JP7689840B2 - Multi-layered noodles - Google Patents

Description

The present invention relates to multi-layered noodles that contain resistant starch with the aim of reducing carbohydrate content.

When food is consumed, excess carbohydrates are broken down and used as an energy source, and are converted into fat and stored in the body. It has been pointed out that excessive intake of carbohydrates can lead to obesity. For this reason, various noodle products with reduced carbohydrates have been developed.
One effective method for restricting carbohydrate intake is to use resistant starch as a noodle ingredient to suppress the digestion and absorption of carbohydrates.
In the fields of instant noodles, fresh noodles and frozen noodles, development of noodle strings containing such resistant starch is also underway.

However, when resistant starch is used as a noodle ingredient, problems can arise such as the texture of the noodles being weak (lacking elasticity and hardness) or being powdery when cooked after production. Problems with noodle production (difficulty in bonding, etc.) have also been pointed out when preparing noodle strands.
For example, the technology described in Patent Document 1 aims to eliminate the roughness of resistant starch by adding water to high amylose starch containing resistant starch to swell the particles, mixing it with wheat flour and other ingredients, and then making noodles using conventional methods.

Patent Publication No. 1999-018706

On the other hand, other manufacturing methods are also envisioned for producing noodles containing this type of resistant starch.

The inventors therefore set out to develop a method for producing noodle strings that contain resistant starch and have a firm texture with elasticity, firmness, smoothness, etc. Furthermore, it is possible to combine not only the formulation of noodle strings that contain resistant starch, but also the production method, and set out to develop a new production method that also takes this into account.

As a result of intensive research by the present inventors, they have discovered that an effective method for producing noodle strings incorporating resistant starch is to form the noodle strings into a multi-layer structure, incorporate resistant starch into the inner layer of the multi-layer structure, and further add a thickener to the inner and outer layers, extrude the inner layer under vacuum (reduced pressure) and form it into a noodle band, which is then overlaid on the outer layer, compounded, and rolled to prepare the noodle band.
That is, the first invention of the present application is
"A multi-layer noodle having an inner layer and an outer layer,
The inner layer contains wheat flour, gluten, resistant starch and a thickener, and is formed into a noodle band by a vacuum extrusion method, and the outer layer is a multi-layer noodle containing wheat flour, gluten and a thickener."

Next, the thickener for the inner layer and/or the outer layer is preferably tamarind seed gum.
That is, the second invention of the present application is
"The multi-layer noodle according to claim 1, wherein the thickener for the inner and outer layers is tamarind seed gum."

Next, it is preferred that the thickener in the inner layer further contains psyllium seed gum.
That is, the third invention of the present application is
"The multi-layer noodle according to claim 1 or 2, wherein the thickener in the inner layer further contains psyllium seed gum."

Next, it is preferable that the thickener for the outer layer further contains an alginate ester.
That is, the fourth invention of the present application is
"The multi-layered noodle according to any one of claims 1 to 3, wherein the thickener in the outer layer further contains an alginate ester."

Next, it is preferable that a part of the gluten in the inner layer and/or the outer layer is gliadin.
That is, the fifth invention of the present application is
"The multilayer noodle according to any one of claims 1 to 4, wherein a portion of the gluten in the inner layer and/or outer layer contains gliadin."

Next, the multi-layered noodles of the present invention are preferably three-layered noodles.
That is, the sixth invention of the present application is
"The multi-layer noodle according to any one of claims 1 to 5, wherein the multi-layer noodle is a three-layer noodle."

Next, the multilayer noodles of the present invention can be suitably used as fresh noodles or frozen noodles.
That is, the seventh invention of the present application is
"The multi-layered noodles according to any one of claims 1 to 6, wherein the multi-layered noodles are fresh noodles or frozen noodles."

The multi-layered noodles obtained by the manufacturing method of the present invention can be blended with a high content of resistant starch, and can achieve a firm texture in terms of elasticity and smoothness. They are also favorable in terms of noodle production properties.

Hereinafter, an embodiment of the present invention will be described with reference to examples, although the present invention is not limited to the embodiment.
The first invention of the present application is
"A multi-layer noodle having an inner layer and an outer layer,
The inner layer contains wheat flour, gluten, resistant starch and a thickener, and is formed by a vacuum extrusion method, and the outer layer is a multi-layer noodle containing wheat flour, gluten and a thickener.
The contents of the present invention will be described below.

─Multi-layer noodles with inner and outer layers─
In the method for producing multi-layered noodles according to the present invention, noodle dough for the inner layer and noodle dough for the outer layer are overlapped and rolled to prepare the multi-layered noodle dough.
For example, the noodle dough for the inner layer and the noodle dough for the outer layer can be inserted between rolls and pressure applied to bring the inner layer and outer layer into close contact with each other to form an integrated noodle sheet. The noodle sheet can then be passed through multiple rolling machines as necessary to form a noodle sheet of the required thickness.
In the present invention, a three-layer structure is generally used, with an inner layer sandwiched between upper and lower outer layers, but this is not limited to this structure and may include multiple inner layers. In other words, it goes without saying that noodles with more than three layers, such as four or five layers, may also be used.

─Inner layer composition─
In the present invention, the ingredients of the inner layer can be made using typical noodle ingredients such as wheat flour, starch, gluten, etc. More specifically, typical noodle ingredients for the inner layer include wheat flour, starch, gluten, egg white, egg powder, coloring, calcium, fats and oils, and various flavors.
In the present invention, it is essential that wheat flour, gluten, resistant starch and a thickener are used as noodle raw materials.
Here, resistant starch is a type of dietary fiber, and while it is a starch, it is difficult to be absorbed in the small intestine and is therefore difficult to convert into energy, and is said to also have an intestinal regulating effect. As the resistant starch referred to in the present invention, various types such as processed starch can be used. For example, phosphate cross-linked processed starch can be mentioned, but it is not limited thereto. By using such resistant starch, it is possible to avoid problems such as obesity caused by the consumer taking in too many calories.

Here, the content of the resistant starch in the inner layer is preferably in the range of about 10% to 70% by weight of the raw material powder (containing wheat flour, starch, thickener, calcium preparation, egg white, oils and fats, various flavors, etc.), more preferably 30% to 60% by weight, and most preferably 40% to 55% by weight.
Next, various thickeners can be used as the thickener for the inner layer. By adding a thickener, it is possible to achieve effects such as improving the viscoelasticity of the noodles and improving their formability, even if they contain resistant starch.

A variety of thickeners can be used for the inner layer, with tamarind seed gum being particularly preferred. In the present invention, it is also preferable to use psyllium seed gum in addition to the tamarind seed gum. Psyllium seed gum has high water absorption properties and can impart appropriate elasticity and viscosity to the noodles. The ratio of psyllium seed gum to the raw material powder is preferably in the range of approximately 1% to 10% by weight. More preferably, it is 3% to 9% by weight.

The content of the thickener in the inner layer is preferably adjusted according to the blending ratio of the resistant starch in the raw powder (including wheat flour, starch, thickener, calcium preparation, egg white, oils and fats, various flavors, etc.), but it is preferable to set it in the range of about 3% to 20% by weight. More preferably, it is 30% to 60% by weight. Even more preferably, it is 40% to 55% by weight.

Next, gluten is a refined form of a protein found in grains such as wheat flour. Its components are glutenin and gliadin. By kneading it with wheat flour and water, it forms a mesh structure, improving noodle making properties and providing a unique viscoelasticity.
The gluten content in the inner layer is preferably adjusted according to the blending ratio of resistant starch in the raw material powder, and is preferably in the range of about 5% to 40% by weight. More preferably, it is 10% to 30% by weight. It is preferable that part of the gluten is gliadin. In other words, the ratio of gluten to gliadin is preferably about 4:1 to 1:1.

Of course, the noodle may contain various ingredients other than wheat flour, gluten, thickeners and resistant starch, which are raw materials for noodles.
Next, various ingredients such as kansui (water containing alkaline water) and salt can be added to the kneading water used to prepare noodles. A wide variety of ingredients can be used for the kansui (water containing alkaline water), such as potassium carbonate, sodium carbonate, sodium bicarbonate, various pyrophosphates, various polyphosphates, various metaphosphates, and various phosphates. Naturally, colorings, extracts, and various food additives can also be added to the kneading water.
For the inner layer in the present invention, raw material flour and kneading water are mixed and kneaded to form dough.

─Preparation of inner layer dough and extrusion molding─
In preparing the dough for the inner layer, the noodle ingredients and mixing water are mixed in a batch mixer, flow jet mixer, vacuum mixer, etc. to form one or several dough lumps. When machine-made noodles are used, the resulting dough often has a crumbly texture.
Next, these pieces of crumbly dough need to be gathered together, and this process is called extrusion. That is, normally, these pieces of crumbly dough are gathered together and shaped to form a strip of noodle dough, but in the present invention, the extrusion process is performed by a vacuum extrusion method to form the dough into a noodle strip. Here, the vacuum extrusion method refers to a method of extruding the dough into a noodle strip under vacuum (reduced pressure), and various methods can be used as long as they are capable of forming the dough into a noodle strip under vacuum (reduced pressure).

That is, in the present invention, the process of extrusion into a noodle sheet is carried out under reduced pressure. Specifically, the noodle dough can be extruded into a noodle sheet under reduced pressure using a vacuum extruder (noodle sheet machine) such as an extruder. Here, an extruder generally refers to a device that applies pressure with a screw or the like to extrude dough into a noodle sheet after kneading. Even if a device other than an extruder is used, it is also possible to pass the dough between rolls under reduced pressure, for example, to form a strip of noodle dough.

The degree of vacuum (reduced pressure) at this time can be approximately -200 mmHg (-2.67 x 10 ⁴ Pa) or less. Preferably, the degree of vacuum is -720 mmHg (-9.60 x 10 ⁴ Pa) to -200 mmHg (2.67 x 10 ⁴ Pa), and more preferably, the degree of vacuum is -720 mmHg (-9.60 x 10 ⁴ Pa) to 400 mmHg (-2.67 x 10 ⁴ Pa).
In this way, the noodle dough for the inner layer can be adjusted to a suitable condition by performing an extrusion molding process under reduced pressure. This noodle dough is then sandwiched between noodle dough for the outer layers (described below) and further rolled to prepare a noodle band with a multi-layer structure.

─Outer layer composition─
In the present invention, the outer layer may be made using typical noodle raw materials such as wheat flour, starch, gluten, etc. More specifically, noodle raw materials for the inner layer may include wheat flour, starch, gluten, egg white, egg powder, coloring, calcium, fats and oils, various flavors, etc.
In the present invention, it is essential that wheat flour, gluten, and a thickener are used in these noodle raw materials. Various thickeners can be used as the thickener for the outer layer. Adding a thickener can have the effect of improving the water retention of the noodles. Various thickeners can be used for the outer layer, with tamarind seed gum being particularly preferred. In the present invention, it is also preferable to use an alginate ester (propylene glycol alginate ester) in addition to the tamarind seed gum. These thickeners can have the effect of imparting appropriate elasticity and viscosity to the noodles.

The content of the thickener in the outer layer is preferably in the range of about 2% by weight to 10% by weight of the raw powder (including wheat flour, starch, thickener, calcium preparation, egg white, oils and fats, various flavors, etc.), and more preferably 3% by weight to 7% by weight.
Next, gluten is added to the outer layer as well. The amount of gluten contained in the outer layer is not particularly limited, but is generally about 2 to 10% by weight of the raw material powder. More preferably, it is about 3 to 7% by weight.

As mentioned above, in the present invention, it goes without saying that various components that are used as noodle raw materials other than wheat flour, gluten, thickeners and resistant starch may be contained.
Next, the kneading water used to prepare the noodles can be water to which various ingredients such as brine, salt, etc. Furthermore, for the outer layer, the raw material flour and the kneading water are mixed and kneaded to form dough.

─Preparation and extrusion of outer layer dough─
In preparing the dough for the inner layer, the noodle ingredients and kneading water are mixed in a batch mixer, flow jet mixer, vacuum mixer, or the like to form one or several dough lumps. It is preferable to use a vacuum mixer when kneading the outer layer. When machine-made noodles are used, they often take on a crumbly texture. In the present invention, it is preferable to carry out the kneading under reduced pressure.

Next, these pieces need to be brought together, which is accomplished by the extrusion process described above.
That is, typically, crumbly dough is gathered together to form a strip-shaped dough. The outer layer may be formed under normal pressure. It is possible to press the noodle dough between rolls under normal pressure to form a strip-shaped noodle dough. Alternatively, an extruder or other extruding machine may be used. It is also possible to extrude the noodle dough under reduced pressure. A variety of extrusion methods can be used for the outer layer.

In this way, the extrusion process can be used to form the outer layer noodle dough into a noodle band. By sandwiching the inner layer noodle dough between the outer layer noodle dough and further rolling it, it is possible to prepare a noodle band with a multi-layer structure.

─Preparation of noodles─
In the method for producing multi-layered noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are overlapped and rolled to prepare the dough for the multi-layered noodles. More specifically, the extruded inner layer is sandwiched between the extruded outer layers, and the overlapped noodle dough is inserted between rolls or the like while applying pressure to bring the inner layer and outer layer into close contact with each other, thereby preparing an integrated noodle band.
Of course, the inner layer and/or the outer layer after extrusion may be inserted between rolls or the like as necessary to roll them, and then the inner layer and the outer layer may be laminated together.

The thickness ratio of the inner layer to the outer layer is not particularly limited and can be changed as appropriate depending on the texture and noodle production properties. Specifically, for example, in the case of three layers, the thickness ratio of the outer layer:inner layer:outer layer can be in a wide range of about 2:1:2 (1:0.5:1) to 1:5:1.
However, the ratio of outer layer:inner layer:outer layer is preferably about 1:1:1 to 1:3:1.
Typically, in the rolling process, the resulting noodle sheet is passed between multiple rolling rolls to gradually reduce the thickness, and the resulting thinned noodle sheet is then cut into noodle strings by cutting rolls.

The resulting noodle strings are then packaged and processed as necessary to produce various noodle products.
Furthermore, after cutting, the noodle strings can be used as raw noodles, boiled noodles, steamed noodles after boiling, or frozen noodles thereof, or the obtained noodle strings can be used as instant noodles by reducing the moisture content by hot air drying or oil drying after boiling or steaming.

Test examples of the present invention are described below, but the present invention is not limited to the following test examples.
(1) Check each component
[Test Example 1]

After producing the inner and outer layers according to the composition shown in Table 1, the three layers were laminated and the noodle strings were produced. The details are given below.

(Inner layer)
The raw material flour was a mixture (1 kg) of 160 g wheat flour, 500 g resistant starch, 240 g gluten, and 100 g thickener (Tamarind Seed Gum DSP, Gokyo Food & Chemical Co., Ltd., product name Glyloid 2A), to which 460 ml of mixing water in which 24 g total potassium kansui, 8 g salt, and 5 g coloring were dissolved was added, and the mixture was kneaded for 4 minutes in a normal pressure mixer. The composition of the total potassium kansui is potassium carbonate.
The obtained crumbly dough was extruded using a vacuum extruder under reduced pressure of -680 mmHg, and the extruded noodle sheet was 25 mm thick and rolled to 12 mm thick to form an inner layer noodle sheet.

(outer layer)
On the other hand, a raw material flour containing 900 g of wheat flour, 50 g of gluten, and 50 g of a thickener (tamarind seed gum) was mixed (1 kg) as a raw material flour, and 370 ml of mixing water in which 24 g of total potassium chloride, 8 g of salt, and 5 g of a coloring were dissolved was added and kneaded.
The obtained crumbly dough was pressed between rolls under normal pressure to form a strip of noodle dough. Two of the extruded noodle strips were then stacked and rolled to complete an outer layer noodle strip with a thickness of approximately 12 mm.

(Production of three-ply noodles and noodle strings)
The inner layer noodle band and the outer layer noodle band (2 sheets) obtained above were combined into three sheets so that the noodle band thickness was outer layer:inner layer:outer layer=1:2:1, and after resting for 15 minutes, rolling was repeated until the noodle thickness became 1.5 mm. The rolled noodle band was cut with a No. 20 cutting blade and then cut every 28 cm to complete noodle strings. Note that the noodle strings after each cut weighed 110 g per serving.

(Evaluation of noodle making properties)
The noodle-making properties were evaluated as follows. The formability of each noodle band and/or noodle strand group in the inner and outer layers was the main viewpoint, and the evaluation also took into consideration the ease with which the noodle strands could be broken and their roughness. The evaluation was made on a 10-point scale, with 10 being the best, 5 being average, and 1 being the worst.

(Texture evaluation of noodle strings)
The texture of the resulting noodle strings was evaluated as follows: 110 g/meal of the resulting noodle strings were placed in 1500 ml of boiling water and boiled for 2 minutes 30 seconds, after which the water was drained and the noodle strings were tasted and evaluated for texture. Evaluation was based on firmness of firmness, smoothness, elasticity, etc., on a 10-point scale from best 10 ⇔ average 5 ⇔ poor 1. The evaluation results are shown in Table 3.

[Test Example 2]
Noodle strands were prepared in the same manner as in Test Example 1, except that no thickener was added for the inner layer and 260 g of wheat flour was used, and that no thickener was added for the outer layer and 950 g of wheat flour was used, and then evaluations of the noodle production properties and texture were carried out. The evaluation results are shown in Table 3.

[Test Example 3]
Except for the fact that the inner layer was not vacuum extruded but extruded at normal pressure, noodle strands were produced in the same manner as in Test Example 1, and the noodle production properties and texture were evaluated. The evaluation results are shown in Table 3.

[Test Example 4]
Tests were conducted with a single-layer noodle formulation.

The noodles were prepared in a single layer state, rather than being made into a three-layer structure consisting of an inner layer and an outer layer, using the composition shown in Table 2. The details are given below.

(Production of single-layer noodles)
On the other hand, a raw material flour containing 530 g of wheat flour, 250 g of resistant starch, 150 g of gluten, and 70 g of a thickener (tamarind seed gum) was mixed (1 kg) and 370 ml of mixing water in which 24 g of total potassium aqueous solution, 8 g of salt, and 5 g of a coloring were dissolved was added to the raw material flour, and the mixture was kneaded for 4 minutes in a normal pressure mixer.
The obtained crumbly dough was pressed between rolls at normal pressure to form a strip of noodle dough. Two of the extruded noodle strips were then stacked and rolled to complete an outer layer noodle strip with a thickness of approximately 12 mm.
The noodle band was left to rest for 15 minutes, and then repeatedly rolled until the noodle thickness reached 1.5 mm. The rolled noodle band was cut with a cutting blade of No. 20 and then cut into noodle strings every 28 cm to complete the noodle strings.
The noodle manufacturing properties and texture of the resulting noodle strings were evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 3.

─Evaluation results─

A comparison of Test Examples 1 and 4 reveals that in the present invention, when producing noodles containing a high amount of resistant starch, it is necessary to include resistant starch in the inner layer of multiple layers, such as three layers.
A comparison between Test Examples 1 and 2 reveals that in this case, it is necessary to use a thickener in both the outer and inner layers.
A comparison between Test Examples 1 and 3 reveals that vacuum extrusion is necessary for extruding the inner layer.

(2) When psyllium seed gum was added to the inner layer
[Test Example 5]

As shown in Table 4, the formulation of Test Example 1 was the same as Test Example 1, except that the thickeners in the inner layer were 85 g of tamarind seed gum and 30 g of psyllium seed gum (manufactured by San-ei Pharmaceutical Trading Co., Ltd., product name: sterilized psyllium husk powder). The evaluation results are shown in Table 5. Note that the amount of water added to the kneading water was 460 ml due to the use of psyllium seed gum.

[Test Example 6]
Noodle strings were produced in the same manner as in Test Example 1, and evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 5.

The texture of the noodles has been further improved by adding psyllium seed gum as a thickening agent to the inner layer.

(3) When alginate ester is added to the outer layer
[Test Example 7]

As shown in Table 6, in the composition of Table 4 of Test Example 5, 3 g of an alginic acid ester (Kimika Co., Ltd., product name: Kombu Acid 501) was newly added as a thickener to the outer layer, and the amount of wheat flour was 897 g, but with the exception of this, a group of noodle strings was prepared in the same manner as Test Example 5. The evaluation results are shown in Table 7.

[Test Example 8]
In Test Example 1, 3 g of alginic acid ester was newly added as a thickener to the outer layer, and the amount of wheat flour was 897 g, but the same process as in Test Example 5 was repeated to prepare noodle strings. The evaluation results are shown in Table 7.

[Test Example 9]
Noodle strings were produced in the same manner as in Test Example 1, and evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 7.

By adding an alginate ester as a thickener to the outer layer, the texture of the noodles and the ease of making them were further improved.

(4) When gliadin is used as part of gluten
[Test Example 10]

As shown in Table 8, the composition of Table 6 in Test Example 7 was the same as Test Example 7, except that 25 g of gliadin (manufactured by Amasa Chemical Co., Ltd., product name: Glia A) was added to the outer layer, and 25 g of gluten was added, and 120 g of gliadin was added to the inner layer, and 120 g of gluten was added. The evaluation results are shown in Table 9.

[Test Example 11]
The same procedure as in Test Example 1 was followed except that 25 g of gliadin and 25 g of gluten were added to the outer layer, and 120 g of gliadin and 120 g of gluten were added to the inner layer. The evaluation results are shown in Table 9.

[Test Example 12]
Noodle strings were produced in the same manner as in Test Example 1, and evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 9.

By replacing part of the gluten with gliadin, the texture of the noodles and the ease of making them have both been improved.

Claims (5)

A multi-layer noodle having an inner layer and an outer layer,
the inner layer comprises wheat flour, gluten, resistant starch , tamarind seed gum and psyllium seed gum , and is formed into a noodle band by a vacuum extrusion method;
The outer layer is a multi-layer noodle containing wheat flour, gluten, and tamarind seed gum,
A multi-layer noodle, characterized in that the resistant starch is contained only in the inner layer . The multi-layer noodle according to claim 1 , wherein the outer layer contains an alginate ester. The multilayer noodle according to claim 1 or 2 , further comprising a gliadin monomer added to the inner layer and/or the outer layer. The multi-layered noodle according to any one of claims 1 to 3 , wherein the multi-layered noodle is a three-layered noodle. The multi-layered noodle according to any one of claims 1 to 4 , wherein the multi-layered noodle is a fresh noodle or a frozen noodle.