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JP2016002000A5 - - Google Patents

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Publication number
JP2016002000A5
JP2016002000A5 JP2014122033A JP2014122033A JP2016002000A5 JP 2016002000 A5 JP2016002000 A5 JP 2016002000A5 JP 2014122033 A JP2014122033 A JP 2014122033A JP 2014122033 A JP2014122033 A JP 2014122033A JP 2016002000 A5 JP2016002000 A5 JP 2016002000A5
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JP
Japan
Prior art keywords
low
noodles
sugar
water
powder
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Pending
Application number
JP2014122033A
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Japanese (ja)
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JP2016002000A (en
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Priority to JP2014122033A priority Critical patent/JP2016002000A/en
Priority claimed from JP2014122033A external-priority patent/JP2016002000A/en
Publication of JP2016002000A publication Critical patent/JP2016002000A/en
Publication of JP2016002000A5 publication Critical patent/JP2016002000A5/ja
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Claims (9)

難消化性でん粉、小麦たん白、及び増粘多糖類を１０〜１００重量％の割合で含有し、増粘多糖類の含有割合が５〜９８重量％である低糖質麺用ミックス粉。 Indigestible starch, wheat protein, and in a proportion of 10 to 100 wt% thickening polysaccharide content of thickening polysaccharide is 5 to 98 wt% der Ru low carbohydrate noodle mixes powder. さらに、植物性の不溶性食物繊維、加工澱粉、及び卵白粉末からなる群から選択されるいずれか少なくとも１種を含有する請求項１記載の低糖質麺用ミックス粉。 The mixed powder for low-sugar noodles according to claim 1, further comprising at least one selected from the group consisting of vegetable insoluble dietary fiber, processed starch, and egg white powder. 増粘多糖類が、グアガム、ローカストビーンガム、キサンタンガム、グルコマンナン、ガラクトマンナン、カードラン、ペクチン、アルギン酸ナトリウム、アルギン酸エステル、及びカラギーナンからなる群から選択される少なくとも１種である、請求項１または２に記載する低糖質麺用ミックス粉。 The thickening polysaccharide is at least one selected from the group consisting of guar gum, locust bean gum, xanthan gum, glucomannan, galactomannan, curdlan, pectin, sodium alginate, alginate, and carrageenan. 2. The low-sugar noodle mix powder described in 2. 請求項１乃至３のいずれかに記載する低糖質麺用ミックス粉を水と混練りし、麺状に成形して調製される低糖質生麺。 Low-sugar raw noodles prepared by kneading the mixed powder for low-sugar noodles according to any one of claims 1 to 3 with water and forming into a noodle shape. 請求項４に記載する低糖質生麺を水の存在下で加熱処理するか、または水の存在下での加熱処理後、冷凍処理されてなる低糖質麺。 Low-sugar noodles obtained by heat-treating the low-sugar raw noodles according to claim 4 in the presence of water or by performing a freezing treatment after the heat-treatment in the presence of water. 下記（Ａ）及び（Ｂ）の工程を有する低糖質麺の製造方法：
（Ａ）：難消化性でん粉、小麦たん白、及び増粘多糖類を１０〜１００重量％の割合で含有し、増粘多糖類の含有割合が５〜９８重量％である粉を水と混練りし、ドウを調製する工程、
（Ｂ）：（Ａ）工程で調製したドウを麺状に成形して生麺を調製する工程。 A method for producing low-sugar noodles having the following steps (A) and (B):
(A): indigestible starch, wheat protein, and polysaccharide thickener in a proportion of 10 to 100 wt%, the content of thickening polysaccharide is a 5 to 98 wt% der Ru flour and water Kneading and preparing a dough,
(B): A step of preparing raw noodles by shaping the dough prepared in step (A) into noodles. さらに（Ｃ）の工程、または（Ｃ）及び（Ｄ）の工程を有する、請求項６に記載する製造方法：
（Ｃ）：（Ｂ）工程で調製した生麺を水存在下で加熱処理する工程、
（Ｄ）：（Ｃ）工程で加熱処理した麺を凍結処理する工程。 Furthermore, the manufacturing method of Claim 6 which has the process of (C), or the process of (C) and (D):
(C): a step of heat-treating the raw noodles prepared in step (B) in the presence of water,
(D): A step of freezing the noodles heat-treated in the step (C). （Ａ）工程で使用する粉が、さらに植物性の不溶性食物繊維、加工澱粉、及び卵白粉末からなる群から選択されるいずれか少なくとも１種を含有するものである、請求項６または７に記載する製造方法。 The powder used in the step (A) further contains at least one selected from the group consisting of vegetable insoluble dietary fiber, processed starch, and egg white powder. Manufacturing method. 増粘多糖類が、グアガム、ローカストビーンガム、キサンタンガム、グルコマンナン、ガラクトマンナン、カードラン、ペクチン、アルギン酸ナトリウム、アルギン酸エステル、及びカラギーナンからなる群から選択される少なくとも１種である、請求項６乃至８のいずれかに記載する製造方法。 The thickening polysaccharide is at least one selected from the group consisting of guar gum, locust bean gum, xanthan gum, glucomannan, galactomannan, curdlan, pectin, sodium alginate, alginate, and carrageenan. 8. The production method according to any one of 8.
JP2014122033A 2014-06-13 2014-06-13 Low-carbohydrate noodle and flour mix for use in preparation thereof Pending JP2016002000A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2014122033A JP2016002000A (en) 2014-06-13 2014-06-13 Low-carbohydrate noodle and flour mix for use in preparation thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2014122033A JP2016002000A (en) 2014-06-13 2014-06-13 Low-carbohydrate noodle and flour mix for use in preparation thereof

Publications (2)

Publication Number Publication Date
JP2016002000A JP2016002000A (en) 2016-01-12
JP2016002000A5 true JP2016002000A5 (en) 2017-06-01

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Family Applications (1)

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JP2014122033A Pending JP2016002000A (en) 2014-06-13 2014-06-13 Low-carbohydrate noodle and flour mix for use in preparation thereof

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JP6636830B2 (en) * 2016-03-07 2020-01-29 日清食品ホールディングス株式会社 Method for producing frozen noodles for microwave oven with reduced carbohydrate
JP6983496B2 (en) * 2016-09-07 2021-12-17 日東富士製粉株式会社 Noodle manufacturing method
US10194669B2 (en) 2016-11-04 2019-02-05 Rose Acre Farms, Inc. Protein-rich food product and method of making a protein-rich food product
WO2018143090A1 (en) * 2017-02-01 2018-08-09 日清フーズ株式会社 Noodle dough and cereal flour composition for noodles
CA3057467A1 (en) * 2017-03-20 2018-09-27 Rose Acre Farms, Inc. Egg food product and method of making an egg food product
US20200170285A1 (en) 2017-05-23 2020-06-04 Nisshin Foods Inc.. Low-carbohydrate noodle mix
WO2019049859A1 (en) * 2017-09-07 2019-03-14 日清フーズ株式会社 Method for manufacturing pre-cooked frozen noodles
TWI767051B (en) * 2017-09-22 2022-06-11 日商不二製油集團控股股份有限公司 Low-carbohydrate noodles and method for producing the same
CN107692025A (en) * 2017-11-14 2018-02-16 安徽冉升食品有限公司 A kind of soybean protein isolate vermicelli and preparation method thereof
JP7210136B2 (en) * 2017-12-20 2023-01-23 日東富士製粉株式会社 low sugar noodles
US11317645B2 (en) 2018-01-29 2022-05-03 Joseph M. Fisher Compositions and methods for delaying and reducing blood alcohol concentration
JP7164312B2 (en) * 2018-03-20 2022-11-01 株式会社ニップン Powder composition for noodle making
JP7132072B2 (en) * 2018-10-09 2022-09-06 日清製粉株式会社 Mix for noodles and method for producing noodles using the same
JP7432302B2 (en) * 2019-03-15 2024-02-16 株式会社ニップン low carb dry pasta
CN114831253A (en) * 2021-02-02 2022-08-02 上海究本科技有限公司 Hypoglycemia impact noodle and preparation process thereof

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JP3918078B2 (en) * 1997-03-04 2007-05-23 松谷化学工業株式会社 Dietary fiber-reinforced composition and dietary fiber-reinforced food using the same
JPH10262589A (en) * 1997-03-26 1998-10-06 Nippon Shokuhin Kako Co Ltd Method for producing low calorie noodles
JP3798509B2 (en) * 1997-05-16 2006-07-19 日本食品化工株式会社 noodles
JP2004357571A (en) * 2003-06-04 2004-12-24 Showa Sangyo Co Ltd Method for producing low calorie noodles
JP4738165B2 (en) * 2005-02-21 2011-08-03 松谷化学工業株式会社 Water-soluble dietary fiber-containing composition and method for producing the same
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