JPH0824540B2 - Method for manufacturing nutritional noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention uses, as a raw material, tree beans, The present invention relates to a method for producing nutritional noodles that does not require the addition of chemically synthesized products such as.

[Prior Art] Among processed wheat flour foods, typical examples are noodles, which generally have low ash content, high gluten hydrophilicity, and rapid dough formation. Etc. are evaluated as highly suitable for noodle making, and the protein content of noodle flour is 8.0 to 14.
5%, ash 0.5% or less, protein content 13.5% or less is properly selected and used according to the purpose such as raw noodles, dried noodles, instant noodles, macaroni, etc. Strictly 10 to 11.5% is recognized as a characteristic value .

The above-mentioned noodle-making suitability has a significant influence, that is, the basic condition for making a good-tasting noodle is that the noodle dough is formed smoothly. It has been pointed out that it is fast, does not cause elongation or dissolution during cooking, and that it is a healthy starch grain.

Among them, the protein of the wheat flour component is about 10% of the whole wheat flour as described above, and when it absorbs water, viscoelasticity, that is, elasticity and adhesive force are generated, and gluten forms a mesh in the noodle line by the noodle making process. , Because it brings about a noodle-like molding in a state of containing other components,
It is widely accepted that it is an indispensable substance for noodle making.

As mentioned above, the taste of noodles depends on the hardness of noodles (so-called “koshi”), viscoelasticity, and the smoothness of the noodle surface, which is due to the properties of protein and starch, which are the ingredients of wheat flour. It is due to.

[Problems to be Solved by the Invention] However, in the case of medium strength flour which is noodle flour, the nutritional value of the protein is generally determined by the content of lysine which is an essential amino acid constituting the protein, Since it is only 0.22 (see the amino acid composition table in 100g of grain and food edible parts), it becomes a limiting amino acid, and all other essential amino acids do not work in the human body at all, and the nutritional value is significantly limited. The problem is that if we continue to ingest the noodles or processed grain foods of the above ingredients as a normal diet, not only is it nutritionally unfavorable due to the effect of starch, which is a polysaccharide, but it also leads to obesity. There was (Showa
Published on July 12, 1986, Comprehensive Food Encyclopedia (6th edition), edited by Yoshito Sakurai, published by the same document, page 989, 990).

It has been pointed out for a long time that the above-mentioned problems causing nutritional deterioration of hens are present.

In other words, "Food and Science" magazine (1966 special issue, Showa 41)
Published July 30, 2013. Authors, Kazuo Yamazaki, Yasushi Kanzaki. According to (Page 79 et seq.), In the editorial entitled "Enrichment of L-lysine into noodles", the important amino acid is L-lysine, which is said to be an "absolutely essential amino acid" and a restriction of the essential amino acid. He said that he was the king of amino acids, which is not only an amino acid, but is difficult to biosynthesize in the human body and tends to lack foods, and needs external supply most. It is important to enhance nutrition, improve the essence of wheat flour products including noodles, and exert nutritional value, "and pointed out in the section" Addition of L-lysine to noodles "as an additive. Regarding the mixing of the above, lysine-fortified wheat flour and the like are mentioned.

The lysine fortification of wheat flour as such a fortifier is
Examples of the method include making L-lysine-fortified wheat flour in a powder state in advance by adding and mixing it to the raw material wheat flour, or adding and dissolving it in kneading water at the time of processing. However, in the case of boiled noodles, the problem of spillage into boiling water, the problem of spillage in boiling water and washing liquid during long-time blanching in the case of dry noodles, quality improvement measures to prevent such spillage, and stability maintenance problems , It has been mentioned from the early days that the impact on the product price should be solved. In addition, more importantly, when artificially adding L-lysine as a chemically synthesized product to wheat flour, it is said that it causes a chemical change with other chemically synthesized additives, or A substance contaminated during the purification step raises concerns about cancer formation in the human body, and the food additive L-lysine, which has become a social problem in the past, has been seriously questioned as to its suitability as a food product to date.

The first feature of the present invention is that tree beans are used as a raw material together with wheat flour.

In the case of the present invention, it is fundamentally different from the technical idea of artificially adding and mixing L-lysine to wheat flour as the above-mentioned known technique, and the peas themselves have a high protein content, and the peas are It contains minerals such as iron and iodine, and further has saponin which is not found in wheat flour at all.

Secondly, to provide a method for producing nutritional noodles using the tree beans as a raw material. In particular, by utilizing the characteristics of the tree beans, It is intended to provide a method for producing nutritional noodles that does not require other additives.

 The present invention is characterized by the above first and second aspects.

[Means for Solving the Problems] As a concrete means of the present invention for achieving the above object, the present invention uses a pulverized finely ground tree as a raw material, and mixes flour with a binder. The method for producing nutritional noodles is characterized in that the noodles are manufactured according to a conventional method.

 The tree beans referred to in the present invention are abbreviated as follows.

That is, tree beans (Kimame), which is also called Ryukyu bean, belongs to the legume family, has been most cultivated and used in India so far, and is an important source of protein nutrition. Also used as poultry bait, the English name Pigeon
The pea is named because the pigeons like it.

Scientific name Cajanus is Malabar in India Malabar name Catjang
It comes from.

The origin of peas is in the upper part of Nile in Egypt in northern Africa, and it is said that they were cultivated from 2,000 BC. They were brought to India in BC and are now a large production area in the world with many varieties. Transmission to the Pacific Islands reached Guam in 1772, and was widely cultivated as a common crop across the tropical subtropics such as Taiwan, Hainan Island, Thailand, Malai, Indochina, East Indies, etc. It is also cultivated in Okinawa prefecture.

It is a perennial shrub with a height of 2 to 2.5 m, flowers are yellow or reddish brown, pods are 4 to 8 cm long and 1.5 cm wide with a long beak, and holds 2 to 7 round seeds. However, the seed has a diameter of about 0.8 cm and a white navel.

Peas are cultivated in hot climates and dry soils, and are cultivated as single crops or intercrops in India.

Regarding the use of tree beans, the seeds are a common and important food, which is dried and cracked in India and sold as Paripu, but it is usually used for curry, vegetable soup, etc. Tree beans contain iron and iodine in addition to starch and protein, and have a flavor unique to this bean. The root of tree beans is called broad root, and it is used for oral diseases in Chinese medicine.

It is also important to note that, in the case of the above-mentioned beans which are the object of the present invention, the flour contains saponin which is not contained at all and has a unique flavor.

From the academic point of view, this saponin is
A type of glycoside in plants that acts as a surfactant,
It is considered to have a hemolytic action and is also used as a precipitant for cholesterol and the like.

While the applicant was engaged in research and development for many years with respect to the present invention, an analysis test was conducted on the soybeans through the Japan Food Analysis Center. The results of the analysis test are shown in the following table.

Name of test sample Kymame notation Ryukyu bean Specimen No. 3 Date of submission of test sample April 30, 1983 Issue date of analytical test results May 10, 1983 Issue number of test results No. 16041585-3 From the above analysis test results, it is understood that saponins, which are not contained in the wheat flour, are contained in the beans.

The present inventor has heretofore used boiled beans and stir-fried sardines as simply mentioned as a traditional food from ancient times.
By capturing the characteristics of tree beans that were only used as a protein source for beans, bean paste, natto, or poultry, and processing them carefully, a nutritional balance is maintained and a food with extremely high nutritional value is obtained. We pioneered the fact that it was a thing.

As mentioned above, noodles made only with conventional flour are
Due to the deficiency of lysine, the other seven essential amino acids are not used in the human body and are wasted (lysine acts as a limiting amino acid), and when producing Chinese noodles with flour, a strong alkali Sodium carbonate and potassium carbonate, which are agents, must be added. It is also self-evident that, like polyethylene glycol (PG) and other additives to be added, it does not have a good effect on the human body in order to maintain quality. However, according to the method for producing nutritive noodles using the beans according to the present invention, flour is added to the fine powder of the beans as a so-called "connecting", and this is added to fresh water (the same composition as fresh water). It is preferable to add a natural salt or natural salt.) And knead it to make a flat noodle wire and dry it by a conventional method to obtain a rich fragrance, soft texture, and boil quickly. , It will save energy and promise significant benefits for cooking and at home.

Moreover, according to the present production method, even if left at room temperature for a long time, the broth does not grow longer than that of broth made from only wheat flour (also referred to as "no sagging"). It's a good noodle.

As a further noteworthy feature, the broth obtained by the above-mentioned production method has an effect of remarkably improving the nutritional value of the wheat flour to be added, since it contains lysine which functions as a limiting amino acid.

By the way, Amylogra (Viscograph)
ph (Viscograph)) is a tester manufactured by Brabender of Germany, which is well known in Japan, and is a kind of recording type viscometer that moves the temperature of the sample in the measuring container up and down at a constant speed. Equipped with the function of continuously measuring the change in viscosity with temperature, in wheat flour the state of gelatinization of starch can be easily measured in relation to α-amylase activity.
For a suspension of 65 g with 450 ml of water, 25-30 ° C to 90-
It is measured until a peak appears at 95 ° C.

The amylograph is for wheat flour, and the viscograph has a wide range of viscosities that can be measured freely, and when used only for viscosity measurement, it is also called a viscograph.

In the case of wheat flour, the viscosity curve (amylogram) shows the combination of the properties of starch in wheat flour and the strength and weakness of amylase activity. The stronger the amylase, the higher the MV (Maxi
mum Viscosity · Amygram Maximum viscosity. (Also referred to as amylo viscosity) decreases, but in the case of noodles, the higher the better.

The suitability of noodles is closely related to the properties of starch,
It is said that the better the gelatinization start temperature of the viscogram of starch separated from wheat flour, the higher the maximum viscosity, and the greater the breakdown of udon.

In FIGS. 1 to 4 of the drawings, measurement was carried out by the above-mentioned test machine for beans, potato starch, wheat starch, and corn starch, respectively.

As a result, looking at the viscosity curve, tree beans have a lower gelatinization temperature than other starches, a higher viscosity at a low temperature (79 ° C), and the viscosity gradually increases as the temperature rises. It has been found to exhibit a unique viscosity curve that rises to 0 and does not break down.

This means that boiling is quick (due to gelatinization at a low temperature), and it has a property of being hard to grow (no breakdown).

In addition, the applicant obtained the analytical test results as the above-mentioned production method using the soybean noodles (specimen number 1), sasagemen (specimen number 3), and ordinary Chinese noodles (specimen number 4) as in the above table. Tables (A) to (C) below.

(A) Name of specimens Menjumen (Kimamen) Notation-Sample No. 1 Date of submission of specimens May 16, 1983 Date of issuance of analytical test report May 31, 1983 Test report Issue number 16050683-1 (B) Name of sample Notation-Sample No. 3 Date of submission of test sample May 16, 1983 Issue date of analytical test report May 31, 1983 Issue number of test report No. 16050683-3 (C) Name of specimens Ordinary Chinese noodles Notation-Sample No. 4 Date of submission of specimens May 16, 1983 Issue date of analytical test results May 31, 1983 Issue number of test results No. 16050683-4 issue Therefore, the inventor has summarized the components of the above tables (A) to (C) as a comparison table below.

[Example] Example 1 10 kg of tree beans were washed with water, soaked in fresh water for 24 hours, ground with a mill, and added to 25 kg of semi-strong wheat flour (manufactured by Kumamoto Flour Milling Co., Ltd. special Chinese) and kneaded. The prepared noodles were put on a noodle making machine (manufactured by Masaki Bussan Co., Ltd.) and subjected to publicly known sun drying or artificial drying to form noodles to obtain delicious noodles that quickly boiled and did not grow or fall.

Example 2 When 5 kg each of tree beans and walnuts were mixed and carried out by the same method in the same proportion as in Example 1, the same thing as this Example was obtained.

Example 3 40 kg of pre-milled tree soybean flour was mixed with 60 kg of wheat flour (previously listed as Toku-Chinese), and thin saline (salinity of 3 Baume) was added, in the same manner as in Example 1, As a result of the implementation, the same delicious noodles as those in the example were obtained.

Example 4 The mixed noodles prepared by milling in advance were subjected to noodle making according to a conventional method, and as a result, delicious noodles similar to those in Example 1 were obtained.

Example 5 A mixed powder that had been milled in advance and mixed at an arbitrary ratio was noodle-milled by a conventional method, and was then a-gelatinized by a transfer-type steamer, after hot-air drying while maintaining a temperature of 85 ° C. or higher. , A known soup stock was attached and sealed in a cup container to obtain delicious instant noodles.

Example 6 A mixed powder similar to that used in Examples 4 and 5 was made into noodles by a conventional method, which was then gelatinized by a transfer steamer, immediately immersed in a seasoning liquid tank, and allowed to absorb it, and then an oil tank. I put it in a bowl and fried it to get tasty instant noodles.

Example 7 40 kg of a mixture of pre-milled tree beans and salmon flour at a ratio of 1: 1 was further mixed with 40 kg of strong flour and 60 kg of strong flour, and when bread was made by a conventional method, it had a rich aroma. Got bread

Reference Example Further, when the mixed powder in the same proportion as in the above Example was baked into a biscuit, a crispy product having a high fragrance due to a collagen phenomenon was obtained as compared with the conventional wheat flour alone.

Next, the inventor conducted a sensory test on conventional noodles and products A, B and C, and the results are shown in the following table.

Above, the panel test was carried out by making with a cutting blade 22 # thickness 0.8 mm and a cutting blade 22 # thickness 1.2 mm (a product normally cut with a cutting blade of 22 #).

About the result.

The panel test of is a product made thinner than the thickness of conventional noodles, and the result is that the boiling speed is particularly good. Moreover, although the thin noodles were made in terms of difficulty in stretching, the result was that the elongation was slow.

The panel test was done with the conventional noodle thickness (22 #), and it was quicker to boil than the conventional noodles, and it was found that it was particularly difficult to grow.

[Effect] As revealed by the above-mentioned component comparison table,
Compared to ordinary Chinese noodles (wheat flour noodles), the noodles made from tree beans have 105 mg of sodium in 100 g, which is considered to be a direct cause of hypertension, whereas the noodles are only 1.75. mg. In addition, in the case of Sasagemen in the next rank, it is understood that it is 2.48 mg, which is a low value for each.

Further, since the protein itself contained in the raw material tree beans used in the present manufacturing method functions in the same manner as the additives to be added to the conventional noodles mainly made of wheat flour, It is not necessary to add any additive that is unfavorable for the influence. Furthermore, since the protein is active, it is a positive match in the modern society where the health needs are increasing together with the saponin quality,
It is no exaggeration to say that this is the ideal dream that has been sought after.

Moreover, cooking is extremely simple. Simply put it in boiling water for 1 to 2 minutes to boil it (boil it), or put it in a pre-seasoned soup of your choice and boil it for serving. It is very convenient.

In this production method, the reason why the main raw material is tree beans is that, in addition to the characteristics described above, it is noteworthy that the content of lipid is low. The noodles produced according to the invention do not have the rancid odor of oil and are useful for long-term storage. On the other hand, when noodles with high lipids such as soybeans are made, it changes over time, fat exudes on the surface to form a fat film, and oxidation progresses due to an increase in the contact area with air. As a result, the noodles are apt to be eaten due to the generation of oxidative odor, and in addition, peroxide is generated, which is harmful to the human body.

INDUSTRIAL APPLICABILITY As described above, the present invention contributes to our nutritional and cooking habits and encourages the activation of the noodle manufacturing business, which is feared to be in decline in Japan. In addition, it has excellent effects such as being useful for promotion of local agriculture.

According to the technical idea of the present invention, it can be widely used in the field of processed foods such as bread making and confectionery.

[Brief description of drawings]

1 to 4 of the drawings are for the beans, potato starch, wheat starch and corn starch, respectively.
It is a schematic explanatory drawing which shows the viscosity curve (amylogram) obtained with the testing machine (amylograph) by the Brabender company of West Germany.

 ─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-60-126043 (JP, A) JP-A-54-84048 (JP, A) JP-A-51-29262 (JP, A) JP-A-49- 92253 (JP, A)

Claims (1)

[Claims] 1. A method for producing nutritive noodles, which comprises crushing tree beans into a fine powder, mixing wheat flour as a binder, and making noodles according to a conventional method.