JP2006109708A - Low-carbohydrate noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide low-carbohydrate noodle highly containing protein, and having a relatively large amount of powdered soybean. <P>SOLUTION: The low-carbohydrate noodle is obtained through subjecting mixed raw material comprising wheat flour at 100 pts. wt., soybean powder at 60-500 pts. wt., activated gluten at 15-60 pts. wt. based on 100 pts. wt. of the soybean powder, devil's tongue powder at 1-10 pts. wt. based on 100 pts. wt. of the soybean powder. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to noodles, and more particularly to low-carbohydrate noodles containing a large amount of soybean flour.

  The main raw materials of conventional noodles are mostly wheat flour and buckwheat flour. Some noodles are processed by adding a small amount of barley flour, rice flour, rice flour, etc. to wheat flour, but nutritionally high in carbohydrate content It is.

  However, in recent years, a low-carbohydrate diet has attracted attention in the United States and the like. This is because conventional diets were mainly low-fat diets based on calorie intake restrictions. According to this conventional method, the calorie intake ratio of fat is surely reduced, but the increase in obesity cannot be suppressed. This is because a low-fat diet is a high-carbohydrate diet, so if you are already obese, a high-carbohydrate diet that increases insulin secretion will help insulin convert excess carbohydrates into fat, resulting in a diet This is because no results can be obtained.

  Soybeans are used in various foods as food ingredients with excellent nutritional components and functionality, but there are few examples of active use in noodles. For example, Patent Document 1 discloses a method for producing noodles by mixing whole-grain tofu into wheat flour. Since the water content of tofu is as high as about 85%, the water content is about the same as that of wheat flour. In terms of conversion, the blending amount as soybean is 7 parts by weight with respect to 100 parts by weight of wheat flour, and the soy blending amount is clearly lower than the present invention. Patent Document 2 describes a method for producing a noodle-like food using soybean as a main raw material, which is obtained by inoculating and cultivating soy flour with yellow koji molds into noodles, but the production method is special. However, the industrial applicability is considerably narrowed.

Japanese Patent Laid-Open No. 5-91847 JP-A-5-168428

  An object of the present invention is to provide a low-carbohydrate, high-protein noodle in which the carbohydrate content is reduced by 50% or more compared to ordinary noodles.

  According to the present invention, it comprises 100 parts by weight of wheat flour, 60 to 500 parts by weight of soy flour, 15 to 60 parts by weight of active gluten per 100 parts by weight of soy flour, and 1 to 10 parts by weight of konjac flour per 100 parts by weight of soy flour. Noodles are provided.

  According to the present invention, a relatively large amount of soybean flour is blended with wheat flour to reduce the carbohydrate content, and then blended with a specific amount of active gluten and konjac flour, which can be produced by a rolling method using a roll. Noodles with excellent hardness and elasticity can be obtained.

  The noodles mainly made from soybeans according to the present invention can be produced by a rolling method using a roll generally used for producing udon, raw noodles, etc., rather than an extrusion method using an extruder used for producing spaghetti or the like. That is, in the present invention, an appropriate amount of water is added to wheat flour, soybean flour, active gluten and konjac flour, olive oil and salt added as necessary, dried vegetable powder such as spinach, and flavors such as onion and garlic. The noodle dough made by kneading with a noodle mixer is formed into a strip-shaped dough product called a noodle strip with a noodle roll, and this noodle strip has a predetermined noodle thickness. For example, it rolls with the some noodle making roll of 5-6 steps. A noodle strip adjusted to an appropriate noodle thickness is cut into a noodle shape with a predetermined number of cutting blade rolls, and then hung in a bowl shape on a rolling pin suspended at both ends on a chain that moves at a predetermined speed. And drying in a drying chamber adjusted to a humidity (preferably a temperature of 25 to 90 ° C. and a relative humidity of 30 to 90%) until it reaches a predetermined moisture (for example, 12.5 to 25 parts by weight).

  As the flour used in the present invention, any flour conventionally used for bread, Chinese noodles, etc., for example, strong wheat flour or semi-strong wheat flour can be used.

  As the soybean flour used in the present invention, either raw soybean flour (preferably lipoxygenase enzyme-deficient soybean flour) or defatted soybean flour can be used, and these can be used as commercial products. , Used for Kinako. When using defatted soybean flour, it is preferable to add vegetable oils and fats (such as olive oil and cottonseed oil) in order to prevent sticking of the dough in the noodle making process. Although there is no limitation in particular in the addition amount in using this vegetable oil and fat, For example, 1-3 weight% of soybean powder weight, Preferably 2-2.5 weight% is mix | blended.

  The blending amount of soybean flour is 60 to 500 parts by weight, preferably 85 to 400 parts by weight, with respect to 100 parts by weight of wheat flour. If the blending amount is too small, it is not preferable because a 50% reduction in the target carbohydrate cannot be achieved. Conversely, if the blending amount is too large, the dough becomes hard in noodle making processing, and rolling with a roll becomes difficult.

  In the noodle making process, when soy flour is added to wheat flour, gluten is reduced, resulting in inferior dough binding and poorly connected dough, so the addition of an appropriate amount of active gluten depending on the soy flour blending Necessary. That is, the noodle-making property becomes inferior due to a decrease in the blending amount of wheat flour, and by adding active gluten to this, the forming ability of the dough and the extensibility of the dough can be enhanced. From this point of view, according to the present invention, 15 to 60 parts by weight, preferably 20 to 50 parts by weight of active gluten is blended with 100 parts by weight of soybean powder.

  However, in this state of blending, the resulting noodles are hard and poor in elasticity due to a significant increase in the protein content derived from soybean flour and active gluten compared to normal noodles, and the texture is unfavorable as noodles. End up. Therefore, in the present invention, the use of konjac flour, which is a kind of thickening polysaccharide, has succeeded in obtaining noodles having appropriate hardness and good elasticity. Thus, in this invention, 1-10 weight part with respect to 100 weight part of soybean flour, Preferably 2-7.5 weight part is mix | blended with konjac flour. If the amount is too small, the noodle texture is hard and viscoelasticity is lowered, which is not preferable. On the other hand, if the amount is too large, the elasticity becomes too strong and the texture becomes difficult to chew. Konjac powder may be blended with other raw material powder in the state of powder before addition, or it may be pre-dissolved in water to which konjac flour is added and added to other powder mixtures. good.

  By adding konjac flour, as shown in the examples below and as shown in FIG. 1, from the results of the viscograph measurement, an increase in the maximum gelatinization viscosity value, a decrease in temperature to reach the maximum gelatinization viscosity, and a breakdown BD An increase in (maximum viscosity value−minimum viscosity value) occurs, and the suitability for noodles is improved.

  As described above, according to the present invention, from the rheometer test results of boiled noodles, a decrease in hardness H, a decrease in adhesion, and an increase in agglomeration occur, and it has an appropriate hardness and strain as noodles and has a smooth mouthfeel. Good noodles can be obtained.

  According to the present invention, raw material powder 100 such as wheat flour, soybean powder, active gluten, konjac flour and other conventional optional auxiliary materials (for example, dried vegetable powder such as salt and spinach and flavor such as onion and garlic). Noodles can be made according to a conventional method by blending preferably 35 to 55 parts by weight, more preferably 38 to 50 parts by weight of water with respect to parts by weight.

Hereinafter, although a specific example is given and the dry noodles, semi-raw noodles, and those manufacturing methods of this invention are demonstrated, it cannot be overemphasized that this invention is not limited to these Examples.
Example 1
The raw material powder having the composition shown in Table I is mixed with a horizontal axis mixer for noodle making, and the amount of water shown in Table I is added thereto and kneaded to obtain a soft dough. The resulting dough is rolled a plurality of times with a roll machine for noodle making, adjusted to a noodle thickness of 1.4 to 1.5 mm, and then made into spaghetti-like noodles using a 16th round cutting blade roll. Dry noodles having a moisture content of 13.0 to 13.5% were produced under drying conditions in which temperature and humidity at a temperature of 25 to 80 ° C. and a relative temperature of 50 to 90% were appropriately combined. The dry noodles were excellent in quality without vertical cracks, and had a smooth texture with moderate hardness and favorable viscoelasticity after boiling for 6-7 minutes.

Example 2
The raw material powders having the composition shown in Table II are mixed in a horizontal axis mixer for noodle making, and the amount of water shown in Table I is added thereto to knead to obtain a soft dough. The resulting dough is rolled a plurality of times with a roll machine for noodle making, adjusted to a noodle thickness of 1.2 to 1.3 mm, and then made into fetotine-like noodles using an eighth-edge cutting blade roll, Semi-raw noodles having a moisture content of 19 to 20% were produced under drying conditions in which temperature and humidity conditions of 25 to 80 ° C. and a relative temperature of 50 to 90% were appropriately combined. This semi-raw noodle is of good quality without vertical cracks, has a moderate hardness and good viscoelasticity in a boiled time 8-9 minutes, and has a smooth and excellent texture, especially baked udon in a frying pan after cooking Even when fried in oil, the noodle sticking to the frying pan and the binding of the noodle strings did not occur better than normal udon.

Examples 3-4 and Comparative Examples 1-2
The raw material powders having the composition shown in Table III were blended to obtain a powder composition, and these viscograms were obtained with a Brabender viscograph. A typical example of a viscogram is shown in FIG.

As is apparent from the results of the viscogram shown in Table III, as in Comparative Example 1, unless the konjac flour is blended, the maximum viscosity of the viscogram does not increase, it remains low, and there is no breakdown. In general wheat flour applications, those having extremely low maximum viscosity are not preferred (from “Flour-its raw materials and processed products / Japanese wheat research society”). On the other hand, when konjac flour is added as shown in Examples 3 and 4, the maximum viscosity is high and the breakdown is increased. It is said that the higher the viscosity of viscogram and the greater the breakdown, the better the suitability for noodles (from “Food Analysis Method / Japan Food Industry Association”).
Here, breakdown = maximum viscosity-minimum viscosity
Consistency = final viscosity-minimum viscosity
BD. / Con. = Breakdown / Consistency

Examples 5-6
Dry noodles were produced according to the formulation shown in Table IV. In advance, konjac powder and water were mixed to form a gel, which was then mixed with another raw material powder using a horizontal mixer for noodle making. The resulting dough is rolled several times with a roll machine for noodle making, adjusted to a noodle thickness of 1.5 mm, molded into a circular shape with a diameter of 27 mm, boiled for 6 minutes, washed with water, Measurement was performed at a temperature of 15 ° C. under the following conditions.
1. Range 200g
2, adapter spherical (diameter 2cm)
3. Sample stage: Glass plate 4. Measurement items are calculated assuming that the adapter area is 78.5 square centimeters.

The physical properties were measured twice using a FUDOH rheometer manufactured by Rheotech Co., Ltd. The basic waveform obtained is shown in FIG. 2, and the physical characteristic items are as follows. The results are shown in Table IV.
Hardness: H
Adhesiveness: A3 (area)
Adhesive strength: C
Aggregability: A2 / A1 (area ratio)
Chewing property: H × (A2 / A1) / (B2 / B1)

  As is clear from the results in Table IV, the noodles with no konjac flour added were hard and the texture was weak (high hardness, low cohesiveness), but by adding konjac flour, it was easy to chew. It can be seen that the texture has a crisp texture (low hardness but high cohesiveness). Moreover, it turns out that what has high adhesiveness and the rough noodle skin turns into smooth noodles with low adhesiveness by adding konjac.

  As described above, according to the present invention, it is possible to produce noodles having a good hardness and elasticity by blending a large amount of soybean flour with wheat flour, and it is possible to produce noodles having a low carbohydrate and a high protein.

It is drawing which shows the typical example of the viscogram of the raw material powder for noodles of this invention. It is a basic waveform which shows the physical-property measurement value of Example 5 and 6 of this invention.

Claims (3)

  Making noodles of mixed raw material powder containing 100 parts by weight of wheat flour, 60 to 500 parts by weight of soybean powder, 15 to 60 parts by weight of active gluten per 100 parts by weight of soybean powder, and 1 to 10 parts by weight of konjac powder per 100 parts by weight of soybean powder Noodles.   A method for producing noodles, wherein konjac flour is mixed with raw flour containing wheat flour, soy flour and active gluten, and water is added thereto to produce noodles. A method for producing noodles for producing noodles by adding water to konjac flour in advance to produce a gel, and adding this to a raw material powder containing ingredients excluding konjac flour.

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