Wheat flour for dough

Abstract

To provide a wheat flour for noodle skin that enables the production of noodle skin having an excellent texture.SOLUTION: A wheat flour for noodle skin has the following properties: being derived from normal wheat, a crude protein content of 12.0-15.0 mass%, an average particle size of 80-150 μm, and an ash content of 0.25-0.55 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to wheat flour for noodle skins. [Background technology]

[0002] In noodle skin foods such as gyoza, shumai, and xiaolongbao, a good texture of the noodle skin that encases the ingredients is preferred. In recent years, these noodle skin foods are often stored at room temperature, in the refrigerator, or in the freezer, and then reheated in a microwave oven before eating. However, the texture of noodle skins deteriorates when reheated in a microwave oven.

[0003] Patent Document 1 describes that wheat flour made from soft wheat, with 80% by mass or more of grains having a particle size of 45 to 150 μm and 60% by mass or more of grains having a particle size of 45 to 100 μm, is suitable for making noodles and can be used as a raw material for breads and Chinese noodles. Patent Document 2 describes wheat flour derived from a re-ground fraction containing bran when wheat is milled, with a particle size of 100 to 210 μm and an ash content of 0.4 to 3.0%. It also describes that wheat flour containing this flour has high nutritional value, excellent flavor, and excellent suitability for secondary processing, and can be used as a raw material for breads, noodles, and confectioneries. Patent Document 3 describes a method for producing spring roll wrappers, characterized by using wheat flour with a maltose value of 170 mg / 10 g or less as a grain flour raw material. Patent Document 4 describes that by using wheat flour derived from durum wheat, in which particles that pass through a sieve with 125 μm openings but do not pass through a sieve with 53 μm openings account for 75 to 100% by mass, and which has an ash content of 0.45 to 0.85%, Chinese noodles or doughs with little discoloration and a good texture can be produced. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-328789 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-147549 [Patent Document 3] Japanese Patent Application Laid-Open No. 2000-333631 [Patent Document 4] Japanese Patent Application Laid-Open No. 2006-101728 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides wheat flour for noodle skins, which can be used to produce noodle skins having a good texture that does not deteriorate even when reheated in a microwave oven. [Means for solving the problem]

[0006] The present invention provides wheat flour for noodle skins having the following properties: Derived from common wheat, crude protein content is 12.0 to 15.0% by mass. Average particle size is 80 to 150 μm, Ash content 0.25~0.55% by mass, to provide. The present invention also provides a noodle skin containing a raw material flour that contains 50 to 100 mass % of the above-mentioned wheat flour for noodle skin. The present invention also provides a method for producing noodle skins, characterized in that a raw material flour containing 50 to 100 mass % of the above-described wheat flour for noodle skins is used. The present invention also provides a method for producing a noodle skin food product, which comprises steaming, boiling, or baking the noodle skin. [Effects of the Invention]

[0007] Noodle skins produced from the wheat flour for noodle skins of the present invention have good chewiness and crispness, and are less likely to become gummy when reheated in a microwave oven, so that a good texture can be maintained. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention provides wheat flour for noodle skins. The wheat flour for noodle skins of the present invention (hereinafter also referred to simply as "wheat flour of the present invention") has a crude protein content of 12.0 to 15.0% by mass, preferably 12.5 to 14.5% by mass, and more preferably 12.5 to 14.0% by mass. The crude protein content of wheat flour in this specification refers to the value measured according to the Kjeldahl method.

[0009] The starting wheat from which the flour of the present invention is derived is common wheat (hexaploid wheat), preferably hard wheat. Durum wheat is not included in the starting wheat for the flour of the present invention. Examples of hard wheat include No. 1 Canada Western Red Spring (1CW), Dark Northern Spring (DNS), Prime Hard (PH), Hard Red Winter (HRW), Haruyokoi, and Yumechikara. Any one or a combination of two or more of these wheats can be used as the starting wheat for the flour of the present invention.

[0010] The wheat flour of the present invention has an average particle size of 80 to 150 μm, preferably 85 to 150 μm, more preferably 100 to 150 μm, and even more preferably 110 to 145 μm. Preferably, the wheat flour of the present invention contains 7% by volume or more, more preferably 10% by volume or more, and even more preferably 20% by volume or more of a fraction with a particle size of 148 μm or more, or 30% by volume or more, more preferably 35% by volume or more, even more preferably 45% by volume or more, and even more preferably 55% by volume or more of a fraction with a particle size of 95.96 μm or more. More preferably, the wheat flour of the present invention contains 7% by volume or more of a fraction having a particle size of 148 μm or more, 30% by volume or more of a fraction having a particle size of 95.96 μm or more, and has an average particle size in the range of 80 to 150 μm. More preferably, the wheat flour of the present invention contains 7% by volume or more of a fraction having a particle size of 148 μm or more, 35% by volume or more of a fraction having a particle size of 95.96 μm or more, and has an average particle size in the range of 85 to 150 μm. More preferably, the wheat flour of the present invention contains 10% by volume or more of a fraction having a particle size of 148 μm or more, 45% by volume or more of a fraction having a particle size of 95.96 μm or more, and has an average particle size in the range of 100 to 150 μm. More preferably, the wheat flour of the present invention contains 20% by volume or more of a fraction having a particle size of 148 μm or more, 55% by volume or more of a fraction having a particle size of 95.96 μm or more, and has an average particle size in the range of 110 to 145 μm.

[0011] In this specification, the average particle size of wheat flour and the particle size distribution of wheat flour (or the proportion of the fraction in wheat flour having a given particle size) refer to values ​​measured dry using the Microtrac method. Measurements can be performed using commercially available instruments (e.g., the "Microtrac Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.). The Microtrac method measures the particle size distribution of a sample based on the frequency at which powders of a given particle size are detected in the sample ("detection frequency rate") (see the document "How to Interpret Measurement Results with a Microtrac Particle Size Analyzer" attached to the Nikkiso Co., Ltd. 9200FRA instrument).

[0012] The wheat flour of the present invention has a lower maltose value than conventional wheat flour for noodle skins. The maltose value of the wheat flour of the present invention is preferably 110 to 200 mg / 10 g, more preferably 115 to 170 mg / 10 g. The maltose value of wheat flour is an index that indicates the extent to which starch in wheat flour is decomposed by amylase in the wheat flour. Amylase present in wheat hardly decomposes raw starch in wheat flour, but decomposes damaged starch. Therefore, wheat flour with a high maltose value has a high proportion of damaged starch, and wheat flour with a low maltose value has a low proportion of damaged starch. In this specification, the maltose value of wheat flour refers to the value measured by the official method (22-15) of the AACC (American Association of Cereal Chemists).

[0013] The wheat flour of the present invention can be produced by conditioning the raw wheat grains described above, followed by grinding, sieving, purification, and further grinding using multiple smooth rolls (referred to as the breaking, grading, purification, and reduction steps, respectively), followed by sieving, to collect the fraction of the specified particle size described above. By adjusting the type of rolls and rotation speed ratio in the grinding (reduction) step, wheat flour with a low maltose value can be produced. The wheat flour of the present invention is substantially free of bran flour and whole wheat flour.

[0014] The wheat flour of the present invention has an ash content of preferably 0.25 to 0.55% by mass, more preferably 0.35 to 0.5% by mass. The ash content of wheat flour in this specification refers to a value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0015] The wheat flour of the present invention is used as a raw material flour for noodle skins. That is, noodle skins are produced using a raw material flour containing the wheat flour of the present invention. Of the raw material flour contained in the produced noodle skins, preferably 50 to 100 mass%, more preferably 70 to 100 mass%, and even more preferably 80 to 100 mass% is the wheat flour of the present invention.

[0016] The raw material flour for the noodle skin produced according to the present invention may contain cereal flour other than the wheat flour of the present invention. Examples of such other cereal flour include wheat flour other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, and bran, and any one or more of these can be used. Examples of wheat flour other than the wheat flour of the present invention include wheat flour derived from common wheat, durum flour, and whole wheat flour, which differ from the wheat flour of the present invention in crude protein content or particle size, and any one or more of these can be used. The content of such other cereal flour in the raw material flour is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, and even more preferably 0 to 15% by mass.

[0017] The raw material flour for noodle skins produced according to the present invention can contain ingredients other than the wheat flour of the present invention and other cereal flours described above. Examples of such ingredients include starches, salt, proteins, leavening agents, thickeners, sugars, seasonings, minerals, colorants, flavorings, alcohol, preservatives, and enzymes, and any one or more of these can be used. The content of such ingredients in the raw material flour is preferably 10% by mass or less.

[0018] The noodle skin dough can be prepared by mixing the raw material flour for the noodle skin described above with water. Examples of water used in preparing the dough include water and salt water. The amount of water used can be adjusted appropriately depending on the type of noodle skin to be produced, but 25 to 70 parts by mass per 100 parts by mass of raw material flour is preferred. Next, noodle skin is produced from the prepared dough. For example, fresh noodle skin can be produced by combining the prepared dough, then dividing and rolling it, or by rolling and shaping it. Note that when producing noodle skin from dough in the present invention, the dough is not laminated to produce a multi-layered noodle band, as is the case when producing multi-layered noodle strands. The procedures for preparing the noodle skin dough and producing fresh noodle skin from the dough can follow conventional methods, and for example, a commercially available noodle skin production machine can be used.

[0019] The produced fresh noodle skins can be used to produce noodle skin foods. As used herein, "noodle skin foods" refers to foods produced by wrapping ingredients in noodle skins, and examples include gyoza, wonton, xiao long bao (baozi), spring rolls, shumai, and ravioli. Of these, gyoza, wonton, shumai, and xiao long bao are preferred examples. Therefore, the noodle skins produced by the present invention can be used as skins for noodle skin foods. Preferably, the noodle skins produced by the present invention are noodle skins for steaming, boiling, or baking, and more preferably skins for gyoza, wonton, shumai, or xiao long bao.

[0020] The produced fresh noodle skins are wrapped around ingredients as needed and then cooked, preferably by steaming, boiling, or baking, to produce cooked noodle skin foods. Alternatively, the produced fresh noodle skins may be stored refrigerated or frozen. Alternatively, ingredients may be wrapped in the produced fresh noodle skins to produce uncooked noodle skin foods, which may then be stored refrigerated or frozen.

[0021] Cooked noodle skin foods produced from noodle skins containing the wheat flour for noodle skins of the present invention not only have a good texture with good chewiness and crispness in the skin, but also maintain a good texture even when reheated in a microwave oven, with the skins less likely to become gummy. [Example]

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0023] (1. Flour production) Hard wheat varieties 1CW and PH were each tempered and then milled. By adjusting the breaking, grading, purification, and reduction processes, wheat flours No. 1 to 8 with the properties listed in Table 1 were produced. As a control, wheat flour No. 9 was produced from 1CW using the same method as conventional commercially available strong wheat flour (first-grade flour).

[0024] Test Example 1 (Gyoza manufacturing) Dough for gyoza skins was prepared by mixing 100 parts by weight of wheat flour, 1 part by weight of salt, and 35 parts by weight of water (temperature 10-15°C) listed in Table 1 and kneading the mixture at high speed for 10 minutes using a horizontal mixer at room temperature. The resulting dough was rolled and cut to produce gyoza skins approximately 0.9 mm thick and 90 mm in diameter. Approximately 15 g of gyoza filling was placed on each gyoza skin, and the filling was then wrapped in the skin in the usual manner to produce fresh gyoza.

[0025] (Texture evaluation) Oil was added to a heated frying pan, the raw gyoza prepared above were arranged, 20 g of water per gyoza was added, and the pan was covered and steamed. After frying for 7-8 minutes, the lid was opened to evaporate the water, and oil was added to brown the gyoza to produce pan-fried gyoza. The texture (chewiness and crispness) of the pan-fried gyoza skins produced was evaluated by a sensory panel of 10 trained people according to the following evaluation criteria. The average evaluation results are shown in Table 1. [Evaluation criteria] (Crunchy) 5 points: Chewier texture than the control 4 points: Slightly chewier texture than the control 3 points: The texture is as chewy as the control 2 points: The texture is slightly less chewy than the control 1 point: Texture less chewy than the control (crispness) 5 points: better than control 4 points: slightly better than the control 3 points: Equivalent to control 2 points: slightly inferior to the control 1 point: Inferior to control

[0026] (Evaluation of texture after reheating in a microwave oven) The raw gyoza prepared as described above were steamed in a steamer for 3 minutes, then oil was applied to a frying pan, the steamed gyoza were arranged, and heated to brown the surface. Six cooked gyoza were placed in a container and stored at 5°C for 24 hours, after which they were reheated in a microwave oven at 1600W for 25 seconds. The texture (gummyness) of the gyoza skins cooled to 40°C was evaluated by a sensory panel of 10 trained people according to the following evaluation criteria. The average evaluation results are shown in Table 1. [Evaluation criteria] (Gummy feeling) 5 points: Less gummy than the control 4 points: Slightly less gummy than the control 3 points: Same gummy feeling as the control 2 points: Slightly gummy feeling compared to the control 1 point: Gummy feeling more than the control

[0027] [Table 1]

Claims

1. Wheat flour for noodle skins having the following properties: Derived from common wheat, with a crude protein content of 12.0 to 15.0% by mass; Average particle size is 80 to 150 μm, Contains 7% by volume or more of a fraction having a particle size of 148 μm or more and 30% by volume or more of a fraction having a particle size of 95.96 μm or more; Ash content is 0.25-0.55% by mass.

2. 2. The wheat flour for noodle skin according to claim 1, having a maltose value of 110 to 200 mg / 10 g.

3. The wheat flour for noodle skin according to claim 1 or 2, having an average particle size of 100 to 150 μm.

4. The wheat flour for noodle skin according to any one of claims 1 to 3, which is wheat flour derived from hard wheat.

5. The wheat flour for noodle skins according to any one of claims 1 to 4, wherein the noodle skin is a noodle skin for steaming, boiling, or baking.

6. The wheat flour for noodle skin according to any one of claims 1 to 5, wherein the noodle skin is a skin for gyoza, wonton, shumai, or xiaolongbao.

7. A noodle skin comprising a raw material flour containing 50 to 100 mass% of the wheat flour for noodle skin according to any one of claims 1 to 6.

8. A method for producing noodle skins, comprising using a raw material flour containing 50 to 100 mass% of the wheat flour for noodle skins according to any one of claims 1 to 6.

9. A method for producing a noodle skin food, comprising steaming, boiling, or baking the noodle skin according to claim 7.

10. The method according to claim 9, wherein the noodle skin food product is a dumpling, a wonton, a shumai, or a xiaolongbao.

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