JP2019024353A - Noodle-like food and method for making same - Google Patents

Abstract

To provide a low calorie noodle-like food in which elastic hard texture and flavor peculiar to konjak, which is a problem in conventional konjak noodle, is improved, that has a quality close to that of noodles made from wheat flour, and that can also be used as a diet food.SOLUTION: Provided is a noodle-like food in which the noodle lines are formed by thermally irreversible polysaccharide gel derived from mucago konjak, and characterized in that soybean milks, and insoluble dietary fibers are contained in the noodle lines.SELECTED DRAWING: None

Description

  The present invention relates to a noodle-like food. More specifically, the present invention relates to a low-calorie noodle-like food having a texture close to that of noodles such as pasta made from general wheat flour.

  From the height of health-consciousness, starting in Italy, overseas, thin thread-like konjac (so-called “Shirataki”) is called “zenpasta” (“zenpasta”) and is eaten mainly for dieting purposes and is popular. In Japan, the market for noodle-like foods using irreversible polysaccharide gels such as konjac noodles is expanding, and pasta types are also sold.

  Several methods for producing noodles using konjac have been proposed. For example, in Patent Document 1, a seasoning for a diet obtained by adding a calcium hydroxide aqueous solution to a konjac paste kneaded with konjac flour and a seasoning material, further kneading, forming into a thread shape, and heating with warm water of 95 ° C. or higher. Konjac noodles have been proposed. Thereby, although it is a low calorie, it is supposed that the konjac noodles with high nutritional value, such as vitamins and minerals other than a calorie, and good flavor are obtained.

  Patent Document 2 proposes a konjac noodle produced by adding an alkaline coagulant to a konjac paste containing konjac flour, rice flour, and cellulose powder to form a noodle, and then producing it by a special production process. Thereby, it is said that konjac noodles having a noodle-like firmness and texture can be obtained.

JP 2007-49912 A JP 2008-306951 A

  However, conventional konjac noodles such as those listed in Patent Documents 1 and 2 still tend to have a strong texture and hardness that are unique to konjac. Lack of satisfaction. In addition, when cooked as pasta, the konjac noodles have too much moisture, so that the moisture is transferred to the pasta sauce and the pasta sauce becomes watery. Furthermore, there is also a problem that the preference is lowered due to the particular konjac odor.

  Therefore, the present invention has been a problem in the conventional konjac noodles, improved the hard texture and flavor unique to konjac, has a quality close to noodles made from wheat flour, and can also be used as a diet food An object is to provide a low-calorie noodle-like food that can be produced.

  As a result of diligent research, the present inventor has obtained knowledge that the above problems can be solved by including soy milk and insoluble dietary fiber in noodle strings formed by heat irreversible polysaccharide gel derived from mugago konjac. Thus, the present invention has been completed.

That is, the present invention includes the following configurations.
(1) A noodle-like food characterized in that a noodle string is formed by a heat irreversible polysaccharide gel derived from mugago konjac, and soy milk and insoluble dietary fiber are contained in the noodle string,
(2) The noodle-like food according to (1), wherein the insoluble dietary fiber is Okara.
(3) The noodle-like food according to (1) or (2), wherein the lipid / protein ratio of soy milk is 1 or more in terms of mass,
(4) The noodle-like food according to any one of (1) to (3), wherein the noodle-like food is a pasta-like food,
(5) a) a step of mixing polysaccharides derived from mugago konjac, soy milk, insoluble dietary fiber and water, b) a step of mixing the mixture with an alkali to form a coagulum, c) molding the coagulum. A process for forming a noodle string, and d) a process for producing a heat irreversible polysaccharide gel by heating the noodle string with a bowl,
(6) The method for producing a noodle-like food according to (5), wherein step a) is performed in a step of mixing insoluble dietary fiber after mixing the polysaccharide, soy milk, and water into a jelly form.

According to the present invention, the konjac noodle-like texture, which is a problem in the present konjac noodles, is suppressed, has a firm and moderate disintegration, and has a firm texture. Can be granted.
Moreover, according to this invention, the odor peculiar to a konjac can be masked, and especially the mellow flavor derived from grains like a wheat flour pasta can be provided.

  The noodle-like food of the present invention is characterized in that at least noodle strings are formed by heat irreversible polysaccharide gel derived from mugago konjac, and soy milk and insoluble dietary fibers are contained in the noodle strings. Hereinafter, embodiments of the noodle-like food of the present invention will be specifically described.

(Noodle food)
The term noodle-like food of the present invention means a food having the same appearance as noodles mainly composed of flour such as wheat flour and rice flour. Examples of the noodles include pasta, Chinese noodles, udon, soba, hiyagigi, raw noodles, macaroni, ragman, rice noodles, quitiao, pho and the like. The noodle-like food of the present invention is particularly preferably pasta-like in terms of texture.
The noodle-like food may be in any product form such as raw noodle type, boiled noodle type, frozen noodle type, fried noodle type, dry noodle type, freeze-dried noodle type and the like.

(Thermal irreversible polysaccharide gel)
In the noodle-like food of the present invention, the structure of the noodle strings is formed by a heat irreversible polysaccharide gel derived from mugago konjac. Mukago konjac is a kind of konjac that grows naturally in Myanmar and Indonesia, and heat irreversible polysaccharide gel is formed by using konjac flour obtained from mukago (plant vegetative propagation organ) and rhizomes formed in it. be able to. In particular, when mugago konjac is used as konjac, the elasticity specific to general konjac can be suppressed, and a texture with a disintegration feeling close to that of wheat flour noodles can be obtained.

(Soy milk)
One feature of the noodle-like food of the present invention is that soy milk is contained in the noodle strings, and it is preferable that the soy milk is uniformly dispersed in the noodle strings.
The soy milk is soy milk and the like, and includes, in addition to normal soy milk, whole grain soy milk and soy milk cream obtained without separating okara.
Soy milk cream has a higher lipid content than soy milk, and can also be referred to as a “soy emulsified composition”. Generally, fresh cream is produced by separating it from milk with a centrifuge. Similarly, soy milk cream has a low specific gravity oil-rich cream layer produced by further centrifuging soy milk obtained from whole soybeans, for example. Although what was collect | recovered can be used, the manufacturing method in particular is not limited. The lower limit of the lipid content of the soymilk cream is preferably 35% by mass or more, and more preferably 40% by mass or more in the dry matter. The upper limit is preferably 75% by mass or less, and more preferably 70% by mass or less. The protein content of the soymilk cream is preferably 15% by mass or more, more preferably 20% by mass or more in the dry matter. The upper limit is preferably 40% by mass or less, and more preferably 35% by mass or less. The lipid / protein content ratio of the soymilk cream is preferably 100% by mass or more, and more preferably 120% by mass or more.
As a more preferable embodiment of the soy milk cream, it is preferable that “lipophilic protein” is concentrated in the soy protein from the viewpoint that it is richer and has a good flavor derived from soybeans. As such a soy protein raw material, for example, a soybean emulsified composition described in JP 2012-16348 A can be used. An index as to whether or not the lipophilic protein is concentrated can be estimated by obtaining an LCI value (Lipophilic Proteins Content Index) described in the publication. In the present invention, it is more preferable to use a soy milk cream in which the lipophilic protein is concentrated and the LCI value is 50% or more, preferably 55% or more. As a commercially available soymilk cream having an LCI value of 55% or more, for example, “Nikuri Yume” (registered trademark) manufactured by Fuji Oil Co., Ltd. can be used.

(Insoluble dietary fiber)
The noodle-like food of the present invention is characterized in that insoluble dietary fibers are contained in the noodle strings constituting the noodle-like food, and the insoluble dietary fibers are uniformly dispersed with soy milk in the noodle strings. Is preferred. By including the insoluble dietary fiber, the noodle strings can be finished with a dense texture. Examples of insoluble dietary fiber include beans such as soybeans such as okara, chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, wheat bran, wheat germ, oatmeal, cornmeal and the like. Of these, okara is particularly preferable in terms of good compatibility with soy milk cream and good flavor.
In addition, when using okara as an insoluble dietary fiber, the okara produced as a by-product when producing general soymilk or separated soybean protein can be used.
Moreover, it is also possible to use the okara separated during the production of the soymilk cream, or the whole soybean milk or the soymilk cream containing the okara obtained without separating the okara from the soymilk or the soymilk cream. In the case of using whole-grain soymilk or soymilk cream with okara, both “soymilk” and “insoluble dietary fiber” in the present invention are mixed and included in the noodle strings.
In particular, when using okara or soy milk cream with okara separated during the production of soymilk cream, the noodle strings have a soft texture and can reduce the peculiar odor that is felt when using the above general okara. Thus, a noodle-like food having a preferred flavor close to that of flour pasta can be obtained.

  Next, the manufacturing method of the noodle-like food of the present invention will be described. One aspect of the production of the noodle-like food of the present invention is a) a step of mixing polysaccharides derived from mugago konjac, soy milk, insoluble dietary fiber and water, b) mixing the mixture and alkali, C) forming the noodle strings by extruding the solidified product, and d) heating the noodle strings with a scissors to form a thermally irreversible polysaccharide gel. This is a featured manufacturing method. Hereinafter, this production mode will be specifically described.

a) Raw material mixing step First, mukago konjac-derived polysaccharide, soy milk cream, insoluble dietary fiber and water are mixed. Although the mixing order of these raw materials is not particularly limited, as a preferred embodiment, the polysaccharide, soy milk cream and water are mixed and kneaded until a jelly is formed, and then insoluble dietary fiber is mixed into the kneaded product.
Under the present circumstances, the mixture ratio of the polysaccharide derived from mugago konjac in all the mixing | blending (water content) can be made into 1 mass% or more, 2 mass% or more, or 3 mass% or more, and 10 mass% or less, 8 mass%. Hereinafter, it can be 6 mass% or less or 5 mass% or less.
The blending ratio of soy milk in the total blend (containing water) can be 0.3% by mass or more, 0.5% by mass or more, or 0.7% by mass or more in terms of protein mass, and 3% by mass Hereinafter, it can be 2.5 mass% or less, 2 mass% or less, or 1.5 mass% or less.
The blending ratio of the insoluble dietary fiber in the total blend (containing water) can be 1% by mass or more, 1.5% by mass or more, or 2% by mass or more in terms of dry mass, and 10% by mass or less, 8 It can be set to mass% or less, 6 mass% or less, or 4 mass% or less.
The mixing ratio of the insoluble dietary fiber and the polysaccharide is preferably 20:80 to 80:20, more preferably 30:70 to 70:30, and still more preferably 40:60 to 60:40 in terms of dry mass.
What is necessary is just to mix | blend the mixing ratio of the water in all the mixing | blending (moisture content) so that the water | moisture content of the noodle-like food of this invention may be 80-95 mass%, and adjusts suitably according to the mixing ratio of water-containing raw materials, such as soybean milk. do it.

b) Formation process of coagulum The mixture obtained in the process a) and the alkali are mixed to form a coagulum. If the mixture is allowed to stand for about 3 to 5 minutes after mixing, the physical properties of the coagulated substance are collected, the elasticity (konnyaku) of the polysaccharide gel becomes strong, and the stiffness of the noodle strings can be obtained. The alkali is preferably dissolved in a part of the water in the total formulation and mixed in liquid form. Examples of the alkali include hydroxides of divalent metal ions such as calcium and magnesium. Generally, calcium hydroxide is used. preferable.

c) Noodle strings forming step The coagulum obtained in the step b) is formed to form noodle strings. The molding method is not particularly limited, and an appropriate molding method can be selected according to the type of noodle-like food to be obtained. For example, when obtaining a pasta-like food, an extrusion method may be used, and when obtaining a Chinese noodle-like food or a udon-like food, a cutting method may be used.

d) Heating and gelling step The noodle strings obtained in the step c) are heated with a straw to form a heat irreversible polysaccharide gel in the noodle strings. Boiled time can be adjusted as appropriate, for example, 1 to 10 minutes.

(Coloring process)
In the noodle-like food of the present invention, the noodle strings can be colored yellow to be pasta-like or Chinese noodle-like. For example, in step a), a yellow pigment can be added as another raw material to impart yellowness to the noodle strings, and can be colored and processed into a pasta-like or Chinese noodle-like color tone. Coloring agents such as marigold and gardenia can be used as the yellow pigment. Moreover, as a method not using a pigment, for example, the noodle strings obtained in the step c) can be colored and processed by heating with onions together with onions.

(Seasoning)
In step a), seasoning can be appropriately performed to a desired flavor by adding a flavoring material, a seasoning raw material, or the like as other raw materials. Examples of the seasoning raw material include sugars, salts such as salt, sour seasonings, seasonings such as powdered stock, processed fats and oils such as butter, and the like.

(Chilled processing)
The noodle-like food of the present invention can be processed into a chilled-type noodle-like food by adding a step of frying the noodle strings with oil after the step d). By adding this step, the noodle strings can be coated with oils and fats to prevent the noodle strings from sticking to each other, and the noodle skin can be tightened to harden the texture. Furthermore, after the step of frying with oil, oiliness can be reduced by lightly frying with oil to the extent that water is passed through to evaporate water. Thereby, it can be processed into a chilled noodle-like food with a good texture with less sticking between noodle strings.

(Frozen processing)
The noodle-like food of the present invention can be frozen and processed into a frozen noodle-like food.

  Hereinafter, the embodiments of the present invention will be described more specifically by way of examples. Hereinafter, “%” and “part” mean “% by mass” and “part by mass” unless otherwise specified.

Example 1
As the soy milk, “unregulated soy milk” (produced by Fuji Oil Co., Ltd., solid content: 9%, protein content: 4.7%, oil / protein ratio: 0.66 in terms of mass) was used as soy milk. . A product obtained by drying okara produced as a by-product during tofu production was used as dry okara. As the mugago konjac powder, “Myanmar organic konjac powder” (manufactured by Uehara Co., Ltd.) produced in Myanmar was used.
90 parts of hot water and 30 parts of soy milk were combined with 7 parts of mugago konjac powder for forming a heat irreversible polysaccharide gel, and mixed with a whisk until it became jelly-like. After standing for 1 hour, 5 parts of dry okara as insoluble dietary fiber was added to 127 parts of the mixture, and further mixed with a rubber spatula. After that, 25 parts of calcium hydroxide solution (water: calcium hydroxide = 1: 100 (mass ratio) solution) is added and quickly kneaded with a rubber spatula, and then the mixture is allowed to lie for about 3 to 5 minutes to form a coagulum. I let you.
Next, the solidified product was shaped into a noodle string with an extrusion noodle making machine and boiled with boiling water. When it was boiled, it was drained to obtain a noodle-like food like flour pasta.

(Example 2)
As the soy milk, “Nokuri Yume” (Fuji Oil Co., Ltd., solid content: 20%, protein content: 5.5%, fat / protein ratio: mass) which is a soy milk cream instead of the soy milk of Example 1 Using 2.2) in terms of conversion, a wheat pasta-like noodle-like food was obtained in the same manner as in Example 1.

(Example 3) Change 1 of the type of insoluble dietary fiber
In Example 1, instead of adding 5 parts of dried okara, 5 parts of oatmeal was added, and the noodle-like food was obtained in the same manner as in Example 1.

(Example 4) Change 2 of type of insoluble dietary fiber
In Example 1, instead of adding 5 parts of dried okara, 5 parts of corn meal was added, and the noodle-like food was obtained in the same manner as in Example 1.

(Example 5) Change 3 of the type of insoluble dietary fiber
In Example 1, instead of adding 5 parts of dried okara, 5 parts of wheat germ was added, and the noodle-like food was obtained in the same manner as in Example 1.

(Example 6) Change of type of insoluble dietary fiber 4
In Example 1, instead of adding 5 parts of dried okara, 5 parts of wheat bran was added, and the noodle-like food was obtained in the same manner as in Example 1.

(Comparative example 1) Commercial konjac noodles Commercial konjac noodles made from Japanese konjac flour and calcium hydroxide were prepared and subjected to the following quality evaluation.

(Comparative example 2) Change of the kind of konjac In Example 1, instead of adding 7 parts of mugago konjac flour, 7 parts of normal konjac flour made in Japan was added. Obtained. As the konjac powder, “MR Super” (manufactured by Uehara Co., Ltd.) was used.

(Comparative example 3) Non-use of soy milk In Example 1, instead of adding 30 parts of soy milk, the total amount of hot water was 120 parts, and the other was similar to Example 1 to obtain a noodle-like food.

(Comparative Example 4) Non-use of Insoluble Dietary Fiber A noodle-like food was obtained in the same manner as in Example 1 except that 5 parts of dried okara was not added.

(Test 1) Quality evaluation test 1 of noodle strings
Using noodle-like foods obtained in Examples 1 to 7 and Comparative Examples 1 to 5 as the evaluation items, the sensory evaluation was performed by five skilled panelists, with the evaluation results being the satisfaction at the time of eating. The results are summarized in Table 1.

<Evaluation criteria>
Using the commercially available konjac noodle of Comparative Example 1 as a control, each panel was evaluated by each panel according to the following evaluation criteria.
○ Texture:
Easier to feel a sense of moderate disintegration… Evaluated as “near wheat flour noodles” Evaluated as konjac-specific elastic hardness… Evaluated as “equivalent to konjac noodles” ○ Flavor:
The odor of konnyaku is suppressed and it feels mellow like cereals like wheat flour pasta ... Evaluates as "close to flour noodles" The odor of konnyaku feels watery and light white ... Equivalent to "

<Scoring method>
Based on the above evaluation criteria, the five-stage evaluation closest to the following A to E was determined by consultation, and the C evaluation or higher was regarded as acceptable.
A: Very different. Close to flour noodles.
B: It is quite different. Slightly close to flour noodles.
C: It is different. A little different from flour noodles, but acceptable.
D: Almost the same, although there is a slight difference. Very different from flour noodles.
E: Equivalent. Very different from flour noodles.

(Table 1) Quality evaluation results of noodle strings (Example)

(Table 2) Quality evaluation results of noodle strings (comparative example)

(Test 2) Quality evaluation test 2 of noodle strings
The noodle-like foods obtained in Example 1 and Comparative Examples 1 and 2 were selected, the portions near the center of each noodle strip were cut into about 4 cm, and these textures (hardness) were measured using a texture measuring instrument. Was measured.
The texture measuring instrument uses “Tenshipressor MODEL TTP-50BX II” (manufactured by Taketomo Electric), and the plunger is a V-type short plunger (for shearing, shear surface: 2 × 20 mm), 1 byte Measurement was made at a mode, a bite speed of 1 mm / second, a compression rate of 90%, and a clearance of 0.0 mm, and the hardness (H1) value was recorded. Each sample was measured 10 times, and the average value was obtained. The measurement results are shown in Table 3.

(Table 3) Quality evaluation results for noodle strings

As summarized above, by combining the three ingredients of mugago konjac flour, soy milk, and insoluble dietary fiber to form a heat irreversible polysaccharide gel, it is completely different from conventional konjac pasta, but rather close to wheat flour pasta. It was shown that a texture with a feeling of disintegration was imparted. It was also shown that the flavor of konjac, a polysaccharide, was masked for flavor, and a mild flavor derived from cereals such as flour pasta was imparted.
And it was shown that a noodle-like food with high satisfaction at the time of eating can be obtained by combining these effects.

(Test 3) Taste test using pasta sauce The noodle-like foods of Example 1 and Comparative Examples 1 and 2 were selected, each served on a plate, and then served with a commercially available pasta sauce. As a result, when eating the noodle-like food of Comparative Example 1, the flavor of the pasta sauce gradually became watery. This is probably because the moisture derived from konjac in the noodle-like food gradually shifted to pasta sauce. On the other hand, none of these events occurred in the noodle-like foods of the examples, and the pasta sauce flavor could be maintained without change over time.
As described above, according to the present invention, when the noodle-like food is eaten with pasta sauce, moisture transfer from the konjac can be suppressed and the flavor of the pasta sauce can be prevented from becoming watery.

Claims (6)

A noodle-like food characterized in that a noodle string is formed by heat irreversible polysaccharide gel derived from mucago konjac, and soy milk and insoluble dietary fiber are contained in the noodle string. The noodle-like food according to claim 1, wherein the insoluble dietary fiber is okara. The noodle-like food according to claim 1 or 2, wherein the soymilk has a lipid / protein ratio of 1 or more in terms of mass. The noodle-like food according to any one of claims 1 to 3, wherein the noodle-like food is a pasta-like food. a) a step of mixing polysaccharides derived from mugago konjac, soy milk, insoluble dietary fiber and water,
b) mixing the mixture and alkali to form a coagulum;
c) forming the coagulum to form noodle strings; and
d) A method for producing a noodle-like food, comprising the step of heating the noodle string with a broom to form a thermally irreversible polysaccharide gel. The method for producing a noodle-like food according to claim 5, wherein step a) is carried out in a step of mixing the polysaccharide, soy milk and water to form a jelly, and then mixing insoluble dietary fiber.