Noodles and flour composition for making noodles

Abstract

To provide a grain flour composition for making noodles that can efficiently produce quick-to-boil noodles, noodles including the same, and a method for making the same.SOLUTION: A grain flour composition for making noodles contains wheat flour and pregelatinized starch with the protein content of 4.5 mass% or more. In the grain flour composition for making noodles, pregelatinized starch with a solution viscosity (RVA viscosity) of 50 mPa s or more makes up 4-35 mass% of the whole grain flour composition. There are also provided noodles that are made from the grain flour composition, and a noodle making method that includes making noodles from the grain flour composition.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] It is known to add starches to noodles. For example, Patent Document 1 describes how adding starch to noodles with a low protein content adjusts the dough viscosity and improves noodle making properties. Patent Document 2 describes how using gelatinized starch for noodles that do not contain wheat flour or gluten allows for good noodle making using a roll-type noodle making machine. Patent Document 3 further proposes adding acetylated oxidized starch to noodles to improve the boiled noodle finish. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 6-327424 [Patent Document 2] JP 2019-118318 A [Patent Document 3] JP 2011-254805 A Summary of the Invention [Problem to be solved by the invention]

[0004] As described in Patent Document 3, it is known that adding acetylated oxidized starch or the like to noodles can improve the boiling finish of noodles. However, when a large amount of starch is added to noodles, the wheat-derived protein content in the noodles decreases, which can lead to noodles falling off during drying and a decrease in product yield. To remedy this, gluten powder is sometimes added, but from the perspective of quick boiling, adding gluten powder is counterproductive.

[0005] In view of the above circumstances, an object of the present invention is to develop a technique for efficiently producing noodles that boil quickly. [Means for solving the problem]

[0006] As a result of intensive research into the above problems, the inventors have succeeded in efficiently producing noodles that boil quickly by blending pregelatinized starch having specific viscosity characteristics into noodles, thereby completing the present invention.

[0007] The present invention includes, but is not limited to, the following inventions. [1] A flour composition for making noodles, comprising wheat flour and pregelatinized starch and having a protein content of 4.5% by mass or more, wherein the pregelatinized starch content is 4 to 35% by mass of the entire flour composition, and the solution viscosity of the pregelatinized starch is 50 mPa s or more, wherein the solution viscosity of the pregelatinized starch is measured using a Rapid Viscoanalyzer (RVA) at 160 rpm after adding 2.4 g of ethanol to 1.2 g of pregelatinized starch as solids and stirring, then adding water to a total of 30.0 g, further stirring, and holding at 25°C for 30 minutes. [2] The flour composition described in [1], having a protein content of 15% by mass or less. [3] Noodles made from the flour composition described in [1] or [2]. [4] The noodles described in [3], wherein the noodles are dried noodles. [5] A method for producing noodles, comprising making noodles using the flour composition described in [1] or [2] as a raw material. [6] A method for shortening the boiling time of noodles, comprising making noodles using the grain flour composition described in [1] or [2] as a raw material. Effect of the Invention

[0008] According to the present invention, it is possible to efficiently produce noodles that boil quickly. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] In one embodiment, the present invention relates to a flour composition for making noodles. The flour composition of the present invention contains wheat flour and pregelatinized starch and is used to produce noodles, and in a preferred embodiment, is in the form of a powder.

[0010] flour The flour composition for making noodles according to the present invention contains wheat flour. The wheat flour used in the flour composition according to the present invention is appropriately selected according to the type of noodles to be made, and for example, one or more kinds of wheat flour selected from strong flour, semi-strong flour, medium flour, weak flour, durum semolina, durum wheat flour, etc. can be used. The origin and variety of the wheat used as the raw material are not particularly limited, and for example, it may be vitreous wheat or floury wheat, or it may be hexaploid wheat or bile wheat. In the present invention, wheat flour can be produced from one type of wheat, or wheat flour can be produced by combining two or more types of wheat. In the present invention, whole wheat flour can be used. Wheat flour can be produced by a general method, and for example, wheat grains selected according to a conventional method are hydrated and tempered, and then, if necessary, a breaking step, a grading step, a purification step, etc. can be performed, and if necessary, the particle size can be adjusted using a grinder.

[0011] In a preferred embodiment, the flour composition according to the present invention contains 50 to 80% by mass of wheat flour, more preferably 52 to 75% by mass, and even more preferably 55 to 73% by mass of wheat flour, based on the flour composition.

[0012] In the present invention, the ash content of the wheat flour is not particularly limited and may be selected based on the characteristics of the noodles to be produced. In a preferred embodiment, the ash content of the wheat flour according to the present invention is 0.90% or less, more preferably 0.85% or less, further preferably 0.80% or less, and may be 0.70% or less.

[0013] Pregelatinized starch The pregelatinized starch according to the present invention has an RVA viscosity of 50 mPa·s or more, measured by the method described below. By blending pregelatinized starch having such viscosity characteristics with noodles, the pregelatinized starch retains an appropriate amount of moisture, resulting in a good dough, and making it possible to efficiently produce noodles. If the RVA viscosity of the pregelatinized starch is too low, it becomes difficult to achieve the effects of the present invention, and if it is too high, the dough becomes sticky due to excessive moisture retention, making it difficult to make noodles. The RVA viscosity of the pregelatinized starch is preferably 50 to 430 mPa·s, and more preferably 50 to 410 mPa·s. The RVA viscosity of the pregelatinized starch according to the present invention may be 75 to 390 mPa·s, or may be 100 to 370 mPa·s or 125 to 350 mPa·s.

[0014] (Method for measuring solution viscosity of pregelatinized starch) 2.4 g of ethanol is added to 1.2 g of gelatinized starch (solid content) and stirred, then water is added to a total of 30.0 g and stirred further. The viscosity is measured at 160 rpm using a Rapid Viscoanalyzer after holding at 25°C for 30 minutes.

[0015] In the present invention, the content of pregelatinized starch is 4 to 35% by mass of the entire flour composition. If the content of pregelatinized starch is too high or too low, the effects of the present invention are difficult to obtain. The content of pregelatinized starch is preferably 5 to 30% by mass, more preferably 5.5 to 20% by mass, and even more preferably 6 to 15% by mass of the entire flour composition.

[0016] The gelatinized starch used in the present invention may be derived from any starch, or may be a processed starch that has been subjected to physical or chemical processing, so long as it has the above-mentioned predetermined viscosity characteristics. The starch in the present invention may be, for example, one or more types selected from wheat starch, barley starch, rye starch, oat starch, and other wheat starches, corn starch, rice starch, bean starch, potato starch, sweet potato starch, tapioca starch, water chestnut starch, chestnut starch, sago starch, Chinese yam starch, lotus root starch, arrowhead starch, bracken starch, lily of the valley starch, and amylomaize starch.

[0017] Furthermore, the pregelatinized starch according to the present invention may be a pregelatinized starch that has been combined with other processes, so long as it has been pregelatinized. The pregelatinized starch according to the present invention may have been subjected to processes such as oxidation, acid treatment, esterification such as acetylation, phosphorylation, etherification such as hydroxypropylation, and crosslinking such as phosphate crosslinking and adipic acid crosslinking.

[0018] Flour composition for making noodles The flour composition of the present invention has a protein content of 4.5% or more. If the protein content is too low, it is difficult to obtain the effects of the present invention. In a preferred embodiment, the protein content of the flour composition is 5% or more, and may be 5.5% or more. There is no particular upper limit to the protein content, but it may be, for example, 15% or less, 10% or less, or 8% or less.

[0019] In the present invention, there is no particular restriction on the materials other than wheat flour and pregelatinized starch contained in the grain flour composition that is the raw material flour for noodles. The grain flour composition of the present invention may contain grain flour other than wheat flour, starch other than pregelatinized starch, etc. As grain flour other than wheat flour, one or more grain flours selected from rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, barnyard millet flour, foxtail millet flour, soy flour, white sorghum flour, and heated grain flour obtained by heat treatment of these may be used. Wheat bran may also be included. Examples of starches other than gelatinized starch include processed starches that are obtained by processing other than gelatinization using one or more of the following as raw materials: wheat starch, barley starch, rye starch, oat starch, and other wheat starches, corn starch, rice starch, bean starch, potato starch, sweet potato starch, tapioca starch, water chestnut starch, chestnut starch, sago starch, Chinese yam starch, lotus root starch, arrowhead starch, bracken starch, lily of the valley starch, and amylomaize starch. Here, the starch can be physically or chemically processed, and can be, for example, processed by oxidation; acid treatment; esterification such as acetylation; phosphorylation; etherification such as hydroxypropylation; crosslinking such as phosphate crosslinking and adipic acid crosslinking.

[0020] The flour composition for making noodles of the present invention may further contain auxiliary ingredients. Examples of auxiliary ingredients used in the present invention include protein materials such as soy protein, wheat protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable fats and oil powders; kansui, dietary fiber, leavening agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, colorings, and flavorings. In the present invention, these auxiliary ingredients can be used alone or in combination depending on the type of noodles desired.

[0021] noodles The concept of noodles according to the present invention includes not only noodle strings and noodle bands used in Chinese noodles, spaghetti, macaroni, and other pastas, but also noodle skins used in dumplings and shumai. There is no particular limitation on the type of noodles according to the present invention, and examples include noodle strings and noodle bands of Chinese noodles, yakisoba, udon, soba, hiyashimen, and pastas, as well as noodle skins used in dumplings, shumai, wonton, ravioli, and other dishes. Examples of noodles according to the present invention include pasta (spaghetti, spaghettini, capellini, tagliatelle, fettuccine, linguine, pappardelle, lasagna, ravioli, and the like), udon, soba, somen, hiyamugi, and hiyashimen. The present invention is particularly effective for udon, which has thick noodle strings and generally takes a long time to boil.

[0022] Furthermore, the concept of the noodles according to the present invention encompasses both uncooked noodles and cooked noodles. When preparing cooked noodles, uncooked noodles such as noodle bands and noodle strings may be cooked by boiling them in hot water. There are no particular limitations on the cooking method for the noodles, and they may of course be cooked by boiling, but they may also be cooked by frying, steaming, or using a microwave oven, and the noodles may be gelatinized until they are ready to be eaten. There are no particular limitations on the form of the noodles, and they may be, for example, fresh noodles, semi-dried noodles, dried noodles, boiled noodles, steamed noodles, refrigerated noodles (chilled noodles), frozen noodles, instant noodles, cooked noodles, LL (long life) noodles, and the like. In the present invention, dried noodles are preferred because they are highly effective in suppressing the dropping of noodles during the drying process.

[0023] The noodles according to the present invention are produced from the above-mentioned cereal flour composition. In the present invention, the noodle dough can be prepared according to a normal method for preparing noodle dough. For example, the noodle dough can be prepared by mixing water, salt, etc. with the cereal flour composition and kneading it. In addition, when preparing Chinese noodle dough, kansui, etc. may be further mixed.

[0024] The mixing ratio of the flour composition to water varies depending on the type of noodles, but in general, it is preferable to use 20 to 50 parts by mass of water per 100 parts by mass of the flour composition, and more preferably 25 to 45 parts by mass of water. In this mass ratio, the water contained in the flour composition for making noodles constitutes the "flour composition" and not "water."

[0025] The noodles according to the present invention can be produced by known noodle-making methods such as rolling, roll-type, and extrusion-type noodle-making. In one embodiment of the present invention, the noodle dough is rolled to form a noodle band of the desired thickness. The rolling is carried out by passing the noodle dough through a rolling roll. The noodle band is then cut out using a noodle-making machine or the like to form noodle strands, which are then cut to the desired length to obtain fresh noodles. Furthermore, noodle skins can be obtained from the noodle band using a die-cutting machine or the like.

[0026] In one embodiment of the present invention, noodle strands may be obtained by stretching or twisting noodle dough, or noodles may be produced by extruding the noodle dough through holes or the like. Generally, noodles such as spaghetti and macaroni are often produced by extruding noodle dough. In the present invention, noodles may be produced using a machine, or may be produced by hand-stretching or hand-making without using a machine.

[0027] For example, boiled noodles can be obtained by boiling the raw noodles, steamed noodles can be obtained by steaming, and dried to a moisture content of about 12 to 15% by a humidity-controlled drying method or the like to obtain dried noodles. In addition, for example, after steaming or boiling, the noodles can be shaped and packed into a frying basket or drying basket one serving at a time, and then fried or dried with high-temperature hot air to obtain instant dried noodles.

[0028] From one point of view, the present invention is a method for producing noodles using the above-mentioned cereal flour composition. Furthermore, the present invention can also be understood as a method for shortening the boiling time of noodles by using the above-mentioned wheat flour for making noodles or the cereal flour composition for making noodles. According to the present invention, excellent noodles can be efficiently produced. EXAMPLES

[0029] The present invention will be described in more detail below with reference to specific examples, but the present invention is not limited to the following specific examples. In this specification, unless otherwise specified, concentrations and the like are based on weight, and numerical ranges are described as including their endpoints.

[0030] raw materials In the experiments described below, the following pregelatinized starches were used:

[0031] [Table 1]

[0032] In addition, the following materials were used as raw materials other than pregelatinized starch. Medium-strength flour (Men no Chikara, Showa Sangyo, protein content: 8.2%, ash content: 0.35%) Acetylated starch (SF-800, Showa Sangyo, tapioca starch) Hydroxypropylated phosphate cross-linked starch (SF-2800, Showa Sangyo, tapioca starch) The solution viscosity of pregelatinized starch (also called RVA viscosity) was measured by the following procedure. (1) Place 1.2 g of solid pregelatinized starch in a container, add 2.4 g of ethanol, and stir five times with a spoon to dissolve. Add water until the total weight is 30.0 g, and stir an additional five times with a spoon. (2) The viscosity of the prepared solution is measured at 160 rpm using a Rapid Viscoanalyzer (RVA4500, Perten Instruments) after keeping the solution at 25°C for 30 minutes.

[0033] Experiment 1. Noodle production and evaluation Dough for noodles was prepared according to the composition shown in Table 2. Specifically, the ingredients other than water were placed in a pin mixer, and while stirring, 28 to 42 parts by mass of water was added per 100 parts by mass of raw material flour, and the dough was mixed until it became crumbly to prepare the dough. The amount of water added was adjusted appropriately depending on the state of each dough.

[0034] Next, a roll-type noodle making machine was used to roughly stretch the dough once, combine it once, and roll it five times to prepare a noodle band with a thickness of 2 mm from the dough, and a No. 10 cutting blade was used to cut out noodle strands to prepare raw noodles (udon) with a thickness of 1.6 mm and a length of 1.5 m. 1 kg of raw noodles were hung on a pole and placed in a drying chamber (temperature 25-40°C, humidity 60-70%), where they were dried for 17 hours and cut to a length of 22 cm to produce dried noodles.

[0035] The time it took for the dried noodles produced in this experiment to reach an optimal edible state was measured. Specifically, 100 g of dried noodles were placed in 2 L of boiling water, and starting 4 minutes after the start of boiling, the noodles were pulled out every 30 seconds and subjected to a sensory evaluation. The time it took for the noodles to reach an optimal edible state was recorded as the "boiling completion time." In addition, the noodle production properties and the presence or absence of falling noodles were evaluated according to the following criteria. (Noodle making properties in the production of fresh noodles) ○: Noodles can be made well △: Peeling and cracking, but noodles can still be made ×: Unable to make noodles (Whether or not the raw noodles fall off when drying) ○: No falling noodles △: Somewhat fallen noodles (about 5% of the noodles are fallen) ×: Many fallen noodles occur (more than 10% of the total noodles fall)

[0036] [Table 2]

[0037] As is clear from the results in Table 2, by producing noodles from a noodle composition having a protein content of 4.5% or more and containing 4 to 35% pregelatinized starch, noodles that boil quickly can be efficiently produced.

[0038] On the other hand, in the test examples in which pregelatinized starch was not blended, many noodles fell off when the raw noodles were dried, and production efficiency was poor. Also, in test example 1-7, which had a protein content of 3.7%, test example 1-8, which had a pregelatinized starch blending amount of 3%, and test example 1-15, which had a pregelatinized starch blending amount of 39%, the noodle production properties were extremely poor and noodles could not be produced.

[0039] Experiment 2. Noodle production and evaluation Using the various pregelatinized starches shown in Table 1, noodles were produced and evaluated in the same manner as in Experiment 1 with the formulation shown in Table 3. In addition, as a comparative example, noodles were produced and evaluated using (non-gelatinized) hydroxypropylated phosphate cross-linked starch instead of the pregelatinized starch. In this experiment, the protein content of the flour composition was 6.0%.

[0040] [Table 3]

[0041] As is clear from the results in Table 3, by adding pregelatinized starch with an RVA viscosity of 50 mPa s or more, noodles that boil quickly could be produced efficiently (boiling time: 5 minutes 30 seconds).

[0042] On the other hand, Test Examples 2-10 and 2-11, which used pregelatinized starch with an RVA viscosity of less than 50 mPa s, had poor noodle-making properties and noodles could not be produced. Also, Test Example 2-12, which used hydroxypropylated phosphate cross-linked starch, had extremely poor noodle-making properties and noodles could not be produced.

Claims

1. A flour composition for making noodles, comprising wheat flour, acetylated starch (excluding acetylated oxidized starch) and pregelatinized starch, and having a protein content of 4.5% by mass or more, The content of pregelatinized starch is 4 to 35% by mass of the entire flour composition, and the solution viscosity of the pregelatinized starch is 75 to 410 mPa s; The above-mentioned flour composition has a solution viscosity of the gelatinized starch, which is measured by adding 2.4 g of ethanol to 1.2 g of gelatinized starch as solid content, stirring, adding water to a total of 30.0 g, further stirring, and then holding the mixture at 25°C for 30 minutes, and then measuring the viscosity at 160 rpm using a Rapid Visco Analyzer (RVA).

2. The flour composition according to claim 1, having a protein content of 15% by mass or less.

3. The flour composition according to claim 1 or 2, wherein the solution viscosity of the pregelatinized starch is 100 to 370 mPa·s.

4. The flour composition according to any one of claims 1 to 3, wherein the acetylated starch comprises acetylated tapioca starch.

5. Noodles made from the flour composition according to any one of claims 1 to 4.

6. The noodles according to claim 5, wherein the noodles are dried noodles.

7. A method for producing noodles, comprising making noodles using the flour composition according to any one of claims 1 to 4 as a raw material.

8. A method for shortening the boiling time of noodles compared to a method not using the pregelatinized starch, comprising making noodles using the flour composition according to any one of claims 1 to 4 as a raw material.

Images