noodles) (Examples 19 and 20) using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch received high ratings for both elasticity and core stickiness.

[0089] <Test Example 6: Chinese Noodles> In Test Example 6, Chinese noodles were selected as an example of noodle dishes.

[0090] (1) Preparation of Chinese noodles As shown in Table 8, each type of wheat flour, modified starch (1 part), and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 0.3 parts by mass of kansui (alkaline solution), 1 part by mass of salt, and 38 parts by mass of water were mixed. The mixture was then mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roller noodle-making method and then cut (cutting blade: square No. 20) to produce fresh noodles (Chinese noodles) with a noodle thickness of 1.5 mm. The produced fresh noodles were boiled in boiling water for 2 minutes and 30 seconds, drained, and served in Chinese noodle soup.

[0091] (2) Evaluation Sensory evaluation assessed the elasticity and stickiness of the center when eaten, in the same manner as in Test Example 1(2).

[0092] (3) Results The results of Test Example 6 are shown in Table 8 below. In all tests, the noodle-making properties and dissolution during boiling were good.

[0093] [Table 8]

[0094] (4) Discussion The results in Table 8 above show that Chinese noodles (Examples 21 and 22) made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch received high evaluations for both elasticity and core viscosity. On the other hand, Chinese noodles made using a noodle composition without (B) modified starch received high evaluations for core viscosity in Comparative Examples 5 and 7, but low evaluations for elasticity. In Comparative Example 6, elasticity was highly evaluated, but core viscosity was low.

[0095] <Test Example 7: Yakisoba> In Test Example 7, yakisoba was selected as an example of noodle dishes.

[0096] (1) Preparation of yakisoba As shown in Table 9, each type of wheat flour, modified starch (1 part), and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 0.3 parts by mass of kansui (alkaline solution), 2 parts by mass of salt, and 38 parts by mass of water were mixed, and the mixture was then mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roller noodle-making method and then cut (cutting blade: square No. 16) to produce fresh noodles (Chinese noodles) with a noodle thickness of 2.0 mm. The produced fresh noodles were steamed in a steamer for 8 minutes, then cooled in cold water and drained to obtain cooked Chinese noodles. 3 parts by mass of salad oil was sprayed onto 100 parts by mass of cooked Chinese noodles, and the noodles were stored in the refrigerator for 24 hours. I heated an oiled frying pan, added 150g of pre-cooked Chinese noodles and 10g of water, stir-fried them over medium heat for 1 minute and 30 seconds, added yakisoba sauce, mixed it all together, and ate it.

[0097] (2) Evaluation Sensory evaluation assessed the elasticity and stickiness of the center when eaten, in the same manner as in Test Example 1(2).

[0098] (3) Results The results of Test Example 7 are shown in Table 9 below. The noodle-making properties were good in both tests.

[0099] [Table 9]

[0100] (4) Discussion The results in Table 9 above show that the yakisoba (Examples 23 and 24) made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch received high ratings for both elasticity and core stickiness.

[0101] <Test Example 8: Pasta> In Test Example 8, pasta was selected as an example of noodles.

[0102] (1) Preparation of pasta As shown in Table 10, each wheat flour, modified starch 3, and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition and 28 parts by mass of water were mixed, and the mixture was mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare noodle dough. The obtained noodle dough was made into noodles using an extruder (spaghetti die) under vacuum (vacuum degree 0.09 MPa) to produce fresh noodles (pasta) with a diameter of 1.8 mm. The prepared pasta was boiled in boiling water until the weight increase rate reached 160%, cooled in cold water, and drained to produce cooked pasta. 2 parts by mass of salad oil was sprayed onto 100 parts by mass of cooked pasta and stored in the refrigerator for 24 hours. The stored noodles were placed on top of a tomato-based soup solidified with gelatin and heated in a microwave oven at 1500W for 1 minute before consumption.

[0103] (2) Evaluation Sensory evaluation assessed the noodle-making properties during production, dissolution during boiling, elasticity when eaten, and core stickiness in the same manner as in Test Example 1(2).

[0104] (3) Results The results of Test Example 8 are shown in Table 10 below.

[0105] [Table 10]

[0106] (4) Discussion The results in Table 10 above show that pasta made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch (Examples 25 and 26) received high marks for noodle-making properties, dissolution during boiling, elasticity, and core viscosity.

[0107] <Example Test 9: Dumplings> In Test Example 9, dumplings were selected as an example of noodle dishes.

[0108] (1) Preparation of dumplings As shown in Table 11, each type of wheat flour, modified starch 2, and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 1 part by mass of salt, 1 part by mass of processed oil (Frenzy M, Riken Vitamin Co., Ltd.), and 34 parts by mass of water were mixed and mixed for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roll noodle-making method, starch (cornstarch, manufactured by Showa Sangyo Co., Ltd.) was sprinkled on the surface and adhered, and cut out with a mold to produce raw noodle wrappers (dumpling wrappers) with a diameter of 90 mm and a thickness of 1 mm. Raw dumplings were prepared by wrapping the pre-prepared filling (an) in the produced raw noodle wrappers. The raw dumplings were steamed in a steamer for 8 minutes, and the steamed dumplings were stored in the refrigerator for 24 hours. Then, oil was added to a frying pan heated to 200°C, and the dumplings were pan-fried for 7 minutes before being eaten.

[0109] (2) Evaluation The sensory evaluation assessed the noodle-making properties (wrapper quality) during manufacturing and the chewy texture when eaten. Specifically, the noodle-making properties (wrapper quality) were evaluated in the same way as in Test Example 1(2). For the chewy texture, a panel of 10 trained experts each evaluated it based on the following evaluation criteria, and the average score was calculated.

[0110] [Chewy texture] 5: Very chewy texture, very good. 4: Very chewy and good. 3: Slightly chewy texture, moderately good. 2: The chewy texture is slightly weaker and slightly inferior. 1: The chewy texture is weak and inferior.

[0111] (3) Results The results of Test Example 9 are shown in Table 11 below.

[0112] [Table 11]

[0113] (4) Discussion The results in Table 11 above show that dumplings made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch (Examples 27 and 28) received high ratings for both noodle-making properties (wrapper quality) and chewiness.

[0114] <Test Example 10: Wonton> In Test Example 10, wontons were selected as an example of noodle dishes.

[0115] (1) Preparation of wontons As shown in Table 12, each type of wheat flour, 4 parts of modified starch, and wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.) were pre-mixed to obtain noodle compositions. Then, using a horizontal pin mixer, 100 parts by mass of each noodle composition, 0.3 parts by mass of lye water, 1 part by mass of salt, and 32 parts by mass of water were mixed and mixed for 15 minutes to prepare noodle dough. The obtained noodle dough was rolled using a roll noodle-making method, and starch (corn starch, manufactured by Showa Sangyo Co., Ltd.) was sprinkled and adhered to the surface. Cut out shapes using a mold to produce 75 mm x 75 mm square, 0.5 mm thick raw noodle wrappers (wonton wrappers). The prepared raw noodle wrappers were used to wrap pre-prepared fillings (filling) to prepare raw wontons. The obtained raw wontons were steamed in a steamer for 5 minutes to obtain steamed wontons. After storing the steamed wontons in the refrigerator for 24 hours, they were boiled in boiling water for 3 minutes, drained, and then added to soup and eaten.

[0116] (2) Evaluation The sensory evaluation assessed the chewiness of the food when eaten, in the same way as the chewiness in Test Example 9(2).

[0117] (3) Results The results of Test Example 10 are shown in Table 12 below. In both tests, the noodle-making (wrapper) properties and dissolution during boiling were good.

[0118] [Table 12]

[0119] (4) Discussion The results in Table 12 above show that wontons made using a noodle composition containing (A) wheat flour with an amylose content of 8-18% by mass and (B) modified starch (Examples 29 and 30) received high marks for chewiness.

Claims

1. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Modified starch and A composition for noodles containing the following:

2. The noodle composition according to claim 1, wherein the wheat flour in (A) is wheat flour obtained from wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deficient and the remaining one is a mutant.

3. The aforementioned noodle composition further includes: (C) Wheat flour with an amylose content exceeding 18% by mass, A noodle composition according to claim 1, comprising:

4. The noodle composition according to any one of claims 1 to 3, wherein the wheat flour content of (A) is 1 to 99% by mass relative to 100% by mass of the cereal flours contained in the noodle composition.

5. The noodle composition according to any one of claims 1 to 3, wherein the content of the modified starch in (B) is 1 to 30% by mass relative to 100% by mass of the cereal flours contained in the noodle composition.

6. The noodle composition according to any one of claims 1 to 3, wherein the modified starch in (B) is one or more selected from tapioca starch, potato starch, wheat starch, corn starch, and waxy starch.

7. The noodle composition according to claim 1 or 2, wherein the noodles are noodles that are stored and / or distributed in a refrigerated or frozen state.

8. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Modified starch and Noodle dough, including [a specific ingredient / material].

9. Noodles produced using the noodle composition described in claim 1 or 2, or the noodle dough described in claim 8.

10. (A) Wheat flour with an amylose content of 8 to 18% by mass, (B) Modified starch and, A method for producing noodles, comprising the step of preparing noodle dough using noodle ingredients containing [a specific ingredient].

11. The method for manufacturing the aforementioned noodles, further, The process of making noodles from dough and then cooking them by heating, A method for producing noodles according to claim 10, comprising the step of refrigerating and / or freezing noodles that have been cooked.

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