JP2023048375A - Wheat flour for noodle skin - Google Patents

Abstract

To provide a wheat flour for noodle skin that enables the production of noodle skin having an excellent texture.SOLUTION: A wheat flour for noodle skin has the following properties: being derived from normal wheat, a crude protein content of 12.0-15.0 mass%, an average particle size of 80-150 μm, and an ash content of 0.25-0.55 mass%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to wheat flour for noodle crusts.

For noodle skin foods such as gyoza, shumai, and xiao long bao, those with a good texture of the noodle skin that wraps the ingredients are preferred. In recent years, these noodle skin foods are often eaten after being stored at room temperature, refrigerated or frozen, and then reheated in a microwave oven. However, the texture of noodle skins reheated in a microwave oven deteriorates.

In Patent Document 1, soft wheat is used as a raw material, and wheat flour having a grain size of 45 to 150 μm in a size of 80% by mass or more and a grain in a size of 45 to 100 μm in a size of 60% by mass or more is produced. It is described that it has excellent noodle suitability and can be used as a raw material for breads and Chinese noodles. Patent Document 2 describes wheat flour having a particle size of 100 to 210 microns and an ash content of 0.4 to 3.0%, which is derived from a remilled fraction containing bran when wheat is milled. It is also described that the wheat flour containing this has high nutritional value, excellent flavor, and excellent suitability for secondary processing, and can be used as a raw material for breads, noodles, and confectionery. Patent Literature 3 describes a method for producing spring roll skins, characterized by using wheat flour having a maltose value of 170 mg/10 g or less as a flour raw material. In Patent Document 4, it is wheat flour derived from durum wheat, and particles that pass through a sieve with an opening of 125 μm and do not pass through a sieve with an opening of 53 μm account for 75 to 100% by mass, and the ash content is 0.45 to 0. It is described that Chinese noodles or skins with little discoloration and good texture can be produced by using wheat flour of .85%.

JP 2005-328789 A JP-A-2004-147549 JP-A-2000-333631 Japanese Patent Application Laid-Open No. 2006-101728

The present invention provides wheat flour for noodle crusts which has a good texture and which can be produced from which the crusts hardly lose their texture even when reheated in a microwave oven.

The present invention provides a wheat flour for noodle crusts having the following properties:
It is derived from common wheat and has a crude protein content of 12.0 to 15.0% by mass,
an average particle size of 80 to 150 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
The present invention also provides a noodle skin containing raw material flour containing 50 to 100% by mass of the above-mentioned wheat flour for noodle skin.
The present invention also provides a method for producing noodle skins, characterized by using a raw material flour containing 50 to 100% by mass of the wheat flour for noodle skins.
The present invention also provides a method for producing a noodle skin food product, which includes steaming, boiling, or grilling the noodle skin.

The noodle skins produced from the wheat flour for noodle skins of the present invention have good texture and crispness, and are less likely to have a gummy texture even when reheated in a microwave oven, so that a good texture can be maintained. .

The present invention provides wheat flour for noodle crusts. The wheat flour for noodle crusts of the present invention (hereinafter also simply referred to as "wheat flour of the present invention") may have a crude protein content of 12.0 to 15.0% by mass, preferably 12.5 to 14.5. % by mass, more preferably 12.5 to 14.0% by mass. The crude protein content of wheat flour as used herein refers to a value measured according to the Kjeldahl method.

The raw material wheat from which the wheat flour of the present invention is derived is common wheat (hexaploid wheat), preferably hard wheat. Durum wheat is not included in the raw material wheat of the wheat flour of the present invention. Examples of hard wheat include No. 1 Canada Western Red Spring (1CW), Dark Northern Spring (DNS), Prime Hard (PH), Hard Red Winter (HRW), Haruyokoi, Yumechikara, and others. Any one of these wheats or a combination of two or more thereof can be used as the raw material wheat for the wheat flour of the present invention.

The wheat flour of the present invention has an average particle size of 80 to 150 μm, preferably 85 to 150 μm, more preferably 100 to 150 μm, still more preferably 110 to 145 μm. Preferably, the wheat flour of the present invention contains 7% by volume or more, more preferably 10% by volume or more, even more preferably 20% by volume or more of a fraction with a particle size of 148 μm or more, or has a particle size of 95.96 μm or more 30% by volume or more, more preferably 35% by volume or more, still more preferably 45% by volume or more, and still more preferably 55% by volume or more.
More preferably, the wheat flour of the present invention contains 7% by volume or more of a fraction with a particle size of 148 μm or more, contains 30% by volume or more of a fraction with a particle size of 95.96 μm or more, and has an average particle size of 80 ~150 μm.
More preferably, the wheat flour of the present invention contains 7% by volume or more of a fraction with a particle size of 148 μm or more, contains 35% by volume or more of a fraction with a particle size of 95.96 μm or more, and has an average particle size of 85 ~150 μm.
More preferably, the wheat flour of the present invention contains 10% by volume or more of a fraction with a particle size of 148 μm or more, contains 45% by volume or more of a fraction with a particle size of 95.96 μm or more, and has an average particle size of 100 ~150 μm.
More preferably, the wheat flour of the present invention contains 20% by volume or more of a fraction with a particle size of 148 μm or more, and 55% by volume or more of a fraction with a particle size of 95.96 μm or more, and the average particle size is It ranges from 110 to 145 μm.

As used herein, the average particle size of wheat flour and the particle size distribution of wheat flour (or the proportion of the fraction having a given particle size in flour) refer to values measured in a dry manner using the Microtrack method. A commercially available instrument (for example, Nikkiso Co., Ltd. "Microtrac Particle Size Distribution Analyzer 9200FRA") can be used for the measurement. In the Microtrac method, the particle size distribution of the sample is measured based on the frequency at which powder with a predetermined particle size is detected from the sample ("detection frequency ratio") (attached to the above-mentioned device 9200FRA manufactured by Nikkiso Co., Ltd. (Refer to the document "How to read the measurement results of the Microtrac Particle Size Analyzer").

The wheat flour of the present invention has a low maltose value compared to conventional wheat flour for normal noodle crusts. The maltose value of the wheat flour of the present invention is preferably 110-200 mg/10 g, more preferably 115-170 mg/10 g. The maltose value of wheat flour is an index showing how much starch in wheat flour is decomposed by amylase in wheat flour. Amylase present in wheat does not degrade raw starch in wheat flour, but degrades damaged starch. Therefore, wheat flour with a high maltose value has a high content of damaged starch, and wheat flour with a low maltose value has a low content of damaged starch. As used herein, the maltose value of wheat flour refers to the value measured by the official method (22-15) of the American Association of Cereal Chemists (AACC).

The wheat flour of the present invention is prepared by tempering the raw material wheat grains described above, then pulverizing, sieving, purifying, and further pulverizing with a plurality of smooth rolls (breaking, grading, purification, and reduction processes, respectively). step) and sieving to collect the above-mentioned fraction having a predetermined particle size. At this time, wheat flour with a low maltose value can be produced by adjusting the type of rolls, rotation speed ratio, etc. in the pulverization (reduction) step. The wheat flour of the present invention is substantially free of bran and whole grains.

The wheat flour of the present invention preferably has an ash content of 0.25 to 0.55% by mass, more preferably 0.35 to 0.5% by mass. The ash content of wheat flour as used herein refers to the value measured according to the direct ashing method (ISS Standard Methods No.104/1).

The wheat flour of the present invention is used as raw material flour for noodle skins. That is, the noodle skin is produced using the raw material flour containing the wheat flour of the present invention. Of the raw material flour contained in the produced noodle skin, preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 80 to 100% by mass is the wheat flour of the present invention.

The raw material flour for the noodle crust produced according to the present invention may contain grain flour other than the wheat flour of the present invention. Examples of the other grain flour include wheat flour other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, bran, etc. Any one or more of these may be used. be able to. Examples of wheat flour other than the wheat flour of the present invention include wheat flour derived from ordinary wheat, durum flour, whole wheat flour, etc., which have a crude protein content or particle size different from that of the wheat flour of the present invention. Any one or more of these may be used. can be used. The content of the other grain flour in the raw material flour is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, still more preferably 0 to 15% by mass.

The raw material flour for the noodle crust produced according to the present invention may contain materials other than the above-described wheat flour and other cereal flours according to the present invention. Examples of other materials include starches, salt, proteins, swelling agents, thickeners, sugars, seasonings, minerals, pigments, fragrances, alcohols, preservatives, enzymes, and the like. 1 type or 2 types or more can be used. The content of the other material in the raw material powder is preferably 10% by mass or less.

By mixing the above raw material powder of the noodle skin with water, the dough of the noodle skin can be prepared. Moisture used for preparing the dough includes water, salt water, and the like. The amount of water to be used may be appropriately adjusted according to the type of noodle skin to be produced, but is preferably 25 to 70 parts by mass with respect to 100 parts by mass of the raw material flour. Next, a noodle skin is produced from the prepared dough. For example, the prepared dough can be consolidated and then divided and rolled, or rolled and shaped to produce raw noodle skins. In the present invention, when the noodle skin is produced from the dough, the dough is not laminated to produce the multi-layered noodle band unlike the case of producing the multi-layered noodle strips. Procedures for preparing the dough for noodle skins and producing raw noodle skins from the dough may follow conventional methods, and for example, a commercially available noodle skin manufacturing machine can be used.

The produced raw noodle skins can be used for the production of noodle skin foods. As used herein, the term "noodle skin food" refers to a food product produced by wrapping ingredients in a noodle skin, and includes, for example, dumplings, wontons, xiaolongbao, spring rolls, steamed dumplings, and ravioli. . Among these, dumplings, wontons, shumai, and xiaolongbao are preferred examples. Therefore, the noodle skin produced by the present invention can be used as a skin for noodle skin foods. Preferably, the noodle skin produced by the present invention is a noodle skin for steaming, boiling, or grilling, and more preferably a dumpling, wonton, siomai or xiao long bao skin.

The raw noodle skin thus produced is wrapped with ingredients as necessary, and then heated, preferably steamed, boiled or baked to produce a cooked noodle skin food. Alternatively, the produced raw noodle skins may be refrigerated or frozen. Alternatively, ingredients may be wrapped in the produced raw noodle skin to produce an uncooked noodle skin food, which may be refrigerated or frozen.

The cooked noodle skin food produced from the noodle skin containing the wheat flour for noodle skin of the present invention not only has a good texture with good crunchiness and crispness of the skin, but also can withstand reheating in a microwave oven. is less likely to have a gummy texture and can maintain a good texture.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

(1. Manufacture of wheat flour)
Hard wheat 1CW and PH were milled after tempering. By adjusting the breaking process, grading process, purification process, and reduction process, wheat flour No. 1-8 were produced. As a control, wheat flour (wheat flour No. 9) manufactured from 1 CW by the same manufacturing method as the conventional commercially available strong wheat flour (first grade flour) was used.

Test example 1
(Manufacturing dumplings)
100 parts by mass of wheat flour listed in Table 1, 1 part by mass of salt, and 35 parts by mass of water (water temperature: 10 to 15 ° C.) are mixed and kneaded at room temperature for 10 minutes at high speed using a horizontal mixer to make dumpling skin dough. was prepared. The resulting dough was rolled and cut to produce dumpling wrappers having a thickness of about 0.9 mm and a diameter of about 90 mm. About 15 g of gyoza ingredients were placed on each gyoza skin thus produced, and the ingredients were wrapped in the skin according to a conventional method to produce raw gyoza.

(Evaluation of texture)
Oil was applied to a heated frying pan, the raw gyoza prepared above were arranged, 20 g of water was added per gyoza, and the gyoza was covered with a lid and steamed. After baking for about 7 to 8 minutes, the lid was opened to evaporate the water, oil was sprinkled in, and the grilled gyoza was produced. The texture (texture and crispness) of the produced pan-fried dumpling skin was sensory evaluated by 10 trained panelists according to the following evaluation criteria. Table 1 shows the average values of the evaluation results.
〔Evaluation criteria〕
(crunchy)
5 points: more chewy texture than the control 4 points: slightly more chewy texture than the control 3 points: equivalent texture to the control 2 points: slightly less chewy than the control The texture is 1 point: The texture is less crunchy than the control (crisp feeling)
5 points: superior to control 4 points: slightly superior to control 3 points: equivalent to control 2 points: slightly inferior to control 1 point: inferior to control

(Evaluation of texture after reheating in microwave oven)
After steaming the raw dumplings produced above in a steamer for 3 minutes, oil was poured into a frying pan, and the steamed dumplings were arranged and heated to give grilled marks. Six cooked dumplings were placed in a container and stored at 5° C. for 24 hours, and then reheated in a microwave oven at 1600 W for 25 seconds. The texture (gummy feeling) of gyoza skin cooled to 40°C was sensory evaluated by 10 trained panelists according to the following evaluation criteria. Table 1 shows the average values of the evaluation results.
〔Evaluation criteria〕
(Gummy feeling)
5 points: weaker gummy sensation than the control 4 points: slightly weaker gummy sensation than the control 3 points: same gummy sensation as the control 2 points: slightly stronger gummy sensation than the control 1 point: more gummy sensation than the control strong feeling

Claims (11)

Wheat flour for noodle crusts having the following properties:
It is derived from common wheat and has a crude protein content of 12.0 to 15.0% by mass,
an average particle size of 80 to 150 μm,
0.25 to 0.55% by mass of ash. The wheat flour for noodle crust according to claim 1, which has a maltose value of 110 to 200 mg/10 g. 3. The wheat flour for noodle crust according to claim 1 or 2, containing 7% by volume or more of a fraction with a particle size of 148 μm or more and 30% by volume or more of a fraction with a particle size of 95.96 μm or more. The wheat flour for noodle crust according to any one of claims 1 to 3, which has an average particle size of 100 to 150 µm. The wheat flour for noodle crust according to any one of claims 1 to 4, which is derived from hard wheat. The wheat flour for noodle skins according to any one of claims 1 to 5, wherein the noodle skins are for steaming, boiling, or baking. The wheat flour for noodle skins according to any one of claims 1 to 6, wherein the noodle skins are dumpling, wonton, siomai or xiao long bao skins. A noodle skin containing raw material flour containing 50 to 100% by mass of the wheat flour for noodle skin according to any one of claims 1 to 7. A method for producing noodle skins, characterized by using raw material flour containing 50 to 100% by mass of the wheat flour for noodle skins according to any one of claims 1 to 7. A method for producing a noodle skin food product, comprising steaming, boiling, or baking the noodle skin according to claim 8. 11. The method of claim 10, wherein the noodle skin food is dumplings, wontons, shumai or xiao long bao.