JP6703864B2 - Buckwheat containing resistant starch and method for producing the same - Google Patents

Description

The present invention relates to buckwheat containing resistant starch and a method for producing the same.

In recent years, health consciousness has increased, and not only low-calorie foods, but also many foods that can ingest a large amount of dietary fiber in terms of nutrition have been proposed.

For noodles, noodles containing dietary fiber have been proposed, and as types of dietary fiber, polydextrose, indigestible dextrin, low molecular weight cellulose, chitosan, psyllium seed coat and indigestible starch (resistant starch), etc. Is mentioned.

Of these, resistant starch is a starch that is resistant to amylase digestion, and is chemically modified such as high-amylose starch, aging starch, heat-moisture treated starch and those subjected to strong crosslinking treatment or those substituted with ether. Processed starch and the like, which are also used for noodles containing dietary fiber (for example, Patent Documents 1 and 2).

Patent Document 1 is a technique using indigestible starch as a dietary fiber component, and describes noodles characterized by containing cereal flour and resistant starch-containing starch containing 60% by weight or more of resistant starch. Has been done. As the resistant starch, high-amylose corn starch and its heat-moisture treated starch are described.

Similarly, Patent Document 2 is a technique in which the indigestible starch is used as a dietary fiber component, and 10 to 30% by weight of the indigestible starch obtained by highly cross-linking the starch is added to the noodle raw material powder. It describes about noodles characterized by containing. Further, as the indigestible starch, highly crosslinked crosslinked starch having a swelling degree of 0.4 to 0.8 ml is described.

When these indigestible starches are used in noodles, they are superior to other dietary fiber materials in noodle making properties, texture, smell, etc., but they are hard to gelatinize, so they have a feeling of roughness and powderyness strongly. There was such a problem. Especially in the case of soba noodles, there was a problem that they were more rough and powdery than those of Chinese noodles and udon noodles. In order to solve these problems, Patent Documents 1 and 2 describe techniques for blending modified starch such as esterified starch and etherified starch. However, in the case of buckwheat, in order to reduce the roughness and powderiness, the amount of buckwheat flour should be reduced, the amount of resistant starch should be reduced, or esterified starch, etherified starch, etc. It is necessary to add a large amount of modified starch, which not only reduces the dietary fiber content in noodles, but also has a problem that the flavor of buckwheat noodles is significantly deteriorated.

JP, 10-313804, A JP, 2006-129790, A

An object of the present invention is to provide buckwheat containing indigestible starch, which has a good flavor and is less rough or powdery, and a method for producing the buckwheat.

As a result of intensive studies on the cause of the fact that buckwheat strongly feels grainy and powdery compared to other noodles, the inventors found that the proteins and dietary fibers contained in buckwheat flour had the texture and powderiness of indigestible starch. The inventors of the present invention found out that this is a factor that increases the length of the wire, and thus reached the present invention.

That is, the present invention contains an indigestible starch containing 60% by weight or more of dietary fiber and buckwheat flour having a protein content of 4 to 8% by weight and a dietary fiber content of 1 to 2% by weight. Resistant buckwheat containing resistant starch, and resistant starch containing 60% by weight or more of dietary fiber, protein content of 4 to 8% by weight and dietary fiber content of 1 to 2% by weight. A method for producing a buckwheat containing starch resistant to starch, which comprises mixing a main raw material powder containing buckwheat flour and kneading water with kneading water to prepare noodle dough, and making the noodle dough by a conventional method.

Further, in the present invention, it is preferable that the indigestible starch is blended in the main raw material powder in an amount of 5 to 35% by weight, and the buckwheat flour in the main raw material powder is in an amount of 30 to 50% by weight.

Further, the indigestible starch in the present invention is preferably phosphoric acid crosslinked starch and/or phosphoric acid monoester phosphoric acid crosslinked starch containing 80% by weight or more of dietary fiber.

INDUSTRIAL APPLICABILITY The present invention can provide a buckwheat-containing buckwheat containing indigestible starch, which has a good flavor and is less rough or powdery, and a method for producing the buckwheat.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Main Raw Material Blending As the main raw material powder according to the present invention, buckwheat flour and indigestible starch are indispensable, but in addition to these, wheat flour (including durum flour), barley flour, rye flour, rice flour and other grain flour and Various starches such as potato starch, tapioca starch and corn starch may be used alone or in combination. As the starch, it is also possible to use raw starch, pregelatinized starch, and modified starch such as acetylated starch, etherified starch and low cross-linked starch which do not show indigestibility.

-Buckwheat flour As buckwheat flour which is the main raw material powder according to the present invention, buckwheat flour having a protein content of 4 to 8% by weight and a dietary fiber content of 1 to 2% by weight is used. When the protein content is higher than 8% by weight and the dietary fiber content is higher than 2% by weight, the flavor of buckwheat noodles becomes good, but the indigestible starch becomes rough and powdery. On the other hand, when the protein content is 4% by weight and the dietary fiber content is lower than 1% by weight, the indigestible starch does not have the rough or powdery appearance, but the unique flavor of buckwheat is not felt and the texture is mochi-like. Become. More preferred is buckwheat flour having a protein content of 5.0 to 7.0% by weight and a dietary fiber content of 1.3 to 1.7% by weight.

Usually, buckwheat flour used for the production of buckwheat is roughly classified into low-grade flour (pollen), first-grade flour, second-grade flour, third-grade flour, and the like, in descending order, depending on the difference in protein and ash content. The closer it is to a 3rd flour, the more protein it contains, and the 3rd flour contains more cuticles and germ parts, and more buckwheat husks. In the present invention, in order to adjust the protein content and dietary fiber content of buckwheat flour, the buckwheat flour may be adjusted by combining these flours, but the third grade flour is particularly rough and powdery of indigestible starch. In order to increase the grain size, it is preferable to adjust the amount of the fine powder to the second fine powder. In addition, in order to make buckwheat-like color and look, buckwheat husks may be added to the adjusted buckwheat flour to make the final buckwheat flour. Even in this case, the protein content of buckwheat flour may be adjusted to 4 to 8% by weight and the dietary fiber content to 1 to 2% by weight.

The buckwheat flour in the present invention is preferably 30 to 50% by weight in the main raw material powder. If it is less than 30% by weight, the flavor of buckwheat is lacking, which is not preferable. On the other hand, if it exceeds 50% by weight, in a machine-made noodle using a roll, it is necessary to add a large amount of a binder material such as gluten in order to impart noodle-making properties, resulting in poor flavor.

-Indigestible starch The indigestible starch, which is the main raw material powder according to the present invention, has a dietary fiber content of 60% by weight or more. Examples of the resistant starch include heat-moisture treated starch of high amylose starch, phosphoric acid crosslinked starch and phosphoric acid monoesterified phosphoric acid crosslinked starch. Examples of raw materials for starch include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch and rice flour starch.
Particularly preferred is phosphoric acid crosslinked starch or/and phosphoric acid monoester phosphoric acid crosslinked starch having a dietary fiber content of 80% by weight or more, and by using a dietary fiber content of 80% by weight or more, the indigestible starch is It is preferable in terms of texture and flavor as well, since the addition amount of is suppressed.

According to the Japanese dietary intake standards (2015 version), the daily dietary fiber intake target amount is 19 to 20 g by age group for men over 18 years old and 17 to 18 g for women over 18 years old by age group. Has become. According to the 2014 National Health and Nutrition Survey report, the average daily intake of dietary fiber for adult males was 15.1 g and that for adult females was 14.4 g. It is considered that the intake target is insufficient by about 3 to 5 g. Therefore, in order to make up for the deficiency, it is preferable to add the resistant starch so that the amount of dietary fiber derived from the resistant starch per meal of buckwheat is 3 g or more.

In addition, it has been reported that taking 7 g of dietary fiber derived from indigestible starch has an effect of improving bowel movements, such as increasing the amount of bowel movements and the number of bowel movements (Nakayama et al., Journal of Japanese Society of Clinical Nutrition, 24(1), 1-). 6 (2002)). Therefore, in order to expect these effects, it is preferable to add so that the amount of dietary fiber derived from the resistant starch is 7 g or more per meal of buckwheat.

The amount of buckwheat for one serving is not particularly limited, but since it is about 60 to 180 g at the time of raw noodles, the indigestible starch may be blended in accordance with the amount of dietary fiber to be added for one serving. .. It is preferable that the content of resistant starch increases as the dietary fiber content increases, but not only the graininess and powderiness increase, but also the noodle making property decreases, so many gluten and other binders are added. It needs to be blended, and the flavor becomes worse. Therefore, the preferable blending amount is 35% by weight or less as a ratio in the main raw material powder. Further, since the amount of food consumed per meal increases as the content of the resistant starch decreases, the preferred content is 5% by weight or more as a ratio in the main raw material powder. The more preferable amount of the resistant starch is 10 to 20% by weight in the main raw material powder.

-Buckwheat flour, main raw material powder other than indigestible starch Buckwheat flour according to the present invention, the composition of the main raw material powder other than indigestible starch is not particularly limited, in terms of noodle making properties, texture, flavor Mainly wheat flour is preferable, and if necessary, modified starch other than raw starch, pregelatinized starch, and resistant starch may be added.

2. Auxiliary raw materials according to the present invention is not particularly limited, salt and phosphates commonly used in the production of buckwheat, alkaline agents, various thickeners, noodle quality improving agents such as gluten and egg white, edible Oils and fats, pigments, preservatives and the like can be added. These may be added together with the main raw material powder, or may be added after being dissolved or suspended in kneading water. When making machine-made noodles by rolls, it is preferable to add gluten according to the amount of buckwheat flour or resistant starch, and preferably 0.5 to 6% by weight relative to the main raw material powder. Is preferred. Also, other nutrients such as vitamins and minerals can be added to enhance nutritional aspects.
3. Noodle Making Step Noodle dough is produced by kneading the raw materials. More specifically, buckwheat flour, main raw material powders such as indigestible starch and wheat flour, gluten, after adding auxiliary raw material powders such as egg white noodle improver such as egg white, and powder mixing, and then salt in water, phosphorus Kneading water in which auxiliary raw materials such as acid salts and alkaline agents are dissolved is added, and the raw materials are kneaded well using a mixer to produce a dough. At this time, mixing may be performed under reduced pressure using a vacuum mixer or the like.

Next, noodle strings are prepared from the prepared dough. The production method may be carried out according to a conventional method, such as a method of producing noodle strings by extruding a dough using an extruder or the like, or a dough is formed into a noodle band by a composite or the like and then rolled a plurality of times with a roll to obtain a predetermined noodle. A method of making a noodle band by cutting the noodle band with a cutting roll called a cutting blade or knife cutting is used as a band thickness. In the case of making noodles using a roll, after making a noodle strip using an extruder, rolling and cutting may be performed, and after making a noodle strip having a multilayer structure by combining a plurality of noodle strips, rolling , You may cut out. When multiple noodle bands are combined to form a multilayer structure, the amount of resistant starch in the outer layer is reduced and the amount of resistant starch in the inner layer is increased to improve the digestibility during cooking and processing. Not only can the outflow of dietary fiber derived from starch be suppressed, but it is also easy to obtain the soothing taste peculiar to buckwheat.

3. Other Steps The noodle strings produced are cut into a predetermined length to prepare buckwheat containing starch. Alternatively, the buckwheat noodles may be ground as it is to prepare fresh buckwheat noodles, or the buckwheat noodles may be boiled buckwheat noodles, steamed steamed buckwheat noodles, or frozen frozen buckwheat noodles. Furthermore, it is possible to dry instant noodles by drying in a noodle band state and cutting into a predetermined length, or by steaming in a noodle band state and cutting into a predetermined length, and then drying by frying or hot air drying to give instant noodles. .. Considering the persistence of dietary fiber derived from indigestible starch in noodles, the ease of cooking, the storability, the flavor and the texture, instant non-fried soba dried with hot air is preferable.

As described above, in buckwheat containing resistant starch containing resistant starch, by using buckwheat flour having a protein content of 4 to 8% by weight and a dietary fiber content of 1 to 2% by weight, the flavor is improved. It is possible to provide a buckwheat containing indigestible starch and a method for producing the buckwheat, which is well textured and has little powdery texture.

The present embodiment will be described in more detail below with reference to examples.

<Experiment 1> Examination of buckwheat flour For examination of buckwheat flour, special flour, 1st flour, 2nd flour, 3rd flour, and buckwheat hull flour were prepared, and the respective protein amount and dietary fiber amount were analyzed. In addition, the analysis of protein amount is performed by the Kjeldahl method described in Appendix of Food Labeling Standards (Method of analyzing nutrients, etc.) ) Was analyzed by the Prosky method (enzyme-gravimetric method). The analysis results are shown in Table 1 below.

Further, special flour, No. 1, No. 2, No. 3, No. 3, and No. 3 buckwheat flour were mixed as shown in Table 2 below to prepare buckwheat flours 1 to 12. The formulation, protein content, and dietary fiber content are shown in Table 2 below.

(Example 1-1)
Semi-strong flour 600 g, buckwheat flour 2 in Table 2 (protein content 4.3% by weight, dietary fiber content 1.0% by weight) 300 g, resistant starch (tapocalynic acid crosslinked starch (dietary fiber amount 85% by weight)) 5 g of egg white powder and 30 g of gluten were powder-mixed with 100 g of the main raw material powder, and 10 g of salt, 0.6 g of phosphate, 0.9 g of polymerized phosphate, and 0.4 g of tocopherol preparation were dissolved in 360 g of water. Water was added, and the mixture was kneaded with a mixer for 15 minutes to prepare noodle dough (dough).

The dough thus prepared was compounded to prepare a noodle strip, which was rolled to 1.2 mm, and then cut with a No. 18 roll cutting blade to form a noodle strip. The noodle strings were cut so as to be 40 cm, and 120 g per meal was prepared as a buckwheat sample containing resistant starch.

(Example 1-2)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 4 in Table 2 (protein content: 5.2% by weight, dietary fiber content: 1.3% by weight). ..

(Example 1-3)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 5 in Table 2 (protein content: 6.1% by weight, dietary fiber content: 1.6% by weight). ..

(Example 1-4)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 6 in Table 2 (protein content 6.0% by weight, dietary fiber content 1.9% by weight). ..

(Example 1-5)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 7 in Table 2 (protein content 7.1% by weight, dietary fiber content 1.9% by weight). ..

(Example 1-6)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 8 in Table 2 (protein content 6.8% by weight, dietary fiber content 1.9% by weight). ..

(Example 1-7)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 9 in Table 2 (protein content 6.8% by weight, dietary fiber content 1.9% by weight). ..

(Example 1-8)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that buckwheat flour of Table 2 (protein content: 7.7% by weight, dietary fiber content: 2.0% by weight) was used. ..

(Comparative Example 1-1)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 1 in Table 2 (protein content 3.9% by weight, dietary fiber content 0.7% by weight). ..

(Comparative Example 1-2)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that buckwheat flour was buckwheat flour 3 in Table 2 (protein content: 8.1% by weight, dietary fiber content: 1.9% by weight). ..

(Comparative Example 1-3)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 11 in Table 2 (protein content 8.5% by weight, dietary fiber content 2.2% by weight). ..

(Comparative Example 1-4)
An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the buckwheat flour was buckwheat flour 12 in Table 2 (protein content 11.6% by weight, dietary fiber content 3.5% by weight). ..

The buckwheat sample containing the resistant starch prepared in Experiment 1 was evaluated. The evaluation was performed on the flavor of the noodles after cooking, the roughness of the noodles after cooking, and the powderyness. In addition, the evaluation method was performed by four experienced panelists in four stages. For cooking, boil the buckwheat-containing buckwheat sample in boiling water for 3 minutes, put it in a colander, drain it with water, wash it with water, drain the water, warm it with hot water, and then boil it in hot water. It was cut, and buckwheat noodles were put in a container containing the prepared soup sauce to prepare a eating sample.

Regarding the flavor of buckwheat after cooking, the evaluation ⊚ was very good, the evaluation ◯ was good, the evaluation Δ was weak, and the evaluation × was remarkably weak.

Regarding the roughness and powderiness after cooking, the evaluation ◎ is very rough and the powderyness is hardly felt, and the evaluation is very good. The evaluation X, in which the tinge is noticeable, was remarkably rough and powdery.

The evaluation results of Experiment 1 are shown in Table 3.

As shown in Comparative Example 1-1, the buckwheat flour in which the protein content was adjusted to 3.9% by weight and the dietary fiber content was 0.7% by weight using only the special flour and the first flour, the rough texture derived from the indigestible starch was observed. , The powdery texture was suppressed, but over the flavor, the texture became starchy and mochi-like.

On the contrary, as shown in Comparative Examples 1-3 and 1-4, buckwheat flour having a protein content higher than 8.0% by weight and a dietary fiber content higher than 2.0% by weight has a soba flavor. The results were good, but the results were rough and powdery due to the resistant starch.

On the other hand, as shown in Examples 1-1 to 1-8, the protein content of buckwheat flour was adjusted to 4.0 to 8.0% by weight and the dietary fiber content to 1.0 to 2.0% by weight. It can be seen that the use of buckwheat flour suppresses graininess and powderyness derived from indigestible starch, and can provide buckwheat with good flavor.

Further, in Examples 1-4 using buckwheat hulls, Examples 1-7 and Example 1-5 using No. 3 flour, it was difficult to obtain buckwheat flour without buckwheat hulls or No. 3 flour. The result was that the texture derived from digestible starch was felt. Since buckwheat husks contain a large amount of dietary fiber and No. 3 flour also contains buckwheat husks, it is presumed that buckwheat-derived dietary fiber is a factor that increases the roughness of indigestible starch.

As shown in Comparative Example 1-2, when the protein content was higher than 8.0% by weight and the dietary fiber content was 2.0% by weight or less, the roughness due to the indigestible starch was inconspicuous, but the gelatinization was unsatisfactory. A good powdery texture became noticeable. From the above results, it is inferred that the protein content derived from buckwheat is a factor that enhances the powderiness of resistant starch.

<Experiment 2> Examination of type of indigestible starch and examination of blending amount (Example 2-1)
Main raw material flour is 560 g of semi-strong flour, buckwheat flour 5 of Table 2 (protein content of 6.1% by weight, dietary fiber content of 1.6% by weight) is 300 g, and indigestible starch is high amylose cornstarch heat-moisture treated starch 140 g (food An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the amount of fiber was 60% by weight and the amount of gluten as an auxiliary material was 36 g.

(Example 2-2)
Main raw material flour is 594 g of semi-strong flour, buckwheat flour 5 of Table 2 (protein content of 6.1% by weight, dietary fiber content of 1.6% by weight) is 300 g, and indigestible starch is phosphate monoesterified phosphate cross-linked tapioca starch. An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the amount was changed to 106 g (dietary fiber 80% by weight).

(Example 2-3)
Main raw material flour is 600 g of semi-strong flour, buckwheat flour 5 of Table 2 (protein content is 6.1% by weight, dietary fiber content is 1.6% by weight), and indigestible starch is phosphoric acid monoesterified phosphate crosslinked wheat flour starch. An indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the amount was 100 g (dietary fiber 85% by weight).

(Example 2-4)
Main raw material flour is 650 g of semi-strong flour, buckwheat flour 5 of Table 2 (protein content 6.1% by weight, dietary fiber content 1.6% by weight) is 300 g, and indigestible starch is phosphate cross-linked tapioca starch 50 g (dietary fiber 85 % By weight), and an indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the amount of gluten as an auxiliary material was 20 g.

(Example 2-5)
Main raw material powder is semi-strong flour 500 g, buckwheat flour 5 in Table 2 (protein content 6.1% by weight, dietary fiber content 1.6% by weight) 300 g, resistant starch is phosphate cross-linked tapioca starch 200 g (dietary fiber 85 % By weight), and an indigestible starch-containing buckwheat sample was prepared according to the method of Example 1-1, except that the amount of gluten as an auxiliary material was 40 g.

(Example 2-6)
Main raw material powder is 350 g of semi-strong flour, buckwheat flour 5 of Table 2 (protein content 6.1% by weight, dietary fiber content 1.6% by weight) is 300 g, and indigestible starch is phosphate cross-linked tapioca starch 350 g (dietary fiber 85 %), and a buckwheat sample containing resistant starch was prepared according to the method of Example 1-1, except that the amount of gluten as an auxiliary material was 60 g (.

The samples of Examples 2-1 to 2-6 and Example 1-3 were evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 4.

As shown in Examples 2-1 to 2-3 and Example 1-3, different types of resistant starch were used, and the dietary fiber content derived from the resistant starch in the main raw material powder was the same. In the test section compounded as described above, regardless of the type of indigestible starch, it can be seen that the indigestible starch having a dietary fiber content of 60% by weight or more has less roughness and powderiness. In addition, phosphoric acid cross-linked starch and phosphoric acid monoesterified phosphoric acid cross-linked starch with a high content of resistant starch can reduce the amount of resistant starch to be blended, and in terms of texture, high amylose corn starch The texture was crispy compared to the heat-moisture treated starch.

As shown in Examples 2-4 to 2-6 and 1-3, as the proportion of the resistant starch in the weight of the main raw material powder increases, the roughness and the powderiness increase, and However, the amount of gluten added to make machine-made noodles by rolls increases, and the flavor becomes poor. The blending amount of the resistant starch varies depending on how many grams each serving is, but at least the ratio of the resistant starch in the weight of the main raw material powder is 35% by weight or less, more preferably 20% by weight or less. It turns out that is preferable.

<Experiment 3> Other noodles (Example 3-1) Instant non-fried noodles Noodles produced by the method of Example 1-3 were cooked for 2 minutes and 30 seconds with saturated steam (steam flow rate 300 kg/h) without cutting. After that, soak in seasoning liquid (salt 0.5% w/v, gum arabic 1.0% w/v) for 5 seconds, cut to about 40 cm, and dry 140 g (equivalent to 120 g of raw noodles) for one serving with hot air. It was put in a retainer and dried at 90° C. for 30 minutes to prepare an instant non-fried noodle sample.

(Example 3-2) Dry noodles The noodle strings produced by the method of Example 1-3 are cut to a length of about 1.5 m, hung on a stick, and then dried for about 4 hours in an environment of 30°C and 80% humidity, The dried noodles were cut into pieces each having a size of about 30 cm to prepare rod-shaped samples of dry noodles.

(Example 3-3) Instant fried noodles 140 g of cut noodles produced by the method of Example 3-1 was put in a retainer for fried drying and fried dried at 150°C for 2 minutes and 30 seconds to produce a fried noodle sample.

(Example 3-4) Frozen noodles 120 g of cut noodles produced by the method of Example 1-3 was boiled, put in a bucket, boiled for 2 minutes 30 seconds, washed with water for 1 minute 30 seconds, drained, and then frozen. It was put in a retainer for food and frozen in an air blast type freezer at −30° C. for 30 minutes to prepare a frozen noodle sample.

Each sample was cooked and evaluated in the same manner as in the evaluation method of Experiment 1. For instant non-fried noodles, boiled in a pot containing 500 ml of boiling water for 3 minutes, put the concentrated liquid soup in a container prepared in advance, and put the boiled juice and noodles in it to prepare a sample for eating. .. Regarding the preparation of the dried noodles sample, 85 g of dried noodles (corresponding to 120 g of raw noodles) was boiled in boiling water for 3 minutes, then placed in a colander, drained with water, washed with water, drained, and lightly heated with hot water. After that, the water was drained, buckwheat noodles were put in a container containing soup prepared in advance, and a soup sample was prepared. Regarding the preparation of instant fried noodles, the instant fried noodle sample was placed in a container, the powdered soup was placed therein, 450 ml of boiling water was placed therein, and the mixture was held for 3 minutes to prepare a eating sample. Frozen noodles were cooked in boiling water for 3 minutes, then boiled in water, and buckwheat was placed in a container containing the prepared soup to prepare a eating sample.

The evaluation results of Experiment 3 are shown in Table 5.

As shown in Examples 3-1 to 3-4, it can be seen that buckwheat-containing buckwheat containing resistant starch can be produced in a form other than raw noodles, which is rough and has little powdery taste. It can be seen that instant non-fried noodles are good in terms of flavor and texture. In addition, dry noodles and frozen noodles are boiled at the time of processing or cooking, and then boiled in water or washed with water, so that the indigestible starch-derived dietary fiber flows out from the noodles and the indigestible amount added at the time of eating. Although it is less than the amount of dietary fiber derived from it, in instant non-fried noodles, the noodle surface is gelatinized, so there is little outflow of dietary fiber derived from resistant starch, and it can be used as a soup with boiling water. Therefore, compared to other noodles, a larger amount of dietary fiber derived from resistant starch can be ingested.

Claims (6)

Resistant starch,
A buckwheat flour having a protein content of 4 to 8% by weight and a dietary fiber content of 1 to 2% by weight.
The buckwheat-containing buckwheat containing starch which is characterized in that the indigestible starch is a phosphoric acid crosslinked starch containing 80% by weight or more of dietary fiber and/or a phosphoric acid monoesterified phosphoric acid crosslinked starch. The blending amount of the indigestible starch in the main raw material powder is 5 to 35% by weight, and the blending amount of the buckwheat flour in the main raw material powder is 30 to 50% by weight. Buckwheat containing resistant starch. 3. The buckwheat flour containing buckwheat resistant starch according to claim 1 or 2, wherein the buckwheat flour has a protein content of 5 to 7% by weight and a dietary fiber content of 1.3 to 1.7% by weight. And resistant starch,
A buckwheat flour having a protein content of 4 to 8% by weight and a dietary fiber content of 1 to 2% by weight, and
Kneading with kneading water to make noodle dough,
A method for producing buckwheat-resistant buckwheat containing buckwheat noodles characterized in that the noodle dough produced is manufactured by a conventional method,
A method for producing buckwheat containing starch resistant to starch, characterized in that the resistant starch is phosphoric acid crosslinked starch containing 80% by weight or more of dietary fiber and/or phosphoric acid monoesterified phosphoric acid crosslinked starch. The blending amount of the indigestible starch in the main raw material powder is 5 to 35% by weight, and the blending amount of the buckwheat flour in the main raw material powder is 30 to 50% by weight. 1. A method for producing buckwheat containing resistant starch. The buckwheat flour, production of resistant starch content near the claims 4 or 5, wherein the and dietary fiber content in the protein content of 5-7% by weight is 1.3 to 1.7 wt% Method.