JP2000316507A - Dietary fiber-reinforced noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles which are in no way inferior to usual noodles in palatability, having no problem in noodle-making by containing a fine cellulose-containing composite material as one of main ingredients and reinforcing necessary dietary fibers. SOLUTION: Noodles are made by using a fine cellulose-containing composite material in preferably 3-30 wt.% of the main ingredients, mixing the main ingredients in powders, then adding water and forming a dough to make noodles. The aforesaid composite material preferably comprises 40-70% of fine cellulose, 30-60% of digestion resistant dextrin and 0-3% of a thickening stabilizer (e.g. gellan gum). The aforementioned composite material is obtained by hydrolyzing a cellulose-based material such as wood pulp and the like to depolymerize to have 30-375 average degree of polymerization, subsequently grinding with mechanical shear (shearing force), adding digestion resistant dextrin, mixing and drying the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

2. Description of the Related Art In recent years, dietary fiber has various physiological functions such as lowering cholesterol, suppressing secretion of insulin, suppressing a rise in blood sugar level, intestinal action, preventing colon cancer, heart disease and stroke, and excreting harmful substances. The need for dietary fiber has been re-recognized from the viewpoints of prevention of lifestyle-related diseases, intestinal action, prevention of colorectal cancer and the like.

However, the amount of dietary fiber ingested from a normal diet decreases due to westernization of dietary habits and the spread of processed foods. It is hoped that this will be strengthened.

[0003] Noodles are one of the preferred regular foods, and various attempts have already been made to add dietary fiber to them.

[0004] For example, in the case of barley which is considered to have a high dietary fiber content in flour, barley flour which has been heat-treated in advance (heat of barley having a water content of 20% or less and 60 to 80 ° C for 20 to 40 minutes) is used. Means for making noodles after mixing with flour (Japanese Patent Application Laid-Open No. 58-63355);
% Or less and the content of NDF (total amount of lignin, hemicellulose and cellulose) is 4% or more in barley flour (vs.
Means for dispersing part or all of the mixture in kneading water and then adding flour to produce noodles (Japanese Patent Application Laid-Open No. 59-5959).
No. 28445) and the like, and it is not necessary to change the boiling time by lowering the gelatinization temperature of the starch in barley by heat treatment, or the NDF content is high by considering the addition method.
That is, it is said that noodles can be made even with barley flour containing a large amount of water-soluble mucilage, but when added to the extent that nutritional labeling such as foods that supply dietary fiber to noodles or foods that strengthen dietary fiber can be made, the texture of the noodles is different. It becomes something of.

[0005] As is well known, dietary fiber includes water-soluble dietary fiber (low viscosity and high viscosity) and water-insoluble dietary fiber.
Many attempts have been made to add these dietary fibers to noodles to strengthen the dietary fibers.

[0006] Assuming that low-viscosity water-soluble dietary fiber is used for noodles, a health food in which dietary fiber containing hemicellulose as a main component extracted from corn fiber as a main component is added to various foods and drinks including noodles (Japanese Patent Laid-Open No. 57-369
No. 47), 2-5% by weight of a water-soluble dietary fiber (galactomannan extracted from gums, purified, dried, etc.) and 2-5% by weight of protein 1 Noodles (Japanese Patent Application Laid-Open No. 02-211837), a wheat flour or flour and buckwheat flour as a base material, and water-soluble dietary fiber (polydextrose or fibron) mixed with the base material. Cold water soluble dietary fiber (eg, indigestible dextrin, or indigestible dextrin and other water-soluble ingredients) in foods such as noodles (Japanese Patent Laid-Open No. 04-45762), breads, confectioneries, and noodles to which 1 to 5% by weight is added. Foods containing specified dietary fiber (a mixture of dietary fiber)
No. 3,358,872) and the like.

Assuming that high-viscosity water-soluble dietary fiber is used for noodles, trace amounts of glutamate and citrate and agar powder equivalent to about 1/6 of the total amount are added to glucomannan powder extracted from konjac sweet potato. Means for adding a staple food additive containing glucomannan as a main component to staple food ingredients such as rice, bread and noodles (JP-A-59-198948), agar powder (dietary fiber content in Japanese food dietary fiber ingredient table) Is the largest: Food 100
(Japanese Patent Application Laid-Open No. 07-107928) using fiber powder mixed with cereal flour (wheat flour, rye flour, rice flour, glutinous rice flour, etc.) for staple breads, noodles and confectionery. I have.

[0008] As an insoluble dietary fiber used in noodles, dietary fiber obtained from hulls such as corn, wheat bran and beans is added to noodles, soups, livestock meat products, etc. in addition to oral administration. Kaihei 02-101016
No.), a method for producing noodles by adding 1 to 60% by weight of whole grain tofu made of whole fat defatted soybean flour to wheat flour
No. 5-91847), noodles to which white lees (water-insoluble fiber in an emulsion after separating and recovering wheat starch) and a method for producing the same (Japanese Patent Application Laid-Open No. 05-91847) are disclosed.

However, since noodles are generally boiled in boiling water to make them edible, when a low-viscosity, water-soluble dietary fiber is added to the noodle dough, it is eluted into the boiling water during the boiling process and the yield is increased. Worsens and the effect of strengthening dietary fiber weakens,
If the addition amount is increased in consideration of the decrease in yield, the formation of gluten is inhibited, and there has been a problem that the noodle-making properties are deteriorated and the noodles become weak. Also, even if there is no boiling step like instant noodles, if steamed and then dried with hot air or fried, the low-viscosity water-soluble dietary fiber moves to the surface together with the moisture, resulting in "sliminess" on the surface and unpleasant eating. There was also a problem.

On the other hand, when high-viscosity water-soluble dietary fiber is added to noodles for the purpose of reducing elution during boiling, the noodle-making properties become extremely high when the amount of addition is large due to the high viscosity. When the amount of addition was reduced to such an extent that there was no problem on the noodles, there was a problem that the noodles would not be noodles reinforced with dietary fiber.

On the other hand, when the insoluble dietary fiber is added to the noodles, the dough is poorly stretched during the noodle making, and the noodle strings are easily cut or broken, and the obtained noodles lack the elasticity and have a rough texture. And other problems were seen.

On the other hand, in JP-A-10-243777,
Dietary fiber reinforced comprising 7 to 50 parts by weight of low-viscosity water-soluble dietary fiber (eg, indigestible dextrin, etc.) and 50 to 93% by weight of starch having an average degree of substitution of hydroxypropyl groups of 0.02 to 0.2. A composition and a dietary fiber using the same, fortified foods, bakery foods, fortified foods such as snacks have been proposed, and by using a specific starch in combination, the adverse effects when only water-soluble dietary fiber is added to noodles. It did allow some mitigation, but it was not always enough.

In addition to the above, water-soluble dietary fiber (eg, polydextrose) and insoluble dietary fiber (eg, α) can be added to a mixture of cereal flour (eg, strong flour or buckwheat flour) and active wheat protein. A method for producing noodles by adding nutrients such as vitamins and minerals to a grain mixture obtained by mixing 10 to 70% of cellulose (Japanese Patent Application Laid-Open No. 01-196272).
No.) has been proposed, and the addition of dietary fiber (there is no description of the ratio of insoluble to water-soluble) makes it possible to reduce calories by 50-4% compared to ordinary noodles and to ingest nutrients such as vitamins and minerals. It is described that the addition of white improves the noodle-making properties to a certain extent, but it lacks elasticity due to the addition of insoluble dietary fiber, and has a loose texture and a loose texture due to the addition of water-soluble dietary fiber, and "slimy". Were not offset, but both disadvantages were mixed, albeit with varying degrees.

Thus, using the method described above,
Even when trying to obtain noodles reinforced with dietary fiber, problems have been observed in the noodle-making properties and the texture of the obtained noodles, and improvement thereof is strongly desired.

[0015]

The problem to be solved by the present invention is to enhance the necessary dietary fiber, have no problems in noodle making, and have a texture superior to ordinary noodles which do not strengthen the dietary fiber. In providing noodles that are not inferior.

[0016]

Means for Solving the Problems The present inventors have made intensive efforts to solve the above-mentioned problems. As a result, in the production of noodles, a fine cellulose-containing composite was used as one of the main raw materials, and the main raw material was previously powdered. After mixing the body, water was added to form a dough, and noodles were made, whereby it was found that dietary fiber-reinforced noodles were obtained, and the present invention was completed.

The term "noodles" as used in the present invention is a general term for foods which are produced mainly from flours and / or starches and are generally called noodles regardless of form or type. Specifically, the types are udon, soba, chinese noodles, cold noodles, raw noodles, chinese noodles, yakisoba, macaroni, spaghetti, Korean cold noodles, kuzukiri, vermicelli, rice noodles, gyoza skin, shredder skin, wonton, etc. Examples of the form include raw noodles, dry noodles, boiled noodles, steamed noodles, frozen noodles, long life noodles, instant noodles, and the like.

The dietary fiber-reinforced noodles referred to in the present invention are noodles obtained by adding dietary fiber mainly composed of a fine cellulose-containing complex to the above-mentioned noodles and reinforcing the dietary fiber. According to the nutritional standard, when 100 g of noodles contain 3 g or more of dietary fiber, the source, supply source, and when 6 g or more of dietary fiber is contained, noodles, rich, fortified, increased, etc. can be displayed. The dietary fiber reinforced noodles of the present invention are capable of displaying these.

The main raw material used in the present invention means the total of raw materials such as flours and / or starches generally used for the production of noodles, fine cellulose-containing composites and other dietary fibers. As the flours, wheat flour, rice flour, buckwheat flour and other flours, and starches such as potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, rice starch, untreated starch and untreated starch such as mung bean starch, Processed starch produced by a treatment such as esterification, oxidation, bleaching, crosslinking, pregelatinization alone or in combination thereof is exemplified.

In the present invention, the fine cellulose-containing complex is a complex consisting essentially of fine cellulose and indigestible dextrin, and when weakly stirred in the presence of water, fine cellulose and indigestible dextrin are used. Has the property of dispersing into a finely divided cellulose state when strongly stirred in water.
The average particle size of the fine cellulose when dispersed by stirring at a concentration is 30 μm or less. The 1% aqueous solution at this time was prepared by dispersing a 3% sample and distilled water in a total amount of 300 g using an ace homogenizer (AM-T manufactured by Nippon Seiki) at 15000 rpm for 15 minutes, and the average particle size was measured using a laser manufactured by HORIBA, Ltd. It is measured using a diffraction type particle size distribution analyzer (LA-910). Also, weak stirring means that the above-mentioned dispersion conditions are 5000 rpm for 5 minutes.

Such a composite is composed of fine cellulose 20 to 9
It is obtained by mixing 9% by weight and 1 to 80% by weight of indigestible dextrin in a state of moisture, that is, in the form of slurry, paste, gel, or cake. The moisture content of the mixture before drying should be at least about 30% by weight of the mixture weight, preferably at least about 35% by weight. When the fine cellulose exceeds 99% by weight, the same drawbacks as when using water-insoluble dietary fiber for noodles are observed, and when the indigestible dextrin exceeds 80% by weight, water-soluble dietary fiber is used similarly. This causes a problem.

The fine cellulose-containing complex according to the present invention includes, in addition to fine cellulose and indigestible dextrin, other food materials such as oligosaccharides, sugar alcohols, starch decomposed products, starches including processed starches, fats and oils and the like. , Proteins,
Salts, salts such as various phosphates, emulsifiers, thickeners, dyes, and the like can be added as desired. These food materials can be added at the time of producing the composite, or can be added after the production of the composite.

As the fine cellulose-containing composite used in the present invention, among such composites, 40 to 70% by weight of fine cellulose, 30 to 60% by weight of indigestible dextrin, 0 to 3% by weight of thickening stabilizer Are more effective and more preferred. The thickening stabilizer is not necessarily required, but by mixing the amount of about 3% by weight or less,
For example, a long-life udon is preferable because it has an effect of maintaining the texture, such as preventing lowering of the waist during long-term storage. As the thickening stabilizer, a thickening stabilizer usually used in foods such as alginic acid, caprobean gum, guar gum, tamarind seed gum, xanthan gum, carrageenan, gellan gum and sodium carboxymethylcellulose can be used.

The indigestible dextrin used in the production of the fine cellulose-containing composite is obtained by heating starch and subjecting it to an enzyme treatment. The average molecular weight of the dietary fiber is about 500 to 3000, and the glucose residue is α-1. , 4, α-1,
6, a dextrin having a branched structure, in which β-1,2, β-1,3, β-1,6-glucosidic bonds are linked and a part of the reducing end is levoglucosan (1,6-anhydroglucose). is there. "Pine fiber" as a commercial product
And "Fiber Sol 2" (trade name: Matsutani Chemical Industry Co., Ltd.) can be used.

In order to clarify the fine cellulose-containing composite used in the present invention, its production method will be described below.

Cellulosic materials such as wood pulp, refined linters, regenerated cellulose, and plant fibers derived from grains or fruits are acid-hydrolyzed, alkali-oxidized, enzymatically decomposed, steam-exploded, hydrolyzed with subcritical or supercritical water. Depolymerization treatment by decomposition or the like or a combination thereof to obtain an average degree of polymerization of 30 to 375, then grinding by applying a mechanical shear (shearing force), adding indigestible dextrin, mixing, and drying Can be obtained. After adding the indigestible dextrin to the depolymerized cellulose, mechanical shearing may be performed to simultaneously grind and mix, and then dried. In addition, the composite is a wood pulp that can be obtained by subjecting a cellulosic material to a wet shearing or pulverization without mechanical treatment or after a weak chemical treatment followed by mechanical shearing. And microfibrous cellulose obtained from a raw material such as bacterial cellulose or the like, or powdered cellulose mixed and / or ground with indigestible dextrin in the presence of moisture, and then dried. The thickening stabilizer is added as needed, and is usually added together with the indigestible dextrin.

The wet grinding machine is freely selected depending on the amount of water present in the system and the degree of fineness of cellulose. For example, when applying sufficient mechanical shear to obtain fine cellulose having an average particle size of 8 μm or less, media stirring mills,
For example, in addition to a wet vibration mill, a wet planetary vibration mill, a wet ball mill, a wet roll mill, a wet coball mill, a wet bead mill, a wet paint shaker, and the like, equipment such as a high-pressure homogenizer is used. As the high-pressure homogenizer, a type in which the slurry is guided to a fine orifice at a high pressure of about 500 kg / cm ² or more and subjected to face-to-face collision at a high flow rate is effective. The optimum grinding concentration when these mills are used varies depending on the type of machine, but a solid concentration of about 3 to 25% by weight is suitable.

When a mechanical shear is applied to obtain fine cellulose having an average particle size of 5 to 30 μm, a slurry-like system having a solid concentration of about 3 to 30% by weight generally uses a colloid mill or a continuous mill. Grinding machines and mixers such as a ball mill, a homogenizer, a homomixer, and a propeller stirrer can be used. A kneader, a raikai machine, an extruder, or the like can be used to grind a cake-like material having a higher solid content than about 20 to 60% by weight. In addition, microfibrous cellulose is prepared by using a high-pressure homogenizer to prepare a suspension of a cellulosic material at 50 kg / c.
and several paths m ² or more pressure, about 0.01 fiber diameter
It is obtained by disintegrating to 1 μm. Alternatively, it is obtained by treating the cellulosic material suspension several times with a medium stirring mill. These models can be used alone for the purpose of the present invention, but two or more types can be used in combination.

Fine cellulose and indigestible dextrin,
A known method may be used for drying the mixture of the thickener and the stabilizer to be added as necessary, but in practice, an optimal method should be selected depending on the water content and the state of the object to be dried. . For example, in the case of a slurry, a spray drying method, a drum drying method, an alcohol precipitation method and the like can be used. Examples of the muddy and mochi-like materials include a tray drying method, a belt drying method, a fluidized bed drying method, a freeze drying method, and a microwave drying method. From the viewpoint of reducing the drying cost, an alcohol precipitation method, a press method, a tray drying method capable of drying with a high solid content, and a fluidized bed drying method are preferred. The upper limit of the moisture content after drying is preferably 15% by weight or less in consideration of handleability and stability over time. It is particularly preferably at most 10% by weight. More preferably, it is at most 6% by weight.

The dried product obtained by the drum drying method, the tray drying method, the belt drying method or the like can be obtained in the form of a flake or a lump, and thus can be obtained by an appropriate method such as an impact mill or a jet mill. It is preferable to pulverize and pulverize the powder so that it can pass through a sieve having an opening of 425 μm almost completely.

The object of the present invention is to provide noodles in which the obtained noodles are reinforced with dietary fiber which is not inferior in quality to conventional noodles without impairing the workability at the time of production. The fine cellulose-containing composite is used as a part of the main raw material, and the main raw material is mixed in powder form in advance, and then the dough is made by adding water, and the noodles are made. At that time, the ratio of the fine cellulose-containing composite in the main raw material is preferably 30%.
% By weight or less, more preferably 3 to 30% by weight.

The fine cellulose-containing composite is composed of 30
If the amount is more than 10% by weight, the noodle band tends to be cut easily, and the texture of the noodles tends to be hard and elastic. On the other hand, there is no need to limit the lower limit in terms of the quality of the noodles, and it is determined by the ratio of the desired dietary fiber. However, the lower limit is 3% by weight because the display of the dietary fiber can be emphasized.
It is desirable to make the above.

In the present invention, the basis of the present invention is that the dietary fiber contained in the main raw material is a fine cellulose-containing composite, but if necessary, other dietary fibers may be used in addition to the fine cellulose-containing composite. Is also good. At that time, the amount of other dietary fiber used depends on the place to be used during noodle making, the type of noodles and the total amount of dietary fiber to be contained in the noodles, and the other dietary fiber is water-soluble dietary fiber or insoluble dietary fiber. It is difficult to discuss uniformly because there are too many factors, but the point is that the quality of noodles should not be adversely affected.

The microcellulose-containing composite is characterized in that it does not redisperse when weakly stirred in the presence of water, whereas it disperses in individual fine cellulose when vigorously stirred in water. When used in such a state, for example, if it is pre-dispersed in water to be added and added to the main raw material, it seems that the characteristics of the complex are lost, but fine cellulose and indigestibility The same problems occur as when dextrin is used individually. In the present invention, the complex is mixed in advance with the main ingredients of conventional noodles such as flour, buckwheat flour, starch, etc. so as to be uniform in powder form, and then water is added and kneaded to knead the dough. It is important to form them, and by doing so, it is possible to solve the conventional problems, and to obtain products that are not inferior to conventional products in terms of quality.

The noodles of the present invention can be produced according to the conventional production methods according to the types and forms of the noodles except for the above-mentioned points. In addition, the main raw materials used depending on the type of noodles, for example, udon, Chinese noodles, wheat flour in the skin of dumplings, Japanese buckwheat noodles, flour, rice flour in rice noodles, starch in vermicelli, etc. In the same way, it is used properly depending on the type. Depending on the type and form of the noodles, starches including processed starches are used for the purpose of improving texture, suppressing deterioration of texture, improving cookability, etc., and can be used in the present invention similarly. When used, treat as the main raw material.

In the production of noodles, salt and brine are indispensably used as auxiliary materials. In addition to these, phosphate, alginic acid, caprobean gum, guar gum, tamarind seed gum, vectin, xanthan gum, carrageenan, Thickening stabilizers such as curdlan, emulsifiers, fats and oils,
Egg white, milk protein, wheat protein and other components having a physiological activity, such as vitamins, calcium and iron, can also be used as desired.

In order to describe the noodles of the present invention more concretely, noodles will be taken up as an example of noodles and one part of the production method thereof will be described below.

The main raw material consisting of 70 to 97 parts by weight of flour and 30 to 3 parts by weight of the fine cellulose-containing complex was mixed with
Add 32 to 45 parts by weight of kneading water in which 3 parts are dissolved, knead to make a noodle dough, roll with a noodle roll, and use a cutting blade to produce raw udon. Raw udon can be eaten by heating it with boiling water. At this time, if a part of the wheat flour is replaced with a raw starch such as potato starch or tapioca starch or a starch such as a modified starch, the time until the edible state can be shortened.

In the case of boiled noodles, add raw udon to water 6
Boil to about 0-70% by weight, drain and store in chilled or frozen. In the case of long-life udon, which is one of the boiled udon, boil it, and then dip the drained udon into a pH adjuster for immersion to a pH of about 4, then drain the water and sprinkle vegetable oil etc., and use a synthetic resin film etc. Sterilize after packaging,
Store at room temperature. For long-term storage such as frozen noodles and long life, it is more preferable to replace a part of the flour with modified starch.

Noodles other than udon can be easily produced by changing conditions such as the type of flour to be used and kneading water. For example flour instead of flour:
Use of flour with a weight ratio of buckwheat flour = 70-30: 20-80 results in Japanese buckwheat, and using kneading water to which brine is added in addition to salt results in Chinese noodles.

By utilizing the present invention, it is possible to produce noodles in which dietary fiber is reinforced, which can be easily made as in the case of noodles to which no dietary fiber is added. It has the same texture as the noodles that do not.

[0042]

Next, the present invention will be described in more detail with reference to Reference Examples and Examples. In the reference examples and examples, parts and% mean parts by weight and% by weight.

[0043]

[Reference Example 1] After cutting commercially available DP pulp, it was cut in 7% hydrochloric acid for 1 hour.
The acid-insoluble residue obtained by hydrolysis at 05 ° C for 20 minutes was filtered and washed to obtain a wet cake of hydrolyzed cellulose (solid content 41%). Then, this hydrolyzed cellulose wet cake, "Fibersol 2"
(Refractory dextrin of Matsutani Chemical Industry Co., Ltd.) and "Kelcogel LT-100" (trade name: Gellan gum of Saneigen FFI Co., Ltd.) in terms of solid weight ratio in Table 1
And kneaded using a kneader for 3 hours. Next, after drying with a hot air dryer at 60 ° C., pulverization was performed to obtain fine cellulose particles of Sample A and fine cellulose-containing composites of Samples B to H.
The average particle size measured with a 1% aqueous solution was 4% for sample A.
1.7 μm, 11.2 μm for sample B, and 6 to 8 μm for other samples.

[0044]

[Table 1]

[0045]

Reference Example 2 The fine cellulose particles of Sample A obtained in Reference Example 1 and “Fibersol 2” were mixed at a solid content weight ratio of 5%.
A sample obtained by mixing powders at a ratio of 5:45 is referred to as Sample I.

[0046]

Example 1 As a control, a case where the all-purpose flour and “Matsuya Sakura” (trade name: processed starch for food of Matsutani Chemical Industry Co., Ltd.) were used as the main raw materials, the all-purpose flour, “Matsuya Sakura” and Frozen udon was manufactured using a dietary fiber reinforced product as a main raw material as a comparative example and an example. As the dietary fiber-reinforced product, a mixture of the fine cellulose particles of sample A and the dietary fiber-containing composite of samples B to G of Reference Example 1, and the mixture of the fine cellulose particles of Sample I of Reference Example 2 and indigestible dextrin are used. did.

100 parts of the main raw material having the ratio shown in Table 2 and kneading water in which 1.5 parts of salt were dissolved in the ratio shown in Table 2 were added and mixed, and the mixture was rolled with a noodle roll to form a square rotary cutting blade (No. .1
0) was used to produce raw udon. Table 2 shows the suitability of noodles during the production of raw udon.

The udon is poured into boiling water, boiled and boiled to a water content of about 65%, immediately washed with water, drained, put into a mold container, and weighed in 150 g portions.
The frozen udon was frozen rapidly in an atmosphere of 50 ° C. The frozen udon after freezing is wrapped with a synthetic resin film,
And stored for 1 month in hot water to return to the edible state by cooking in hot water for 2 minutes. The texture was evaluated by waist and smoothness, and the results are shown in Table 2.

The evaluation of suitability for noodle making and texture was performed according to the following criteria. <Noodle-making suitability> ◎: Extremely good, ○: Good, △: Slightly poor, ×: Difficult to make noodles <Waist> ◎: Excellent in texture and elasticity, very good balance between them ○: Strong in texture and elasticity And their balance is good. Δ: Crunch and / or elasticity is slightly insufficient. X: Chewy and / or elasticity is insufficient. <Smoothness> ◎: Very smooth and very good throat. ○: Smooth and throat. Good △: Slightly lacking in smoothness and slightly poor throat ×: Lack of smoothness and poor throat feeling

[0050]

[Table 2]

[0051]

Example 2 Raw Udon was produced according to Example 1, using 65 parts of all-purpose flour and 25 parts of "Matsuya Sakura" as fine cellulose-containing composites, each consisting of 10 parts of a main raw material composed of 10 parts of Sample D and Sample H. did. In the control example, raw udon was produced in the same manner using 75 parts of all-purpose flour and 25 parts of "Matsuya Sakura" as main raw materials.

The above-mentioned raw udon is poured into boiling water to which 0.1% of a pH adjusting agent for boiling water (manufactured by Okuno Pharmaceutical, trade name: Making G) is added, and then boiled so that the water content becomes about 60%. Raise, immediately rinse with water, after draining, immersion p
The pH was adjusted to 4 by dipping in a liquid containing 0.4% of an H preparation agent (produced by Okuno Pharmaceutical, trade name: Proton 309). After that, the water was drained and sprinkled with vegetable oil, and then 200 g each was packaged with a synthetic resin film. 90% more
After heat sterilization at 100 ° C. for 40 minutes, the mixture was cooled to form a long life udon and stored at room temperature for 3 months.

These long-life udon noodles were returned to an edible state with boiling water, and the texture was evaluated according to Example 1. Table 3 shows the texture.

[0054]

[Table 3]

[0055]

EXAMPLE 3 Two kinds of main raw materials consisting of 75 parts, 15 parts, 10 parts, or 65 parts, 15 parts, and 20 parts, respectively, of the flour-containing flour, tapioca starch, and the fine cellulose-containing composite of Sample D were prepared. A raw udon was manufactured according to Example 1. In the control example, raw udon was produced in the same manner using 85 parts of all-purpose flour and 15 parts of tapioca starch as main raw materials.

The obtained raw udon is boiled and the water content is about 6
It was boiled to 5%, immediately washed with water, drained, placed in a refrigerator and stored as chilled udon.

Two days after refrigeration, the food was returned to the edible state with hot water and ate, and all had good texture. When the dietary fiber content in the chilled udon to which the fine cellulose-containing complex was added was examined, the chilled udon to which 10 parts and 20 parts of the fine cellulose-containing complex were added in 100 parts of the main raw material was 3.5%, respectively. , 6.3%.

In addition, the method of quantifying dietary fiber is the total dietary fiber by the Prosky method among the methods of quantifying dietary fiber by the nutrition labeling standard (effective from May 24, 1996). Quantitative analysis was performed according to the high performance liquid chromatography method applicable to low molecular weight water-soluble foods, which is considered difficult to analyze.

[0059]

Example 4 60 parts of strong flour, 30 parts of buckwheat flour, and 10 g of the fine cellulose-containing composite of Sample D were mixed with water 3
To 2 parts, kneading water in which 1.5 parts of salt and 1.0 g of kansui were dissolved was added, and the mixture was rolled with a noodle roll to form a square rotary cutting blade (N
o. Raw soba was manufactured using 20). In the control example, raw soba was produced in the same manner using 60 parts of strong flour and 70 parts of buckwheat flour as main raw materials.

When the obtained raw soba was returned to the edible state with boiling water and the texture was observed, all showed good texture and almost no difference was observed.

[0061]

Example 5 Based on 85 parts of semi-strength powder, 10 parts of potato starch, and 5 parts of the fine cellulose-containing composite of sample D,
1.5 g of salt in 32 parts of water. Add the kneading water dissolved at a rate of 0.2 g of kneading, mix and spread with a noodle roll.
Raw ramen was manufactured using a square rotary cutting blade (No. 20). The obtained raw ramen was steamed and fried to obtain an instant ramen. In the control example, 90 parts of semi-strong powder,
An instant noodle was produced in the same manner as in 10 parts of potato starch as the main raw material.

The obtained instant noodles were returned to an edible state with boiling water, and the texture was good.

[0063]

Example 6 80 parts of strong flour, 10 parts of tapioca starch,
Using 10 parts of the fine cellulose-containing composite of Sample D as a main raw material, a solution obtained by dissolving 1 part of saline in 33 parts of water was added and kneaded, and the mixture was punched out to a thickness of 0.90 mm using a noodle roll. Gyoza (skin) was used, and 20 g of cabbage, pork, etc., was packed to produce gyoza. The obtained raw gyoza was steamed for 2 minutes with a tunnel-type steaming device to make steamed gyoza, and then cooled and frozen. One month after freezing, they were put in a frying pan, roasted in color, baked in hot water and steamed, and the texture was good and delicious.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yoshihito Yaginuma 6-4100 Asahicho, Nobeoka-shi, Miyazaki F-term in Asahi Kasei Kogyo Co., Ltd. 4B018 LB02 MD35 ME08 ME11 4B046 LA02 LA04 LA05 LA09 LB06 LB09 LB10 LE18 LG17

Claims (3)

[Claims] 1. A dietary fiber obtained by using a fine cellulose-containing composite as one of the main raw materials in the production of noodles, mixing the main raw materials in advance with powder, adding water to form a dough, and making noodles. Enhanced noodles. 2. The dietary fiber-reinforced noodles according to claim 1, wherein the fine cellulose-containing composite is one of the main raw materials, and is 3 to 30% by weight of the main raw material. 3. The fine cellulose-containing composite is composed of 40 to 70% by weight of fine cellulose and indigestible dextrin 30 to 60.
The dietary fiber-reinforced noodles according to claim 1 and 2, wherein the dietary fiber-enriched noodles consist of 0% to 3% by weight and a thickening stabilizer.