Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

• the present invention relates to a method for producing noodles and noodles.
• Patent Document 1 describes a method for producing pasta using pasta dough containing wheat grains adjusted to have a water content of 37% by mass or more and 50% by mass or less. The document describes that the production method can provide delicious and visually appealing pastas.
• Patent Document 2 70 to 99 parts by mass of durum wheat semolina and/or durum wheat flour out of 100 parts by mass of flour in the raw material are dry-heated and finely pulverized durum bran. A pasta containing 1 to 30 parts by mass of is described. The same document describes that it is possible to provide pasta with reduced grainy odor peculiar to wheat bran, a smooth texture, and less graininess.
• Patent Document 3 describes noodles made from a noodle raw material containing 10 to 60% by mass of durum wheat flour and 1 to 30% by mass of wheat bran out of 100% by mass of grain flour in the noodle raw material. there is The document describes that the noodles can be loosened well, have a good texture, and can provide instant noodles that are excellent in reconstitution.
• An object of the present invention is to provide noodles that contain nutritious wheat bran, have good dough processability, and have a chewy texture.
• the present invention is a method for producing noodles using cereal flour raw materials, As a grain flour raw material, in 100 parts by mass, 10 to 50 parts by mass of heat-treated wheat bran, 30 to 80 parts by mass of durum wheat pulverized material, and Contains 10 to 40 parts by mass of wheat flour derived from ordinary wheat, Provided is a method for producing noodles using a cereal flour raw material in which the mass ratio of durum wheat pulverized product and wheat flour derived from common wheat is 85:15 to 40:60.
• the present invention also provides noodles prepared using cereal flour raw materials, As a grain flour raw material, in 100 parts by mass, 10 to 50 parts by mass of heat-treated wheat bran, 30 to 80 parts by mass of durum wheat pulverized material, and Contains 10 to 40 parts by mass of wheat flour derived from ordinary wheat, To provide noodles having a mass ratio of 85:15 to 40:60 between pulverized durum wheat and wheat flour derived from common wheat.
• the present invention is a method for producing noodles using a cereal raw material, wherein 10 to 50 parts by mass of heat-treated bran derived from common wheat is used as the cereal raw material in 100 parts by mass, 30 to 80 parts by mass of durum wheat pulverized material, and Contains 10 to 40 parts by mass of wheat flour derived from ordinary wheat, A cereal flour raw material having a mass ratio of 85:15 to 40:60 between ground durum wheat and wheat flour derived from common wheat is used. Unless otherwise specified, the following description of the method for producing noodles corresponds to the description of the noodles of the present invention.
• Flour raw materials refer to cereal flours and starches.
• wheat flour derived from ordinary wheat, grain flour such as rice flour, rye flour, corn flour, barley flour, waxy barley flour, soybean flour, oat flour (heat-treated flour) wheat bran powder that has not been heat-treated, and heat-treated durum wheat bran powder.
• Starches include unprocessed starch derived from cereal flour such as waxy corn starch, corn starch, tapioca starch, potato starch, wheat starch and rice starch, and their cross-linked, phosphorylated, acetylated, etherified, oxidized and gelatinized starches. A modified starch that has been subjected to at least one selected type of processing is exemplified.
• Flour raw materials are usually powdery.
• the present invention uses wheat bran as an ingredient to be included in the flour raw materials for noodles.
• Wheat bran may be the residue obtained by removing the endosperm from wheat grains, or the residue obtained by further removing the germ, which is produced in the general process of manufacturing wheat flour.
• the production method and composition of wheat bran, the type of wheat that is the source of wheat bran, and the like are not particularly limited.
• a method for producing wheat bran typically involves adding water and tempering selected wheat grains as necessary, then pulverizing the pulverized product, sorting the pulverized product with a sifter, a purifier, etc., and obtaining endosperm and germ.
• the method of pulverizing wheat grains is not particularly limited, and examples thereof include a roll pulverization method and an impact pulverization method, and a plurality of pulverization methods may be combined.
• the pulverizer used in the impact pulverization method is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. preferable.
• durum wheat bran derived from ordinary wheat (hereinafter also referred to as "ordinary wheat bran”) is used.
• common wheat refers to wheat that belongs to common wheat in the botanical classification, which is different from the above durum wheat.
• ordinary wheat other than durum wheat is hexaploid and is called “common wheat”.
• Durum wheat is a tetraploid and is called a "two-grain wheat”.
• durum wheat is botanically different from common wheat used for hard flour, all-purpose flour and soft flour.
• ordinary wheat bran as wheat bran, there is an advantage that noodles excellent in both secondary processability and texture can be produced.
• Another advantage of ordinary wheat bran is that it is easier to process the bran than durum wheat bran, especially to grind it.
• Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed.
• white wheat is wheat that does not substantially contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed.
• bran derived from white wheat is preferably used as ordinary wheat bran. By using bran derived from white wheat, it is possible to produce noodles excellent in both secondary processability and texture (kosi). In addition, when bran derived from white wheat is used, it is possible to produce noodles that effectively suppress rough texture when eaten.
• the surface of the noodles will not be frozen (for example, if the noodles are pregelatinized and not frozen) It is more grainy than when eaten directly), and may have an adverse effect when eaten.
• the surface roughness of the frozen noodles can be effectively reduced.
• white wheat which is common wheat, is Australian Standard White (ASW). , ASWNB)); Prime Hard (PH, produced in Australia); Soft White (SW, produced in the United States); Western White (WW, produced in the United States); These white wheat can be appropriately selected, for example, by genetic characteristics.
• Common wheat is roughly divided into three types, hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft, according to the hardness of the wheat kernel.
• hard wheat includes PH and the like
• intermediate wheat includes ASW and the like
• specific examples of soft wheat include WW and the like.
• wheat bran derived from white wheat (white wheat bran) among common wheat brans used for the production of noodles and more preferably to use at least one of ASW and WW. It is more preferable to use
• white wheat bran as a raw material for noodles, as described above, it is possible to improve the smoothness of the surface of the noodles in addition to the ease of handling due to the improvement in the connection during the processing of the noodle dough and the stiffness of the resulting noodles.
• harshness derived from wheat bran is less likely to occur, and the taste is likely to be improved.
• heat-treated bran is used as ordinary wheat bran.
• heat-treated bran as ordinary wheat bran
• processability such as dough connectivity when producing noodles is improved.
• the resulting noodles have a pronounced good grain-like flavor and have a good texture such as firmness and smoothness.
• the heat treatment allows ordinary wheat bran to be pulverized finely, which is advantageous in obtaining wheat bran with a small grain size with high productivity.
• the heat treatment can reduce or deactivate the activities of various enzymes such as amylase and protease, which is particularly advantageous in that the processability and texture of the noodles can be further improved.
• Whether the wheat bran has been heat-treated can be determined, for example, by measuring enzyme activity or measuring gluten vitality. Specifically, taking enzymatic activity as an example, heat-treated common wheat bran has less enzymatic activity than unheated white wheat bran, or is below the detection limit, and is distinguishable in this respect.
• the heat treatment applied to wheat bran may be wet heat treatment or dry heat treatment.
• Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or by supplying moisture from the outside.
• moisture such as water, saturated steam, superheated steam, etc. can be supplied and used.
• the heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing
• a method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
• the dry heat treatment is a process of heating an object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated.
• the dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating in a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment.
• the process of drying wheat bran with water, etc. by blowing hot air on it does not give sufficient heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't
• heat treatment applied to wheat bran 1) treatment to subject wheat bran to treatment to wet heat treatment to raise the product temperature to 80 ° C. or higher (hereinafter also referred to as “moist heat treatment ⁇ ”), 2) treatment target A treatment in which wheat bran is subjected to dry heat treatment to raise the product temperature to 80° C. or higher (hereinafter also referred to as “dry heat treatment ⁇ ”) can be mentioned.
• the product temperature of wheat bran to be treated is preferably 80 to 110 ° C., more preferably 85 to 95 ° C., and the treatment time (the time during which such product temperature is maintained) is preferable. is 1 to 60 seconds, more preferably 3 to 30 seconds.
• the wet heat treatment ⁇ can be performed, for example, by introducing wheat bran to be treated and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505 so as to obtain the above-mentioned temperature and time.
• This granule heating apparatus includes a cylindrical pressure vessel having a saturated steam blow-in port and containing an object to be treated, and a granule charged from an inlet arranged at one end of the vessel while being stirred. and an agitating means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft so as to transfer the mixture toward a discharge port arranged at the other end of the container.
• the product temperature of wheat bran to be treated is preferably 80 to 200 ° C., more preferably 90 to 150 ° C., and the treatment time (the time during which such product temperature is maintained) is preferable.
• the treatment time can be exemplified by a method of treating for 1 to 120 minutes, more preferably 3 to 50 minutes.
• the wheat bran is introduced into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022, for example, and the temperature and time can be adjusted as described above.
• This heat treatment stirrer includes a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.
• performing a wet heat treatment as heat treatment can more effectively improve the smoothness of the surface of the noodles, and further improve the workability such as the connection of the noodle dough and the elasticity. Therefore, it is preferable.
• the heat-treated common wheat bran preferably has an average particle size of 10 to 2000 ⁇ m, more It is preferably 20 to 750 ⁇ m, more preferably 30 to 300 ⁇ m, still more preferably 50 to 120 ⁇ m.
• the average particle size in the present invention is measured by a dry method using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrac particle size distribution analyzer 9200FRA") at a cumulative volume of 50% by volume. Refers to volume cumulative particle size D50.
• the heat-treated common wheat bran having the above average particle size can be easily obtained by, for example, classification using a sieve or an air classifier.
• the sieve preferably has an opening of 150 to 200 ⁇ m, more preferably 150 to 180 ⁇ m, and still more preferably 150 ⁇ m, and the fraction that has passed through the sieve is collected.
• a classifier that can accurately separate a fraction with a particle size of 150 to 200 ⁇ m as a boundary is used, preferably an average particle size of 200 ⁇ m or less, more preferably an average The fraction with a particle size of 150 ⁇ m or less is collected.
• An example of the impact pulverizer with a built-in air classifier is ACM Pulverizer (trade name) manufactured by Hosokawa Micron Corporation.
• noodles containing 10 to 50 parts by mass of heat-treated common wheat bran per 100 parts by mass of flour raw materials are obtained. If the amount of heat-treated ordinary wheat bran is less than 10 parts by mass, the blend is not sufficient to appeal health and nutritional functions. There is a possibility that good noodles cannot be produced. From these points of view, the amount of the heat-treated common wheat bran is preferably 10 to 40 parts by mass, more preferably 15 to 35 parts by mass, per 100 parts by mass of the flour raw material.
• durum wheat pulverized product refers to a pulverized product of durum wheat seeds such as durum wheat semolina and durum wheat flour.
• wheat flour derived from common wheat include hard flour, all-purpose flour, soft flour, and the like.
• wheat flour derived from ordinary wheat it is preferable to use wheat flour with a crude protein content of 10% by mass or more in terms of dry mass, because it is easy to obtain dough workability and a chewy texture. is preferably used.
• the upper limit of the crude protein content of wheat flour derived from common wheat is, for example, 15% by mass.
• a conventional method can be used, for example, the method described in JP-A-2012-254052.
• durum wheat pulverized durum wheat and 10 to 40 parts by mass of wheat flour derived from common wheat are included in 100 parts by mass of flour raw materials used for producing noodles.
• the amount within these ranges, it is possible to produce noodles excellent in processability such as dough connection while obtaining a good texture (elasticity). If the durum wheat pulverized product is less than 30 parts by mass, or if it exceeds 80 parts by mass, and if the wheat flour derived from common wheat is less than 10 parts by mass or exceeds 40 parts by mass, this effect may not be sufficiently exhibited.
• the amount of pulverized durum wheat in 100 parts by mass of the flour raw material is preferably 30 to 75 parts by mass, and 40 to 75 parts by mass. is more preferable.
• the amount of wheat flour derived from common wheat is preferably 10 to 35 parts by mass, more preferably 10 to 30 parts by mass, in 100 parts by mass of the cereal flour raw material.
• the mass ratio of the durum wheat pulverized product and wheat flour derived from common wheat is 85:15 to 40:60. If the durum wheat pulverized product is more than 85 parts by mass or less than 15 parts by mass in a total of 100 parts by mass of the durum wheat pulverized product and the wheat flour derived from ordinary wheat, secondary processability such as dough connection is inferior. The stiffness of the obtained noodles is also lowered. More preferably, the weight ratio of the durum wheat pulverized product and wheat flour derived from common wheat is 85:15 to 45:55.
• whole wheat flour can be used as wheat flour derived from ordinary wheat, but in that case, the amount of whole wheat except for the outer skin portion should be within the range of the amount of wheat flour derived from ordinary wheat. .
• the ratio of the outer skin in general whole grains can be used for calculation of the amount other than the said outer skin part.
• the ratio of hulls in general whole grain flour can be set at 15% by mass in whole grain flour, for example.
• the heat-treated wheat bran used in the present invention refers to heat-treated wheat bran with the endosperm removed. It shall not be included in the amount of heat treated common wheat bran.
• the use of a heat-treated product obtained by heat-treating wheat bran obtained by removing the endosperm is affected by the heat treatment of starches and proteins contained in the endosperm compared to the case of using a heat-treated product of whole wheat flour. It has the advantage that it is less likely to be affected, and the connection of the dough during noodle making and the stickiness of the noodles are improved.
• the cereal flour raw material may contain starches. By adding starches, the processability of the noodle dough can be further improved.
• the cereal flour raw material contains starches, it is preferable to blend 3 to 20 parts by mass of starch, more preferably 3 to 15 parts by mass, per 100 parts by mass of cereal flour raw material.
• starch tapioca-derived starch is preferable, and processed tapioca starch is more preferable. Those subjected to acetylation and etherification are more preferable. Also, gelatinized starches may be used.
• the noodle dough may contain gluten.
• gluten By blending gluten, it is possible to further improve the processability of the dough and texture such as elasticity.
• the noodle dough and the powder raw material for preparing the noodle dough contain 2 to 10 parts by mass of gluten with respect to 100 parts by mass of the cereal flour raw material used for the production of the noodles, preferably 2 to 6 parts by mass. It is more preferable to contain parts by mass.
• Examples of the method for producing noodles employed in the present invention include a method having a dough preparation step of preparing dough using the above-mentioned cereal flour raw materials, and then a noodle making step of making noodles from the obtained dough.
• the dough is prepared from powder raw materials including cereal flour raw materials.
• the powder raw material include the above-mentioned gluten and the like in addition to the grain flour raw material described above.
• powder raw materials raw materials other than cereal flour raw materials and gluten can be used for preparing noodle dough. Powder raw materials that can be used for the production of noodles can be used without any particular limitation.
• fats and oils lye water, calcined calcium, swelling agents, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, alcohol, preservatives, enzyme agents, dietary fiber, dextrin (hard digestive agents), thickeners, water retention agents, pH adjusters, redox agents, etc., and these agents can be used alone or in combination of two or more.
• these raw materials those that are powder at normal temperature and normal pressure can constitute the raw material powder.
• the ratio of ingredients other than cereal flour materials and gluten in the raw material flour is preferably 20% by mass or less, and more preferably 5% by mass or less.
• the dough can be prepared using the powder raw material and other raw materials according to a conventional method.
• a dough is prepared by adding a liquid to raw materials including powder raw materials and kneading them using a mixer or the like.
• the liquid added to the raw material is usually water, but is not particularly limited.
• seasoning liquid obtained by dissolving or dispersing seasoning such as salt in water, egg liquid, or the like can be used.
• the amount of liquid added to raw materials including powder raw materials may be appropriately adjusted according to the type of noodles to be produced, but usually, the amount of water added is 10 to 45 parts by weight per 100 parts by weight of flour raw materials. It is preferably within the range, more preferably 15 to 40 parts by mass.
• noodle strings before gelatinization are obtained by making noodles according to the usual method.
• the noodle-making method is not particularly limited.
• various noodle-making methods such as a rolling noodle-making method, a roll noodle-making method, and an extrusion noodle-making method, the noodle dough is stretched under pressure to obtain a noodle belt, and the noodle belt is obtained. is cut out to obtain noodle strings before gelatinization.
• the noodle-making method that can be employed in the present invention, there is a method of extruding noodles by applying pressure to the dough.
• Extrusion noodle making can be carried out according to a conventional method using a single-screw noodle-making machine for producing dry pasta, a twin-screw noodle-making machine, or the like.
• a noodle string having a shape corresponding to the hole can be obtained.
• the cross-sectional shape of the noodle strings is not particularly limited, and may be square, circular, elliptical, triangular, or any other shape.
• Noodle strings obtained by making the noodle dough of the present invention are subjected to heat cooking such as boiling, steaming or steaming to convert grain flour into gelatin, thereby obtaining noodles that can be eaten as they are.
• the dough is preferably extruded under a pressure of 30 kgf/cm 2 to 200 kgf/cm 2 , preferably 80 kgf/cm 2 to 160 kgf/cm 2 .
• the degree of reduced pressure can be -200 mmHg to vacuum, preferably -600 mmHg to vacuum.
• the shape of the noodles after extrusion is not particularly limited. For example, after the noodle dough is extruded into a noodle band, it may be formed into a desired shape such as noodle strings by rolling, cutting, etc. by a conventional method, or pasta having a desired shape may be formed from a die having holes of an appropriate shape. Noodles may be extruded.
• Pasta includes, for example, long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna, and the type thereof is not particularly limited.
• noodles refer to both raw noodles before gelatinization and cooked noodles after gelatinization.
• both the raw noodles and the cooked noodles may be appropriately subjected to treatments such as drying, freezing, and heat-pressure sterilization.
• the raw noodles are fresh pastas from the standpoint of making the best use of the unique texture of the noodles using the pulverized durum wheat.
• Fresh pastas are pastas that do not undergo a drying process from noodle making to heat cooking (for example, boiling or steaming).
• the noodles are extruded noodles. This is because the noodles produced by the extrusion method are less likely to have irregularities on the surface of the noodles, and the roughness of the noodles during eating is reduced.
• the present invention when bran derived from white wheat is used, it is also preferable to produce frozen noodles, which are frozen after cooking, that is, after gelatinization.
• frozen noodles which are frozen after cooking
• the surface of the noodles tends to be rougher than when not frozen, which may have an adverse effect on eating. be.
• heat-treated bran this roughness can be effectively reduced.
• the gelatinized noodles are frozen, the freezing temperature is preferably -80°C to -10°C.
• the gelatinization treatment of noodles refers to the above-described heat cooking, and examples thereof include boiling and steaming. After gelatinization, the noodles may undergo other steps (for example, cooling, seasoning such as mixing with sauce, etc.) before freezing.
• Examples 1 to 10, Comparative Examples 1 to 7 (Preparation of wet-heat treated wheat bran) ASW, which is white wheat, was used as the raw material wheat, and this was carefully selected and pulverized with a roll type pulverizer, and the pulverized product was classified with a sieve with an opening of 200 ⁇ m, and wheat bran was collected as a residue on the sieve. . Next, the collected wheat bran was subjected to impact pulverization using a turbo mill (manufactured by Tokyo Flour Mills), and then the pulverized product was subjected to a powder heating device described in Japanese Patent No. 2784505. Wet heat treatment was performed at a product temperature of 90° C.
• the pulverized material after the wet heat treatment is finely pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with an opening of 150 ⁇ m. Fractions of less than 100% were collected to obtain wet-heat treated wheat bran pulverized material. The average particle size of the pulverized material obtained was about 90 ⁇ m.
• ACM Pulverizer manufactured by Hosokawa Micron Corporation
• Powder materials were prepared with the compositions shown in Tables 1 to 4 using the moist heat-treated wheat bran pulverized material obtained above.
• Powder raw materials refer to mixtures of cereal raw materials and gluten in Tables 1 to 4. Details of other components in Tables 1 to 4 are as follows.
• Durum wheat flour Nisshin Flour Milling Co., Ltd.
• Durum semolina Nisshin Flour Milling Co., Ltd.
• Strong flour Nisshin Flour Milling Co., Ltd. Crude protein content 12.2% by mass All-purpose flour: Nisshin Flour Milling Co., Ltd.
• Raw noodle strings (raw pasta) were boiled in boiling water for 5 to 7 minutes, removed from the hot water, washed with water at about 15° C. for 30 seconds, and then drained.
• the noodle mass of the cooked noodles thus obtained was rapidly frozen at -40°C to obtain cooked frozen noodles (cooked frozen pasta), which were stored in a freezer with an internal temperature of -20°C for 2 weeks.
• the secondary workability at the stage of extrusion noodle making in the above manufacturing process was evaluated by the following evaluation criteria by 10 trained panelists.
• 200 g of the frozen pasta obtained above was thawed in a microwave oven (600 W, 4 minutes), and the texture was evaluated by 10 trained panelists according to the following evaluation criteria.
• the score for each evaluation item is the average score of 10 panelists.
• connection of the noodle dough is very good as compared with the control example. 4 points: The connection of the noodle dough is better than in the control example. 3 points: The connection of the noodle dough is slightly better than in the control example. 2 points: The secondary processability is equivalent to that of the control example. 1 point: Connection of the noodle dough is inferior to that of the control example.
• Example 10 (Manufacture of noodles) In Comparative Example 10, frozen pasta was obtained and evaluated in the same manner as in Example 2, except that unheated wheat bran was used instead of heated wheat bran. At that time, Examples 2, 11, and 12 were also tested again, and Comparative Example 10 was used as a control example, and these were evaluated, including roughness. Specifically, it was done as follows. Powder raw materials were prepared according to the formulations shown in Table 7 below. Raw noodle strings (raw pasta) were obtained from the obtained powder raw material in the same manner as in the above (Production of noodles). Raw noodle strings (raw pasta) were boiled in boiling water for 5 to 7 minutes, removed from the hot water, washed with water at about 15° C. for 30 seconds, and then drained.
• the noodle mass of the obtained cooked noodles was rapidly frozen at -40°C to obtain frozen pasta.
• the frozen pasta was stored in a freezer with an internal temperature of ⁇ 20° C. for two weeks after the start of freezing.
• the secondary workability at the stage of extrusion noodle making in the above production process was evaluated by 10 trained panelists according to the same evaluation criteria as above.
• 200 g of the frozen pasta obtained above was thawed in a microwave oven (600 W, 4 minutes), and the texture (feel) was evaluated by 10 trained panelists according to the same evaluation criteria as above.
• using heated wheat bran improves secondary processability and stiffness, and reduces the rough texture after cooking and freezing. It can be seen that it can be effectively reduced.
• the evaluation of white wheat bran is higher, and it can be seen that the use of moist heat-treated white wheat bran is particularly excellent in secondary processability and the effect of improving texture.
• noodles are provided that have a good dough connection and a chewy texture even when the wheat bran content is 10% by mass or more in the cereal flour raw material.

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• 2022
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