JP5970112B1 - Noodles containing dietary fiber and method for producing the same - Google Patents
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Abstract
【課題】食物繊維含有の麺において、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を得ることができ、また、美味しく、色目・食感・風味のよい麺の提供。【解決手段】小麦粉と、食物繊維としての難消化性デキストリンと、フルボ酸ミネラル調味液とを含有し、難消化性デキストリンは、水溶性で低粘性の食物繊維であり、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果が得られ、フルボ酸ミネラル調味液は、食酢、フルボ酸、カルシウム、ミネラル塩、トレハロースを成分とし、フルボ酸ミネラル調味液を含有することにより、難消化性デキストリンと増粘多糖類とを融合した加工澱粉を使用しなくても、難消化性デキストリンの溶解が抑えられ、しかも、難消化性デキストリンと増粘多糖類とを融合した加工澱粉を使用しなくて済むので、美味しさ、色目・食感・風味などの品質が保たれる食物繊維含有の麺。【選択図】なし[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
本発明は、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を得ることができる機能性食品としての食物繊維含有の麺及びその製造方法に関するものである。 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.
従来から、麺類において、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を付与するために、水溶性の食物繊維である難消化性デキストリンを小麦粉に添加した食物繊維機能性食品としての麺類が知られている（例えば特許文献１参照）。食物繊維は、不溶性と水溶性があるが、ゆで麺に添加するには水溶性が適し、中でも低粘性物の難消化性デキストリンが適していると確認されている。難消化性デキストリンは、小麦粉に添加し練りこむ場合は、小麦粉の澱粉と融合され溶解度が低くなり、含有量の放出はほぼ０に近く維持できる。ただし、練りこんだ麺の生地を湯せん温度９７℃（茹で時間 ９〜１５分）で茹でると、難消化性デキストリンは溶解し、難消化性デキストリンの含有量が５０％位まで低下する。その為、従来では、先ず、難消化性デキストリンと増粘多糖類とを一定の比率で含有する水溶液を乾燥させて、難消化性デキストリンと増粘多糖類とを融合した加工澱粉の粉末にし、そして、この加工澱粉を小麦粉に添加し練り込むことで、麺の生地を茹でたときの難消化性デキストリンの溶解を防いでいる。 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.
しかしながら、上述した従来の麺においては、麺を茹でた後の難消化性デキストリンの含有量を目標含有量に維持するために、難消化性デキストリンと増粘多糖類とを融合した加工澱粉を多く入れることになり、その結果、麺が柔らかくなり、品質が落ちる。また、美味しさ、色目・食感・風味などの品質も落ちる。一方、品質を得るために、難消化性デキストリンと増粘多糖類とを融合した加工澱粉の量を少なくすると、難消化性デキストリンの量も少なくなり、その結果、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を十分に得ることができず、食物繊維機能性食品としての特長が生かされない。 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.
本発明は、上記課題を解決するものであり、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を得ることができ、また、美味しく、色目・食感・風味のよい機能性食品としての食物繊維含有の麺及びその製造方法を提供することを目的とする。 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.
上記目的を達成するために本発明の食物繊維含有の麺は、小麦粉と、食物繊維としての難消化性デキストリンと、少なくとも、食酢、フルボ酸、ミネラル塩を含むフルボ酸ミネラル調味液と、を含有したものである。 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.
本発明の食物繊維含有の麺において、小麦粉１００に対して、難消化性デキストリンを小麦粉の１〜１０重量％、前記フルボ酸ミネラル調味液を小麦粉の０．３〜１重量％、添加したものであることが好ましい。 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.
また、本発明の食物繊維含有の麺の製造方法は、小麦粉と、食物繊維としての難消化性デキストリンと、少なくとも食酢、フルボ酸、ミネラル塩を含むフルボ酸ミネラル調味液と、をミキシングして麺生地を生成するミキシングステップと、ミキシングステップで生成した麺生地を複合し帯状の麺帯にして熟成する複合ステップと、複合ステップで熟成した麺帯を圧延して薄く延ばす圧延ステップと、圧延ステップで薄く延ばした麺帯を切り出して細長い麺を生成する切り出しステップと、から成るものである。 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.
本発明によれば、フルボ酸ミネラル調味液を含有していることにより、難消化性デキストリンの溶解度が低くなり、難消化性デキストリンの溶解が抑えられる。これにより、難消化性デキストリンと増粘多糖類とを融合した加工澱粉を使用せずに、難消化性デキストリンを直接に小麦粉に添加するだけで、麺を茹でた後の難消化性デキストリンの含有量を、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を十分に得るための目標含有量に維持することができる。しかも、難消化性デキストリンと増粘多糖類とを融合した加工澱粉を使用しなくて済むので、美味しさ、色目・食感・風味などの品質を得ることができる。従って、美味しさ、色目・食感・風味などの品質を保ちつつ、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を十分に得ることができる。また、難消化性デキストリンと増粘多糖類とを融合した加工澱粉を使用せずに、難消化性デキストリンを直接に小麦粉に添加するだけでよいため、作業効率が良く、コストを抑えることができる。また、グルテン形成が良くなり、コシの強い、艶のある麺ができる。また、熱伝導率が良くなり、茹で上がりが早くなる。 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.
以下、本発明を具体化した実施形態による食物繊維含有の麺及びその製造方法について図面を参照して説明する。本発明の食物繊維含有の麺は、小麦粉と、食物繊維としての難消化性デキストリンと、フルボ酸ミネラル調味液とを含有する。難消化性デキストリンは、水溶性で低粘性の食物繊維であり、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果が得られるものである。フルボ酸ミネラル調味液は、食酢、フルボ酸、カルシウム、ミネラル塩、トレハロースを成分とするものであり、少なくとも、食酢、フルボ酸、ミネラル塩を含むものとすればよい。また、本発明の食物繊維含有の麺は、小麦粉１００に対して、難消化性デキストリンを小麦粉の１〜１０重量％、フルボ酸ミネラル調味液を小麦粉の０．３〜１重量％、添加したものであることが好ましい。また、小麦粉は、準強力粉（たんぱく質の割合が、強力粉より少なく、１０〜１２％のもの）が好ましい。また、小麦グルテン、食塩、酸味料、カルシウム、酒精もしくはアルコール、かんすい等をさらに添加したものであってもよい。本発明の食物繊維含有の麺は、例えば、うどん（ゆで）、中華そば（ゆで）、うどん（なま）、中華そば（なな）、素麺、冷や麦、日本そば、パスタ等である。 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.
図１は、本発明の食物繊維含有の麺の製造方法のフローチャートを示す。本発明の食物繊維含有の麺は、以下のようにして製造する。まず、小麦粉と、食物繊維としての難消化性デキストリンと、フルボ酸ミネラル調味液と、をミキシング（混練）して麺生地を生成するミキシングステップを行う（＃１）。このとき、小麦粉１００に対して、難消化性デキストリンを小麦粉の１〜１０重量％、フルボ酸ミネラル調味液を小麦粉の０．３〜１重量％とするのが好ましい。また、小麦粉は、準強力粉が好ましい。また、小麦グルテン、食塩、酸味料をさらに添加してもよい。また、麺の種類に応じて、カルシウム、酒精もしくはアルコール、かんすい等をさらに添加してもよい。ミキシングは、これらの原材料に水を加えて行われる。ミキシングに加える水の量は、小麦粉１００に対して、小麦粉の３０〜５０重量％が好ましい。 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.
続いて、ミキシングステップで生成した麺生地を複合し帯状の麺帯にして熟成する複合ステップを行う（＃２）。続いて、複合ステップで熟成した麺帯を圧延して薄く延ばす圧延ステップを行い（＃３）、圧延ステップで薄く延ばした麺帯を切り出して細長い麺を生成する切り出しステップを行う（＃４）。なお、圧延ステップと切り出しステップの間に、麺帯を熟成するステップがあってもよい。また、切り出しステップの後に、麺を茹でるステップや、茹でた麺を冷却するステップがあってもよい。 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.
本発明の食物繊維含有の麺について、難消化性デキストリンの溶出率、色目、食感、風味、美味しさなどの品質を調べた。その結果を表１に示す。表１において、「本発明」の欄は、本発明の麺についてのものであり、「比較例」の欄は、本発明の麺と比較するために作製した比較例の麺についてのものである。 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. .
比較例の麺は、原材料を小麦粉（準強力粉）、加工澱粉（Ａ）、加工澱粉（Ｂ）（難消化性デキストリンと増粘多糖類とを融合した加工澱粉）、難消化性デキストリン、小麦グルテン、食塩、酸味料とした。小麦粉、加工澱粉（Ａ）、加工澱粉（Ｂ）の配合比率は、小麦粉８７％、加工澱粉（Ａ）３％、加工澱粉（Ｂ）１０％とした。難消化性デキストリン、小麦グルテン、食塩、酸味料は、各々、小麦粉と加工澱粉（Ａ）と加工澱粉（Ｂ）の総量１００に対して、これらの１重量％、１重量％、２重量％、０．１５重量％とした。比較例の麺には、フルボ酸ミネラル調味液は添加していない。比較例の麺は、これらの原材料に加水して、上記＃１〜＃４と同様の工程によって作製した。加水は、小麦粉と加工澱粉（Ａ）と加工澱粉（Ｂ）の総量１００に対して、これらの３８重量％とした。 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.
これに対し、本発明の麺は、原材料を小麦粉（準強力粉）、難消化性デキストリン、小麦グルテン、フルボ酸ミネラル調味液、食塩、酸味料とした。難消化性デキストリン、小麦グルテン、フルボ酸ミネラル調味液、食塩、酸味料は、各々、小麦粉１００に対して、小麦粉の３重量％、１重量％、０．３８重量％、２重量％、０．１５重量％とした。本発明の麺には、加工澱粉（Ａ）及び加工澱粉（Ｂ）を添加していない。本発明の麺は、これらの原材料に加水して、上記＃１〜＃４と同様の工程によって作製した。加水は、小麦粉１００に対して、小麦粉の３８重量％とした。 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.
このように作製した比較例の麺と本発明の麺を茹でた結果、比較例の麺では、難消化性デキストリンの溶出率（水溶性の食物繊維の溶出率）が３０％であったのに対し、本発明の麺では、難消化性デキストリンの溶出率が１％であった。このように、本発明の麺では、難消化性デキストリンの溶出率が著しく低くなっており、難消化性デキストリンの溶解が著しく抑えられている。これは、比較例の麺は、フルボ酸ミネラル調味液を添加していないのに対し、本発明の麺は、フルボ酸ミネラル調味液を添加しているためであると考えられる。 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.
また、比較例の麺では、麺の色目が白くうすい色（色目が良くない）であったのに対し、本発明の麺では、麺の色目が小麦特有の濃い色（色目が良い）であった。また、比較例の麺では、のどごしが普通であったのに対し、本発明の麺では、のどごしが良い（食感が良い）ものであった。また、比較例の麺では、硬さが柔らかい（食感が良くない）ものであったのに対し、本発明の麺では、硬さがしっかりしている（食感が良い）ものであった。また、比較例の麺では、小麦の甘みがない（美味しさ、風味が良くない）ものであったのに対し、本発明の麺では、小麦の甘みがある（美味しさ、風味が良い）ものであった。このように、本発明の麺では、色目、食感、風味、美味しさなどの優れた品質が得られている。これは、比較例の麺は、加工澱粉（Ｂ）を添加しているのに対し、本発明の麺は、加工澱粉（Ｂ）を添加していないためであると考えられる。 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).
また、本発明の麺において、難消化性デキストリンを小麦粉の１〜１０重量％、小麦グルテンを小麦粉の１〜３重量％、フルボ酸ミネラル調味液を小麦粉の０．３〜１重量％、食塩を小麦粉の０．５〜３重量％、加水を小麦粉の３０〜５０％とし、茹で時間を４〜１５分とした場合にも、同様の結果が得られた。 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.
本発明の食物繊維含有の麺として、うどん（ゆで）を製造した。
原材料は、
小麦粉（準強力粉）７５ｋｇ、
難消化性デキストリン７５０ｇ（小麦粉の１重量％）、
フルボ酸ミネラル調味液２８５ｇ（小麦粉の０．３８重量％）、
小麦グルテン１．５ｋｇ（小麦粉の２重量％）、
食塩１．８ｋｇ（小麦粉の２．４重量％）、
酸味料１１０ｇ（小麦粉の０．１５重量％）、
とした。
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.
図２は、上記うどん（ゆで）の製造方法のフローチャートを示す。上記うどん（ゆで）は、以下のようにして製造する。まず、上記原材料を計量し（＃１１）、これらの原材料を水２８．５ｋｇ（小麦粉の３８重量％）を加水してミキシング（混練）して、麺生地を生成する（＃１２、ミキシングステップ）。原材料のミキシングは、高速４分、低速６分とする。続いて、生成した麺生地を複合し帯状の麺帯にして熟成する（＃１３、複合ステップ）。麺帯の熟成時間は、１２０分、熟成温度は、常温の２５℃〜３０℃とする。続いて、熟成した麺帯を圧延して薄く延ばす（＃１４、圧延ステップ）。麺帯の圧延は、最終麺圧を２．５ｍｍとする。続いて、薄く延ばした麺帯を切り出して細長い麺を生成する（＃１５、切り出しステップ）。続いて、切り出した麺を茹で釜によって茹で（＃１６）、茹で終わった麺を冷却して（＃１７）、水切りする（＃１８）。麺の茹では、９８℃以上で１３分とし、麺の冷却は、１０℃以下で１分３０秒とする。続いて、水切りした麺を包装し（＃１９）、金属探知器で異物混入検査をし（＃２０）、計量し（＃２１）、冷蔵保存する（＃２２）。 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).
本発明の食物繊維含有の麺として、中華そば（ゆで）を製造した。
原材料は、
小麦粉（準強力粉）７５ｋｇ、
難消化性デキストリン７５０ｇ（小麦粉の１重量％）、
小麦グルテン１．５ｋｇ（小麦粉の２重量％）、
フルボ酸ミネラル調味液２８５ｇ（小麦粉の０．３８重量％）、
食塩６００ｇ（小麦粉の０．８重量％）、
かんすい１２０ｇ（小麦粉の０．１６重量％）、
くちなし色素１２ｇ（小麦粉の０．０２重量％）、
とした。
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.
図３は、上記中華そば（ゆで）の製造方法のフローチャートを示す。上記中華そば（ゆで）は、以下のようにして製造する。まず、上記原材料を計量し（＃３１）、上記実施例１のうどん（ゆで）の場合と同様に、これらの原材料をミキシングして麺生地を生成し（＃３２、ミキシングステップ）、麺生地を複合し帯状の麺帯にして熟成し（＃３３、複合ステップ）、麺帯を圧延して薄く延ばす（＃３４、圧延ステップ）。但し、麺帯の熟成時間は、６０分とし、麺帯の圧延は、最終麺圧を１．２ｍｍとする。続いて、上記実施例１のうどん（ゆで）の場合と同様に、麺帯を切り出して細長い麺を生成し（＃３５、切り出しステップ）、麺を茹で釜によって茹で（＃３６）、茹で終わった麺を冷却して（＃３７）、水切りする（＃３８）。但し、麺の茹で時間は、４分３０秒とする。続いて、上記実施例１のうどん（ゆで）の場合と同様に、水切りした麺を包装し（＃３９）、金属探知器で異物混入検査をし（＃４０）、計量し（＃４１）、冷蔵保存する（＃４２）。 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).
本発明の食物繊維含有の麺として、うどん（なま）を製造した。
原材料は、
小麦粉（準強力粉）７５ｋｇ、
難消化性デキストリン７５０ｇ（小麦粉の１重量％）、
フルボ酸ミネラル調味液２８５ｇ（小麦粉の０．３８重量％）、
小麦グルテン１．５ｋｇ（小麦粉の２重量％）、
食塩１．８ｋｇ（小麦粉の２．４重量％）、
酸味料１１０ｇ（小麦粉の０．１５重量％）、
酒精５００ｇ（小麦粉の０．６７重量％）、
とした。
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.
図４は、上記うどん（なま）の製造方法のフローチャートを示す。上記うどん（なま）は、以下のようにして製造する。まず、上記原材料を計量し（＃５１）、上記実施例１のうどん（ゆで）の場合と同様に、これらの原材料をミキシングして麺生地を生成し（＃５２、ミキシングステップ）、麺生地を複合し帯状の麺帯にして熟成し（＃５３、複合ステップ）、麺帯を圧延して薄く延ばす（＃５４、圧延ステップ）。但し、麺帯の熟成時間は、６０分とする。続いて、薄く延ばした麺帯を熟成庫で熟成する（＃５５）。麺帯の熟成時間は、６０分、熟成温度は、２０℃とする。続いて、熟成した麺帯を切り出して細長い麺を生成する（＃５６、切り出しステップ）。続いて、上記実施例１のうどん（ゆで）の場合と同様に、麺を包装し（＃５７）、金属探知器で異物混入検査をし（＃５８）、計量し（＃５９）、冷蔵保存する（＃６０）。 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).
本発明の食物繊維含有の麺として、中華そば（なま）を製造した。
原材料は、
小麦粉（準強力粉）７５ｋｇ、
難消化性デキストリン７５０ｇ（小麦粉の１重量％）、
小麦グルテン１．５ｋｇ（小麦粉の２重量％）、
フルボ酸ミネラル調味液２８５ｇ（小麦粉の０．３８重量％）、
食塩６００ｇ（小麦粉の０．８重量％）、
カルシウム５００ｇ（小麦粉の０．６７重量％）、
酒精５００ｇ（小麦粉の０．６７重量％）、
かんすい１２０ｇ（小麦粉の０．１６重量％）、
くちなし色素１２ｇ（小麦粉の０．０２重量％）、
とした。
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.
図５は、上記中華そば（なま）の製造方法のフローチャートを示す。上記中華そば（なま）は、以下のようにして製造する。まず、上記原材料を計量し（＃７１）、上記実施例１のうどん（ゆで）の場合と同様に、これらの原材料をミキシングして麺生地を生成し（＃７２、ミキシングステップ）、麺生地を複合し帯状の麺帯にして熟成し（＃７３、複合ステップ）、麺帯を圧延して薄く延ばす（＃７４、圧延ステップ）。但し、麺帯の熟成時間は、６０分とする。続いて、薄く延ばした麺帯を熟成庫で熟成する（＃７５）。麺帯の熟成時間は、６０分、熟成温度は、２０℃とする。続いて、熟成した麺帯を切り出して細長い麺を生成する（＃７６、切り出しステップ）。続いて、上記実施例１のうどん（ゆで）の場合と同様に、麺を包装し（＃７７）、金属探知器で異物混入検査をし（＃７８）、計量し（＃７９）、冷蔵保存する（＃８０）。 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).
上述の各種実施例に示されるような食物繊維含有の麺及びその製造方法によれば、麺がフルボ酸ミネラル調味液を含有していることにより、難消化性デキストリンの溶解度が低くなり、難消化性デキストリンの溶解が抑えられる。これにより、加工澱粉（Ｂ）（難消化性デキストリンと増粘多糖類とを融合した加工澱粉）を使用せずに、難消化性デキストリンを直接に小麦粉に添加するだけで、麺を茹でた後の難消化性デキストリンの含有量を、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を十分に得るための目標含有量に維持することができる。しかも、加工澱粉（Ｂ）を使用しなくて済むので、美味しさ、色目・食感・風味などの品質を得ることができる。従って、美味しさ、色目・食感・風味などの品質を保ちつつ、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果を十分に得ることができる。また、加工澱粉（Ｂ）を使用せずに、難消化性デキストリンを直接に小麦粉に添加するだけでよいため、作業効率が良く、コストを抑えることができる。また、グルテン形成が良くなり、コシの強い、艶のある麺ができる。また、熱伝導率が良くなり、茹で上がりが早くなる。 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.
なお、本発明は、上記実施形態の構成に限られず、種々の変形が可能である。例えば、小麦粉は、準強力粉に限られず、強力粉や中力粉等であってもよい。また、小麦グルテンは、小麦粉１００に対して、小麦粉の１重量％未満の含有量、又は小麦粉の１０重量％を超える含有量であってもよい。また、品質に影響を与えない範囲で、加工澱粉（Ａ）や加工澱粉（Ｂ）が含有されていてもよい。 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)
前記ミキシングステップで生成した麺生地を複合し帯状の麺帯にして熟成する複合ステップと、
前記複合ステップで熟成した麺帯を圧延して薄く延ばす圧延ステップと、
前記圧延ステップで薄く延ばした麺帯を切り出して細長い麺を生成する切り出しステップと、
から成ることを特徴とする食物繊維含有の麺の製造方法。 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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| CN201510850147.4A CN106261611B (en) | 2015-06-23 | 2015-11-27 | Noodles and soup-stock and their manufacture method containing dietary fiber |
| EP15201158.1A EP3108753B1 (en) | 2015-06-23 | 2015-12-18 | Dietary-fiber containing noodles and soup stock and manufacturing methods for same |
| KR1020150187426A KR101810300B1 (en) | 2015-06-23 | 2015-12-28 | Dietary-fiber containing noodles and soup stock and manufacturing methods for same |
| RU2016133038A RU2617367C1 (en) | 2015-06-23 | 2016-08-10 | Noodles and broth containing food fibers and methods of their production |
| US15/285,607 US20170020181A1 (en) | 2015-06-23 | 2016-10-05 | Dietary-fiber containing soup stock and manufacturing methods for same |
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