JP2023048512A - noodle mix - Google Patents

Abstract

To provide a mix that can produce a noodle excellent in stiffness and angle standing and excellent in resistance to heating in a microwave oven.SOLUTION: The noodle mix of the present invention contains durum flour by 5 pts.mass or more and 15 pts.mass or less and Kitahonami-derived wheat flour by 70 pts.mass or more and 95 pts.mass or less in 100 pts.mass of wheat flour. It is preferable that the total amount of durum flour and Kitahonami-derived wheat flour is 80 pts.mass or more and 100 pts.mass or less in 100 pts.mass of wheat flour. It is also preferable that the durum powder has an average particle size of 20 μm or more and 130 μm or less.SELECTED DRAWING: None

Description

The present invention relates to a mix for noodles. The present invention also relates to a method for producing noodle dough and noodles using the noodle mix.

Durum wheat flour is often blended when noodles are produced using raw materials mainly composed of ordinary wheat flour. Durum wheat is harder than ordinary wheat and contains a lot of gluten. As a result, by using durum wheat as part of the raw material, it is possible to obtain noodles with a strong texture peculiar to durum wheat.

For example, Patent Document 1 describes Chinese noodles containing durum wheat flour in which the amount of damaged starch is suppressed to 9.5% by mass or less. In the same document, the reduction in the amount of damaged starch and gluten activity in durum wheat flour due to over-grinding of durum wheat, which occurred due to the hardness of durum wheat, was solved by adjusting the grinding conditions of durum wheat flour. It is described that this improved the texture, taste and aroma of noodles using durum wheat flour.

JP 2009-213354 A

However, in Patent Document 1, no special consideration is given to the other properties required for noodles, such as good elasticity and good corners, and reduction of the gummy feeling on the surface of the noodles, which is a problem when heated in a microwave oven. not Accordingly, an object of the present invention is to provide a mix that enables the production of noodles that have good stiffness and ridges and excellent resistance to heating in a microwave oven.

The present invention provides a noodle mix containing 5 parts by mass or more and 15 parts by mass or less of durum flour and 70 parts by mass or more and 95 parts by mass or less of Kitahonami-derived wheat flour in 100 parts by mass of wheat flour.

The present invention also provides a noodle dough using the aforementioned mix for noodles as a raw material powder.

Furthermore, the present invention provides a method for producing noodles, comprising a step of producing noodles using the above-described noodle mix as a raw material flour.

ADVANTAGE OF THE INVENTION According to this invention, the mix which can manufacture the noodles which have favorable elasticity and angle|corner standing, and can maintain favorable texture even if it heats in a microwave oven (it has microwave heating resistance) is provided.

The present invention will be described below based on its preferred embodiments. The noodle mix of the present invention contains a specific type of wheat flour. Specifically, the wheat flour contains predetermined amounts of durum flour and wheat flour derived from Kitahonami.

Durum flour is flour made from durum wheat.
Durum wheat refers to wheat that belongs to two-grain wheat in the botanical classification, which is different from common wheat. Specifically, ordinary wheat other than durum wheat is hexaploid and is called "common wheat". Durum wheat, on the other hand, is a tetraploid and is called a "two-grain wheat". As described above, durum wheat is botanically different from common wheat used for hard flour, all-purpose flour and soft flour.

Durum flour includes, for example, durum semolina, durum wheat flour, durum whole grain flour, and the like, and these can be used alone or in combination of two or more. Durum semolina is obtained by removing the bran (skin) and germ from durum wheat and coarsely grinding it, and durum wheat flour is obtained by further pulverizing and pulverizing durum semolina. The main difference between durum semolina and durum wheat flour is particle size, with durum semolina generally having a larger average particle size than durum wheat flour. Durum whole grain flour is obtained by pulverizing durum wheat as it is, and differs from durum semolina and durum wheat flour, which do not substantially contain bran and germ, in that it contains bran and germ. Durum semolina and durum wheat flour are particularly preferred, and durum wheat flour is particularly preferred, from the viewpoint of obtaining noodles having good stiffness and corners and an appropriate yellowness. As the durum wheat flour, wheat flour obtained by milling durum wheat and usable in this technical field can be used without particular limitation.

A preferred example of durum flour (durum wheat flour) includes durum wheat flour (hereinafter also referred to as “specific durum wheat flour”) described in Japanese Patent Application Laid-Open No. 2009-11277, which was previously filed by the present applicant. The specific durum wheat flour is characterized by having an amount of damaged starch of 9.5% by mass or less. As used herein, "damaged starch" refers to a state in which part of the starch contained in wheat flour is mechanically damaged and the starch granules are destroyed. One of the main characteristics of specific durum wheat flour is that it contains relatively little damaged starch. The amount of damaged starch in the specific durum wheat flour is preferably 6.0% by mass or more and 8.0% by mass or less, more preferably 7.0% by mass or more and 8.0% by mass or less in the specific durum wheat flour. . Specific durum wheat flour can be produced, for example, according to the method described in JP-A-2009-11277.

In the present invention, it is preferable to obtain a mix for noodles by mixing 5 parts by mass or more and 15 parts by mass or less of durum flour with 100 parts by mass of wheat flour. By setting the amount of durum flour to 5 parts by mass or more, there is an advantage that noodles with good elasticity and good corner standing can be obtained. In addition, by setting the amount of durum flour to 15 parts by mass or less, there is an advantage that noodles having an appropriate yellowness, particularly udon noodles exhibiting a light yellow color can be obtained.

Regarding the particle size (frequency of particle size) of the durum flour, the average particle size is preferably 200 μm or less, more preferably 20 μm or more and 130 μm or less, still more preferably 40 μm or more and 100 μm, from the viewpoint of obtaining noodles with better stiffness and corner standing. Durum flour having a particle size of 200 μm or less is in the following range and accounts for 90% by mass or more, preferably 95% by mass or more, more preferably 100% by mass of the total durum flour. The particle size of the specific durum wheat flour is also preferably within such a range.

In the present invention, the average particle size of wheat flour or the like is the cumulative volume when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrack Particle Size Distribution Analyzer 9200FRA"). It refers to the volume cumulative particle size D50 at 50% by volume. In addition, the particle size (frequency of particle size) is the "detection frequency ratio" calculated by analyzing the particle size distribution (the document attached to the device 9200FRA manufactured by Nikkiso Co., Ltd. "Microtrack particle size analyzer measurement results (See “How to View”).

The noodle mix of the present invention contains wheat flour derived from Kitahonami in addition to the durum flour described above. "Kitahonami" is a type of Japanese wheat variety. "Wheat flour derived from Kitahonami" includes both Kitahonami itself and derivative varieties using Kitahonami as a crossing parent. Whether wheat flour is derived from Kitahonami can be determined, for example, by genetic characteristics. By using wheat flour derived from Kitahonami, the noodles can be given elasticity, and the gummy feeling on the surface of the noodles, which is a problem when heated in a microwave oven, can be reduced, and a good texture can be maintained.

In the present invention, it is preferable to obtain a noodle mix by mixing 70 parts by mass or more and 95 parts by mass or less of wheat flour derived from Kitahonami in 100 parts by mass of wheat flour. By setting the amount of wheat flour derived from Kitahonami within this range, it is possible to impart elasticity to the noodles, reduce the gummy feeling on the surface of the noodles, which is a problem when heated in a microwave oven, and achieve a good texture. can be maintained. From these points of view, Kitahonami-derived wheat flour is more preferably contained in an amount of 75 to 95 parts by mass, more preferably 80 to 95 parts by mass in 100 parts by mass of wheat flour.

From the viewpoint of being able to impart elasticity to the noodles and further exhibiting the effect of resistance to microwave heating, the amount of crude protein in the wheat flour derived from Kitahonami is 9.0% by mass or more in the wheat flour derived from Kitahonami. It is preferably 5% by mass or less, and more preferably 9.5% by mass or more and 11.0% by mass or less. The amount of crude protein is the value when the water content in wheat flour derived from Kitahonami is 13.5%. Examples of the method for measuring the amount of crude protein include the method described in JP-A-2012-254052.

In the present invention, out of 100 mass parts of all the wheat flour contained in the mix, the total amount of durum flour and wheat flour derived from Kitahonami is 80 parts by mass or more and 100 parts by mass or less. , Also, it is preferable from the point of being able to produce noodles having resistance to heating in a microwave oven. From the viewpoint of making this advantage more remarkable, the total amount of durum flour and wheat flour derived from tahonami is more preferably 85 parts by mass or more and 100 parts by mass or less, and more preferably 90 parts by mass or more and 100 parts by mass or less. is more preferable.

The noodle mix of the present invention can also contain other ingredients than wheat flour, which are generally used in the production of noodles. Specific examples include cereal flour and starches other than wheat flour. In addition, in this specification, cereal flours including wheat flour and starches are collectively referred to as cereal flours.
Examples of grain flour other than wheat flour include rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour, and the like.
Examples of starches include starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and those which have been subjected to pregelatinization, acetylation, etherification, esterification, oxidation treatment, cross-linking treatment, and the like. and processed starch.

The noodle mix of the present invention preferably contains 55 parts by mass or more and 100 parts by mass or less of wheat flour in 100 parts by mass of cereal flour. By setting the content of wheat flour to 55 parts by mass or more, the desired effect of the present invention can be sufficiently exhibited. From this point of view, the mix of the present invention more preferably contains 65 parts by mass or more and 100 parts by mass or less of wheat flour in 100 parts by mass of cereal flour, more preferably 70 parts by mass or more and 100 parts by mass or less, and still preferably 80 parts by mass. part or more and 100 parts by mass or less.
In addition, the noodle mix of the present invention may contain 0 to 45 parts by mass, or 0 to 35 parts by mass of starches per 100 parts by mass of cereal flour.

The noodle mix of the present invention may contain, in addition to the cereal flours, auxiliary raw materials that are usually used in the production of noodles. Examples of auxiliary raw materials include wheat proteins such as gluten and gliadin; protein materials such as soybean protein, egg yolk powder, egg white powder, whole egg powder, and skimmed milk powder; oils and fats such as animal and vegetable oils and powdered oils; , emulsifier, brine, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment, flavoring, dextrin (including indigestible), alcohol, enzyme, calcined calcium, nutritional enhancer, thickener , water retention agents, preservatives, pH adjusters, redox agents, etc., and these can be used alone or in combination of two or more. The amount of the auxiliary material is preferably 20 parts by mass or less, more preferably 15 parts by mass or less, and 10 parts by mass or less with respect to 100 parts by mass of the flour contained in the noodle mix of the present invention. is more preferable.

The noodle mix of the present invention can be used for producing various types of noodles. In particular, when the noodle mix of the present invention is used in the production of rolled cut noodles such as udon noodles, the noodles have good elasticity and corners, and the gummy feeling of the surface of the noodles, which is a problem when heated in a microwave oven, is reduced. , Noodles that can maintain good texture and have resistance to microwave heating.

Noodles using the noodle mix of the present invention can be produced in the same manner as the conventional method for producing noodles. Typically, a step of mixing raw material flour containing the noodle mix and water to prepare a noodle dough, a step of rolling the noodle dough to obtain a noodle strip, and a plurality of noodle strips from the noodle strip. and cutting out. In the present invention, the amount of water added may be appropriately adjusted according to the type of noodles, etc., and is preferably 25 parts by mass or more and 60 parts by mass or less per 100 parts by mass of cereal flour. As the moisture, in addition to water, salt water, brackish water, etc., which are usually used, gas-containing water (carbonated water, etc.) can also be used. Noodles manufactured in this way include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen raw or cooked noodles, refrigerated or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, etc. Applicable.
Moreover, when preparing noodle dough using the noodle mix of the present invention, the noodle mix may or may not contain the above-mentioned auxiliary raw materials.

The noodle dough thus obtained is made into noodle strings by a conventional method. The noodle-making method is not particularly limited, and examples thereof include various noodle-making methods such as rolling noodle making and extrusion noodle making. It is preferable because it is possible to produce noodles that are good and have resistance to heating in a microwave oven. In rolling noodle making, the noodle dough is stretched under pressure to obtain a noodle band, and the noodle band is cut out to obtain raw noodles composed of a plurality of noodle strings.

The raw noodles thus obtained are subjected to heat cooking such as boiling in hot water or steaming in steam to obtain cooked noodles that can be eaten as they are.
Alternatively, dried noodles can be obtained by drying the obtained raw noodles as they are by a known drying method such as hot air drying. Dried noodles become edible cooked noodles by performing the above-described heat cooking.
In any case, the noodles obtained by using the noodle mix of the present invention have a firm texture when eaten, and the noodles have good angular standing. Furthermore, the feeling of gummyness on the surface is reduced.

The obtained raw noodles may be refrigerated or frozen by refrigerating or freezing the raw noodles as they are, or by heating and cooking the cooked noodles. For example, heat-cooked noodles are divided into a predetermined amount, for example, 150 to 300 g for one person, and placed on a tray or the like as necessary, then packaged as necessary, and subjected to refrigeration or freezing. can be done. In particular, refrigerated or frozen cooked noodles can be stored for a long period of time, and can be eaten simply by reheating them in a microwave oven or the like. In addition, the noodles obtained using the noodle mix of the present invention have a good yellowness at the time of eating, which is equivalent to that immediately after cooking, even when refrigerated or frozen for a long time, and has good elasticity. It is excellent in standing on the corners, and the surface of the noodles has a reduced gummy feeling even when heated in a microwave oven.

Noodles thus obtained are of a broad concept that includes not only noodle strings and noodle strips used for pasta such as Chinese noodles, spaghetti and macaroni, but also noodle skins used for dumplings and steamed dumplings. be. Examples of the noodles of the present invention include noodle strings and noodle strips such as Chinese noodles, yakisoba, udon, soba, cold noodles, and pasta, as well as noodle skins used for dumplings, dumplings, dumplings, wontons, ravioli, and the like. . In particular, the mix of the present invention is effective for producing, for example, pasta, udon (somen, hiyamugi, kishimen, etc.), Chinese noodles, soba, cold noodles, etc. Especially, the mix of the present invention is used for producing udon. With this, it is possible to impart a suitable elasticity to the udon noodles, improve the angle standing, and further reduce the gummy feeling on the surface.

EXAMPLES The present invention will be described in more detail below with reference to examples. However, the scope of the invention is not limited to the following examples.

[Examples 1 to 5, Comparative Examples 1 to 6, and Control Example 1]
The powder raw materials shown below were mixed at the ratios shown in Table 1 to obtain a powdery udon mix.
A mix was prepared in the following manner. Specifically, the raw material wheat is pulverized with a pulverizer (manufactured by Buehler Co., Ltd., Test Mill), and the pulverized product is divided into three fractions of high-grade flour, low-grade flour, and bran, and the total amount of the pulverized product A raw material powder was prepared so that 60% by mass of the powder was the high-grade powder. When the high-grade flour was insufficient, the shortfall was compensated with the low-grade flour. This gave the desired mix.
These were mixed at the ratios shown in Table 1 below to obtain the desired udon mix.
[Ingredients for udon mix]
<Wheat Flour>
・Durum wheat flour (specified durum wheat flour, 9.0% by mass of damaged starch, 100% by mass of durum flour with an average particle size of 80 μm and a particle size of 200 μm or less)
・Durum semolina (Leone G; Nisshin Seifun Co., Ltd.)
・ Kitahonami (pulverized fruit, crude protein amount 10.0% by mass): all-purpose flour

<Other flours other than durum flour and kitahonami>
・ ASW (Australian Standard White, pulverized fruit): All-purpose flour <Other raw material powders other than wheat flour>
・Processed tapioca starch: acetylated tapioca starch, hydrangea, manufactured by Matsutani Chemical Industry Co., Ltd. ・Salt: regular salt

[Preparation of refrigerated noodles (cooked noodles)]
For Examples 1 to 5, Comparative Examples 1 to 6, and Control Example 1, 100 parts by mass of the udon mix was mixed with water and salt at the mass ratios shown in Table 1, and mixed to prepare the dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#10 square) to produce noodle strings (noodle thickness: 3 mm). The obtained noodle strings were boiled in hot water so that the yield was about 170%, washed with water and cooled to obtain cooked noodles (boiled udon). Thereafter, the cooked noodles were subdivided and packaged into individual servings and stored in a refrigerator (4°C) for 24 hours to obtain chilled cooked noodles, respectively.

[Preparation of frozen noodles (cooked noodles)]
For Example 2, Comparative Examples 1 and 3, and Control Example 1, 100 parts by mass of the udon mix was mixed with water and salt at the mass ratios shown in Table 2, and mixed to prepare the dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#10 square) to produce noodle strings (noodle thickness: 3 mm). The obtained noodle strings were boiled in hot water so that the yield was about 170%, washed with water and cooled. After that, the cooked noodles were subdivided and packaged into individual servings, and quickly frozen in a quick freezer (-40°C) to obtain frozen cooked noodles, respectively.

〔evaluation〕
A sensory evaluation was performed on the obtained chilled noodles and frozen noodles. Ten trained panelists sensory evaluated the stiffness of the noodles, the angularity of the noodles, the gummy feeling and the color tone according to the following evaluation criteria, and calculated the arithmetic mean score. A higher score means that the noodles are more excellent in elasticity, corner standing and gummy feeling. In the evaluation, noodles produced using a mix containing ASW wheat flour were evaluated as control examples (control examples 1 to 3, with 3 points for each evaluation).

As for the chilled noodles, 10 panelists evaluated the chewiness and corner standing of chilled boiled udon noodles with soup on the basis of the following criteria.
In addition, gelatinous soup was added to refrigerated boiled udon, heated in a microwave oven to a product temperature of 75°C, and the gummy texture of the surface of the noodles was evaluated by 10 panelists according to the following criteria.

As for the frozen noodles, the frozen noodles were boiled in hot water for 1 minute.
In addition, the frozen noodles were heated to a product temperature of 75°C in a microwave oven, and the gummy feeling on the surface of the noodles was evaluated by 10 panelists according to the following criteria.

Furthermore, with respect to color tone, both chilled noodles and frozen noodles were evaluated according to the following criteria, and the item evaluated most by the number of people was described.

<Noodle stiffness>
5 points: Better stiffness than the control.
4 points: Slightly better stiffness than the control.
3 points: There is a firmness equivalent to that of the control example.
2 points: The stiffness is slightly inferior to that of the control example.
1 point: The stiffness is inferior to that of the control example.

<Standing noodles>
5 points: Better than the control.
4 points: Slightly better than the control.
3 points: Equivalent to the control example.
2 points: Slightly inferior to the control example.
1 point: inferior to the control example.

<Gummy feeling on the surface of the noodles>
5 points: Gumminess is weaker than in the control example.
4 points: Slightly weaker gummy feeling than the control example.
3 points: Gumminess equivalent to that of the control example.
2 points: Gumminess is slightly stronger than in the control example.
1 point: stronger gummy feeling than the control example.

<Color tone>
Very good yellowness as udon: ◎
Good yellowness as udon: 〇 Normal yellowness as udon: △
Excessive yellowness as udon: *

表１及び表２に示す結果から明らかなとおり、各実施例で得られたうどんは、比較例のうどんに比べて、麺のコシ及び角立ちが良好であり、また電子レンジ加熱後の麺表面のガミー感が低減されたものであることが分かる。更に、各実施例で得られたうどんは、うどんに適した色調を呈したことが分かる。

As is clear from the results shown in Tables 1 and 2, the udon noodles obtained in each example had better elasticity and sharpness than the udon noodles of the comparative examples, and the surface of the noodles after heating in the microwave oven It can be seen that the gummy feeling of the product is reduced. Furthermore, it can be seen that the udon noodles obtained in each example exhibited a color tone suitable for udon noodles.

[Example 6, Comparative Examples 7 and 8, and Control Example 2]
A mix was prepared with the composition shown in Table 3 below. 100 parts by mass of this mix was mixed with water and salt at the mass ratio shown in Table 3, and mixed to prepare a dough. Chilled noodles were obtained in the same manner as in Example 1 thereafter. The same evaluation as in Example 1 was performed on the chilled noodles. Table 3 shows the results.

As is clear from the results shown in Table 3, the udon noodles obtained in the examples had better elasticity and sharpness than the udon noodles in the comparative examples, and the surface of the noodles after heating in a microwave oven had a gummy feeling. It turns out that it was reduced. Furthermore, it can be seen that the udon noodles obtained in the examples exhibited a color tone suitable for udon noodles.

[Example 7, Comparative Examples 9 and 10, and Control Example 3]
A mix was prepared with the composition shown in Table 4 below. 100 parts by mass of this mix was mixed with water and salt at the mass ratio shown in Table 4 and mixed to prepare a dough. Chilled noodles were obtained in the same manner as in Example 1 thereafter. The same evaluation as in Example 1 was performed on the chilled noodles. Table 3 shows the results.

As is clear from the results shown in Table 4, the udon noodles obtained in the examples had better elasticity and sharpness than the udon noodles in the comparative examples, and the surface of the noodles after heating in a microwave oven had a gummy feeling. It turns out that it was reduced. Furthermore, it can be seen that the udon noodles obtained in the examples exhibited a color tone suitable for udon noodles.

Claims (9)

A noodle mix containing 5 parts by mass or more and 15 parts by mass or less of durum flour and 70 parts by mass or more and 95 parts by mass or less of Kitahonami-derived wheat flour in 100 parts by mass of wheat flour. The mix for noodles according to claim 1, wherein the total amount of durum flour and wheat flour derived from Kitahonami is 80 parts by mass or more and 100 parts by mass or less in 100 parts by mass of wheat flour. The noodle mix according to claim 1 or 2, wherein the durum flour has an average particle size of 20 µm or more and 130 µm or less. The noodle mix according to any one of claims 1 to 3, wherein the wheat flour derived from Kitahonami has a crude protein content of 9.0% by mass or more and 11.5% by mass or less. The mix for noodles according to any one of claims 1 to 4, which is for rolled cut noodles. A noodle dough made from the noodle mix according to any one of claims 1 to 5 as a raw material flour. A method for producing noodles, comprising a step of producing noodles using the noodle mix according to any one of claims 1 to 5 as raw material flour. The production method according to claim 7, wherein the noodles are made using a roll type noodle making machine. The production method according to claim 7 or 8, which produces udon noodles.