JP3393623B2 - Dietary fiber-containing cereal noodles and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cereal noodle containing dietary fiber and a method for producing the same, and more particularly to a cereal noodle such as udon, buckwheat, spaghetti, macaroni containing dietary fiber consisting of glucomannan contained in konjac refined flour. And a method for manufacturing the same.

[0002]

2. Description of the Related Art Konjac has been known as an indigestible food since it contains a large amount of dietary fiber consisting of glucomannan as an ingredient. Recently, due to the problem of obesity due to lack of dietary fiber and excessive intake of calories, konjak foods that contain a large amount of dietary fiber and have an effect of suppressing increase in cholesterol in blood, etc. It is accepted as a healthy food.

As described above, it has been attempted to mix konjak, which is recognized as a health food, with wheat flour, buckwheat flour and the like to produce staple foods such as udon, buckwheat and spaghetti. However, since an aqueous solution of konjak refined flour forms a high-viscosity sol even if the proportion of konjac refined flour is 1 to 3%, it is difficult to use it as a kneading water for wheat flour, buckwheat flour and the like. In addition, attempts have been made to add konjak refined flour to wheat flour and mix them to produce noodles with konjak, but konjak refined flour and wheat flour do not mix uniformly, and starch and konjak refined flour melt Can't do well. In addition, since the particles of konjak refined flour are present between the particles of starch, it is difficult to knead the vegetable protein inside the starch so that a cross-linked structure is formed. There are various problems such as adhesion to the surface.

As mentioned above, the konjac refined powder becomes highly viscous and loses its fluidity even when added in a small amount. Therefore, even if konjak refined flour is added to other foods to make it a health food or a diet food by containing dietary fiber, it is difficult to add it due to the physical properties of high viscosity. Therefore, udon with konjac that can be put to practical use,
Few buckwheat and spaghetti are provided. The konjak refined powder containing glucomannan as a main component forms a sol having a viscosity even if only 1.5% by weight of water is mixed, and as the mixing amount increases, the sol becomes a highly viscous sol. There is almost no sex. Incidentally, in the plate-like konjak which is usually commercially available, the konjac refined powder is about 2-3% by weight, and the remaining 97-98% by weight is water.

As a solution to the above-mentioned problems, in JP-A-63-287457, soybean powder was mixed with water and a protein hydrolase to prepare a first solution, and at the same time bittern and shiratama powder were dissolved with water. The second and third solutions were prepared, water was further added to the above first, second and third solutions, konjak refined flour was mixed with this, and a coagulant was added,
Konjac foods formed into noodles have been proposed.

[0006]

The above-mentioned konjak food is not a food containing fiber added by adding dietary fiber (glucomannan) contained in konjak refined flour to other foods. Soybeans and white balls are added to the konjak food containing as the main ingredient to eliminate the odor, taste, and color of konjak, and the shape is only noodle-like. That is, although the shape is similar to the conventional udon containing wheat flour as a main component and buckwheat containing buckwheat flour as a main component, they are basically different in terms of the component ratio. Further, in the above konjak food, soybean powder is mixed to erase the color and taste of konjak, but since the soybean powder is difficult to dissolve in the swelling liquid of konjak refined flour and water, it is added with a protein hydrolase. Soybean powder is solubilized to improve compatibility with konjak. However, when this protein hydrolase is added, a bitterness is produced, so that there is a drawback that it is necessary to add another degrading enzyme in order to remove this bitterness.

[0007] The present invention has been made in view of the above problems, and without using the proteolytic enzyme that causes the bitterness, and for wheat flour or buckwheat flour which is the main component of udon or buckwheat, Dietary fiber (glucomannan) contained in konjak refined flour is added so that it can be uniformly mixed, and only wheat flour or buckwheat flour is the main ingredient, and udon, buckwheat, spaghetti mixed with dietary fiber such as glucomannan, The purpose is to provide noodles such as macaroni.

According to the present invention, konjac refined flour is contained in an amount of 1% by weight to 5%.
0% by weight, 0.1% to 5% by weight of an organic acid consisting of citric acid, tartaric acid, lactic acid or / and malic acid and an organic acid salt for neutralizing the organic acid, and 99% by weight to 50% of water.
The mixture is mixed at a weight ratio of 50% and heated at a required heating temperature for a required time to partially hydrolyze the konjak refined flour to produce kneading water containing liquid konjak mannan having a low molecular weight, to which sodium carbonate or caustic soda is added. Add pH to 5-7
30 wt% to 40 wt% of the kneading water, and 60 wt% to 70 wt% of grain flour such as wheat flour, buckwheat flour or rice flour.
Provided is a method for producing a dietary fiber-containing grain noodle produced by mixing a seasoning containing a small amount of salt by weight and a necessary stabilizer, kneading, rolling, and then cutting into noodle strings. .

The present invention also provides a cereal noodle containing dietary fiber produced by the above method.

It is preferable to use wheat flour or buckwheat flour as the grain flour, and konjak udon or konjac buckwheat using glucomannan contained in konjak refined flour as the indigestible dietary fiber.

[0011]

After being cut into the noodle strings, they are boiled to contain 20% to 30% by weight of grain flour, 80% to 70% by weight of water, and 1% to 5% by weight of glucomannan. It is said to be boiled noodles. Alternatively, the noodle strings are cut and dried to obtain 90% by weight to 85% by weight of grain flour, 5% by weight to 3% by weight of salt, 5% by weight to 4% by weight of water, and 1% by weight of glucomannan. Dried noodles containing 5% by weight are used.

[0013]

The dietary fiber-containing cereal noodles according to the above claims 1 and 2 are used as a kneading water for the cereal flour to reduce the dietary fiber such as glucomannan contained in konjak refined flour by partial hydrolysis with organic acids. Since it is made into a liquid by molecularization, it is uniformly mixed with grain flour, and even when this is rolled, grain flour and dietary fiber such as konjac refined flour do not separate, so rolling without problems After that, it becomes possible to cut into noodle strips. Also, the above noodles are
Cereal flour such as wheat flour or buckwheat flour is mainly used, and dietary fiber is contained in a kneading water as a liquid, and wheat flour or buckwheat flour is kneaded with this kneading water to provide udon or buckwheat. The noodles consist mainly of flour. In other words, the konjac ingredient containing dietary fiber is not formed into a udon shape or a buckwheat shape.

Since the dietary fiber is made into a liquid by lowering its molecular weight by organic acids, the content of dietary fiber contained in the udon, buckwheat, spaghetti, macaroni, etc. produced can be increased to about 5% by weight. This content is higher than 2 to 3% by weight of the content of ordinary konjak foods, and the content of dietary fiber contained in udon, buckwheat, etc. can be increased. In this way, since the staple foods such as udon, buckwheat, spaghetti, and macaroni can contain a large amount of dietary fiber such as glucomannan contained in konjak, it can be made into a health food. In addition, in the present invention, the pH is neutralized to 5 to 7 by adding an organic acid salt. still,
When organic acids are used, it is necessary to add an organic acid salt for neutralization, but compared to the case where dietary fiber degrading enzyme is used to lower the molecular weight of dietary fiber, it is milder to foods to which dietary fiber is added as a liquid. You can give it a taste.

According to the method of the present invention, when organic acids and water are added to konjak refined flour and the mixture is heated for a required time, glucomannan contained in konjac refined flour is converted into a liquid by lowering the molecular weight due to partial hydrolysis. The amount of kneading water and the concentration of mannan can be adjusted by adding the required amounts of water and organic acid salt. This kneading water can be treated in the same manner as ordinary kneading water containing no dietary fiber, and can be mixed with cereal flour, which is the main component such as wheat flour and buckwheat flour, without separation. Further, even when the mixture is rolled, the konjak refined powder can be rolled without separation, and the rolled product can be cut into noodle strings to prepare noodles. That is, udon, buckwheat, spaghetti, macaroni, etc. containing wheat flour, buckwheat flour, etc. as a main component and containing dietary fiber such as glucomannan without separation can be produced. When the raw noodles produced by the above method are boiled, they become boiled noodles, and when dried, they become dry noodles.

[0016]

EXAMPLES First, a method for producing dietary fiber-containing cereal noodles made from konjak udon according to the first example will be described. In the first step, citric acid used as an organic acid and water are mixed to prepare citric acid water. In this embodiment, 1000 ml of a 1% citric acid solution is prepared. In the second step, stirring the citric acid solution while heating it to 90 ° C. or higher, and in this state, 100 g of konjac flour
Gradually add. That is, the konjak refined flour is mixed into the heated citric acid solution while stirring, and the entire amount of the konjac refined flour is added. In the third step, after the konjac refined powder is added, heating is performed at a required temperature for a required time to perform partial hydrolysis. In this example, 100 ° C. under pressure after addition of the entire amount.
About 30 minutes or more, at 110 ℃ about 15 minutes or more, 120 ℃
Then, it hydrolyzes for about 5 minutes or more. In the fourth step, a required amount of an organic acid salt of sodium carbonate or caustic soda is added to the hydrolyzed solution to adjust the pH to 5 to 7
To neutralize. The amount of this organic acid salt added is
Together with the organic acids, it is adjusted to be 0.05% by weight to 0.5% by weight of the final product.

Due to the above hydrolysis, glucomannan contained in konjak refined flour is liquefied by lowering its molecular weight. The liquefaction status varies depending on the citric acid concentration, heating temperature and heating time. Although a 1% citric acid solution is used in this example, when a 0.5% citric acid solution is used, the time required for proper reduction of the molecular weight is 2 to 3 times that of the present example.

According to the above-mentioned method, liquid kneading water containing konjak which is hydrolyzed and has a fluidity is produced even though the konjak refined powder is contained in a proportion of 10% by weight. That is, kneading water containing 10% by weight of konjak refined powder, 1% by weight of citric acid (organic acids) and an organic acid salt, and 89% by weight of the remaining water (hereinafter referred to as 10% solution kneading water) is obtained. . In the same process, 5% solution kneading water, 15% solution kneading water, etc. can be obtained.
A 15% solution of kneading water is preferred.

As mentioned above, the konjac refined flour is 2 to 3 times.
When it was contained by weight%, it was in a state of being viscous and poor in fluidity, but according to this production method, even if it contained 10% by weight of konjak refined powder, it maintained a liquid state with good fluidity. It can be something. When the proportion of konjak refined flour is increased, it can be maintained in a liquid state by increasing the amount of organic acids. However, when the mixing amount of organic acids exceeds 5% by weight, problems of coloring, odor and bitterness occur. Since it occurs, the content is preferably 5% by weight or less. Therefore, if the mixing amount of the organic acids is 5% by weight or less, the mixing amount of the konjak refined powder hydrolyzed by the organic acids needs to be 50% by weight or less. On the other hand, if 0.1% by weight or more of the organic acids are not mixed, the degree of hydrolysis of the konjak refined flour will decrease. If the content of konjak refined flour is not more than 1% by weight, the ratio of konjak refined flour will be too small and the amount of glucomannan contained will be too small even if the solution containing the konjak refined flour is added to other food. Is too small to be effective, so it is necessary to make it 1% by weight or more. For the above reasons, 1% to 50% by weight of konjak refined flour, 0.1% by weight to 5% by weight of organic acids for lowering the molecular weight of konjak refined flour and organic acid salts for neutralization are used. It is necessary to use water in an amount of 99% by weight to 50% by weight, but as described above, as the kneading water for udon and buckwheat, it is preferable to use 1% by weight to 5% by weight of konjak refined flour.

As the fifth step, 4000 g of medium strength flour,
200 g of salt and 100 g of alcohol were mixed, and 1800 ml of the 5% solution kneading water prepared in the first step was added and mixed. In the sixth step, the medium strength flour,
Salt and kneading water were stirred and uniformly kneaded by a conventionally known method to prepare a mixture having a required viscosity. In the seventh step,
The admixture was rolled and subjected to a rolling treatment to stretch it to a required uniform thickness. In the eighth step, the rolled product was cut into noodle strings to make noodles.

The ingredients of the raw noodles (raw udon) produced in the above process are 63.2% by weight of wheat flour and 30% by weight of water,
The salt was 4% by weight, and the water-soluble dietary fiber (glucomannan in partially hydrolyzed konjac flour) was 2.8% by weight.

Normal raw noodles contain dietary fiber in an amount of only about 0.1% by weight. Therefore, the raw noodles of the first example could contain about 30 times as much dietary fiber as conventional ordinary raw noodles. Even in konjak foods such as ordinary plate konjak or thread konjak, the content of konjak refined flour is 2 to 3% by weight. Therefore, it contains the same amount of dietary fiber as konjak foods, and moreover, it is similar to ordinary udon. About 60% by weight of the main ingredient flour could be included.

The second embodiment relates to a method for manufacturing udon made of boiled noodles. The steps of preparing the dietary fiber-containing liquid in the first to fourth steps are the same as those in the first embodiment. In the fifth step, 4000 g of medium strength flour was mixed with 170 g of common salt, and 2000 ml of the 5% solution kneading water prepared in the first to fourth steps was added thereto. This was mixed, rolled, and cut in the same manner as in Example 1 to make noodles. The noodles prepared above were boiled to produce so-called boiled noodles udon.

The ingredients of the udon noodles of the above-mentioned boiled noodles were as follows. Water: 79% by weight, water-soluble dietary fiber: 1% by weight, flour (medium strength flour): 20% by weight.

When the raw noodles of the first embodiment are dried and dehydrated, they become dry noodles. When the dried noodles are used, the main components are wheat flour: 90% by weight, salt: 5% by weight, water: 4% by weight,
Dietary fiber (glucomannan): 1% by weight.

The third embodiment relates to a method for producing Chinese noodles.
The steps of preparing the kneading water containing dietary fiber in the first to fourth steps are the same as those in the first embodiment. In the fifth step, semi-strong flour 1000g, salt 30g, Kansui 10
g were mixed. In the sixth step, 330% of the 10% solution of kneading water prepared in the first to fourth steps was further added.
The mixture was kneaded by adding ml. After that, it was rolled in the same manner as in Example 1 and cut into noodle strings to produce raw Chinese noodles.

The ingredients of the above Chinese noodles were as follows.
Water: 65% by weight, water-soluble dietary fiber: 1.8% by weight, main ingredient flour: 32.2% by weight, salt: 1% by weight

The fourth embodiment relates to a method for manufacturing buckwheat. The steps of preparing the kneading water containing dietary fiber in the first to fourth steps are the same as those in the first embodiment. In the fifth step, 800 g of buckwheat flour, 200 g of strong flour, and 20 g of salt were mixed. In the sixth step, kneading water of 5% solution prepared in the first to fourth steps was further kneaded by adding 350 ml of kneading water to the above mixture. After that, the first
Raw buckwheat was manufactured by rolling in the same manner as in the example and cutting into noodle strings.

The ingredients of the above-mentioned raw buckwheat were as follows.
Water: 67% by weight, water-soluble dietary fiber: 1.1% by weight, cereal flour (buckwheat flour and strong flour) ... 31.3% by weight, salt ...
6% by weight

[0030]

As is apparent from the above description, the dietary fiber-containing cereal noodles according to the present invention can be prepared from conventional noodles containing dietary fiber composed of glucomannan in konjak refined flour,
It has the same taste, shape, and odor as noodles whose main component is cereal flour such as wheat flour and buckwheat flour. That is, dietary fiber becomes a liquid and mixed with kneading water, flour,
Because it is mixed with grain flour such as buckwheat flour, konjak refined flour containing dietary fiber does not separate from wheat flour, and kneading and rolling can be performed in exactly the same way as in the past. It can be the same as the noodles that do not contain it.
Moreover, since it is partially hydrolyzed into a liquid state, the odor and taste peculiar to konjak disappear, and the noodles mixed with the konjak refined flour are foods completely different from konjak foods.

As described above, the odor unique to konjac,
Although the taste and aroma have disappeared, the noodles are chewy and chewy, and the conventional noodles have the drawback that they tend to grow over time after cooking. Although the principle of the noodles of the present invention, which is contained and mixed in, is not clarified, it has an advantage that it is difficult to grow. Moreover, since the same amount of dietary fiber as that of konjac food can be contained, staple foods such as udon, buckwheat, spaghetti, and macaroni can be used as healthy foods.

Further, according to the production method of the present invention, since only the solution containing dietary fiber is used as the kneading water, the other steps are exactly the same as the conventional noodle making step. There is an advantage that it can be easily performed by the noodle device.

Front page continuation (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/16 A23L 1/308 A23L 1/212

Claims (4)

(57) [Claims] 1.Konjac refined flour 1% to 50% by weight
%, Citric acid, tartaric acid, lactic acid or / and malic acid
And an organic acid salt that neutralizes the organic acids.
0.1% to 5% by weight, water 99% to 50% by weight
Mix in the ratio of, and heat at the required heating temperature for the required time,
Liquid with a low molecular weight obtained by partially hydrolyzing konjac flour
Generate kneading water containing konjac mannan, and
Neutralize to pH 5-7 by adding thorium or caustic soda
Then 30% to 40% by weight of the above kneading water, wheat flour, buckwheat flour
60% to 70% by weight of grain flour such as rice flour
Mix the seasoning containing salt and the required stabilizer, and mix.
A food produced by kneading, rolling, and then cutting into noodle strings
Method for producing cereal noodles containing natural fiber. 2. The noodles are cut into pieces and boiled to obtain grains.
20% to 30% by weight of powder, 80% to 70% by weight of water
%, Glucomannan at a ratio of 1% to 5% by weight.
The method for producing a grain noodle containing dietary fiber according to claim 1, which comprises a cooked boiled noodle. 3. The noodle strings are cut and then dried to obtain grain flour.
90% to 85% by weight, salt 5% to 3%
%, Water 5% to 4% by weight, glucomannan 1%
% To 5 wt% of dry noodles.
1. The method for producing a grain noodle containing dietary fiber according to 1 . 4. The method according to any one of claims 1 to 3.
Dietary fiber-containing cereal noodles produced by the production method described .