JP2019162092A - Grain flour composition for noodles and manufacturing method of noodles - Google Patents

Abstract

To provide a grain flour composition for noodles good in texture such as viscoelasticity and excellent in loosening properties at repast, even when the noodles which is stored and distributed at refrigeration or freezing by blending starch with a raw material powder, and a manufacturing method of noodles.SOLUTION: There is provided a grain flour composition for noodles containing starch of 10 to 60 pts.mass (preferably 15 to 50 pts.mass), grain flours mainly containing wheat flour of 40 to 90 pts.mass (preferably 50 to 85 pts.mass), and wheat protein derived from durum wheat of 0.5 to 15 pts.mass (preferably 0.5 to 10 pts.mass) in total 100 pts.mass of a raw material powder used for manufacturing noodles. There is provided a manufacturing method of noodles using the grain flour composition for noodles.SELECTED DRAWING: None

Description

  The present invention relates to a flour composition for noodles and a method for producing noodles using the same. Specifically, blending wheat protein derived from durum wheat as the raw material of the flour raw material composition, and further adjusting the specific range of flour, starch, and wheat protein derived from durum wheat, blending a relatively large amount of starch into the raw material In addition, even for noodles stored and distributed in refrigerated or frozen state, a noodle flour composition capable of preparing noodles having good texture such as viscoelasticity and excellent color tone, and production of noodles using the same Regarding the method.

  In recent years, convenience stores, supermarkets, etc. have been boiled in advance and distributed and stored in a pre-gelatinized state and can be eaten simply by applying noodle soup or soup or reheating in a microwave oven, etc. Numerous noodles to be distributed, so-called cooked noodles, are provided. However, these refrigerated (chilled) or frozen noodles have a problem that the texture of the noodles is deteriorated due to aging or elongation during distribution or storage.

  Patent Document 1 describes that wheat protein and swelling-suppressed starch are added to noodles to impart an egg white-like texture to the noodles and to suppress elongation with rice bran. In addition, for chilled distribution type noodles, the raw noodle strings obtained by adding and kneading raw material powder to which any one or more of alginic acid, alginate, and alginic acid ester are added and kneaded are made into a package without converting to α. The sealed package is heat-treated at 85 ° C to 100 ° C for 10 to 60 minutes. It can be eaten without cooking and cooking, and unlike conventional chilled-type boiled noodles, it is stiff and stretches with boiled rice. No chilled distribution type noodles with good taste and texture (Patent Document 2), dried konjac processed products prepared by combining konjac flour and starch, agar, alginic acid or salt thereof, xanthan gum, guar gum, curd One or more selected from orchids, glucomannan, psyllium seed gum, native gellan gum, iota carrageenan, and kappa carrageenan Including, better by noodles stiffness, texture, imparting mildness, noodles for texture modifier suitable for processing noodles to not require refrigerated circulating cooking during eating (Patent Document 3) are known.

  On the other hand, there has been proposed a quality improver for noodles containing a durum wheat protein concentrate with a durum wheat protein content of 30% or more as an active ingredient (Patent Document 4), and noodles produced using this quality improver. Discloses that the color tone is bright, the redness is suppressed and the preferred yellowish color becomes strong, and the texture has a characteristic of giving a good texture with elasticity and crunchiness. However, since durum wheat is roughly crushed and used as semolina, and the endosperm portion is very hard and vitreous, it was difficult to pulverize without damaging the protein. Has never been used before.

JP 2006-067336 A JP 2003-289818 A JP 2008-043326 A JP 2002-191306 A

  An object of the present invention is to obtain noodles having a good texture such as viscoelasticity and excellent hogging property at the time of eating even if noodles are preserved and distributed by refrigeration or freezing by adding starch to the raw material powder. The present invention provides a flour composition for noodles and a method for producing noodles using the same.

  As a result of studying to solve the above-mentioned problems, the present inventors blended wheat protein derived from durum wheat as a raw material flour, and further adjusted flour protein, starch and wheat protein derived from durum wheat to a specific range, It has been found that the above problems can be solved.

The present invention relates to the following noodle flour compositions (1) to (4) and a method for producing the noodles (5) to (6).
(1) A flour composition for noodles, wherein among 100 parts by mass of the composition, starch is 10 to 60 parts by mass (preferably 15 to 50 parts by mass), and flour is 40 to 90 parts by mass (preferably 50 to 50 parts by mass). 85 parts by mass) and 0.5 to 15 parts by mass (preferably 0.5 to 10 parts by mass) of wheat protein derived from durum wheat.
(2) The above (1) description, wherein at least a part (preferably 5 to 60 parts by mass) of the starch is a processed starch obtained by any one of acetylation, hydroxypropylation, and phosphoric acid crosslinking. Composition.
(3) The mass ratio of wheat protein derived from durum wheat and starch is in the range of 1: 0.7 to 120 (preferably 1: 1 to 100), as described in (1) or (2) above Composition.
(4) The composition according to any one of (1) to (3) above, wherein at least a part (preferably 3 to 90 parts by mass) of the flour is durum flour.
(5) In the manufacturing method of noodles which mix | blends starch with raw material flour, 10-60 mass parts (preferably 15-50 mass parts) of starch among 100 mass parts of total amounts of raw material powder used for manufacture of noodles, flour 40 to 90 parts by mass (preferably 50 to 85 parts by mass) of wheat and 0.5 to 15 parts by mass (preferably 0.5 to 10 parts by mass) of wheat protein derived from durum wheat Method.
(6) The production method according to (5) above, wherein the noodles are boiled or steamed and then stored and distributed in refrigeration or freezing (preferably refrigeration).

  According to the present invention, a relatively large amount of starch is blended in the raw material, and even noodles that are stored and distributed refrigerated or frozen have good texture such as viscoelasticity, and are excellent in color tone and fogging during eating. Noodles can be provided.

  The flour composition for noodles of the present invention contains 40 to 90 parts by weight of flour, 10 to 60 parts by weight of starch, and 0.5 to 15 parts by weight of wheat protein derived from durum wheat among 100 parts by weight of the composition. It is characterized by doing.

  Examples of cereal flours in the present invention include wheat flour, buckwheat flour, rice flour, corn flour, rye flour, barley flour (including mochi barley flour), oat flour, soybean flour, etc., one of which is used alone. However, two or more types may be used in combination. Among these flours, wheat flour, buckwheat flour, and rice flour are preferable, and flours mainly composed of flour are particularly preferable. Here, the flour mainly composed of wheat flour means 50% by mass or more, preferably 70% by mass or more, more preferably 90% by mass or more, and especially 100% by mass of the flour. Examples of such wheat flour include medium strength flour, quasi-strong flour, strong flour, thin flour, durum wheat flour and whole grain flour, wheat bran, heat treated flour (pregelatinized wheat flour, partially pregelatinized flour, roasted wheat flour, etc.).

  It is preferable to use durum flour for at least a part of the flour, and it is more preferable to use 3 to 90 parts by weight of durum flour among 40 to 90 parts by weight of flour in the noodle flour composition. The amount of durum wheat flour in the flour composition for noodles can be appropriately changed according to the type of noodles, for example, 3-10 parts by mass for udon, 5-20 parts by mass for Chinese noodles, 50 for pasta. A part by mass or more can be preferably exemplified. As the durum wheat flour, durum semolina containing many grains having a particle diameter of 200 μm or more may be used, but durum wheat having a smaller particle diameter obtained by further pulverizing semolina can be exemplified more suitably. As the durum flour, commercially available products (for example, Nisshin Flour Durum Flour) can be used as appropriate. For example, the average particle size described in Japanese Patent No. 5053738 is 60 to 100 μm and the particle size is 200 μm or less. Durum flour containing 90% by mass or more of grains and durum wheat having an average particle size of 20 μm or more and less than 60 μm described in JP-A No. 2017-200444 are preferable.

  In the present specification, the particle size and average particle size of durum flour are values measured using a microtrack particle size analyzer (for example, “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd.). The measurement of the particle size and the calculation of the average particle size and the particle size detection frequency can be carried out using a commercially available analyzer in accordance with the instrument manual.

  Of 100 parts by mass of the noodle flour composition of the present invention, the flour is usually in the range of 40 to 90 parts by mass, preferably 50 to 85 parts by mass. When the flour is less than 40 parts by mass, the noodles may have poor original taste, flavor and texture when the noodles are produced. When the noodles exceed 90 parts by mass, refrigerated noodles (chilled noodles) and frozen When noodles are used, the texture may be inferior.

  The type of starches in the present invention can be appropriately selected depending on the type of noodles and the desired texture, and specifically, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato Examples thereof include starch, and modified starch (including indigestible) obtained by crosslinking, esterifying, etherifying, oxidizing, and pregelatinizing the starch.

  Of 100 parts by mass of the flour composition for noodles of the present invention, starches are usually used in the range of 10 to 60 parts by mass, but are preferably used in the range of 15 to 50 parts by mass. If the starch is less than 10 parts by mass, the texture may be inferior when made into chilled noodles (chilled noodles) or frozen noodles, and if it exceeds 60 parts by mass, the original taste and flavor of the noodles, The texture may be inferior.

  In addition, at least a part of the starch, for example, 5 to 60 parts by mass, preferably 10 to 50 parts by mass, of 10 to 60 parts by mass of starch was processed by any one of acetylation, hydroxypropylation, and phosphoric acid crosslinking. It is preferable to use processed starch, and for example, tapioca starch processed by any one of acetylation, hydroxypropylation, and phosphoric acid crosslinking can be suitably exemplified. By using these processed starches, viscoelasticity is increased with a soft texture when refrigerated noodles are used, and freezing resistance is improved with frozen noodles.

  The wheat protein derived from durum wheat (hereinafter sometimes referred to as “durum wheat protein”) in the flour composition for noodles of the present invention is derived from ordinary wheat from the above-mentioned durum wheat flour or a fraction containing a large amount of protein produced in the production process. Can be produced according to a conventional method for producing wheat protein (so-called wheat gluten). In the present invention, durum wheat protein refers to those having a crude protein content of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more. Among 100 parts by mass of the flour composition for noodles of the present invention, the durum wheat protein is usually in the range of 0.5 to 15 parts by mass, preferably 0.5 to 10 parts by mass. If the amount of durum wheat protein is less than 0.5 parts by mass, the blending effect may not be sufficiently achieved, and the texture, aging resistance, and color tone may be inferior. There is a risk of having a hard texture.

  In the composition for noodles, the mass ratio of wheat protein derived from durum wheat and starch is preferably in the range of 1: 0.7 to 120 in terms of the balance of the viscoelasticity of the texture. A range of 100 is more preferred, and a range of 2:50 is particularly preferred.

  Examples of the type of noodles targeted by the present invention include noodle skin (gyoza, shochu, wonton skin) in addition to udon, cold wheat, raw noodles, Chinese noodles, pasta, and soba noodles. The noodles may be any of raw noodles, dry noodles (including semi-dried noodles), boiled noodles, steamed noodles, and instant noodles. After being boiled or steamed, stored and / or frozen and / or frozen. The refrigerated noodles (chilled noodles) or frozen noodles that are distributed are preferable, and refrigerated noodles are more preferable.

  The noodles may be produced by a conventional method. For example, the dough is prepared by adding saline, kansui, other auxiliary materials, etc. to the noodle flour composition, and kneading under normal pressure or reduced pressure. Noodle rolls are combined and rolled to obtain noodle strips, and the noodle strips are cut out using a cutting blade or the like to obtain noodle strings, or raw noodles are obtained by extruding the dough from the dough Can be manufactured. The obtained raw noodles can be boiled and steamed, if necessary, and then refrigerated or frozen, or dried with hot air or fried to obtain desired noodles.

  As an auxiliary raw material in the method for producing noodles of the present invention, salt; citrus; egg powder and liquid egg such as egg white powder, egg yolk powder, whole egg powder; xanthan gum, welan gum, guar gum, locust bean gum, alginic acid and its salts and esters , Agar, gelatin, pectin, tara gum, methyl cellulose and derivatives thereof, thickeners such as mannan and curdlan; fats and oils such as animal and vegetable oils, emulsified oils and fats; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters Inorganic salts such as carbonates and phosphates; proteins such as wheat protein, soybean protein, and casein derived from normal wheat; other sorbits, sugars, dextrin (including indigestible), dietary fiber, ethyl alcohol, pH adjusters , Preservatives, enzyme agents, redox agents, colored powders and the like.

  In the method for producing noodles of the present invention, 100 parts by mass of the composition for noodles of the present invention is used, or 10-60 parts by mass of starch, preferably 15-50 parts by mass, and flours 40-90 mainly composed of flour. Mixing parts by weight, preferably 50 to 85 parts by weight, and durum wheat protein 0.5 to 15 parts by weight, preferably 0.5 to 10 parts by weight and other auxiliary ingredients, and making noodles according to the above-described production method. Can do.

(Production Example 1)
About 0.7 times the amount of water was added to durum wheat flour (Nisshin Flour Milling) and kneaded to make dough. About 5 times the amount of water was added to the dough, mixed and washed, and further washed with water to prepare fresh gluten. The obtained raw gluten was freeze-dried in vacuum and then crushed to obtain wheat protein derived from durum wheat (crude protein content: about 70% by mass).

(Test Example 1)
A flour composition for noodles having the composition described in Table 1 was prepared.
An aqueous solution in which 4 parts by mass of sodium chloride was dissolved in 45 parts by mass of water was added as water to 100 parts by mass of each noodle flour composition and mixed (high speed 6 minutes → low speed 7 minutes) to prepare noodle dough. The noodle dough was rolled and combined with a noodle making roll to prepare a noodle strip, and cut with a cutting blade (# 10 square) to produce raw udon (noodle thickness 3 mm).

  The obtained raw udon was boiled with hot water for 10 minutes, washed with water, cooled and stored at 4 ° C. for 24 hours. The texture and color tone of the prepared cooked noodles (chilled udon) were evaluated according to the following criteria. Evaluation was performed by 10 panelists, and the average score was obtained. The results are shown in Table 1.

* 1: “Kin Suzuran” made by Nisshin Flour Milling
* 2: “Durum wheat flour” made by Nisshin Flour Milling (average particle size of about 80 μm)
* 3: “A700” acetylated tapioca starch, manufactured by J Oil Mills
* 4: “A Guru G” manufactured by Glico Nutrition Foods

<Evaluation criteria>
(Texture)
5 points: rich in elasticity, moderate hardness and stickiness, very good 4 points: elastic, moderate hardness and stickiness, good 3 points: somewhat elastic, normal 2 points: slightly elastic, Slightly inferior in hardness and stickiness, slightly poor 1 point: Inelastic, inferior in hardness and stickiness, poor

Appearance (color tone)
5 points: Rich in light yellow, transparent and extremely good 4 points: Light yellow, transparent and good 3 points: Slightly yellow and normal 2 points: Slightly inferior to light yellow, slightly dull and poor 1 Point: Inferior to pale yellow, dull white

(Test Example 2)
A flour composition for noodles having the composition described in Table 2 was prepared.
An aqueous solution in which 4 parts by mass of sodium chloride was dissolved in 45 parts by mass of water was added as water to 100 parts by mass of each noodle flour composition and mixed (high speed 6 minutes → low speed 7 minutes) to prepare noodle dough. The noodle dough was rolled and combined with a noodle making roll to prepare a noodle strip, and cut with a cutting blade (# 10 square) to produce raw udon (noodle thickness 3 mm).

  The obtained raw udon was boiled with hot water for 10 minutes, washed with water, cooled and stored at 4 ° C. for 24 hours. The texture and color tone of the prepared cooked noodles (chilled udon) were evaluated in the same manner as in Test Example 1 based on the following criteria. The results are shown in Table 2.

* 1: “Kin Suzuran” made by Nisshin Flour Milling
* 2: “Durham Flour” made by Nisshin Seifun
* 3: “A700” acetylated tapioca starch, manufactured by J Oil Mills
* 4: “A Guru G” manufactured by Glico Nutrition Foods

(Test Example 3) Chinese noodles 1 mass part of Kansui ("Blue Kansui" manufactured by Oriental Yeast Co., Ltd.) and 2 parts by mass of sodium chloride were dissolved in 44 parts by mass of water with respect to 100 parts by mass of the flour composition for noodles shown in Table 3. The aqueous solution was added as water and mixed (high speed 6 minutes → low speed 7 minutes) to prepare noodle dough. The noodle dough was rolled and combined with a noodle making roll to prepare a noodle band, and cut with a cutting blade (# 20 corner) to produce raw Chinese noodles (noodle 1.5 mm).

  The obtained raw Chinese noodles were boiled with hot water for 2 minutes, washed with water, cooled and stored at 4 ° C. for 24 hours. The texture and color tone of the prepared cooked noodles (chilled Chinese) were evaluated in the same manner as in Test Example 1 based on the following criteria. The results are shown in Table 3.

* 1: “Kin Suzuran” made by Nisshin Flour Milling
* 2: “Durham Flour” made by Nisshin Seifun
* 3: “Yuri” hydroxypropylated tapioca starch, made by Matsutani Chemical
* 4: “A Guru G” manufactured by Glico Nutrition Foods

(Test Example 4) Frozen pasta To 100 parts by weight of the flour composition for noodles shown in Table 4, an aqueous solution in which 1 part by weight of salt is dissolved in 30 parts by weight of water is added as water, and mixing (high speed 2 minutes → low speed 4 minutes) A noodle dough was prepared. The noodle dough was extruded with an extruder to produce raw pasta (ringine: thickness 3.3 mm × 1.9 mm).

  The prepared raw pasta was boiled in boiling water for 5 minutes, then washed with water and stored at 4 ° C. for 24 hours. The obtained cooked noodles (raw pasta) were heated in a microwave oven (1500 W, 30 seconds), and the texture and color tone were evaluated in the same manner as in Test Example 1 according to the following criteria. The results are shown in Table 4.

* 1: “Kin Suzuran” made by Nisshin Flour Milling
* 2: “Durham Flour” made by Nisshin Seifun
* 3: “A700” acetylated tapioca starch, manufactured by J Oil Mills
* 4: “A Guru G” manufactured by Glico Nutrition Foods

The present invention is useful in the field of the food industry.

Claims (6)

It is a flour composition for noodles and contains 40 to 90 parts by weight of flour, 10 to 60 parts by weight of starch, and 0.5 to 15 parts by weight of wheat protein derived from durum wheat among 100 parts by weight of the composition A flour composition for noodles. 2. The composition according to claim 1, wherein at least a part of the starch is processed starch that has been processed by any one of acetylation, hydroxypropylation, and phosphoric acid crosslinking. The composition according to claim 1 or 2, wherein the mass ratio of wheat protein and starch derived from durum wheat is in the range of 1: 0.7 to 120. The composition according to any one of claims 1 to 3, wherein at least a part of the flour is durum flour. In the manufacturing method of noodles which mix | blends starch with raw material flour, among 100 mass parts of total amounts of raw material powder used for manufacture of noodles, 10-60 mass parts of starch, 40-90 mass parts of flour, and durum wheat origin A method for producing noodles, comprising using 0.5 to 15 parts by weight of wheat protein. 6. The production method according to claim 5, wherein the noodles are noodles which are stored or distributed in a refrigerator or frozen state after being boiled or steamed.