JP2011092064A - Noodle, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cereal flour-processed food such as bread made as reducing the content of sodium salt or having the zero content of the sodium salt, especially the contents of table salt and sodium carbonate, capable of being taken by a person suffering from diabetics with ease, also capable of being processed similarly to the conventional bread, and having a fine and also lustrous surface, noodles having a firm stickiness such as those of conventional Japanese noodles and Chinese noodles, etc., and methods for producing the bread and noodles. <P>SOLUTION: This cereal flour-processed food is provided by containing a cereal flour component and any or both of isomaltulose and reduced isomaltulose, and having ≥8 wt.% gluten ratio of the cereal flour, ≤1.5 pts.wt. added amount of sodium salt and 1 to 20 pts.wt. added amount of the isomaltulose and reduced isomaltulose based on 100 pts.wt. cereal flour component. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a process for producing flour processed foods, bread and noodles in which the content of sodium salt, especially sodium chloride and sodium carbonate is reduced to zero.

  Breads and noodles such as udon, somen and Chinese noodles are processed flour foods widely consumed in Japan. However, in recent years, the number of diabetic patients has increased rapidly and has become a major social problem, and these diabetic patients are greatly restricted or prohibited from taking bread and noodles. The reason for this is that about 2 parts by weight of salt is added to 100 parts by weight of strong flour in breads, and about 4 parts by weight of salt is added to 100 parts by weight of wheat flour in noodle soup. This is because salt is used to prevent an increase in blood pressure and a burden on the kidney. Chinese noodles that do not contain salt are also known, but salt is usually used, and brine is further used as an essential ingredient. Brine contains sodium carbonate, and sodium in sodium carbonate and sodium carbonate has an adverse effect on diabetes in the same way as udon and bread.

  As a method to solve such problems, when reducing the amount of salt added to bread or trying to produce bread without adding salt, sodium salt such as salt has the effect of increasing the viscosity of gluten and tightening the dough For this reason, the effect of gluten is not sufficiently exhibited, the dough does not become sticky, the dough easily loses its shape, and the gas holding power is low, making it impossible to produce a good bread. The same is true for noodles.For udon, when the amount of salt used is reduced, the noodles obtained are less elastic and firm and have a sticky feeling. In the case of Chinese noodles, the amount of brine used is low. Then, the Chinese noodles that are obtained have no elasticity and stiffness, and have a sticky feeling.

  As for low-salt noodles, noodles using glutathione instead of salt and noodles using a liquid obtained from grape trees are known (Patent Documents 1 and 2). In addition, in the production of salt-free dry noodles that do not use salt, a technique of adding oligosaccharides such as maltose and isomaltose for the purpose of shortening the drying time is also known (Patent Document 3).

Japanese Patent Laid-Open No. 10-262588 JP 2009-11300 JP 2005-278567 A

  However, in the invention described in Patent Document 1, glutathione is difficult to obtain in large quantities and is expensive, and in the invention described in Patent Document 2, the liquid obtained from the vine is expensive and the production amount is limited. It has also been found that the invention described in Patent Document 3 has a problem that the resulting noodles are insufficiently firm.

  In view of the above-mentioned problems of the prior art, an object of the present invention is to enable a person with diabetes who has reduced or zero the content of sodium salt, in particular, sodium chloride and sodium carbonate, to be able to eat safely. Can be processed in the same manner as above, providing finely processed bread with a smooth surface, and processed foods such as conventional udon and Chinese noodles that have firm stiffness, such as noodles, and bread and noodle production methods There is to do.

  The flour processed food of the present invention contains a flour component and either or both of isomaltulose and reduced isomaltulose, and the flour component has a gluten ratio of 8% by weight or more, based on 100 parts by weight of the flour component. The addition amount of sodium salt is 1.5 parts by weight or less, and the addition amount of the isomaltulose and reduced isomaltulose is 1 to 20 parts by weight.

  According to the above configuration, a diabetic person who can reduce or eliminate the content of sodium salt, particularly salt and sodium carbonate, can safely eat, and can be processed in the same way as conventional bread, with fine details. In addition, bread with a glossy surface and processed flour foods such as noodles having firm stiffness such as conventional udon and Chinese noodles can be obtained. Although the scientific reason is not clear, the present invention is characterized in that it is found that isomaltulose or reduced isomaltulose has an effect of imparting stickiness to gluten dough instead of salt.

  It is well known that blood sugar levels rise after eating when foods containing a large amount of starch are consumed, which is why diabetics are restricted or prohibited from eating bread and noodles. Isomaltulose and its reduced form have an action of suppressing an increase in blood glucose level immediately after eating starch, and the postprandial blood glucose level increase suppressing effect is secondary to the processed flour food of the present invention. Therefore, the processed flour food of the present invention has an effect that even diabetic patients can eat.

  In the above, the amount of sodium salt added is preferably 1.2 parts by weight or less, more preferably 1.0 parts by weight or less, and 0.8 parts by weight or less, based on 100 parts by weight of the flour component. More preferably, it is particularly preferably 0.5 parts by weight or less. Sodium salts such as sodium chloride may not be added.

  The processed flour food according to the present invention includes noodles such as breads, udon, cold wheat, and somen, and is a food that uses gluten as an essential component.

  The breads are not particularly limited, and breads, mountain breads, French breads, croissants are particularly preferred, but sweet breads such as cupe breads, butter rolls, anpans, German breads, bagels, other Danish breads, and East donuts. Fermented bread such as pretzel, pizza, naan, meat bun and steamed bread can be manufactured.

  The bread processed food of the present invention includes bread dough in addition to baked bread in the case of bread, and also includes raw noodles, dry noodles, frozen noodles and instant noodles in the case of noodles.

The bread production method of the present invention includes a kneading step of kneading at least flour components, yeast and water as raw material components to produce a dough, a forming step of forming the dough to form a dough, and a proofer for fermenting the shaped dough A baking step of baking the formed dough after the step and the proofing step to make bread,
The flour component has a gluten ratio of 8% by weight or more, and the raw material component is 1.5 parts by weight or less of a sodium salt with respect to 100 parts by weight of the flour component, either isomaltulose or reduced isomaltulose. Or it contains 1-20 weight part of both, It is characterized by the above-mentioned.

  According to the above configuration, a diabetic person who can reduce or eliminate the content of sodium salt, particularly salt and sodium carbonate, can safely eat, and can be processed in the same way as conventional bread, with fine details. In addition, it is possible to produce a bread having a glossy surface.

  The method for producing noodles of the present invention has a kneading step of kneading at least one of flour components, isomaltulose, reduced isomaltulose or both, and water as raw material components, and the flour component has a gluten ratio of 8 wt. % Or more, the amount of sodium salt added to 100 parts by weight of the flour component in the raw material component is 1.5 parts by weight or less, and the amount of isomaltulose and reduced isomaltulose is 1 to 20 parts by weight. It is characterized by being.

  According to the above configuration, diabetics with reduced or zero sodium salt content, especially sodium chloride and sodium carbonate, can be eaten with peace of mind, and with firm elasticity like conventional udon and Chinese noodles. Noodles having stiffness can be produced. In addition, the noodles obtained by the production method of the present invention have an effect that, when boiled and eaten, the noodles using the salt are less prone to “navi” while so-called “navi” over time. Have.

  The isomaltulose used in the present invention has an IUPAC name of 6-0-α-D-glucopyranosyl-D-fructose, a trade name of palatinose (Mitsui Sugar), and reduced isomaltulose isomaltulose. It is a reduced form and is commercially available under the brand name reduced palatinose (Mitsui Sugar Co., Ltd.), and can be obtained and used at a relatively low cost. Isomaltulose and reduced isomaltulose may be used as a powder or may be used in advance as an aqueous solution. Hereinafter, isomaltulose and reduced isomaltulose may be referred to as isomaltuloses. Isomaltulose is a compound produced by remodeling sugar α-1,2 bonds into α-1,6 bonds by the action of transferase.

  When the amount of isomaltulose added is less than 1 part by weight based on 100 parts by weight of the flour component, the stiffness is weak in the case of noodles, and in the case of breads, the gas escapes and the swelling becomes worse. As the amount of isomaltulose added to gluten increases, the elasticity and stiffness of noodles and breads tend to increase. The amount of isomaltulose added is appropriately set according to the type of food to be produced and the required elasticity or elasticity. However, if the amount of isomaltulose added to 100 parts by weight of the flour component exceeds 20 parts by weight, the sweetness becomes strong, and the taste as bread, udon or ramen deteriorates, so isomaltulose with respect to 100 parts by weight of the flour component Is added in an amount of 20 parts by weight or less. The isomaltuloses used in the present invention are not intended to impart sweetness. The lower limit of the amount of isomaltulose added to 100 parts by weight of the flour component is more preferably 1.5 parts by weight or more, and more preferably 2 parts by weight or more. The upper limit is preferably 17 parts by weight or less, and more preferably 15 parts by weight or less.

  A known flour is used as the flour component. Specifically, wheat flour, rice flour, soybean flour, corn flour, melinjo flour and the like such as strong flour, semi-strong flour, medium flour and thin flour can be exemplified. Two or more kinds of these flours may be used in combination as needed, and rice flour and wheat flour may be used in combination.

  When the ratio of gluten in the flour component is less than 8% by weight, the stiffness is weak in the case of noodles, and in the case of breads, the gas escapes and the swelling becomes worse. The ratio of gluten in the flour component is appropriately set according to the processed flour food to be produced and its required quality, especially the strength of the required stiffness, but if it exceeds 20% by weight, it is Becomes too strong and becomes a hard noodle, and in the case of breads, it has a texture like rubber. The lower limit of the gluten ratio in the flour component is more preferably 9% by weight or more, and further preferably 10% by weight or more. Gluten may be mixed with raw material flour such as rice flour in advance and used as 100 parts by weight of flour components, or may be mixed with raw material components of processed flour foods such as raw material flour in a kneading process.

  In general, the gluten content of wheat flour is 11 to 13% by weight of strong flour, 10 to 12% by weight of semi-strong flour, 7 to 11% by weight of medium flour (9 to 10% by weight of most commercially available medium flour), and weak flour. Is 6-9% by weight (7% by weight of most commercially available soft flour), and rice flour does not contain gluten. Wheat flour may be a strong flour or gluten may be added to adjust the elasticity, stiffness, etc. of the processed flour food. Rice flour that does not contain gluten is used with gluten added, and medium flour and thin flour with low gluten content are used with gluten added if necessary.

  Rice flour, which is one of the raw material flours of the present invention, is obtained by pulverizing and pulverizing raw rice by a known method such as boring milling, airflow milling milling, and high-speed rotary hammering milling. As rice, sticky rice, glutinous rice, etc. are used. Raw rice before pulverization is not particularly limited, such as polished rice, brown rice, waste rice, and old rice, but is preferably polished rice. The particle size of the rice flour is not particularly limited as long as it passes 80 mesh, preferably 100 mesh, but the ratio of passing 200 mesh is preferably 50% by weight or more, and 60% by weight. More preferably, it is the above. However, there is no problem even if a small amount of coarse particles are mixed, and the amount of 100 mesh-on is preferably 5% by weight or less.

  It is also a preferred embodiment to add starch or pregelatinized starch as a flour component. As the starch, known starches such as waste powder, tapioca starch, wheat starch, rice starch, potato starch, corn starch and the like can be used without limitation. The addition amount of starch or pregelatinized starch is 10% by weight or less, preferably 5% by weight or less in 100% by weight of the flour component.

  In the processed flour food of the present invention, various additives can be added. It is also a preferred embodiment that at least one selected from known blending components such as sugar, milk components, egg components, fats and oils, and inorganic salts is further blended according to the type of bread to be produced. In addition to sweetening bread, sugar is a nutrient for yeast. In the processed flour food of the present invention, a colorant can be added, which is suitable for the production of Chinese noodles.

  In the present invention, it is also a preferred embodiment to add oligosaccharides such as maltose (maltose), trehalose, trehalulose and the like as raw material components. Maltose is usually used as a sweetening ingredient, but when used in combination with raw flour, especially rice flour, the reason is not clear, but it exerts an action of reducing the cohesive strength of gluten and improving the familiarity of flour. Such an action is the opposite of that of isomaltulose. In addition, oligosaccharides such as trehalose and trehalulose do not have an action to replace salt like isomaltulose, but have high water retention and an effect of imparting an effect of preventing drying deterioration of processed flour foods. Trehalulose with an α-1,1 bond is a compound that is produced simultaneously with the production of isomaltulose by enzymatic reaction of sugar, and this reaction product is used as an aqueous solution coexisting with isomaltulose. It is also possible to do. The addition amount of oligosaccharides such as maltose, trehalose, trehalulose and the like is preferably 2 parts by weight or more with respect to 100 parts by weight of the flour component, and is preferably an amount that does not cause sweetness.

  Examples of the milk component used in the present invention include powdered milk, skim milk powder, and soy milk powder. Examples of the egg component include egg yolk, egg white, whole egg and other components derived from eggs. Examples of the fats and oils include animal fats such as butter, margarine, shortening, lard, olive oil and rice oil, vegetable fats and oils, and mixtures thereof.

  Further, in bread, various foods such as plant fruits and seeds may be added according to the type of bread to be produced.

  The bread manufacturing method of the present invention includes a kneading step of kneading at least flour components, yeast and water to produce a dough, a forming step of forming the dough to form a dough, a proofing step of fermenting the formed dough, and the above It has the baking process which bakes the shaping | molding dough after a proof process and uses it as bread. As yeast, well-known yeasts, such as natural yeast, fresh yeast, and dry yeast, can be used.

  In the above bread manufacturing method, in the case of wheat flour bread, the primary fermentation of fermentation time (floor time) 20 minutes to 2 hours is performed by striking the dough obtained in the kneading process, but in the case of rice flour bread The primary fermentation time (floor time) may or may not be provided. The primary fermentation time (floor time) in the production of rice flour bread is 30 minutes or less, preferably 20 minutes or less. When natural yeast is used, it is preferable to use an overnight method in which the primary fermentation step is performed at 17 to 20 ° C. for about 10 to 15 hours.

  In addition, in the above bread manufacturing method, when bread such as corn bread, mountain bread, and French bread is manufactured, according to the dividing step of dividing the dough into divided dough, and the shape of the bread for manufacturing the divided dough It is preferable to provide a forming step of forming a formed dough by forming into a shaped shape. Further, it is preferable to provide a bench process for resting the dough before the dividing process or before the forming process after the dividing process, and the formed dough after the forming process is sent to the proofing process for fermentation.

  The time required for the bench process (bench time) is preferably 5 to 50 minutes at room temperature, and more preferably 10 to 30 minutes. In addition, the proof time (fermentation time) that is the time required for the proofing process is preferably 20 to 100 minutes, more preferably 30 to 80 minutes, and even more preferably 30 to 70 minutes. The conditions of the proofing process are also set as appropriate according to the bread to be produced. However, since they need to be fermented, they are housed in a high-humidity proofing of 30 to 45 ° C. and a humidity of 60 to 80%.

  In the above bread manufacturing method, when manufacturing Danish bread such as croissants, the dough obtained at the finishing temperature of 20 to 30 ° C. in the mixing step is cooled in the cooling step, and if necessary. It is fermented in a bench process to obtain a primary fermented dough. In the case of rice flour bread, it is not necessary to provide a bench process. The dough (or primary fermented dough) has a secondary cooling step in which the temperature is not higher than the temperature at which the fat and oil sheet is flexible and the temperature is not lower than the temperature at which the fat and oil sheet is flexible, usually 15 ° C or lower and 7 ° C or higher. Provide. In cooling, the dough is also preferably made into a sheet. A secondary cooling process has the effect | action which prevents that fats and oils melt | dissolve, when it folds using the following fats and oils sheets and it is set as the fabric of a layered structure. The sheet-shaped dough after being cooled in the secondary cooling step is repeatedly turned through a layer of oil and fat sheets to form a thin sheet-like dough, a dividing step for cutting the laminated sheet-like dough, and cutting After passing through a forming process for forming the dough into a shape corresponding to the shape of the bread to be produced, the dough is sent to the proofing process. In the sheet forming step, the dough generates heat, and therefore a secondary cooling step may be repeatedly provided so that the fats and oils do not melt and flow. When cooling, be careful not to freeze the dough.

  Although baking can be performed by a well-known method, it is more preferable to use the oven which performs baking of a normal bread at the point which the baking color is excellent. In the production of the bread of the present invention, each process may be performed manually, and all necessary processes such as a kneading process, a dividing process, a forming process, a fermentation (proofing) process, and a baking process are continuously performed. It may be carried out using a continuous production apparatus capable of

  Production of noodles such as udon can be performed by a known method. That is, flour components, water and other raw material components are mixed, and the obtained dough is formed into a sheet and then cut into a predetermined thickness, or the dough is directly extruded to a predetermined thickness using a molding machine. In the production, it is also preferable to dust using starch if necessary.

  The noodles may be dried and distributed as dry noodles, boiled and then placed in noodle soup for sale as a cooked product, boiled and then cooled or frozen for distribution, and boiled and dried. And instant noodles.

Example 1
100 parts by weight of commercially available semi-strong flour (domestic product; gluten content 11.5% by weight) is used as a flour component, 13 parts by weight of isomaltulose powder (palatinose ICP: Mitsui Sugar), 0.6 parts by weight of dry yeast, maltose (Malt) 0.5 parts by weight and 66 parts by weight of water were kneaded with a commercial kneader to produce a dough (kneading step). The dough was as strong as when using salt. The resulting dough is subjected to primary fermentation for 30 minutes and then divided into 200 g, formed for baguette bread, and then provided with a bench time of 30 minutes, followed by secondary for 50 minutes with a proofer at a temperature of 40 ° C. and a humidity of 80%. Fermentation was performed (a proofing process), and the baguette bread was produced by baking in an oven at 220 to 230 ° C. for 20 to 25 minutes. The obtained baguette bread was a good bread having the same appearance, internal phase, and texture as those using salt even though salt was not used.

  When the dough obtained in the kneading process is stored in a refrigerator for 1 week, it is a dough that is almost the same as the original dough. When this is used as bread, the same good baguette bread as above is obtained. The fabric was found to have excellent storage stability.

(Comparative Example 1)
Baguette bread was produced in the same manner as in Example 1 except that isomaltulose powder was not added. The obtained baguette bread was deformed after molding, and the appearance was poor, and the dough was not sticky because it was not sticky.

(Example 2)
80 parts by weight of rice flour (100% by weight of 100 mesh and 71% by weight of 200 mesh pass), 18 parts by weight of gluten (manufactured by Glico Nutrition Foods), 2 parts by weight of maltose, 100 parts by weight of flour components (18% gluten content) %), 17 parts by weight of a 15% by weight aqueous solution of the flour component and isomaltulose (2.5 parts by weight of isomaltulose), 10 parts by weight of trehalulose, 1 part by weight of instant yeast, 0.5 part by weight of sodium chloride, 65 parts of water Part by weight was kneaded using a mixer to prepare a dough.

  The obtained dough was divided without providing a primary fermentation step (floor time), and a bench time of 20 minutes was provided for the divided and formed dough. Next, the divided dough is formed, and after the dough is fermented by taking a 45-minute proof time at a temperature of 35 ° C. and a humidity of 70-75% (a proofing process), it is 20-25 in an oven at 220-230 ° C. The rice flour baguette bread was manufactured by partial baking (baking process).

  The obtained baguette bread had the same appearance, internal phase, and texture as those using 2 parts by weight of salt as usual, although the amount of salt was reduced to 0.5 parts by weight.

(Comparative Example 2)
A rice flour baguette bread was produced in the same manner as in Example 2 except that isomaltulose was not added. The obtained baguette bread was deformed after molding, and the appearance was poor, and the dough was not sticky because it was not sticky.

(Example 3)
A total of 100 parts by weight (gluten content 9.9% by weight) of 99 parts by weight of commercially available medium flour (gluten content 9% by weight) and 1 part by weight of gluten (gluten content 9.9% by weight) is used as a flour component. 1 part by weight of brine having a sodium carbonate content of 4% by weight (0.04 part by weight of sodium carbonate), 15 parts by weight of a 15% by weight aqueous solution of isomaltulose (2.3 parts by weight of isomaltulose) and 25 parts by weight of water The dough was prepared by kneading with a kneader. The obtained dough was rolled into a sheet shape, and the sheet-shaped dough was cut to produce raw noodles with the thickness of Chinese noodles. The raw noodles were boiled in hot water for 3 minutes to make noodles. This noodle was a delicious noodle with little elasticity and firmness without stickiness even though the amount of brackish water was small and no salt was used.

(Comparative Example 3)
Noodles were produced in the same manner as in Example 3 except that isomaltulose was not added. The obtained noodles were soft and fluffy.

Example 4
A total of 100 parts by weight (gluten content 9.9% by weight) of 99 parts by weight of commercially available medium flour (gluten content 9% by weight) and 1 part by weight of gluten (gluten content 9.9% by weight) is used as a flour component. A dough was prepared by kneading 15 parts by weight of a 15% by weight aqueous solution of isomaltulose (2.3 parts by weight of isomaltulose), 9.2 parts by weight of trehalulose, and 25 parts by weight of water with a kneader. The obtained dough is rolled into a sheet of about 3 mm thickness, the sheet dough is cut into a thickness of about 3 mm to produce raw udon noodles, and the raw noodles are boiled in boiling water for 3 minutes to make udon It was. Although this udon did not use brine or salt, it had elasticity and stiffness, and was a delicious udon. Further, this udon did not cause “nobit” even after about 10 minutes had passed in hot noodle soup. The udon was boiled, cooled with cold water, and left in the air. Drying was slow.

  In Example 4, the amount of isomaltulose added was doubled to 4.6 parts by weight. As a result, noodles with even greater elasticity and stiffness were obtained.

(Comparative Example 4)
Udon was produced in the same manner as in Example 4 except that isomaltulose was not added. The obtained udon was soft and fluffy.

(Comparative Example 5)
In Example 4, the amount of isomaltulose was further increased and trehalulose was added at the same ratio to make the total amount 22 parts by weight. As a result, the obtained noodles had sweetness and had a commercial value as udon. It was not.

(Example 5)
A total of 100 parts by weight (gluten content 10.8% by weight) of 98 parts by weight of medium strength flour (gluten content 9% by weight) and 2 parts by weight of gluten is used as a flour component, and 100 parts by weight of the flour component The dough was prepared by kneading 16 parts by weight of isomaltulose and 28 parts by weight of water with a kneader. The obtained dough is rolled to form a sheet having a thickness of about 3 mm, and the sheet-shaped dough is cut into a width of about 3 mm to produce raw udon noodles. The raw noodles are boiled with boiling water for 10 minutes. Udon noodles. Despite the fact that this udon did not use brine or salt at all, the processability of the dough was better compared to the udon of Example 4, and the udon after boiled was even more elastic and firm, with no stickiness It was delicious udon. Further, this udon did not cause “nobit” even after about 10 minutes had passed in hot noodle soup. Moreover, when this udon was boiled and then cooled with cold water and left in the air, drying was slow, which was preferable.

Claims (3)

  The flour component contains either or both of isomaltulose and reduced isomaltulose, the flour component has a gluten ratio of 8% by weight or more, and the amount of sodium salt added to 100 parts by weight of the flour component is 1. Processed flour product characterized in that it is 5 parts by weight or less, and the amount of isomaltulose and reduced isomaltulose is 1 to 20 parts by weight. A kneading process for producing a dough by mixing at least flour components, yeast and water as raw material components, a forming process for forming the dough to form a dough, a proofing process for fermenting the forming dough, and a forming dough after the proofing process Having a baking step of baking to make bread,
The flour component has a gluten ratio of 8% by weight or more, and the raw material component is 1.5 parts by weight or less of a sodium salt with respect to 100 parts by weight of the flour component, either isomaltulose or reduced isomaltulose. Or the bread manufacturing method characterized by including 1-20 weight part of both.   At least one of flour components, isomaltulose, reduced isomaltulose or both, and water and kneading step, the flour component has a gluten ratio of 8% by weight or more, The amount of sodium salt added to 100 parts by weight of the flour component is 1.5 parts by weight or less, and the amount of the isomaltulose and reduced isomaltulose is 1 to 20 parts by weight. Method.