JP6920103B2 - Noodles containing bran and its manufacturing method - Google Patents

Description

The present invention relates to noodles containing bran and a method for producing the same.

Grain hulls are known to be rich in dietary fiber and minerals. For example, wheat bran, which is the outer skin of wheat, has been attracting attention in recent years as a food material rich in dietary fiber, minerals and vitamins. However, wheat bran has a hard tissue and remains in the mouth when eaten, and may have an unpleasant odor peculiar to bran. Therefore, the conventional secondary processed product using wheat bran has a problem that the texture is poor and the odor peculiar to the bran remains.

For example, Patent Documents 1 and 2 propose a technique for improving the texture of processed bran products, suppressing odors, and making them suitable as food materials.
Further, regarding the addition of bran to noodles, Patent Document 3 describes that by selecting the part of the bran, the unpleasant taste is suppressed and delicious udon noodles are produced. Patent Documents 4 to 5 describe that by incorporating steamed wheat bran into noodles, noodles having excellent noodle-making properties and good elasticity can be obtained.

Japanese Unexamined Patent Publication No. 2013-243984 Japanese Unexamined Patent Publication No. 2014-14066 Japanese Unexamined Patent Publication No. 2015-070836 Japanese Unexamined Patent Publication No. 2017-029145 Japanese Unexamined Patent Publication No. 2017-029146

When the present inventors produced noodles by blending whole grain flour or conventional bran (grain hull), the noodle-making property may be deteriorated or the flavor and texture of the noodles may be deteriorated. .. Further, when the wheat bran that has been steamed as described in Patent Documents 4 to 5 is used, the noodle-making property and the texture of the noodles are improved as compared with the case where the untreated wheat bran is used, but the noodles are manufactured. There is a risk that the noodle properties and texture will deteriorate, and that the flavor of the noodles will be lacking.

In view of such a situation, an object of the present invention is to develop noodles containing bran, which have good noodle-making properties and excellent flavor and texture.

The present inventor diligently studied noodles containing bran, and found that by using water-roasted bran that was roasted by adding water to the bran, the noodle-making property was improved and the flavor and texture of the noodles were excellent. It was found that the present invention was completed.

That is, the present invention includes the following inventions.
(1) Noodles containing 0.3 to 40% by mass of water-roasted bran in the raw material powder.
(2) The noodles according to (1), wherein the water-roasted bran has an α-amylase titer of 150 mU / g or less and a neutral protease titer of less than 20 U / g.
(3) The noodles according to (1) or (2), wherein the L value of the water-roasted bran is 31 or more.
(4) The noodles according to any one of (1) to (3), wherein the water-roasted bran is in powder form and has a median diameter of 20 to 100 μm.
(5) The noodles according to any one of (1) to (4), wherein the raw material flour contains wheat flour.
(6) The noodles according to any one of (1) to (5), wherein the noodles are noodle strings or noodle strips.
(7) The noodles according to any one of (1) to (5), wherein the noodles are noodle skins.
(8) A method for producing noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder.
(9) A composition for producing noodles, which comprises 0.3 to 40% by mass of water-roasted bran.
(10) A method for improving the flavor of noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder.

According to the present invention, noodles containing bran can be improved in noodle-making property and have excellent flavor and texture. The noodles of the present invention are very tasty with less grain odor and unpleasant taste while containing bran.

Bran is a food material rich in dietary fiber, minerals and vitamins, and the noodles according to the present invention are also useful from the viewpoint of ingesting abundant nutrients.

Hereinafter, modes for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention should not be construed in a limited manner.

Noodles The noodles according to the present invention contain 0.3 to 40% by mass of water-roasted bran in the raw material powder. Since the peculiar grain odor and harsh taste of the water-roasted bran are reduced, the flavor is not easily impaired even when blended with noodles. In addition, the noodles can be given a moderate roasted flavor. Further, the noodles containing the water-roasted bran not only have less grain odor and harsh taste, but also have excellent noodle-making properties and a good texture.

The content of the water-roasted bran in the raw material powder of noodles is 40% by mass or less in terms of dry mass. If it exceeds 40% by mass, a grainy odor or a harsh taste may be felt and the flavor may be inferior or the noodle-making property may be deteriorated. The content of the water-roasted bran in the raw material powder is preferably 0.5 to 35% by mass, more preferably 1 to 30% by mass, and even more preferably 2 to 25% by mass from the viewpoint of noodle-making property and flavor.

The noodles according to the present invention are produced from a raw material powder containing water-roasted bran. Examples of the raw material flour for noodles in the present invention include cereal flours, starches, konjac flour, gluten, etc., which are appropriately selected according to the type of noodles of interest. For example, from wheat flour (strong flour, semi-strong flour, medium flour, weak flour), duram semolina, durum flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, hie flour, froth flour, soybean flour, and white sorghum. One or more selected flours can be used. Examples of starches include wheat starch, barley starch, rye starch, wheat starch such as embaku starch, corn starch, rice starch, bean starch, horse bell starch, sweet potato starch, tapioca starch, hissi starch, chestnut starch, and sago starch. , Nagaimo starch, Renkon starch, Kwai starch, Warabi starch, Yurine starch, and Amylomaise starch. Modified starch obtained by subjecting these starches to physical or chemical processing alone or in combination of two or more may be used.

In the present invention, the noodle dough can be prepared according to a usual method for preparing noodle dough, except that the roasted bran is blended. For example, a noodle dough can be prepared by mixing water, salt, or the like with a raw material powder containing water-roasted bran and kneading it. Further, when preparing the noodle dough for Chinese noodles, brine or the like may be further added. Further, an emulsifier, a thickening stabilizer, an antioxidant, a colorant, a pH adjuster and the like may be blended depending on the purpose. When salt, brackish water or the like is added to the raw material powder, the amount of the material other than the raw material powder is preferably 30 parts by mass or less, more preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the raw material powder. 1 to 10 parts by mass is more preferable.

The mixing ratio of the raw material flour containing the water-roasted bran and water depends on the type of noodles, but usually, the mass ratio of the raw material flour: water is 60:40 to 85:15, and 70:30 to 80. : 20 is preferable. In the mass ratio, the water content in the raw material powder shall constitute "water" instead of "raw material powder". That is, in the above mass ratio, the amount of the raw material powder is the dry mass.

In general, when grain hulls such as bran are mixed with noodle dough, the moisture of the dough is absorbed by the bran and the bran weakens the connection of the dough, resulting in a dough with poor extensibility. However, in the present invention using the water-roasted bran, the noodle dough has good elongation and excellent malleability, and the dough is not easily sticky or broken even by rolling or the like.

In one aspect of the present invention, the noodle dough is rolled into a noodle strip of a desired thickness. The rolling is performed by passing the noodle dough through a rolling roll. Next, the noodle strip is cut out using a noodle making machine or the like to form a noodle string, and the noodle string is cut to a desired length to obtain raw noodles. In addition, the noodle skin can be obtained from the noodle band using a die cutting machine or the like.

In one aspect of the present invention, the noodle dough may be stretched or twisted to obtain noodle strings, or the noodle dough may be extruded from holes or the like to produce noodles. In general, noodles such as spaghetti and macaroni are often produced by extruding noodle dough. Further, in the present invention, the noodles may be made using a machine, or the noodles may be made by hand-rolling or hand-making without using a machine.

Dry noodles can be obtained by drying the above raw noodles by a humidity control drying method or the like, steamed noodles can be obtained by steaming and cooling, and after continuous steaming or boiling, they are placed in a frying basket or a drying basket. Instantly dried noodles can be obtained by molding and filling each meal and then frying or drying with high-temperature hot air. The noodles obtained by the production method of the present invention may be in any of the above-mentioned raw noodles, dried noodles, steamed noodles, boiled noodles, instant noodles, chilled noodles, cooked noodles, frozen noodles, and long-life noodles.

The noodles according to the present invention are a concept that includes noodle strings and noodle bands used for pasta such as Chinese noodles, spaghetti, and macaroni, as well as noodle skins used for dumplings and dumplings. The type of noodles of the present invention is not particularly limited, and is used not only for noodle strings and noodle bands such as Chinese noodles, fried noodles, udon noodles, buckwheat noodles, cold noodles, and pasta, but also for dumplings, shumai, wonton, and the like. Noodle skin can be mentioned. Among them, noodles selected from Chinese noodles, fried noodles, pasta and dumplings are preferable. The noodles of the present invention have good elasticity and excellent texture.

From one point of view, the present invention is a method for producing noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran with raw material powder. Further, the present invention can be understood as a method for improving the flavor of noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran with the raw material powder of noodles. In particular, according to the present invention, it is possible to obtain noodles to which a preferable flavor is imparted by roasting, as well as suppressing the grain odor and harsh taste peculiar to bran.

From another point of view, the present invention is a composition for producing noodles, which contains 0.3 to 40% by mass of water-roasted bran. Here, the composition for producing noodles according to the present invention is a powder composition in a preferred embodiment. Further, the present invention is a noodle dough obtained by adding water or the like to a raw material powder containing 0.3 to 40% by mass of water-roasted bran and kneading it.

Water-roasted bran The water-roasted bran used in the present embodiment will be described. The bran used as a raw material for the water-roasted bran is preferably derived from at least one selected from the group consisting of wheat, oats, barley and rye, and more preferably wheat.

The water-roasted bran is obtained by performing a heat treatment (roasting treatment) by adding water before and / or during heating in the step of heating the bran. The water-roasted bran preferably has an α-amylase titer of 150 mU / g or less, and a neutral protease titer of less than 20 U / g. The "α-amylase titer" is an index showing the degree of activity of α-amylase. The "neutral protease titer" is an index showing the degree of activity of the neutral protease, and 1 μg of L- in 1 minute at the initial stage of the reaction at 38 ° C. and pH 6.0 using casein (made of milk) as a substrate. The activity that causes an increase in the non-protein phenol reagent color-forming substance corresponding to tyrosine is defined as 1 U (unit). In each case, the lower the value, the lower the activity. The low activity of the enzyme contained in the water-roasted bran is considered to mean that the inside was sufficiently heated to the extent that the enzyme was inactivated by watering and heat treatment.

Although it was not possible to sufficiently reduce the grain odor and harsh taste by simply heat-treating as in the prior art, the present inventor has been able to reduce the grain odor and harsh taste of bran by the water roasting treatment as a result of diligent studies. I found. Further, it is considered that the reason why the present inventor was able to reduce the grain odor and the harsh taste in this way is that the heat was sufficiently distributed to the inside of the bran by the water roasting treatment. In addition, by inactivating the enzyme activity by the water roasting treatment, the stickiness of the dough at the time of noodle making is reduced, and the noodle making property is improved.

It is preferable that the α-amylase titer and the neutral protease titer are low. The α-amylase titer is more preferably 100 mU / g or less. The neutral protease titer is more preferably less than 10 U / g.

The "α-amylase titer" can be measured according to AACC Method 22-02.01. Moreover, you may measure using a commercially available measurement kit. As a commercially available measurement kit, for example, α-Amylase Assay Kit (manufactured by Megazyme) can be used.

For example, the neutral protease titer can be found in "Simple Analysis Flow Chart" (http://www.jfrl.or.jp/bunsekiflow/index.html) published on the Web by the Japan Food Research Laboratories. It can be measured according to the measurement method described in the section "Acid, neutral and alkaline protease titers" and "Notes on the 4th revised National Tax Agency Prescribed Analysis Method" (Japan Brewing Association).

Further, the water-roasted bran preferably has an L value of 31 or more. The lower limit of the L value is more preferably 60 or more, still more preferably 70 or more. The upper limit of the L value is preferably 85 or less.

The "L value" refers to a value indicating the brightness of the water-roasted bran measured by a color difference meter using a known method. The L value is represented by a numerical value from 0 to 100, where L value 0 means black and L value 100 means white. As the color difference meter, for example, a spectrophotometer CM-3500d (manufactured by Konica Minolta) can be used.

The water-roasted bran will be described in detail later, but can be produced by heat-treating the bran or the like. If excessive heating is performed in the manufacturing process of the water-roasted bran, the surface of the bran may be charred and blackened, and the L value of the water-roasted bran may be less than 31. In this case, the noodles containing the water-roasted bran may be given a burnt odor and the flavor may be deteriorated.

Further, if the heat treatment conditions are such that the L value of the water-roasted bran is 85 or less, it can be determined that the bran is sufficiently heated.

The median diameter of the water-roasted bran is preferably 20 to 100 μm, more preferably 20 to 80 μm, and even more preferably 20 to 60 μm. Such a median-diameter water-roasted bran has improved noodle-making properties and less residue in the mouth when eaten. Moreover, it is difficult to separate when mixed with other powders. The median diameter can be measured dry using, for example, a laser diffraction / scattering particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikki), and corresponds to 50% of the integrated analysis curve on a volume basis. It shows the particle size.

Next, a method for producing water-roasted bran will be described. The method for producing hydro-roasted bran is a hydro-roasting step in which 10 to 40 parts by mass of water is added to 100 parts by mass of bran and the product temperature of the bran is maintained in the range of 90 to 150 ° C. for 3 minutes or more by heating. Is preferably included. The timing of watering is not particularly limited as long as the temperature of the bran is not maintained in the range of 90 to 150 ° C. for a certain period of time, and before heating and / or while the temperature of the bran is rising and / or the bran. Water may be added after the temperature of the product reaches the target temperature. By the water roasting step, it is possible to sufficiently reduce the α-amylase titer and the neutral protease titer of the bran.

By adding 10 to 40 parts by mass of water to 100 parts by mass of bran, steam is generated during heating, so that the bran can be steamed and heat can be quickly and uniformly applied to the inside of the bran. .. The amount of water to be added is preferably 15 to 40 parts by mass, more preferably 15 to 30 parts by mass, and further preferably 15 to 25 parts by mass with respect to 100 parts by mass of bran.

If the amount of water added is less than 10 parts by mass, the bran cannot be steamed and the bran must be heated for a long time in order to sufficiently heat the inside of the bran, so that the bran becomes charred and blackened. The L value of the water-roasted bran may be less than 31.

On the other hand, if the amount of water added exceeds 40 parts by mass, the bran may adhere to the wall surface of the heating container or lumps may be generated, and the heat may not be transferred uniformly. Further, the larger the amount of water, the longer the heating time needs to be, which is not preferable from the viewpoint of manufacturing cost.

The method of watering is not particularly limited, but watering is preferably added to the bran while sprinkling water. The shape of the water to be sprinkled is not particularly limited, and may be mist-like, shower-like, or the like. By adding water by sprinkling water, lumps are less likely to occur, and the bran can be steamed uniformly.

The temperature of the bran after water addition is maintained in the range of 90 to 150 ° C. for 3 minutes or more by heating. By maintaining the product temperature at a high temperature for a certain period of time, the hydrated water gradually evaporates and disappears, and the bran shifts from the "steaming" state to the "roasting" state. That is, it is possible to perform both "steaming" in which heat is quickly and uniformly applied to the inside of the bran to reduce the grain odor and the harsh taste, and "roasting" in which a preferable roasting flavor is imparted. "Roasting" refers to removing the water content of the bran by heating to give it a unique flavor.

If the time to maintain the above product temperature is less than 3 minutes, heat is not sufficiently transferred to the inside of the bran, the grain odor and the harsh taste are not reduced, and the α-amylase titer and the neutral protease titer are sufficiently maintained. It may not be possible to reduce it. The time for maintaining the product temperature of the bran in the range of 90 to 150 ° C. is not particularly limited as long as it is 3 minutes or more, and it is appropriately adjusted according to the amount of the bran so that the water can be evaporated and the bran can be roasted. Just do it. From the viewpoint of more effectively reducing the grain odor and the harsh taste, and the α-amylase titer and the neutral protease titer, and giving a preferable roasting flavor, 5 minutes or more is preferable, and 10 minutes or more is more preferable. Further, from the viewpoint of manufacturing cost, it is preferably less than 50 minutes.

In this way, it is necessary to maintain the product temperature of the hydrated bran in the range of 90 to 150 ° C. for 3 minutes or more. Therefore, from the viewpoint of heating efficiency, water is added after the product temperature reaches 90 ° C. or higher. Is preferable.

In the method for producing hydroroasted bran, it is preferable to provide a roasting step in which the product temperature of the bran is preferably 90 to 150 ° C., more preferably 90 to 130 ° C. before and / or after the water roasting step. .. As a result, the bran can be given a preferable roasted flavor. Further, even when the roasting time in the water roasting step is short, the roasting flavor can be imparted.

Here, the "roasting process" refers to a process of removing the water content of the bran by heating it without adding water to give it a unique flavor. Therefore, when the roasting step is provided before the water roasting step, the water addition in the water roasting step is performed after the roasting step is completed.

In the roasting process, if the product temperature is less than 90 ° C., a preferable roasting flavor may not be obtained. Further, when the product temperature after roasting exceeds 150 ° C., the bran is burnt, and the L value of the obtained water-roasted bran is less than 31, which may cause bitterness and burnt odor and deteriorate the flavor.

In the roasting step and the water roasting step, either an open container or a closed container may be used as the heating container, but it is preferable to use the open container. By adding water and heating in an open container, both "steaming" with steam and "roasting" with heating while removing water can be effectively performed. As a result, it is possible to obtain hydroroasted bran having a preferable flavor with less grain odor and harsh taste and a roasted flavor while more efficiently inactivating the enzymes contained in the bran.

A roasting machine or a dryer can be used as the heating means in the roasting step and the water roasting step. Examples of the roasting machine include a rotary roasting machine (manufactured by Kumano Kitchen Industry), an infrared vibration burning machine (manufactured by Yamamasu Seisakusho), and a hot air roasting machine (manufactured by Fuji Industries). Examples of dryers include paddle dryers (manufactured by Nara Kikai Seisakusho), fluidized bed dryers (manufactured by Okawara Seisakusho), torus discs (manufactured by Hosokawa Micron), and biaxial indirect heating dryers (manufactured by Kurimoto, Ltd.).

Further, the method for producing hydroroasted bran preferably further includes a pulverization step of pulverizing the bran into powder to have a median diameter of 20 to 100 μm. The median diameter is more preferably 20 to 80 μm, still more preferably 20 to 60 μm. If there is even a water-roasted bran with such a median diameter, the noodle-making property is improved and there is little residue in the mouth when eating. In addition, it is easy to handle because it is difficult to separate when mixed with other powders.

The method for crushing the bran is not particularly limited, and known methods such as roll type crushing, impact type crushing, and airflow type crushing can be used. In order to obtain the above-mentioned hydrolyzed bran having a particle size, it is preferable to use a pulverizer capable of fine pulverization. For example, a pulperizer (manufactured by Dalton) and a jet mill (manufactured by Seishin Enterprise) can be mentioned. Further, an ACM Pulverizer (manufactured by Hosokawa Micron), which is an impact type pulverizer having a built-in classifier, may be used.

The method for adjusting the median diameter is not particularly limited, and a known method can be used. For example, the median diameter may be adjusted to 20 to 100 μm by using a crushing device usually used in roll type crushing, impact type crushing, airflow type crushing, etc., and the median diameter is adjusted by classifying after crushing. You may. When the median diameter is adjusted to 20 to 100 μm by the classification after crushing, the median diameter may be sorted and collected by an air flow type classifier in which a classification point is arbitrarily set. Further, the median diameter may be adjusted by using a sieve having an opening so that the median diameter is 20 to 100 μm. The median diameter can be measured by a dry method using, for example, the above-mentioned laser diffraction / scattering type particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikki).

The order of the above-mentioned water roasting step and crushing step is not particularly limited, and the crushing step may be performed after the water roasting step, or the water roasting step may be performed after the crushing step. Further, the water roasting step and the crushing step do not necessarily have to be performed continuously, and a time may be provided between the water roasting step and the crushing step, or another step such as a roasting step may be sandwiched. In the method for producing water-roasted bran, it is preferable to carry out the pulverization step after the water-roasting step. By performing the water roasting step before making the particle size of the water roasted bran finer in the crushing step, lumps are less likely to occur when water is added in the steaming step, so that the variation in heating can be suppressed more effectively. Can be done. Further, since the water content of the bran after the water roasting treatment is reduced, it is easy to crush in the crushing step, and crushing with a finer particle size becomes possible.

Hereinafter, the present invention will be described in more detail based on specific experiments. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples. Further, unless otherwise specified, in the present specification, the concentration,%, etc. are based on mass, and the numerical range is described as including the end points thereof.

Experiment 1: Manufacture of processed wheat bran product (manufacture of processed wheat bran product)
Wheat bran is put into a rotary roasting machine (manufactured by Kumano Kitchen Industry) and heated to a product temperature of 110 ° C. Then, 15 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to produce wheat bran. The temperature was maintained in the range of 100 to 110 ° C. for 20 minutes to carry out the water roasting treatment. Then, as a crushing step, wheat bran is crushed with an ACM palverizer (manufactured by Hosokawa Micron), which is an impact type fine crusher with a built-in classifier, sieved with a mesh opening of 500 μm, and the fraction under the sieve is separated. 1 water-roasted bran was obtained. Further, under the conditions shown in Table 1 below, the water-roasting treatment was carried out in the same procedure as in Production Example 1 to obtain the water-roasted bran of Production Example 2 having different particle sizes by adjusting the particle size at the time of crushing.

The water-roasted bran of Production Example 3 is roasted until the product temperature reaches 100 ° C., and then 15 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to adjust the product temperature of wheat bran to 90 to 100. The bran roasting treatment was carried out by maintaining the temperature in the range of ° C. for 20 minutes. After that, the crushing step was carried out in the same procedure as in Production Example 1 to produce the hydro-roasted bran of Production Example 3.

The water-roasted bran of Production Example 4 is roasted until the product temperature reaches 110 ° C., and then 10 parts by mass of water is sprinkled on 100 parts by mass of the wheat bran to raise the product temperature of the wheat bran to 100 to 110 ° C. The bran roasting treatment was carried out by maintaining the temperature within the range of 20 minutes. After that, the crushing step was carried out in the same procedure as in Production Example 1 to produce the hydro-roasted bran of Production Example 4.

The water-roasted bran of Production Example 5 is roasted until the product temperature reaches 110 ° C., and then 25 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to raise the product temperature of wheat bran to 100 to 110 ° C. The bran roasting treatment was carried out by maintaining the temperature within the range of 25 minutes. After that, the crushing step was carried out in the same procedure as in Production Example 1 to produce the hydro-roasted bran of Production Example 5.

The heat-treated wheat bran of Production Examples 6 and 7 is a comparative example. After the wheat bran was put into the rotary roasting machine, the product temperature of the wheat bran was heated under the conditions shown in Table 1 below without adding water. Then, the crushing step was carried out in the same procedure as in Production Example 1 to produce the heat-treated wheat bran of Production Examples 6 and 7.

(Measurement of characteristics of processed wheat bran products)
The median diameter was measured by a dry method using a laser diffraction / scattering type particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikki).

The α-amylase titer was measured using an α-Amylase Assay Kit (manufactured by Megazyme). The measurement conditions followed the manual.
The neutral protease titer was measured by the following procedure. That is, first, 5 g of treated wheat bran was collected, 50 mL of a 2% potassium chloride solution was added, and the mixture was stirred and extracted for 60 minutes. The extract was centrifuged and then filtered to obtain a test solution. Next, 1 mL of the above test solution was added to 5 mL of casein solution (pH 6.0), reacted at 38 ° C. for 60 minutes, 5 mL of 0.44 mol / L trichloroacetic acid solution was added, and the mixture was left at 38 ° C. for 40 minutes. Then, 5 mL of a 0.55 mol / L sodium carbonate solution and 1 mL of a phenol reagent were added to 2 mL of the filtered filtrate to develop color at 38 ° C. for 30 minutes, and the absorbance was measured at 660 nm. Absorbance measurement was also performed on a blank sample not containing the test solution obtained from the treated wheat bran product, and the amount of produced tyrosine was determined from the prepared L-tyrosine calibration curve. The neutral protease titer was defined as 1 U (unit) of activity indicating an increase in a non-protein phenol reagent colorating substance corresponding to 1 μg of L-tyrosine in 1 minute at the initial stage of the reaction. The lower limit of the quantifiable neutral protease titer is 10 U (unit) / g, and in the table below, "less than the lower limit of quantification" means that the neutral protease titer was less than 10 U / g. Means.

The L value was measured using a spectrophotometer CM-3500d (manufactured by Konica Minolta).

Experiment 2: Manufacture and evaluation of Chinese noodles containing processed wheat bran products (manufacture of Chinese noodles)
A Chinese noodle containing the wheat bran-treated product produced in Experiment 1 was produced. Based on the composition (parts by mass) shown in the table below, materials such as strong flour (Showa Sangyo) and processed wheat bran products were mixed and then kneaded under the conditions of high speed 6 minutes and low speed 8 minutes. After aging at room temperature for 30 minutes, a noodle band was produced from the noodle dough using a roll-type noodle making machine. Next, the noodle strip was cut out to a noodle thickness of 1.5 mm (cutting blade: square No. 20) to obtain a noodle wire. The obtained raw noodles were aged in a refrigerator for 2 days to obtain Chinese noodles.

Next, the obtained Chinese noodles were boiled in boiling water for 3 minutes, and then put into a warm soy sauce (soy sauce ramen soup, creative food) and cooked.
(Evaluation of Chinese noodles)
For Chinese noodles, the noodle-making property was evaluated by 5 specialized panelists, and the evaluation excluding the noodle-making property was evaluated by 10 specialized panelists. The evaluation was carried out in 5 stages as compared with the control (sample 2A) based on the following criteria, and the average score was calculated. As for the evaluation items excluding the noodle-making property, Chinese noodles contained in warm soup were evaluated.
・ Noodle making 5 points: Very good dough binding, easy to make noodles 4 points: Good dough binding, noodles can be made without problems 3 points: Dough binding is a little weak, but there is a problem 2 points that can be made without noodles: Weak dough binding and breaks in noodle dough 1 point: Weak dough binding and problems with noodle making ・ Noodle flavor 5 points: Very strong grain sweetness Feeled and rich in flavor 4 points: The sweetness of the grains is strongly felt and the flavor is good 3 points: The sweetness of the grains is slightly felt 2 points: The miscellaneous taste, bitterness and grain odor are felt 1 point: Miscellaneous Strong taste, bitterness, and grainy odor ・ Noodle hardness 5 points: Strong 4 points: Slightly strong 3 points: Slightly weak but acceptable 2 points: Weak 1 point: Very weak ・ Noodle viscous elasticity 5 points : Strong 4 points: Slightly strong 3 points: Slightly weak, but acceptable range 2 points: Weak 1 point: Very weak ・ Boiled noodles 5 points: Slow 4 points: Slightly slow 3 points: Slightly fast, but acceptable range 2 Point: Early 1 point: Very early The evaluation results are shown in the table below. As is clear from Table 2-1 the Chinese noodles according to the present invention containing water-roasted bran have excellent noodle-making properties, good flavor and texture (hardness and viscoelasticity), and also have good boiling and stretching properties. It was good. On the other hand, Chinese noodles containing heat-treated wheat bran that was not hydrated during wheat bran treatment (comparative example) are the products of the present invention in terms of noodle-making property, flavor, texture (hardness and viscoelasticity), and boiled elongation. Was inferior to. Further, as shown in Table 2-2, when the blending amount of the water-roasted bran was increased, the texture tended to be deteriorated.

Experiment 3: Production and evaluation of fried noodles containing processed wheat bran products Yakisoba containing the processed wheat bran products produced in Experiment 1 was produced. Based on the composition (parts by mass) shown in Table 3, materials such as semi-strong flour (Showa Sangyo) and processed wheat bran products were mixed and then kneaded under the conditions of high speed 6 minutes and low speed 8 minutes. After aging at room temperature for 30 minutes, a noodle band was produced from the noodle dough using a roll-type noodle making machine. Next, the noodle strip was cut out to a noodle thickness of 1.65 mm (cutting blade: round No. 20) to obtain a noodle wire.

Next, the obtained raw noodles were steamed in a bamboo steamer for 7 minutes, cooled and bagged, and sterilized by heating at 85 ° C. for 30 minutes to obtain steamed noodles. Yakisoba was cooked using this steamed noodle, and the noodle-making property and the flavor and texture (hardness and viscoelasticity) of the cooked fried noodle were evaluated on a 5-point scale.

The evaluation results are shown in Table 3, and as in Experiment 2, good results were obtained in all the samples.

Experiment 4: Production and Evaluation of Pasta Containing Wheat Bran Treated Pasta from Duram Semolina (Showa Sangyo) and Wheat Bran Treated Products (Production Examples 1 and 7 of Experiment 1) based on the formulation (parts by mass) shown in Table 4. Manufactured. After mixing the materials shown in the table below with a mixer, raw noodles were obtained using a die with a diameter of 1.7 mm under the condition of a vacuum degree of 80 Mkp or more in an extrusion type noodle making machine. The obtained raw noodles were dried at 75 ° C. for 8 hours to obtain dried pasta.

Next, the dried pasta was boiled for 9 minutes to obtain pasta that had been drained. The noodle-making property of pasta and the flavor, hardness, and viscoelasticity of boiled pasta were evaluated on a 5-point scale as compared with the control (Sample 4A). The evaluation criteria are the same as in Experiment 2.

The evaluation results are shown in Table 4. The pasta according to the present invention containing water-roasted bran was excellent in noodle-making property, and also had good flavor and texture (hardness and viscoelasticity). On the other hand, pasta containing heat-treated wheat bran that was not hydrated during the wheat bran treatment (comparative example) had a poor flavor and a poor texture such as hardness and viscoelasticity.

Experiment 5: Production and evaluation of noodle rind containing wheat bran-treated product Gyoza rind was produced based on the formulation (part by mass) shown in Table 5. Semi-strong flour (Showa Sangyo) and processed wheat bran products (Production Examples 1 and 7 of Experiment 1) are put into a mixer and mixed, and then salt, processed fats and oils (Frenzy-M, RIKEN Vitamin) and water are mixed. It was put into a kneader and further kneaded to prepare a rag-shaped dough. Then, the rag-shaped dough was hung on a rolling roll of a noodle making machine to prepare a noodle band. The obtained noodle band was hollowed out with a mold to prepare dumpling skin (diameter 90 mm, thickness 1 mm, about 8 g).

Gyoza dumplings consist of 28 parts by mass of ground pork, 64 parts by mass of vegetables (cabbage, nira, long onion, garlic, ginger), 2 parts by mass of soy sauce, 2 parts by mass of granular vegetable protein, 1 part by mass of mirin, and 1 mass of sesame oil. Parts, 1 part by mass of lard, and 1 part by mass of seasoning were mixed to prepare a paste. 15 g of bean paste was wrapped in the gyoza skin prepared as described above to produce about 23 g of raw gyoza.

The produced raw dumplings were oiled in a frying pan heated to 200 ° C. and cooked for 7 minutes to obtain grilled dumplings.
The noodle-making property of the gyoza rind and the flavor, hardness, and viscoelasticity of the rind of the gyoza were evaluated on a 5-point scale as compared with the control (Sample 5A). The evaluation criteria are the same as in Experiment 2.

The evaluation results are shown in Table 5. The noodle rind according to the present invention containing water-roasted bran was excellent in noodle-making property and also had good flavor and texture (hardness and viscoelasticity). On the other hand, the noodle rind (comparative example) containing the heat-treated wheat bran that was not hydrated during the wheat bran treatment had a poor flavor and a poor texture such as hardness and viscoelasticity.

Claims (9)

Noodles containing 0.3 to 40% by mass of water-roasted bran in the raw material powder .
The noodles having an α-amylase titer of 150 mU / g or less for roasted bran and a neutral protease titer of less than 20 U / g for roasted bran . The noodles according to claim 1 , wherein the L value of the water-roasted bran is 31 or more. The noodles according to claim 1 or 2 , wherein the water-roasted bran is in powder form and has a median diameter of 20 to 100 μm. The noodles according to any one of claims 1 to 3 , wherein the raw material flour contains wheat flour. The noodles according to any one of claims 1 to 4 , wherein the noodles are noodle strings or noodle strips. The noodles according to any one of claims 1 to 4 , wherein the noodles are noodle skins. A method for producing noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder.
The above method, wherein the α-amylase titer of the water-roasted bran is 150 mU / g or less, and the neutral protease titer of the water-roasted bran is less than 20 U / g . A composition for producing noodles, which comprises 0.3 to 40% by mass of water-roasted bran .
The above composition, wherein the α-amylase titer of the water-roasted bran is 150 mU / g or less, and the neutral protease titer of the water-roasted bran is less than 20 U / g . A method for improving the flavor of noodles, which comprises blending 0.3 to 40% by mass of water-roasted bran in the raw material powder .
The above method, wherein the α-amylase titer of the water-roasted bran is 150 mU / g or less, and the neutral protease titer of the water-roasted bran is less than 20 U / g .