JP7038724B2 - Noodles and their manufacturing method - Google Patents

Description

The present invention relates to low-carbohydrate noodles.

Calorie control has been achieved by reducing sugar content as a food material that can prevent and improve lifestyle-related diseases such as obesity, hyperlipidemia, fatty liver, and diabetes, or as a food material suitable for people with abnormal glucose metabolism such as diabetes. Various food materials have been proposed. As such a low-carbohydrate food material, resistant starch, which is indigestible starch having resistance to the digestive action of digestive enzymes, is known. Indigestible starch is quantified as dietary fiber by the Proski method, which is officially recognized as a method for quantifying dietary fiber, and by ingesting it, dietary fiber that tends to be deficient in daily eating habits is replenished. can do.

When dietary fiber such as indigestible starch is added to noodles for the purpose of low sugar and low calories, the dough does not stretch well during noodle making and the noodle strings are easily cut. There are problems such as having a hard texture. As a technique for solving such a problem, for example, Patent Document 1 describes indigestible starch, wheat protein and thickening instead of all or part of flour such as wheat flour and buckwheat flour usually used as a raw material for noodles. It is described that raw noodles are prepared using polysaccharides, and that the raw noodles are cooked and then frozen to obtain frozen noodles. The low-carbohydrate noodles produced by such a method are said to have a characteristic that the texture (hardness, viscoelasticity) can be made similar to that of ordinary noodles, in addition to the characteristic that the sugar content is low. ing.

Further, in Patent Document 2, in the production of instant fried noodles, by adding inulin, which is a kind of polysaccharide, to the noodle raw material, the fat content is reduced without affecting the noodle making property, taste and texture, etc. It is stated that it can be done. Specifically, 0.5 to 7.5% by mass of inulin is dissolved or dispersed in kneaded water and added to the main raw material flour such as wheat flour, and kneaded to prepare noodle dough, and further to the noodle string. It is stated that it should be done.

Japanese Unexamined Patent Publication No. 2016-2000 Japanese Unexamined Patent Publication No. 2008-278788

Noodles containing resistant starch have a strong texture when put in the mouth, so there is room for improvement in terms of texture. A technique capable of effectively suppressing such a rough texture peculiar to noodles containing resistant starch has not yet been provided.

An object of the present invention is to provide noodles containing resistant starch and having a low sugar content, but having a suppressed texture peculiar to noodles containing resistant starch, and a method for producing the same. Is.

The present invention is noodles containing resistant starch and having a coating agent containing inulin attached to the surface.

Further, the present invention is a method for producing noodles, which comprises a step of cooking raw noodles containing resistant starch by heating and attaching a coating agent containing inulin to the surface of the cooked noodles.

The type of noodles to which the present invention is applicable is typically noodles having the outer shape of a noodle line obtained by forming an elongated noodle dough, but the present invention is not limited to this, and for example, so-called short pasta such as macaroni and penne can also be used. Be included. Examples of noodles to which the present invention can be applied include udon, hiyamugi, somen, flat noodles, Japanese soba noodles, Chinese noodles; pasta such as spaghetti and macaroni; noodle skins such as dumplings, grilled noodles, spring rolls, and wonton wrappers. Be done.

The noodles of the present invention are typically added to a powder raw material and kneaded to prepare a noodle dough which is a mixture of the powder raw material and water, and the noodle dough is processed into a predetermined shape such as a noodle string. It is produced through a process of obtaining raw noodles in an unpregelatinized state. Among the raw materials used for preparing noodle dough, the powder raw material is a powdery raw material under normal temperature and pressure, and includes flours and resistant starches described later, but contains auxiliary raw materials such as fats and oils and salt. do not have. The processing of the noodle dough into noodle strings can be carried out, for example, by rolling the dough by a conventional method such as roll rolling to obtain a noodle band, and cutting the noodle band from the noodle band using a known noodle wire processing device. Further, it can also be carried out by a conventionally known extrusion noodle making method using a uniaxial extrusion noodle making machine, a biaxial extrusion noodle making machine or the like.

The noodles of the present invention contain flours, and therefore the powder raw material contains flours, specifically flour and starch. The "flours" in the present invention do not include indigestible starches such as indigestible starch, indigestible dextrin, and reduced indigestible dextrin. Examples of the flour include flour such as soft flour, medium-strength flour, strong flour, durum flour, whole grain flour, and bran, as well as buckwheat flour, rice flour, corn flour, barley flour, rye flour, hatomugi flour, hie flour, and foam flour. Can be mentioned. Examples of the starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; the various starches are subjected to pregelatinization, etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, and the like. Examples include processed starch. In the present invention, one of these flours can be used alone or in combination of two or more.

The noodles of the present invention contain resistant starch. A typical example of the resistant starch used in the present invention is resistant starch. Indigestible starch is a general term for starches and partially decomposed products that are resistant to the digestive action of digestive enzymes and are not digested or absorbed in the small intestine of healthy people. Indigestible starch is produced or prepared by physically and / or chemically processing various starches. By containing resistant starch in the powder raw material, which is the main raw material of noodles, the content of sugar (carbohydrate) in noodles is reduced, calories are reduced, and it is useful for prevention or improvement of lifestyle-related diseases. become. In the present invention, resistant starch known in the art can be used, and the type and production method thereof are not particularly limited. For example, indigestible starch can usually be obtained by subjecting starch to limited hydrolysis with a starch-degrading enzyme and then adding a debranching enzyme to react. Specifically, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca, and corn with a starch-degrading enzyme such as α-amylase is dissolved in warm water and debranched by an enzyme such as isoamylase. It can be obtained by inactivating the enzyme after aging and inactivating the enzyme, or by inactivating the enzyme and then aging and spray-drying.

The indigestible starches used in the present invention include, for example, indigestible dextrin and reduced indigestible dextrin in addition to the indigestible starch. Indigestible dextrin is a water-soluble dietary fiber produced by roasting starch, hydrolyzing it with amylase, and then extracting the indigestible component therein. The reduced indigestible dextrin is a reduced product of the indigestible dextrin. For example, the indigestible dextrin obtained by enzymatically digesting the roasted dextrin is produced by reducing it by hydrogenation, and the production method thereof is as follows. Japanese Patent Application Laid-Open No. 2-154664 can be referred to. However, from the viewpoint of ensuring that the above-mentioned effect of the present invention, particularly the effect of suppressing a rough texture, is more reliably exerted, the indigestible starch is more than the indigestible dextrin and the reduced indigestible dextrin. Also, resistant starch is preferred.

The content of the resistant starch in the powder raw material is 5 mass with respect to the total mass of the powder raw material in consideration of the significance of using the resistant starch, that is, the reduction of sugar content of the noodles which is the production target. % Or more is preferable. From the viewpoint of further reducing the sugar content of noodles, it is desirable to increase the content of resistant starch in the powder raw material to more than 5% by mass, but if it is too much, the influence of resistant starch will have an effect. As a result of being too strong, the rough texture peculiar to noodles containing resistant starch becomes remarkable, and the boiling yield becomes unstable. In consideration of the above, the content of the resistant starch in the powder raw material is preferably 5 to 50% by mass, more preferably 20 to 40% by mass, based on the total mass of the powder raw material.

Further, from the viewpoint of reducing the sugar content of the noodles of the present invention, the content of the flours (flour and starch) in the powder raw material is preferably smaller than that of ordinary noodles. From such a viewpoint, the content of the flour in the powder raw material is preferably 50 to 95% by mass, more preferably 60 to 80% by mass, based on the total mass of the powder raw material.

The noodles of the present invention may contain components other than the above-mentioned flours and resistant starches as long as the gist of the present invention is not deviated. Other components that can be contained in the powder raw material, which is the main raw material of the noodles of the present invention, include, for example, protein materials such as wheat protein, wheat gluten, soybean protein, egg yolk powder, egg white powder, whole egg powder, and defatted milk powder; Fats and oils such as animal and vegetable fats and oils, powdered fats and oils; Can be used alone or in combination of two or more. In particular, wheat protein is preferably used in the present invention because it can further improve the strength and taste of noodles (noodle strings). As the wheat protein, powdered wheat protein can be preferably used. Powdered wheat protein is a powder of gluten without changing its protein properties, and is also called active gluten.

One of the main features of the noodles of the present invention is that a coating agent containing inulin is attached to the surface. As a result, the rough texture peculiar to noodles containing resistant starch is effectively suppressed, and noodles having a low sugar content and an excellent texture can be obtained. Inulin is a polysaccharide contained in tubers and bulbs of Asteraceae plants, and has a structure in which a large number of fructose is polymerized. When inulin is a mixture of inulins of various degrees of polymerization, the chain length of inulin in the mixture can be expressed by the average degree of polymerization. The inulin used in the present invention preferably has an average degree of polymerization of 10 to 30. Inulin can be extracted from plants containing inulin, such as Jerusalem artichoke, dahlia, burdock, thistle, yam, and chicory. Further, by fractionating the extracted inulin (see, for example, JP-A-9-324002), inulin having a desired chain length can be obtained. Inulin can also be produced using an inulin synthase (see, for example, Japanese Patent Application Laid-Open No. 2009-50281), or a commercially available product (for example, manufactured by Fuji Nihon Seito Corporation) can also be used. Since inulin is an indigestible polysaccharide that cannot be digested by humans, it is also used as a material for diet foods, diabetic foods, etc., and is said to be effective in promoting the growth of bifidobacteria in the intestine. ing.

The noodles of the present invention are typically cooked noodles obtained by heating raw noodles in an unpregelatinized state prepared by a conventional method using the powder raw material and water. However, in such typical noodles of the present invention, the coating agent containing inulin is attached to the surface of the cooked noodles.

The amount of inulin attached to the noodles (cooked noodles) is preferably at least 0.01% by mass, more preferably 0.1% by mass or more of the noodles, from the viewpoint of more surely exerting the action and effect of inulin. It is by mass or more, more preferably 1% by mass or more. On the other hand, if the amount of inulin attached to the noodles is excessive, the sweetness of inulin may adversely affect the taste. Therefore, the amount of inulin attached to the noodles is preferably 10 with respect to the total mass of the noodles. It is mass% or less, more preferably 5 mass% or less.

Noodles using inulin are also described in Patent Document 1, but what is described in Patent Document 1 is to enclose inulin in instant fried noodles to reduce the oil and fat content, and the inulin is rough. It is not described that it is effective in reducing the texture, and it is not described that indigestible starch, which is a causative substance of the roughness, is added to noodles in the first place. Further, according to the findings of the present inventor, when inulin is encapsulated in noodles, the effect of suppressing roughness is inferior to that when inulin is encapsulated on the surface of noodles as in the present invention. This is clear from the comparison between the examples described later and the comparative examples.

Inulin is a solid at room temperature, and a typical form of a coating agent containing the inulin is an inulin cream composed of a mixture of inulin and water. This inulin cream is a creamy coating agent obtained by dissolving inulin in water and cooling it if necessary. The mass ratio of inulin to water in the inulin cream is preferably 1/10 to 1/1, more preferably 1/2 to 2/3 as the former / the latter. The content of inulin in the coating agent is preferably 1 to 20% by mass, more preferably 1 to 20% by mass, based on the total mass of the coating agent, from the viewpoint of reducing the rough texture and the balance between the texture and texture of noodles. Is 5 to 15% by mass.

The coating agent may further contain fats and oils in addition to inulin. By containing inulin and fats and oils in the coating agent, the rough texture can be further reliably reduced. As the fats and oils that can be contained in the coating agent, those normally used in the food field can be used without particular limitation, and for example, sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, etc. Vegetable oils such as rapeseed oil, rice bran oil, red flower oil, sesame oil, capoc oil, palm oil, flaxseed oil, sesame oil, grape oil; animal oils such as beef oil, lard, fish oil, whale oil, butter and other milk oils; Examples thereof include hardened oils, fractionated oils, processed oils and fats such as ester exchange oils made from one or more of the above oils and fats, and these one type can be used alone or in combination of two or more types. Among these fats and oils, soybean oil is preferably used in the present invention because it is easily entangled with noodles and does not easily affect the taste.

The content of fats and oils in the coating agent is preferably 20% by mass or more, more preferably 20% by mass or more, based on the total mass of the coating agent, from the viewpoint of ensuring that the action effect (roughness reducing effect) of the coating agent is more reliably exerted. Is 40% by mass or more. The fat content of this coating agent of 20% by mass or more is higher than the average fat content of the sauce used when eating noodles. For example, the fat content in tomato sauce used in Napolitan (spaghetti seasoned with tomato ketchup) is usually about 10% by mass, and at most about 15% by mass or less. On the other hand, if the coating agent contains an excessive amount of fats and oils, the emulsified state may become unstable, especially when the coating agent is an emulsion as described later. The content of the fat and oil is preferably 80% by mass or less, more preferably 50% by mass or less, based on the total mass of the coating agent.

The coating agent is preferably an emulsion. That is, a preferred embodiment of the coating agent contains at least inulin, fats and oils and water and is emulsified. According to the findings of the present inventor, when the noodles are frozen after the fats and oils, not the emulsion, are attached to the surface of the noodles (cooked noodles) as a coating agent, depending on the type of the noodles and the fats and oils. During the freezing process or during the storage of the cooked frozen noodles after the freezing process, the fats and oils may fall off from the surface of the noodles. On the other hand, when an emulsion oil / fat composition is used as the coating agent, inconveniences due to the existence of such a freezing step are unlikely to occur, and the action and effect of the coating agent can be more stably exhibited. become. The coating agent as an emulsion may be an underwater oil droplet (O / W) type emulsion in which oils and fats are dispersed as particles in water, and water droplets (W) in oil in which water is dispersed as particles in the oils and fats. / O) type emulsion may be used.

The coating agent may contain a thickening polysaccharide. When the thickening polysaccharide is contained in the coating agent, the viscosity of the coating agent is improved, so that the adhesion of the coating agent to the noodle surface is improved, and as a result, the action and effect of the coating agent are more stable. Will be done. Inulin, which is an essential component of the present invention, may be generally classified as a thickening polysaccharide, but inulin is included in the thickening polysaccharides referred to herein, that is, the thickening polysaccharides used in combination with inulin. Not included. As the thickening polysaccharide, those usually used in the food field can be used without particular limitation, and for example, pectin, alginic acid, alginates, guar gum, locust bean gum, tamarind gum, xanthan gum, arabic gum, glucomannan, galacto. Mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, purulan, curdran, gellan gum, konjac flour, cellulose and its derivatives (carboxymethyl cellulose, microcrystalline cellulose, etc.), soybean polysaccharides, pregelatinized starch, pregelatinized Examples thereof include processed starch, and one of these can be used alone or in combination of two or more. Among these thickening polysaccharides, xanthan gum is preferably used in the present invention because it imparts an appropriate viscosity to the coating agent. The content of the thickening polysaccharide in the coating agent is preferably 0.01 to 0.4% by mass, more preferably 0.04 to 0.15% by mass, based on the total mass of the coating agent. If the content of the thickening polysaccharide is too low, there is little point in using it, and if the content of the thickening polysaccharide is too high, the taste and texture may be deteriorated.

As the coating agent, components other than the above-mentioned inulin, fats and oils, water and thickening polysaccharides can be used without departing from the spirit of the present invention. Examples of such other components include casein, emulsifiers, starch and the like, and one of these components can be used alone or in combination of two or more. The coating agent can be prepared by mixing various components such as inulin, fats and oils, and water, and the mixing may be performed while heating the entire mixture, if necessary.

The coating agent used in the present invention is an oil agent as a so-called taste texture improving agent, which is attached to noodles for the purpose of suppressing the rough texture peculiar to noodles containing indigestible starch. For example, the purpose of use is different from the sauce used as a part of the dish used when eating noodles, such as tomato sauce in Napolitan, and the ingredients are usually different from the sauce. Specifically, the coating agent used in the present invention usually contains 5% by mass or less of seasonings such as salt, sugar, amino acids, nucleic acids, spices, and fragrances with respect to the total mass of the coating agent. , More preferably 1% by mass or less, and most preferably zero.

The amount of the coating agent adhered to the noodles (cooked noodles) of the present invention is preferably at least 1% by mass or more, more preferably 1% by mass or more, from the viewpoint of ensuring the action and effect of the coating agent. It is 2% by mass or more, more preferably 5% by mass or more. On the other hand, if the amount of the coating agent adhered to the noodles is excessive, the balance as a food will be lost, and as a result, it will be difficult to meet the recent health-conscious needs as a result of increasing the calories, and the resistant starch. The significance of reducing sugar content by blending such types may be impaired. In consideration of the above, the amount of the coating agent adhered to the noodles is preferably 15% by mass or less, more preferably 10% by mass or less, based on the total mass of the noodles.

In the noodles of the present invention, typically, unpregelatinized raw noodles containing resistant starch are cooked by heating, and a coating agent containing inulin is applied to the surface of the cooked noodles (pregelatinized noodles). Manufactured through the process of adhering.

In the method for producing noodles, the cooking of raw noodles is a heat treatment (pregelatinization treatment) in the presence of water in the raw noodles, and specifically, for example, a boiling treatment, a steaming treatment, an oil boiling treatment, and the like. Hot air drying treatment can be mentioned, and these treatments can be performed individually by 1 type or in combination of 2 or more types. Typically, it is a boiling process and / or a steaming process. An example of cooking raw noodles is a process of boiling raw noodles in hot water at 98 to 100 ° C. In this case, the boiling time can be appropriately adjusted according to the thickness of the raw noodle strings and the like.

Further, in the above-mentioned method for producing noodles, the method of adhering the coating agent to the surface of the cooked noodles is not particularly limited, and a typical method of adhering the noodles includes a method of mixing the cooked noodles with the coating agent. The work of adhering the coating agent to the surface of the cooked noodles, specifically, for example, the work of mixing the two, is usually performed without heating and without heating.

The noodles of the present invention may be frozen. That is, in the method for producing noodles, the cooked noodles may be frozen after the coating agent is attached to the surface of the cooked noodles, and such a freezing step obtains cooked frozen noodles that can be stored for a long period of time. Be done. Such a freezing step can be performed by using a known freezing means, for example, quick freezing that freezes in a short time or slow freezing that freezes relatively slowly may be used. From the viewpoint of quality of cooked frozen noodles, which is the manufacturing object, quick freezing is desirable.

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.

(Preparation of raw noodles)
To 100 parts by mass of the powder raw material, 30 to 33 parts by mass of water at 25 ° C. was added as kneading water and kneaded to prepare a noodle dough. The composition of the powder raw material is 35 parts by mass of wheat flour (Duram wheat flour, manufactured by Nisshin Flour Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine starch RT"). 15 parts by mass of processed starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2") and 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Guru 85H"). The content of resistant starch was 40% by mass. The prepared noodle dough is extruded into noodle strings at an extrusion pressure of 100 kgf / cm ² under a reduced pressure condition of -600 mmHg using an extrusion noodle making machine for pasta production, and the raw noodle strings as raw noodles with a thickness of 1.8 mm (raw noodle strings). Raw pasta) was obtained.

[Examples 1 to 16]
Raw noodle strings (raw pasta) were boiled in boiling water for 6 to 8 minutes, taken out of hot water, washed with water at about 15 ° C. for 30 seconds, and then drained. By mixing the noodle mass of the cooked noodles thus obtained and the inulin-containing agent (coating agent) having the composition shown in Table 1 below without heating, the inulin-containing agent is adhered to the surface of the noodle wire of the cooked noodles. After that, the noodles were rapidly frozen at −40 ° C. to obtain cooked frozen noodles (cooked frozen pasta), which were stored in a freezer having an internal temperature of −20 ° C. The composition of the inulin-containing agent used is shown in Table 1 below.

[Comparative Example 1]
Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1 except that the inulin-containing agent was not used, and the noodles were stored in a freezer having an internal temperature of −20 ° C.

[Comparative Examples 2 and 3]
Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1 except that the inulin-containing agent was encapsulated without adhering to the surface of the noodle wire of the cooked noodles, and the temperature inside the refrigerator was −20 ° C. Stored in the freezer. Specifically, 30 to 33 parts by mass of water at 25 ° C. was added to 100 parts by mass of the powder raw material as kneading water and kneaded to prepare a noodle dough. The composition of the powder raw material is 30 parts by mass of wheat flour (Duram wheat flour, manufactured by Nisshin Flour Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine starch RT"). Processed starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2") 15 parts by mass, wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Guru 85H") 10 parts by mass, Inulin (Fuji Nippon Refinery Co., Ltd.) Company "Fuji FF") 5 parts by mass, and the content of resistant starch in the flour raw material was 40% by mass. The prepared noodle dough is extruded into noodle strings at an extrusion pressure of 100 kgf / cm ² under a reduced pressure condition of -600 mmHg using an extrusion noodle making machine for pasta production, and the raw noodle strings as raw noodles with a thickness of 1.8 mm (raw noodle strings). Raw pasta) was obtained.

〔Evaluation test〕
The cooked frozen noodles obtained in each Example and Comparative Example are taken out 48 hours after the start of storage in a freezer at -20 ° C, heated and thawed in a microwave oven until they are ready to be eaten, and the thawed cooking is performed. The texture of the finished noodles was evaluated by 10 specialized panelists (those who have been engaged in the work of evaluating the texture of noodles for 5 years or more) according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

<Evaluation criteria for texture>
5 points: Very good without feeling grainy.
4 points: Good with less roughness.
3 points: Roughness is small and slightly good.
2 points: Rough and defective.
1 point: Very rough and very poor.

As shown in Table 2, when the noodles contain resistant starch, the texture becomes stronger (Comparative Example 1), but as in each example, by adhering the inulin-containing agent to the noodle strings, the inulin-containing agent is attached. It can be seen that the rough texture is effectively suppressed. On the other hand, the method of incorporating an inulin-containing agent in noodle strings containing resistant starch, as in Comparative Examples 2 and 3, lacks the effect of suppressing roughness.

The noodles of the present invention contain resistant starch and have a low sugar content, but the rough texture peculiar to noodles containing resistant starch is suppressed, and the texture is excellent.
In addition, the method for producing noodles of the present invention can efficiently produce such high-quality noodles of the present invention.

Claims (10)

Noodles that contain resistant starch and have a coating agent containing inulin attached to the surface. The noodles according to claim 1, wherein the amount of the inulin attached to the noodles is 0.01% by mass or more of the noodles. The noodles according to claim 1 or 2, wherein the amount of the coating agent adhered to the noodles is 1% by mass or more of the noodles. The noodles according to any one of claims 1 to 3, wherein the coating agent contains fats and oils. The noodles according to any one of claims 1 to 4, wherein the coating agent is an emulsion. The noodles according to any one of claims 1 to 5, wherein the coating agent contains a thickening polysaccharide. The noodles according to any one of claims 1 to 6, which are frozen. A method for producing noodles, which comprises a step of heating and cooking raw noodles containing resistant starch and attaching a coating agent containing inulin to the surface of the cooked noodles. The method for producing noodles according to claim 8, wherein the raw noodles are a mixture of a powder raw material and water, and the powder raw material contains 5% by mass or more of the resistant starch. The method for producing noodles according to claim 8 or 9, wherein the cooked noodles are frozen after the coating agent is attached.