JP6983496B2 - Noodle manufacturing method - Google Patents

Description

The present invention relates to a method for producing noodles containing a low-sugar food material, which improves viscoelasticity and noodle-making property and gives a good texture as noodles.

In recent years, there has been an increasing demand for foods containing low-carbohydrate food ingredients such as bran, reflecting general health consciousness or for people with sugar restrictions such as diabetics.

As a technique for satisfying the above demand, Patent Document 1 describes grain flour, resistant starch-containing starch containing 60% by weight or more of resistant starch, and modified starch subjected to chemical treatment to lower the gelatinization start temperature. Noodle starch characterized by containing is disclosed.

Further, Patent Document 2 below contains resistant starch, wheat protein, and thickening polysaccharide, and is preferably further selected from the group consisting of vegetable insoluble dietary fiber, processed starch, and egg white powder. Noodles containing at least one of them are disclosed.

On the other hand, since general noodles are foods containing a large amount of starch, it is known to cause an "aging phenomenon" in which the noodles harden with the passage of time after production and the texture deteriorates. Patent Document 3 discloses noodles containing polyglutamic acid or an edible salt thereof, which describes that aging can be prevented, texture can be improved, and the shape can be maintained.

Japanese Patent No. 3798509 Japanese Unexamined Patent Publication No. 2016-2000 Japanese Unexamined Patent Publication No. 01-132347

However, in the noodles disclosed in Patent Documents 1 and 2, the noodle-making property is lowered, although the effect of reducing calories and limiting sugar can be obtained by containing resistant starch. There was a problem that the texture was far from the original noodles.

On the other hand, the noodles disclosed in Patent Document 3 are intended to prevent aging, and the effect on noodles having a reduced sugar content has not been suggested.

Therefore, the present invention is to provide a method for producing noodles, which contains a low-sugar food material, improves viscoelasticity and noodle-making property, and can obtain a good texture as noodles.

In order to achieve the above object, the present invention comprises a dough making process in which a dough raw material containing a low sugar food raw material, processed starch, wheat protein, polyglutamic acid and water is mixed to make a dough, and a dough forming process of forming the dough into noodles. It provides a method for producing noodles, which comprises a noodle process.

According to the production method of the present invention, the viscoelasticity and noodle-making property are improved by adding processed starch, wheat protein and polyglutamic acid while suppressing the sugar content by using a low-carbohydrate food raw material, which is good as noodles. It is possible to provide a method for producing noodles so as to obtain a smooth texture.

In the production method of the present invention, when the total mass of the dough raw material excluding water is 100 parts by mass, it is preferable to mix 0.005 to 0.3 parts by mass of the polyglutamic acid. According to this, better viscoelasticity and noodle-making property can be imparted.

In the production method of the present invention, when the total mass of the dough raw material excluding water is 100 parts by mass, the low sugar food raw material is 40 to 80 parts by mass, the modified starch is 5 to 40 parts by mass, and the wheat protein is 10 to 10 parts by mass. It is preferable to mix 30 parts by mass. According to this, by optimizing the blending amount of each raw material, it is possible to provide a method for producing noodles having a better texture and flavor while suppressing the sugar content.

In the production method of the present invention, it is preferable to further mix wheat flour in the dough preparation step. According to this, the flavor as noodles can be enhanced.

In the production method of the present invention, it is preferable to further mix a thickener in the dough production step. According to this, it is possible to provide noodles further imparted with viscoelasticity.

The molding in the noodle-making step of the production method of the present invention is not particularly limited, but is preferably made by extrusion. According to this, since the hard noodles are produced by extrusion, the low-carbohydrate food raw material contained in the noodles does not easily elute when boiled, and it is possible to obtain noodles with a firm noodle quality.

It is preferable that the method for producing noodles of the present invention further comprises a heating step of heating the noodles obtained in the noodle making step.

Further, the heating in the heating step is preferably performed by steaming. According to this, since the noodles are produced by steaming, the low-carbohydrate food raw materials contained in the noodles are difficult to elute, and it is possible to obtain noodles with a firm noodle quality.

According to the method for producing noodles of the present invention, the viscous elasticity and the noodle-making property are improved by adding processed starch, wheat protein and polyglutamic acid while suppressing the sugar content by using a low-carbohydrate food raw material, and noodles. It is possible to provide a method for producing noodles so as to obtain a good texture.

In the present invention, the low-carbohydrate food raw material means a food raw material having a sugar content of preferably 50% by mass or less, more preferably 30% by mass or less. Low-sugar food ingredients include indigestible starch, indigestible dextrin, soybean flour, soymilk powder, okara, fusuma, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible glucan, agar, and konjac flour. , Almond poodle, nut powder, soybean protein, pea protein, egg protein and the like can be preferably exemplified.

The resistant starch can be obtained by physically, enzymatically and / or chemically treating the starchy raw material. For example, a method of moist heat-treating a starchy raw material, preferably a high amylose starchy raw material, according to the methods described in JP-A No. 4-130102 and JP-A-10-313804 can be mentioned. Further, for example, a method of allowing a debranching enzyme to act on a starchy raw material according to the method described in JP-A-8-56690 can be mentioned.

As the indigestible dextrin, roasted dextrin shown in, for example, Tokuho 3-47832, Tokuho 4-43624, Tokuho 8-2270, etc. is dissolved in water, and the roasted dextrin is dissolved in water. A product produced by a method in which α-amylase is allowed to act on the dextrin can be preferably adopted.

The starchy raw material used as a raw material for the resistant starch and the resistant dextrin may be any edible raw material, and is not particularly limited. For example, corn starch, horse bell starch, sweet potato starch, wheat starch, rice starch, sago starch, potato starch, kudzu starch, sardine starch, sago starch and the like can be mentioned. In addition, those improved in breeding methods or genetic engineering methods, such as Uruchi species, Waxy species, and Hyamylose species, may be used. Further, various modified starches may be used. Chemical treatments such as acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, pregelatinization treatment, wet heat treatment, ball mill treatment, physical treatment such as fine grinding treatment, enzymes You may use a processing such as a treatment, or a starch which has been subjected to two or more of these treatments.

Commercially available products can also be used as the indigestible starch and the indigestible dextrin, for example, "Fiber Jim RW" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), "Amylogel HB-450" (trade name, Sanwa Cornstarch Co., Ltd.), "Nisshoku Roadster" (trade name, manufactured by Nihon Shokuhin Kako Co., Ltd.), "Pine Fiber" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), etc. can be used.

The soybean flour may be any edible soybean flour, and for example, full-fat soybean flour, defatted soybean flour, and the like can be used. Roasted soybean flour may be used.

Soymilk powder is a dry powder of soymilk and is commercially available from various companies. The soymilk powder may be full-fat soymilk powder or skim-fat soymilk powder.

Okara is left over after squeezing soymilk from soybeans in the process of making tofu. Okara may be raw or dried, but dried okara is preferably used in consideration of storage stability and the like.

Fusuma refers to the crushed material of the integument of cereals. For example, wheat bran, barley bran, rice bran and the like can be mentioned. In addition, examples of the integument of cereals include soybean and corn integuments. Roasted bran may be used.

In addition to the above-exemplified indigestible starch, indigestible dextrin, soybean flour, soymilk powder, okara and fusuma, low-sugar food ingredients include cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, and indigestible dextrin. Sexual glucan, agar, konjac flour, almond poodle, nut powder, soybean protein, pea protein, egg protein and the like can also be preferably exemplified.

The content of the low-sugar food material is preferably 40 to 80 parts by mass, more preferably 50 to 70 parts by mass, when the total mass of the noodle dough material excluding water is 100 parts by mass. .. When the content of the low-carbohydrate food raw material is less than 40 parts by mass, the effect of reducing the sugar mass is poor, and when it exceeds 80 parts by mass, the texture tends to be deteriorated.

As the processed starch used in the present invention, for example, corn starch, tapioca starch, horse belly starch, rice starch, starch bean starch, wheat starch and the like are used as raw material starch, and starch cross-linked with phosphate and etherification such as hydroxypropylation are used. Starch obtained from the above, starch obtained by esterifying organic acids such as acetic acid and succinic acid, and the like can be used. In particular, processed starch cross-linked with etherified phosphate using starch derived from wheat as a raw material starch is preferably used.

The content of the modified starch is preferably 5 to 40 parts by mass, more preferably 10 to 30 parts by mass, when the total mass of the noodle dough material excluding water is 100 parts by mass. Even if the content of the modified starch is less than 5 parts by mass or more than 40 parts by mass, the texture tends to deteriorate.

As the wheat protein used in the present invention, a commercially available one can be used, and for example, gluten can be used. Gluten is usually distributed in the market as a powdered product, and when the powdered product is returned to water or the like, it exhibits dough-like extensibility and elasticity.

The wheat protein is preferably mixed in an amount of 10 to 30 parts by mass, more preferably 15 to 25 parts by mass, when the total mass of the noodle dough material excluding water is 100 parts by mass. Even if the amount of wheat protein is less than 10 parts by mass or more than 30 parts by mass, the texture tends to deteriorate. Further, if it is less than 10 parts by mass or if it exceeds 30 parts by mass, the noodle-making property tends to deteriorate, and if it exceeds 30 parts by mass, the color tone of the noodles tends to deteriorate.

The polyglutamic acid used in the present invention includes polyglutamic acid (γ-polyglutamic acid) extracted from natto, synthetic polyglutamic acid (α-polyglutamic acid) derived from a polymer of glutamic acid ester-N carboxylic acid anhydride, or Polyglutamic acid (γ-polyglutamic acid) obtained as a fermentation product from various strains can be used.

Polyglutamic acid is preferably 0.005 to 0.3% by mass, more preferably 0.05 to 0, when the total mass of low-sugar food raw materials, modified starch, wheat protein, and polyglutamic acid is 100% by mass. . Mix 1% by mass. If the polyglutamic acid content is less than 0.005% by mass, the viscoelasticity becomes poor and the noodles have a weak texture. If it exceeds 0.3% by mass, the noodles have a strong stickiness and a sticky texture.

In the present invention, wheat flour may be added in addition to the above raw materials. As the wheat flour, commercially available flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and mixed flours thereof can be used.

The wheat flour is preferably mixed in an amount of 5 to 70 parts by mass, more preferably 10 to 50 parts by mass, when the total mass of the noodle dough material excluding water is 100 parts by mass. If the amount of wheat flour is less than 5 parts by mass, the flavor and texture of the noodles tend to deteriorate, and if it exceeds 70 parts by mass, the effect of reducing the sugar mass becomes poor.

In the present invention, a thickener may be added in addition to the above raw materials. The thickener is selected from xanthan gum, propylene glycol alginate, guagam, locust bean gum, xanthan gum, glucomannan, galactomannan, curdran, pectin, alginic acid, sodium alginate, caraginan, carboxymethyl cellulose tatrium, carob bean gum, and carob bean gum. One or more of the above can be used.

The thickener is preferably mixed in an amount of 0.1 to 10 parts by mass, more preferably 0.5 to 2 parts by mass, when the total mass of the noodle dough material excluding water is 100 parts by mass. If the amount of the thickener is less than 0.1 parts by mass, the effect of adding the thickener is poor, and if it exceeds 10 parts by mass, the extensibility of the dough is lowered, the workability is deteriorated, and the texture is also hardened.

The noodles in the present invention are not particularly limited, and examples thereof include pasta, Chinese noodles, udon noodles, hiyamugi noodles, somen noodles, and Okinawa soba. Among these, extruded pasta, steamed fried noodles, and Chinese noodles such as ramen are preferable because they can easily suppress the elution of low-carbohydrate raw materials.

In the present invention, the dough raw material for noodles may contain low-sugar food raw material, modified starch, wheat protein, polyglutamic acid and water, and other raw materials may be added as needed. Other raw materials include, for example, salt, liquor, brine, phosphate, polyphosphate, egg, gluten, emulsifier, antioxidant, colorant, pH adjuster and the like, in addition to the above-mentioned flour and thickener. Can be mentioned.

In the noodle-making process of the present invention, the dough obtained in the dough-making step is formed into noodle strings having a predetermined thickness and length according to a conventional method.

The molding method for making the dough into noodle strings is not particularly limited, and may be an extrusion method using an extrusion type noodle making machine, a roll method using a roll type noodle making machine, a method by a person who does not use a machine, or the like. There may be. When processed by extrusion, hard noodles are produced, so the low-sugar food ingredients contained in the noodles do not easily elute when boiled, and noodles containing solid low-sugar food ingredients are obtained. be able to.

The method for producing noodles of the present invention may further include a heating step of heating the noodles obtained in the noodle making step. The method for heating the noodles is not particularly limited, and methods such as steaming and boiling can be adopted, but steaming is particularly preferable. By steaming, the low-carbohydrate food raw material contained in the noodles does not easily elute, and it is possible to obtain noodles with a firm noodle quality.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Test Example 1-Addition of polyglutamic acid>
Noodle dough was made with the formulations shown in Table 1, and spaghetti (extruded fresh pasta) and fetocine (raw roll pasta) were produced.

In Table 1, as the modified starch, an etherified phosphoric acid crosslinked modified starch using wheat starch as a raw material starch was used. As the resistant starch, "Fiber Jim RW" (trade name; manufactured by Matsutani Chemical Industry Co., Ltd.) was used. As cellulose, "Hanflock" (trade name; J.RETTENMAIER & SOHNE) was used.

Spaghetti was produced by extruding the noodle dough using an extruder so as to form a noodle string having a thickness of 2.0 mm and a length of 25 cm. In addition, Fettuccine made the noodle dough into noodles having a width of 5.5 mm, a thickness of 1.0 mm, and a length of 25 cm using a roll noodle making machine.

The spaghetti made in this way was boiled in boiling water for three and a half minutes, and the fettuccine was boiled in boiling water for four minutes.

The textures of boiled spaghetti and fettuccine were evaluated by 10 panelists based on the following evaluation criteria.
5 points: Compared with the control product (Comparative Example 2), the viscoelasticity is extremely good and the texture is also considerably good.
4 points: Compared with the control product (Comparative Example 2), the viscoelasticity is good and the texture is also good.
3 points: The viscoelasticity is the same as that of the control product (Comparative Example 2), and the texture is also the same.
2 points: Compared with the control product (Comparative Example 2), the viscoelasticity is slightly poor and the texture is also slightly inferior.
1 point: Compared with the control product (Comparative Example 2), the viscoelasticity is poor and the texture is considerably inferior.

Table 2 shows the average score of the above evaluation results and a short review of the texture.

As shown in Table 2, in spaghetti, the evaluation score of the texture was higher in Examples 1 to 5 to which polyglutamic acid was added than in Comparative Example 1 to which polyglutamic acid was not added. In particular, in Examples 2 to 5, spaghetti having a sticky and chewy texture was obtained. Further, even in fettuccine, the evaluation score of the texture was higher in Examples 1 to 5 to which polyglutamic acid was added than in Comparative Example 1 to which polyglutamic acid was not added. In particular, in Examples 2 to 5, fettuccine having a sticky and chewy texture was obtained.

<Test Example 2: Addition of flour>
Noodle dough was prepared according to the formulation shown in Table 3, and spaghetti (extruded raw pasta) and fetocine (raw roll pasta) were produced in the same manner as in Test Example 1 above. As the modified starch, the resistant starch, and the cellulose, the same ones as in Test Example 1 were used.

The spaghetti made in this way was boiled in boiling water for three and a half minutes, and the fettuccine was boiled in boiling water for four minutes. The textures of boiled spaghetti and fettuccine were evaluated by 10 panelists in the same manner as in Test Example 1. The results are shown in Table 4.

As shown in Table 4, compared with Comparative Examples 1 and 2 to which polyglutamic acid was not added, Examples 3 and 6 to which polyglutamic acid was added obtained a better texture. Further, as shown in Comparative Example 1, in the case where polyglutamic acid was not added, the texture was not improved even when wheat was added. Further, in Example 3 in which wheat was added in addition to polyglutamic acid, the texture was further improved.

<Test Example 3: Addition of thickener>
Noodle dough was prepared with the formulations shown in Table 5, and spaghetti (extruded raw pasta) and fetocine (raw roll pasta) were produced in the same manner as in Test Example 1 above. As the modified starch, the resistant starch, and the cellulose, the same ones as in Test Example 1 were used. Xanthan gum was used as the thickener.

The spaghetti made in this way was boiled in boiling water for three and a half minutes, and the fettuccine was boiled in boiling water for four minutes. The textures of boiled spaghetti and fettuccine were evaluated by 10 panelists in the same manner as in Test Example 1. The results are shown in Table 6.

As shown in Table 6, compared with Comparative Examples 1, 3 and 4 to which polyglutamic acid was not added, Examples 3 and 7 to which polyglutamic acid was added obtained a better texture. Further, as shown in Comparative Examples 3 and 4, in the case where polyglutamic acid was not added, the texture was not improved even when the thickener was added.

<Test Example 4-Manufacturing of udon>
Noodle dough was made with the composition shown in Table 7, and noodles were made into udon noodles having a thickness of 3.0 mm, a thickness of 2.8 mm, and a length of 25 cm using a roll noodle making machine. The obtained udon was boiled in boiling water for 13 minutes.

As the modified starch, the resistant starch, and the cellulose, the same ones as in Test Example 1 were used. Xanthan gum was used as the thickener.

The texture of the boiled udon was evaluated in the same manner as in Test Example 1. Table 8 shows the average score of the evaluation results and a short review of the texture.

As shown in Table 8, the evaluation scores of the texture were higher in Examples 8 to 12 to which polyglutamic acid was added than in Comparative Example 5 to which polyglutamic acid was not added. In particular, in Examples 9 to 12, udon noodles having a sticky and chewy texture were obtained.

Further, as compared with Comparative Example 5 in which the polyglutamic acid and the thickener are not added, in Example 6 in which the thickener is added and in Comparative Example 13 in which the polyglutamic acid and the thickener are both added. The evaluation score of the texture was high.

Claims (6)

A dough making process in which dough raw materials containing crosslinked resistant starch, etherified modified starch, wheat protein, polyglutamic acid and water are mixed to make dough.
Including a noodle-making process of molding the dough into noodles.
In the dough preparation step, when the total mass of the dough raw material excluding water is 100 parts by mass, the indigestible starch is 40 to 80 parts by mass, the modified starch is 5 to 40 parts by mass, and the wheat protein is used. A method for producing noodles, which comprises mixing 10 to 30 parts by mass and 0.005 to 0.3 parts by mass of the polyglutamic acid. In the textile manufacturing process, further mixed with flour, noodles method as claimed in claim 1. The method for producing noodles according to claim 1 or 2 , wherein a thickener is further mixed in the dough preparation step. The method for producing noodles according to any one of claims 1 to 3 , wherein the molding is performed by extrusion. The method for producing noodles according to any one of claims 1 to 4 , further comprising a heating step of heating the noodles obtained in the noodle making step. The method for producing noodles according to claim 5 , wherein the heating is performed by steaming.