Instant fried noodles and method for producing the same

Abstract

To provide an instant fried noodle made low in carbohydrate which has the same good food taste and texture as that of typical instant fried noodles and excellent noodle production suitability and a production method thereof.SOLUTION: Instant fried noodles include 10 mass% to 50 mass% of undigestible starch. The instant fried noodles have a pregelatinized starch content of 3 mass% or less, a wheat protein content of 5 mass% or less, and a density of 0.7 mg / mm3 to 1.0 mg / mm3.SELECTED DRAWING: Figure 1A

Description

Technical Field

[0001] The present disclosure relates to low-carbohydrate instant fried noodles and a method for manufacturing the same.

Background Art

[0002] Low-carbohydrate foods for the purpose of preventing lifestyle-related diseases such as obesity, fatty liver, and diabetes are widely known. Examples of low-carbohydrate noodles include low-carbohydrate ramen and low-carbohydrate pasta.

[0003] As a method for making noodles low in carbohydrates, it is known to replace wheat flour, which is the main raw material of noodles, with resistant starch, which is also called retrograded starch. By using resistant starch, noodles can be made low in carbohydrates and low-calorie noodles can be provided. However, noodles containing resistant starch have a powdery texture compared to ordinary noodles and often have low noodle-making suitability.

[0004] In noodles containing resistant starch, as a method for improving the texture and enhancing the noodle-making suitability by promoting the binding of powdery raw materials, it is known to use additives such as pregelatinized starch and wheat gluten.

[0005] Patent Document 1 (International Publication No. 2018 / 143090) describes "a noodle dough containing a flour composition containing resistant starch and water, wherein the content of the resistant starch in the flour composition is 5% by mass or more, and the flour composition further contains one or more pregelatinized flours selected from the group consisting of pregelatinized starch and pregelatinized flour."

[0006] Patent Document 2 (Japanese Patent Application Laid-Open No. 2020-043781) describes "a powder composition for producing fried noodles, which contains 3 to 80 parts by mass of resistant starch and 15 parts by mass or less of pregelatinized starch per 100 parts by mass of the powder composition and has a protein content of 15% by mass or less."

[0007] Patent Document 3 (International Publication No. 2018 / 216706) describes a "noodle mix" containing 10 to 60% by mass of resistant starch derived from any one or more of wheat, tapioca, corn, and sweet potato, 5 to 30% by mass of modified starch having a gelatinization start temperature lower than that of the raw starch by 0.1 °C or more, and having a protein content of 8 to 20% by mass.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0009] For the purpose of improving the texture and noodle-making suitability of noodles, blending α-starch, wheat gluten, etc. into noodles is effective for the production of fresh noodles or dried noodles that do not include steaming in the manufacturing process, and for the production of a small amount of noodles at home, etc.

[0010] However, in the mass production of instant fried noodles, a plurality of processes including a steaming process are continuously performed. Depending on the type of α-starch, when the noodle strands blended with α-starch are steamed in the steaming process, the surface of the steamed noodle strands tends to become sticky, and as a result, there is a risk that the noodle strands will adhere to each other. It is difficult to fry evenly in the subsequent deep-frying process a noodle block (a lump of noodle strands in an amount for one serving) containing such adhered noodle strands. Also, if the addition amount of α-starch is large, the taste and texture during eating will depend on the α-starch, resulting in a so-called strong starch texture, which is not preferable.

[0011] In order to promote the binding of the powder raw materials, it is necessary to incorporate a large amount of wheat gluten into the noodle strands. However, when a large amount of wheat gluten is used, the noodle strands become hard, the texture during eating is impaired, the calorie content of the noodles increases, and furthermore, the manufacturing cost of the noodles increases.

[0012] When a thickening polysaccharide (for example, an alginate ester) is incorporated into the noodle strands as an additive other than gelatinized starch and wheat gluten, the noodle strands are given a texture that exhibits excessive elasticity like rubber, or a texture in which only the surface is dried. When modified starch is added for the purpose of improving the texture, the sugar content becomes high.

[0013] Thus, in low-carbohydrate noodles, when the blending amount of wheat flour is reduced and the blending amount of additives such as gelatinized starch and wheat gluten is increased, although the production of noodles becomes possible, the texture of the resulting noodles is not satisfactory and the noodle-making suitability also decreases.

[0014] An object of the present disclosure is to provide a low-carbohydrate instant fried noodle having a good taste and texture equivalent to that of ordinary instant fried noodles and excellent noodle-making suitability, and a method for producing the same.

Means for Solving the Problems

[0015] The inventor has found that by forming a noodle sheet from small pieces obtained by extruding dough under reduced pressure and cutting out the obtained noodle sheet into noodle strands, even when the usage amounts of gelatinized starch and wheat gluten are reduced, the taste, texture, and noodle-making suitability of noodles using low-carbohydrate raw materials are improved.

[0016] Furthermore, the inventor has further found that by adding a low-carbohydrate raw material as a main raw material and the synergistic effect of extruding the dough under reduced pressure to once form a small piece shape and then making noodles, it is possible to suppress the swelling that occurs on the surface of the noodle strands when the noodle strands are deep-fried.

[0017] The present invention includes the following embodiments.

[0018] [1] An instant fried noodle containing 10% to 50% by mass of resistant starch, having a content of gelatinized starch of 3% by mass or less and a content of wheat gluten of 5% by mass or less, and having a density of 0.7 mg / mm 3 ~1.0 mg / mm 3 This is an instant fried noodle. [2] An instant fried noodle containing 10% to 50% by mass of resistant starch, having a content of gelatinized starch of 3% by mass or less and a content of wheat gluten of 5% by mass or less, and having a cutting strength of 105 mN / mm 2 ~145 mN / mm 2 This is an instant fried noodle. [3] The instant fried noodle according to any one of [1] or [2], wherein the resistant starch is derived from sweet potato. [4] The instant fried noodle according to any one of [1] to [3], wherein the content of gelatinized starch is 0.1% by mass or more. [5] The instant fried noodle according to any one of [1] to [4], wherein the content of wheat gluten is 0.1% by mass or more. [6] A method for producing an instant fried noodle, comprising forming dough from a noodle raw material containing 10% to 50% by mass of resistant starch based on solid content, extruding the dough under reduced pressure to obtain small pieces, forming a noodle band from the small pieces, cutting out the noodle band to form noodle strands, steaming the noodle strands, and deep-frying the steamed noodle strands This is a method for producing an instant fried noodle, wherein the content of gelatinized starch in the instant fried noodle is 3% by mass or less and the content of wheat gluten is 5% by mass or less. [7] The method according to [6], further comprising spraying water on the noodle strands before the steaming. [8] The method according to any one of [6] or [7], wherein the resistant starch is derived from sweet potato. [9] The method according to any one of [6] to [8], wherein the content of the pregelatinized starch is 0.1% by mass or more.

[10] The method according to any one of [6] to [9], wherein the content of wheat gluten is 0.1% by mass or more. [Advantages of the Invention]

[0019] According to the present invention, there is provided a low-carbohydrate instant fried noodle having a good taste and texture equivalent to that of ordinary instant fried noodles and excellent noodle-making suitability.

[0020] The above description should not be regarded as disclosing all embodiments of the present invention and all advantages related to the present invention. [Brief Description of the Drawings]

[0021]

Figure 1A

Figure 1B

[0022] Hereinafter, for the purpose of exemplifying typical embodiments of the present invention, a more detailed description will be given, but the present invention is not limited to these embodiments.

[0023] In the present disclosure, "noodles" mainly contain indigestible starch as a low-carbohydrate raw material, and optionally powder raw materials such as pregelatinized starch, wheat gluten, cereal flour (e.g., wheat flour), general starch, and processed starch, are processed linearly, and can be made edible by cooking such as boiling, simmering, stir-frying, pouring hot water, heating in a microwave oven as it is or after adding water. Examples of noodles include udon, kishimen, Chinese noodles, soba, pasta, and the like. Examples of the state of noodles before cooking include fresh noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles.

[0024] In the present disclosure, the "instant fried noodles" refers to noodles that are steamed or boiled during production and then dried by deep-frying until the moisture content in the noodles reaches about 2% to about 10% by mass, and are cooked by pouring hot water during eating or by adding water and heating in a microwave oven.

[0025] The "density of instant fried noodles" in the present disclosure refers to the density (mg / mm 3 ) determined according to the procedure described in the examples.

[0026] The "breaking strength of instant fried noodles" in the present disclosure refers to the breaking strength per 1 mm 2 of the cross-sectional area of the noodle strands, measured 1 minute after the completion of rehydration for 5 minutes, according to the procedure described in the examples. 2 ) means.

[0027] The "cross-sectional area of the noodle strands" in the present disclosure refers to the area of the cross-sectional shape perpendicular to the length direction of the noodle strands.

[0028] [Instant Fried Noodles] The instant fried noodles of one embodiment contain 10% to 50% by mass of resistant starch. The content of gelatinized starch in the instant fried noodles is 3% by mass or less, and the content of wheat gluten is 5% by mass or less.

[0029] In one embodiment, the density of the instant fried noodles is 0.7 mg / mm 3 ~1.0 mg / mm 3 .

[0030] In another embodiment, the breaking strength of the instant fried noodles is 105 mN / mm 2 ~145 mN / mm 2 .

[0031] 〈Resistant Starch〉 Resistant starch imparts low-calorie characteristics to instant fried noodles. Resistant starch is a general term for starches and starch degradation products that exhibit resistance to human digestive enzymes. Examples of resistant starches include those derived from starch raw materials, as well as resistant dextrins and reduced resistant dextrins derived from starch degradation products. Resistant dextrin is a water-soluble dietary fiber obtained by roasting starch, hydrolyzing it with amylase, and then extracting the resistant components. Reduced resistant dextrin is a reduction product of resistant dextrin. Resistant starch may be used alone or in combination of two or more.

[0032] Examples of raw materials for resistant starch include sweet potato starch, wheat starch, cassava starch, corn starch, waxy corn starch, potato starch, and tapioca starch. Due to the low off-flavor in the flavor of the noodles and low elution into the soup, resistant starch derived from sweet potato can be preferably used.

[0033] The dietary fiber content of resistant starch is not particularly limited, but is, for example, 60% by mass or more, or 70% by mass or more.

[0034] The content of resistant starch in instant fried noodles is 10% to 50% by mass, preferably 20% to 48% by mass, and more preferably 30% to 45% by mass. By setting the content of resistant starch to 10% by mass or more, the occurrence of swelling on the surface of the noodle strands can be suppressed. By setting the content of resistant starch to 50% by mass or less, good noodle-making suitability and taste and texture can be obtained.

[0035] 〈Pre-gelatinized starch〉 Instant fried noodles may contain pre-gelatinized starch. By using pre-gelatinized starch, the binding of powder raw materials can be promoted, and noodle-making suitability and taste and texture can be improved. Examples of raw materials for pre-gelatinized starch include wheat starch, corn starch, waxy corn starch, potato starch, and tapioca starch. Pre-gelatinized starch may be used alone or in combination of two or more.

[0036] The content of gelatinized starch in instant fried noodles is 3% by mass or less, preferably 2% by mass or less, and more preferably 1% by mass or less. By setting the content of gelatinized starch to 3% by mass or less, it is possible to prevent the taste and texture during eating from becoming a strong so-called starch texture. The content of gelatinized starch in instant fried noodles can be, for example, 0.1% by mass or more, 0.2% by mass or more, or 0.5% by mass or more.

[0037] 〈Wheat gluten〉 Instant fried noodles may contain wheat gluten. By using wheat gluten, the binding of powder raw materials can be promoted, and noodle-making suitability and taste and texture can be improved. Wheat gluten is not particularly limited. Wheat gluten is preferably in powder form. Powdered wheat gluten is also called active gluten. Examples of the method of powdering wheat gluten include spray drying, drum drying, and freeze drying. As wheat gluten, a type whose physical properties are appropriately improved by alkali treatment, acid treatment, enzyme treatment, etc. may be used. Wheat gluten may be used alone or in combination of two or more.

[0038] The content of wheat gluten in instant fried noodles is 5% by mass or less, preferably 4% by mass or less, and more preferably 3% by mass or less. By setting the content of wheat gluten to 5% by mass or less, it is possible to prevent the dough and noodle strands from becoming excessively hard, enable the production of small pieces by vacuum extrusion, and maintain a good texture of the noodle strands. The content of wheat gluten in instant fried noodles can be, for example, 0.1% by mass or more, 0.2% by mass or more, or 0.5% by mass or more.

[0039] 〈Cereal flour〉 Instant fried noodles may contain cereal flour. By using cereal flour, a flavor characteristic of cereal flour can be imparted to instant fried noodles. Examples of cereal flour include wheat flour, rice flour, barley flour, rye flour, buckwheat flour, and corn flour. Cereal flour may be used alone or in combination of two or more.

[0040] In one embodiment, the instant fried noodles contain wheat flour as the cereal flour. Examples of the wheat flour include strong flour, semi-strong flour, medium flour, weak flour, and durum flour.

[0041] The content of the cereal flour in the instant fried noodles can be 20% by mass to 90% by mass, preferably 30% by mass to 75% by mass, and more preferably 40% by mass to 60% by mass.

[0042] 〈Other Components〉 The instant fried noodles may contain, as other components, common starches other than resistant starch, modified starches, thickening polysaccharides, potassium carbonate, color powder, salt, sweeteners, whole egg powder, egg yolk powder, egg white powder, soy protein, spices, flavorings, vitamins, minerals, oils and fats, emulsifiers, swelling agents, and the like. Water-soluble or water-dispersible components such as thickening polysaccharides, potassium carbonate, color powder, and salt may be dissolved or dispersed in the kneading water described later.

[0043] Examples of the common starches include wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, sago starch, and rice starch. The starches may be used alone or in combination of two or more. The content of the starch in the instant fried noodles can be 0.1% by mass to 20% by mass, preferably 1% by mass to 10% by mass.

[0044] Examples of the modified starches include those obtained by subjecting unmodified starches such as wheat starch, cassava starch, corn starch, waxy corn starch, potato starch, and tapioca starch to treatments such as etherification, esterification, acetylation, phosphate cross-linking, oxidation, or two or more of these treatments. The modified starches may be used alone or in combination of two or more. The content of the modified starch in the instant fried noodles can be 0.1% by mass to 20% by mass, preferably 1% by mass to 10% by mass.

[0045] Examples of the thickening polysaccharides include alginate, guar gum, pectin, carrageenan, xanthan gum, pullulan, and gum arabic. The thickening polysaccharides may be used alone or in combination of two or more. The content of the thickening polysaccharides in the instant fried noodles can be 0.01% by mass to 2% by mass, preferably 0.1% by mass to 1% by mass.

[0046] The total content of other components in the instant fried noodles is generally 0.01% by mass to 20% by mass, preferably 0.1% by mass to 10% by mass.

[0047] 〈Density〉 The instant fried noodles of one embodiment tend to have a higher density compared to conventional instant fried noodles containing resistant starch. Without being bound by any theory, such a high density is considered to be due to reducing the voids inside the noodle strands by forming noodle bands from small pieces obtained by extruding the dough under reduced pressure and cutting the obtained noodle bands to form noodle strands. The instant fried noodles having such a high density are excellent in taste and texture. In this embodiment, the density of the instant fried noodles is 0.7 mg / mm 3 ~1.0 mg / mm 3 and preferably 0.71 mg / mm 3 ~0.98 mg / mm 3 and more preferably 0.72 mg / mm 3 ~0.95 mg / mm 3 and is.

[0048] 〈Cutting strength〉 The instant fried noodles of another embodiment have a cutting strength equal to or higher than that of ordinary instant fried noodles. Without being bound by any theory, such a high cutting strength is considered to be due to promoting the bonding between the powder raw materials by forming noodle bands from small pieces obtained by extruding the dough under reduced pressure and cutting the obtained noodle bands to form noodle strands. In this embodiment, the cutting strength of the instant fried noodles is 105 mN / mm 2 ~145 mN / mm 2and preferably 110 mN / mm 2 ~135 mN / mm 2 and more preferably 120 mN / mm 2 ~130 mN / mm 2 is as follows.

[0049] [Method for producing instant fried noodles] The method for producing instant fried noodles according to one embodiment includes forming dough from a noodle strand raw material containing 10% to 50% by mass of resistant starch based on solid content, extruding the dough under reduced pressure to obtain small pieces, forming noodle ribbons from the small pieces, cutting the noodle ribbons to form noodle strands, steaming the noodle strands, and deep-frying the steamed noodle strands. The content of gelatinized starch in the instant fried noodles is 3% by mass or less, and the content of wheat gluten is 5% by mass or less.

[0050] 〈Formation of dough〉 The dough can be formed by kneading a main raw material containing resistant starch and auxiliary raw materials such as water, salt, thickening polysaccharides, kansui, and color powder. The combination of the main raw material and the auxiliary raw materials is called a noodle strand raw material. The solution obtained by dissolving the auxiliary raw materials in water is also called kneading water. The apparatus used for kneading is not particularly limited. Examples of the kneading apparatus include a kneader and a planetary mixer.

[0051] The content of resistant starch in the noodle strand raw material is 10% to 50% by mass based on solid content, preferably 20% to 48% by mass, and more preferably 30% to 45% by mass. By setting the content of resistant starch to 10% by mass or more, the occurrence of puffing on the surface of the noodle strands can be suppressed. By setting the content of resistant starch to 50% by mass or less, good noodle-making suitability and taste and texture can be obtained.

[0052] Examples of the components contained in the main raw material include, in addition to resistant starch, powder raw materials such as the above-mentioned gelatinized starch, wheat gluten, cereal flour, general starch, and processed starch. The content of these powder raw materials can be appropriately determined so as to obtain the above-mentioned instant fried noodles.

[0053] The water content of the dough can be appropriately determined according to the kneading device, kneading conditions, the desired hardness of the dough, etc. The water content of the dough can be adjusted by the amount of kneading water used. The water content of the dough can be 30% to 50% by mass, preferably 40% to 45% by mass.

[0054] 〈Vacuum extrusion〉 The obtained dough is put into an extrusion molding machine and extruded under reduced pressure. By cutting the obtained extrudate, small pieces can be obtained. By extruding the dough under reduced pressure, the internal structure of the dough becomes dense, and the bonding between the powder raw materials can be promoted. The shape of the small pieces can be various, for example, cylindrical, spherical, flat plate-shaped, and amorphous. The usable extrusion molding machine is not particularly limited as long as it can reduce the pressure inside the barrel into which the dough is put. As the extrusion molding machine, for example, the degassing device in the noodle dough manufacturing apparatus described in JP-A-61-132132 can be preferably used.

[0055] Vacuum extrusion can be performed by applying pressure to the dough under reduced pressure with the degree of vacuum inside the apparatus of the extrusion molding machine being 86 kPa to 101 kPa. The diameter (maximum diameter) of the hole of the die attached to the extrusion molding machine can be 5 mm to 50 mm. The shape of the hole of the die is not particularly limited. Examples of the shape of the hole of the die include circular, elliptical, triangular, and square.

[0056] When the extrudate is extruded from the die outlet, small pieces can be obtained by intermittently cutting the extrudate using a cutter or the like arranged near the die outlet. The length of the small pieces along the extrusion direction can be, for example, 5 mm to 300 mm. In another embodiment, a noodle strip may be directly extruded by vacuum extrusion.

[0057] 〈Noodle strip formation〉 The obtained small pieces are passed through rolling rolls to form a sheet-like rough noodle strip. Two or three rough noodle strips are overlapped by a laminator and then passed through the next rolling rolls to be thinned to a predetermined thickness, whereby a noodle strip can be formed. Known laminators and rolling rolls can be used. The thickness of the noodle strip may be suitable for cutting out noodle strands, for example, it can be 0.5 mm to 10 mm.

[0058] 〈Cutting out noodle strands〉 Noodle strands can be formed by cutting the noodle strip using a noodle strand cutting device. Known noodle strand cutting devices can be used. Examples of the cutting blade include a round blade and a square blade. The width of the noodle strand can be, for example, 1 mm to 10 mm. The thickness of the noodle strand can be, for example, 1 mm to 10 mm.

[0059] 〈Steaming〉 By steaming the obtained noodle strands, the starch contained in the noodle strands can be gelatinized. Thereby, the noodle strands can be made into a state where they can be eaten as instant fried noodles. Known steaming devices can be used. Steaming can generally be carried out by exposing the noodle strands to steam at 99°C to 100°C for 1 to 5 minutes.

[0060] 〈Drying〉 The steamed (gelatinized) noodle strands are formed and filled one serving at a time into a drying basket to form the shape of a noodle block, and then deep-fried and dried to obtain instant fried noodles. Before forming and filling, the noodle strands are generally cut to a length of 40 cm to 70 cm. Deep-frying and drying can be carried out using oil at 120°C to 160°C for 1 to 3 minutes. Examples of the oil used for deep-frying and drying include palm oil, lard oil, and sesame oil.

[0061] 〈Spraying〉 Before steaming, it is preferable to spray water on the noodle strands. Thereby, the gelatinization of starch particularly near the surface of the noodle strands can be promoted, and the texture of the instant fried noodles can be further enhanced. Examples of the sprayed water include ion-exchanged water and drinking water. Salt, soy sauce, oil and fat, etc. can also be added to the sprayed water.

[0062] The instant fried noodles of the present disclosure can be suitably used for low-carbohydrate foods such as low-carbohydrate instant ramen, low-carbohydrate instant yakisoba, low-carbohydrate instant soba, and low-carbohydrate instant udon.

Example

[0063] Hereinafter, the present invention will be described more specifically based on examples and comparative examples, but the present invention is not limited to these examples.

[0064] The components used as powder raw materials are shown in Table 1.

[0065]

Table 1

[0066] The components mixed in the kneading water are shown in Table 2.

[0067]

Table 2

[0068] The instant fried noodles were produced according to the following procedure.

[0069] The components described in Table 2 were dissolved in 320 mL of water to prepare kneading water. As the thickening polysaccharide, alginate and guar gum were used at a mass ratio of 4:1. The mass % of each component in the kneading water is shown in Tables 3 to 7.

[0070] 320 mL of the above kneading water was added to 1 kg of the main raw material obtained by mixing the components described in Table 1, and the mixture was mixed with a mixer for 10 minutes to obtain dough. The mass % of each component in the main raw material is shown in Tables 3 to 7.

[0071] The dough was put into the barrel of an extrusion molding machine equipped with a die having a circular hole with a diameter of 20 mm, the pressure inside the barrel was reduced to 100 kPa, and the dough was extruded while degassing to obtain an extrudate. The obtained extrudate was cut into cylindrical pieces with a length of 25 mm to obtain small pieces.

[0072] Small pieces were put into a composite rolling mill for composite rolling to form a noodle strip. The obtained noodle strip was cut with a No. 16 round cutting blade to obtain noodle strands with a noodle strand thickness of 1.20 mm. The cross-sectional area of the obtained noodle strands was 1.70 - 2.98 mm 2 It was.

[0073] After spraying water on the noodle strands, they were steamed in a steaming device for 3 minutes using steam at a temperature of 100°C.

[0074] After spraying salt water on the steamed noodle strands, the noodle strands cut to a length of 30 cm were formed and filled into a drying basket with a diameter of 120 mm to form a shape of 70 g of noodle blocks, and the noodle strands were dried by deep-frying in palm oil at 150°C for 2 minutes to obtain instant fried noodles.

[0075] The instant fried noodles were evaluated for the following items.

[0076] 1. Noodle-making suitability The noodle-making suitability was evaluated in the following 5 grades. 5: It could be manufactured in the same way as ordinary instant fried noodles. 4: It was considered that there would be no problem even in continuous production from the cutting of noodle strands to deep-frying and drying. 3: There was stickiness of the noodle strip from the cutting of noodle strands to deep-frying and drying, but it was considered that continuous production could generally be carried out. 2: From the cutting of noodle strands to deep-frying and drying, the connection of the noodle strip was poor, or there was stickiness of the noodle strip, and there were concerns in production. 1: The surface of the noodle strands was sticky and the noodle strands adhered to each other, and deep-frying and drying were insufficient, so instant fried noodles could not be manufactured.

[0077] 2. Swelling The presence or absence of swelling on the surface of the dried noodle strands was visually observed.

[0078] 3. Taste and texture A 510 mL polystyrene cup (manufactured by Atsugi Plastic Co., Ltd.) was filled with 60 g of noodle threads. 100 °C hot water was poured into the polystyrene cup up to the water level line, and it was quickly covered with aluminum foil and left for 5 minutes. After removing the lid, the noodle threads were untangled using chopsticks to complete the process of adding water back.

[0079] The taste and texture of the noodle threads after adding water back were evaluated on the following 5-point scale. 5: It had a taste and texture equivalent to that of ordinary instant fried noodles. 4: The balance between the stickiness of the core of the noodle threads and the elasticity of the surface was good, and the taste was also good. 3: The balance between the stickiness of the core of the noodle threads and the elasticity of the surface was somewhat good, and the taste was almost good. 2: The balance between the stickiness of the core of the noodle threads and the elasticity of the surface was poor, or there was a sense of incongruity in the taste. 1: The noodle threads became lumpy, and the taste and texture could not be evaluated.

[0080] 4. Density Six noodle threads were randomly selected from instant fried noodles and cut to a length of about 20 - 45 mm to make samples. The length and mass of each sample were measured. The mass of the noodle threads was measured to the fourth decimal place (g) using an analytical electronic balance GH-120 (manufactured by Ken Seiko Kogyo Co., Ltd.). Using a digital microscope VHX-700F (manufactured by Keyence Corporation), the cross-sectional area was measured at five arbitrary locations of each sample, and the average value was calculated. The density of each sample was calculated using the formula: Density (mg / mm 3 ) = mass (g) × 1000 / [length (mm) × cross-sectional area (mm 2 )] and the average value of the six samples was taken as the density of the instant fried noodles.

[0081] 5. Tensile strength A 510 mL polystyrene cup (manufactured by Atsugi Plastic Co., Ltd.) was filled with 60 g of noodle threads. 100 °C hot water was poured into the polystyrene cup up to the water level line, and it was quickly covered with aluminum foil and left for 5 minutes. After removing the lid, the noodle threads were untangled using chopsticks to complete the process of adding water back.

[0082] At the time when 1 minute, 3 minutes, and 5 minutes had elapsed after the completion of the hot water return, the hot water was quickly separated from the noodle strands. The noodle strands were placed on the plate of a rheometer (product name NRM-2010-CW, manufactured by Fudo Kogyo Co., Ltd.). Ten seconds after separating the hot water from the noodle strands, a piano wire with a diameter of 0.27 mm was pressed against the noodle strands at a table speed of 2 cm / min and cut. The load when the noodle strands were completely cut was measured. The average of the measured values obtained for 4 noodle strands was taken as the cutting strength. The cutting strength is defined by the following formula. Cutting strength (mN / mm 2 ) = Measured value (gf) × 9.80665 / Cross-sectional area of noodle strand (mm 2 )

[0083] The raw materials, manufacturing conditions, and evaluation results of the instant fried noodles are shown in Tables 3 to 7.

[0084]

Table 3

[0085] For Examples 1 to 4, the noodle-making suitability, taste, and texture were good, there was no swelling, and the strength of the noodle strands was sufficient. From the comparison between Example 1 and Example 2, increasing the amount of pregelatinized starch and wheat gluten improved the strength of the noodle strands. From the comparison between Example 3 and Example 4, increasing the amount of resistant starch decreased the strength of the noodle strands, but the higher the content of resistant starch, the more effectively the occurrence of swelling was suppressed, and the surface of the noodle strands was smooth.

[0086] In Comparative Example 1, since vacuum extrusion was not used, the noodle-making suitability was poor, there were many voids inside the noodle strands, so the density was low, and the taste and texture (especially the chewiness) were also inferior. In Comparative Example 1, puffing also occurred, and the strength of the noodle strands was lower compared to Example 2 in which the same amount of resistant starch was blended. However, since the amount of gelatinized starch and wheat gluten was increased, it was possible to produce noodle strands. In Comparative Example 2, the noodle-making suitability and the taste and texture were good, but since the strength of the noodle strands was too high, moisture was difficult to be released to the outside during drying, and a large amount of puffing occurred (comparison between Example 3 and Comparative Example 2). The blending amount of resistant starch was small, and the reduction of sugar content was also insufficient. In Comparative Example 3, since a large amount of resistant starch was blended, the strength of the noodle strands was insufficient. In Comparative Example 4, when ordinary processed starch was blended instead of resistant starch, a large amount of puffing occurred, the noodle strands adhered to each other after steaming, and they remained adhered even after rehydration, so the cutting strength of the noodle strands could not be measured.

[0087]

Table 4

[0088] Example 5 using sweet potato-derived resistant starch was particularly excellent in noodle-making suitability and taste and texture.

[0089]

Table 5

[0090] Examples 3, 9 to 11, and 4 in which the blending amount of resistant starch was 10% by mass to 50% by mass were excellent in noodle-making suitability and taste and texture. In Comparative Example 2 in which the blending amount of resistant starch was 5% by mass, puffing occurred on the surface of the noodle strands. In Comparative Example 3 in which the blending amount of resistant starch was 55% by mass, both the noodle-making suitability and the taste and texture decreased.

[0091]

Table 6

[0092] From the comparison of Examples 12, 5, 13, and 14, when a small amount of gelatinized starch is blended, the noodle-making suitability and taste and texture can be improved.

[0093]

Table 7

[0094] From the comparison of Examples 15, 5, 16, and 17, when a small amount of wheat gluten is blended, the noodle-making suitability and taste and texture can be improved.

Industrial Applicability

[0095] The instant noodles of the present disclosure and the method for producing the same can be suitably used for low-carbohydrate foods such as low-carbohydrate instant ramen, low-carbohydrate instant yakisoba, low-carbohydrate instant soba, and low-carbohydrate instant udon.

Claims

1. An instant fried noodle containing 10% to 50% by mass of resistant starch, wherein the content of gelatinized starch is 3% by mass or less and the content of wheat gluten is 5% by mass or less, and the density is 0.7 mg / mm ３ ~1.0 mg / mm ３ and the resistant starch is derived from sweet potato.

2. An instant fried noodle containing 10% to 50% by mass of resistant starch, having a content of gelatinized starch of 3% by mass or less and a content of wheat gluten of 5% by mass or less, and having a cutting strength of 105 mN / mm ２ to 145 mN / mm ２ The instant fried noodle, wherein the resistant starch is derived from sweet potato.

3. The instant fried noodles according to claim 1 or 2, wherein the content of gelatinized starch is 0.1% by mass or more.

4. The instant fried noodles according to any one of claims 1 to 3, wherein the content of wheat gluten is 0.1% by mass or more.

5. A method for manufacturing instant fried noodles, forming dough from a noodle raw material containing 10% to 50% by mass of resistant starch based on solid content, extruding the dough under reduced pressure to obtain small pieces, forming noodle sheets from the small pieces, [[ID=eleven]]cutting out the noodle sheets to form noodle strands, steaming the noodle strands, and deep-frying the steamed noodle strands A method for manufacturing instant fried noodles, comprising: the content of gelatinized starch in the instant fried noodles is 3% by mass or less, the content of wheat gluten is 5% by mass or less, and the resistant starch is derived from sweet potato.

6. The method according to claim 5, further comprising spraying water on the noodle strands before the steaming.

7. The method according to claim 5 or 6, wherein the content of gelatinized starch is 0.1% by mass or more.

8. The method according to any one of claims 5 to 7, wherein the content of wheat gluten is 0.1% by mass or more.

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