JPH09191842A - Grain flour for noodles and noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain grain flour for noodles useful as Japanese wheat noodle, buckwheat noodles, Chinese noodles, etc., capable of providing noodles having texture not deteriorating even after long-term preservation, containing a specific amount of glutinous wheat flour without influencing taste/flavor. SOLUTION: This grain four noodles contains 5-70wt.%, preferably 10-60wt.% of glutinous wheat flour having <=10wt.% amylose content. Non-glutinous wheat flour, buckwheat flour, rice flour, barley flour, starch, etc., are used as other grain flours.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel flour for noodles,
Also, the present invention relates to noodles produced using the flour thereof and having a texture that does not deteriorate even after long-term storage.

[0002]

2. Description of the Related Art Generally, noodles such as udon, Japanese buckwheat, Chinese noodles and hides are mainly made of wheat flour, and if necessary, buckwheat flour, rice flour, barley flour, starch, etc. are added to salt and kansui. , An emulsifier, a gelling agent, a coloring agent and the like are added as appropriate.

[0003] In recent years, the noodle market has a strong tendency to have a soft and chewy texture, and the addition of starch, emulsifiers, gelling agents, etc. is often used to improve the texture of noodles. . This tendency is more remarkable in boiled noodles or frozen noodles that are refrigerated or stored at room temperature than raw noodles and dry noodles. This is the case of boiled noodles and frozen noodles that are once gelatinized and stored, compared to the noodles immediately after boiling, and the texture is significantly deteriorated after storage and reheating,
This is because the chewy feeling becomes weaker.

However, when such additives are used,
Although it is possible to obtain a soft and chewy texture to some extent, there are drawbacks in that the effect is insufficient and problems often occur in taste and flavor.

On the other hand, it is said that one of the causes of deterioration of the texture of noodles after gelatinization is the aging of gelatinized starch. Starch is composed of linear amylose in which glucose is linked by α1-4 bonds and α1-4.
A starch that is composed of amylopectin having a branch of an α1-6 bond in some places of the linear bond and has almost no amylose is called waxy starch. Then, it has been attempted to improve the deterioration of the texture due to aging by adding such waxy rice flour containing a lot of waxy starch, waxy rice starch, waxy corn flour, waxy corn starch and the like to the noodles, but this also No satisfactory results have been obtained.

[0006]

Accordingly, the present invention provides noodles that give a soft and chewy texture without affecting the taste and flavor, and do not age after being stored for a long time. That is the purpose.

[0007]

Under such circumstances, the present inventor has conducted diligent research, and as a result, if noodles were produced using flour containing a specific amount of waxy wheat flour, the above-mentioned object was achieved. They have found that noodles can be obtained, and completed the present invention.

That is, according to the present invention, the waxy flour is added to
A flour for noodles containing 70% by weight is provided.
The present invention also provides noodles produced by using such flour for noodles.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, noodles refer to all commonly known noodles such as raw noodles, boiled noodles, dry noodles, steamed noodles, instant noodles, frozen noodles and leather. Also,
The cereal flour refers to those containing, in addition to waxy wheat flour, wheat flour, buckwheat flour, rice flour, barley flour, starch and the like.

In the present invention, the waxy wheat flour refers to one having an amylose content of 10% or less. As one of the sticky wheats, there is a sticky wheat with an amylose content of 0 described in JP-A-6-125669, which was produced by two of the present inventors. This Mochikomugi is maintained in accordance with the method described in the above publication, a W _X -A1 gene and W _X -B1 gene expression ability of the W _X -D1 gene lacking expression of 6
A polyploid and a hexaploid lacking only the expression of the W _X -D1 gene are crossed to obtain a hybrid first-generation individual, which is self-fertilized to form a hybrid second-generation individual. It is produced by selecting the one lacking the expression of. Moreover, tetraploid waxy durum wheat is produced by a method of crossing a hexaploid lacking the expression of A1 and B1 among the above genes and an AABB individual comprising a double wheat genome.

These glutinous wheats are wheats having an amylose content of 0. Further, they were crossed with ultiform wheat according to a conventional method and then selected to obtain an amylose content of 1
0% or less of sticky wheat can be obtained. The method for producing waxy wheat is not limited to the above-mentioned method, but is obtained by irradiation, chemical mutagen treatment, or the like, or of wheat cultivated using it as a mother of breeding. Of which, the content of amylose in wheat is 10%
Any of the following may be used.

The flour for noodles of the present invention is 5 to 70% by weight, preferably 10 to 60% by weight, more preferably 20% by weight.
Up to 50% by weight is waxy wheat flour, and as other cereal flours, there are used wheat flour, buckwheat flour, rice flour, barley flour, starch and the like. The content of waxy wheat flour in the flour is 5% by weight
If it is less than the above range, the soft and chewy texture of the present invention cannot be obtained, and if it exceeds 70% by weight, the chewy texture becomes too strong, which is not preferable because the texture becomes different from that of ordinary noodles.

The wheat flour for noodles of the present invention may be produced (milled) separately from waxy wheat flour and other flours, or may be mixed, or may be milled after mixing waxy wheat flour and other grains. .

The noodles of the present invention are produced by a conventional noodle making method except that the flour containing the above-mentioned waxy wheat flour is used as the flour.

[0015]

Next, the present invention will be described in more detail with reference to examples.

Example 1 Commercially available wheat flour ["Tokusaku" manufactured by Nisshin Seifun Co., Ltd .; water content 14
%, Ash content 0.38%, and crude protein 9.2%], the waxy wheat flour obtained in Example 2 of JP-A-6-125669 was added at a ratio shown in Table 1 to obtain flour. A salt solution prepared by dissolving 3 parts by weight of salt in 35 parts by weight of water was added to 100 parts by weight of this flour, and mixed for 12 minutes to obtain a rugged dough. The dough was collected into noodle strips with a noodle making roll having a roll gap of 3.6 mm, and aged in a vinyl bag for 30 minutes. After aging, this noodle strip is further rolled by a noodle making roll to about 2.5 mm
No. after making thick noodle strips. Noodles were cut out using a 10-sided cutting blade to obtain raw udon. Each 100g of this raw udon
A sufficient amount of boiling water (adjusted to pH 5-6 with pH adjuster)
Immediately after boiling in water, it was washed with cold water, the water was drained, the weight of the noodles after boiling was measured, and the yield was determined. The boiling time was adjusted so that the boiling yield of noodles was 310 ± 5%. The boiled noodles were subjected to a sensory test by 10 skilled panelists. The evaluation criteria are shown in Tables 3 to 7. In the comparative section, the above-mentioned commercially available wheat flour which does not contain waxy wheat flour, or the above-mentioned commercially available wheat flour obtained by adding waxy rice flour, waxy cornstarch, and tapioca starch to the above-mentioned commercially available wheat flour at a ratio shown in Table 2 is used. The noodles were prepared, boiled, washed with water and drained in the same manner as in the method.
The waxy wheat flour used here had a moisture content of 14.
Mochi-like wheat, which was watered to 5% and tempered overnight in a plastic bag to avoid drying, was a flour with a yield of 60% obtained by roll milling with a Buehler test mill. It was 14.6%, ash content 0.44%, and crude protein 13.6%. The sensory test results are shown in Tables 1 and 2.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

[Table 4]

[0021]

[Table 5]

[0022]

[Table 6]

[0023]

[Table 7]

From the above results, it is possible to add a large amount of waxy wheat flour to improve the texture by adding a small amount, and it is possible to increase the addition amount, unlike the case of different kinds of flour and starch derived from different kinds of flour. No deterioration in taste and flavor was observed.
However, when the addition amount of the sticky wheat flour was 80% by weight or more, the sticky texture was strong, and the noodles became too soft, which was not preferable because it had a different texture from conventional noodles.

Example 2 To 50 parts by weight of commercial wheat flour (same as Example 1), 50 parts by weight of waxy wheat flour (same as Example 1) were added, and 3 parts by weight of salt was dissolved in 35 parts by weight of water. Saline solution was added, and raw udon noodles were made in the same manner as in Example 1. The raw udon thus obtained was mixed with a sufficient amount of boiling water (pH 5 to 6 with a pH adjuster).
Boiled so that the yield will be 280%, and then immediately rinse with cold water to drain the water, then remove about 200g.
Each was placed in a plastic bag and stored in the refrigerator for 2 days.
The boiled noodles stored in the refrigerator were boiled for 1 minute with a sufficient amount of boiling water, immediately washed with cold water to remove water, and the texture was evaluated. As a comparative example, boiled noodles produced in the same manner as in the invention group were used without using the waxy wheat flour and using only the commercially available wheat flour. According to the evaluation by 10 skilled panelists, the inventive section had a soft texture and a sticky feeling as compared with the comparative example, and the texture was good. From this result, it was shown that the addition of waxy wheat flour was effective even in the case of boiled noodles.

Example 3 To 50 parts by weight of commercially available wheat flour (same as Example 1), 50 parts by weight of waxy wheat flour (same as Example 1) were added, and 3 parts by weight of salt was dissolved in 35 parts by weight of water. Saline solution was added, and raw udon noodles were made in the same manner as in Example 1. The raw udon thus obtained was mixed with a sufficient amount of boiling water (pH 5 to 6 with a pH adjuster).
Boiled so that the yield is 280%, and then immediately rinse with cold water, cool with ice and drain the water.
Put each on a special tray of 00g, 1 in the quick freezer
After freezing for a while, the frozen boiled noodles were taken out from the tray, put in a plastic bag, and stored in a freezer for 10 days. The frozen noodles were boiled with a sufficient amount of boiling water for 1 minute, immediately washed with cold water to remove water, and the texture was evaluated. As a comparative example, frozen noodles produced without using waxy wheat flour and using only the commercially available wheat flour described above in the same manner as in the invention section were used. According to the evaluation of 10 skilled panelists, the inventive section had a softer and more chewy texture than the comparative example, and the texture was extremely good. From this result, it was shown that the addition of waxy wheat flour was very effective even in the case of frozen noodles.

Example 4 80 parts by weight of commercially available wheat flour [manufactured by Nisshin Seifun Co., Ltd., "special number one", water content 14.2%, ash content 0.34%, crude protein 11.2%] was used. 20 parts by weight of basic wheat flour was added, and 1.2 parts by weight of Kansui [Oriental Yeast Co., Ltd., Hiryu red ... K ₂ CO ₃ 60%, N
a ₂ CO ₃ 40%] dissolved in 32 parts by weight of water was added and mixed for 12 minutes to obtain a dough-like dough.
This dough was collected into noodle strips with a noodle making roll having a roll gap of 3.0 mm, and aged in a vinyl bag for 30 minutes. After aging, this noodle strip was further rolled with a noodle making roll to make a noodle strip having a thickness of about 1.4 mm, and then No. Noodles were cut out using a 20-sided cutting blade, put into a vinyl bag, and left overnight at room temperature to obtain raw Chinese noodles. The thus-obtained raw Chinese noodles were boiled in a sufficient amount of boiling water for 2.5 minutes, boiled to remove the water, placed in a bowl of boiling water, and immediately evaluated for texture.
As a comparative example, Chinese noodles produced in the same manner as in the invention section were used without using the waxy wheat flour and using only the commercially available wheat flour. According to the evaluation by 10 skilled panelists, the invention plots did not have an uncomfortable feeling in comparison with the comparative example, and an appropriate texture was left, and the texture was good. From these results, it was shown that the addition of waxy wheat flour was effective even in the case of Chinese noodles.

[0028]

EFFECTS OF THE INVENTION By using the flour containing the waxy wheat flour of the present invention, it is possible to obtain noodles that do not deteriorate in texture even after being stored for a long time without affecting the taste and flavor.

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[Procedure amendment]

[Submission date] October 2, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0002

[Correction method] Change

[Correction contents]

[0002]

2. Description of the Related Art Generally, noodles such as udon, Japanese buckwheat noodles and Chinese noodles mainly consist of wheat flour, and if necessary, buckwheat flour,
It is produced by adding salt, kansui, an emulsifying agent, a gelling agent, a coloring agent and the like to cereals to which rice flour, barley flour, starch and the like have been added.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction contents]

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, noodles refer to all commonly known noodles such as raw noodles, boiled noodles, dry noodles, steamed noodles, instant noodles and frozen noodles. Also, with flour, in addition to waxy wheat flour, glutinous wheat flour, buckwheat flour,
It refers to those containing rice flour, barley flour, starch and the like.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0010

[Correction method] Change

[Correction contents]

In the present invention, the waxy wheat flour refers to one having an amylose content of 10% or less. One example of waxy wheat is waxy wheat having an amylose content of 0% described in JP-A-6-125669 prepared by two of the present inventors. In accordance with this Mochikomugi the method described in the above publication, only _W x -A1 gene W _x -B1 6 times body are maintained outs W _x -D1 gene expression capability expression of the gene and W _x -D1 gene expression It was created by mating the lacking hexaploid to obtain a hybrid first-generation individual, which was self-fertilized into a second-generation hybrid individual, and from which a gene lacking expression of the above three genes was selected. It Also,
A tetraploid waxy durum wheat is produced by a method of mating a hexaploid lacking the expression of A1 and B1 among the above genes with an AABB individual having a double grain wheat genome.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

[0011] These waxy wheats have an amylose content of 0%.
In addition, by crossing this with a wurtching wheat according to a conventional method and selecting it, it is possible to obtain a waxy wheat having an amylose content of 10% or less. The method for producing waxy wheat is not limited to the above-mentioned method, but is obtained by irradiation, chemical mutagen treatment, or the like, or of wheat cultivated using it as a mother of breeding. Of which, the content of amylose in wheat is 10%
Any of the following may be used.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Seiji Ito 4 Akahira, Shimokuragawa, Morioka City, Iwate Prefecture Agricultural test house C-42 (72) Koichi Hatta 4, Akahiradai, Shimokuragawa, Morioka, Iwate Prefecture Tohoku Agriculture Dormitory (72) Inventor Toshiki Nakamura 4 Akahira, Shimokuragawa, Morioka-shi, Iwate C-46 (72) Inventor Makoto Yamamori 589 Tonojo, Ishigaki-shi, Okinawa 10-104 (72) Inventor Akashi Hajime 5-3-1 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Seifun Co., Ltd. (72) Inventor Katsushi Hayakawa 5-3-1 Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Flour Milling Co., Ltd. In-house (72) Keiko Tanaka, 5-3-1, Tsurugaoka, Oi-cho, Iruma-gun, Saitama Prefecture In the milling laboratory of Nisshin Seifun Co., Ltd. (72) Shigeru Endo Tsuru, Oi-cho, Iruma-gun, Saitama Prefecture Oka 5-chome third No. 1 Nisshin Flour Milling Co., Ltd. milling the laboratory

Claims (4)

[Claims] 1. A flour for noodles, comprising 5 to 70% by weight of waxy wheat flour. 2. A flour for noodles, which comprises 10 to 60% by weight of waxy wheat flour. 3. The flour for noodles according to claim 1, wherein the waxy wheat flour has an amylose content of 10% or less. 4. Noodles produced using the flour for noodles according to claim 1.