Pasta containing whole wheat flour

Abstract

The present invention addresses the problem of providing: pasta which contains whole wheat flour, has a flavor peculiar to wheat when boiled, is not prone to bran odor and acridity, and has no lumps; or pasta containing flour and wheat bran.　The problem is solved by pasta containing at least a mixture containing an endosperm fraction and bran fraction of ground wheat grains, wherein: the endosperm fraction comprises an endosperm fraction derived from a wheat harvest that does not lack an enzyme activity of GBSSI-A1, lacks enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks any two enzyme activities among activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1; the mass of the mixture is 2-50% by mass to the total mass of the flour raw material contained in the pasta; and the mass of the bran fraction is 0.2-20% by mass to the mass of the mixture.

Description

[Technical field]

[0001] The present invention relates to pastas containing whole wheat flour. Specifically, the present invention relates to pastas containing whole wheat flour that have a flavor specific to wheat when boiled, are less likely to have a bran smell or harshness, and are not dry. [Background technology]

[0002] Pasta is produced by adding water to wheat-based noodle ingredients, kneading the mixture to obtain a noodle dough, and then processing the noodle dough into noodle strands. Pasta produced in this manner is characterized by a smooth surface and moderate elasticity. In recent years, there has been an increasing demand from consumers for pasta produced using whole wheat flour containing bran and germ, which are rich in nutrients such as dietary fiber, vitamins, and minerals, and which allows them to have a stronger wheat flavor and is more health-conscious. Whole wheat flour is obtained by optionally conditioning selected wheat grains, then grinding the whole grain using a grinding machine such as a pin mill, hammer mill, or jet mill to produce flour from all wheat grains including the epidermis, germ, and endosperm; or by optionally conditioning selected wheat grains, then grinding them multiple times using a roll mill to fractionate them into a fine fraction of the endosperm (wheat flour, hereafter referred to as the "endosperm fraction"), a germ fraction, and a coarse fraction containing the outer layer of the endosperm (wheat bran), and then finely grinding the germ fraction and / or the coarse fraction either as is or using a grinding machine such as a pin mill, hammer mill, jet mill, or grinder mill to obtain a germ fraction and a wheat bran fraction, which are then mixed in the composition ratio of the wheat grains. While whole wheat flour is rich in nutrients, it has a bran smell and a bitter taste, and when used in pasta, it gives the pasta a brittle, gritty texture, making it less tasty. Various studies have been conducted on pasta using whole wheat flour. For example, Patent Document 1 discloses a method for producing pasta containing 80 to 98% by mass of durum wheat flour containing 90% or more by mass of grains with an average grain size of 60 to 100 μm and a grain size of 200 μm or less, and 2 to 20% by mass of fine powder raw material (excluding roasted ones) having a grain size of 60 to 80 μm, containing at least one selected from the group consisting of whole grain flour, the outer skin of grains, and the germ of grains, and it is described that the method provides noodles with excellent flavor and rich flavor in which the flavor of grains such as wheat spreads in the mouth when eaten. However, it is necessary to use a specific durum wheat flour as a noodle raw material, and there is no mention of a method for producing pasta with good flavor and texture when using durum wheat semolina, which is commonly used in pasta production. Patent Document 2 discloses a method for producing noodles made from a cereal raw material containing whole wheat flour that is composed of a fine powder fraction containing 30-90% by mass of fine particles less than 180 μm in diameter and a coarse powder fraction containing 10-70% by mass of coarse particles 180 μm or more in diameter, and describes that the noodles obtained have excellent nutritional characteristics, a smooth noodle string surface, good viscoelasticity, an excellent texture, and good disintegration when eaten. However, there is no mention of obtaining the flavor of cereals such as wheat, and there are problems in that the process is complicated and multiple pieces of equipment are required, such as classifying after coarse grinding, finely grinding the coarse fraction, and mixing it with the fine fraction. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2015-226527 A [Patent Document 2] JP 2017-225464 A Summary of the Invention [Problem to be solved by the invention]

[0004] To provide pasta containing whole wheat flour or pasta containing wheat flour and wheat bran, which has a flavor specific to wheat when boiled, is less likely to have a bran smell or harshness, and is not dry. [Means for solving the problem]

[0005] The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that pastas containing whole wheat flour can be obtained which have a wheat-specific flavor when boiled, are less susceptible to bran odor or harshness, and are not dry, by using the above pastas which contain at least a mixture containing an endosperm fraction and a wheat bran fraction of ground wheat grains, wherein the endosperm fraction does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, and the mass of the mixture is 2 to 50 mass% relative to the total mass of the flour raw material contained in the pastas, and the mass of the wheat bran fraction relative to the mass of the mixture is 0.2 to 20 mass%, thereby completing the present invention.

[0006] That is, the present invention includes the following aspects. [1] Pasta comprising at least a mixture containing an endosperm fraction of ground wheat grains and a wheat bran fraction, The endosperm fraction is an endosperm fraction (GA-SX wheat flour) derived from a wheat harvest that is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, and is deficient in any two of the enzyme activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1; The above pastas, wherein the mass of the mixture is 2 to 50 mass% relative to the total mass of the flour raw materials contained in the pastas, and the mass of the wheat bran fraction relative to the mass of the mixture is 0.2 to 20 mass%. [2] The pasta described in [1], wherein the mixture is whole wheat flour (GA-SX wheat whole wheat flour) derived from a harvest of wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1. [3] The pasta described in [2], wherein the GA-SX wheat whole grain flour is GA-SA wheat whole grain flour. [4] The pasta described in [1], wherein the wheat bran fraction comprises or consists of a wheat bran fraction of ordinary wheat. [5] The pasta according to [1] or [4], wherein the mixture further contains a germ fraction of ordinary wheat, and the mass ratio of endosperm fraction:wheat bran fraction:germ fraction is 81-85:12-15:1-3. [6] Pasta comprising whole wheat flour (GA-SX wheat whole wheat flour) consisting of an endosperm fraction derived from a harvested wheat crop, the endosperm fraction of which does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, wherein the pasta contains 2 to 50% by mass of the GA-SX wheat whole wheat flour relative to the total amount of the flour raw material for pasta. [7] Pasta comprising wheat bran and wheat flour (GA-SX wheat flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, wherein the pasta contains 2 to 50% by mass of the GA-SX wheat flour and the wheat bran of the ordinary wheat in total based on the total amount of the grain flour raw material for pasta, and contains 20% by mass or less of the wheat bran of the ordinary wheat based on the total amount of the GA-SX wheat flour and the wheat bran of the ordinary wheat. Effect of the Invention

[0007] According to the present invention, pastas containing whole wheat flour or bran can be obtained which have a flavor specific to wheat when boiled, are less susceptible to the smell or harshness of bran, and have a smooth texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] One embodiment of the pasta of the present invention is pasta comprising at least a mixture containing an endosperm fraction of ground wheat grains and a wheat bran fraction, wherein the endosperm fraction is an endosperm fraction (GA-SX wheat flour) derived from a harvested wheat product that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, and the mass of the mixture is 2 to 50% by mass relative to the total mass of the flour raw material contained in the pasta, and the mass of wheat flour derived from the bran portion relative to the mass of the mixture is 0.2 to 20% by mass.

[0009] In the present invention, the terms "endosperm fraction", "wheat bran fraction" and "germ fraction" of ground wheat grains refer to ground products derived from the endosperm portion of wheat grains, ground products derived from the wheat bran portion and ground products derived from the germ portion, respectively.

[0010] Wheat grains consist of the endosperm, germ, and the outer layer of the endosperm. The outer layer of the endosperm refers to the part from the aleurone layer in contact with the endosperm to the outermost layer, and consists of the aleurone layer, nucellus, seed coat, tubular cells, transverse cells, hypodermis, and epidermis from the endosperm side (each layer may be called by another name). The exodermis consists of six layers from the nucellus to the epidermis, and is sometimes called bran. The pericarp consists of four layers from the tubular cells to the epidermis. The aleurone layer is a special layer that separates the endosperm from the exodermis, does not contain starch, and is rich in protein, lipids, and ash (minerals). The composition ratios of the exodermis, aleurone layer, and endosperm in wheat grains are 6-8%, 6-7%, and 81-85%, respectively, by weight of the wheat grain. In the milling process, the aleurone layer is separated from the endosperm together with the outer layer (bran). Therefore, in this invention, the outer layer of the endosperm separated from the endosperm is called "wheat bran" and is distinguished from "bran" which means the outer layer. Furthermore, the milled endosperm portion is called "wheat flour." The composition ratio of the endosperm, the outer layer of the endosperm (wheat bran), and the germ in wheat grains is approximately 83:15:2, although this may vary slightly depending on the growing conditions and variety.

[0011] In the pastas of the present invention, the endosperm fraction of ground wheat grains consists of an endosperm fraction (GA-SX wheat flour) derived from a harvested wheat crop that is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, and is deficient in the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. Common wheat is an allohexaploid with three homoeologous genomes, A, B, and D, numbered 1 to 7 (1A-7A, 1B-7B, and 1D-7D). "GBSSI" is a granule-bound starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively. "SSIIa" is a starch synthesis enzyme involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively.

[0012] "Lack of enzyme activity" means that a protein having normal enzyme activity does not function in the wheat plant, and preferably that a protein having normal enzyme activity is not expressed. Specific examples include mutations in gene sequence (such as substitutions, deletions, insertions, inversions, translocations, and the like of one or more bases, including deletions of the entire gene region), defects in mRNA transcription, defects in protein translation, and inhibition of enzyme activity in the wheat plant. Any of these may be mentioned as long as the enzyme activity is reduced or lost to less than 10%, preferably less than 5%, and more preferably less than 1% of the wild-type enzyme activity.

[0013] GA-SX flour includes flour obtained by milling the following wheat harvests with a combination of two types of SSIIa lacking enzyme activity: GA-SA wheat: wheat not deficient in the enzyme activity of GBSSI-A1, deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzyme activity of SSIIa-A1, and deficient in the enzyme activities of SSIIa-B1 and SSIIa-D1; GA-SB wheat: wheat not deficient in the enzyme activity of GBSSI-A1, deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzyme activity of SSIIa-B1, and deficient in the enzyme activities of SSIIa-A1 and SSIIa-D1; GA-SD wheat: Wheat that is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, is not deficient in the enzyme activity of SSIIa-D1, and is deficient in the enzyme activity of SSIIa-A1 and SSIIa-B1. Furthermore, GA-SX wheat flour is preferably wheat flour (GA-SA wheat flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activity of SSIIa-B1 and SSIIa-D1.

[0014] In the pastas of the present invention, the wheat bran fraction may be a fraction that contains or consists of a wheat bran fraction from ordinary wheat. The wheat bran fraction may be a fraction derived from GA-SX wheat or another wheat (ordinary wheat including soft and hard), but is preferably a fraction derived from GA-SX wheat. In the present invention, the mixture containing the endosperm fraction and wheat bran fraction of ground wheat grains may further contain a germ fraction of common wheat, and preferably the mass ratio of endosperm fraction:wheat bran fraction:germ fraction is 81 to 85:12 to 15:1 to 3. The germ fraction may be derived from GA-SX wheat or other wheat (common wheat including soft and hard), but is preferably derived from GA-SX wheat.

[0015] In the present invention, the mixture containing the endosperm fraction and the wheat bran fraction of ground wheat grains may be GA-SX wheat whole grain flour. Generally, whole wheat flour contains the powders of the endosperm, the outer layer of the endosperm (wheat bran), and the germ of wheat grains in approximately the same ratio as the ratio of each component in the wheat grain (endosperm: outer layer of the endosperm (wheat bran): germ = 83:15:2). In the present invention, the ratio of endosperm: outer layer of the endosperm (wheat bran): germ in whole wheat flour is preferably 81-85:12-15:1-3, more preferably 83:15:2. Such whole wheat flour can be obtained by grinding the endosperm, the outer layer (wheat bran) and the germ in the flour milling process without separating them (Production Method 1), or by fractionating the endosperm into a fine fraction (wheat flour, corresponding to the "endosperm fraction"), a coarse fraction (corresponding to the "wheat bran fraction") of the outer layer (wheat bran) and a germ fraction, optionally further grinding the wheat bran fraction and / or the germ fraction, and then mixing the endosperm fraction, wheat bran fraction and germ fraction (Production Method 2). In the case of Production Method 2, the endosperm fraction, wheat bran fraction and germ fraction may be derived from the same variety or brand of wheat (for example, all fractions are derived from GA-SX wheat) or may be derived from different varieties or brands of wheat (for example, each fraction is derived from GA-SX wheat, DNS, WW, respectively). Specifically, in the manufacturing method 1, selected wheat grains are optionally refined and pulverized with an impact mill such as a pin mill or a jet mill to obtain whole wheat flour. In the manufacturing method 2, selected wheat grains are optionally refined and pulverized with a roll mill or the like, then fractionated with a sifter or the like, and the wheat bran fraction containing large wheat bran fragments is optionally refined and finely pulverized with a pin mill, jet mill, grinder mill or the like, and mixed with wheat flour (endosperm fraction) and the optionally finely pulverized germ fraction to obtain whole wheat flour. The outer layer (wheat bran) of the germ and endosperm is rich in components such as protein, minerals, and dietary fiber. Note that commercially available wheat bran products (for example, "Wheat Bran" by Nippon Flour Mills Co., Ltd., etc.) are coarse grain fractions containing the outer layer (wheat bran) of the endosperm fractionated in the flour milling process, and in addition to the wheat bran of the present invention, small amounts of wheat flour and germ are mixed in.

[0016] GA-SX wheat whole grain flour includes wheat whole grain flours consisting of endosperm fractions derived from the following wheat harvests, in which the endosperm fractions are combined with two types of SSIIa that lack enzyme activity: GA-SA wheat: wheat not deficient in the enzyme activity of GBSSI-A1, deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzyme activity of SSIIa-A1, and deficient in the enzyme activities of SSIIa-B1 and SSIIa-D1; GA-SB wheat: wheat not deficient in the enzyme activity of GBSSI-A1, deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzyme activity of SSIIa-B1, and deficient in the enzyme activities of SSIIa-A1 and SSIIa-D1; GA-SD wheat: Wheat that is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, is not deficient in the enzyme activity of SSIIa-D1, and is deficient in the enzyme activity of SSIIa-A1 and SSIIa-B1.

[0017] GA-SX whole wheat flour is preferably a wheat whole flour (GA-SA whole wheat flour) consisting of an endosperm fraction derived from a wheat harvest, the endosperm fraction of which is not deficient in GBSSI-A1 enzymatic activity, is deficient in GBSSI-B1 and GBSSI-D1 enzymatic activity, is not deficient in SSIIa-A1 enzymatic activity, and is deficient in SSIIa-B1 and SSIIa-D1 enzymatic activity.

[0018] In the present invention, the endosperm fraction of the GA-SX wheat whole flour may be derived from GA-SX wheat, and the wheat bran fraction and germ fraction may be derived from GA-SX wheat or from other wheat (common wheat including soft and hard). Preferably, the endosperm fraction, wheat bran fraction and germ fraction of the GA-SX wheat whole flour are all derived from GA-SX wheat.

[0019] The raw material flour for the pasta of the present invention may include, in addition to the above-mentioned mixture containing the endosperm fraction and wheat bran fraction derived from GA-SX wheat, and GA-SA whole wheat flour, durum wheat semolina, and depending on the desired texture and quality, wheat flour (finer than semolina) obtained from durum wheat or common wheat (hard or soft). Note that GA-SX wheat is included in common wheat. Furthermore, durum wheat is an allotetraploid crop of the Triticeae genus and is distinguished from common wheat.

[0020] In the present invention, durum wheat semolina is a standard raw material flour used in the manufacture of pasta, obtained by milling hard wheat of the durum variety. "Semolina" refers to the ground endosperm of relatively coarse grain size obtained in the milling process of hard wheat such as durum wheat, and generally refers to grains that are too coarse to pass through a sieve with openings of about 300 μm. In the present invention, "wheat flour" refers to flour made by milling the endosperm of wheat and having a finer particle size than semolina, and is to be distinguished from semolina.

[0021] In the present invention, the flour other than GA-SX wheat flour is not particularly limited as long as it is flour milled from wheat other than GA-SX wheat. For example, wheat lacking enzyme activity with a combination of six enzyme activities of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX) and wheat milled from wheat that is not lacking any of GBSSI and SSIIa enzyme activities can be mentioned. Alternatively, it may be commonly used strong flour, medium flour, weak flour, and mixtures thereof.

[0022] The content of the mixture containing the endosperm fraction and wheat bran fraction of ground wheat grains or the GA-SX wheat whole wheat flour relative to the total amount of raw material flour for pasta is 2 to 50% by mass, preferably 5 to 40% by mass, and more preferably 10 to 35% by mass. If it is less than 2% by mass, the flavor unique to whole wheat flour cannot be obtained, and there is not much difference between pasta made from durum semolina alone. If it exceeds 50% by mass, the flavor becomes poor due to the bran odor and harshness, and the texture becomes dry.

[0023] Furthermore, the mass of the wheat bran fraction relative to the mass of the mixture containing the endosperm fraction and the wheat bran fraction of the ground wheat grains is 20% by mass or less, preferably 0.2 to 20% by mass, more preferably 0.3 to 19% by mass, even more preferably 0.8 to 18% by mass, even more preferably 5.0 to 17% by mass, still more preferably 10 to 16% by mass, and most preferably 12 to 15% by mass.

[0024] The content of durum wheat semolina is preferably 65 to 98 mass %, more preferably 70 to 97 mass %, and most preferably 80 to 90 mass %, based on the total amount of raw material flour for pastas consisting of durum wheat semolina and wheat flour.

[0025] The pasta in the present invention may be any known pasta such as long pasta (spaghetti, linguine, fettuccine, bucatini, chitarra, vermicelli, speltini, tagliatelli, etc.), short pasta (macaroni, penne, rigatoni, conchiglie, farfalle, fusilli, etc.), sheet pasta (lasagna, maltagliati, corzetti, etc.), stuffed pasta (ravioli, etc.), etc. Furthermore, the pasta of the present invention may be fresh pasta, dried pasta, cooked and chilled pasta, or cooked and frozen pasta.

[0026] The pastas of the present invention can be obtained by a conventional manufacturing method, except that a predetermined amount of a mixture containing the endosperm fraction and wheat bran fraction of the wheat grain pulverized product of the present invention is used as a raw material. For example, in the case of dried pastas, 100 parts by mass of flour raw materials consisting of durum wheat semolina, GA-SX wheat whole grain flour, and optionally hard and / or soft wheat flour are mixed with 26 to 30 parts by mass of water to prepare a hydrated dough, which is extruded from a macaroni molding machine at 50 to 200 bar while deaerating in a vacuum mixer, cut, dried to a moisture content of 13% or less by a conventional humidity-controlled drying method, and cut to an even length as necessary to produce the pastas. In the case of fresh pastas, 33 to 37 parts by mass of water are added to 100 parts by mass of the flour raw materials to prepare a hydrated dough, which is extruded from a macaroni molding machine at 50 to 200 bar while deaerating in a vacuum mixer, and cut to an even length to produce the pastas. EXAMPLES

[0027] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0028] <Production Example 1: Production of dried pasta> (1) 28 parts by mass of water was added to 100 parts by mass of the grain flour raw material for pasta, and the mixture was mixed for 10 minutes in a noodle mixer to obtain a hydrated dough. (2) The hydrated dough was deaerated in a vacuum mixer at a vacuum level of about 80 kPa, and extruded at about 100 bar through a long pasta die with a hole diameter of about 1.9 mm in a macaroni molding machine to obtain fresh pasta noodle strands. These were hung on a rod and dried in a dryer to a moisture content of 13% or less, and then cut into lengths of 25 cm to obtain dried long pasta with a diameter of about 1.7 mm.

[0029] <Production Example 2: Production of whole wheat flour> Wheat was selected and ground in an impact mill (manufactured by Nishimura Machinery Works, product name "SPM-R200") without adding water or conditioning to obtain whole wheat flour. The composition ratio of endosperm, the outer layer (wheat bran), and germ in wheat grains is approximately 83:15:2, although this may vary slightly depending on growing conditions and variety, etc., and in the following test examples, the proportion of the wheat bran fraction in "wheat whole flour" is considered to be 15% by mass.

[0030] <Test Example 1: Effect of GA-SA whole wheat flour on the texture and flavor of dried pasta (boiled pasta)> Dried pasta was produced according to Production Example 1, except that the durum wheat semolina, GA-SA whole wheat flour, and ordinary wheat whole wheat flour were used in the proportions shown in Table 1. For the durum wheat semolina, "Joker A" manufactured by Nippon Flour Mills Co., Ltd. was used, and for the ordinary wheat whole wheat flour, "FH whole wheat flour" manufactured by Nippon Flour Mills Co., Ltd. was used. These were placed in a boiling water bath and boiled to a boiling yield of 240%, and the texture immediately after boiling was evaluated according to the evaluation criteria in Table 1 by 10 experienced panelists. In the sensory evaluation, as a comparative example, standard dried pasta containing no whole wheat flour, produced according to Production Example 1 using only durum wheat semolina, was given a flavor score of 3 and a dry texture score of 5. Pasta containing 20% ​​normal wheat whole wheat flour (conventional whole wheat pasta) was given a dry texture score of 3. The results are shown in Table 1.

[0031] Evaluation criteria table TIFF0007638904000001.tif73147

[0032] [Table 1] TIFF0007638904000003.tif52144

[0033] In pasta containing 2% whole wheat flour by mass of both normal wheat whole wheat flour and GA-SA wheat whole wheat flour, there was no significant difference in flavor compared to pasta using only durum wheat semolina as a control, but the dryness of the pasta using GA-SA wheat whole wheat flour was slightly better than that of the pasta using normal wheat whole wheat flour (Example 1-1). In Examples 1-2 to 1-6, a good wheat flavor was felt, peaking at 20% by mass of GA-SA wheat whole wheat flour. In Comparative Examples 2 to 7, the wheat flavor peaked at 10% by mass of normal wheat whole wheat flour, but when it exceeded 30% by mass, the bran odor and harshness became stronger depending on the amount used, and the dryness became more noticeable as the amount used increased, but the dryness of the pasta using GA-SA wheat whole wheat flour was suppressed compared to pasta using the same amount of normal wheat whole wheat flour, and even in Example 1-7, which used 50% by mass of GA-SA wheat whole wheat flour, it was almost equivalent to Comparative Example 4, which is the whole wheat flour pasta used as the reference.

[0034] <Test Example 2: Effect of GA-SA whole wheat flour on the texture of dried pasta (evaluation after chilled storage)> The same dried pasta as used in Test Example 1 was boiled to a boiling yield of 240%, cooled in cold water, and mixed with 2 parts by mass of oil for cutting noodles per 100 parts by mass of boiled noodles. 200 g of the mixture was placed in a plastic container, sealed, and stored at 4°C for 24 hours. It was then microwaved at 500 W for 2 minutes and evaluated by 10 experienced panelists. The results are shown in Table 2. The standard evaluation points of 3 and 5 points were the same as those of Test Example 1.

[0035] [Table 2] TIFF0007638904000005.tif52144

[0036] As a result, the evaluation of chilled whole wheat flour pasta showed the same tendency as in Test Example 1, and the pasta containing 2% by mass of both normal wheat whole wheat flour and GA-SA wheat whole wheat flour did not feel significantly different from the control pasta using only durum wheat semolina, but the dryness of the pasta using GA-SA wheat whole wheat flour was slightly better than that of the pasta using normal wheat whole wheat flour (Example 2-1). In Examples 2-2 to 2-6, a good wheat flavor was felt, peaking at 20% by mass of GA-SA wheat whole wheat flour. In Comparative Examples 2-2 to 2-7, the wheat flavor peaked at 10% by mass of ordinary wheat whole wheat flour, but when it exceeded 30% by mass, the bran smell and bitterness became stronger depending on the amount used, and the dryness became more noticeable as the amount used increased. However, pasta made with GA-SA wheat whole wheat flour had less dryness than pasta made with the same amount of ordinary wheat whole wheat flour, and even Example 2-7, which used 50% by mass of GA-SA wheat whole wheat flour, was almost equivalent to the whole wheat pasta used as the benchmark, Comparative Example 2-4.

[0037] <Test Example 3: Pasta containing GA-SA flour and wheat bran> Boiled pasta was obtained and evaluated according to Test Example 1, except that 70 parts by mass of durum wheat semolina, 24.6 parts by mass of GA-SA wheat flour or ordinary wheat flour (Nippon Hokkaido, Nippon Flour Mills Co., Ltd.), and 5.4 parts by mass of wheat bran homemade preparation (83% wheat bran, the remainder corresponds to wheat flour, and contains 4.5 parts by mass of ordinary wheat bran) were used as pasta raw materials (corresponding to Example 5 or Comparative Example 5). The yield of the coarse grain fraction containing the wheat bran used was 18% by mass (wheat kernels were milled and fractionated, and the coarse grain fraction containing wheat bran obtained was 18% by mass relative to the total amount of ground material), and a trace amount of wheat flour was mixed in. As a result, the pasta made using GA-SA wheat flour was not dry and had a wheat flavor, and was rated as equivalent to Examples 1 to 5. In contrast, the pasta made using ordinary wheat flour was equivalent to Comparative Example 1 to 5, was dry and had a slight bran smell and astringency.

[0038] From the above results, it was found that when producing whole wheat flour pasta or wheat bran-containing pasta, the wheat flavor can be enhanced and the dryness can be significantly suppressed by using GA-SA whole wheat flour instead of normal whole wheat flour, or by using GA-SA wheat flour instead of normal wheat flour. Regardless of the processing form, the whole wheat flour pasta of the present invention can be applied to cooked pasta that has been mixed with various sauces, frozen pasta, etc.

Claims

1. A mixture comprising an endosperm fraction and a wheat bran fraction of ground wheat grains, and pasta comprising durum wheat semolina, The endosperm fraction is an endosperm fraction (GA-SX wheat flour) derived from a harvested wheat product that is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activities of GBSSI-B1 and GBSSI-D1, and is deficient in any two of the enzyme activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1; The above pastas, wherein the mass of the mixture is 5 to 40% by mass, the mass of the durum wheat semolina is 60 to 95% by mass, and the mass of the wheat bran fraction is 0.2 to 20% by mass relative to the total mass of the cereal flour raw materials contained in the pastas.

2. 2. The pasta according to claim 1, wherein the mixture is wholemeal flour derived from a harvest of wheat that is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and is deficient in the enzymatic activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 (GA-SX wheat wholemeal flour).

3. 3. The pasta according to claim 2, wherein the GA-SX wheat wholemeal flour is GA-SA wheat wholemeal flour.

4. 2. Pasta according to claim 1, wherein the wheat bran fraction comprises or consists of a wheat bran fraction of common wheat.

5. 5. The pasta according to claim 1 or 4, wherein the mixture further contains a germ fraction of ordinary wheat, and the mass ratio of endosperm fraction:wheat bran fraction:germ fraction is 81-85:12-15:1-3.

Images