Noodles containing insoluble dietary fiber and producing method thereof

Abstract

To provide noodles containing insoluble dietary fiber improved in grainy or powdery texture and a producing method thereof.SOLUTION: By extruding raw flour containing insoluble dietary fiber materials and active gluten using a twin-screw extruder, insoluble dietary fiber-containing dough can be produced, and by making noodles containing insoluble dietary fiber from this dough containing insoluble dietary fiber, it is possible to provide insoluble dietary fiber-rich noodles with improved roughness and powdery texture derived from insoluble dietary fiber. In addition, it is possible to add a large amount of gluten, allowing the production of high-protein noodles. Furthermore, in the case of instant noodles, it is possible to produce instant noodles with excellent stability.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to noodles containing insoluble dietary fiber and a method for producing the same. [Background technology]

[0002] In recent years, health consciousness has increased, and many foods that are not only low in calories but also rich in dietary fiber have been proposed.

[0003] Noodles containing dietary fiber have also been proposed, and types of dietary fiber include polydextrose, indigestible dextrin, low molecular weight cellulose, chitosan, psyllium husk, and indigestible starch (resistant starch).

[0004] Of these, resistant starch is starch that is resistant to amylase digestion, and includes high-amylose starch, retrograded starch, heat-moisture treated starch, and chemically modified starch such as starch that has been subjected to strong cross-linking or ether substitution, and is also used in noodles that contain dietary fiber (e.g., Patent Documents 1 and 2).

[0005] Patent Document 1 describes a technology using resistant starch as a dietary fiber component, and describes noodles that contain cereal flour and resistant starch-containing starch that contains 60% by weight or more of resistant starch. The resistant starch described includes high-amylose cornstarch and heat-moisture treated starches of its derivatives.

[0006] Similarly, Patent Document 2 describes a technology that uses resistant starch as a dietary fiber component, and describes noodles that contain a resistant component by adding 5 to 35% by weight of resistant starch, which is highly cross-linked starch, to the noodle raw material flour. Furthermore, the resistant starch described is a highly cross-linked cross-linked starch with a swelling degree of 0.4 to 0.8 ml.

[0007] When insoluble dietary fiber such as resistant starch is used in noodles, it has the advantage of being possible to incorporate more dietary fiber into the noodles compared to soluble dietary fiber, but it also has issues such as poor noodle-making properties and a rough, powdery texture. Various studies have been conducted to address this issue (for example, Patent Documents 3 and 4).

[0008] For example, Patent Document 3 discloses a noodle mix containing 10 to 60% by mass of resistant starch derived from one or more of wheat, tapioca, corn, and sweet potato, and 5 to 35% by mass of a processed starch having a gelatinization onset temperature that is 0.1°C or more lower than that of the raw material starch, and having a protein content of 8 to 20% by mass, as a technology for providing noodles that are low in carbohydrates but have an excellent texture.

[0009] Furthermore, Patent Document 4 discloses a technology for providing a noodle dough and a grain flour composition for noodles that can be used to produce noodles that are low in calories but have a good texture and excellent stability in boiling yield by using resistant starch. The noodle dough contains a grain flour composition containing resistant starch and water, where the content of the resistant starch in the grain flour composition is 5% by mass or more, and the grain flour composition further contains one or more types of pregelatinized grain flour selected from the group consisting of pregelatinized starch and pregelatinized grain flour.

[0010] On the other hand, techniques using an extruder have also been disclosed (for example, Patent Documents 5 and 6).

[0011] For example, Patent Document 5 discloses a method for producing reduced-carbohydrate instant fried noodles that have good taste and texture and are excellent in noodle-making suitability, the method comprising: forming a dough from a noodle strand raw material containing 10% to 50% by mass of resistant starch on a solids basis; extruding the dough under reduced pressure to obtain small masses; forming a noodle band from the small masses; cutting the noodle band to form noodle strands; steaming the noodle strands; and frying the steamed noodle strands, the instant fried noodles having a gelatinized starch content of 3% by mass or less and a wheat protein content of 5% by mass or less. However, the method in Patent Document 5 does not mention the use of a twin-screw extruder, and it is believed that the instant fried noodles are produced using a conventional single-screw extruded noodle production apparatus.

[0012] Patent Document 6 discloses a method for producing noodles that includes rolling out a noodle dough rich in wheat bran to form a noodle band, cutting the noodle band into noodle strands, and cutting the noodle strands to a desired length, and is a method for producing noodles that is easy to work with and has good elasticity.The method includes rolling out a noodle dough containing steamed wheat bran to form a noodle band, cutting the noodle band into noodle strands, and cutting the resulting noodle strands, and the content of steamed wheat bran in the noodle dough is 7 to 47% by mass, calculated as a dry mass.The method also discloses the use of a twin-screw extruder to produce the steamed wheat bran.However, the twin-screw extruder is only used for the steaming treatment of the wheat bran. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] Japanese Patent Application Publication No. 10-313804 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-129790 [Patent Document 3] International Publication No. WO2018 / 216706 [Patent Document 4] International Publication No. WO2018 / 143090 [Patent Document 5] Japanese Patent Publication No. 2022-173924 [Patent Document 6] Patent No. 6774809 Summary of the Invention [Problem to be solved by the invention]

[0014] An object of the present invention is to provide noodles containing insoluble dietary fiber with an improved rough and powdery texture, and a method for producing the noodles. [Means for solving the problem]

[0015] The inventors conducted extensive research into improving the noodle-making properties and texture of low-sugar, low-calorie noodles that use insoluble dietary fiber materials such as resistant starch and powdered cellulose, and as a result, they unexpectedly discovered a method for producing noodles that are low in sugar and high in protein, with less roughness resulting from insoluble dietary fiber than conventional noodles, leading to the present invention.

[0016] That is, the insoluble dietary fiber-containing noodles comprise an insoluble dietary fiber-containing noodle dough extruded using a twin-screw extruder, and the insoluble dietary fiber-containing noodle dough is characterized in that it contains an insoluble dietary fiber material and active gluten in its raw material flour.

[0017] Furthermore, the insoluble dietary fiber-containing noodles according to the present invention comprise an insoluble dietary fiber-containing noodle dough, and preferably contain 10 to 80% by weight of an insoluble dietary fiber material, 5 to 35% by weight of active gluten, and 0 to 85% by weight of cereal flour and / or starch excluding resistant starch, relative to the weight of the raw material flour of the insoluble dietary fiber-containing noodle dough.

[0018] Furthermore, the insoluble dietary fiber-containing noodles according to the present invention preferably contain 20 to 100 wt % of the insoluble dietary fiber-containing noodle dough based on the total noodle dough.

[0019] Furthermore, the insoluble dietary fiber-containing noodles according to the present invention preferably have a three-layer structure, with the resistant starch-containing noodle dough being contained in the inner layer.

[0020] Furthermore, the insoluble dietary fiber-containing noodles according to the present invention are preferably instant noodles.

[0021] Additionally, a method for producing noodles containing insoluble dietary fiber according to the present invention includes the steps of: preparing a noodle dough containing insoluble dietary fiber by extruding a raw material flour containing an insoluble dietary fiber material and active gluten using a twin-screw extruder; and producing noodle strands using the noodle dough containing insoluble dietary fiber.

[0022] Furthermore, the insoluble dietary fiber-containing noodle dough used in the method for producing insoluble dietary fiber-containing noodles according to the present invention preferably contains 10 to 80% by weight of insoluble dietary fiber material, 5 to 35% by weight of active gluten, and 0 to 85% by weight of flour and / or starch excluding resistant starch, relative to the weight of the raw material flour of the insoluble dietary fiber-containing noodle dough.

[0023] Furthermore, in the method for producing noodles containing insoluble dietary fiber according to the present invention, the total noodle dough preferably contains 20 to 100% by weight of noodle dough containing insoluble dietary fiber.

[0024] Furthermore, in the method for producing noodles containing insoluble dietary fiber according to the present invention, the step of producing noodle strands using an insoluble dietary fiber dough preferably includes the following steps: kneading raw material flour and kneading water to prepare noodle dough and forming the dough into a noodle sheet to produce an outer-layer noodle sheet; forming the insoluble dietary fiber-containing noodle dough into a noodle sheet to produce an inner-layer noodle sheet; sandwiching the inner-layer noodle sheet between two of the outer-layer noodle sheets to produce a three-layer noodle sheet; and rolling and cutting the three-layer noodle sheet thus produced to produce noodle strands.

[0025] Furthermore, the insoluble dietary fiber-containing noodles produced by the method for producing insoluble dietary fiber-containing noodles according to the present invention are preferably instant noodles, and the method preferably comprises the steps of steaming the prepared noodle strands and drying the steamed noodle strands. [Effects of the Invention]

[0026] The present invention provides noodles containing insoluble dietary fiber with an improved rough and powdery texture, and a method for producing the same. It also makes it possible to add a large amount of gluten, allowing high-protein noodles to be produced. Furthermore, in the case of instant noodles, it makes it possible to produce instant noodles with excellent rehydration properties. DETAILED DESCRIPTION OF THE INVENTION

[0027] The present invention will be described in detail below, but the present invention is not limited to the following description.

[0028] <Noodle dough containing insoluble dietary fiber> The insoluble dietary fiber-containing noodles according to the present invention comprise an insoluble dietary fiber-containing noodle dough, which contains at least an insoluble dietary fiber material and active gluten in the raw material flour.

[0029] (Insoluble dietary fiber material) Examples of insoluble dietary fiber ingredients that are the raw material flour for the insoluble dietary fiber-containing noodle dough of the present invention include insoluble dietary fibers such as resistant starch, powdered cellulose, psyllium husk, chitosan, citrus fiber, apple fiber, and bamboo fiber. Of these, resistant starch is the insoluble dietary fiber of the present invention, being advantageous in terms of availability, cost, and texture, allowing for the incorporation of a large amount of dietary fiber and reducing calories. Furthermore, it is preferable to use an insoluble dietary fiber ingredient of the present invention that has a dietary fiber content of 60% by weight or more. The higher the dietary fiber content, the more not only can calories be reduced, but also more dietary fiber can be added. Conversely, when reducing calories or adding dietary fiber in the required amount, the amount of insoluble dietary fiber ingredient added can be reduced.

[0030] Furthermore, examples of resistant starch as an insoluble dietary fiber material include high-amylose starch heat-moisture treated starch, highly cross-linked phosphate-cross-linked starch, and monoesterified phosphate-cross-linked starch. Examples of starch raw materials include potato starch, tapioca starch, corn starch, waxy corn starch, pea starch, wheat starch, and rice flour starch. Highly cross-linked phosphate-cross-linked starch and / or monoesterified phosphate-cross-linked starch are particularly preferred, and the use of starch with a dietary fiber content of 80% by weight or more reduces the amount of calories required and the amount of resistant starch added to add dietary fiber, which is also preferred in terms of texture and flavor.

[0031] The insoluble dietary fiber-containing noodle dough according to the present invention preferably contains 10 to 80% by weight of insoluble dietary fiber material in the raw material flour. If the insoluble dietary fiber material is less than 10% by weight, it will be difficult to sufficiently reduce the calories of the insoluble dietary fiber-containing noodles and to incorporate dietary fiber. Conversely, if it is more than 80% by weight, it will be difficult to produce the insoluble dietary fiber-containing noodle dough in the noodle-making process described below.

[0032] (active gluten) The active gluten that is the raw material flour for the insoluble dietary fiber-containing noodle dough according to the present invention refers to gluten obtained by separating gluten-containing cereal flour into gluten and starch and then drying this gluten. Examples of cereal flour include ordinary wheat, durum wheat, rye, and barley. Drying methods include spray drying, flash drying, vacuum drying, and vacuum freeze drying. There are no particular restrictions on the type of active gluten, but it is preferable to use one that is as white in color as possible and has an excellent flavor.

[0033] The raw material flour for the insoluble dietary fiber-containing noodle dough according to the present invention preferably contains 5 to 35% by weight of active gluten. If the active gluten content is less than 5% by weight, it will be necessary to incorporate a large amount of gluten-containing grain flour, such as wheat flour, in order to make the noodles easier to produce, which not only makes it difficult to incorporate a large amount of dietary fiber, but also reduces the amount of active gluten incorporated as protein, making it impossible to achieve a high protein content. Conversely, if the active gluten content exceeds 35% by weight, the insoluble dietary fiber-containing noodle dough will become hard and its noodle-making properties will be impaired. A range of 10 to 30% by weight is more preferable.

[0034] (Other raw powders) Other than these raw material flours, other raw material flours for the insoluble dietary fiber-containing noodle dough according to the present invention include cereal flours such as wheat flour (including durum flour), buckwheat flour, barley flour, rye flour, rice flour, and corn flour, as well as various starches such as potato starch, tapioca starch, and cornstarch, which can be used alone or in combination. Examples of the starches that can be used include raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and low- or medium-crosslinked phosphate-crosslinked starch. Protein sources that can be used include protein materials such as soy protein, pea protein, rice protein, and egg white.

[0035] The other raw material flour content of the insoluble dietary fiber-containing noodle dough according to the present invention is preferably 0 to 85% by weight. While there is no problem with using only insoluble dietary fiber material and active gluten, the addition of cereal flour such as wheat flour or starch improves texture and flavor. If the content exceeds 85% by weight, the amount of insoluble dietary fiber material and active gluten added will be reduced. In the case of gluten-free flours other than wheat flour, the noodle-making properties of the insoluble dietary fiber-containing noodle dough will be impaired, so a content of 70% by weight or less is preferred.

[0036] (Other ingredients) Other ingredients that can be added to the insoluble dietary fiber-containing noodle dough of the present invention include salt, phosphates, alkalis, calcium salts, various thickeners, edible oils and fats, colorings, preservatives, and other ingredients commonly used in noodle production. These ingredients can be added together with the raw material flour when preparing the insoluble dietary fiber-containing noodle dough (described below), or they can be added dissolved or suspended in the kneading water. It is also possible to add a water-soluble dietary fiber material other than the insoluble dietary fiber material by dissolving it in the kneading water. Examples of water-soluble dietary fiber materials include potato dextrose, indigestible dextrin, pectin, agar, sodium alginate, xanthan gum, inulin, fucoidan, and glucomannan. However, many water-soluble dietary fiber materials are soluble in water and have viscosity, making them difficult to add in large quantities to noodles. Furthermore, they are prone to leaching out in boiling water or soup, so it is preferable to design the basic calorie and dietary fiber content based on the insoluble dietary fiber material.

[0037] (Preparation of noodle dough containing insoluble dietary fiber) The insoluble dietary fiber-containing noodle dough according to the present invention is produced by extruding the above-mentioned raw material flour and other ingredients using a twin-screw extruder. Any twin-screw extruder can be used as long as it has a raw material flour supply port, a mechanism for feeding raw material flour via screws within the barrel, a mixing mechanism, and a temperature control mechanism, and also has a die attached to the tip of the barrel. There are no particular restrictions on the type of screw used in the twin-screw extruder, but screws such as progressive screws, kneading screws, reverse-thread screws, and cut-flight screws can be used. In the present invention, as there is no need to apply excessive shear, pressure, or heat to the dough, only combinations of progressive screws and kneading screws are preferred.

[0038] Furthermore, if the starch, active gluten, and other proteins in the insoluble dietary fiber-containing noodle dough according to the present invention undergo gelatinization (gelatinization) or denaturation, noodle production will be inhibited during the noodle-making process described below. Therefore, it is necessary to adjust the temperature of the dough to a level that prevents the starch and proteins in the insoluble dietary fiber-containing noodle dough from undergoing significant gelatinization or denaturation. Therefore, it is preferable that the dough be extruded through the die at a temperature of 60°C or below, preferably 50°C or below, inside the extruder. The degree of gelatinization of the extruded insoluble dietary fiber-containing noodle dough is preferably less than 40%. The degree of gelatinization can be measured using the β-amylase method. Furthermore, because the insoluble dietary fiber-containing noodle dough according to the present invention does not need to be swollen, it is preferable that it be extruded so that the die pressure is 100 bar or below, more preferably 30 to 70 bar.

[0039] Furthermore, there are no particular restrictions on the shape of the holes in the die attached to the tip of the twin-screw extruder, and they may be any shape, such as circular, oval, or rectangular. There are no particular restrictions on the diameter either, as long as it is a size that makes it easy to produce noodles in the noodle-making process described below, and a diameter of approximately 2 to 30 mm is preferred. The dough extruded from the die is then cut with a rotary blade or similar to yield noodle dough that is approximately 5 to 50 mm long, producing insoluble dietary fiber-containing noodle dough.

[0040] <Noodles containing insoluble dietary fiber> The insoluble dietary fiber-containing noodles of the present invention comprise an insoluble dietary fiber-containing noodle dough extruded using the twin-screw extruder described above. The type of noodles that can be used for the insoluble dietary fiber-containing noodles of the present invention is not particularly limited, and examples include fresh noodles, boiled noodles, steamed noodles, frozen noodles, dried noodles, and instant noodles. Examples of noodle types include udon, soba, Chinese noodles, hiyamugi (cold barley), somen (thin noodles), and pasta. Of these, instant noodles are particularly preferred due to the improved rehydration properties.

[0041] (Noodle making process) The insoluble dietary fiber-containing noodles according to the present invention may be produced by using only the insoluble dietary fiber-containing noodle dough extruded using the twin-screw extruder described above, or by combining a noodle dough other than the insoluble dietary fiber-containing noodle dough extruded using the twin-screw extruder described above with the insoluble dietary fiber-containing noodle dough extruded using the twin-screw extruder described above.

[0042] When preparing noodle dough other than insoluble dietary fiber-containing noodle dough, it can be prepared using standard noodle dough preparation methods. Specifically, the raw materials used in the production of standard noodles can be used. Examples of raw material flours include cereal flours such as wheat flour, barley flour, and rice flour, as well as various starches such as potato starch, tapioca starch, wheat starch, and corn starch. These may be used alone or in combination. The wheat flour may be any of durum flour, extra-strong flour, strong flour, semi-strong flour, medium-strength flour, weak flour, and whole wheat flour. The starch may also be raw starch, pregelatinized starch, or processed starch such as acetylated starch, etherified starch, and cross-linked starch. Furthermore, additives commonly used in the production of noodles, such as salt, alkaline agents such as kansui (water containing alkaline minerals), alcohol, various thickeners, emulsifiers, edible oils and fats, various pigments such as carotene pigments, pH adjusters, bacteriostats, and antioxidants, can be added to the raw material flours by dissolving or suspending them in kneading water.

[0043] The noodle dough can be prepared by kneading the raw material flour and kneading water uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like to produce a crumbly noodle dough.

[0044] When preparing noodle dough other than insoluble dietary fiber-containing noodle dough, there are no particular restrictions on the amount of insoluble dietary fiber-containing noodle dough extruded using the twin-screw extruder described above, but it is preferable that the insoluble dietary fiber content be 20% by weight or more of the total dough for the insoluble dietary fiber-containing noodles. If the content is less than 20% by weight, it becomes difficult to incorporate a large amount of dietary fiber.

[0045] Noodle strands are produced from the insoluble dietary fiber-containing noodle dough produced using the twin-screw extruder and any other noodle dough prepared as needed other than the insoluble dietary fiber-containing noodle dough. The production method can be carried out in accordance with conventional methods, such as a method in which the noodle dough is extruded using an extruder or the like to produce noodle strands, or a method in which the noodle dough is formed into a noodle band by compounding or the like, and then rolled multiple times using a roll to produce a noodle band of the specified thickness, and then the noodle band is cut out using a cutting roll or knife cutter known as a cutting blade to produce noodle strands.

[0046] When making noodles using a roll, multiple noodle bands may be combined to produce a noodle band with a multi-layer structure of three or more layers, and then the noodle band may be rolled and cut out. When combining multiple noodle bands to produce a multi-layer structure of three or more layers, noodle dough containing insoluble dietary fiber extruded with a twin-screw extruder is used to produce the inner layer noodle band, and a noodle dough other than the insoluble dietary fiber-containing noodle dough is used to produce the outer layer noodle band, thereby producing noodle strands with a multi-layer structure of three or more layers. In this case, compared to noodle strands produced using only noodle dough containing insoluble dietary fiber extruded with a twin-screw extruder, the roughness inherent in insoluble dietary fiber is further reduced, resulting in noodles with a good texture.

[0047] When making noodles with a three-layer structure, the thickness ratio of the inner layer noodle band to the two outer layer noodle bands is preferably in the range of 2:1:2 to 1:6:1. If the thickness ratio of the inner layer noodle band is small, it becomes difficult to reduce the calories, and if the thickness ratio of the inner layer noodle band is large (the outer layer becomes thinner), and the dough contains a lot of active gluten and is hard, the outer layer is likely to collapse during rolling, causing the surface of the inner layer to become exposed.

[0048] (Fresh noodle production) If the produced noodle strands are fresh noodles, they can be dusted with starch or other powder as needed to identify them as fresh noodles. The produced fresh noodles can be stored at room temperature or refrigerated and sold as fresh noodles. Fresh noodles can also be lightly dried to a moisture content of 20 to 27% by weight to produce semi-fresh noodles.

[0049] When the prepared fresh noodles or semi-fresh noodles are to be sold commercially, an oxygen scavenger or an alcohol-generating oxygen scavenger is added as necessary, and then the noodles are packaged, and a separate soup is added as necessary, and the noodles can be sold as fresh noodles or semi-fresh noodles that can be stored at room temperature or refrigerated.

[0050] (Dried noodles) Dried noodles can be produced by drying the prepared noodle strands. Drying can be carried out according to standard methods for drying dried noodles, and in the case of pasta, high-temperature drying at 70°C or higher, while mechanical drying of udon and somen noodles can be carried out at a medium temperature of 35 to 50°C, room temperature drying, or low-temperature drying at 20°C or lower, etc., so that the moisture content is 14% by weight or less.

[0051] In the case of drying on a rod, the dried noodles can be cut to an appropriate length and then packaged to produce a dried noodle product.

[0052] (Boiled noodles / Steamed noodles) The prepared noodles are pre-cooked by steaming or boiling to make them easier to eat. Steaming, for example, involves passing the noodles through a steam chamber that emits saturated steam for 2 to 15 minutes to achieve gelatinization. A hydration step such as showering or immersion can also be combined. Boiling, for example, involves immersing the noodles in a boiling tank with water adjusted to 90°C or higher for 30 seconds to 10 minutes to achieve gelatinization.

[0053] When the cooked noodles are steamed noodles, the steamed noodle strands are cooled with water as necessary, cut to a predetermined length, and each predetermined measurement is placed in a polyethylene or polypropylene packaging film, oil for loosening is added, the film is sealed, and if necessary, heat sterilized at 60 to 100°C for 10 to 50 minutes, and then cooled to produce steamed noodles.

[0054] If the cooked noodles are boiled noodles, the boiled noodle strands are washed with water. Washing removes any slime from the surface and cools and tightens the noodle strands. One method for washing with water is to immerse the gelatinized noodle strands in a water bath at about 4 to 20°C. In this case, multiple water baths can be prepared and the noodle strands can be washed and cooled in stages. Additionally, by spraying air into the water bath, the noodle strands can be washed and cooled while moving.

[0055] Ramen noodles and other noodles can be prepared by applying a loosening agent to washed noodle strands, placing them in a container for eating, or sealing them in a polyethylene or polypropylene bag, and optionally sterilizing them by heating at 60 to 100°C for 10 to 50 minutes, followed by cooling to produce boiled noodles.

[0056] In the case of noodles such as udon and soba, noodle strands that have been washed with water can also be soaked in acid if necessary. Soaking the noodle strands in an acid solution reduces the pH of the noodle strands to 6 or less, inhibiting bacterial growth during storage. Examples of ingredients used in the acid solution include organic acids such as acetic acid, lactic acid, and citric acid, acids such as pyruvic acid, phosphoric acid, and sulfonic acid, as well as salts of these acids. These ingredients can be used to adjust the concentration, pH, and soaking time of the acid solution so that the pH of the noodle strands is 6 or less. A predetermined weight of the acid-soaked noodle strands can be placed in packaging film such as polyethylene or polypropylene, and a loosening agent added. The resulting product is then sealed and packaged. If necessary, the noodle strands can be sterilized by heating at 60 to 100°C for 10 to 50 minutes, and then cooled to produce boiled noodles.

[0057] The prepared boiled noodles or steamed noodles can be packaged after adding a soup as required to form boiled or steamed noodle products.

[0058] (Frozen noodles) The prepared noodle strands are pre-cooked by steaming or boiling to gelatinize them so that they can be easily eaten in the same way as boiled or steamed noodles. Steaming can be achieved by passing the noodle strands through a steam chamber that emits saturated steam for 2 to 15 minutes. A hydration step such as showering or immersion can also be combined. Boiling can be achieved by immersing the noodle strands in a boiling tank adjusted to a temperature of 90°C or higher for 30 seconds to 10 minutes.

[0059] The cooked noodles are optionally immersed in a water bath at about 4 to 20°C, rinsed and cooled, then placed in a freezing container and frozen. There are no particular restrictions on the freezing method, but quick freezing at a temperature of about -30 to -60°C using an air blast spiral freezer, tunnel freezer, quick freezer, or the like is preferred. At this time, ingredients and sauces can be added before or during freezing and frozen together with the noodles. Frozen ingredients and sauces can also be added after freezing.

[0060] The frozen noodles produced can be packaged and sold, and can be packaged and sold after adding separately provided ingredients and soup.

[0061] (instant noodles) The prepared noodle strands are steamed as needed to gelatinize them. The preferred steaming conditions vary depending on the type and thickness of the noodles, so the preferred conditions can be set appropriately to suit the desired texture. Steaming can be done by boiling or heating with saturated steam, or by heating with superheated steam, and a hydration step such as showering or soaking can also be combined. The cooked noodles can also be treated with a seasoning or loosening agent as needed.

[0062] If necessary, the gelatinized noodle strands are placed in a drying container (retainer), and in the case of fried noodles, they can be fried and dried in frying oil at 120 to 170°C until the moisture content is approximately 1 to 5% by weight, or in the case of non-fried noodles, they can be dried in hot air at 50 to 160°C for 3 to 150 minutes until the moisture content is 14% by weight or less. Other drying methods that can be used include microwave drying and vacuum freeze drying, and these drying methods can also be used in combination.

[0063] In particular, when the insoluble dietary fiber-containing noodles according to the present invention are fried noodles, they not only have an improved texture but also swell more than regular noodles, resulting in better rehydration properties. Furthermore, when non-fried noodles are subjected to swelling treatment, they also swell well and have good rehydration properties.

[0064] The dried noodle mass can be placed in a cup or bag and filled directly or with a separate soup or ingredients to produce an instant noodle product.

[0065] As described above, the present invention can provide noodles containing insoluble dietary fiber that have an improved rough and powdery texture, and a method for producing the same. It also makes it possible to add a large amount of gluten, allowing high-protein noodles to be produced. Furthermore, in the case of instant noodles, it is possible to produce instant noodles with excellent rehydration properties.

[0066] The present embodiment will be described in more detail below with reference to examples. [Example]

[0067] <Experiment 1: Examination of noodle dough containing insoluble dietary fiber> (Test Example 1-1) A raw material flour was prepared by mixing insoluble dietary fiber ingredients, resistant starch (phosphate cross-linked tapioca starch) and activated gluten (spray-dried) in a powder ratio of 7:3. A mixing water containing 48.8 g of salt and 6.3 g of alkaline mineral water (sodium carbonate) per liter was added to a twin-screw extruder at a ratio of 410 ml per 1 kg of raw material flour. The mixture was kneaded with the powder in the twin-screw extruder and extruded through a φ3 mm slit die. The noodle dough was then cut into approximately 50 mm lengths to produce an insoluble dietary fiber-containing noodle dough. The twin-screw extruder's shafts were arranged in the following order: progressive screw, kneading screw, and progressive screw. The temperature inside the twin-screw extruder was 30°C, the pressure was 50 bar, and the extrusion speed was 280 g / min. The degree of gelatinization was measured using the BAP method, and was found to be 15%.

[0068] The prepared insoluble dietary fiber-containing noodle dough was rolled into a 12 mm inner layer noodle band.

[0069] 900g of semi-strong flour and 100g of acetylated tapioca starch were mixed as raw material flour, and kneading water made by dissolving 2.2g of brine (sodium carbonate) and 0.4g of polymerized phosphate in water and measuring up to 210ml was added, and the mixture was kneaded for 15 minutes in a noodle pin mixer to prepare noodle dough.

[0070] The prepared noodle dough was rolled into a 12 mm noodle sheet, which was then further rolled out to a 3 mm thick noodle sheet, which was then cut in half to form an outer layer noodle sheet.

[0071] The inner layer noodle sheet was sandwiched between the two outer layer noodle sheets that had been prepared, and the sheets were pressed together using a roll to produce a three-layer noodle sheet (inner / outer layer ratio of 1:4:1). The three-layer noodle sheet was further rolled using a rolling roll to produce a 0.7 mm noodle sheet, which was then cut using a No. 22 round cutting blade to produce noodle strands.

[0072] The prepared noodle strands were steamed in a steamer at a steam flow rate of 270 kg / h for 2 minutes and 30 seconds, then immersed for 5 seconds in a seasoning solution prepared by dissolving 100 g of salt and 15 g of monosodium glutamate per liter, and cut to a length of 30 cm. 100 g of the cut noodle strands were then packed into a frying retainer, and the frying retainer was immersed for 2 minutes and 30 seconds in a fryer in which palm oil had been heated to 150°C, followed by frying and drying, to produce a noodle sample containing insoluble dietary fiber (instant fried noodles).

[0073] (Test Example 1-2) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was prepared by the method of Test Example 1-1, except that the step of preparing the insoluble dietary fiber-containing noodle dough by extrusion using a twin-screw extruder was carried out under reduced pressure.

[0074] (Test Example 1-3) 700 g of the same resistant starch as in Test Example 1-1 and 300 g of the same active gluten (spray-dried product) as in Test Example 1-1 were powder-mixed, and 20 g of salt and 2.6 g of alkaline water (sodium carbonate) were dissolved in water and kneaded until the total volume was 410 ml, followed by kneading for 9 minutes in a pin mixer to produce a noodle dough containing insoluble dietary fiber. Subsequent steps were carried out in the same manner as in Test Example 1-1 to produce a noodle sample containing insoluble dietary fiber (instant fried noodles).

[0075] (Test Example 1-4) 700 g of the same resistant starch as in Test Example 1-1 and 300 g of the same active gluten (spray-dried product) as in Test Example 1-1 were powder-mixed, and kneading water prepared by dissolving 20 g of salt and 2.6 g of alkaline mineral water (sodium carbonate) in water and making up to 410 ml was added, and the mixture was kneaded for 9 minutes in a noodle pin mixer, and the noodle dough was then extruded through a φ10 mm slit die using a single-screw extruder and cut into lengths of approximately 50 mm to produce noodle dough containing insoluble dietary fiber. Subsequent processes were carried out in the same manner as in Test Example 1-1 to produce a noodle sample containing insoluble dietary fiber (instant fried noodles).

[0076] (Test Example 1-5) Noodle dough containing insoluble dietary fiber was prepared by the method of Test Example 1-4, except that the step of preparing the noodle dough containing insoluble dietary fiber by extrusion using a single-screw extruder was carried out under reduced pressure. Subsequent steps were carried out in the same manner as in Test Example 1-1 to prepare a noodle sample containing insoluble dietary fiber (instant fried noodles).

[0077] Each test noodle sample containing insoluble dietary fiber was placed in a cup, 400 ml of boiling water was poured over it, the lid was put on, and the noodle sample was left to stand for 3 minutes. The sample was then eaten and evaluated for texture. The evaluation was carried out by an open panel of six experienced panelists.

[0078] The texture was evaluated on a 5-point scale as follows: (Texture) 5: Very good, without the roughness or powdery texture that comes with insoluble dietary fiber 4: Some roughness and powderiness due to insoluble dietary fiber is felt, but overall it is good 3: There is a roughness or powderiness due to insoluble dietary fiber, but it is generally acceptable. 2: I can't stand the strong roughness or powdery texture caused by insoluble dietary fiber. 1: No roughness or powdery texture due to extremely insoluble dietary fiber

[0079] The evaluation results of Experiment 1 are shown below. The evaluation results for noodle-making properties are also listed.

[0080] [Table 1]

[0081] Noodles could be made without any problems in all test groups in Experiment 1. In Test Example 1-3, the test group in which the insoluble dietary fiber-containing dough was made by normal mixing, had three layers, so there was no problem with the texture on the surface, but the more you chewed it, the rough and powdery feeling of the insoluble dietary fiber came out from the inside, making the texture unacceptable.

[0082] The test plots of Test Examples 1-4 and 1-5, which were prepared by extruding the insoluble dietary fiber-containing dough using a single-screw extruder, were better than Test Example 1-3, but the insoluble dietary fiber felt rough and powdery.

[0083] In contrast, as shown in Test Examples 1-1 and 1-2, in the test sections prepared by extruding dough containing insoluble dietary fiber using a twin-screw extruder, water penetrated well to the core of the noodles, and there was almost no roughness or powdery texture of the insoluble dietary fiber when chewed, which was good. Furthermore, the texture was similar regardless of whether or not the pressure was reduced.

[0084] <Experiment 2: Examination of the composition of noodle dough containing insoluble dietary fiber>

[0085] (Test Example 2-1) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was produced in the same manner as in Test Example 1-1, except that when producing insoluble dietary fiber-containing noodle dough using a twin-screw extruder, the blending ratio of resistant starch to active gluten was changed to 6.5:3.5.

[0086] (Test Example 2-2) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was produced using the same method as in Test Example 1-1, except that when producing insoluble dietary fiber-containing noodle dough using a twin-screw extruder, the blending ratio of resistant starch to active gluten was changed to 8:2.

[0087] (Test Example 2-3) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was produced in the same manner as in Test Example 1-1, except that when producing noodle dough containing insoluble dietary fiber using a twin-screw extruder, the dough was formulated with a 1:8:1 ratio of resistant starch, active gluten, and wheat flour (semi-hard wheat flour).

[0088] (Test Example 2-4) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was produced in the same manner as in Test Example 1-1, except that when producing noodle dough containing insoluble dietary fiber using a twin-screw extruder, the dough was mixed with wheat flour (semi-hard flour), resistant starch, and active gluten in a ratio of 8.5:1:0.5.

[0089] (Test Example 2-5) In the production of insoluble dietary fiber-containing noodle dough using a twin-screw extruder, the insoluble dietary fiber-containing noodle dough was produced in the same manner as in Test Example 1-1, except that the dough composition was changed to a 14:6:9:1 ratio of resistant starch, active gluten, wheat flour (semi-hard wheat flour), and acetylated tapioca starch.The insoluble dietary fiber-containing noodle dough was then rolled into a 12 mm noodle band.

[0090] The prepared noodle sheet was rolled out using a rolling roll to form a 0.7 mm noodle sheet, which was then cut into noodle strands using a No. 22 round cutting blade. Subsequent operations were carried out in the same manner as in Test Example 1-1 to prepare noodle samples containing insoluble dietary fiber (instant fried noodles).

[0091] Insoluble dietary fiber-containing noodle (instant fried noodle) samples prepared in Experiment 2 were evaluated in the same manner as in Experiment 1 using the same method as in Test Example 1-1.

[0092] [Table 2]

[0093] As shown in Test Example 2-1 of Experiment 2, when producing noodle dough containing insoluble dietary fiber using a twin-screw extruder, increasing the content of active gluten resulted in a hard dough and poor noodle-making properties.In addition, the amount of dietary fiber was reduced, and the texture was slightly better than in Test Example 1-1, with less of the roughness and powdery texture of the insoluble dietary fiber.

[0094] Conversely, as shown in Test Example 2-2, as the content of resistant starch increases, the amount of active gluten decreases, resulting in worse noodle-making properties than in Test Example 1-1, and the texture was rough and powdery, but still within the good range.

[0095] Furthermore, as shown in Test Example 2-3, it is also possible to change to wheat flour, which is a grain flour containing active gluten, as in Test Example 2-2. In this case, the noodle-making properties are worse than in Test Example 2-2, in which active gluten is added, but the texture is improved.

[0096] Furthermore, as shown in Test Example 2-4, if the amount of resistant starch used is reduced, the amount of gluten used for making noodles can also be reduced. By changing the remaining amount to grain flour containing gluten, such as wheat flour, noodles can be made easily and have a good texture, but the reduced content of resistant starch makes it difficult to reduce the calories.

[0097] Furthermore, in Test Example 2-5, a noodle dough containing insoluble dietary fiber was produced by extruding a combination of the inner layer formulation and outer layer formulation of Test Example 1-1 using a twin-screw extruder, a noodle band was produced from the produced noodle dough, and noodle strands were produced from the produced noodle band to produce a single-layer noodle containing insoluble dietary fiber (instant fried noodles); although the surface was less smooth than in Test Example 1-1 and the roughness and powderiness of the resistant starch was increased, the results were generally favorable.

[0098] <Experiment 3: Examination of the three-layer ratio> (Test 3-1) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was prepared in the same manner as in Test Example 1-1, except that the outer layer was rolled to a thickness of 2 mm.

[0099] (Test 3-2) An insoluble dietary fiber-containing noodle (instant fried noodle) sample was prepared in the same manner as in Test Example 1-1, except that the outer layer was not rolled to a thickness of 12 mm and the inner layer was rolled to a thickness of 6 mm.

[0100] Insoluble dietary fiber-containing noodle (instant fried noodle) samples prepared in Experiment 3 were evaluated in the same manner as in Experiment 1 using the same method as in Test Example 1-1.

[0101] [Table 3]

[0102] As shown in Test Example 3-1, when a hard insoluble dietary fiber-containing noodle dough was used for the inner layer, the outer layer became thinner than the inner layer, causing the inner layer to tend to come out to the surface. The texture also tended to be less smooth than in Test Example 1-1.

[0103] On the other hand, as shown in Test Example 3-2, by making the outer layer thicker than the inner layer, the inner layer does not come out onto the surface of the outer layer and the texture improves, but the content of resistant starch, which is dietary fiber, decreases, making it difficult to reduce the calories.

Claims

1. Insoluble dietary fiber-containing noodles comprising an insoluble dietary fiber-containing noodle dough extruded using a twin-screw extruder, The insoluble dietary fiber-containing noodle dough is characterized in that the raw material flour contains an insoluble dietary fiber material and active gluten.

2. relative to the weight of the raw material flour of the insoluble dietary fiber-containing noodle dough, 10 to 80% by weight of the insoluble dietary fiber material, 5 to 35% by weight of the active gluten, 2. The insoluble dietary fiber-containing noodles according to claim 1, wherein the noodles contain 0 to 85% by weight of cereal flour and / or starch excluding resistant starch.

3. 3. The insoluble dietary fiber-containing noodles according to claim 1, wherein the insoluble dietary fiber-containing noodle dough accounts for 20 to 100% by weight of the total noodle dough of the insoluble dietary fiber-containing noodles.

4. 3. The insoluble dietary fiber-containing noodles according to claim 1, wherein the insoluble dietary fiber-containing noodles have a three-layer structure, and the resistant starch-containing noodle dough is contained in the inner layer.

5. 3. The noodles containing insoluble dietary fiber according to claim 1 or 2, wherein the noodles containing insoluble dietary fiber are instant noodles.

6. a step of extruding a raw material flour containing an insoluble dietary fiber material and active gluten using a twin-screw extruder to produce noodle dough containing insoluble dietary fiber; and producing noodle strands using the noodle dough containing insoluble dietary fiber.

7. The insoluble dietary fiber-containing noodle dough contains, relative to the weight of the raw material flour of the insoluble dietary fiber-containing noodle dough, 10 to 80% by weight of the insoluble dietary fiber material, 5 to 35% by weight of the active gluten, 7. The method for producing noodles containing insoluble dietary fiber according to claim 6, wherein the noodles contain 0 to 85% by weight of cereal flour and / or starch excluding resistant starch.

8. 8. The method for producing noodles containing insoluble dietary fiber according to claim 6, wherein the insoluble dietary fiber-containing noodle dough accounts for 20 to 100% by weight of the total noodle dough of the noodles containing insoluble dietary fiber.

9. a step of producing noodle strings using the insoluble dietary fiber dough, a step of kneading the raw material flour and kneading water to prepare noodle dough, and then forming the dough into a noodle sheet to prepare an outer layer noodle sheet; forming the insoluble dietary fiber-containing noodle dough into a noodle sheet to produce an inner layer noodle sheet; a step of sandwiching the inner layer noodle sheet between two outer layer noodle sheets to produce a three-layer noodle sheet; a step of rolling the produced three-layer noodle sheet and cutting it to produce noodle strands; 8. The method for producing noodles containing insoluble dietary fiber according to claim 6 or 7, comprising:

10. the insoluble dietary fiber-containing noodles are instant noodles, a step of steaming the prepared noodle strings; 8. The method for producing noodles containing insoluble dietary fiber according to claim 6 or 7, further comprising a step of drying the steamed noodle strings.

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