JP5970112B1 - Noodles containing dietary fiber and method for producing the same - Google Patents

Abstract

[Problem] To provide noodles that can obtain physiological effects such as suppression of an increase in blood glucose level, intestinal regulation, and improvement of lipid metabolism in noodles containing dietary fiber, and also have a good taste, texture, and flavor. SOLUTION: It contains flour, indigestible dextrin as dietary fiber, and fulvic acid mineral seasoning liquid. Indigestible dextrin is a water-soluble, low-viscosity dietary fiber that suppresses and regulates blood sugar levels. Physiological effects such as intestinal action and improvement of lipid metabolism are obtained, and fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, trehalose as a component, and contains fulvic acid mineral seasoning liquid, making it difficult to digest Dissolution of indigestible dextrin is suppressed without using processed starch that is a fusion of soluble dextrin and thickening polysaccharide, and processed starch that is fused with indigestible dextrin and thickened polysaccharide is used. Noodles containing dietary fiber that maintain the quality of taste, texture, texture, and flavor. [Selection figure] None

Description

  The present invention relates to a dietary fiber-containing noodle as a functional food capable of obtaining physiological effects such as suppression of blood sugar level elevation, intestinal regulation, and improvement of lipid metabolism, and a method for producing the same.

  Traditionally, in noodles, dietary fiber functional foods that have added indigestible dextrin, a water-soluble dietary fiber, to wheat flour to impart physiological effects such as suppression of blood sugar level increase, intestinal regulation, and improvement of lipid metabolism. Noodles are known (see, for example, Patent Document 1). Dietary fiber is insoluble and water-soluble, but water-soluble is suitable for adding to boiled noodles, and low-viscosity indigestible dextrin has been confirmed to be particularly suitable. When the indigestible dextrin is added to the wheat flour and kneaded, it is fused with the starch of the wheat flour to lower the solubility, and the release of the content can be maintained close to zero. However, when the kneaded noodle dough is boiled at a hot water temperature of 97 ° C. (boiled for 9 to 15 minutes), the indigestible dextrin dissolves and the content of the indigestible dextrin is reduced to about 50%. Therefore, conventionally, first, an aqueous solution containing a non-digestible dextrin and a thickening polysaccharide in a certain ratio is dried to obtain a processed starch powder fused with the non-digestible dextrin and the thickening polysaccharide. And by adding this kneaded starch to wheat flour and kneading, dissolution of indigestible dextrin when the dough of noodles is boiled is prevented.

JP 2006-254901 A

  However, in the conventional noodles described above, in order to maintain the content of indigestible dextrin after boiling the noodle at the target content, a large amount of processed starch in which the indigestible dextrin and thickening polysaccharide are fused. As a result, the noodles become soft and the quality deteriorates. In addition, quality such as taste, color, texture, and flavor will also decline. On the other hand, in order to obtain quality, if the amount of processed starch, which is a fusion of indigestible dextrin and thickening polysaccharide, is reduced, the amount of indigestible dextrin is also reduced. Physiological effects such as improvement of lipid metabolism cannot be obtained sufficiently, and the features as a dietary fiber functional food cannot be utilized.

  The present invention solves the above-mentioned problems, can obtain physiological effects such as suppression of blood sugar level increase, intestinal regulation, improvement of lipid metabolism, etc., and also has a good taste, texture, and good taste. An object of the present invention is to provide a dietary fiber-containing noodle as a food and a method for producing the same.

In order to achieve the above object, the dietary fiber-containing noodles of the present invention contain wheat flour, an indigestible dextrin as dietary fiber, and at least a fulvic acid mineral seasoning liquid containing vinegar, fulvic acid, and mineral salts. It is a thing.

In noodles dietary fiber content of the present invention, relative to wheat flour 100, the indigestible dextrin 1-10 wt% of wheat flour, the fulvic acid mineral seasoning liquid 0.3% by weight of the flour, which was added there it is preferable.

Further, the method for producing noodles containing dietary fiber of the present invention comprises mixing noodles containing flour, an indigestible dextrin as dietary fiber, and a fulvic acid mineral seasoning liquid containing at least vinegar, fulvic acid and mineral salt. A mixing step for generating the dough, a compounding step for combining the noodle dough generated in the mixing step into a strip-shaped noodle strip and aging, a rolling step for rolling the noodle strip aged in the combining step and extending it thinly, and a rolling step A cutting step of cutting a thinly stretched noodle strip to produce a long and narrow noodle.

  According to the present invention, by containing the fulvic acid mineral seasoning liquid, the solubility of the indigestible dextrin is lowered and the dissolution of the indigestible dextrin is suppressed. In this way, it is possible to add indigestible dextrin after boiled noodles by simply adding the indigestible dextrin to the wheat flour without using processed starch that is a fusion of indigestible dextrin and thickening polysaccharide. The amount can be maintained at the target content for sufficiently obtaining physiological effects such as suppression of blood sugar level increase, intestinal regulation, and improvement of lipid metabolism. In addition, since it is not necessary to use a modified starch in which an indigestible dextrin and a thickening polysaccharide are fused, qualities such as taste, color, texture, and flavor can be obtained. Therefore, it is possible to sufficiently obtain physiological effects such as suppression of blood sugar level increase, intestinal regulation, and improvement of lipid metabolism while maintaining quality such as taste, color, texture and flavor. Moreover, it is only necessary to add the indigestible dextrin directly to the wheat flour without using the modified starch in which the indigestible dextrin and the thickening polysaccharide are fused, so that the work efficiency is good and the cost can be reduced. . In addition, gluten formation is improved, and firm, glossy noodles can be produced. In addition, the thermal conductivity is improved and the rise is quicker.

The flowchart which shows the manufacturing method of the noodle containing dietary fiber which concerns on one Embodiment of this invention. The flowchart which shows the manufacturing method of the udon (boiled) of Example 1 of this invention. The flowchart which shows the manufacturing method of the Chinese soba (boiled) of Example 2 of this invention. The flowchart which shows the manufacturing method of the udon (nama) of Example 3 of this invention. The flowchart which shows the manufacturing method of the Chinese noodles in Example 4 of this invention.

  Hereinafter, the dietary fiber containing noodle by the embodiment which actualized this invention, and its manufacturing method are demonstrated with reference to drawings. The dietary fiber-containing noodles of the present invention contain wheat flour, indigestible dextrin as dietary fiber, and a fulvic acid mineral seasoning liquid. Indigestible dextrin is a water-soluble, low-viscosity dietary fiber that provides physiological effects such as suppression of blood glucose level increase, bowel regulation, and improvement of lipid metabolism. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose as components, and may contain at least vinegar, fulvic acid, and mineral salt. Further, the dietary fiber-containing noodles of the present invention are obtained by adding indigestible dextrin to 1 to 10% by weight of wheat flour and fulvic acid mineral seasoning to 0.3 to 1% by weight of wheat flour with respect to flour 100. It is preferable that In addition, the wheat flour is preferably semi-strong flour (the proportion of protein is less than that of strong flour and is 10 to 12%). In addition, wheat gluten, salt, acidulant, calcium, alcohol or alcohol, citrus and the like may be further added. The dietary fiber-containing noodles of the present invention are, for example, udon (boiled), Chinese noodles (boiled), udon (nama), Chinese noodles (nana), elementary noodles, cold wheat, Japanese soba, pasta and the like.

  FIG. 1 shows a flowchart of a method for producing a dietary fiber-containing noodle of the present invention. The noodles containing dietary fiber of the present invention are produced as follows. First, a mixing step is performed in which wheat flour, indigestible dextrin as dietary fiber, and fulvic acid mineral seasoning are mixed (kneaded) to produce a noodle dough (# 1). At this time, it is preferable that the indigestible dextrin is 1 to 10% by weight of the flour and the fulvic acid mineral seasoning is 0.3 to 1% by weight of the flour with respect to the flour 100. In addition, the flour is preferably a quasi-strong flour. In addition, wheat gluten, salt, and acidulant may be further added. Depending on the type of noodles, calcium, alcohol, alcohol, citrus or the like may be further added. Mixing is performed by adding water to these raw materials. The amount of water added to the mixing is preferably 30 to 50% by weight of the flour with respect to the flour 100.

  Subsequently, a composite step is performed in which the noodle dough produced in the mixing step is combined to be aged into a strip-shaped noodle strip (# 2). Subsequently, a rolling step is performed in which the noodle strips matured in the compounding step are rolled and thinned (# 3), and a thinning noodle strip is cut out in the rolling step to produce elongated noodles (# 4). There may be a step of aging the noodle strip between the rolling step and the cutting step. Further, after the cutting step, there may be a step of boiling the noodles and a step of cooling the boiled noodles.

  The noodles containing dietary fiber of the present invention were examined for qualities such as elution rate, color, texture, flavor, and taste of indigestible dextrin. The results are shown in Table 1. In Table 1, the “Invention” column is for the noodles of the present invention, and the “Comparative Example” column is for the comparative noodles prepared for comparison with the noodles of the present invention. .

  The noodles of the comparative examples are made from wheat flour (quasi-strong flour), modified starch (A), modified starch (B) (modified starch in which resistant dextrin and thickening polysaccharide are fused), resistant starch, wheat gluten , Salt and acidulant. The blending ratio of wheat flour, processed starch (A), and processed starch (B) was 87% wheat flour, 3% processed starch (A), and 10% processed starch (B). Indigestible dextrin, wheat gluten, salt, and acidulant are 1% by weight, 1% by weight, 2% by weight, and 100% of the total amount of flour, processed starch (A), and processed starch (B), respectively. It was 0.15% by weight. The fulvic acid mineral seasoning liquid is not added to the noodle of the comparative example. The noodles of the comparative examples were prepared by the same steps as the above-mentioned # 1 to # 4 by adding water to these raw materials. The hydration was 38% by weight based on the total amount of wheat flour, processed starch (A) and processed starch (B) of 100.

  On the other hand, the noodles of the present invention were made with wheat flour (semi-strong powder), indigestible dextrin, wheat gluten, fulvic acid mineral seasoning, salt, and acidulant. Indigestible dextrin, wheat gluten, fulvic acid mineral seasoning, salt, and acidulant are 3% by weight, 1% by weight, 0.38% by weight, 2% by weight, 0. It was 15% by weight. The modified starch (A) and modified starch (B) are not added to the noodles of the present invention. The noodles of the present invention were prepared by the same steps as the above-mentioned # 1 to # 4 by adding water to these raw materials. The water content was 38% by weight of the flour with respect to the flour 100.

  As a result of boiling the noodle of the comparative example thus prepared and the noodle of the present invention, the elution rate of indigestible dextrin (elution rate of water-soluble dietary fiber) was 30% in the noodle of the comparative example. On the other hand, in the noodles of the present invention, the dissolution rate of indigestible dextrin was 1%. Thus, in the noodles of the present invention, the dissolution rate of indigestible dextrin is remarkably low, and dissolution of the indigestible dextrin is remarkably suppressed. This is probably because the noodles of the comparative example did not add the fulvic acid mineral seasoning solution, whereas the noodles of the present invention added the fulvic acid mineral seasoning solution.

  Further, in the noodle of the comparative example, the color of the noodle was white and pale (not good in color), whereas in the noodle of the present invention, the color of the noodle was a dark color peculiar to wheat (good color). It was. In addition, the noodles of the comparative example had normal throatiness, whereas the noodles of the present invention had good throatiness (good texture). In addition, the noodle of the comparative example had a soft hardness (not good texture), whereas the noodle of the present invention had a firm hardness (good texture). . In addition, the noodles of the comparative example had no sweetness of wheat (deliciousness and flavor were not good), whereas the noodles of the present invention had sweetness of wheat (deliciousness and good taste). Met. Thus, the noodles of the present invention have excellent qualities such as color, texture, flavor, and taste. This is probably because the noodles of the comparative example added the modified starch (B), whereas the noodles of the present invention did not add the modified starch (B).

  In the noodles of the present invention, the indigestible dextrin is 1 to 10% by weight of the flour, the wheat gluten is 1 to 3% by weight of the flour, the fulvic acid mineral seasoning is 0.3 to 1% by weight of the flour, and the salt is added. Similar results were obtained when 0.5 to 3% by weight of the flour, the water content was 30 to 50% of the flour, and the boiled time was 4 to 15 minutes.

Udon (boiled) was produced as the dietary fiber-containing noodles of the present invention.
The raw materials are
Wheat flour (quasi-strong flour) 75kg,
750 g of indigestible dextrin (1% by weight of flour),
285 g of fulvic acid mineral seasoning liquid (0.38% by weight of flour),
1.5 kg of wheat gluten (2% by weight of flour),
1.8 kg of salt (2.4% by weight of flour),
110g sour agent (0.15% by weight of flour),
It was.

  FIG. 2 shows a flowchart of the method for producing the udon (boiled). The udon (boiled) is produced as follows. First, the above raw materials are weighed (# 11), and 28.5 kg of water (38% by weight of wheat flour) is added to these raw materials and mixed (kneaded) to produce noodle dough (# 12, mixing step) . The mixing of raw materials is 4 minutes for high speed and 6 minutes for low speed. Subsequently, the produced noodle dough is combined and aged into a strip-shaped noodle strip (# 13, composite step). The aging time of the noodle band is 120 minutes, and the aging temperature is 25 ° C. to 30 ° C. at room temperature. Subsequently, the matured noodle strip is rolled and thinly stretched (# 14, rolling step). In rolling the noodle strip, the final noodle pressure is 2.5 mm. Subsequently, the thinly stretched noodle band is cut out to generate a long and narrow noodle (# 15, cutting step). Subsequently, the cut noodles are boiled with a kettle (# 16), the noodles finished with the boil are cooled (# 17), and drained (# 18). In the noodle bowl, the temperature is 98 ° C. or more and 13 minutes, and the noodle cooling is 10 ° C. or less and 1 minute 30 seconds. Subsequently, the drained noodles are packaged (# 19), the contamination detection is performed with a metal detector (# 20), weighed (# 21), and stored refrigerated (# 22).

Chinese noodles (boiled) were produced as the dietary fiber-containing noodles of the present invention.
The raw materials are
Wheat flour (quasi-strong flour) 75kg,
750 g of indigestible dextrin (1% by weight of flour),
1.5 kg of wheat gluten (2% by weight of flour),
285 g of fulvic acid mineral seasoning liquid (0.38% by weight of flour),
600 g of salt (0.8% by weight of flour)
Kansui 120g (0.16% by weight of flour),
12g of wiping pigment (0.02% by weight of flour),
It was.

  FIG. 3 shows a flowchart of a method for producing the above-mentioned Chinese soba (boiled). The above Chinese soba (boiled) is produced as follows. First, the raw materials are weighed (# 31), and in the same manner as in the case of the udon (boiled) in Example 1, the raw materials are mixed to produce a noodle dough (# 32, mixing step). A composite strip-shaped noodle strip is aged (# 33, composite step), and the noodle strip is rolled and thinned (# 34, rolling step). However, the ripening time of the noodle band is 60 minutes, and the rolling of the noodle band is performed with a final noodle pressure of 1.2 mm. Subsequently, as in the case of the udon (boiled) in Example 1 above, the noodle strip was cut out to produce a long and narrow noodle (# 35, cutting step), and the noodles were boiled with a kettle (# 36) and finished with boiling. The noodles are cooled (# 37) and drained (# 38). However, the noodle boiling time is 4 minutes 30 seconds. Subsequently, as in the case of the udon (boiled) in Example 1 above, the drained noodles are packaged (# 39), the contamination detection is performed with a metal detector (# 40), weighed (# 41), Store refrigerated (# 42).

As the noodles containing dietary fiber of the present invention, udon was produced.
The raw materials are
Wheat flour (quasi-strong flour) 75kg,
750 g of indigestible dextrin (1% by weight of flour),
285 g of fulvic acid mineral seasoning liquid (0.38% by weight of flour),
1.5 kg of wheat gluten (2% by weight of flour),
1.8 kg of salt (2.4% by weight of flour),
110g sour agent (0.15% by weight of flour),
Alcohol 500g (0.67% by weight of flour),
It was.

  FIG. 4 shows a flowchart of the method for manufacturing the udon. The udon is produced as follows. First, the raw materials are weighed (# 51), and in the same manner as in the case of the udon (boiled) in Example 1, the raw materials are mixed to produce a noodle dough (# 52, mixing step). A composite strip-shaped noodle strip is aged (# 53, composite step), and the noodle strip is rolled and thinly stretched (# 54, rolling step). However, the aging time of the noodle strip is 60 minutes. Subsequently, the thinly stretched noodle strip is aged in an aging cabinet (# 55). The aging time of the noodle band is 60 minutes, and the aging temperature is 20 ° C. Subsequently, an aged noodle strip is cut out to produce a long and narrow noodle (# 56, cutting step). Subsequently, as in the case of the udon (boiled) in Example 1, the noodles are packaged (# 57), the contamination detection is performed with a metal detector (# 58), weighed (# 59), and stored in a refrigerator. (# 60).

Chinese noodles were produced as the noodles containing dietary fiber of the present invention.
The raw materials are
Wheat flour (quasi-strong flour) 75kg,
750 g of indigestible dextrin (1% by weight of flour),
1.5 kg of wheat gluten (2% by weight of flour),
285 g of fulvic acid mineral seasoning liquid (0.38% by weight of flour),
600 g of salt (0.8% by weight of flour)
500 g calcium (0.67% by weight of flour),
Alcohol 500g (0.67% by weight of flour),
Kansui 120g (0.16% by weight of flour),
12g of wiping pigment (0.02% by weight of flour),
It was.

  FIG. 5 shows a flowchart of the method for producing the Chinese soba. The above Chinese noodles are produced as follows. First, the raw materials are weighed (# 71), and in the same manner as in the case of the udon (boiled) in Example 1, the raw materials are mixed to produce a noodle dough (# 72, mixing step). A composite strip-shaped noodle strip is aged (# 73, composite step), and the noodle strip is rolled and thinly stretched (# 74, rolling step). However, the aging time of the noodle strip is 60 minutes. Subsequently, the thinly stretched noodle strip is aged in an aging cabinet (# 75). The aging time of the noodle band is 60 minutes, and the aging temperature is 20 ° C. Subsequently, the matured noodle strip is cut out to generate a long and narrow noodle (# 76, cutting step). Subsequently, as in the case of the udon (boiled) in Example 1 above, the noodles are packaged (# 77), the contamination detection is performed with a metal detector (# 78), weighed (# 79), and stored in a refrigerator. (# 80).

  According to the dietary fiber-containing noodles as shown in the above-mentioned various examples and the manufacturing method thereof, the noodles contain the fulvic acid mineral seasoning liquid. Of soluble dextrin is suppressed. Thus, after the noodles are boiled, the processed starch (B) (the processed starch obtained by fusing the resistant starch and the thickening polysaccharide) is not added, and the resistant starch is added directly to the flour. The content of indigestible dextrin can be maintained at a target content for sufficiently obtaining physiological effects such as suppression of blood sugar level increase, intestinal regulation, and improvement of lipid metabolism. Moreover, since it is not necessary to use the modified starch (B), qualities such as taste, texture, texture, and flavor can be obtained. Therefore, it is possible to sufficiently obtain physiological effects such as suppression of blood sugar level increase, intestinal regulation, and improvement of lipid metabolism while maintaining quality such as taste, color, texture and flavor. Moreover, since it is only necessary to add indigestible dextrin directly to wheat flour without using processed starch (B), work efficiency is good and cost can be suppressed. In addition, gluten formation is improved, and firm, glossy noodles can be produced. In addition, the thermal conductivity is improved and the rise is quicker.

  In addition, this invention is not restricted to the structure of the said embodiment, A various deformation | transformation is possible. For example, wheat flour is not limited to quasi-strong flour, and may be strong flour or medium flour. Further, the wheat gluten may have a content of less than 1% by weight of the flour or a content of more than 10% by weight of the flour with respect to the flour 100. Moreover, the modified starch (A) and the modified starch (B) may be contained within a range that does not affect the quality.

Claims (3)

A dietary fiber-containing noodle characterized by containing flour, an indigestible dextrin as dietary fiber, and a fulvic acid mineral seasoning containing at least vinegar, fulvic acid, and a mineral salt . The food according to claim 1, wherein 1 to 10% by weight of the indigestible dextrin is added to the flour 100 and 0.3 to 1% by weight of the fulvic acid mineral seasoning liquid is added to the flour. Fiber-containing noodles. Mixing step of mixing flour, indigestible dextrin as dietary fiber, and fulvic acid mineral seasoning liquid containing at least vinegar, fulvic acid, mineral salt to produce noodle dough;
A composite step in which the noodle dough produced in the mixing step is combined and aged into a strip-shaped noodle strip; and
A rolling step of rolling and thinly rolling the noodle strips aged in the composite step;
A cutting step for cutting out the noodle strip thinly stretched in the rolling step to produce an elongated noodle,
A method for producing noodles containing dietary fiber, comprising:

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