JP2017012114A - Manufacturing method of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of noodles excellent in texture even with low carbohydrates, further less in dissolved materials in boiling and good in loosening of noodle lines.SOLUTION: The manufacturing method of noodles includes the steps of: adding water to a dough material which contains a raw material powder containing hardly digestible starch and thickened polysaccharides of 0.1 to 1 mass% based on the raw material powder and is prepared by reacting the thickened polysaccharides with calcium ions and forming gel, and mixing them to obtain a dough; conducting pregelatinization after processing the dough to a noodle lines to obtain a pregelatinized noodle; and adding calcium ions to the pregelatinized noodle. The content of the hardly digestible starch in the raw material powder is preferably 20 to 60 mass%. It is preferably to contain one or more kind of non-digestible starch selected from the group consisting of tapioca starch and modified starch and the content of the non-digestible starch in the raw material powder is preferably 25 to 40 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing low-sugar noodles.

  Excessive intake of sugars (carbohydrates) such as rice and flour leads to obesity, hyperlipidemia, fatty liver and the like. In addition, if a person with diabetes or a person who may be diabetic ingests carbohydrates, the blood sugar level is abnormally high, which may cause serious diseases such as three major complications (neuropathy, retinopathy, nephropathy). There is. Accordingly, various low-sugar food materials have been proposed as food materials suitable for people having abnormal sugar metabolism such as diet and diabetes.

Resistant starch is known as a low-sugar food material, and low-sugar noodles using this starch have been proposed.
For example, Patent Document 1 describes noodles containing 10 to 30% by mass of an indigestible cross-linked starch obtained by strongly cross-linking starch with respect to the raw material powder, and further, hydroxypropylated starch and / or Alternatively, it is described that acetylated starch is contained in an amount of 5 to 20% by mass based on the raw material powder. The noodles described in Patent Document 1 have a high dietary fiber content, so they are excellent in preventing obesity and diabetes, and have little vomit when eaten.
Patent Document 2 includes flour and 60% by weight or more of resistant starch as noodles that serve as a dietary fiber supply source, can reduce calories, and maintain good noodle-making properties and texture. In addition, noodles containing resistant starch-containing starch are described, and by adding modified starch such as esterified starch using tapioca starch as a raw material to the noodles, the noodle-making property and texture are improved. Obtaining is also described.
In addition, Patent Document 3 discloses a non-fried instant noodle that does not use oil, as a dough raw material, in order to suppress a decrease in noodle-making property and texture, which is a concern when using resistant starch for the purpose of reducing calories. In addition to the resistant starch, the use of a fraction mainly composed of wheat protein gliadin is described.

JP 2006-129790 A JP-A-10-313804 Japanese Patent Laid-Open No. 10-262589

  When dietary fibers such as indigestible starch are contained in a large amount in noodles, the sugar content and calories are reduced, but the noodle-making properties and texture are lowered. The techniques described in Patent Documents 1 to 3 are intended to achieve both low sugar, low calorie, noodle-making properties, and texture, but there is room for improvement. Further, raw noodle strings containing a certain amount or more of indigestible starch have had a problem that when they are boiled and edible, they are often melted with boil. In addition, if the noodle strings are not loose enough, the noodle strings are bound and solidified over time after cooking, making it difficult to eat. Noodles are required to have good noodle string looseness. No technology that can solve these problems has yet been provided.

  The subject of this invention is related to providing the manufacturing method of noodles which are excellent in food texture in spite of being low saccharide | sugar, and are few melting | dissolving with a boil and the unraveling of noodle strings is favorable.

The present invention comprises a raw material powder containing a hardly digestible starch and 0.1 to 1% by mass of a thickening polysaccharide based on the raw material powder, and the thickening polysaccharide reacts with calcium ions to form a gel. Forming a dough raw material by adding water to the dough raw material, obtaining a dough after processing the dough into a noodle string, and then pre-gelatinizing the dough, and the pre-gelatinized noodle And a process of imparting calcium ions to the noodles.
Moreover, this invention is the noodles manufactured by the said manufacturing method.

  According to the method for producing noodles of the present invention, noodles that are low in sugar and excellent in texture, less melted with rice bran, and have good noodle string loosening are provided.

  The method for producing noodles of the present invention includes a dough preparation step for obtaining dough by adding water to and mixed with dough raw material, and preparation of pregelatinized noodles that obtain pregelatinized noodles after processing the prepared dough into noodle strings A process and a post-treatment process for imparting calcium ions to the pregelatinized noodles.

  The dough raw material used in the present invention contains raw material powder. In the present specification, “raw material flour” refers to flour-like flours at room temperature and normal pressure among dough raw materials used for the production of dough, specifically, flour and starch such as wheat flour, fats and oils, salt Secondary ingredients such as are not included. The raw material powder is the main ingredient of the dough material, and normally occupies 80% by mass or more of the total dough material.

  As flour, for example, wheat flour such as thin flour, medium flour, strong flour, durum flour, whole grain flour, bran, buckwheat flour, rice flour, corn flour, barley flour, rye flour, potato flour, fly flour, wax flour, etc. Can be mentioned. As starch, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch; the above-mentioned various starches can be subjected to treatments such as alpha, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Examples include processed starch. In this invention, 1 type of these raw material powders can be used individually or in combination of 2 or more types.

  In the present invention, indigestible starch (resistant starch) is used as a part of the raw material powder from the viewpoint of reducing the sugar content and calorie of the noodles. The indigestible starch used in the present invention is a generic term for starch and partial degradation products that have resistance to digestive action of digestive enzymes and are not digested or absorbed in the small intestine of a healthy person. Indigestible starch is produced or prepared by physically and / or chemically processing various starches. In the present invention, a resistant starch known in the art can be used, and the type and production method are not particularly limited. For example, indigestible starch can usually be obtained by subjecting starch to limited hydrolysis with amylolytic enzyme and then adding debranching enzyme to react. Specifically, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca, and corn with an amylolytic enzyme such as α-amylase is dissolved in warm water and debranched with an enzyme such as isoamylase. In addition, the enzyme can be inactivated after aging, or can be obtained by spray drying after aging after inactivating the enzyme.

  If the content of indigestible starch in the raw material powder is too small, the noodles will not be low in sugar and calorie, and conversely if the content of indigestible starch is too large, the texture, There is a risk that the properties and the like are lowered, and it is difficult to suppress the drop. From such a viewpoint, the content of the resistant starch in the raw material powder is preferably 20 to 60% by mass, more preferably 30 to 50% by mass.

  In order to reduce the sugar content and calories of noodles, it is preferable to refrain from using wheat flour and starch, which are the main sources of sugar. From such a viewpoint, the total content of wheat flour and starch in the raw material powder is preferably 60% by mass or less.

  As mentioned above, in order to make the noodles low in sugar content and low calorie content by containing a predetermined amount of indigestible starch in the raw material powder, in order to make it edible in addition to a decrease in texture Inconveniences such as increased melting in the boil during boiled cooking, and difficulty in unraveling the noodle strings that have become edible by heat cooking can occur. In the present invention, in order to prevent such inconvenience, in addition to raw material powder containing indigestible starch, as a raw material, a thickening polysaccharide that can react with calcium ions to form a gel (hereinafter referred to as “specific”). (Also called “thickening polysaccharide”) and calcium ions are imparted to the pregelatinized noodles obtained using the dough raw material (post-treatment step). Details of the post-processing step will be described later.

  Specific thickening polysaccharides used in the present invention include, for example, alginic acids (including salts of alginic acids such as sodium alginate), LM pectin, ι ( Iota) -carrageenan, gellan gum and the like can be used alone or in combination of two or more. Of these, alginic acids are particularly preferred.

  Content of the specific thickening polysaccharide in dough raw material is 0.1-1 mass% with respect to the raw material powder in dough raw material, Preferably it is 0.2-0.5 mass%. When the content of the specific thickening polysaccharide with respect to the raw material powder is less than 0.1% by mass, the effect of preventing the disadvantage caused by the active use of the above-mentioned resistant starch is poor, and the specific thickening polysaccharide with respect to the raw material powder If the content exceeds 1% by mass, the texture of the noodles (pregelatinized noodles), which is the product of the present invention, may be deteriorated.

  The dough raw material may contain other ingredients other than the raw material flour (cereal flour, starch) and the specific thickening polysaccharide as necessary. For example, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg Protein materials such as powder and skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered oil and fats; citrus, calcined calcium, dietary fiber, swelling agent, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals Examples include dyes, fragrances, dextrins, alcohols, preservatives, enzyme agents, and the like, and these can be used alone or in combination of two or more.

  In the dough preparation step, the dough is prepared by adding water to the dough raw material according to a conventional method. The amount of water added is not particularly limited and may be appropriately adjusted according to the type of noodles and the like, but is usually about 30 to 50 parts by mass with respect to 100 parts by mass of the raw material powder in the dough material.

  Subsequently, in the pregelatinized noodle production process, first, the dough produced in the dough production process is processed into a noodle string. Processing of the dough into noodle strings can be performed according to a conventional method. For example, the dough is rolled by a conventional method such as roll rolling to obtain a noodle strip, and the noodle strip is processed from the noodle strip using a known noodle strip processing apparatus. Raw noodle strings are obtained by cutting out the lines. Next, the obtained raw noodle strings are subjected to a pregelatinization treatment to produce pregelatinized noodles. The raw noodle strings can be pregelatinized by using a known pregelatinization treatment (heating treatment in the presence of moisture) such as steaming or boiling. As an example of raw noodle strings, a process of boiling raw noodle strings with 98-100 ° C. hot water can be mentioned, and the boiling time in this case can be appropriately adjusted according to the thickness of the raw noodle strings. it can.

  Subsequently, in the post-treatment step, calcium ions are imparted to the produced α-noodles. As described above, the pregelatinized noodle used in the post-treatment step contains a specific amount of a specific thickening polysaccharide that can react with calcium ions to form a gel. By imparting, the specific thickening polysaccharide in the pregelatinized noodles is gelled, and thereby the effects of improving the texture, improving the ease of loosening of the noodle strings, and suppressing the melting by boiling are exhibited.

  As a method for imparting calcium ions to the pregelatinized noodles, a liquid material containing calcium ions is separately prepared, the pregelatinized noodles are immersed in the liquid, the liquid is applied to or sprayed on the pregelatinized noodles, etc. The method is mentioned. As the liquid containing calcium ions, an aqueous calcium salt solution can be used. Examples of calcium salts include calcium chloride and calcium lactate, and one of these can be used alone or two or more can be used in combination. The concentration of the calcium salt in the aqueous calcium salt solution is preferably 0.5% by mass or more, and the immersion time when the pregelatinized noodles are immersed in the aqueous calcium salt solution is preferably about 30 seconds.

  After the post-treatment step, the pregelatinized noodles may be frozen as necessary, or the heat-sterilized treatment may be performed after the pregelatinized noodles are sealed and packaged. The kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba and pasta.

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1-3 and Comparative Examples 1-5]
Using 100 parts by mass of the dough raw material having the composition shown in Table 1 below, 43 parts by mass of water, 2 parts by mass of alcohol, and 0.5 parts by mass of sodium alginate (specific thickening polysaccharide) were added, and a noodle mixer was used. The dough was prepared by mixing at a rotation speed of 90 rpm for 10 minutes (fabric preparation step).
Next, the prepared dough is rolled using a noodle making roll, then processed into a 2.0 mm thick noodle string through a 12-corner cutting blade, and the raw noodle string is boiled in boiling water for 25 minutes to obtain α The pregelatinized noodles were prepared by performing the pretreatment process (pregelatinized noodle production step).
Next, the gelatinized noodles were placed in a calcium chloride aqueous solution having a calcium chloride concentration of 0.5% by mass in 30%. Immersion for 2 seconds (post-treatment step) to produce the desired pregelatinized noodles.

[Comparative Examples 4 to 5]
A pregelatinized noodle was produced in the same manner as in Example 1 or Comparative Example 1 except that the post-treatment process was not performed.

The details of the dough materials used in the examples and comparative examples are as follows.
・ Indigestible starch (Matsutani Chemical, "Pine Starch RT")
・ Wheat flour (medium-powered flour, Nisshin Flour Mills, “Fold”)
・ Sodium alginate, manufactured by Kimika, "Kimika Algin 18"
・ Gluten powder (Ogawa Flour, “O-Guru, H-10”)
・ Soybean powder (Fuji Sangyo, “Soi Solar D”)

〔Evaluation test〕
After boiling the gelatinized noodles obtained in each of the examples and comparative examples with boiling water for 1 minute, 10 panelists evaluated the degree of melting of the noodle strings in the bowl based on the following evaluation criteria. In addition, 10 panelists evaluated the texture and ease of loosening of the noodle strings cooked in a bowl based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for texture)
-The comparative example 1 is evaluated as a reference product according to the following criteria.
5 points: Hardness with viscoelasticity compared to the control product, extremely good.
4 points: Hardness with a little viscoelasticity compared to the control product, good.
3 points: Standard hardness, almost equivalent to the control product.
2 points: Slightly softer than the control product and slightly inferior.
1 point: Softer than the control product and defective.
(Evaluation criteria for loosening of noodle strings)
-The comparative example 1 is evaluated as a reference product according to the following criteria.
5 points: The noodles are very easy to loosen compared to the control product, which is very good.
4 points: Noodles are easier to loosen than the control product, which is good.
3 points: Approximately equivalent to the control product.
2 points: The noodles loosen slightly compared to the control product, and are somewhat poor.
1 point: The loosening of the noodles is very poor and poor compared to the control product.
(Evaluation criteria for melting with boil)
-The comparative example 1 is evaluated as a reference product according to the following criteria.
5 points: Very little melting and melting compared to the control product.
4 points: Better melting and less melting than the control product.
3 points: Approximately equivalent to the control product.
2 points: Slightly inferior due to melting with blemish compared to control product.
1 point: Very hot and melted compared to the control product.

As shown in Table 1, each example was superior in texture and loosening of the noodle strings to the noodles (α-modified noodles), which were manufactured products, as compared with each comparative example, and was less melted with boil.
Since Comparative Example 1 does not use sodium alginate, which is the specific thickening polysaccharide, as a raw material, Comparative Examples 2 and 3 are not appropriate in the amount of sodium alginate. Since calcium ions are not imparted to the chemical noodles, it is assumed that the results are inferior to the respective evaluation results as compared with the respective examples.
From the above, in order to obtain high-quality noodles that are low-sugar noodles containing resistant starch, excellent in texture and unraveling of the noodle strings, and less melted with boil, represented by sodium alginate, It can be seen that it is effective to produce pregelatinized noodles using a thickening polysaccharide that can react with calcium ions to form a gel and to give calcium ions to the pregelatinized noodles.

Claims (3)

It contains a raw material powder containing resistant starch and 0.1 to 1% by weight thickening polysaccharide with respect to the raw material powder, and the thickening polysaccharide can react with calcium ions to form a gel. A process for obtaining a dough by adding water to the dough raw material,
After the dough is processed into a noodle string, a step of applying a gelatinization treatment to obtain a gelatinized noodle;
And a step of imparting calcium ions to the pregelatinized noodles.   The method for producing noodles according to claim 1, wherein the content of the hardly digestible starch in the raw material powder is 20 to 60% by mass.   The noodles manufactured by the manufacturing method of the noodles of any one of Claim 1 and 2.