JP3323321B2 - Manufacturing method of noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles, a method for producing the noodles, and noodle flour used therefor. In detail, it contains dietary fiber, which is effective for prevention of adult diseases and intestinal action, and has excellent elasticity, viscosity and smoothness, and has a good texture, and furthermore has no boil The present invention also relates to noodles which can maintain their excellent texture even after a long period of time after being boiled, a method for producing the same, and a powder for noodles therefor.

[0002]

2. Description of the Related Art It has long been known that serum levels of total cholesterol are low in people with a high dietary fiber intake, such as in Africa, and this has been known to prevent so-called adult diseases. Various reports have shown that dietary fiber has a cholesterol lowering effect. The mechanism is that water-soluble dietary fiber can easily take in bile acids (secondary bile acids) circulating between the liver and the intestine in the human digestive tract and promote excretion of bile acids from the body. According to it.

[0003] In Japan, the intake of cholesterol and neutral lipids has been increasing in recent years with the westernization of dietary habits, which is one of the causes of various adult diseases including arteriosclerosis and colorectal cancer. It is supposed to be. for that reason,
The necessity of ingesting fiber foods has been reconfirmed in terms of prevention of adult diseases, intestinal action, prevention of colorectal cancer, etc., and as a result, dietary fiber has attracted attention as a health food, and various types of dietary fiber have been eaten and consumed. Various attempts have been made to ingest in addition to things.

Various attempts have been made to add such dietary fiber to noodles, and various inventions relating to noodles to which dietary fiber has been added have been filed. As such a conventional technique, a method of producing noodles by adding barley flour containing a large amount of dietary fiber to noodle flour (Japanese Patent Publication No. 59-18977).
JP, JP-B-59-33336); boiled noodles to which β-1,3-glucan and alginic acid, which are a kind of dietary fiber, are added (JP-A-1-273551); corn, wood, bran, etc. Starch noodle containing water-insoluble dietary fiber obtained (JP-A-2-295445); Chinese noodle with tofu okara powder added as dietary fiber (JP-A-2-53450); water-insoluble α-
Noodles to which water-insoluble dietary fibers such as cellulose and water-insoluble polydextrose are added together with vitamins and minerals; noodles containing curdlan and thickening natural polysaccharides (dietary fibers) such as guar gum, locus bean gum, xanthan gum, etc. 2-97361) and the like.

[0005] However, the above noodles are
There is a drawback that the boil and grow easily occurs after a certain period of time after boiling, and the elastic texture cannot be maintained for a long time after boiling. Further, in the above noodles, since the dietary fiber used is mainly water-insoluble dietary fiber, the smoothness and elasticity of the noodles are lost, and the texture is likely to be poor. There are drawbacks in that it is difficult to perform the noodle making operation and that the shape of the noodles is easily collapsed after boiling.

[0006]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a health food containing dietary fiber which is effective for prevention of adult diseases, intestinal action, prevention of colorectal cancer, etc., and which has good elasticity. It has good texture, texture, and smoothness, and it does not lose its shape after boiling.
By providing good noodles without boil even after a long period of time and good texture can be maintained, and further excellent in workability at the time of noodle making and its manufacturing method, and by providing noodle powder used for it is there.

[0007]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have repeated studies from various points such as a raw material component for noodles and a noodle making method. As a result, 3-10
25-45% by weight in the dietary fiber
When the oat crushed material composed of water-soluble dietary fiber is blended in a specific ratio in the noodle flour, it has a good texture, rich in elasticity, viscosity and smoothness, and moreover, after the boil-up, time passes. It has been found that even if the shape of the noodles does not collapse or boil, the good texture can be maintained, and the noodles containing high-quality dietary fiber can be obtained with excellent workability during noodle making. The present invention has been completed.

That is, according to the present invention, the total dietary fiber content is 3
10 to 10% by weight and the ratio of water-soluble dietary fiber to the total dietary fiber content is 25 to 45%.
A method for producing noodles using flour containing 30% by weight, and noodles obtained thereby. And, the present invention comprises flour containing 10 to 30% by weight of ground oats having a total dietary fiber content of 3 to 10% by weight and a ratio of water-soluble dietary fiber to the total dietary fiber content of 25 to 45%. It is a powder for noodles characterized by the above.

In the present invention, ground oats (ground oats) having a total dietary fiber content of 3 to 10% by weight and a water-soluble dietary fiber ratio of 25 to 45% of the total dietary fiber content are used as noodle powders. It is necessary to use it as a part. In the case of using a ground oat having a total dietary fiber content of less than 3% by weight, (1) 10 to 30% by weight of the ground oats in flour
If it is contained, the content of dietary fiber in the flour decreases, and the effect as a dietary fiber such as prevention of adult disease cannot be exerted.
In the noodles obtained by containing 0 to 30% by weight, the texture immediately after boiling is almost good, but as the time elapses, boiled growth occurs, and the elasticity, viscosity, smoothness, etc. are lost. (C) In order to obtain noodles having the effect of dietary fiber, the content of ground oats in flour must be increased to more than 30% by weight to reduce the texture and boil the noodles. It causes drawbacks such as growth and reduced noodle-making activity.

On the other hand, when a ground oat having a total dietary fiber content of more than 10% by weight is used, the elasticity, viscosity and smoothness of the obtained noodles are insufficient and the texture is inferior. On the other hand, if the ratio of the water-soluble dietary fiber to the total dietary fiber is less than 25%, the effect as the dietary fiber cannot be sufficiently exhibited, and the ratio of the water-soluble dietary fiber to the total dietary fiber exceeds 45%. Things are practically difficult to obtain.

In view of the above, in the present invention, the ground oats have a total dietary fiber content of 3 to 10% by weight and a water-soluble dietary fiber ratio of 25 to the total dietary fiber content.
It is more preferable to use one having a content of ~ 45% from the viewpoints of easy availability, effect as a dietary fiber on health, texture of the obtained noodles, prevention of shape loss and boiled noodles after boiling. .

In the present invention, the total dietary fiber content is 3
The above-mentioned ground oats having a water-soluble dietary fiber content of 25 to 45% with respect to the total dietary fiber content by weight of 10% to 10% by weight, and the total weight of flours used for producing noodles (i.e. Based on the total weight of the flour used for the production of the noodles, including 10 to 30% by weight, to produce the noodles, and 15 to 20% by weight.
It is more preferable to mix them in the ratio of If the proportion of the ground oats is less than 10% by weight based on the total weight of the flour, the noodles will boil and lose elasticity, viscosity and smoothness within a short time after boiling, and adult Noodles having effects as dietary fiber such as disease prevention cannot be obtained. On the other hand, if the proportion of ground oats exceeds 30% by weight based on the total weight of the flour, elasticity, viscosity and smoothness are lost, and only low-quality noodles having a rough texture can be obtained. The stickiness and elasticity of the dough are lost at the time of noodles, so that the dough is easily cut and the workability is reduced.

Here, the total dietary fiber content, the water-soluble dietary fiber content and the ratio of the water-soluble dietary fiber to the total dietary fiber content of the ground oats in the present invention are values determined by the following method.

Total dietary fiber content of ground oats, water-soluble diet
Of water-soluble dietary fiber to dietary fiber and total dietary fiber content
How to determine the ratio : "J. Agri. Food Chem., 31 , 476-477
(1983) "," Rapid Enzymatic Assay of Insolubl
e and soluble Dietary Fiber ”, which is a method described by Aps et al., ie, a milled oats made of a 7XX nylon sieve (mesh size 193 μm).
m, the number of yarns was 82 × 82). A 1 g sample of the ground oats is taken and added to a 0.1 M phosphate buffer (pH
6.0) 25 ml and 0.1 ml of heat-resistant α-amylase (“Tamamill 120L” manufactured by Novo) were added, and the mixture was heated in a boiling water bath for 15 minutes. After cooling, adjust the pH to 1.5 with hydrochloric acid.
Adjusted to pepsin (Pepsin N manufactured by Merck)
F "), and the mixture was shaken in a thermostat at 40 ° C for 60 minutes. After cooling, the pH was increased to 6.8 with sodium hydroxide.
Adjusted to pancreatin (“Pancreat Sigma”
in 4 × NF ”), shaken in a constant temperature bath at 40 ° C. for 60 minutes, then suction-filtered with a glass filter (“ P-2 ”manufactured by Pyrex; 20 to 60 μm), and the residue on the filter was removed. After washing, the residue is cooled to 105 ° C.
Then, the weight (B) of the insoluble dietary fiber was determined by quantification. On the other hand, 400 ml of 95% ethanol at 60 ° C. was added to the filtrate.
, And the mixture is left for 60 minutes. The mixture is subjected to suction filtration in the same manner as described above, and the residue on the filter is washed.
The weight (C) of the water-soluble dietary fiber was determined by drying at ℃ and quantifying. Then, the total dietary fiber content in the ground oats and the ratio of the water-soluble dietary fiber to the total dietary fiber content were determined by the following formulas.

[0015]

## EQU1 ## Total dietary fiber content (wt%) in ground oats =
{(B + C) / A} × 100 Ratio of water-soluble dietary fiber to total dietary fiber content (%) =
{C / (B + C)} × 100 where A = weight (g) of the ground oat sample used for measurement B = weight (g) of water-insoluble dietary fiber C = weight (g of water-soluble dietary fiber) )

In the present invention, any ground oats having a total dietary fiber content of 3 to 10% by weight and a ratio of water-soluble dietary fiber to the total dietary fiber content of 25 to 45% can be used. The particle size, type, and preparation method of the pulverized product are not particularly limited, but the particle size of the oat pulverized product is preferably set to a particle size similar to that of flour and other cereal flours used for noodle making, and the opening is 200 μm. It is more preferable to use those having a particle size capable of passing through a sieve for noodle making. Also,
Oat crushed products having a total dietary fiber content of 3 to 10% by weight and a water-soluble dietary fiber ratio of 25 to 45% with respect to the total dietary fiber content can be obtained, for example, by multiplying whole oats or crushed products thereof by a roll mill. And pulverized material obtained in each of the pulverization steps is passed through a 7XX nylon sieve (mesh size: 193 μm).
m, the number of yarns is 82 × 82), and the total dietary fiber content and the ratio of water-soluble dietary fiber to the total dietary fiber content in the fraction passing through the sieve and the fraction remaining on the sieve are measured by the method described above. And its total dietary fiber content is 3 ~
It can be obtained by collecting a ground oat fraction containing 10% by weight and a ratio of water-soluble dietary fiber to the total dietary fiber content of 25 to 45%.

According to the present invention, wheat flour, buckwheat flour, rice flour, which have been conventionally used in the production of noodles as flours other than ground oats, depending on the type of noodles to be produced, etc.
Flours such as starch, barley flour, and rye flour are used such that the weight ratio of ground oats: other flours is 10:90 to 30:70. In the production of the noodles of the present invention, if necessary, salt; brine (rice flour); chicken eggs; yam; laver; a water-retaining agent such as condensed phosphate; an emulsifier;
One or more of nutrient enhancers such as protein enhancers, vitamins, minerals and amino acids; preservatives and the like may be further used.

The type of noodles to be used in the present invention is not particularly limited, and includes noodles (such as round udon and flat noodles), hiyamugi,
Various kinds of pasta such as somen, Japanese buckwheat, Chinese noodles (peel of Chinese buckwheat, Gyoza, Shumai, Wonton, Harumaki), spaghetti and macaroni can be produced. Further, the noodles of the present invention include dried noodles, semi-dried noodles,
It may be in any form such as raw noodles, boiled noodles, steamed noodles, frozen noodles, instant noodles and the like. In addition, noodles manufacturing method, manufacturing equipment,
The production conditions and the like are not particularly limited, and a conventionally known noodle making method, a noodle making apparatus, and noodle making conditions can be adopted for each noodle.

[0019]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples, “parts” indicates “parts by weight”.

Reference Example 1 (1) Commercial oats burn [Rogers Foods (Canada); moisture content: 10.2% by weight; crude protein content: 13.5% by weight; ash content: 1.9% by weight; Fat content 8.5% by weight] [hereinafter referred to as "oat blanc (a)"]
Is crushed using a roll-type crusher A [Miyag (Germany) “Varioroll”; mesh number 14] (hereinafter referred to as “roll A”), and then a roll-type crusher B (Miyag (Germany)) "Varioroll"; mesh number 20] (hereinafter referred to as "roll B"), and the obtained pulverized product was subjected to 7XX.
The fraction passing through the 7XX sieve [fraction (b ₁ )] and the fraction remaining on the 7XX sieve using a nylon sieve (mesh size: 193 μm, number of yarns: 82 × 82) (hereinafter simply referred to as “7XX sieve”) (Fraction (b ₂ )]. (2) The fraction (b ₂ ) remaining on the 7XX sieve obtained in the above (1) is pulverized sequentially using the roll A and the roll B in the same manner as in (1), and the obtained pulverized product is subjected to a 7XX sieve. And the fraction passing through the 7XX sieve [fraction (c ₁ )] and 7XX
It was classified into a fraction [fraction (c ₂ )] remaining on the sieve. (3) The fraction (c ₂ ) remaining on the 7XX sieve obtained in the above (2) is pulverized in order in the same manner as in (1) using the roll A and the roll B, and the obtained pulverized material is subjected to the 7XX sieve. And the fraction passing through the 7XX sieve [fraction (d ₁ )] and 7XX
It was classified into a fraction [fraction (d ₂ )] remaining on the sieve.

(4) The fraction (d ₂ ) remaining on the 7XX sieve obtained in the above (3) is pulverized in order in the same manner as in (1) using rolls A and B to obtain a pulverized product. To 7XX
Using a sieve, fraction passing through a 7XX sieve [fraction (e ₁ )]
And a fraction [fraction (e ₂ )] remaining on the 7XX sieve. (5) The fraction (e ₂ ) remaining on the 7XX sieve obtained in the above (4) is sequentially pulverized using the roll A and the roll B in the same manner as in (1), and the obtained pulverized product is subjected to the 7XX sieve. And the fraction passing through the 7XX sieve [fraction (f ₁ )] and 7XX
The fraction was classified into the fraction remaining on the sieve [fraction (f ₂ )]. (6) total dietary fiber content in the above starting material is Otsuburan (a) and fraction (b ₁₎ ~ fraction (f _2), the ratio of soluble fiber to the water-soluble dietary fiber content and total dietary fiber content It was as shown in Table 1 below as determined by the above method. The production ratio (yield) of fractions (b ₁ ) to (f ₂ ) based on the weight of oat bran (a) used as a raw material was as shown in Table 1 below.

[0022]

[Table 1]

Example 1 Oat bran (a) used as a raw material in Reference Example 1 or an image obtained in Reference Example 1 was used for 80 parts of flour [“Ation” manufactured by Nisshin Flour Milling Co., Ltd.] 20 parts of any of the ground oats (b ₁ ) to (f ₂ ) were mixed, and 35 parts of water and 2 parts of sodium chloride were added and kneaded to produce a noodle dough. After the dough was made into a noodle belt thickness of 1.45 mm using a noodle roll, the dough was rolled. Noodles (Hiyamugi) were cut by using 20 cutting blades. Each of the obtained noodles was boiled in a sufficient amount of boiling water for 3 minutes, and then immediately put into cold water to sufficiently cool and wash. The noodles immediately after boiling were subjected to a sensory test of the texture of the noodles according to the evaluation criteria shown in Table 2 below by 10 panelists, and the average value was obtained. The results shown in Table 3 below were obtained. Was. After the boiled noodles were allowed to stand for 30 minutes, a sensory test was performed in the same manner. The results were as shown in Table 3.

[0024]

[Table 2]

[0025]

[Table 3]

From the results shown in Table 3, based on 80 parts of flour, the total dietary fiber content is 3 to 10% by weight and the ratio of water-soluble dietary fiber to the total dietary fiber content is in the range of 25 to 45%. The noodles of Invention Examples of Experiment Nos. 10 to 12 obtained by blending 20 parts of the ground oats (c ₁ ), (d ₁ ) or (e ₁ ) were obtained by mixing only flour without blending the ground oats. Is superior in all of elasticity, viscosity and smoothness and is of high quality as compared with the control noodle (normal noodle) of Experiment No. 1 obtained from It can be seen that there is no boil-out and the excellent characteristics are maintained almost as they are.

On the other hand, Experiment No. 3 in which a ground oat (b ₁ ) having a total dietary fiber content of less than 3 weight was blended.
Immediately after boiling, the noodles have almost the same quality as the noodle of the control example of Experiment No. 1. However, after 30 minutes from boiling, boiled elongation occurs and the quality is deteriorated. Oat bran (a) having a dietary fiber content of more than 10% by weight, fractions (f ₁ ), (b ₂ ), (c ₂ ), (d ₂ ),
The noodles of Experiment Nos. 2 and 4 to 9 blended with the ground oats of (e ₂ ) or (f ₂ ) were the control example (Experiment No. 1) and the invention example at any time immediately after boiling and after 30 minutes. It turns out that it is inferior to all of the elasticity, the viscosity, and the smoothness compared with the noodle of (Experiment number 10-12).

Example 2 Pulverized oats of the fraction (e ₁ ) obtained in Reference Example 1 (total dietary fiber content: 7.85% by weight) with respect to 50 parts of the same flour as used in Example 1 %; Ratio of water-soluble dietary fiber to total dietary fiber content 2
9.4%) and buckwheat flour were blended in the amounts shown in Table 4 below, and 2 parts of salt and water in the amounts shown in Table 4 were added and kneaded to produce buckwheat dough. After the dough was made into a noodle belt thickness of 1.45 mm using a noodle roll, the dough was rolled. The resultant was cut using a cutting blade of No. 20 and then dried by a conventional method to produce dried noodles (inui-soba). After boiling each of the obtained dry noodles in a sufficient amount of boiling water for 5 minutes, quickly put in cold water and sufficiently cool,
Washed. The noodles immediately after boiling were subjected to a sensory test of the texture of the noodles by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was obtained. The results shown in Table 4 below were obtained. Was. In addition, 30 boiled noodles
After standing for a few minutes, the sensory test was performed in the same manner. The results were as shown in Table 4.

[0029]

[Table 4]

From the results in Table 4 above, based on the total weight of the flour, the oat ground product of the fraction (e ₁ ) was 10 to 30% by weight.
The noodles (buckwheat) of the invention examples of Experiment Nos. 16 to 18 obtained by blending at a ratio of
Compared to the noodle of the control example of experiment No. 13 (normal buckwheat) obtained from 50 parts of buckwheat flour and buckwheat flour, it is superior in all of elasticity, viscosity and smoothness and is of high quality, and after boiling It can be seen that there is no boil-off even after a lapse of time, and the excellent characteristics are maintained almost as they are.

On the other hand, based on the total weight of the flour,
The noodle of Experiment No. 14 (buckwheat) obtained by blending the oat ground product of the fraction (e ₁ ) with 5% by weight less than 10% by weight
Has almost the same quality as the noodle of the control example (Experiment No. 13) immediately after boiling, but after 30 minutes from boiling, the quality deteriorates due to boiled growth. The noodles of Experiment No. 15 obtained by blending a large amount of the ground oats (e ₁ ) with 45% by weight,
Control at any time after 0 minutes (Experiment No. 13)
In comparison with the noodles of the invention examples (Experiment Nos. 16 to 18), the elasticity, the viscosity and the smoothness are all inferior, and the workability during noodle making is increased by containing a large amount of ground oats. It turns out that it is inferior.

Example 3 Pulverized oats of the fraction (e ₁ ) obtained in Reference Example 1 (total dietary fiber content: 7.85% by weight; based on the same flour used in Example ₁ ) Ratio of water-soluble dietary fiber to total dietary fiber content 29.4%), β-
1,3-glucan and alginic acid or barley flour (whiteness 6
0% or more; total dietary fiber content of 11.6% by weight; ratio of water-soluble dietary fiber to total dietary fiber content of 20.7%) was blended in the ratio shown in Table 5 below, and 2 parts of sodium chloride and table The amount of water shown in No. 5 was added and kneaded to produce a dough. After making this dough into a noodle belt thickness of 1.45 mm with a noodle roll,
o. The noodles were cut by using 20 cutting blades (Experiment Nos. 19 to 22). Also, instead of directly adding the same barley flour as used above to the flour, the barley flour was previously suspended in water used for the production of the noodles and added to produce the noodles in the same manner. After boiling each of the obtained noodles in a sufficient amount of boiling water for 3 minutes,
Immediately put in cold water to sufficiently cool and wash. The noodles immediately after boiling were prepared by 10 panelists as shown in Table 2 above.
The noodles were subjected to a sensory test according to the evaluation criteria shown in Table 4 below, and the average value was taken. The results shown in Table 4 below were obtained. After leaving the boiled noodles for 60 minutes,
When the sensory test was performed in the same manner, the results were as shown in Table 5. Further, the breaking stress and breaking deformation of the noodle strings immediately after boiling and after 60 minutes were measured by the following methods. The results were as shown in Table 5.

Breaking stress and breaking deformation of boiled noodle strings
Measurement method : The breaking strength and the breaking deformation of the boiled noodles were measured using a Leona (“RC-33005” manufactured by Yamaden Corporation). That is, two noodle strings (length 3 cm) were placed on a sample table of a leoner, and the breaking stress and breaking deformation were determined using a tooth-shaped plunger (length 3 cm) at an ascending speed of 1.0 mm / sec. Each time, the average value was obtained.

[0034]

[Table 5]

From the results in Table 5 above, based on the total weight of the flour, the noodle of the invention example of Experiment No. 20 obtained by blending the oat ground product of the fraction (e ₁ ) at a ratio of 30% by weight was obtained. In comparison with the control noodle of Experiment No. 19, which was obtained only from flour without blended oats, it was excellent in all of elasticity, viscosity and smoothness and was of high quality, and after boiling. It can be seen from the results of the sensory test and the values of the rupture stress and rupture deformation that there is no boil-off after 60 minutes, and that the excellent properties are maintained almost as they are.

On the other hand, based on the total weight of the flour,
The noodles of the comparative example of Experiment No. 22 obtained by directly mixing 30 parts by weight of barley flour with the flour were the control (Experiment No. 19) and the invention (Experiment No. 19) both immediately after boiling and after 60 minutes. The elasticity, viscosity and smoothness are inferior to those of the noodles of 20), and the quality of the noodles of Comparative Example No. 23 obtained by suspending barley flour in water in advance and adding the same is immediately after boiling. It is almost the same as the noodle of the control example (Experiment No. 19), but after a long time after boiling, boiled elongation occurs, all of elasticity, viscosity and smoothness decrease, and this indicates that the breaking stress and It can be seen that it is supported by the numerical value of the breaking deformation. The noodles of Comparative Example 21 of Experiment No. 21 in which β-1,3-glucan and alginic acid were blended as dietary fibers had almost the same quality immediately after boiling as the noodles of Control Example (Experiment No. 19).
It can be seen from the results of the sensory test and the values of the breaking stress and the breaking deformation that boiling occurs after 60 minutes and the quality of the noodles is greatly reduced as compared with the noodle of the invention example of Experiment No. 20.

Example 4 Pulverized oats of the fraction (c ₁ ) obtained in Reference Example 1 (total dietary fiber content: 3.50% by weight; based on the same flour used in Example ₁ ) The ratio of water-soluble dietary fiber to the total dietary fiber content was 38.9%) in the amounts shown in Table 6 below.
The mixture was added and kneaded to produce buckwheat dough. After the dough was rolled into a noodle belt with a noodle roll to a thickness of 1.4 mm. Noodles (Hiyamugi) were produced by cutting using 20 cutting blades. After boiling each of the obtained noodles in a sufficient amount of boiling water for 3 minutes,
Immediately put in cold water to sufficiently cool and wash. The noodles immediately after boiling were prepared by 10 panelists as shown in Table 2 above.
The taste of the noodles was subjected to a sensory test according to the evaluation criteria shown in Table 2 above, and the average value was taken. The results shown in Table 6 below were obtained. In addition, when 60 minutes have passed since boiling, 10
In the same manner, a sensory test was conducted by a panel of names, and the average value was obtained. The results shown in Table 6 below were obtained.

[0038]

[Table 6]

From the results in Table 6 above, based on the total weight of the flour, 10 to 30% by weight of the milled oat fraction (c ₁ ) was used.
The noodles of the invention examples of Experiment Nos. 27 and 28 obtained by blending at the ratios of Comparative Example 2 and the flour of the control example of Experiment No. 24 obtained from only 100 parts of flour without blending the oats and the flour 97
And noodles of Experiment No. 25 obtained from 3 parts of pulverized oats, and noodles of Experiment No. 26 obtained from 50 parts of flour and 50 parts of pulverized oats, in terms of elasticity, viscosity and smoothness. It turns out that all are excellent and of high quality. In addition, the noodles of the invention examples of Experiment Nos. 27 and 28 have excellent elasticity and viscosity compared to the noodles of the control example of Experiment No. 23 even after 60 minutes have elapsed after boiling, and have good boil-free growth. It can be seen that a good texture can be maintained for a long time after boiling. On the other hand, the fraction (c ₁ )
The amount of ground oats is 10 based on the total weight of flour.
Less than 30% by weight noodle with experiment number 25
More than 60 minutes after boiling, the noodles of Experiment No. 26 were noodles of the control example of Experiment No. 24 and the invention examples of Experiment Nos. 27 and 28, which were obtained only from flour without blending the oat crushed material. All of the elasticity, viscosity and smoothness are inferior to those of the noodles, and it can be seen that the quality deteriorates due to boil-out.

[0040]

Industrial Applicability The noodles obtained by the present invention contain dietary fiber which is effective for prevention of adult diseases, intestinal action, prevention of colorectal cancer, etc., and are useful as health foods, and have good elasticity. It has viscosity and smoothness and is excellent in texture. In addition, the noodles obtained by the present invention do not lose the shape of the noodles after boiling, do not boil over time even after boiling, and maintain their good form and texture for a long time. it can. Furthermore, according to the method of the present invention, noodles having the above-mentioned excellent characteristics can be produced smoothly with good workability without breaking the noodle strings or noodle bands during noodle making.

(56) References JP-A-61-25455 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10-1/16 A23L 1/308

Claims (3)

(57) [Claims] 1. The total dietary fiber content is 3 to 10% by weight, and the ratio of water-soluble dietary fiber to the total dietary fiber content is 25 to 10%.
A method for producing noodles using flour containing 10 to 30% by weight of 45% oat ground material. 2. Noodles obtained by the method of claim 1. 3. The total dietary fiber content is 3 to 10% by weight and the ratio of water-soluble dietary fiber to the total dietary fiber content is 25 to 25%.
A flour for noodles, comprising flour containing 10 to 30% by weight of 45% oat ground material.