Low carbohydrate noodles

Abstract

[Problem] The purpose of the present invention is to provide low-carbohydrate noodles containing resistant starch and having good color and flavor. [Solution] By blending with a gluten composition comprising at least one type of gluten and having an L value measured by a colorimeter of 73 or more, it is possible to reduce the dark color and gluten odor in low-carbohydrate noodles containing resistant starch, and it is possible to provide low-carbohydrate noodles having a good color and flavor. The gluten composition according to the invention preferably comprises active gluten produced by a spray drying process. Including active gluten produced by a spray drying process improves the making performance and mouthfeel of the noodles.

Description

Technical Field

[0001] The present invention relates to noodles having lower than usual levels of carbohydrates and containing resistant starch. Background Art

[0002] In recent years, with increasing health awareness, foods with reduced levels of carbohydrates or foods that enable a large intake of dietary fiber have attracted attention.

[0003] As a method for carbohydrate restriction or dietary fiber intake in noodles, it is known to use resistant starch as a noodle raw material to inhibit the digestion and absorption of carbohydrates while promoting the intake of dietary fiber. Not only the addition of resistant starch, but also the addition of various dietary fibers are effective. Examples of dietary fiber types include polydextrose, resistant dextrin, low molecular weight cellulose, chitosan and psyllium husk.

[0004] Among these, resistant starch generally has some problems when blended as a noodle raw material, such as poor noodle making properties, and a texture with weak elasticity, a powdery feel, and roughness.

[0005] Regarding a method for improving the mouthfeel of low-carbohydrate noodles containing resistant starch, Patent Document 1 discloses a method involving a predetermined amount of resistant starch derived from any one or more of wheat, cassava, corn, and ocarina, a modified starch with a low gelatinization starting temperature, and protein. Regarding a method for improving the noodle-making properties of low-carbohydrate noodles, Patent Document 2 discloses a method using resistant starch, gelatinized starch, and wheat gluten. However, despite improvements in their noodle-making properties or mouthfeel, low-carbohydrate noodles produced using these conventional technologies still need to be improved in terms of color and flavor.

[0006] Reference List

[0007] Patent Literature

[0008] Patent Document 1: WO2018 / 216706

[0009] Patent Document 2: Japanese Patent Publication No. 2019-50769 Summary of the Invention

[0010] Technical issues

[0011] An object of the present invention is to provide low carbohydrate noodles comprising resistant starch and having good color and flavor.

[0012] Solution to the problem

[0013] The inventors of the present invention have conducted intensive studies on improving the color and flavor of low-carbohydrate noodles containing resistant starch, and as a result, have found that low-carbohydrate noodles with good color and flavor can be obtained by blending with a gluten composition containing at least one type of gluten (wheat gluten or gluten) and having an L value of 73 or more as measured in a colorimeter, thereby completing the present invention.

[0014] Specifically, the present invention provides low-carbohydrate noodles comprising wheat flour, resistant starch, and a gluten composition comprising at least one type of gluten and having an L value of 73 or more as measured in a colorimeter.

[0015] The gluten composition in the low carbohydrate noodles according to the present invention preferably comprises active gluten produced by a spray drying process.

[0016] The low-carbohydrate noodles according to the present invention preferably contain 10 to 50% by weight of the gluten composition based on the total amount of starch added to the raw material powder. The gluten composition preferably contains 3% by weight or more of active gluten produced by a spray-drying method based on the total amount of starch added to the raw material powder.

[0017] The low-carbohydrate noodles according to the present invention preferably further comprise etherified starch, and the amount of etherified starch blended is preferably 5 to 50% by weight based on the resistant starch content in the raw material powder.

[0018] The noodle type of the low carbohydrate noodles according to the present invention is preferably instant noodles (instant noodles).

[0019] Beneficial effects of the invention

[0020] The present invention can provide low-carbohydrate noodles containing resistant starch and having good color and flavor. DETAILED DESCRIPTION

[0021] Hereinafter, the present invention will be described in detail, including examples. However, the present invention is not limited by these examples. The type of noodles produced in the present invention can be any common type known in the art. Examples include wheat noodles, buckwheat noodles, Chinese noodles, pasta, macaroni, and noodle sheets.

[0022] 1. Main raw material powder formula

[0023] As the main raw material powder according to the present invention, wheat flour and resistant starch are essential. In addition to these powders, cereal flours such as buckwheat flour, barley flour, rye flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch can be used alone or as a mixture. Raw starch, gelatinized starch, and modified starches such as acetylated starch, etherified starch, and cross-linked starch can also be used as starch.

[0024] wheat flour

[0025] For example, wheat flour can be used as the main raw material powder according to the present invention, including bread flour, medium protein flour, all-purpose flour, cake flour, and durum wheat flour, either alone or as a mixture. The amount of wheat flour blended in the main raw material powder is preferably 5 to 75% by weight. If the amount is less than 5%, the wheat flavor is insufficient. If the amount is greater than 75%, the carbohydrate-lowering effect is minimal due to the reduced amount of resistant starch added.

[0026] Resistant starch

[0027] Examples of resistant starch used as the main raw material powder according to the present invention include heat-moisture treated starches of high amylose, distarch phosphate and phosphate distarch phosphate. Examples of raw material species of starch include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch and rice flour starch. The dietary fiber content of resistant starch is preferably 60% by weight or more, particularly preferably 80% by weight or more. From the perspective of reducing carbohydrate levels, it is more preferred to blend a larger amount of resistant starch. However, the increase in the amount of resistant starch blended will also increase the roughness and powdery feel due to the need for a large amount of blending adhesives such as gluten, while reducing the noodle making properties and also deteriorating the flavor. Therefore, the amount of resistant starch added to the raw material powder is preferably 10 to 50% by weight.

[0028] Etherified starch

[0029] Except for wheat flour and resistant starch, there is no particular limitation on the main raw material powder formulation according to the present invention. From the perspective of taste, etherified starch is preferably used, and etherified starch derived from potatoes is particularly preferred. As for the amount of etherified starch blended, it is preferably included in an amount of 5 to 50% by weight based on the resistant starch content in the raw material powder. If the amount is 5% by weight or less, the effect of improving roughness or floury texture is small. If the amount is greater than 50% by weight, the wheat flavor may be weakened due to the reduced amount of wheat flour blended, or the effect of reducing the carbohydrate level due to the reduced amount of resistant starch blended is reduced. Etherified potato starch swells strongly compared to other modified starches, and when blended into puffed noodles such as instant noodles, noodles with excellent appearance can be produced, with a whiter and less dull noodle color. In the case of etherified potato starch, gelatinized starch is sticky and is therefore limited in the amount that can be added for noodle making. Therefore, it is preferable to use ungelatinized etherified potato starch, or it is preferable to use gelatinized etherified potato starch within a range that enables noodle making while using ungelatinized etherified potato starch as the remainder.

[0030] 2. Auxiliary raw material formula

[0031] As a secondary raw material according to the present invention, gluten is essential. In addition to this material, components commonly used in conventional noodle making methods, such as eggs, kansui (alkaline water), salt, phosphates, thickeners, noodle quality improvers, pH adjusters, dyes, spices, and preservatives, may be added. These components may be added as powders along with the main raw material powder, or may be dissolved or suspended in the kneading water and added.

[0032] Gluten composition

[0033] The starch to be added used in the present invention, such as resistant starch or etherified starch, does not contain gluten. Therefore, gluten needs to be added to obtain noodle-making properties. The gluten composition according to the present invention contains at least one type of gluten and has an L value of 73 or more as measured in a colorimeter. There is no particular limitation on the type of gluten, as long as the L value is 73 or more. Gluten can be used alone or a mixture of multiple gluten types. There are no particular limitations on the cereals from which the gluten is derived or the method for isolating the gluten. The gluten can be raw gluten or active gluten powdered using various drying methods, and is preferably active gluten derived from wheat (including durum wheat flour). The amount of gluten added is preferably 10 to 50% by weight based on the total amount of starch added to the raw material powder, because too small an amount deteriorates the noodle-making properties or mouthfeel, and too large an amount also provides a hard mouthfeel and poor noodle-making properties. The total amount of starch added in the present invention is the total weight of the starch to be added, such as resistant starch and etherified starch, and does not include the starch contained in cereal flour, such as wheat flour.

[0034] Color difference is measured by mixing 80 g of wheat flour (the raw material) and 20 g of the gluten composition, adding 50 g of water, kneading the mixture for 60 seconds, and rolling it into a thickness of 10 mm. The L value of the resulting dough is then measured using a colorimeter (manufactured by Konica Minolta, Inc.: Model CR-410). When the L value is 73 or higher, the resulting noodles have good color and flavor, with no unusual taste. If the L value is less than 73, the color is dark, a gluten odor is produced, and the wheat flavor is weakened.

[0035] There are no particular restrictions on the formulation of the gluten composition according to the present invention. From the perspective of noodle making properties and texture, it is preferable to use active gluten produced by spray drying (hereinafter referred to as spray-dried gluten).

[0036] Examples of methods for producing active gluten generally include spray drying, flash drying, vacuum drying, and freeze drying. Spray drying is a method in which the pH of raw gluten is adjusted by adding acetic acid or aqueous ammonia to prepare a low-viscosity gluten dispersion, which is then sprayed into hot dry air for instant drying. Flash drying is a method in which raw gluten is dried in an air stream while being finely cut. Vacuum drying is a method in which raw gluten is dried at low temperatures in a high vacuum. Freeze drying is a method in which raw gluten is dried by sublimating the water in the raw gluten at a higher vacuum than vacuum drying.

[0037] The spray-dried gluten preferably contains 3% by weight or more of the total amount of starch added to the raw material powder. If the amount of spray-dried gluten is too small, noodle making properties and texture may be poor. If the spray-dried gluten has a poor color tone, it is preferably added without deteriorating the color tone of the gluten composition, as a large amount of spray-dried gluten can deteriorate the color of the gluten composition.

[0038] (2) Kneading steps

[0039] Noodle dough is produced by kneading noodle ingredients. Specifically, auxiliary ingredients, such as a gluten composition, are added to main ingredient powders, such as wheat flour and resistant starch. After the powders are mixed, kneading water containing auxiliary ingredients, such as salt, phosphate, and an alkaline agent, dissolved in water is added. The mixture is then kneaded thoroughly using a mixer to uniformly blend the ingredients and produce a dough. The mixer used for kneading is not particularly limited, and batch mixers, flow jet mixers, vacuum mixers, and the like can be used as appropriate.

[0040] In this regard, if the amount of water added by kneading water is large, the dough tends to clump early and becomes difficult to form into a noodle belt or to roll out. Therefore, although the preferred amount of water added by kneading water varies depending on the temperature of the dough, it is preferred to add water so that the noodle belt moisture content is 30 to 45% by mass, more preferably 35 to 40% by mass.

[0041] (3) Noodle making steps

[0042] Subsequently, noodle strings are prepared from the prepared dough. The preparation method can be carried out according to conventional methods. Examples include methods in which the dough is extruded using an extruder to produce noodle strings, and methods in which the dough is formed into thick noodle strips using rollers, which are then compounded to form noodle strips, the noodle strips are further rolled multiple times to a predetermined noodle strip thickness, and then the noodle strips are cut using a cutting roller called a cutter or a kitchen knife to produce noodle strings. In the case of preparing noodle strips and then preparing noodle strings, the noodle strips can be prepared using an extruder and then rolled and cut, or multiple noodle strips can be combined to produce noodle strips with a multilayer structure, which are then rolled and cut. In the case of combining multiple noodle strips to produce a multilayer structure, by reducing the amount of resistant starch blended in the outer layer and increasing the amount of resistant starch blended in the inner layer, not only can the dietary fiber derived from the resistant starch be prevented from leaking out during cooking or processing, but a smooth, silky texture with a smooth surface is also easily achieved. When using an extruder to prepare extruded noodle strips or extruded noodle strings, this operation is preferably carried out under reduced pressure. Subsequently, the prepared noodle strands are cut into appropriate lengths to prepare raw noodle strands.

[0043] Raw noodle strands can be packaged after being sprinkled with flour to produce raw noodles, or they can be steamed and / or boiled to produce steamed noodles or boiled noodles. After pH adjustment, airtight sealing, and sterilization, boiled noodles can be made into cold noodles or raw instant noodles. Raw noodle strands can be dried to produce dried noodles or semi-dried noodles. Raw noodles can be processed, for example, by steaming and / or boiling, and frozen to produce frozen noodles.

[0044] Ready-to-eat noodles can be produced by steaming and / or boiling raw noodle strands, followed by drying if necessary. There are no particular restrictions on the drying method, and the drying methods commonly used in the production of ready-to-eat noodles can be applied thereto. Specifically, examples include deep-frying (frying in oil) drying and non-frying drying such as hot air drying, vacuum freeze drying, microwave drying, and air drying at low temperatures. These methods can be implemented in combination. The deep-frying drying process is generally carried out at 130 to 160°C for 1 to 3 minutes, and the hot air drying process is generally carried out at 60 to 120°C for approximately 15 to 180 minutes. The moisture content after the drying process can be 1 to 5% by weight for the deep-frying drying process and 2 to 12% by weight for the hot air drying process.

[0045] There is no particular limitation on the low-carbohydrate noodles of the present invention. In the case of instant noodles such as fried noodles or non-fried noodles in which the noodles are puffed, etherified potato starch is preferably used because not only the texture but also the color tone are good compared to other starches.

[0046] The noodle type of the low-carbohydrate noodles according to the present invention is particularly preferably noodles having a white color, preferably noodles such as wheat noodles, Somen (Japanese very thin wheat noodles), Hiyamugi (Japanese thin wheat noodles) or Hoto (Japanese very thick wheat noodles).

[0047] Example

[0048] Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments.

[0049] <Experiment 1: Study on Types of Gluten>

[0050] To investigate the color of gluten, the gluten compositions described in Table 1 were prepared using the gluten ingredients listed below. After mixing 80 g of wheat flour (Nippon Corp.: No. 2) and 20 g of each gluten composition, 50 g of water was added, and the mixture was kneaded for 60 seconds and rolled to a thickness of 10 mm. The L value of the resulting dough was then measured using a colorimeter (manufactured by Konica Minolta, Inc.: Model CR-410). Three samples were prepared for each composition and used for the measurements. The average values ​​are shown in Table 1 below.

[0051] (Gluten Ingredients)

[0052] Gluten A: Wheto pro 80 (ADM Japan Ltd.)

[0053] Gluten B: A-Glu SS (Glico Nutrition Co., Ltd.)

[0054] Gluten C: V-75 (Glico Nutrition Co., Ltd.)

[0055] Gluten B and gluten C were produced by spray drying and flash drying production methods, respectively.

[0056] [Table 1]

[0057]

[0058] (Test Example 1-1)

[0059] 200 g of wheat flour (all-purpose flour), 500 g of resistant starch (tapioca distarch phosphate (dietary fiber content: 85%)), and 100 g of modified starch (etherified potato starch) were mixed. 200 g of gluten composition 1 was added to the resulting main raw material powder and mixed. Kneading water containing 20 g of salt and 3 g of phosphate dissolved in 450 ml of water was also added. The mixture was kneaded in a mixer for 15 minutes to prepare noodle dough.

[0060] The prepared dough was compounded to produce noodle strips. The noodle strips were rolled to 1.50 mm using rollers. The noodle strips were then cut using a No. 9 angle roller cutter to produce noodle strands. The strands were then steamed at 100°C for 2 minutes and cut into 30 cm pieces. 120 g of the resulting noodles were placed in a container for deep-frying and drying, and deep-fried at 150°C for 2 minutes to produce low-carbohydrate fried noodle samples (wheat noodles). The test results are shown in Table 3.

[0061] (Test Examples 1-2 to 1-9)

[0062] Fried noodles were prepared by the same method as in Test Example 1, except that each gluten composition was used in Test Example 1 based on the recipe described in Table 2. The results of each test are shown in Table 3.

[0063] The prepared low-carbohydrate fried noodles were subjected to a sensory evaluation by six skilled panelists. 75 g of the low-carbohydrate fried noodles were placed in a cup and 400 ml of hot water was poured into it. The cup was covered and allowed to stand for 5 minutes. The noodles were then gently spread out and eaten, and the color, flavor, noodle-making properties, and mouthfeel were evaluated. The color, flavor, and noodle-making properties were evaluated based on the four levels given below. Two types of evaluations were used for mouthfeel. Tests 1 and 2 were conducted based on the five levels of Evaluation 1, and Tests 3 and 4 were conducted based on the five levels of Evaluation 2. A rating of "good" or higher was accepted for the evaluation of color, flavor, and noodle-making properties, and a rating of 3 or higher was accepted for the evaluation of mouthfeel.

[0064] <Evaluation of color>

[0065] Excellent (double circle): Very good with no dullness.

[0066] Good (circle): less dull and good.

[0067] Fair (triangle): slightly darker and slightly worse.

[0068] Poor (cross mark): dark and poor.

[0069] <Flavor Evaluation>

[0070] Excellent (double circle): The wheat flavor is strongly felt, with no unusual taste.

[0071] Good (circle): Unusual taste is rarely perceived and wheat flavor is perceived.

[0072] Normal (triangle): An unusual taste is slightly perceived and the wheat flavor is weak.

[0073] Poor (cross mark): Strong off-flavor and wheat flavor is difficult to sense.

[0074] <Evaluation of Noodle Making Properties>

[0075] Excellent (double circle): Very good with no broken noodle ribbons or strings.

[0076] Good (circle): Noodle ribbons or noodle strings were rarely broken, and noodle making properties were good.

[0077] General (Triangle): Noodle ribbons or noodle threads are broken, and noodle making properties are slightly poor.

[0078] Poor (cross mark): Noodle ribbons or noodle strings were repeatedly broken, and noodle making was difficult.

[0079] <Taste Evaluation 1>

[0080] 5: Fully viscoelastic and flexible, and very good.

[0081] 4: Viscoelasticity and flexibility, and good.

[0082] 3: Slightly less viscoelastic, or slightly less flexible but viscoelastic, and basically acceptable.

[0083] 2: Insufficient viscoelasticity and flexibility, and slightly poor.

[0084] 1: Very insufficient viscoelasticity and flexibility, and poor.

[0085] <Taste Evaluation 2>

[0086] 5: The texture was very good, with a fully cooked feel and a hardly noticeable powdery texture.

[0087] 4: Good quality with a cooked feel and less powdery texture.

[0088] 3: Slightly undercooked, but less powdery and basically acceptable.

[0089] 2: It has insufficient cooked feeling and has a slightly noticeable powdery texture, and is slightly poor.

[0090] 1: Very insufficient cookedness and powdery texture, and poor.

[0091] [Table 2]

[0092]

[0093] [Table 3]

[0094]

[0095] As shown in Test Examples 1-1, 1-4 to 1-7, and 1-9, when a gluten composition having an L value of 73 or more was used, the color and flavor were rated high. On the other hand, as shown in Test Examples 1-2, 1-3, and 1-8, when a gluten composition having an L value of less than 73 was used, the color and flavor were rated low due to the appearance of a dull or unusual taste.

[0096] These results indicate that using a gluten composition having an L value of 73 or more produces noodles having good color and flavor.

[0097] As shown in Test Examples 1-2 and 1-4 to 1-8, the noodle-making properties of the test groups containing gluten B were rated higher than those of the test groups not containing gluten B. In the gluten A-gluten B blend ratios of 9:1 to 5:5, increasing the proportion of gluten B improved the extensibility of the noodle ribbon and the rating. When the ratio exceeded 5:5, although the noodle ribbon strength decreased and the rating slightly dropped, the rating was still good.

[0098] As shown in Test Examples 1-2 and 1-4 to 1-8, the mouthfeel was rated higher in the test groups containing gluten B compared to the test groups not containing gluten B. In the gluten A-gluten B blend ratios of 9:1 to 5:5, increasing the proportion of gluten B increased viscoelasticity and flexibility, and improved the ratings. When the ratio exceeded 5:5, although the viscoelasticity was slightly reduced, the rating was good.

[0099] These results indicate that the gluten composition preferably contains 10% by weight or more of spray-dried gluten in view of the texture, and preferably contains 30% by weight or more of spray-dried gluten in view of the texture and noodle-making properties.

[0100] <Test 2: Study on the Amount of Gluten Composition to be Blended>

[0101] (Test Example 2-1)

[0102] 340 g of wheat flour (all-purpose flour), 500 g of resistant starch (tapioca distarch phosphate (dietary fiber content: 85%)) and 100 g of modified starch (etherified potato starch) were mixed. To the resulting main raw material powder, 60 g of gluten composition 6 was added and mixed, and kneading water containing 20 g of table salt and 3 g of phosphate dissolved in 450 ml of water was added. The mixture was kneaded in a mixer for 15 minutes to prepare noodle dough (dough). Subsequent operations of the noodle making step were performed in the same manner as in Test Example 1 to produce low-carbohydrate fried noodles. Sensory evaluation was also performed by the same method as in Test Example 1. The test results are shown in Table 5.

[0103] (Test Examples 2-2 and 2-3)

[0104] Fried noodles were prepared by the same method as in Test Example 1, except that the amounts of wheat flour and gluten composition 6 blended were changed in Test Example 2-1 based on the recipe described in Table 4. The results of each test are shown in Table 5.

[0105] [Table 4]

[0106]

[0107] [Table 5]

[0108]

[0109] As shown in Test Examples 2-1 to 2-3, the color and flavor ratings tended to decrease as the amount of gluten added based on the total amount of starch added to the raw material powder increased. However, even in Test Example 2-3, in which the maximum amount of gluten was added, both color and flavor were rated highly.

[0110] In Test Example 2-2, noodle making properties were rated the highest. Compared to Test Example 2-2, Test Example 2-1 had slightly weaker noodle strips, and Test Example 2-3 had slightly lower ductility. Nevertheless, the ratings for all Test Examples fell within the good range.

[0111] In Test Example 2-2, the mouthfeel was also rated the highest. As compared with Test Example 2-2, the viscoelasticity of Test Example 2-1 was poor, and the flexibility of Test Example 2-3 was slightly poor. Nevertheless, the ratings in all Test Examples fell within the good range.

[0112] These results indicate that, considering noodle-making properties and texture, the amount of gluten added is preferably 10 to 50% by weight based on the total amount of starch added to the raw material powder. Combined with the results of Experiment 1, the amount of spray-dried gluten included is preferably 1% by weight or more based on the total amount of starch added to the raw material powder in terms of texture, and preferably 3% by weight or more in terms of texture and noodle-making properties.

[0113] <Experiment 3: Study on Modified Starch>

[0114] (Test Example 3-1)

[0115] 200 g of wheat flour (all-purpose flour), 500 g of resistant starch (tapioca distarch phosphate (dietary fiber content: 85%)) and 100 g of etherified potato starch were mixed. To the resulting main raw material powder, 200 g of gluten composition 6 was added and mixed, and kneading water containing 20 g of table salt and 3 g of phosphate dissolved in 450 ml of water was added. The mixture was kneaded in a mixer for 15 minutes to prepare noodle dough (dough). Subsequent operations of the noodle making step were performed in the same manner as in Test Example 1 to produce low-carbohydrate fried noodles. Sensory evaluation was performed by the same method as in Test Example 1, except that Evaluation 2 of the mouthfeel was used. The test results are shown in Table 7.

[0116] (Test Examples 3-2 to 3-7)

[0117] Fried noodles were prepared by the same method as in Experimental Example 1, except that the type of modified starch was changed in Experimental Example 3-1 based on the recipe described in Table 6. The results of each experiment are shown in Table 7.

[0118] [Table 6]

[0119]

[0120] [Table 7]

[0121]

[0122] As shown in Test Examples 3-1 to 3-7, among all the test groups, except for Test Example 3-7 which could not be evaluated because noodle preparation was impossible, the color and flavor were rated highly at the same level.

[0123] Among all the test groups, except for Test Example 3-7 in which noodle making was impossible due to strong stickiness of the dough, noodle making properties were at the same level and were rated as good.

[0124] As shown in Test Examples 3-1 to 3-3, the mouthfeel was evaluated as good only in the test groups using etherified starch. In particular, in Test Example 3-1, which used potato-derived etherified starch, the mouthfeel was highly evaluated, with a full cooked feel and almost no floury texture. As shown in Test Examples 3-4 and 3-6, although the cooked or floury texture in the test groups using acetylated starch was improved compared to the test groups using unmodified starch, it was worse than that in the test groups using etherified starch and fell below the acceptable limit.

[0125] According to these results, in view of the mouthfeel, it is preferable to blend etherified starch, and particularly it is more preferable to blend etherified potato starch.

[0126] <Test 4: Study on the Amount of Etherified Potato Starch Blended>

[0127] (Test Example 4-1)

[0128] 290 g of wheat flour (all-purpose flour), 500 g of resistant starch (tapioca distarch phosphate (dietary fiber content: 85%)) and 10 g of etherified potato starch were mixed. To the main raw material powder obtained, 200 g of gluten composition 6 was added and mixed, and kneading water containing 20 g of table salt and 3 g of phosphate dissolved in 450 ml of water was added. The mixture was kneaded in a mixer for 15 minutes to prepare noodle dough (dough). Subsequent operations of the noodle making step were performed in the same manner as in Test Example 1 to produce low-carbohydrate fried noodles. Sensory evaluation was performed by the same method as in Test Example 1, except that Evaluation 2 of the mouthfeel was used. The test results are shown in Table 9.

[0129] (Test Examples 4-2 to 4-5)

[0130] Fried noodles were prepared by the same method as in Experimental Example 1, except that the amounts of wheat flour and etherified potato blended were changed in Experimental Example 4-1 based on the recipe described in Table 8. The results of each experiment are shown in Table 9.

[0131] [Table 8]

[0132]

[0133] [Table 9]

[0134]

[0135] As shown in Test Examples 4-1 to 4-5, the color was rated high at the same level among all the test groups.

[0136] Flavor was rated poor only in Test Examples 4-5, where no wheat flour was blended. Since the amount of wheat flour was adjusted by increasing or decreasing the amount of added etherified starch, the flavor rating decreased in Test Examples 4-5. However, it is speculated that this flavor rating could be improved by adjusting the gluten composition or the amount of resistant starch.

[0137] According to these results, the amount of the etherified starch blended is preferably 2% by weight or more, more preferably 2 to 50% by weight, based on the amount of the resistant starch.

[0138] In Test Example 4-3, noodle making properties were the best. Noodle making properties tended to change with an increase or decrease in the total amount of gluten (including gluten in the raw wheat flour), and a slightly hard dough was obtained in Test Example 4-1, and a soft dough was obtained in Test Example 4-5. Nevertheless, the ratings in all the test examples fell within the good range.

[0139] The mouthfeel rating tended to improve as the amount of etherified starch added increased (up to Test Example 4-3), resulting in an increased cooked feel and a decreased floury texture. Test Examples 4-4 and 4-5, which involved adding a larger amount of etherified starch than Test Example 4-3, were rated slightly lower than Test Example 4-3. Nevertheless, the ratings for all Test Examples fell within the good range.

[0140] According to these results, in consideration of mouthfeel, the amount of the etherified starch blended is preferably 5% by weight or more, more preferably 5 to 50% by weight, based on the amount of the resistant starch.

[0141] As described above, the present invention has an excellent effect of producing low-carbohydrate noodles having good color and flavor by blending with a gluten composition containing at least one type of gluten and having an L value of 73 or more.

Claims

1. A low carbohydrate noodle comprising wheat flour, resistant starch and a gluten composition, wherein The gluten composition contains at least one type of gluten and has an L value of 73 or greater when color difference is measured by the following method: (Method for measuring L value) After 80 g of the wheat flour and 20 g of the gluten composition were mixed, 50 g of water was added thereto, and the mixture was kneaded for 60 seconds and rolled into a thickness of 10 mm, and then the L value of the obtained dough was measured using a colorimeter.

2. The low carbohydrate noodles according to claim 1, wherein the gluten composition comprises active gluten produced by a spray drying process. 3 . The low-carbohydrate noodles according to claim 1 , wherein the low-carbohydrate noodles comprise 10 to 50% by weight of the gluten composition based on the total amount of starch added to the raw material powder.

4. The low-carbohydrate noodles according to claim 3, wherein the gluten composition comprises 3% by weight or more of active gluten produced by a spray-drying method based on the total amount of starch added to the raw material powder. The low-carbohydrate noodles according to claim 1 or 2, further comprising etherified starch. The low-carbohydrate noodles according to claim 5 , wherein the low-carbohydrate noodles comprise 5 to 50% by weight of the etherified starch based on the content of the resistant starch in the raw material powder.

7. The low-carbohydrate noodles according to claim 1 or 2, wherein the low-carbohydrate noodles are instant noodles.

Images