JP2017158446A - Manufacturing method of frozen noodles for microwave with reduced carbohydrate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a frozen noodles for microwave improving problems such as soft texture or quick stiffness with hot water in noodles with reduced carbohydrate, having proper elasticity and reduced carbohydrate with improved stiffness with hot water.SOLUTION: By kneading noodle raw material powder containing powder for noodles containing a large amount of carbohydrates, protein powder and food fiber raw material powder to manufacture a noodle dough, adding hardly digestible dextrin aqueous solution at concentration of 15 to 45 wt.% to made and heat treated noodles with reduced carbohydrate, then freezing the same to make frozen noodle lump, the hardly digestible dextrin aqueous solution is absorbed by the noodles during microwave cooking, it has proper elasticity after cooking and stiffness with hot water is improved.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a method for producing frozen noodles for microwave ovens with reduced sugar.

  In recent years, many foods with reduced carbohydrates have been put on the market for diet and diabetes prevention. Techniques for reducing carbohydrates have also been proposed for noodles (for example, Patent Documents 1 to 4).

  Patent Document 1 is a technology related to fermented dough, breads, confectionery, and noodles using a low-sugar food material. Soy milk produced by freeze-drying or spray-drying raw soybeans that are made into ultrafine powder by peeling the outer skin Noodles manufactured using a low-carbohydrate food material in which the content of carbohydrates obtained by mixing flour and wheat-derived active gluten is adjusted to at least 13.5% by weight or less are described.

  Patent Document 2 is a technology relating to a reduced digestible carbohydrate food having a reduced blood response, and a protection capable of inhibiting or preventing digestion of digestible carbohydrates by processing digestible carbohydrate-based components together with non-digestible food membrane materials. Techniques for forming reduced digestible carbohydrate foods having a food film network have been described.

  Patent Document 3 is a technique relating to low-sugar noodles and mixed powder used for the preparation thereof, and describes a non-digestible starch, wheat protein, a mixed powder containing a thickening polysaccharide, and a low-sugar noodle using the mixed powder. ing.

  Patent Document 4 is a technique related to noodles containing a large amount of dietary fiber and protein, and there is no description about low sugars, but it describes noodles containing a lot of dietary fibers and proteins that are substantially low sugars.

  However, in order to realize low sugar content, noodles containing a large amount of protein components such as soy protein and cellulose and dietary fiber components such as indigestible starch have a softer texture and a faster hot-water elongation than ordinary noodles. There was a problem.

Japanese Patent No. 5131882 Japanese Patent No. 5448297 JP-A-2006-2000 JP 2010-81888 A

  The present invention improves the problems such as soft texture and quick hot water elongation in noodles with reduced sugar content, freezing for microwave ovens with moderate elasticity and reduced sugar content with improved hot water elongation It is an object to provide a method for producing noodles.

  In developing frozen noodles with reduced sugars, the inventor uses noodles containing protein components such as soy protein and milk protein and dietary fiber materials such as cellulose and resistant starch to reduce sugars. Boiled and frozen to make frozen noodles. However, when the frozen noodles were cooked in a pan, they absorbed a lot of water during and after cooking, so the texture was soft and the hot water stretched quickly. Next, I tried cooking by microwave cooking, but the texture immediately after cooking is better than pot cooking, but it is still soft, and after cooking, the noodles absorb a lot of moisture like the pot cooked noodles, so It was early.

  Therefore, as a result of diligent research, the noodles absorb a high concentration of a substance that has low sugar during microwave cooking, does not affect the flavor, and can suppress hot water elongation, so that it has an appropriate elasticity after cooking and has hot water elongation. As a result, the present invention has been found.

  That is, a method for producing frozen noodles for microwave ovens with reduced sugar content, comprising mixing noodle raw material powder containing noodle flour, protein powder, and dietary fiber raw material powder containing a large amount of sugar, A kneading step for preparing a dough, a noodle making step for preparing a noodle string from the noodle dough prepared in the kneading step, a heating cooking step for cooking the noodle strings prepared in the noodle making step, A filling step for filling the noodle strings cooked in the cooking step into a freezer retainer, and a non-digestible solution for imparting a non-digestible dextrin aqueous solution having a concentration of 15 to 45% by weight to the cooked noodle strings. A sugar solution comprising: a dextrin aqueous solution application step; and a freezing step of freezing the noodle strings filled in the freezer retainer to form a frozen noodle mass after the indigestible dextrin aqueous solution application step. Quality reduced It is a method for producing a frozen noodles for the child range.

  Moreover, in this invention, it is preferable that the compounding quantity of noodle flour is 70 weight% or less in noodle raw material powder | flour for sugar reduction.

  In addition, in the present invention, the moisture content of the noodle strings when cooked in a microwave oven is 60 to 75% by weight. After adjusting so that it may become 45-70 weight%, it is preferable to add an indigestible dextrin aqueous solution so that the moisture content of the noodle strings at the time of microwave cooking may be 60-75 weight%.

  The freezer retainer is preferably a retainer having a raised portion at the center of the bottom and a recess around the bottom, and an aqueous solution of indigestible dextrin is added to the recess of the freezer retainer either before or after the filling step, It is preferred to freeze the line.

According to the present invention, in the noodles with reduced sugar, the problem of soft texture and quick hot water elongation is improved, and the freezing for microwave ovens has reduced sugar with moderate elasticity and improved hot water elongation. A method for producing noodles can be provided.

1 is a perspective view of a refrigeration retainer according to an embodiment of the present invention. FIG. 2 is a cross-sectional view taken along line A-A ′ of the refrigeration retainer of FIG. 1 according to the embodiment of the present invention. It is a perspective view of the frozen noodle chunk according to the embodiment of the present invention. FIG. 4 is a cross-sectional view taken along line B-B ′ of the frozen noodle mass in FIG. 3 according to the embodiment of the present invention.

DESCRIPTION OF SYMBOLS 1 Retainer protruding part 2 Retainer recessed part 3 Noodle chunk recessed part 4 Noodle chunk convex part

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of frozen noodles for microwave ovens with reduced sugar produced in the present invention is not particularly limited, and may be any known in the art. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.

1. Protein The noodle raw material powder, noodle flour rich in carbohydrates for use in the normal noodle manufacturing, including many proteins carbohydrates according to the raw material formulation present invention is used for noodles reduced microwave frozen noodles Consists of dietary fiber material powder that is rich in flour and dietary fiber.

  Examples of the noodle flour according to the present invention include wheat flour (including durum flour), buckwheat flour, barley flour and rice flour, and other starches such as potato starch, tapioca starch and corn starch, and these are used alone. Or they may be used in combination. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used. Since these noodle flours contain a large amount of saccharides, it is preferable to use 70% by weight or less in the noodle raw material powders in order to lower the saccharides. More preferably, it is 50% by weight or less in the noodle raw material powder.

  Examples of protein powders according to the present invention include soy protein powders such as separated soy protein powders and concentrated soy protein powders, wheat protein powders such as gluten, milk protein powders such as casein and whey protein, and egg white powders. They may be used alone or in combination. As a compounding quantity of protein powder, it is preferable to mix | blend 10 to 50 weight% in noodle raw material powder | flour. When the blending amount of protein powder is more than 50% by weight, the flavor derived from protein is strongly felt and the texture is not preferable. If the blended amount of protein powder is less than 10% by weight, noodles with a sufficient reduced sugar content cannot be obtained.

  The dietary fiber material powder according to the present invention contains a large amount of insoluble dietary fiber, and examples thereof include cellulose powder, psyllium seed coat, chitosan and resistant starch, and these may be used alone or in combination. May be used. Among these, it is preferable to use indigestible starch having a dietary fiber content of 60% by weight or more by enzyme-weight method (Prosky method) in terms of noodle-making properties, flavor and texture. Such resistant starches include high heat amylose starch heat-treated starch, highly crosslinked phosphate crosslinked starch and phosphate monoesterified phosphate crosslinked starch, which may be used alone or mixed. May be used. Examples of starch raw materials include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, and rice starch. If the dietary fiber content is less than 60% by weight, the effect of reducing carbohydrates is low, and it is necessary to increase the amount of addition. More preferably, highly crosslinked phosphate-crosslinked starch and / or phosphate monoesterified phosphate-crosslinked starch having a dietary fiber content of 80% by weight or more. As a compounding quantity of dietary fiber raw material powder, it is preferable to mix | blend so that it may become 10-55 weight% in noodle raw material powder. When the blending amount of the dietary fiber material powder is more than 55% by weight, the noodle-making property, texture and flavor are deteriorated, which is not preferable. On the contrary, if the blending amount of the dietary fiber material powder is less than 10% by weight, noodles with sufficiently reduced sugar cannot be obtained.

  Moreover, in the present invention, as an auxiliary material for these noodle raw material powders, sodium chloride and alkali agents, phosphates, various thickeners, noodle quality improvers, edible oils and fats, which are generally used in the production of frozen noodles, pH Various dyes such as adjusting agents and carotene dyes, preservatives and the like can be added. These may be added together with the noodle raw material powder or dissolved or suspended in kneading water.

2. Kneading process The method for preparing the noodle dough (dough) according to the present invention may be performed according to a conventional method. That is, the noodle raw material powder and the kneaded water may be mixed in a batch mixer, a flow jet mixer, a vacuum mixer, or the like so as to be uniformly mixed, and a rag-shaped dough may be prepared.

3. Noodle making process Next, noodle strings are prepared from the prepared dough. As a production method, it may be carried out in accordance with a conventional method, a method for producing noodle strings by extruding dough using an extruder or the like, or a dough is made into a rough noodle band by a roll, and then a noodle band is formed by composite etc. Examples of the method include rolling a plurality of times to obtain a predetermined noodle band thickness, and then cutting the noodle band by a cutting roll called a cutting blade or cutting a knife to produce a noodle string. When preparing a noodle band after preparing a noodle band, the noodle band may be rolled and cut after the extruder is prepared, and a noodle band having a multilayer structure may be formed by combining a plurality of noodle bands. After production, rolling and cutting may be performed. When producing an extruded noodle band or an extruded noodle string using an extruder or the like, it is preferably performed under reduced pressure. Next, the produced noodle strings are cut at an appropriate length to obtain raw noodle strings.

4). Heat cooking step Next, the raw noodle strings obtained in the noodle making step are cooked by boiling and / or steaming in a conventional manner. Since the preferable conditions for the boil temperature and the boil time differ depending on the type of noodle and the thickness of the noodle, the preferable temperature may be appropriately set according to the target texture. About boil temperature, it is about 95-100 degreeC. The boil time is usually about 20 seconds to 5 minutes for Chinese noodles and about 4 minutes to 20 minutes for udon noodles because of reheating during microwave cooking. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed, and a water replenishing process such as showering or dipping can be combined. If necessary, the cooked noodles can be washed with water and immersed in a seasoning liquid.

5. Filling process The cooked noodle strings are filled into a freezing retainer. The filling method is not particularly limited, and examples thereof include a method in which the cooked noodle strings are dropped through a cylindrical chute from above the freezing retainer and filled.

6). Indigestible dextrin aqueous solution application step Next, an indigestible dextrin aqueous solution having a concentration of 15 to 45% by weight (W / W) is applied to the cooked noodle strings. As an application method, it is sufficient that the aqueous solution of indigestible dextrin is uniformly absorbed by the whole noodles during cooking in a microwave oven. For example, the concentration of 15 to 45% by weight of noodle strings filled in a freezer retainer is difficult. Examples include a method of spraying a digestible dextrin aqueous solution or adding 15 to 45% by weight of a hardly digestible dextrin aqueous solution to a freezer retainer either before or after the filling step.

  In the examination stage of the present invention, the material that is absorbed into the noodles during cooking in the microwave oven to improve the texture and hot water elongation of the noodles was examined, but the material has low sugar, high water solubility, and does not affect the flavor. As indigestible dextrin was the best.

  Indigestible dextrin is a low-molecular water-soluble dietary fiber obtained by heat-treating starch, purifying the indigestible portion that was not decomposed by removing amylase or glucoamylase hydrolyzed. Indigestible dextrin has a low sugar content, is easily soluble in water, and has a low viscosity, so that a highly concentrated aqueous solution can be prepared.

  The concentration of the indigestible dextrin aqueous solution according to the present invention is 15 to 45% by weight. If it is less than 15% by weight, sufficient texture improvement effect and hot water elongation suppressing effect cannot be obtained, and if it is 45% by weight or more, the viscosity becomes too high. Moreover, it becomes difficult to be absorbed by noodles. The concentration of the less digestible dextrin aqueous solution is more preferably 20 to 30% by weight, still more preferably 22 to 30% by weight. It is possible to improve the texture and hot water elongation of the noodles only when the noodles absorb such a high-concentration indigestible aqueous solution during cooking in a microwave oven.

  Moreover, the frozen noodles for microwave ovens with reduced carbohydrates according to the present invention vary depending on the type of the noodles, but the moisture content of the noodle strings when cooked in a microwave oven is in the range of 60 to 75% by weight. In order to have a texture, the noodle strings filled in the filling step are adjusted to have a moisture content of 45 to 70% by weight, and then the noodle strings have a moisture content of 60 to 75% by weight when cooked in a microwave oven. It is preferable to add the indigestible dextrin aqueous solution. In addition, unlike cooking in a microwave oven, the amount that can be absorbed into the noodles is limited even if the amount of the indigestible dextrin aqueous solution is increased too much, so it is preferable to add an excessive amount that the noodles cannot absorb Absent.

  When adding an indigestible aqueous solution of dextrin to a freezer retainer, the frozen noodles for cooking in a microwave oven with reduced carbohydrates according to the present invention using the method for producing frozen noodles described in JP2013-17481A Can be manufactured.

  Specifically, as shown in FIGS. 1 and 2, the shape of the refrigeration retainer is any of before and after the filling process using a retainer having a retainer raised portion 1 at the center of the bottom and a retainer recess 2 around the bottom. By adding an indigestible dextrin aqueous solution to the retainer recess 2 of the crab retainer and freezing, the noodle block 3 is formed in the upper center of the frozen noodle block as shown in FIGS. A frozen noodle mass having a noodle mass convex portion 4 in which an ice layer made of an annular indigestible aqueous solution of dextrin is attached to the upper peripheral portion of the mass can be produced. At this time, the retainer raised portion 1 is provided on the freezing retainer so that the depth of the noodle block 3 formed at the upper center of the frozen noodle block is 3 to 60 mm, preferably 5 to 60 mm, more preferably 10 to 60 mm. It is preferable.

  When the frozen noodle mass as shown in FIGS. 3 and 4 is cooked in a microwave oven, the ice layer made of the indigestible dextrin aqueous solution provided on the noodle mass convex part 4 along with the noodle mass melts down while passing along the noodle surface, To be absorbed. The indigestible dextrin aqueous solution that has fallen without being absorbed boils as the heating proceeds, and the indigestible dextrin aqueous solution convects in the bag for the microwave oven and spreads throughout the noodle so that it is absorbed almost uniformly by the noodle. The Moreover, since the frozen noodle chunk upper center is dented, there is little heating nonuniformity at the time of range cooking, and thawing | decompression can be made uniform.

7). Freezing step Next, the noodle strings filled in the freezing retainer are quickly frozen. The freezing method is preferably quick freezing at a temperature of about −30 to −60 ° C. with a spiral freezer, a tunnel freezer or the like. The frozen noodle mass is taken out from the freezer retainer and made into a frozen noodle mass.

8). The frozen noodle mass produced in the other process can be put in a bag for cooking microwave oven, further added with liquid soup and further packaged to obtain a frozen noodle product for cooking microwave oven. Moreover, it can also be set as the frozen noodle goods for microwave oven cooking by adding an ingredient before a freezing process or adding a frozen ingredient after a freezing process.

  As described above, noodles with reduced sugar content by absorbing a high-concentration aqueous solution of indigestible dextrin, which is a substance that is low in sugar during cooking in a microwave oven, does not affect the flavor, and suppresses hot water elongation. Can provide a method for producing frozen noodles for microwave ovens with improved elasticity, improved hot water elongation and reduced sugar content. .

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

Example 1
Powdered 3g of calcined calcium into 1kg of noodle raw material powder consisting of 500g of wheat flour, 100g of separated soy protein powder, 100g of whey protein powder, 100g of wheat gluten, 200g of resistant starch (phosphoric acid cross-linked tapioca starch: dietary fiber content 85% by weight) Mix the body, add kneading water in which 15 g of salt, 10 g of brine solution and 1 g of polymerized phosphate are dissolved in 320 g of water, knead for 3 minutes under normal pressure with a vacuum mixer, and then knead for 8 minutes under reduced pressure. (Dough) was produced.

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The prepared noodle strip is rolled with a roll to a final noodle strip thickness of 1.5 mm, and the noodle strip is cut with a No. 20 cutting blade roll to form a noodle strip, and the noodle strip length is about 35 cm. It cut | disconnected so that it might become, and it was set as the raw noodle string.

  Next, 100 g of the prepared raw noodle strings were boiled in boiling water for 2 minutes, drained, then washed with water at 10 ° C. for 1 minute 30 seconds, drained and 160 g of cooked noodle strings (water content 62%) ) Was produced.

  Next, the prepared cooked noodle strings were retained in a freezer as shown in FIGS. 1 and 2 (retainer diameter: 150 × 100 mm, retainer bottom diameter: 135 × 105 mm, retainer height: 45 mm, retainer raised portion diameter: 85 × 45 mm, retainer raised portion bottom surface) (Diameter: 75 × 35 mm, Retainer ridge height: 11 mm), 55 g of a 15% by weight aqueous solution of indigestible dextrin is added to the recess of the freezer retainer, and 30 with an air blast quick freezer at −30 ° C. The frozen noodle mass as shown in FIGS. 3 and 4 was prepared by freezing for 30 minutes and taking out from the retainer. At this time, the depth of the recessed part formed in the upper center of the frozen noodle mass was 11 mm. The prepared frozen noodle mass was put in a microwave cooking bag to obtain an example sample (Chinese noodle).

(Example 2)
Example samples were prepared in the same manner as in Example 1 except that the concentration of the hardly digestible dextrin aqueous solution was 20% by weight.

(Example 3)
Example samples were prepared in the same manner as in Example 1 except that the concentration of the hardly digestible dextrin aqueous solution was 22% by weight.

Example 4
Example samples were prepared in the same manner as in Example 1 except that the concentration of the indigestible dextrin aqueous solution was 25% by weight.

(Example 5)
Example samples were prepared in the same manner as in Example 1 except that the concentration of the hardly digestible dextrin aqueous solution was 30% by weight.

(Example 6)
Example samples were prepared in the same manner as in Example 1 except that the concentration of the hardly digestible dextrin aqueous solution was 45% by weight.

(Comparative Example 1)
A comparative sample was prepared in the same manner as in Example 1 except that water was used instead of the indigestible dextrin aqueous solution.

(Comparative Example 2)
A comparative sample was prepared in the same manner as in Example 1 except that the concentration of the indigestible dextrin aqueous solution was 10% by weight.

  The frozen noodle masses of each test example were cooked in a microwave oven, and sensory evaluation was performed on the texture after cooking and the change in texture after cooking (hot water elongation).

  The evaluation method was performed by five-level evaluation by five experienced panelists. The texture evaluation is performed immediately after cooking, 3 minutes after cooking, 5 minutes after cooking, and 7 minutes after cooking. Evaluation 5 is very good with moderate elasticity, and evaluation 4 is elasticity. Good, evaluation 3 is generally acceptable for elasticity, evaluation 2 is soft and lacks elasticity, and evaluation 1 is extremely soft and lacks elasticity.

  The cooking method was performed by cooking the test sample sample in a microwave oven at 500 W for 6 minutes, putting the noodles cooked in a microwave oven into a vessel containing a soy sauce-flavored chicken glass cup prepared in advance, and using it as a food sample.

  The sensory evaluation results of each test example are shown in Table 1 below.

  In Example 1, the texture immediately after cooking was slightly softer than that in Examples 3 and 4, but good. In addition, even at 7 minutes after cooking, the texture was somewhat elastic and felt to a certain extent.

  In Example 2, the texture immediately after cooking was slightly softer than that in Example 3 and Example 4, but good. Further, even after 7 minutes from cooking, the texture was good and felt good.

  Example 3 and Example 4 had almost the same texture, and the texture immediately after cooking was very good with moderate elasticity. In addition, even at 7 minutes after cooking, the texture was slightly softer than the texture after cooking, but the feeling of elasticity was good and good.

  In Example 5, the texture immediately after cooking was good, although it was slightly more resilient than Examples 3 and 4. The texture at 5 minutes after cooking was very good with strong elasticity, moderate elasticity. Even at 7 minutes after cooking, it continued to have moderate elasticity and the texture was very good. In addition, an indigestible dextrin aqueous solution that was not absorbed by the noodles during cooking in the microwave oven was observed in the bag.

  In Example 6, the texture after cooking was good, although it was slightly more resilient than Examples 3 and 4. 3 minutes after cooking and 5 minutes after cooking, strong elasticity was gradually removed, and the texture was very good at 7 minutes after cooking. However, an indigestible dextrin aqueous solution that was not absorbed by the noodles during cooking in the microwave oven was found in the bag. Moreover, it was viscous at a high concentration, and was limited in filling suitability.

Claims (4)

A method for producing frozen noodles for microwave ovens with reduced sugars,
Noodle flour containing a lot of sugar,
Protein powder,
A kneading step of kneading noodle raw material powder containing dietary fiber material powder to produce a noodle dough,
A noodle making process for producing noodle strings from the noodle dough prepared in the kneading process;
A cooking process in which the noodle strings produced in the noodle making process are cooked;
A filling step of filling the freezer retainer with the noodle strings cooked in the cooking step;
An indigestible dextrin aqueous solution application step for applying an indigestible dextrin aqueous solution having a concentration of 15 to 45% by weight to the cooked noodle strings;
A step of freezing the noodle strings filled in the freezing retainer after the step of applying the aqueous solution of indigestible dextrin, and freezing the frozen noodles into a mass of frozen noodles. A method for producing frozen noodles for a range.   The method for producing frozen noodles for microwave ovens with reduced sugar content according to claim 1, wherein the blending amount of the noodle flour is 70% by weight or less in the noodle raw material powder. The moisture content of the noodle strings filled in the filling step is 45 to 70% by weight,
The indigestible dextrin aqueous solution is added so that the moisture content of the noodle strings when the frozen noodles for microwave oven are cooked in a microwave oven is 60 to 75% by weight. A method for producing frozen noodles for microwave ovens with reduced sugar.   The shape of the refrigeration retainer is a retainer in which a raised portion is provided at the center of the bottom and a recess is provided in the periphery of the bottom, and an indigestible dextrin aqueous solution is added to the recess of the refrigeration retainer either before or after the filling step. The manufacturing method of the frozen noodles for microwave ovens in which the saccharide | sugar was reduced as described in any one of Claims 1-3 characterized by the above-mentioned.

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