JP2022107512A - Added water amount increasing agent for wheat flour dough, and heated food of water-rich wheat flour dough blended with the same - Google Patents

Abstract

To prepare wheat flour dough of high quality and heated food thereof without causing deterioration of workability of wheat flour dough with an increased amount of water added thereto.SOLUTION: Use of processed protein particles with a crude protein content of 7 wt.% or more in terms of dried matter, an NSI of 50 or less, and a particle size of 355 μm-1,400 μm allows the preparation of wheat flour dough with an increased amount of water added thereto, and the preparation of heated food thereof. Preferably, the total of the crude protein content of the processed protein particles in terms of dried matter and the starch content is 60 wt.% or more. More preferably, the cruder protein content is 50 wt.% or more.SELECTED DRAWING: None

Description

The present invention relates to a bulking agent used for increasing the amount of water added to wheat flour dough.

Foods such as noodles and breads, which are obtained by heating a mass or dough prepared by adding water to flour and then kneading it after molding, have a unique flavor and texture. And these "polyhydrated" foods whose appearance and texture are changed by consciously increasing the amount of water with respect to wheat flour are known.
For example, noodles are said to have the effect of increasing transparency and elasticity, and bread is said to have the effect of moisturizing the physical properties after baking and reducing deterioration over time, while simply increasing water content. In the case of noodles, the dough may become too large and the noodle making machine may not function well, and in the case of bread, the dough becomes very sticky, and there is a problem that workability is greatly reduced. ..

In order to avoid this, various additive substances such as starch, polysaccharides and dietary fiber are known. In the case of noodles, it is common to add starch, polysaccharides or fibers, but the problem with starch is that the noodles eaten in a warm state (so-called hot noodles) are too soft, and the problem with polysaccharides and fibers is that the texture becomes hard. It is said that there is. Nori powder (Patent Document 1) is effective, but its own flavor is strong and there is room for improvement. Raw wheat starch granules (Patent Document 2) are complicated to prepare, and simpler ones are desired.
In the case of bread, it is said that starch lacks a crunchy texture and freshness, and carrageenan (Patent Document 3) lacks a chewy texture.

On the other hand, it is said that by using wheat flour subjected to pressure granulation treatment for instant noodles, it is well restored and has a loosening, appearance and a soft and crisp texture (Patent Document 4). However, no studies have been conducted on changing the amount of water added to the dough, and no suggestion regarding polyhydration has been made.

Japanese Unexamined Patent Publication No. 2006-020620 Japanese Unexamined Patent Publication No. 7-194329 Japanese Unexamined Patent Publication No. 2014-221025 Japanese Unexamined Patent Publication No. 2010-4822

An object of the present invention is to stably produce a cooked food of a polyhydrated wheat flour dough of good quality without deteriorating the workability of the wheat flour dough with an increased amount of water added.

As a result of diligent research on the above-mentioned problems, the present inventors have added processed protein particles having specific physical properties, so that even if the dough is hydrated more than usual, its physical properties and workability The present invention has been completed by finding that a good polyhydrated wheat flour dough and its cooked food can be prepared without reducing the amount of water.

That is, the present invention is (1) an agent for increasing the amount of water added to wheat flour dough, which comprises processed protein particles having a crude protein content of 7% by weight or more, an NSI of 50 or less, and a particle size of 355 μm to 1,400 μm as active ingredients in terms of dry matter.
(2) The water-added amount increasing agent according to (1), wherein the total of the crude protein content and starch in terms of dry matter is 60% by weight or more for the processed protein particles.
(3) The water-added amount increasing agent according to (1), wherein the processed protein particles have a crude protein content of 50% by weight or more in terms of dry matter.
(4) The water content increasing agent according to (1) to (3), wherein the raw material of the processed protein particles is eggs, beans or grains.
(5) The water-adding amount increasing agent according to (1) to (4), which contains gliadin.
(6) A cooked food of polyhydrated wheat flour dough containing the water-adding amount increasing agent according to (1) to (5).
(7) The cooked food according to (6), wherein the cooked food of wheat flour dough is noodles or breads.
(8) A method for producing a heated food product of polyhydrated wheat flour dough, which comprises the water-added amount increasing agent according to (1) to (5).
It is about.

According to the present invention, the amount of water added to the dough is increased by simply adding a water content increasing agent containing processed protein particles having specific physical properties as an active ingredient at the time of dough preparation, and the appearance and texture are good. A cooked food of hydrated flour dough can be prepared.

(Heat food of polyhydrated flour dough)
The cooked food of polyhydrated wheat flour dough in the present invention is a dough that is kneaded after adding a certain amount of water to a powder raw material mainly composed of wheat flour, that is, the dough is prepared and then molded into the dough. It is a group of foods prepared by heating after undergoing appropriate processing. Specific examples include noodles, breads, noodle strips, steamed buns, and the like. In the case of noodles, udon, somen, cold wheat, Chinese noodles, pasta, soba, and instant noodles obtained by drying these are examples. In the case of bread, bread, coppe bread, chabata, focaccia, French bread, etc. can be mentioned. Examples of noodle bands include dumplings and shumai husks, and examples of buns include Amman and pork buns. Among them, noodles and breads are suitable for the present invention, Chinese noodles are particularly suitable among noodles, and bread is particularly suitable among breads.
The wheat flour used in the cooked food of the wheat flour dough of the present invention includes strong flour, semi-strong flour, medium-strength flour, weak flour and the like, and also includes those derived from durum wheat. It may also contain buckwheat, barley, starches, other cereals, salts, seasonings and the like.

(Polyhydrated flour dough)
Polyhydrated flour dough represents a state in which the amount of water added to the dough is higher than usual. Specifically, when the amount of water added to the dough that can be prepared without using the amount of water added to the product of the present invention is used as the standard, the amount of water added to the dough containing the amount of water added to the product of the present invention becomes the standard amount of water. It is defined as a case where the amount is 7% by weight or more, preferably 11% by weight or more. If the amount of water is simply increased, the physical characteristics of the dough will change, and the dough will become too cohesive or sticky, which will reduce the mechanical suitability and workability, and make it difficult to prepare cooked foods.

(Protein raw material)
Various protein raw materials can be used for the processed protein particles of the present invention. Specifically, there are an animal protein raw material and a vegetable protein raw material, and examples of the animal protein raw material include whole egg, egg white, egg yolk, gelatin, and milk protein. Of these, whole eggs and egg whites are preferable, and egg whites are most preferable.

(Plant-based protein raw material)
The plant-based protein raw material in the present invention is beans, cereals, nuts, mushrooms and the like, but beans and cereals are preferable. Examples of beans include soybeans, peas, mung beans, adzuki beans, chickpeas, and kidney beans. More preferably, soybeans, peas and mung beans are preferable, and soybeans are most preferable. These beans can be used as they are or by concentrating protein-rich components. In the case of soybean, defatted soybean, concentrated soybean protein, isolated soybean protein and the like can be used in addition to soybean itself.
Examples of cereals include wheat, barley, soba, rye, swallow, rice, quinoa, corn, millet, millet and the like. Wheat is preferred. As for these cereals, a concentrate of a component rich in protein can be used as it is, or a component excluding fiber can be used. In the case of wheat, wheat flour, wheat gluten, etc. can be used.

(Processed protein particles)
The processed protein particles of the present invention are those obtained by subjecting the above protein raw materials to various heat treatments together with water to reduce the water solubility of the proteins in these protein raw materials and to process them to a specific particle size. be.
In the case of the present invention, for example, in order to reduce the water solubility of proteins in beans and cereals, it can be achieved by raising the temperature with an appropriate amount of water. Specifically, a method of heating and pressurizing with an extruder, a method of pressurizing and heating with steam, and the like can be exemplified.

(Crude protein content)
The processed protein particles need to have a crude protein content of 7% by weight or more as CP (Crude Protein). When CP is lower than 7% by weight, the quality of noodles and the like in which the cooked food is eaten at a high temperature is significantly deteriorated. The protein content shall be determined by multiplying the amount of nitrogen analyzed by the Kjeldahl method by the nitrogen conversion coefficient of 6.25.
Further, it is preferable that the total of CP and starch of the processed protein particles of the present invention is 60% by weight or more. It is more preferable that the CP alone without adding the amount of starch is 50% by weight or more, and most preferably 60% by weight or more. When these high CP formulations are used, there are cases where the processed protein particles do not contain starch.

(Amount of starch)
The amount of starch can be known by a known method, and for example, a method of colorimetric determination with glucose oxidase after decomposition of amyloglucositase can be used. Specifically, a starch quantification kit (color specific color) manufactured by Cosmo Bio Co., Ltd. can be exemplified.

(NSI)
The Nitrogen Solubility Index (NSI) can be used as an index of the water solubility of a protein, and the lower the NSI, the lower the water solubility. In the processed protein particles of the present invention, the NSI needs to be 50 or less, and the NSI is preferably 40 or less. If the NSI is high, the function of increasing the amount of water added, which is the effect of the present invention, cannot be exhibited.
NSI can be expressed as the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it is a value measured according to the following method. ..
That is, 60 ml of water is added to 3 g of the sample, the propeller is stirred at 37 ° C. for 1 hour, and then centrifuged at 1,400 × g for 10 minutes to collect the supernatant (I). Next, 100 ml of water is added to the remaining precipitate again, the propeller is stirred again at 37 ° C. for 1 hour, and the mixture is centrifuged to collect the supernatant (II). Combine the liquid (I) and the liquid (II), and add water to the mixed liquid to make 250 ml. After filtering this with filter paper (No. 5), the nitrogen content in the filtrate is measured by the Kjeldahl method. At the same time, the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as% by weight, which is defined as NSI.

(Extruder)
Next, a heating method for reducing NSI will be illustrated. When using an extruder (extruder), a known device can be used. An extruder generally has a mechanism for feeding raw material from a raw material supply port by a screw arranged in the barrel, kneading, pressurizing (compressing), and heating, and various types are provided at the tip (outlet) of the barrel. A die with a shaped hole is mounted.
The extruder that can be used is not limited, and one axis, two axes, or three or more axes can be used. Among these, a biaxial extruder can be preferably used.
As an example, water is added to the protein raw material so as to be 10 to 70% by weight, preferably 20 to 50% by weight. If the amount of water added is small, charring or the like may occur, and if the amount of water added is large, swelling is suppressed. The internal temperature is preferably a tip barrel temperature of 120 to 220 ° C, more preferably 140 to 200 ° C. If the temperature is low, the swelling will be insufficient, and if the temperature is too high, charring or the like may occur.

(Pressurized heating with steam)
In the pressure heating with steam, steam is brought into direct or indirect contact with the powdered raw material for heat treatment. The treatment can also be performed in a pressurized state. The heating time can be appropriately set in consideration of the combination with the heating temperature so that the processed protein particles have a desired quality. For example, the method described in WO2019 / 088182 can be mentioned, and 0.001 to 5 seconds can be exemplified at 0.3 to 0.7 MPa.

(Aerobic heating)
As another method, the solubility can be lowered by aerating an aqueous solution of the protein raw material and then calcining the aqueous solution. In the case of an animal material, particularly egg white, a calcined product having a low NSI can be prepared by aerating the egg white directly or by adding water to the dried egg white and heating it as it is in an oven or the like. The firing conditions can be exemplified at 100 to 250 ° C. for 30 to 360 minutes.

(Raw materials and auxiliary materials for heating)
When heating the protein raw material, one kind or a combination of two or more kinds of protein raw materials can be used. It is also possible to add various raw materials to the protein raw material. Examples include starch, sugars, fibers, fats and oils, salts, seasonings, other protein raw materials, and the like. These can be mixed and the above-mentioned heat treatment can be performed.

(Classification)
The processed protein particles of the present invention need to be in the range of 355 μm (45mesh) to 1,400 μm (14mesh), preferably in the range of 500 μm (35mesh) to 850 μm (20mesh).
If the particle size is small, the texture at the time of high water content is poor, and if the particle size is large, the particles may fall off during or after mixing with the dough, or the particles may be easily visible, which may reduce the commercial value.

The processed protein whose NSI has been lowered by the above-mentioned heating can be crushed and / or classified. For crushing, for example, a dry crusher such as a flake crusher, a hammer mill, a pin mill, a blade mill, a ball mill, a stamp mill, a bantam mill, a jet mill, a cyclone mill, a fret mill, a pan mill, an edge runner, a roller mill, a mix maller, and a vibration mill is used. be able to. The classification is preferably a dry type classifier, and examples thereof include a sieve such as a vibrating sieve and a fluid classifier such as a gravity type classifier, a centrifugal classifier, and an inertial classifier.

Processed protein particles having a specific particle size have high functionality, and particles having other particle sizes do not inhibit this function. Crushing and classification are means for effectively functioning a small amount of a water-increasing agent. For example, even in the case of processed protein particles obtained by only crushing without classification, an effective amount of processed protein particles having a predetermined particle size may be present. For example, it can be used as the present invention.

(Additional amount increase agent)
The processed protein particles of the present invention can be used as they are as a water content increasing agent, but by adding various additives to the processed protein particles, a more highly functional water content increasing agent can be obtained. Examples of the additive include starches and vegetable proteins, and specific examples thereof include potato starch, tapioca starch, other starches, and pregelatinized starches, gluten, and gliadin of these starches. It is effective to use an additive in combination of 0.1 to 2 times, preferably 0.2 to 1 times, that of the processed protein particles of the present invention. In particular, the addition of gliadin has a high effect of increasing the amount of water added to the dough and improving the physical properties. Gliadin is one of wheat storage proteins and is a protein that forms gluten together with glutenin.

(Use)
The hydrolyzing agent of the present invention has an effect on noodles, breads, noodle bands, pies, buns and the like, but noodles and breads are particularly preferable. When used for noodles, it is particularly effective for noodles that are eaten while hot, and the types of noodles are preferably Chinese noodles, udon noodles, and buckwheat noodles, and Chinese noodles are the most suitable. In addition, instant noodles obtained by drying these noodles with fried or non-fried noodles are suitable because they have a high effect of quick boiling and quick return to the center. In the case of bread, the dough is sticky due to a large amount of water, and it is effective for bread that is difficult to mold. Bread, French bread, focaccia, etc. are preferable, and bread is the most suitable.

As a specific amount to be used, the product of the present invention is added to wheat flour in an amount of 1 to 8% by weight, preferably 1.5 to 5% by weight as processed protein particles. Although it depends on the type of wheat flour and the production apparatus, it is possible to add 7% by weight or more, preferably 10% by weight or more more of the amount of water added as compared with the case of preparing without using the present invention.
When the product of the present invention is not used, in the case of noodles, the dough becomes too large to be put in the noodle making machine due to excessive water addition. Noodles can be made. The resulting noodles are highly transparent and can have a chewy and good texture.
In the case of bread, excessive water makes the dough sticky and difficult to mold. However, by adding the product of the present invention, stickiness is suppressed and the physical characteristics after baking become moist and moist. A product with little deterioration over time can be obtained.

The present invention will be described below by describing examples. The following% shall be weight% unless otherwise specified.

(Prototype example 1)
Commercially available isolated soybean protein (Fuji Pro R manufactured by Fuji Oil Co., Ltd.) and water are put into an extruder, kneaded and heated under pressure, and the dough is extruded under normal pressure from a die installed at the outlet of the extruder. And obtained a swelling. In addition, use a two-axis extruder, barrel temperature: inlet 30 ° C, center 100 ° C, outlet 150 ° C, flow rate: 20 kg / hour, screw rotation speed: 200 rpm, and the obtained processed product is placed in a dry oven. It was dried with hot air.
The prepared processed protein was crushed with a food processor, and 20 mesh passes and 35 mesh on were collected with a sieve to obtain processed protein particles A. The raw material before processing had a CP of 92.4% by weight, an NSI of 98.4, and a protein particle NSI of 6.0 after processing.

(Prototype example 2)
Instead of the isolated soybean protein of Prototype Example 1, commercially available gluten (Super Guru manufactured by Nippon Colloid Co., Ltd.) was used, and the protein was similarly crushed and classified by an extruder after being processed with an extruder to obtain processed protein particles B. The raw material before processing had a CP of 83.5% by weight, an NSI of 31.4, and a protein particle NSI of 5.0 after processing.

(Prototype example 3)
Instead of the isolated soybean protein of Prototype Example 1, commercially available wheat starch (manufactured by Nagata Sangyo Co., Ltd., Takarabune) was used, and the crushed and classified product after processing with an extruder was recovered and used as starch particles α. The raw material before processing had a CP of 0.51% by weight, an NSI of 66.7, and a starch particle NSI of 18.3 after processing.

(Prototype example 4)
The powder of commercially available isolated soybean protein (Fuji Pro R manufactured by Fuji Oil Co., Ltd.) was subjected to a pressure heat treatment of a direct heating method using steam. As the pressure heating device, a commercially available "Sonic Stera" (manufactured by Fujiwara Techno Art Co., Ltd.) was used. Processed protein was prepared by pressure heat treatment under the conditions of 0.6 MPa and 0.2 seconds. For the prepared processed protein, 20 mesh passes and 35 mesh on were collected by sieving to obtain processed protein particles C. The raw material before processing had a CP of 92.0% by weight, an NSI of 97.8, and a processed protein particle with an NSI of 20.2.

(Prototype example 5)
Instead of the isolated soybean protein of Prototype Example 4, a commercially available isolated soybean protein having a low NSI, "Fujipro CL" (manufactured by Fuji Oil Co., Ltd.) was used, and similarly, the mesh-classified protein after heat preparation was recovered. , Processed protein particles D. The raw material before processing had a CP of 91.7% by weight, an NSI of 65.5, and a protein particle NSI of 44.4 after processing.

(Prototype example 6)
A commercially available cake flour (manufactured by Nisshin Seifun Co., Ltd., Violet) was used instead of the separated protein of Prototype Example 4, and the mesh-classified product after heat preparation was similarly collected and used as processed protein particles E. The raw material before processing had a CP of 7.5% by weight, the total of starch and CP was 78% by weight, the NSI was 43.4, and the NSI of the processed protein particles was 31.3.

(Prototype example 7)
A commercially available granular soybean protein (Apex 650 manufactured by Fuji Oil Co., Ltd.) processed by an extruder was crushed with a food processor in the same manner as in Prototype Example 1, and then 20mesh passes and 35mesh on were collected by a sieve. It was designated as processed protein particles F1. This protein particle had a CP of 74.7% by weight and an NSI of 18.3. The crushed products were designated as 14mesh pass and 45mesh on as processed protein particles F2, 14mesh on as processed protein particles F3, and 45mesh on as processed protein particles F4, respectively. In addition, 1 part by weight of commercially available gliadin (Glia A manufactured by Asama Kasei Co., Ltd.) and 1 part by weight of starch (Pinesoft B manufactured by Matsutani Chemical Industry Co., Ltd.) are added to 2 parts by weight of the processed protein particles F1. , Formulation β.

(Prototype Example 8)
Commercially available granular soybean protein (Fuji Oil Co., Ltd., Vegitex RET) processed with an extruder was crushed with a food processor, and then 20mesh passes and 35mesh on were collected with a sieve to obtain processed protein particles G. .. This protein particle had a CP of 54.5% by weight and an NSI of 8.6.

(Prototype example 9)
The egg white was aerated with a whipper, and the plate was drawn to a thickness of 5 mm and heated in an oven at 140 ° C. for 4 hours. After heating, the particles were crushed with a food processor, and 20 mesh passes and 35 mesh on were collected with a sieve to obtain processed protein particles H. The CP of the processed protein particles was 88.9% by weight and the NSI was 1.79.

Table 1 summarizes the raw materials, manufacturing methods, and analytical values of the above prototypes. By heat treatment, the NSI of all protein raw materials decreased to 50 or less. Hereinafter, using these particles, a trial production of noodles and bread was carried out, and the function as a water content increasing agent was evaluated.

(Table 1) Manufacturing method and analytical values of each processed protein particle

○ Trial production of polyhydric noodles Add the additive materials and kneading water shown in Table 2 to the raw material powder consisting of 800 g of semi-strong flour (Nisshin Seifun Co., Ltd., Tokuhiryu), 8 g of salt, 9.6 g of brine, and 0.32 g of kuchinashi pigment. In addition, the noodles were kneaded with a horizontal pin mixer for noodles (VM-1 manufactured by Sodeck Co., Ltd.) for 12 minutes while drawing a vacuum at 90 kPa. The resulting dough was passed through a roll to make a 15 mm thick noodle band, folded in half and passed through the roll again. The noodle strip was passed 5 times while gradually narrowing the gap between the rolls to make it 2 mm thick, and then cut to 1.6 mm thick with a No. 16 cutting blade.
The commercially available isolated soybean protein powder (Fujipro R, Comparative Example 2) and the commercially available gluten powder (Super Guru, Comparative Example 3) passed 45 mesh without processing.

○ Evaluation method 100 g of the obtained noodles were boiled in boiling water for two and a half minutes, and then put in 300 ml of soup at 70 ° C and eaten (hot noodles). Similarly, the boiled noodles were soaked in ice water for 1 minute, tightened, and then eaten (chilled noodles). The sensory evaluation was performed by five skilled panelists, and the physical characteristics and texture of the noodles were comprehensively evaluated and judged by consensus.
Regarding the notation in the table, ◎ indicates very good physical characteristics as polyhydrated noodles, ○ indicates good physical characteristics as polyhydrated noodles, △ indicates that the noodles can be prepared as polyhydrated noodles, and × indicates poor physical characteristics of noodles with polyhydrated noodles. , Represent each.

○ Evaluation (material)
The evaluation is shown in Table 2. All of the prepared processed protein particles increased the amount of water added and improved the physical characteristics of the noodles. However, Example 4 having a slightly high NSI and Example 9 using egg white as a raw material were slightly inferior. On the other hand, Example 7 to which gliadin was added showed the best physical properties. Compared with these, Comparative Example 1 without additives, Comparative Examples 2 to 3 having a high NSI and a small particle size, and Comparative Example 4 having a low protein mass could not be hydrated, or their physical properties were deteriorated by hydration.

(Table 2) Polyhydrated noodle test (material)

○ Evaluation (particle size)
Table 3 shows a comparison of different classification sizes. Example 10 classified with 14 to 45 mesh also has sufficient functions, but Example 6 classified with 20 to 35 mesh exceeds it. In Comparative Example 5 (14mesh on), which has a large particle size, some of the protein particles fell off during the boiling process, leaving a rugged texture on the noodles, and the protein particles were visually recognized in the noodles. It was judged that the suitability was low. Comparative Example 6 (45mesh pass) having a small particle size was judged to be unsuitable because the elasticity of the noodles was weak.

(Table 3) Polyhydrated noodle test (particle size)

○ Prototype of polyhydrated bread A polyhydrated bread was prototyped according to the production conditions shown in Table 4 and the formulation shown in Table 5. The Pampas LBM in Table 5 is shortening manufactured by Fuji Oil Co., Ltd. The sensory evaluation was performed by five skilled panelists, and the physical characteristics and texture of the bread were comprehensively evaluated and judged by consensus. The results are shown in Table 6.
All of the four points in the examples could be prepared without deteriorating workability, despite the fact that a large amount of water was added, as compared with the comparative example in which the water content increasing agent was not added. In addition, all of the obtained polyhydric breads gave more preferable physical characteristics than the comparative examples.
In particular, in Examples 13 and 14 in which gliadin was added, the amount of water added could be further increased, and the physical properties were very good with a firm and moist feeling, and the good physical properties were maintained even after one day.

(Table 4) Bread manufacturing conditions

(Table 5) Bread composition

(Table 6) Evaluation of bread

○ Prototype of instant noodles Add the water shown in Table 7 to the raw material powder consisting of 80 parts by weight of semi-strong flour (Nisshin Seifun Co., Ltd., Tokuhiryu) and 20 parts by weight of processed starch (Matsutani Chemical, Pinesoft B). In addition, the noodles were kneaded with a horizontal pin mixer for noodles (VM-1 manufactured by Sodeck Co., Ltd.) at normal pressure for 10 minutes at high speed. The resulting dough was passed through a roll to make a 15 mm thick noodle band, folded in half and passed through the roll again. Polyhydrated noodles were prepared by passing the noodle strip 5 times while gradually narrowing the gap between the rolls to make the noodles 2 mm thick, and then cutting the noodles to a thickness of 1.2 mm with a No. 22 cutting blade.
Some of these polyhydrated noodles are oil-conditioned at 140 ° C for 5 minutes to dry them as fried noodles, and the other part is 120 ° C in an oven (Kihara Seisakusho's stainless compact dryer SM4S-EH). ， By heating for 30 minutes, it was dried as non-fried noodles, and each was made into instant noodles.
300 ml of boiling water was added to 100 g of the obtained instant noodles, the lid was closed, and the noodles were left for 3 minutes before eating. The sensory evaluation was performed by five skilled panelists, and the flavor and texture of instant noodles were comprehensively evaluated and judged by consensus. The results are shown in Table 7.
In Comparative Example 8 without additives, the core remained a little and it was hard, but in Examples 15 to 18, all had a good texture rehydrated to the center, and an early boiling effect was observed.

(Table 7) Formulation and evaluation of instant noodles

Noodles and breads with high water content, which are delicious and have good storage stability, can be easily produced.

Claims (8)

An agent for increasing the amount of water added to wheat flour dough, which comprises processed protein particles having a crude protein content of 7% by weight or more, an NSI of 50 or less, and a particle size of 355 μm to 1,400 μm in terms of dry matter. The water-added amount increasing agent according to claim 1, wherein the total of the crude protein content and the starch in terms of dry matter is 60% by weight or more for the processed protein particles. The water-added amount increasing agent according to claim 1, wherein the processed protein particles have a crude protein content of 50% by weight or more in terms of dry matter. The water content increasing agent according to any one of claims 1 to 3, wherein the raw material of the processed protein particles is an egg, beans or cereals. The water content increasing agent according to claims 1 to 4, which contains gliadin. A cooked food of polyhydrated wheat flour dough containing the water-added amount increasing agent according to claims 1 to 5. The cooked food according to claim 6, wherein the cooked food of wheat flour dough is noodles or breads. A method for producing a cooked food of polyhydrated wheat flour dough, which comprises the water-added amount increasing agent according to claims 1 to 5.