Method for producing glutinous wheat flour, noodle mix, and glutinous wheat flour-containing mix

Abstract

The present invention provides glutinous wheat flour that gives noodles with moderate firmness and stickiness, and a good texture with a good bite, a noodle mix containing this glutinous wheat flour, and a method for producing this glutinous wheat flour. [Solution] The glutinous wheat flour, including wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene, has an average particle size of 50 μm or less and a maltose value of 200 mg / 10 g or less. The glutinous wheat flour content in the noodle mix is ​​in the range of 10% by mass or more and 50% by mass. The method for producing glutinous wheat flour includes a mixing step in which wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene and other wheat flours are mixed, and the average particle size of this glutinous wheat flour is 50 μm or less and the maltose value is 200 mg / 10 g or less.

Description

Technical Field

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[0001] The present invention relates to a method for producing glutinous wheat flour, noodle mix flour, and glutinous wheat flour. Mixed powder containing

Background Art

[0002] Secondary processed wheat flour products such as noodles and bakery products are produced using a composition mainly composed of wheat flour and containing other flours such as rice flour and buckwheat flour, starches, etc. as needed. One of the problems of secondary processed wheat flour products is to suppress the deterioration of texture over time, that is, to improve the anti-aging property. Therefore, conventionally, technical development has been carried out to improve the anti-aging property of secondary processed wheat flour products.

[0003] For example, Patent Document 1 discloses a wheat flour composition for improving the anti-aging property of secondary processed wheat flour products, which contains wheat flour A obtained from wheat in which the amylose synthesis gene is triple-deleted and wheat flour B obtained from wheat in which the amylose synthesis gene is double-deleted, and in the particle size distribution based on volume, the proportion of particles with a particle size of 50 μm or less is 55% or more.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In recent years, there has been a demand for glutinous wheat flour that gives noodles with an appropriate hardness, stickiness, and good texture.

[0006] Therefore, the problem to be solved by the present invention is to provide glutinous wheat flour that gives noodles with an appropriate hardness, stickiness, and good texture, noodle mix flour containing the glutinous wheat flour, and a method for producing the glutinous wheat flour.​ [Means for solving the problem]

[0007] In view of the above problems, the inventors of this invention conducted extensive research and found that glutinous wheat flour containing flour obtained from wheat with a triple deletion of the amylose synthesis gene, in which the average particle size in the glutinous wheat flour is 50 μm or less and the maltose value is within a specific range, provides noodles with a good texture that is moderately firm and sticky and has a good bite. This invention was completed based on these findings.

[0008] The present invention relates to a glutinous wheat flour containing wheat flour obtained from wheat in which the amylose synthesis gene has a triple deletion, wherein the average particle size of the glutinous wheat flour is 50 μm or less and the maltose value is 200 mg / 10 g or less. The protein content in the aforementioned glutinous wheat flour is preferably in the range of 8 to 9.7% by mass. Preferably, the protein content in the glutinous wheat flour is in the range of 8 to 9% by mass, the average particle size is 45 μm or less, and the maltose value is 150 or less. The aforementioned glutinous wheat flour preferably includes wheat flour obtained from soft wheat in which the amylose synthesis gene has a triple deletion.

[0009] The present invention relates to a noodle mix in which the content of glutinous wheat flour in the noodle mix is ​​in the range of 10% by mass or more and 50% by mass.

[0010] Furthermore, the present invention relates to glutinous wheat flour. Mixed powder containing A method for manufacturing, The average particle size is 50 μm or less, and the maltose value is 200 mg / 10 g or less. The process includes a mixing step in which flour obtained from wheat with a triple deletion of the amylose synthesis gene is mixed with other flours. nothing glutinous wheat flour Mixed powder containing This relates to a method for manufacturing this product. [Effects of the Invention]

[0011] The present invention provides glutinous wheat flour that gives noodles with moderate hardness and stickiness, a good bite, and a good texture; a noodle mix containing the glutinous wheat flour; and the glutinous wheat flour. Mixed powder containing A method for manufacturing this product is provided. [Modes for carrying out the invention]

[0012] The present invention will be described in more detail. Unless otherwise specified, the numerical range "X~Y" represents the range from X or greater to Y or less, including both values ​​at either end. Furthermore, when a numerical range is indicated, the upper and lower limits may be combined as appropriate, and the resulting numerical range will also be disclosed.

[0013] <Glutinous wheat flour> The glutinous wheat flour of the present invention includes wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene. Common wheat is hexaploid and is known to have three genomes: A, B, and D. The amylose synthesis gene Wx-1, which is responsible for amylose synthesis in the endosperm starch of wild-type common wheat, is present on each genome and is called Wx-A1, Wx-B1, and Wx-D1, respectively. In the present invention, wheat with a triple deletion of the amylose synthesis gene means wheat in which all of Wx-A1, Wx-B1, and Wx-D1 are deleted, and is what is known as "glutinous wheat."

[0014] Wheat with a triple deletion of the amylose synthesis gene can be hard wheat or soft wheat. The hardness or softness of seeds is determined by the deletion and / or mutation of genes for two proteins, puroindoline-a and puroindoline-b. It is known that the wild type is soft, and that deletion and / or mutation in either or both of these genes results in hard wheat. In the present invention, the wheat with a triple deletion of the amylose synthesis gene may be either hard wheat or soft wheat, but soft wheat is preferred because it further improves the aging resistance of the wheat flour secondary processed product. Specifically, examples of hard wheat with a triple deletion of the amylose synthesis gene include Mochihime and Hatsumochi. In the present invention, when referring to wheat varieties, it includes existing wheat varieties and wheat varieties derived from them (wheat varieties created by improving existing Japanese wheat varieties).

[0015] The average particle diameter of the glutinous wheat flour is 50 μm or less. When the average particle diameter exceeds 50 μm, at least one selected from the group consisting of hardness, viscosity, good chewiness, and good texture provided by the noodles obtained from the glutinous wheat flour decreases. In the present invention, the average particle diameter of the glutinous wheat flour may be measured by a dry method using a laser diffraction / scattering particle size distribution measuring device.

[0016] The maltose value of the glutinous wheat flour is 200 mg / 10 g or less. When the maltose value exceeds 200 mg / 10 g, at least one selected from the group consisting of hardness, viscosity, good chewiness, and good texture provided by the noodles obtained from the glutinous wheat flour decreases. In the present invention, the maltose value of the glutinous wheat flour is an index representing the degree of starch damage, and the higher the maltose value, the higher the degree of starch damage. The maltose value is measured by the official method (22-15) of AACC (American Association of Cereal Chemists).

[0017] The protein content in the glutinous wheat flour is preferably in the range of 8 to 9.7% by mass. The protein content is a value calculated by quantifying the nitrogen content of the glutinous wheat flour group (converted to 14% by mass of moisture) by the Kjeldahl method and multiplying by the nitrogen-protein conversion coefficient (5.70).

[0018] Preferably, the protein content in the glutinous wheat flour is in the range of 8 to 9% by mass, the average particle diameter is 45 μm or less, and the maltose value is 150 or less. When the protein content, average particle diameter, and maltose value are within the above ranges, at least one selected from the group consisting of hardness, viscosity, good chewiness, and good texture provided by the noodles obtained from the glutinous wheat flour of the present invention is further improved.

[0019] The glutinous wheat flour of the present invention may contain wheat flour other than the wheat flour obtained from wheat in which the amylose synthase gene has a triple deletion. Examples of the glutinous wheat flour other than the wheat flour obtained from wheat in which the amylose synthase gene has a triple deletion include the wheat flour described in JP-A-6-125669. Commercially available products can be used as the glutinous wheat flour other than the wheat flour obtained from wheat in which the amylose synthase gene has a triple deletion. Examples include Mochihime (manufactured by Fukin Flour Milling Co., Ltd.), Kuwana Mochi Wheat Flour (manufactured by Sozai-sha), Kon (manufactured by Kumamoto Flour Milling Co., Ltd.), and the like. Examples of the wheat flour other than the wheat flour obtained from wheat in which the amylose synthase gene has a triple deletion include Noodles Kagami (manufactured by Nihon Tokushu Flour Milling Co., Ltd.), White Feather (manufactured by Nihon Tokushu Flour Milling Co., Ltd.), and the like.

[0020] The above-mentioned wheat flour is produced by a general method. For example, after the selected wheat grains are subjected to a water addition and tempering step, a breaking step, a reduction step, and the like are carried out. Also, a peeling step, a grinding step, a classification step, and the like are freely combined and carried out. The grinding method in the grinding step is not particularly limited. For example, grinders such as stone mills, hammer mills, pin mills, jet mills, and the like are used.

[0021] <Glutinous Wheat Flour and glutinous wheat flour-containing mixed flour Production Method> Regarding the glutinous wheat flour of the present invention, attention is paid to the average particle diameter and maltose value, and the selected wheat grains may be produced by the above general method. Furthermore, the production method of the glutinous wheat flour of the present invention Mixed powder containing may include Having the above average particle size and maltose value, a mixing step in which wheat flour obtained from wheat in which the amylose synthase gene has a triple deletion and other wheat flour are mixed. Other raw materials described later may be mixed at at least one time selected from the group consisting of before the mixing step, simultaneously with the mixing step, and after the mixing step.

[0022] <Noodle Mix Flour> The noodle mix of the present invention contains the glutinous wheat flour. The glutinous wheat flour content in the noodle mix is ​​in the range of 10% by mass or more and 50% by mass. If the glutinous wheat flour content is outside the range, at least one of the following properties selected from the group consisting of hardness, stickiness, crispness, and texture is reduced.

[0023] The noodle mix of the present invention may contain rice flour. The rice used as the raw material for the rice flour includes at least one selected from the group consisting of non-glutinous rice and glutinous rice.

[0024] The noodle mix of the present invention may contain the aforementioned glutinous wheat flour, rice flour, and grain flours other than wheat flour. Examples of such grain flours include rye flour, barley flour, foxtail millet flour, barnyard millet flour, adlay flour, and corn flour. The noodle mix of the present invention may contain starch. The starch may be unprocessed raw starch such as corn starch, waxy corn starch, tapioca starch, glutinous rice starch, potato starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, or sago starch, or processed starch thereof, as long as the shape of the starch particles is maintained. Modified starch can be obtained by subjecting unprocessed raw starch to chemical treatments such as oxidation, esterification, etherification, crosslinking, acid treatment, or alkali treatment, or by subjecting it to physical treatments such as granulation, moist heat treatment, hot water treatment, bleaching, sterilization, oil processing, heating, pressurization, vacuum treatment, milling, powder impact treatment, friction treatment, pulverization, or extrusion. Alternatively, modified starch obtained by combining two or more of these treatments can also be used. Each of the chemical and physical treatments may be applied to starch that has undergone at least one of the physical processing treatments and enzymatic treatments. Furthermore, each of the chemical and physical treatments may be applied to starch before at least one of the physical processing treatments and enzymatic treatments. An example of such modified starch is oxidized corn starch. In the present invention, at least one of the starches mentioned above may be used.

[0025] The noodle mix of the present invention may further contain the same ingredients as conventional mixes. That is, the noodle mix of the present invention may contain at least one of the following: seasonings, spices, sugars, calcium, thickeners, dispersants, colorants, and oils and fats.

[0026] Examples of the aforementioned seasonings include sugar, salt, pepper, soy sauce, miso, mirin, sake, monosodium glutamate, etc. Examples of the aforementioned spices include pepper, chili peppers, nutmeg, garlic, basil, and cumin. Examples of the aforementioned sugars include glucose, fructose, sucrose, maltose, trehalose, xylose, and xylitol. Examples of the aforementioned thickening agents include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid derivatives, pectin, xanthan gum, pullulan, tamarind seed gum, and psyllium seed gum. Examples of the dispersant include silicon dioxide powder.

[0027] Examples of the aforementioned oils and fats include vegetable oils such as soybean oil, high-oleic soybean oil, sunflower oil, high-oleic sunflower oil, rapeseed oil, high-oleic rapeseed oil, sesame oil, olive oil, corn oil, palm oil, palm kernel oil, rice bran oil, cottonseed oil, safflower oil, high-oleic safflower oil, kapok oil, coconut oil, linseed oil, perilla oil, shiso oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea seed oil, mustard oil, wheat germ oil, borage oil, avocado oil, kaya oil, and algal oil; animal oils such as beef tallow, lard, fish oil, and whale oil; and processed oils and fats obtained by fractionation, hydrogenation, transesterification, and other processing treatments of these oils and fats.

[0028] The noodles prepared using the noodle mix flour of the present invention include noodle strands used for Chinese noodles, spaghetti, macaroni and other pasta dishes, noodle sheets, and noodle wrappers used for dumplings, shumai, and the like. Specifically, the noodles include noodle wrappers used for Chinese noodles, yakisoba, udon, soba, somen, hiyamugi, naemy, rice noodles, kishimen, dumpling wrappers, shumai wrappers, wonton wrappers, spring roll wrappers, and the like. [Examples]

[0029] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0030] In the examples and comparative examples, various physical properties were measured or calculated as follows. (1) Average particle size of glutinous wheat flour The average particle size of glutinous wheat flour was determined as Mean V (volume mean) using a Microtrac particle size distribution analyzer (Microtrac-Bell Co., Ltd.), a laser diffraction / scattering particle size distribution analyzer.

[0031] (2) Maltose value of glutinous wheat flour The maltose value of waxy wheat flour was measured using the official method of the AACC (American Association of Cereal Chemists) (22-15).

[0032] (3) Protein content in glutinous wheat flour The protein content in the glutinous wheat flour was calculated by quantifying the nitrogen content of the glutinous wheat flour mixture (based on a moisture content of 14% by mass) using the Kjeldahl method and multiplying it by the nitrogen-to-protein conversion factor (5.70).

[0033] Five panelists tasted each type of noodle and evaluated its hardness, chewiness, and balance according to the following criteria, and the average score was calculated. <Hardness Evaluation Criteria> 5: The noodles are much firmer than the noodles in the control example, and the texture of the noodles is excellent. 4. The noodles are firmer than the noodles in the control example, and the texture of the noodles is better. 3: The noodles were of the same firmness as the control example noodles, and there was no problem with the texture of the noodles. 2: The noodles were softer than the noodles in the control example, resulting in a slightly worse texture. 1: The noodles were much softer than the noodles in the control example, resulting in a very poor texture.

[0034] <Criteria for evaluating tenacity> 5: The noodles are much stickier than the noodles in the control example, and the texture of the noodles is very good. 4. The noodles are stickier than the noodles in the control example, and the texture of the noodles is better. 3: The noodles have the same viscosity as the control noodles, and there are no problems with the texture of the noodles. 2: The stickiness of the noodles is less than that of the control example noodles, resulting in a slightly worse texture. 1: The stickiness of the noodles is significantly less than that of the control example noodles, resulting in a very poor texture.

[0035] <Criteria for evaluating balance> 5: The firmness and stickiness of the noodles are significantly better than those of the control example noodles, resulting in a very good texture. 4. The firmness and stickiness of the noodles are superior to those of the control example noodles, resulting in a good noodle texture. 3: The hardness and stickiness of the noodles are equivalent to those of the control example noodles, and there are no problems with the texture of the noodles. 2: The firmness and / or stickiness of the noodles are inferior to those of the control example, resulting in a slightly poorer texture. 1: The hardness and / or stickiness of the noodles are significantly inferior to those of the control example noodles, resulting in a very poor texture.

[0036] Example 1 and Comparative Examples 1-3 The glutinous wheat flour, other wheat flours, salt, alcohol preparation, and water, in the amounts (parts by mass) shown in Table 1, were placed in a noodle-making mixer and mixed for 10 minutes to obtain noodle dough. The dough was passed through the rolls of a roll-type noodle-making machine to obtain a rough noodle sheet, and two of these rough noodle sheets were stacked and passed through the rolls again to obtain one noodle sheet. This noodle sheet was further passed through a noodle-making roll machine and gradually rolled out to a thickness of 2.0 mm. This was then passed through a No. 10 thin blade to cut it into noodle strands and cut to an appropriate length to obtain udon noodles. The physical properties of each udon noodle are shown in Table 1.

[0037] [Table 1]

[0038] 1) Waxy wheat flour milled from soft wheat (average particle size 41 μm, maltose value 130) 2) Waxy wheat flour milled from durum wheat (average particle size 63 μm, maltose value 530) 3) Mochihime (manufactured by Fukin Flour Milling Co., Ltd., average particle size 57 μm, maltose value 300) 4) Menkagami (manufactured by Nitto Fuji Flour Milling Co., Ltd.) 5) White Feather (manufactured by Nitto Fuji Flour Milling Co., Ltd.)

[0039] The udon noodles of Example 1 had a more appropriate firmness, chewiness, and bite compared to the udon noodles of Comparative Examples 1-3, resulting in a better balance as udon noodles.

Claims

1. Waxy wheat flour containing wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene, wherein the average particle size of the waxy wheat flour is 50 μm or less and the maltose value is 200 mg / 10 g or less.

2. The glutinous wheat flour according to claim 1, wherein the protein content in the glutinous wheat flour is in the range of 8 to 9.7% by mass.

3. The glutinous wheat flour according to claim 1, wherein the protein content in the glutinous wheat flour is in the range of 8 to 9% by mass, the average particle size is 45 μm or less, and the maltose value is 150 or less.

4. The glutinous wheat flour described in Claim 1, comprising wheat flour obtained from soft wheat in which the amylose synthesis gene has a triple deletion.

5. A noodle mix in which the content of glutinous wheat flour according to any one of claims 1 to 4 is in the range of 10% by mass or more and 50% by mass.

6. A method for producing a mixed flour containing glutinous wheat flour, The process includes a mixing step in which wheat flour obtained from wheat with a triple deletion of the amylose synthesis gene, having an average particle size of 50 μm or less and a maltose value of 200 mg / 10 g or less, is mixed with other wheat flours. A method for producing a mixed flour containing glutinous wheat flour.

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