JP2007097495A - Method for producing wheat flour for noodle, and wheat flour for noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing wheat flour for noodles for suppressing occurrence of dark brown spots called as mark (specks) even if time passes after producing noodles using the wheat flour without the addition of exogenous enzyme and a chemical substance, free from spoiling palate feeling and taste, and obtaining high commercial value noodles, and to provide the wheat flour for noodles. <P>SOLUTION: This method for producing the wheat flour for noodles comprises steam heating wheat flour at an article temperature of 82-97°C for 5-60 s. The wheat flour for noodles obtained by the method is also provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing wheat flour for noodles and wheat flour for noodles, and in particular, the occurrence of so-called “hoshi” or “spec” black-brown spots is suppressed even if time passes after the noodles are produced. Moreover, the present invention relates to a method for producing wheat flour for noodles and a wheat flour for noodles which can obtain noodles having a high commercial value without sacrificing the texture and taste.

  Noodles mainly composed of flours such as wheat flour, after a long time after production, a number of fine black-brown spots called `` Hoshi '' or `` Specs '' are generated, and these spots over time, The number and size increase and the color becomes black. In particular, the presence of noodle skins such as Chinese noodles, dumpling skins, and wonton skins is a major problem. The mechanism of hoshi generation has not been fully elucidated, but fine grain skins and pigment fibers mixed in flour such as wheat flour react with alkaline agents such as citrus and other causes. It is thought that the color develops.

  Many proposals have heretofore been made in order to prevent the occurrence of this stirrer or spec. However, most of the proposals are based on the addition of enzyme agents (see Patent Documents 1 to 3) and chemical substances (see Patent Documents 4 to 8). Considering the orientation of people, there were many things that were difficult to put into practical use.

  In addition to these, a method for obtaining a sheet-like food by adding active gluten powder, heat-treated wheat flour, thickener and water to raw starch (see Patent Document 9) has also been proposed. In the lower right column, line 19 to page 2, upper left column, line 3, “To solve such problems (spec issues, etc.), it is conceivable to use heat-treated flour. It is known that if high-temperature heat treatment is performed to such an extent that it does not occur, it is known that the workability will be significantly impaired. " It was the present situation that could not be prevented.

JP-A-11-137196 JP 11-137197 A JP 2004-173508 A Japanese Patent Laid-Open No. 5-260915 Japanese Patent Laid-Open No. 5-308916 JP 6-7100 A JP 7-222560 A JP-A-8-140605 Japanese Patent Laid-Open No. 3-198759

  The object of the present invention is to suppress the occurrence of black-brown spots called hoshi (spec) even after a long time after producing noodles using wheat flour without adding an enzyme agent or chemical substance. An object of the present invention is to provide a method for producing wheat flour for noodles and a wheat flour for noodles which can obtain noodles having a high commercial value without losing the texture and taste.

In order to achieve the above object, the present inventors have made various studies on low-temperature heat treatment that does not impair the workability of flour. Was found to be suppressed.
The present invention has been made on the basis of the above knowledge, and provides a method for producing wheat flour for noodles characterized by wet-heat treating wheat flour at a product temperature of 82 to 97 ° C. for 5 to 60 seconds.
Moreover, this invention provides the wheat flour for noodles obtained by the manufacturing method of the said wheat flour for noodles.

  When the flour obtained by the method of the present invention is used, the occurrence of dark brown spots called “Hoshi” or “Spec” is suppressed, and the texture and taste are not impaired, and noodles with high commercial value are obtained. be able to. In particular, in wheat flour having an ash content of 0.3 to 0.4% by mass, which is often used in traditional Chinese noodles and noodle skins, almost no occurrence of a hoshi is observed, and a very good product is obtained. In wheat flour having an ash content of 0.5 to 0.9% by mass, which is not often used in Chinese noodles and noodle skins due to the presence of hoshi, the generation of hoshi is considerably suppressed, so it has been used in the past. It can be used to the same extent as wheat flour having an ash content of 0.3 to 0.4% by mass. In addition, since the generation of hoshi is considerably suppressed even in wheat flour having an ash content of 1.0% by mass or more which has not been used in Chinese noodles and noodle skins due to the presence of hoshi in the past, The content can be used by mixing with wheat flour having a content of less than 1.0% by mass, and the cost can be reduced.

  The wheat flour used in the present invention is not particularly limited, and quasi-strong flour and medium strength flour generally used for noodles can be suitably used. Moreover, although the grade of flour is not particularly limited, it is suitable for application to flour classified into second-grade and third-grade flours.

  In the present invention, it is important that the wheat flour is heat-treated under conditions that deactivate only the enzyme activity in the flour without substantially denaturing the starch and protein (gluten) in the flour, If the heat treatment is excessive, the effect of the present invention cannot be obtained.

  In the present invention, the wheat flour is wet-heat treated at a product temperature of 82 to 97 ° C., preferably a product temperature of 86 to 89 ° C. for 5 to 60 seconds, preferably 10 to 30 seconds, and more preferably 10 to 15 seconds.

  The wet heat treatment is preferably performed in a closed container into which saturated water vapor has been introduced. As a preferable example of such a closed container, a “powder sterilizer” described in Japanese Patent No. 2784505 is described. Is mentioned.

  The wet heat treatment is preferably performed so that the heat-gelatinized heat ratio of the wet heat treated wheat flour (wheat flour for noodles of the present invention) is preferably 80 to 99, more preferably 90 to 98, and particularly preferably 95 to 97.

The gelatinization heat ratio is measured by the following method.
[Measurement method of heat ratio of gelatinization]
Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), an aluminum capsule to which 4 times the amount of distilled water was added to the dry matter amount of wet heat-treated flour and an aluminum capsule to which only the same amount of distilled water was added were used as comparative controls. The temperature is raised from 25 ° C. to 140 ° C. at 5 ° C. per minute, and the difference in endothermic energy from the control is measured. The endothermic energy (peak formed between 30 ° C. and 100 ° C.) generated when gelatinized is expressed as the heat of gelatinization per gram of dry matter (J / g). The heat of gelatinization thus obtained is expressed as a ratio to the heat of gelatinization of untreated wheat flour, and this is defined as the ratio of heat of gelatinization.

  The wheat flour for noodles of the present invention is particularly suitable for Chinese noodles; noodle skins such as dumpling skin and wonton skin.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Example 1
A commercially available wheat flour “Special Number One” (manufactured by Nisshin Flour Milling Co., Ltd.) was used as the sample of Comparative Example 1.
This commercially available wheat flour “Special Number One” was subjected to wet heat treatment for 12 seconds at an article temperature of 87 ° C. using the same apparatus as described in Japanese Patent No. 2784505. One sample was used.

  The analytical values of the samples of Example 1 and Comparative Example 1 are shown in Table 1.

Example 2
A commercially available wheat flour “AUTION” (manufactured by Nisshin Flour Milling Co., Ltd.) was used as the sample of Comparative Example 2.
This commercially available flour “AUTION” was subjected to wet heat treatment for 10 seconds at a product temperature of 86 ° C. using the same apparatus as described in Japanese Patent No. 2784505, and dried and pulverized. A sample was used.

  The analytical values of the samples of Example 2 and Comparative Example 2 were as shown in Table 2.

Example 3
A strong wheat flour (brand: dark northern spring, crude protein 14.2% by mass) is made from 100% raw flour and has an ash content of 1.5% by mass. ) Was collected. This was used as a sample of Comparative Example 3.
This strong wheat flour having an ash content of 1.5% by mass was subjected to wet heat treatment for 10 seconds at a product temperature of 87 ° C. using the same apparatus as described in Japanese Patent No. 2784505, dried and pulverized. This was used as the sample of Example 3.

  Table 3 shows the analytical values of the samples of Example 3 and Comparative Example 3.

Test Example 1 (Chinese noodles)
For the flours obtained in Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3, Chinese noodles were produced and evaluated as follows.
Using 100 parts by weight of each flour, 1.5 parts by weight of Kansui and 34 parts by weight of water were mixed for 10 minutes, and then aged for 30 minutes to obtain a dough.
The obtained dough was rolled by a conventional method to make the final noodle strip thickness 1.5 mm, and then cut into noodle strings with a cutting blade (# 20 square) to obtain raw Chinese noodles.
The resulting raw Chinese noodles were boiled for 2 minutes and 30 seconds to obtain boiled Chinese noodles. The boiled Chinese noodles were evaluated by 10 panelists based on the evaluation criteria shown in Table 5. Table 4 shows the evaluation results (average score of evaluation scores of 10 panelists).

Test example 2 (gyoza skin)
For the flours obtained in Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3, dumpling skins were produced and evaluated as follows.
100 parts by weight of each flour was mixed with 1 part by weight of sodium chloride and 35 parts by weight of water for 10 minutes, and then aged for 30 minutes to obtain a dough.
The obtained dough was rolled by a conventional method to make the final noodle strip thickness 1 mm, and then cut out with a mold having a diameter of 85 mm to obtain a raw dumpling skin.
The raw dumpling skin obtained was wrapped in 12 g of dumpling ingredients, and the raw dumplings were baked and cooked. The obtained grilled dumplings were evaluated by 10 panelists based on the evaluation criteria shown in Table 7. Table 6 shows the evaluation results (average score of evaluation scores of 10 panelists).

Test Example 3 (Chinese noodles)
Flour compositions 1 to 8 were prepared by uniformly mixing the flour of Example 2 with the flour of Example 1 or the flour of Comparative Example 1 in the proportions shown in Table 8. About these wheat flour compositions 1-8, the Chinese noodles were manufactured as follows and evaluated.
Using 100 parts by mass of each flour composition, 1.5 parts by mass of Kansui and 34 parts by mass of water were mixed for 10 minutes, and then aged for 30 minutes to obtain a dough.
The obtained dough was rolled by a conventional method to give a final noodle band thickness of 1.5 mm, and then cut into noodle strings with a cutting blade (# 20 square) to obtain raw Chinese noodles.
The resulting raw Chinese noodles were boiled for 2 minutes and 30 seconds to obtain boiled Chinese noodles. The obtained boiled Chinese noodles were evaluated by 10 panelists based on the evaluation criteria shown in Table 5. Table 8 shows the evaluation results (average score of evaluation scores of 10 panelists).

Claims (4)

  A method for producing wheat flour for noodles, wherein the wheat flour is subjected to wet heat treatment at an article temperature of 82 to 97 ° C for 5 to 60 seconds.   The method for producing wheat flour for noodles according to claim 1, wherein the wet heat treatment is carried out in a closed container into which saturated water vapor has been introduced.   The method for producing wheat flour for noodles according to claim 1 or 2, wherein the wet heat treatment is performed so that the heat-gelatinized heat ratio of the wet-heat treated flour is 80 to 99. Noodle flour obtained by the method for producing wheat flour for noodles according to any one of claims 1 to 3.