Noodle strip containing protein

Abstract

[Problem] To address the problem of providing a noodle strip having good noodle-making properties even when a large amount of protein is added thereto. [Solution] The present invention can provide a noodle strip from which a noodle can be made even when the noodle strip contains a large amount of protein, by using, as protein raw materials, a gluten composition and protein raw materials other than gluten in combination, and by having a stretchability of at least 21 mm as measured using an extensograph. In addition, the tensile strength of the noodle strip in the extensograph is preferably at least 800 BU, and, concerning the protein raw materials, the weight ratio of the gluten composition to the protein materials other than gluten is preferably 3:7 to 8:2. By using the gluten composition and the protein materials other than gluten in combination as the main raw material powder of the noodle strip, it is possible to improve the balance between stretchability and hardness of the noodle strip, and to make a noodle.

Description

Protein-containing noodle dough

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

[0002] In recent years, with the rise of health consciousness, foods that are high in protein have been attracting attention. Noodle products that offer high protein intake are also expected, but noodles, which are made primarily from wheat flour, inevitably contain a lot of carbohydrates, so it is usually not possible to consume a lot of protein.

[0003] Therefore, methods for increasing the protein content of noodles include adding 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 being 2 to 10% by weight. Patent Document 2 also describes noodles obtained by manufacturing noodles from a mixed raw material containing 10 to 40% by weight of dietary fiber and 15 to 50% by weight of protein. However, simply increasing the amount of added protein can cause problems such as deterioration in noodle manufacturing properties and texture, and protein-containing noodles manufactured by these conventional techniques have room for improvement in terms of noodle manufacturing properties and texture.

[0004] JP 2021-7355 A JP 2019-50769 A

[0005] An object of the present invention is to provide a noodle band that can be used to make noodles even when a large amount of protein is added.

[0006] As a result of extensive research into improving the noodle-making properties of noodles that contain a high amount of protein, the inventors of the present invention discovered that by using a gluten composition in combination with a protein material other than gluten as the protein material 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, and this discovery led to the completion of the present invention.

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

[0008] Furthermore, the noodle sheet 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 sheet 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 includes 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 it is preferable that 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.

[0011] Furthermore, 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] Furthermore, 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] Additionally, examples of a 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 ingredient 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 sheet from the noodle dough that has an extensograph extensibility of 21 mm or more; and producing noodle strands from the noodle sheet.

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

[0016] 1 is a graph showing the results of measuring the dough properties of Gluten 1 using a Farinograph. 2 is a graph showing the results of measuring the dough properties of Gluten 2 using a Farinograph. 3 is a photograph of a noodle sheet sample placed in an Extensograph. 4 is a photograph of a noodle sheet sample being measured using an Extensograph.

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

[0018] (1) Blending of Main Flour Ingredients The main flour ingredient of the present invention requires a gluten composition and a protein material other than gluten, but other ingredients may also be used, either alone or in combination, including cereal flours such as wheat flour, buckwheat flour, barley flour, rye flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch. Examples of the starches that may be used include raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and cross-linked starch, as well as resistant starch as dietary fiber.

[0019] 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 of gluten and the production method are also not particularly limited, but gluten powder derived from wheat (including durum flour) is preferred.

[0020] The gluten composition preferably contains gluten powder whose Farinograph mixing resistance reaches a maximum after mixing begins and then decreases over time (hereinafter referred to as "Farinograph 1 gluten powder"), and 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 Figure 1, and the mixing resistance of the Farinograph 2 gluten powder is shown in Figure 2. The amount of Farinograph 1 gluten powder added is preferably 70% by weight or less, and more preferably 50% by weight or less, of the gluten composition. Adjusting this ratio allows for adjustment of the extensibility and tensile strength of the noodle sheet.

[0021] (Farinograph Measurement) 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). The specific measurement conditions in the present invention are as follows: 60 g of gluten powder and 240 g of acetylated starch (Sakura 2 manufactured by Matsutani Chemical Industry Co., Ltd.) were mixed, and then 195 ml of water was added. The mixture was mixed for 20 minutes and then measured. Other conditions included a temperature of 30°C and a mixing speed of 45 rpm.

[0022] Protein Materials Other Than Gluten If a gluten composition alone is blended in a large amount as the protein material, the noodle sheet will become hard and the noodle-making properties will deteriorate. Therefore, the noodle sheet of the present invention blends in a protein material other than gluten. Examples include soy protein, rice protein, milk protein, egg white, pea protein, corn protein, potato protein, collagen, and hydrolyzed or partially hydrolyzed products of various proteins. These may be used alone or in combination. Of these, soy protein, rice protein, pea protein, and protein hydrolyzates are preferred, and a combination of one or more of soy protein, rice protein, and pea protein with a protein hydrolyzate is more preferred.

[0023] The weight ratio of the gluten composition to the protein material other than gluten is preferably 3:7 to 8:2, and more preferably 4:6 to 8:2. If the proportion of the protein material other than gluten is low, the noodle sheet tends to become hard, while if the proportion is high, the noodle sheet tends to become difficult to bond. When using a protein hydrolysate or partial hydrolysate, the content of the protein material other than gluten is preferably 17 to 83% by weight, more preferably 17 to 67% by weight, and most preferably 25 to 50% by weight.

[0024] Because the protein content of ordinary 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 the present application, a protein content of 20% or more by weight of a gluten composition and protein ingredients other than gluten is reliably achieved. To achieve high protein content and a good texture, the main raw material flour preferably contains 23 to 40% by weight of the gluten composition and protein ingredients other than gluten. Furthermore, if an even higher protein content is desired, it is possible to include 50 to 100% by weight of the gluten composition and protein ingredients other than gluten in the main raw material flour, and considering texture and noodle-making properties, it is preferable for the main raw material flour to contain 50 to 80% by weight, and 60 to 80% by weight is more preferable.

[0025] Addition of auxiliary ingredients Auxiliary ingredients used in the present invention include those commonly used in conventional noodle-making methods, such as kansui (water mineral water), salt, phosphates other than kansui, thickeners, noodle quality improvers, pH adjusters, colorings, edible oils and fats, flavorings, and preservatives. These may be added in powder form together with the main ingredient flour, or may be added as a solution or suspension in the kneading water.

[0026] (2) Kneading Step The noodle dough (dough) according to the present invention can be prepared in the usual manner. Specifically, after powder mixing of a gluten composition and a main ingredient flour containing a protein material other than gluten, kneading water in which auxiliary ingredients such as water, salt, and alkaline water have been dissolved is added, and the noodle dough is produced by thoroughly mixing the ingredients using a mixer to ensure a uniform mixture. There are no particular restrictions on the mixer used for kneading, and a batch mixer, flow jet mixer, vacuum mixer, or other suitable mixer can be used.

[0027] The kneading time is preferably adjusted appropriately so that the dough does not become clumpy. For example, when mixing using a batch mixer, 5 to 15 minutes is preferable, and 6 to 10 minutes is more preferable. Furthermore, if too much water is added by kneading water, the dough tends to become clumpy early, making the subsequent production of noodle sheets 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 Preparation Step Next, a noodle sheet is prepared from the prepared dough. The preparation method may be a conventional method, and examples include a method in which the dough is rolled into a coarse noodle sheet and then compounded to form a noodle sheet, or a method in which a noodle sheet is prepared using an extruder. When an extruded noodle sheet is prepared using an extruder or the like, it is preferable to do so under reduced pressure. Alternatively, a noodle sheet having a multilayer structure may be prepared by combining multiple noodle sheets. When combining multiple noodle sheets to form a multilayer structure, a smooth surface and a silky texture can be easily obtained by reducing the amount of gluten composition and protein ingredients other than gluten in the outer layer and increasing the amount of gluten composition and protein ingredients other than gluten in the inner layer.

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

[0030] Furthermore, the tensile strength of the noodle sheet according to the present invention as measured by Extensograph is not particularly limited, but is preferably 800 BU or more, and more preferably 800 to 1600 BU. If the tensile strength of the Extensograph is less than 800 BU, the noodle sheet will be soft and difficult to roll, and if it is greater 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 Noodle Sheet) The extensibility and tensile strength of the noodle sheet are measured by an extensograph as follows.

[0032] First, kneading water was added to the powdered raw materials and the mixture was stirred to prepare a dough. The dough was 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 prepare a coarse noodle sheet. The coarse noodle sheet was then combined under the same conditions to prepare a noodle sheet for measurement.

[0033] The prepared noodle sheet for measurement was cut near the center into sticks measuring 150 mm in the stretched direction and 10 mm in the width direction of the noodle sheet to prepare analysis samples. The prepared analysis samples were placed in the extensograph as shown in Figure 3 so that the rolled surfaces, not the cut surfaces, were on top and bottom, and measurements were made with the extensograph to measure the extensibility and maximum tensile strength. Measurements were made three times, and the average values ​​were used as the extensibility and maximum tensile strength values ​​of the sample.

[0034] (4) Noodle strand preparation step Next, when producing noodles, noodle strands are prepared from the prepared noodle band. This preparation method can be carried out according to a conventional method, and examples include a method in which the noodle band is rolled multiple times using a roll to obtain a predetermined noodle band thickness, and then the noodle band is cut out using a cutting roll or knife cutter known as a cutting blade to prepare noodle strands. The prepared noodle strands are then cut to an appropriate length to obtain fresh noodle strands.

[0035] The above-mentioned fresh noodle strands may be dusted with flour or the like and then packaged to produce fresh noodles, or the fresh noodle strands 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 produced as chilled noodles or fresh instant noodles. Furthermore, the fresh noodle strands may be dried to produce dried noodles or semi-dried noodles, or the fresh noodles may be steamed and / or boiled and then frozen to produce frozen noodles.

[0036] Additionally, instant noodles can be produced by steaming and / or boiling fresh noodle strands as necessary, followed by drying. The drying method is not particularly limited, and any drying method commonly used in the production of instant noodles can be applied. Specific examples include frying (drying in deep frying) and non-frying methods such as hot air drying, vacuum freeze drying, microwave drying, and low-temperature air drying, and these can also be combined. Frying is typically carried out at 130 to 160°C for 1 to 3 minutes, while hot air drying is typically carried out at 60 to 120°C for 15 to 180 minutes. The moisture content after drying should be 1 to 5% by weight in the case of frying and 2 to 12% by mass in the case of hot air drying.

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

[0038] <Test 1: Investigation of protein blending amount> After mixing all of the ingredients listed in Table 1 below, a kneading solution of 20g of salt and 7g of alkaline water preparation dissolved in 500ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough. The test results are also shown in Table 1. Each ingredient is described below. Gluten 1: Gluten powder from Farinograph 1 (Figure 1) Gluten 2: Gluten powder from Farinograph 2 (Figure 2)

[0039] The prepared 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 prepare a coarse noodle sheet. The coarse noodle sheets were then combined under the same conditions to prepare noodle sheets for measurement, and the EXTENSIBILITY and MAXIMUM (tensile strength) were measured using an extensograph using the method described above.

[0040] The prepared noodle dough was also formed into a noodle sheet and rolled, and its noodle-making properties were evaluated. The evaluation was conducted on the following 5-point scale, with a score of 3 or higher being considered a pass. <Evaluation of noodle-making properties> 5: Noodle-making properties were very good. 4: Noodle-making properties were good. 3: Noodles could be made. 2: Noodle sheets could be made, but rolling was difficult. 1: Noodle sheets could not be made.

[0041]

[0042] As shown in Test Examples 1-1 and 1-2, when 35% by weight of protein was added to the main ingredient 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 sheet was formed, but it was difficult to roll. When only rice protein was used in Test Example 1-2, the dough was weakly bound, and a noodle sheet 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 noodles could still be made. In Test Example 1-7, the dough was hard, and it was not possible to make a noodle sheet.

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

[0045] <Test 2: Investigation of the Addition Ratio of Gluten Composition and Protein Material Other Than Gluten> Noodle sheets were prepared in the same manner as in Test 1, except that the raw material blends shown in Table 2 below were used. The test results are also shown in Table 2.

[0046]

[0047] As shown in Test Example 2-5, when the ratio of the added amount of gluten composition was too high, the dough was hard and although a noodle sheet was formed, 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 added amount of gluten composition increased, and noodle production was possible in all test examples. In Test Example 2-1, although noodle production was possible, the noodle sheet bond was somewhat weak and soft. The above suggests that the ratio of the added amount of gluten composition to the added amount of protein material other than gluten is preferably 3:7 to 8:2.

[0048] <Test 3: Investigation of gluten composition> Noodle sheets were prepared in the same manner as in Test 1, except that the raw material compositions shown in Table 3 below were used. The test results are also shown in Table 3.

[0049]

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

[0051] <Test 4: Investigation of protein materials other than gluten> Noodle sheets were prepared in the same manner as in Test 1, except that the raw material compositions shown in Table 4 below were used. The test results are also shown in Table 4.

[0052]

[0053] As shown in Table 4, although the extensibility and hardness differ depending on the type of protein ingredient other than gluten, the noodle-making properties were equally good in all cases.

[0054] <Test 5: Study of protein hydrolysates> Noodle sheets were prepared in the same manner as in Test 1, except that the raw material compositions shown in Table 5 below were used. The test results are also shown in Table 5.

[0055]

[0056] As shown in Test Examples 5-1 to 5-7, when a portion of the soy protein was replaced with a protein hydrolyzate, the extensibility of the noodle sheet tended to increase as the blending ratio of the protein hydrolyzate increased. Regarding the hardness of the noodle sheet, as the blending ratio of the protein hydrolyzate increased, the noodle sheet tended to become slightly harder, with a higher tensile strength, but once the blending ratio exceeded 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 hydrolyzate in addition to gluten.

[0057] Combining the results of Tests 1 to 5, it was suggested that noodles can be produced when a gluten composition is used in combination with a protein material other than gluten, and the extensibility measured by the Extensograph is 21 mm or more, with 25 mm or more being preferable, and 34 mm to 65 mm being most preferable. Furthermore, it was suggested that the tensile strength, which indicates the hardness of the noodle sheet, is preferably 800 BU or more, and more preferably 800 BU to 1600 BU.

Claims

1. A noodle strip comprising a main ingredient flour containing 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 ingredient flour being 20% ​​or more, and the extensibility of the extensograph is 21 mm or more.

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

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

2.

4. The noodle band according to claim 1 or 2, characterized in that the gluten composition contains gluten powder in which the mixing resistance in a farinograph reaches a maximum after mixing begins and then decreases over time, and gluten powder in which the 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 in which the mixing resistance in a farinograph reaches a maximum after mixing begins and then decreases over time.

5. 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 strip according to claim 1 or 2, characterized in that it contains a protein hydrolysate as the protein material other than gluten.

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

8. A method for producing noodles, comprising the steps of: producing a noodle dough from a main ingredient 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 said noodle dough which has an extensograph extensibility of 21 mm or more; and producing noodle strings from said noodle band.

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