Frozen noodles and method for producing the same

Abstract

To provide frozen noodles which, when examining formulations for noodles with reduced carbohydrate content, make it possible to determine the composition of the other raw materials without trial and error after setting a carbohydrate-reduction target within a relatively wide carbohydrate-off range, and which, despite carbohydrate reduction, suppresses decreases in, or even improve, quality, such as smoothness, chewiness and non-powdery texture, and deliciousness as noodles including them.SOLUTION: Provided are frozen noodles and a method for producing the same, the noodles being carbohydrate-reduced noodles having a carbohydrate-reduction rate of 25-90%, containing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten. The modified starch includes non-resistant modified starch, and the ratio of the non-resistant modified starch to 100 mass% of the total of the non-resistant modified starch and wheat flour is 20-60 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to frozen noodles and a method for producing the same. More specifically, the present invention relates to so-called cooked frozen noodles obtained by boiling raw noodles and freezing the boiled noodles. [Background technology]

[0002] Low-carbohydrate foods are gaining attention as diet meals and meals for diabetics, and various studies are being conducted to reduce the carbohydrate content of staple foods such as rice, noodles, and bread. The same is true for wheat flour noodles, and attempts are being made to improve texture and manufacturing suitability by blending modified starches such as animal and vegetable proteins, egg white powder, alginate esters, and pregelatinized starch into noodles with reduced carbohydrate content.

[0003] When considering the formulation of noodles with reduced carbohydrates, it is usually necessary to first set a goal (how much carbohydrate to reduce) and then determine which ingredients to use in what proportions through trial and error. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] WO2018 / 216706 [Patent Document 2] Patent Publication No. 2020-171201 [Patent Document 3] Patent Publication No. 2020-146001 Summary of the Invention [Problem to be solved by the invention]

[0005] The problem to be solved by the present invention is to provide frozen noodles that, when considering the formulation of noodles with reduced carbohydrates, can be produced by setting a target carbohydrate reduction within a relatively wide carbohydrate reduction range and then determining the composition of other ingredients without trial and error, and that, despite being reduced in carbohydrates, have minimal deterioration in qualities such as smoothness, chewiness, and powdery texture, and in the deliciousness of the noodles that contain these qualities, or have improved qualities such as the above qualities and in the deliciousness of the noodles that contain these qualities. [Means for solving the problem]

[0006] Under these circumstances, the present inventors have conducted extensive research and have found that, in producing frozen noodles with a reduced carbohydrate content of 25 to 90%, which contain wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten, It has been found that such problems can be solved by including a non-resistant modified starch in the modified starch, and by adjusting the proportion of the non-resistant modified starch to 20 to 60% by mass relative to the total of the non-resistant modified starch and wheat flour (100% by mass). The present invention is based on this novel finding. Therefore, in a typical embodiment, the present invention provides the following: Item 1. Low-carb noodles with a carbohydrate reduction rate of 25 to 90%, comprising wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten, wherein the modified starch is a non-resistant modified starch; Frozen noodles, in which the proportion of non-resistant modified starch is 20 to 60 mass% relative to the total of non-resistant modified starch and wheat flour (100 mass%), and a method for producing the same.

[0007] Item 2. Frozen noodles according to Item 1, wherein the non-resistant modified starch is hydroxypropyl starch or at least one selected from the group consisting of acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch, and monoesterified phosphate cross-linked starch, and the non-resistant modified starch contains 30% by mass or more of carbohydrates.

[0008] Item 3. The frozen noodles according to Item 1 or 2, wherein the added gluten is flash-dried gluten, spray-dried gluten, vacuum-dried gluten, or freeze-dried gluten.

[0009] Item 4. The frozen noodles according to any one of Items 1 to 3, wherein the wheat flour is at least one type selected from the group consisting of hard wheat, medium wheat, soft wheat, and durum wheat.

[0010] Item 5. A method for producing frozen noodles according to any one of Items 1 to 4, comprising a step of mixing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten.

[0011] Item 6. The method according to Item 5, wherein the non-resistant processed starch comprises at least one selected from the group consisting of hydroxypropyl starch, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch, and phosphate monoesterified phosphate cross-linked starch, and the proportion of carbohydrates contained in the non-resistant processed starch is 30% by mass or more.

[0012] Item 7. The method according to Item 5 or 6, wherein the added gluten is flash-dried gluten, spray-dried gluten, vacuum-dried gluten, or freeze-dried gluten.

[0013] Item 8. The method according to any one of Items 5 to 7, wherein the type of wheat used in the wheat flour is at least one selected from the group consisting of hard wheat, medium wheat, soft wheat, and durum wheat. [Effects of the Invention]

[0014] According to the present invention, when considering the formulation of noodles with reduced carbohydrate content, it is possible to set a target carbohydrate reduction within a relatively wide carbohydrate reduction range and then determine the composition of other ingredients without trial and error, and it is possible to provide frozen noodles that, despite being reduced in carbohydrate content, have reduced deterioration in qualities such as smoothness, chewiness, and powdery texture, and the deliciousness of the noodles containing these qualities, or have improved qualities such as the above qualities and the deliciousness of the noodles containing these qualities. [Brief explanation of the drawings]

[0015] [Figure 1] The results of the sensory evaluation of each item of smoothness, chewy feel with back teeth, chewy feel with front teeth, and powdery feel in Example, Test 1 are shown. The evaluation results of smoothness, chewy feel with back teeth, and chewy feel with front teeth are shown in the upper left of Figure 1. The evaluation results of powdery feel are shown in the lower left of Figure 1. The results of the sensory evaluation of preference in Example, Test 1 are shown on the right of Figure 1. [Figure 2] 1 shows the results of the overall evaluation of the sensory evaluation in Example, Test 1. [Figure 3] The results of the physical property evaluation in Example 1 are shown below. The measurement results of the stress at break in the test, which simulated the chewy feel felt by the front teeth, are shown in the upper left of Figure 3, and the penetration distance to break is shown in the lower left of Figure 3. The results of the test, which simulated the chewy feel felt by the back teeth, are shown on the right of Figure 3. [Figure 4] The results of the sensory evaluation of each item of smoothness, chewy feel with back teeth, chewy feel with front teeth, and powdery feel in Example, Test 2 are shown. The evaluation results of smoothness, chewy feel with back teeth, and chewy feel with front teeth are shown in the upper left of Figure 4. The evaluation results of powdery feel are shown in the lower left of Figure 4. The results of the sensory evaluation of preference in Example, Test 1 are shown on the right of Figure 4. [Figure 5] The results of the overall evaluation of the sensory evaluation in Example, Test 2 are shown below. [Figure 6] The results of the physical property evaluation in Example 2 are shown below. The measurement results of the stress at break in the test, which simulated the chewy feel felt by the front teeth, are shown in the upper left of Figure 6, and the penetration distance to break is shown in the lower left of Figure 6. The results of the test, which simulated the chewy feel felt by the back teeth, are shown on the right of Figure 6. DETAILED DESCRIPTION OF THE INVENTION

[0016] Frozen noodles The present invention provides low-carb frozen noodles with a reduced carbohydrate rate of 25 to 90%, which contain wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten.

[0017] In the present invention, "low-carbohydrate noodles" refers to noodles in which carbohydrates have been reduced by replacing part of the wheat flour used as the main ingredient with a low-carbohydrate ingredient. More specifically, examples include noodles in which carbohydrates have been reduced by 25% or more by mass, or by 50% or more by mass, compared to noodles made using wheat flour alone as a powder ingredient. The upper limit of the carbohydrate reduction amount is not limited in the present invention, but can be appropriately selected from 90% or less by mass, 85% or less by mass, 80% or less by mass, 75% or less by mass, 70% or less by mass, 65% or less by mass, 60% or less by mass, 55% or less by mass, 50% or less by mass, 45% or less by mass, 40% or less by mass, 35% or less by mass, and 30% or less by mass, with 70% or less by mass being preferred, 60% or less by mass being more preferred, 55% or less by mass being more preferred, 50% or less by mass being more preferred, 40% or less by mass being more preferred, 35% or less by mass being more preferred, and 25% or less by mass being more preferred. In the present invention, the lower limit of the carbohydrate reduction amount can be appropriately selected from, for example, 25% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, etc., compared to noodles made using only wheat flour as a powder ingredient. In the present invention, the range of carbohydrate reduction amount can be appropriately selected from, for example, 25% by mass or more to 70% by mass or less, 25% by mass or more to 60% by mass or less, 25% by mass or more to 55% by mass or less, 25% by mass or more to 50% by mass or less, 25% by mass or more to 35% by mass or less, 25% by mass or more to 30% by mass or less, 25% by mass or more, etc., compared to noodles made using only wheat flour as a powder ingredient. In this specification, the percentage of carbohydrate reduction is based on mass. Therefore, for example, "X% reduced carbohydrates" means X% reduced carbohydrates by mass.

[0018] The reduced carbohydrate ratio can be calculated by methods commonly used in the food technology field to which this invention pertains, and examples include the reduced carbohydrate ratio calculated by adding the standard amount of water typically added when making noodles to the powdered ingredients to be mixed, or a value (effective reduced carbohydrate ratio) recalculated after making fresh noodles from the powdered ingredients, taking into account the actual water added (water during mixing) while checking the state of the noodles, and the boiling yield (amount of water removed when boiling the fresh noodles).In a typical embodiment, in this invention, "reduced carbohydrate ratio Y% to Z%" means that at least one of the reduced carbohydrate ratio calculated from the powdered ingredients and the standard amount of water and the effective reduced carbohydrate ratio is within the range of Y% to Z% by mass.

[0019] In the present invention, noodles refer to foods obtained by a method including a step of kneading a powdered raw material containing wheat flour with an appropriate amount of water, and stretching it thinly or finely, or a step of granulating it. Among fresh noodles, noodles in a rod or strip shape are referred to as noodles. The shape of the noodles is not particularly limited, and examples include, but are not limited to, rod, strip, tubular, plate, disk, shell, ribbon, butterfly, spiral, and granular shapes. The type of noodles is not particularly limited as long as they are made from wheat flour, and examples include pasta; udon; somen; hiyamugi; Chinese noodle wrappers (such as Chinese noodles, gyoza, shumai, and wonton wrappers), with pasta being preferred. Examples of pasta include long pasta such as spaghetti, capellini, linguine, fettuccine, and tagliatelle; short pasta such as macaroni, penne, farfalle, rigatoni, fusilli (spiral, curls), conchiglie (shells), gnocchi, and couscous; and sheet pasta such as lasagna and ravioli. The noodles of the present invention are so-called cooked frozen noodles, obtained by boiling fresh noodles and freezing the boiled noodles. In the present invention, fresh noodles can be interpreted as having the meaning normally used in the technical field of noodles to which the present invention pertains, and refer to noodles in a state in which they have not been subjected to drying, heating, or the like after being made. In one embodiment, examples of fresh noodles include noodles with a water content of more than 20% by weight.

[0020] The reduced-carb frozen noodles of the present invention contain wheat flour. A wide variety of wheat flours can be used as a noodle ingredient, including strong flour and weak flour. Examples of wheat flour used as the wheat flour ingredient include hard wheat, medium wheat, soft wheat, and durum wheat. Durum wheat (e.g., durum semolina) made from durum wheat is preferred. These wheat flours can be used alone or in combination. The amount of wheat flour in the total powder ingredients is not limited; for example, the amount of egg white powder and wheat protein can be determined, and the amount of resistant starch can be determined based on the target carbohydrate reduction rate, and then the amount of the remaining flour can be appropriately determined. The amount of wheat flour in the total amount of powdered ingredients can be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more. The upper limit of the amount of wheat flour in the total amount of powdered ingredients is not limited and can be set appropriately depending on the percentage of carbohydrate reduction desired, but examples include 75% by mass or less, 70% by mass or less, 50% by mass or less, 45% by mass or less, and 40% by mass or less. In typical pasta, wheat flour accounts for 100% by mass of the powdered ingredients. The lower limit of the proportion of wheat flour in the total 100% by mass of non-resistant modified starch and wheat flour is not limited, but is preferably 40% by mass or more, more preferably 45% by mass or more, and more preferably 56% by mass or more. There is no upper limit to the proportion of wheat flour in a total of 100% by mass of non-resistant modified starch and wheat flour, but it is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 67% by mass or less.

[0021] The low-carbohydrate frozen noodles of the present invention contain modified starch. Examples of modified starches include hydroxypropyl starch, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch, and phosphate monoesterified phosphate cross-linked starch. Examples of modified starches include resistant starch and non-resistant starch (modified starch that can be digested by human digestive enzymes). Modified starches that can be digested by human digestive enzymes preferably contain a carbohydrate content of 30% or more. These modified starches can be used alone or in combination of two or more.

[0022] The lower limit of the amount of modified starch in the total amount of powder raw materials is preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more. The upper limit of the amount of modified starch in the total amount of powder raw materials is preferably 85% by mass or less, more preferably 80% by mass or less, more preferably 75% by mass or less, more preferably 70% by mass or less, more preferably 65% ​​by mass or less, more preferably 60% by mass or less, more preferably 55% by mass or less, and more preferably 50% by mass or less.

[0023] The present invention is characterized in that at least a portion of the processed starch is non-resistant starch (a processed starch that can be digested by human digestive enzymes). The lower limit of the proportion of the non-resistant processed starch in a total of 100% by mass of the non-resistant processed starch and wheat flour is preferably 20% by mass or more, more preferably 30% by mass or more, and more preferably 33% by mass or more. The upper limit of the proportion of the non-resistant processed starch in a total of 100% by mass of the non-resistant processed starch and wheat flour is preferably 60% by mass or less, more preferably 55% by mass or less, more preferably 44% by mass or less, and more preferably 42% by mass or less.

[0024] The lower limit of the amount of non-resistant modified starch in the total amount of powder raw material is preferably 0.2% by mass or more, more preferably 5% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, more preferably 10% by mass or more, more preferably 13% by mass or more, more preferably 15% by mass or more, more preferably 17% by mass or more, more preferably 20% by mass or more, and more preferably 25% by mass or more. The upper limit of the amount of non-resistant modified starch in the total amount of powder raw material is preferably 50% by mass or less, more preferably 45% by mass or less, more preferably 40% by mass or less, and more preferably 35% by mass or less.

[0025] In the present invention, in addition to non-resistant modified starch (modified starch that can be digested by human digestive enzymes), resistant starch may also be used. Resistant starch is a starch that is resistant to digestive enzymes and is a type of starch that is insoluble in water. It is generally classified as RS1 to RS4, and any of these may be used. Preferred resistant starches include cross-linked starch, modified starch (etherified, esterified, etc.), and moist heat-treated starch. When resistant starch is used, its amount is not limited and can be appropriately set in accordance with the target carbohydrate reduction rate, taking into account the dietary fiber content of the resistant starch. For example, the total amount of non-resistant modified starch and resistant starch can be appropriately set so that it falls within the range of the preferred amount of modified starch mentioned above. Furthermore, for example, the lower limit of the amount of resistant starch in the total amount of powdered raw material is preferably 5% by mass or more, more preferably 10% by mass or more, and more preferably 15% by mass or more. The upper limit of the amount of resistant starch in the total amount of powdered raw material is preferably 90% by mass or less, more preferably 85% by mass or less, more preferably 80% by mass or less, more preferably 70% by mass or less, more preferably 60% by mass or less, more preferably 50% by mass or less, more preferably 45% by mass or less, more preferably 40% by mass or less, more preferably 35% by mass or less, more preferably 30% by mass or less, and more preferably 20% by mass or less. In addition to or instead of resistant starch, insoluble dietary fiber can also be used. When insoluble dietary fiber is used, its amount is not limited, but can be appropriately set so that the total amount of the "non-resistant modified starch," the "insoluble dietary fiber," and the "resistant starch," if used, falls within the range of the preferred amount of modified starch described above. Furthermore, for example, the lower limit of the amount of "at least one selected from the group consisting of resistant starch and insoluble dietary fiber" in the total amount of powder raw material is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more.The upper limit of the amount of "at least one selected from the group consisting of resistant starch and insoluble dietary fiber" in the total amount of powder raw material is preferably 90% by mass or less, more preferably 85% by mass or less, more preferably 80% by mass or less, more preferably 70% by mass or less, more preferably 60% by mass or less, more preferably 50% by mass or less, more preferably 45% by mass or less, more preferably 40% by mass or less, more preferably 35% by mass or less, more preferably 30% by mass or less, and more preferably 20% by mass or less.

[0026] The reduced-carbohydrate frozen noodles of the present invention contain at least one selected from the group consisting of egg white powder and added gluten. The amount of egg white powder in the total amount of powder ingredients is not particularly limited, as long as it is an amount that would normally be used by a person skilled in the art when producing frozen noodles containing egg white powder. However, the lower limit of the amount of egg white powder in the total amount of powder ingredients is preferably 0.1% by mass or more, more preferably 1% by mass or more, and even more preferably 2% by mass or more. The upper limit of the amount of egg white powder in the total amount of powder ingredients is preferably 4% by mass or less, and even more preferably 3% by mass or less. The amount of egg white powder in the total amount of powder ingredients is preferably in the range of 0.5 to 4% by mass, more preferably 1 to 3% by mass, and even more preferably 2% by mass.

[0027] In the present invention, the term "added gluten" does not refer to gluten contained in the grain itself, but refers to gluten that is added to the grain and extracted from the grain. Examples of added gluten include wheat gluten (wheat protein), which is a vegetable protein extracted from wheat. Wheat gluten can be obtained, for example, by adding water to wheat flour, kneading the mixture, and then rinsing the resulting dough with water. By incorporating added gluten such as wheat gluten, it is possible to compensate for the texture (such as the chewy, springy, and chewy texture of noodles) and manufacturing suitability that are reduced by reducing the amount of wheat flour incorporated.

[0028] The amount of added gluten in the total amount of powdered ingredients is not particularly limited as long as it is the amount typically used by those skilled in the art when producing frozen noodles containing added gluten, but the lower limit of the amount of added gluten in the total amount of powdered ingredients is preferably 10% by mass or more, more preferably 11% by mass or more, and even more preferably 12% by mass or more. The upper limit of the amount of added gluten in the total amount of powdered ingredients is preferably 15% by mass or less, and even more preferably 13% by mass or less. The range of the amount of added gluten in the total amount of powdered ingredients is preferably 10 to 15% by mass, more preferably 11 to 13% by mass, and even more preferably 12% by mass.

[0029] In the present invention, "added gluten," "wheat protein," etc. refer to gluten, wheat protein, etc. other than the protein contained in wheat flour, which is another constituent of the noodles of the present invention. Therefore, the blending amount of "added gluten," "wheat protein," etc. in the total amount of the powdered ingredients refers to the ratio of "added gluten," "wheat protein," etc. other than the protein contained in wheat flour to the total amount of the powdered ingredients.

[0030] The noodles of the present invention may further contain, as additives, one or more of the following: animal and plant proteins such as milk protein and soy protein; dietary fibers such as food-derived cellulose and hemicellulose; indigestible carbohydrates such as oligosaccharides, erythritol, reduced dextrin, and polydextrose; thickening polysaccharides such as xanthan gum, guar gum, carrageenan, curdlan, agar, konjac, gelatin, tamarind gum, alginic acid, and gellan gum; indigestible dextrin; emulsifiers (for example, glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, etc.); organic acids (citric acid, lactic acid, acetic acid, malic acid, tartaric acid, adipic acid, etc.); inorganic acids (phosphoric acid, carbonic acid, hydrochloric acid, sulfuric acid, etc.); salts of alkali metals (sodium, potassium, etc.) or alkaline earth metals (calcium, magnesium, etc.); coloring agents; vegetable powder; and glutinous barley flour. When an additive is used, the amount is not limited, but for example, it is 10% by weight or less, preferably 5% by weight or less, of the total dry weight of the noodles. When an additive is used, the lower limit of the amount is also not limited, but it can be appropriately set within a range of, for example, 1% by weight or more, preferably 2% by weight or more, more preferably 3% by weight or more, of the total dry weight of the noodles.

[0031] Frozen noodle manufacturing method The noodles of the present invention can be produced, for example, by mixing appropriate amounts of wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten, optionally with the above-mentioned ingredients, and water, mixing them in a mixer such as a pin mixer or vertical mixer, forming them into a sheet, cutting them, boiling the resulting raw noodles in hot water, and freezing the resulting boiled noodles.Of course, noodles can also be produced by mixing them in a mixer as described above and extruding them in a pasta machine or by shaping them by other conventional methods. Therefore, the present invention provides a method for producing frozen noodles, comprising the step of mixing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten. In a typical embodiment, the types and amounts of wheat flour, modified starch, egg white powder, and added gluten, as well as the types and amounts of other ingredients, if any, used are as described above. The order in which the ingredients are mixed in the step of mixing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten is not limited. Therefore, all of these ingredients may be mixed at once, or at least one of these ingredients may be mixed sequentially. Furthermore, when the modified starch contains both a non-resistant modified starch and a resistant starch, the order in which they are mixed is also not limited. The resistant starch can be added before, simultaneously with, or after mixing the non-resistant modified starch with other ingredients. Furthermore, the order in which water is added to these ingredients is also not limited. Water can be added before, simultaneously with, or after the mixing step (or at least one step in each mixing step if the ingredients are mixed multiple times). When the other additives mentioned above are added, the timing of their addition is also not limited. They can be added before, simultaneously with, or after mixing the wheat flour, modified starch, egg white powder, added gluten, etc. Next, in a typical embodiment, a mixture containing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten is formed into a sheet and then cut to obtain fresh noodles. Known methods can be used as appropriate for the equipment used in this process. In a typical embodiment, the fresh noodles obtained in the above process are subjected to a boiling process. The lower limit of the hot water temperature in this process is not limited, but can be set within a range of, for example, 70°C or higher, 84°C or higher, 90°C or higher, or 95°C or higher. The upper limit of the hot water temperature in this process is also not limited, but can be appropriately set within a range below the boiling point of the hot water, 100°C or lower, or 95°C or lower. The boiling time is also not limited, but is preferably at least 3 minutes, more preferably at least about 5 minutes, and particularly preferably at least about 6 minutes. For example, about 10 minutes. The upper limit of the boiling time is also not limited, but is preferably at most about 25 minutes, more preferably at most about 15 minutes, and particularly preferably at most about 10 minutes. This process allows for boiled noodles to be obtained. The boiled noodles are then frozen to obtain frozen noodles.

[0032] Specific embodiments of the present invention will be described in more detail below using examples, but the present invention is not limited to these examples. [Example]

[0033] Test 1 How to prepare frozen noodles Approximately 40 parts by mass of water was added to 100 parts by mass of the powder ingredients of the types and amounts shown in the recipe, and the mixture was mixed, rolled, and cut to obtain fresh noodles. Specifically, a pin mixer was used for mixing, and the mixture was mixed at high speed for 3 minutes and then at low speed for 7 minutes. The mixture was then rolled using a noodle roll manufacturer and cut to obtain fresh noodles with a thickness of approximately 4.0 mm. The resulting raw noodles were boiled in boiling water for 5 minutes and then quickly frozen. [Table 1] The carbohydrate reduction rate was calculated by comparing it with the wheat [macaroni and spaghetti] macaroni and spaghetti boiled in the Standard Tables of Food Composition in Japan (8th edition). Fresh noodles were prepared using the types and amounts of powdered ingredients shown in the recipe, and the actual carbohydrate reduction rate was calculated by taking into account the actual water content (water added during mixing) and boiling yield (amount of water removed when boiling the fresh noodles). The carbohydrate content of the ingredients used was calculated by subtracting the dietary fiber content from the carbohydrate content. Since noodle production was not possible for Preparation Example 1-1, the carbohydrate reduction rate could not be calculated. The resulting boiled noodles were frozen to prepare frozen noodles. As a control, frozen noodles (100% wheat) were also produced using the same process as above, except using 100% durum wheat flour. The resulting boiled noodles were frozen and then subjected to a sensory test the next day or later. For the sensory test, boiled noodles that had been thawed the day before were heated in a microwave and then eaten.

[0034] Sensory testing Sensory testing was performed by four trained panelists. 1. Slack Definition: The degree of resistance when sucked between the lips Evaluation criteria 0 No slippery feeling (does not slide on lips) 1. Less supple than 100% wheat, but still feels sagging 2 Equivalent to 100% wheat 3. Feels more slender than 100% wheat 2. The chewy feeling felt on the front teeth Definition: The length of time it takes for stress to be felt when force is applied and for it to break Evaluation criteria 0 No feeling (cannot be cut even when teeth are inserted, can be cut without stress even when teeth are inserted) 1. Weaker than 100% wheat, but noticeable 2 Equivalent to 100% wheat 3. It feels stronger than 100% wheat 3. The chewy feeling felt by the back teeth Definition: The length of time it takes for stress to be felt when force is applied and for it to break Evaluation criteria 0 No feeling (cannot be cut even when teeth are inserted, can be cut without stress even when teeth are inserted) 1. Weaker than 100% wheat, but noticeable 2 Equivalent to 100% wheat 3. It feels stronger than 100% wheat 4 Powdery Definition: Presence or absence of coarse particles felt in the mouth just before or after swallowing Evaluation criteria 0 Not noticeable (same as 100% wheat) 1. Feel In addition, the taste was evaluated based on the following criteria: smoothness, chewiness felt by the front teeth, chewiness felt by the back teeth, and powdery texture. -1 Dislike 0 Neither 1 Like In addition, we also conducted a comprehensive evaluation that did not focus on any of these items.

[0035] Evaluation criteria 1. I really dislike it 2 Between 1 and 3 3 Neither 4 Between 3 and 5 5 I really like it The evaluation results for each of the categories of smoothness, chewy texture felt by the back teeth, chewy texture felt by the front teeth, and powdery texture are shown in the graphs on the upper left and lower left of Figure 1, and the evaluation results for the palatability of these categories are shown in the graph on the right of Figure 1. As shown in the upper and lower left of Figure 1, frozen noodles with just over 50% less carbohydrates, in which the proportion of non-resistant modified starch is 20-60% by mass out of a total of 100% by mass of modified starch and wheat flour, were found to have a slightly weaker or equivalent reduction in stickiness than 100% wheat noodles, despite the reduced carbohydrate content. Furthermore, powdery texture was also relatively reduced in frozen noodles in which the proportion of non-resistant modified starch is 20-60% by mass out of a total of 100% by mass of modified starch and wheat flour. In frozen noodles in which the proportion of non-resistant modified starch is 20-60% by mass out of a total of 100% by mass of modified starch and wheat flour was 20-60% by mass, in both the chewy texture perceived by the back teeth and the chewy texture perceived by the front teeth, despite the reduced carbohydrate content, the degree of reduction in both texture perceived by the back teeth was slightly weaker or equivalent to that of 100% wheat noodles. In contrast, frozen noodles containing 0% by mass of non-resistant modified starch out of a total of 100% by mass of modified starch and wheat flour received a score of 3 (strongly felt) for both the chewy texture felt with the back teeth and the chewy texture felt with the front teeth (upper left of Figure 1), but the preference rating was -1 (disliked) (right of Figure 1). Therefore, it can be seen that frozen noodles containing 0% by mass of non-resistant modified starch out of a total of 100% by mass of modified starch and wheat flour had an excessively strong chewy texture felt with the back teeth and the front teeth, reducing their preference.

[0036] Furthermore, as shown in the graph on the right of Figure 1, frozen noodles in which the proportion of non-resistant modified starch in a total of 100% by mass of modified starch and wheat flour was 20 to 60% by mass were rated as almost normal (neutral) or better, despite their reduced carbohydrate content. In particular, frozen noodles in which the proportion of non-resistant modified starch in a total of 100% by mass of modified starch and wheat flour was 20 to 43% by mass were rated as especially high in terms of preference, with those with a proportion of 42% by mass or less being rated as extremely high in terms of preference. Furthermore, in the overall evaluation shown in Figure 2, frozen noodles in which the proportion of non-resistant modified starch in a total of 100% by mass of modified starch and wheat flour was 20 to 60% by mass were rated as almost normal (neutral) or better, despite their reduced carbohydrate content. In particular, frozen noodles with a non-resistant modified starch content of 20 to 43% by mass out of a total of 100% by mass of modified starch and wheat flour were rated particularly highly in terms of palatability, and those with a content of 42% by mass or less were rated particularly highly in terms of palatability.

[0037] Physical property evaluation The chewy texture felt by the front teeth and the chewy texture felt by the back teeth were also evaluated. The method for evaluating the physical properties was as follows: - A chewy feeling felt on the front teeth measuring equipment Texture analyzer EZ-SX (Shimadzu Corporation) Measurement conditions Upper jig: Wedge-shaped jig (wedge width 20 mm, tip 45°, stainless steel) Lower jig Φ200mm_aluminum plate Shear rate: 0.1 mm / min Measurement method The frozen noodles to be tested are thawed in a microwave oven. After leaving it to reach room temperature (25°C), the stress at break and the penetration distance to break are measured under the above measurement conditions. - A chewy texture felt by the back teeth measuring equipment Texture analyzer EZ-SX (Shimadzu Corporation) Measurement conditions Upper jig: Elasticity test jig / cylindrical pressing jig (Φ15 mm, acrylic) Lower jig: Lower pressure plate (Φ200mm, aluminum) Compression speed: 0.1 mm / min Measurement method The frozen noodles to be tested are thawed in a microwave oven. After leaving it to reach room temperature (25°C), the stress is measured under the above measurement conditions.

[0038] The measurement results are shown in Figure 3. In the test simulating the chewy texture felt by the front teeth (upper left and lower left in Figure 3), the fracture distance remained roughly the same as the proportion of modified starch was reduced, but the stress was greater. Similarly, in the physical property evaluation test simulating the chewy texture felt by the back teeth (right in Figure 3), the stress was greater as the proportion of modified starch was reduced. The results of these physical property evaluations are consistent with the sensory evaluations described above, and the results of the sensory evaluations were also supported by mechanical measurements.

[0039] Test 2 Similar to Preparation Example 1-5, which achieved high results in the sensory evaluation and physical property evaluation of the frozen noodles in Test 1 above, frozen noodles were prepared by varying the proportion of non-resistant modified starch to approximately 42% by mass out of a total of 100% by mass of non-resistant modified starch and wheat flour, and the carbohydrate reduction rate, calculated by adding the standard amount of water normally added when making noodles to the types and amounts of powder ingredients shown in the recipe, to achieve a carbohydrate reduction rate of 25% to 90%, and sensory evaluation and physical property evaluation were conducted. After trial production, the actual carbohydrate reduction rate, recalculated taking into account the actual water addition (water at the time of mixing) and boiling yield (amount of water removed when boiling the fresh noodles), was 31% for Preparation Example 2-1, 35% for Preparation Example 2-2, 51% for Preparation Example 2-3, 57% for Preparation Example 2-4, 68% for Preparation Example 2-5, and 77% for Preparation Example 2-6, respectively. The carbohydrate reduction rate was calculated in the same way as in Test 1, by comparing it with the Standard Tables of Food Composition in Japan (8th Edition) for Wheat [Macaroni and Spaghetti] Boiled Macaroni and Spaghetti. The carbohydrate content was calculated by subtracting the dietary fiber content from the carbohydrate content. Specifically, frozen noodles were prepared in the same way as in Test 1, except for the composition shown in Table 2 below, and a sensory evaluation was conducted. [Table 2] The results of the sensory evaluation are shown in Figures 4 and 5, and the results of the physical property evaluation are shown in Figure 6. As shown in the graphs in the upper and lower left of Figure 4, first, for frozen noodles with a 60% to 80% reduced carbohydrate content, in which the proportion of non-resistant modified starch was approximately 42% by mass out of a total of 100% by mass of modified starch and wheat flour, the carbohydrate content was significantly reduced compared to Test Example 1, but the degree of reduction in sensory evaluation scores for each item, such as smoothness and chewiness, was less than that of frozen noodles with such a significant reduced carbohydrate content. Furthermore, for frozen noodles with a 25% to 50% reduced carbohydrate content, the degree of reduction in sensory evaluation scores for each item, such as smoothness and chewiness, was reduced to a level that was slightly weaker than or equivalent to that of 100% wheat. Similar trends were observed in the preference scores (Figure 4, right) and overall evaluation (Figure 5). As shown in Figure 5 and other figures, the frozen noodles with a 25% to 50% reduced carbohydrate content were highly rated, and the frozen noodles with a 25% to 30% reduced carbohydrate content were rated the highest.

[0040] Furthermore, as shown in the upper and lower left of Figure 6, in a test simulating the chewy texture felt by the front teeth, the higher the off-ratio, the shorter the breaking distance (which is thought to result in a crispier texture). Furthermore, as shown on the right of Figure 6, in a test simulating the chewy texture felt by the back teeth, the higher the off-ratio, the greater the stress, and therefore the greater the chewing force required. From these results, it is thought that the higher the off-ratio, the harder and crispier the texture will be. The results of these physical property evaluations are consistent with the sensory evaluations described above, and the results of the sensory evaluations were also supported by mechanical measurements.

[0041] Test 2 was conducted on frozen noodles in which the proportion of non-resistant modified starch in a total of 100% by mass of modified starch and wheat flour was approximately 42% by mass. However, based on the results of Tests 1 and 2, it can be expected that similar effects will be achieved when the carbohydrate reduction value is changed for frozen noodles in which the proportion of non-resistant modified starch in a total of 100% by mass of modified starch and wheat flour is 20 to 60% by mass.

Claims

1. Low-carb noodles with a carbohydrate reduction rate of 25 to 90%, which contain wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten, wherein the modified starch contains a non-resistant modified starch; Frozen noodles in which the proportion of non-resistant modified starch is 20 to 60% by mass relative to 100% by mass of the total of non-resistant modified starch and wheat flour.

2. 2. The frozen noodles according to claim 1, wherein the non-resistant modified starch is hydroxypropyl starch, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch, or phosphate monoesterified phosphate cross-linked starch, and the proportion of carbohydrates contained therein is 30% or more.

3. 3. The frozen noodles according to claim 1, wherein the added gluten is flash-dried gluten, spray-dried gluten, vacuum-dried gluten, or freeze-dried gluten.

4. 3. The frozen noodles according to claim 1, wherein the wheat flour is at least one type selected from the group consisting of hard wheat, medium wheat, soft wheat, and durum wheat.

5. 3. A method for producing frozen noodles according to claim 1 or 2, comprising a step of mixing wheat flour, modified starch, and at least one selected from the group consisting of egg white powder and added gluten.

6. 6. The method according to claim 5, wherein the non-resistant processed starch comprises at least one selected from the group consisting of hydroxypropyl starch, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch, and phosphate monoesterified phosphate cross-linked starch, and the proportion of carbohydrates contained in the processed starch digestible by human digestive enzymes is 30% by mass or more.

7. 6. The method of claim 5, wherein the added gluten is flash-dried gluten, spray-dried gluten, vacuum-dried gluten, or freeze-dried gluten.

8. The method according to claim 5, wherein the wheat flour is at least one selected from the group consisting of hard wheat, medium wheat, soft wheat, and durum wheat.

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