JP4780793B2 - Wheat flour composition for Chinese noodles containing raw germ powder, premixed powder for Chinese noodles, and Chinese noodles using these - Google Patents

Description

  The present invention relates to a wheat flour composition for Chinese noodles containing raw germ powder, a premixed powder for Chinese noodles, and Chinese noodles using these.

Noodles are foods produced using flour such as wheat flour, water, and salt as main ingredients, and Chinese noodles are also an essential ingredient.
Since the texture of noodles is greatly influenced by the characteristics of the flour, methods such as selecting flour or adding starch or vital wheat gluten are used to adjust the texture.
Kansui added to Chinese noodles has a function of improving the texture of the noodles, and the Chinese noodles have a firm and crisp texture when they are added (see Non-Patent Document 1, for example).

Grains of wheat and other grains are rich in nutrients such as vitamin B group, vitamin E, minerals, and lipids that are rich in essential fatty acids, so they may be added to foods for the purpose of nutritional enhancement.
In addition, oils and fats squeezed from germ may be used for the same purpose.

  Although there is an example in which the germ is added to the raw noodle for the purpose of enhancing nutrition (see, for example, Patent Document 1), the raw germ was not put in other noodles.

Japanese Patent Laid-Open No. 11-243895 Book written by Mita Oda, book of new revision, December 25, 2003, published by Food Industry Newspaper

  An object of the present invention is to provide Chinese noodles having a good texture and color, a wheat flour composition for Chinese noodles used for the production thereof, and a premixed powder for Chinese noodles.

As a result of intensive studies to achieve the above-mentioned object, the present inventors added raw germ processed into powder (hereinafter also referred to as “live germ powder”) into the flour, and the flour and raw germ powder When the mass ratio is in the range of 99: 1 to 97: 3, the elasticity of the Chinese noodles produced using the mixture of the flour and raw germ powder is improved, the texture is improved, the hot water elongation is further suppressed, It was found that the noodle color tone is bright yellow and preferable, and the present invention has been completed.
Therefore, the present invention is a flour composition for Chinese noodles, wherein wheat flour and raw germ powder are mixed so as to be in a mass ratio of 99: 1 to 97: 3.
Further, it is a premix powder for Chinese noodles containing at least wheat flour and raw germ powder, and the ratio of the total mass of flour, starch, vital gluten excluding wheat flour, and the weight of raw germ powder is from 99: 1 to 97: 3. This is a premix powder for Chinese noodles.
Furthermore, it is the Chinese noodle manufactured using the said wheat flour composition for Chinese noodles or the said premix powder for Chinese noodles.

The Chinese noodles produced using the wheat flour composition for Chinese noodles or the premixed powder for Chinese noodles of the present invention have an excellent texture and color, have a slow hot water elongation, and have a good flavor.
Furthermore, Chinese noodles produced using the wheat flour composition for Chinese noodles or the premixed powder for Chinese noodles of the present invention are rich in vitamin B group, vitamin E, minerals, essential fatty acids and the like, and have high nutritional value.
The flour composition for Chinese noodles and the premix powder for Chinese noodles of the present invention are excellent in preservability despite using germs.

Hereinafter, the present invention will be described in detail.
The Chinese noodles in the present invention include 0.3 parts by mass or more of rice bran with respect to 100 parts by mass of flour, kneaded raw materials containing flour, water, salt, and rice cake to form dough, and are linear (noodle strings) or sheet It is processed into a form (skin), etc., and cooked such as boiled or steamed before eating.
It should be noted that noodles with a use amount of less than 0.3 parts by mass cannot obtain the effect of improving the Chinese noodles of the present invention and are excluded from the Chinese noodles of the present invention.
In addition to the above materials, for the purpose of improving texture, appearance or storage stability, other materials (eg starch) and food additives (eg pigments) may be added to make dough, Those in which flour, water, salt and kansui are used are included in the Chinese noodles of the present invention.
Typical examples of Chinese noodles include ramen, chilled Chinese, instant ramen, yakisoba, wonton and champon.
Those not using kansui such as udon, raw noodles, soba and spaghetti are not included in the Chinese noodles of the present invention.
In addition, dish udon (charmen) is not boiled and is therefore not included in the Chinese noodles of the present invention.

The present invention improves the quality of Chinese noodles by taking advantage of the interaction that occurs between kansui, wheat gluten and raw germ powder.
Kansui used in the production of Chinese noodles is an alkaline salt powder (simply called "kansui", sometimes called "solid kansui" or "kanpan"), or a solution in water (liquid kansui). In addition, it is used in the form of a thin solid pan diluted with wheat flour (diluted powder pan).
All these can be used for the Chinese noodles of the present invention.
Alkaline salts used for rinsing are often potassium carbonate or sodium carbonate alone or as a mixture, and phosphates and sodium bicarbonate may be added.
All these can be used for the Chinese noodles of the present invention.
Historically, Kansui used stones from dried lakes or filtered plant lye.
Although the dried lake stones and plant lye are not used in modern Japan due to legal problems, they can be used technically for the production of Chinese noodles and can also be used for the Chinese noodles of the present invention.

In the improvement of the Chinese noodles of the present invention, since the interaction of the components in gluten, rice cake and germ is used, all the flours that are edible and edible can be used.
The flour used for Chinese noodles is mostly quasi-strong flour, but strong flour, medium flour, thin wheat flour, durum semolina, etc. may also be used to adjust the texture and color tone.
Moreover, although the quality (low ash content) of flour is generally used in high quality, the ash content is often around 1.00% by mass.
Particularly in the case of stone milled wheat flour, those with high ash content (for example, about 0.80 to 1.00% by mass) are often used.
As described above, all kinds of flour are used for the Chinese noodles, and all of these flours can be used for the production of the flour composition for Chinese noodles of the present invention.

When manufacturing Chinese noodles, flour, water, salt, and rice bran are mixed at the time of dough production and then kneaded to make dough, which is often shaped into noodle strings and skin. If you prepare a mixture, you can save the trouble of weighing each material individually.
For this purpose, mainly mixed powder materials are manufactured and sold as premix powder for Chinese noodles.
In addition to wheat flour, salt, and rice cake, Chinese noodle premix powder may contain materials such as starch, flour other than wheat flour, vital gluten, pigments, and preservatives.
The flour composition for Chinese noodles according to the present invention can also be used as a premix powder for Chinese noodles by mixing with other materials.

The starch that can be used by adding to the premix powder for Chinese noodles of the present invention is not particularly limited as long as it is a starch that can be used for Chinese noodles.
Typical starches include wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, glutinous rice starch, glutinous rice starch, sweet potato starch, red bean starch, mung bean starch, sago starch, crumb starch, acorn starch, potato starch In addition to these raw starches, processed starches that have been processed into pregelatinized, partially pregelatinized, etherified, esterified, crosslinked, oxidized, clathrated, etc. can also be used. .

The flour other than wheat flour that can be used by adding to the premix flour for Chinese noodles of the present invention is not particularly limited as long as it is flour that can be used for Chinese noodles.
Examples of cereal flours other than wheat flour include rye flour, barley flour, corn flour, sorghum flour, buckwheat flour, rice flour, rice flour, oat flour, pearl flour, wheat flour, and wheat flour.

The wheat flour composition for Chinese noodles of the present invention is characterized by adding raw germ powder.
By adding raw germ powder to wheat flour for Chinese noodles, the Chinese noodles that are produced have increased elasticity and a bright yellow colour.
Furthermore, there is a tendency that hot water elongation is suppressed.

Even if raw germ powder is added to noodles that do not use udon candy, no improvement in texture is observed.
Therefore, it is presumed that Kansai is related to the Chinese noodle texture improvement effect of raw embryo powder.
When an alkaline substance such as citrus is added to flour to make dough, the gluten is tightened and hardened.
This change is thought to be because the interaction between gluten molecules and between molecules (hydrogen bonding, etc.) was promoted by high pH, and the noodle texture appears as a good feeling and good crispness.
When raw germ powder is added to wheat flour, it is presumed that some components in the germ intervene in part of the gluten interaction and work in a direction that does not completely cure gluten, and as a result, the texture of Chinese noodles is firmly felt And give elasticity while keeping the crispness.
The improvement in color tone is due to the pigment in the germ, and it becomes a bright yellow color suitable for Chinese noodles.
In addition, the suppression of hot water growth is presumed to be due to lipids in the embryo creating a barrier for water penetration.

The raw germ powder of the present invention refers to a product obtained by pulverizing cereal germs so as to pass through a sieve having an opening of 200 μm.
Cereal germs are recovered in the form of flakes or granules during milling.
When flaky or granular embryos are added to Chinese noodles, the grains of the germs are spotted on the surface of the Chinese noodles and the appearance is impaired, and the texture is also unfavorable.
Furthermore, if the raw germ to be added is coarse, the texture improvement effect is low, which is considered because the germ component is not uniformly dispersed in the dough.
By making the raw germ into a powder form, a uniform appearance can be achieved, and the texture can be eliminated, and the texture improvement effect can be enhanced.
Furthermore, when adding germ to flour, it is desirable also in handling the powder to have the same particle size as flour.
The production of flour such as wheat flour includes a sieving process, and even if flaky or granular raw germ is added, it is removed by sieving. However, since raw germ powder passes through the sieve, Production using it as it is becomes possible.
Conventional flour such as wheat flour is adjusted in particle size so as to pass through a sieve having an opening of 212 μm or 200 μm except for special ones.

The raw germ powder of the present invention refers to a powder produced by pulverizing wheat germ that has not been subjected to heat processing such as roasting.
When wheat germ is heated, the browning reaction tends to occur, and the color becomes dark and a burnt smell is generated.
Making Chinese noodles using germs that have undergone a browning reaction is not preferable because the texture improvement effect is weakened and the appearance and flavor are also impaired.

As a method of adding raw germ powder, the germ may be pulverized at the time of producing the wheat flour, or a pre-ground germ may be prepared and added at the time of producing the flour.
Furthermore, you may mix the pulverized germ and manufactured wheat flour with a stirrer.
When the pulverized raw germ powder is added to the wheat flour, the method for pulverizing the germ is not particularly limited as long as it satisfies the condition of passing through a sieve having an opening of 200 μm.

  The raw germ powder of the present invention can be obtained by grinding wheat germ, corn germ, rye germ or the like.

The flour composition for Chinese noodles of the present invention is a mixture of flour and raw germ powder, and the raw germ powder is contained in the range of 1 to 3 parts by mass in 100 parts by mass of the flour composition for Chinese noodles. It is characterized by being.
The premix powder for Chinese noodles of the present invention contains at least wheat flour and raw germ powder, and when the total of flour, starch, vital gluten, and raw germ powder excluding wheat flour is 100 parts by mass, raw germ powder Is contained in the range of 1 to 3 parts by mass.
Flour excluding wheat flour, starch, vital gluten, etc. can be included as necessary, but the ratio of raw germ powder in this case is the sum of flour, flour excluding wheat flour, starch, vital gluten, raw germ powder. It is a ratio when it is made into a mass part.
In many cases, it is provided as a premix powder for Chinese noodles with the addition of salt and candy, but even in that case, the total mass does not include the mass of salt and candy.
This is because the functions of sodium chloride and rice cake are different from wheat flour and other flours, starches, and vital gluten, and do not become a skeleton-forming material for Chinese noodles.
When the ratio of the raw germ powder in the wheat flour composition for Chinese noodles and the premix powder for Chinese noodles is less than 1 part by mass, the texture and color tone improving effects are not clear.
In addition, when the ratio of the raw germ powder exceeds 3 parts by mass, the noodles become too soft and do not feel the elasticity of the texture, the color becomes darker, and the raw smell unique to the germ remains after cooking, preferably Absent.

Conventionally, germs such as wheat have been added to various foods to strengthen nutritional components such as vitamins, minerals and essential fatty acids.
In the present invention, the germ is used for the purpose of improving the texture and color tone of the noodles, but the nutrient components are naturally increased.
Therefore, the Chinese noodles according to the present invention are useful for supplementing nutrients that tend to be deficient.

Hereinafter, the present invention will be described specifically by way of examples.
[Examples 1 to 3, Comparative Examples 1 to 11] Comparison of presence or absence of germ by ramen and udon Mixing flour and raw germ powder in a mass ratio of 100: 0 to 95: 5 to make ramen and udon evaluated.
The manufacturing method of ramen is as follows.
1. To 100 parts by weight of commercially available semi-strong wheat flour, 1 part by weight of sodium chloride, 1 part by weight of potassium and 32 parts by weight of water were added and mixed for 5 minutes to obtain a dough.
Kansai used a mixture of 60% by mass of potassium carbonate and 40% by mass of sodium carbonate.
2. The dough was shaped once with a noodle roll, twice combined, and rolled four times. The final noodle strip thickness was 1.5 mm, and cut noodle strings were obtained with No. 20 incisors.
The length of the noodle strings was about 25 cm.
3. The noodle strings were boiled with water for about 10 times the mass of the noodle strings for 3 minutes, drained with boiled water, and then put into a prepared soup.
The soup used was a commercially available soy sauce ramen soup.

The ramen of Comparative Example 1 was produced according to the method for producing ramen.
In the ramen of Comparative Examples 2 to 4 and Examples 1 to 3, a mixture of commercially available semi-strong wheat flour and raw germ powder was used instead of the commercially available semi-strong wheat flour.
The amount of live germ powder contained in 100 parts by mass of the mixture is as shown in Table 1.

The method for producing udon is as follows.
1. 2 parts by weight of salt and 34 parts by weight of water were added to 100 parts by weight of commercially available medium-strength flour and mixed for 5 minutes to obtain a dough.
Kansai was not used.
2. The dough was shaped once with a noodle making roll, twice combined, and rolled three times. The thickness of the final noodle strip was set to 2 mm, and noodle strings were obtained by cutting with No. 10 incisors.
The length of the noodle strings was about 25 cm.
3. The noodle strings were boiled for 22 minutes with boiled water (pH adjusted to 5.5 to 6.0) boiled for about 15 times the mass of the noodle strings, and then cooled with cold water.
In order to soak and eat the udon, a commercially available noodle soup was prepared separately.

The udon of Comparative Example 5 was produced according to the method for producing udon.
For the noodles of Comparative Examples 6 to 11, a mixture of commercially available medium strength flour and raw germ powder was used in place of the commercially available intermediate strength flour.
The amount of live germ powder contained in 100 parts by mass of the mixture is as shown in Table 1.

The raw germ powder used for the production of udon and ramen is obtained by mixing commercially available wheat germ with dry ice pulverized and pulverizing with an ultracentrifugal pulverizer manufactured by Lecce and passing through a sieve having an opening of 200 μm.
The addition of dry ice is to prevent the fats and oils of the germ from melting and becoming a paste due to the heat generated by grinding.

The germ content of the semi-strong wheat flour used for the ramen and the medium strength flour used for the udon was both 0.0% by mass, and the germ content of the raw germ powder was 100% by mass.
The evaluation items were five items: noodle making workability, boiled noodle appearance, texture, taste and aroma, and hot water elongation.
Both ramen and udon were evaluated by a sensory test with 10 skilled panelists, and the average was taken as the score.
However, the noodle making workability is the average of the evaluation of two noodle making engineers.
The hot water elongation was evaluated based on the texture change immediately after boiling and after 7 minutes, and only for ramen.
The evaluation criteria were 7 levels: very inferior = 1 point, inferior = 2 point, slightly inferior = 3 point, normal = 4 point, slightly good = 5 point, good = 6 point, and very good = 7 point.
For each of the ramen and udon, a raw germ powder additive-free product (Comparative Example 1 and Comparative Example 5) was set as a control.

The evaluation results are shown in Table 1.
As the amount of raw germ powder increased, there was a tendency to increase the moist feeling of dough and noodle strips for both noodles and udon, but this did not affect workability, and all noodle making workability was evaluated as normal. .
The appearance of the ramen was bright and good when the raw germ powder was added, but as the amount of the raw germ powder increased, the yellow became darker but darker. It was.
In the case of udon, the addition of a very small amount is preferable because it gives a good color tone of creamy yellow. However, the addition of 2 parts by mass or more is unnatural because the yellow color is too dark and the evaluation is poor.

The texture of the ramen was good because a firm elasticity was felt by adding 1-2 parts by weight of raw germ powder.
The addition of 3 parts by weight of raw germ powder in ramen made the noodles slightly soft but elastic and had a good texture.
When the amount of raw germ powder was increased to 4 parts by mass or more with ramen, the noodles became soft and the elasticity was not felt, and the texture became inferior.
In the case of udon, the addition of 1 to 3 parts by mass of raw germ powder resulted in a slightly inferior texture, with the noodles being hard and lacking in stickiness.
When the amount of raw germ powder added to udon was 4 parts by mass or more, it suddenly became soft, but the texture was poor due to lack of stickiness.

The taste and aroma tend to be similar to ramen and udon, and the raw germ powder is less than 3 parts by weight, which is similar to the control. ) From 4 parts by mass, a vivid scent of the embryo was felt, and at 5 parts by mass, the scent of the germ was strong and felt uncomfortable.
Some panelists also felt that the addition of the germ felt the taste of the noodles, and free amino acids in the germ might have contributed to the taste, but the majority of panelists evaluated the taste to be the same as the control.

Ramen hot water growth was improved by adding germ.
From these results, when a mixture of wheat flour and raw germ powder in a mass ratio of 99: 1 to 97: 3 is used as a flour composition for ramen, the appearance, texture and hot water elongation of ramen are improved. It was confirmed that
In udon, the improvement effect by the raw germ powder was not observed, and the quality of the noodles deteriorated as the amount added was increased.

Because there is a difference in the noodle texture between ramen and udon, it was estimated that the effect of raw germ powder was related to the difference in the production method of these two types of noodles, that is, whether or not Kansai was added.
Kansai has the effect of tightening gluten, but it is presumed that raw germ powder acts to intervene in the effect and leave elasticity.

[Examples 4 to 5 and Comparative Examples 12 to 13] Influence of the type of kansui The present invention utilizes the texture improving effect of Chinese noodles by the interaction of kansui, wheat gluten, and raw germ powder.
In order to confirm the effect of various types of rinsing, Chinese noodles were prototyped and evaluated using potassium carbonate and sodium carbonate.
A noodle prepared by the same method as that of Comparative Example 1 except that potassium carbonate was used as Comparative Example 12 was used as Comparative Example 12.
Comparative Example 13 was a noodle prepared by the same method as in Comparative Example 1 except that sodium carbonate was used as a rinse.
Example 4 was a noodle prepared by the same method as in Example 2 except that potassium carbonate was used as a rinse.
Example 5 was a noodle prepared by the same method as in Example 2 except that sodium carbonate was used as a rinsing pad.
The Chinese noodle of Example 4 had the same improvement effect as that of Example 2 such that the texture was more resilient than the Chinese noodle of Comparative Example 12, the yellowness was bright, and the hot water elongation was slow. .
The Chinese noodle of Example 5 had the same improvement effect as Example 2 such that the texture was more resilient than the Chinese noodle of Comparative Example 13, the yellowness was bright, and the hot water elongation was slow. .

[Comparative Examples 14 to 16] Effect of embryo type Comparison was made by changing the preparation method of the embryo.
Chinese noodles of Comparative Example 14 were obtained in the same manner as in Example 2 except that the raw germ powder of Example 2 was changed to germs prepared with a particle size of 200 to 400 μm.
The germs were prepared so that commercially available wheat germs were coarsely pulverized with a coffee mill and sieved to a particle size of 200 μm or more and less than 400 μm.
Chinese noodles of Comparative Example 15 were obtained in the same manner as in Example 2 except that a commercially available wheat germ was used instead of the raw germ powder of Example 2.
All the commercially available wheat germs had a particle size of 500 μm or more.
Instead of the raw germ powder of Example 2, commercially available roasted wheat germ was pulverized with an ultracentrifugal crusher manufactured by Lecce and used in the same manner as in Example 2 except that the germ powder having passed through a 200 μm sieve was used. Chinese noodles of Comparative Example 16 were obtained.

The germ content of the grain size adjusted germ used in Comparative Example 14 was 98% by mass, and the germ content of the wheat germ used in Comparative Example 15 was 87% by mass.
The reason why the germ content differs depending on the grain size of the germ is that the mixed wheat bran is removed by grinding and sieving.
The germ content of the roasted wheat germ powder used in Comparative Example 16 was unknown because no measurement method was established.

The Chinese noodles of Comparative Example 14 had a firm texture and good crispness, but were less elastic than Example 2 and felt rough on the surface of the noodles, and the hot water elongation was inferior to that of Example 2.
The noodle appearance of Comparative Example 14 was slightly conspicuous due to germ grains.
Although the Chinese noodle of Comparative Example 15 is firm, it has a texture that feels slightly brittle, is less elastic than Example 2, and feels rough on the surface of the noodle, and the hot water elongation is inferior to that of Example 2. The appearance of the noodles was slightly conspicuous due to germ grains.
The Chinese noodles of Comparative Example 16 were slightly less elastic than Example 2, and the noodles were darker in color.
The flavor was noticeable with a burning odor and almost no other taste and aroma were felt.
From this result, it was confirmed that the quality of Chinese noodles can be efficiently improved by preparing embryos that are not roasted to a particle size of 200 μm or less.

[Example 6, Comparative Example 17] Chilled Chinese A chilled Chinese was prototyped and evaluated.
The method for producing and evaluating chilled Chinese is as follows.
1. Noodle strings were obtained in the same manner as in Comparative Example 1.
2. The noodle strings were boiled with water about 10 times the mass of the noodle strings for 3 minutes and 30 seconds, drained with boiled water, exposed to cold water, and cooled.
3. Water was drained from the cooled noodle strings, placed in a container and overlaid with a commercially available chilled Chinese soup, and the chilled Chinese of Comparative Example 17 was obtained.
4). Sensory evaluation was performed by 10 skilled panelists.
The chilled Chinese food of Example 6 was obtained in the same manner as in the chilled Chinese food manufacturing method except that the quasi-strong wheat flour was replaced with a flour composition obtained by mixing 97 parts by weight of quasi-strong wheat flour and 3 parts by weight of raw germ powder. It was.
The semi-strong wheat flour and raw germ powder used in the production of chilled Chinese are the same as those used in Examples 1-3.
The chilled Chinese food of Example 6 was slightly softer and more resilient than Comparative Example 17, and was very tasty.
Moreover, it was yellow and it was a favorable color tone.
Among Chinese noodles, chilled Chinese is often preferred especially for elastic noodles, and is compatible with the noodle quality improving method of the present invention.

[Example 7, Comparative Example 18] Yakisoba Yakisoba was prototyped and compared.
The method of manufacturing and evaluating yakisoba is as follows.
1. 1 part by weight of sodium chloride, 0.5 part by weight of Kansui and 34 parts by weight of water were added to 100 parts by weight of commercially available flour for fried noodles (germ content 0.1% by weight) to obtain a dough by mixing for 5 minutes.
2. The dough was shaped once with a noodle making roll, combined 2 times, and rolled 4 times. The final noodle strip thickness was 1.3 mm, and cut out with No. 22 incisors to obtain noodle strings.
The length of the noodle strings was about 25 cm.
3. The noodle strings were placed in a steaming bowl and steamed for 2 minutes, sprinkled with water and steamed again for 3 minutes.
4). 150 g of the steamed noodle strings and 30 ml of water were put in a frying pan with oil, and fried for 1 minute and 30 seconds.
5. Sensory evaluation was performed by 10 skilled panelists.
The fried noodles of Example 7 were made in the same manner as in the fried noodles except that the fried noodles were replaced with a flour composition in which 98 parts by weight of fried noodles and 2 parts by weight of raw germ powder were mixed. Obtained.
The raw germ powder used is the same as that used in Examples 1-3.
The fried noodles of Example 7 were richer and more delicious than Comparative Example 18.

[Example 8, Comparative Example 19] Instant noodles Instant noodles were prototyped and compared.
The method of manufacturing and evaluating instant noodles is as follows.
1. Noodle making was performed in the same manner as in Comparative Example 1 to obtain a noodle string.
However, the amount of Kansai used was changed to 0.3 parts by mass with respect to 100 parts by mass of flour.
2. The noodle strings were put in a container and fried with oil at 145 ° C. for 2 minutes.
3. The fried noodle strings were boiled for 3 minutes, and then the soup ingredients were added and stirred.
The soup used was a commercially available soy sauce ramen soup.
4). Sensory evaluation was performed by 10 skilled panelists.
The instant ramen of Example 8 was obtained in the same manner as the instant ramen production method except that the instant ramen production method was replaced with a flour composition in which 97 parts by mass of flour and 3 parts by mass of raw germ powder were mixed. .
The raw germ powder used is the same as that used in Examples 1-3.
The instant noodles of Example 8 were slightly more elastic and delicious than Comparative Example 19.
Further, Example 8 had a slower hot water elongation than Comparative Example 19, and maintained a good texture for a long time.
The noodles fried in oil of Example 8 and Comparative Example 19 were crushed to a length of 2 to 3 cm before being boiled and ate as they were.
However, there was no difference in texture between Example 8 and Comparative Example 19.
Therefore, the Chinese noodles of the present invention are not effective when eaten hard without being boiled, and dish udon (charmen) and fried noodle-like snacks cannot be improved in texture by the method of the present invention. Removed from noodles.

[Example 9, Comparative Example 20] Skin Wonton, which is a representative skin, was prototyped and evaluated.
The method of manufacturing and evaluating Wonton is as follows.
1. To 100 parts by weight of semi-strong wheat flour (the same as Comparative Example 1), 1 part by weight of sodium chloride, 1 part by weight of potassium and 39 parts by weight of water were added and mixed for 5 minutes to obtain a dough.
2. The dough was shaped once with a noodle making roll, combined 2 times, and rolled 4 times. The final noodle strip thickness was 0.4 mm, and cut into 8 cm squares to give wonton skins.
3. 2g each of the ground pork seasoned with salt and pepper was wrapped in the skin of the wonton, boiled in boiling water for 2 minutes, and then boiled.
4). The boiled wonton was put into a soup made using commercially available wonton soup, and it was made the wonton of Comparative Example 20.
5. Sensory evaluation was performed by 10 skilled panelists.
The wonton of Example 9 was obtained in the same manner as in the above-mentioned oneton production method except that the semi-strong wheat flour was replaced with a flour composition in which 97 parts by mass semi-strong wheat flour and 3 parts by mass raw germ powder were mixed. It was.
The raw germ powder used is the same as that used in Examples 1-3.
The wonton of Example 9 was richer and more delicious than Comparative Example 20.
Further, Example 9 had a slower hot water elongation than Comparative Example 20, and maintained a good texture for a long time.

[Examples 10-11, Comparative Examples 21-22] Premixed flour for Chinese noodles 95 parts by weight of commercially available semi-strong wheat flour, 5 parts by weight of commercially available potato starch, 1 part by weight of salt, and 1 part by weight of Kansui were put into a mixer. It mixed well and it was set as the premix powder for Chinese noodles of the comparative example 21.
94 parts by weight of commercially available semi-strong wheat flour, 5 parts by weight of commercially available potato starch, 1 part by weight of sodium chloride, 1 part by weight of kansui, and 1 part by weight of raw germ powder are mixed and mixed well. Premixed powder.
92 parts by mass of commercially available semi-strong wheat flour, 5 parts by mass of commercially available potato starch, 1 part by mass of sodium chloride, 1 part by mass of Kansai, and 3 parts by mass of raw germ powder are mixed well and mixed for Chinese noodles in Example 11. Premixed powder.
91 parts by weight of commercially available semi-strong wheat flour, 5 parts by weight of commercially available potato starch, 1 part by weight of sodium chloride, 1 part by weight of Kansui, and 4 parts by weight of raw germ powder are mixed well and mixed for Chinese noodles in Comparative Example 22 Premixed powder.
The semi-strong wheat flour, kansui, and raw germ powder used in Examples 10 and 11 and Comparative Examples 21 and 22 are the same as those used in Examples 1-3.

In Examples 10 and 11 and Comparative Examples 21 and 22, Chinese noodle premix powder of 100 parts by mass was added 32 parts by weight of water, mixed for 5 minutes to make a dough, shaped once with a noodle roll, twice combined, Rolling was performed 4 times, the final noodle strip thickness was 1.5 mm, cut with No. 20 incisors and cut to a length of about 25 cm to obtain noodle strings of ramen.
The noodle strings were boiled with water about 10 times the mass of the noodle strings and boiled for 3 minutes, drained with boiled water, placed in a soup prepared in advance, and subjected to sensory evaluation by 10 skilled panelists. .

As a result, the ramen made from the premix powder for Chinese noodles of Example 10 was slightly more elastic in texture than the one made from Comparative Example 21, the hot water elongation was slightly slower, and the noodle color tone was strong in yellow.
The ramen made from the premix powder for Chinese noodles of Example 11 had a slightly softer texture than the one made from Comparative Example 21, but was elastic, slightly slower in hot water, and the noodle color was more yellowish.
The noodles made from the premix powder for Chinese noodles in Comparative Example 22 have a softer texture and lack elasticity than those made from Comparative Example 21, and the flavor is somewhat unfavorable because of the raw odor of the germs. The conspicuousness was outstanding.

  From this result, the flour for Chinese noodles using raw germ powder has the effect of improving the Chinese noodles even if other materials are added and premixed for Chinese noodles, and the addition rate of raw germ powder is salt and kansui It was confirmed that there was an effect in the range of 1 to 3% by mass in the total mass excluding water-soluble materials.

[Example 12] Corn germ Evaluation of Chinese noodles using corn germ.
Ramen was prepared in the same manner as in Example 2, and Example 12 was used. However, in Example 12, corn germ was used instead of wheat germ, and raw germ powder prepared by pulverizing corn germ through a sieve having an opening of 200 μm was used.
The germ content of this raw germ powder was 100% by mass.
Example 12 was compared with a ramen made in the same manner as Comparative Example 1.
As a result, the elasticity of Example 12 was stronger than that of Comparative Example 1, and the hot water elongation was suppressed.
The color tone of the ramen of Example 12 was slightly brighter than that using wheat germ.
Corn germs are yellow like wheat, but the color difference is slightly different from wheat germs.
From this result, it was proved that even raw germ powder made from grains other than wheat can be used to improve the quality of Chinese noodles.

[Check storability]
40 g of raw germ powder was added to 1960 g of commercially available semi-strong wheat flour, mixed well, and stored in a kraft paper bag at room temperature.
A small sample was taken out after 1, 2, and 3 months to confirm the scent sensuously, but no abnormality was found.
Ramen was evaluated in the same manner as in Example 2 using the mixture of wheat flour and raw germ powder after 3 months.
As a result, the ramen was elastic and the color tone was bright yellow, and the hot water growth was slow.
From this result, it was confirmed that in the wheat flour composition for Chinese noodles mixed with wheat germ powder, the deterioration such as oil deterioration did not occur, and the improvement effect of Chinese noodles was maintained even after long-term storage.

[Wheat germ content]
The raw germ powder content of commercially available flour was measured.
The flour used was a commercially available semi-strong flour (same as used in Examples 1 to 3), a commercially available flour for noodles (same as used in Example 7), medium strength flour (Comparative Example) 5-11, and a commercially available stone milled flour (hard wheat used).
Among the flours, those other than stone milled wheat flour are produced by roll milling.
As a result, the raw germ powder content of the commercially available semi-strong wheat flour is 0.0% by mass, the raw germ powder content of the commercially available yakisoba flour is 0.1% by mass, and the raw germ powder content of the commercially available medium strength flour Was 0.0% by mass, and the raw germ powder content of commercially available milled wheat flour was 0.4% by mass.
From this result, the wheat germ powder may be mixed with the raw germ powder, but the amount of the raw germ powder mixed in stone milled wheat flour, which is very small and the amount of mixing is very high, It was confirmed that it was not within the scope of the present invention.

[Ratio of Kansui]
The improvement of Chinese noodles in the present invention utilizes the interaction of kansui, wheat gluten, and germ.
Therefore, there is a possibility that the Chinese noodle improvement effect may change depending on the ratio of kansui, so the range of available kansui concentration was examined.
The addition amount of Kansai is 0.2 parts by weight, 0.3 parts by weight, 0.4 parts by weight, 1.3 parts by weight, 1.5 parts by weight, 1.7 parts by weight, and 100 parts by weight of flour. Other than that, the noodles were prototyped and evaluated in the same manner as in Example 2 and Comparative Example 1 except for that.
Evaluation was made by comparing noodles containing raw germ powder with the same concentration of pancreas and using noodles containing no raw germ powder as a control.

In the case of 0.2-0.4 parts by weight of Kansui, the color development due to Kansai is thin, but the yellowness is emphasized by the addition of raw germ powder, so the noodles with raw germ powder were excellent in any tone concentration .
The elasticity of the texture and hot water elongation were hardly improved by the addition of 0.2 parts by weight of Kansui.
However, the elasticity increased slightly at 0.3 parts by mass and 0.4 parts by mass, and the hot water elongation was improved.
Therefore, in order to obtain the Chinese noodle improvement effect by the raw germ powder of the present invention, it was confirmed that 0.3 parts by mass or more of Kansai must be used with respect to 100 parts by mass of wheat flour.

When 1.3 to 2.0 parts by mass of Kansui was used, the texture, hot water elongation and noodle color tone were improved.
In this way, when the amount of addition of rinsing is large, the flavor of ramen can be felt as a bitter taste or agumi by alkali salt.
In the case of 1.3 parts by mass of Kansui, no strange taste is felt, and in the case of 1.5 parts by mass, it feels a little, but not so much.
However, when it becomes 1.7 parts by mass, the taste becomes stronger, and when it becomes 2.0 parts by mass, it becomes even stronger.
At 1.7 parts by mass or more of Kansui, the commercial value as Chinese noodles is remarkably impaired, but this is the original limit of Chinese noodles that occurs regardless of the presence or absence of raw germ powder.
This flavor limit also varies depending on cooking conditions and soup to be combined.
The method for improving Chinese noodles using raw germ powder is effective even in the range where the taste deteriorates due to excessive addition of citrus.
Therefore, in the present invention, the upper limit of the amount of addition of rinsing cannot be set.

In addition, the germ content of the flour and wheat germ described in the examples of the present invention is measured by a fluorometric method.
Moreover, the raw germ powder made from corn (used in Example 12) was prepared by pulverizing the granular germs so that the purity was 100% by mass visually.

Claims (3)

A wheat flour composition for Chinese noodles, characterized in that wheat flour and raw germ powder having a particle size passing through a sieve having an opening of 200 μm are mixed in a mass ratio of 99: 1 to 97: 3. Premixed flour for Chinese noodles containing at least wheat flour and raw germ powder having a particle size that passes through a sieve having an opening of 200 μm. The total weight of flour, flour excluding wheat flour, starch, and vital gluten, and the weight of raw germ powder The premixed powder for Chinese noodles is characterized in that the ratio of to is in the range of 99: 1 to 97: 3.   Chinese noodles produced using the wheat flour composition for Chinese noodles according to claim 1 or the premix powder for Chinese noodles according to claim 2.