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WO2019049859A1 - Procédé de fabrication de nouilles congelées précuites - Google Patents

Procédé de fabrication de nouilles congelées précuites Download PDF

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Publication number
WO2019049859A1
WO2019049859A1 PCT/JP2018/032739 JP2018032739W WO2019049859A1 WO 2019049859 A1 WO2019049859 A1 WO 2019049859A1 JP 2018032739 W JP2018032739 W JP 2018032739W WO 2019049859 A1 WO2019049859 A1 WO 2019049859A1
Authority
WO
WIPO (PCT)
Prior art keywords
noodles
oil
cooked
mass
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/032739
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English (en)
Japanese (ja)
Inventor
敬裕 張替
亨 平内
謙太朗 入江
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Foods Inc
Original Assignee
Nisshin Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=65634195&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2019049859(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nisshin Foods Inc filed Critical Nisshin Foods Inc
Priority to JP2019540964A priority Critical patent/JPWO2019049859A1/ja
Publication of WO2019049859A1 publication Critical patent/WO2019049859A1/fr
Anticipated expiration legal-status Critical
Priority to JP2022123361A priority patent/JP7325586B2/ja
Ceased legal-status Critical Current

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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 frozen in a cooked state.
  • Patent Document 1 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.
  • Patent Document 1 further gelatinizes in addition to flours such as wheat flour and oat flour and resistant starch-containing starch containing 60% by weight or more resistant starch. It is described that noodles contain modified starch which has been modified to lower the starting temperature.
  • Patent Document 2 raw noodles are prepared using indigestible starch, wheat protein and polysaccharide thickener in place of whole or part of flour such as wheat flour and oat flour commonly used as a noodle material, The method of freezing the raw noodles after cooking and obtaining frozen noodles is described.
  • 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.
  • Patent Document 3 describes dietary fiber-reinforced noodles using a finely divided cellulose-containing complex as a noodle material instead of indigestible starch.
  • the dietary fiber-reinforced noodles are required to be enriched with dietary fiber, have no problem in making noodles, and are considered to be comparable with ordinary noodles in terms of texture.
  • 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.
  • the present invention is a method for producing cooked frozen noodles, comprising the steps of: cooking noodles containing indigestible starches; and freezing the cooked noodles, wherein the cooked noodles are prepared prior to the freezing. It is a manufacturing method of cooked frozen noodles which make one or more sorts of oil agents chosen from a group which consists of oil and fat and an oil and fat composition adhere on the surface.
  • the method for producing cooked frozen noodles of the present invention includes a heating step of cooking the noodles and a freezing step of freezing the cooked noodles obtained by the heating step.
  • the types of noodles to be subjected to heating and cooking in the heating step are typically noodles forming the outer shape of a noodle band obtained by forming the noodle dough in a long and narrow shape.
  • so-called short pasta such as macaroni and penne are also 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 to be subjected to the heating in the heating step can be produced according to a conventional method using powder raw materials.
  • the powder raw material is hydrolyzed and kneaded to prepare a noodle dough which is a mixture of the powder raw material and water, and the noodle dough is processed into a predetermined shape such as a noodle string to be non-alphalated Get the raw noodles of the 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.
  • Flour and starch are mentioned as flours contained in the said powder raw material.
  • "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 powder raw materials include resistant starches. That is, the noodles (raw noodles in an ungelatinized state) to be subjected to heating and cooking in the heating step contain indigestible 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.
  • 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.
  • an intermediate product obtained by partially hydrolyzing starch 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 the meaning relative to the use of the indigestible starches, that is, relative to the total mass of the powder raw material, taking into consideration the reduction of sugar content of the cooked frozen noodles which is the production object. 5 mass% or more is preferable. From the viewpoint of further reducing the sugar content of the cooked frozen noodles, it is desirable to increase the content of indigestible starches in the powder raw material to more than 5% by mass, but if too large, the indigestible starches As a result, the texture which is peculiar to noodles formulated with indigestible starches becomes remarkable, and furthermore, the destabilization of the yield becomes remarkable.
  • 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 smaller than 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.
  • components other than the above-mentioned flours and resistant starches are within the scope of the present invention.
  • protein materials such as wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skimmed milk powder and the like; fats and oils such as animal and vegetable fats and oils; powder fats and oils; Calcium, swelling agents, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, alcohols, preservatives, enzyme agents, etc., one of which may be used alone or in combination.
  • wheat protein is preferably used in the present invention because it can further improve the strength and taste of the noodles (noodle wire).
  • 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.
  • the heating and cooking of the noodles (raw noodles in a non-alphalated state) performed in the heating step is a heat treatment (alphalation treatment) of the noodles in the presence of water, and more specifically, for example, a broom treatment and steaming treatment, Oil processing, hot air drying processing can be mentioned, and these processing can be performed singly or in combination of two or more. Typically, it is a steaming and / or steaming process.
  • noodles are cooked without using fats and oils.
  • 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 cooked noodles (alpha-ized noodles) obtained by the said heating process are frozen.
  • the freezing step can be carried out using a known freezing means, for example, it may be quick 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.
  • oil and fat and oil composition on the surface of cooked noodles (pregelatinized noodles) obtained in the heating step prior to the implementation of the freezing step And at least one oil agent selected from the group consisting of As a result, the rough texture peculiar to noodles containing indigestible starches is effectively suppressed, and cooked frozen noodles which are low in sugar and excellent in taste texture can be obtained.
  • a mode in which it is included in cooked noodles can be considered as a mode in which the cooked noodles contain fats and oils or a fat and oil composition (oil agent).
  • This inclusion type can be obtained by blending an oil agent when producing raw noodles, specifically, for example, when preparing noodle dough.
  • the oil agent when the oil agent is included in the noodles, the effect of suppressing the roughness is inferior as compared to the case where the oil agent is attached to the surface of the noodles as in the present invention. This is clear also from the comparison with the Example mentioned later and a comparative example.
  • oils and oils (oil agents) used in the present invention those generally used in the food field can be used without particular limitation, and, for example, 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 fats and oils such as tallow, lard, fish oil, soy sauce, butter and other milk fats; Examples thereof include hardened oils using one or more of these fats and oils, processed oils such as fractionated oils and transesterified oils, and the like, and one of these may be used alone or in combination of two or more.
  • soybean oil is preferably used in the present invention because it is easily entangled in noodles and hardly affects the taste.
  • the oil and fat composition (oil agent) used in the present invention contains oil and fat, and one or more of other components other than oil and fat.
  • As fats and oils in a fat-and-oil composition 1 type of what can be used independently as said oil agent can be used individually or in combination of 2 or more types.
  • the content of the oil and fat in the oil and fat composition is preferably 20 mass% with respect to the total mass of the oil and fat composition, from the viewpoint of more reliably achieving the function and effect of the oil solution (roughening texture). % Or more, more preferably 40% by mass or more.
  • the fat content of 20% by mass or more of the oil agent (fat composition) is an amount larger than the average fat content of the sauce used in combination at the time of eating noodles.
  • the fat and oil content in a tomato sauce used for a napolitan is usually about 10% by mass, and at most about 15% by mass or less.
  • the fat and oil composition contains an excessive amount of fat and oil, in particular, when the fat and oil composition is an emulsified product as described later, the emulsified state may become unstable.
  • the content of the oil and fat in the composition is preferably 80% by mass or less, more preferably 50% by mass or less, based on the total mass of the oil and fat composition.
  • the oil and fat composition (oil agent) used in the present invention is preferably an emulsion. That is, one preferable embodiment of the oil and fat composition contains at least oil and water and water and is emulsified. According to the findings of the present inventor, after the fats and oils, not the emulsified fats and oils, are separately attached as the oil agent to the surface of the cooked noodles, when the noodles are frozen, depending on the types of the noodles and the fats and oils. The oil and fat may fall off the surface of the noodles during the freezing step or during storage of the cooked frozen noodles after the freezing step.
  • the oil-and-fat composition 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. It may be a W / O) emulsion.
  • the oil and fat composition (oil agent) used in the present invention may contain a polysaccharide thickener.
  • a polysaccharide thickener When the thickening polysaccharide is contained in the oil and fat composition, the adhesion of the oil and fat composition to the surface of the noodles is improved by the improvement of the viscosity of the oil and fat composition, and as a result, the action and effect by the oil agent are more stable. Will be played.
  • polysaccharide thickeners those commonly used in the food field can be used without particular limitation, and examples thereof include pectin, alginic acid, alginates, inulin, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, glucomannan , Galactomannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjak powder, cellulose and its derivatives (such as carboxymethyl cellulose and microcrystalline cellulose), soybean polysaccharide, gelatinized starch, Pregelatinized modified starch etc.
  • xanthan gum is preferably used in the present invention in order to impart a suitable viscosity to a coating agent.
  • the content of the polysaccharide thickener in the oil and fat composition 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 oil and fat composition. . 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.
  • oil agent components other than the above-described oil and fat, 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 oil-and-fat composition (oil agent) can be prepared by mixing various components such as oil and water and water, and the mixing may be performed while heating the entire mixture as necessary.
  • the oil composition used in the present invention is, to the last, 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 is different from the sauce as a part of the dish used at the time of eating noodles, such as tomato sauce in napolitan, and the purpose of use is naturally different from the sauce.
  • the content of seasonings such as salt, sugar, amino acids, nucleic acids, spices, flavors and the like is preferably 5 mass based on the total mass of the oil composition. % Or less, more preferably 1% by mass or less, and most preferably zero.
  • the method for causing the oil agent (oil and fat, oil and fat composition) to adhere to the surface of the cooked noodles (pregelatinized noodles) before freezing is not particularly limited, and as a typical adhesion method, a method for combining cooked noodles and oil agent It can be mentioned.
  • the operation of adhering the oil solution to the surface of the cooked noodles, specifically, for example, the operation of mixing the two is usually carried out without heating without heating.
  • the adhesion amount of the oil agent in the cooked noodles is preferably at least 1% by mass or more of the cooked noodles, more preferably 2% by mass or more, from the viewpoint of more reliably achieving the function and effect of the oil agent. Preferably it is 5 mass% or more.
  • the adhesion amount of the oil agent in the cooked 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 indigestionability The significance of reducing sugars by blending starches may be impaired.
  • the adhesion amount of the oil agent in the cooked noodles is preferably 15% by mass or less, more preferably 10% by mass or less based on the total mass of the cooked noodles.
  • 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).
  • Comparative Example 1 Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1 except that the oil solution was not used, and this was stored in a freezer with a cabinet temperature of -20.degree.
  • Cooked frozen noodles are obtained in the same manner as in Example 1 except that the oil agent is included without being attached to the surface of the noodle strings of cooked noodles, and this is used as a freezer with a storage temperature of -20 ° C. Saved in Specifically, 5 parts by mass of an oil agent and 30 to 33 parts by mass of water at 25 ° C. as kneading water were added to 100 parts by mass of a powder raw material 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).
  • the method for producing cooked frozen noodles of the present invention it is possible to produce food which is resistant to rough texture which is characteristic of noodles containing resistant starch while containing resistant starch and having low sugar content. Frozen noodles are obtained.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un procédé de fabrication de nouilles congelées cuites, grâce auquel il est possible de fabriquer des nouilles congelées cuites dans lesquelles une texture grossière qui est caractéristiques des nouilles contenant un amidon difficilement digestible est supprimée, même si les nouilles congelées cuites contiennent un amidon difficilement digestible et sont pauvre en glucides. Ce procédé de fabrication de nouilles congelées cuites comprend une étape de cuisson à chaud de nouilles contenant un amidon difficilement digestible et de congélation des nouilles cuites. La présente invention est caractérisée en ce que, avant la congélation, un ou plusieurs types d'huile choisis dans le groupe constitué d'une huile/graisse et d'une composition d'huile/graisse sont amenés à adhérer à la surface des nouilles cuites.
PCT/JP2018/032739 2017-09-07 2018-09-04 Procédé de fabrication de nouilles congelées précuites Ceased WO2019049859A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2019540964A JPWO2019049859A1 (ja) 2017-09-07 2018-09-04 調理済み冷凍麺類の製造方法
JP2022123361A JP7325586B2 (ja) 2017-09-07 2022-08-02 調理済み冷凍麺類の製造方法

Applications Claiming Priority (2)

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JP2017172531 2017-09-07
JP2017-172531 2017-09-07

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WO2019049859A1 true WO2019049859A1 (fr) 2019-03-14

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020146001A (ja) * 2019-03-15 2020-09-17 日本製粉株式会社 低糖質乾パスタ

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007174920A (ja) * 2005-12-27 2007-07-12 Ace Shokuhin Kk マイクロウェーブ解凍・加熱用冷凍麺類の製造方法
WO2009054100A1 (fr) * 2007-10-26 2009-04-30 Nisshin Foods Inc. Nouilles congelées, procédé de production des nouilles congelées et solution de revêtement pour empêcher une brûlure de congélation
WO2013172118A1 (fr) * 2012-05-15 2013-11-21 日清フーズ株式会社 Procédé de fabrication de nouilles congelées et composition pour prévenir une brûlure de congélation
WO2013172117A1 (fr) * 2012-05-15 2013-11-21 日清フーズ株式会社 Nouilles congelées et leur procédé de fabrication
JP2016002000A (ja) * 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3798509B2 (ja) * 1997-05-16 2006-07-19 日本食品化工株式会社 麺類

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007174920A (ja) * 2005-12-27 2007-07-12 Ace Shokuhin Kk マイクロウェーブ解凍・加熱用冷凍麺類の製造方法
WO2009054100A1 (fr) * 2007-10-26 2009-04-30 Nisshin Foods Inc. Nouilles congelées, procédé de production des nouilles congelées et solution de revêtement pour empêcher une brûlure de congélation
WO2013172118A1 (fr) * 2012-05-15 2013-11-21 日清フーズ株式会社 Procédé de fabrication de nouilles congelées et composition pour prévenir une brûlure de congélation
WO2013172117A1 (fr) * 2012-05-15 2013-11-21 日清フーズ株式会社 Nouilles congelées et leur procédé de fabrication
JP2016002000A (ja) * 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020146001A (ja) * 2019-03-15 2020-09-17 日本製粉株式会社 低糖質乾パスタ
JP7432302B2 (ja) 2019-03-15 2024-02-16 株式会社ニップン 低糖質乾パスタ

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JP7325586B2 (ja) 2023-08-14
JP2022140632A (ja) 2022-09-26

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