JP4695339B2 - Flour composition containing non-wheat grain ingredients and noodles produced therefrom - Google Patents

Description

The present invention relates to food products, and more particularly to food products containing both wheat and non-wheat ingredients. The invention also relates to noodles made from such foods.

BACKGROUND OF THE INVENTION Grain noodles currently on the market can contain non-wheat cereal flours (eg, oat flour, oat flour, barley flour, pigeon flour, rice flour, brown rice flour, etc.) When making dough from such cereal flour, it makes it difficult to form a matrix or a net-like structure. As a result, such non-wheat flour in currently marketed noodles should be controlled to be only a small amount. Otherwise, such noodles containing large amounts of non-flour do not have a good mouthfeel or texture that is preferred by consumers.

  Health considerations generally indicate that it is preferable to consume at least a minimum amount of both wheat and non-wheat grains daily. Thus, it is generally recommended that people include wheat and non-wheat grains (eg, oats) as part of their daily diet regimen. There are three main types of wheat: hard wheat, soft wheat and durum wheat. Hard and soft wheat are commonly used for baking, while durum wheat is used for noodles when ground into semolina.

  Since oats contain a large amount of water-soluble fiber, β-glucan, protein, vitamins, and mineral substances, nutrition and calories are suitable food ingredients. Furthermore, oat-containing foods are known to lower cholesterol. Thus, when taken as part of a diet that is low in fat and cholesterol content, one can reduce the risk of cardiovascular disease by consuming oat-containing foods containing more than 3 grams of β-glucan per day. Can be reduced.

  However, oats contain only 2 to 6% by weight of β-glucan. Therefore, in order to ingest 3 grams of β-glucan per day, it is necessary to eat 50 to 150 grams of oats daily. With such heavy demands, oats become a major part of the diet only to meet the daily demand for sufficient β-glucan, and as a result, doing so can be a burden.

  In addition, it is not possible to ingest sufficient β-glucan daily from currently marketed oat-containing foods (eg, cookies, breakfast cereals, etc.) because such foods contain sufficient amounts of oat raw materials. It is because it does not contain.

  Therefore, it is highly desirable to eat foods (eg, noodles) that are easy to chew and contain a sufficient amount of the aforementioned wheat and non-wheat grains.

  Conventional noodles contain flour as a main component. Wheat flour typically contains about 9-14% protein and 75-80% starch by weight as the two main components for forming the dough structure.

  Proteins contained in wheat flour generally have about 80% water-insoluble gluten protein. Gluten protein is mainly composed of glutenin and gliadin. Glutenin is an alkali-soluble protein and has double sulfur bonds that bind the ends of subunits and provide ductility to the dough. Gliadin is an alcohol-soluble protein and has an intramolecular double bond to provide elasticity to the dough. In addition, the protein contained in the flour has about 20% water-soluble and salt-soluble proteins with large amounts of thiol amino acids that provide a network or matrix structure during dough production.

  The starch contained in wheat flour generally contains about 25% amylose and about 75% amylopectin, and in terms of starch granule size, it contains two groups of starch. When using wheat flour to make dough, the aleurone formed by the combination of starch granules and protein contained in the flour is broken down. The starch granules are dispersed and fitted into the network structure, forming a strong structure with the protein. A dough having a network structure is subsequently processed by sheeting, combining, rolling, and cutting to form noodles.

  As mentioned above, noodles are generally made with durum wheat as the main ingredient. Durum wheat and hard or soft wheat differ from each other in terms of chemical composition and physical properties. However, durum wheat contains a large amount of protein and its gluten has considerable flexibility as well as thermosetting. Furthermore, the gelling properties of starch contained in durum wheat and the processing conditions for producing noodles are different from those of noodles made from hard or soft wheat. Thus, the color, flavor, texture and mouthfeel properties of durum wheat noodles are different from those of hard or soft wheat noodles.

As mentioned above, hard or soft wheat noodles and durum wheat noodles differ in the type of flour and the processing conditions, but the principle of producing each noodle (ie, the protein and starch contained in the flour form a network structure). Are similar). Although oat flour contains 12-15% protein by weight, there is not a sufficient proportion of gluten protein to form the necessary network during dough production. It is difficult to process oat dough into conventional noodles by conventional manufacturing methods and equipment. Furthermore, although the oat dough can be processed into noodles by a pasta machine, the noodles produced thereby tend to be easily cut. Noodles made from oat dough tend to be pasty when cooked. Flour compositions containing relatively large amounts of non-wheat grain components (eg, oats) and noodle products produced therefrom must still be developed.
CN1251950 D. Sgrulletta et at., “Influence of different naked-oat cultivars on the nutritional value of pasta”, TecnicaMolitoria International, 54 (2), 2003.

SUMMARY OF THE INVENTION An advantage of the present invention is a flour composition containing a relatively large amount of non-wheat grain ingredients that overcomes the above-mentioned drawbacks of the prior art.

  Another advantage of the present invention is noodles made from the powder composition of the present invention.

  According to one aspect of the present invention, the dry powder composition is mixed with added water to form a dough. The flour composition includes a flour component and a noh-wheat cereal component. The amount of non-wheat grain component is governed by the requirement that the entire dough must contain at least 6% by weight crude protein, based on the total weight of the dry flour composition in the absence of added water. ing. The dry flour composition may contain additives (selected from the group consisting of wheat gluten protein and curdlan gum) in an amount sufficient to provide a network structure to the dough.

  According to another aspect, the present invention includes noodles made from the dry powder composition described above.

  Accordingly, the present invention includes noodles having wheat grains and non-wheat grains in sufficient amounts to form a matrix that provides a suitable texture for the noodles. More particularly, the noodles contain wheat grains, wheat gluten, and oats in a proportion and amount sufficient to produce noodles with a hard and chewy texture.

Accordingly, the present invention provides the following:
Item 1. A dry flour composition mixed with water to form a dough, wherein the flour composition is characterized by:
Wheat flour, and non-wheat cereal flour, which provides about 6-20% crude protein.
Item 2. Item 2. The dry flour composition according to Item 1, wherein the amount of the non-wheat grain component is at least 50% by weight of the total weight of the dry flour composition.
Item 3. Item 2. The dry flour composition according to Item 1, wherein the wheat flour contains wheat gluten flour, and the wheat flour and the wheat gluten flour contain crude protein.
Item 4. 2. The dry flour composition according to item 1, wherein the non-wheat grain component is selected from the group consisting of oats, oats, barley, rice, brown rice, Chinese yam, and pigeons. .
Item 5. Item 2. The dry flour composition according to Item 1, wherein the non-wheat grain component is oats.
Item 6. Item 4. The dry powder composition of Item 3, further characterized by curdlan gum.
Item 7. Item 4. The dry powder composition of paragraph 3, further characterized by curdlan gum in an amount of 0.1 wt% to 1.5 wt%, based on the total weight of the dry powder composition.
Item 8. The dry powder composition of claim 1, further characterized by curdlan gum in an amount of 7.5 wt% to 15 wt% based on the total weight of the dry powder composition.
Item 9. Item 2. The dry powder composition of Item 1, further characterized by a salt.
Item 10. Item 10. The dry powder composition according to Item 9, wherein the amount of the salt is 0.1 to 1.5% by weight based on the total weight of the dry powder composition.
Item 11. Dry powder composition having raw materials characterized by:
Wheat flour, wheat gluten flour, and oat flour [wherein the flour, wheat gluten flour and oat flour are mixed to form the dry flour composition, and the amount of crude protein in the flour and the wheat gluten The total amount of crude protein in the flour is about 6-20% of the dry flour composition, thereby providing a matrix structure in the resulting dough].
Item 12. Item 12. The dry powder composition according to Item 11, wherein the noodle product is produced by calendar molding.
Item 13. Item 12. The dry powder composition according to Item 11, wherein the noodle product is produced by extrusion.
Item 14. A dough product produced from the dry powder composition according to Item 11.
Item 15. 12. Noodles produced from the dry powder composition according to item 11.
Item 16. A dough produced by adding water to a dry flour mixture comprising wheat flour, wheat gluten flour, and oat flour, wherein the flour, wheat gluten flour and oat flour are mixed to form the dry flour mixture And the amount of crude protein in the flour and the amount of crude protein in the wheat gluten flour is about 6-20% of the dry flour mixture in total, thereby providing a matrix structure in the dough, Cloth.
Item 17. A method for producing a dough comprising the steps of mixing flour, wheat gluten flour and oat flour to form a dry flour mixture, adding water to the dry flour mixture, the amount of crude protein in the flour and the Characterized in that the amount of crude protein in the wheat gluten flour is controlled to provide a total of about 6-20% of the crude protein in the dry flour mixture, thereby providing a matrix structure in the dough. how to.
Item 18. Item 18. The method according to Item 17, further comprising the step of extruding the dough to form noodles.
Item 19. Item 18. The method according to Item 17, further comprising the step of calendering the dough to form noodles.
Item 20. Item 18. The method according to Item 17, further comprising adding curdlan gum.

Preferred flour component used in the Detailed Description of the Invention The present embodiment may include a mixture of wheat gluten flour alone or wheat gluten flour and soft or hard wheat flour. The flour component provides a crude protein containing wheat gluten protein. The flour component is present in an amount sufficient to provide at least 6 wt%, preferably 6-20 wt%, more preferably 10-18 wt% crude protein based on the total weight of the dry flour composition. Added to the flour composition. If the crude protein content is higher than 20%, the noodles obtained therefrom begin to have unacceptable hard mouth characteristics. If the crude protein content is less than 6%, the noodles exhibit an unacceptable soft mouthfeel feature. Furthermore, when the crude protein content is less than 6% by weight, the noodles produced therefrom exhibit mouthfeel characteristics similar to those of rice noodles with low chewability and elasticity. When the crude protein content is higher than 6% by weight, the resulting noodles show improved and acceptable elasticity and stiffness. The crude protein supplies gluten, which serves as a matrix that provides a network that binds the oat contents. If soft or hard wheat is not present in large quantities, it cannot supply gluten, so it can be supplemented with wheat gluten flour to provide the required 6-20% crude protein content. Thus, a combination of soft or hard wheat, wheat gluten, and oats is necessary to produce noodles with acceptable mouthfeel, texture, firmness and stickiness. might exist.

Although not essential for use in the present invention, durum wheat or semolina may be mixed in small amounts. More particularly, as noted above, at least 6% crude protein is required from this combination of grains. Thus, if 8% crude protein is desired and the wheat gluten flour used is 80% crude protein and the flour used is 16% crude protein, the formula:
8% = 80% x + 16% y
x =% wheat gluten flour in the dough (dry weight)
y =% soft or hard flour in the dough (dry weight)
And the formula:
x + y + z = 100%
z =% oat flour in the dough (dry weight)
Is used. The required percentage of raw material in the noodle dry flour can be ascertained.

  Different percentages of crude protein and oat content will give noodles of different textures. If the crude protein is less than 6%, the texture is lost and soft and unacceptable as described above. Preferably, the texture was found to be best when the amount of crude protein was 14-18%. Of course, durum wheat and semolina can be used in combination with the present invention and still within the scope of the present invention to comply with various desired tastes and effects.

  In health food applications, 75% oat flour may be required. Thus, at least 20% wheat gluten flour is required to provide the necessary structure and texture for the noodles.

  Curdlan gum can be used as an additive in the dry powder composition of the present invention to provide more structure to the noodles. Curdlan gum is the bacterium Alcaligenes faecalis var. It is a natural polysaccharide (β-1,3 glucan) produced from Myxogenes by pure culture fermentation. Curdlan gum is a medium molecular weight (DP-450) unbranched 1 → 3β-D glucan (molecular weight ˜100K) with no side chains. Curdlan gum can be added to the dry powder composition, alone or together with gluten protein powder, as a raw material to provide a network structure to the dough. Curdlan gum is usually used in food processing as a gelling agent and produces a weak low-set gel when heated to 60 ° C. and cooled to below 40 ° C. However, when the temperature is higher than 80 ° C., curdlan gum can produce a stronger thermo-irreversible gel. Since noodles usually need to be cooked at a temperature above 80 ° C. and subsequently cooled, the noodles exhibit different characteristics at different temperatures.

  The amount of oats used can be increased with the use of a suitable amount of curdlan gum in the oat-containing flour composition. The elasticity of noodles can be improved by such additions and the tackiness of noodles can be reduced as well. When curdlan gum is added with wheat gluten protein, the amount of curdlan gum is 0.1-1.5% by weight based on the total weight of the dry flour composition. When curdlan gum is added alone without the use of wheat gluten protein, the amount of curdlan is 7.5-15% by weight, based on the total weight of the dry flour composition.

  Furthermore, since about 20% of water-soluble and salt-soluble proteins are contained in hard or soft wheat flour, salt can be added to the flour composition along with water to further enhance the formation of the dough network. . The amount of salt is generally less than 2 wt%, preferably less than 1.5 wt%, and more preferably 0.1 to 1.5 wt%, based on the total weight of the dry powder composition.

  Other features and benefits of the present invention will become apparent in the following detailed description of the preferred embodiments.

Example:
Materials used in the examples:
1. Oat flour: supplied by grinding Australian oats into flour;
2. Wheat gluten flour: contains more than 60% gluten and has 80% crude protein (measured in the laboratory);
3. Wheat flour: contains 14% crude protein;
4). 4. salt: a purity of 99.5% or higher; Curdlan gum: Contains 98.6% or more plant fiber (manufactured by Takeda Pharmaceutical Company Limited, Japan).

Facility:
1. Machine for producing conventional noodles:
-Maximum production: 200 kg / hr;
-Noodles after drying: 1.1 mm thick and 1.8 mm wide;
-Including initial material mixing, dough sheet forming, two sheet composite, rolling, noodle cutting and steaming units;
2. Pasta noodle machine:
-Maximum production: 30 kg / hr;
-Noodle after drying: 1.1 mm thickness and 5.0 mm width;
2. a laboratory pasta noodle machine from La Parmigiana, Italy; Drying equipment:
-Oven with temperature and humidity control.

Analysis method:
1. Sensory analysis:
The quality of the noodles was determined by five testers for water turbidity, stiffness and elasticity after cooking in water for 5 minutes and draining. Sensory analysis results for each characteristic were classified into five classes:
Water turbidity: 1 (not turbid); 2 (slightly turbid); 3 (medium turbid); 4 (turbid); and 5 (very turbid);
Stiffness: 1 (no stiffness); 2 (somewhat stiffness); 3 (medium stiffness); 4 (significant stiffness); and 5 (high stiffness); and elasticity: 1 (Not elastic); 2 (somewhat elastic); 3 (moderately elastic); 4 (elastic); and 5 (very elastic).

  2. Measurements were made using a texture analyzer from Stable Micro Systems.

A 50 gram noodle product was cooked in 500 ml boiling water for 5 minutes and subsequently soaked in cold water, drained and cooled to ambient temperature. Five noodles were analyzed by a texture analyzer. A probe was used to detect the hardness of the noodle strand (Pasta Firmness RIG code HDP / PFS). The force required to compress the noodle strand was measured. The measurement parameters were:
-Pretest speed: 1.0 mm / sec;
-Test speed: 0.5 mm / sec;
-Post test speed: 10.0 mm / sec; and-Distance: 90%.

The texture, tackiness and hardness of the noodle product samples were then analyzed under conditions of constant speed and pressure. Tackiness and hardness are shown in g / cm ² .

3. Turbidimeter measurement:
The turbidimeter is a Model 2100P Portable Turbidimeter manufactured by HACH.

50 g of noodle product was cooked in 500 ml of boiling water for 5 minutes and subsequently drained to remove water. The turbidity of water was measured with a turbidimeter. The turbidimeter reading was expressed in NTU. The higher the reading, the higher the turbidity.
The results of texture analyzer measurement and turbidimeter measurement were compared with the results of sensory determination.

Examples 1 to 13 and Reference Example 1:
The dry flour composition of each Example and Reference Example contained a flour component including wheat gluten flour or wheat gluten flour + wheat flour. The examples contained 12 % or more crude protein, and the reference example contained 8% crude protein . After the addition of water, the flour composition was processed by dough sheet forming, composite of two sheets, rolling, noodle cutting, steaming and drying using a conventional machine for producing noodles. The characteristics of the noodle product were analyzed using a texture analyzer. The results are shown in Table 1.

Real施例is the crude protein of the same amount, even the amount of oat flour as was increased to 85 parts by weight, hardness of the noodles indicates that there may be at least 2000 g / cm ^2.

Examples 14-18 and Reference Examples 2-4:
The dried oat-containing flour compositions in these examples and reference examples were prepared by blending 75 parts by weight of oat flour with a mixture of 25 parts by weight of wheat gluten flour and flour. The ratio of wheat gluten flour and flour was adjusted to provide the amount of crude protein as shown in Table 2. 1.5 wt% salt was added based on the total weight of the dry powder composition. The dried powder composition was then processed by dough sheet forming, two sheet composite, rolling, noodle cutting, steaming and drying using conventional machines for making noodle products. The quality of the noodle product was analyzed. The results are shown in Table 2.

Examples 19 to 23 and Reference Examples 5 to 7:
Examples 19 to 23 and Reference Examples 5 to 7 are Examples 14 to 18 and Reference Example 2 except that Examples 19 to 23 and Reference Examples 5 to 7 were processed into noodles by a pasta machine. Same as ~ 4 . The results are shown in Table 3.

As shown in Tables 2 and 3, the dried oat-containing flour compositions of Examples and Reference Examples were calendered by conventional machines for producing noodles and extruded by similar pasta noodle machines. (Extruding) to process into noodle products. Properties such as stiffness, elasticity, and hardness improved with increasing amounts of crude protein. This means that the network structure of the noodle product is strengthened with increasing crude protein. Tackiness was concomitantly reduced. This means that the tendency to form a pasty substance from starch during cooking of the noodles is reduced and shows an improvement in stiffness.

The hardness and stickiness of conventional noodles after cooking are 1500 to 3000 g / cm ² and 150 to 250 g / cm ² , respectively. As shown in Tables 1-3, when the powder composition of the present invention contains crude protein in an amount of at least 12 % by weight based on the total weight of the dry powder composition, the present invention manufactured by calendering This noodle product has a hardness comparable to that of currently marketed noodle products, whether or not salt is added. When the powder composition of the present invention contains more than 12% by weight of crude protein, the noodle product produced from the powder composition to which salt is added has a hardness higher than that of the currently marketed noodle product. And has a higher tack than that of conventional noodles.

  Furthermore, as shown in Table 3, the noodle product produced by extruding the powder composition containing 6 to 20% by weight of crude protein with a pasta noodle machine has a stiffness and elasticity that are preferred by consumers. And having hardness. However, the taste can vary, but the mouthfeel is not exactly the same as that of commercial noodles. Therefore, it may be necessary to adapt to the taste of a particular region by adding more wheat gluten or curdlan gum as needed to increase the amount of crude protein.

Examples 31-35:
Examples 31-35 contain 80% by weight oat flour and 20% by weight wheat gluten flour. The amount of the aqueous salt solution added to the powder composition was changed. Each flour composition was processed into calendered noodle products by mixing, sheet forming, compounding, rolling, noodle cutting, steaming and draining using a conventional calendering machine for making pasta dough. The quality of the noodle product was analyzed. The results are shown in Table 4.

Examples 36-40:
The powder compositions of Examples 36 to 40 are the same as Examples 31 to 35 except that the powder compositions of Examples 36 to 40 were extruded into noodles using an extrusion pasta noodle making machine. The results are shown in Table 5.

  As shown in Table 4, noodles produced by calendering can be affected by the amount of salt added. In the amount of salt in the range of 0-1.5% dry weight, the hardness is increased as the amount of salt increases. The hardness of the noodle of Example 31 without the addition of salt is 1/4 lower than that of the noodle of Example 34 with the addition of 1.5% salt. However, when the amount of salt added exceeds 1.5%, the hardness of the noodle does not increase any more. It is clear that 1.5% salt is sufficient to affect the salt-soluble protein contained in the powder composition. In Table 5, it is shown that the hardness of noodles produced by extrusion is not affected by the addition of salt.

Examples 41-45:
Each dry flour composition used in these examples contained 80% by weight oat flour and 20% by weight wheat gluten flour. In addition, 1.5% (w / w) salt and various amounts of curdlan were added to each flour composition. Each powder composition was processed into noodle products by mixing, sheet forming, compounding, rolling, noodle cutting, steaming and drying using a conventional calendering machine for producing noodles. The quality of the noodle product was analyzed. The results are shown in Table 6.

Examples 46-50:
The powder compositions of Examples 46-50 are the same as those of Examples 46-50, except that the powder compositions of Examples 46-50 were extruded into noodles by an extruded pasta noodle machine. The results are shown in Table 7.

  As shown in Table 6, the hardness of food produced by calendering is effectively increased by adding curdlan gum, while sensory scales remain maintained. That is, the network or matrix structure formed by gluten can be strengthened by adding curdlan gum to the flour composition. However, when the amount of curdlan gum exceeds 1%, the hardness of the noodle product does not increase any more. Also, the addition of curdlan gum does not affect the tackiness of the noodle product. It is clear that the matrix formed by curdlan gum is not like that formed by gluten protein, which contains fine oat starch granules in the matrix. In Table 7, it is shown that the properties of noodle products produced by extrusion are not affected by the addition of curdlan gum.

Furthermore, when using only curdlan gum without adding wheat gluten and flour as an additive to provide a dough matrix, an addition amount in the range 7.5-15.0% is desired. Suitable for obtaining characteristics. On the other hand, 10% by weight curdlan gum and 10% by weight wheat gluten flour are each added to 90% by weight oat flour to make a flour composition and the flour composition is extruded. Noodles made using only 10% by weight curdlan gum are harder and more sticky than those made using 10% by weight wheat gluten flour in addition to curdlan gum (470 g / cm ² vs. 278 g / cm ² ). It has also been found that when only curdlan gum is used as an additive to provide a dough matrix, the dough is not easily calendered to form noodles, whether heated or not.

Cooking tests on oat-containing noodle products produced by calendering:
A dry flour composition containing 75% oat flour and 25% wheat gluten flour was used. An additional 1.5% salt was added to the powder composition. Noodle products were produced by calendering and cooked in water to test their cooking characteristics. The results are shown in Table 8.

Table 8 shows that the noodle product has a hardness of about 3000 g / cm ² after 30 minutes of cooking and exhibits good mouthfeel characteristics. The noodle product after cooking, washing and draining had a mouthfeel characteristic similar to that of commercial pasta.

The other cereal examples in Table 9 contain 80% by weight of the described cereal. 18.5% by weight wheat gluten flour and 1.5% salt are added to each example. Noodle products are produced by calendering and tested by a texture analyzer. The results are shown in Table 9.

  From Table 9, it will be concluded that the present invention can be used with other cereals to produce noodle products that contain a large amount of non-wheat cereals other than oats.

  Although the present invention has been described in connection with what are considered to be the most practical and preferred embodiments, the present invention is not limited to the disclosed embodiments, but various variations that fall within the spirit and scope of the broadest interpretation. It is understood that this arrangement is intended to encompass all such modifications and equivalent arrangements.

Claims (7)

Is mixed with water to form a dough, a dry powder food composition suitable for the manufacture of noodles, the dry powder food composition is:
A flour component comprised of soft or hard flour and wheat gluten flour (the flour component provides about 12-20% by weight crude protein based on the total weight of the dry flour food composition, the crude protein resulting Providing a matrix structure in the dough); and oat flour, wherein the amount of oat flour is at least 50% by weight of the total weight of the dry flour food composition;
including. The dry powder food composition according to claim 1, further comprising curdlan gum. The dry powder food composition according to claim 1 or 2, further comprising curdlan gum in an amount of 0.1 to 1.5% by weight based on the total weight of the dry powder food composition. The dry powder food composition according to any one of claims 1 to 3, further comprising a salt. The dry powder food composition according to claim 4, wherein the amount of the salt is 0.1 to 1.5 wt% based on the total weight of the dry powder food composition. A dough product prepared from the dry powder food composition according to any one of claims 1 to 5. Pasta noodles prepared from the dry powder food composition according to any one of claims 1 to 5.