Noodle-making composition containing wheat flour and wheat bran

Abstract

To provide a noodle-producing composition which contains bran while a grain smell therefrom is reduced and has a good flavor and texture.SOLUTION: An excellent noodle-producing composition can be obtained by blending the following a) and b) at a mass ratio of 98:2 to 70:30: a) wheat flour having a center particle diameter of 20 to 100 μm and having a percentage of particles of 103 μm or more of 15% or more; and b) heat-treated wheat bran having a center particle diameter of 20 to 100 μm.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a noodle-making composition containing flour and wheat bran (grain husk).

Background Art

[0002] Bran is known to be rich in dietary fiber and minerals. For example, wheat bran, which is the outer skin of wheat, has recently attracted attention as a food material rich in dietary fiber, minerals, and vitamins. However, wheat bran has a hard texture and may remain in the mouth when eaten, and may have an unpleasant odor peculiar to bran. Therefore, conventional processed products using wheat bran have problems such as poor texture and the remaining odor peculiar to bran.

[0003] For example, Patent Documents 1 to 2 propose techniques for improving the texture of bran processed products and suppressing odors to make them suitable as food materials. Regarding the blending of bran into noodles, Patent Document 3 describes that by selecting the part of bran, the miscellaneous flavor can be suppressed and delicious udon can be produced. Patent Document 4 describes that by containing steamed wheat bran in noodles, noodles excellent in noodle-making property and having good elasticity can be obtained. Patent Document 5 describes that bran subjected to hydrothermal roasting treatment is contained in noodles.

Prior Art Documents

[0005] While wheat bran is rich in dietary fiber, vitamins, and minerals, its texture is hard and can linger in the mouth after eating, and it can also have a distinctive unpleasant odor. For example, incorporating wheat bran or whole wheat flour into food products can result in a poor texture or a lingering bran odor. In particular, simply adding whole wheat flour or conventional wheat bran to noodles can reduce noodle-making efficiency and worsen the flavor and texture of the noodles.

[0006] In view of these circumstances, the object of the present invention is to develop a wheat flour composition for producing noodles that have good noodle-making properties and excellent flavor and texture. [Means for solving the problem]

[0007] The inventors of the present invention have diligently studied the above problems and have found that by mixing heat-treated wheat bran having a specific central particle size with wheat flour having a specific central particle size, it is possible to produce noodles with excellent noodle-making properties and superior flavor and texture, thus completing the present invention.

[0008] The present invention is not limited thereto, but includes the following embodiments. [1] A noodle-making composition containing (a) wheat flour having a median particle size of 20 to 100 μm and a proportion of particles 103 μm or larger of 15% or more, and (b) heat-treated wheat bran having a median particle size of 20 to 100 μm, in a mass ratio of 98:2 to 70:30. [2] The noodle-making composition according to [1], wherein the wheat bran has an α-amylase titer of 150 mU / g or less and a neutral protease titer of 20 U / g or less. [3] The noodle-making composition according to [1] or [2], wherein the L value of the wheat bran is 31 or higher. [4] The noodle-making composition according to any one of [1] to [3], wherein the heat-treated bran is water-roasted bran. [5] The noodle-making composition according to any one of [1] to [4], wherein the ash content of the wheat flour is 0.6% by mass or more. [6] The noodle-making composition according to any one of [1] to [5], wherein the dietary fiber content of the noodle-making composition is 9 to 15% by mass, and the ash content of the noodle-making composition is 1 to 2.5% by mass. A method for producing noodles, comprising producing noodles using a noodle-making composition described in any of [7] [1] to [6]. [8] The method according to [7], wherein the noodles are noodles or noodle sheets. [9] The method according to [7], wherein the noodles are noodle wrappers.

[10] Noodles made from any of the noodle-making compositions described in [1] to [6]. [Effects of the Invention]

[0009] The wheat flour composition of the present invention allows for the production of noodles with excellent noodle-making properties, flavor, and texture. Noodles produced according to the present invention contain wheat bran but have little grain odor or off-flavors, and are extremely flavorful.

[0010] Furthermore, wheat bran is a food ingredient rich in dietary fiber, minerals, and vitamins, and the noodles according to the present invention are useful from the standpoint of consuming abundant nutrients. [Modes for carrying out the invention]

[0011] This invention relates to a wheat flour composition for manufacturing noodles. The wheat flour composition according to the present invention (hereinafter also referred to as the "noodle-making composition") comprises (a) wheat flour having a central particle size of 20 to 100 μm and a proportion of particles of 103 μm or larger of 15% or more, and (b) heat-treated wheat bran having a central particle size of 20 to 100 μm (hereinafter also referred to as "heat-treated wheat bran"). In this invention, by mixing wheat flour and wheat bran with similar central particle sizes, a wheat flour composition with particularly excellent noodle-making properties can be obtained.

[0012] The noodle-making composition according to the present invention contains (a) wheat flour and (b) wheat bran in a mass ratio of 98:2 to 70:30, where the mass ratio of (a):(b) is preferably 95:5 to 75:25, more preferably 92:8 to 78:22, and even more preferably 90:10 to 80:20. When the mass ratio is within this range, noodle-making properties are improved and the flavor of the noodles is enhanced. Generally, wheat bran contains a lot of dietary fiber, so its water absorption rate and speed are significantly different from wheat flour, which has less dietary fiber. When preparing wheat flour dough by adding wheat bran to wheat flour, if water is not added after thoroughly mixing it with other powder ingredients, the water will be unevenly distributed, resulting in dough with poor workability. Noodle dough, in particular, unlike bread dough, uses less water, so noodle-making properties and workability deteriorate significantly, making it prone to dough sagging, rough surface of noodle sheets and wrappers, the formation of short noodle strands, and tearing when wrapping fillings. In this invention, by pre-mixing wheat flour and heated wheat bran in the above mass ratio before adding water, when preparing noodle dough, the heated wheat bran is diluted at least three times before being mixed with other powdered ingredients. This makes it easier to disperse and improves noodle-making properties and workability.

[0013] The noodle-making composition according to the present invention allows for determining the mass ratio of (a) to (b) based on the milling yield of the wheat flour (a). For example, the mass that could not be recovered during the production of the wheat flour (a) can be mixed in as heated wheat bran (b). For example, if the milling yield during the production of the wheat flour (a) was 85%, then approximately 15% of heated wheat bran (b) can be added, resulting in a mass ratio of (a) to (b) of 85:15. In this invention, milling yield refers to the weight ratio of the wheat flour obtained by milling to the raw wheat.

[0014] The noodle-making composition according to the present invention preferably contains 13% or more particles of 103 μm or larger, more preferably 15-60%, and may also contain 16-55%. The noodle-making composition according to the present invention preferably has a dietary fiber content of 9 to 15% by mass, more preferably 9.2 to 14.5% by mass, and may also be 9.8 to 14% by mass. Further, the noodle-making composition according to the present invention preferably has an ash content of 1 to 2.5% by mass, more preferably 1.1 to 2.2% by mass, and may also be 1.2 to 2.0% by mass.

[0015] In addition, the noodle-making composition according to the present invention preferably contains a dietary fiber content and an ash content equivalent to those of the raw wheat of the wheat flour in (a). The term "equivalent" in the present invention means that it falls within the tolerance range of dietary fiber in the nutritional component labeling based on the Food Labeling Act and is included within plus or minus 20%. That is, the dietary fiber content and ash content of the noodle-making composition according to the present invention are preferably designed within the range of 80 to 120% by mass when the dietary fiber content and ash content of the raw wheat of the wheat flour in (a) are set to 100% by mass. The dietary fiber content and ash content of the raw wheat of the wheat flour in (a) may be analyzed by sampling a part of the raw wheat and analyzing the dietary fiber content and ash content. In the present invention, the dietary fiber content can be measured based on the Prosky modification method (AOAC official method 991.43), and the ash content can be measured by the direct ashing method according to AACC Method 08-02.

[0016] (a) Wheat flour with a median particle size of 20 to 100 μm, and a proportion of particles 103 μm or larger of 15% or more. The noodle-making composition according to the present invention comprises wheat flour having a median particle size (median diameter) of 20 to 100 μm. By blending such wheat flour into the noodle-making composition, noodles with good noodle-making properties and workability, and good flavor, viscoelasticity, and soup-absorbing ability can be obtained. The median particle size of the wheat flour in (a) according to the present invention is 20 to 100 μm, preferably 25 to 90 μm, more preferably 30 to 70 μm, and even more preferably 30 to 60 μm. By using a noodle-making composition containing wheat flour having a median particle size within such a range for the production of noodles, noodles with good viscoelasticity can be obtained.

[0017] In addition, in the wheat flour of (a) of the present invention, the proportion of particles having a particle diameter of 103 μm or more in the volume-based particle size cumulative distribution is 15% or more of the whole, preferably 17 to 60%, more preferably 19 to 55%, still more preferably 21 to 50%, and particularly preferably 23 to 45%. By using such wheat flour in a noodle-making composition, noodles with good noodle-making properties and workability, and good flavor, viscoelasticity, and juiciness can be obtained.

[0018] In the present invention, the median particle diameter and the proportion of particles having a particle diameter of 103 μm or more can be determined from the volume-based particle size cumulative distribution, and can be measured using a laser diffraction type particle size distribution measuring device. Specifically, using a laser diffraction type particle size distribution measuring device, a volume-based particle size distribution is obtained by Fraunhofer diffraction, and the particle diameter corresponding to 50% of the integrated analysis curve based on volume is calculated as the median particle diameter. Further, the volume-based proportion of particles having a particle diameter of 103 μm or more in the particle size distribution is calculated.

[0019] The wheat flour of (a) according to the present invention can be manufactured according to conventional methods. For example, it can be manufactured by a multi-stage milling method using a roller mill, sifter, and purifier after hydrating and tempering selected wheat grains. The particle size composition can also be adjusted by a malting process, a pulverizing process using a general pulverizer (mortar mill, impact pulverizer, air-jet pulverizer, etc.), and a classification process. A preferred embodiment is a manufacturing method that includes a step of pulverizing and particle size adjustment using a mortar mill or impact pulverizer (e.g., a pulverizer). For example, selected wheat grains, either as they are or after a malting process, can be pulverized and particle size adjusted using a mortar mill or impact pulverizer, and then subjected to a final sieve to produce the wheat flour of (a) according to the present invention. In pulverizing with a mortar mill or impact pulverizer, the germ portion is more easily pulverized finely compared to general roller milling, and since it is also included in the wheat flour of (a) according to the present invention, sweetness and umami derived from the components in the germ can be imparted to noodles. A more preferred embodiment is a manufacturing method that includes a step of milling the wheat to a milling rate of 98% or less so that the bitterness and odor derived from wheat bran are not imparted to the noodles. Furthermore, in producing the wheat flour of (a) of the present invention, the milling yield is preferably 78% or more, more preferably 80-90%, and even more preferably 80-85%.

[0020] In the wheat flour of (a) according to the present invention, the raw wheat is not particularly limited, but it is preferable to use soft wheat as the raw material. The origin and variety of the soft wheat are not particularly limited, and wheat flour can be produced from one type of wheat, or from a combination of two or more types of wheat. Generally, wheat is classified into hard wheat and soft wheat based on the hardness (hardness / softness) of the seed. Hard wheat is often vitreous with a high protein content and amber-colored seeds, while soft wheat is often powdery with a low protein content and whitish seeds. The hardness / softness of the seed is determined by mutations in the genes for two proteins, puroindoline-a and puroindoline-b. The wild type is soft, and mutations in these genes result in hard wheat. Examples of soft wheat include Western White, Soft White, White Club, Australian Standard White (ASW), Kitahonami, Satonosora, Norin 61, Ayahikari, and Chikugoizumi. The origin of the soft wheat is not particularly limited, but it is more preferable if it is from Japan. In a more preferred embodiment, the soft wheat according to the present invention includes varieties lacking one or two amylose synthesis genes Wx-1, and more preferably consists only of varieties lacking one or two amylose synthesis genes Wx-1. By using flour obtained from such raw wheat in a noodle-making composition, noodles with good viscoelasticity can be obtained.

[0021] Furthermore, in a preferred embodiment, the wheat flour of (a) of the present invention has an ash content of 0.6% by mass or more, with 0.6-2.0% by mass, 0.6-1.5% by mass, and 0.6-1.0% by mass being more preferred. By using such wheat flour in a noodle-making composition, noodles with good flavor and ability to hold broth can be obtained.

[0022] (b) Heat-treated wheat bran with a median particle size of 20-100 μm The noodle-making composition according to the present invention contains heat-treated wheat bran (also simply called "heat-treated wheat bran") having a central particle size (median diameter) of 20 to 100 μm. Heat-treated wheat bran, obtained by heat-treating wheat bran, has reduced grain odor and bitterness characteristic of wheat bran, so the flavor is not easily impaired when incorporated into noodles. Furthermore, noodles containing heat-treated wheat bran not only have less grain odor and bitterness, but also have excellent noodle-making properties and a good texture.

[0023] The noodle-making composition according to the present invention contains (a) wheat flour with a median particle size of 20 to 100 μm and (b) heated wheat bran with a median particle size of 20 to 100 μm, in a mass ratio of 98:2 to 70:30. If the amount of heated wheat bran is too high, a grainy odor or bitter taste may be perceived, resulting in inferior flavor and reduced noodle-making properties.

[0024] The median particle size of heated wheat bran is 20 to 100 μm, preferably 25 to 80 μm, and more preferably 25 to 60 μm. Using such heated wheat bran makes it possible to obtain noodles with good noodle-making properties, workability, and good viscoelasticity.

[0025] Furthermore, the heated wheat bran preferably contains 35% or less of particles 103 μm or larger, more preferably 5-30%, and may also contain 8-25% or 10-20%. The method for adjusting the particle size of heated wheat bran is not particularly limited; it may be adjusted by grinding, or by grinding and classification. Known grinding methods such as roll grinding, impact grinding, and airflow grinding can be used. To obtain heated wheat bran with the above-mentioned particle size, it is preferable to use a grinder capable of fine grinding. Examples include a pulverizer (Dalton) and a jet mill (Seishin Corporation). Alternatively, an impact-type fine grinder with a built-in classifier, such as the ACM pulverizer (Hosokawa Micron), may be used. As for the classification method, the wheat bran may be separated and collected using an airflow classifier with arbitrarily set classification points, or the particle size may be adjusted using a sieve with a specific mesh size. The process of adjusting the particle size to the specified level may be performed before or after the heating process. Furthermore, the heating process and the particle size adjustment process do not necessarily have to be performed consecutively; there may be a time interval between the heating process and the particle size adjustment process, or other processes may be inserted. Preferably, the particle size adjustment process is included after the heating process. By performing the heating process before reducing the particle size of the heated wheat bran, clumping is less likely to occur, thus more effectively suppressing variations in heating. In addition, since the moisture content of the wheat bran is reduced after the heating process, it becomes easier to grind during the particle size adjustment process, allowing for grinding to a finer particle size.

[0026] Furthermore, the heated wheat bran preferably has an ash content of 4.5 to 7.5% by mass, more preferably 5.0 to 7.0% by mass, and may also be 5.5 to 6.8% by mass. Heated wheat bran is obtained by heat-treating wheat bran, which is the raw material, and is typically produced by heating it to 80°C or higher, preferably 85°C or higher, more preferably 90-150°C, and even more preferably 95-130°C. The heating time is preferably maintained at the above temperature for 3 minutes or more, more preferably 5 minutes or more, and even more preferably 10 minutes or more. From the viewpoint of manufacturing costs, it is preferable to keep it to less than 50 minutes. The heating method is not particularly limited, but it is preferable to include a roasting step, and it is preferable that the roasting step is a water-roasting step. In the present invention, heated wheat bran that has undergone heat treatment including a water-roasting step is also called water-roasted wheat bran. Details of the roasting step and water-roasting step will be described later. The wheat used as the raw material for wheat bran is not particularly limited, but from the viewpoint of the risk of post-harvest pesticides (pesticides sprayed on crops after harvest), Japanese wheat is preferred.

[0027] In a preferred embodiment of the present invention, the heated wheat bran has an α-amylase titer of 150 mU / g or less, more preferably 100 mU / g or less, and may be 80 mU / g or less, or 60 mU / g or less. "α-amylase titer" is an index representing the degree of activity of α-amylase and can be measured according to AACC Method 22-02.01. Alternatively, it may be measured using a commercially available measurement kit. For example, the α-Amylase Assay Kit (manufactured by Megazyme) can be used as a commercially available measurement kit. The α-amylase titer is defined as the activity required to release 1 μmol of p-nitrophenol per minute from a given oligosaccharide substrate (p-nitrophenyl maltoheptaoside: BPNPG7) in the presence of excess heat-stable α-glucosidase, with 1 U (unit) being the activity required.

[0028] Furthermore, the heated wheat bran preferably has a neutral protease titer of less than 20 U / g, and more preferably less than 10 U / g (below the limit of quantification). "Neutral protease titer" is an index representing the degree of activity of neutral proteases, and can be measured, for example, according to the measurement method described in the "Acidic, Neutral, and Alkaline Protease Titer" section of the "Simplified Analysis Flowchart" (http: / / www.jfrl.or.jp / bunsekiflow / index.html) published on the web by the Japan Food Research Laboratories, or according to the "Fourth Revised Commentary on the National Tax Agency's Prescribed Analytical Methods" (Japan Brewing Association). In addition, the neutral protease titer is defined as the activity that, using casein (dairy-derived) as a substrate, produces an increase in a non-protein phenol reagent colored substance equivalent to 1 μg of L-tyrosine in the first minute of the reaction at 38°C and pH 6.0, with 1 U (unit). Both α-amylase titer and neutral protease titer indicate lower activity when the values ​​are lower. Low enzyme activity in heated wheat bran suggests that the heat treatment thoroughly inactivated the enzymes.

[0029] The heated wheat bran of the present invention preferably has an L value (CIELAB color system) of 31 or higher. The lower limit of the L value is more preferably 60 or higher, and even more preferably 70 or higher. The upper limit of the L value is preferably 85 or lower. Here, "L value (CIELAB color system)" is a numerical value from 0 to 100 measured by a colorimeter using a known method, where an L value of 0 means black and an L value of 100 means white. As a colorimeter, for example, a spectrophotometer CM-5 (Konica Minolta, Inc.) can be used.

[0030] Heated wheat bran is produced by heat-treating wheat bran, but excessive heating can cause the surface of the bran to burn. In this case, noodles containing the heated wheat bran may develop a burnt smell and have a poor flavor. Furthermore, if the heat treatment conditions result in an L value of 85 or less for heated wheat bran, it can be judged that the heating of the wheat bran is sufficient.

[0031] (Water-roasted wheat bran) In a preferred embodiment of the present invention, water-roasted wheat bran is used as the heated wheat bran. Water-roasted wheat bran is obtained by adding water to the wheat bran before and / or during the heating process. Simply heat-treating wheat bran may not sufficiently reduce the grain odor and astringency, but by allowing heat to penetrate sufficiently into the interior of the bran through the water-roasting process, the grain odor and astringency of the wheat bran can be efficiently reduced.

[0032] A method for producing hydrolyzed wheat bran preferably includes a hydrolyzed roasting step in which 10 to 40 parts by mass of water are added to 100 parts by mass of wheat bran, and the temperature of the wheat bran is maintained at a range of 90 to 150°C for 3 minutes or more by heating. The timing of adding water is not particularly limited as long as it is before the temperature of the wheat bran is maintained at a range of 90 to 150°C for a certain period of time, and water may be added before heating and / or while the temperature of the wheat bran is rising and / or after the temperature of the wheat bran reaches the target temperature. This hydrolyzed roasting step makes it possible to sufficiently reduce the α-amylase titer and neutral protease titer of the wheat bran.

[0033] Adding 10 to 40 parts by mass of water to 100 parts by mass of wheat bran generates steam during heating, allowing the wheat bran to be steamed and heated quickly and uniformly to the inside of the wheat bran. The amount of water to add is preferably 10 to 40 parts by mass, more preferably 10 to 30 parts by mass, and even more preferably 10 to 25 parts by mass per 100 parts by mass of wheat bran. If the amount of water added is less than 10 parts by mass, the wheat bran cannot be steamed, and heating must be continued for a long time to sufficiently heat the inside of the wheat bran, which may cause the wheat bran to burn and turn black, and the L value of the resulting water-roasted wheat bran may be less than 31. On the other hand, if the amount of water added exceeds 40 parts by mass, the wheat bran may adhere to the walls of the heating container or clump together, and the heat may not be transferred uniformly. Also, the more water added, the longer the heating time is required, which is undesirable from the standpoint of manufacturing costs. The method of adding water is not particularly limited, but sprinkling water onto the wheat bran is preferred. The form of the sprinkled water is not particularly limited and can be a mist, shower, etc. Adding water by sprinkling makes it less likely for clumps to form and allows the bran to be steamed uniformly.

[0034] After adding water to the wheat bran, maintain its temperature at 90-150°C for at least 3 minutes by heating. Maintaining a high temperature for a certain period of time causes the added water to gradually evaporate, transitioning the wheat bran from a "steamed" state to a "roasted" state. In other words, it is possible to perform both "steaming," which quickly and evenly applies heat to the inside of the wheat bran to reduce grain odor and bitterness, and "roasting," which imparts a desirable roasted flavor. "Roasting" refers to removing moisture from the wheat bran by heating and imparting a characteristic flavor. If the above temperature is maintained for less than 3 minutes, the heat may not be sufficiently transmitted to the inside of the bran, resulting in insufficient reduction of grain odor and bitterness, and insufficient reduction of α-amylase and neutral protease titers. The time for maintaining the wheat bran temperature within the range of 90-150°C is not particularly limited as long as it is 3 minutes or more, and should be adjusted as appropriate depending on the amount of wheat bran, etc., so that moisture can evaporate and the wheat bran can be roasted. From the viewpoint of more effectively reducing grain odor and bitterness, as well as α-amylase and neutral protease titers, and imparting a desirable roasted flavor, 5 minutes or more is preferable, and 10 minutes or more is even preferable. Also, from the viewpoint of manufacturing cost, it is preferable to keep it under 50 minutes.

[0035] Thus, since it is necessary to maintain the temperature of the hydrated wheat bran in the range of 90 to 150°C for 3 minutes or more, from the viewpoint of heating efficiency, it is preferable to add water after heating and reaching a temperature of 90°C or higher.

[0036] In the method for producing water-roasted wheat bran, it is preferable to include a roasting step before and / or after the water-roasting step described above, in which the temperature of the wheat bran is preferably 90 to 150°C, more preferably 90 to 130°C. This allows the wheat bran to acquire a desirable roasted flavor. Furthermore, even if the roasting time in the water-roasting step is short, the roasted flavor can still be imparted. Here, "roasting step" refers to a step in which the moisture in the wheat bran is removed by heating without adding water, thereby imparting a characteristic flavor. Therefore, if the roasting step is provided before the water-roasting step, the addition of water in the water-roasting step should be done after the completion of the roasting step. If the temperature of the product is below 90°C during the roasting process, the desirable roasted flavor may not be imparted. Also, if the temperature of the product after roasting exceeds 150°C, the wheat bran may burn, resulting in an L value of less than 31 for the resulting water-roasted wheat bran, which may produce bitterness and a burnt smell, resulting in a poor flavor.

[0037] In the roasting and water-roasting processes described above, either an open-type or sealed-type container may be used as the heating container, but it is preferable to use an open-type container. By adding water and heating in an open-type container, both "steaming" with steam and "roasting" by heating while evaporating moisture can be effectively performed. As a result, water-roasted bran is obtained that more efficiently inactivates the enzymes contained in the bran, has less grain odor and bitterness, and has a desirable flavor with the added flavor of roasting.

[0038] For heating in the roasting and water-roasting processes described above, roasters and dryers can be used. Examples of roasters include rotary roasters (manufactured by Kumano Kitchen Equipment Industry), infrared vibration roasters (manufactured by Yamamasu Seisakusho), and hot air roasters (manufactured by Fuji Kogyo). Examples of dryers include paddle dryers (manufactured by Nara Machine Works), fluidized bed dryers (manufactured by Okawara Seisakusho), torus discs (manufactured by Hosokawa Micron), and twin-screw indirect heating dryers (manufactured by Kurimoto Iron Works).

[0039] Noodle production In this invention, noodles are produced from the noodle-making composition according to the present invention. For example, the noodle-making composition is mixed with ingredients such as wheat flour, water, and salt, kneaded to prepare noodle dough, and then noodles are produced. The noodle dough can be prepared in accordance with the usual method for preparing noodle dough, but when preparing noodle dough for Chinese noodles, lye water or the like may be added.

[0040] Generally, when wheat bran is added to noodle dough, the dough absorbs moisture and its cohesiveness weakens, resulting in dough with poor extensibility. Furthermore, while whole wheat flour typically contains around 15% wheat bran, adding a large amount of whole wheat flour to noodle dough can also negatively impact noodle-making and workability, and reduce the viscoelasticity of the noodles. However, according to the present invention, the noodle dough exhibits excellent stretchability and malleability, and is less prone to stickiness or breakage during rolling and other processes.

[0041] In the present invention, when manufacturing noodles, noodles can be manufactured using only the noodle-making composition described above, but flours, starches, and auxiliary ingredients may also be added to manufacture the noodles. In this specification, a composition to which additional flours, starches, and auxiliary ingredients have been added is referred to as a noodle flour composition, and this is also one aspect of the present invention. When manufacturing noodles based on the present invention, it is preferable to blend 30 parts by mass or more of the noodle composition per 100 parts by mass of the noodle flour composition, more preferably 50 parts by mass or more, and even more preferably 80 parts by mass or more. When whole wheat flour is blended in this range, noodle-making properties and workability deteriorate, and the viscoelasticity of the noodles becomes low. However, by using the noodle-making composition according to the present invention as a substitute for whole wheat flour, noodle-making properties and workability can be improved, and the viscoelasticity of the noodles can be made excellent. In another preferred embodiment, noodles can be manufactured by preparing a noodle flour composition by incorporating 1 to 100 parts by mass of the noodle-making composition according to the present invention, or the amount of noodle-making composition may be 2 to 100 parts by mass, 4 to 80 parts by mass, or 8 to 60 parts by mass. By incorporating the amount of the noodle flour composition of the present invention within this range, noodles with a better flavor can be obtained.

[0042] The additional flours and starches added can be appropriately selected according to the type of noodles intended, but for example, one or more flours can be used selected from wheat flour (strong flour, semi-strong flour, medium flour, weak flour), durum wheat flour, rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, millet flour, foxtail millet flour, soybean flour, and white sorghum flour. The flours may also be subjected to physical treatment such as heat treatment. Examples of starches include one or more selected from wheat starch, barley starch, rye starch, oat starch and other grain starches, corn starch, rice starch, legume starch, potato starch, sweet potato starch, tapioca starch, water chestnut starch, chestnut starch, sago starch, yam starch, lotus root starch, arrowhead starch, bracken starch, and lily bulb starch. These starches may be waxy starches or high-amylose starches, or modified starches obtained by subjecting these starches to physical and chemical processing, either individually or in combination.

[0043] Examples of auxiliary ingredients used in the present invention include protein materials such as soy protein, wheat protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and powdered oils; lye water, dietary fiber, leavening agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, and flavorings. In the present invention, these auxiliary ingredients can be used individually or in combination depending on the type of noodles to be made. The noodle flour composition of the present invention is in powder form, and materials that are dissolved or dispersed in liquid materials such as water before being mixed with the flour composition when preparing noodle dough (for example, salt in the examples) are not included in the noodle flour composition.

[0044] The amount of water added when manufacturing noodles varies depending on the type of noodles, but it is generally preferable to add 25 to 50 parts by mass, and more preferably 28 to 45 parts by mass, per 100 parts by mass of the noodle flour composition. At this mass ratio, the moisture in the noodle flour composition is considered to constitute the "noodle flour composition" rather than "water".

[0045] The noodles according to the present invention can be manufactured by known noodle-making methods such as rolling, roller-type, and extrusion-type noodle-making. In one embodiment of the present invention, the noodle dough is rolled to form a noodle sheet of a desired thickness. This rolling is performed by passing the noodle dough through rolling rollers. Next, the noodle sheet is cut into noodle strands using a noodle-making machine or the like, and fresh noodles can be obtained by cutting these strands to a desired length. Alternatively, a noodle wrapper can be obtained from the noodle sheet using a die-cutting machine or the like.

[0046] In one aspect of the present invention, noodle strands may be obtained by stretching and twisting the noodle dough, or noodles may be manufactured by extruding the noodle dough through a hole or the like. Generally, noodles such as spaghetti and macaroni are often manufactured by extruding the noodle dough. In the present invention, noodles may be made using a machine, or they may be made by hand-stretching or hand-kneading without the use of a machine. It is preferable to include a step of obtaining a noodle sheet from the noodle dough using a roll-type noodle-making machine, as this makes it easier to obtain the effects of the present invention.

[0047] Furthermore, boiled noodles can be obtained by boiling the above-mentioned fresh noodles, steamed noodles by steaming them, and dried noodles can be obtained by drying them using a humidity-controlled drying method. After steaming or boiling, instant dried noodles can be obtained by shaping and filling individual portions into a frying basket or drying basket and then frying or drying them with high-temperature hot air.

[0048] Furthermore, the noodles according to the present invention are a concept that encompasses both uncooked noodles and cooked noodles. When preparing cooked noodles, uncooked noodles (raw noodles) such as noodle sheets or noodle strands can be cooked by boiling them in water. There are no particular restrictions on the cooking method of the noodles; they can be cooked by boiling, deep-frying, steaming, or using a microwave oven, as long as the noodles are gelatinized until they are ready to eat. There are also no particular restrictions on the form of the noodles; for example, they may be raw noodles, semi-dried noodles, dried noodles, boiled noodles, steamed noodles, chilled noodles, frozen noodles, instant noodles, prepared noodles, long-life noodles (LL noodles), fried noodles, etc. Preferably, they are chilled or frozen noodles that are stored and / or distributed by refrigeration or freezing after being boiled or steamed, with chilled noodles being more preferable. Furthermore, depending on the manner of distribution, storage, and consumption, loosening agents or the like may be attached to the noodles according to the present invention.

[0049] The term "noodles" in this invention encompasses not only noodle strands and sheets used in udon, Chinese noodles, pasta such as spaghetti and macaroni, somen, hiyamugi, soba, and cold noodles, but also noodle wrappers used in dumplings, shumai, and wontons. Among these, noodles selected from Chinese noodles, yakisoba, pasta, and dumplings are preferred. The noodles of this invention have good elasticity and excellent texture.

[0050] From one perspective, the present invention is a method for producing noodles, comprising making noodles from the above-mentioned noodle composition or noodle flour composition. Furthermore, the present invention can also be understood as a method for improving the flavor of noodles, comprising incorporating the above-mentioned noodle composition or noodle flour composition. In particular, according to the present invention, not only is the grain odor and bitterness characteristic of bran suppressed, but noodles with a desirable flavor can be obtained. [Examples]

[0051] The present invention will be described in more detail below based on specific examples, but these examples are representative of the present invention and are not limited to them. Also, unless otherwise specified, concentrations and percentages in this specification are given on a mass basis, and numerical ranges are given including their endpoints.

[0052] Analysis method The following analytical methods were used in the experiment described below. ■ Dietary fiber content The dietary fiber content was measured using the modified Prosky method (AOAC official method 991.43). ■Ash content Ash content was measured by direct ashing according to AACC Method 08-02. ■Particle size distribution The particle size distribution was measured using a laser diffraction particle size distribution analyzer. Specifically, the volume-based distribution (frequency distribution) was measured by Fraunhofer diffraction using a laser diffraction particle size distribution analyzer (HELOS&RODOS, Nippon Laser), and the median diameter and the proportion of particles 103 μm or larger were determined. The analysis conditions were a dispersion pressure of 2 bar and a measurement range of R4. ■α-amylase titer α-amylase titer was measured using a commercially available assay kit (α-Amylase Assay Kit, Megazyme). α-amylase titer was defined as the activity required to release 1 μmol of p-nitrophenol from a given oligosaccharide substrate (p-nitrophenyl maltoheptaoside: BPNPG7) per minute in the presence of excess heat-stable α-glucosidase, with 1 U (unit) being the value of the activity required. ■ Neutral protease titer The neutral protease titer was measured using the following procedure. First, 5 g of wheat bran treated product was taken, 50 mL of 2% potassium chloride solution was added, and the mixture was stirred and extracted for 60 minutes. After centrifugation of the extract, it was filtered and used as the test solution. Next, 1 mL of the above test solution was added to 5 mL of casein solution (pH 6.0), and the mixture was reacted at 38°C for 60 minutes. Then, 5 mL of 0.44 mol / L trichloroacetic acid solution was added, and the mixture was left to stand at 38°C for 40 minutes. Subsequently, 5 mL of 0.55 mol / L sodium carbonate solution and 1 mL of phenol reagent were added to 2 mL of the filtered filtrate, and the mixture was allowed to develop color at 38°C for 30 minutes. The absorbance was measured at 660 nm. The absorbance was similarly measured for a blank sample that did not contain the test solution obtained from the wheat bran treated product, and the amount of tyrosine produced was determined from the L-tyrosine calibration curve that was prepared. Neutral protease titer was defined as the activity that shows an increase in the non-protein phenol reagent colorant equivalent to 1 μg of L-tyrosine in the first minute of the reaction, with 1 U (unit) being the value of the activity. The lower limit of quantifiable neutral protease titer is 10 U (units) / g, and in the table below, "below the lower limit of quantification" means that the neutral protease titer was less than 10 U / g. ■L value (CIELAB color system) The L values ​​of the CIELAB color system were measured using a spectrophotometer (CM-5, Konica Minolta).

[0053] Experiment 1: Preparation and evaluation of heated wheat bran Wheat bran was obtained from Japanese wheat (Kitahonami: Wx-B1 deficiency) using a multi-stage milling method employing a roller mill, sifter, and purifier. The obtained wheat bran was placed in a rotary roaster (manufactured by Kumano Kitchen Equipment Co., Ltd.), heated until the product temperature reached the temperatures shown in the table below, then 15 parts by mass of water was added per 100 parts by mass of wheat bran, and the wheat bran was heat-treated under the conditions shown in the table below.

[0054] Subsequently, in the pulverization process, the heat-treated wheat bran was pulverized and particle size adjusted using an ACM pulverizer (manufactured by Hosokawa Micron), an impact-type fine pulverizer with a built-in classifier. The pulverized material was then passed through a sieve with a mesh size of 500 μm, and the fractions below the sieve were separated to obtain heated wheat bran (water-roasted bran) with different particle sizes.

[0055] The obtained heated wheat bran was subjected to measurements of dietary fiber content, ash content, particle size distribution, α-amylase titer, neutral protease titer, and L value. The results are shown in Table 1.

[0056] [Table 1]

[0057] Experiment 2: Preparation and evaluation of wheat flour 2-1. Samples 2-1~2-3 Using a grain testing mill (TM-05, manufactured by Satake), Japanese wheat (Kitahonami: Wx-B1 deficiency) was milled to a milling rate of 95%. After that, it was crushed and particle size adjusted using a stone mill, and then sieved through a 500 μm mesh sieve. The fractions below the sieve were separated to obtain wheat flour with different particle sizes.

[0058] 2-2. Sample 2-4 Using a grain testing mill (TM-05, manufactured by Satake), Japanese wheat (Kitahonami: Wx-B1 deficiency) was milled to a milling rate of 95%. Then, it was crushed and particle size adjusted using an ACM pulverizer (manufactured by Hosokawa Micron), and the mixture was passed through a sieve with a mesh size of 500 μm. The fraction below the sieve was separated to prepare wheat flour.

[0059] 2-3. Sample 2-5 Japanese wheat (Kitahonami: Wx-B1 deficiency) was crushed and particle-size adjusted using an ACM pulverizer (manufactured by Hosokawa Micron), then sieved through a 500 μm mesh sieve. The fractions below the sieve were separated to prepare wheat flour with different particle sizes.

[0060] 2-4. Sample 2-6 After milling Japanese wheat (Kitahonami: Wx-B1 deficiency) to a milling rate of 95% using a grain testing mill (TM-05, manufactured by Satake), wheat flour was obtained using a multi-stage milling method employing a roller mill, sifter, and purifier.

[0061] 2-5. Sample 2-7 The flour was prepared in the same manner as in Sample 2-6, except that North American wheat (DNS) was used instead of Japanese wheat.

[0062] The dietary fiber content, ash content, and particle size distribution of the obtained wheat flour were measured. The results are shown in Table 2.

[0063] [Table 2]

[0064] Experiment 3: Preparation and evaluation of noodle-making compositions A wheat flour composition for noodle production was prepared by mixing the raw flours according to the proportions shown in the table below. The dietary fiber content and ash content were calculated from the dietary fiber content, ash content, and proportion of each raw material. In addition, the dietary fiber content and ash content of commercially available whole wheat flour (Whole Wheat Flour D, Showa Sangyo) and roasted whole wheat flour (Gokoku Hojo, Okumoto Seifun) were measured and listed in the table below.

[0065] [Table 3-1]

[0066] [Table 3-2]

[0067] Experiment 4: Production and evaluation of reheated Chinese noodles Using a horizontal pin mixer, the noodle-making composition prepared in Experiment 3 was mixed with commercially available medium-strength flour (Hokkaido, Showa Sangyo) in the proportions shown in the table below (parts by mass). 100 parts by mass of the resulting noodle flour composition was mixed with 1 part by mass of salt, 1 part by mass of lye water, and 35 parts by mass of water, and then mixed for 15 minutes to produce dough. The dough was rolled out using a roller-type noodle-making machine and then cut (cutting blade: square No. 20) to produce fresh noodles (Chinese noodles) with a noodle thickness of 1.5 mm.

[0068] The freshly manufactured noodles were boiled in boiling water until their weight increased to 160%, then cooled in cold water and drained to produce cooked Chinese noodles. The cooked Chinese noodles were placed on top of a soup solidified with gelatin, stored in the refrigerator for 24 hours, and then heated in a microwave oven at 500W for 5 minutes for sensory evaluation.

[0069] Sensory evaluation was conducted by a panel of 10 experts, who assessed noodle-making properties, noodle flavor, viscoelasticity, and soup retention. The evaluation method was based on the following criteria, using a 5-point scale, and the average score was calculated. For all evaluation items except noodle-making properties, the Chinese noodles were reheated in a microwave oven before evaluation. ■Noodle making 5 points: Extremely low incidence of dough sagging, surface roughness of the noodle sheet, and short noodle strands (very good) 4 points: Low rate of dough sagging, rough surface of noodle sheet, and short noodle strands (good) 3 points: The rate of dough sagging, surface roughness of the noodle sheet, and occurrence of short noodle strands is slightly low (slightly good). Points 2: The dough is too runny, the surface of the noodle sheet is rough, and there is a high rate of short noodle strands (somewhat problematic). 1 point: The dough is too runny, or the surface of the noodle sheet is rough, and the rate of short noodle strands is extremely high (this is a problem). ■Noodle Flavor 5 points: The natural taste and flavor of the wheat flour are very strong (very good) 4 points: The natural taste and flavor of the wheat flour are strongly noticeable (good) 3 points: The natural taste and flavor of wheat flour can be felt (fairly good) Points 2: The natural taste and flavor of the wheat flour are somewhat weak, or there is a slight roasted smell or bitterness (slightly inferior). 1 point: The natural taste and flavor of the wheat flour are weak, or a roasted smell or bitter taste can be detected (inferior). ■Noodle viscoelasticity 5 points: Both elasticity and stickiness are very high (excellent). 4 points: Both elasticity and stickiness are high (good) 3 points: Both elasticity and stickiness are slightly high (slightly good) 2 points: Slightly low elasticity and / or stickiness. 1 point: Low (inferior) elasticity and / or viscosity. ■Noodles absorb the broth 5 points: The broth blends very well with the noodles (very good) 4 points: The broth blends well with the noodles (good) 3 points: The broth absorbs the noodles fairly well (fairly good) Points 2: The broth doesn't absorb the noodles very well (slightly inferior). 1 point: The broth doesn't coat the noodles well (it's inferior). As is clear from the table below, when reheated Chinese noodles were produced using the noodle-making composition according to the present invention (Samples 3-1 to 3, 3-6 to 11), excellent noodles could be produced (Samples 4-2 to 4, 4-7 to 12). Furthermore, by using the noodle-making composition according to the present invention, excellent noodles could be produced regardless of the amount used, and good noodles could be produced even without containing any other grain flour besides the noodle-making composition according to the present invention (Samples 4-18 to 21). On the other hand, reheated Chinese noodles (Sample 4-5) made using the noodle-making composition with a high proportion of heated wheat bran (Sample 3-4) had excellent soup retention, but poor noodle-making properties, flavor, and viscoelasticity. Also, reheated Chinese noodles (Sample 4-6) made using the noodle-making composition containing heated wheat bran with a medium diameter of 135 μm (Sample 3-5) had excellent flavor and soup retention, but poor noodle-making properties and viscoelasticity. Furthermore, reheated Chinese noodles (Samples 4-13, 14) made using a noodle-making composition containing wheat flour with a low proportion of particles larger than 103 μm (Samples 3-12, 13), and reheated Chinese noodles (Sample 4-15) to which heated wheat bran alone was added, were inferior in flavor and soup absorption, and Sample 4-14 also exhibited inferior viscoelasticity.

[0070] Furthermore, when commercially available whole wheat flour was used, the dough had poor cohesion and extensibility, resulting in poor noodle-making quality, extreme surface roughness of the noodle sheet, and the formation of short noodle strands. The resulting noodles also had low viscoelasticity (Sample 4-16). When commercially available roasted whole wheat flour was used, improvements were seen compared to when commercially available whole wheat flour was used, but the problems of noodle-making quality and viscoelasticity were not resolved (Sample 4-17).

[0071] [Table 4-1]

[0072] [Table 4-2]

[0073] [Table 4-3]

[0074] Experiment 5: Production and evaluation of reheated udon noodles Using a horizontal pin mixer, the noodle-making composition prepared in Experiment 3 was mixed with commercially available medium-strength flour (Hokkaido, Showa Sangyo) in the proportions shown in the table below (parts by mass). 100 parts by mass of the resulting noodle flour composition was mixed with 4 parts by mass of salt and 40 parts by mass of water, and then mixed for 15 minutes to produce dough. The dough was rolled out using a roller-type noodle-making machine and then cut (cutting blade: square No. 10) to produce fresh noodles (udon) with a noodle thickness of 3.0 mm.

[0075] The freshly manufactured noodles were boiled in boiling water until their weight increased to 160%, then cooled in cold water, drained, and cooked udon noodles were prepared. The cooked udon noodles were placed on top of a soup solidified with gelatin, stored in the refrigerator for 24 hours, and then heated in a microwave oven at 500W for 5 minutes for sensory evaluation.

[0076] Sensory evaluation was conducted by a panel of 10 experts, who assessed noodle-making properties, noodle flavor, viscoelasticity, and broth retention. The evaluation method was the same as in Experiment 3. Note that, except for noodle-making properties, the udon noodles were reheated in a microwave oven before evaluation.

[0077] The evaluation results are shown in the table below. When reheated udon noodles were produced using the noodle-making composition according to the present invention (Samples 3-1 to 3), excellent noodles could be produced (Samples 5-2 to 4). On the other hand, when commercially available whole wheat flour was used, the dough had weak cohesion and poor extensibility, resulting in poor noodle-making properties, extreme surface roughness of the noodle sheet and the generation of short noodle strands, and the resulting noodles also had low viscoelasticity (Sample 5-5). When commercially available roasted whole wheat flour was used, improvements were seen compared to when commercially available whole wheat flour was used, but the problems of noodle-making properties and viscoelasticity were not resolved (Sample 5-6).

[0078] [Table 5]

[0079] Experiment 6: Production and evaluation of reheated noodle wrappers Using a horizontal pin mixer, the noodle-making composition prepared in Experiment 3 was mixed with commercially available medium-strength flour (Hokkaido, Showa Sangyo) in the proportions shown in the table below (parts by mass). To 100 parts by mass of the resulting noodle flour composition, 1 part by mass of salt, 1 part by mass of processed oil (Frenzy M, Riken Vitamin), and 34 parts by mass of water were added and mixed and kneaded to prepare a crumbly dough. The crumbly dough was then passed through the rolling rollers of a noodle-making machine to prepare a noodle sheet. The obtained noodle sheet was cut out with a mold to prepare dumpling wrappers (90 mm in diameter, 1 mm thick).

[0080] The dumpling filling was prepared by mixing 200 parts by mass of ground pork and 30 parts by mass of lard, adding 25 parts by mass of sesame oil, 25 parts by mass of soy sauce, 15 parts by mass of sake, 2 parts by mass of grated garlic, 2 parts by mass of grated ginger, and a pinch of pepper, and mixing further. Then, 400 parts by mass of cabbage and 400 parts by mass of chopped chives were added and lightly mixed to prepare the filling. Using the dumpling wrappers prepared above, 15g of the filling was wrapped to prepare raw dumplings. The surface of the obtained raw dumplings was coated with starch (cornstarch, Showa Sangyo) and steamed for 5 minutes to produce cooked dumplings. After storing the cooked dumplings in the refrigerator for 24 hours, oil was added to a frying pan heated to 200°C and the dumplings were cooked for 7 minutes to obtain pan-fried dumplings.

[0081] Sensory evaluation was conducted by a panel of 10 experts, who assessed workability, noodle wrapper flavor, and viscoelasticity. The evaluation method was based on the following criteria, using a 5-point scale, and the average score was calculated. For all evaluation items except workability, the dumpling wrappers were evaluated after being reheated by baking. ■ Workability 5 points: Extremely low incidence of dough sagging, roughness on the noodle surface, and tearing when wrapping the filling (very good) 4 points: Low incidence of dough sagging, roughness on the noodle surface, and tearing when wrapping the filling (good) 3 points: The rate of dough sagging, roughness of the noodle surface, and tearing when wrapping the filling is relatively low (slightly good). Points 2: The dough is prone to becoming runny, the surface of the noodle wrappers is rough, and there is a high rate of tearing when wrapping the filling (somewhat problematic). 1 point: The dough is very prone to becoming runny, the surface of the noodle wrapper is rough, and there is an extremely high rate of tearing when wrapping the filling (this is a problem). ■ Flavor of the noodle skin 5 points: The natural taste and flavor of the wheat flour are very strong (very good) 4 points: The natural taste and flavor of the wheat flour are strongly noticeable (good) 3 points: The natural taste and flavor of wheat flour can be felt (fairly good) Points 2: The natural taste and flavor of the wheat flour are somewhat weak, or there is a slight roasted smell or bitterness (slightly inferior). 1 point: The natural taste and flavor of the wheat flour are weak, or a roasted smell or bitter taste can be detected (inferior). ■ Viscoelasticity of noodle skin 5 points: Both elasticity and stickiness are very high (excellent). 4 points: Both elasticity and stickiness are high (good) 3 points: Both elasticity and stickiness are slightly high (slightly good) 2 points: Slightly low elasticity and / or stickiness. 1 point: Low (inferior) elasticity and / or viscosity. The evaluation results are shown in the table below, but from the noodle-making composition according to the present invention (Sample 3-2) reheating When we manufactured the noodle wrapper using our own flour, we were able to produce a superior noodle wrapper (Sample 6-2). On the other hand, when we used commercially available whole wheat flour, the dough had poor cohesion and extensibility, resulting in poor noodle-making quality, extreme surface roughness of the noodle sheet, and low viscoelasticity of the resulting noodle wrapper (Sample 6-3).

[0082] [Table 6]

Claims

1. (a) Wheat flour having a median particle size of 20 to 100 μm, with a proportion of particles of 103 μm or larger being 21% or more, (b) Water-roasted wheat bran having a median particle size of 20 to 100 μm, A noodle-making composition containing in a mass ratio of 98:2 to 70:30, with a dietary fiber content of 9 to 15% by mass and an ash content of 1 to 2.5% by mass.

2. The noodle-making composition according to claim 1, wherein the wheat bran has an α-amylase titer of 150 mU / g or less and a neutral protease titer of 20 U / g or less.

3. The noodle-making composition according to claim 1 or 2, wherein the L value of the wheat bran is 31 or more.

4. The noodle-making composition according to any one of claims 1 to 3, wherein the ash content of the wheat flour is 0.6% by mass or more.

5. A method for producing noodles, comprising producing noodles using a noodle-making composition according to any one of claims 1 to 4.

6. The method according to claim 5, wherein the noodles are noodle strands or noodle sheets.

7. The method according to claim 5, wherein the noodles are noodle wrappers.

8. Noodles made from the noodle-making composition described in any one of claims 1 to 4.

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