JP6630078B2 - Noodles with reduced carbohydrate and method for producing the same - Google Patents

Description

  The present invention relates to noodles with reduced sugar and a method for producing the same. Specifically, a powder composition for noodle-making containing indigestible wheat starch, indigestible dextrin and vital gluten, noodles obtained by noodle-making the noodle-making powder composition, and cooking the noodles The present invention relates to cooked noodles obtained.

In recent years, an increase in lifestyle-related diseases such as obesity and diabetes has become a major social problem. One of the major causes is an excessive intake of lipids and carbohydrates accompanying changes in eating habits. One of the measures is to reduce the sugar content of foods, and many attempts have been made. However, the actual situation is that the quality is not as high as expected. Therefore, there is a demand for a low-sugar food having excellent appearance, texture, and the like, and the same applies to noodles.
Noodles such as Chinese noodles, udon, and spaghetti are produced by adding a flour and, if necessary, auxiliary materials to obtain a standard noodle-making process. In the case of cooked noodles, it is manufactured through a cooking process and / or a freezing process after being made into boiled noodles that have been boiled at a yield corresponding to the thickness of the noodle strings. Most of the noodles are flour, and the flour contains starch as a main component, which causes the sugar content to be increased.
Hitherto, as an effective means for reducing the sugar content of such noodles, it has been proposed to replace wheat flour (that is, starch) with water, protein, dietary fiber and the like.
As a method for replacing starch with water, for example, Patent Document 1 discloses a method for producing boiled noodles, which comprises using a wheat flour having a crude protein content higher than that of ordinary strong flour and boiling it at a high boiling yield. I have. Patent Document 2 discloses a method for producing Chinese noodles, wherein noodles made from noodle-making ingredients including wheat gluten, processed starch, and wheat starch are boiled at a high yield. These methods can reduce the calories per meal by about 30% and about 30 to 50%, respectively (depending on the boiling yield).
As a method of replacing starch with dietary fiber, Patent Document 3 proposes noodles characterized by containing flour and resistant starch-containing starch including resistant starch. This can increase dietary fiber intake and reduce calories per meal by 20 to 30%. In Patent Document 3, the carbohydrate reduction rate obtained from the blending ratio of the resistant starch of the example is at most 21% by mass. Patent Document 4 proposes dietary fiber-reinforced noodles obtained by making noodles using a fine cellulose complex comprising fine cellulose and indigestible dextrin as one of the main raw materials. Thereby, intake of dietary fiber can be increased. Since the maximum substitution ratio of flour to the complex is 30% by mass, the sugar reduction rate is at most 30%. Patent Document 6 discloses noodles containing an indigestible component by using an indigestible crosslinked starch or a combination of an indigestible crosslinked starch and a hydroxypropylated starch and / or an acetylated starch in a noodle. ing. Thereby, noodles reinforced with dietary fiber are obtained. Patent Document 6 discloses that when the amount of the indigestible phosphoric acid-crosslinked starch exceeds 30% by mass of the noodle raw material, the noodle-making properties and the texture of the noodles deteriorate, and the upper limit of the content is suggested. Have been. Patent Literature 7 discloses a pasta containing an indigestible phosphate-crosslinked wheat starch. In Patent Document 7, sensory evaluation and workability evaluation are not performed on the obtained pasta.
Further, as a method for replacing starch with protein, Patent Document 8 discloses highly palatable noodles and noodle skins in which a water-extracted low-denatured soybean protein composition is highly incorporated. Patent Document 9 discloses a noodle food with a good nutritional balance containing 25 to 30% by mass of a protein having a protein value of 90 to 100 (soy protein, wheat protein, etc.) per serving. As a result, the amount of heat can be reduced by about 30%.
In the method of replacing starch with water, dietary fiber or protein for the purpose of reducing the sugar content of the noodles as described above, the quality (texture and appearance) and workability of the noodles are impaired as the degree of substitution increases. Is well known, and there is a concern that the texture will be further deteriorated when boiled noodles or cooked noodles are used. In particular, when blending resistant starch as a means of reducing carbohydrates, the texture is remarkably impaired, such as roughening and looseness, and when blending resistant dextrin or crystalline cellulose, the workability of the dough increases. There is no prior art which has a limit in the amount of each compound because it is significantly impaired, realizes a sufficiently low sugar content, and realizes a good texture and workability.

JP 2010-193851 JP 2011-67134 JP-A-10-313804 JP-A-2000-316507 JP-A-10-243777 JP 2006-129790A WO2005 / 01610 WO2008 / 072656 JP-A-01-247051

  An object of the present invention is to provide noodles having good workability while maintaining the appearance and texture expected of ordinary noodles while reducing the sugar content by 50% by mass or more.

The inventors of the present invention have conducted intensive studies to solve the above-described problems, and as a result, have found that a decrease in the texture (mainly a textured texture) that occurs when a non-digestible starch is used at a high content in noodles is processed. Rather than conventional texture improvers such as starch and pregelatinized starch, the addition of indigestible dextrin can improve without increasing the carbohydrate content, and the addition of vital gluten reduces the amount of flour used. It has been found that the addition of inexpensive dextrin and the decrease in the workability of the dough and the influence on the original texture of the noodles can be complemented. Specifically, by using a powder composition for noodle-making containing a predetermined amount of indigestible wheat starch, indigestible dextrin and vital gluten, normal noodles can be reduced while reducing the sugar content by 50% by mass or more. The present inventors have found that it is possible to provide noodles having good workability while maintaining the expected appearance and texture, and completed the present invention.
That is, the present invention is as follows.
[1] A powder composition for noodle making containing 30 to 50% by mass of indigestible wheat starch, 2 to 15% by mass of indigestible dextrin, and 5 to 23% by mass of vital gluten.
[2] A noodle-making method, wherein the noodle-making powder composition according to [1] is used as a noodle-making powder raw material to make noodles.
[3] Noodles obtained by the method according to [2].
[4] Cooked noodles obtained by cooking the noodles according to [3].

  ADVANTAGE OF THE INVENTION According to this invention, while reducing the saccharide | sugar content of 50 mass% or more, the noodles which maintain the appearance and texture expected from normal noodles and which have favorable workability can be provided.

  The powder composition for noodle-making of the present invention contains 30 to 50% by mass of indigestible wheat starch, 2 to 15% by mass of indigestible dextrin, and 5 to 23% by mass of vital gluten.

Indigestible starch is a general term for starch and starch degradation products that are difficult to digest in the human stomach and small intestine and reach the large intestine. Indigestible starch is classified into RS1 to RS4 as shown below.
RS1: A type in which digestive enzymes do not reach the starch due to the fact that the starch is surrounded by physically hard tissues, such as cereals (physically confined starch)
RS2: A type in which starch particles themselves are not easily digested (resistant starch granules), such as ungelatinized starch or starch having extremely high amylose that is not sufficiently heated.
RS3: A type in which starch is once gelatinized (gelatinized) and then recrystallized to take a stable structure (beta-gelatinized) (aged starch).
RS4: A type in which digestive enzymes are less likely to act by chemically modifying starch to a high degree (processed starch)

The “indigestible wheat starch” used in the present invention is an indigestible starch classified into the above RS3 and / or RS4 obtained by physically and / or chemically processing wheat starch. It refers to one containing at least 70% by mass or more of indigestible components (dietary fiber) that are not digested.
Examples of the indigestible wheat starch classified into RS3 include those obtained by wet heat treatment, parboil processing, and pullulanase treatment. Examples of the indigestible wheat starch classified as RS4 include those subjected to crosslinking by esterification or etherification by chemical modification.
Preferably, it is an indigestible wheat starch obtained by phosphoric acid-crosslinking wheat starch, which is an indigestible starch classified as RS4, wherein the wheat starch is highly phosphoric acid-crosslinked and digestive enzymes are reduced. It is extremely difficult to work.
Starch subjected to phosphoric acid cross-linking treatment is roughly classified into indigestible starch and easily digestible modified starch for quality improvement. The parameters for evaluating the resistant starch include the degree of swelling, the degree of crosslinking, and the dietary fiber content (by the Prosky method). Since there is also a phosphoric acid-crosslinked starch having a very low dietary fiber content even though the degree of crosslinking is high, in the present invention, whether or not it is an indigestible starch is substantially evaluated based on the dietary fiber content. % Is classified as resistant starch. The dietary fiber content of the indigestible starch of RS3 and RS4 can be measured by any of the Prosky method, the modified Prosky method, and the enzyme-HPLC method of Eishin No. 13.
Starches used in the food industry include root crops such as potatoes and tapioca, grains such as wheat, rice, and corn, and trunks such as sago. When a non-digestible starch prepared from starch other than wheat starch is used as a raw material for noodle-making flour as a main raw material so as to reduce saccharides by more than 50% by mass, the dough has poor water absorption and poor connection. Can not be obtained. Moreover, even if the dough is obtained, the noodles have a remarkably inferior texture such as elasticity and stiffness.
"Indigestible wheat starch" can be produced by a known method, but a commercially available one can also be used. There is no particular limitation on the wheat used as a raw material. A suitable example of a commercially available product is Fiber Gym RW (manufactured by Matsutani Chemical Co., Ltd.), and its dietary fiber content is 75% by mass or more.
In the present invention, "digestible wheat starch" is added in the range of 30 to 50% by mass relative to the total amount of the powder composition for noodle-making. More preferably, it is 35 to 45% by mass. When the content of "digestible wheat starch" exceeds 50% by mass, the feeling of raggedness becomes strong. When the content of “digestible wheat starch” is less than 30% by mass, it is difficult to reduce the saccharide to more than 50% by mass.

The indigestible dextrin used in the present invention is obtained by hydrolyzing dextrin obtained by roasting starch such as corn starch in the presence of an acid with a digestive enzyme such as amylase, and recovering the indigestible component therein. Refers to water-soluble dietary fiber. Indigestible dextrin can be produced by a known method, but a commercially available one can also be used. Suitable examples of commercially available products include Fibersol 2, Fibersol 2H, and Fibersol 2AG (all manufactured by Matsutani Chemical Co., Ltd.), and the dietary fiber content is 85% by mass or more.
In addition, since low-molecular-weight water-soluble dietary fiber such as indigestible dextrin cannot be measured by the Prosky method or the Prosky modified method, it is customary to refer to Eshin No. 13 “Analysis method of nutritional components and the like in the nutrition labeling standards”. And the like) (Reference: Japanese Society of Dietary Fiber Science http://jdf.umin.ne.jp/kakusyu/teigen-2.pdf, JP 2006-149369) .
In the present invention, the indigestible dextrin is added in the range of 2 to 15% by mass based on the total amount of the powder composition for noodle-making. Preferably, 3 to 10% by mass, more preferably 5 to 8.5% by mass is added. If the content of indigestible dextrin exceeds 15% by mass, water absorption becomes poor, and dough cannot be obtained. If the content of indigestible dextrin is less than 2% by mass, the elasticity of the obtained noodles is impaired.

In the present invention, vital gluten is gluten that is dried and powdered so as not to impair the activity of raw gluten, and is also referred to as active gluten.
In the present invention, vital gluten is added in the range of 5 to 23% by mass based on the total amount of the powder composition for noodle making. Preferably, 10 to 20% by mass is added. When the content of vital gluten exceeds 23% by mass, the rubber feeling becomes strong. When the content of vital gluten is less than 5% by mass, elasticity cannot be obtained.

The raw material wheat of the flour used in the present invention is not particularly limited as long as it is the raw material wheat of the flour usually used for noodle making, and for example, 1 CW can be used. In addition, either the case where the same type is used as a raw material or the case where different types are used as raw materials can be used.
In the present invention, wheat flour is preferably added in the range of 0 to 50% by mass with respect to the total amount of the powder composition for noodle-making from the viewpoint of reducing the sugar content by 50% by mass or more. More preferably, 0 to 25% by mass is added.

The powder composition for noodles of the present invention can further contain a modified starch for the purpose of improving the texture. Modified starch is obtained by physically, enzymatically or chemically modifying starch. Representative examples of chemically modified processed starch include esterified modified starch and etherified modified starch. I can do it. For example, acetylated adipic acid-crosslinked starch, acetylated phosphoric acid-crosslinked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, phosphoric acid monoesterified phosphate-crosslinked starch, phosphorylated starch, phosphate-crosslinked starch, Examples include esterified starch such as sodium starch phosphate, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, and etherified starch such as starch sodium glycolate. From the viewpoint that viscoelasticity can be imparted, it is preferable to use etherified starch, and more preferably to use hydroxypropyl starch.
In the present invention, the modified starch can be added in a range of less than 30% by mass, preferably in a range of 10 to 30% by mass, based on the total amount of the powder composition for noodle-making. When the added amount of the modified starch exceeds 30% by mass, it is difficult to reduce the saccharide by 50% by mass.

  In addition, depending on the type of noodle to be produced, commonly used raw materials may be blended with the noodle-making powder composition to such an extent that the texture and workability are not impaired. For example, flour (rice, barley, rye, etc.), starch (root vegetable, cereal, stem-based edible starch), enzyme preparation (transglutaminase, etc.), egg (whole egg, egg white, egg yolk and powder thereof), gum Quality (xanthan gum, guar gum, alginic acid, etc.), protein (cereal protein, legume protein, etc.), saccharides (monosaccharide, disaccharide, oligosaccharides, etc.), salts (salts, sugar cane, etc.), hydrous ethanol and the like. However, it is necessary to adjust the blending amount so that the total saccharide does not exceed 50% by mass.

In the method for producing noodles of the present invention, a conventional method for making noodles can be used except that the powder composition for noodles of the present invention is used as a raw material for powder for noodles.
For example, the noodle-making powder raw material is sufficiently mixed, and 35 parts by weight of kneading water in which salts and the like are dissolved are added to 100 parts by weight of the noodle-making powder material, and premixed. After mixing for 3 minutes at high speed and 10 minutes at low speed at a vacuum of 93 kPa, shaping and compounding are performed by a roll machine to obtain a noodle belt of an appropriate thickness, wrapped in a plastic bag and aged at room temperature for 30 minutes or more. Raw noodle strings are obtained with a suitable cutting blade. Further, the raw noodle strings are boiled to obtain boiled noodles.

  Examples of the noodles obtained by the powder composition for noodle production of the present invention include noodle strings such as udon, cold wheat, somen, ramen, Japanese soba, pasta, rice noodles, and dumplings, noodle skins such as spring roll skin. .

EXAMPLES Examples will be shown below for specifically describing the present invention, but the present invention is not limited to only the following examples.
[Production example Production of Chinese noodles (evaluation criteria)]
A wheat flour composition for noodles consisting of 91 parts by weight of flour, 4.5 parts by weight of hydroxypropylated tapioca starch and 4.5 parts by weight of vital gluten is charged into a mixer, and then 1.7 parts by weight of kansui and 5.0 parts by weight of chicken eggs. And 38 parts by weight of an aqueous solution obtained by dissolving 1.0 part by weight of 65% by volume aqueous alcohol in 30.3 parts by weight of water were added and mixed under reduced pressure (-700 mmHg) for 13 minutes to obtain a tattered Chinese noodle dough. (The raw noodles and boiled noodles obtained by this combination were used as evaluation criteria, and each evaluation item was given 5 points).
The obtained Chinese noodle dough was subjected to shaping, compounding and rolling according to a conventional method to obtain a noodle belt. The noodle belt was wrapped in a plastic bag, aged for 30 minutes at room temperature, and then rolled into a 1.5 mm-thick noodle belt, which was cut with a # 18-cut blade to obtain raw noodles. At this time, the workability was evaluated by observing the state of the noodle band according to the following items by 10 expert panelists.
The obtained raw noodle strings were boiled in a sufficient amount of boiling water so as to have a yield of 150% by mass. The boiled noodles were immediately hot-dried, put into a soy sauce-based soup, and evaluated for texture by ten expert panelists according to the items in Table 1 shown below.

Test 1 Production of low-sugar noodles containing dietary fiber According to the production examples, except that the powder composition for noodle-making containing dietary fiber shown in Table 2 was used, 50 g of sugar was added to the raw noodle of the evaluation standard. Raw noodles reduced by more than mass% were obtained. The aqueous solution contains the same parts by weight as in the production example, such as cinnamon, chicken eggs and alcohol, and the remainder is water.
The obtained raw noodle strings were boiled in a sufficient amount of boiling water so as to have a yield of 140%, and boiled noodles in which the sugar content was reduced by more than 50% by mass with respect to the evaluation standard boiled noodles were obtained.
The theoretical value of the sugar content of the raw noodles was determined by the following formula 1, and the theoretical value of the sugar content of the boiled noodles was determined by dividing the sugar content of the raw noodles by the yield. The theoretical value of the carbohydrate reduction rate was determined by the following equation (2). In the report of the present invention, the theoretical values of the carbohydrate content rate and the carbohydrate reduction rate were calculated based on the specifications of each raw material or the nutritional component table. For chicken eggs, we followed the 5th edition Japanese Food Standard Composition Table. In addition, when the breakdown of carbohydrates is not indicated separately for carbohydrate and fiber, carbohydrate is regarded as carbohydrate.
Formula 1: (“Saccharide content of each raw material” × “Blended weight part of each raw material”) / “Total dough weight part” × 100
Formula 2: (“Sucrose content rate of evaluation standard” − “Saccharide content rate of each comparative example or example”) / “Sucrose content rate of evaluation standard” × 100
Five evaluations were made on Chinese noodles in the production examples of evaluation criteria, and workability and texture were evaluated in the same manner as described above. Table 3 shows the results.

注：難消化性小麦澱粉はファイバージムＲＷ（松谷化学社製）、難消化性タピオカ澱粉はパインスターチＲＴ（松谷化学社製）、難消化性トウモロコシ澱粉はアミロジェルＨＢ４５０（三和澱粉社製）、結晶セルロースはセオラスＦＤ１０１（旭化成社製）、難消化性デキストリンはファイバーソル２（松谷化学社製）、小麦粉はニップン北海道（日本製粉社製）、ヒドロキシプロピル澱粉は松谷ゆり（松谷化学社製）である。

Note: Indigestible wheat starch is Fibergym RW (manufactured by Matsutani Chemical), indigestible tapioca starch is pine starch RT (manufactured by Matsutani Chemical), and indigestible corn starch is Amylogel HB450 (manufactured by Sanwa Starch). The crystalline cellulose was CEOLUS FD101 (Asahi Kasei Corporation), the indigestible dextrin was Fibersol 2 (Matsuya Chemical Co., Ltd.), the flour was Nippon Hokkaido (Nippon Flour Milling Co., Ltd.), and the hydroxypropyl starch was Matsuya Yuri (Matsuya Chemical Co., Ltd.). is there.

  In Comparative Example 1, water absorption was poor, and no dough was obtained. In Comparative Example 2, although the water absorption was good, the connection was insufficient, and it was difficult to make noodles. The workability was acceptable or good in Comparative Examples 3, 4 and 5. However, Comparative Example 3 was unsuitable because of unevenness and powderiness. Comparative Example 4 was unsuitable because it was rough, uneven, and powdery. Comparative Example 5 using indigestible wheat starch showed good results in terms of texture as compared with those using other dietary fibers, but it was somewhat uneven and powdery, and improved. There was room for

Test 2 Manufacture of low-sugar noodles containing indigestible starch and indigestible dextrin Manufacture except using powder composition for noodle making in which indigestible starch and indigestible dextrin shown in Table 4 were combined According to the examples, raw noodles in which the saccharide was reduced by more than 50% by mass with respect to the evaluation standard raw noodles were obtained. In addition, the aqueous solution contained the same parts by weight of kansui, chicken eggs and alcohol as in the production example, and the remainder was water. The obtained raw noodle strings were boiled in a sufficient amount of boiling water so as to have a yield of 140%, and boiled noodles in which the sugar content was reduced by more than 50% by mass relative to the evaluation reference boiled noodles were obtained. In addition, the carbohydrate content of the raw noodles and the boiled noodles was determined from Equations 1 and 2 in the same manner as described above.
Evaluation was made on the workability and texture in the same manner as described above, with the Chinese noodles having five evaluation criteria. Table 5 shows the results.

  Workability was good for all of Comparative Examples 6 and 7 and Example 1. Example 1 showed a good texture that was not inferior to the evaluation criteria, but Comparative Example 6 was slightly unnoticeable in powderiness and less elastic and unsuitable. Comparative Example 7 was unsuitable with warping.

Test 3 Investigation of further reduction in carbohydrate According to the production example, except that the powder composition for noodle making having the composition shown in Table 6 was used, raw noodles in which the sugar was reduced by more than 50% by mass with respect to the evaluation standard raw noodles were prepared. Obtained. The aqueous solution contained the same parts by weight of kansui, chicken eggs and alcohol as in the production example, and the remainder was water. The obtained raw noodle strings were boiled in a sufficient amount of boiling water so as to have a yield of 140%, and boiled noodles in which the sugar content was reduced by more than 50% by mass relative to the evaluation reference boiled noodles were obtained. In addition, the carbohydrate content of the raw noodles and the boiled noodles was determined from Equations 1 and 2 in the same manner as described above.
Five evaluations were made on Chinese noodles in the production examples of evaluation criteria, and workability and texture were evaluated in the same manner as described above. Table 7 shows the results.

  In Examples 2 and 3, both workability and texture were good. In Example 5, in which the flour was not contained in the powder composition for noodle making, both workability and texture were good. In Example 4, although there was a slight roughness and a rubbery feeling, it was within an allowable range. The texture of Comparative Example 8 in which the blending amount of vital gluten was higher than 23% by mass was slightly rough, had a strong rubber feeling, and was unsuitable. Comparative Example 9 in which the content of the indigestible wheat starch was higher than 50% by mass was powdery, strongly uneven, and unsuitable.

Test 4 Component analysis of boiled Chinese noodles and boiled low-sugar noodles The carbohydrate content of the manufactured boiled noodles was actually measured, and it was verified whether there was any deviation from the theoretical values described in Tables 2, 4 and 6. The components of the evaluation criteria and the boiled noodles of Example 3 were analyzed. Component analysis was outsourced to the Food Analysis Center. The dietary fiber content was determined by Enshin-No. 13 enzyme-HPLC method. Table 8 shows the results.
The theoretical carbohydrate reduction rate of the low-carbohydrate noodles was 62.1%, but the carbohydrate reduction rate measured with boiled noodles was 58.1%. The reason that the carbohydrate content of the evaluation standard actually measured with boiled noodles was different from the theoretical value was due to the fact that carbohydrates of raw materials (eg, flour) for which the breakdown of carbohydrates was not shown were regarded as carbohydrates, It is considered that it sometimes originates from the elution of starch or the like from the noodle strings, the allowable error range in the standard specification of the raw material or the component table. Taking into account the error, by using the raw material for noodle-making flour containing the indigestible wheat starch and the indigestible dextrin of the present invention, a sugar excellent in noodle-making workability and texture can be more than 50% by mass. Reduced noodles can be produced.

各測定値は、茹で麺１００ｇ当りの換算値である。

Each measured value is a converted value per 100 g of boiled noodles.

Claims (6)

30-50% by mass of indigestible wheat starch,
2 to 15% by mass of indigestible dextrin, and 5 to 23% by mass of vital gluten,
A powder composition for noodle making. 2. The powder composition for noodle making according to claim 1, comprising 35 to 50% by mass of indigestible wheat starch. 3. The powder composition for noodle making according to claim 1, comprising 5 to 15% by mass of indigestible dextrin. The powder composition for noodle-making according to any one of claims 1 to 3, comprising 10 to 23% by mass of vital gluten. A noodle-making method, comprising using the powder composition for noodle-making according to any one of claims 1 to 4 as a powder material for noodle-making. The method of manufacturing noodles, which comprises cooking the noodles obtained by the noodle method according to claim 5.