WO2019049860A1 - Noodles and method for manufacturing same - Google Patents
Noodles and method for manufacturing same Download PDFInfo
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- WO2019049860A1 WO2019049860A1 PCT/JP2018/032740 JP2018032740W WO2019049860A1 WO 2019049860 A1 WO2019049860 A1 WO 2019049860A1 JP 2018032740 W JP2018032740 W JP 2018032740W WO 2019049860 A1 WO2019049860 A1 WO 2019049860A1
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- Prior art keywords
- noodles
- coating agent
- inulin
- mass
- starch
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- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Definitions
- the present invention relates to low-sugar noodles.
- Patent Document 1 discloses indigestible starch, wheat protein and thickening in place of all or part of cereal flour such as wheat flour and oat flour which are usually used as noodle raw materials. Preparation of raw noodles using polysaccharides and freezing of the raw noodles after cooking are described to obtain frozen noodles.
- the low-sugar noodles produced by such a method are characterized in that the texture (hardness, visco-elasticity) can be made similar to ordinary noodles, in addition to the feature of low sugar content. ing.
- inulin which is a type of polysaccharide
- the fat and oil content is reduced without affecting the noodle making properties, taste and taste, etc. It states that you can do it.
- 0.5 to 7.5% by mass of inulin is dissolved or dispersed in kneading water and added to the main raw material powder such as wheat flour, and the mixture is kneaded to prepare noodle dough, It has been described that.
- the noodles containing the indigestible starch have a room for improvement in terms of eating texture because they feel harsh texture when placed in the mouth. Such a technique that can effectively suppress the textured texture peculiar to noodles blended with resistant starch has not been provided yet.
- An object of the present invention is to provide noodles which are resistant to rough texture which are peculiar to noodles containing indigestible starches and which are resistant to low digestibility while containing indigestible starches and a method for producing the same. It is.
- the present invention is noodles containing resistant starch and having a coating agent containing inulin attached to the surface.
- the present invention is also a method for producing noodles, comprising the steps of: cooking raw noodles containing indigestible starches; and depositing a coating agent containing inulin on the surface of the cooked noodles.
- the types of noodles to which the present invention can be applied are typically noodles forming the outer shape of a noodle band formed into a long and narrow shape, but the present invention is not limited thereto.
- so-called short pasta such as macaroni and penne etc. Is included.
- the noodles to which the present invention can be applied include, for example, noodles such as udon, hiyamugi, somen, Japanese noodles, Japanese buckwheat noodles, Chinese noodles; pasta such as spaghetti and macaroni; dumpling, grilled rice, spring rolls, wonton skin Be
- the noodles of the present invention are typically added to powder raw materials by water, mixed and kneaded to prepare noodle dough which is a mixture of powder raw materials and water, and the noodle doughs are processed into predetermined shapes such as noodle strings It is manufactured through the process of obtaining raw noodles in an ungelatinized state.
- the powder raw material is a powdery raw material under normal temperature and normal pressure among raw materials used for preparation of noodle dough, and includes cereal flours and indigestible starches described later, but includes auxiliary materials such as fats and oils, salt and the like Absent.
- the processing of the noodle dough into noodle strands can be carried out, for example, by rolling the dough according to a conventional method such as roll rolling to obtain a noodle band and cutting out the noodle strands from the noodle band using a known noodle strand processing apparatus It can also be carried out by a conventionally known extrusion-made noodle method using a single-screw extrusion-made noodle machine, a twin-screw extrusion-made noodle machine or the like.
- the noodles of the present invention contain flours, and thus the powdery ingredients include flours, in particular flour and starch.
- flour flour does not include resistant starches such as resistant starch, resistant digestive dextrin, reduced resistant digestive dextrin and the like.
- flour for example, flour other than flour, flour, flour, durum flour, whole grain flour, bran and so on, buckwheat flour, rice flour, corn flour, barley flour, rye flour, wheat flour, bald flour, etc. It can be mentioned.
- starch for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch; the above various starches are subjected to treatments such as gelatinization, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Modified starch is mentioned. In the present invention, one of these flours can be used alone or in combination of two or more.
- the noodles of the present invention contain resistant starches.
- resistant starches used in the present invention is resistant starch (resistant starch).
- Indigestible starch is a generic term for starch and partially degraded products which are resistant to the digestive action of digestive enzymes and which are not digested or absorbed in the small intestine of healthy people.
- the resistant starch is produced or prepared by physically and / or chemically processing various starches. By containing indigestible starch in the powder raw material which is the main raw material of noodles, the content of sugar (carbohydrate) in the noodles is reduced and calories are reduced, which helps to prevent or ameliorate lifestyle-related diseases, etc. become.
- resistant starches known in the art can be used, and the type and production method thereof are not particularly limited.
- resistant starch can be generally obtained by subjecting starch to limited hydrolysis with a amylolytic enzyme and then adding debranching enzyme and reacting.
- a amylolytic enzyme such as potato, tapioca or corn with a starch-degrading enzyme such as ⁇ -amylase is dissolved in warm water, and debranched by an enzyme such as isoamylase. It can be obtained by subjecting it to aging followed by inactivation of the enzyme or inactivation of the enzyme followed by aging and spray drying.
- resistant starch used in the present invention includes, for example, resistant dextrin and reduced resistant dextrin.
- Indigestible dextrin is a water-soluble dietary fiber produced by roasting starch, hydrolyzing it with amylase, and then removing the indigestible component therein.
- Reduced indigestible dextrin is a reduced product of indigestible dextrin, and is produced, for example, by reducing indigestible dextrin obtained by enzymatic digestion of roasted dextrin by hydrogenation.
- Japanese Patent Application Laid-Open No. 2-154664 can be referred to.
- the content of the indigestible starches in the powder raw material is 5 mass based on the total mass of the powder raw material in consideration of the significance of using the indigestible starches, that is, the reduction of sugar content of the noodles as the production object. % Or more is preferable. From the viewpoint of further reducing the sugar content of noodles, it is desirable to increase the content of indigestible starches to more than 5% by mass in the powder raw material, but if too large, the influence of indigestible starches is As a result of being too strong, the textured texture peculiar to noodles formulated with indigestible starches becomes remarkable, and furthermore, the destabilization of the yield becomes remarkable in the case of chewing.
- the content of the indigestible starches in the powder raw material is preferably 5 to 50% by mass, more preferably 20 to 40% by mass, with respect to the total mass of the powder raw material.
- the content of cereal flours (cereal flour and starch) in the powder raw material is preferably smaller than that of ordinary noodles.
- the content of the flour in the powder material is preferably 50 to 95 mass%, more preferably 60 to 80 mass% with respect to the total mass of the powder material.
- the noodles of this invention may contain other components other than the said flours and resistant starches in the range which does not deviate from the meaning of this invention.
- other components that can be contained in the above-mentioned powder raw materials, which are main raw materials of the noodles of the present invention, include protein materials such as wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, etc.
- Fats and oils such as animal and vegetable fats and powders, fats and oils such as powdery fats and oils; cane, baked calcium, swelling agent, emulsifier, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, alcohol, preservatives, enzyme agents, etc.
- wheat protein is preferably used in the present invention because it can further improve the strength and taste of noodles (noodle strands).
- powdered wheat protein can be used suitably.
- Powdered wheat protein is a powdered product of gluten without changing its properties as a protein, and is also called active gluten.
- One of the main features of the noodles of the present invention is that a coating agent containing inulin is attached to the surface.
- Inulin is a polysaccharide contained in tubers and bulbs and the like of Asteraceae plants, and has a structure in which fructose is polymerized in large numbers.
- inulin is a mixture of inulins of various degrees of polymerization, the chain length of inulin in the mixture can be expressed by the average degree of polymerization.
- the inulin used in the present invention preferably has an average degree of polymerization of 10 to 30.
- Inulin can be extracted from inulin-containing plants such as Jerusalem artichoke, dahlia, burdock, thistle, yam, chicory and the like. Furthermore, inulin having a desired chain length can be obtained by fractionating the extracted inulin (see, for example, JP-A-9-324002). Inulin can also be produced using inulin synthetase (see, for example, JP-A-2009-50281), or a commercially available product (for example, Fuji Nihon Seiseki Co., Ltd.) can be used.
- inulin is a nondigestible polysaccharide that can not be digested by humans, it is also used as a diet food material, a diabetic diet, etc., and is considered to be effective in promoting the growth of bifidobacteria in the intestine. ing.
- the noodles of the present invention are typically cooked noodles obtained by subjecting uncooked raw noodles prepared according to a conventional method using the above-mentioned powder raw materials and water to heat cooking.
- the coating comprising inulin is attached to the surface of the cooked noodles.
- the adhesion amount of inulin in the noodles is preferably at least 0.01% by mass or more of the noodles, more preferably 0.1, from the viewpoint of more reliably achieving the action and effect of the inulin. % By mass or more, more preferably 1% by mass or more.
- the adhesion amount of inulin in noodles is preferably 10% of the total mass of the noodles. It is at most mass%, more preferably at most 5 mass%.
- Inulin is a solid at normal temperature, and a typical form of a coating containing it includes inulin cream consisting of a mixture of inulin and water.
- This inulin cream is a creamy coating agent obtained by dissolving inulin in water and cooling it as necessary.
- the content ratio of inulin to water in the inulin cream is preferably 1/10 to 1/1, more preferably 1/2 to 2/3, as the former / the latter.
- the content of inulin in the coating agent is preferably 1 to 20% by mass, more preferably 1% to 20% by mass, based on the total mass of the coating agent, from the viewpoint of balance between rough texture reduction and taste of the noodles. Is 5 to 15% by mass.
- the coating agent may further contain fats and oils in addition to inulin.
- fats and oils that can be contained in the coating agent those commonly used in the food field can be used without particular limitations, and examples include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, Vegetable oils and fats such as rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, coconut oil, linseed oil, sesame oil and grape oil; Animal oils and fats such as tallow, lard, fish oil, soy sauce and butter and other milk fats; Examples thereof include hardened oils using at least one kind of fats and oils, processed oils such as fractionated oils and transesterified oils, and the like, and one kind of these can be used alone or in combination of two or more kinds.
- soybean oil is preferably used in the present
- the content of the oil and fat in the coating agent is preferably 20% by mass or more, more preferably, with respect to the total mass of the coating agent, from the viewpoint of more reliably achieving the effects (roughness reducing effect) by the coating agent Is 40% by mass or more.
- the content of 20% by mass or more of the fat and oil content of the coating agent is an amount larger than the average fat and oil content of the sauce used in combination when eating noodles.
- the fat and oil content in a tomato sauce used for a napolitan (a spaghetti seasoned with tomato ketchup) is usually about 10% by mass, and at most about 15% by mass or less.
- the emulsion state may become unstable particularly in the case where the coating agent is an emulsion as described later, in the coating agent
- the content of the oil and fat is preferably 80% by mass or less, more preferably 50% by mass or less, based on the total mass of the coating agent.
- the coating agent is preferably an emulsion. That is, a preferred embodiment of the coating agent contains at least inulin, fats and oils and water and is emulsified. According to the findings of the present inventor, after making fats and oils alone adhere not as an emulsion but as a coating agent on the surface of noodles (cooked noodles), when the noodles are frozen, depending on the types of the noodles and the fats and oils, During the freezing step or during storage of the cooked frozen noodles after the freezing step, the fats and oils may fall off the surface of the noodles.
- the coating agent which is an emulsion may be an oil-in-water (O / W) type emulsion in which oil and fat are dispersed as particles in water, and water-in-oil water droplets (W It may be an / O) type emulsion.
- the coating agent may contain polysaccharide thickeners.
- the polysaccharide thickener When the polysaccharide thickener is contained in the coating agent, the adhesion of the coating agent to the surface of the noodles is improved by the improvement of the viscosity of the coating agent, and as a result, the effect by the coating agent is more stably exhibited.
- Will be Inulin, which is an essential component of the present invention may be generally classified as a polysaccharide thickener, the polysaccharide thickener referred to herein, that is, polysaccharide thickener used in combination in addition to inulin, inulin is Not included.
- thickening polysaccharides those commonly used in the food field can be used without particular limitation, and examples thereof include pectin, alginic acid, alginate salts, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, glucomannan, galacto Mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjac flour, cellulose and its derivatives (such as carboxymethyl cellulose and microcrystalline cellulose), soybean polysaccharide, pregelatinized starch, gelatinization A modified starch etc. are mentioned and these 1 type can be used individually or in combination of 2 or more types.
- xanthan gum is preferably used in the present invention in order to impart a suitable viscosity to a coating agent.
- the content of polysaccharide thickener in the coating agent is preferably 0.01 to 0.4% by mass, more preferably 0.04 to 0.15% by mass, based on the total mass of the coating agent. If the content of the polysaccharide thickener is too small, the significance of using it is poor, and if the content of the polysaccharide polysaccharide is too large, the taste and texture may be reduced.
- the coating agent other components other than the above-mentioned inulin, fats and oils, water and polysaccharide thickener can be used without departing from the scope of the present invention.
- examples of such other components include casein, an emulsifier, starch and the like, and one of these may be used alone or in combination of two or more.
- the coating agent can be prepared by mixing various components such as inulin, fats and oils, water and the like, and the mixing may be performed while heating the entire mixture as necessary.
- the coating agent used in the present invention is simply an oil agent as a so-called taste and taste improvement agent, which is attached to the noodles for the purpose of suppressing rough texture peculiar to noodles containing indigestible starches,
- the purpose of use differs from a sauce as a part of a dish used at the time of eating noodles, such as tomato sauce in napolitan, and the purpose of use is naturally different from that of the sauce.
- the content of the coating agent used in the present invention is usually 5% by mass or less based on the total mass of the coating agent, such as salt, sugar, amino acid, nucleic acid, spice, flavor and the like More preferably, it is at most 1% by mass, most preferably zero.
- the adhesion amount of the coating agent in the noodles (cooked noodles) of the present invention is preferably at least 1% by mass or more of the noodles, more preferably, from the viewpoint of more reliably achieving the function and effect of the coating agent. It is 2% by mass or more, more preferably 5% by mass or more.
- the adhesion amount of the coating agent in the noodles becomes excessive, the balance as a food is lost, and as a result of the increase in calories as a result, it becomes difficult to meet recent health-oriented needs, and indigestible starch The significance of reducing the sugar content by blending the ingredients may be lost.
- the adhesion amount of the coating agent in the noodles is preferably 15% by mass or less, more preferably 10% by mass or less, based on the total mass of the noodles.
- the noodles of the present invention are typically prepared by cooking unrefined raw noodles containing resistant starch and heating the surface of the cooked noodles (pregelatinized noodles) with a coating agent containing inulin It manufactures through the process to make it adhere.
- heating and cooking of raw noodles is heat treatment (alphalation treatment) of the raw noodles in the presence of water, and more specifically, for example, treatment with steam, treatment with steam, treatment with oil,
- a hot-air-drying process is mentioned, These processes can be performed 1 type individually or in combination of 2 or more types. Typically, it is a steaming and / or steaming process.
- a process of boiling raw noodles with hot water at 98 to 100 ° C. can be mentioned, and the boiling time in this case can be appropriately adjusted according to the thickness of raw noodles and the like.
- the method in particular to which a coating agent is made to adhere on the surface of cooked noodles is not restrict
- the method of mixing cooked noodles and a coating agent is mentioned as a typical adhesion method.
- the operation of depositing the coating agent on the surface of the cooked noodles, specifically, for example, the operation of mixing the two, is usually carried out without heating without heating.
- the noodles of the present invention may be frozen. That is, in the method for producing noodles described above, the cooked noodles may be frozen after the coating agent adheres to the surface of the cooked noodles, and the frozen step provides cooked frozen noodles that can be stored for a long period of time.
- Such freezing step can be carried out using a known freezing means, for example, it may be rapid freezing to freeze for a short time, or it may be slow freezing to freeze relatively slowly. From the viewpoint of the quality of cooked frozen noodles, which is a product to be manufactured, quick freezing is desirable.
- the composition of the powder material is 35 parts by mass of wheat flour (Duram flour, manufactured by Nisshin Seifun Co., Ltd., "Leone G”), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), 15 parts by mass of modified starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2", 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Glu 85H”) The content of resistant starch was 40% by mass.
- the prepared noodle dough is extruded into noodle strings with an extrusion pressure of 100 kgf / cm 2 under a reduced pressure of -600 mmHg using an extrusion-type noodle machine for producing pasta, and raw noodle strings as raw noodles with a thickness of 1.8 mm ( I got a raw pasta).
- Example 1 Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1 except that the inulin-containing agent was not used, and the frozen frozen noodles were stored in a freezer with a temperature of -20 ° C.
- Cooked frozen noodles (cooked frozen pasta) are obtained in the same manner as in Example 1 except that the inulin-containing agent is contained without being attached to the surface of the cooked noodles, and this is stored at a storage temperature of -20 ° C. Stored in the freezer. Specifically, 30 to 33 parts by mass of water at 25 ° C. as kneading water was added and kneaded to prepare noodle dough.
- the composition of the powder raw material is 30 parts by mass of wheat flour (Duram flour, manufactured by Nisshin Seifun Co., Ltd., "Leone G”), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), 15 parts by mass of modified starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2", 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Glu 85H"), Inulin (Fuji Nippon Seisyu Co., Ltd.
- the noodles of the present invention contain low digestibility starch and containing low digestibility starch, the rough texture peculiar to noodles containing low digestibility starch is suppressed, and the taste texture is excellent. Moreover, the method of producing noodles of the present invention can efficiently produce such high quality noodles of the present invention.
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The present invention addresses the problem of providing noodles, wherein resistant starch is contained, the content of carbohydrates is low and yet the coarse texture characteristic to resistant starch-containing noodles is ameliorated, and a method for manufacturing the same. The noodles according to the present invention contain resistant starch and carry an inulin-containing coating agent adhered to the surface thereof. In the noodles, the adhesion amount of the inulin is preferably 0.01 mass% or greater relative to the noodles. The coating agent optionally contains a fat or oil and/or a thickening polysaccharide. Preferably, the coating agent is an emulsified material.
Description
本発明は、低糖質の麺類に関する。
The present invention relates to low-sugar noodles.
肥満、高脂血症、脂肪肝、糖尿病などの生活習慣病を予防・改善し得る食材、あるいは糖尿病などの糖代謝異常を有する人に適した食品素材として、低糖質化によるカロリーコントロールがなされた食品素材が種々提案されている。そのような低糖質の食品素材として、レジスタントスターチと称される、消化酵素の消化作用に抵抗性を有する難消化性澱粉が知られている。難消化性澱粉は、食物繊維の定量法として公認されているプロスキー法によって食物繊維として定量されるものであり、これを摂取することで、日常の食生活で不足しがちな食物繊維を補給することができる。
Foods that can prevent and ameliorate lifestyle-related diseases such as obesity, hyperlipidemia, fatty liver, diabetes, etc., or food material suitable for people with glucose metabolism disorders such as diabetes or the like Various food materials have been proposed. As such a low-carbohydrate food material, resistant starch which is resistant to the digestive action of digestive enzymes, which is called resistant starch, is known. Indigestible starch is quantified as dietary fiber by the pro-ski method approved as a quantitative method for dietary fiber, and by taking this, it supplements dietary fiber that tends to be lacking in daily diet. can do.
低糖質、低カロリーを目的として、難消化性澱粉の如き食物繊維を麺類に添加すると、製麺時に生地の伸展が悪くなって麺線が切れ易くなる、得られた麺類が弾力に欠けてボソボソした硬い食感のものになるなどの問題がある。斯かる問題の解決を図った技術として、例えば特許文献１には、麺原料として通常使用する小麦粉や蕎麦粉等の穀粉の全部又は一部に代えて、難消化性澱粉、小麦蛋白及び増粘多糖類を用いて生麺を調製すること、また、その生麺を加熱調理後に凍結して冷凍麺類を得ることが記載されている。斯かる方法によって製造された低糖質麺は、糖質が低含量であるという特徴に加えて、食感（硬さ、粘弾性）を通常の麺に類似させることができるという特徴を有するとされている。
When a dietary fiber such as resistant starch is added to noodles for the purpose of low sugar and low calorie, the resulting noodles lack elasticity due to poor extension of the dough during noodle making and lack of elasticity. There is a problem such as becoming a hard texture. As a technique for solving such a problem, for example, Patent Document 1 discloses indigestible starch, wheat protein and thickening in place of all or part of cereal flour such as wheat flour and oat flour which are usually used as noodle raw materials. Preparation of raw noodles using polysaccharides and freezing of the raw noodles after cooking are described to obtain frozen noodles. The low-sugar noodles produced by such a method are characterized in that the texture (hardness, visco-elasticity) can be made similar to ordinary noodles, in addition to the feature of low sugar content. ing.
また特許文献２には、即席油揚げ麺の製造において、麺原料に多糖類の一種であるイヌリンを添加することで、製麺性や食味食感等に影響を与えずに、油脂含量を低減することができる旨記載されている。具体的には、小麦粉等の主原料粉に対し、０．５～７．５質量％のイヌリンを練り水に溶解又は分散させて加え、混錬して麺生地を調製し、さらに麺線とすることが記載されている。
Further, according to Patent Document 2, in the production of instant fried noodles, by adding inulin, which is a type of polysaccharide, to noodle raw materials, the fat and oil content is reduced without affecting the noodle making properties, taste and taste, etc. It states that you can do it. Specifically, 0.5 to 7.5% by mass of inulin is dissolved or dispersed in kneading water and added to the main raw material powder such as wheat flour, and the mixture is kneaded to prepare noodle dough, It has been described that.
難消化性澱粉が配合された麺類は、口に入れた際に、ざらついた食感を強く感じるため、食味食感の点で改良の余地があった。このような、難消化性澱粉を配合した麺類に特有のざらついた食感を効果的に抑制し得る技術は未だ提供されていない。
The noodles containing the indigestible starch have a room for improvement in terms of eating texture because they feel harsh texture when placed in the mouth. Such a technique that can effectively suppress the textured texture peculiar to noodles blended with resistant starch has not been provided yet.
本発明の課題は、難消化性澱粉類を含有し低糖質でありながらも、難消化性澱粉類を含有する麺類に特有のざらついた食感が抑制された麺類及びその製造方法を提供することである。
An object of the present invention is to provide noodles which are resistant to rough texture which are peculiar to noodles containing indigestible starches and which are resistant to low digestibility while containing indigestible starches and a method for producing the same. It is.
本発明は、難消化性澱粉類を含有し、イヌリンを含むコーティング剤が表面に付着している麺類である。
The present invention is noodles containing resistant starch and having a coating agent containing inulin attached to the surface.
また本発明は、難消化性澱粉類を含有する生麺類を加熱調理し、その調理済み麺類の表面に、イヌリンを含むコーティング剤を付着させる工程を有する、麺類の製造方法である。
The present invention is also a method for producing noodles, comprising the steps of: cooking raw noodles containing indigestible starches; and depositing a coating agent containing inulin on the surface of the cooked noodles.
本発明が適用可能な麺類の種類は、典型的には、麺生地を細長く成形した麺線の外形をなす麺類であるが、これに限定されず、例えばマカロニ、ペンネなどのいわゆるショートパスタなども包含される。本発明が適用可能な麺類としては、例えば、うどん、ひやむぎ、そうめん、平めん、日本蕎麦、中華麺；スパゲッティ、マカロニ等のパスタ；餃子、焼売、春巻き、ワンタンの皮等の麺皮類が挙げられる。
The types of noodles to which the present invention can be applied are typically noodles forming the outer shape of a noodle band formed into a long and narrow shape, but the present invention is not limited thereto. For example, so-called short pasta such as macaroni and penne etc. Is included. The noodles to which the present invention can be applied include, for example, noodles such as udon, hiyamugi, somen, Japanese noodles, Japanese buckwheat noodles, Chinese noodles; pasta such as spaghetti and macaroni; dumpling, grilled rice, spring rolls, wonton skin Be
本発明の麺類は、典型的には、粉体原料に加水し混捏して、粉体原料と水との混合物である麺生地を調製し、該麺生地を麺線などの所定の形状に加工して未α化状態の生麺類を得る工程を経て製造される。粉体原料は、麺生地の調製に用いられる原材料のうち、常温常圧下で粉状の原材料であり、穀粉類及び後述する難消化性澱粉類を含むが、油脂、食塩等の副原料は含まない。麺生地の麺線への加工は、例えば、生地をロール圧延等の常法により圧延して麺帯を得、該麺帯から公知の麺線加工装置を用いて麺線を切り出すことによって実施可能であり、また、一軸押出製麺機や二軸押出製麺機等を用いた従来公知の押出製麺法によっても実施可能である。
The noodles of the present invention are typically added to powder raw materials by water, mixed and kneaded to prepare noodle dough which is a mixture of powder raw materials and water, and the noodle doughs are processed into predetermined shapes such as noodle strings It is manufactured through the process of obtaining raw noodles in an ungelatinized state. The powder raw material is a powdery raw material under normal temperature and normal pressure among raw materials used for preparation of noodle dough, and includes cereal flours and indigestible starches described later, but includes auxiliary materials such as fats and oils, salt and the like Absent. The processing of the noodle dough into noodle strands can be carried out, for example, by rolling the dough according to a conventional method such as roll rolling to obtain a noodle band and cutting out the noodle strands from the noodle band using a known noodle strand processing apparatus It can also be carried out by a conventionally known extrusion-made noodle method using a single-screw extrusion-made noodle machine, a twin-screw extrusion-made noodle machine or the like.
本発明の麺類は穀粉類を含有し、従って前記粉体原料には穀粉類、具体的には、穀粉及び澱粉が含まれる。尚、本発明における「穀粉類」には、難消化性澱粉、難消化性デキストリン、還元難消化性デキストリンなどの難消化性澱粉類は包含されない。穀粉としては、例えば、薄力粉、中力粉、強力粉、デュラム粉、全粒粉、ふすま等の小麦粉の他、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等が挙げられる。澱粉としては、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉；前記各種澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が挙げられる。本発明では、これらの穀粉類の１種を単独で又は２種以上を組み合わせて用いることができる。
The noodles of the present invention contain flours, and thus the powdery ingredients include flours, in particular flour and starch. In the present invention, "flour flour" does not include resistant starches such as resistant starch, resistant digestive dextrin, reduced resistant digestive dextrin and the like. As flour, for example, flour other than flour, flour, flour, durum flour, whole grain flour, bran and so on, buckwheat flour, rice flour, corn flour, barley flour, rye flour, wheat flour, bald flour, etc. It can be mentioned. As starch, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch; the above various starches are subjected to treatments such as gelatinization, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Modified starch is mentioned. In the present invention, one of these flours can be used alone or in combination of two or more.
本発明の麺類は、難消化性澱粉類を含有する。本発明で用いる難消化性澱粉類の代表的なものは、難消化性澱粉（レジスタントスターチ）である。難消化性澱粉は、消化酵素の消化作用に抵抗性を有し、健康な人の小腸内で消化・吸収されない澱粉及び部分分解物の総称である。難消化性澱粉は、各種の澱粉を物理的及び／又は化学的に加工することにより生成又は調製される。麺類の主原材料たる粉体原料に難消化性澱粉が含まれることで、麺類における糖質（炭水化物）の含有量が低減されカロリーの低減が図られ、生活習慣病の予防ないし改善などに役立つようになる。本発明では、当技術分野で公知の難消化性澱粉を使用することができ、その種類及び製造方法は特に限定されない。例えば、難消化性澱粉は、通常澱粉を澱粉分解酵素で限定加水分解した後、脱分枝化酵素を加えて反応させることにより得ることができる。具体的には、ジャガイモ、タピオカ、トウモロコシ等の澱粉をα－アミラーゼ等の澱粉分解酵素によって部分的に加水分解して得た中間生成物を温水に溶解し、イソアミラーゼ等の酵素によって脱分枝化すると共に、老化させてから酵素を不活性化し、若しくは酵素を不活性化してから老化させて、噴霧乾燥することにより得ることができる。
The noodles of the present invention contain resistant starches. Representative of resistant starches used in the present invention is resistant starch (resistant starch). Indigestible starch is a generic term for starch and partially degraded products which are resistant to the digestive action of digestive enzymes and which are not digested or absorbed in the small intestine of healthy people. The resistant starch is produced or prepared by physically and / or chemically processing various starches. By containing indigestible starch in the powder raw material which is the main raw material of noodles, the content of sugar (carbohydrate) in the noodles is reduced and calories are reduced, which helps to prevent or ameliorate lifestyle-related diseases, etc. become. In the present invention, resistant starches known in the art can be used, and the type and production method thereof are not particularly limited. For example, resistant starch can be generally obtained by subjecting starch to limited hydrolysis with a amylolytic enzyme and then adding debranching enzyme and reacting. Specifically, an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca or corn with a starch-degrading enzyme such as α-amylase is dissolved in warm water, and debranched by an enzyme such as isoamylase. It can be obtained by subjecting it to aging followed by inactivation of the enzyme or inactivation of the enzyme followed by aging and spray drying.
本発明で用いる難消化性澱粉類には、難消化性澱粉の他に例えば、難消化性デキストリン及び還元難消化性デキストリンが含まれる。難消化性デキストリンは、澱粉を焙焼し、アミラーゼで加水分解した後、その中の難消化性成分を取り出して製造される水溶性の食物繊維である。還元難消化性デキストリンは、難消化性デキストリンの還元物であり、例えば、焙焼デキストリンを酵素消化して得た難消化性デキストリンを、水素添加により還元することで製造され、その製造方法としては特開平２－１５４６６４号公報を参考にすることができる。但し、前記の本発明の効果、特にざらついた食感を抑制する効果をより一層確実に奏させるようにする観点から、難消化性澱粉類としては、難消化性デキストリン及び還元難消化性デキストリンよりも、難消化性澱粉が好ましい。
In addition to resistant starch, resistant starch used in the present invention includes, for example, resistant dextrin and reduced resistant dextrin. Indigestible dextrin is a water-soluble dietary fiber produced by roasting starch, hydrolyzing it with amylase, and then removing the indigestible component therein. Reduced indigestible dextrin is a reduced product of indigestible dextrin, and is produced, for example, by reducing indigestible dextrin obtained by enzymatic digestion of roasted dextrin by hydrogenation. Japanese Patent Application Laid-Open No. 2-154664 can be referred to. However, from the viewpoint of exerting the above-mentioned effects of the present invention, in particular, the effect of suppressing rough texture more reliably, as indigestible starches, nondigestible dextrins and reduced nondigestible dextrins can be used. Also, resistant starch is preferred.
前記粉体原料における難消化性澱粉類の含有量は、難消化性澱粉類を使用する意義即ち製造目的物たる麺類の低糖質化を考慮すると、該粉体原料の全質量に対して５質量％以上が好ましい。麺類のより一層の低糖質化を図る観点からは、粉体原料において難消化性澱粉類の含有量を５質量％よりも多くすることが望ましいが、多すぎると難消化性澱粉類の影響が強く出すぎる結果、難消化性澱粉類を配合した麺類に特有のざらついた食感が顕著になり、さらには茹で歩留まりの不安定化が顕著になる。以上を考慮すると、前記粉体原料における難消化性澱粉類の含有量は、該粉体原料の全質量に対して、好ましくは５～５０質量％、さらに好ましくは２０～４０質量％である。
The content of the indigestible starches in the powder raw material is 5 mass based on the total mass of the powder raw material in consideration of the significance of using the indigestible starches, that is, the reduction of sugar content of the noodles as the production object. % Or more is preferable. From the viewpoint of further reducing the sugar content of noodles, it is desirable to increase the content of indigestible starches to more than 5% by mass in the powder raw material, but if too large, the influence of indigestible starches is As a result of being too strong, the textured texture peculiar to noodles formulated with indigestible starches becomes remarkable, and furthermore, the destabilization of the yield becomes remarkable in the case of chewing. In consideration of the above, the content of the indigestible starches in the powder raw material is preferably 5 to 50% by mass, more preferably 20 to 40% by mass, with respect to the total mass of the powder raw material.
また、本発明の麺類の低糖質化の観点からは、前記粉体原料における穀粉類（穀粉及び澱粉）の含有量は、通常の麺類に比して少ないことが好ましい。斯かる観点から、粉体原料における穀粉類の含有量は、該粉体原料の全質量に対して、好ましくは５０～９５質量％、さらに好ましくは６０～８０質量％である。
In addition, from the viewpoint of reducing the sugar content of the noodles of the present invention, the content of cereal flours (cereal flour and starch) in the powder raw material is preferably smaller than that of ordinary noodles. From such a viewpoint, the content of the flour in the powder material is preferably 50 to 95 mass%, more preferably 60 to 80 mass% with respect to the total mass of the powder material.
本発明の麺類は、本発明の趣旨を逸脱しない範囲で、前記の穀粉類及び難消化性澱粉類以外の他の成分を含有してもよい。本発明の麺類の主原材料たる前記粉体原料に含有可能な他の成分としては、例えば、小麦蛋白、小麦グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；かんすい、焼成カルシウム、膨張剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、アルコール、保存剤、酵素剤等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。特に、小麦蛋白は、麺類（麺線）の強度や食味をより一層向上し得るため、本発明で好ましく用いられる。小麦蛋白としては、粉末状の小麦蛋白を好適に使用することができる。粉末状の小麦蛋白は、グルテンの蛋白質としての性質を変えずに、これを粉末にしたものであり、活性グルテンとも称される。
The noodles of this invention may contain other components other than the said flours and resistant starches in the range which does not deviate from the meaning of this invention. Examples of other components that can be contained in the above-mentioned powder raw materials, which are main raw materials of the noodles of the present invention, include protein materials such as wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder, etc. Fats and oils such as animal and vegetable fats and powders, fats and oils such as powdery fats and oils; cane, baked calcium, swelling agent, emulsifier, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, alcohol, preservatives, enzyme agents, etc. These can be used alone or in combination of two or more. In particular, wheat protein is preferably used in the present invention because it can further improve the strength and taste of noodles (noodle strands). As wheat protein, powdered wheat protein can be used suitably. Powdered wheat protein is a powdered product of gluten without changing its properties as a protein, and is also called active gluten.
本発明の麺類の主たる特徴の１つとして、イヌリンを含むコーティング剤が表面に付着している点が挙げられる。これにより、難消化性澱粉類を含有する麺類に特有のざらついた食感が効果的に抑制され、低糖質でありながらも食味食感に優れた麺類が得られる。イヌリンは、キク科植物の塊茎や球根などに含有される多糖類であり、果糖が多数重合した構造を有する。イヌリンが種々の重合度のイヌリンの混合物である場合、混合物中のイヌリンの鎖長は、平均重合度で表すことができる。本発明で用いるイヌリンは、平均重合度が１０～３０のものであることが好ましい。イヌリンは、イヌリンを含有する植物、例えばキクイモ、ダリア、ゴボウ、アザミ、ヤムイモ、チコリ等から抽出することができる。さらに、抽出されたイヌリンを分画（例えば、特開平９－３２４００２号公報参照）することにより、所望の鎖長のイヌリンを得ることができる。イヌリンはまた、イヌリン合成酵素を用いて製造することもでき（例えば、特開２００９－５０２８１号公報参照）、又は市販品（例えば、フジ日本精糖株式会社製）を使用することもできる。イヌリンは、人が消化することのできない難消化性の多糖類であるため、ダイエット食品用素材、糖尿病食等としても使用され、また、腸内でのビフィズス菌の増殖促進に有効であるとされている。
One of the main features of the noodles of the present invention is that a coating agent containing inulin is attached to the surface. As a result, the rough texture peculiar to noodles containing indigestible starch is effectively suppressed, and it is possible to obtain noodles which are low in sugar but excellent in taste and texture. Inulin is a polysaccharide contained in tubers and bulbs and the like of Asteraceae plants, and has a structure in which fructose is polymerized in large numbers. When inulin is a mixture of inulins of various degrees of polymerization, the chain length of inulin in the mixture can be expressed by the average degree of polymerization. The inulin used in the present invention preferably has an average degree of polymerization of 10 to 30. Inulin can be extracted from inulin-containing plants such as Jerusalem artichoke, dahlia, burdock, thistle, yam, chicory and the like. Furthermore, inulin having a desired chain length can be obtained by fractionating the extracted inulin (see, for example, JP-A-9-324002). Inulin can also be produced using inulin synthetase (see, for example, JP-A-2009-50281), or a commercially available product (for example, Fuji Nihon Seiseki Co., Ltd.) can be used. Since inulin is a nondigestible polysaccharide that can not be digested by humans, it is also used as a diet food material, a diabetic diet, etc., and is considered to be effective in promoting the growth of bifidobacteria in the intestine. ing.
尚、本発明の麺類は、典型的には、前記粉体原料と水とを用いて常法に従って調製された未α化状態の生麺類に対し、加熱調理を施して得られる調理済み麺類であるところ、斯かる典型的な本発明の麺類においては、イヌリンを含むコーティング剤は、調理済み麺類の表面に付着している。
The noodles of the present invention are typically cooked noodles obtained by subjecting uncooked raw noodles prepared according to a conventional method using the above-mentioned powder raw materials and water to heat cooking. In some cases, in such typical inventive noodles, the coating comprising inulin is attached to the surface of the cooked noodles.
麺類（調理済み麺類）におけるイヌリンの付着量は、イヌリンによる作用効果をより確実に奏させるようにする観点から、少なくとも麺類の０．０１質量％以上であることが好ましく、さらに好ましくは０．１質量％以上、より好ましくは１質量％以上である。一方で、麺類におけるイヌリンの付着量が過剰量となると、イヌリンの甘味が食味に悪影響を及ぼすおそれがあることから、麺類におけるイヌリンの付着量は、該麺類の全質量に対して、好ましくは１０質量％以下、さらに好ましくは５質量％以下である。
The adhesion amount of inulin in the noodles (cooked noodles) is preferably at least 0.01% by mass or more of the noodles, more preferably 0.1, from the viewpoint of more reliably achieving the action and effect of the inulin. % By mass or more, more preferably 1% by mass or more. On the other hand, when the adhesion amount of inulin in noodles is excessive, the sweetness of inulin may adversely affect the taste, so the adhesion amount of inulin in noodles is preferably 10% of the total mass of the noodles. It is at most mass%, more preferably at most 5 mass%.
イヌリンを用いた麺類は特許文献１にも記載されているが、特許文献１に記載されているのは、イヌリンを即席油揚げ麺に内包させて油脂含量を低減させることであって、イヌリンがざらついた食感の低減に有効であることは記載されておらず、そもそも、そのざらつきの原因物質である難消化性澱粉類を麺類に配合することも記載されていない。また、本発明者の知見によれば、イヌリンを麺類に内包させた場合は、本発明のように麺類の表面に付着させた場合に比して、ざらつきの抑制効果に劣る。これは、後述する実施例と比較例との対比からも明らかである。
Although noodles using inulin are also described in Patent Document 1, what is described in Patent Document 1 is to contain inulin in instant fried noodles to reduce the fat and oil content, and the inulin is rough. It has not been described that it is effective in reducing the texture, and in the first place, it has not been described to blend indigestible starches, which are the causative agents of the roughness, into noodles. Further, according to the findings of the present inventor, when inulin is contained in noodles, the effect of suppressing roughness is inferior as compared with the case of being attached to the surface of noodles as in the present invention. This is clear also from the comparison with the Example mentioned later and a comparative example.
イヌリンは常温で固体であり、これを含むコーティング剤の典型的な形態としては、イヌリンと水との混合物からなるイヌリンクリームが挙げられる。このイヌリンクリームは、水にイヌリンを溶解させ、必要に応じて冷却することで得られるクリーム状のコーティング剤である。イヌリンクリームにおけるイヌリンと水との含有質量比は、前者／後者として、好ましくは１／１０～１／１、さらに好ましくは１／２～２／３である。また、コーティング剤におけるイヌリンの含有量は、ざらついた食感の低減と麺類の食味食感とのバランスの観点から、該コーティング剤の全質量に対して、好ましくは１～２０質量％、さらに好ましくは５～１５質量％である。
Inulin is a solid at normal temperature, and a typical form of a coating containing it includes inulin cream consisting of a mixture of inulin and water. This inulin cream is a creamy coating agent obtained by dissolving inulin in water and cooling it as necessary. The content ratio of inulin to water in the inulin cream is preferably 1/10 to 1/1, more preferably 1/2 to 2/3, as the former / the latter. The content of inulin in the coating agent is preferably 1 to 20% by mass, more preferably 1% to 20% by mass, based on the total mass of the coating agent, from the viewpoint of balance between rough texture reduction and taste of the noodles. Is 5 to 15% by mass.
コーティング剤は、イヌリンに加えてさらに、油脂を含有してもよい。コーティング剤にイヌリン及び油脂が含有されていることにより、ざらついた食感がより一層確実に低減され得る。コーティング剤に含有可能な油脂としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ひまわり油、大豆油、綿実油、サラダ油、コーン油、オリーブ油、パーム油、パーム核油、菜種油、米ぬか油、紅花油、ゴマ油、カポック油、ヤシ油、アマニ油、荏胡麻油、ぶどう油等の植物性油脂；牛脂、ラード、魚油、鯨油、バター等の乳脂肪等の動物性油脂；これらの油脂の１種以上を原料とする硬化油、分別油、エステル交換油等の加工油脂等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの油脂の中でも、大豆油は、麺に絡みやすく、食味に影響を与えにくいため、本発明で好ましく用いられる。
The coating agent may further contain fats and oils in addition to inulin. By containing inulin and fats and oils in a coating agent, rough texture can be reduced more certainly. As fats and oils that can be contained in the coating agent, those commonly used in the food field can be used without particular limitations, and examples include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, Vegetable oils and fats such as rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, coconut oil, linseed oil, sesame oil and grape oil; Animal oils and fats such as tallow, lard, fish oil, soy sauce and butter and other milk fats; Examples thereof include hardened oils using at least one kind of fats and oils, processed oils such as fractionated oils and transesterified oils, and the like, and one kind of these can be used alone or in combination of two or more kinds. Among these fats and oils, soybean oil is preferably used in the present invention because it is easily entangled in noodles and hardly affects the taste.
コーティング剤における油脂の含有量は、コーティング剤による作用効果（ざらつき低減効果）をより確実に奏させるようにする観点から、該コーティング剤の全質量に対して、好ましくは２０質量％以上、さらに好ましくは４０質量％以上である。このコーティング剤の油脂含有量２０質量％以上というのは、麺類の喫食時に併用されるソースの平均的な油脂含有量よりも多い量である。例えば、ナポリタン（トマトケチャップで味付けしたスパゲティ）で使用されるトマトソースにおける油脂含有量は通常１０質量％前後、多くても１５質量％以下程度である。一方で、コーティング剤中に油脂が過剰に含まれていると、特に、コーティング剤が後述するように乳化物である場合に、その乳化状態が不安定となるおそれがあることから、コーティング剤における油脂の含有量は、該コーティング剤の全質量に対して、好ましくは８０質量％以下、さらに好ましくは５０質量％以下である。
The content of the oil and fat in the coating agent is preferably 20% by mass or more, more preferably, with respect to the total mass of the coating agent, from the viewpoint of more reliably achieving the effects (roughness reducing effect) by the coating agent Is 40% by mass or more. The content of 20% by mass or more of the fat and oil content of the coating agent is an amount larger than the average fat and oil content of the sauce used in combination when eating noodles. For example, the fat and oil content in a tomato sauce used for a napolitan (a spaghetti seasoned with tomato ketchup) is usually about 10% by mass, and at most about 15% by mass or less. On the other hand, if the oil or fat is excessively contained in the coating agent, the emulsion state may become unstable particularly in the case where the coating agent is an emulsion as described later, in the coating agent The content of the oil and fat is preferably 80% by mass or less, more preferably 50% by mass or less, based on the total mass of the coating agent.
コーティング剤は、乳化物であることが好ましい。即ち、コーティング剤の好ましい一実施形態は、少なくともイヌリン、油脂及び水を含有し、乳化されている。本発明者の知見によれば、麺類（調理済み麺類）の表面にコーティング剤として、乳化物ではなく油脂を単独で付着させた後、該麺類を冷凍すると、該麺類や該油脂の種類によっては、その冷凍工程中あるいは冷凍工程後の調理済み冷凍麺類の保存中に、該油脂が麺類の表面から脱落する場合がある。これに対し、コーティング剤として乳化物たる油脂組成物を用いた場合には、このような冷凍工程の存在に起因する不都合が生じ難く、コーティング剤による作用効果がより一層安定的に奏されるようになる。乳化物たるコーティング剤は、水中に油脂が粒子となって分散している水中油滴（Ｏ／Ｗ）型エマルションでもよく、油脂中に水が粒子となって分散している油中水滴（Ｗ／Ｏ）型エマルションでもよい。
The coating agent is preferably an emulsion. That is, a preferred embodiment of the coating agent contains at least inulin, fats and oils and water and is emulsified. According to the findings of the present inventor, after making fats and oils alone adhere not as an emulsion but as a coating agent on the surface of noodles (cooked noodles), when the noodles are frozen, depending on the types of the noodles and the fats and oils, During the freezing step or during storage of the cooked frozen noodles after the freezing step, the fats and oils may fall off the surface of the noodles. On the other hand, when an oil and fat composition which is an emulsion is used as a coating agent, it is difficult for the inconvenience caused by the presence of such a freezing step to occur, and the effect by the coating agent is more stably exhibited. become. The coating agent which is an emulsion may be an oil-in-water (O / W) type emulsion in which oil and fat are dispersed as particles in water, and water-in-oil water droplets (W It may be an / O) type emulsion.
コーティング剤は、増粘多糖類を含有してもよい。コーティング剤に増粘多糖類が含有されていると、コーティング剤の粘性の向上により、コーティング剤の麺類表面への付着性が向上し、結果として、コーティング剤による作用効果がより一層安定的に奏されるようになる。尚、本発明の必須成分たるイヌリンは、一般に増粘多糖類として分類される場合があるが、ここでいう増粘多糖類、即ちイヌリンに加えて併用される増粘多糖類には、イヌリンは包含されない。増粘多糖類としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ペクチン、アルギン酸、アルギン酸塩類、グアーガム、ローカストビーンガム、タマリンドガム、キサンタンガム、アラビアガム、グルコマンナン、ガラクトマンナン、タマリンドシードガム、サイリウムシードガム、カラヤガム、寒天、カラギーナン、プルラン、カードラン、ジェランガム、こんにゃく粉、セルロース及びその誘導体（カルボキシメチルセルロース、微結晶セルロース等）、大豆多糖類、α化デンプン、α化加工デンプン等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの増粘多糖類の中でも、キサンタンガムは、コーティング剤に適度な粘性を付与するため、本発明で好ましく用いられる。コーティング剤における増粘多糖類の含有量は、該コーティング剤の全質量に対して、好ましくは０．０１～０．４質量％、さらに好ましくは０．０４～０．１５質量％である。増粘多糖類の含有量が少なすぎると、これを使用する意義に乏しく、増粘多糖類の含有量が多すぎると、食味食感が低下するおそれがある。
The coating agent may contain polysaccharide thickeners. When the polysaccharide thickener is contained in the coating agent, the adhesion of the coating agent to the surface of the noodles is improved by the improvement of the viscosity of the coating agent, and as a result, the effect by the coating agent is more stably exhibited. Will be Inulin, which is an essential component of the present invention, may be generally classified as a polysaccharide thickener, the polysaccharide thickener referred to herein, that is, polysaccharide thickener used in combination in addition to inulin, inulin is Not included. As thickening polysaccharides, those commonly used in the food field can be used without particular limitation, and examples thereof include pectin, alginic acid, alginate salts, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, glucomannan, galacto Mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjac flour, cellulose and its derivatives (such as carboxymethyl cellulose and microcrystalline cellulose), soybean polysaccharide, pregelatinized starch, gelatinization A modified starch etc. are mentioned and these 1 type can be used individually or in combination of 2 or more types. Among these thickening polysaccharides, xanthan gum is preferably used in the present invention in order to impart a suitable viscosity to a coating agent. The content of polysaccharide thickener in the coating agent is preferably 0.01 to 0.4% by mass, more preferably 0.04 to 0.15% by mass, based on the total mass of the coating agent. If the content of the polysaccharide thickener is too small, the significance of using it is poor, and if the content of the polysaccharide polysaccharide is too large, the taste and texture may be reduced.
コーティング剤には、前記のイヌリン、油脂、水及び増粘多糖類以外の他の成分を、本発明の趣旨を逸脱しない範囲で用いることができる。そのような他の成分としては、例えば、カゼイン、乳化剤、澱粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。コーティング剤は、イヌリン、油脂、水などの各種成分を混合することで調製可能であり、また、その混合は、必要に応じ混合物全体を加熱しつつ行ってもよい。
As the coating agent, other components other than the above-mentioned inulin, fats and oils, water and polysaccharide thickener can be used without departing from the scope of the present invention. Examples of such other components include casein, an emulsifier, starch and the like, and one of these may be used alone or in combination of two or more. The coating agent can be prepared by mixing various components such as inulin, fats and oils, water and the like, and the mixing may be performed while heating the entire mixture as necessary.
尚、本発明で用いるコーティング剤はあくまで、難消化性澱粉類を含有する麺類に特有のざらついた食感を抑制する目的で麺類に付着される、いわば食味食感改良剤としての油剤であり、例えばナポリタンにおけるトマトソースのような、麺類の喫食時に併用される料理の一部としてのソースとは使用目的が異なり、自ずと、含有成分もソースとは異なるのが通常である。具体的には、本発明で用いるコーティング剤は通常、食塩、砂糖、アミノ酸、核酸、香辛料、香料等の調味料の含有量が、該コーティング剤の全質量に対して、好ましくは５質量％以下、さらに好ましくは１質量％以下、最も好ましくはゼロである。
In addition, the coating agent used in the present invention is simply an oil agent as a so-called taste and taste improvement agent, which is attached to the noodles for the purpose of suppressing rough texture peculiar to noodles containing indigestible starches, For example, the purpose of use differs from a sauce as a part of a dish used at the time of eating noodles, such as tomato sauce in napolitan, and the purpose of use is naturally different from that of the sauce. Specifically, the content of the coating agent used in the present invention is usually 5% by mass or less based on the total mass of the coating agent, such as salt, sugar, amino acid, nucleic acid, spice, flavor and the like More preferably, it is at most 1% by mass, most preferably zero.
本発明の麺類（調理済み麺類）におけるコーティング剤の付着量は、コーティング剤による作用効果をより確実に奏させるようにする観点から、少なくとも麺類の１質量％以上であることが好ましく、さらに好ましくは２質量％以上、より好ましくは５質量％以上である。一方で、麺類におけるコーティング剤の付着量が過剰量となると、食品としてのバランスに欠けることになる他、高カロリー化を招く結果として昨今の健康志向のニーズに対応し難くなり、難消化性澱粉類の配合による低糖質化の意義が損なわれることになりかねない。以上を考慮すると、麺類におけるコーティング剤の付着量は、該麺類の全質量に対して、好ましくは１５質量％以下、さらに好ましくは１０質量％以下である。
The adhesion amount of the coating agent in the noodles (cooked noodles) of the present invention is preferably at least 1% by mass or more of the noodles, more preferably, from the viewpoint of more reliably achieving the function and effect of the coating agent. It is 2% by mass or more, more preferably 5% by mass or more. On the other hand, when the adhesion amount of the coating agent in the noodles becomes excessive, the balance as a food is lost, and as a result of the increase in calories as a result, it becomes difficult to meet recent health-oriented needs, and indigestible starch The significance of reducing the sugar content by blending the ingredients may be lost. In consideration of the above, the adhesion amount of the coating agent in the noodles is preferably 15% by mass or less, more preferably 10% by mass or less, based on the total mass of the noodles.
本発明の麺類は、典型的には、難消化性澱粉類を含有する未α化状態の生麺類を加熱調理し、その調理済み麺類（α化麺類）の表面に、イヌリンを含むコーティング剤を付着させる工程を経て製造される。
The noodles of the present invention are typically prepared by cooking unrefined raw noodles containing resistant starch and heating the surface of the cooked noodles (pregelatinized noodles) with a coating agent containing inulin It manufactures through the process to make it adhere.
前記の麺類の製造方法において、生麺類の加熱調理は、該生麺類の水分存在下での加熱処理（α化処理）であり、具体的には例えば、茹で処理、蒸し処理、油ちょう処理、熱風乾燥処理が挙げられ、これらの処理は１種を単独で又は２種以上を組み合わせて行うことができる。典型的には、茹で処理及び／又は蒸し処理である。生麺類の加熱調理の一例として、９８～１００℃の湯で生麺類を茹でる処理が挙げられ、この場合の茹で時間は、生麺線の太さ等に応じて適宜調整することができる。
In the above-mentioned method for producing noodles, heating and cooking of raw noodles is heat treatment (alphalation treatment) of the raw noodles in the presence of water, and more specifically, for example, treatment with steam, treatment with steam, treatment with oil, A hot-air-drying process is mentioned, These processes can be performed 1 type individually or in combination of 2 or more types. Typically, it is a steaming and / or steaming process. As an example of cooking of raw noodles, a process of boiling raw noodles with hot water at 98 to 100 ° C. can be mentioned, and the boiling time in this case can be appropriately adjusted according to the thickness of raw noodles and the like.
また、前記の麺類の製造方法において、調理済み麺類の表面にコーティング剤を付着させる方法は特に制限されず、典型的な付着方法として、調理済み麺類とコーティング剤とを混ぜ合わせる方法が挙げられる。調理済み麺類の表面にコーティング剤を付着させる作業、具体的には例えば両者を混ぜ合わせる作業は通常、加熱を伴わずに非加熱で行われる。
Moreover, in the said manufacturing method of noodles, the method in particular to which a coating agent is made to adhere on the surface of cooked noodles is not restrict | limited, The method of mixing cooked noodles and a coating agent is mentioned as a typical adhesion method. The operation of depositing the coating agent on the surface of the cooked noodles, specifically, for example, the operation of mixing the two, is usually carried out without heating without heating.
本発明の麺類は冷凍されていてもよい。即ち、前記の麺類の製造方法において、調理済み麺類の表面に対するコーティング剤の付着後に、該調理済み麺類を冷凍してもよく、斯かる冷凍工程により、長期保存が可能な調理済み冷凍麺類が得られる。斯かる冷凍工程は、公知の冷凍手段を用いて行うことができ、例えば、短時間で凍結させる急速冷凍でもよく、比較的ゆっくり凍結させる緩慢冷凍でもよい。製造目的物たる調理済み冷凍麺類の品質面の観点からは、急速冷凍が望ましい。
The noodles of the present invention may be frozen. That is, in the method for producing noodles described above, the cooked noodles may be frozen after the coating agent adheres to the surface of the cooked noodles, and the frozen step provides cooked frozen noodles that can be stored for a long period of time. Be Such freezing step can be carried out using a known freezing means, for example, it may be rapid freezing to freeze for a short time, or it may be slow freezing to freeze relatively slowly. From the viewpoint of the quality of cooked frozen noodles, which is a product to be manufactured, quick freezing is desirable.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.
（生麺類の調製）
粉体原料１００質量部に対し、練り水として２５℃の水３０～３３質量部を加え混練して麺生地を調製した。粉体原料の組成は、小麦粉（デュラム小麦粉、日清製粉株式会社製、「レオーネＧ」）３５質量部、難消化性澱粉（松谷化学工業株式会社製、「パインスターチＲＴ」）４０質量部、加工澱粉（酢酸化タピオカ澱粉、松谷化学工業株式会社製、「松谷さくら２」）１５質量部、小麦蛋白（日本コロイド株式会社製、「スーパーグル８５Ｈ」）１０質量部であり、粉体原料における難消化性澱粉の含有量は４０質量％であった。調製した麺生地を、パスタ製造用の押出製麺機を用いて－６００ｍｍＨｇの減圧条件下で押出し圧１００ｋｇｆ／ｃｍ2で麺線に押出し、太さ１．８ｍｍの生麺類としての生麺線（生パスタ）を得た。 (Preparation of raw noodles)
To 100 parts by mass of the powder raw material, 30 to 33 parts by mass of water at 25 ° C. as kneading water was added and kneaded to prepare noodle dough. The composition of the powder material is 35 parts by mass of wheat flour (Duram flour, manufactured by Nisshin Seifun Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), 15 parts by mass of modified starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2", 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Glu 85H") The content of resistant starch was 40% by mass. The prepared noodle dough is extruded into noodle strings with an extrusion pressure of 100 kgf / cm 2 under a reduced pressure of -600 mmHg using an extrusion-type noodle machine for producing pasta, and raw noodle strings as raw noodles with a thickness of 1.8 mm ( I got a raw pasta).
粉体原料１００質量部に対し、練り水として２５℃の水３０～３３質量部を加え混練して麺生地を調製した。粉体原料の組成は、小麦粉（デュラム小麦粉、日清製粉株式会社製、「レオーネＧ」）３５質量部、難消化性澱粉（松谷化学工業株式会社製、「パインスターチＲＴ」）４０質量部、加工澱粉（酢酸化タピオカ澱粉、松谷化学工業株式会社製、「松谷さくら２」）１５質量部、小麦蛋白（日本コロイド株式会社製、「スーパーグル８５Ｈ」）１０質量部であり、粉体原料における難消化性澱粉の含有量は４０質量％であった。調製した麺生地を、パスタ製造用の押出製麺機を用いて－６００ｍｍＨｇの減圧条件下で押出し圧１００ｋｇｆ／ｃｍ2で麺線に押出し、太さ１．８ｍｍの生麺類としての生麺線（生パスタ）を得た。 (Preparation of raw noodles)
To 100 parts by mass of the powder raw material, 30 to 33 parts by mass of water at 25 ° C. as kneading water was added and kneaded to prepare noodle dough. The composition of the powder material is 35 parts by mass of wheat flour (Duram flour, manufactured by Nisshin Seifun Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), 15 parts by mass of modified starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2", 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Glu 85H") The content of resistant starch was 40% by mass. The prepared noodle dough is extruded into noodle strings with an extrusion pressure of 100 kgf / cm 2 under a reduced pressure of -600 mmHg using an extrusion-type noodle machine for producing pasta, and raw noodle strings as raw noodles with a thickness of 1.8 mm ( I got a raw pasta).
〔実施例１～１６〕
生麺線（生パスタ）を沸騰水で６～８分間茹で調理し、湯から取り出して約１５℃の水で３０秒間水洗いした後、水切りした。こうして得られた調理済み麺類の麺塊と下記表１に示す組成のイヌリン含有剤（コーティング剤）とを非加熱下で混ぜ合わせることで、調理済み麺類の麺線表面にイヌリン含有剤を付着させた後、－４０℃で急速冷凍して、調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。使用したイヌリン含有剤の組成を下記表１に示す。 [Examples 1 to 16]
Raw noodle strings (raw pasta) were boiled in boiling water for 6 to 8 minutes, taken out of hot water, washed in water at about 15 ° C. for 30 seconds, and then drained. The inulin-containing agent is caused to adhere to the surface of the prepared noodles by mixing the noodle masses of the thus-prepared noodles with the inulin-containing agent (coating agent) having the composition shown in Table 1 below without heating. After that, quick freezing was carried out at -40.degree. C. to obtain cooked frozen noodles (cooked frozen pasta), which was stored in a freezer with a temperature of -20.degree. The composition of the inulin-containing agent used is shown in Table 1 below.
生麺線（生パスタ）を沸騰水で６～８分間茹で調理し、湯から取り出して約１５℃の水で３０秒間水洗いした後、水切りした。こうして得られた調理済み麺類の麺塊と下記表１に示す組成のイヌリン含有剤（コーティング剤）とを非加熱下で混ぜ合わせることで、調理済み麺類の麺線表面にイヌリン含有剤を付着させた後、－４０℃で急速冷凍して、調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。使用したイヌリン含有剤の組成を下記表１に示す。 [Examples 1 to 16]
Raw noodle strings (raw pasta) were boiled in boiling water for 6 to 8 minutes, taken out of hot water, washed in water at about 15 ° C. for 30 seconds, and then drained. The inulin-containing agent is caused to adhere to the surface of the prepared noodles by mixing the noodle masses of the thus-prepared noodles with the inulin-containing agent (coating agent) having the composition shown in Table 1 below without heating. After that, quick freezing was carried out at -40.degree. C. to obtain cooked frozen noodles (cooked frozen pasta), which was stored in a freezer with a temperature of -20.degree. The composition of the inulin-containing agent used is shown in Table 1 below.
〔比較例１〕
イヌリン含有剤を使用しなかった以外は、実施例１と同様にして調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。 Comparative Example 1
Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1 except that the inulin-containing agent was not used, and the frozen frozen noodles were stored in a freezer with a temperature of -20 ° C.
イヌリン含有剤を使用しなかった以外は、実施例１と同様にして調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。 Comparative Example 1
Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1 except that the inulin-containing agent was not used, and the frozen frozen noodles were stored in a freezer with a temperature of -20 ° C.
〔比較例２及び３〕
イヌリン含有剤を調理済み麺類の麺線表面に付着させずに内包させた以外は、実施例１と同様にして調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。具体的には、練り水として２５℃の水３０～３３質量部を加え混練して麺生地を調製した。粉体原料の組成は、小麦粉（デュラム小麦粉、日清製粉株式会社製、「レオーネＧ」）３０質量部、難消化性澱粉（松谷化学工業株式会社製、「パインスターチＲＴ」）４０質量部、加工澱粉（酢酸化タピオカ澱粉、松谷化学工業株式会社製、「松谷さくら２」）１５質量部、小麦蛋白（日本コロイド株式会社製、「スーパーグル８５Ｈ」）１０質量部、イヌリン（フジ日本精糖株式会社「フジＦＦ」）５質量部であり、粉体原料における難消化性澱粉の含有量は４０質量％であった。調製した麺生地を、パスタ製造用の押出製麺機を用いて－６００ｍｍＨｇの減圧条件下で押出し圧１００ｋｇｆ／ｃｍ2で麺線に押出し、太さ１．８ｍｍの生麺類としての生麺線（生パスタ）を得た。 [Comparative Examples 2 and 3]
Cooked frozen noodles (cooked frozen pasta) are obtained in the same manner as in Example 1 except that the inulin-containing agent is contained without being attached to the surface of the cooked noodles, and this is stored at a storage temperature of -20 ° C. Stored in the freezer. Specifically, 30 to 33 parts by mass of water at 25 ° C. as kneading water was added and kneaded to prepare noodle dough. The composition of the powder raw material is 30 parts by mass of wheat flour (Duram flour, manufactured by Nisshin Seifun Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), 15 parts by mass of modified starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2", 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Glu 85H"), Inulin (Fuji Nippon Seisyu Co., Ltd. Company "Fuji FF") 5 parts by mass, the content of indigestible starch in the powder raw material was 40% by mass. The prepared noodle dough is extruded into noodle strings with an extrusion pressure of 100 kgf / cm 2 under a reduced pressure of -600 mmHg using an extrusion-type noodle machine for producing pasta, and raw noodle strings as raw noodles with a thickness of 1.8 mm ( I got a raw pasta).
イヌリン含有剤を調理済み麺類の麺線表面に付着させずに内包させた以外は、実施例１と同様にして調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。具体的には、練り水として２５℃の水３０～３３質量部を加え混練して麺生地を調製した。粉体原料の組成は、小麦粉（デュラム小麦粉、日清製粉株式会社製、「レオーネＧ」）３０質量部、難消化性澱粉（松谷化学工業株式会社製、「パインスターチＲＴ」）４０質量部、加工澱粉（酢酸化タピオカ澱粉、松谷化学工業株式会社製、「松谷さくら２」）１５質量部、小麦蛋白（日本コロイド株式会社製、「スーパーグル８５Ｈ」）１０質量部、イヌリン（フジ日本精糖株式会社「フジＦＦ」）５質量部であり、粉体原料における難消化性澱粉の含有量は４０質量％であった。調製した麺生地を、パスタ製造用の押出製麺機を用いて－６００ｍｍＨｇの減圧条件下で押出し圧１００ｋｇｆ／ｃｍ2で麺線に押出し、太さ１．８ｍｍの生麺類としての生麺線（生パスタ）を得た。 [Comparative Examples 2 and 3]
Cooked frozen noodles (cooked frozen pasta) are obtained in the same manner as in Example 1 except that the inulin-containing agent is contained without being attached to the surface of the cooked noodles, and this is stored at a storage temperature of -20 ° C. Stored in the freezer. Specifically, 30 to 33 parts by mass of water at 25 ° C. as kneading water was added and kneaded to prepare noodle dough. The composition of the powder raw material is 30 parts by mass of wheat flour (Duram flour, manufactured by Nisshin Seifun Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), 15 parts by mass of modified starch (acetated tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2", 10 parts by mass of wheat protein (manufactured by Nippon Colloid Co., Ltd., "Super Glu 85H"), Inulin (Fuji Nippon Seisyu Co., Ltd. Company "Fuji FF") 5 parts by mass, the content of indigestible starch in the powder raw material was 40% by mass. The prepared noodle dough is extruded into noodle strings with an extrusion pressure of 100 kgf / cm 2 under a reduced pressure of -600 mmHg using an extrusion-type noodle machine for producing pasta, and raw noodle strings as raw noodles with a thickness of 1.8 mm ( I got a raw pasta).
〔評価試験〕
各実施例及び比較例で得られた調理済み冷凍麺類を、－２０℃の冷凍庫に保存開始してから４８時間後に取り出し、電子レンジで喫食可能な状態になるまで加熱解凍し、その解凍した調理済み麺類の食感を、１０名の専門パネラー（麺類の食感を評価する業務に５年以上従事している者）に下記評価基準により評価してもらった。その評価結果（パネラー１０名の平均点）を下記表２に示す。 〔Evaluation test〕
The cooked frozen noodles obtained in each Example and Comparative Example are taken out 48 hours after starting storage in a -20 ° C freezer, heated and thawed until they can be eaten in a microwave oven, and the thawed cooking The texture of finished noodles was evaluated by the following evaluation criteria by 10 expert panelists (who have been engaged in the work of evaluating the texture of noodles for 5 years or more). The evaluation results (average points of 10 panelists) are shown in Table 2 below.
各実施例及び比較例で得られた調理済み冷凍麺類を、－２０℃の冷凍庫に保存開始してから４８時間後に取り出し、電子レンジで喫食可能な状態になるまで加熱解凍し、その解凍した調理済み麺類の食感を、１０名の専門パネラー（麺類の食感を評価する業務に５年以上従事している者）に下記評価基準により評価してもらった。その評価結果（パネラー１０名の平均点）を下記表２に示す。 〔Evaluation test〕
The cooked frozen noodles obtained in each Example and Comparative Example are taken out 48 hours after starting storage in a -20 ° C freezer, heated and thawed until they can be eaten in a microwave oven, and the thawed cooking The texture of finished noodles was evaluated by the following evaluation criteria by 10 expert panelists (who have been engaged in the work of evaluating the texture of noodles for 5 years or more). The evaluation results (average points of 10 panelists) are shown in Table 2 below.
＜食感の評価基準＞
５点：ざらつきを感じることなく、非常に良好。
４点：ざらつきが少なく、良好。
３点：ざらつきは少なめであり、やや良好。
２点：ざらつきがあり、不良。
１点：ざらつきが強く、非常に不良。 <Evaluation criteria for food texture>
5 points: very good without feeling roughness.
4 points: Less roughness, good.
3 points: The roughness is small and somewhat good.
2 points: There is roughness and it is bad.
1 point: The roughness is strong and very poor.
５点：ざらつきを感じることなく、非常に良好。
４点：ざらつきが少なく、良好。
３点：ざらつきは少なめであり、やや良好。
２点：ざらつきがあり、不良。
１点：ざらつきが強く、非常に不良。 <Evaluation criteria for food texture>
5 points: very good without feeling roughness.
4 points: Less roughness, good.
3 points: The roughness is small and somewhat good.
2 points: There is roughness and it is bad.
1 point: The roughness is strong and very poor.
表２に示す通り、麺類に難消化性澱粉を含有させるとざらついた食感が強くなるが（比較例１）、各実施例のように、その麺線にイヌリン含有剤を付着させることで、ざらついた食感が効果的に抑制されることがわかる。一方で、比較例２及び３のように、難消化性澱粉を含有する麺線にイヌリン含有剤を内包させる方法は、ざらつき抑制効果に乏しい。
As shown in Table 2, when the indigestible starch is added to the noodles, the rough texture is enhanced (comparative example 1), but as in the respective examples, the inulin-containing agent is attached to the noodle strings, It turns out that rough texture is effectively suppressed. On the other hand, as in Comparative Examples 2 and 3, the method of including the inulin-containing agent in the noodle string containing indigestible starch is poor in the graininess suppressing effect.
本発明の麺類は、難消化性澱粉類を含有し低糖質でありながらも、難消化性澱粉類を含有する麺類に特有のざらついた食感が抑制されており、食味食感に優れる。
また、本発明の麺類の製造方法は、このような高品質の本発明の麺類を効率よく製造することができる。 Although the noodles of the present invention contain low digestibility starch and containing low digestibility starch, the rough texture peculiar to noodles containing low digestibility starch is suppressed, and the taste texture is excellent.
Moreover, the method of producing noodles of the present invention can efficiently produce such high quality noodles of the present invention.
また、本発明の麺類の製造方法は、このような高品質の本発明の麺類を効率よく製造することができる。 Although the noodles of the present invention contain low digestibility starch and containing low digestibility starch, the rough texture peculiar to noodles containing low digestibility starch is suppressed, and the taste texture is excellent.
Moreover, the method of producing noodles of the present invention can efficiently produce such high quality noodles of the present invention.
Claims (10)
- 難消化性澱粉類を含有し、イヌリンを含むコーティング剤が表面に付着している麺類。 Noodles containing indigestible starches and having a coating agent containing inulin adhered to the surface.
- 前記麺類における前記イヌリンの付着量が、該麺類の０．０１質量％以上である請求項１に記載の麺類。 The noodles according to claim 1, wherein the adhesion amount of the inulin in the noodles is 0.01% by mass or more of the noodles.
- 前記麺類における前記コーティング剤の付着量が、該麺類の１質量％以上である請求項１又は２に記載の麺類。 The noodles according to claim 1 or 2, wherein the adhesion amount of the coating agent in the noodles is 1% by mass or more of the noodles.
- 前記コーティング剤が、油脂を含有する請求項１～３のいずれか１項に記載の麺類。 The noodles according to any one of claims 1 to 3, wherein the coating agent contains a fat and oil.
- 前記コーティング剤が、乳化物である請求項１～４のいずれか１項に記載の麺類。 The noodles according to any one of claims 1 to 4, wherein the coating agent is an emulsion.
- 前記コーティング剤が、増粘多糖類を含有する請求項１～５のいずれか１項に記載の麺類。 The noodles according to any one of claims 1 to 5, wherein the coating agent contains a polysaccharide thickener.
- 冷凍されている請求項１～６のいずれか１項に記載の麺類。 The noodles according to any one of claims 1 to 6, which is frozen.
- 難消化性澱粉類を含有する生麺類を加熱調理し、その調理済み麺類の表面に、イヌリンを含むコーティング剤を付着させる工程を有する、麺類の製造方法。 A method for producing noodles, comprising the steps of: cooking raw noodles containing indigestible starches; and depositing a coating agent containing inulin on the surface of the cooked noodles.
- 前記生麺類が、粉体原料と水との混合物であり、該粉体原料に前記難消化性澱粉類が５質量％以上含まれる請求項８に記載の麺類の製造方法。 The method for producing noodles according to claim 8, wherein the raw noodles is a mixture of a powder raw material and water, and the powder raw material contains 5% by mass or more of the resistant starch.
- 前記コーティング剤の付着後に前記調理済み麺類を冷凍する請求項８又は９に記載の麺類の製造方法。 The manufacturing method of the noodles of Claim 8 or 9 which freezes the said cooked noodles after adhesion of the said coating agent.
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| JP2011083210A (en) * | 2009-10-14 | 2011-04-28 | Aoba Kasei Kk | Boiled noodle loosening improver, boiling elongation inhibitor, method for improving loosening, method for suppressing boiling elongation, and boiled noodle |
| WO2016031525A1 (en) * | 2014-08-28 | 2016-03-03 | 株式会社日清製粉グループ本社 | Method for producing frozen food |
| JP2017012114A (en) * | 2015-07-03 | 2017-01-19 | 日清製粉株式会社 | Manufacturing method of noodles |
| JP2017023050A (en) * | 2015-07-22 | 2017-02-02 | 日本製粉株式会社 | Noodles having reduced carbohydrate and manufacturing method therefor |
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| JPH1118706A (en) * | 1997-07-08 | 1999-01-26 | Nippon Flour Mills Co Ltd | Manufacturing method of noodles |
| JP2011083210A (en) * | 2009-10-14 | 2011-04-28 | Aoba Kasei Kk | Boiled noodle loosening improver, boiling elongation inhibitor, method for improving loosening, method for suppressing boiling elongation, and boiled noodle |
| WO2016031525A1 (en) * | 2014-08-28 | 2016-03-03 | 株式会社日清製粉グループ本社 | Method for producing frozen food |
| JP2017012114A (en) * | 2015-07-03 | 2017-01-19 | 日清製粉株式会社 | Manufacturing method of noodles |
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| JP2020146001A (en) * | 2019-03-15 | 2020-09-17 | 日本製粉株式会社 | Low-carbohydrate dry pasta |
| JP7432302B2 (en) | 2019-03-15 | 2024-02-16 | 株式会社ニップン | low carb dry pasta |
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