JP5749191B2 - Non-fried instant noodle flour composition - Google Patents

Description

  The present invention relates to a non-fried instant noodle flour composition suitable for producing non-fried instant Chinese noodles and non-fried instant udon.

As non-fried instant noodles, there is a demand for noodles that have no binding between noodle strings, have good loosening of noodles during cooking and eating, have a uniform restorability, and have a good texture. .
Patent Document 1 discloses a wheat flour for noodles in which the raw material is soft wheat, grains having a particle size of less than 45 μm are 80% by mass or more, and grains having a size of 10 μm or more and less than 45 μm are 60% by mass or more. A wheat flour composition for noodles containing 20% by mass or more of the wheat flour for noodles is described, and the wheat flour for noodles and the wheat flour composition for noodles have excellent suitability for noodle making, and are particularly characterized when processed into udon. It is described that udon with a good and good feeling can be obtained.
However, Patent Document 1 does not describe the use of the above-described noodle flour and noodle flour composition for the production of instant noodles, and when used for the production of non-fried instant noodles, There was room for improvement in resilience and the like.

JP 2005-328790 A

  An object of the present invention is a non-fried instant noodle that can prevent binding between noodle strings, can be easily loosened during cooking and eating, has a uniform restorability, and can provide noodles with a good texture. It is to provide a flour composition for use.

  As a result of various investigations to achieve the above object, the present inventors have found that wheat flour derived from a specific type of wheat and having a specific average particle size and a specific protein content is markedly used as non-fried instant noodle flour. I found out that it was excellent.

  The present invention has been made on the basis of the above knowledge, and is a flour obtained by milling raw material wheat mainly composed of soft wheat flour by a conventional method, and is composed of wheat flour having an average particle size of 10 to 40 μm. The present invention provides a non-fried instant noodle flour composition containing 20 to 80 mass% of flour having a content of 4.5 to 6.8 mass%.

  The flour composition for non-fried instant noodles of the present invention is particularly suitable as a flour composition for non-fried instant noodles or a flour composition for non-fried instant noodles. Binding between noodle strings can be prevented, and the noodles can be easily loosened during cooking and eating, so that a uniform restoring property can be obtained, and noodles having a good texture can be obtained.

The raw wheat used in the present invention is mainly soft wheat, and examples of the soft wheat varieties include soft red wheat and soft white wheat.
Examples of soft red wheat include Japanese regular wheat and US soft red winter (SRW). Examples of soft white wheat include US white wheat (WW) and Australian Australian Standard Wheat (ASW).

As the raw material wheat used in the present invention, the above-mentioned soft wheat may be used alone or in combination of two or more. These soft wheats are preferably used in a raw wheat of 50% by mass or more, particularly 80% by mass or more.
In addition to these soft wheats, hard wheats and semi-hard wheats may be appropriately used as the raw wheat depending on the purpose.

  The flour constituting the flour composition of the present invention is obtained by dividing the flour obtained by milling the raw wheat mainly composed of the above-mentioned soft wheat by a conventional method by a method by air classification and / or sieving to obtain an average particle Is a wheat flour having an average particle size of 15 to 30 μm.

The flour composing the flour composition of the present invention is preferably a flour having a particle size distribution of 75% by mass or more, preferably 85% by mass or more, and a particle size of 15 to 40 μm. Wheat flour having a particle size distribution in which the proportion of flour is 50% by mass or more, preferably 60% by mass or more is more preferred.
If the proportion of wheat flour having a particle size of less than 5 μm is too large, it tends to become wet and the texture tends to be poor, and if the proportion of flour having a particle size of more than 55 μm is too large, the texture tends to be rough. is there.

The flour constituting the flour composition of the present invention is a flour having a protein content of 4.5 to 6.8% by mass, and preferably a protein content of 5 to 6.8% by mass.
If the protein content of the wheat flour is less than 4.5% by mass, the looseness and restorability of the noodles tend to be poor, and if the protein content exceeds 6.8% by mass, the dough-forming property is poor, There is a tendency that the loosening and restoring properties of the noodles also deteriorate.

The flour composition of the present invention needs to contain 20-80% by mass of the above flour, and preferably contains 40-60% by mass.
If the content of the flour is less than 20% by mass, the restorability is poor, and if the content of the flour is more than 80% by mass, the noodle making property and the looseness are poor.

The wheat flour composition of the present invention can contain commercially available flour such as strong flour, semi-strong flour, medium flour, thin flour, etc. as flour other than the above flour (hereinafter referred to as other flour). It is preferable to contain. Content of the said other flour is 80 mass% or less in the flour composition of this invention, Preferably it is 30-70 mass%.
In addition to wheat flour, the wheat flour composition of the present invention can contain starch such as tapioca starch, potato starch, wheat starch, corn starch, and rice starch. Among these, tapioca starch and potato starch are contained. It is preferable to make it. Content of these starch is 80 mass% or less in the wheat flour composition of this invention, Preferably it is 5-20 mass%.

Non-fried instant noodles using the flour composition of the present invention include non-fried instant Chinese noodles and non-fried instant noodles.
The flour composition for non-fried instant noodles of the present invention is used in the same manner as the conventionally used flour composition for non-fried instant noodles. That is, non-fried instant noodles can be produced according to a conventional method by appropriately mixing other ingredients with the flour composition of the present invention according to the type of the desired non-fried instant noodles.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

Examples 1-5 and Comparative Examples 1-3
Non-fried instant Chinese noodles were produced using the wheat flour compositions shown in Table 1 by the following (production method).

The processed wheat flour of Table 1 has an average particle size of 24 μm, a wheat flour having a particle size of 5 to 55 μm in a proportion of 85% by mass, a particle size of 15 to 40 μm in a flour of 65% by mass, and a protein content of 6% by mass. It is.
The medium flour in Table 1 is “Special Sparrow” made by Nisshin Seifun.

(Manufacturing method)
An aqueous solution prepared by dissolving 1 part by mass of sodium chloride and 0.4 part by mass of Kansui ("Red Kansui" manufactured by Oriental Yeast Co., Ltd.) in 35 parts by mass of water is prepared. The dough was added to parts by mass and kneaded for 10 minutes by a conventional method to form a dough having sufficient gluten formed.
Next, the dough was combined and rolled using a noodle making roll to form a noodle band having a thickness of 1.2 mm, and then cut into noodle strings using a No. 18 square blade.
The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 110 ° C. for 18 minutes to produce non-fried instant Chinese noodles, respectively.

  450 ml of boiling water was poured into a sealed container containing 70 g of each of the obtained non-fried instant Chinese noodles, restored for 4 minutes, and concentrated soup was added to prepare noodles. About these noodles, ten panelists scored the looseness and the restorability of the noodles during preparation and eating according to the following evaluation criteria. The results (average value of 10 people) are shown in Table 2 below.

Evaluation criteria for loosening of noodles 5 points Very good with no binding of noodle strings.
4 points There is almost no binding of noodle strings.
3 points Most of them are loose, but some noodle strings remain.
2 There are many bindings of noodle strings and they are bad.
1 point Most of the noodle strings are bound and very bad.

Restoration evaluation criteria 5 points Very edible and extremely good.
4 points Almost edible and good.
3 points Mostly edible, but some cores remain.
Two points The surface of the noodles is edible, but the core remains in the center and is defective.
1 point The surface and center of the noodles are still hard and very bad.

Examples 6-8 and Comparative Examples 4-6
Using the flour composition shown in Table 3, non-fried instant noodles were produced by the following (production method).

  The processed wheat flour and intermediate flour of Table 3 are the same as the processed flour and intermediate flour of Table 1.

(Manufacturing method)
An aqueous solution prepared by dissolving 1 part by mass of sodium chloride in 35 parts by mass of water was prepared and added to 100 parts by mass of the flour composition having the composition shown in Table 3, and kneaded for 10 minutes by a conventional method to prepare a dough having sufficient gluten formed. did.
Next, the dough was combined and rolled using a noodle making roll to form a 1.0 mm thick noodle strip, and then cut into noodle strings using a No. 10 square blade.
The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 110 ° C. for 18 minutes to produce non-fried instant udon.

  In a sealed container containing 70 g of each non-fried instant udon noodles, 450 ml of boiling water was poured and restored over 5 minutes, and then concentrated soup was added to prepare noodles. These noodles were evaluated in the same manner as in Example 1 for the looseness and restorability of the noodles during preparation and eating. The results (average value of 10 people) are shown in Table 4 below.

Claims (3)

  Wheat flour obtained by milling raw material wheat mainly composed of soft wheat flour by a conventional method, comprising wheat flour having an average particle size of 10 to 40 μm and a protein content of 4.5 to 6.8% by mass Non-fried instant noodle flour composition containing 20 to 80% by mass.   The flour composition for non-fried instant noodles according to claim 1, wherein the flour is a flour having a particle size distribution in which the proportion of flour having a particle size of 5 to 55 µm is 75 mass% or more.   The flour composition for non-fried instant noodles according to claim 1 or 2, which is a flour composition for non-fried instant Chinese noodles or a flour composition for non-fried instant udon.