Wheat flour dough hydration extender and heated food made from high-hydration wheat flour dough containing the same

Abstract

To prepare wheat flour dough of high quality and heated food thereof without causing deterioration of workability of wheat flour dough with an increased amount of water added thereto.SOLUTION: Use of processed protein particles with a crude protein content of 7 wt.% or more in terms of dried matter, an NSI of 50 or less, and a particle size of 355 μm-1,400 μm allows the preparation of wheat flour dough with an increased amount of water added thereto, and the preparation of heated food thereof. Preferably, the total of the crude protein content of the processed protein particles in terms of dried matter and the starch content is 60 wt.% or more. More preferably, the cruder protein content is 50 wt.% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a bulking agent used to increase the amount of water added to wheat flour dough. [Background technology]

[0002] Foods such as noodles and bread, which are made by adding water to wheat flour, kneading it, forming it into a dough, and then heating it, have their own unique flavor and texture. These "high-water" foods, in which the appearance and texture are altered by intentionally increasing the amount of water relative to the wheat flour, are known. For example, in the case of noodles, it is said to have the effect of increasing transparency and elasticity, and in the case of bread, it is said to have the effect of making the physical properties of the bread moist and chewy after baking and reducing deterioration over time. However, simply adding more water can cause the dough to clump together too much and become too large, which can prevent the noodle machine from functioning properly, and in the case of bread, the dough can become very sticky, which can significantly reduce workability in both cases.

[0003] To avoid this, various additives such as starch, polysaccharides, and dietary fiber are known. In the case of noodles, starch, polysaccharides, or fiber are commonly added, but starch causes the noodles eaten heated (so-called hot noodles) to become too soft, while polysaccharides and fiber cause the texture to become hard. Seaweed powder (Patent Document 1) is effective, but its own flavor is strong, leaving room for improvement. Wheat raw starch granules (Patent Document 2) are complicated to prepare, and a simpler version is desired. In the case of bread, starch is said to have a chewy texture and lack freshness, while carrageenan (Patent Document 3) is said to lack a chewy texture.

[0004] On the other hand, it has been reported that using wheat flour that has been subjected to pressure granulation processing for instant noodles results in good reconstitution, loosening, and a good appearance as well as a soft, crisp texture (Patent Document 4). However, no studies have been conducted on changing the amount of water added to the dough, and no suggestion has been made regarding the addition of a large amount of water. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-020620 [Patent Document 2] Japanese Patent Application Publication No. 7-194329 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-221025 [Patent Document 4] Japanese Patent Application Laid-Open No. 2010-4822 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to stably produce high-quality heated foods from high-hydration wheat flour dough without reducing the workability of wheat flour dough with increased water content. [Means for solving the problem]

[0007] As a result of extensive research into the above-mentioned problems, the inventors discovered that by adding processed protein particles with specific physical properties, it is possible to prepare a good high-hydration wheat flour dough and a cooked food thereof without deteriorating its physical properties or workability, even when more water than usual is added to the dough, and thus completed the present invention.

[0008] That is, the present invention (1) A water extender for wheat flour dough, the active ingredient of which is processed protein particles with a crude protein content of 7% by weight or more on a dry matter basis, an NSI of 50 or less, and a particle diameter of 355 μm to 1,400 μm. (2) The water-adding extender according to (1), wherein the processed protein particles have a total crude protein content and starch content of 60% by weight or more on a dry matter basis. (3) The water-adding bulking agent according to (1), wherein the processed protein particles have a crude protein content of 50% by weight or more on a dry matter basis. (4) The water-additive bulking agent according to any one of (1) to (3), wherein the raw material for the processed protein particles is eggs, beans, or grains. (5) A water-adding bulking agent according to any one of (1) to (4), which contains gliadin. (6) A heated food product made from high-hydration wheat flour dough containing a water-addition bulking agent described in (1) to (5). (7) The heated food product according to (6), wherein the heated wheat flour dough food product is noodles or bread. (8) A method for producing a heated food product from high-hydration wheat flour dough containing a water-addition bulking agent according to any one of (1) to (5). It is related to. [Effects of the Invention]

[0009] According to the present invention, by simply adding a water-addition extender containing processed protein particles with specific physical properties as an active ingredient during dough preparation, the amount of water added to the dough can be increased, making it possible to prepare heated foods made from high-hydration wheat flour dough with good appearance and texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Heated food made from high-hydration wheat flour dough) The term "heated high-hydration wheat flour dough food" as used herein refers to a group of foods prepared by adding a certain amount of water to a powdered raw material primarily consisting of wheat flour, kneading the dough, and then subjecting the dough to appropriate processing such as shaping before heating. Specific examples include noodles, breads, noodle sheets, and buns. Examples of noodles include udon, somen, hiyamugi, Chinese noodles, pasta, and soba, as well as instant noodles made from these noodles. Examples of breads include sliced ​​bread, rolled bread, ciabatta, focaccia, and French bread. Examples of noodle sheets include gyoza and shumai wrappers, and examples of buns include amman and pork buns. Among these, noodles and breads are preferred for the present invention. Among noodles, Chinese noodles are particularly preferred, and among breads, sliced ​​bread is particularly preferred. The wheat flour used in the heated wheat flour dough food of the present invention may be strong flour, semi-strong flour, medium-strength flour, weak flour, etc., including flour derived from durum wheat, etc. Buckwheat, barley, starches, other grains, salts, seasonings, etc. may also be included.

[0011] (Highly hydrated wheat flour dough) High-hydration wheat flour dough refers to a state in which more water is added to the dough than usual. Specifically, when the amount of water added to a dough that can be prepared without using the water-adding extender of the present invention is taken as the standard, the amount of water added to a dough containing the water-adding extender of the present invention is 7% by weight or more, preferably 11% by weight or more, higher than the standard amount of water. Simply adding more water changes the physical properties of the dough, making it too cohesive or sticky, which reduces machine suitability and workability and makes it difficult to prepare heated foods.

[0012] (Protein raw material) Various protein raw materials can be used for the processed protein particles of the present invention. Specifically, there are animal protein raw materials and vegetable protein raw materials, and animal protein raw materials include whole eggs, egg whites, egg yolks, gelatin, milk proteins, etc. Among these, whole eggs and egg whites are preferred, and egg whites are most preferred.

[0013] (vegetable protein raw material) The vegetable protein raw materials in the present invention include beans, grains, nuts, mushrooms, etc., with beans and grains being preferred. Examples of beans include soybeans, peas, mung beans, adzuki beans, chickpeas, kidney beans, etc. More preferred are soybeans, peas, and mung beans, and most preferred is soybeans. These beans can be used as they are, or their protein-rich components can be concentrated. In the case of soybeans, in addition to soybeans themselves, defatted soybeans, concentrated soybean protein, isolated soybean protein, etc. can also be used. Examples of grains include wheat, barley, buckwheat, rye, oats, rice, quinoa, corn, foxtail millet, and millet. Wheat is preferred. These grains can be used as they are, or as components from which fiber has been removed, or as concentrates of protein-rich components. In the case of wheat, wheat flour, wheat gluten, etc. can be used.

[0014] (Processed protein particles) The processed protein particles of the present invention are obtained by adding water to the above-mentioned protein raw material and subjecting it to various heat treatments to reduce the water solubility of the protein in the protein raw material and to process it into a specific particle size. In the present invention, for example, the water solubility of proteins in beans or grains can be reduced by exposing them to a high temperature together with an appropriate amount of water, for example, by a method of heating and pressurizing them in an extruder or a method of heating and pressurizing them with steam.

[0015] (crude protein content) The processed protein particles must have a crude protein content, or CP (Crude Protein), of 7% by weight or more. If the CP is lower than 7% by weight, there will be a significant decrease in quality when the heated food is eaten hot, such as noodles. The protein content is calculated by multiplying the nitrogen content analyzed by the Kjeldahl method by a nitrogen conversion factor of 6.25. Furthermore, the total amount of CP and starch in the processed protein particles of the present invention is preferably 60% by weight or more. CP alone, without adding starch, is more preferably 50% by weight or more, and most preferably 60% by weight or more. When these high CP content is used, there are cases where the processed protein particles do not contain starch.

[0016] (Amount of starch) The amount of starch can be determined by known methods, such as a method of colorimetric determination using glucose oxidase after digestion with amyloglucosidase, such as the starch determination kit (colorimetric) from Cosmo Bio Co., Ltd.

[0017] (NSI) The Nitrogen Solubility Index (NSI) can be used as an index of protein water solubility, with a lower NSI indicating lower water solubility. The processed protein particles of the present invention must have an NSI of 50 or less, and preferably an NSI of 40 or less. If the NSI is high, the effect of the present invention, i.e., the increased water content, cannot be exhibited. Incidentally, NSI can be expressed as the ratio (wt%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method, and in the present invention, it is a value measured in accordance with the following method. Specifically, 60 ml of water is added to 3 g of sample, and the mixture is stirred with a propeller at 37°C for 1 hour, then centrifuged at 1,400 x g for 10 minutes, and the supernatant (I) is collected. Next, 100 ml of water is added to the remaining precipitate, and the mixture is stirred with a propeller at 37°C for another hour, then centrifuged, and the supernatant (II) is collected. Solutions (I) and (II) are combined, and water is added to the mixture to make 250 ml. This is filtered through a No. 5 filter paper, and the nitrogen content of the filtrate is measured by the Kjeldahl method. The amount of nitrogen in the sample is also measured by the Kjeldahl method, and the ratio of the amount of nitrogen (water-soluble nitrogen) recovered in the filtrate to the total nitrogen in the sample, expressed as a weight percent, is the NSI.

[0018] (Extruder) Next, an example of a heating method for reducing NSI will be described. When an extruder (extruder) is used, a known device can be used. An extruder generally has a mechanism for feeding raw materials from a raw material supply port into a barrel using a screw disposed therein, kneading, pressurizing (compressing), and heating, and a die having holes of various shapes is attached to the tip (exit) of the barrel. There are no limitations on the extruder that can be used, and single-screw, twin-screw, or triple-screw or more extruders can be used. Among these, twin-screw extruders are preferably used. For example, water is added to the protein raw material to a concentration of 10 to 70% by weight, preferably 20 to 50% by weight. If the amount of water added is too small, there is a risk of burning, while if the amount of water added is too large, swelling is suppressed. The internal temperature at the tip of the barrel is preferably 120 to 220°C, more preferably 140 to 200°C. If the temperature is too low, swelling will be insufficient, and if the temperature is too high, there is a risk of burning, etc.

[0019] (Pressurized heating with steam) In the case of pressurized heating with steam, powdered raw materials are brought into direct or indirect contact with steam to heat them. The treatment can also be carried out under pressure. The heating time can be appropriately set in consideration of the combination with the heating temperature so that the processed protein particles have the desired quality. For example, the method described in WO2019 / 088182 can be mentioned, and examples thereof include a pressure of 0.3 to 0.7 MPa and a heating time of 0.001 to 5 seconds.

[0020] (Air-containing heating) Another method to reduce solubility is to aerate an aqueous solution of the protein raw material and then bake it. In the case of animal-derived ingredients, especially egg white, a baked product with low NSI can be prepared by aerating the egg white directly or by aerating dried egg white with water and heating it as is in an oven or the like. Examples of baking conditions include 100 to 250°C and 30 to 360 minutes.

[0021] (Ingredients and auxiliary ingredients when heated) When heating a protein raw material, one or more protein raw materials can be used in combination. It is also possible to add various ingredients to the protein raw material. Examples include starch, sugars, fibers, fats and oils, salts, seasonings, other protein raw materials, etc. These ingredients can be mixed and then subjected to the heat treatment described above.

[0022] (classification) The processed protein particles of the present invention must be within the range of 355 μm (45 mesh) to 1,400 μm (14 mesh), and preferably within the range of 500 μm (35 mesh) to 850 μm (20 mesh). If the particle size is small, the texture will be poor when a lot of water is added, and if the particle size is large, it may fall off during or after mixing into dough, or the particles may be easily visible, reducing the commercial value.

[0023] The processed protein whose NSI has been reduced by heating as described above can be crushed and / or classified. Crushing can be performed using dry grinders such as a flake crusher, hammer mill, pin mill, blade mill, ball mill, stamp mill, bantam mill, jet mill, cyclone mill, fret mill, pan mill, edge runner, roller mill, mix muller, and vibrating mill. Classification is preferably performed using a dry classifier, including sieves such as vibrating sieves, and fluid classifiers such as gravity classifiers, centrifugal classifiers, and inertial classifiers.

[0024] Processed protein particles having a specific particle size have high functionality, and particles of other particle sizes do not impair this functionality. Crushing and classification are means for making a small amount of water-adding bulking agent function effectively. For example, processed protein particles that have only been crushed without classification can also be used in the present invention as long as an effective amount of processed protein particles having a predetermined particle size is present.

[0025] (Water volume extender) The processed protein particles of the present invention can be used as a hydration extender as is, but adding various additives to the processed protein particles can result in a more highly functional hydration extender. Examples of additives include starches and vegetable proteins, specifically potato starch, tapioca starch, other starches, pregelatinized starches of these starches, gluten, gliadin, etc. It is effective to use additives in an amount of 0.1 to 2 times, preferably 0.2 to 1 times, the amount of the processed protein particles of the present invention. The addition of gliadin, in particular, is highly effective in increasing the amount of water added to dough and improving its physical properties. Gliadin is a wheat storage protein that, together with glutenin, forms gluten.

[0026] (Application) The hydration extender of the present invention is effective for noodles, breads, noodle strips, pies, buns, etc., but is particularly suitable for noodles and breads. When used with noodles, it is particularly effective for noodles that are eaten hot, and Chinese noodles, udon, and soba are preferred, with Chinese noodles being the most suitable. Instant noodles made by drying these noodles, either fried or non-fried, are also suitable, as they have a rapid-cooking effect, allowing the center to quickly rehydrate. In the case of bread, it is effective for breads that are sticky due to the addition of a large amount of water and are difficult to shape, and white bread, French bread, focaccia, etc. are preferred, with white bread being the most suitable.

[0027] Specifically, the product of the present invention is added to wheat flour in an amount of 1 to 8% by weight, preferably 1.5 to 5% by weight, as processed protein particles. Although this varies depending on the type of wheat flour and the manufacturing equipment, it is possible to add 7% or more by weight, preferably 10% or more by weight, more water than when prepared without using the present invention. Without the product of the present invention, excessive water addition causes the dough to clump together too much and become too large to be put into a noodle-making machine, but by adding the product of the present invention, the dough clumps together properly, making it possible to make noodles. The resulting noodles are highly transparent and have a good, chewy texture. In the case of bread, adding too much water makes the dough very sticky, making it difficult to shape, etc. However, by adding the product of the present invention, stickiness is suppressed, and the dough after baking has a moist and chewy texture and is less likely to deteriorate over time.

[0028] The present invention will be explained below by way of examples. Note that the percentages below are by weight unless otherwise specified. [Example]

[0029] (Prototype 1) Commercially available soy protein isolate (Fujipro®, manufactured by Fuji Oil Co., Ltd.) and water were placed in an extruder, mixed, pressurized, and heated, and the resulting dough was extruded under normal pressure through a die attached to the extruder outlet to obtain a puffed product. The extruder used was a twin-screw extruder, with barrel temperatures of 30°C at the inlet, 100°C at the center, and 150°C at the outlet, a flow rate of 20 kg / h, and a screw rotation speed of 200 rpm. The resulting processed product was then dried with hot air in a dry oven. The prepared processed protein was crushed in a food processor, and then passed through a sieve, with the 20 mesh pass and the 35 mesh pass collected to form processed protein particles A. Before processing, the raw material had a CP of 92.4% by weight and an NSI of 98.4, while the NSI of the protein particles after processing was 6.0.

[0030] (Prototype 2) Instead of the isolated soy protein used in Prototype 1, commercially available gluten (Super Glu, manufactured by Nippon Colloid Co., Ltd.) was used, and the material was similarly processed in an extruder, crushed, classified, and recovered to produce processed protein particles B. Before processing, the raw material had a CP of 83.5% by weight and an NSI of 31.4, while the NSI of the protein particles after processing was 5.0.

[0031] (Prototype 3) Instead of the soy protein isolate used in Trial Production Example 1, commercially available wheat starch (Takarabune, manufactured by Nagata Sangyo Co., Ltd.) was used, and the starch was similarly processed using an extruder, crushed, classified, and recovered to form starch granules α. Before processing, the raw material had a CP of 0.51% by weight and an NSI of 66.7, while the NSI of the starch granules after processing was 18.3.

[0032] (Prototype 4) A commercially available soy protein isolate powder (Fuji Pro R, manufactured by Fuji Oil Co., Ltd.) was subjected to pressure heating using a direct heating method using steam. The pressure heating device used was the commercially available "Sonic Stera" (manufactured by Fujiwara Techno Art Co., Ltd.). The pressure heating was performed at 0.6 MPa for 0.2 seconds to prepare a processed protein. The prepared processed protein was passed through a 20 mesh sieve and the remaining 35 mesh sieve was collected, and designated processed protein particle C. Before processing, the raw material had a CP of 92.0% by weight and an NSI of 97.8, while the NSI of the processed protein particles was 20.2.

[0033] (Prototype 5) Instead of the soy protein isolate in Prototype Example 4, a commercially available soy protein isolate with a low NSI, "Fujipro CL" (manufactured by Fuji Oil Co., Ltd.), was used, and after similar heating and preparation, the product was mesh-classified and collected to produce processed protein particles D. Before processing, the raw material had a CP of 91.7% by weight and an NSI of 65.5, while the NSI of the protein particles after processing was 44.4.

[0034] (Prototype 6) Instead of the isolated protein used in Trial Production Example 4, commercially available soft flour (Violet, manufactured by Nisshin Flour Milling, Inc.) was used, and after heating and preparation in the same manner, the product was mesh-classified and collected to produce processed protein particles E. Before processing, the raw material had 7.5% CP by weight, 78% by weight of the total of starch and CP, and an NSI of 43.4. The NSI of the protein particles after processing was 31.3.

[0035] (Prototype 7) Commercially available granular soy protein (Apex 650, manufactured by Fuji Oil Co., Ltd.) processed using an extruder was crushed in a food processor in the same manner as in Example 1, and then sieved to collect the 20-mesh pass and 35-mesh on fractions, designated as processed protein particles F1. The protein particles had a CP of 74.7% by weight and an NSI of 18.3. The crushed products were designated processed protein particles F2 (14-mesh pass and 45-mesh on fractions), F3 (14-mesh on fractions), and F4 (45-mesh pass fractions). Two parts by weight of processed protein particles F1 were mixed with 1 part by weight of commercially available gliadin (Glia A, manufactured by Asama Chemical Industry Co., Ltd.) and 1 part by weight of starch (Pine Soft B, manufactured by Matsutani Chemical Industry Co., Ltd.) to create formulation β.

[0036] (Prototype 8) Commercially available granular soy protein (Vegetex RET, manufactured by Fuji Oil Co., Ltd.) processed using an extruder was crushed in a food processor, and then sieved to collect the 20 mesh pass and 35 mesh pass particles, which were designated as processed protein particles G. The CP of these protein particles was 54.5% by weight, and the NSI was 8.6.

[0037] (Prototype 9) Egg white was aerated with a whisk, spread onto a plate to a thickness of 5 mm, and heated in an oven at 140°C for 4 hours. After heating, the mixture was crushed in a food processor and then passed through a sieve. The particles that passed through a 20 mesh sieve and those that passed through a 35 mesh sieve were collected and named processed protein particles H. The CP of the processed protein particles was 88.9% by weight, and the NSI was 1.79.

[0038] The ingredients, manufacturing methods, and analytical values ​​of the above prototypes are summarized in Table 1. Heat treatment reduced the NSI of all protein ingredients to 50 or less. Below, these particles were used to produce prototype noodles and bread, and their function as a water-additive bulking agent was evaluated.

[0039] (Table 1) Manufacturing method and analytical values ​​of each processed protein particle TIFF0007803109000001.tif70161

[0040] ○ High-hydration noodle trial The raw material flour consisted of 800 g of semi-strong flour (Nissin Flour Milling, Inc., Tokuhiryu), 8 g of salt, 9.6 g of brine, and 0.32 g of gardenia pigment. The additives and mixing water shown in Table 2 were added and mixed for 12 minutes in a horizontal pin mixer for noodles (Sodec Corporation, VM-1) under a vacuum of 90 kPa. The resulting dough was passed through a roll to produce a 15 mm thick noodle sheet, which was then folded in half and passed through the roll again. The noodle sheet was passed through the rolls five times while gradually narrowing the gap between the rolls to produce a 2 mm thick noodle sheet, which was then cut into 1.6 mm thick sheets using a No. 16 cutting blade. In addition, the commercially available isolated soy protein powder (Fujipro R, Comparative Example 2) and the commercially available gluten powder (Super Glu, Comparative Example 3) passed 45 mesh without processing.

[0041] Evaluation method 100g of the resulting noodles were boiled in boiling water for 2.5 minutes and then placed in 300ml of 70°C soup and eaten (hot noodles). Similarly, noodles were immersed in ice water for 1 minute, cooled, and then eaten (chilled noodles). Sensory evaluation was conducted by five experienced panelists, who comprehensively evaluated the physical properties and texture of the noodles and made a consensus decision. In the table, ◎ indicates very good physical properties for high-hydration noodles, ○ indicates good physical properties for high-hydration noodles, △ indicates that high-hydration noodles can be prepared, and × indicates that the physical properties of the noodles are poor with high hydration.

[0042] ○Evaluation (material) The evaluation results are shown in Table 2. For all of the processed protein particles prepared, increasing the amount of water added improved the physical properties of the noodles. However, Example 4, which had a slightly high NSI, and Example 9, which used egg white as a raw material, were somewhat inferior. On the other hand, Example 7, which contained added gliadin, showed the best physical properties. In comparison, Comparative Example 1, which was additive-free, Comparative Examples 2 and 3, which had a high NSI and small particle size, and Comparative Example 4, which had a low protein content, either could not be hydrated or the addition of water caused a deterioration in physical properties.

[0043] (Table 2) High-hydration noodle test (ingredients) TIFF0007803109000002.tif67161

[0044] ○Evaluation (particle size) A comparison of noodles with different classification sizes was made, and the results are shown in Table 3. Example 10, which was classified using 14 to 45 mesh, also performed satisfactorily, but Example 6, which was classified using 20 to 35 mesh, exceeded it. Comparative Example 5 (14 mesh on), which had a large particle size, had some of the protein particles fall off during the boiling process, leaving the noodles with a rough texture, and the protein particles were visible in the noodles, so it was judged to be unsuitable. Comparative Example 6 (45 mesh pass), which had a small particle size, had weak noodle elasticity and was therefore judged to be unsuitable.

[0045] (Table 3) High-hydration noodle test (particle size) TIFF0007803109000003.tif33162

[0046] ○ High-hydration bread trial High-hydration bread samples were produced under the manufacturing conditions shown in Table 4 and using the blending ratios shown in Table 5. Note that Pampas LBM in Table 5 is shortening manufactured by Fuji Oil Co., Ltd. Sensory evaluation was conducted by five experienced panelists, who comprehensively evaluated the physical properties and texture of the bread and made a consensus decision. The results are shown in Table 6. All four of the examples were prepared without any deterioration in workability despite the addition of a large amount of water compared to the comparative example, which did not contain any water-additive bulking agent. Furthermore, the resulting high-water content breads all had better physical properties than the comparative examples. In particular, in Examples 13 and 14, in which gliadin was added, the amount of water could be further increased, and the dough had very good physical properties with a chewy and moist feel, and the good physical properties were maintained even after one day.

[0047] (Table 4) Bread making conditions TIFF0007803109000004.tif178162

[0048] (Table 5) Bread composition TIFF0007803109000005.tif78145

[0049] (Table 6) Evaluation of bread TIFF0007803109000006.tif76161

[0050] Instant noodle prototype The water shown in Table 7 was added to a raw material flour consisting of 80 parts by weight of semi-strong flour (Tokuhiryu, manufactured by Nisshin Flour Milling Inc.) and 20 parts by weight of modified starch (Pine Soft B, manufactured by Matsutani Chemical Industry Co., Ltd.), and the mixture was kneaded at high speed and normal pressure for 10 minutes in a horizontal pin mixer for noodles (VM-1, manufactured by Sodec Co., Ltd.). The resulting dough was passed through a roll to produce a 15 mm thick noodle sheet, which was then folded in half and passed through the roll again. The noodle sheet was passed through the roll five times while gradually narrowing the gap between the rolls to produce a 2 mm thick noodle sheet, which was then cut into 1.2 mm thick noodles using a No. 22 cutting blade to produce high-hydration noodles. A portion of these high-hydration noodles was oiled at 140°C for 5 minutes and dried as fried noodles, and the other portion was heated in an oven (Kihara Seisakusho stainless steel compact dryer SM4S-EH) at 120°C for 30 minutes and dried as non-fried noodles, and each was made into instant noodles. 100 g of the resulting instant noodles were poured into 300 ml of boiling water, covered, and left to stand for 3 minutes before being eaten. Sensory evaluation was conducted by five experienced panelists, who comprehensively evaluated the flavor and texture of the instant noodles and judged them by consensus. The results are shown in Table 7. The additive-free Comparative Example 8 had a slightly hard core, but Examples 15 to 18 all had a good texture that was reconstituted all the way to the center, demonstrating the effect of quick boiling.

[0051] (Table 7) Instant noodle composition and evaluation TIFF0007803109000007.tif67161 [Industrial Applicability]

[0052] It becomes possible to easily produce noodles and breads containing a large amount of water that are tasty and have good storage properties.

Claims

1. A water extender for wheat flour dough, whose active ingredient is processed protein particles with a crude protein content of 7% by weight or more on a dry matter basis, an NSI of 40 or less, and a particle size of 355 μm to 1,400 μm.

2. 2. The water-adding bulking agent according to claim 1, wherein the processed protein particles have a total crude protein content and starch content of 60% by weight or more on a dry matter basis.

3. 2. The water-adding bulking agent according to claim 1, wherein the processed protein particles have a crude protein content of 50% by weight or more on a dry matter basis.

4. 4. The water-adding bulking agent according to claim 1, wherein the raw material for the processed protein particles is eggs, beans or grains.

5. The water-additive bulking agent according to any one of claims 1 to 4, which contains gliadin.

6. A heated food product made from high-hydration wheat flour dough containing the water bulking agent according to any one of claims 1 to 5.

7. The heated food product according to claim 6, wherein the heated wheat flour dough food product is noodles or bread.

8. A method for producing a heated food product from high-hydration wheat flour dough containing the water bulking agent according to any one of claims 1 to 5.

Images