Method for producing dried noodles

Abstract

To provide dried noodles containing richly nutritious wheat bran having good texture, sufficiently strong, and less likely to be broken.SOLUTION: The method for producing dried noodles includes a step of using raw material flour to prepare dough, a step of molding the dough into a prescribed shape, and a step of drying the molded dough; the raw material flour contains 10 to 40 mass% of wheat bran, 15 to 60 mass% of buckwheat flour, 3 to 15 mass% of gluten, and 10 mass% or more of wheat flour; the wheat bran is preferably derived from white wheat and is preferably thermally processed.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing dried noodles containing wheat bran.

Background Art

[0002] In recent years, due to the increasing health awareness, the demand for wheat bran rich in nutrients such as dietary fiber, vitamins, and minerals has been increasing. However, since wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a unique cereal odor. Therefore, foods containing wheat bran have problems such as a crispy texture, a feeling of crunchiness when swallowing, bitterness or astringency, and a strong unpleasant odor.

[0003] Patent Document 1 describes buckwheat containing a specific amount of wheat bran having an average particle size and particle diameter within a specific range. The buckwheat described in Patent Document 1 is said to be comparable in appearance and flavor to conventional buckwheat that does not contain wheat bran while containing a large amount of dietary fiber. Patent Document 2 describes a buckwheat-like food containing a specific amount of wheat bran finely ground so that the diameter is within a specific range or less. Patent Documents 1 and 2 describe methods for producing noodles containing wheat bran, but the production methods specifically described in both documents are methods for producing fresh noodles, and the production method for dried noodles including a dough drying step is not specifically described.

[0004] Conventionally, gluten has been used for the purpose of improving the taste of noodles, workability during production, and the like. Patent Document 3 describes that, in order to reduce an unpleasant gluten odor, gluten obtained by freeze-drying treatment is used as the gluten used in noodle-making raw materials. In Example 3, dough is prepared using a noodle-making raw material containing 80% by mass of buckwheat flour, and after the dough is shaped, it is dried by a conventional method to obtain dried Japanese buckwheat noodles. Patent Document 4 describes that dough is prepared using a raw material powder containing 60 to 90% by mass of buckwheat flour and gluten, and the dough shaped into a predetermined shape is dried to obtain dried buckwheat noodles. Patent Documents 3 and 4 do not describe dried noodles having wheat bran as an essential component, and naturally, there is no description of using gluten as a means for solving problems peculiar to such dried noodles.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0006] When wheat bran is contained in dried noodles, the strength of the dried noodles decreases and they are likely to break. Such dried noodles with reduced strength may crack or split even when receiving an impact of the degree normally assumed in the distribution process, for example, and there is a problem that the commercial value is likely to decrease. Most of the prior arts regarding noodles using wheat bran as described in Patent Documents 1 and 2 have problems with the deterioration of taste and texture due to the use of wheat bran, and no technology has been provided yet that can solve the problem of strength reduction peculiar to such dried noodles.

[0007] An object of the present invention is to provide dried noodles containing nutritious wheat bran, having a good texture, and having sufficient strength and being difficult to break.

Means for Solving the Problems

[0008] The present invention is a method for producing dried noodles, which includes a step of preparing dough using raw material flour, a step of shaping the dough into a predetermined shape, and a drying step of drying the shaped dough, wherein the raw material flour contains 10 to 40% by mass of wheat bran, 15 to 60% by mass of buckwheat flour, 3 to 15% by mass of gluten, and 10% by mass or more of wheat flour.

Effects of the Invention

[0009] According to the present invention, dried noodles containing nutritious wheat bran, having a good texture, and having sufficient strength and being difficult to break are provided.

Modes for Carrying Out the Invention

[0010] The method for producing dried noodles of the present invention includes a step of preparing dough using raw material flour (dough preparation step), a step of shaping the prepared dough into a predetermined shape (shaping step), and a step of drying the shaped dough (drying step). The raw material flour used in the present invention is a powder at normal temperature and pressure.

[0011] The dried noodles produced by the production method of the present invention have a lower moisture content than the fresh noodles produced without going through the drying step of the dough. The moisture content of fresh noodles is, for example, typically about 28 to 40% by mass in the case of fresh buckwheat. In contrast, the moisture content of the dried noodles produced by the production method of the present invention is preferably 14% by mass or less, more preferably 11 to 13% by mass. The moisture content is a value measured by, for example, the absolute drying method (a method of heating the measurement object to a product temperature of 130°C and measuring the weight change before and after heating) for the entire part of the noodles.

[0012] The present invention is characterized in that as raw material powder, those containing specific amounts of wheat bran, buckwheat flour, gluten, and wheat flour are used respectively. By this feature, the present invention can utilize the merits of wheat bran (nutrition enhancement of noodles) while eliminating the demerits of wheat bran (deterioration of noodle texture, reduction of strength of dried noodles).

[0013] As the wheat bran, the residue obtained by removing the endosperm from wheat grains, which occurs in the general wheat flour manufacturing process, or the one obtained by further removing the germ from this residue, etc. can be used. In the present invention, the manufacturing method of wheat bran, composition, the type of wheat which is the source of wheat bran, etc. are not particularly limited. The manufacturing method of wheat bran typically includes the steps of subjecting selected wheat grains to water addition and conditioning as necessary, then pulverizing, and sorting the pulverized product with a sifter, purifier, etc. to remove the endosperm part and germ. The pulverizing method of wheat grains is not particularly limited, and examples include a roll type pulverizing method and an impact type pulverizing method, and a combination of multiple pulverizing methods may also be used. As the pulverizer used for the impact type pulverizing method, there is no particular limitation as long as it performs pulverization by mechanical impact between an impact plate and a rotating rotor, and examples include a turbo mill, a blade mill, etc., and a turbo mill is particularly preferable.

[0014] Generally, wheat is roughly classified into two types, red wheat and white wheat, according to the color observed when the wheat grains are visually recognized. Red wheat is wheat containing a red pigment in the outer skin part, and when the wheat grains are visually recognized, it is observed as red, reddish-brown or brown. On the other hand, white wheat is wheat that scarcely contains a red pigment in the outer skin part, and when the wheat grains are visually recognized, it is observed as white or light yellow. According to the findings of the present inventor, when using wheat bran derived from white wheat as the wheat bran contained in the raw material powder of dried noodles, the strength of the dried noodles and the texture of the noodles can be further improved compared to the case of using other wheat bran. Therefore, as the wheat bran to be contained in the raw material powder, wheat bran derived from white wheat is preferable, and particularly, wheat bran derived from white wheat that has been subjected to hydrothermal treatment is preferable.

[0015] White wheat includes, for example, Australia ン· Standard white (ASW, produced in Australia), Prime hard (PH, produced in Australia), Soft white (SW, produced in the United States of America), Western white (WW, produced in the United States of America), which are common wheat. As white wheat that is not common wheat, there is durum wheat (produced in various countries around the world). These white wheats can be appropriately selected, for example, based on genetic characteristics. The wheat bran derived from white wheat used in the present invention may be derived from common wheat or durum wheat. Also, common wheat is roughly classified into three types: hard wheat, soft wheat, and intermediate wheat having a hardness intermediate between hard and soft according to the hardness of the wheat grain, but the wheat bran derived from white wheat used in the present invention may be derived from any common wheat. For example, PH is white wheat and hard wheat, ASW is white wheat and intermediate wheat, and WW is white wheat and soft wheat.

[0016] The wheat bran is preferably heat-treated. When using heat-treated wheat bran contained in the raw material powder, the strength of the dried noodles and the texture of the noodles can be further improved compared to the case of using non-heat-treated wheat bran. In addition, whether the wheat bran is heat-treated or not can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking the enzyme activity as an example, the enzyme activity of heat-treated wheat bran is less or below the detection limit compared to that of non-heated wheat bran, so the two can be distinguished by the amount of enzyme activity.

[0017] In the present invention, the heat treatment applied to the wheat bran may be wet heat treatment or dry heat treatment. The hydrothermal treatment is a process of heating the object to be treated (wheat bran) while maintaining the moisture content therein or supplying moisture from the outside. In the hydrothermal treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used. The heating method in the hydrothermal treatment is not particularly limited. For example, after adding moisture to the object to be treated in a sealed environment, a method of directly contacting a heat medium such as hot air with the object to be treated, a method of contacting high-temperature steam with the object to be treated and heating it by the latent heat of condensation, and a method of heating the object to be treated in a high-humidity atmosphere can be mentioned. The dry heat treatment is a process of heating the object to be treated (wheat bran) under the condition of no added moisture, and it is a heat treatment carried out while actively evaporating the moisture in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a constant-temperature bath, blowing hot air, leaving it in a high-temperature and low-humidity environment, etc. Note that the treatment of blowing warm air on wheat bran with water added, etc. and drying it is not included in the dry heat treatment because the heat is not sufficiently applied to the object to be treated due to the latent heat of evaporation of moisture.

[0018] Specific examples of the heat treatment applied to wheat bran include 1) a process of subjecting the wheat bran as the object to be treated to hydrothermal treatment to raise the product temperature to 80 °C or higher (hereinafter, also referred to as "hydrothermal treatment A"), and 2) a process of subjecting the wheat bran as the object to be treated to dry heat treatment to raise the product temperature to 110 °C or higher (hereinafter, also referred to as "dry heat treatment A").

[0019] In the hydrothermal treatment A, the product temperature of the wheat bran as the object to be treated is preferably 80 to 110 °C, more preferably 80 to 98 °C, and the treatment time (the time during which such a product temperature is maintained) is preferably 1 to 60 seconds, more preferably 3 to 60 seconds. The hydrothermal treatment A can be carried out, for example, by introducing wheat bran as the object to be treated and saturated steam into the granular heating device described in Japanese Patent No. 2784505 so as to achieve the above-mentioned product temperature and treatment time. This granular heating device has an inlet for blowing in saturated steam, a cylindrical pressure vessel for accommodating the object to be treated, and stirring means having a plurality of rod-shaped blades with dimensions close to the inner diameter of the cylinder on the rotating shaft so as to transfer the granules introduced from the inlet arranged at one end of the vessel while stirring them toward the outlet arranged at the other end of the vessel.

[0020] In the dry heat treatment A, the product temperature of the wheat bran to be treated is preferably 110 to 180°C, more preferably 115 to 150°C, and the treatment time (the time during which such a product temperature is maintained) is preferably 3 to 120 minutes, more preferably 10 to 90 minutes. The dry heat treatment A can be carried out, for example, by introducing wheat bran into a device having the same configuration as the heat treatment stirring device described in JP-A-2004-9022 so as to achieve the above-mentioned product temperature and treatment time. This heat treatment stirring device includes a cylindrical container for accommodating the object to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and the pipe screw, and is configured to transmit the heat generated by supplying steam into the rotating shaft and the pipe screw to the object to be treated through the rotating shaft and the pipe screw for dry heat treatment.

[0021] The average particle size of the wheat bran is not particularly limited, but from the viewpoint of further improving the texture of noodles, it is preferably 60 to 750 μm, more preferably 60 to 500 μm, still more preferably 60 to 280 μm, and particularly preferably 60 to 140 μm. The "average particle size" referred to here means the volume cumulative particle size D50 at a cumulative volume of 50% measured by dry method using a laser diffraction / scattering particle size distribution measuring device (for example, "Microtrac Particle Size Distribution Measuring Device 9200FRA" manufactured by Nikkiso Co., Ltd.).

[0022] The content of wheat bran in the raw material powder is 10 to 40% by mass, preferably 15 to 30% by mass, more preferably 20 to 25% by mass, based on the total mass of the raw material powder. If the content of wheat bran in the raw material powder is less than 10% by mass, the advantages of wheat bran cannot be fully utilized. If the content exceeds 40% by mass, the influence of wheat bran becomes too strong, and it may be difficult to eliminate the disadvantages of wheat bran.

[0023] Buckwheat flour is obtained by grinding buckwheat seeds. One of the main reasons for using buckwheat flour in the raw material powder in the present invention is to impart a unique buckwheat flavor to the noodles, which are the target product of the manufacturing process. The noodles produced by the manufacturing method of the present invention can be referred to as buckwheat or buckwheat-like noodles. As the buckwheat flour, buckwheat flour commonly used for food can be used without particular limitation.

[0024] The content of buckwheat flour in the raw material powder is 15 to 60% by mass, preferably 25 to 50% by mass, more preferably 30 to 40% by mass, based on the total mass of the raw material powder. If the content of buckwheat flour in the raw material powder is less than 15% by mass, the significance of using buckwheat flour (such as the effect of imparting a unique buckwheat flavor) is poor. If the content exceeds 60% by mass, the cohesion of the dough may deteriorate, and it may be difficult to shape the dough.

[0025] In the present invention, gluten is one of the important elements for eliminating the demerits of wheat bran (deterioration of the texture of noodles, reduction in the strength of dried noodles). As the gluten, those normally used for food can be used without particular limitation. Specific examples of gluten include vital gluten. Vital gluten, also called vital gluten or the like, exists in a number of commercially available products, and in the present invention, these commercially available products can be used without particular limitation. As an example of a preferable commercially available product of vital gluten, the product named "A-Glu G" manufactured by Glyco Nutrition Foods Co., Ltd. can be mentioned. Vital gluten is a concentrate of wheat protein, mainly composed of glutenin and gliadin, and basically, after kneading wheat flour and water to form a dough in which gluten has developed, the water-soluble components such as starch in the dough are removed to increase the content of wheat protein.

[0026] The content of gluten in the raw material powder is 3 to 15% by mass, preferably 4 to 12% by mass, more preferably 5 to 10% by mass, based on the total mass of the raw material powder. If the content of gluten in the raw material powder is less than 3% by mass, the significance of using gluten (such as the effect of improving the strength of dried noodles) is poor, and if the content exceeds 15% by mass, there is a risk of deterioration in taste and texture.

[0027] As the wheat flour, those conventionally used for the production of noodles can be used without particular limitation, and examples include weak flour, medium flour, semi-strong flour, strong flour, whole grain flour, and durum flour, and one of these can be used alone or in combination of two or more. Particularly from the viewpoint of improving the taste and texture of noodles, as the wheat flour, it is preferable to use one selected from medium flour, semi-strong flour, and strong flour alone or in combination of two or more.

[0028] The content of wheat flour in the raw material powder is 10% by mass or more, preferably 15 to 40% by mass, more preferably 20 to 35% by mass, based on the total mass of the raw material powder. If the content of wheat flour in the raw material powder is less than 10% by mass, the significance of using wheat flour (such as the effect of improving the taste and texture of noodles) is poor, and if the content exceeds 50% by mass, there is a risk of deterioration in taste and texture, such as a decrease in the flavor of buckwheat.

[0029] In the dough preparation step, raw materials other than the raw materials (wheat bran, buckwheat flour, gluten, wheat flour) constituting the raw material powder can be used for preparing the noodle dough. For example, the raw material powder may contain one or more selected from other cereal flours (for example, rice flour, barley flour, glutinous barley flour, soybean flour, corn flour, oatmeal, rye flour, etc.) and starches other than the above-mentioned wheat bran, buckwheat flour and wheat flour. Examples of the starch include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; and processed starches obtained by subjecting the unprocessed starch to one or more treatments such as oil processing, gelatinization, etherification, esterification, crosslinking, and oxidation. As the other raw materials other than cereal flours and starches, those that can be used in the production of noodles can be used without particular limitation. For example, protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, and non-fat dry milk; oils and fats such as animal and vegetable oils and fats, and powdered oils and fats; potassium carbonate, calcined calcium, leavening agents, emulsifiers, table salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, alcohol, preservatives, enzyme agents, dietary fiber, dextrin (including indigestible dextrin), thickeners, water retention agents, pH adjusters, redox agents, etc. can be mentioned, and one of these can be used alone or two or more of them can be used in combination. Among these raw materials, those that are powders at normal temperature and pressure can constitute the raw material powder.

[0030] In the dough preparation step, the dough can be prepared according to a conventional method using the raw material powder and other raw materials. Typically, a liquid is added to the raw materials including the raw material powder, and the dough is prepared by kneading using a mixer or the like. The liquid added to the raw materials is usually water, but is not particularly limited, and for example, a seasoning liquid obtained by dissolving or dispersing seasonings such as salt in water, or egg liquid can be used. The amount of the liquid added to the raw materials including the raw material powder may be appropriately adjusted according to the type of noodles to be produced and the like.

[0031] In the shaping step, the dough obtained in the dough preparation step is shaped into a predetermined shape, typically a shape that is long in one direction, so-called noodle strands. The method for shaping the dough is not particularly limited, and known methods can be appropriately employed. As an example of a shaping method that can be employed in the present invention, there is a method in which pressure is applied to the dough by various noodle-making methods such as rolling noodle-making and roll noodle-making to stretch it to obtain a noodle sheet, and the noodle sheet is cut out to obtain noodle strands. As another example of a noodle-making method that can be employed in the present invention, there is a method in which pressure is applied to the dough to extrude the noodles. Extrusion noodle-making can be carried out according to a conventional method using a single-screw extrusion noodle-making machine or a twin-screw extrusion noodle-making machine for pasta production. At this time, by installing a die having holes of a desired shape at the noodle strand extrusion part of the extrusion noodle-making machine and performing extrusion molding, noodle strands having a shape corresponding to the holes can be obtained. The shape of the cross-section of the noodle strands is not particularly limited, and it may be any shape such as circular, square, elliptical, or triangular.

[0032] In the drying step, the dough shaped into a predetermined shape in the shaping step, typically fresh noodle strands, is dried. The method for drying the dough is not particularly limited, and typically, it is a non-oil drying method in which drying is performed without oil adjustment, such as natural drying, temperature and humidity controlled drying, and hot air drying. However, an oil drying method in which drying is performed after oil adjustment can also be used. In the case of the non-oil drying method, it is desirable to avoid strong hot air and perform humidity-controlled drying under a relatively mild temperature. To achieve this, the drying step preferably includes a step of placing the dough in a closable space such as a constant temperature and humidity tank capable of controlling temperature and humidity. Also, when the moisture content of the final dried noodles is 15% by mass or less as described above, the drying step preferably includes a step of placing the dough in an environment (for example, a constant temperature and humidity tank) with an ambient temperature of 50°C or less. The ambient temperature of the environment in which the dough is placed is preferably 5 to 50°C, and the relative humidity of the environment in which the dough is placed is preferably about 20 to 90%. During the implementation of the drying step, the ambient temperature and relative humidity may be appropriately changed.

Examples

[0033] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0034] [Examples 1 to 8, Comparative Examples 1 to 7: Production of Dried Buckwheat Noodles] The raw materials shown in Tables 1 and 2 were mixed to obtain a raw material powder. Using this raw material powder, dough was prepared, the dough was formed into noodle strands to obtain raw noodle strands, and the raw noodle strands were dried to produce dried buckwheat noodles, which are dried noodles. More specifically, 35 parts by mass of brine (salt concentration 5% by mass) as kneading water was added to 100 parts by mass of the raw material powder, and the mixture was kneaded for 5 minutes with a vertical mixer to obtain dough (dough preparation step). The dough was rolled according to a conventional method to form a noodle sheet with a thickness of 1.4 mm, and the noodle sheet was cut with a 20-sided cutting blade (width 1.5 mm) to obtain raw noodle strands (forming step). Then, the raw noodle strands were placed in a constant temperature and humidity chamber (PR-4KP manufactured by Espec Corporation), and left standing for 1 hour in an environment with an atmospheric temperature of 20°C and a relative humidity of 80% (first drying step), and then left standing for 8 hours in an environment with an atmospheric temperature of 32°C and a relative humidity of 70% (second drying step). Thus, the target dried buckwheat noodles were produced.

[0035] The details of the wheat bran used for the raw material powder are as follows. · Bran A: Dry heat-treated red wheat bran produced by the following method · Bran B: Wet heat-treated white wheat bran produced by the following method · Wheat flour: Strong flour, manufactured by Nisshin Flour Milling Co., Ltd., trade name "Ocean" · Gluten: Manufactured by Glyco Nutrition Foods Co., Ltd., trade name "A-Glu G"

[0036] (Method for Producing Dry Heat-Treated Red Wheat Bran) As the raw material wheat, Western Red Spring 1 (1CW, produced in Canada), which is red wheat, was used, and the dry heat treatment A was performed on the wheat bran collected from the raw material wheat. Specifically, first, the raw material wheat was selected and ground with a roll-type grinder, and the ground product was classified with a sieve having an opening of 200 μm, and wheat bran was collected as the residue on the sieve. Next, the collected wheat bran was heat-treated by heating it using a device having the same configuration as the heat treatment stirring device described in JP-A-2004-9022 under the condition that the temperature of the wheat bran was maintained at 120°C for 25 minutes, to obtain the target dry heat-treated red wheat bran (average particle size 250 μm).

[0037] (Method for producing wet heat-treated white wheat bran) ASW or WW, which is white wheat, was used as the raw material wheat, and the wet heat treatment A was performed on the wheat bran collected from the raw material wheat. Specifically, first, the raw material wheat was selected and pulverized by a roll-type pulverizer, and the pulverized material was classified with a sieve having an opening of 200 μm, and wheat bran was collected as the residue on the sieve. Next, the collected wheat bran was pulverized by an impact pulverization method using a turbo mill (manufactured by Tokyo Flour Milling Machine Manufacturing Co., Ltd.), and then saturated steam was introduced into the pulverized material using the granule heating device described in the specification of Patent No. 2784505, and wet heat treatment was performed under the conditions of a product temperature of 90 °C for 5 seconds. Next, the wet heat-treated pulverized material was finely pulverized using an impact fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and the finely pulverized material was classified using a sieve having an opening of 150 μm, and a fraction having a particle size of less than 150 μm passing through the sieve was separated to obtain the target wet heat-treated white wheat bran (average particle size: about 90 μm).

[0038] 〔Evaluation test 1: Strength of dried noodles〕 The strength of the dried buckwheat of each example and comparative example was evaluated. Specifically, for the dried buckwheat to be evaluated, after conducting tests in accordance with vibration test level 2 and drop test level III of JIS Z 0200:2013 Packaging goods - Performance test methods, the state of the dried buckwheat was visually observed and evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. The above tests are for evaluating whether the protection of the packaging against vibration, impact, and compression that the packaged goods receive during the distribution process is appropriate, and by using them for the evaluation of dried noodles, the strength of the dried noodles (the difficulty of breakage during the distribution process) can be evaluated.

[0039] <Evaluation criteria for strength> 3 points: Strong, with almost no cracking or generation of fragments. 2 points: The strength is slightly reduced, but it is slightly strong, and the occurrence of cracking and fragments is not a problem. 1 point: Brittle, with cracking and generation of fragments being a problem.

[0040] 〔Evaluation test 2: Texture of cooked noodles〕 The cooked buckwheat of each example and comparative example was boiled in boiling water for 5 to 6 minutes, washed with water and cooled to produce cooked buckwheat, which is cooked noodles. This cooked buckwheat was eaten with dipping sauce by 10 trained professional panelists, and the texture (hardness, chewiness) of the cooked buckwheat at that time was scored according to the following evaluation criteria. The results are shown in Tables 1 and 2 as the arithmetic mean value of the evaluation scores of 10 people.

[0041] <Evaluation Criteria for Texture (Hardness)> 5 points: The hardness is very good. 4 points: The hardness is good. 3 points: The hardness is slightly good. 2 points: Crispy. 1 point: Very crispy. <Evaluation Criteria for Texture (Chewiness)> 5 points: The chewiness is very good. 4 points: The chewiness is good. 3 points: The chewiness is slightly good. 2 points: The chewiness is inferior. 1 point: The chewiness is very inferior.

[0042]

Table 1

[0043] For each example and comparative example shown in Table 1, while the content of wheat bran in the raw material powder is the same, each example contains 3% by mass or more of gluten in the raw material powder. Therefore, compared with Comparative Examples 1 and 2 that do not satisfy this, it has excellent strength and good texture. On the other hand, in Comparative Example 3, the content of gluten in the raw material powder is more than that in each example, resulting in inferior texture (chewiness).

[0044]

Table 2

[0045] In Table 2, in Comparative Examples 6 and 7, although the gluten content in the raw material powder is about the same as that in Example 5, since Comparative Example 6 has a high content of buckwheat flour in the raw material powder and Comparative Example 7 has a high content of wheat bran in the raw material powder, the strength and texture were poorly evaluated respectively.

Claims

1. A method for manufacturing dried noodles, comprising a step of preparing dough using raw material powder, a step of shaping the dough into a predetermined shape, and a drying step of drying the shaped dough, wherein the raw material powder contains 10 to 40% by mass of wheat bran, 15 to 60% by mass of buckwheat flour, 3 to 15% by mass of gluten, and 10% by mass or more of wheat flour, the wheat bran is heat-treated, and the average particle size of the wheat bran is 60 to 280 μm.

2. The method for manufacturing dried noodles according to claim 1, wherein the wheat bran is derived from white wheat.

3. The heat treatment is a treatment in which the wheat bran to be treated is subjected to a hydrothermal treatment to raise the product temperature to 80°C or higher, or a treatment in which the wheat bran to be treated is subjected to a dry heat treatment to raise the product temperature to 110°C or higher. The method for manufacturing dried noodles according to claim 1 or 2.

4. The drying step includes a step of placing the dough in an environment with an ambient temperature of 50°C or lower. The method for manufacturing dried noodles according to any one of claims 1 to 3.

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