WO2018143090A1

WO2018143090A1 - Noodle dough and cereal flour composition for noodles

Info

Publication number: WO2018143090A1
Application number: PCT/JP2018/002502
Authority: WO
Inventors: 亨平内; 敬裕張替; 謙太朗入江
Original assignee: 日清フーズ株式会社
Priority date: 2017-02-01
Filing date: 2018-01-26
Publication date: 2018-08-09
Also published as: JPWO2018143090A1; JP7157663B2

Abstract

Noodle dough according to the present invention contains water and a cereal flour composition containing resistant starch, the resistant starch content of the cereal flour composition being 5 wt. % or more. The cereal flour composition further contains one or more types of pregelatinized cereal flours selected from the group consisting of pregelatinized starch and pregelatinized cereal flour. The cereal flour composition can further contain wheat flour, a processed starch other than pregelatinized starch, wheat protein, and a polysaccharide thickener. With the noodle dough according to the present invention, noodles can be manufactured which have good texture while having low calories through use of the resistant starch, and have good boiling yield stability.

Description

Noodle dough and flour composition for noodles

The present invention relates to a noodle dough that can produce low-calorie noodles and a flour composition for noodles.

Caloric control by reducing sugar was made as a food material that can prevent and ameliorate lifestyle-related diseases such as obesity, hyperlipidemia, fatty liver, and diabetes, or a food material suitable for people with abnormal sugar metabolism such as diabetes Various food materials have been proposed.

As a low-sugar food material, resistant starch called resistant starch, which is resistant to the digestive action of digestive enzymes, is known, and noodles with low sugar and low calories using this are proposed. ing. Resistant starch is quantified as dietary fiber by the Prosky method, which has been approved as a method for quantifying dietary fiber. By eating resistant starch, food that tends to be deficient in daily eating habits. Fiber can be replenished.

However, the resistant starch has characteristics such as a high gelatinization start temperature and poor swelling property, and as a result, there is a problem that when the resistant starch is added to the noodles, the texture is lowered. Therefore, there is a demand for a technique that can maintain a good texture even when the resistant starch is blended and has low sugar and low calories.

Patent Document 1 discloses noodles containing flour such as wheat flour and buckwheat flour, resistant starch-containing starch containing 60% by weight or more of resistant starch, and processed starch that has been processed to lower the gelatinization start temperature. As the processed starch, a material starch such as tapioca starch that has been subjected to processing such as esterification or etherification is described. According to the noodles described in Patent Document 1, it is said that the texture is well maintained even though it is low in carbohydrates and low in calories, and further, the noodle making property is also kept good. The term “good noodle-making ability” means that the noodle band formed from the noodle dough is difficult to tear.

Patent Document 2 discloses resistant starch, wheat protein, and thickening as a mixed powder for low-sugar noodles that can prepare noodles having a desired texture (hardness, viscoelasticity) according to the type of noodles. What contains saccharides as a basic raw material is described, and in the examples, flour is not added. Patent Document 2 describes that, in addition to these basic materials, processed starch such as pregelatinized starch may be contained in the range of 1 to 20% by mass. It is said that the texture is improved and the noodles are given refrigeration and freezing resistance.

Patent Document 3 includes wheat flour, pregelatinized starch, and the like in order to reduce the calorie in hot air dried noodles (instant non-fried noodles) obtained by hot air drying noodles obtained by steaming raw noodles. The use of resistant starch as part of the raw material powder is described. In addition, Patent Document 3 relates to resistant starch, by containing a larger amount of resistant starch in the inner layer of the three-layer noodle than in the outer layer, the drying efficiency inside the noodle strings is improved, the drying time is significantly shortened, and uniform. It is said that it can be dried.

JP-A-10-313804 Japanese Unexamined Patent Publication No. 2016-2000 US Patent Application Publication No. 20111/229613

In the conventional technology related to noodles containing resistant starch, there is often a feeling of roughness when eating noodles, and there is still room for improvement in terms of texture. In particular, with respect to noodles cooked with boil, stability of boil yield is required. However, noodles with a resistant starch are unstable in boil, and there is room for improvement in this respect. “Boiled yield” is the ratio (percentage) of the mass of boiled noodles to the mass of the raw material powder. For example, the noodles boiled in the yield of boiled at 300% by mass is the mass of the raw material powder used for the preparation of the noodles Noodles that have been boiled to absorb water up to 3 times the mass of If the yield is unstable in a boil, it may lead to a situation where the mass of the boiled noodles obtained by cooking with the boil is unstable each time, even though the same mass of noodles is boiled each time. There is a possibility that it may become a problem especially in the store to provide.

Accordingly, an object of the present invention is to provide a noodle dough and a flour composition for noodles, which can produce noodles having a good texture while being low in calories and excellent in yield stability by using resistant starch. That is.

The present invention is a noodle dough comprising a flour composition containing a resistant starch and water, wherein the content of the resistant starch in the flour composition is 5% by mass or more, wherein the flour composition Is a noodle dough containing one or more kinds of pregelatinized flour selected from the group consisting of pregelatinized starch and pregelatinized flour.

The present invention is also a method for producing noodles, comprising the steps of producing the noodle dough of the present invention to obtain a raw noodle string, cooking the raw noodle string and then freezing it.

Further, the present invention is a flour composition for noodles containing a resistant starch, wherein the content of the resistant starch is 5% by mass or more, further selected from the group consisting of pregelatinized starch and pregelatinized flour A flour composition for noodles containing one or more pregelatinized flours.

The flour composition for noodles of the present invention contains resistant starch (resistant starch). The resistant starch used in the present invention is a general term for starch and partial degradation products that are resistant to the digestive action of digestive enzymes and are not digested or absorbed in the small intestine of a healthy person. Resistant starch is produced or prepared by physically and / or chemically processing various starches. In the present invention, a resistant starch known in the art can be used, and its type and manufacturing method are not particularly limited. For example, resistant starch can usually be obtained by subjecting starch to limited hydrolysis with an amylolytic enzyme and then reacting it by adding a debranching enzyme. Specifically, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca and corn with an amylolytic enzyme such as α-amylase is dissolved in warm water and debranched with an enzyme such as isoamylase. In addition, the enzyme can be inactivated after aging, or can be obtained by spray drying after aging after inactivating the enzyme.

Resistant starch has a difference in digestion (enzyme) resistance, that is, the degree of fermentation after ingestion in the body due to differences in the processing method of starch, which is a raw material. More specifically, the amount of heat (calories) is In the present invention, there are various types from 0 kcal / g to about 2 kcal / g. From the viewpoint of calorie control, it is preferable to use a resistant starch with as little heat as possible, preferably 1 kcal / g, more preferably Is particularly preferably a resistant starch having a calorific value of less than 1 kcal / g. According to the present invention, even when a resistant starch having a calorific value of 0 kcal / g is used, noodles with good texture and yield and stable yield can be obtained. The “calorie (calorie)” here means a value calculated by the method described in the following electronic technical information. In general, the amount of heat of the resistant starch is inversely proportional to the degree of crosslinking of the resistant starch, and the amount of heat decreases as the degree of crosslinking of the resistant starch increases. Therefore, in the present invention, the amount of heat is 0 kcal / g or a resistant amount close thereto. As the starch, it is particularly preferable to use a viaduct resistant starch. The term “highly crosslinked” as used herein specifically means that about 75% or more of the indigestible portion of the processed starch exists due to phosphoric acid crosslinking treatment or the like. As a commercially available viaduct resistant starch, the brand name "Pine starch RT" by Matsutani Chemical Industry Co., Ltd. is mentioned, for example.
Electronic Technical Information: Japan Dietary Fiber Society Luminacoid Material Energy Evaluation Study Committee (Chairman Tsuneyuki Oku), “Energy Evaluation Concept of Luminacoid Material and Energy of Methylcellulose, Inulin, Reduced Digestible Dextrin and Highly Crosslinked Starch Evaluation results ", [online], Luminacoid research, Japan Dietary Fiber Society, July 2013, vol. 17, No. 1, [searched on February 1, 2017], Internet <URL: http: //jdf.umin .ne.jp / pdf / H24luminacoid.pdf>

The content of resistant starch in the flour composition for noodles of the present invention is 5% by mass with respect to the total mass of the flour composition for noodles, considering the significance of using resistant starch, that is, reducing the calories of the noodles. The above is necessary. From the viewpoint of further reducing the calorie content of the noodles, it is desirable that the content of the resistant starch is more than 5% by mass in the flour composition for noodles. As a result, the texture of the noodles is lowered and the yield of the noodles becomes unstable. Considering the above, the content of the resistant starch in the noodle flour composition of the present invention is preferably 5 to 50% by mass, more preferably 20 to 40% by mass, based on the total mass of the noodle flour composition. %.

One of the main characteristics of the noodle flour composition of the present invention is that it contains one or more pregelatinized flours selected from the group consisting of pregelatinized starch and pregelatinized flour. By adding pre-gelatinized flour to the noodle flour composition containing resistant starch, it effectively suppresses the occurrence of inconveniences such as reduced texture and unstable yield due to boiled rice. Therefore, it is possible to produce noodles that have a low texture but have a good texture and are excellent in boiled yield stability.

The pregelatinized starch is a starch that has been subjected to a so-called pregelatinization treatment such as heating by adding moisture to the non-pregelatinized starch. As the non-pregelatinized starch used as the raw material for the pregelatinized starch, those conventionally used for noodles can be used without particular limitation. Can be mentioned.
The pregelatinized flour is flour that has been pregelatinized to non-pregelatinized flour. Examples of the non-α-modified flour used as a raw material for the α-modified flour include various wheat flours, buckwheat flour, rice flour, corn flour, barley flour, rye flour, hatomugi flour, fly flour, and wax flour.
Among the above-mentioned pregelatinized flours, pregelatinized wheat starch obtained by pregelatinizing wheat starch is preferably used in the present invention because it has a high effect of suppressing the roughness of noodles.

In the present specification, “non-pregelatinized starch” means pure starch isolated from plants such as wheat (the starch content is usually 80% by mass or more) and is not pregelatinized. However, it is different from “un-α-modified starch in non-α-modified flour”. Therefore, “alphanized starch” obtained by pregelatinizing non-alphanated starch and “alphanized flour in alphalyzed flour” obtained by alphatizing non-alphanated flour are different substances. is there.

The content of pregelatinized flour in the noodle flour composition of the present invention is the total mass of the flour composition for noodles in consideration of the significance of using pregelatinized flour, that is, the suppression of inconvenience caused by resistant starch. The content is preferably 2% by mass or more, more preferably 2 to 20% by mass, and particularly preferably 5 to 10% by mass. If the content of pregelatinized flour in the noodle flour composition is too large, the operability of the noodles may be lowered, and the texture of the noodles may become sticky.

From the same viewpoint, the mass ratio of the resistant starch and the pregelatinized flour in the noodle flour composition of the present invention is preferably 1 as the former (resistant starch) / the latter (pregelatinized flour). / 4 to 50/2, more preferably 4/1 to 10/1, still more preferably 6/1 to 10/1.

The flour composition for noodles of the present invention may contain wheat flour. In addition to the resistant starch and the pregelatinized flours, the flour composition for noodles can further improve the strength and taste of the noodle strings by containing wheat flour. As wheat flour, those conventionally used for noodles can be used without particular limitation, and examples thereof include strong wheat flour, semi-strong wheat flour, medium wheat flour, thin wheat flour, durum wheat flour and the like. It can use individually or in combination of 2 or more types. What is necessary is just to select the kind of wheat flour suitably according to the kind etc. of the noodles to manufacture.

The content of the wheat flour in the noodle flour composition of the present invention is preferably 10% by mass or more based on the total mass of the noodle flour composition from the viewpoint of ensuring the effect of the flour more reliably. In particular, 20 to 80% by mass, particularly 30 to 50% by mass is preferable. If the flour content in the noodle flour composition is too large, the calorie reduction effect may not be enjoyed effectively.

The flour composition for noodles of the present invention may contain processed starch other than pregelatinized starch. In addition to the resistant starch and the pregelatinized flour, the noodle flour composition can further improve the strength and taste of the noodle strings by containing processed starch other than the pregelatinized starch. As the processed starch other than the pregelatinized starch, those conventionally used for noodles can be used without particular limitation, for example, raw starch such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, α Processes other than chemical treatment, such as those subjected to etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, etc., may be used, and one of these may be used alone or in combination of two or more. Can do. Among these, acetate tapioca starch is particularly preferably used in the present invention as processed starch other than pregelatinized starch because it has a high taste improving effect.

The content of processed starch other than pregelatinized starch in the noodle flour composition of the present invention is preferably 5 to 30 mass%, more preferably 15 to 25 mass%, based on the total mass of the noodle flour composition. It is. If the content is too small, the meaning of using processed starch other than pregelatinized starch is poor, and if the content is too large, the taste may be poor.

The flour composition for noodles of the present invention may contain wheat protein. In addition to the resistant starch and the pregelatinized flour, the wheat noodle flour composition can further improve the strength and taste of the noodle strings. As the wheat protein, powdered wheat protein can be preferably used. Powdered wheat protein is a powdered wheat protein that does not change the properties of gluten as a protein, and is also called active gluten.

The content of wheat protein in the noodle flour composition of the present invention is preferably 5 to 20 mass%, more preferably 10 to 15 mass%, based on the total mass of the noodle flour composition. If the content is too small, the significance of using wheat protein is poor. If the content is too large, the noodles may become too hard or the operability of the noodles may be reduced.

The flour composition for noodles of the present invention may contain a thickening polysaccharide. In addition to the resistant starch and pregelatinized flours, the noodle flour composition further contains a thickening polysaccharide, which has the effect of further improving the stability of the boiled yield and further reducing the roughness of the noodles. Played. As the thickening polysaccharide, those conventionally used for noodles can be used without particular limitation, and examples thereof include alginic acids (including salts of alginic acids such as sodium alginate), LM pectin, and iota-carrageenan. Gellan gum can be used, and one of these can be used alone or in combination of two or more. Among these, alginic acids are particularly preferably used in the present invention because they are excellent in heat resistance and have a strong effect of preventing the noodles from melting out.

The content of the thickening polysaccharide in the noodle flour composition of the present invention is preferably 0.04 to 3 mass%, more preferably 0.3 to 1 mass, based on the total mass of the noodle flour composition. %. If the content is too small, the significance of using the thickening polysaccharide is poor, and if the content is too large, the operability of the noodle making may be lowered.

The flour composition for noodles of the present invention contains other components than the above components (resistant starch, pregelatinized flour, wheat flour, processed starch other than pregelatinized starch, wheat protein, thickening polysaccharide). May be. Examples of the other components include salt, egg yolk powder, egg white powder, and whole egg powder, and one of these can be used alone or in combination of two or more.

The flour composition for noodles of the present invention is used for the production of noodles, and the method for producing the noodles is in accordance with conventional methods. The kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba and pasta.

The method for producing noodles using the noodle flour composition of the present invention typically comprises adding noodle dough by adding water to the dough raw material containing the noodle flour composition, and preparing the noodle dough. And obtaining a raw noodle string. In the present invention, such a noodle dough, that is, a “noodle containing a resistant starch-containing flour composition and water, and the resistant starch content in the flour composition is 5% by mass or more” Noodle dough, wherein the flour composition further contains one or more pregelatinized flours selected from the group consisting of pregelatinized starch and pregelatinized flour. Hereinafter, the noodle dough of the present invention will be described focusing on differences from the aforementioned noodle flour composition of the present invention.

In preparing the noodle dough of the present invention, in addition to the flour composition which is the main raw material (the flour composition for noodles of the present invention), an auxiliary material may be used as necessary. Examples of auxiliary materials include protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fiber, swelling agent, emulsifier, citrus, salt, saccharides , Sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, and the like. These can be used alone or in combination of two or more. The amount of the auxiliary material is preferably 0.01 to 5 parts by mass, more preferably 0.5 to 1 part by mass with respect to 100 parts by mass of the flour composition in the dough material.

The water content of the noodle dough of the present invention is preferably 20 to 40% by mass, more preferably 25 to 35% by mass. In the noodle dough preparation process, the amount of water added to the dough raw material (mixture of the flour composition as the main raw material and the auxiliary raw material blended as necessary) should be adjusted so that the water content of the noodle dough falls within this range. Is preferred. If the water content of the noodle dough is too low, the noodle-making properties will decrease, and the time to boil the noodles until reaching the yield with the target paddle will increase, resulting in a decrease in yield stability, and the water content is too high. If the noodles are sticky, the operability of the noodles may be reduced.

Raw noodle strings can be obtained by noodle-making the noodle dough of the present invention according to a conventional method. The noodle making method is not particularly limited. For example, by using various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc., the noodle dough is stretched under pressure to obtain a noodle band, and the noodle band is cut out. A method for obtaining raw noodle strings is mentioned. Or extrusion noodles may be sufficient. Extrusion noodles can be carried out in accordance with conventional methods using a single-screw extrusion noodle making machine or a biaxial extrusion noodle making machine for dry pasta production. By placing a die having a hole having a shape and performing extrusion molding, a raw noodle string having a shape corresponding to the hole can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle. By heating and cooking raw noodle strings obtained by making the noodle dough of the present invention, noodles that can be eaten as they are can be obtained.

The present invention includes a method for producing noodles, which includes the steps of producing the noodle dough of the present invention described above to obtain a raw noodle string, cooking the raw noodle string and then freezing it. The method of cooking raw noodle strings is not particularly limited, and examples thereof include cooking with boil, cooking with steam, and cooking with steam. Boiled cooking is performed, for example, by putting raw noodle strings in hot water that is at least 10 times the total mass of the raw noodle strings and heating for about 2 to 15 minutes. Also use a lot of moisture. As mentioned above, noodles containing resistant starch have previously had unstable yields with boiled rice, so it was sometimes necessary to avoid cooking with boiled foods for business purposes where stability of yield is particularly important. However, according to the present invention, despite the fact that the resistant starch is blended with the raw noodle strings, the yield stability is high with the boil, so the raw noodle strings can be cooked with the boil.

Further, in the method for producing noodles of the present invention, the heat-cooked noodle strings can be frozen in accordance with a freezing process usually performed for this type of noodles. For example, the cooked noodle strings can be divided into a predetermined amount, for example, 150 to 300 g per person, and placed on a tray or the like, if necessary, and then packed as desired and subjected to a freezing treatment. There are two types of freezing: quick freezing that freezes in a short time and slow freezing that freezes relatively slowly, and any freezing method can be used in the present invention. The frozen noodles produced by the method for producing noodles of the present invention can be stored for a long period of time, and when eaten, it can be simply reheated with a microwave oven or the like, and can be easily eaten.

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

[Examples 1 to 8 and Comparative Examples 1 and 2]
A noodle dough was prepared by adding 30 to 33 parts by mass of 25 ° C. water as kneading water to 100 parts by mass of the flour composition having the composition shown in Table 1 below. Details of the raw materials used are as follows.
・ Wheat flour (Durham flour, Nisshin Flour Milling Co., Ltd., “Leone G”)
Resistant starch (Matsuya Chemical Co., Ltd., “Pine Starch RT”)
-Pregelatinized starch (pregelatinized wheat starch, Matsutani Chemical Industry Co., Ltd., "Matsunoline W")
-Pregelatinized flour (pregelatinized flour, manufactured by Fresh Food Service Co., Ltd., "Alpha Flower P")
・ Processed starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., “Matsuya Sakura 2”)
・ Wheat protein (Nippon Colloid Co., Ltd., “Super Guru 85H”)
・ Thickening polysaccharide (sodium alginate, manufactured by Kibun Food Chemifa, “Duck Algin NSPM”)

(Manufacture of frozen noodles)
The noodle dough of each example and comparative example was extruded into a noodle string at an extrusion pressure of 100 kgf / cm ² under a reduced pressure of −600 mmHg using an extrusion noodle machine for pasta production, and a raw noodle string having a thickness of 1.8 mm. (Raw pasta). Cook the raw noodle strings in boiling water for 6-8 minutes, remove from the hot water, wash with water at about 15 ° C for 30 seconds, drain, drain quickly and freeze at -40 ° C for freezing Noodles (cooked frozen pasta) were obtained and stored in a freezer at an internal temperature of -20 ° C.

[Evaluation Test 1]
The cooked frozen noodles obtained in each Example and Comparative Example were taken out 48 hours after the start of storage in a −20 ° C. freezer, heated and thawed until ready to eat in the microwave, and the thawed cooking The texture of the finished noodles was evaluated by 10 panelists according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

<Evaluation criteria for texture>
5 points: moderate hardness and sufficient viscoelasticity, no roughness on the surface of the noodle strings, and very good.
4 points: Appropriate hardness and viscoelasticity, little roughness on the surface of the noodle strings, good.
3 points: Some softness and viscoelasticity, little roughness on the surface of the noodle strings, and slightly good.
2 points: Slightly too soft or slightly too hard, or rough noodle surface, poor.
1 point: It is too soft or too hard, or the surface of the noodle strings is very rough and very bad.

[Evaluation Test 2]
The noodle doughs of Examples 2 and 3 and Comparative Examples 1 and 2 were extruded into noodle strings using an extrusion noodle making machine for pasta production under a reduced pressure of −600 mmHg and an extrusion pressure of 100 kgf / cm ² . An 8 mm raw noodle string was obtained. The resulting raw noodle strings were cooked in boiling water for 8 minutes, removed from the hot water, washed with water at about 15 ° C. for 30 seconds, and then drained to obtain cooked noodles. The weight of the noodle strings before and after cooking with such a rice bran was measured, and the ratio of the mass of cooked noodles to the total mass of the flour composition (yield with rice cake) including the amount of water added when preparing the noodle dough was calculated. The above operation was performed 4 times for each noodle dough, and the average value and the standard deviation of the boil yield were calculated. The results are shown in Table 2 below. The smaller the numerical value of this standard deviation, the more stable the boiling yield and the higher the evaluation.

According to the present invention, the use of resistant starch can provide noodles that have a low texture but have a good texture and are excellent in boiled yield stability.

Claims

A noodle dough comprising a flour composition containing a resistant starch and water, wherein the content of the resistant starch in the flour composition is 5% by mass or more,
The noodle dough in which the flour composition further contains one or more kinds of pregelatinized flour selected from the group consisting of pregelatinized starch and pregelatinized flour.
The noodle dough according to claim 1, wherein the content of the pregelatinized flour in the flour composition is 2% by mass or more.
The noodle dough according to claim 1 or 2, wherein the content ratio of the resistant starch and the pregelatinized flour in the flour composition is 1/4 to 50/2 as the former / the latter.
The noodle dough according to any one of claims 1 to 3, wherein the flour composition further contains 10% by mass or more of wheat flour.
The noodle dough according to any one of claims 1 to 4, wherein the flour composition further contains processed starch other than pregelatinized starch.
The noodle dough according to any one of claims 1 to 5, wherein the flour composition further contains wheat protein.
The noodle dough according to any one of claims 1 to 6, wherein the flour composition further contains a thickening polysaccharide.
The noodle dough according to claim 7, wherein the polysaccharide thickener is alginic acid.
The noodle dough according to any one of claims 1 to 8, wherein the water content is 20 to 40% by mass.
A method for producing noodles, comprising the steps of: producing the noodle dough according to any one of claims 1 to 9 to obtain a raw noodle string;
The method for producing noodles according to claim 10, wherein the heat cooking is cooking with the raw noodle strings.
A flour composition for noodles containing a resistant starch, wherein the content of the resistant starch is 5% by mass or more,
Furthermore, the flour composition for noodles containing 1 or more types of pregelatinized flour selected from the group which consists of pregelatinized starch and pregelatinized flour.