JPH11308974A - Method for judging noodle-preparation suitability of wheat or wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily, quickly and accurately judge the noodle-preparation suitability of wheat or wheat flour without necessitating the test preparation labor nor the chemical analysis by analyzing the thermal characteristics of wheat or wheat flour using a specific method. SOLUTION: The noodle-preparation suitability of wheat or wheat flour is judged based on the result of thermal analysis by the differential scanning calorimetry of starch contained in wheat or wheat flour. The differential scanning calorimetry of the wheat starch is preferably carried out in the presence of water. Wheat flour for noodle preparation use can be produced by using wheat having an endothermic energy (ΔH) of <=0.3 J/g of dired material at a thermal denaturation starting temperature (T0 ) of the starch of >=80 deg.C determined by the differential scanning calorimetry of the starch in the wheat in the presence of water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for judging the suitability of wheat or flour for noodle making, a method for producing flour for noodle making using wheat determined to be excellent in noodle making suitability by the above-mentioned judgment method, Noodles obtained by using the wheat flour for noodles and the wheat flour for noodles determined to be excellent in noodle making,
The present invention also relates to a flour composition containing the flour for noodles and noodles obtained using the flour composition.

[0002]

2. Description of the Related Art Raw wheat (hereinafter simply referred to as "wheat") is suitable for the production of noodles depending on weather conditions when cultivating wheat, the place of cultivation of wheat, varieties, the state of blending wheat grains, or the like. It is widely known that they are not suitable. Also, in the flour obtained by milling the wheat, the suitability of the noodles may be variously changed depending on the variety (brand) of the wheat used for the production of the flour, the storage period of the flour, and the storage condition. Are known.

[0003] As a method for judging suitability of wheat or flour for noodle making, conventionally, (1) noodles are actually produced by using flour obtained by milling wheat or flour already milled, A method for determining whether wheat or flour is suitable for the production of noodles by performing a determination of the processability of the noodles and a sensory test of the quality of the noodles obtained thereby, and (2) testing the physical properties by an amylographic test or the like. A determination method and the like are known.

[0004] However, in the case of the above-mentioned conventional method (1), it is necessary to produce noodles one by one and to determine the suitability of wheat or flour for making noodles, which requires experience, labor and time. There is. In addition, the conventional method (2) requires a large amount of sample and has the disadvantage that the suitability of wheat or flour for making noodles cannot be determined directly. From such a point, there has been a demand for a determination method capable of easily, quickly and accurately determining the suitability of wheat or flour for noodles, and a flour for noodles excellent in the suitability of noodles determined as described above.

[0005] Noodles are stored, distributed and sold in various forms such as raw noodles, semi-dried noodles, dry noodles, boiled noodles, steamed noodles, frozen noodles, instant noodles and the like. Among the above-mentioned raw noodles, raw noodles for microwave cooking have recently attracted attention in combination with the consumer's simplicity. In other words, raw noodles for microwave cooking do not require the trouble of boiling a large amount of hot water as in conventional raw noodles, semi-dried noodles, dry noodles, etc. It has the advantage that it can be easily eaten as it is simply by putting it in a container, pouring a small amount of water or hot water and heating it with a microwave cooker such as a microwave oven, and it has a better texture than conventional instant noodles Therefore, demand is expected to grow. However, the raw noodles for microwave cooking that have been developed so far generally have a long cooking time of 3 to 5 minutes, and do not sufficiently satisfy the demands of consumers who desire a shorter cooking time. In addition, there is a demand for the development of raw noodles for microwave cooking which have excellent texture and taste.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for judging wheat or wheat flour without the need for troublesome production of noodles for judging suitability for making noodles and without the need to chemically analyze wheat or flour. An object of the present invention is to provide a method for judging the suitability of wheat or flour for making noodles, which can easily, quickly and accurately determine the suitability of wheat flour for noodle making. The object of the present invention is to provide a method for judging the noodle-making suitability of wheat or flour by the above-described method and, based on the judgment result, producing a flour for noodles having good workability and excellent noodle-making suitability. The purpose of the present invention is to provide wheat flour for noodles that is excellent in noodle making suitability, and to provide noodles that are excellent in texture and taste using the above-mentioned flour for noodles. Further, the present invention provides a microwave cooking raw noodle which can be easily cooked by a microwave cooking device such as a microwave oven in a shorter time than before, and has excellent texture and taste. To provide a flour and flour composition.

[0007]

The present inventors have made various studies to achieve the above object. As a result, the differential scanning calorimetry of starch contained in wheat or flour was performed to analyze its thermal characteristics, and the analysis results obtained by differential scanning calorimetry of the starch and the suitability of wheat or flour for noodle-making It has been found that there is a close correlation between them, and therefore, it is possible to accurately determine the suitability of wheat or flour for making noodles only by performing differential scanning calorimetry of the starch contained in the wheat or flour. Furthermore, the present inventors have found that when the above-described differential scanning calorimetry of wheat or starch contained in flour is performed by adding water to starch, its thermal characteristics can be simply and accurately analyzed.

In addition, the present inventors conducted differential scanning calorimetry of starch contained in wheat or flour, and milled wheat containing starch, the analysis result of which satisfies predetermined conditions, and used wheat flour obtained therefrom. It has been found that high-quality noodles excellent in texture and taste can be smoothly produced with good workability by using already-milled flour having starch whose analysis result satisfies predetermined conditions. Wheat flour excellent in noodle-making suitability found by the present inventors' determination method is effective for various forms of noodles such as raw noodles, semi-dried noodles, dry noodles, boiled noodles, steamed noodles, frozen noodles, instant noodles, and the like. It was found to be effective in the production of various noodles such as seaweed noodles, kishimen, somen, cold wheat, Chinese noodles, pasta, and Japanese noodles, and noodle skins such as wonton skin and gyoza skin.

Further, the present inventors produce the above-mentioned raw noodles for microwave cooking using flour excellent in suitability for noodles found by the above-mentioned determination method, and obtain the raw noodles for microwave cooking which have been developed so far. It has been found that, compared to, raw noodles for microwave cooking having excellent texture and taste can be obtained in a shorter microwave cooking time. Furthermore, the present inventors, when manufacturing noodles using starch together with flour excellent in noodle making found by the above-described determination method, the cooking time for heating can be further shortened, and the boiling after cooking is further suppressed. It has been found that noodles with even better texture and taste can be obtained, and in particular, the combination of the flour and starch described above exerts a more remarkable effect in producing raw noodles for microwave cooking. Based on this, the present invention has been completed.

That is, according to the present invention, the thermal properties of starch contained in wheat or flour are analyzed by differential scanning calorimetry, and the suitability of wheat or flour for making noodles is determined based on the analysis results obtained. It is a method for judging suitability of wheat or flour for making noodles, characterized by making a judgment. In a preferred embodiment of the present invention, the above-described method for determining the suitability of wheat or flour for making noodles is performed by adding water to starch.

[0011] Further, the present invention provides that the starch contained in wheat is subjected to differential scanning calorimetric analysis under water, and the endothermic energy (ΔH) of the starch at a temperature at which the thermal change starts (To) is 80 ° C or more.
Is a method of producing wheat flour for noodle making using wheat having a grain size of 0.3 J / g or less of dry matter, and wheat flour for noodles obtained by the method.

In the present invention, the starch contained in wheat flour is subjected to differential scanning calorimetry under water, and the endothermic energy (ΔH) of the starch at a temperature at which the thermal change starts (To) is 80 ° C. or more.
Is 0.3 J / g of dry matter or less. In the above-mentioned wheat flour for noodles of the present invention, the above-mentioned endothermic energy (ΔH) is measured by differential scanning calorimetry, preferably by adding water at least 5 times the weight of starch.

[0013] The present invention is a flour composition for noodles comprising the above-mentioned wheat flour for noodles and starch excellent in suitability for noodle making. Furthermore, the present invention is a method for producing noodles using the above-mentioned wheat flour and starch excellent in noodle-making suitability in combination. In the above-described flour composition for noodles and the method for producing noodles of the present invention, the preferred amount of starch is 3 to 40% by weight based on the total weight of flours used for producing noodles. Also, as the above-mentioned starch,
As the starch, at least one of potato starch, tapioca starch, and corn starch is preferably used.

The above-mentioned wheat flour for noodles, flour composition for noodles and the method for producing noodles according to the present invention include the following: ordinary raw noodles, raw noodles for microwave cooking, semi-dried noodles, dry noodles, boiled noodles, steamed noodles, frozen noodles, It is effectively used in the production of instant noodles, etc., and in the types of noodles, it is effectively used in the production of udon, kishimen, somen, cold wheat, Chinese noodles, pasta, Japanese soba, etc.
Accordingly, the present invention provides the noodle flour of the present invention described above,
The above-mentioned noodles obtained by using the flour composition for noodles or the method for producing noodles are included in the scope of the present invention.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The “differential scanning calorimetry” in the present invention refers to a differential scanning calorimetry (DSC) of an input compensation type.
Scanning Calorimetry) and heat flux type differential scanning calorimetry (DTA).
sis). In the present invention, differential scanning calorimetry of wheat or starch contained in wheat flour (hereinafter referred to as “wheat starch”) can be performed by a conventionally known differential scanning calorimetry method. Vol. 3, No. 3, pp. 297-303 (1994). In the present invention, the type of the device used for differential scanning calorimetry is not particularly limited, and any device may be used as long as it can perform the above-described DSC or DTA.

In the differential scanning calorimetry, usually, the thermal change start temperature (To), the thermal change peak temperature (Tp), the thermal change end temperature (Tc) and the endothermic energy (ΔH) can be measured. In the present invention, two or more of the above-mentioned four physical properties of wheat starch contained in wheat or flour are measured, and the relationship between the measurement results and the noodle-making suitability of wheat or flour is examined. Or you can select flour.

In particular, in the present invention, as described below, wheat or flour can be obtained simply by measuring two of the above-mentioned four physical properties, namely, the thermal change start temperature (To) and the endothermic energy (ΔH) of wheat starch. Can easily and quickly determine the suitability of noodles for making noodles, and when wheat or wheat starch contained in flour is subjected to differential scanning calorimetry under water, the temperature at which heat of the wheat starch starts to change (To) When the endothermic energy (ΔH) at 80 ° C. or more is 0.3 J / g or less of dry matter, wheat or flour containing such wheat starch is determined to be excellent in noodle-making suitability.

In the present invention, in performing differential scanning calorimetry of wheat starch contained in wheat, whole wheat flour is prepared by pulverizing wheat, and the whole wheat flour is separated into wheat starch and other components to recover wheat starch. However, a method of performing differential scanning calorimetry using the wheat starch collected above is preferably employed. Further, in the present invention, in performing differential scanning calorimetry of wheat starch contained in wheat flour, a method of separating wheat flour into wheat starch and other components, and performing differential scanning calorimetry using wheat starch recovered thereby. It is preferably adopted. In the above, as the wheat starch for differential scanning calorimetry, which is recovered from whole grain flour or wheat flour, a non-defatted wheat starch having a crude protein content of 0.5% by weight or less is preferably used. 80 for defatted wheat starch
In many cases, an endothermic peak at or above ° C does not appear or hardly appears. The method for recovering wheat starch from whole wheat flour or wheat flour is not particularly limited, and any method may be employed as long as the method for obtaining wheat starch having a crude protein content of 0.5% by weight or less is as follows. For example, a dough-washing method, a protease digestion method and the like can be mentioned.
Further, the obtained wheat starch does not need to be defatted, and is used for differential scanning calorimetry as it is without defatting.

In the case of the dough-washing method, for example, the following wheat starch recovery method is preferably employed. That is, dough (dough) is prepared by adding a small amount of water to whole grain or flour, and after immersing the dough in water, repeatedly rubbing in water and washing out the wheat starch contained in the dough as starch milk into water, At that time, the cell membrane separated in the washing operation, fibrous components such as the epidermis, a small amount of wheat starch remaining in gluten and the like are further washed out again as starch milk, and those starch milks are put together, The wheat starch is precipitated by centrifugation, and if there is a grayish brown fraction in the upper layer of the precipitate, a method of recovering wheat starch consisting of a white fraction is preferably employed. The wheat starch collected as described above is generally dried by a drying method that does not involve heating at 40 ° C. or more, such as freeze drying, air drying, and drying under reduced pressure at room temperature, and is used as a sample for differential scanning calorimetry.

The differential scanning calorimetric analysis of wheat or wheat starch recovered from wheat flour is preferably performed under water, since accurate differential scanning calorimetric analysis results can be obtained. More specifically, it is preferable to add 500 parts by weight or more of water to 100 parts by weight of dried wheat starch to perform differential scanning calorimetry, and it is more preferable to add 700 parts by weight or more and perform differential scanning calorimetry. preferable. If the amount of water is less than 500 parts by weight based on 100 parts by weight of the wheat starch, the thermal change peak is less likely to appear clearly and measurement errors may easily occur. As the water added to the wheat starch at the time of the differential scanning calorimetry measurement, distilled water or pure water is preferably used because accurate measurement results can be obtained.

According to the present invention, as described above, the temperature at which the heat change of the wheat or wheat starch separated from the wheat flour starts (T
Only by measuring o) and the endothermic energy (ΔH) by differential scanning calorimetry, the suitability of wheat or flour for making noodles can be accurately and quickly determined. Of the above two measured values, the endothermic energy (ΔH) may vary depending on the sample, the measuring device, the measurement conditions, and the like. Therefore, the measurement of the endothermic energy (ΔH) is performed on the same sample. Preferably, it is performed at least 3 times, more preferably at least 5 times, and the average value is taken as the endothermic energy (ΔH) of wheat starch, and the noodle-making suitability of wheat or flour is determined based on the value.

Differential scanning calorimetry of wheat or wheat starch recovered from wheat flour was performed with water to measure its thermal change onset temperature (To) and endothermic energy (ΔH). Starting temperature (To) is 80 ° C
The measured value of the endothermic energy (ΔH) was 0.3 J /
When noodles are manufactured using wheat flour obtained from wheat containing wheat starch having a dry matter of not more than g, or wheat flour already milled, the noodles are excellent in viscoelasticity and smoothness, soft and mochi or pre-prepared. Noodles excellent in texture and taste can be obtained. And, when the noodles to be produced are raw noodles for microwave cooking, particularly raw noodles for microwave cooking, the microwave cooking time is shorter than that of conventional raw noodles for microwave cooking, and the above-mentioned excellent texture and Cooking noodles having a taste can be easily obtained.

Therefore, in the case of the present invention, in order to determine whether or not a given wheat or flour has noodle-making suitability, the wheat or wheat starch contained in the wheat or flour is differentially extracted under water. A scanning calorimetric analysis was performed to measure the endothermic energy (ΔH) at a temperature at which the heat change (To) of the wheat starch was 80 ° C. or more, and the endothermic energy (ΔH)
When the value of H) is 0.3 J / g of dry matter or less, it can be determined that the wheat or flour is suitable for noodle-making. On the other hand, when the endothermic energy (ΔH) of the wheat starch at a heat change initiation temperature (To) of 80 ° C. or more exceeds 0.3 J / g of dry matter, the wheat or flour is not suitable for producing noodles. Can be determined. Then, by selecting wheat flour obtained from wheat determined to have excellent noodle-making suitability or wheat flour that has already been milled and using the same in the production of noodles, a trial noodle for judging noodle-making suitability is produced in advance. Without the need for chemical analysis of wheat or flour, it is possible to easily and quickly produce desired noodles having excellent texture and taste with good workability during noodle making.

[0024] Here, the term "thermal change onset temperature (To) by differential scanning calorimetry of wheat starch" as used in the present specification is 80 ° C.
The above-mentioned endothermic energy (ΔH) ”means the following endothermic energy (ΔH). That is, when differential scanning calorimetry is performed on wheat or wheat starch contained in wheat flour with addition of water, the thermal change peak generally has a thermal change onset temperature (To) lower than 80 ° C. as illustrated in FIG. It is measured at two places: a low temperature part and a high temperature part at 80 ° C. or higher. Of such two thermal change peaks, the endothermic energy (ΔH) of the thermal change peak located at the portion where the thermal change start temperature (To) is 80 ° C. or higher (the endothermic energy obtained from the thermal change peak area) is meant. I do. At that time, the thermal change start temperature (To) is, as shown in FIG.
The intersection between the line connecting the baseline at the start and end of the endothermic peak and the tangent to the point at which the slope becomes maximum when the amount of heat is reduced is determined, and is determined as the temperature at the intersection.

The wheat of which the noodle-making suitability is determined by the method of the present invention and which is determined to be suitable for the production of noodles is milled by a known method and used as flour for noodle-making. The method of producing noodles using wheat flour obtained by the above-mentioned milling or wheat flour that has already been milled is not limited at all, and it can be produced in the same manner as in the past according to the type of noodles and the like. More specifically, according to the type of noodles, the method of making noodles, etc., without using other flours, the thermal change start temperature (To) of starch contained in wheat is 80 ° C.
The above endothermic energy (ΔH) is 0.3 J /
Thermal change of flour obtained by milling wheat having a dry matter of g or less (hereinafter sometimes referred to as “flour a ₁ ”) and / or starch already milled and contained in the flour Only wheat flour having starch whose endothermic energy (ΔH) at an onset temperature (To) of 80 ° C. or more is 0.3 J / g of dry matter or less (hereinafter sometimes referred to as “wheat flour a ₂ ”) is used as a flour. Can produce noodles. Further, in the present invention, the flour a
With _one and / or the flour a ₂ may be manufactured noodles in combination with other cereal flour.

When other flours are used in combination, the other flours
Flours conventionally used in the manufacture of noodles
For example, potato starch, tapioca starch
Flour, corn starch, rice starch, wheat starch, barley starch,
Starches such as potato starch, cassava starch, and the aforementioned starch
Starch, flour a₁ And flour a _Two 
Other flour, durum flour, buckwheat flour, rice flour, barley
Flour, rye flour, corn flour, potato flour, sweet potato flour, village
Potato flour and the like, and one of these other flours
Species or two or more species can be used in combination. Among them
Also flour a₁ And / or flour a_Two Along with other grains
When powders are used in combination, starches are preferably used.
Of potato starch, tapioca starch and corn starch
One or more of them are more preferably used.
If other flours are used in combination, the amount
40% by weight or less, based on the total weight of flour used for
It is preferable that the content be below 25% by weight or less.
More preferred.

In particular, flour a ₁ and / or flour a
₂ together with starch (particularly one or more of potato starch, tapioca starch, corn starch and their modified starches) to produce raw noodles for microwave cooking, especially Chinese noodles for microwave cooking, The microwave cooking time can be further shortened, and the noodles after cooking have a better texture and taste, are less boiled and maintain high quality.
In this case, the amount of the starch used is preferably 3 to 40% by weight, more preferably 7 to 25% by weight, based on the total weight of the flours used for producing the raw noodles for microwave cooking. .

Flour a₁ And / or flour a_Two With
Noodles by using other flours such as starch
Is flour a₁ And / or flour a_Two To
Even if other flours are added during noodle making, or flour a₁ And
And / or flour a_Two Noodles mixed with other flour in advance
A flour composition for noodles is prepared in advance.
The noodles may be manufactured using the noodles. The flour composition for noodles is
It can be stored for a long time, and the flour composition for noodles
Powder) can be distributed and sold as such
You. When using the flour composition for noodles,
Flour a when noodles ₁ And / or flour a_Two To other flour
The desired high quality without the trouble of compounding
Noodles can be easily and smoothly manufactured.

In the present invention, various additives conventionally used in the production of noodles, such as salt, brine, egg white (powder),
Whole egg (powder), egg yolk (powder), proteins such as wheat gluten, wheat gliadin, wheat glutenin, whey protein, gums such as konjac flour, alginic acid, guar gum, carrageenan, curdlan, thyrum seed gum and gelation One or more of calcium, a surfactant, a yam powder, a seaweed powder, an amino acid, a vitamin, and a mineral may be further used.

[0030]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto. In the following examples,% indicates% by weight unless otherwise specified. In the following examples, the moisture content of the freeze-dried wheat starch (dry matter) used for the determination of the differential scanning calorimetry was determined as follows.

[Moisture Content of Wheat Starch (%)] The moisture content of wheat starch after drying treatment at 135 ° C. for 2 hours is defined as 0%, and the moisture content of wheat starch (%) is calculated according to the following equation. The dry matter of starch was determined based on the water content

[0032]

[Number 1] Moisture content of the wheat starch (%) = weight of _{{(W 1 -W 2) /} W 1} × 100 wherein, wheat starch prior to 2 hours drying at W ₁ = 135 ° C. (g) W ₂ = weight of wheat starch after drying at 135 ° C. for 2 hours (g)

In the following examples, the crude protein content of wheat starch used for the differential scanning calorimetry was determined as follows. [Crude protein content of wheat starch] 1 g of wheat starch (dry matter) was precisely weighed in a dedicated glass test tube, and 15 ml of concentrated sulfuric acid and a catalyst ("KJELTAB KBC" manufactured by Nippon General Co., Ltd.) 1
A tablet (5 g) was added, and a decomposition treatment apparatus (“2020 Dig” manufactured by Nippon General Co., Ltd.) preliminarily heated to 420 ° C.
estor ") and pyrolyzed at the same temperature for 1 hour. After the decomposition was completed, the test tube was removed from the decomposition processing apparatus, allowed to cool to about room temperature, and then 75 ml of distilled water was added. The decomposed product obtained by this is analyzed by an automatic analyzer (“KJELTEC AUTO 1030 A manufactured by Nippon General Co., Ltd.”
, and the steam distillation and titration were automatically performed, and the crude protein content in the wheat starch was calculated by the following equation.

[0034]

## EQU2 ## Crude protein content (%) of wheat starch = {0.798 × (T ₁ −T ₂ ) × F / S} [where T ₁ = titration value of degraded product of wheat starch (ml), T ₂
= Titration value of distilled water (ml), F = 1 / 10N used for titration
Sulfuric acid factor, S = weight (g) of wheat starch sample (dry matter). ]

Example 1 Judgment of Wheat Noodle Suitability (Production of Udon) (1) Preparation of Wheat and Preparation of Wheat Starch: Test Groups 1 to 6
As a result, a total of 6 brands of wheat were prepared: 4 brands of soft domestic wheat and 2 brands of soft foreign wheat. Using each brand of wheat, wheat starch for differential scanning calorimetry was prepared as follows.

[Preparation of Wheat Starch] (i) 50 g of wheat was sufficiently pulverized by a coffee mill, and 21 g of water was added to 30 g of whole wheat flour obtained, and kneaded sufficiently using a saji to prepare dough. After immersing the dough in 200 ml of water for 30 minutes, the starch was washed out by repeatedly rubbing the dough in water. (Ii) The suspension obtained in the above (i) was separated by filtration through a 100-mesh sieve to separate epidermis and gluten, and the starch was recovered as starch milk. The gluten and the residue on the sieve were combined, and 100 ml of water was added thereto, and the mixture was rubbed in the same manner as described above to wash out the starch as starch milk. The starch was combined with the starch milk recovered above and centrifuged (3000 G, 20 g). Min), the supernatant was removed, and the precipitate was collected. (Iii) 50 ml of water was added to the precipitate obtained in the above (ii), and the mixture was suspended again. The suspension was centrifuged under the same conditions as above, and the supernatant was removed. Then, the white wheat starch fraction in the lower layer was recovered. After freeze-drying this, it was pulverized in a mortar to a particle size of 100 mesh through, and the resulting wheat starch was used as a sample for differential scanning calorimetry.

(2) Differential scanning calorimetry (DS) of wheat starch
C): Differential scanning calorimetry was performed using the wheat starch obtained in the above (1) according to the following steps (A) to (C). (A) Preparation of sample: (i) 5 ± 0.2 mg of wheat starch (dry matter) in a closed sample container
Weigh precisely. (Ii) 43 ± 0.5 mg of degassed distilled water is added to the wheat starch precisely weighed in the above (i), and the mixture is gently stirred to allow water to permeate the wheat starch. (Iii) Place the sealed sample container with the lid on the die receiver in the center of the sample table of the sealer. (Iv) Turn the pressure handle clockwise so that the pressure bar comes out of the die tip. (V) Turn the sample sealer bar counterclockwise and press-fit so that the lid of the sample container is about 0.3 to 0.5 mm inside the edge of the container. (Vi) Return the lever clockwise one full turn, turn the pressure handle counterclockwise until it idles, and raise the pressure bar. (Vii) Turn the lever counterclockwise again to tighten the sample container, and then remove the sample container. (The sample thus prepared is allowed to stand at room temperature for 1 hour and then subjected to differential scanning calorimetry.) (Viii) As a control, an equal amount of degassed distilled water alone was added to a closed sample container. Seal and cover in the same manner as in (iii) to (vii).

(B) Installation of sample: (i) Furnace cover, S in a differential scanning calorimeter ("DSC120" manufactured by Seiko Instruments Inc.)
Take out the US lid, heat sink outer lid and heat sink lid in order. (Ii) The container holding the sample prepared in (vii) above (A) is placed on the front holder, and the control container prepared in (viii) above (A) is placed on the rear holder. (Iii) Cover in order of heat sink cover, heat sink outer cover, SUS cover and furnace cover.

(C) Analysis: (i) Turn on the power of the TA station and the DSC module (manufactured by Seiko Instruments Inc.), and set the following temperature program, sample information, sampling time, and end job. (Ii) Input a temperature program (start temperature: 25 ° C., holding time: 3 minutes, end temperature: 140 ° C., holding time: 5 minutes, heating rate: 4 ° C./min). (Iii) For the sample information, input the sample name, sample weight (dry matter weight), control name, and control substance weight (mg). (Iv) The sampling time is set to 0.5 seconds. (V) Input an end job. (Vi) Press the ZERO key and the RUN key of the channel of the differential scanning calorimeter in order to start the measurement. (Vii) Thermal change start temperature (To) and endothermic energy (Δ
H) is analyzed.

As a result, the endothermic energy (Δ) of the wheat starch contained in the wheat in each of the test plots (six brands) when the thermal change onset temperature (To) by differential scanning calorimetry was 80 ° C. or higher was 80 ° C. or more.
H) was as shown in Table 3 below.

(3) Production of flour from each brand of wheat (milling): Each brand of wheat is ground using a Buhler test mill, and a yield of 60% is obtained according to the following milling method.
% Flour were obtained.

[Method of producing flour (milling)] (i) Refining of wheat: Raw wheat is weighed into a plastic bag,
Add water to make the water content 14.0%, shake to disperse the water well, tie tightly the mouth of the plastic bag so that the water does not fly, and leave it in a thermostat (about 30 ° C) for 23 hours did. After 23 hours, water was further added so that the water content became 14.5%, and the mixture was shaken so that the water was well dispersed, tightly tied the mouth of the plastic bag, and left in a thermostat (about 30 ° C.) for 30 minutes. .

(Ii) Crushing: A crusher (“Buhler Laboratory Floor Mill” manufactured by Buehler Co., Ltd.) was placed in a room whose temperature was adjusted to 25 ° C.
) And crushed at a feed rate of 66.7 g / min. The roll gap in the mill was adjusted to 0.1 mm on the left side of the brake roll, 0.08 mm on the right side of the brake roll, 0.06 mm on the left side of the middle roll, and 0.03 mm on the right side of the middle ring. The stock categories at the time of grinding were six types of stock categories 1B to 3M shown in Table 1 below, a large epidermis category and a small epidermis category.

[0044]

[Table 1]

(Iii) Treatment of the ground material (preparation of a 60% yield flour): After the completion of the grinding in the above (ii), each of the stock sections 1B, 2B, 3B, 1M, 2M, 3M, the large epidermis section and the small The stocks collected in the epidermis section were weighed to determine the total output (total weight) (Wt) (g). Next, A is mixed with the 1B section and the 1M section to obtain A, and 2B and 2M
Was mixed to obtain B, and 3B and 3M were mixed to obtain C. A value (0.6 Wt) (g) of 60% of the total output (Wt) is calculated in advance, and when only the A satisfies the above-mentioned value 0.6 Wt (g), the flour with a yield of 60% from A alone Was prepared. When only A was less than 0.6 Wt (g), the insufficient amount was supplemented with B to prepare flour with a yield of 60%. When the sum of A and B was less than 0.6 Wt (g), the insufficient amount was supplemented with C to prepare a flour with a yield of 60%.

(4) Production of udon: (i) A yield of 60 obtained in (iii) of (3) above.
% Flour 1000g, salt 30g and water 350g
(The salt was previously dissolved in water), and the mixture was mixed for 12 minutes to form a ragged dough. (Ii) The dough obtained in the above (i) was put together in a noodle band using a noodle roll with a roll gap of 3.6 mm, and aged in a plastic bag at room temperature (about 20 ° C.) for 30 minutes. After aging, the noodle belt was further rolled by a noodle roll to form a noodle belt having a thickness of about 2.5 mm. Noodles were cut out using 10 square cutting blades to produce raw udon.

(Iii) Immediately boil 100 g of the raw udon obtained in (ii) above in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the yield becomes 310 ± 2%. After boiled while adjusting the temperature, immediately washed with cold water, and then pryed and drained. In addition, the boiling yield of noodles was calculated by the following formula.

[0048]

## EQU00003 ## Boiling yield (%) = (A / B) .times.100 where A = 100 g of raw noodles and the weight of the boiled noodles after draining (g) B = 100 g of raw noodles before boiling Weight of flour (g) (However, the moisture content of flour used in the production of raw noodles is 14%
And the value of B was determined. )

(Iv) The quality of the boiled noodles obtained in (iii) above was scored by ten panelists according to the evaluation criteria shown in Table 2 below, and the average value was calculated. As shown in Table 3.

(V) Separately from the above (iii), 200 g of the raw udon obtained in the above (ii) is put in boiling water (adjusted to pH 5 to 6 with a pH adjuster) and boiled. After boiling while adjusting the boiling time so that the yield was 280 ± 2%, the mixture was washed with water and ice-cooled, and about 200 g of each was placed on a dedicated tray and rapidly frozen at −30 ° C. The frozen noodle thus obtained was put in a plastic bag to prevent drying, sealed, and then stored frozen at -20 ° C for 1 week. (Vi) After the frozen storage for one week, remove the frozen noodles from the freezer, put in a sufficient amount of boiling water, boil and defrost for 1 minute, wash immediately in cold water after thawing, drain the water, and check the quality of the thawed noodles as follows. According to the evaluation criteria shown in Table 2, scores were evaluated by ten panelists, and the average value was calculated. The result was as shown in Table 3 below.

[0051]

[Table 2]

[0052]

[Table 3]

(5) Judgment of wheat noodle suitability: Table 3 above
From the results, that there is a strong correlation between the differential scanning calorimetry results of wheat starch contained in wheat and the suitability of noodles, especially when differential scanning calorimetric analysis of wheat starch contained in wheat In addition, its thermal change onset temperature (To) is 80
Absorption energy (ΔH) above 0.3 ° C is 0.3 J / g dry matter
The following wheats in the test plots 4, 5 and 6 have good noodle-making aptitude, and when the udon is produced using the flour obtained by milling the wheat in the test plots 4, 5 and 6, Both boiled noodles obtained by boiling noodles and frozen udon obtained by freezing boiled noodles have strong viscoelasticity, are soft and chewy, smooth and extremely excellent in texture. It turns out that it becomes.

Example 2 [Determination of Wheat Noodle Suitability (Manufacture of Ramen)] (1) Four hard-based foreign wheats were prepared as test plots 7 to 10 and wheat of each brand was used. , Example 1 (1)
A wheat starch was prepared in the same manner as described above. (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) when the temperature at which the thermal change started (To) was 80 ° C. or higher was determined. The results are as shown in Table 6 below. The crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the results were as shown in Table 6 below.

(3) Each brand of wheat prepared in the above (1) was ground using a Buehler test mill to obtain four types of flour with a yield of 60% according to the following milling method. [Method of producing flour (milling)] (i) Refining of wheat: Raw wheat is weighed in a plastic bag, water is added so as to have a water content of 15.0%, and shaken so that water is well dispersed. The mouth of the plastic bag was tightly tied so that moisture did not fly, and left in a thermostat (about 30 ° C.) for 23 hours. After 23 hours, further water is added so that the water content becomes 15.5%, and shaken so that the water is well dispersed.
Firmly tie the mouth of the plastic bag and place it in a thermostat (about 30 ° C).
Left for 0 minutes. (Ii) Grinding: 25 g of wheat that has been tempered in (i) above
The mixture was charged into a hopper of a grinder ("Buhler Laboratory Floor Mill" manufactured by Buehler) placed in a room adjusted to a temperature of ° C, and was ground at a supply rate of 66.7 g / min. The roll gap in the grinder is 0.1 mm on the left side of the brake roll,
Adjustment was made to 0.08 mm on the right side of the brake roll, 0.05 mm on the left side of the middle roll, and 0.02 mm on the right side of the middle roll. The stock classification at the time of grinding is as shown in Table 4 below.
Six types of stocks of 3M were classified into a large epidermis and a small epidermis.

[0056]

[Table 4]

(Iii) Treatment of the ground material (preparation of a 60% yield flour): After the completion of the grinding in the above (ii), each of the stock sections 1B, 2B, 3B, 1M, 2M, 3M, the large epidermis section and the small The stocks collected in the epidermis section were weighed to determine the total output (total weight) (Wt) (g). Next, A is mixed with the 1B section and the 1M section to obtain A, and 2B and 2M
Was mixed to obtain B, and 3B and 3M were mixed to obtain C. A value (0.6 Wt) (g) of 60% of the total output (Wt) is calculated in advance, and when only the A satisfies the above-mentioned value 0.6 Wt (g), the flour with a yield of 60% from A alone Was prepared. When only A was less than 0.6 Wt (g), the insufficient amount was supplemented with B to prepare flour with a yield of 60%. When the sum of A and B was less than 0.6 Wt (g), the insufficient amount was supplemented with C to prepare a flour with a yield of 60%.

(4) Production of Ramen: (i) Yield 60 obtained in (iii) of (3) above
% Flour (1000 g), water (330 g) prepared by dissolving 12 g of starch (manufactured by Oriental Yeast Co., Ltd.),
Mix for 2 minutes to make rags. (Ii) The dough obtained in the above (i) was put together in a noodle band with a roll gap of 3.0 mm using a noodle-making roll, and aged in a plastic bag at room temperature (about 20 ° C.) for 30 minutes. After aging, the noodle belt was further rolled with a noodle making roll into a noodle belt having a thickness of about 1.5 mm. Noodle strings were cut out using a square cutting blade of No. 20, placed in a plastic bag, and allowed to stand at room temperature (about 20 ° C.) overnight to produce raw ramen.

(Iii) The raw ramen obtained in (ii) is immediately boiled in a sufficient amount of boiling water to obtain a yield of 24.
After boiling while adjusting the boiling time so that it becomes 0 ± 2%, put it in a donburi containing hot soup and evaluate the quality by a score of 10 panelists according to the evaluation criteria shown in Table 5 below. The average value was calculated, and it was as shown in Table 6 below. The boiling yield was calculated by the above formula.

(Iv) Separately from the above (iii), 200 g of the raw Chinese noodles obtained in the above (ii) are placed in boiling water, and the boiling time is set so that the yield is 220 ± 2%. The mixture was boiled while adjusting the temperature, and then washed with water and cooled with ice. About 200 g of the mixture was placed on a dedicated tray and rapidly frozen at -30 ° C. The frozen noodle thus obtained was put in a plastic bag to prevent drying, sealed, and then stored frozen at -20 ° C for 1 week. (V) After storing for 1 week in a frozen state, the frozen noodles are taken out of the freezer, put in a sufficient amount of boiling water, boiled and defrosted for 1 minute, and immediately put into a donburi containing hot soup. The score was evaluated by ten panelists according to the evaluation criteria shown in Table 2, and the average value was calculated. The result was as shown in Table 6 below. In addition,
The boiling yield was calculated by the above formula.

[0061]

[Table 5]

[0062]

[Table 6]

(5) Judgment of wheat noodle suitability: Table 6 above
From the results, that there is a strong correlation between the results of differential scanning calorimetry of wheat starch contained in wheat and suitability for noodle making, especially when differential scanning calorimetric analysis of wheat starch contained in wheat is performed. The wheat in the test section 10 in which the endothermic energy (ΔH) at a heat change initiation temperature (To) of 80 ° C. or more is 0.3 J / g of dry matter or less has good noodle-making suitability,
When ramen is manufactured using flour obtained by milling the wheat in the test section 10, both the boiled ramen obtained by boiling the raw noodles and the frozen ramen obtained by freezing the boiled ramen have viscoelastic properties. It can be seen that it is strong, crisp, smooth and extremely excellent in texture.

Example 3 [Determination of Wheat Noodle Suitability (Manufacture of Raw Ramen for Microwave Cooking)] (1) As test sections 11 to 16, soft domestic wheat 4
A total of six brands of wheat, two brands of soft foreign commercial wheat, were prepared, and wheat starch was prepared in the same manner as (1) of Example 1 using each brand of wheat. (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) when the heat change start temperature (To) was 80 ° C. or higher was obtained, and the results are as shown in Table 8 below. Further, the crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the result was as shown in Table 8 below. (3) Using the six brands of wheat prepared in (1) above,
Milling was performed in the same manner as in (3) of Example 1, and the yield was 6%.
0% flour was prepared.

(4) Production of ramen: (i) 60% yield flour 1 obtained in (3) above
To 000 g, 350 g of water in which 10 g of shrimp (manufactured by Oriental Yeast Industry Co., Ltd.) was dissolved was added, and the mixture was mixed under reduced pressure (-600 mmHg) for 10 minutes using a horizontal mixer under reduced pressure to form a rough dough. . (Ii) The dough obtained in the above (i) is put together in a noodle band at a roll gap of 3.2 mm with a noodle-making roll, folded into two pieces, and further combined twice with the same roll gap, and then at room temperature ( (About 20 ° C.) in a plastic bag for 30 minutes. After aging, the noodle belt was further rolled with a noodle-making roll to about 1.4.
After making the noodle belt with a thickness of mm, Raw noodles for microwave cooking were manufactured by cutting into noodle strings using 20 square cutting blades.
100 g of the raw ramen was put into a plastic bag, the mouth was sealed, and the raw ramen was left overnight at room temperature (about 20 ° C.).

(Iii) On the next day, the raw ramen obtained in (ii) above was transferred to a heat-resistant container, and heated with hot water (about 95 ° C.) for 3 hours.
Pour 00g, open the mouth of the container and open a microwave cooker [ER-CS type microwave oven manufactured by Toshiba Corporation: 650]
W] for 1-2 minutes. Immediately after cooking, the concentrated soup was added and the quality of the noodles was scored by ten panelists according to the evaluation criteria shown in Table 7 below, and the average value was calculated. As shown in Table 8 below, Met.

[0067]

[Table 7]

[0068]

[Table 8]

(5) Judgment of wheat noodle suitability: Table 8 above
From the results, that there is a strong correlation between the results of differential scanning calorimetry of wheat starch contained in wheat and suitability for noodle making, especially when differential scanning calorimetric analysis of wheat starch contained in wheat is performed. The wheat in the test plots 14 to 16 in which the endothermic energy (ΔH) at a heat change initiation temperature (To) of 80 ° C. or more is 0.3 J / g of dry matter or less has good noodle making aptitude. When raw ramen for microwave cooking is manufactured using flour obtained by milling 14 to 16 wheat,
Short-time cooking (microwave heating) for 60-120 seconds (1-2 minutes) makes food edible, especially smoothness and viscoelasticity for short cooking times of 90-120 seconds (1.5-2 minutes) It turns out that it becomes a cooking ramen which is excellent. On the other hand, when the wheat starch contained in the wheat was subjected to differential scanning calorimetry, the endothermic energy (ΔH) at a heat change starting temperature (To) of 80 ° C. or more was larger than 0.3 J / g of dry matter 11. Raw ramen for microwave cooking manufactured using flour obtained from wheat of No. 13 to 13 does not become edible in a cooking time of 90 seconds (microwave heating time),
After a cooking time of more than a second, it becomes edible at last and only 12
It can be seen that the texture is normal even after heating for 0 seconds.

Example 4 [Judgment of Wheat Noodle Making Suitability (Production of Raw Ramen for Microwave Cooking)] (1) Hardened foreign wheat 4 as test groups 17 to 20
Brands were prepared, and wheat starch was prepared in the same manner as (1) of Example 1 using wheat of each brand. (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) at a temperature at which the thermal change started (To) was 80 ° C. or higher was determined, and was as shown in Table 10 below. Further, the crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the result was as shown in Table 10 below. (3) Using the four brands of wheat prepared in (1) above,
After tempering in the same manner as (i) of (3) of Example 2, 2
The mixture was charged into a hopper of a grinder (“Buhler Laboratory Floor Mill” manufactured by Buehler) placed in a room adjusted to a temperature of 5 ° C., and was ground at a supply rate of 66.7 g / min. The roll gap in the grinder is 0.1 m on the left side of the brake roll.
m, the right side of the brake roll was adjusted to 0.08 mm, the left side of the middle ring roll was adjusted to 0.06 mm, and the right side of the middle ring roll was adjusted to 0.03 mm. The stock classification at the time of grinding is as shown in Table 9 below.
Six types of stock categories B to 3M, a large epidermis category and a small epidermis category were used.

[0071]

[Table 9]

(4) The ground material obtained in the above (3) was treated in the same manner as in Example 1 to prepare flour with a yield of 60%. (5) (i) Raw ramen for microwave cooking was produced in the same manner as (4) of Example 3 using the 60% yield flour obtained in (4) above. 100 of this raw ramen
g of the mixture was placed in a plastic bag, the mouth was sealed, and the mixture was allowed to stand at room temperature (about 20 ° C.) overnight. (Ii) On the next day, transfer the raw ramen obtained in (i) above to a heat-resistant container, pour 300 g of boiling water (around 95 ° C.), open the container, and open a microwave cooker [manufactured by Toshiba Corporation] ER-CS type microwave oven ": 650 W] for 1-2 minutes. Immediately after cooking, the concentrated soup was added, and the quality of the noodles was scored by ten panelists according to the evaluation criteria shown in Table 7 above, and the average value was calculated, as shown in Table 10 below. Met.

[0073]

[Table 10]

(6) Judgment of wheat noodle suitability: Table 1 above
0, there is a strong correlation between the differential scanning calorimetry result of wheat starch contained in wheat and the suitability for noodle making, especially when the differential scanning calorimetric analysis of wheat starch contained in wheat was carried out. In addition, the wheat in the test section 20 having an endothermic energy (ΔH) of not more than 0.3 J / g of dry matter at a heat change initiation temperature (To) of 80 ° C. or more has good noodle making aptitude. When raw ramen for microwave cooking is manufactured using flour obtained by milling wheat,
20 seconds (1-2 minutes) of short-time cooking (microwave heating)
Edible state, especially 90-120 seconds (1.5-
It can be seen that ramen having excellent smoothness and viscoelasticity can be cooked in a short cooking time (2 minutes). On the other hand, when differential scanning calorimetry was performed on wheat starch contained in wheat, the test section 1 in which the endothermic energy (ΔH) at a heat change initiation temperature (To) of 80 ° C. or more was larger than 0.3 J / g dry matter.
Raw ramen for microwave cooking manufactured using flour obtained from wheat of 7 to 19 does not become edible in a cooking time of 90 seconds (microwave heating time), but is finally possible in a cooking time of 100 seconds or more. It turns out that it is in a food state, and its texture is normal even after heating for 120 seconds.

Example 5 [Judgment of Wheat Flour for Making Noodles (Manufacture of Udon)] (1) Four types of flour were prepared as test plots 21 to 24. When the crude protein content (in terms of dry matter) of these flours was measured by the method described above, all were in the range of 9.8 to 9.9%. Example 1 was repeated except that the wheat flours in the test plots 21 to 24 were used instead of the whole wheat flour.
A wheat starch was prepared in the same manner as in (1). (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) when the heat change start temperature (To) was 80 ° C. or higher was obtained, and was as shown in Table 11 below. The crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the results were as shown in Table 11 below.

(3) Using each of the flours in the test plots 21 to 24, in the same manner as in (4) of Example 1, raw udon is produced and then boiled, and the quality is shown in Table 2 above. Score evaluation was performed by ten panelists according to the evaluation criteria shown, and the average value was calculated. The result was as shown in Table 11 below. (4) Apart from the above (3), the test plots 21 to 21
Using each of the 24 flours, raw udon was produced in the same manner as in (4) of Example 1, and then 200 g of each raw udon was placed in boiling water (adjusted to pH 5 to 6 with a pH adjuster). After adjusting the boiling time so that the yield was 280 ± 2%, the mixture was washed with water and ice-cooled, and about 200 g of each was placed on a special tray and rapidly frozen at -30 ° C.
The frozen noodle thus obtained was put in a plastic bag to prevent drying, sealed, and then stored frozen at -20 ° C for 1 week. After one week of frozen storage, the frozen noodles are taken out of the freezer, put in a sufficient amount of boiling water, boiled and defrosted for 1 minute, and immediately after defrosting, washed with cold water and drained. The score was evaluated by ten panelists according to the evaluation criteria shown in Table 2, and the average value was calculated. The result was as shown in Table 11 below. The boiling yield was calculated by the above formula.

[0077]

[Table 11]

(5) Judgment of Wheat Flour for Noodle Making: From the results in Table 11, there is a strong correlation between the result of differential scanning calorimetry of wheat starch contained in flour and the noodle making suitability. In particular, when the wheat starch contained in the wheat flour was subjected to differential scanning calorimetry, the heat change starting temperature (To) was 80 ° C. or more, and the endothermic energy (ΔH) was 0.3 J / g of dry matter or less. The flours 23 and 24 have good suitability for making noodles. When udon is manufactured using the flours in the test plots 23 and 24, the boiled noodles obtained by boiling the raw noodles, and the boiled noodles are frozen. It can be seen that each of the frozen udon noodles has strong viscoelasticity, is soft and chewy, and is smooth and extremely excellent in texture.

Example 6 [Judgment of Wheat Flour for Making Noodles (Manufacture of Ramen)] (1) Three kinds of flour were prepared as test groups 25 to 27. When the crude protein content (in terms of dry matter) of these flours was measured by the method described above, all were 12.7 to 13.0.
% Range. Example 1 Example 1 was repeated except that the flours of the test plots 25 to 27 were used instead of whole wheat flour.
A wheat starch was prepared in the same manner as in (1). (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) at a temperature at which the thermal change started (To) was 80 ° C. or higher was determined, and was as shown in Table 12 below. Further, the crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the result was as shown in Table 12 below.

(3) Using each of the flours in the test plots 25 to 27, in the same manner as in (4) of Example 2,
After producing the raw ramen, it was boiled and the quality was scored by 10 panelists according to the evaluation criteria shown in Table 5 above, and the average value was calculated.
The results are shown in Table 12 below. (4) Separately from (3) above, this test zone 25-
After preparing raw ramen using each of the 27 flours in the same manner as in (4) of Example 2, 200 g of each raw ramen is put into boiling water and boiled so that the yield is 220 ± 2%. After being boiled while adjusting the time, the mixture was washed with water and ice-cooled, and about 200 g thereof was placed on a dedicated tray and rapidly frozen at -30 ° C. The frozen ramen thus obtained was sealed in a plastic bag to prevent drying, and then stored frozen at -20 ° C for 1 week. After storing for 1 week in a frozen state, the frozen ramen is taken out of the freezer, put in a sufficient amount of boiling water, boiled and defrosted for 1 minute, and immediately put into a donburi containing hot soup after thawing, and the quality is evaluated as shown in Table 5 above. The score was evaluated by ten panelists according to the standard, and the average value was calculated. The result was as shown in Table 12 below.

[0081]

[Table 12]

(5) Judgment of Noodle Manufacturability of Wheat Flour: From the results in Table 12 above, there is a strong correlation between the result of differential scanning calorimetry of wheat starch contained in flour and the noodle qualification. In particular, when the wheat starch contained in the wheat flour was subjected to differential scanning calorimetry, the heat change starting temperature (To) was 80 ° C. or more, and the endothermic energy (ΔH) was 0.3 J / g of dry matter or less. Wheat flour 27 has good noodle-making suitability, and when ramen is manufactured using flour of test section 27, boiled ramen obtained by boiling raw noodles, and freezing obtained by freezing boiled noodles It can be seen that each of the ramen has a strong viscoelasticity, is prettier, smooth and extremely excellent in texture.

Example 7 [Judgment of Wheat Flour for Making Noodles (Production of Raw Ramen for Microwave Cooking)] (1) Seven types of flour were prepared as test sections 28 to 34. The crude protein content (in terms of dry matter) of these flours was measured by the method described above, and was as shown in Table 13 below. Instead of whole wheat flour, this test plot 28
Wheat starch was prepared in the same manner as in Example 1, (1) except that the flours Nos. To 34 were used. (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) when the heat change start temperature (To) was 80 ° C. or higher was obtained, and was as shown in Table 13 below. The crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the results were as shown in Table 13 below.

(3) (i) Raw ramen for microwave cooking was produced in the same manner as in Example 3 using each of the flours in the test sections 28 to 34. 100g of this raw ramen
Put each in a plastic bag, seal the mouth, and at room temperature (about 2
(0 ° C.) overnight. (Ii) On the next day, transfer the raw ramen obtained in (i) above to a heat-resistant container, pour 300 g of hot water (around 95 ° C.), and use an open-type microwave cooking appliance [ER-CS type electronic device manufactured by Toshiba Corporation. Range: 650 W] for 1-2 minutes. Immediately after cooking, the concentrated soup was added and the quality of the noodles was adjusted according to Table 7 above.
The score was evaluated by ten panelists according to the evaluation criteria shown in Table 2, and the average value was calculated. The result was as shown in Table 13 below.

[0085]

[Table 13]

(4) Judgment of wheat noodle suitability: Table 1 above
From the result of No. 3, there is a strong correlation between the result of differential scanning calorimetry of wheat starch contained in flour and the suitability for noodle making, especially when the differential scanning calorimetric analysis of wheat starch contained in flour was performed. In addition, the heat change starting temperature (To) is 80
Absorption energy (ΔH) above 0.3 ° C is 0.3 J / g dry matter
The following flours in the test sections 32-34 have good suitability for making noodles. When raw wheat noodles for microwave cooking are manufactured using the flour in the test sections 32-34, 60-120 seconds (1-2) Minutes), the food becomes edible by short-time cooking (microwave heating), especially 90 to 120 seconds (1.5 to 2 minutes)
It can be seen that a cooking ramen excellent in smoothness and viscoelasticity can be obtained in a short cooking time. On the other hand, when the wheat starch contained in the wheat flour was subjected to differential scanning calorimetry, the endothermic energy (Δ) at a heat change start temperature (To) of 80 ° C. or higher was obtained.
Test plots 28-31 where H) is greater than 0.3 J / g dry matter
The raw ramen for microwave cooking manufactured using wheat flour does not become edible in a cooking time of 90 seconds (microwave heating time), but finally becomes edible in a cooking time of 100 seconds or more, and only 120 It can be seen that the texture is normal even after heating for 2 seconds.

Example 8 [Judgment of Wheat Flour for Making Noodles (Manufacture of Gyoza Peel)] (1) Three types of flour were prepared as test sections 35 to 37. The crude protein content (in terms of dry matter) of these flours was measured by the method described above, and was as shown in Table 15 below. This test plot 35 was used instead of whole wheat flour.
Wheat starch was prepared in the same manner as (1) of Example 1 except that the flours Nos. To 37 were used. (2) Using the wheat starch obtained in (1) above, differential scanning calorimetry was performed in the same manner as in (2) of Example 1,
The endothermic energy (ΔH) at a temperature at which the thermal change started (To) was 80 ° C. or higher was determined, and was as shown in Table 15 below. The crude protein content of the wheat starch obtained in the above (1) was measured in the same manner as in Example 1, and the results were as shown in Table 15 below. (3) Using the flour of the test plots 35 to 37, gyoza skin was produced by the following method, and gyoza was produced using the skin. [Production of Gyoza Skin and Gyoza] (i) To 200 g of flour, 72 g of water was added and mixed for 12 minutes to obtain a tattered dough. This dough was put together in a noodle band with a roll gap of 3.0 mm using a noodle-making roll, placed in a plastic bag, and aged at room temperature for 30 minutes. After aging, the noodle belt was further rolled with a noodle roll to make a noodle belt of about 0.8 mm thickness,
The noodle belt was hollowed out with a circular mold having a diameter of 8.7 mm to produce gyoza skin. (Ii) Ingredients consisting of minced meat, minced vegetables and seasonings are added to the skin of the gyoza obtained in (i) above.
g / 1 piece was wrapped and molded to produce raw gyoza.

(Iii) The raw gyoza obtained in the above (ii) was laid with salad oil, arranged in a heated frying pan, heated, and when it was browned, a small amount of water was added, and the lid was further heated with a lid. When the frying pan has run out of water and the inside of the utensil has been fully cooked, stop cooking, immediately transfer to a plate, and evaluate the quality of the skin by a score of 10 panelists according to the evaluation criteria shown in Table 14 below. The average value was calculated and was as shown in Table 15 below. (Iv) Separately from the above (iii), raw gyoza obtained in the same manner as in the above (i) and (ii) was put into a steaming basket, sprayed with water by spraying, and steamed for about 8 minutes. After steaming, the gyoza was quickly frozen at −30 ° C. to make frozen gyoza, which was put in a plastic bag and stored in a −20 ° C. freezer for one week. One week later, the frozen gyoza was taken out, heated and cooked in the same manner as in (iii), and the quality of the skin was evaluated by a score of 10 panelists according to the evaluation criteria shown in Table 14 below. When the average value was calculated, it was as shown in Table 15 below.

[0089]

[Table 14]

[0090]

[Table 15]

(2) Judgment of Noodle Manufacturability of Wheat Flour: From the results shown in Table 15 above, there is a strong correlation between the result of differential scanning calorimetry of wheat starch contained in flour and the noodle maker suitability. In particular, when the wheat starch contained in the wheat flour was subjected to differential scanning calorimetry, the thermal change onset temperature (To) was 8
The wheat flour in the test plot 37 having an endothermic energy (ΔH) at 0 ° C. or higher of 0.3 J / g or less of dry matter has good noodle-making suitability. Then, it can be seen that in both the case of the raw gyoza and the frozen gyoza obtained by freezing the steamed gyoza, the skin is supple but firm, and the mouth melts well.

Example 9 [Production of Raw Ramen for Microwave Cooking] (1) Test sections 29, 30, 33 and 34 of Example 7
For any of the same commercial flours used in
Using the flour composition for noodles to which the starch shown in Table 17 below was added in the ratio shown in Table 17, raw ramen for microwave cooking was produced in the same manner as in Example 3. 100 g of the raw ramen was put into a plastic bag, the mouth was sealed, and the raw ramen was left overnight at room temperature (about 20 ° C.). (Ii) On the next day, transfer the raw ramen obtained in (i) above to a heat-resistant container, pour 300 g of boiling water (around 95 ° C.), open the container, and open a microwave cooker [manufactured by Toshiba Corporation] ER-CS type microwave oven ": 650 W] for 1-2 minutes. Immediately after cooking, the concentrated soup was added, and the quality of the noodles immediately after cooking was scored by ten panelists according to the evaluation criteria shown in Table 7 above, and the average value was calculated. Was as shown in FIG. (Iii) Also, the quality of the noodles at the time when 5 minutes passed after the cooking in (ii) above was scored by ten panelists according to the evaluation criteria shown in Table 16 below, and the average value was calculated. However, it was as shown in Table 17 below.

[0093]

[Table 16]

[0094]

[Table 17]

(2) From the results in Table 17 above, when the wheat starch contained in the flour was subjected to differential scanning calorimetry,
In the case of raw ramen for microwave cooking in test sections 38 to 53 in which starch is blended with wheat flour having an endothermic energy (ΔH) at a heat change initiation temperature (To) of 80 ° C. or more and 0.3 J / g of dry matter or less, Is to obtain cooked ramen with excellent texture and excellent smoothness and viscoelasticity in an extremely short cooking time of 90 seconds or less, and furthermore, these ramen have little boil over time after cooking and have a good food quality. It can be seen that the feeling can be maintained. On the other hand, when the wheat starch contained in the wheat flour was subjected to differential scanning calorimetry, the flour having an endothermic energy (ΔH) at a heat change initiation temperature (To) of 80 ° C. or more and greater than 0.3 J / g of dry matter was obtained. In the case of the test plots 55 and 56 used, it can be seen that a relatively long cooking time is required to reach an edible state even when starch is used in combination.

[0096]

According to the present invention, the starch or starch contained therein is recovered from wheat or flour and subjected to differential scanning calorimetry to determine whether the wheat or flour has the suitability for noodle-making. Can be performed simply, quickly and accurately. In particular, in the present invention, the endothermic energy (Δ) at which the thermal change initiation temperature (To) of wheat or wheat starch contained in wheat flour is 80 ° C. or more is determined by differential scanning calorimetry.
By simply checking whether or not H) is 0.3 J / g or less of dry matter, it is possible to easily determine whether or not the wheat or flour has suitability for noodle-making. Then, when the differential scanning calorimetry was performed, the heat change starting temperature (T
o) When the endothermic energy (ΔH) at 80 ° C. or more is 0.3
J / Measuring noodles using flour obtained by using wheat having a dry matter of not more than g as raw wheat, or flour that has already been milled, provides viscoelasticity, soft feeling, mochi feeling, prepuri feeling, smoothness, etc. And various kinds of high-quality noodles having a good texture can be obtained. In particular, when the differential scanning calorimetry was performed, wheat having a heat endurance energy (ΔH) of 0.3 J / g or less of dry matter at a temperature of 80 ° C. or more of wheat starch contained therein was used as a raw material wheat. The raw noodles for microwave cooking of the present invention obtained by using flour obtained as a raw material or flour that has already been milled are prepared by placing the raw noodles in a container and pouring water or hot water into a microwave cooker such as a microwave oven. It is possible to make noodles that can be eaten and have excellent texture and taste only by heating in a cooking vessel for a shorter time than before. Further, the raw noodle for microwave cooking of the present invention using starch in combination with the above-mentioned flour is further shortened in the heating time by the microwave cooker, hardly causes boiling, and maintains good quality for a long time. Can be.

[Brief description of the drawings]

FIG. 1 is a diagram showing a typical example of an analysis pattern obtained by differential scanning calorimetry of wheat or wheat starch contained in wheat flour under water.

FIG. 2 is a diagram showing a method of obtaining an analytical heat change start temperature (To) in an analytical pattern as shown in FIG.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Shoichi Minakami 1-25-25 Kandanishikicho, Chiyoda-ku, Tokyo Nisshin Flour Milling Co., Ltd. (72) Inventor Masahiko Kamada 1-25-25 Kandanishikicho, Chiyoda-ku, Tokyo Milling Co., Ltd.

Claims (14)

[Claims] 1. A method for performing differential scanning calorimetry on starch contained in wheat or flour to analyze its thermal characteristics, and judging the suitability of wheat or flour for noodle making based on the analysis result obtained. A method for determining the suitability of wheat or flour for making noodles. 2. The method according to claim 1, wherein the differential scanning calorimetric analysis of the wheat starch is performed under water. 3. The starch contained in wheat is subjected to differential scanning calorimetry under water, and the thermal change onset temperature (To) of the starch is 8%.
A method for producing wheat flour for noodle making using wheat having an endothermic energy (ΔH) at 0 ° C. or more of 0.3 J / g or less of dry matter. 4. The starch contained in wheat is subjected to differential scanning calorimetry under water, and the thermal change onset temperature (To) of the starch is 8%.
Wheat flour for noodles obtained by milling wheat having an endothermic energy (ΔH) at 0 ° C. or higher of 0.3 J / g or less of dry matter. 5. The starch contained in the wheat flour is subjected to differential scanning calorimetry under water, and the endothermic energy (ΔH) of the starch at a temperature at which the thermal change starts (To) is 80 ° C. or more is 0.3 J / g of dry matter g. The following noodle flour. 6. A flour composition for noodles, comprising starch together with the wheat flour for noodles according to claim 4. Description: 7. The flour composition for noodles according to claim 6, wherein the starch is at least one of potato starch, tapioca starch, corn starch and modified starch thereof. 8. The flour composition for noodles according to claim 6, wherein starch is contained at a ratio of 3 to 40% by weight based on the total weight of flours in the flour composition for noodle making. 9. The flour for noodles according to claim 4 or 5, which is for raw noodles, raw noodles for microwave cooking, semi-dried noodles, dry noodles, boiled noodles, steamed noodles, frozen noodles or instant noodles.
9. The flour composition for noodles according to any one of 8 above. 10. Udon, kishimen, somen, cold wheat,
The wheat flour for noodles according to claim 4 or 5, or the flour composition for noodles according to any one of claims 6 to 9, which is for Chinese noodles, pasta or Japanese buckwheat noodles. 11. The flour for noodles according to claim 4 or 5, which is for raw Chinese noodles for microwave cooking.
11. The flour composition for noodles according to any one of 10. 12. A method for producing noodles using the wheat flour for noodles and starch according to claim 4 or 5 in combination. 13. A flour for noodles according to claim 4 or 5, a flour composition for noodles according to any one of claims 7 to 11, or noodles obtained by using the method of claim 12. 14. The noodles according to claim 13, which are raw Chinese noodles for microwave cooking.