JPH0560889B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Application Field) The present invention involves the production of noodles by mixing a large amount of brown algae or seaweed in a method suitable for noodle production, thereby producing low-calorie, non-digestible and polyalgae. The present invention relates to a method for economically mass producing so-called functional noodles, which have a tertiary food function (bioregulatory function), by obtaining noodles containing sugars.

(Prior art) Conventionally, when brown algae such as kelp is mixed into noodles, dried seaweed is mainly mixed into powder,
Noodles have been made either alone or by adding water and kneading them together with seafood such as fish. However, these methods
When kelp absorbs water, one of the characteristics of the polymer is that it tends to swell to an infinite extent.
Because of the force that tends to dissolve it, when making noodles where the amount of water added is limited, it is no more than simply mixed in, and it has a smooth and smooth texture, moderate viscoelasticity, and good appearance, gloss, and color. It has been difficult to obtain noodles with a unique taste. Furthermore, as a result of not being able to add a large amount of seaweed, it was inevitably impossible to obtain low-calorie noodles.

In addition, to improve the quality of noodles, sodium alginate, which is produced from brown algae and is used as a thickener, is sometimes used, but as a result of the many chemicals used to obtain it, it is treated as a food additive. As a synthetic ingredient, it is required to be labeled, and furthermore, the amount used is small, around 1%, and is only used for the purpose of slightly modifying the quality of the noodles.

(Problems to be Solved by the Invention) The present invention provides low-calorie noodles containing a large amount of brown algae and seaweed, which also has appropriate viscoelasticity, flavor, and
The purpose is to provide a method for obtaining noodles with good appearance, gloss, and color tone.

(Means for Solving the Problems) The present invention has been completed as a result of intensive research aimed at solving the above problems. That is, in the present invention, sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium or sodium salts of phosphoric acids are added to 100 parts by weight of brown algae that has been immersed in a solution with a salt concentration of 2 to 13 degrees Baume and then drained. 0.4 to 6 of one or more of the following
Add 2 to 40 parts by weight of seaweed paste obtained by boiling and ripening to 100 parts by weight of wheat flour to make noodles.
This method of producing low-calorie noodles is characterized in that the noodles are boiled or steamed as necessary.

Making noodles basically involves kneading flour and salt water to make noodle dough, then rolling it out into a flat shape or pressing it, and then shaping it into stripes. The shape and size of the cross section of the noodles,
There are many types of noodles depending on the raw materials used, etc.
As a common thing, by adding water and kneading,
It creates a network structure of gliadin in gluten, which is a characteristic of wheat flour, and creates a state in which starch and glutenin are embedded.
The taste is subtly related to the type, nature, and amount of raw materials and the noodle-making method.

In particular, the amount of salt has a great influence on noodle production. Regarding taste, even common foods have a salt concentration of 0.8~
When it is a 1.0% solution, the synergistic effect significantly enhances other flavor components, and the salt concentration in what is called delicious soup is around 0.9%. The amount of boiled noodles that are usually served at the table is 3.2 times the amount of flour, but the remaining salt content is reduced to 1.0%.
In order to make the flour, the amount of salt is 3.5 parts per 100 parts by weight of wheat flour, and based on this, 2 to 6 parts by weight of salt is usually added. For example, flour 100
Use 33 parts by weight of Baume 9 degree saline solution per part by weight.

It also prevents noodles from softening due to microorganisms and enzyme action, pulls out gluten in the noodle strips, and retains an appropriate amount of moisture to prevent noodle strings from breaking. That is,
Salt not only has the effect of converting wheat starch into dextrin and maltose, but also has the effect of increasing (salting out) and decreasing (salting out) the solubility of wheat gluten, and has a neutral effect on solubility. The influence of salt is quite complex; in concentrated solutions (3-5N), the solubility of gluten decreases with increasing salt. In this case, it reduces the swelling of gliadin, has a strong astringent effect, and provides stability to gluten, but in a dilute solution, the solubility increases, the viscosity decreases, and the dough becomes sloppy. In addition, due to the influence of the small amount of deliquescent salt present in salt and the vapor pressure lowering effect of salt, it has a moderate moisturizing effect, prevents noodle strings from breaking, and is also considered to be a technical factor when manufacturing dried noodles. ing. It also has the effect of being boiled faster than those without added salt. In this way, when making noodles,
Salt has important significance.

On the other hand, polymer compositions such as brown algae and seaweed absorb water and swell when immersed in water. leading to. When such brown algae and seaweed are mixed into the noodle dough, it is not preferable in view of the aforementioned effect of salt on the noodles.

From this perspective, the present inventor has developed a method for easily obtaining low-calorie noodles of excellent quality by regulating the degree of swelling of brown algae and seaweed by using salt appropriate for noodle making, and by turning this into a paste. I found it.
In other words, if 100g of dried brown algae is soaked in water, it will swell to 640g if it is left for a day and night.As a result of further swelling, the soaking liquid becomes viscous, and the loss of active ingredients is unavoidable. However, by regulating the salt concentration in the solution,
Within a certain region, there is no further weight increase and an equilibrium state is reached.

The wheat flour used in the present invention may be any type of flour for noodles, and can be used for making regular udon noodles, soba noodles, and Chinese noodles. The noodle making method adopted in the present invention may be either the noodle band line cutting method or the extrusion method, and the noodles can be easily made, but especially when kneading, gauge pressure is
If you use a vacuum noodle machine that can extrude the noodles with a screw while degassing them under a vacuum level of 60cmHg or less, the transparency of the boiled noodles will further increase, and when they come into contact with boiling water, they will turn out instantly. becomes transparent,
In the normal noodle-making method, the noodles are hung on bamboo and left for a long time with controlled humidity.
Food that normally takes around 15 minutes to boil can be made into edible quality food in just 3 minutes or so.

In addition, as a measure to fully utilize the properties of kelp in boiled noodles, it is possible to further improve the quality of the noodles by adding divalent alkali metal salts such as CaCl ₂ and CaSO ₄ to the boiling liquid. can. The method of adding CaCl ₂ or CaSO ₄ to the boiling liquid can be done by adding or dissolving it as is, but it is also possible to mix 15 g of fine powder of CaCl ₂ or CaSO ₄ per 100 g of starch as a powder on the surface of the raw noodles. It may be sprayed on the surface of the boiled noodles, and the calcium ion concentration may be adjusted to 20 to 40 meq/. To get something with this calcium ion concentration, 0.44-0.88% as _CaCl2
It turns out that. In the case of steamed noodles, after steaming, the noodles may be immersed in and brought into contact with the calcium ion solution, taken out, and loosened.

The cross section of the noodles treated in this way is slightly rounded, but the quality of the noodles is well-compacted, and when measured with a rheometer (manufactured by Sun Scientific), the shearing force required was 86.5 g for the control, and 86.5 g for the control with CaCl ₂ added. When boiled in water, it weighs 93.4g, so you can see its effectiveness. This is because the alginic acid present in brown algae forms a heat-irreversible gel of calcium alginate, which increases the gel strength. It can be explained that the action of calcium alginate inhibits the elution of alkaline components.

(Example) Next, examples of the present invention will be described.

Example 1 350 g of dried kelp was immersed in a 9 degree Baume saline solution to obtain 1.4 kg of swollen kelp containing salt. Mix 14 kg of Kansui (manufactured by Oriental) with this mixture,
After leaving it for a while, boil it and make a paste of 1.4kg of kelp.
get. 3.6 kg of strong noodle flour and 1.4 kg of pasty kelp
After mixing and kneading with a mixer for 15 minutes, noodle strips were made using a roll-type noodle machine using a conventional method, and this was made into stripes using a #11 cutter roll. 50 g of calcium sulfate was added to 100 g of wheat starch and mixed. Fresh noodles were made by spraying 45g of the liquid.

Example 2 Paste-like kelp 1.4 obtained in the same manner as Example 1
Kg, flour 5.6Kg and Baume 9 degree salt water 0.5
70cmHg using a vacuum noodle belt machine (made by Musashi Shokai).
Form noodle strips while kneading and pressing under reduced pressure.
This was also carried out in a conventional manner by adding 5 g of calcium chloride in 1 part of water, boiling for 4 minutes in the boiling liquid, washing with cold water, and draining to obtain 32 kg of transparent noodles.

(Effect of the invention) According to the present invention, 10 to 15% compared to normal noodles
Not only can you obtain low-calorie noodles (calculated value), but you can also obtain noodles that have a good taste and smoothness that traditional noodles do not have due to the flavor of seaweed, and have appropriate viscoelasticity. It will be done. In addition, at first glance, it has a transparent texture similar to Korean ramen or spaghetti, making it possible to produce a new type of noodles.

The seaweed used in the present invention is mainly kelp, but any brown algae whose body component is alginic acid, such as arame, kajime, and wakame, can be used. Type foods include polysaccharides, dietary leaf ivar,
It has been reconfirmed that it contains many useful ingredients such as minerals, and can be said to be a desirable food from a health perspective.

Claims (1)

[Scope of Claims] 1. Sodium carbonate, potassium carbonate, sodium hydrogen carbonate,
and 0.4 to 6 parts by weight of one or more potassium salts or sodium salts of phosphoric acids,
This method for producing low-calorie noodles is characterized in that 2 to 40 parts by weight of seaweed paste obtained by boiling is mixed with 100 parts by weight of wheat flour to make noodles, and the noodles are boiled or steamed as required. 2. The method for producing low-calorie noodles according to claim 1, wherein the noodles are kneaded and pressed using a screw while being degassed under a reduced pressure of 60 cmHg or less to form noodle sheets. 3. The method for producing low-calorie noodles according to claim 1, wherein an electrolyte solution containing 20 to 40 meq/calcium ions is used as the boiling liquid for boiling the noodles.