JP2018064489A - Material for noodle and process for producing the same, and noodle containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a material for noodles capable of improving the texture of noodles and imparting good hot-water recovery properties and aging resistance to the noodles. without using special additives, a process for producing the same, and noodles containing the same.SOLUTION: Raw materials containing wheat flour and starch are mixed with water and then subjected to heat treatment with an extruder or the like, so that the wheat flour and starch are pregelatinized to have a degree of pregelatinization of 80% or more. The materials for noodles, obtained in such a process, are blended as part of the raw flour of noodles. It is preferable to further add gluten to the materials for noodles.SELECTED DRAWING: None

Description

  The present invention relates to a material for noodles, a method for producing the same, and noodles containing the same. Specifically, noodles containing wheat flour and starch, which can improve the texture of the noodles and can impart good hot water reversion and aging resistance to the noodles, wherein the wheat flour and starch are pregelatinized The present invention relates to a raw material, a production method thereof, and noodles containing the same.

  Conventionally, as a technique of using pregelatinized wheat flour or pregelatinized starch as a raw material for noodles, water is added to the starch and kneaded under high pressure to knead the starch, and the pregelatinized dough is changed from the high pressure portion to the low pressure portion. A method for producing a highly expandable puffed food characterized by a combination of a step of extruding, a step of degassing the exfoliated dough into high pressure or reduced pressure, and a step of shaping and drying the degassed dough (Patent Literature) 1) In addition, the flour or starch is extruded into the atmosphere through a nozzle in a moisture absorption state through a nozzle to obtain expanded flour or expanded starch, and then the expanded flour or expanded starch is pulverized and then blended with wheat flour. Noodle making according to the method, or heat-treating the flour or starch in a moisture-absorbing state and pre-gelatinizing it, then freeze-drying to obtain porous flour or porous starch, and then pulverizing the porous flour or porous starch Then mix with flour and follow the usual method Instant noodle flour containing 1-10% by mass of a noodle manufacturing method (Patent Document 2) for producing noodles capable of shortening the boil-up time and heated granulated wheat flour that has been gelatinized and expanded by pressure extrusion In the composition, the particle size of the pulverized product of heat-granulated wheat flour is in the range of 200 to 1600 μm, the degree of alpha is 80% or more, and the apparent specific gravity is 55 to 75 g / 100 ml when the particle size is 500 to 700 μm. A flour composition for instant noodles (Patent Document 3) is known, which is characterized by the fact that the noodle strings have a good restorability and feel when eaten.

  In addition, non-extruded fried instant noodles containing 60 to 90% by weight of a crushed durum wheat based on the total weight of the flour raw material containing one or more of pregelatinized starch and wet-heat treated wheat flour ( Patent Document 4) or extruding a mixture containing reduced allergenized wheat flour so that the content of pregelatinized per dry matter is 10 to 50% by adding pregelatinized low allergenized flour and / or pregelatinized starch A process for producing a processed wheat food characterized by forming (Patent Document 5), a multilayer structure composed of an A layer and a B layer, and the n layer dough for layer A and the noodle dough for layer B superimposed and rolled The layer noodle dough is a method for producing multilayer noodles containing a large amount of at least one of pregelatinized wheat flour and pregelatinized starch as compared with the layer A noodle dough (Patent Documents). 6) is known.

Japanese Patent Publication No.49-21773 Japanese Patent No. 6-46781 JP 2010-4822 A JP-A-8-140609 JP 2000-342204 A JP 2014-18179 A

  An object of the present invention is to improve the texture of noodles without using special additives, and to provide a noodle material that can impart good hot water reversion and aging resistance to the noodles, a production method thereof, and the same To provide noodles.

  As a result of studying to solve the above problems, the inventors of the present invention mixed water with a raw material containing wheat flour and starch, subjected to heat treatment, and converted the raw material for noodles into which the wheat flour and starch were pregelatinized. It discovered that the said subject could be solved by mix | blending as a part of raw material flour, and came to complete this invention.

That is, this invention relates to the manufacturing method of the noodle material of the following (1)-(5), the manufacturing method of the noodle material of (6)-(9), the noodles of (10), and the manufacturing method of the noodles of (11).
(1) A raw material for noodles containing wheat flour and starch as raw materials, wherein the wheat flour and starch are pregelatinized.
(2) The material for noodles according to (1), further containing gluten.
(3) The raw material for noodles according to the above (1) or (2), wherein the raw material contains 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten.
(4) The raw material for noodles according to any one of (1) to (3) above, wherein the α-degree is 90% or more.
(5) The material for noodles according to any one of the above (1) to (4) for use in the production of noodles containing 0.3 to 20% by mass in terms of dry matter.
(6) A method for producing a raw material for noodles, wherein the wheat flour and starch are mixed with water and heated to gelatinize the wheat flour and starch.
(7) The production method according to the above (6), wherein gluten is further added to the raw material.
(8) 30 to 65 parts by weight of water is added and mixed to 100 parts by weight of powder raw material containing 40 to 70% by weight of wheat flour, 30 to 60% by weight of starch and 1 to 10% by weight of gluten, and the temperature is 80 to 80%. The manufacturing method according to (6) or (7) above, wherein heat treatment is performed at 120 ° C. until the degree of alpha conversion is 90% or more.
(9) The manufacturing method according to any one of (6) to (8) above, wherein the heat treatment is treatment by an extruder.
(10) Noodles containing 0.3 to 20% by mass of the noodle material according to any one of (1) to (5) above in terms of dry matter in a flour raw material for noodles.
(11) A method for producing noodles, comprising mixing noodle materials according to any one of (1) to (5) in an amount of 0.3 to 20% by mass in terms of dry matter in a flour raw material for noodles.

  When the noodle material of the present invention is mixed with 0.3 to 20% by mass in terms of dry matter in the raw material of flour, the texture of the noodles is improved, and good hot water reversion and aging resistance are imparted to the noodles. be able to.

  The raw material for noodles of the present invention is not particularly limited as long as it contains wheat flour and starch as raw materials, and the wheat flour and starch are pregelatinized, and as a method for producing the raw material for noodles of the present invention, It is not particularly limited as long as it is a production method in which wheat flour and starch are mixed with water and heated to gelatinize the wheat flour and starch, and the noodle material preferably further contains gluten. The noodles of the present invention are not particularly limited as long as they contain 0.3 to 20% by mass of the noodle material of the present invention in terms of dry matter, and the method for producing the noodles of the present invention includes noodle flour. If it is a manufacturing method of the noodles which mix | blends 0.3-20 mass% of raw material for noodles of this invention in the raw material conversion in a raw material, it will not restrict | limit in particular. From the noodles of the present invention, the material for noodles of the present invention is a material for noodles whose use is specified as “to be used for producing noodles containing 0.3 to 20% by mass in terms of dry matter”. Can do.

  Although it does not specifically limit as wheat flour used for the raw material for noodles of the present invention, flour made from soft wheat such as medium flour and thin flour is preferable, and amylose content is less than 30%, for example, about 27%, which is slightly less, Flour made from low amylose wheat is preferred. Moreover, it does not specifically limit as a form of wheat flour, Wheat flour manufactured according to a conventional method or whole grain flour may be sufficient.

  Moreover, as starch used for the material for noodles of the present invention, wheat starch, tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sweet potato starch, and processed products of these starches (crosslinked, phosphorylated, acetylated, Those subjected to etherification, oxidation and the like and combinations thereof can be used as appropriate, but wheat starch, tapioca starch and potato starch are preferred, and acetylated tapioca starch is most preferred.

  The gluten used for the material for noodles of the present invention is not particularly limited, and can be appropriately used as long as it is usually used for the production of food and noodles. Among them, wheat gluten can be particularly preferably exemplified. .

  In the material for noodles of the present invention, in addition to other flours such as barley flour, rye flour, buckwheat flour, rice flour and corn flour, soy protein, Protein materials such as soybean polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme degradation product, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and oils; citrus, calcined calcium, dietary fiber, swelling agent, salt, Sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrin, indigestible dextrin, resistant starch, alcohol, preservatives, pH adjusters, enzyme agents, thickeners, sugars, emulsifiers You may mix | blend.

  The raw material for noodles of the present invention includes 10 to 90% by weight of flour, 10 to 90% by weight of starch and 0 to 20% by weight of gluten, particularly 40 to 70% by weight of flour, 30 to 60% by weight of starch and 1 to gluten 1 as raw materials. It is preferable to contain 10 mass%. If the flour is less than 10% by mass, the noodles that are the final product tend to have poor elasticity, and if it exceeds 90% by mass, the viscoelasticity tends to be weak. If the starch is less than 10% by mass, the viscoelasticity tends to be weak, and if it exceeds 90% by mass, the texture tends to be poor. Although it is not always necessary to contain gluten, it is suitable because it is excellent in viscoelasticity by containing it in an appropriate amount. However, if the content exceeds 20% by mass, it tends to cause blur.

  In the raw material for noodles of the present invention, the starch and starch contained in these wheat flour and starch must be pregelatinized. The degree of pregelatinization is usually 80% or more, preferably 90% or more, more preferably 95% or more. In the present invention, the α-degree is measured by the conventional β-amylase / pullulanase method. The β-amylase / pullulanase method, which is a conventional method, is a method as described below described in JP2012-039897A.

[Measurement of degree of alpha conversion by β-amylase pullulanase method]
(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Research Institute, No. 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer. 100 ml.
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring amount of reducing sugar)

(B) Measuring method Wet heat-treated wheat flour is pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of this pulverized wet heat-treated flour is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion.
3. Add two 25 ml graduated test tubes to 2. 2 ml of each of the above dispersions is taken up, and one volume is fixed with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution of the test group and the gelatinization group prepared in Step 1, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of the inactivated enzyme solution instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following formula.
Degree of alpha (%) = (decomposition rate of test solution) / (decomposition rate of complete gelatinization test solution) × 100
= (A−a) / (A′−a ′) × 100
In the formula, A, A ′, a and a ′ are as follows.
A = absorbance of the test section A ′ = absorbance of the gelatinized section a = absorbance of the blank of the test section a ′ = absorbance of the blank of the pasting section

  In order for the starch contained in the wheat flour and the starch to be pregelatinized, water is added to and mixed with the wheat flour or starch, followed by heat treatment. In this case, 30 to 65 parts by mass of water, preferably 35 to 60 parts by mass of water is added to and mixed with 100 parts by mass of the powder raw material containing wheat flour and starch and, if necessary, gluten, and the temperature is 70 ° C. or higher, preferably 80 Heat treatment is performed until the degree of alpha conversion is 80% or more, preferably 90% or more, more preferably 95% or more at ˜120 ° C. The heat treatment time varies depending on the amount of water added, the heating temperature, the heating means, and other conditions (for example, pressure), but is usually about 1 to 60 minutes under normal pressure. This heat treatment is excellent in workability, and the effect of the present invention is promoted by expanding the starch contained in the material. Therefore, the heat treatment is preferably a pressure / heat treatment with an extruder.

  The raw material for noodles thus produced may be used as it is for the production of noodles, but is preferably dried and pulverized from the viewpoints of storage stability, distribution, workability of production of noodles, and the like. Specifically, it is dried until the water content is 20% by mass or less, usually about 5 to 15% by mass. The drying method is not particularly limited, and examples thereof include hot air drying. However, in the case of pressurization / heat treatment using an extruder, the treatment is preferable because it is simultaneously dried. Moreover, it is preferable to powderize the dried raw material for noodles from the viewpoint of workability, texture, and the like during the production of noodles until the average particle size is 200 μm or less, for example, in the range of 30 to 100 μm.

  The material for noodles of the present invention is contained in an amount of 0.3 to 20% by mass, preferably 1 to 10% by mass, in the raw material for noodle flour. When the content of the material for noodles is less than 0.3% by mass, the effect of adding the material is not achieved, and when the content exceeds 20% by mass, the dough tends to be sticky, which is not preferable.

  The method for producing noodles of the present invention comprises blending noodle raw materials in an amount of 0.3 to 20% by mass, preferably 1 to 10% by mass, and adding and blending other noodle-making materials, water, etc. The noodles are produced according to a conventional method. In addition to flour such as wheat flour (strong flour, semi-strong flour, medium flour, durum flour, whole wheat flour), rice flour, buckwheat flour, rye flour, barley flour, tapioca starch, potato starch, Various starches such as rice starch, wheat starch, corn starch, waxy corn starch and processed starch thereof are included. Other noodle-making materials include wheat gluten, soy protein, soy polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzyme degradation product, skim milk powder, and other protein materials; Oils and fats: citrus, calcined calcium, dietary fiber, swelling agent, salt, sweetener, spice, seasoning, vitamins, minerals, pigments, fragrance, dextrin, indigestible dextrin, indigestible starch, alcohol, preservative , PH adjusters, enzyme agents, thickeners, sugars, emulsifiers and the like.

  Examples of the noodles of the present invention include udon (including raw noodles and cold wheat), soba, Chinese noodles, and pasta. Udon is preferred. In addition, the noodles are in the form of raw noodles, boiled noodles (chilled noodles, frozen noodles), long life noodles, steamed noodles, dry noodles (including semi-dried noodles), instant noodles, noodles (gyoza, grilled rice, wonton, spring rolls) Etc.), but boiled noodles and instant noodles are preferred.

Production Examples 1 to 7 Manufacture of raw materials for noodles As powder raw materials for raw materials for noodles, those containing wheat flour, starch and gluten shown in [Table 1] below were used.
Add 43 parts by mass of water to 100 parts by mass of each powder raw material, mix with pressure, heat using a uniaxial extruder (barrel temperature: 98 ° C.) to make it alpha, and extrude from a die nozzle (die diameter 5 mm) to expand. And then cut with a rotary cutter to obtain a granular material. This granular material was dried (100 ° C., about 30 minutes) and then pulverized by a pin mill to obtain a raw material for noodles having an average particle size of about 60 μm (degree of α conversion: 95%).

※１ 日清製粉製「金すずらん」（アミロース含量：約３０％）
※２ 日清製粉製「ちくご麦畑」（アミロース含量：約２７％）

* 1 Nisshin Flour Mills “Gold Suzuran” (Amyrose content: about 30%)
* 2 Nisshin Flour Milling “Chikugo-bare field” (Amyrose content: approx. 27%)

Test example 1 (refrigerated udon)
58 parts by weight of wheat flour (medium flour; Nisshin Flour “Golden Suzuran”), 2 parts by weight of raw materials for noodles of Production Examples 1 to 7, 40 parts by weight of acetylated tapioca starch, 45 parts by weight of water and 5 parts by weight of salt And kneaded (high speed 6 minutes → low speed 7 minutes) under reduced pressure (−700 mmHg) using a mixer for noodle making to prepare udon dough. This dough was combined and rolled using a noodle making roll to obtain a 3 mm thick noodle strip, and then cut into a width of 3 mm using a cutting blade to produce udon.
The obtained udon was boiled with boiling water for 13 minutes, cooled with water, drained, and refrigerated at 4 ° C. for 24 hours. The chilled udon was boiled in boiling water for 2 minutes, and the hot water return and texture of the udon cooked in the boil were evaluated according to the following evaluation criteria by 10 panelists. The results are shown in [Table 2].

Evaluation criteria:
-Texture 5 points: The balance of viscoelasticity of the noodles was very good.
4 points: The balance of viscoelasticity of the noodles was good.
3 points: The noodle viscoelastic balance was slightly good.
2 points: The balance of viscoelasticity of the noodles was slightly bad.
1 point: The balance of viscoelasticity of the noodles was poor.

-Hot water return 5 points: Hot water return of noodles was extremely good.
4 points: The hot water return of the noodles was good.
3 points: Hot water return of noodles was slightly good.
2 points: The hot water return of the noodles was slightly bad.
1 point: The hot water return of the noodles was bad.

Production Examples 8 to 11
Each noodle material was produced in the same manner as in Production Example 1 except that the flour, starch and gluten shown in Table 3 below were used as the powder raw material for the noodle material.

Test example 2 (refrigerated udon)
Udon was produced in the same manner as in Test Example 1 except that each noodle material of Production Examples 8 to 11 was used.
The obtained udon was boiled with boiling water for 13 minutes, cooled with water, drained, and refrigerated at 4 ° C. for 24 hours. The refrigerated udon was boiled in boiling water for 2 minutes, and the hot water return and texture of the udon cooked in the boil were evaluated according to the evaluation criteria of Test Example 1. The results are shown in [Table 3].

Test example 3 (non-fried instant udon)
85 to 99.5 parts by mass of medium strength flour (Nisshin Seisaku “warabe”) and the raw material for noodles of Production Example 7 in amounts shown in Table 4 below (100 parts by mass of these), 30 parts by mass of water And 1.5 parts by mass of sodium chloride were added and kneaded using a noodle mixer to prepare a udon dough. This dough was combined and rolled using a noodle roll to obtain a 1.2 mm thick noodle strip, and then cut into a width of 3 mm using a cutting blade to produce a noodle string. The obtained noodle strings were steamed with 100 ° C. steam for 2 minutes to be α-treated, and then dried with 90 ° C. hot air for 18 minutes to produce non-fried instant udon.
The obtained non-fried instant udon was boiled in boiling water for 3 minutes, and then the hot water return and texture of the non-fried instant udon were evaluated according to the above evaluation criteria.

Test Example 4 (Non-fried instant Chinese noodles)
98 parts by weight of medium-strength flour (Nisshin Flour “warabe”) and 2 parts by weight of the raw material for noodles of Production Example 1 or Production Example 7, or 95 parts by weight of medium-powered flour and 5 parts by weight of the raw material for noodles of Production Example 7 To the raw material powder, 35 parts by weight of water, 0.4 part by weight of Kansui (“Powder Kansai Red” manufactured by Oriental Yeast Co., Ltd.) and 1.2 parts by weight of sodium chloride are added and mixed using a noodle mixer. A dough was prepared. This dough was combined and rolled using a noodle roll to obtain a noodle band having a thickness of 1.25 mm, and then cut into a width of 1.66 mm using a cutting blade to produce noodle strings (raw Chinese noodles). The obtained noodle strings were steamed with 100 ° C. steam for 2 minutes to be α-treated, and then dried with 90 ° C. hot air for 18 minutes to produce non-fried instant Chinese noodles.

  The obtained non-fried instant Chinese noodles were transferred to a container, and boiling water was added to restore for 4 minutes. The restorability (hot water return) and texture of this non-fried instant Chinese noodle were evaluated according to the above evaluation criteria. The results obtained are shown in Table 5.

Claims (11)

A raw material for noodles comprising wheat flour and starch as raw materials, wherein the wheat flour and starch are pregelatinized. Furthermore, gluten is contained, The raw material for noodles of Claim 1 characterized by the above-mentioned. The raw material for noodles according to claim 1 or 2, wherein the raw material contains 40 to 70% by mass of wheat flour, 30 to 60% by mass of starch and 1 to 10% by mass of gluten. The raw material for noodles according to any one of claims 1 to 3, wherein the α-degree is 90% or more. The material for noodles according to any one of claims 1 to 4, for use in the production of noodles containing 0.3 to 20% by mass in terms of dry matter. A method for producing a raw material for noodles, wherein the wheat flour and starch are mixed with water and heated to gelatinize the wheat flour and starch. The production method according to claim 6, further comprising blending gluten with the raw material. 30 to 65 parts by weight of water is added and mixed to 100 parts by weight of powder raw material containing 40 to 70% by weight of wheat flour, 30 to 60% by weight of starch and 1 to 10% by weight of gluten, and the temperature is 80 to 120 ° C. The manufacturing method according to claim 6 or 7, wherein the heat treatment is performed until the degree of alpha is 90% or more. The manufacturing method according to claim 6, wherein the heat treatment is treatment by an extruder. The noodles which contain 0.3-20 mass% of raw materials for noodles in any one of Claims 1-5 in dry matter conversion in the flour raw material of noodles. A method for producing noodles, comprising mixing noodle raw materials according to any one of claims 1 to 5 in an amount of 0.3 to 20 mass% in terms of dry matter in a flour raw material for noodles.