CEREAL FLOUR COMPOSITION FOR NOODLE AND NOODLE PRODUCTION METHOD

• Main Author: AKIKUSA SHINGO
• Format: Patent
• Language: English; Japanese
• Published: 22.09.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a production technique of noodles which can be quickly boiled up while less likely to become soggy when boiled up.SOLUTION: A cereal flour composition for noodles according to the present invention includes cereal flour containing first wheat flour and second wheat flour. The first wheat flour has an average particle diameter of 10 to 40 μm and a protein content of 3.4 to 7.5 mass%. The second wheat flour is a durum wheat ground product. The cereal flour contains 10 to 80 mass% of the first wheat flour and 10 to 80 mass% of the second wheat flour. The second wheat flour has an average particle diameter of 30 to 100 μm, preferably.SELECTED DRAWING: None 【課題】早茹でが可能で、且つ茹で伸びがしにくい麺類の製造技術を提供すること。【解決手段】本発明の麺類用穀粉組成物は、第１の小麦粉及び第２の小麦粉を含有する穀粉類を含有する。前記第１の小麦粉は、平均粒径が１０～４０μｍ、蛋白含量が３．４～７．５質量％である。前記第２の小麦粉は、デュラム小麦粉砕物である。前記穀粉類は、前記第１の小麦粉を１０～８０質量％含有し、前記第２の小麦粉を１０～８０質量％含有する。前記第２の小麦粉の平均粒径は好ましくは３０～１００μｍである。【選択図】なし