JPH10262588A - Noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles having good noodle properties without adding salt, capable of providing an instant noodle having good restoring properties and good texture, and having high nutritive value by formulating a small amount of glutathione to grain flour consisting essentially of wheat flour. SOLUTION: This noodles are obtained by formulating 100 pts.wt. grain flour consisting essentially of wheat flour and further including buckwheat flour, rice flour, barley flour, rye flour, etc., added thereto, with 0.02-1.0 pt.wt. glutathione. The noodle can reduce the salt content of the whole noodle product, be restored in a short time when restoring by hot water, enhance the flavor of soup and provide an instant noodle with good flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to noodles which have good noodle quality without adding salt, have good restorability and texture even when prepared as instant noodles, and have high nutritional value. .

[0002]

2. Description of the Related Art In general, noodles are mainly made of wheat flour, and are further added with salt in order to impart specific chewyness and noodle-making properties (production suitability such as extension strength). Salt has the effect of strengthening the gluten tissue in the noodle dough to create a firm texture, and also to equalize the moisture in the noodle dough and suppress the evaporation of moisture. Therefore, by adding the salt, the viscoelasticity of the noodle dough is always stabilized, and the stretching strength is increased, and various effects such as prevention of drying, improvement of the boiled state, suppression of fermentation, and gloss imparting are brought about. ing. Furthermore, in instant noodles, in addition to the above, salt is also required in order to speed up the penetration of hot water into the noodle strings at the time of hot water reconstitution and shorten the restoration time.

[0003] On the other hand, with the recent trend toward health, attention has been paid to reduced salt in foods, and reduced salt products are also desired for noodles. However, if the amount of salt added to the noodles is reduced, the above-described action is naturally lost and the quality of the noodles is impaired, and especially in instant noodles, the boiling water becomes difficult to penetrate into the noodle strings, and the restoration unevenness and restoration time become longer And the like.
Therefore, in soups, a salt-reduced product is usually used as a seasoning material such as soy sauce, and the amount of salt added is reduced. However, the salt content in the soup is a factor in umami,
There is a problem that the salt-reduced one lacks the original umami and taste. Under the circumstances described above, in the noodle products, it has been strongly desired that the noodles themselves have reduced salt and no salt.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to provide an instant noodle having good noodle quality without adding salt. The object of the present invention is to provide noodles which have good resilience and texture and have a high nutritional value.

[0005]

SUMMARY OF THE INVENTION The object of the present invention is to provide a noodle containing flour as a main component, wherein glutathione is added in an amount of 0.02 to 100 parts by weight of the flour.
It is achieved by noodles characterized by containing 1.0 part by weight.

That is, the present inventor has noticed that starch in the noodle dough is less likely to swell when the permeability of moisture into the noodle dough or the moisture retention of the noodle dough itself decreases due to the reduction in the amount of salt. A noodle quality improver capable of sufficiently swelling starch even without adding salt was studied. as a result,
When glutathione is added to the noodle dough, glutathione binds to the SH group of gluten in the noodle dough and moderately prevents gluten network formation at the time of kneading with water, so that it is difficult for moisture to penetrate into the noodle dough without adding salt. However, it has been found that the starch can be sufficiently swollen, the viscoelasticity and the extension strength are imparted to the noodle dough, and that the noodles can be made transparent and highly resilient when used as instant noodles. In addition, the present inventors have found that glutathione is a tripeptide contained in yeast and the like and is effective in enhancing the nutrition of noodles, and completed the present invention.

Next, the present invention will be described in detail. First, glutathione used in the present invention is a tripeptide consisting of glutamic acid, cystine, and glycine. Glutathione itself may be used as a noodle raw material,
A glutathione-containing raw material such as a yeast product may be used. The form of the yeast product is not particularly limited, and various forms such as powders, granules, liquids (extracts) and tablets may be appropriately used. Examples of such yeast products include products manufactured by Oriental Yeast Co., Ltd. and Kyowa Hakko Hakko Co., Ltd.
Dried yeast, processed yeast extract and the like can be mentioned.

Next, glutathione is added in an amount of 100 parts by weight of cereal flour mainly composed of flour among the noodle raw materials.
Glutathione is set to be 0.02 to 1.0 parts by weight. When a glutathione-containing raw material is used as in the above-described yeast product, the glutathione content may be added so as to fall within the above-mentioned predetermined range as the content of glutathione itself. If the amount of glutathione is less than 0.02 parts by weight based on 100 parts by weight of flour mainly composed of flour, the formation of a gluten network cannot be inhibited, so that the starch cannot be sufficiently swollen and the texture is loose. Becomes In addition, in the case of instant noodles, restoration unevenness occurs and the restoration time becomes longer. Conversely, if the amount of glutathione added exceeds 1.0 part by weight, based on 100 parts by weight of flour mainly composed of flour, the formation of a gluten network will be completely inhibited,
Raw materials are not united and it is difficult to form a noodle band, and the noodle-making properties deteriorate. Further, during steaming, the starch swells excessively, resulting in noodles with no firmness.

Next, the composition of the cereal flour mainly composed of flour used in the present invention may be 100% by weight of flour (hereinafter referred to as "%"), and in addition, buckwheat flour, rice flour, barley flour,
Various cereal flours such as rye flour may be added alone or in appropriate combination. The type of flour is not particularly limited, and may be appropriately selected according to the type of noodles.
In addition, it is desirable that the flour is contained in 60% or more of the whole weight of the cereal flour.

[0010] In addition to the above, if necessary, starch (such as chemically modified starch), dairy products, protein raw materials such as soy protein, dietary fibers such as indigestible dextrin, and quality improvers such as kansui, may be used as auxiliary raw materials. Various nutrients such as vitamins, minerals, sugars, etc., in addition to coloring agents, sour agents, and seasonings, may be added singly or in combination of two or more.

Next, the noodles of the present invention using the above raw materials are
For example, it is manufactured as follows. First, glutathione and auxiliary ingredients are added to the flour mainly containing flour,
Water is added and kneaded to obtain a dough.

Glutathione may be added to kneading water (water for mixing raw materials). Further, the kneading water may be simple water, a solution of various solutes such as the above-mentioned auxiliary material, or a liquid material such as milk.

Next, the dough is made into noodles according to a conventional method. The noodles made may be commercialized as is, boiled noodles,
Dry noodles, steamed noodles, instant noodles (fried noodles, non-fried noodles) and the like may be appropriately processed. The noodles of the present application are preferably used particularly for instant noodles, since they can be restored in a short time and have excellent appearance and texture.

The types of noodles to which the noodles of the present invention can be applied are not particularly limited, and include, for example, udon, buckwheat, plain noodles, kishimen, Chinese noodles, and noodles. Furthermore, it can be applied to gyoza skin and the like.

[0015]

As described above, since the noodles of the present invention contain glutathione, even if they do not contain salt, they have good noodle quality, and have good noodle-making properties and texture. is there. Therefore, according to the present invention, the noodles themselves can be made free of salinity, so that it is not necessary to reduce the salt content of the soup as in the prior art, and it is possible to reduce the salinity of the whole noodle product while utilizing the taste of the soup. In addition, highly healthy noodles to which nutrients derived from glutathione are added can be obtained. The noodles of the present invention can be made into high-quality noodles with a transparent and glossy appearance, particularly when instant noodles are used, and can be restored in a short time when hot water is returned. Moreover, since glutathione is eluted from the noodles into the soup when hot water is poured, the umami of the soup is enhanced, and a flavorful instant noodle can be obtained.

Next, the present invention will be specifically described based on examples. <Examples 1-3 and Comparative Examples 1-2> After preparing the noodle dough having the composition shown in Table 1, rolling was performed to a thickness of 0.9 mm with a roller, and the raw noodles were cut using a round blade No. 18 cutting blade. Got a line. Next, the raw noodle strings were steamed while being conveyed on a net conveyor of a steam steamer. Next, the steamed noodle string is cut into 40 cm lengths, filled into a mold, dried with hot air at 100 ° C. for 3 minutes, taken out of the mold, and dried with hot air at 90 ° C. for 15 minutes to prepare a non-fried instant noodle of Chinese type. Obtained. The noodle-making properties of the obtained noodles (manufacturability such as the stretching strength of noodle strings), appearance (transparency),
Hot water restoration time (measured time required for restoration by pouring in hot water at 95 ° C.), texture, and flavor were evaluated by 20 specialized panelists.
The results are shown in Table 1.

[0017]

[Table 1]

From the results in Table 1, it can be seen that the noodles of Examples 1 to 3 are good in all of the noodle-making properties, appearance, hot water resilience, texture and flavor, despite being salt-free noodles containing no salt. Was. On the other hand, in the noodles of Comparative Example 1, the amount of glutathione was less than the predetermined range, so that not only the noodle-making properties and appearance were poor, but also about twice as long as in the Examples for hot water restoration. In addition, the noodles of Comparative Example 2 had poor gluten thione content because the amount of glutathione exceeded the predetermined range, and the texture of the restored noodles was poor.

Claims (1)

[Claims] 1. Noodles containing flour as a main component, wherein glutathione is contained in an amount of 0.02 to 1.0 part by weight based on 100 parts by weight of the flour.