Noodle dough and method for producing noodles

Abstract

To provide a technology that can suppress deterioration in texture of noodles over time and improve their softness compared to conventional technologies. The noodle dough used to produce noodles contains cereal flour, water, and a branching enzyme and / or α-glucosidase, and the cereal flour contains an amylose synthesis gene. child A noodle starter dough characterized by containing wheat flour A obtained from wheat in which at least one of the Wx-A1, Wx-B1 and Wx-D1 genes has been deleted, noodles containing the noodle starter dough of the present invention, and a method for producing a noodle starter dough for use in producing noodles, the method comprising the step of mixing cereal flour, water, and branching enzyme and / or α-glucosidase, wherein the cereal flour contains a gene encoding an amylose synthesis gene. child A method for producing noodle starter dough, comprising wheat flour A obtained from wheat in which at least one of the Wx-A1, Wx-B1, and Wx-D1 genes has been deleted, wherein 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 noodle starter dough used in the production of noodles, and more particularly to a noodle starter dough that can suppress deterioration in the texture of noodles over time and improve their softness. [Background technology]

[0002] In general, noodles such as Chinese noodles, udon noodles, and gyoza wrappers ("noodles" in the present invention includes "noodle skin") are considered to be preferably good in texture, such as elasticity and stickiness, and in surface smoothness (also called "smoothness"). Depending on the product, noodles may require long storage and distribution periods from production to consumption by consumers, and therefore there is a demand for preventing deterioration in texture over time and for improving smoothness.

[0003] Technological developments have been made for improving the quality of noodles. For example, Patent Document 1 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 production, and discloses a noodle manufacturing method that includes a step of preparing a starter dough using part of the raw materials, in which the starter dough is obtained by kneading 0.2 to 18 parts by mass of starter flour per 100 parts by mass of all-grain flour raw materials and 100 to 500 parts by mass of water per 100 parts by mass of the starter 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 wheat flour with water to make a crumbly dough, and then adding and mixing yuzu to the dough, since it has been observed that noodles obtained by the yuzu production method have the desirable characteristics of having a soft and chewy texture and excellent original flavor of wheat flour, but on the other hand, the addition of yuzu tends to reduce the inherent elasticity of noodles, in other words, the firmness of the surface and the stiffness of the core.The method aims to provide a technology for suppressing and improving the reduction in elasticity (firmness, stiffness) caused by the addition of yuzu, and discloses a method for producing noodles, characterized by a step of preparing noodle dough by adding and mixing yuzu to wheat flour with water to make a crumbly dough. Furthermore, Patent Document 3 discloses a method for producing starch-containing foods, characterized by adding a branching enzyme and α-glucosidase to a raw material, with the aim of providing a method for producing starch-containing foods with improved physical properties and an enzyme preparation for modifying starch-containing foods. It describes starch-containing foods as including cooked rice foods (cooked rice (white rice), vinegared rice (sushi rice), red rice, pilaf, fried rice, seasoned rice, sticky rice, rice porridge, risotto, rice balls, sushi, boxed lunches, etc.), processed rice products (rice crackers, rice crackers, Japanese sweets, mochi, etc.), bread and bakery products (white bread, French baguette, etc.), noodles (wheat noodles (udon, Chinese noodles, pasta, etc.), soba, rice flour noodles, etc.), processed wheat foods (gyoza wrappers, tempura batter, crackers, biscuits, cereal, donuts, etc.), processed corn products (cereal, etc.), and processed foods made from potatoes, such as potato and sweet potato, or other vegetables, such as corn. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-127814 [Patent Document 2] Japanese Patent Publication No. 2022-161118 [Patent Document 3] International Publication No. 2014 / 115894 Summary of the Invention [Problem to be solved by the invention]

[0005] However, Patent Documents 1 to 2 The technology and patent documents for producing noodles using the noodle dough 3 Even if the technology using the enzymes described above is used, there are cases where it is not possible to sufficiently prevent the deterioration of the texture of noodles over time or to sufficiently improve the stickiness of noodles.

[0006] Therefore, an object of the present invention is to provide a technology that can suppress deterioration in the texture of noodles over time and improve their softness compared to conventional technologies. [Means for solving the problem]

[0007] As a result of extensive research based on the technology of using noodle starter dough, the inventors have discovered that the above-mentioned problems can be solved by using a combination of various ingredients.

[0008] That is, the above object is to provide noodles comprising a noodle starter dough, the noodle starter dough comprising cereal flour, water, and branching enzyme and / or α-glucosidase, and the cereal flour comprising wheat flour A obtained from wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted. In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough. The content of the noodle starter dough is, relative to the mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough, 0.7A method for producing noodles, comprising the step of preparing noodle dough by mixing ingredients including noodles and a noodle starter dough, wherein the noodle starter dough contains cereal flour, water, and a branching enzyme and / or α-glucosidase, and the 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 has been deleted; In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough, The content of the noodle starter dough is, relative to the mass of the flour contained in the noodles excluding the flour contained in the noodle starter dough, 0.7 and a method for producing noodles comprising a step of mixing ingredients including a noodle starter dough to prepare a noodle dough, the method comprising a mixing step of mixing cereal flour, water, and a branching enzyme and / or α-glucosidase, the cereal flour comprising wheat flour A obtained from wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted; In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough, The noodle starter dough is obtained by a production method characterized in that the temperature of the noodle starter dough after the mixing step is 30°C or higher, and the content of the noodle starter dough relative to the mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough is: 0.7 This can be achieved by a method for producing noodles in which the total amount of the raw materials used in producing noodles is 20 mass parts or less. In the present invention, "noodle starter dough" refers to a dough prepared in advance by mixing cereal flour and water (including hot water) using a portion of the raw materials to be used in producing noodles, and after preparation, the dough may be used directly in the production of noodles, or it may be prepared, stored, or distributed, and then used in the production of noodles. [Effects of the Invention]

[0009] By producing noodles using the noodle starter dough of the present invention, it is possible to provide noodles that have improved smoothness and that suppress deterioration in texture over time. Noodles that suppress changes in texture over time can be kept on the shelves of convenience stores and supermarkets for a long time, contributing to the reduction of food waste. In this respect, this technology can contribute to Goal 12 of the Sustainable Development Goals (SDGs), "Responsible Consumption and Production." DETAILED DESCRIPTION OF THE INVENTION

[0010] [Noodle dough] The noodle starter dough of the present invention is a noodle starter dough used to produce noodles, and contains cereal flour, water, and a branching enzyme and / or α-glucosidase, wherein the cereal flour is a cereal flour containing an amylose synthesis gene. child The product is characterized by containing wheat flour A obtained from wheat lacking at least one of the Wx-A1, Wx-B1, and Wx-D1 genes. By producing noodles using this noodle starter dough, noodles with improved slipperiness and suppressed deterioration in texture over time can be obtained. In the present invention, wheat flour encompasses whole wheat flour. As described in Patent Document 3, it is known that branching enzymes and α-glucosidases are used in the production of starch-containing foods, including noodles. Furthermore, as a method for producing starch-containing foods using these enzymes in a starter dough, for example, International Publication No. 2018 / 151185 discloses a method for producing tangzhang bread, which aims to provide a new bread production method that can improve the "moistness" and "chewiness" of bread. The method includes a step of kneading a portion of the starchy ingredients to prepare tangzhang, and a step of kneading the prepared tangzhang with the remaining ingredients. The method is characterized in that one or more enzymes selected from the group consisting of branching enzymes, α-glucosidase, and glucose oxidase are added in either or both of the step of kneading a portion of the starchy ingredients to prepare tangzhang and the step of kneading the prepared tangzhang with the remaining ingredients. However, the above-mentioned document does not disclose the use of branching enzymes and / or α-glucosidase in noodle starter dough. In the present invention, as will be shown in the examples described below, the optimum materials for using branching enzymes and / or α-glucosidase in noodle starter dough were investigated, and it was found that by using wheat flour A, it is possible to obtain a noodle starter dough that can suppress deterioration in the texture of noodles over time and improve the slipperiness.

[0011] In the noodle starter dough of the present invention, the flour contains wheat flour A obtained from hexaploid wheat in which at least one of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted. Common wheat is an allohexaploid and is known to have three genomes, A, B, and D. The amylose synthesis gene Wx-1, which controls amylose synthesis in endosperm starch of wild-type common wheat, is present on each genome and is called Wx-A1, Wx-B1, and Wx-D1, respectively. Wheat flour A in the present invention is obtained from wheat in which the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 have been deleted. child The wheat flour is obtained from at least one of the following wheat varieties: wheat in which one of the Wx-A1, Wx-B1, and Wx-D1 genes has been deleted (single deletion), known as "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) have been deleted (double deletion), known as "low amylose wheat"; and wheat in which all of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 have been deleted (triple deletion), known as "waxy wheat." Wheat flour A may also contain wheat flour obtained from multiple varieties of wheat. In the present invention, deletion of an amylose synthesis gene refers to substantial loss of expression and function of the granule starch synthase encoded by that gene. Alternatively, the gene that is not deleted may be a mutant type that reduces the expression or function of granule starch synthase.

[0012] The wheat used as the raw material for the wheat flour A of the present invention may be a single variety or a mixture of multiple varieties. Examples of single-variety wheat include domestically grown wheat. Examples of single-deletion wheat include Kitahonami, Kinuakari, Sanuki no Yume 2009, Haruyokoi, Kitanokaori, Tsurukichi, Harukirari, Yumechikara, Seto Kirara, Kumakirari, Harukaze Fuwari, and Sachikaori. Examples of double-deletion wheat include Ayahikari, Chikugoizumi, and Tsurupikari. Examples of double-deletion wheat in which one of the remaining genes is a mutant include Hoshimirai. Examples of triple-deletion wheat include Mochihime, Hatsumochichi, Uraramochi, and Mochiotome. In the present invention, when wheat varieties are referred to, they are intended to include existing wheat varieties and wheat varieties derived therefrom (wheat varieties resulting from the selective breeding of existing Japanese wheat varieties).

[0013] The ash content of wheat flour A of the present 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 range improves workability during noodle production and reduces unpleasant flavors when eaten. In the present invention, the ash content of wheat flour is a value measured by the magnesium acetate ashing method in accordance with AACC Method 08-02.

[0014] Wheat flour A of the present invention can be produced by a conventional method. For example, selected wheat can be subjected to a hydration and tempering process, followed by a breaking process, a reduction process, etc. Furthermore, peeling, grinding, classification, etc. can be freely combined. The grinding method in the grinding process is not particularly limited, and grinding can be performed using grinders 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 can be performed as long as they do not impair the effects of the present invention. When other wheat flours are used in the noodle dough, wheat flour A of the present invention can be obtained by separately preparing the wheat flours, or by mixing the respective raw wheat flours and milling them as described above to obtain wheat flour. When mixed with raw wheat flour, the wheat flour (A) and the other wheat flours can be detected by analysis using the Wx gene marker.

[0015] In the noodle starter dough of the present invention, the cereal flour may contain wheat flour other than wheat flour A as appropriate, or cereal flour other than wheat flour depending on the type of noodle, as long as the effects of the present invention are not impaired. The concept of cereal 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 the cereal flour used in the noodle starter dough. Examples of wheat flour other than wheat flour A include wheat flours obtained from einkorn wheat, two-grain wheat such as durum wheat, and hexaploid wheats other than the raw wheat used to make wheat flour A, as described below, and include, for example, strong flour, semi-strong flour, all-purpose flour, weak flour, durum semolina, and durum wheat flour. Examples of cereal flours other than wheat flour 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, and white sorghum flour, as well as heat-treated flours obtained by heat-treating these cereal flours; starches (above-ground starches) such as corn starch, rice starch, wheat starch, and sago starch; starches derived from rhizomes or roots (underground starches) such as potato starch, tapioca starch, and sweet potato starch; waxy and high-amylose starches of these; and processed starches obtained by physically or chemically processing these starches, either alone or in combination.

[0016] The noodle starter dough of the present invention contains water, and the amount of water 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, preferably 80 to 400 parts by mass, and more preferably 100 to 300 parts by mass per 100 parts by mass of the total grain flour used in the noodle starter dough. In the present invention, the moisture content of the noodle starter dough can be determined by the dry weight method, specifically, by weighing a fixed weight of the noodle starter dough, dry-heat drying it, and then weighing it, and the moisture content can be determined by taking the weight loss as the moisture content.

[0017] In the noodle starter dough of the present invention, the branching enzyme is an enzyme that transfers a portion of 1,4-α-D-glucan chains to the 6-OH group of a recipient 1,4-α-D-glucan, generating a branched structure of α-1,6-glucosidic bonds like amylopectin or glycogen (also called a branching enzyme). Its EC number according to the International Union of Biochemistry and Molecular Biology (IUBMB) is EC2.4.1.18. In the present invention, the branching enzyme is preferably one that can be added to foods. It is also preferably heat-resistant to temperatures of 50°C or higher. For example, Branchzyme (Novozymes) is an example. The enzymatic activity of the branching enzyme can be measured as follows. <Method for measuring branching enzyme activity> The substrate solution used was an amylose solution prepared by dissolving 0.1% 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 allowed to react at 30°C for 30 minutes. The reaction was then stopped by adding 2 mL of iodine-potassium iodide solution (0.39 mM iodine, 6 mM potassium iodide, 3.8 mM hydrochloric acid mixture). A blank solution was prepared by adding water instead of the enzyme solution. Absorbance at 660 nm was measured 15 minutes after the reaction was stopped. Branching enzyme activity was defined as 1 U (unit) of enzyme activity, which reduces absorbance at 660 nm by 1% per minute under the above conditions. The content of branching enzyme in the noodle starter dough of the present invention is not particularly limited as long as it is within a range in which the effects of the present invention can be obtained, but it is preferably 0.0001 to 1 U per 100 g of grain flour, more preferably 0.001 to 0.7 U, and even more preferably 0.003 to 0.5 U.

[0018] Furthermore, in the noodle starter dough of the present invention, α-glucosidase is an enzyme that hydrolyzes non-reducing terminal α-1,4-glucosidic bonds to produce α-glucose, and its EC number is EC3.2.1.20. In the present invention, the α-glucosidase is preferably an α-glucosidase that can be added to foods, and even more preferably an α-glucosidase that produces carbohydrates with α-1,6-glucosidic bonds. Furthermore, it is preferable that the α-glucosidase has a heat resistance of 50°C or higher. For example, "Transglucosidase L 'Amano'" (Amano Enzyme Inc.) can be used. The enzymatic activity of α-glucosidase can be measured as follows. <Method for measuring α-glucosidase enzyme activity> To 1 ml of 1 mM α-methyl-D-glucoside, 1 ml of 0.02 M acetate buffer (pH 5.0) was added, and 0.5 ml of enzyme solution was added. The reaction mixture was incubated at 40°C for 60 minutes, and the amount of glucose in the reaction mixture was measured. α-glucosidase activity was defined as 1 U (unit), which is the amount of enzyme required to produce 1 μg of glucose in 2.5 ml of reaction mixture. The content of α-glucosidase in the noodle starter dough of the present invention is not particularly limited as long as the effects of the present invention are obtained, but 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. The noodle starter dough of the present invention may contain either the branching enzyme or α-glucosidase, or both. Preferably, it contains both the branching enzyme and α-glucosidase.

[0019] The noodle starter dough of the present invention may further contain other ingredients that are usually used in the production of noodles, as long as the effects of the present invention are not impaired. Other ingredients include, for example, plant-derived proteins such as pea protein, soy protein, mung bean protein, barley protein, wheat protein (gluten (gliadin, glutenin, etc.)), rice protein, vegetable-derived protein, and fruit-derived protein; egg-derived proteins such as egg white, egg yolk, albumin, ovalbumin, ovomucoid, ovotransferrin, and lysozyme; and milk-derived proteins such as casein and whey; fats and oils such as butter, lard, salad oil, margarine, and shortening; carbohydrates such as sugar, glucose, maltose, isomerized sugar, starch syrup, powdered syrup, oligosaccharides, dextrin, and sugar alcohols; dietary fiber; colorings; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; amino acids such as alanine, glycine, and lysine; seasonings such as sodium glutamate and salt; and other ingredients such as flavorings, alkaline water, emulsifiers, and alcoholic preparations. Enzymes other than the above-mentioned branching enzyme and α-glucosidase may also be contained.

[0020] [noodles] The noodles of the present invention are obtained by production using the noodle starter dough of the present invention. Because the noodles of the present invention contain the noodle starter dough of the present invention, deterioration in texture over time is suppressed and the noodles have improved slipperiness. The noodles of the present invention contain cereal flour, water, enzymes, and other ingredients in the noodle starter dough as appropriate depending on the type of noodle. Preferably, the noodle starter dough further contains cereal flour. In other words, the noodles of the present invention are preferably noodles that contain the noodle starter dough and additional cereal flour. Materials contained in addition to the noodle starter dough can be those exemplified in the description of the noodle starter dough. For example, the materials and composition may be the same as those in the noodle starter dough, or different materials and composition may be used. In the noodles of the present invention, the proportion of noodle starter dough 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, per 100 parts by mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough.

[0021] In the present invention, noodles are a concept that encompasses not only noodle strands and noodle bands used for Chinese noodles and pastas such as spaghetti and macaroni, but also noodle skins used for gyoza and shumai, etc. Specific examples include noodle skins used for Chinese noodles, yakisoba, udon, Japanese soba, somen, hiyamugi, hiyashimen, bifun, kishimen, etc., as well as gyoza skins, shumai skins, wonton skins, spring roll skins, etc.

[0022] Furthermore, in the present invention, noodles are a concept that encompasses both uncooked noodles and cooked noodles. To prepare cooked noodles, uncooked noodles such as noodle strands can be cooked by boiling them in hot water, for example. The method for cooking noodles is not particularly limited, and they can be cooked by boiling, frying, steaming, stir-frying, using a microwave oven, steam convection, or other methods, as long as the noodles are gelatinized until they are ready to eat. The form of the noodles is also not particularly limited, and can be any of fresh noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, fried noodles, refrigerated noodles (chilled noodles), frozen noodles, instant noodles, cooked noodles, and LL (long life) noodles. Multi-layer noodles, such as three-layer noodles, may also be used. Because the noodles of the present invention have improved slipperiness, in the case of multi-layer noodles such as three-layer noodles, it is preferable that the noodles be multi-layer noodles obtained by arranging a noodle dough containing the noodle starter dough of the present invention in at least the outer layer. Furthermore, since the noodles of the present invention are inhibited from losing texture over time, they are more likely to be effective when they require long storage and distribution processes before they are eaten, and are preferably noodles that are 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 cooked again before eating.

[0023] [Method of manufacturing noodle dough] The method for producing a noodle starter dough of the present invention is a method for producing a noodle starter dough to be used in the production of noodles, and includes a mixing step of mixing cereal flour, water, and a branching enzyme and / or α-glucosidase, wherein the cereal flour is a mixture of cereal flours containing an amylose synthesis gene. childThe method is characterized in that it contains wheat flour A obtained from wheat lacking at least one of the Wx-A1, Wx-B1, and Wx-D1 genes, and the noodle starter dough temperature after the mixing step is 30°C or higher. Producing noodles using the noodle starter dough obtained by this manufacturing method inhibits deterioration in texture over time and produces noodles with improved slipperiness. Preferred embodiments of the ingredients used in the manufacturing method of the present invention are the same as those for the noodle starter dough of the present invention described above. The method for manufacturing the noodle starter dough of the present invention 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, a flour material, optionally other ingredients, and a predetermined amount of branching enzyme and / or α-glucosidase are mixed, and then water at a temperature of 30°C or higher is added and mixed, followed by kneading until the temperature of the noodle starter dough reaches 30°C or higher. There are no particular limitations on the timing of mixing the flour, water, and branching enzyme and / or α-glucosidase. The noodle starter dough temperature may be adjusted by adjusting the temperature of hot water or by heating during the mixing process. The effects of the present invention can be more easily achieved by creating conditions that facilitate the action of branching enzymes and / or α-glucosidase on the starch in the cereal flour contained in the noodle starter dough. For example, flour that has been treated to increase the enzyme sensitivity of the starch (e.g., gelatinization treatment, treatment to increase the degree of starch damage, or the method for producing modified wheat flour described in JP 2021-60 A) may be used, or the temperature may be further increased to promote the enzymatic reaction, or the pH may be adjusted. In a preferred embodiment of the present invention, the noodle starter dough temperature after the mixing process 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 process 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 to be 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 flour. The timing of addition of water-soluble materials such as salt, alkaline water, and sugar can be selected depending on the pH characteristics of the enzyme, and for example, they may be dissolved in hot water and mixed with the flour material.The noodle starter dough obtained by the production method of the present invention can be used to produce noodles immediately after production, or it can be produced, stored refrigerated or frozen, distributed, and then used to produce noodles. In order to enable the noodle starter dough of the present invention to be used in many noodle factories, the production method of the present invention preferably includes a step of refrigerating or freezing the noodle starter dough after the mixing step.

[0024] [Noodle manufacturing method] The noodle manufacturing method of the present invention is a method for manufacturing noodles using a noodle starter dough, and includes a step of preparing noodle dough by mixing materials containing the noodle starter dough of the present invention or the noodle starter dough obtained by the manufacturing method of the present invention. Since the noodle manufacturing method of the present invention mixes the noodle starter dough of the present invention or the noodle starter dough obtained by the manufacturing method of the present invention, it is possible to manufacture noodles that are inhibited from losing texture over time and have improved slipperiness. Preferred aspects of the materials used in the manufacturing method of the present invention are the same as those for the noodle starter dough and noodles of the present invention described above.

[0025] The method for producing noodles of the present invention can be carried out according to conventional methods, except for using the noodle starter dough described above. For example, depending on the type of noodle, noodle dough can be prepared by mixing and kneading the noodle starter dough with appropriate grain flour, water, salt, etc. Furthermore, when preparing Chinese noodle dough, kansui (alkaline mineral water) or the like may be further added. The amount of water used in preparing noodle dough varies depending on the type of noodle, but is usually preferably 25 to 50 parts by mass, and more preferably 28 to 48 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). When preparing noodle dough, the degree of vacuum during kneading can be adjusted as needed to achieve the desired texture of the noodles when eaten. The higher the degree of vacuum, the less air there is in the dough, and the more elastic the noodles tend to be when eaten. Furthermore, the amount of water used to prepare spring roll wrappers and the like is 100 to 200 parts by mass per 100 parts by mass of the flour used as the noodle raw material, excluding the flour contained in the noodle starter dough, and the noodle wrappers are obtained by heating, such as by baking.

[0026] The noodle-making method is not particularly limited, and known noodle-making methods such as rolling, hand-stretching, hand-making, and extrusion can be used. Furthermore, in the present invention, noodles may be made using a machine, or they may be made by hand-stretching or hand-making without using a machine. In one aspect of the present invention, the noodle dough is rolled out to form a noodle sheet of the desired thickness. This rolling is carried out by passing the noodle dough through a rolling roll. The noodle sheet is then cut into noodle strands using a noodle-making machine or the like, and these noodle strands are then cut to the desired length to obtain fresh noodles. Alternatively, noodle skins can be obtained from the noodle sheet using a die-cutting machine or the like. In the case of gyoza, shumai, wonton, and the like, the filling (commonly referred to as "ingredients" or "filling") is partially or entirely wrapped in the noodle skin. The wrapping can be done manually, or a molding machine, enveloping machine, or the like can be used.

[0027] 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 noodle dough through holes, etc. Generally, noodles such as spaghetti and macaroni are often produced by extruding noodle dough.

[0028] During noodle production, noodles may be prepared to have a multilayer structure including an outer layer that forms the surface of the noodle 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 in order to adjust workability during noodle production and cooking, appearance, and texture when eaten, different noodle ingredients may be used for the outer and inner layers, and a noodle dough containing the noodle starter dough of the present invention may be used for both or only one of them, but it is preferable to use it for at least the outer layer.

[0029] In the method for producing noodles according to the present invention, for example, the raw noodles can be boiled to obtain boiled noodles, steamed to obtain steamed noodles, or dried by a humidity-controlled drying method or the like to obtain dried noodles. Furthermore, for example, after boiling or steaming, the noodles can be shaped and packed into a frying basket or a drying basket one serving at a time, and then fried or dried with high-temperature hot air to obtain instant noodles. For example, in the case of dumplings, boiled dumplings can be obtained, pan-fried dumplings can be obtained by baking, steamed dumplings can be obtained, and fried dumplings can be obtained.

[0030] In the method for producing noodles according to the present invention, the cooking method is not particularly limited, and cooking methods such as boiling, frying in oil, steaming, stir-frying, microwave cooking, steam convection, etc. The present invention preferably includes a step of refrigerating and / or freezing the noodles after cooking.

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

[0032] The present invention will be described in detail below with reference to examples. 1. Chilled Chinese noodles 1 1-1. Preparation of noodle dough Noodle starter dough was prepared with the formulations shown in Tables 1 to 3. Specifically, 100 parts by mass of cereal flour with the formulations shown in Tables 1 to 3 was mixed with a predetermined amount of each enzyme, and a solution of 2 parts by mass of salt and 2 parts by mass of granulated sugar in 150 parts by mass of hot water (98°C) was added, and the mixture was mixed for 6 minutes so that the dough temperature after mixing would be 65 to 75°C. After mixing, the dough was frozen at -25°C for 24 hours to prepare frozen noodle starter dough. The wheat flours used were: wheat flour (ash content 0.41% by mass) obtained by milling "Sato no Sora," a wheat variety with a wild-type amylose synthase gene Wx-1; wheat flour (ash content 0.48% by mass) obtained by milling "Yumechikara," a wheat variety with a deletion of one of the amylose synthase genes Wx-1; wheat flour (ash content 0.40% by mass) obtained by milling "Kitahonami"; wheat flour (ash content 0.40% by mass) obtained by milling "Ayahikari," a wheat variety with a deletion of two of the genes Wx-1; and wheat flour (ash content 0.49% by mass) obtained by milling "Mochihime," a wheat variety with a deletion of three of the genes Wx-1. Branchzyme (Novozymes) was used as the branching enzyme, and transglucosidase L "Amano" (Amano Enzyme Inc.) was used as the α-glucosidase. The enzyme activity was measured using the method described above.

[0033] 1-2. Preparation of chilled Chinese noodles Using a horizontal pin mixer, 100 parts by mass of flour containing 80% by mass of Kitahonami-derived wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropylated phosphate cross-linked starch (Chemistar SH, Glico Nutrition Foods Co., Ltd.) was mixed with 2 parts by mass of wheat protein (B-Powder Glu, Showa Sangyo Co., Ltd.). Next, 3 parts by mass of each noodle starter dough (thawed in the refrigerator before use) prepared in 1-1 was 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 alkaline water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum level 0.09 MPa) for 15 minutes to prepare noodle dough. When 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 in a roll-type noodle making machine and then cut (cutting blade: No. 20) to prepare fresh noodles (Chinese noodles) with a noodle strand thickness of 1.5 mm. In Comparative Example 5 (an example in which enzymes were added to noodle dough without using a noodle starter dough), 0.0025 U each of branching enzyme and α-glucosidase was added to 100 parts by mass of grain flour to prepare fresh noodles. The prepared fresh noodles were boiled in boiling water to a weight gain of 175%, cooled in cold water, and drained to obtain cooked Chinese noodles. Three 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 the noodles were stored in a refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese noodle soup.

[0034] 1-3.Evaluation method The sensory evaluation was carried out by a trained panel of 10 experts, who evaluated the elasticity, stickiness, and slipperiness based on the following evaluation criteria. Note that the reference example was prepared using raw noodles made from noodle dough without using a noodle starter dough or adding any enzymes. The evaluation results were calculated as an average score. <Evaluation criteria> (1) Elasticity 5: Compared to the reference example, the elasticity is very strong and very good. 4: Stronger elasticity than the reference example, good 3: Slightly stronger elasticity than the reference example, somewhat good 2: Elasticity is the same as the reference example, but slightly inferior 1: Compared to the reference sample, the elasticity is weak or too hard, making it inferior. (2) Stickiness 5: Compared to the reference example, the stickiness is very strong and very good. 4: Stronger stickiness and better than the reference example 3: Slightly stronger viscosity than the reference example, somewhat good 2: Stickiness is similar to the reference example, and somewhat good 1: Less sticky and inferior compared to the reference example (3) Slack 5: Compared to the reference example, there is a lot of slack and it is very good. 4: Compared to the reference example, there is some slack and it is good. 3: Slightly looser than the reference example, but still in good condition 2: The lubrication is the same as the reference example, but slightly inferior 1: Compared to the reference example, there is no slack and it is inferior.

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

[0036] [Table 1]

[0037] [Table 2]

[0038] [Table 3]

[0039] As shown in Table 1, the flour contains water, a branching enzyme and / or α-glucosidase, and the flour contains an amylose synthesis gene. childThe chilled Chinese noodles of Examples 1 to 9, which were prepared using a noodle starter dough containing wheat flour A obtained from wheat lacking at least one of the Wx-A1, Wx-B1, and Wx-D1 genes (single deletion: Yumechikara, Kitahonami; double deletion: Ayahikari; triple deletion: Mochihime), exhibited good elasticity, stickiness, and smoothness. On the other hand, the chilled Chinese noodles of Comparative Examples 1, 2, and 3, which were prepared using a noodle starter dough containing wheat flour obtained from wild-type wheat (Satonosora) instead of wheat flour A, were evaluated poorly for elasticity, stickiness, and smoothness. This suggests that even if the noodle starter dough contains branching enzyme and / or α-glucosidase, the effects of the present invention cannot be obtained if wheat flour A is not included as the cereal flour. Furthermore, the chilled Chinese noodles of Comparative Example 4, which were prepared using a noodle starter dough containing wheat flour A but neither branching enzyme nor α-glucosidase, received low ratings for elasticity and stickiness, suggesting that even if the noodle starter dough contains wheat flour A as the grain flour, the effects of the present invention cannot be obtained if it does not contain branching enzyme or α-glucosidase.In addition, the chilled Chinese noodles of Comparative Example 5, which were prepared without using a noodle starter dough and by adding branching enzyme and α-glucosidase to the noodle dough, received low ratings for elasticity, stickiness, and stickiness, indicating that the effects of the present invention cannot be obtained by simply using branching enzyme and / or α-glucosidase.

[0040] As shown in Table 2, the chilled Chinese noodles of Examples 10 to 15, which were prepared using a noodle starter dough to which branching enzyme and / or α-glucosidase was added in amounts ranging from 0.005 U to 0.2 U per 100 parts by mass of flour, were rated highly for their elasticity, stickiness, and smoothness. Furthermore, as shown in Table 3, the chilled Chinese noodles of Examples 16 and 17, which were prepared using a noodle starter dough containing processed starch as the flour, also exhibited good elasticity, stickiness, and smoothness, demonstrating that the effects of the present invention can be obtained even when a flour other than wheat flour A is used as the flour.

[0041] 2. Chilled Chinese noodles 2 2-1. Preparation of chilled Chinese noodles Using a horizontal pin mixer, 100 parts by mass of flour containing 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 (Chemistar SH, Glico Nutrition Foods Co., Ltd.) was mixed with 2 parts by mass of wheat protein. The noodle starter dough prepared in Example 9 (thawed and refrigerated before use) was then added to 100 parts by mass of the mixed noodle raw material flour in the amounts 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. At the same time, 1 part by mass of alkaline mineral 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. When a 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 in a roll-type noodle machine and then cut (cutting blade: No. 20) to prepare fresh noodles (Chinese noodles) with a noodle strand thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water to a weight gain of 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 the noodles were stored in a refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese noodle soup.

[0042] 2-2.Evaluation method The sensory evaluation was carried out in the same manner as in 1-3. Evaluation method for elasticity, stickiness, and smoothness.

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

[0044] [Table 4]

[0045] As shown in Table 4, the flour contains water, a branching enzyme and / or α-glucosidase, and the flour contains an amylose synthesis gene. childThe chilled Chinese noodles of Examples 18 to 20, which were prepared by adding 1 to 10 parts by mass of noodle starter dough containing wheat flour A obtained from wheat lacking at least one of the Wx-A1, Wx-B1, and Wx-D1 genes per 100 parts by mass of the flour contained in the noodles excluding the flour contained in the noodle starter dough, exhibited good elasticity, stickiness, and slippery texture. This suggests that the effects of the present invention can be achieved over a wide range of blending amounts of the noodle starter dough of the present invention.

[0046] 3. Chilled Chinese noodles (three-layer noodles) 3-1. Preparation of chilled Chinese noodles (three-layer noodles) The noodle dough for the inner layer was prepared using a horizontal pin mixer by adding 3 parts by mass of wheat protein to 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 (Chemistar SH, Glico Nutrition Foods Co., Ltd.). Subsequently, 3 parts by mass of the noodle starter dough prepared in Example 9 (refrigerated and thawed prior to use) as shown in Table 5 was added to 100 parts by mass of the mixed noodle raw material flour, and the mixture was mixed for 1 minute. 33 parts by mass of water, 1 part by mass of alkaline mineral water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum level 0.09 MPa) for 15 minutes to prepare the noodle dough. When no noodle starter dough was used, the amount of water added was adjusted to the amount of noodle starter dough added. The resulting noodle dough was rolled out in a roll-type noodle machine to obtain a sheet of noodle dough for the inner layer. The noodle dough for the outer layer was prepared using a horizontal pin mixer by adding 2 parts by mass of wheat protein to 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 hydroxypropyl phosphate cross-linked starch (Chemistar SH, Glico Nutrition Foods Co., Ltd.). Subsequently, 3 parts by mass of the noodle starter dough prepared in Example 9 (refrigerated and thawed before use) as shown in Table 5 was added to 100 parts by mass of the mixed noodle raw material flour, and the mixture was mixed for 1 minute. 36 parts by mass of water, 1 part by mass of alkaline 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. When no noodle starter dough was used, the amount of water added was adjusted to the amount of noodle starter dough added. The resulting noodle dough was rolled out in a roll-type noodle machine to obtain a sheet of noodle dough for the outer layer. The inner layer noodle dough was sandwiched between two outer layer noodle doughs to form a three-layer structure, which was then rolled using a roll-type noodle machine and cut (cutting blade: No. 22) to produce fresh noodles (Chinese noodles) with a noodle strand thickness of 1.6 mm. The prepared fresh noodles were boiled in boiling water to a weight gain of 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 the noodles were stored in a refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese noodle soup.

[0047] 3-2.Evaluation method The sensory evaluation was carried out in the same manner as in 1-3. Evaluation method for elasticity, stickiness, and smoothness.

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

[0049] [Table 5]

[0050] As shown in Table 5, when the noodle starter dough of the present invention was used for both the outer and inner layers of three-layer noodles, or for only one of them, high ratings were given for elasticity, stickiness, and smoothness.

[0051] 4. Various noodles 4-1. Preparation of various noodles (1) Udon 1 (Example 24) Using a horizontal pin mixer, 100 parts by mass of flour containing 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. Subsequently, 3 parts by mass of the noodle starter dough prepared in Example 9 (thawed and used after refrigeration) was added to 100 parts by mass of the mixed noodle raw material flour, and the mixture was 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 noodle dough. When noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The resulting noodle dough was rolled and cut using a roll-type noodle machine (cutting blade: No. 10) to produce fresh noodles (udon) with a noodle strand thickness of 3.0 mm. The prepared raw noodles were boiled in boiling water to a weight gain of 160%, cooled in cold water, and drained to obtain cooked udon. 3 parts by mass of a loosening agent (Soya-up M3000, Fuji Oil Co., Ltd.) was sprayed onto 100 parts by mass of cooked udon noodles, and the noodles were stored in a refrigerator for 24 hours. After storage, the noodles were served with chilled udon soup. (2) Udon 2 (Example 25) Using a horizontal pin mixer, 3 parts by mass of the noodle starter dough prepared in Example 9 (thawed and used after refrigeration) was 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 noodle dough. When 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-type noodle making machine and then cut (cutting blade: No. 10) to produce fresh noodles (udon) with a noodle strand thickness of 3.0 mm. The prepared fresh noodles were boiled in boiling water to a weight gain of 170%, cooled in cold water, and drained to obtain cooked udon. The cooked udon noodles were frozen for 48 hours, then boiled in boiling water for 1 minute, drained, and eaten in udon soup. (3) Gyoza (Example 26) Using a horizontal pin mixer, 100 parts by mass of flour containing 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 prepared in Example 9 (thawed in a refrigerator before use) was added to 100 parts by mass of the mixed noodle raw material flour, and the mixture was 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 the mixture was mixed for an additional 10 minutes to prepare noodle dough. When noodle starter dough was not used, the amount of water added was adjusted to the amount of noodle starter dough added. The resulting noodle dough was rolled out in a roll-type noodle machine, and starch (cornstarch, Showa Sangyo Co., Ltd.) was sprinkled on the surface to adhere to the dough. The dough was then cut into a mold to produce fresh noodle wrappers (gyoza wrappers) with a diameter of 90 mm and a thickness of 1 mm. The resulting fresh noodle wrappers were wrapped around a previously prepared filling (stuffing) to produce fresh gyoza. The resulting fresh gyoza were steamed in a steamer for 8 minutes to produce steamed gyoza. The steamed gyoza were then stored in the refrigerator for 24 hours, after which oil was added to a frying pan heated to 200°C, 130 mL of water was added, the gyoza were covered, and the gyoza were cooked for 5 minutes, after which the lid was removed and the water was evaporated and the gyoza were cooked for approximately 3 minutes until browned, at which point they were eaten.

[0052] 4-2.Evaluation method The sensory evaluation was carried out in the same manner as in 1-3. Evaluation method for elasticity, stickiness, and smoothness.

[0053] The results are shown in Table 6.

[0054] [Table 6]

[0055] As shown in Table 6, all noodles made using the noodle starter dough of the present invention were highly rated for their elasticity, stickiness, and smoothness. This suggests that the present invention can be used to make a variety of noodles.

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

[0057] 5-2. Preparation of chilled Chinese noodles Using a horizontal pin mixer, 100 parts by mass of flour containing 80% by mass of wheat flour derived from Kitahonami (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropyl phosphate cross-linked starch (Chemistar 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. was added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. Next, 34 parts by mass of water, 1 part by mass of alkaline water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum level 0.09 MPa) for 15 minutes to prepare noodle dough. When 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 in a roll-type noodle machine and then cut (cutting blade: No. 20) to prepare fresh noodles (Chinese noodles) with a noodle strand thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water to a weight gain of 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 the noodles were stored in a refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese noodle soup.

[0058] Evaluation method The sensory evaluation was carried out in the same manner as in 1-3. Evaluation method for elasticity, stickiness, and smoothness.

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

[0060] [Table 7]

[0061] As shown in Table 7, the chilled Chinese noodles of Examples 27 to 29, which used a liquid noodle starter dough, also exhibited good elasticity, stickiness, and slipperiness. This suggests that the noodle starter dough of the present invention can be used in a variety of forms.

[0062] 6. Chilled Chinese noodles 4 6-1. Preparation of noodle dough A noodle starter dough was prepared with the formulation shown in Table 8. Specifically, 100 parts by mass of the cereal flour with the formulation shown in Table 8 was mixed with a predetermined amount of each enzyme, and then 500 parts by mass of 40°C warm water was added and stirred for 1 minute to prepare a noodle starter dough solution. The resulting solution was allowed to stand for 5 minutes before being used to prepare noodles. The temperature of the dough after standing for 5 minutes was 34°C. The wheat flour used was a moist-heat-treated wheat flour obtained by milling Kitahonami wheat, a variety lacking the amylose synthase gene Wx-1, and then processing it to enhance the enzyme sensitivity of the starch (enzyme sensitivity of 800%, assuming the enzyme sensitivity of the raw wheat flour is 100%). The specific processing method was as follows: 150 g of the raw wheat flour was placed on a tray (170 × 130 mm) and spread evenly to ensure uniform heating. To maintain a stable high-temperature and humidity condition, the tray was wrapped in aluminum foil and placed on a stand in a pressure cooker (Wonderchef, Inc., internal volume 30 L, operating pressure 98 kPa [2 atm]) filled with 20 L of water. The tray was then placed on a stand positioned to prevent water from entering the tray. The moist-heat treatment (121 °C, 3 hours) was performed under pressurized saturated steam. Boiling stones were placed in the pressure cooker to prevent water from boiling over, and the weight of the steam outlet in the pressure cooker was adjusted to 83 g. After the moist heat treatment, the pressure in the pressure cooker was returned to atmospheric pressure, the tray was removed from the pressure cooker, and the wheat flour in the tray was dried on a shelf until the moisture content was reduced to about 10%, and then pulverized in a pulverizer to obtain moist heat treated wheat flour with a particle size of 0.5 mm or less. The enzyme sensitivity in the present invention was determined as follows: 1 mL of α-amylase solution (derived from Aspergillus oryae, 50 units / mL) preincubated at 40°C for 10 minutes was added to 100 mg of wheat flour, stirred, and then treated at 40°C for 10 minutes. Next, 5 mL of citric acid-phosphate aqueous solution (pH 2.5) was added to terminate the reaction, and the mixture was centrifuged (1,000 × g, 5 minutes) to obtain a supernatant. Amyloglucosidase solution (derived from Aspergillus niger, 2 units / 0.1 mL) was added to 0.1 mL of this supernatant 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 using a standard solution, and this was used as the enzyme sensitivity.

[0063] 6-2. Preparation of chilled Chinese noodles Using a horizontal pin mixer, 100 parts by mass of flour containing 80% by mass of wheat flour derived from Kitahonami (Fuyuezo, Kida Flour Milling Co., Ltd.) and 20% by mass of hydroxypropyl phosphate cross-linked starch (Chemistar 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. was added to 100 parts by mass of the mixed noodle raw material flour and mixed for 1 minute. Next, 29 parts by mass of water, 1 part by mass of alkaline water, and 1 part by mass of salt were added, and the mixture was further mixed under vacuum (vacuum level 0.09 MPa) for 15 minutes to prepare noodle dough. When 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 in a roll-type noodle machine and then cut (cutting blade: No. 20) to prepare fresh noodles (Chinese noodles) with a noodle strand thickness of 1.5 mm. The prepared fresh noodles were boiled in boiling water to a weight gain of 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 the noodles were stored in a refrigerator for 24 hours. After storage, the noodles were eaten with chilled Chinese noodle soup.

[0064] Evaluation method The sensory evaluation was carried out in the same manner as in 1-3. Evaluation method for elasticity, stickiness, and smoothness.

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

[0066] [Table 8]

[0067] As shown in Table 8, the chilled Chinese noodles of Examples 30 to 32, which used a liquid noodle starter dough, also exhibited good elasticity, stickiness, and slipperiness. This suggests that the effects of the present invention can be obtained over a wide range of blending amounts of the noodle starter dough of the present invention.

[0068] From the results of the above examples, it is possible to obtain a method for producing a cereal grain containing flour, water, and a branching enzyme and / or α-glucosidase, wherein the flour contains an amylose synthesis gene. child It was suggested that by using a noodle starter dough containing wheat flour A obtained from wheat in which at least one of the Wx-A1, Wx-B1, and Wx-D1 genes has been deleted, it is possible to suppress the deterioration of the texture of noodles over time and improve their smoothness.

[0069] The present invention is not limited to the configurations and examples of the above-described embodiments, and various modifications are possible within the scope of the gist of the invention. [Industrial Applicability]

[0070] According to the present invention, noodles can be provided that are inhibited from deteriorating in texture over time and have improved slipperiness.

Claims

1. Noodles containing noodle starter dough, The noodle starter dough contains cereal flour, water, and a branching enzyme and / or α-glucosidase, The flour comprises wheat flour A obtained from wheat in which at least one of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted; In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough, Noodles in which the content of the noodle starter dough is 0.7 to 20 parts by mass relative to the mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough.

2. A method for producing noodles, comprising the steps of mixing ingredients including a noodle starter dough to prepare a noodle dough, The noodle starter dough contains cereal flour, water, and a branching enzyme and / or α-glucosidase, The flour comprises wheat flour A obtained from wheat in which at least one of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted; In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough, A method for producing noodles, wherein the content of the noodle starter dough is 0.7 to 20 parts by mass relative to the mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough.

3. A method for producing noodles, comprising the steps of mixing ingredients including a noodle starter dough to prepare a noodle dough, The method for preparing the noodle starter dough includes a mixing step of mixing cereal flour, water, and a branching enzyme and / or α-glucosidase, The flour comprises wheat flour A obtained from wheat in which at least one of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted; In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough, The noodle dough is obtained by a production method characterized in that the temperature of the noodle dough after the mixing step is 30°C or higher, A method for producing noodles, wherein the content of the noodle starter dough is 0.7 to 20 parts by mass relative to the mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough.

4. The method for producing noodles according to claim 3, wherein the mixing step includes a step of mixing hot water at 70°C or higher.

5. A method for suppressing deterioration in the texture of noodles over time and improving their softness, comprising: When producing the noodles, The method includes a mixing step of mixing flour, water, and a branching enzyme and / or α-glucosidase, The flour comprises wheat flour A obtained from wheat in which at least one of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 has been deleted; In the noodle starter dough, the content of wheat flour A contained in the noodle starter dough is 50% by mass or more based on the total mass of the grain flour contained in the noodle starter dough, The noodle starter dough obtained by the production method characterized in that the temperature of the noodle starter dough after the mixing step is 30°C or higher, The method uses the noodle starter dough so that the content of the noodle starter dough is 0.7 to 20 parts by mass relative to the mass of the cereal flour contained in the noodles excluding the cereal flour contained in the noodle starter dough.

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