Protein-containing noodle belt

Abstract

To provide a noodle belt having desired noodle-making qualities even in a case in which protein is much mixed.SOLUTION: A noodle belt for making noodles can be provided even in a case in which protein is much contained by using as a protein material both a gluten composition and a protein material other than gluten and making the noodle belt having extensibility of 21 mm or more in extensograph. Tensile strength of the noodle belt in the extensograph is preferably 800 BU or more, and for the protein material a weight ratio of the gluten composition and the protein material other than gluten is preferably 3:7 to 8:2. By using as principal material powders for the noodle belt both the gluten composition and the protein material other than gluten, a balance between stretch and hardness of the noodle belt is made desirable, thereby enabling noodle-making.SELECTED DRAWING: Figure 4

Description

[Technical field]

[0001] The present invention relates to a protein-containing noodle sheet. [Background technology]

[0002] In recent years, foods that are high in protein have been attracting attention due to the growing health consciousness. There is hope for noodles that also provide high protein intake, but noodles made primarily from wheat flour inevitably contain a lot of carbohydrates, so it is usually not possible to consume a lot of protein.

[0003] Thus, methods for increasing the protein content in noodles include the addition of animal protein or vegetable protein. Patent Document 1 describes noodles with added protein, which contain at least wheat flour, animal protein components, and pregelatinized wheat flour, with the pregelatinized wheat flour content ranging from 2 to 10% by weight. Patent Document 2 describes noodles obtained by making noodles from a mixed raw material containing 10 to 40% by weight of dietary fiber and 15 to 50% by weight of protein. However, there is a problem that simply increasing the amount of added protein deteriorates the noodle making properties and texture, and the protein-containing noodles produced by these conventional techniques have room for improvement in terms of noodle making properties and texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2021-7355 A [Patent Document 2] JP 2019-50769 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a noodle band from which noodles can be made even when a large amount of protein is added. [Means for solving the problem]

[0006] The inventors of the present invention conducted extensive research into improving the noodle-making properties of noodles that contain a high amount of protein, and as a result discovered that by using a gluten composition in combination with a protein ingredient other than gluten as the protein ingredient, and achieving an extensograph extensibility of the noodle sheet of 21 mm or more, it is possible to obtain a noodle sheet that contains a high amount of protein but can still be made into noodles, which led to the completion of the present invention.

[0007] Specifically, the present invention relates to a noodle band comprising a main raw material flour that contains a gluten composition and a protein material other than gluten, the total content of the gluten composition and the protein material other than gluten contained in the main raw material flour being 20% ​​or more, and the extensibility of the extensograph is 21 mm or more.

[0008] Furthermore, the noodle band according to the present invention preferably has an Extensograph tensile strength of 800 BU or more.

[0009] Furthermore, the weight ratio of the gluten composition to the protein material other than gluten in the noodle band according to the present invention is preferably 3:7 to 8:2.

[0010] Furthermore, the gluten composition of the noodle sheet according to the present invention contains gluten powder in which the mixing resistance in a farinograph reaches a maximum after mixing starts and then decreases over time, and gluten powder in which the mixing resistance does not decrease over time after reaching a maximum, and it is preferable that the gluten composition contains 70% by weight or less of the gluten powder in which the mixing resistance in a farinograph reaches a maximum after mixing starts and then decreases over time.

[0011] In addition, the protein material other than gluten according to the present invention is preferably at least one of soy protein, rice protein, and pea protein.

[0012] In addition, it is preferable that the protein material other than gluten according to the present invention contains a protein hydrolysate.

[0013] Furthermore, noodle strings are supplied using the noodle band according to the present invention.

[0014] Furthermore, examples of the method for producing noodles according to the present invention include a method for producing noodles that includes the steps of producing a noodle dough from a main raw material flour that contains a gluten composition and a protein material other than gluten, wherein the total content of the gluten composition and the protein material other than gluten is 20% by weight or more, producing a noodle band from the noodle dough that has an extensograph extensibility of 21 mm or more, and producing noodle strings from the noodle band. Effect of the Invention

[0015] According to the present invention, it is possible to provide a noodle band from which noodles can be made even when a large amount of protein is added, and it is also possible to provide a method for producing noodle strings and noodles using the noodle band. [Brief description of the drawings]

[0016] [Figure 1] This is a graph showing the dough properties of Gluten 1 measured using a Farinograph. [Diagram 2] This is a graph showing the dough properties of Gluten 2 measured using a Farinograph. [Diagram 3] This is a photograph of a noodle sheet sample placed on an extensograph. [Figure 4] This is a photograph of a noodle sheet sample being measured using an extensograph. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. The type of noodles produced in the present invention may be any type commonly known in the art, including udon, soba, Chinese noodles, pasta, macaroni, and noodle skins.

[0018] (1) Main raw material powder combination As the main raw material flour according to the present invention, a gluten composition and a protein material other than gluten are essential, but other than these, cereal flours such as wheat flour, buckwheat flour, barley flour, rye flour, rice flour, etc., and various starches such as potato starch, tapioca starch, corn starch, etc. may be used alone or in combination. As the starch, raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and crosslinked starch, etc., and resistant starch as dietary fiber may also be used.

[0019] Gluten composition The gluten composition according to the present invention is not particularly limited, and one type of gluten powder may be used alone, or multiple types of gluten powder may be mixed and used. The origin and production method of gluten are also not particularly limited, but gluten powder derived from wheat (including durum flour) is preferred.

[0020] The gluten composition preferably contains a gluten powder whose Farinograph mixing resistance reaches a maximum after mixing starts and then decreases over time (hereinafter referred to as "Farinograph 1 gluten powder"), and a gluten powder whose Farinograph mixing resistance does not decrease over time after reaching a maximum (hereinafter referred to as "Farinograph 2 gluten powder"). The mixing resistance of the Farinograph 1 gluten powder is shown in FIG. 1, and the mixing resistance of the Farinograph 2 gluten powder is shown in FIG. 2. The amount of gluten powder added is preferably 70% by weight or less, and more preferably 50% by weight or less, of the gluten composition. By adjusting this ratio, the extensibility and tensile strength of the noodle sheet can be adjusted.

[0021] (Farinograph measurements) The physical properties of gluten were evaluated using a Farinograph (manufactured by Brabender). A Farinograph is an instrument that measures the torque applied to a rotating shaft during the mixing process of noodle dough as hard viscosity (FU: Farinograph units), and the specific measurement conditions in the present invention are as follows: 60g of gluten powder and 240g of acetylated starch (Sakura 2 manufactured by Matsutani Chemical Industry Co., Ltd.) were mixed, 195ml of water was added, and the mixture was mixed for 20 minutes before measurement. Other conditions included a temperature of 30°C and a mixing speed of 45 rpm.

[0022] - Non-gluten protein ingredients If a large amount of gluten composition is blended as the protein ingredient, the noodle band becomes hard and the noodle making property deteriorates, so the noodle band according to the present invention blends a protein ingredient other than gluten. For example, soy protein, rice protein, milk protein, egg white, pea protein, corn protein, potato protein, collagen, hydrolyzed products or partial hydrolyzed products of various proteins can be mentioned, and these can be used alone or in combination. Of these, soy protein, rice protein, pea protein, and protein hydrolyzates are preferably used, and one or more of soy protein, rice protein, and pea protein are more preferably used in combination with protein hydrolyzates.

[0023] The amount of addition is preferably 3:7 to 8:2 by weight ratio of gluten composition to protein material other than gluten, and more preferably 4:6 to 8:2. If the proportion of protein material other than gluten is low, the noodle band becomes hard, and if the proportion is high, the noodle band tends to become poorly bonded. When using a hydrolyzed or partially hydrolyzed protein, it is preferably contained in the non-gluten protein material at 17 to 83% by weight, more preferably at 17 to 67% by weight, and most preferably at 25 to 50% by weight.

[0024] Since the protein content of normal noodles containing 100% wheat flour is around 10% by weight, in order to produce high protein noodles, it is preferable for the main raw material flour to contain 20% or more by weight of protein, and in order to achieve 20% or more by weight in the present application, it is certain that the main raw material flour contains 20% or more by weight of the gluten composition and protein materials other than gluten. In order to achieve high protein and a good texture, it is preferable for the main raw material flour to contain 23 to 40% by weight of the gluten composition and protein materials other than gluten. Furthermore, if an even higher protein content is desired, it is possible to contain 50 to 100% by weight of the gluten composition and protein materials other than gluten in the main raw material flour, and taking into consideration the texture and noodle production properties, it is preferable for the main raw material flour to contain 50 to 80% by weight, and more preferably 60 to 80% by weight.

[0025] ·Auxiliary raw material combination As auxiliary ingredients according to the present invention, those commonly used in normal noodle-making methods, such as kansui (water syrup), salt, phosphates other than kansui, thickeners, noodle quality improvers, pH adjusters, colorants, edible oils and fats, flavorings, and preservatives, can be added. These may be added in powder form together with the main ingredient flour, or may be added dissolved or suspended in the kneading water.

[0026] (2) Kneading process The method for producing the noodle dough (dough) according to the present invention may be carried out according to a conventional method. Specifically, after the gluten composition and the main ingredient flour containing a protein material other than gluten are mixed in powder form, kneading water in which auxiliary ingredients such as water, salt, and kansui are dissolved is added, and the ingredients are thoroughly mixed using a mixer to produce the noodle dough. There are no particular limitations on the mixer used for kneading, and a batch-type mixer, flow jet mixer, vacuum mixer, or the like can be used as appropriate.

[0027] The kneading time is preferably adjusted appropriately so that the dough does not become lumpy. For example, when mixing with a batch mixer, the kneading time is preferably 5 to 15 minutes, more preferably 6 to 10 minutes. Furthermore, if too much water is added by kneading water, the dough tends to become dumpling-like early on, making the subsequent production of the noodle sheet and rolling difficult. Therefore, the amount of water added by kneading water is preferably 30 to 60% by weight, and more preferably 40 to 50% by weight, of the main ingredient flour.

[0028] (3) Noodle sheet production process Next, a noodle band is prepared from the prepared dough. The preparation method may be a conventional method, and examples thereof include a method in which the dough is made into a coarse noodle band by rolling and then compounded to form a noodle band, and a method in which a noodle band is formed using an extruder. When an extruder is used to prepare an extruded noodle band, it is preferable to carry out the preparation under reduced pressure. In addition, a noodle band having a multi-layer structure may be prepared by combining a plurality of noodle bands. When a multi-layer structure is formed by combining a plurality of noodle bands, a smooth surface and a silky texture are easily obtained by reducing the amount of the gluten composition and the protein material other than gluten in the outer layer and increasing the amount of the gluten composition and the protein material other than gluten in the inner layer.

[0029] Furthermore, in the present invention, the extensibility of the noodle band as measured by the Extensograph is set to 21 mm or more. More preferably, it is set to 25 mm or more, and most preferably, it is set to 34 mm or more and 65 mm or less. If the extensibility of the Extensograph is less than 21 mm, the noodle band will not stretch and the bond will be weak, resulting in poor noodle-making properties. The extensibility of the noodle band can be adjusted by adjusting the gluten composition, protein ingredients other than gluten, adding water, etc.

[0030] Furthermore, the extensograph tensile strength of the noodle sheet according to the present invention is not particularly limited, but is preferably 800 BU or more, and more preferably 800 to 1600 BU. If the extensograph tensile strength is less than 800 BU, the noodle sheet will be soft and difficult to roll, and if it is more than 1600 BU, the noodle sheet will be hard and brittle and difficult to roll. The tensile strength of the noodle sheet can be adjusted by adjusting the gluten composition, protein materials other than gluten, adding water, etc.

[0031] (Measurement of extensibility and tensile strength of dough sheet) The extensibility and tensile strength of the noodle sheet are measured by an extensograph as follows.

[0032] First, kneading water is added to the powdered raw materials and stirred to create a dough. The dough is then passed through a 180 mm diameter shaping roll at a rotation speed of 0.28 mm / min with a clearance between the rolls of 8 mm to create a coarse noodle band. The coarse noodle bands are then combined under the same conditions to create a noodle band for measurement.

[0033] The prepared noodle band for measurement is cut near the center into sticks measuring 150 mm in the stretch direction and 10 mm in the width direction of the noodle band to prepare analysis samples. The prepared analysis sample is placed in the extensograph as shown in Figure 3 so that the rolled surface, not the cut surface, is on the top and bottom, and is measured with the extensograph to measure EXTENSIBILITY and MAXIMUM (tensile strength). Measurements are performed three times, and the average values ​​are used as the extensibility and tensile strength values ​​of the sample.

[0034] (4) Noodle production process Next, when producing noodles, noodle strands are produced from the produced noodle band. The production method may be a conventional method, such as rolling the noodle band multiple times with a roll to a predetermined noodle band thickness, and then cutting the noodle band with a cutting roll or knife, which is called a cutting blade, to produce noodle strands. The produced noodle strands are then cut to an appropriate length to produce raw noodle strands.

[0035] The above-mentioned raw noodle strings may be dusted with flour and then packaged to produce raw noodles, or the raw noodle strings may be steamed and / or boiled to produce steamed noodles or boiled noodles. If the boiled noodles are pH adjusted, sealed, and sterilized, they can be made into chilled noodles or raw instant noodles. The raw noodle strings may also be dried to produce dried noodles or semi-dried noodles, or the raw noodles may be steamed and / or boiled and then frozen to produce frozen noodles.

[0036] Instant noodles can be produced by steaming and / or boiling raw noodle strings as necessary, followed by drying. There are no particular limitations on the drying method, and any drying method commonly used in the production of instant noodles can be applied. Specific examples include frying (drying in oil) drying, as well as non-frying drying such as hot air drying, vacuum freeze drying, microwave drying, and low-temperature air drying, and these can also be combined. Processing Frying drying is usually performed at 130 to 160°C for 1 to 3 minutes, and hot air drying is usually performed at 60 to 120°C for about 15 to 180 minutes. The moisture content after drying may be 1 to 5% by weight in the case of frying drying, and 2 to 12% by mass in the case of hot air drying. EXAMPLES

[0037] Examples of the present invention are described below, but the present invention is not limited thereto.

[0038] <Test 1: Examination of protein blend amount> After mixing all the ingredients listed in Table 1 below, 20g of salt and 7g of kansui preparation were dissolved in 500ml of water, and then kneaded in a mixer for 15 minutes to prepare noodle dough. The test results are also shown in Table 1. Each material is described below. Gluten 1: Gluten powder from Farinograph 1 (Figure 1) Gluten 2: Gluten powder from Farinograph 2 (Figure 2)

[0039] The dough was passed through a 180 mm diameter shaping roll at a rotation speed of 0.28 mm / min with a clearance between the rolls of 8 mm to produce a coarse noodle sheet. The coarse noodle sheet was then combined under the same conditions to produce a noodle sheet for measurement, and the EXTENSIBILITY and MAXIMUM (tensile strength) were measured using the Extensograph using the method described above.

[0040] The prepared noodle dough was then formed into a noodle sheet and rolled, and the noodle-making properties were evaluated. The evaluation was made on a 5-point scale, with a score of 3 or above being considered a pass. <Evaluation of noodle making properties> 5: Very good noodle-making properties. 4: Good noodle-making properties. 3: Noodle making is possible. 2: Noodle sheets can be produced, but rolling is difficult. 1: Unable to produce noodle sheets.

[0041] [Table 1]

[0042] As shown in Test Examples 1-1 and 1-2, when 35% by weight of protein was added to the main raw material flour, using only the gluten composition or rice protein resulted in poor noodle-making properties. When only the gluten composition was used in Test Example 1-1, the dough was very hard and a noodle band was formed, but it was difficult to roll. When only rice protein was used in Test Example 1-2, the dough was weakly bonded and a noodle band could not be produced. On the other hand, as shown in Test Examples 1-3 and 1-4, when the gluten composition and rice protein were used in combination, noodle-making properties were good.

[0043] Furthermore, as shown in Test Examples 1-3 to 1-6, as the amount of added protein increased, the dough tended to become harder, but it was possible to produce noodles. In Test Example 1-7, the dough was hard and it was not possible to produce a noodle band.

[0044] From the above, it was suggested that even when a large amount of protein is added, the noodle-making properties can be improved and noodle production becomes possible by combining a gluten composition with a protein material other than gluten.

[0045] <Test 2: Examination of the ratio of gluten composition and protein ingredients other than gluten> Except for using the raw material blend shown in Table 2 below, noodle sheets were prepared in the same manner as in Test 1. The test results are also shown in Table 2.

[0046] [Table 2]

[0047] As shown in Test Example 2-5, when the ratio of the amount of gluten composition added was too high, the dough was hard and a noodle sheet was formed, but it was difficult to roll. On the other hand, in Test Examples 2-1 to 2-4, the extensibility and tensile strength (hardness) of the noodle sheet tended to increase as the ratio of the amount of gluten composition added increased, and noodles could be made in all of the Test Examples. Note that in Test Example 2-1, although noodles could be made, the noodle sheet was somewhat weakly bonded and soft. From the above, it was suggested that the ratio of the amount of the gluten composition to the amount of a protein material other than gluten added is preferably 3:7 to 8:2.

[0048] <Test 3: Examination of gluten composition> Except for using the raw material blend shown in Table 3 below, noodle sheets were prepared in the same manner as in Test 1. The test results are also shown in Table 3.

[0049] [Table 3]

[0050] As shown in Table 3, there was a tendency for the extensibility of the noodle sheet to decrease as the ratio of Farinograph 1 gluten powder increased. Furthermore, when the ratio of Farinograph 1 gluten was low, as in Test Examples 1-4 and 3-1, the tensile strength was high and the noodle sheet was hard, and when the ratio of Farinograph 1 gluten was low, as in Test Example 3-5, the tensile strength was low and the noodle sheet was soft. These results suggest that by adjusting the addition ratio of Farinograph 1 gluten powder in the gluten composition to 70% by weight or less, it is possible to adjust the extensibility and tensile strength and improve noodle-making properties.

[0051] <Test 4: Examination of protein ingredients other than gluten> Except for using the raw material blend shown in Table 4 below, noodle sheets were prepared in the same manner as in Test 1. The test results are also shown in Table 4.

[0052] [Table 4]

[0053] As shown in Table 4, different types of protein ingredients other than gluten resulted in different extensibility and hardness, but the noodle-making properties were all equally good.

[0054] <Test 5: Examination of protein hydrolysates> Except for using the raw material blend shown in Table 5 below, noodle sheets were prepared in the same manner as in Test 1. The test results are also shown in Table 5.

[0055] [Table 5]

[0056] As shown in Test Examples 5-1 to 5-7, when a portion of the soy protein was replaced with a protein hydrolysate, the extensibility of the noodle sheet tended to increase as the blending ratio of the protein hydrolysate increased. Regarding the hardness of the noodle sheet, as the blending ratio of the protein hydrolysate increased, the noodle sheet tended to become slightly harder with a slightly higher tensile strength, but above a certain amount, the noodle sheet tended to become softer with a lower tensile strength. These results suggest that when noodles cannot be made due to insufficient extensibility, the extensibility can be improved without significantly changing the hardness of the noodle sheet by blending a protein hydrolysate in addition to gluten as a protein other than gluten.

[0057] Combining the results of tests 1 to 5, it was suggested that noodles can be made when a gluten composition is used in combination with a protein ingredient other than gluten and the extensograph extensibility is 21 mm or more, with 25 mm or more being preferable, and 34 mm to 65 mm being most preferable. In addition, it was suggested that the tensile strength, which indicates the hardness of the noodle band, is preferably 800 BU or more, and more preferably 800 BU to 1600 BU.

Claims

1. The main raw material flour contains a gluten composition and a protein material other than gluten, The total content of the gluten composition and protein materials other than gluten contained in the main raw material flour is 20% or more, A noodle sheet having an extensograph extensibility of 21 mm or more.

2. 2. The noodle sheet according to claim 1, wherein the tensile strength of the extensograph is 800 BU or more.

3. The noodle sheet according to claim 1 or 2, characterized in that a weight ratio of the gluten composition to the protein material other than gluten is 3:7 to 8:

2.

4. The noodle strip according to claim 1 or 2, characterized in that the gluten composition contains gluten powder whose farinograph mixing resistance reaches a maximum after mixing starts and then decreases over time, and gluten powder whose mixing resistance does not decrease over time after reaching a maximum, and the gluten composition contains 70% by weight or less of the gluten powder whose farinograph mixing resistance reaches a maximum after mixing starts and then decreases over time.

5. 3. The noodle strip according to claim 1, 2 or 2, wherein the protein material other than gluten is at least one of soy protein, rice protein and pea protein.

6. The noodle sheet according to claim 1 or 2, characterized in that the protein material other than gluten contains a protein hydrolysate.

7. Noodle strings produced using the noodle band according to any one of claims 1 to 6.

8. producing noodle dough from a main raw material flour which contains a gluten composition and a protein material other than gluten, the total content of said gluten composition and said protein material other than gluten being 20% ​​or more; producing a noodle band from the noodle dough having an extensograph extensibility of 21 mm or more; and producing noodle strings from the noodle band.

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