Noodle starter dough and noodle manufacturing method

Abstract

This technology provides a method that suppresses the deterioration of noodle texture over time and improves their smoothness compared to conventional methods. [Solution] A noodle starter dough used in the production of noodles, comprising cereal flour, water, and blanching enzyme and / or α-glucosidase, wherein the cereal flour is a gene for amylose synthesis. child A noodle starter dough characterized by containing wheat flour A obtained from wheat lacking at least one gene of Wx-A1, Wx-B1, and Wx-D1; noodles containing the noodle starter dough of the present invention; and a method for producing noodle starter dough used in the production of noodles, comprising the step of mixing cereal flour, water, and blanching enzyme and / or α-glucosidase, wherein the cereal flour is a gene for amylose synthesis child A method for producing noodle starter dough, comprising wheat flour A obtained from wheat lacking at least one gene, Wx-A1, Wx-B1, and Wx-D1, characterized in that the temperature of the noodle starter dough after the mixing step is 30°C or higher.

Description

Technical Field

[0001] The present invention relates to a seed dough for noodles used in the production of noodles, and particularly to a seed dough for noodles that can suppress the deterioration of the texture of noodles over time and improve the slipperiness.

Background Art

[0002] Generally, noodles such as Chinese noodles, udon, and dumpling wrappers (in the present invention, "noodles" includes "noodle wrappers") are preferably good in texture such as elasticity and stickiness, and smoothness on the surface (also referred to as "slipperiness"). And depending on the product, noodles may require a long storage and distribution process from production until consumers eat them, so suppression of texture deterioration over time and improvement of slipperiness are required.

[0003] Conventional technological developments have been undertaken to improve the quality of noodles. For example, Patent Document 1 discloses a method for manufacturing noodles that aims to provide a noodle manufacturing technology that can achieve both improvements in the texture and flavor of noodles and improvements in their suitability for noodle making. This method includes a step of preparing a starter dough using a portion of the raw materials, and the starter dough is obtained by kneading 0.2 to 18 parts by mass of starter grain flour per 100 parts by mass of whole grain flour and 100 to 500 parts by mass of water per 100 parts by mass of the starter grain flour at 50 to 98°C. Furthermore, Patent Document 2 discloses a method for producing noodles, characterized by a step of preparing noodle dough by adding and mixing tangzhong to a dough that has become crumbly by adding water to wheat flour. This method aims to provide a technology to suppress and improve the decrease in elasticity (firmness and chewiness) caused by the addition of tangzhong. Furthermore, Patent Document 3 aims to provide a method for producing starch-containing foods with improved physical properties and an enzyme preparation for modifying starch-containing foods, and discloses a method for producing starch-containing foods characterized by adding blanching enzyme and α-glucosidase to the raw materials. Examples of starch-containing foods include rice dishes (cooked rice (white rice), vinegared rice (sushi rice), red bean rice, pilaf, fried rice, mixed rice, sticky rice, porridge, risotto, rice balls, sushi, bento boxes, etc.), rice processed products (rice crackers, rice crackers, Japanese sweets, mochi, etc.), bread and bakery products (white bread, French bread, etc.), noodles (wheat noodles (udon, Chinese noodles, pasta, etc.), soba, rice flour noodles, etc.), wheat processed foods (dumpling wrappers, tempura batter, crackers, biscuits, cereals, donuts, etc.), corn processed products (cereals, etc.), and processed foods made from potatoes, sweet potatoes, and other vegetables such as corn. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2016-127814 [Patent Document 2] Japanese Patent Publication No. 2022-161118 [Patent Document 3] International Publication No. 2014 / 115894 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, even when using the noodle dough production techniques described in Patent Documents 1 to 4 or the enzyme-based techniques described in Patent Document 5, it is sometimes not possible to sufficiently suppress the deterioration of noodle texture over time or to improve its smoothness.

[0006] Therefore, the object of the present invention is to provide a technology that can suppress the deterioration of noodle texture over time and improve their smoothness compared to the prior art. [Means for solving the problem]

[0007] Based on the technology of using noodle starter dough, the inventors diligently conducted research and found that the above problems can be solved by using a combination of various materials.

[0008] In other words, the above objective is achieved by a noodle starter dough used in the production of noodles, comprising flour, water, and a blanching enzyme and / or α-glucosidase, wherein the flour comprises wheat flour A obtained from wheat lacking at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1; noodles comprising the noodle starter dough of the present invention; and a method for producing noodle starter dough used in the production of noodles, comprising the step of mixing flour, water, and a blanching enzyme and / or α-glucosidase, wherein the flour comprises wheat flour A obtained from wheat lacking at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1, and the temperature of the noodle starter dough after the mixing step is 30°C or higher. In the present invention, "noodle starter dough" refers to dough prepared by mixing grain flour and water (including hot water) in advance using some of the raw materials used in the manufacture of noodles. After preparation, it may be used immediately in the manufacture of noodles, or it may be stored and distributed after preparation before being used in the manufacture of noodles. [Effects of the Invention]

[0009] By manufacturing noodles using the noodle dough of the present invention, it is possible to provide noodles that have suppressed deterioration in texture over time and improved smoothness. Noodles with suppressed changes in texture over time can have a longer shelf life in convenience stores and supermarkets, contributing to the reduction of food waste. In this respect, this technology can contribute to Sustainable Development Goal 12, "Responsible Consumption and Production." [Modes for carrying out the invention]

[0010] [Noodle starter dough] The noodle starter dough of the present invention is a noodle starter dough used in the production of noodles, comprising cereal flour, water, and blanching enzyme and / or α-glucosidase, characterized in that the cereal flour contains wheat flour A obtained from wheat lacking at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1. By producing noodles using this noodle starter dough, noodles with improved texture and reduced deterioration over time can be obtained. In this invention, wheat flour includes whole wheat flour. As described in Patent Document 3, it is known that blanching enzyme and α-glucosidase are used in the production of starch-containing foods, including noodles. Furthermore, as a method for producing starch-containing foods using these enzymes in starter dough, for example, International Publication No. 2018 / 151185 discloses a method for producing tangzhong bread, with the aim of providing a novel bread-making method that can improve the "moistness" and "chewiness" of bread, and includes a step of preparing a tangzhong by kneading a portion of the starchy raw materials in hot water, and a step of kneading the prepared tangzhong with the remaining raw materials, characterized in that one or more enzymes selected from the group consisting of blanching enzymes, α-glucosidase, and glucose oxidase are added in either or both of the steps of preparing a tangzhong by kneading a portion of the starchy raw materials in hot water and the steps of kneading the prepared tangzhong with the remaining raw materials. However, the above-mentioned document does not disclose the use of blanching enzymes and / or α-glucosidase in starter dough for noodles. In this invention, as shown in the examples described later, we investigated the optimal materials for using blanching enzymes and / or α-glucosidase in noodle dough, and found that by using wheat flour A, it is possible to obtain noodle dough that can suppress the deterioration of noodle texture over time and improve its smoothness.

[0011] In the noodle dough of the present invention, the flour contains wheat flour A obtained from common wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 is deleted. Common wheat is known to be an allohexaploid and has three genomes: A, B, and D. The amylose synthesis gene Wx-1, which is responsible for amylose synthesis in the endosperm starch of wild-type common wheat, is present on each genome and is referred to as Wx-A1, Wx-B1, and Wx-D1, respectively. In the present invention, wheat flour A is wheat obtained from at least one of the following types of wheat: wheat in which one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 is deleted (single deletion), so-called "slightly low amylose wheat"; wheat in which two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 (i.e., Wx-A1 and Wx-B1, or Wx-A1 and Wx-D1, or Wx-B1 and Wx-D1) are deleted (double deletion), so-called "low amylose wheat"; and wheat in which all of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deleted (triple deletion), so-called "waxy wheat". Wheat flour A may contain wheat obtained from multiple types of wheat. In this invention, deletion of the amylose synthesis gene means that the expression and function of the granular starch synthase encoded by that gene are substantially lost. Furthermore, the non-deleted gene may be a mutant in which the expression and function of granular starch synthase are reduced.

[0012] The wheat used as the raw material for wheat flour A of the present invention may be a single variety or composed of multiple varieties. If it is a single variety, examples include domestically produced wheat. Examples of wheat with a single deletion include Kitahonami, Kinuakari, Sanuki no Yume 2009, Haru yo Koi, Kitano Kaori, Tsurukichi, Harukirari, Yumechikara, Setokirara, Kumakirari, Harukaze Fuwari, Sachikaori, etc. Examples of wheat with a double deletion include Ayahikari, Chikugoizumi, Tsurupikari, etc. Examples of wheat with a double deletion and the remaining one being a mutant include Hoshimirai, etc. Examples of wheat with a triple deletion include Mochihime, Hatsumochi, Uraramochi, Mochiotome, etc. In this invention, when referring to wheat varieties, it includes existing wheat varieties and wheat varieties derived from them (wheat varieties created by improving existing Japanese wheat varieties).

[0013] The ash content of wheat flour A in this invention can be freely set as long as it does not impair the effects of the present invention, and is preferably 0.28 to 0.9% by mass, more preferably 0.3 to 0.85% by mass, and even more preferably 0.32 to 0.82% by mass. Setting the ash content of wheat flour A in this invention within this range improves the workability during noodle making and suppresses off-flavors when eaten. In this invention, the ash content of wheat flour is a value measured by the magnesium acetate ashing method according to AACC Method 08-02.

[0014] The wheat flour A of the present invention can be manufactured by general methods. For example, after a hydration and tempering process, selected wheat can be subjected to a breaking process, a reduction process, etc. Peeling, grinding, classification, 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. Furthermore, after grinding, physical treatments such as drying, gelatinization, moist heat treatment, and heat treatment may be performed as long as the effects of the present invention are not impaired. When using other wheat flours in the dough for noodles, the wheat flour A of the present invention may be obtained separately, or the respective raw wheats may be mixed and then milled as described above to obtain the wheat flour. When mixed with raw wheat, the detection of wheat flour (A) and other wheat flours can be analyzed using a Wx gene marker.

[0015] In the noodle dough of the present invention, the flour may include flours other than wheat flour A, or, depending on the type of noodles, flours other than wheat flour, as long as the effects of the present invention are not impaired. The concept of flour in the present invention includes starch. The content of wheat flour A in the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more, based on the total mass of flours used in the noodle dough. Wheat flours other than wheat flour A include single-grain wheat, double-grain wheat such as durum wheat, and wheat flour obtained from ordinary wheat other than the raw wheat for wheat flour A described below. Examples include strong flour, semi-strong flour, medium flour, weak flour, durum semolina, durum wheat flour, etc. In addition, other types of grain flours include rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, soybean flour, mung bean flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, white sorghum flour, and other grain flours, as well as heat-treated grain flours obtained by heat-treating these grain flours; starches such as corn starch, rice starch, wheat starch, and sago starch (above-ground starches); starches derived from underground stems or roots such as potato starch, tapioca starch, and sweet potato starch (underground starches); waxy and high-amylose varieties of these starches, and modified starches obtained by applying physical or chemical processing to these starches individually or in combination.

[0016] The noodle starter dough of the present invention contains water, and the amount can be freely set as long as it does not impair the effects of the present invention. For example, the water content is 60 to 500 parts by mass per 100 parts by mass of total grain flour used in the noodle starter dough, preferably 80 to 400 parts by mass, and more preferably 100 to 300 parts by mass. In the present invention, the moisture content of the noodle starter dough can be determined by the dry weight method. Specifically, the noodle starter dough is weighed to a certain weight, dried with dry heat, weighed again, and the amount lost is taken as the moisture content.

[0017] In the noodle dough of the present invention, the blanching enzyme is an enzyme that transfers a portion of the 1,4-α-D-glucan chain to the 6-OH group of the receptor 1,4-α-D-glucan, generating a branched structure of α-1,6-glucosidic bonds such as amylopectin or glycogen (also called a branching enzyme), and its EC number according to the International Union of Biochemistry and Molecular Biology (IUBMB) is EC2.4.1.18. In the present invention, it is preferable that the blanching enzyme is a blanching enzyme that can be added to food. It is also preferable that it has a heat resistance of 50°C or higher. Examples include Branchzyme (Novozymes). The enzyme activity of the blanching enzyme can be measured as follows. <Method for measuring blanching enzyme activity> As the substrate solution, an amylose solution was used, prepared by dissolving 0.1% by mass of amylose (Sigma-Aldrich, A0512) in 0.1 M acetate buffer (pH 5.2). 50 μL of enzyme solution was added to 50 μL of substrate solution, and the reaction was allowed to proceed at 30°C for 30 minutes. Then, 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 ​​mM potassium iodide-3.8 mM hydrochloric acid mixture) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after reaction stoppage. Blanching enzyme activity was defined as the amount of enzyme that reduces the absorbance at 660 nm by 1% per minute under the above conditions, with 1 U (unit) being defined as the amount of enzyme that reduces the absorbance at 660 nm by 1% per minute. The blanching enzyme content in the noodle dough of the present invention is not particularly limited as long as the effects of the present invention are obtained, but it is preferably 0.0001 to 1 U per 100 g of flour, more preferably 0.001 to 0.7 U, and even more preferably 0.003 to 0.5 U.

[0018] Furthermore, in the noodle dough of the present invention, α-glucosidase is an enzyme that hydrolyzes the non-reducing terminal α-1,4-glucosidic bond to produce α-glucose, and its EC number is EC3.2.1.20. In the present invention, it is preferable that the α-glucosidase is an α-glucosidase that can be added to food, and it is even more preferable that it is an α-glucosidase that produces carbohydrates having an α-1,6-glucosidic bond. It is also preferable that it has a heat resistance of 50°C or higher. For example, "Transglucosidase L "Amano"" (Amano Enzyme Co., Ltd.) can be mentioned. The enzyme activity of α-glucosidase can be measured as follows. <Method for measuring α-glucosidase enzyme activity> 1 ml of 1 mM α-methyl-D-glucoside was mixed with 1 ml of 0.02 M acetate buffer (pH 5.0), and 0.5 ml of enzyme solution was added. The mixture was allowed to react at 40°C for 60 minutes, and the amount of glucose in the reaction mixture was measured. α-glucosidase activity was defined as the amount of enzyme that produces 1 μg of glucose in 2.5 ml of the reaction mixture, with 1 U (unit) being the value of the enzyme. The content of α-glucosidase in the seed dough for noodles of the present invention is not particularly limited as long as the effects of the present invention can be obtained, but it is preferably 0.0001 to 1 U, more preferably 0.001 to 0.7 U, and even more preferably 0.003 to 0.5 U per 100 g of cereal flour. The seed dough for noodles of the present invention may contain only one of the branching enzyme and α-glucosidase, or may contain both. Preferably, it contains both the branching enzyme and α-glucosidase.

[0019] The seed dough for noodles of the present invention may further contain other materials usually used in the production of noodles as long as the effects of the present invention are not impaired. Examples of other materials include protein such as plant-derived protein such as pea protein, soybean protein, mung bean protein, barley protein, wheat protein (gluten (gliadin, glutenin, etc.)), rice protein, vegetable-derived protein, fruit-derived protein, egg white, egg yolk, albumin, ovalbumin, ovomucoid, ovotransferrin, lysozyme and other egg-derived protein, casein, whey and other milk-derived protein; fats and oils such as butter, lard, salad oil, margarine, shortening; carbohydrates such as sugar, glucose, maltose, isomerized sugar, starch syrup, powdered starch, oligosaccharide, dextrin, sugar alcohol; dietary fiber; pigments; thickeners such as guar gum, locust bean gum, carrageenan, xanthan gum; amino acids such as alanine, glycine, lysine; seasonings such as sodium glutamate, salt; and other flavorings, alkaline salts, emulsifiers, alcohol preparations, etc. It may contain enzymes other than the above-mentioned branching enzyme and α-glucosidase.

[0020] [Noodles] The noodles of the present invention are obtained by manufacturing using the seed dough for noodles of the present invention. Since the noodles of the present invention contain the seed dough for noodles of the present invention, they are noodles in which the deterioration of texture over time is suppressed and the stickiness is improved. The noodles of the present invention contain appropriate flour, water, enzymes, and other materials in the seed dough for noodles according to the type of noodles. Preferably, it is more preferable to further contain flour in the seed dough for noodles. That is, the noodles of the present invention are preferably noodles containing the seed dough for noodles and further flour. The materials contained other than the seed dough for noodles can be those exemplified in the description of the seed dough for noodles. For example, the same materials and formulations as those of the seed dough for noodles may be used, or different materials and formulations may be used. In the noodles of the present invention, the ratio of the seed dough for noodles in the noodles is not particularly limited, but is preferably 0.2 to 20 parts by mass, more preferably 0.5 to 15 parts by mass, even more preferably 0.7 to 12 parts by mass, and even more preferably 0.8 to 8 parts by mass with respect to 100 parts by mass of the mass excluding the flour contained in the seed dough for noodles among the flour contained in the noodles.

[0021] In the present invention, the term "noodles" includes not only noodle threads and noodle belts used for Chinese noodles, spaghetti, pasta such as macaroni, but also noodle wrappers used for dumplings, shumai, etc. Specifically, Chinese noodles, yakisoba, udon, Japanese buckwheat noodles, somen, cold buckwheat noodles, cold noodles, vermicelli, kishimen, etc. are of course included, and noodle wrappers used for dumpling wrappers, shumai wrappers, wantan wrappers, spring roll wrappers, etc. can be mentioned.

[0022] Furthermore, in this invention, 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. The method of heating noodles is not particularly limited; 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. Multilayer noodles such as three-layer noodles are also acceptable. Since the noodles of this invention have improved smoothness, in the case of multilayer noodles such as three-layer noodles, it is preferable that the noodle dough containing the noodle dough of this invention is arranged in at least the outermost layer. Furthermore, since the deterioration of texture over time is suppressed in the noodles of the present invention, it is particularly effective when long storage and distribution processes are required before consumption, and it is preferable that the noodles be refrigerated and / or frozen after cooking. Noodles that are refrigerated and / or frozen after cooking may be eaten as is after storage and distribution, or they may be reheated before consumption.

[0023] [Method for producing starter dough for noodles] The present invention relates to a method for producing noodle starter dough, comprising a mixing step of mixing cereal flour, water, and blanching enzyme and / or α-glucosidase, wherein the cereal flour includes wheat flour A obtained from wheat lacking at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1, and the temperature of the noodle starter dough after the mixing step is 30°C or higher. By producing noodles using the noodle starter dough obtained by this method, it is possible to produce noodles that suppress deterioration of texture over time and have improved smoothness. Preferred embodiments of the materials used in the present invention's production method are the same as those for the noodle starter dough of the present invention described above. The present invention's method for producing noodle starter dough can be carried out according to conventional methods, except for adjusting the temperature of the noodle starter dough after the mixing step to 30°C or higher. For example, after mixing flour material, and optionally other materials, with a predetermined amount of blanching enzyme and / or α-glucosidase, water at a temperature of 30°C or higher is added and mixed, and the dough is kneaded until the temperature of the noodle starter dough reaches 30°C or higher. There are no particular restrictions on the timing of mixing the flour, water, and blanching enzyme and / or α-glucosidase. The temperature of the noodle starter dough may be adjusted by the temperature of the hot water, or by heating during the mixing process. The effects of the present invention can be more easily obtained by creating conditions that allow the blanching enzyme and / or α-glucosidase to act easily on the starch in the flour contained in the noodle starter dough. For example, flour that has been treated to increase the enzyme sensitivity of the starch (e.g., alpha-gelatinization treatment, treatment to increase the degree of starch damage, method for producing modified wheat flour as described in Japanese Patent Application Publication No. 2021-60, etc.) may be used, the temperature may be further increased to allow the enzymatic reaction to proceed, or the pH may be adjusted. A preferred embodiment of the present invention is that the temperature of the noodle dough after the mixing step is 50°C or higher, more preferably 60°C or higher, and even more preferably 70°C or higher. In another preferred embodiment of the present invention, the mixing step preferably includes a step of mixing hot water at 50°C or higher, more preferably a step of mixing hot water at 60°C or higher, and may be 70°C or higher, 80°C or higher, or 90°C or higher.The amount of hot water mixed is preferably 100 to 500 parts by mass, more preferably 100 to 400 parts by mass, and even more preferably 100 to 300 parts by mass, per 100 parts by mass of total grain flour. The timing of adding water-soluble materials such as salt, lye water, and sugar can be selected according to the pH characteristics of the enzymes, for example, by dissolving them in hot water and mixing them with the grain flour material. The noodle starter dough obtained by the manufacturing method of the present invention can be used immediately for noodle production after production, or it can be refrigerated or frozen for storage and distribution after production before being used for noodle production. To enable the use of the noodle starter dough of the present invention in many noodle factories, the manufacturing method of the noodle starter dough of the present invention preferably includes a step of refrigerating or freezing the noodle starter dough after the mixing step.

[0024] [Method of manufacturing noodles] The present invention relates to a method for producing noodles using noodle starter dough, and includes the step of mixing materials containing the noodle starter dough of the present invention or noodle starter dough obtained by the present invention to prepare noodle dough. Because the noodle production method of the present invention contains a mixture of the noodle starter dough of the present invention or noodle starter dough obtained by the present invention, it is possible to produce noodles that have improved texture and reduced deterioration over time. Preferred embodiments of the materials used in the production method of the present invention are the same as those described above for the noodle starter dough and noodles of the present invention.

[0025] The method for producing noodles according to the present invention can be carried out in accordance with conventional methods, except for the use of the noodle starter dough described above. For example, depending on the type of noodles, the noodle starter dough can be mixed with appropriate amounts of grain flour, water, salt, etc., and kneaded to prepare the noodle dough. When preparing dough for Chinese noodles, lye water may also be added. The amount of water used when preparing the 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 noodle raw material flour (excluding the raw material flour for the noodle starter dough), and more preferably 28 to 48 parts by mass of water. When preparing the noodle dough, the degree of vacuum during kneading can be appropriately adjusted so that the texture of the noodles when eaten is as desired. The higher the degree of vacuum, the less air is contained in the dough, and the more elastic the noodles tend to be when eaten. Furthermore, when preparing spring roll wrappers, the amount of water is 100 to 200 parts by mass per 100 parts by mass of the flour used as a noodle raw material, excluding the flour contained in the noodle starter dough. The noodle wrappers are then obtained by heating, such as by baking.

[0026] 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 invention, noodles may be made using a machine, or they may be made by hand-stretching or hand-kneading without the use of a machine. In one embodiment of this invention, the dough for noodles is rolled to form a noodle sheet of a desired thickness. This rolling is performed by passing the noodle dough through a rolling machine. 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 a 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 a filling-wrapping machine may be used.

[0027] In one aspect of the present invention, noodle dough may be stretched and twisted to obtain noodle strands, 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.

[0028] 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 ingredients, but the noodle ingredients 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 containing the noodle starter dough of the present invention may be used for both, or for only one of them, but it is preferable to use it for at least the outer layer.

[0029] 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.

[0030] 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. The present invention preferably includes a step of refrigeration and / or freezing after heating.

[0031] As can be understood from the above description, the present invention also relates to a method for suppressing the deterioration of texture of noodles over time and improving their smoothness, characterized in that the noodle starter dough of the present invention or the noodle starter dough obtained by the manufacturing method of the present invention is used when manufacturing the noodles. Preferred embodiments of the method of the present invention are the same as preferred embodiments of the noodle starter dough of the present invention or the manufacturing method of the noodle starter dough of the present invention. [Examples]

[0032] The present invention will be described in detail below with reference to examples. 1. Cold Chinese Noodles 1 1-1. Preparation of starter dough for noodles Noodle starter dough was prepared using the formulations shown in Tables 1-3. Specifically, 100 parts by mass of the flour according to the formulations shown in Tables 1-3 was mixed with predetermined amounts of each enzyme. A solution of 2 parts by mass of salt and 2 parts by mass of granulated sugar dissolved in 150 parts by mass of hot water (98°C) was added to this mixture, and the mixture was mixed for 6 minutes until the dough temperature reached 65-75°C after mixing. The dough after mixing was frozen at -25°C for 24 hours to prepare frozen noodle starter dough. The wheat flours used were: flour obtained by milling "Satonosora," a wheat variety with a wild-type amylose synthesis gene Wx-1 (ash content 0.41% by mass); flour obtained by milling "Yumechikara," a wheat variety lacking one gene of the amylose synthesis gene Wx-1 (ash content 0.48% by mass); flour obtained by milling "Kitahonami," a wheat variety lacking two genes (ash content 0.40% by mass); and flour obtained by milling "Ayahikari," a wheat variety lacking three genes (ash content 0.49% by mass). Branchzyme (Novozymes) was used as the blanching enzyme, and transglucosidase L "Amano" (Amano Enzyme Co., Ltd.) was used as the α-glucosidase. The activity of each enzyme was measured using the method described above.

[0033] 1-2. Preparation of chilled ramen Using a horizontal pin mixer, 100 parts by mass of flour consisting of 80% by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.) was mixed with 2 parts by mass of wheat protein (B-powdered gluten, Showa Sangyo Co., Ltd.). Then, 3 parts by mass of each noodle starter dough (to be used after thawing in the refrigerator) prepared in 1-1. were added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. 38 parts by mass of water, 1 part by mass of lye water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled out using a roller-type noodle-making machine and then cut (cutting blade: square No. 20) to prepare fresh noodles (Chinese noodles) with a noodle thickness of 1.5 mm. In Comparative Example 5 (an example in which enzymes were added to the noodle dough without using a noodle starter dough), 0.0025 U each of blanching enzyme and α-glucosidase were added to 100 parts by mass of cereal flour to prepare fresh noodles. The prepared fresh noodles were boiled in boiling water until the weight increased by 175%, cooled in cold water, and drained to obtain cooked Chinese noodles. 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 Chinese noodles, and they were stored in the refrigerator for 24 hours. After storage, they were eaten with chilled Chinese soup.

[0034] 1-3. Evaluation Method Sensory evaluation was conducted by a panel of 10 trained experts, assessing elasticity, stickiness, and smoothness based on the following evaluation criteria. The reference example was prepared using noodle dough without the use of a noodle starter dough or enzyme additives. The evaluation results were calculated by averaging the evaluation scores. <Evaluation Criteria> (1) Elasticity 5: Compared to the reference example, the elasticity is very strong and very good. 4: Compared to the reference example, it has stronger elasticity and is good. 3: Compared to the reference example, the elasticity is slightly stronger and slightly better. 2: The elasticity is equivalent to the reference example, but slightly inferior. 1: Compared to the reference example, it is either less elastic or too hard, making it inferior. (2) Persistence 5: Compared to the reference example, the viscosity is very strong and very good. 4: Compared to the reference example, it has stronger viscosity and is good. 3: Compared to the reference example, the viscosity is slightly stronger and slightly better. 2: The viscosity is similar to the reference example, which is slightly good. 1: Compared to the reference example, it has less viscosity and is inferior. (3) Tsurumi 5: Compared to the reference example, it is very smooth and very good. 4: Compared to the reference example, it is smoother and of good quality. 3: Compared to the reference example, it is slightly smoother, but generally good. 2: The smoothness is equivalent to the reference example, but slightly inferior. 1: Compared to the reference example, it lacks smoothness and is inferior.

[0035] 1-4.Results The results are shown in Tables 1-3.

[0036] [Table 1]

[0037] [Table 2]

[0038] [Table 3]

[0039] As shown in Table 1, the chilled ramen of Examples 1 to 9, prepared using a noodle starter dough containing flour, water, and blanching enzyme and / or α-glucosidase, wherein the flour contains wheat flour A obtained from wheat lacking at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 (single deletion: Yumichikara, Kitahonami; double deletion: Ayahikari; triple deletion: Mochihime), showed good elasticity, stickiness, and smoothness. On the other hand, the chilled ramen of Comparative Examples 1, 2, and 3, prepared using a noodle starter dough containing wheat flour obtained from wild-type wheat (Satonosora) instead of wheat flour A, received low ratings for elasticity, stickiness, and smoothness. This suggests that even if the noodle starter dough contains blanching enzyme and / or α-glucosidase, the effects of the present invention cannot be obtained if wheat flour A is not included as the flour. Furthermore, in Comparative Example 4, chilled ramen prepared using a noodle dough containing wheat flour A but not blanching enzyme or α-glucosidase, the elasticity and smoothness were poorly evaluated, suggesting that even if the noodle dough contains wheat flour A as a cereal flour, if it does not contain blanching enzyme or α-glucosidase, the effects of the present invention cannot be obtained. In addition, in Comparative Example 5, chilled ramen prepared by adding blanching enzyme and α-glucosidase to the noodle dough without using a noodle dough, the elasticity, stickiness, and smoothness were poorly evaluated, indicating that the effects of the present invention cannot be obtained by using blanching enzyme and / or α-glucosidase alone.

[0040] As shown in Table 2, the amount of blanching enzyme and / or α-glucosidase added was in the range of 0.005U to 0.2U per 100 parts by mass of flour. The chilled ramen prepared using this dough showed high levels of elasticity, stickiness, and smoothness. Furthermore, as shown in Table 3, the chilled ramen prepared using this dough, which contained modified starch as the flour, also showed good elasticity, stickiness, and smoothness, demonstrating that the effects of the present invention can be obtained even when flour other than wheat flour A is included.

[0041] 2. Cold Chinese Noodles 2 2-1. Preparation of chilled ramen Using a horizontal pin mixer, 100 parts by mass of flour consisting of 80% by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.) was mixed with 2 parts by mass of wheat protein. Then, to 100 parts by mass of the mixed noodle raw material flour, the noodle starter dough prepared in Example 9 (used after thawing in the refrigerator) was added in the amount shown in Table 4 and mixed for 1 minute. In Example 18, 40 parts by mass of water was added, in Example 19, 36 parts by mass of water was added, and in Example 20, 31 parts by mass of water was added, along with 1 part by mass of lye water and 1 part by mass of salt. The mixture was then mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled out using a roller-type noodle-making machine and then cut (cutting blade: square No. 20) to prepare fresh noodles (Chinese noodles) with a thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water until the weight increased by 175%, 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 the noodles were stored in the refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese soup.

[0042] 2-2. Evaluation Method Sensory evaluation was conducted for elasticity, viscosity, and smoothness, in the same manner as described in 1-3. Evaluation Methods.

[0043] 2-3.Results The results are shown in Table 4.

[0044] [Table 4]

[0045] As shown in Table 4, the chilled ramen of Examples 18-20, prepared by adding 1 to 10 parts by mass of a noodle starter dough containing wheat flour A, obtained from wheat lacking at least one amylose synthesis gene Wx-A1, Wx-B1, and Wx-D1, to 100 parts by mass of the flour in the noodles excluding the flour contained in the noodle starter dough, showed good elasticity, stickiness, and smoothness. This suggests that the effects of the present invention can be obtained over a wide range of amounts of the noodle starter dough used in the present invention.

[0046] 3. Cold Chinese noodles (three-layered noodles) 3-1. Preparation of chilled ramen (three-layered noodles) For the inner layer of the noodles, a horizontal pin mixer was used to mix 100 parts by mass of flour consisting of 90% by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and 10% by mass of hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.), with 3 parts by mass of wheat protein added. Then, to 100 parts by mass of the mixed noodle raw material flour, 3 parts by mass of the noodle starter dough prepared in Example 9 (used after thawing in the refrigerator) as shown in Table 5 was added and mixed for 1 minute. 33 parts by mass of water, 1 part by mass of lye water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled in a roll noodle machine to obtain a sheet of inner layer noodle dough. For the outer layer of the noodles, a horizontal pin mixer was used to mix 100 parts by mass of flour consisting of 80% by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.), with 2 parts by mass of wheat protein added. Then, to 100 parts by mass of the mixed noodle raw material flour, 3 parts by mass of the noodle starter dough prepared in Example 9 (used after thawing in the refrigerator) as shown in Table 5 was added and mixed for 1 minute. 36 parts by mass of water, 1 part by mass of lye water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled in a roll noodle machine to obtain a sheet of outer layer noodle dough. A three-layer noodle dough was created by sandwiching an inner layer of noodle dough between two outer layers. The dough was rolled out in a roller-type noodle-making machine and then cut (cutting blade: square #22) to produce fresh noodles (Chinese noodles) with a thickness of 1.6 mm. The prepared fresh noodles were boiled in boiling water until the weight increased by 175%, 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 the noodles were stored in the refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese soup.

[0047] 3-2. Evaluation Method Sensory evaluation was conducted for elasticity, viscosity, and smoothness, in the same manner as described in 1-3. Evaluation Methods.

[0048] 2-3.Results The results are shown in Table 5.

[0049] [Table 5]

[0050] As shown in Table 5, when using the noodle dough of the present invention, high evaluations of elasticity, stickiness, and smoothness were observed whether it was used for both the outer and inner layers of the three-layered noodles or for only one of them.

[0051] 4. Various types of noodles 4-1. Preparation of various types of noodles (1) Udon noodles 1 (Example 24) Using a horizontal pin mixer, 100 parts by mass of flour consisting of 80% by mass of wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from "Kitahonami" and 20% by mass of acetylated starch (SF-800, Showa Sangyo Co., Ltd.) was mixed with 2 parts by mass of wheat protein. Then, 3 parts by mass of the noodle starter dough (used after thawing in the refrigerator) prepared in Example 9 was added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. 36 parts by mass of water and 4 parts by mass of salt were added, and the mixture was further mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm. The prepared raw noodles were boiled in boiling water until their weight increased to 160%, then cooled in cold water and drained to obtain cooked udon 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 udon noodles, and the noodles were stored in the refrigerator for 24 hours. After storage, the noodles were served with chilled udon soup. (2) Udon noodles (Example 25) Using a horizontal pin mixer, 3 parts by mass of the noodle starter dough prepared in Example 9 (used after thawing in the refrigerator) were added to 100 parts by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and mixed for 1 minute. 32 parts by mass of water and 4 parts by mass of salt were added, and the mixture was further mixed under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If the noodle starter dough was not used, the amount of water added was adjusted to the amount of the noodle starter dough added. The obtained noodle dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm. The prepared fresh noodles were boiled in boiling water until the weight increased to 170%, cooled in cold water, and drained to obtain cooked udon. After freezing pre-cooked udon noodles for 48 hours, they were boiled in boiling water for 1 minute, drained, and then added to udon soup and eaten. (3) Dumplings (Example 26) Using a horizontal pin mixer, 100 parts by mass of flour consisting of 90% by mass of wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from "Kitahonami" and 10% by mass of acetylated starch (SF-800, Showa Sangyo Co., Ltd.) was mixed with 1 part by mass of wheat protein. Then, 3 parts by mass of the noodle starter dough (to be used after thawing in the refrigerator) prepared in Example 9 was added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. 1 part by mass of processed oil (Frenzy M, Riken Vitamin Co., Ltd.), 33 parts by mass of water, and 1 part by mass of salt were added and mixed for a further 10 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled out using a roller noodle-making machine, and starch (cornstarch, Showa Sangyo Co., Ltd.) was sprinkled on the surface to adhere it. The dough was then cut out with a mold to produce raw noodle wrappers (dumpling wrappers) with a diameter of 90 mm and a thickness of 1 mm. The prepared raw noodle wrappers were used to wrap the pre-prepared filling (an) to make raw dumplings. The raw dumplings were steamed in a steamer for 8 minutes to obtain steamed dumplings. After storing the steamed dumplings in the refrigerator for 24 hours, oil was added to a frying pan heated to 200°C, 130 mL of water was added, the lid was covered and heated for 5 minutes, then the lid was removed and the dumplings were cooked for about 3 minutes until the water evaporated and browned, and then eaten.

[0052] 4-2. Evaluation Method Sensory evaluation was conducted for elasticity, viscosity, and smoothness, in the same manner as described in 1-3. Evaluation Methods.

[0053] The results are shown in Table 6.

[0054] [Table 6]

[0055] As shown in Table 6, noodles made using the noodle dough of the present invention all received high marks for elasticity, stickiness, and smoothness. Therefore, it is suggested that the present invention can be used for various types of noodles.

[0056] 5. Cold Chinese Noodles 3 5-1. Preparation of starter dough for noodles Noodle starter dough was prepared using the formulation shown in Table 7. Specifically, 100 parts by mass of the flour according to the formulation shown in Table 7 was mixed with predetermined amounts of each enzyme, and then 300 parts by mass of 40°C warm water was added and stirred for 1 minute to prepare a solution of noodle starter dough. The resulting solution was allowed to stand for 5 minutes before being used to prepare the noodles. The dough temperature after standing for 5 minutes was 33°C. The wheat flour used was obtained by milling "Kitahonami" wheat, which lacks one gene in the amylose synthesis gene Wx-1. (Ash content 0.40% by mass)

[0057] 5-2. Preparation of chilled ramen Using a horizontal pin mixer, 100 parts by mass of flour consisting of 80% by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.) was mixed with 2 parts by mass of wheat protein (B-Powder Glu, Showa Sangyo Co., Ltd.). Then, 7 parts by mass of each noodle starter dough prepared in 5-1. were added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. After that, 34 parts by mass of water, 1 part by mass of lye water, and 1 part by mass of salt were added and mixed further under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled out using a roller-type noodle-making machine and then cut (cutting blade: square No. 20) to prepare fresh noodles (Chinese noodles) with a thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water until the weight increased by 175%, 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 the noodles were stored in the refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese soup.

[0058] 5-3. Evaluation Method Sensory evaluation was conducted for elasticity, viscosity, and smoothness, in the same manner as described in 1-3. Evaluation Methods.

[0059] 5-4.Results The results are shown in Table 7.

[0060] [Table 7]

[0061] As shown in Table 7, the chilled ramen dishes of Examples 27-29, which used a solution-type noodle starter dough, also exhibited good elasticity, stickiness, and smoothness. Therefore, it is suggested that the noodle starter dough of the present invention can be used in various forms.

[0062] 6. Cold Chinese Noodles 4 6-1. Preparation of starter dough for noodles Noodle starter dough was prepared using the formulation shown in Table 8. Specifically, 100 parts by mass of the flour according to the formulation shown in Table 8 was mixed with predetermined amounts of each enzyme, and then 500 parts by mass of 40°C warm water was added and stirred for 1 minute to prepare a solution of noodle starter dough. The resulting solution was allowed to stand for 5 minutes before being used to prepare the noodles. The dough temperature after standing for 5 minutes was 34°C. The wheat flour used was moist heat-treated wheat flour (enzyme sensitivity of 800% compared to 100% for raw wheat flour) obtained by milling "Kitahonami" wheat, which lacks one gene in the amylose synthesis gene Wx-1. This wheat flour was then treated to enhance the enzyme sensitivity of the starch. The specific treatment method was as follows: 150g of raw wheat flour was placed in a tray (170 x 130mm) and spread evenly to ensure uniform heating. To maintain a stable high temperature and high humidity, the tray was wrapped in aluminum foil and placed on a stand in a pressure cooker (manufactured by Wonder Chef Co., Ltd., internal volume 30L: operating pressure 98kPa [2 atm]) filled with 20L of water. The tray was then subjected to moist heat treatment (121°C, 3 hours) under pressurized saturated steam. Boiling chips were placed in the pressure cooker to prevent the water from boiling over, and the weight of the steam vent in the pressure cooker was changed to 83g. After the moist heat treatment, the pressure inside the pressure cooker was returned to atmospheric pressure. The tray was then removed from the pressure cooker, and the flour in the tray was dried on a rack until the moisture content was reduced to about 10%. Finally, it was ground in a pulverizer to obtain moist heat-treated flour with a particle size of 0.5 mm or less. In this invention, enzyme sensitivity was determined as follows: 1 mL of α-amylase solution (derived from Aspergillus oryae, 50 units / mL), pre-incubated at 40°C for 10 minutes, was added to 100 mg of wheat flour and stirred. The mixture was then treated at 40°C for 10 minutes. Next, 5 mL of citric acid-phosphate aqueous solution (pH 2.5) was added to stop the reaction, and the mixture was centrifuged (1,000 × g, 5 min) to obtain the supernatant. 0.1 mL of this supernatant was then mixed with amyloglucosidase solution (derived from Aspergillus niger, 2 units / 0.1 mL) and treated at 40°C for 20 minutes. The absorbance was measured at 510 nm, and the amount of glucose produced was calculated from the obtained absorbance using a D-glucose calibration curve prepared with standard solutions. This was then used as the enzyme sensitivity.

[0063] 6-2. Preparation of chilled ramen Using a horizontal pin mixer, 100 parts by mass of flour consisting of 80% by mass of wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropylated phosphate cross-linked starch (Chemister SH, Glico Nutrition Foods Co., Ltd.) was mixed with 2 parts by mass of wheat protein (B-Powder Glu, Showa Sangyo Co., Ltd.). Then, 12 parts by mass of each noodle starter dough prepared in 6-1. were added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. After that, 29 parts by mass of water, 1 part by mass of lye water, and 1 part by mass of salt were added and mixed further under vacuum (vacuum degree 0.09 MPa) for 15 minutes to prepare the noodle dough. If noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The obtained noodle dough was rolled out using a roller-type noodle-making machine and then cut (cutting blade: square No. 20) to prepare fresh noodles (Chinese noodles) with a thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water until the weight increased by 175%, 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 the noodles were stored in the refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese soup.

[0064] 6-3. Evaluation Method Sensory evaluation was conducted for elasticity, viscosity, and smoothness, in the same manner as described in 1-3. Evaluation Methods.

[0065] 6-4.Results The results are shown in Table 8.

[0066] [Table 8]

[0067] As shown in Table 8, the chilled ramen dishes of Examples 30-32, which used a solution-type noodle starter dough, also exhibited good elasticity, stickiness, and smoothness. Therefore, it is suggested that the effects of the present invention can be obtained over a wide range of amounts of the noodle starter dough of the present invention.

[0068] The results from the above examples suggest that by using a noodle starter dough containing flour, water, and blanching enzyme and / or α-glucosidase, wherein the flour is wheat flour A obtained from wheat lacking at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1, the deterioration of the texture of noodles over time can be suppressed and their smoothness can be improved.

[0069] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0070] The present invention makes it possible to provide noodles that have improved texture and smoothness while suppressing deterioration of texture over time.

Claims

1. A noodle starter dough used in the manufacture of noodles, It comprises cereal flour, water, and blanching enzyme and / or α-glucosidase, The noodle dough is characterized in that the aforementioned cereal flour contains wheat flour A obtained from wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 is deleted.

2. The noodle dough according to claim 1, wherein the content of wheat flour A is 50% by mass or more based on the total mass of the aforementioned grain flour.

3. Noodles comprising the noodle starter dough according to claim 1 or claim 2.

4. The noodles according to claim 3, wherein the amount of the noodle starter dough is 0.2 to 20 parts by mass of the amount of flour contained in the noodles excluding the flour contained in the noodle starter dough.

5. A method for producing noodle dough used in the manufacture of noodles, The process includes a mixing step of mixing cereal flour, water, and blanching enzyme and / or α-glucosidase, The aforementioned cereal flour includes wheat flour A obtained from wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 is deleted. A method for producing noodle dough, characterized in that the temperature of the noodle dough after the mixing step is 30°C or higher.

6. The method for producing noodle dough according to claim 5, wherein the mixing step includes a step of mixing with hot water at 70°C or higher.

7. A method for producing noodles using a noodle starter dough, A method for producing noodles, comprising the step of mixing a noodle starter dough according to claim 1 or 2, or a noodle starter dough obtained by the manufacturing method according to claim 5 or 6, to prepare noodle dough.

8. A method for suppressing the deterioration of texture over time in noodles and improving their smoothness, The process includes a mixing step of mixing cereal flour, water, and blanching enzyme and / or α-glucosidase, The aforementioned cereal flour includes wheat flour A obtained from wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 is deleted. A method for making noodle dough, characterized in that the temperature of the noodle dough after the mixing step is 30°C or higher.

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