JP2005328790A - Wheat flour for noodle and wheat flour composition for noodle - Google Patents
Wheat flour for noodle and wheat flour composition for noodle Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims abstract description 97
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 64
- 235000012149 noodles Nutrition 0.000 title claims abstract description 57
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 241000209140 Triticum Species 0.000 title claims abstract 13
- 244000098338 Triticum aestivum Species 0.000 claims abstract description 59
- 239000002245 particle Substances 0.000 claims abstract description 22
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000019750 Crude protein Nutrition 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Abstract
Description
本発明は、麺、特にうどんの原料として好適に用いられる新規な小麦粉および小麦粉組成物に関する。 The present invention relates to a novel wheat flour and wheat flour composition suitably used as a raw material for noodles, particularly udon.
小麦粉は、ロール粉砕および篩分けにより採取されるが、その粒度分布は、約５μｍ〜約１８０μｍにわたる。 Wheat flour is harvested by roll milling and sieving, but its particle size distribution ranges from about 5 μm to about 180 μm.
小麦粉は、澱粉と蛋白質がその９５質量％以上を占めている。小麦粉の粒に着目すると、蛋白質画分、小粒澱粉画分、大粒澱粉画分、蛋白質と澱粉が複合構造をなす画分の４つの画分に大まかに分類される。ただし、小粒および大粒澱粉粒の表面には、微量の蛋白質が付着していることがある。 In wheat flour, starch and protein account for 95% by mass or more. Focusing on the grain of wheat flour, it is roughly classified into four fractions: a protein fraction, a small starch fraction, a large starch fraction, and a fraction in which protein and starch form a complex structure. However, a small amount of protein may adhere to the surface of the small and large starch granules.
従来、製粉工程において、上記の４つの画分を明確に分けることは困難であり、画分の違いによる二次加工適性を把握することは困難であった。 Conventionally, in the milling process, it has been difficult to clearly separate the above four fractions, and it has been difficult to grasp the suitability for secondary processing due to the difference in the fractions.
従来より、小麦粉の二次加工適性や小麦粉製品の食感等を改善するために、原料小麦粉として特定範囲の粒径の小麦粉を用いることが提案されている。例えば、国内産軟質小麦由来の小麦粉を７０重量％以上含み、粒径１６．０μｍ以下の積算体積と粒径８０．６μｍ以下の積算体積の合計が２０％未満である麺用小麦粉（特許文献１参照）、目開き７５μｍの篩を通過し目開き３８μｍの篩上に残る粉を６０重量％以上の割合で含有する小麦粉（特許文献２参照）、粒径が６０〜１８０μｍの薄力粉を７０〜９０重量％含む小麦粉組成物（特許文献３を参照）などが提案されている。 Conventionally, in order to improve the secondary processing suitability of wheat flour, the texture of wheat flour products, and the like, it has been proposed to use wheat flour having a specific range of particle sizes as raw material flour. For example, wheat flour for noodles containing 70% by weight or more of wheat flour derived from domestic soft wheat, and the total of the cumulative volume of particle size 16.0 μm or less and the cumulative volume of particle size 80.6 μm or less is less than 20% (Patent Document 1) Reference), flour containing 60% by weight or more of flour that passes through a sieve having an opening of 75 μm and remains on the sieve having an opening of 38 μm (see Patent Document 2), and 70-90 of flour having a particle size of 60 to 180 μm A wheat flour composition containing wt% (see Patent Document 3) has been proposed.
しかし、特許文献１に記載されている麺用小麦粉は、製麺適性に改良の余地があり、また該小麦粉から得られるうどんの食感がモチモチ感に欠けるものである。
また、特許文献２に記載されている小麦粉は、増粘剤を配合してパン用小麦粉組成物として用いられるものであり、製パン原料として優れた加工適性を有し、高品質のパンを得ることができるものの、うどん等の麺用小麦粉として用いた場合について考慮されたものではない。
また、特許文献３に記載されている小麦粉組成物は、菓子用小麦粉組成物であり、麺用小麦粉組成物として適したものではない。
However, the wheat flour for noodles described in Patent Document 1 has room for improvement in suitability for making noodles, and the texture of udon obtained from the wheat flour lacks a sticky feeling.
Moreover, the flour described in Patent Document 2 is used as a flour composition for bread by blending a thickener, has excellent processability as a bread-making material, and obtains high-quality bread. However, it is not considered when used as noodle flour such as udon.
Moreover, the flour composition described in Patent Document 3 is a confectionery flour composition and is not suitable as a noodle flour composition.
本発明の目的は、製麺適性に優れ、かつ特にうどんに加工した際に、特徴的で良好なモチモチ感を有するうどんが得られる麺用小麦粉、および、該麺用小麦粉と同様の効果を有する麺用小麦粉組成物を提供することにある。 An object of the present invention is to provide noodle flour that is excellent in noodle making suitability and has a characteristic and good mochi-mochi when processed into udon, and has the same effects as the wheat flour for noodles. The object is to provide a flour composition for noodles.
本発明者等は、上記目的を達成すべく鋭意研究を重ねる中で、小麦粉の上記４つの画分を２つの画分に概ね分離し、その二次加工適性を検証したところ、特定範囲の粒径の粒を特定量含有する軟質小麦粉が、上記目的を達成するものであることを見い出し、本発明を完成するに至った。 In the course of earnest research to achieve the above object, the present inventors generally separated the above four fractions of flour into two fractions, and verified their suitability for secondary processing. The present inventors have found that soft wheat flour containing a specific amount of grains having a diameter achieves the above-mentioned purpose, and has completed the present invention.
すなわち、本発明は、原料を軟質小麦とし、粒径が４５μｍ未満の大きさの粒が８０質量％以上で、かつ１０μｍ以上４５μｍ未満の大きさの粒が６０質量％以上である麺用小麦粉、および、該麺用小麦粉を２０質量％以上含有する麺用小麦粉組成物に関する。 That is, the present invention provides a wheat flour for noodles, wherein the raw material is soft wheat, grains having a particle size of less than 45 μm are 80% by mass or more, and grains having a size of 10 μm or more and less than 45 μm are 60% by mass or more, And it is related with the wheat flour composition for noodles containing this wheat flour for noodles 20 mass% or more.
本発明の麺用小麦粉は、製麺適性に優れ、かつ特にうどんに加工した際に、特徴的で良好なモチモチ感を有するうどんが得られる。また、本発明の麺類用小麦粉組成物は、本発明の麺用小麦粉と同様に、製麺適性に優れ、かつ特にうどんに加工した際に、特徴的で良好なモチモチ感を有するうどんが得られる。 The wheat flour for noodles of the present invention is excellent in suitability for noodle making, and particularly when processed into udon, it is possible to obtain udon with a characteristic and good feeling of stickiness. Further, the wheat flour composition for noodles of the present invention, like the wheat flour for noodles of the present invention, is excellent in noodle-making suitability and can be used to obtain udon with a characteristic and good mochi-mochi feeling especially when processed into udon. .
まず、本発明の麺用小麦粉について説明する。
本発明の麺用小麦粉は、原料を軟質小麦とし、粒径が４５μｍ未満の大きさの粒が８０質量％以上で、かつ１０μｍ以上４５μｍ未満の大きさの粒が６０質量％以上である小麦粉であれば、どのような粒径分布のものでも使用することができるが、粒径が４５μｍ未満の大きさの粒が、９０質量％以上であることが好ましく、９５〜１００質量％であることがさらに好ましい。また、１０μｍ以上４５μｍ未満の大きさの粒が、７０質量％以上であることが好ましく、８０〜１００質量％であることがさらに好ましい。
この小麦粉の粒径は、日機装株式会社製「マイクロトラック粒径分布測定装置９２００ＦＲＡ」を用いて乾式で測定したものである。また、粒度の割合は、粒径分布を解析し、計算した「検出頻度割合」である（日機装株式会社製の上記装置９２００ＦＲＡに添付された資料「マイクロトラック粒度分析計測定結果の見方」参照）。
First, the noodle flour of the present invention will be described.
The wheat flour for noodles of the present invention is a wheat flour whose raw material is soft wheat, grains having a particle size of less than 45 μm are 80% by mass or more, and grains having a size of 10 μm or more and less than 45 μm are 60% by mass or more. Any particle size distribution can be used as long as the particle size is less than 45 μm, and preferably 90% by mass or more, and 95 to 100% by mass. Further preferred. Moreover, it is preferable that the particle | grains of the magnitude | size of 10 micrometers or more and less than 45 micrometers are 70 mass% or more, and it is more preferable that it is 80-100 mass%.
The particle size of the flour was measured by a dry method using a “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size ratio is a “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) .
本発明においては、前記の大きさの粒より粗い粒径の小麦粉の混入割合が高くなると、その製麺適性が損なわれるので好ましくない。 In the present invention, if the mixing ratio of wheat flour having a particle size coarser than the above-mentioned size is increased, the suitability for noodle making is impaired, which is not preferable.
本発明の麺用小麦粉を調製する方法としては、例えば、小麦に対してロールによる粉砕と、篩による篩分けを繰り返し行い、通常の小麦粉を採取した後、該小麦粉から、空気分級により前記の大きさの粒より粗い粒径の小麦粉をできる限り取り除く方法が挙げられる。 As a method for preparing wheat flour for noodles of the present invention, for example, after repeatedly pulverizing wheat with a roll and sieving with a sieve and collecting normal wheat flour, the above-mentioned size is obtained from the flour by air classification. A method of removing as much of the wheat flour as possible with a grain size coarser than the grain of sasa.
本発明の麺類用小麦粉の原料として使用する軟質小麦としては、ソフトレッドホイートおよびソフトホワイトホイート等が挙げられ、ソフトレッドホイートの例としては日本産の普通小麦、米国産のソフトレッドウインター（ＳＲＷ）等があり、ソフトホワイトホイートの例としては米国産のホワイトホイート（ＷＷ）、オーストラリア産のオーストラリアスタンダードホイート（ＡＳＷ）等がある。
上記軟質小麦としては、同一の品種を一種以上使用しても、異なる品種を各一種以上併用してもよい。
Examples of the soft wheat used as a raw material for the flour for noodles of the present invention include soft red wheat and soft white wheat. Examples of soft red wheat include ordinary wheat from Japan and soft red winter from USA. Examples of soft white wheat include US-made white wheat (WW) and Australian-made Australian standard wheat (ASW).
As the soft wheat, one or more of the same varieties may be used, or one or more different varieties may be used in combination.
本発明の麺類用小麦粉は、灰分が０．３１〜０．５２質量％で、粗蛋白が６．０〜１０．０質量％であるものが好ましく、さらに好ましくは灰分が０．３４〜０．４１質量％で、粗蛋白が６．５〜９．０質量％のものである。 The wheat flour for noodles of the present invention preferably has an ash content of 0.31 to 0.52% by mass and a crude protein content of 6.0 to 10.0% by mass, and more preferably has an ash content of 0.34 to 0.00. It is 41 mass% and the crude protein is 6.5-9.0 mass%.
次に、本発明の麺用小麦粉組成物について説明する。
本発明の麺用小麦粉組成物は、上記の本発明の麺用小麦粉を、強力粉、準強力粉、中力粉、薄力粉、デュラムセモリナ等の通常の小麦粉と混合して、本発明の麺用小麦粉の含有量が２０質量％以上、好ましくは３０〜５０質量％となるように調整したものである。
Next, the noodle flour composition of the present invention will be described.
The noodle flour composition of the present invention is obtained by mixing the above-described wheat flour for noodles with normal flour such as strong flour, semi-strong flour, medium flour, thin flour, durum semolina, etc. The content is adjusted to 20% by mass or more, preferably 30 to 50% by mass.
本発明の麺用小麦粉組成物には、本発明の麺用小麦粉および前記した通常の小麦粉以外に、そば粉、米粉、コーンフラワー、大麦粉等の穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等及びこれらのα化、エーテル化、エステル化、アセチル化、架橋処理等の加工澱粉等；卵粉；増粘剤；油脂類；乳化剤；食塩等の無機塩類；かんすい；活性グルテン；酵素剤；色素類等、製麺に通常用いる副原料を配合することができる。 The wheat flour composition for noodles of the present invention includes flours for buckwheat, rice flour, corn flour, barley flour, tapioca starch, potato starch, corn starch, waxy, in addition to the wheat flour for noodles of the present invention and the above-mentioned normal wheat flour. Corn starch, wheat starch, etc. and processed starch such as pregelatinized, etherified, esterified, acetylated, cross-linked, etc .; egg powder; thickener; fats and oils; emulsifiers; inorganic salts such as sodium chloride; An enzyme agent; pigments and the like, and auxiliary materials usually used for noodle making can be blended.
本発明の麺用小麦粉および麺用小麦粉組成物は、麺の中でも特にうどんの原料として好適なものである。 The wheat flour for noodles and the wheat flour composition for noodles of the present invention are particularly suitable as raw materials for udon among noodles.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
実施例１
日本産の普通小麦（品種；ホクシン）１００％からなる原料を製粉し、灰分０．３６％の小麦粉を採取した後、該小麦粉から、空気分級により粒径の粗い部分を除去し、本発明の小麦粉を得た。この小麦粉は、粒径が４５μｍ未満の大きさの粒が８３質量％で、かつ１０μｍ以上４５μｍ未満の大きさの粒が６８質量％のものであった。また、この小麦粉の灰分は０．３４質量％、粗蛋白は８．０質量％であった。
Example 1
After milling a raw material consisting of 100% Japanese ordinary wheat (variety: Hokushin) and collecting wheat flour with an ash content of 0.36%, the coarse portion of the particle diameter is removed from the flour by air classification. Obtained flour. This flour had 83% by mass of grains having a particle size of less than 45 μm and 68% by mass of grains having a size of 10 μm or more but less than 45 μm. The ash content of this flour was 0.34% by mass, and the crude protein was 8.0% by mass.
実施例２
オーストラリア産のオーストラリアスタンダードホワイト（ＡＳＷ）を７０質量％と日本産の普通小麦（品種；ホクシン）を３０質量％からなる原料を製粉し、灰分０．３６％の小麦粉を採取した後、該小麦粉から、空気分級により粒径の粗い部分を除去し、本発明の小麦粉を得た。この小麦粉は、粒径が４５μｍ未満の大きさの粒が８２質量％で、かつ１０μｍ以上４５μｍ未満の大きさの粒が６５質量％のものであった。また、この小麦粉の灰分は０．３４質量％、粗蛋白は７．９質量％であった。
Example 2
After milling a raw material consisting of 70% by mass of Australian Standard White (ASW) from Australia and 30% by mass of Japanese ordinary wheat (variety: Hokushin), collecting flour with an ash content of 0.36%, The portion having a coarse particle diameter was removed by air classification to obtain the flour of the present invention. This wheat flour had 82% by mass of grains having a particle size of less than 45 μm and 65% by mass of grains having a size of 10 μm or more but less than 45 μm. The ash content of this flour was 0.34% by mass, and the crude protein was 7.9% by mass.
実施例３〜８および比較例１〜３
中力粉（「小袋手打ちうどん用粉」日清製粉株式会社製商品名）に実施例１および２で得られた小麦粉を下記表１に示す割合で均一に混合して、小麦粉組成物をそれぞれ調製した。
Examples 3-8 and Comparative Examples 1-3
The flour obtained in Examples 1 and 2 was uniformly mixed with medium strength flour (“Powder Hand Udon Noodle” Nisshin Flour Milling Co., Ltd., trade name) at the ratios shown in Table 1 below, and the flour compositions were respectively mixed. Prepared.
試験例１
実施例１〜２で得られた小麦粉、実施例３〜８で得られた小麦粉組成物および比較例１〜３で得られた小麦粉組成物を用いて、下記の製法によりそれぞれうどんを製造し、下記の評価方法により、これらの小麦粉および小麦粉組成物の製麺適性と、得られたうどんの食感を評価した。それらの結果を下記表２に示す。
〔うどんの製法〕
小麦粉または小麦粉組成物１００質量部に食塩４質量部および水３７質量部を加え、減圧下（−６００mmHg）で高速で３分間、低速で７分間混捏した後、３０分間熟成させて生地を得る。得られた生地を常法により圧延し、最終麺帯厚を３．０ｍｍとした後、切刃（♯９角）で麺線に切出し、生うどんを得る。
〔評価方法〕
・小麦粉および小麦粉組成物の製麺適性
上記の製法によりうどんを製造する際の製麺適性について、下記表３に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
・うどんの食感
得られた生うどんを２０分間茹でて茹うどんを得た。得られた茹うどんの食感について、下記表３に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
Test example 1
Using the flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, udon was produced by the following production methods, respectively. The following evaluation methods evaluated the suitability of these wheat flour and wheat flour composition for noodle making and the texture of the obtained udon. The results are shown in Table 2 below.
[Udon production method]
4 parts by weight of sodium chloride and 37 parts by weight of water are added to 100 parts by weight of wheat flour or wheat flour composition, and the mixture is kneaded under reduced pressure (-600 mmHg) for 3 minutes at high speed for 7 minutes at low speed, and then aged for 30 minutes to obtain a dough. The obtained dough is rolled by a conventional method to make the final noodle strip thickness 3.0 mm, and then cut into noodle strings with a cutting blade (# 9 corner) to obtain raw udon.
〔Evaluation methods〕
・ Noodle making suitability of wheat flour and wheat flour composition About noodle making suitability when producing udon by the above-mentioned manufacturing method, 10 panelists were scored based on the evaluation criteria shown in Table 3 below, and the average value was calculated. The evaluation score was used.
・ Udon texture Boiled raw udon was boiled for 20 minutes to obtain boiled udon. Based on the evaluation criteria shown in Table 3 below, 10 panelists scored the texture of the obtained udon noodles, and the average value was calculated as an evaluation score.
Claims (4)
4. The flour composition for noodles according to claim 3, wherein the noodles are udon.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008072953A (en) * | 2006-09-21 | 2008-04-03 | Nisshin Flour Milling Inc | Method of producing wheat flour for chinese noodles |
| JP2008289454A (en) * | 2007-05-28 | 2008-12-04 | Nisshin Flour Milling Inc | Cold noodle or method for preparing flour for use in preparing steamed/kneaded noodle |
| JP2010193851A (en) * | 2009-02-27 | 2010-09-09 | Nisshin Flour Milling Inc | Grain flour composition for boiled noodle and method for producing boiled noodle |
| JP2011109963A (en) * | 2009-11-27 | 2011-06-09 | Nisshin Flour Milling Inc | Method for judging noodle-class wheat |
| JP2013162768A (en) * | 2012-02-13 | 2013-08-22 | Nisshin Flour Milling Inc | Flour composition for non-fried instant noodle |
| JP2015159759A (en) * | 2014-02-27 | 2015-09-07 | 日清製粉株式会社 | Flour for noodles and method of producing the same |
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2004
- 2004-05-21 JP JP2004151529A patent/JP4260063B2/en active Active
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008072953A (en) * | 2006-09-21 | 2008-04-03 | Nisshin Flour Milling Inc | Method of producing wheat flour for chinese noodles |
| JP4653051B2 (en) * | 2006-09-21 | 2011-03-16 | 日清製粉株式会社 | Manufacturing method of flour for Chinese noodles |
| JP2008289454A (en) * | 2007-05-28 | 2008-12-04 | Nisshin Flour Milling Inc | Cold noodle or method for preparing flour for use in preparing steamed/kneaded noodle |
| JP2010193851A (en) * | 2009-02-27 | 2010-09-09 | Nisshin Flour Milling Inc | Grain flour composition for boiled noodle and method for producing boiled noodle |
| JP2011109963A (en) * | 2009-11-27 | 2011-06-09 | Nisshin Flour Milling Inc | Method for judging noodle-class wheat |
| JP2013162768A (en) * | 2012-02-13 | 2013-08-22 | Nisshin Flour Milling Inc | Flour composition for non-fried instant noodle |
| JP2015159759A (en) * | 2014-02-27 | 2015-09-07 | 日清製粉株式会社 | Flour for noodles and method of producing the same |
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| JP4260063B2 (en) | 2009-04-30 |
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