JP7553682B1 - Wheat flour composition and mix for wheat flour secondary processed products - Google Patents
Wheat flour composition and mix for wheat flour secondary processed products Download PDFInfo
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Landscapes
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Abstract
【課題】小麦粉二次加工品に用いることで、小麦粉二次加工品の老化耐性を向上させる小麦粉組成物を提供する。特に麺類においては、さらにつるみを有し、加熱調理後のよじれを抑制する小麦粉組成物を提供する。【解決手段】アミロース合成遺伝子が三重欠失した小麦から得られた小麦粉Ａ、及びアミロース合成遺伝子が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物、及び本発明の小麦粉組成物を含む小麦粉二次加工品用ミックス。【選択図】なし[Problem] To provide a wheat flour composition which, when used in wheat flour secondary processed products, improves the aging resistance of the wheat flour secondary processed products. In particular, to provide a wheat flour composition which, in noodles, provides additional looseness and suppresses twisting after cooking. [Solution] A wheat flour composition comprising wheat flour A obtained from wheat with a triple deletion of the amylose synthesis gene and wheat flour B obtained from wheat with a double deletion of the amylose synthesis gene, and a mix for wheat flour secondary processed products comprising the wheat flour composition of the present invention. [Selected Figure] None
Description
本発明は、小麦粉組成物に関し、特に麺類、ベーカリー製品等の小麦粉二次加工品に用いることで、小麦粉二次加工品の老化耐性を向上させる小麦粉組成物に関する。 The present invention relates to a flour composition, and in particular to a flour composition that improves the aging resistance of secondary processed flour products, such as noodles and bakery products, when used in such products.
麺類、ベーカリー製品等の小麦粉二次加工品は、小麦粉を主体として、必要に応じて米粉、そば粉等のその他の穀粉、澱粉類等を含む組成物を用いて製造される。小麦粉二次加工品の課題の一つとして、経時的な食感の低下の抑制、すなわち老化耐性の向上が挙げられる。そこで、従来から、小麦粉二次加工品の老化耐性を向上させる技術開発が行われている。 Secondary processed wheat flour products such as noodles and bakery products are produced using compositions that contain wheat flour as the main component and, as necessary, other grain flours such as rice flour and buckwheat flour, starches, etc. One of the issues facing secondary processed wheat flour products is the prevention of deterioration in texture over time, i.e., improving resistance to aging. Accordingly, technological developments have been conducted to improve the aging resistance of secondary processed wheat flour products.
例えば、特許文献１では、食味や風味に影響を与えることなく、ソフトでモチモチした食感を与え、長期間保存しても老化を来たさない麺類を提供することを目的とし、モチ性小麦粉を５～７０重量％含有することを特徴とする麺類用穀粉が開示されている。また、特許文献２では、食味や風味に影響を与えることなく、冷蔵又は冷凍保存しても食感が硬化しない麺皮食品を提供することを目的とし、モチ性小麦粉を１０～９０重量％含有することを特徴とする麺皮用穀粉が開示されている。さらに、特許文献３では、食感が良好であり、特に低温（冷蔵、冷凍）保管に伴う経時劣化耐性を有する麺類を製造可能な麺類用穀粉組成物を提供することを目的とし、小麦粉を含む麺類用穀粉組成物であって、前記小麦粉１００質量部中に、もち性小麦粉を１０～６５質量部、及び、きたほなみ由来の小麦粉を３５～９０質量部含有する、麺類用穀粉組成物が開示されている。 For example, Patent Document 1 discloses a noodle flour containing 5 to 70% by weight of glutinous wheat flour, with the aim of providing noodles that have a soft and chewy texture without affecting the taste or flavor and that do not deteriorate even when stored for a long period of time. Patent Document 2 discloses a noodle skin flour containing 10 to 90% by weight of glutinous wheat flour, with the aim of providing a noodle skin food that does not harden in texture even when stored in a refrigerator or freezer without affecting the taste or flavor. Patent Document 3 discloses a noodle flour composition containing wheat flour that can produce noodles that have a good texture and are particularly resistant to deterioration over time associated with low-temperature (refrigerated, frozen) storage, with the aim of providing a noodle flour composition that contains 10 to 65 parts by weight of glutinous wheat flour and 35 to 90 parts by weight of wheat flour derived from Kitahonami, with the aim of providing a noodle flour composition that can produce noodles that have a good texture and are particularly resistant to deterioration over time associated with low-temperature (refrigerated, frozen) storage.
しかしながら、上述の従来技術を用いても、特に加熱調理後に冷凍、及び／冷蔵された小麦二次加工品の場合、老化耐性が十分に得られない場合がある。さらに麺類においては、つるみが十分に得られない場合や、加熱調理後によじれやすくなる場合がある。 However, even when the above-mentioned conventional techniques are used, there are cases where sufficient resistance to aging cannot be obtained, particularly in the case of secondary wheat processed products that are frozen and/or refrigerated after cooking. Furthermore, in the case of noodles, there are cases where the noodles do not have sufficient looseness and tend to twist after cooking.
したがって、本発明の目的は、小麦粉二次加工品に用いることで、小麦粉二次加工品の老化耐性を向上させる小麦粉組成物を提供することにある。特に麺類においては、さらにつるみを有し、加熱調理後のよじれを抑制する小麦粉組成物を提供することにある。 The object of the present invention is therefore to provide a wheat flour composition that, when used in wheat flour secondary processed products, improves the aging resistance of the wheat flour secondary processed products. In particular, the object of the present invention is to provide a wheat flour composition that, when used in noodles, further improves the looseness and suppresses twisting after cooking.
本発明者らは、種々の種類の小麦から得られた小麦粉を組み合わせた組成物を調製して検討した結果、所定の小麦から得られた２種の小麦粉を組み合わせることによって、上記課題を解決することができることを見出した。 The inventors prepared and examined compositions that combined wheat flours obtained from various types of wheat, and discovered that the above-mentioned problems could be solved by combining two types of wheat flour obtained from specific wheat.
すなわち、上記目的は、アミロース合成遺伝子が三重欠失した小麦から得られた小麦粉Ａ 、及びアミロース合成遺伝子が二重欠失した小麦から得られた小麦粉Ｂを含み、体積基準の粒子径分布において、粒子径５０μｍ以下の粒子の割合が、５５％以上である小麦粉組成物、及び本発明の小麦粉組成物を含む小麦粉二次加工品用ミックスによって達成される。 That is, the above-mentioned object is achieved by a flour composition comprising wheat flour A obtained from wheat having a triple deletion in the amylose synthesis gene and wheat flour B obtained from wheat having a double deletion in the amylose synthesis gene, the proportion of particles having a particle diameter of 50 μm or less being 55% or more in a volume-based particle size distribution , and a mix for secondary wheat flour processed products containing the wheat flour composition of the present invention.
本発明により、小麦粉二次加工品の老化耐性を向上させ、特に麺類においては、さらにつるみを有し、加熱調理後のよじれを抑制する小麦粉組成物を提供することができる。 The present invention provides a wheat flour composition that improves the aging resistance of wheat flour secondary processed products, and in particular noodles, provides greater looseness and suppresses curling after cooking.
［小麦粉組成物］
本発明の小麦粉組成物は、アミロース合成遺伝子が三重欠失した小麦から得られた小麦粉Ａ、及びアミロース合成遺伝子が二重欠失した小麦から得られた小麦粉Ｂを含む。本発明の小麦粉組成物を用いることで、老化耐性が向上された小麦粉二次加工品を製造することができる。特に小麦粉二次加工品が麺類である場合は、さらにつるみを有し、加熱調理後のよじれが抑制された麺類を製造することができる。普通小麦は、異質六倍体であり、Ａ、Ｂ及びＤの３つのゲノムを持つことが知られている。そして、野生型の普通小麦の胚乳澱粉のアミロース合成をつかさどるアミロース合成遺伝子Ｗｘ－１は、それぞれのゲノム上に存在し、それぞれＷｘ－Ａ１、Ｗｘ－Ｂ１及びＷｘ－Ｄ１と称されている。本発明において、アミロース合成遺伝子が三重欠失した小麦は、そのＷｘ－Ａ１、Ｗｘ－Ｂ１及びＷｘ－Ｄ１が全て欠失した小麦を意味し、いわゆる「もち性小麦」である。また、アミロース合成遺伝子が二重欠失した小麦は、Ｗｘ－Ａ１、Ｗｘ－Ｂ１及びＷｘ－Ｄ１の内、２遺伝子（すなわち、Ｗｘ－Ａ１及びＷｘ－Ｂ１、又はＷｘ－Ａ１及びＷｘ－Ｄ１、又はＷｘ－Ｂ１及びＷｘ－Ｄ１）が欠失した小麦を意味し、いわゆる「低アミロース小麦」である。なお、本発明におけるアミロース合成遺伝子の欠失は、その遺伝子にコードされている顆粒性澱粉合成酵素の発現や機能が低減又は消失したことをいう。後述の実施例で説明する通り、前記小麦粉Ａ及び前記小麦粉Ｂの組み合わせることで、初めて上記効果が得られる。
[Flour composition]
The wheat flour composition of the present invention includes wheat flour A obtained from wheat in which the amylose synthesis gene is triple deleted, and wheat flour B obtained from wheat in which the amylose synthesis gene is double deleted. By using the wheat flour composition of the present invention, a wheat flour secondary processed product with improved aging resistance can be produced. In particular, when the wheat flour secondary processed product is noodles, noodles with more slackness and less twisting after cooking can be produced. Common wheat is known to be an allohexaploid having three genomes, A, B, and D. The amylose synthesis gene Wx-1, which controls amylose synthesis in endosperm starch of wild-type common wheat, is present on each genome and is called Wx-A1, Wx-B1, and Wx-D1, respectively. In the present invention, wheat in which the amylose synthesis gene is triple deleted means wheat in which all of Wx-A1, Wx-B1, and Wx-D1 are deleted, and is so-called "waxy wheat". Moreover, wheat with double deletion of amylose synthesis genes means wheat with deletion of two of the genes Wx-A1, Wx-B1 and Wx-D1 (i.e., Wx-A1 and Wx-B1, or Wx-A1 and Wx-D1, or Wx-B1 and Wx-D1), and is so-called "low amylose wheat." In the present invention, deletion of an amylose synthesis gene means that the expression or function of granular starch synthase encoded by the gene is reduced or lost. As will be described in the examples below, the above effect can only be obtained by combining the wheat flour A and the wheat flour B.
前記小麦粉Ａが得られるアミロース合成遺伝子が三重欠失した小麦には、硬質小麦と軟質小麦がある。種子の硬軟質性は、ピュロインドリン－ａ及びピュロインドリン－ｂという２種のたん白質の遺伝子の欠失・変異によって決定され、野生型が軟質で、これらの遺伝子の何れか、又は両方に欠失・変異が起きると硬質になることが知られている。本発明において、前記アミロース合成遺伝子が三重欠失した小麦は、硬質小麦、軟質小麦の何れでもよいが、小麦粉二次加工品の老化耐性がより向上するため、硬質小麦であることが好ましい。前記アミロース合成遺伝子が三重欠失した小麦は、具体的には、硬質小麦としては、もち姫、はつもち等が挙げられ、軟質小麦としては、うららもち、もち乙女等が挙げられる。また、前記小麦粉Ｂが得られるアミロース合成遺伝子が二重欠失した小麦については、硬質小麦、軟質小麦の何れでもよいが、ピュロインドリン－ａ及びピュロインドリン－ｂ遺伝子の欠失・変異がない軟質小麦が好ましい。前記アミロース合成遺伝子が二重欠失した小麦は、具体的には、あやひかり、チクゴイズミ、つるぴかり等が挙げられ、小麦粉二次加工品の老化耐性がより向上し、特に麺類においてはつるみがさらに向上するため、好ましくはあやひかりである。なお、本発明において、小麦品種を示す場合、現存する小麦品種、及びそれらから派生した小麦品種（現存する日本産小麦品種の品種改良で生まれた小麦品種）を含むものとする。 Wheat with triple deletion of amylose synthesis genes from which wheat flour A is obtained includes hard wheat and soft wheat. The hardness or softness of seeds is determined by the deletion or mutation of two proteins, puroindoline-a and puroindoline-b, and it is known that the wild type is soft, and deletion or mutation of either or both of these genes results in hardness. In the present invention, the wheat with triple deletion of amylose synthesis genes may be either hard wheat or soft wheat, but hard wheat is preferable because it improves the aging resistance of wheat flour secondary processed products. Specific examples of wheat with triple deletion of amylose synthesis genes include hard wheat, Mochihime, Hatsumocchi, etc., and soft wheat, Uraramochi, Mochiotome, etc. The wheat with double deletion of amylose synthesis genes from which wheat flour B is obtained may be either hard wheat or soft wheat, but soft wheat without deletion or mutation of the puroindoline-a and puroindoline-b genes is preferred. Specific examples of wheat with double deletion of amylose synthesis genes include Ayahikari, Chikugoizumi, Tsurupikari, etc., and Ayahikari is preferred because it improves the aging resistance of wheat flour secondary processed products and further improves the smoothness of noodles in particular. In the present invention, when wheat varieties are indicated, they include existing wheat varieties and wheat varieties derived therefrom (wheat varieties that have been created by breeding existing Japanese wheat varieties).
本発明の小麦粉組成物において、前記小麦粉Ａと前記小麦粉Ｂの質量比率（小麦粉Ａ：小麦粉Ｂ）は、本発明の効果が得られる範囲であれば、特に制限はない。前記小麦粉Ａと前記小麦粉Ｂの質量比率（小麦粉Ａ：小麦粉Ｂ）は、好ましくは１：１～２０であり、より好ましくは１：２～１０であり、さらに好ましくは１：２．５～８であり、よりさらに好ましくは１：４～７である。前記小麦粉Ａと前記小麦粉Ｂの質量比率（小麦粉Ａ：小麦粉Ｂ）をこの範囲にすることで小麦粉二次加工品の老化耐性がより向上し、特に麺類では、老化耐性、つるみの向上、加熱調理後のよじれを抑制する効果の総合的な評価において良好な麺類を得ることができる。本発明の小麦粉組成物は、本発明の効果を損なわない限り、前記小麦粉Ａ及び前記小麦粉Ｂ以外のその他の小麦粉を含んでいてもよい。本発明の小麦粉組成物に含まれる前記小麦粉Ａと前記小麦粉Ｂの合計量は、２０質量％以上が好ましく、３０質量％以上がより好ましく、３５質量％以上がさらに好ましい。また、本発明の小麦粉組成物は、前記小麦粉Ａ及び前記小麦粉Ｂ以外の小麦粉を含まなくてもよい。本発明の小麦粉組成物に含まれるその他の小麦粉としては、アミロース合成遺伝子が野生型である小麦から得られた小麦粉、アミロース合成遺伝子が一重欠失した小麦から得られた小麦粉、二粒系小麦から得られた小麦粉、一粒系小麦から得られた小麦粉例えば、強力粉、準強力粉、中力粉、薄力粉、全粒粉、セモリナ粉等が挙げられ、より具体的には、ダーク・ノーザン・スプリング（ＤＮＳ）、ハード・レッド・ウインター（ＨＲＷ）、Ｎｏ．１カナダ・ウェスタン・レッド・スプリング（１ＣＷ）、オーストラリアン・プライム・ハード（ＡＰＨ）、オーストラリアン・ハード（ＡＨ）、オーストラリアン・プレミアム・ホワイト（ＡＰＷ）、ゆめちから、春よ恋、デュラム小麦等の硬質小麦から得られた小麦粉や、ウエスタン・ホワイト（ＷＷ）、ソフト・レッド・ウインター（ＳＲＷ）、日本産のきたほなみ、さとのそら、農林６１号、軟質のデュラム小麦等の軟質小麦から得られた小麦粉が挙げられる。 In the flour composition of the present invention, the mass ratio of the flour A to the flour B (flour A:flour B) is not particularly limited as long as it is within the range in which the effects of the present invention can be obtained. The mass ratio of the flour A to the flour B (flour A:flour B) is preferably 1:1 to 20, more preferably 1:2 to 10, even more preferably 1:2.5 to 8, and even more preferably 1:4 to 7. By setting the mass ratio of the flour A to the flour B (flour A:flour B) in this range, the aging resistance of the wheat flour secondary processed product is further improved, and in particular, in the case of noodles, good noodles can be obtained in the comprehensive evaluation of the effects of aging resistance, improvement of smoothness, and suppression of twisting after cooking. The flour composition of the present invention may contain flour other than the flour A and the flour B as long as it does not impair the effects of the present invention. The total amount of the flour A and the flour B contained in the flour composition of the present invention is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more. In addition, the flour composition of the present invention may not contain flour other than the flour A and the flour B. Other flours contained in the flour composition of the present invention include flour obtained from wheat in which the amylose synthesis gene is wild type, flour obtained from wheat in which the amylose synthesis gene is single deleted, flour obtained from two-grain wheat, flour obtained from one-grain wheat, for example, strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, semolina flour, etc., and more specifically, flour obtained from hard wheat such as Dark Northern Spring (DNS), Hard Red Winter (HRW), No. 1 Canadian Western Red Spring (1CW), Australian Prime Hard (APH), Australian Hard (AH), Australian Premium White (APW), Yumechikara, Haruyokoi, durum wheat, and flour obtained from soft wheat such as Western White (WW), Soft Red Winter (SRW), Kitahonami, Satonosora, Norin 61, and soft durum wheat.
本発明の小麦粉組成物において、たん白質含量は、本発明の効果が得られる範囲であれば、特に制限はない。前記たん白質含量は、好ましくは５．５～１２質量％であり、より好ましくは６～１１．５質量％であり、さらに好ましくは６．５～１１質量％であり、よりさらに好ましくは７～１０質量％、７．５～９．５質量％であってもよい。なお、本発明において、たん白質含有量は、ケルダール法によって、小麦粉組成物（水分１４質量％換算）の窒素含有量を定量し、窒素－たん白質換算係数（５．７０）を乗じて算出した値である。 In the wheat flour composition of the present invention, the protein content is not particularly limited as long as it is within the range in which the effects of the present invention can be obtained. The protein content is preferably 5.5 to 12% by mass, more preferably 6 to 11.5% by mass, even more preferably 6.5 to 11% by mass, and even more preferably 7 to 10% by mass, or even 7.5 to 9.5% by mass. In the present invention, the protein content is a value calculated by quantifying the nitrogen content of the wheat flour composition (based on 14% moisture by mass) using the Kjeldahl method and multiplying it by the nitrogen-protein conversion factor (5.70).
本発明の小麦粉組成物は、体積基準の粒子径分布において、粒子径５０μｍ以下の粒子の割合が、好ましくは５５％以上であり、より好ましくは６０～７５％であり、より好ましくは６３～７２％である。また、本発明の小麦粉組成物は、中心粒子径が好ましくは２０～３５μｍであり、より好ましくは２２～３３μｍであり、さらに好ましくは２３～３１μｍである。なお、本発明において、体積基準の粒子径分布は、レーザー回折式の粒度分布測定装置を用いて測定することができる。具体的には、レーザー回折式粒度分布測定装置ＨＥＬＯＳ＆ＲＯＤＯＳ（日本レーザー製）を用いて、フラウンホーファー回折によって体積基準の粒子径分布を得て、５０μｍ以下の粒子径を有する粒子の体積基準の割合を算出する。また、粒子径分布における体積基準での積算分析曲線の５０％に相当する粒子径を中心粒子径として算出する。 In the flour composition of the present invention, the proportion of particles having a particle diameter of 50 μm or less in the volumetric particle diameter distribution is preferably 55% or more, more preferably 60 to 75%, and more preferably 63 to 72%. In addition, the flour composition of the present invention has a median particle diameter of preferably 20 to 35 μm, more preferably 22 to 33 μm, and even more preferably 23 to 31 μm. In the present invention, the volumetric particle diameter distribution can be measured using a laser diffraction particle size distribution measuring device. Specifically, a laser diffraction particle size distribution measuring device HELOS & RODOS (manufactured by Nippon Laser) is used to obtain a volumetric particle size distribution by Fraunhofer diffraction, and the volumetric proportion of particles having a particle diameter of 50 μm or less is calculated. In addition, the particle diameter corresponding to 50% of the volumetric cumulative analysis curve in the particle size distribution is calculated as the median particle diameter.
本発明において小麦粉は一般的な方法で製造することができる。例えば、精選した小麦粒を、加水・テンパリング工程を行った後、ブレーキング工程、リダクション工程等を行うことができる。また、ピーリング工程、粉砕工程、分級工程等を、自由に組み合わせて行うことができる。粉砕工程における粉砕方法は特に限定されないが、例えば、石臼、ハンマーミル、ピンミル、ジェットミル等の粉砕機を用いて粉砕することができる。本発明の小麦粉組成物は、小麦粉Ａ、小麦粉Ｂを得てから混合してもよく、それぞれの原料小麦を混合してから得られる小麦粉であってもよい。原料小麦で混合した場合の小麦粉Ａと小麦粉Ｂの検出は、Ｗｘ遺伝子マーカーを用いて分析することができる。 In the present invention, the wheat flour can be produced by a general method. For example, selected wheat grains can be subjected to a hydration/tempering process, followed by a breaking process, a reduction process, etc. In addition, a peeling process, a grinding process, a classification process, etc. can be freely combined. The grinding method in the grinding process is not particularly limited, but grinding can be performed using a grinder such as a stone mill, a hammer mill, a pin mill, or a jet mill. The wheat flour composition of the present invention may be obtained by mixing wheat flour A and wheat flour B, or may be a wheat flour obtained by mixing the respective raw wheat flours. Detection of wheat flour A and wheat flour B when mixed in raw wheat flour can be analyzed using a Wx gene marker.
本発明の小麦粉組成物は、種々の小麦粉二次加工品の製造に使用することができる。小麦粉二次加工品としては、例えば、麺類やベーカリー製品などが挙げられる。本発明の麺類とは、中華麺やスパゲッティ、マカロニなどのパスタ類に用いられる麺線や麺帯はもちろん、餃子やしゅうまいなどに用いられる麺皮類を包含する概念である。具体的には、中華麺、焼きそば、うどん、和そば、素麺、冷や麦、冷麺、ビーフン、きしめんなどはもちろん、餃子皮、しゅうまい皮、ワンタン皮、春巻皮などに用いられる麺皮類が挙げられる。 The wheat flour composition of the present invention can be used to manufacture various wheat flour secondary processed products. Examples of wheat flour secondary processed products include noodles and bakery products. The concept of noodles in the present invention includes not only noodle strings and noodle bands used in Chinese noodles and pastas such as spaghetti and macaroni, but also noodle skins used in gyoza and shumai. Specific examples include Chinese noodles, yakisoba, udon, Japanese soba, somen, hiyamugi, hiyashimen, bifun, and kishimen, as well as noodle skins used in gyoza skins, shumai skins, wonton skins, and spring roll skins.
本発明の小麦粉組成物を用いて麺類を製造する場合、製造方法は特に限定されず、麺類用生地の調製方法も一般的な調製方法を自由に用いることができる。例えば、本発明の小麦粉組成物や、後述の小麦粉二次加工品用ミックスに、必要に応じて粉体材料、水、塩等を配合して混練し、麺類用生地を調製することができる。また、中華麺用生地を調製する場合には、さらに、かんすい等を配合してもよい。麺生地を調製する際の水の量は、麺類の種類にもよるが、通常は、穀粉類１００質量部に対して、水２５～５０質量部とすることが好ましく、水２８～４８質量部とすることがより好ましい。 When producing noodles using the wheat flour composition of the present invention, the production method is not particularly limited, and general preparation methods can be freely used for the preparation of noodle dough. For example, noodle dough can be prepared by mixing and kneading the wheat flour composition of the present invention or the mix for wheat flour secondary processed products described below with powder materials, water, salt, etc. as necessary. When preparing Chinese noodle dough, kansui, etc. may also be further mixed. The amount of water used when preparing noodle dough depends on the type of noodles, but it is usually preferable to use 25 to 50 parts by mass of water, and more preferably 28 to 48 parts by mass of water, per 100 parts by mass of grain flour.
製麺方法も特に限定されず、手打ち、手延べ又は手打ち式製麺、圧延式製麺、押出式製麺等の公知の製麺方法を採用することができる。本技術の一つの態様において、麺類用生地は、圧延され、所望の厚さの麺帯とされる。当該圧延は、麺類用生地を圧延ロールに通すことで行われる。次いで、製麺機等を用いて麺帯を切り出して麺線とし、この麺線を所望の長さに切断することにより生麺を得ることができる。また、型抜き機等を用いて麺帯から麺皮を得ることができる。 The noodle-making method is not particularly limited, and known noodle-making methods such as hand-made, hand-stretched or hand-made noodle-making, rolling noodle-making, and extrusion noodle-making can be used. In one aspect of the present technology, the noodle dough is rolled into a noodle band of the desired thickness. The rolling is performed by passing the noodle dough through a rolling roll. Next, the noodle band is cut out using a noodle-making machine or the like to form noodle strands, and the noodle strands are cut to the desired length to obtain raw noodles. In addition, noodle skins can be obtained from the noodle band using a die-cutting machine or the like.
本発明の一つの態様において、麺類用生地を引き伸ばしたり撚ったりして麺線を得てもよく、また、麺類用生地を穴等から押し出して麺類を製造してもよい。一般に、スパゲッティやマカロニ等の麺類は、麺類用生地を押し出して製造することが多い。また本技術においては、機械を用いて製麺してもよく、機械を用いずに手延べや手打ちによって製麺してもよい。 In one embodiment of the present invention, noodle strands may be obtained by stretching or twisting noodle dough, or noodles may be produced by extruding the noodle dough through holes or the like. Generally, noodles such as spaghetti and macaroni are often produced by extruding noodle dough. In this technology, noodles may be produced using a machine, or they may be produced by hand stretching or hand-making without using a machine.
本発明に係る麺類の製造方法において、例えば、前記生麺を茹でることによって茹で麺が得られ、蒸すことによって蒸し麺が得られ、調湿乾燥法等により乾燥すれば乾麺が得られる。また、例えば、茹で処理又は蒸し処理を行った後、フライ用バスケットあるいは乾燥用バスケットに一食ずつ成形充填し、フライあるいは高温熱風乾燥処理すれば即席麺が得られる。 In the method for producing noodles according to the present invention, for example, the raw noodles can be boiled to obtain boiled noodles, steamed to obtain steamed noodles, and dried by a humidity-controlled drying method or the like to obtain dried noodles. In addition, for example, after the boiling or steaming process, the noodles can be formed and packed into a frying basket or drying basket one serving at a time, and then fried or dried with high-temperature hot air to obtain instant noodles.
また、本発明のベーカリー製品とは、パン類、ケーキ、洋菓子類、和菓子類などが挙げられる。パン類としては、食事パン（例えば、食パン、ライ麦パン、フランスパン、乾パン、バラエティブレッド、ロールパン等）、調理パン（例えば、ホットドッグ、ハンバーガー、ピザパイ等）、菓子パン（例えば、ジャムパン、アンパン、クリームパン、レーズンパン、メロンパン、スイートロール、クロワッサン、ブリオッシュ、デニッシュ、コロネ等）、蒸しパン（例えば、肉まん、中華まん、あんまん等）、特殊パン（例えば、グリッシーニ、イングリッシュマフィン、ナン等）などが挙げられる。ケーキとしては、例えば、蒸しケーキ、スポンジケーキ、バターケーキ、ロールケーキ、ホットケーキ、ブッセ、バームクーヘン、パウンドケーキ、チーズケーキ、スナックケーキなどが挙げられる。なお、洋菓子には、シュー、ワッフル、ドーナツ、クレープ、パイ、ビスケット、カステラ、マドレーヌ、クッキー、サブレなども含まれる。また、和菓子には、どら焼、饅頭、たい焼、回転焼などが含まれる。その他に、たこ焼、お好み焼などの和風食品も含まれる。 The bakery products of the present invention include breads, cakes, Western confectioneries, and Japanese confectioneries. Examples of breads include meal breads (e.g., white bread, rye bread, French bread, dry tack, variety bread, roll bread, etc.), cooked breads (e.g., hot dogs, hamburgers, pizza pies, etc.), sweet breads (e.g., jam bread, sweet bean bread, cream bread, raisin bread, melon bread, sweet roll, croissant, brioche, Danish, cornet, etc.), steamed breads (e.g., meat buns, Chinese buns, sweet bean buns, etc.), and special breads (e.g., grissini, English muffins, naan, etc.). Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, bussees, Baumkuchen, pound cakes, cheesecakes, and snack cakes. Examples of Western confectioneries include choux pastries, waffles, donuts, crepes, pies, biscuits, castella cakes, madeleines, cookies, and sables. Japanese sweets also include dorayaki, manju, taiyaki, and kaitenyaki. Other Japanese foods include takoyaki and okonomiyaki.
本発明のベーカリー製品の製造方法は、一般的なベーカリー製品の製造方法を自由に選択して用いることができる。具体的には、例えば、前述した本発明の小麦粉組成物、又は後述の小麦粉二次加工品用ミックスを用いて前述したベーカリー製品用生地を製造する工程と、該ベーカリー製品用生地を用いてベーカリー製品を製造する工程と、を少なくとも行うことで、本技術に係るベーカリー製品を製造することができる。ベーカリー製品用生地を用いてベーカリー製品を製造する工程としては、例えば、本技術に係るベーカリー製品用生地を、必要に応じて、一次発酵、分割、成形、二次発酵等を行い、加熱することでベーカリー製品を製造することができる。加熱方法は特に限定されず、焼成、蒸し、油ちょう、マイクロ波加熱等、本技術の効果を損なわない限り、１種又は２種以上の加熱方法を自由に選択して用いることができる。 The method for producing the bakery product of the present invention can be freely selected from general methods for producing bakery products. Specifically, for example, the bakery product according to the present technology can be produced by at least performing the steps of producing the dough for bakery products described above using the wheat flour composition of the present invention described above or the mix for wheat flour secondary processed products described below, and producing a bakery product using the dough for bakery products. As the step for producing a bakery product using the dough for bakery products, for example, the dough for bakery products according to the present technology can be subjected to primary fermentation, division, shaping, secondary fermentation, etc. as necessary, and heated to produce a bakery product. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, deep-frying, and microwave heating can be freely selected and used as long as they do not impair the effects of the present technology.
本発明の小麦粉組成物を用いることで、老化耐性が向上された小麦粉二次加工品が得られる。特に、本発明の小麦粉組成物は、麺類の製造に用いることで、つるみを有し、加熱調理後のよじれを抑制することができるので、麺類用であることが好ましい。また、別の好ましい態様として、本発明の小麦粉組成物を用いて製造された小麦粉二次加工品は、老化耐性が向上されるので、特に老化が問題になる、加熱調理後に冷蔵及び／又は冷凍される小麦粉二次加工品であることが好ましい。 By using the wheat flour composition of the present invention, wheat flour secondary processed products with improved aging resistance can be obtained. In particular, the wheat flour composition of the present invention is preferably used for noodles, since its use in the production of noodles gives them a smooth texture and suppresses twisting after cooking. In another preferred embodiment, the wheat flour secondary processed products produced using the wheat flour composition of the present invention have improved aging resistance, and are therefore preferably wheat flour secondary processed products that are refrigerated and/or frozen after cooking, in which aging is particularly problematic.
［小麦粉二次加工品用ミックス］
本発明の小麦粉二次加工品用ミックスは、本発明の小麦粉組成物を含む。本発明の小麦粉二次加工品用ミックスを用いることで、老化耐性が向上された小麦粉二次加工品を容易に製造することができる。特に前記小麦粉二次加工品が麺類の場合は、つるみを有し、加熱調理後のよじれが抑制された麺類を製造することができる。前記小麦粉二次加工品用ミックスに含まれる麦粉組成物以外のその他の材料は、製造する小麦粉二次加工品の種類に応じて、適宜配合することができる。例えば、米粉、そば粉、大麦粉、ライ麦粉、オーツ麦粉、トウモロコシ粉、大豆粉、緑豆粉、アマランサス粉、キビ粉、アワ粉、ヒエ粉、ホワイトソルガム粉等の小麦粉以外の穀粉、これらの穀粉を加熱処理した加熱処理穀粉；コーンスターチ、米澱粉、小麦澱粉、サゴ澱粉等の澱粉（地上系澱粉）、馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉等のような地下茎又は根由来の澱粉（地下系澱粉）、これらのワキシー種、ハイアミロース種の澱粉、及びそれらの澱粉に物理的又は化学的な加工を単独または複数組み合せて施した加工澱粉；グルテン、卵白、卵黄、カゼイン、ホエイ、大豆たん白等のたん白質；バター、ラード、サラダ油、マーガリン、ショートニング等の油脂；砂糖、ぶどう糖、麦芽糖、異性化糖、水あめ、粉あめ、オリゴ糖、デキストリン、糖アルコール等の糖質；食物繊維；色素；グアガム、ローカストビーンガム、カラギーナン、キサンタンガム等の増粘剤；アラニン、グリシン、リジン等のアミノ酸；グルタミン酸ナトリウム、食塩等の調味料; その他、香料、かんすい、イースト、ベーキングパウダー、酵素製剤、ビタミンＣ、乳化剤、イーストフード、アルコール製剤等が挙げられる。好ましくはエステル化及び／又はエーテル化が施された澱粉を含む。
[Mix for wheat flour secondary processing products]
The mix for wheat flour secondary processed products of the present invention contains the wheat flour composition of the present invention. By using the mix for wheat flour secondary processed products of the present invention, wheat flour secondary processed products with improved aging resistance can be easily produced. In particular, when the wheat flour secondary processed products are noodles, noodles that have a smooth texture and are less likely to twist after cooking can be produced. Other materials than the wheat flour composition contained in the mix for wheat flour secondary processed products can be appropriately blended depending on the type of wheat flour secondary processed product to be produced. For example, flours other than wheat flour, such as rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, soy flour, mung bean flour, amaranth flour, millet flour, foxtail millet flour, and white sorghum flour, and heat-treated flours obtained by heat-treating these flours; starches (above-ground starches) such as corn starch, rice starch, wheat starch, and sago starch; starches derived from underground stems or roots, such as potato starch, tapioca starch, and sweet potato starch (underground starches); starches of these waxy and high amylose varieties, and starches obtained by physically or chemically modifying these starches. Examples of the additives include processed starches that have been subjected to a single or a combination of multiple modifications; proteins such as gluten, egg white, egg yolk, casein, whey, soy protein, etc.; fats and oils such as butter, lard, salad oil, margarine, shortening, etc.; carbohydrates such as sugar, glucose, maltose, isomerized sugar, starch syrup, powdered syrup, oligosaccharides, dextrin, sugar alcohol, etc.; dietary fiber; colorings; thickeners such as guar gum, locust bean gum, carrageenan, xanthan gum, etc.; amino acids such as alanine, glycine, lysine, etc.; seasonings such as sodium glutamate, salt, etc.; and other additives such as flavorings, kansui, yeast, baking powder, enzyme preparations, vitamin C, emulsifiers, yeast food, alcohol preparations, etc. Preferably, the additives include starches that have been subjected to esterification and/or etherification.
本発明の小麦粉二次加工品用ミックスは、本発明の小麦粉組成物を含んでいればよく、その含有量は特に限定されない。好ましくは、小麦粉二次加工品に用いられる穀粉（加熱処理穀粉を含む）及び澱粉（加工澱粉を含む）の合計１００質量％当たり、前記小麦粉Ａと前記小麦粉Ｂの合計量が２０質量％以上となるように含有されており、より好ましくは３０質量％以上であり、さらに好ましくは３５質量％以上である。
本発明の小麦粉二次加工品用ミックスにおいて、たん白質含量は、本発明の効果が得られる範囲であれば、特に制限はない。前記たん白質含量は、好ましくは５．５～１２質量％であり、より好ましくは６～１１．５質量％であり、さらに好ましくは６．５～１１質量％であり、よりさらに好ましくは７～１０質量％、７．５～９．５質量％であってもよい。なお、本発明において、小麦粉二次加工品用ミックスのたん白質含有量は、小麦粉組成物のたん白質含有量と同様の方法で測定した値である。
本発明の小麦粉二次加工品用ミックスのその他の好ましい態様は、本発明の小麦粉組成物の場合と同様である。
The wheat flour secondary processed product mix of the present invention is only required to contain the wheat flour composition of the present invention, and the content is not particularly limited.Preferably, the total amount of the wheat flour A and the wheat flour B is 20% by mass or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more, per 100% by mass of the total of the flour (including heat-treated flour) and starch (including processed starch) used in the wheat flour secondary processed product.
In the mix for wheat flour secondary processed products of the present invention, the protein content is not particularly limited as long as it is within the range in which the effects of the present invention can be obtained. The protein content is preferably 5.5 to 12% by mass, more preferably 6 to 11.5% by mass, even more preferably 6.5 to 11% by mass, and even more preferably 7 to 10% by mass, or even 7.5 to 9.5% by mass. In the present invention, the protein content of the mix for wheat flour secondary processed products is a value measured by the same method as the protein content of the wheat flour composition.
Other preferred embodiments of the mix for wheat flour secondary processed products of the present invention are the same as those of the wheat flour composition of the present invention.
［小麦粉二次加工品］
本発明の小麦粉二次加工品は、本発明の小麦粉組成物又は本発明の小麦粉二次加工品用ミックスが用いられた小麦粉二次加工品である。本発明の小麦粉二次加工品は、老化耐性が向上された小麦粉二次加工品である。特に小麦粉二次加工品が麺類の場合は、つるみを有し、加熱調理後のよじれが抑制された麺類である。本発明の小麦粉二次加工品は、常法に従って製造することができる。本発明の小麦粉二次加工品の好ましい態様は、本発明の小麦粉組成物の場合と同様である。
[Secondary processed flour products]
The wheat flour secondary processed product of the present invention is a wheat flour secondary processed product using the wheat flour composition of the present invention or the mix for wheat flour secondary processed products of the present invention. The wheat flour secondary processed product of the present invention has improved resistance. In particular, when the wheat flour secondary processed product is noodles, the noodles have a smooth texture and are less likely to twist after cooking. The wheat flour secondary processed product of the present invention can be produced according to a conventional method. Preferred embodiments of the wheat flour secondary processed product of the present invention are the same as those of the wheat flour composition of the present invention.
以下、本発明を実施例により詳細に説明する。
１．小麦粉組成物の調製
表１に示した配合で小麦粉Ａ、小麦粉Ｂ、及び／又はその他の小麦粉を混合し、各小麦粉組成物を調製した。各小麦粉組成物の物性として、以下の方法で測定したたん白質含量、及び粒度分布を表１に示す。
＜たん白質含量＞
各小麦粉組成物（水分１４質量％換算）の窒素含有量をケルダール法で測定し、窒素－たん白質換算係数（５．７０）を乗じてたん白質含量を算出した。
＜粒度分布＞
各小麦粉組成物の粒度分布をレーザー回折式の粒度分布測定装置（ＨＥＬＯＳ＆ＲＯＤＯＳ、日本レーザー）を用いて、フラウンホーファー回折によって測定した。各小麦粉組成物の粒子径５０μｍ以下の粒子の割合は、体積基準分布（頻度分布）から５０μｍ以下の割合を測定し、中心粒子径は、体積基準分布（頻度分布）から累積５０％粒子径を求めた。なお、分析条件は、分散圧２ｂａｒ、測定レンジＲ４とした。
The present invention will now be described in detail with reference to examples.
1. Preparation of Wheat Flour Compositions Wheat flour A, wheat flour B, and/or other wheat flours were mixed to prepare each wheat flour composition according to the ratio shown in Table 1. As physical properties of each wheat flour composition, the protein content and particle size distribution measured by the following method are shown in Table 1.
<Protein content>
The nitrogen content of each wheat flour composition (calculated as 14% moisture by mass) was measured by the Kjeldahl method, and the protein content was calculated by multiplying it by the nitrogen-protein conversion factor (5.70).
<Particle size distribution>
The particle size distribution of each flour composition was measured by Fraunhofer diffraction using a laser diffraction type particle size distribution measuring device (HELOS & RODOS, Japan Laser). The proportion of particles with a particle diameter of 50 μm or less of each flour composition was measured from the volume-based distribution (frequency distribution), and the central particle diameter was calculated from the volume-based distribution (frequency distribution) to obtain the cumulative 50% particle diameter. The analysis conditions were dispersion pressure 2 bar and measurement range R4.
２．小麦粉二次加工品（麺類（うどん））の調製、評価
２－１．再加熱調理用うどん（冷蔵）の調製
１で調製した各小麦粉組成物を用いて再加熱調理用うどん（冷蔵）を調製した。なお、参考例１は、小麦粉として、アミロース合成遺伝子（Ｗｘ－１）が一重欠失した小麦「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）のみを用いた。具体的には、横型ピンミキサーを用いて、各小麦粉組成物１００質量部、塩４質量部、水３４質量部の割合で混合した後、１５分間ミキシングし、生地を調製した。得られた生地を、ロール式製麺機にて圧延してから切り出し（切刃：角１０番）、麺線の厚みが３．０ｍｍの生麺（うどん）を製造した。
２－２．再加熱調理用うどん（冷蔵）の評価
２－１で製造した生麺を、沸騰水中で茹で増重率が１６０％になるように茹で、冷水で冷却、水切りし、調理済のうどんを得た。調理済のうどんをゼラチンで固めたスープ上に静置し、冷蔵で７２時間保存した後、電子レンジを用いて５００Ｗで５分間加熱して喫食し、官能評価を行った。なお、官能評価は、訓練を受けた１０名の専門パネルによって、弾力、粘り、つるみ、麺のよじれについて、以下の評価基準に基づいて評価した。評価結果は、評価点の平均値を算出した。結果を表２及び表３に示す。
＜評価基準＞
（１）弾力
５：参考例と比較し弾力が非常にあり、非常に良好
４：参考例と比較し弾力があり、良好
３：参考例と同等の弾力であり、やや良好
２：参考例と比較し弾力がややなく、やや劣る
１：参考例と比較し弾力がなく、劣る
（２）粘り
５：参考例と比較し粘りが非常にあり、非常に良好
４：参考例と比較し粘りがあり、良好
３：参考例と同等の粘りであり、やや良好
２：参考例と比較し粘りがややなく、やや劣る
１：参考例と比較し粘りがなく、劣る
（３）つるみ
５：参考例と比較しつるみが非常にあり、非常に良好
４：参考例と比較しつるみがあり、良好
３：参考例と同等のつるみであり、やや良好
２：参考例と比較しつるみがややなく、やや劣る
１：参考例と比較しつるみがなく、劣る
（４）麺のよじれの抑制（図１参照）
５：麺のよじれがほとんどなく、非常に良好（図１（ａ）の状態）
４：麺のよじれが少なく、良好
３：麺のよじれがやや少なく、やや良好 （図１（ｂ）の状態）
２：麺のよじれがやや多く、やや劣る
１：麺のよじれが多く、劣る（図１（ｃ）の状態）
2. Preparation and evaluation of wheat flour secondary processed products (noodles (udon)) 2-1. Preparation of udon for reheat cooking (refrigerated) Using each wheat flour composition prepared in 1, udon for reheat cooking (refrigerated) was prepared. In Reference Example 1, only wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from wheat "Kitahonami" in which the amylose synthesis gene (Wx-1) is single deleted was used as the wheat flour. Specifically, 100 parts by mass of each wheat flour composition, 4 parts by mass of salt, and 34 parts by mass of water were mixed using a horizontal pin mixer, and then mixed for 15 minutes to prepare dough. The obtained dough was rolled and cut (cutting blade: No. 10) in a roll-type noodle making machine to produce raw noodles (udon) with a noodle string thickness of 3.0 mm.
2-2. Evaluation of reheated udon (refrigerated) The raw noodles produced in 2-1 were boiled in boiling water to a boiling weight gain of 160%, cooled in cold water, and drained to obtain cooked udon. The cooked udon was placed on soup solidified with gelatin and stored in a refrigerator for 72 hours, after which it was heated in a microwave oven at 500 W for 5 minutes and eaten, and a sensory evaluation was performed. The sensory evaluation was performed by a trained panel of 10 experts, who evaluated the elasticity, stickiness, smoothness, and noodle twisting based on the following evaluation criteria. The evaluation results were calculated as the average score. The results are shown in Tables 2 and 3.
<Evaluation criteria>
(1) Elasticity 5: Very elastic and very good compared to the Reference Example 4: Elastic and good compared to the Reference Example 3: Elasticity equivalent to the Reference Example, slightly better 2: Slightly less elastic and slightly worse compared to the Reference Example 1: Less elastic and inferior compared to the Reference Example (2) Stickiness 5: Very sticky and very good compared to the Reference Example 4: Sticky and good compared to the Reference Example 3: Sticky equivalent to the Reference Example, slightly better 2: Slightly less sticky and slightly worse compared to the Reference Example 1: Less sticky and inferior compared to the Reference Example (3) Slack 5: Very sticky and very good compared to the Reference Example 4: Slack and good compared to the Reference Example 3: Slack equivalent to the Reference Example, slightly better 2: Slightly less sticky and slightly worse compared to the Reference Example 1: No looseness compared to the reference example, inferior (4) Suppression of noodle twist (see Figure 1)
5: Almost no noodle twisting, very good (see FIG. 1(a))
4: The noodles are not twisted much and are good.
3: The noodles are slightly less twisted and in a fairly good condition (see Fig. 1(b)).
2: The noodles are slightly too twisted and slightly inferior
1: The noodles are very twisted and poor quality (see FIG. 1(c)).
表２及び表３に示した通り、アミロース合成遺伝子（Ｗｘ－１）が三重欠失した小麦から得られた小麦粉Ａ、及びアミロース合成遺伝子（Ｗｘ－１）が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物３～１０を用いて製造した実施例１～８のうどんは、良好な弾力、粘り、つるみ、及び麺のよじれの抑制を示した。一方、小麦粉Ａを含むが、小麦粉Ｂを含まない小麦粉組成物１を用いた比較例１のうどんは、つるみ、麺のよじれの抑制の評価が低く、小麦粉Ｂを含むが小麦粉Ａを含まない小麦粉組成物２を用いた比較例２のうどんは、弾力の評価が劣り、老化耐性の向上が十分得られなかった。また、小麦粉Ａを含み、小麦粉Ｂの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉を含む小麦粉組成物１２を用いた比較例３のうどんは、つるみ、よじれの抑制の評価が低く、野生型の硬質小麦から得られた小麦粉を含む小麦粉組成物１５を用いた比較例５のうどんは、粘り、つるみ、麺のよじれの抑制の評価が低く、野生型の軟質小麦から得られた小麦粉を含む小麦粉組成物１６を用いた比較例６のうどんは、全ての評価が低かった。さらに、小麦粉Ｂを含み、小麦粉Ａの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉を含む小麦粉組成物１４を用いた比較例４のうどんは、弾力、麺のよじれの抑制の評価が低かった。 As shown in Tables 2 and 3, the udon noodles of Examples 1 to 8, which were produced using flour compositions 3 to 10 containing wheat flour A obtained from wheat with a triple deletion of the amylose synthesis gene (Wx-1) and wheat flour B obtained from wheat with a double deletion of the amylose synthesis gene (Wx-1), exhibited good elasticity, stickiness, smoothness, and suppression of noodle twist. On the other hand, the udon noodles of Comparative Example 1, which used flour composition 1 containing wheat flour A but not wheat flour B, were rated low in terms of smoothness and suppression of noodle twist, and the udon noodles of Comparative Example 2, which used flour composition 2 containing wheat flour B but not wheat flour A, were rated poor in terms of elasticity and did not achieve sufficient improvement in aging resistance. In addition, the udon of Comparative Example 3, which contains wheat flour A and uses wheat flour composition 12 containing wheat flour obtained from wheat with a single deletion of Wx-1 instead of wheat flour B, was rated low in terms of inhibition of slackness and twisting, the udon of Comparative Example 5, which uses wheat flour composition 15 containing wheat flour obtained from wild-type hard wheat, was rated low in terms of stickiness, slackness, and inhibition of noodle twisting, and the udon of Comparative Example 6, which uses wheat flour composition 16 containing wheat flour obtained from wild-type soft wheat, was rated low in all categories. Furthermore, the udon of Comparative Example 4, which uses wheat flour composition 14 containing wheat flour B and uses wheat flour obtained from wheat with a single deletion of Wx-1 instead of wheat flour A, was rated low in terms of elasticity and inhibition of noodle twisting.
２－３．冷やしうどんの調製
１で調製した各小麦粉組成物を用いて冷やしうどんを調製した。なお、参考例２は、小麦粉として、アミロース合成遺伝子（Ｗｘ－１）が一重欠失した小麦「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）のみを用いた。具体的には、表４に示した配合で、各小麦粉組成物、アセチル化澱粉（ＳＦ－８００、昭和産業株式会社）、グルテン（Ｂパウダーグル、昭和産業株式会社）をあらかじめ混合し小麦粉二次加工品用ミックス（麺類用ミックス）を調製した。その後、横型ピンミキサーを用いて、各麺類用ミックス１００質量部、塩４質量部、水４０質量部の割合で混合した後、１５分間ミキシングし、生地を調製した。得られた生地を、ロール式製麺機にて圧延してから切り出し（切刃：角１０番）、麺線の厚みが３．０ｍｍの生麺（うどん）を製造した。
２－４．冷やしうどんの評価
２－３で製造した生麺を、沸騰水中で茹で増重率が１７５％になるように茹で、冷水で冷却、水切りし、調理済のうどんを得た。調理済のうどん１００質量部に市販ほぐし剤（ソヤアップ、不二製油株式会社）を３質量部塗布し、冷蔵で７２時間保存した。保存後、冷やしうどんスープをかけ喫食し、官能評価に供した。官能評価は、２－２と同様に評価した。結果を表４に示す。
2-3. Preparation of chilled udon noodles Chilled udon noodles were prepared using each of the wheat flour compositions prepared in 1. In Reference Example 2, only wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from the wheat "Kitahonami" in which the amylose synthesis gene (Wx-1) was deleted was used as the wheat flour. Specifically, each wheat flour composition, acetylated starch (SF-800, Showa Sangyo Co., Ltd.), and gluten (B Powder Glu, Showa Sangyo Co., Ltd.) were mixed in advance in the ratio shown in Table 4 to prepare a mix for secondary wheat flour processing products (mix for noodles). Then, using a horizontal pin mixer, 100 parts by mass of each mix for noodles, 4 parts by mass of salt, and 40 parts by mass of water were mixed, and mixed for 15 minutes to prepare dough. The obtained dough was rolled and cut (cutting blade: No. 10) using a roll-type noodle making machine to produce raw noodles (udon) with a noodle string thickness of 3.0 mm.
2-4. Evaluation of chilled udon The raw noodles produced in 2-3 were boiled in boiling water to a boiling weight gain of 175%, cooled in cold water, and drained to obtain cooked udon. 100 parts by mass of cooked udon were coated with 3 parts by mass of a commercially available loosening agent (Soya Up, Fuji Oil Co., Ltd.) and stored in a refrigerator for 72 hours. After storage, chilled udon soup was poured over the noodles, eaten, and subjected to a sensory evaluation. The sensory evaluation was performed in the same manner as in 2-2. The results are shown in Table 4.
表４に示した通り、アミロース合成遺伝子（Ｗｘ－１）が三重欠失した小麦から得られた小麦粉Ａ、及びアミロース合成遺伝子（Ｗｘ－１）が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物４、５、及び９をそれぞれ含む麺類用ミックスを用いて製造した実施例９、１０、及び１１のうどんは、良好な弾力、粘り、つるみ、及び麺のよじれの抑制を示した。一方、小麦粉Ａを含むが、小麦粉Ｂを含まない小麦粉組成物１を含む麺類用ミックスを用いた比較例７のうどんは、つるみ、麺のよじれの抑制の評価が低く、小麦粉Ｂを含むが小麦粉Ａを含まない小麦粉組成物２を含む麺類用ミックスを用いた比較例８のうどんは、弾力の評価が劣り、老化耐性の向上が十分得られなかった。また、小麦粉Ａを含み、小麦粉Ｂの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉を含む小麦粉組成物１２を含む麺類用ミックスを用いた比較例９のうどんは、つるみ、よじれの抑制の評価が低く、野生型の軟質小麦から得られた小麦粉を含む小麦粉組成物１６を含む麺類用ミックスを用いた比較例１１のうどんは、弾力、粘り、つるみ、麺のよじれの抑制の評価が低かった。さらに、小麦粉Ｂを含み、小麦粉Ａの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉を含む小麦粉組成物１４を含む麺類用ミックスを用いた比較例１０のうどんは、弾力、麺のよじれの抑制の評価が低かった。 As shown in Table 4, the udon noodles of Examples 9, 10, and 11, which were produced using noodle mixes containing wheat flour A obtained from wheat with a triple deletion of the amylose synthesis gene (Wx-1) and wheat flour B obtained from wheat with a double deletion of the amylose synthesis gene (Wx-1), respectively, exhibited good elasticity, stickiness, smoothness, and suppression of noodle twist. On the other hand, the udon noodles of Comparative Example 7, which used a noodle mix containing wheat flour composition 1 containing wheat flour A but not wheat flour B, were rated low in terms of smoothness and suppression of noodle twist, and the udon noodles of Comparative Example 8, which used a noodle mix containing wheat flour composition 2 containing wheat flour B but not wheat flour A, were rated poor in terms of elasticity and did not achieve sufficient improvement in aging resistance. In addition, the udon of Comparative Example 9, which used a noodle mix containing wheat flour A and wheat flour composition 12 containing wheat flour obtained from wheat with a single deletion of Wx-1 instead of wheat flour B, was rated low in terms of suppression of slackness and twisting, and the udon of Comparative Example 11, which used a noodle mix containing wheat flour composition 16 containing wheat flour obtained from wild-type soft wheat, was rated low in terms of elasticity, stickiness, slackness, and suppression of noodle twisting. Furthermore, the udon of Comparative Example 10, which used a noodle mix containing wheat flour B and wheat flour composition 14 containing wheat flour obtained from wheat with a single deletion of Wx-1 instead of wheat flour A, was rated low in terms of elasticity and suppression of noodle twisting.
２－５．再加熱調理用うどん（冷凍）の調製
１で調製した各小麦粉組成物を用いて再加熱調理用うどん（冷凍）を調製した。なお、参考例３は、小麦粉として、アミロース合成遺伝子（Ｗｘ－１）が一重欠失した小麦「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）のみを用いた。具体的には、表５に示した配合で、各小麦粉組成物、「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）、アセチル化澱粉（ＳＦ－８００、昭和産業株式会社）、グルテン（Ｂパウダーグル、昭和産業株式会社）をあらかじめ混合し小麦粉二次加工品用ミックス（麺類用ミックス）を調製した。各麺類用ミックス１００質量部、塩４質量部、水３６質量部の割合で混合した後、１５分間ミキシングし、生地を調製した。得られた生地を、ロール式製麺機にて圧延してから切り出し（切刃：角１０番）、麺線の厚みが３．０ｍｍの生麺（うどん）を製造した。
２－６．再加熱調理用うどん（冷凍）の評価
２－５で製造した生麺を、沸騰水中で茹で増重率が１７０％になるように茹で、冷水で冷却、水切りし、調理済のうどんを得た。調理済のうどんを冷凍で４８時間保存した後、沸騰水中で１分間茹で、水切りし、うどんスープに入れて喫食し、官能評価に供した。官能評価は、２－２と同様に評価した。結果を表５に示す。
2-5. Preparation of udon noodles for reheat cooking (frozen) Using each wheat flour composition prepared in 1, udon noodles for reheat cooking (frozen) were prepared. In Reference Example 3, only wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from the wheat "Kitahonami" in which the amylose synthesis gene (Wx-1) was deleted was used as the wheat flour. Specifically, in the composition shown in Table 5, each wheat flour composition, wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from "Kitahonami", acetylated starch (SF-800, Showa Sangyo Co., Ltd.), and gluten (B Powder Glu, Showa Sangyo Co., Ltd.) were mixed in advance to prepare a mix for wheat flour secondary processed products (mix for noodles). Each mix for noodles was mixed in a ratio of 100 parts by mass, 4 parts by mass of salt, and 36 parts by mass of water, and then mixed for 15 minutes to prepare a dough. The obtained dough was rolled in a roll-type noodle making machine and then cut (cutting blade: No. 10) to produce raw noodles (udon) with a noodle string thickness of 3.0 mm.
2-6. Evaluation of reheated udon (frozen) The raw noodles produced in 2-5 were boiled in boiling water to a boiling weight gain of 170%, cooled in cold water, and drained to obtain cooked udon. The cooked udon was stored frozen for 48 hours, then boiled in boiling water for 1 minute, drained, and eaten in udon soup for sensory evaluation. The sensory evaluation was performed in the same manner as in 2-2. The results are shown in Table 5.
表５に示した通り、小麦粉Ａ、及び小麦粉Ｂを含む小麦粉組成物４及び５をそれぞれ含む麺類用ミックスを用いて製造した実施例１２及び１３のうどんは、良好な弾力、粘り、つるみ、及び麺のよじれの抑制を示した。
以上のことから、Ｗｘ－１が三重欠失した小麦から得られた小麦粉Ａ、及びＷｘ－１が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物を含む麺類用ミックスを用いることでも、老化耐性が向上され、つるみを有し、加熱調理後のよじれが抑制されたうどんを製造することができることが示唆された。
As shown in Table 5, the udon noodles of Examples 12 and 13 produced using noodle mixes containing wheat flour A and wheat flour compositions 4 and 5 containing wheat flour B, respectively, exhibited good elasticity, stickiness, and suppression of noodle twisting.
From the above, it was suggested that by using a noodle mix containing a wheat flour composition including wheat flour A obtained from wheat with a triple deletion of Wx-1 and wheat flour B obtained from wheat with a double deletion of Wx-1, it is possible to produce udon noodles that have improved resistance to aging, are smooth, and have reduced twisting after cooking.
３．小麦粉二次加工品（麺類（中華麺））の調製、評価
３－１．再加熱調理用中華麺（冷蔵）の調製
１で調製した各小麦粉組成物とアミロース合成遺伝子（Ｗｘ－１）が一重欠失した小麦「ゆめちから」由来の小麦粉（ゆめちから元気、木田製粉株式会社）を表６で示した配合で混合し、再加熱調理用中華麺（冷蔵）を調製した。なお、参考例４は、小麦粉として「ゆめちから」由来の小麦粉（ゆめちから元気、木田製粉株式会社）のみを用いた。具体的には、横型ピンミキサーを用いて、各小麦粉組成物と「ゆめちから」由来の小麦粉の合計１００質量部、かんすい１質量部、塩１質量部、水３２質量部の割合で混合した後、１５分間ミキシングし、生地を調製した。得られた生地を、ロール式製麺機にて圧延してから切り出し（切刃：角２０番）、麺線の厚みが１．５ｍｍの生麺（中華麺）を製造した。
３－２．再加熱調理用中華麺（冷蔵）の評価
３－１で製造した生麺を、沸騰水中で茹で増重率が１６０％になるように茹で、冷水で冷却、水切りし、調理済の中華麺を得た。調理済の中華麺をゼラチンで固めたスープ上に静置し、冷蔵で７２時間保存した後、電子レンジを用いて５００Ｗで５分間加熱し、官能評価に供した。官能評価は、２－２と同様に評価した。結果を表６に示す。
3. Preparation and evaluation of wheat flour secondary processed products (noodles (Chinese noodles)) 3-1. Preparation of Chinese noodles for reheat cooking (refrigerated) Each wheat flour composition prepared in 1 and wheat flour derived from "Yumechikara" wheat in which the amylose synthesis gene (Wx-1) is single deleted (Yumechikara Genki, Kida Flour Milling Co., Ltd.) were mixed in the proportions shown in Table 6 to prepare Chinese noodles for reheat cooking (refrigerated). In addition, in Reference Example 4, only wheat flour derived from "Yumechikara" (Yumechikara Genki, Kida Flour Milling Co., Ltd.) was used as the wheat flour. Specifically, each wheat flour composition and wheat flour derived from "Yumechikara" were mixed in a ratio of 100 parts by mass in total, 1 part by mass of kansui, 1 part by mass of salt, and 32 parts by mass of water using a horizontal pin mixer, and then mixed for 15 minutes to prepare a dough. The obtained dough was rolled in a roll-type noodle making machine and then cut (cutting blade: No. 20) to produce raw noodles (Chinese noodles) with a noodle string thickness of 1.5 mm.
3-2. Evaluation of Chinese noodles for reheat cooking (refrigerated) The raw noodles produced in 3-1 were boiled in boiling water to a boiling weight gain of 160%, cooled in cold water, and drained to obtain cooked Chinese noodles. The cooked Chinese noodles were placed on soup solidified with gelatin, stored in a refrigerator for 72 hours, and then heated in a microwave oven at 500 W for 5 minutes and subjected to a sensory evaluation. The sensory evaluation was performed in the same manner as in 2-2. The results are shown in Table 6.
表６に示した通り、小麦粉Ａ、及び小麦粉Ｂを含む小麦粉組成物４、５、及び９をそれぞれ含む小麦粉組成物を用いて製造した実施例１４、１５、及び１６の中華麺は、良好な弾力、粘り、つるみ、及び麺のよじれの抑制を示した。一方、小麦粉Ａを含むが、小麦粉Ｂを含まない小麦粉組成物１を用いた比較例１２の中華麺は、つるみ、麺のよじれの抑制の評価が低く、小麦粉Ｂを含むが小麦粉Ａを含まない小麦粉組成物２を用いた比較例１３の中華麺は、弾力の評価が劣り、老化耐性の向上が十分得られなかった。また、小麦粉Ａを含み、小麦粉Ｂの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉を含む小麦粉組成物１２を用いた比較例１４の中華麺は、つるみ、よじれの抑制の評価が低く、野生型の硬質小麦から得られた小麦粉を含む小麦粉組成物１５を用いた比較例１６の中華麺は、粘り、つるみ、麺のよじれの抑制の評価が低く、野生型の軟質小麦から得られた小麦粉を含む小麦粉組成物１６を用いた比較例１７の中華麺は、全ての評価が低かった。さらに、小麦粉Ｂを含み、小麦粉Ａの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉組成物１４を用いた比較例１５の中華麺は、弾力、麺のよじれの抑制の評価が低かった。 As shown in Table 6, the Chinese noodles of Examples 14, 15, and 16, which were produced using flour compositions containing wheat flour A and wheat flour compositions 4, 5, and 9, respectively, exhibited good elasticity, stickiness, smoothness, and suppression of noodle twist. On the other hand, the Chinese noodles of Comparative Example 12, which used wheat flour composition 1 containing wheat flour A but not wheat flour B, were rated low in terms of smoothness and suppression of noodle twist, and the Chinese noodles of Comparative Example 13, which used wheat flour composition 2 containing wheat flour B but not wheat flour A, were rated poor in terms of elasticity and did not achieve sufficient improvement in aging resistance. In addition, the Chinese noodles of Comparative Example 14, which contained wheat flour A and used wheat flour composition 12 containing wheat flour obtained from wheat with a single deletion of Wx-1 instead of wheat flour B, were rated low in terms of inhibition of slackness and twisting, the Chinese noodles of Comparative Example 16, which used wheat flour composition 15 containing wheat flour obtained from wild-type hard wheat, were rated low in terms of stickiness, slackness, and inhibition of noodle twisting, and the Chinese noodles of Comparative Example 17, which used wheat flour composition 16 containing wheat flour obtained from wild-type soft wheat, were rated low in all categories. Furthermore, the Chinese noodles of Comparative Example 15, which contained wheat flour B and used wheat flour composition 14 obtained from wheat with a single deletion of Wx-1 instead of wheat flour A, were rated low in terms of elasticity and inhibition of noodle twisting.
３－３．冷やし中華の調製
１で調製した各小麦粉組成物とアミロース合成遺伝子（Ｗｘ－１）が一重欠失した小麦「ゆめちから」由来の小麦粉（ゆめちから元気、木田製粉株式会社）を用いて冷やし中華を調製した。なお、参考例５は、小麦粉として「ゆめちから」由来の小麦粉（ゆめちから元気、木田製粉株式会社）のみを用いた。具体的には、表７で示した配合で、各小麦粉組成物、「ゆめちから」由来の小麦粉（ゆめちから元気、木田製粉株式会社）、アセチル化澱粉（ＳＦ－８００、昭和産業株式会社）、グルテン（Ｂパウダーグル、昭和産業株式会社）をあらかじめ混合し小麦粉二次加工品用ミックス（麺類用ミックス）を調製した。その後、横型ピンミキサーを用いて、各麺類用ミックス１００質量部、かんすい１質量部、塩１質量部、水３８質量部の割合で混合した後、１５分間ミキシングし、生地を調製した。得られた生地を、ロール式製麺機にて圧延してから切り出し（切刃：角２０番）、麺線の厚みが１．５ｍｍの生麺（中華麺）を製造した。
３－４．冷やし中華の評価
３－３で製造した生麺を、沸騰水中で茹で増重率が１７５％になるように茹で、冷水で冷却、水切りし、調理済の中華麺を得た。調理済の中華麺１００質量部に市販ほぐし剤（ソヤアップ、不二製油株式会社）を３質量部塗布し、冷蔵で７２時間保存した。保存後、冷やし中華スープをかけ喫食し、官能評価に供した。官能評価は、２－２と同様に評価した。結果を表７に示す。
3-3. Preparation of chilled Chinese noodles Chilled Chinese noodles were prepared using each of the wheat flour compositions prepared in 1 and wheat flour (Yumechikara Genki, Kida Flour Milling Co., Ltd.) derived from "Yumechikara", a wheat with a single deletion of the amylose synthesis gene (Wx-1). In Reference Example 5, only wheat flour derived from "Yumechikara" (Yumechikara Genki, Kida Flour Milling Co., Ltd.) was used as the wheat flour. Specifically, in the composition shown in Table 7, each wheat flour composition, wheat flour derived from "Yumechikara" (Yumechikara Genki, Kida Flour Milling Co., Ltd.), acetylated starch (SF-800, Showa Sangyo Co., Ltd.), and gluten (B Powder Glu, Showa Sangyo Co., Ltd.) were mixed in advance to prepare a wheat flour secondary processed product mix (noodle mix). Then, using a horizontal pin mixer, 100 parts by mass of each noodle mix, 1 part by mass of kansui, 1 part by mass of salt, and 38 parts by mass of water were mixed, and the mixture was mixed for 15 minutes to prepare a dough. The obtained dough was rolled in a roll-type noodle making machine and then cut (cutting blade: No. 20) to produce raw noodles (Chinese noodles) with a noodle string thickness of 1.5 mm.
3-4. Evaluation of Chilled Chinese Noodles The raw noodles produced in 3-3 were boiled in boiling water to a boiling weight gain of 175%, cooled in cold water, and drained to obtain cooked Chinese noodles. 100 parts by mass of the cooked Chinese noodles were coated with 3 parts by mass of a commercially available loosening agent (Soya Up, Fuji Oil Co., Ltd.) and stored in a refrigerator for 72 hours. After storage, the noodles were poured with chilled Chinese noodle soup, eaten, and subjected to a sensory evaluation. The sensory evaluation was performed in the same manner as in 2-2. The results are shown in Table 7.
表７に示した通り、小麦粉Ａ、及び小麦粉Ｂを含む小麦粉組成物４、５、及び９をそれぞれ含む麺類用ミックスを用いて製造した実施例１７、１８、及び１９の中華麺は、良好な弾力、粘り、つるみ、及び麺のよじれの抑制を示した。一方、小麦粉Ａを含むが、小麦粉Ｂを含まない小麦粉組成物１を含む麺類用ミックスを用いた比較例１８の中華麺は、つるみ、麺のよじれの抑制の評価が低く、小麦粉Ｂを含むが小麦粉Ａを含まない小麦粉組成物２を含む麺類用ミックスを用いた比較例１９の中華麺は、弾力の評価が劣り、老化耐性の向上が十分得られなかった。また、小麦粉Ａを含み、小麦粉Ｂの代わりにＷｘ－１が一重欠失した小麦から得られた小麦粉を含む小麦粉組成物１１を含む麺類用組成物を用いた比較例２０の中華麺は、つるみ、よじれの抑制の評価が低く、野生型の硬質小麦から得られた小麦粉を含む小麦粉組成物１５を含む麺類用ミックスを用いた比較例２１の中華麺は、粘り、つるみ、麺のよじれの抑制の評価が低く、野生型の軟質小麦から得られた小麦粉を含む小麦粉組成物１６を含む麺類用ミックスを用いた比較例２２の中華麺は、全ての評価が低かった。
以上のことから、Ｗｘ－１が三重欠失した小麦から得られた小麦粉Ａ、及びＷｘ－１が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物を用いることで、老化耐性が向上され、つるみを有し、加熱調理後のよじれが抑制された中華麺を製造することができることが示唆された。
As shown in Table 7, the Chinese noodles of Examples 17, 18, and 19, which were produced using a noodle mix containing wheat flour A and wheat flour compositions 4, 5, and 9 containing wheat flour B, respectively, showed good elasticity, stickiness, smoothness, and inhibition of noodle twist. On the other hand, the Chinese noodles of Comparative Example 18, which used a noodle mix containing wheat flour composition 1 containing wheat flour A but not wheat flour B, were rated low in terms of smoothness and inhibition of noodle twist, and the Chinese noodles of Comparative Example 19, which used a noodle mix containing wheat flour composition 2 containing wheat flour B but not wheat flour A, were rated poor in terms of elasticity and did not show sufficient improvement in aging resistance. Furthermore, the Chinese noodles of Comparative Example 20, which used a noodle composition containing wheat flour A and wheat flour composition 11 containing wheat flour obtained from wheat lacking a single Wx-1 instead of wheat flour B, received low ratings for inhibition of smoothness and twisting, the Chinese noodles of Comparative Example 21, which used a noodle mix containing wheat flour composition 15 containing wheat flour obtained from wild-type hard wheat, received low ratings for inhibition of stickiness, smoothness, and noodle twisting, and the Chinese noodles of Comparative Example 22, which used a noodle mix containing wheat flour composition 16 containing wheat flour obtained from wild-type soft wheat, received low ratings for all of the following:
From the above, it was suggested that by using a wheat flour composition containing wheat flour A obtained from wheat with a triple deletion of Wx-1 and wheat flour B obtained from wheat with a double deletion of Wx-1, it is possible to produce Chinese noodles that have improved resistance to aging, are smooth, and have reduced twisting after cooking.
４．小麦粉二次加工品（麺類（餃子の皮））の調製、評価
４－１．再加熱調理用餃子（冷凍）の調製
１で調製した各小麦粉組成物を用いて再加熱調理用餃子に使う餃子の皮を調製した。なお、参考例６は、小麦粉として、アミロース合成遺伝子（Ｗｘ－１）が一重欠失した小麦「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）のみを用いた。具体的には、表８に示した配合で、各小麦粉組成物、「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）、アセチル化澱粉（ＳＦ－８００、昭和産業株式会社）、グルテン（Ｂパウダーグル、昭和産業株式会社）をあらかじめ混合し小麦粉二次加工品用ミックス（麺類用ミックス）を調製した。その後、横型ピンミキサーを用いて、麺類用ミックス１００質量部、塩１質量部、加工油脂（フレンジーＭ、理研ビタミン株式会社）１質量部、水３４質量部の割合で混合した後、１５分間ミキシングし、生地を調製した。得られた生地を、ロール式製麺機にて圧延してから型でくり抜き、餃子の皮（直径９０ｍｍ、厚さ１ｍｍ）を製造した。
餃子の餡は、豚挽き肉２００質量部、ラード３０質量部を混合し、ごま油２５質量部、醤油２５質量部、酒１５質量部、おろしニンニク２質量部、おろしショウガ２質量部、及びコショウ少々を加えてさらに混合し、キャベツ４００質量部、及び刻んだニラ４００質量部を加えて軽く混合して、餡を調製した。上記餃子の皮を用いて、１５ｇの餡を包み、生餃子を製造した。
４－２．再加熱調理用餃子（冷凍）の評価
４－１で製造した生餃子の表面に、澱粉（コーンスターチ、昭和産業株式会社）をまぶして付着させ、蒸し処理（８分）を行い、調理済の餃子を得た。調理済の餃子を冷凍で４８時間保存した後、２００℃に加熱したフライパンに油をひき、７分間焼き調理し、官能評価に供した。官能評価は、２－２の弾力、粘り、つるみと同様に評価した。結果を表８に示す。
4. Preparation and evaluation of wheat flour secondary processed products (noodles (gyoza wrappers)) 4-1. Preparation of gyoza (frozen) for reheat cooking Each wheat flour composition prepared in 1 was used to prepare gyoza wrappers for reheat cooking. In Reference Example 6, only wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from wheat "Kitahonami" in which the amylose synthesis gene (Wx-1) is single deleted was used as the wheat flour. Specifically, each wheat flour composition, wheat flour (Fuyuezo, Kida Flour Milling Co., Ltd.) derived from "Kitahonami", acetylated starch (SF-800, Showa Sangyo Co., Ltd.), and gluten (B Powder Glu, Showa Sangyo Co., Ltd.) were mixed in advance in the proportions shown in Table 8 to prepare a mix for wheat flour secondary processed products (mix for noodles). Then, 100 parts by mass of the noodle mix, 1 part by mass of salt, 1 part by mass of processed oil (Frenzy M, Riken Vitamin Co., Ltd.), and 34 parts by mass of water were mixed in a horizontal pin mixer and mixed for 15 minutes to prepare dough. The obtained dough was rolled in a roll-type noodle making machine and then hollowed out with a mold to produce gyoza skins (diameter 90 mm, thickness 1 mm).
The gyoza filling was prepared by mixing 200 parts by mass of ground pork and 30 parts by mass of lard, adding 25 parts by mass of sesame oil, 25 parts by mass of soy sauce, 15 parts by mass of sake, 2 parts by mass of grated garlic, 2 parts by mass of grated ginger, and a little pepper, mixing the mixture further, adding 400 parts by mass of cabbage and 400 parts by mass of chopped Chinese chives, and mixing lightly. 15 g of the filling was wrapped in the gyoza skin to produce raw gyoza.
4-2. Evaluation of reheated and cooked dumplings (frozen) The surface of the raw dumplings produced in 4-1 was coated with starch (cornstarch, Showa Sangyo Co., Ltd.) and steamed (8 minutes) to obtain cooked dumplings. The cooked dumplings were stored frozen for 48 hours, then oiled in a frying pan heated to 200°C, cooked for 7 minutes, and subjected to sensory evaluation. The sensory evaluation was performed in the same manner as in 2-2 for elasticity, stickiness, and slippery texture. The results are shown in Table 8.
表８に示した通り、小麦粉Ａ、及び小麦粉Ｂを含む小麦粉組成物４及び５をそれぞれ含む麺類用ミックスを用いて製造した実施例２０及び２１の餃子の皮は、良好な弾力、粘り、つるみを示した。したがって、Ｗｘ－１が三重欠失した小麦から得られた小麦粉Ａ、及びＷｘ－１が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物を用いることで、餃子の皮の場合も、うどん、中華麺の場合と同様な効果が得られることが示唆された。 As shown in Table 8, the gyoza wrappers of Examples 20 and 21, which were produced using noodle mixes containing wheat flour A and wheat flour compositions 4 and 5 containing wheat flour B, respectively, exhibited good elasticity, stickiness, and slipperiness. This suggests that the use of wheat flour compositions containing wheat flour A obtained from wheat with a triple deletion of Wx-1 and wheat flour B obtained from wheat with a double deletion of Wx-1 can produce the same effects for gyoza wrappers as for udon and Chinese noodles.
５．小麦粉二次加工品（ベーカリー製品（ホットケーキ））の調製、評価
５－１．再加熱調理用ホットケーキ（冷凍）の調製
１で調製した各小麦粉組成物を用いて再加熱調理用ホットケーキを調製した。なお、参考例７は、小麦粉として「きたほなみ」由来の小麦粉（フユエゾ、木田製粉株式会社）のみを用いた。具体的には、表９に示した配合で、各小麦粉組成物、食塩、膨張剤、グラニュー糖をあらかじめ混合し小麦粉二次加工品用ミックス（ベーカリー製品用ミックス）を調製した。その後、ベーカリー製品用ミックス１００質量部、液卵２５質量部、水５０質量部をボウルに入れ、ホイッパーで４０回撹拌して生地を調製した。
５－２．再加熱調理用ホットケーキ（冷凍）の評価
５－１で製造した生地８０ｇを１８０℃に熱したホットプレートで、３分間焼成し、反転してさらに３分間焼成し、ホットケーキを得た。ホットケーキを冷凍で４８時間保存した後、電子レンジを用いて５００Ｗで１分間加熱し、官能評価に供した。なお、官能評価は、訓練を受けた１０名の専門パネルによって、ふんわり感について、以下の評価基準に基づいて評価した。評価結果は、評価点の平均値を算出した。結果を表８に示す。
＜評価基準＞
（１）ふんわり感
５：参考例と比較しふんわり感が非常にあり、非常に良好
４：参考例と比較しふんわり感があり、良好
３：参考例と同等のふんわり感であり、やや良好
２：参考例と比較しふんわり感がややなく、やや劣る
１：参考例と比較しふんわり感がなく、劣る
5. Preparation and evaluation of wheat flour secondary processed products (bakery products (hotcakes)) 5-1. Preparation of hotcakes for reheat cooking (frozen) Using each wheat flour composition prepared in 1, a hotcake for reheat cooking was prepared. In Reference Example 7, only wheat flour derived from "Kitahonami" (Fuyuezo, Kida Flour Milling Co., Ltd.) was used as the wheat flour. Specifically, each wheat flour composition, salt, leavening agent, and granulated sugar were mixed in advance in the proportions shown in Table 9 to prepare a mix for wheat flour secondary processed products (mix for bakery products). Then, 100 parts by mass of the mix for bakery products, 25 parts by mass of liquid egg, and 50 parts by mass of water were placed in a bowl and stirred 40 times with a whipper to prepare a dough.
5-2. Evaluation of hot cakes for reheat cooking (frozen) 80 g of the dough produced in 5-1 was baked for 3 minutes on a hot plate heated to 180°C, turned over and baked for another 3 minutes to obtain hot cakes. The hot cakes were stored frozen for 48 hours, then heated in a microwave oven at 500 W for 1 minute and subjected to sensory evaluation. The sensory evaluation was performed by a trained panel of 10 experts, who evaluated the fluffy texture based on the following evaluation criteria. The evaluation results were calculated as the average score. The results are shown in Table 8.
<Evaluation criteria>
(1) Fluffiness 5: Much fluffier than the reference example, very good 4: Fluffier than the reference example, good 3: Fluffier than the reference example, slightly better 2: Less fluffy than the reference example, slightly inferior 1: Less fluffy than the reference example, inferior
表９に示した通り、小麦粉Ａ、及び小麦粉Ｂを含む小麦粉組成物４及び５をそれぞれ含むベーカリー製品用ミックスを用いて製造した実施例２２及び２３のホットケーキは、良好なふんわり感を示した。したがって、Ｗｘ－１が三重欠失した小麦から得られた小麦粉Ａ、及びＷｘ－１が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物を用いることで、麺類の場合と同様に、ベーカリー製品の場合も、老化耐性が向上されることが示唆された。 As shown in Table 9, the pancakes of Examples 22 and 23, which were made using bakery product mixes containing wheat flour A and wheat flour compositions 4 and 5 containing wheat flour B, respectively, exhibited a good fluffy texture. This suggests that the use of wheat flour compositions containing wheat flour A obtained from wheat with a triple deletion of Wx-1 and wheat flour B obtained from wheat with a double deletion of Wx-1 improves the aging resistance of bakery products, as well as noodles.
以上の実施例の結果から、Ｗｘ－１が三重欠失した小麦から得られた小麦粉Ａ、及びＷｘ－１が二重欠失した小麦から得られた小麦粉Ｂを含む小麦粉組成物、及びそれを含む小麦粉二次加工品用ミックスを用いることで、小麦粉二次加工品の老化耐性を向上させることができ、特に麺類においては、つるみを有し、加熱調理後のよじれを抑制することができることが示唆された。 The results of the above examples suggest that by using a wheat flour composition containing wheat flour A obtained from wheat with a triple deletion of Wx-1 and wheat flour B obtained from wheat with a double deletion of Wx-1, and a mix for secondary wheat flour processed products containing the same, it is possible to improve the aging resistance of secondary wheat flour processed products, and in particular, to provide noodles with a smooth texture and suppress twisting after cooking.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configuration and examples of the above embodiment, and various modifications are possible within the scope of the gist of the invention.
本発明により、小麦粉二次加工品の老化耐性を向上させ、特に麺類においては、さらにつるみを有し、加熱調理後のよじれを抑制する小麦粉組成物を提供することができるので、良好な品質を有する小麦粉二次加工品を容易に製造することができる。
The present invention makes it possible to provide a wheat flour composition which improves the aging resistance of wheat flour secondary processed products, and in particular noodles, which have a loose texture and are less likely to twist after cooking, thereby making it possible to easily produce wheat flour secondary processed products of good quality.
Claims (8)
アミロース合成遺伝子が二重欠失した小麦から得られた小麦粉Ｂを含み、
体積基準の粒子径分布において、粒子径５０μｍ以下の粒子の割合が、５５％以上である小麦粉組成物。 Flour A obtained from wheat having a triple deletion in the amylose synthesis gene, and flour B obtained from wheat having a double deletion in the amylose synthesis gene ,
A flour composition having a particle size distribution based on volume in which the proportion of particles having a particle size of 50 μm or less is 55% or more .
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009017871A (en) | 2007-06-15 | 2009-01-29 | Nippon Flour Mills Co Ltd | Grain processed food product and method for producing the same |
| JP2015033362A (en) | 2013-08-09 | 2015-02-19 | 独立行政法人農業・食品産業技術総合研究機構 | QUALITY DETERIORATION SUPPRESSED FOOD MADE BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF TWO GBSSI AND TWO SSIIa |
| JP2023048512A (en) | 2021-09-28 | 2023-04-07 | 日清製粉株式会社 | noodle mix |
| JP2023132881A (en) | 2022-03-11 | 2023-09-22 | 日清製粉株式会社 | Cereal flour composition for noodle and noodle production method |
-
2023
- 2023-11-01 JP JP2023187508A patent/JP7553682B1/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009017871A (en) | 2007-06-15 | 2009-01-29 | Nippon Flour Mills Co Ltd | Grain processed food product and method for producing the same |
| JP2015033362A (en) | 2013-08-09 | 2015-02-19 | 独立行政法人農業・食品産業技術総合研究機構 | QUALITY DETERIORATION SUPPRESSED FOOD MADE BY USING WHEAT FLOUR PREPARED FROM WHEAT DEFICIENT IN ENZYMATIC ACTIVITY OF TWO GBSSI AND TWO SSIIa |
| JP2023048512A (en) | 2021-09-28 | 2023-04-07 | 日清製粉株式会社 | noodle mix |
| JP2023132881A (en) | 2022-03-11 | 2023-09-22 | 日清製粉株式会社 | Cereal flour composition for noodle and noodle production method |
Non-Patent Citations (1)
| Title |
|---|
| 小麦について，桜井食品株式会社[online]，2023年02月04日，[検索日 2024.05.02], インターネット:<URL:https://web.archive.org/web/20230204030850/https://www.sakuraifoods.com/know/knowledge/wheat.html> |
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