JP2023150950A - Powdered malt for noodle - Google Patents

Abstract

To provide a noodle that has no problem in color tone, has strong grain sweetness and aroma, and has good viscoelasticity.SOLUTION: Provided is a powdered malt for noodle that has the following features (a) and (b). (a) Saccharification power is 50 WK or less. (b) L value of CIELAB color system is 40 or more. The powdered malt for noodle according to the present technology may further have the following feature (c). (c) Fraction having particle diameter of 250 μm or more is 20 mass% or less. As the malt used in the powdered malt for noodle according to the present technology, a roasted steamed green malt can be used.SELECTED DRAWING: None

Description

The present invention relates to powdered malt for noodles, a noodle composition and noodles using the powdered malt for noodles, a method for producing powdered malt for noodles, a method for producing noodles, and a method for improving the flavor of noodles.

Conventionally, in order to improve the texture, flavor, etc. of noodles, various techniques have been proposed for the main raw material, wheat flour, auxiliary raw materials, additives, and the like. Among these, in recent years, the development of technology for using malt ingredients in noodles has been progressing.

For example, Patent Document 1 discloses noodles containing 0.6 to 6 parts of roasted malt extract in terms of dry matter weight ratio. Patent Document 1 states that the roasted malt extract can impart a pleasant flavor and a glossy brown color tone without having any adverse effect on the original texture of the noodles, and can provide noodles with an unprecedented differentiation. It is stated that.

In addition, Patent Document 2 states that by wrapping ingredients in gyoza wrappers containing malt extract and freezing them, the edges of the skin are not hard, which prevents breakage at the edges during distribution, sales, cooking, etc. This technology discloses a technique for producing frozen raw dumplings that do not cause cracking, have no cracking of the skin in the body, and have excellent texture and appearance not only in the main body part of the skin but also in the ear part when cooked.

Japanese Patent Application Publication No. 11-266809 Japanese Patent Application Publication No. 2007-274964

As mentioned above, various developments are underway regarding the use of malt materials in noodles, but for example, the roasted malt extract of Patent Document 1 and the malt extract of Patent Document 2 are difficult to mix with powder raw materials. In some cases, it was difficult to dissolve even when premixed with water for mixing. Additionally, because it is extracted from malt, the noodles may have a flavor different from the natural flavor of the grain. Therefore, the reality is that further technological improvements are required.

Therefore, the purpose of the present technology is to provide noodles that have no problems in color, have a strong grain sweetness and aroma, and have good viscoelasticity.

As a result of intensive research to solve the above-mentioned problems, the inventors of the present application have found that by using powdered malt with specific physical properties as a raw material for noodles, there is no problem with the color tone, and the sweetness and aroma of grains are strongly felt. They discovered that noodles with good viscoelasticity could be obtained and completed this technology.

That is, the present technology first provides powdered malt for noodles having the following characteristics (a) and (b).
(a) Saccharification power is 50 WK or less (b) L value of CIELAB color system is 40 or more The powdered malt for noodles according to the present technology may further have the following feature (c).
(c) Fraction with a particle size of 250 μm or more is 20% by mass or less Roasted steamed green malt can be used as the malt used in the powdered malt for noodles according to the present technology.

Next, the present technology provides a composition for noodles containing the powdered malt for noodles according to the present technology.
The composition for noodles according to the present technology can contain the powdered malt in an amount of more than 0% by mass and 12% by mass or less based on 100% by mass of the powder material used for noodles.

The present technology further provides noodles using the powdered malt for noodles according to the present technology and the composition for noodles according to the present technology.

The present technology provides a method for producing powdered malt for noodles having the following characteristics (a) and (b), which additionally includes a roasting step of roasting steamed green malt.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

The present technology also provides a method for producing noodles, which includes an addition step of adding powdered malt for noodles, which has the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more In the addition step in the method for producing noodles according to the present technology, the powdered malt for noodles is added to the powder material used for noodles Per mass%, more than 0 mass% and 12 mass% or less can be added.

The present technology also provides a method for improving the flavor of noodles, which includes an addition step of adding powdered malt for noodles, which has the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

According to the present technology, it is possible to provide noodles that have no problem in color tone, have a strong grain sweetness and aroma, and have good viscoelasticity.
Note that the effects described here are not necessarily limited, and may be any of the effects described in this specification.

Hereinafter, a preferred form for implementing the present technology will be described. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and therefore the scope of the present technology should not be interpreted narrowly.

<Powdered malt for noodles>
The powdered malt for noodles according to the present technology has the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

By using the powdered malt for noodles according to the present technology, it is possible to provide noodles that have no problem in color tone, have a strong grain sweetness and aroma, and have good viscoelasticity. There is no particular restriction on the method of using the powdered malt for noodles according to the present technology for noodles; for example, it can be added as one of the raw materials during dough preparation to produce noodles. It is also possible to prepare a composition for noodles (mix for noodles) using the powdered malt for noodles according to the present technology and other ingredients for noodles, and to produce noodles using the composition for noodles.

The effects of the present technology can be exhibited as long as the powdered malt for noodles according to the present technology has a saccharification power of 50 WK or less, but is preferably 30 WK or less, more preferably 20 WK or less, and still more preferably 10 WK or less. The lower the saccharification power, the more the viscoelasticity can be improved. That is, the lower limit of the saccharification power is not limited, and the saccharification power may be zero. In addition, in this technology, "saccharifying power" is the total activity of starch degrading enzymes, and can be measured by the following method.

<Preparation of powdered malt extract>
20 g of powdered malt was accurately weighed into a beaker, 480 mL of water was added thereto, and the mixture was immersed in a constant temperature water bath at 40° C. and stirred for 1 hour. After stirring, return to room temperature with cold water and add water to make 520 g. The obtained malt slurry was passed through Toyo Roshi No. 2, discard the first 200 mL of the filtrate, and use the next 50 mL as a sample (hereinafter referred to as extract) for measurement.

<Saccharification reaction>
The starch solution used is one in which 10 g of starch (for example, Merck's analytical grade starch (No. 1252)) is added to 400 mL of boiling water, boiled for 5 minutes, rapidly cooled, and made up to 500 mL by adding water. Add 100 mL of starch solution to two 200 mL volumetric flasks (one for test and one for blank). Add 5 mL of an acetic acid buffer solution (a mixture of a solution of 30 g of acetic acid dissolved in water to make 1 L and a solution of 34 g of sodium acetate trihydrate dissolved in water to make 500 mL) in advance in a measuring flask for the test. First, these two volumetric flasks are immersed in a constant temperature water bath at 20° C. for 20 minutes. Next, 5 mL of the extract liquid is added to a measuring flask for testing, and the flask is placed in a constant temperature water bath at 20° C. for 30 minutes. Thirty minutes after adding the extract, 4 mL of 1N sodium hydroxide solution (20 g of sodium hydroxide dissolved in water to make 500 mL) was added to stop the saccharification reaction. To a blank volumetric flask, add 2.35 mL of 1N sodium hydroxide solution, followed by 5 mL of the extract.

<Measurement>
Add water up to the marked line to the two volumetric flasks after the saccharification reaction. Take 50 mL of the liquid from each volumetric flask and place it in a 200 mL Erlenmeyer flask with a stopper. Into each Erlenmeyer flask, add 25 mL of 0.1N iodine solution (0.1N iodine solution is a solution of 20 g of potassium iodide dissolved in 200 mL of water, add 12.7 g of iodine, and then add water to make 1 L. After adding solution) and 3 mL of 1N sodium hydroxide solution, stopper the solution and leave it in a dark place for 15 minutes. Next, 4.5 mL of a 1N sulfuric acid solution (28 mL of concentrated sulfuric acid was gradually added to a beaker containing 700 mL of water with stirring, and water was added to make up to 1 L) was then added to each Erlenmeyer flask. After that, the remaining unreacted iodine was dissolved in a factor-standardized 0.1N sodium thiosulfate solution (24.82 g of sodium thiosulfate and 7.6 g of sodium tetraborate were dissolved in 400 mL of water, then water was added to 1 L). Standardize using a factor-standardized solution) and find the titration value at the point where the blue color disappears. The saccharifying power (DP) is expressed in grams of maltose produced under the above conditions, and is determined by the following formula (1). In the following formula (1), f is the factor of the 0.1N sodium thiosulfate solution, VB is the titration value of the sodium thiosulfate solution in the blank test, and VT is the titration value of the sodium thiosulfate solution in the main test.
Formula (1): DP=f×(VB-VT)×34.2

If the L value of the powdered malt for noodles according to the present technology is 40 or more in the CIELAB color system, the effects of the present technology can be exhibited, but it is preferably 50 or more, more preferably 55 or more. By using powdered malt for noodles having an L value of 40 or more in the CIELAB color system, noodles with no problem in color tone can be obtained. Further, the upper limit of the L value is preferably 90 or less, more preferably 85 or less. Note that the L value of the CIELAB color system refers to a value indicating the lightness of powdered malt as measured by a color difference meter using a known method. The L value is expressed as a numerical value from 0 to 100, where an L value of 0 means black and an L value of 100 means white. As the color difference meter, for example, a spectrophotometer CM-5 (manufactured by Konica Minolta, Inc.) can be used.

The powdered malt for noodles according to the present technology may further have the following feature (c).
(c) Fraction with a particle size of 250 μm or more is 20% by mass or less

The particle size of the powdered malt for noodles according to the present technology is not particularly limited as long as it does not impair the effects of the present technology, but preferably the fraction with a particle size of 250 μm or more is 20% by mass or less, more preferably 15% by mass or less, and Preferably it is 12% by mass or less. By setting the fraction with a particle size of 250 μm or more within the above range, the viscoelasticity of the noodles containing powdered malt becomes better. Furthermore, since segregation is less likely to occur when powdered malt is mixed with other raw materials, workability during noodle making can be improved.

In addition, in this technology, the proportion of the fraction with a particle size of 250 μm or more is determined based on the JIS standard 60 mesh (opening 250 μm), with respect to the total amount of powdered malt subjected to sieving, without passing through the sieve after sieving. This is the proportion that remains on the sieve.

The malt used for the powdered malt for noodles according to the present technology is not particularly limited as long as it can obtain powdered malt having the above characteristics when powdered. Preferably it is roasted malt, more preferably roasted steamed green malt. "Roasted steamed green malt" refers to malt obtained by roasting steamed green malt. Green malt may be dried at a low temperature and then adjusted to have the same moisture content (for example, 40 to 45% by mass) as green malt that has not undergone a drying process by adding water. Details of the method for producing powdered malt for noodles according to the present technology will be described later, but by using roasted malt, powdered malt with low or no saccharification power can be easily obtained. In addition, by using malt obtained by roasting steamed green malt, it becomes powdered malt with low or no saccharification power, which has the characteristics of steamed green malt with advanced enzymatic reactions, which enhances the sweetness and aroma of the grain. Noodles with better feel and viscoelasticity can be obtained.

The raw material for the powdered malt of the present technology is not particularly limited, and examples include barley such as barley, wheat, and rye, and these can be used alone or in combination of two or more. In this technique, it is preferable to use powdered malt made from barley.

<Production method of powdered malt for noodles>
The method for producing powdered malt for noodles according to the present technology is not particularly limited as long as powdered malt having the above-mentioned characteristics can be obtained. The heated malt may be crushed to obtain powdered malt having the above-described characteristics, or the powdered malt may be heated to produce powdered malt having the above-described characteristics. Preferably, the method is one in which heated malt is pulverized.

For example, first, raw barley grains are germinated to become malt. It is preferable to make it into a green malt state (germination step). The preferred degree of germination is that the leaf buds have extended to 50 to 100% of the grain length. One specific method for producing green malt with this level of germination is to fill a soaking tank with water at 12 to 20°C and soak the malt for 20 to 60 hours to remove the moisture necessary for germination. After absorbing water, the seeds are transferred to a germination chamber with a mesh-like floor and germinated for 4 to 6 days while humidified air at 12 to 20°C is sent through the mesh.

Next, the obtained green malt is roasted to obtain raw material malt (roasting process). One specific method for roasting is heating in a rotating drum at 120 to 180°C for 1 to 3 hours. Preferably, the green malt is kept at 60-80°C for 0.5-2 hours in a sealed rotating drum to obtain steamed green malt (steaming process), and then the sealed state is broken and steamed at 120-180°C for 1-3 hours. This is a method of heating for a period of time (roasting process). More preferably, the temperature of the roasting step is 120 to 140°C. The roasted malt is used as raw material malt after undergoing a derooting and polishing process as necessary.

Then, the obtained raw material malt is pulverized to produce powdered malt having the above-mentioned characteristics. As the pulverization method, known methods such as roll pulverization, impact pulverization, and air flow pulverization can be used. If necessary, the particles may be sized using a sieve, a classifier, or the like.

<Composition for noodles>
The powdered malt for noodles according to the present technology can be distributed as a composition for noodles together with other ingredients for noodles, as long as the effects of the present technology are not impaired. That is, it can be distributed as a noodle mix.

The content of powdered malt for noodles in the composition for noodles according to the present technology can be freely set according to the type and properties of the target noodles, etc., as long as the effects of the present technology are not impaired.

In the present technology, the content of powdered malt for noodles in the composition for noodles is preferably more than 0% by mass and 12% by mass or less, more preferably 0.0% by mass or less, based on 100% by mass of the powder material used for noodles. It may be 1 to 10% by weight, more preferably 0.15 to 9% by weight, 0.3 to 7% by weight, 0.5 to 6% by weight, or 1 to 5.5% by weight. By setting the content within the above range, it is possible to obtain noodles that are less likely to have color problems, have a strong grain sweetness and aroma, and have good viscoelasticity. In the present invention, "powder material" refers to a powder material (including powdered malt) used when preparing noodle dough, which is dissolved or dispersed in a liquid material such as water and then mixed with other materials. The powder material used for the noodles does not include materials that are mixed with the above materials (for example, salt in the examples).

The content of powdered malt for noodles in the composition for noodles described above is the amount per 100% by mass of the powder material used for noodles. That is, when preparing noodle dough by adding a powder material to the noodle composition, the total of the powder material contained in the noodle composition and the powder material added during production is 100%. Since it is an amount per mass %, the content of powdered malt for noodles in the composition for noodles is larger than the above-mentioned value.

<Noodles>
The term "noodles" in the present technology is a concept that includes not only noodle strings used in pasta such as Chinese noodles, spaghetti, and macaroni, but also noodle wrappers used in gyoza, shumai, lasagna, and the like. Specifically, for example, noodle strips such as Chinese noodles, yakisoba, udon, Japanese soba, somen, hiyamugi, cold noodles, rice noodles, kishimen, as well as gyoza wrappers, shumai wrappers, wonton wrappers, spring roll wrappers, lasagna sheets, etc. Examples include noodle skins used in

Furthermore, in the present technology, noodles is a concept that includes both uncooked noodles and cooked noodles. When preparing cooked noodles, uncooked noodles such as noodle strings may be cooked by boiling them in hot water. The method of cooking the noodles is not particularly limited, but it may be boiled, cooked in oil, steamed, microwaved, etc., and the noodles may be pregelatinized until they are ready to eat. In addition, the form of the noodles is not particularly limited, and includes raw noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, fried noodles, refrigerated noodles (chilled noodles), frozen noodles, instant noodles, cooked noodles, and LL noodles. (Long life) Applicable to any type of noodles.

The noodles according to the present technology can be obtained by manufacturing the above-mentioned powdered malt for noodles according to the present technology or the composition for noodles according to the present technology as part or all of the manufacturing raw materials. In the present technology, the content of powdered malt for noodles in the noodles can be freely set according to the type and properties of the desired noodles, as long as the effects of the present technology are not impaired.

<Method for producing noodles, method for improving flavor of noodles>
The method for producing noodles according to the present technology (hereinafter also simply referred to as the "manufacturing method according to the present technology") or the method for improving the flavor of noodles according to the present technology (hereinafter simply referred to as the "method for improving flavor according to the present technology") ) includes an addition step of adding the powdered malt for noodles according to the present technology described above.

In the production method according to the present technology or the flavor improvement method according to the present technology, there are no particular limitations on the method or timing of adding the above-described powdered malt for noodles according to the present technology. For example, a predetermined amount of the noodle powder malt according to the present technology described above can be added as one of the manufacturing raw materials in place of or in part with the manufacturing raw materials used for manufacturing noodles. In addition, the malt powder for noodles according to the present technology may be added as part of the manufacturing raw materials when preparing the dough for noodles, or the malt powder for noodles according to the present technology may be prepared in advance and then the malt powder for noodles according to the present technology may be added. Noodle dough can be prepared using the noodle composition.

The amount of the powdered malt for noodles added in the addition step can be freely set depending on the type and properties of the desired noodles, as long as the effects of the present technology are not impaired. Preferably, the content is more than 0% by mass and 12% by mass or less, more preferably 0.1 to 10% by mass, even more preferably 0.15 to 9% by mass, and 0.1% by mass based on 100% by mass of the powder material used for noodles. It may be 3 to 7% by mass, 0.5 to 6% by mass, or 1 to 5.5% by mass. By setting the content within the above range, it is possible to obtain noodles that are less likely to have color problems, have a strong grain sweetness and aroma, and have good viscoelasticity.

The method for producing noodles is not particularly limited, and any general method for preparing dough for noodles can be freely used. For example, a powdered malt for noodles or a composition for noodles according to the present technology can be mixed with a powder material, water, salt, etc. as needed and kneaded to prepare dough for noodles. In addition, when preparing dough for Chinese noodles, kansui or the like may be further added.

The amount of water when preparing dough for noodles depends on the type of noodles, but it is usually preferable to use 25 to 50 parts by mass of water per 100 parts by mass of the powder material used for noodles. More preferably, the amount is 28 to 48 parts by mass. At the mass ratio, water contained in the powder material constitutes "powder material" rather than "water".

In the method for producing noodles according to the present invention, known noodle production methods such as rolling noodle production, roll noodle production, and extrusion noodle production can be employed. In one embodiment of the present invention, the noodle dough is rolled into noodle strips of a desired thickness. The rolling is performed by passing the noodle dough through a rolling roll. Next, the noodle strips are cut into noodle strings using a noodle making machine or the like, and the noodle strings are cut to a desired length to obtain raw noodles. In addition, noodle skins can be obtained from the noodle strips using a die cutter or the like.

In one embodiment of the present invention, noodle strings may be obtained by stretching or twisting noodle dough, or noodles may be produced by extruding noodle dough through holes or the like. Generally, noodles such as spaghetti and macaroni are often manufactured by extruding noodle dough. Further, in the present technique, the noodles may be made using a machine, or may be made by hand-stretching or hand-pulling without using a machine. In the method for producing noodles according to the present invention, it is preferable to include a ripening step because the effects of the present invention can be easily obtained. Even if a ripening step is included, since the saccharification power of the malt powder for noodles according to the present invention is controlled, noodles with good viscoelasticity can be obtained. Note that the timing of the aging step is not particularly limited, and the noodle dough or noodle strips, raw noodles, and noodle skins may be stored by setting the temperature, humidity, time, etc. as necessary.

In the method for producing noodles according to the present invention, for example, boiled noodles are obtained by boiling the raw noodles, steamed noodles are obtained by steaming them, and dried noodles are obtained by drying them by a humidity control drying method or the like. For example, instant noodles can be obtained by boiling or steaming, forming and filling each serving into a frying basket or drying basket, and then frying or drying with high-temperature hot air.

Hereinafter, the present technology will be described in further detail based on examples. Note that the embodiment described below shows one example of a typical embodiment of the present technology, and therefore the scope of the present technology should not be interpreted narrowly.

<Experiment example 1>
In Experimental Example 1, each powdered malt shown in Table 1 below was manufactured, and the physical properties of each were measured.

(1) Production of powdered malt Caramel malt, black malt, and Munich malt (Asahi Beer Malt Co., Ltd.) were ground to obtain powdered malts 1 to 5. In addition, as powdered malt 6, commercially available powdered malt "Malt Flower" (Asahi Beer Malt Co., Ltd.) was used. The physical properties of each powdered malt (saccharification power, L value of the CIELAB color system, fraction with a particle size of 250 μm or more) are listed in Table 1 below, along with an overview of the manufacturing method of each malt. In addition, the saccharifying power, the L value of the CIELAB color system, and the fraction with a particle size of 250 μm or more were measured by the method described above.

<Experiment example 2>
In Experimental Example 2, the influence of differences in the physical properties of the powdered malt used on noodles was investigated. In this experimental example, Chinese noodles were produced as an example of noodles.

(1) Manufacture of Chinese noodles Using a horizontal pin mixer, flour (Kinran, Showa Sangyo Co., Ltd.) and powdered malt were mixed in the proportions (% by mass) shown in Table 2 below to prepare a composition for noodles. did. To 100 parts by mass of this composition, 1 part by mass of salt, 1 part by mass of kansui, and 35 parts by mass of water were added and mixed, followed by mixing for 15 minutes to prepare dough for noodles. The prepared dough is rolled using a roll-type noodle machine and then cut out (cutting blade: No. 20 square) to produce raw noodles with a noodle string thickness of 1.5 mm, and aged in the refrigerator for 2 days to mature. Got noodles. The obtained aged noodles were boiled in boiling water for 3 minutes and then added to hot soup ("Soy Sauce Ramen Soup", Somi Foods Co., Ltd.) to produce Chinese noodles.

(2) Evaluation The taste, aroma, viscoelasticity, and color of the manufactured Chinese noodles were evaluated by a panel of 10 experts. The evaluation method was performed in five stages based on the following criteria, and the average score was calculated.

[taste]
5: Compared to the target area (reference example), the sweetness of the grains is felt to be very strong (very good)
4: Compared to the target area (reference example), the sweetness of the grains is felt to be stronger (good)
3: Compared to the target area (reference example), the sweetness of the grains is perceived to be the same level. 2: Compared to the target area (reference example), the taste and bitterness are slightly felt (slightly inferior)
1: Compared to the target area (reference example), taste and bitterness can be felt (inferior)

[scent]
5: Compared to the target area (reference example), the grain aroma is richer (very good)
4: Grain aroma is better than in the target area (reference example) (good)
3: Compared to the target area (reference example), the aroma of grains is perceived to be the same level. 2: The aroma of grains is slightly weaker (slightly inferior) compared to the target area (reference example).
1: Grain aroma is weak (inferior) compared to the target area (reference example)

[Viscoelasticity]
5: Very good viscoelasticity 4: Good viscoelasticity 3: Slightly good viscoelasticity 2: Slightly poor viscoelasticity 1: Poor viscoelasticity

[Color of noodles]
5: The color of the noodles is not dull, which is very good. 4: The color of the noodles is almost not dull, which is good. 3: The color of the noodles is slightly dull, but it is acceptable (slightly good).
2: The color of the noodles is a little dull, and it is inferior. 1: The color of the noodles is dull, and it is inferior.

(3) Results The results are shown in Table 2 below.

(4) Discussion From the results in Table 2 above, Chinese noodles (Examples 1 to 3) using powdered malts 1 to 3 with a saccharification power of 50 WK or less and an L value of 40 or more in the CIELAB color system are as follows: There was no problem with the color tone, the sweetness and aroma of grains were felt strongly, and the viscoelasticity was also good. On the other hand, Chinese noodles (Comparative Example 1) using powdered malt 4 with an L value of less than 40 in the CIELAB color system were highly evaluated for the sweetness and aroma of the grain, and had good viscoelasticity, but the color tone was There was a problem. Chinese noodles (Comparative Examples 2 and 3) using powdered malts 5 and 6 with a saccharification power exceeding 50 WK had no problems in color tone and were highly evaluated for grain sweetness and aroma, but low in viscoelasticity.

<Experiment example 3>
In Experimental Example 3, the effect on noodles of different amounts of powdered malt used was investigated. In this experimental example, Chinese noodles were produced as an example of noodles.

(1) Manufacture of Chinese noodles Chinese noodles were manufactured in the same manner as in Experimental Example 2 using the materials listed in Table 3 below.

(2) Evaluation The taste, aroma, viscoelasticity, and color of the manufactured Chinese noodles were evaluated in the same manner as in Experimental Example 2 above.

(3) Results The results are shown in Table 3 below.

(4) Discussion From the results in Table 3 above, Chinese noodles (Example Samples 1 and 4 to 7) had no problem in color tone, had a strong grain sweetness and aroma, and had good viscoelasticity.

<Experiment example 4>
In Experimental Example 4, dumpling wrappers were manufactured using the powdered malt for noodles according to the present technology.

(1) Manufacture of gyoza Using a horizontal pin mixer, flour (Kinran, Showa Sangyo Co., Ltd.) and powdered malt were mixed in the proportions (% by mass) shown in Table 4 below to prepare a composition for gyoza skins. Prepared. To 100 parts by mass of this composition, 1 part by mass of salt, 1 part by mass of processed oil ("Frenzy M", manufactured by Riken Vitamin Co., Ltd.), and 34 parts by mass of water were added and mixed and kneaded to prepare a minced dough. Thereafter, the crumbly dough was rolled on a rolling roll of a noodle making machine to prepare a noodle sheet. The resulting noodle strips were cut out with a mold and aged in a refrigerator for 2 days to produce dumpling skins (90 mm in diameter, 1 mm in thickness).

For the dumpling filling, mix 200 parts by mass of ground pork and 30 parts by mass of lard, add 25 parts by mass of sesame oil, 25 parts by mass of soy sauce, 15 parts by mass of sake, 2 parts by mass of grated garlic, 2 parts by mass of grated ginger, and a little pepper. Then, 400 parts by mass of cabbage and 400 parts by mass of chopped chives were added and mixed lightly to prepare a bean paste. Using the gyoza skin produced above, 15 g of bean paste was wrapped to prepare raw gyoza.

The prepared raw dumplings were baked for 1 minute in an oiled frying pan heated to 200° C., and then water was added and steamed for 5 minutes to produce fried dumplings.

(2) Evaluation The taste, aroma, viscoelasticity, and color of the produced dumpling skins were evaluated in the same manner as in Experimental Example 2 above.

(3) Results The results are shown in Table 4 below.

(4) Discussion From the results in Table 4 above, the gyoza wrappers made using the powdered malt according to the present invention (powdered malt 1) had no problems in color, had a strong sense of sweetness and aroma of grain, and had good viscoelasticity. Ta.

Claims (10)

A powdered malt for noodles having the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more The powdered malt for noodles according to claim 1, further having the following feature (c).
(c) Fraction with a particle size of 250 μm or more is 20% by mass or less The powdered malt for noodles according to claim 1 or 2, wherein the malt is roasted and steamed green malt. A composition for noodles, comprising the powdered malt for noodles according to any one of claims 1 to 3. The composition for noodles according to claim 4, wherein the powdered malt for noodles is contained in an amount of more than 0% by mass and 12% by mass or less based on 100% by mass of the powder material used for noodles. Noodles using the powdered malt for noodles according to any one of claims 1 to 3 or the composition for noodles according to claim 4 or 5. A method for producing powdered malt for noodles having the following characteristics (a) and (b), including a roasting step of roasting steamed green malt.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more A method for producing noodles, comprising an addition step of adding powdered malt for noodles, which has the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more The method for producing noodles according to claim 8, wherein in the addition step, the powdered malt for noodles is added in an amount of more than 0% by mass and 12% by mass or less based on 100% by mass of the powder material used for the noodles. A method for improving the flavor of noodles, which includes an addition step of adding powdered malt for noodles, which has the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more