阅读说明：本技术 高口感健康煮制面 (Health boiled noodle with high taste ) 是由 西堀史也 白神和代 小池麻里子 友兼美穗 关棱浩 荻原琢男 江崎慎人 于 2018-07-30 设计创作，主要内容包括：本发明的课题在于,提供对面赋予藻酸钙的健康功能且在不损害面原本的口感的情况下具有藻酸钙的有效的健康功能和口感优异的高口感的健康煮制面以及生面,为了解决该课题,在采用(A)在将包含小麦粉的原料混合而得的面类制造用粉体原料中加入揉合水来揉合制成面团的混炼工序、(B)将该面团成型为面条的制面工序作为面制造方法中的制面工序的、煮制面类或生面类的制造方法中,通过在面类制造用粉体原料中以相对于100质量份面类制造用粉体原料而言为4～8质量份的比例配合过270目的微粉碎藻酸钙粉末,从而制造保持了藻酸钙的健康功能与面的高口感的、健康煮制面或生面。本发明提供有效地保持抑制进食后血糖值上升的效果等健康功能并且在面的制造中在不引起添加藻酸钙时所引起的面组织的粘弹性等的降低、口感的降低的情况下保持了面原本的口感的、高口感健康煮制面类或生面类。(The present invention addresses the problem of providing healthy boiled and uncooked noodles that impart the healthy function of calcium alginate to noodles, have the effective healthy function of calcium alginate without impairing the original texture of the noodles, and have a high texture with excellent texture, and to solve the problem, in a method for producing boiled or raw noodles, which comprises (A) a kneading step of kneading a flour-producing powdery raw material obtained by mixing a raw material containing wheat flour with kneading water and (B) a noodle-making step of molding the dough into noodles, as a noodle-making step in a noodle-producing method, by adding 270-mesh fine-ground calcium alginate powder to 100 parts by mass of a flour-producing powder raw material in a proportion of 4 to 8 parts by mass, thereby producing healthy boiled noodles or raw noodles which maintain the healthy function of calcium alginate and the high taste of noodles. The present invention provides a high-taste healthy boiled noodle or uncooked noodle which effectively maintains healthy functions such as an effect of suppressing an increase in blood sugar level after eating, and maintains the original taste of noodle without causing a decrease in viscoelasticity of noodle texture or a decrease in taste caused by addition of calcium alginate in the production of noodle.)

1. A method for producing a boiled noodle having a good texture while maintaining the good function of calcium alginate and a high texture of the noodle, characterized in that 270 mesh fine ground calcium alginate powder is blended with 100 parts by mass of a flour-producing powder raw material in a method for producing a boiled noodle comprising (A) a kneading step of kneading a flour-producing powder raw material obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a boiling step of boiling and cooling the noodles to prepare a boiled noodle.

2. The method for producing healthy boiled noodle according to claim 1, wherein the healthy function of the healthy boiled noodle is an effect of suppressing an increase in blood sugar level after eating.

3. The method for producing healthy boiled noodles according to claim 1 or 2, wherein the boiled noodles are boiled noodles selected from the group consisting of boiled udon noodles, refrigerated boiled buckwheat noodles, refrigerated boiled chinese noodles, and frozen boiled pasta.

4. A method for producing healthy raw noodles that retain the healthy function of calcium alginate and the high texture of noodles, characterized in that, in a method for producing raw noodles for cooking comprising (A) a kneading step of kneading a raw material powder for noodle production obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a step of quantitatively cutting the noodles, 270 mesh fine ground calcium alginate powder is blended into the raw material powder for noodle production at a ratio of 4 to 8 parts by mass per 100 parts by mass of the raw material powder for noodle production.

5. The method for producing raw pasta according to claim 4, wherein the raw pasta is selected from the group consisting of refrigerated raw udon pasta, refrigerated raw buckwheat pasta, refrigerated raw pasta and refrigerated raw Chinese pasta.

6. A method for imparting a healthy function of calcium alginate to boiled noodles or raw noodles while maintaining a high texture of noodles, wherein in a method for producing boiled noodles comprising (A) a kneading step of kneading a powdery raw material for noodle production obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a boiling step of boiling the noodles and cooling the noodles to prepare boiled noodles, or in a method for producing raw noodles for boiling and cooking comprising (A) a kneading step of kneading a powdery raw material for noodle production obtained by mixing a raw material containing wheat flour with kneading water to prepare a dough, (B) a noodle-making step of molding the dough into noodles, and (C) a step of quantitatively cutting the noodles, the method for producing raw noodles is characterized in that the powdery raw material for noodle production is kneaded with 4 to 8 mass parts by mass per 100 parts by mass of the powdery raw material for noodle production The calcium alginate powder was finely pulverized at a ratio of 270 mesh to maintain the high texture of the noodle and impart the health function of calcium alginate to the boiled noodle or raw noodle.

Technical Field

The present invention relates to a healthy boiled noodle having a high texture, which imparts a healthy function of calcium alginate to a noodle and has an excellent texture without impairing the original texture of the boiled noodle. Further, the present invention relates to a healthy raw noodle for cooking with high texture, which imparts the healthy function of calcium alginate to a noodle and has excellent texture without impairing the original texture of the noodle. The present application claims priority based on japanese patent application No. 2017-253530 filed on 12/28/2017, the contents of which are incorporated herein by reference.

Background

Although foods originally have the first significance of supplementing ingredients necessary for the body by eating foods to taste the taste, texture, and flavor and thereby supplementing the ingredients, the interest in health functions of foods themselves has been increasing in recent years due to the increase in health interest. For example, diabetes is a problem as one of the main causes of recent lifestyle-related diseases, and in view of the current situation that the number of diabetic patients and people suspected of having diabetes in japan is increasing, countermeasures against these diseases are being intensively studied. Modern dietary habits, exercise deficiency, stress, and the like are closely related to the onset of type II diabetes, and dietetic therapy and exercise therapy are considered as effective means for treating diabetes as a countermeasure thereof. In the field of food science, studies on prevention of diabetes have been conducted, and for the purpose of inhibiting hyperglycemia by preventing and delaying decomposition and absorption of saccharides, such health-care functions are required for food and drink. In addition, from the viewpoint of weight reduction, there are many consumers who want to avoid foods that cause a rapid increase in blood glucose level.

Calcium alginate is known as an active ingredient for providing health foods that can provide health functions to foods and the like and contribute to prevention and treatment of lifestyle-related diseases and the like. Alginic acid is a natural polysaccharide contained in brown algae such as kelp and wakame, and alginic acid and alginate are widely used as thickeners, stabilizers, and gelling agents in the field of foods. Calcium alginate is also used as various additives for foods, and the use of this ingredient as a health functional ingredient has been reported in recent years. For example, non-patent document 1 reports: "test on the influence of ingestion of a food containing calcium alginate on leg edema" by adult females "in ze shou et al (p.102-108) for adult females を, による foot むくみに and ぼす foot position , which are the side of the leg edema of the adult females, アルギン acid カルシウム, and" influence of single ingestion of a food containing calcium alginate on the blood glucose level and the blood glucose level after meal ", which are the side of the adult males (p.109-114) for the blood glucose level of the blood glucose level およ after eating" とした for adult males, 8236 "for アルギン acid カルシウム, which are the side of the blood glucose level による by the side of the food flavor ) (p.109-114).

Patent document 1 discloses an in vivo cholesterol lowering agent containing calcium alginate as an active ingredient, and a drink or food containing the active ingredient, and patent document 2 discloses an agent for lowering neutral fat in the body containing calcium alginate as an active ingredient, and a drink or food containing the active ingredient. Further, a method of using calcium alginate for making a pasta to impart a health function to the pasta is disclosed. For example, patent document 3 discloses a composition for producing raw rice flour, as a composition for producing raw rice flour, which is added with 0.01 to 1 mass% of alginate such as calcium alginate to a raw material for producing raw rice flour containing rice flour, silkworm powder, transglutaminase, salt, and trehalose, and has a blood sugar lowering function without adding gluten; patent document 4 discloses the following method: a method for producing boiled udon noodle which is less likely to increase in blood sugar value after eating, which comprises kneading a noodle-making raw material comprising wheat flour and alginate such as sodium alginate to prepare udon noodle dough, boiling the resultant noodle strings, and immersing the noodle strings in a calcium solution to form calcium alginate gel.

On the other hand, it is also known to use calcium alginate for improving the physical properties of noodles and the like to be produced. For example, patent document 5 discloses a method for producing quick-boiled noodles in which a noodle strip is provided with shape retention by covering the surface after noodle making with a coating film of calcium alginate; patent document 6 discloses: a method for producing noodles in which a dough mixed with sodium alginate is immersed in a calcium chloride solution to produce noodles having good texture without causing elongation; patent document 7 discloses: a method of adding alginate (sodium salt) to a food material such as noodles, kneading the mixture, and immersing the kneaded mixture in a reaction solution containing a metal salt of calcium such as calcium chloride or calcium lactate to form a film by a gelation reaction, and then using the film as a link to impart elasticity.

Patent document 8 discloses: in the production of foods such as flour, a method of preventing the dissolution, swelling and disintegration of the inside of tissues by incorporating and attaching a gelling agent such as sodium alginate to a food and immersing the food in a liquid containing metal ions; patent document 9 discloses: a method in which, in the production of noodles made from miscellaneous cereals as raw materials, sodium alginate is added to and mixed with miscellaneous cereal powder, and after the production of noodles, the noodles are immersed in an aqueous solution of calcium salt to impart adhesiveness to the noodles; patent document 10 discloses: in the production of heat-cooked noodles, noodles are produced by adding sodium alginate to a noodle-producing material, and the noodles are boiled in calcium-containing hot water to form a coating film, thereby preventing the noodles of the cooked noodles from sticking to each other.

Further, patent document 11 discloses: a method for producing a flour having a good swallowing feeling by using a flour improving agent containing calcium alginate and blending the flour improving agent in a flour-producing powder raw material in a proportion of 0.05 to 2.0 wt%, preferably 0.1 to 1.0 wt%, relative to the powder raw material in the production of flour, without impairing the taste of flour.

As described above, conventionally, calcium alginate has been known as a component expected to be added to and used in foods and the like as a health functional component, and the use of this component as a component for imparting functionality to noodles has been disclosed. On the other hand, it is also known to use calcium alginate itself for improving the physical properties of noodles and the like to be produced, and as described above, various methods of use for producing noodles are disclosed. However, since calcium alginate is insoluble in fresh water or salt water, when calcium alginate is used for producing noodles, it affects the viscoelastic texture of noodles, and the addition of calcium alginate reduces the viscoelastic texture of noodles, thereby impairing the texture. Therefore, the addition of this component to a noodle-making material causes a reduction in the original physical properties and texture of noodles, and therefore, the use of this component in noodle-making is limited.

Therefore, as shown in the above-disclosed methods, conventionally, as a method for utilizing calcium alginate in the production of noodles, there have been adopted: a method of forming a coating film by a gelation reaction on the surface of noodles or noodles by mixing and kneading an alginate (sodium salt) into a food material such as noodles and then immersing the kneaded product in a reaction solution of a calcium-containing metal salt such as calcium chloride or calcium lactate; alternatively, a method of preventing the original physical properties and taste of noodles from being deteriorated by limiting the amount of calcium alginate added to noodles (patent document 3 and patent document 11) and adding this component to a noodle-making raw material. Therefore, in the conventional method, even if calcium alginate is added to noodles to impart a health function thereto in the production of noodles, the conventional method cannot exert a sufficient health function derived from the above-mentioned component, and even if a method of preventing the original taste and the like of noodles from being deteriorated by a method of forming a coating film based on a gelation reaction on the surface of noodles or noodles is adopted, the influence of the original taste and the like of noodles due to the coating film of calcium alginate cannot be avoided at present.

Under the above circumstances, in order to provide a health food which can provide a health function to foods and the like and can contribute to prevention and treatment of living habit diseases and the like, it is considered that providing a health boiled noodle which provides a health function by using a health functional component such as calcium alginate in noodles originally targeted as a health food and has a high texture excellent in texture without impairing the original texture of the boiled noodle can be targeted to provide a health food meeting the consumer demand.

Disclosure of Invention

Problems to be solved by the invention

The present invention addresses the problem of providing healthy boiled noodles that have the health function of calcium alginate imparted to the noodles and that have the effective health function of calcium alginate without impairing the original texture of the boiled noodles, and that further have a high texture that is excellent in texture, and providing healthy raw noodles for boiling and cooking that have the health function of calcium alginate imparted to the noodles and that have a high texture that is excellent without impairing the original texture of the noodles.

Means for solving the problems

In order to solve the above problems, the present inventors have made intensive studies to provide a method for producing healthy boiled noodles having a good texture and a high texture, which utilizes the health function of calcium alginate, is characterized in that the health function of calcium alginate is imparted to water-insoluble calcium alginate by blending the calcium alginate with a raw material for noodle production, and has the effective health function of calcium alginate without impairing the original texture of the boiled noodles, and further has a good texture, and as a result, have found that a method for producing boiled noodles comprising a kneading step of kneading a powder raw material for noodle production containing wheat flour into a dough by adding kneading water, a noodle-making step of molding the dough into noodles, and a boiling step of boiling the noodles, wherein a finely divided calcium alginate powder having a particle size of 270 mesh is blended in a specific ratio of 4 to 8 parts by mass relative to 100 parts by mass of the powder raw material for noodle production with the powder raw material for noodle production, the present inventors have also found that by adding kneading water to the powdery raw material for producing noodles and kneading the mixture into a dough, and then making and cooking the dough, it is possible to produce cooked noodles which can effectively impart the health function of calcium alginate to noodles and maintain the high texture of noodles without deteriorating the original texture of noodles, and thus have completed the present invention. Further, the present inventors have found that, in the present invention, a healthy raw noodle for cooking, which is imparted with a healthy function of calcium alginate and has a high texture excellent in texture without impairing the original texture of the noodle, can be provided by mixing a fine-particle-size calcium alginate powder, such as a 270-mesh fine-particle-size calcium alginate powder, in a specific ratio of 4 to 8 parts by mass relative to 100 parts by mass of the powder raw material for noodle production, adding kneading water to the powder raw material for noodle production, kneading the mixture into a dough, and making noodles.

That is, the present invention provides a method for producing a healthy boiled noodle that retains the healthy function of calcium alginate and the high texture of noodle, characterized by comprising (a) a kneading step of kneading a flour-producing powdery material obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of forming the dough into noodles, and (C) a boiling step of boiling and cooling the noodles to produce a boiled noodle, wherein 270-mesh finely ground calcium alginate powder is blended in a proportion of 4 to 8 parts by mass per 100 parts by mass of the flour-producing powdery material. The present invention also provides a method for producing healthy raw noodles that maintain the healthy function of calcium alginate and the high texture of noodles, characterized in that the method comprises a kneading step (A) of kneading a flour-producing powdery raw material obtained by mixing a raw material containing wheat flour with kneading water to knead the mixture into a dough, (B) a noodle-making step of forming the dough into noodles, and (C) a step of quantitatively cutting the noodles, wherein 270-mesh finely ground calcium alginate powder is blended into 100 parts by mass of the flour-producing powdery raw material.

The healthy boiled noodle produced by the method of the present invention is a high-texture healthy boiled noodle which can effectively retain the healthy function of calcium alginate, such as the effect of inhibiting the increase in blood sugar level after eating, and which retains the original texture of the noodle without causing the decrease in texture viscoelasticity or the like and the decrease in texture during the production of the noodle by adding calcium alginate.

Pasta such as udon pasta is provided in the form of boiled pasta, which is preferred in eating because of its soft texture and is easily digested due to its soft texture, and also has a side in which the blood glucose level is easily increased. The method of the present invention is suitable for the production of boiled noodles such as udon noodles, and provides boiled noodles produced by the method, which maintain the original high texture of noodles without causing a reduction in the viscoelasticity of the texture of noodles during the production of noodles, or a reduction in texture, and which impart a healthy function of calcium alginate to the noodles, and which, as described above, solve the problem of an increase in the glucose concentration in blood of the boiled noodles themselves, and thus provide healthy boiled noodles having a high texture in blood in which an increase in the glucose concentration in blood is suppressed.

Specifically, the present invention includes the following methods.

[1] A method for producing a boiled noodle having a good texture while maintaining the good function of calcium alginate and a high texture of the noodle, characterized in that 270 mesh fine-ground calcium alginate powder is blended with 100 parts by mass of a flour-producing powder raw material in a method for producing a boiled noodle comprising (A) a kneading step of kneading a flour-producing powder raw material obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a boiling step of boiling and cooling the noodles to prepare a boiled noodle.

[2] The method of producing healthy boiled noodle according to the above [1], wherein the health function of the healthy boiled noodle is an effect of suppressing an increase in blood sugar level after eating.

[3] The method for producing healthy boiled noodles according to the above item [1] or [2], wherein the boiled noodles are boiled noodles selected from the group consisting of boiled udon noodles, cold-boiled buckwheat noodles, cold-boiled chinese noodles and frozen boiled pasta.

[4] A method for producing healthy raw noodles that retain the healthy function of calcium alginate and the high texture of noodles, characterized in that, in a method for producing raw noodles for cooking comprising (A) a kneading step of kneading a flour-producing powdery raw material obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a step of quantitatively cutting the noodles, 270 mesh fine-ground calcium alginate powder is blended into the flour-producing powdery raw material in a proportion of 4 to 8 parts by mass per 100 parts by mass of the flour-producing powdery raw material, thereby producing the healthy raw noodles.

[5] The method for producing raw noodles from healthy raw noodles according to the above item [4], wherein the raw noodles are raw noodles selected from the group consisting of refrigerated raw udon noodles, refrigerated raw buckwheat noodles, refrigerated raw pasta and refrigerated raw Chinese noodles.

[6] A method for imparting a health function of calcium alginate to boiled noodles or raw noodles while maintaining a high texture of noodles, wherein in a method for producing boiled noodles comprising (A) a kneading step of kneading a powdery raw material for noodle production obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a boiling step of boiling and cooling the noodles to prepare boiled noodles, or in a method for producing raw noodles for boiling and cooking comprising (A) a kneading step of kneading a powdery raw material for noodle production obtained by mixing a raw material containing wheat flour with kneading water to prepare a dough, (B) a noodle-making step of molding the dough into noodles, and (C) a step of quantitatively cutting the noodles, the method for producing raw noodles for boiling and cooking is characterized in that the powdery raw material for noodle production is used in such a manner that the ratio of 4 to 8 parts by mass to 100 parts by mass of the powdery raw material for noodle production is 4 to 8 parts by mass In the example, by blending 270 mesh micro-pulverized calcium alginate powder, the boiled noodle or raw noodle is maintained in good texture and the health function of calcium alginate is imparted.

ADVANTAGEOUS EFFECTS OF INVENTION

The present invention provides a healthy boiled noodle with high texture, which effectively retains the healthy function of calcium alginate such as the effect of inhibiting the increase in blood sugar level after eating, and retains the original texture of the noodle without causing the decrease in texture viscoelasticity or the like and the decrease in texture caused by the addition of calcium alginate during the production of the noodle. When the method of the present invention is used for producing boiled udon noodle, it is possible to provide boiled udon noodle in which calcium alginate is not dissolved out in the boiling step, the viscosity of boiled water is prevented from increasing, the texture such as soft texture and glutinous elastic texture, which are the characteristics of udon noodle, is prevented from decreasing, and the rapid increase in blood sugar value after eating is prevented.

Drawings

Fig. 1 is a graph showing a comparison of changes in blood glucose levels when udon noodle kneaded with calcium alginate powder is ingested and when udon noodle not kneaded with calcium alginate powder is ingested.

Fig. 2 is a graph showing a comparison of changes in blood glucose levels when udon noodle kneaded with calcium alginate powder is ingested and when udon noodle and calcium alginate powder are ingested without kneading with calcium alginate powder.

Fig. 3 is a graph showing a comparison of changes in blood glucose level when udon noodle kneaded with calcium alginate powder was ingested, when udon noodle kneaded with sodium alginate was ingested, and when udon noodle subjected to calcium alginate gel formation treatment was ingested.

Fig. 4 is a graph showing a comparison of changes in blood glucose level when udon noodles kneaded with calcium alginate powders having different particle sizes are ingested.

Fig. 5 is a graph showing a comparison of changes in the amount of change in blood glucose level in example 5.

Fig. 6 is a graph showing blood glucose levels over time after ingestion in example 6.

Fig. 7 is a graph showing the addition rate of each Ca alginate and the evaluation score (hardness) in example 7.

Fig. 8 is a graph showing the addition rate of each Ca alginate and the evaluation score (waxy elastic feeling) in example 7.

Fig. 9 is a graph showing the addition rate of each Ca alginate and the evaluation score (powdery texture) in example 7.

Fig. 10 is a graph showing the addition rate of each Ca alginate and the evaluation score (total texture) in example 7.

FIG. 11 is a graph showing blood glucose levels in the elapsed time after ingestion in example 8.

Fig. 12 is a graph showing blood glucose levels over time after ingestion in example 9.

Fig. 13 is a graph showing blood glucose levels over time after ingestion in example 10.

FIG. 14 is a graph showing blood glucose levels in the elapsed time after ingestion in example 11.

FIG. 15 is a graph showing blood glucose levels over time after ingestion in example 12.

FIG. 16 is a graph showing blood glucose levels in the elapsed time after ingestion in example 13.

FIG. 17 is a graph showing blood glucose levels over time after ingestion in example 14.

Detailed Description

The invention comprises the following steps: a method for producing healthy boiled noodles that retain the healthy function of calcium alginate and the high texture of noodles, characterized in that, in a method for producing boiled noodles that comprises (A) a kneading step of kneading a flour-producing powdery raw material obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a boiling step of boiling and cooling the noodles to produce boiled noodles, 270 mesh finely-divided calcium alginate powder is mixed into the flour-producing powdery raw material in a proportion of 4 to 8 parts by mass per 100 parts by mass of the flour-producing powdery raw material; and a method for producing healthy raw noodles that retain the healthy function of calcium alginate and the high texture of noodles, characterized in that, in a method for producing raw noodles for cooking comprising (A) a kneading step of kneading a flour-producing powdery raw material obtained by mixing a raw material containing wheat flour with kneading water, (B) a noodle-making step of molding the dough into noodles, and (C) a step of quantitatively cutting the noodles, 270 mesh fine-ground calcium alginate powder is blended into the flour-producing powdery raw material in a proportion of 4 to 8 parts by mass per 100 parts by mass of the flour-producing powdery raw material to produce the healthy raw noodles.

In the production of the boiled noodles of the present invention, the finely-divided 270-mesh calcium alginate powder is added to the flour-producing powder raw material in a proportion of 4 to 8 parts by mass per 100 parts by mass of the flour-producing powder raw material, and the raw material, the production process, the production conditions, and the like of the boiled noodles are different from those of the conventional boiled noodles or the conventional raw noodles. As the material for producing noodles, other than wheat flour, auxiliary materials, blending materials and additives used in the production of known noodles may be appropriately blended and added within a range not to change the effect of the present invention.

In the production of the boiled noodles or the raw noodles of the present invention, as the wheat flour raw material for producing the noodles, known wheat flour raw materials used in the production of the noodles can be used, and for example, wheat flour as a raw material for producing udon noodles is not limited to specific wheat flour in principle, but in the method of the present invention, specific examples of particularly suitable wheat flour include wheat flour obtained from imported wheat such as ASW (standard white wheat produced in australia), northern haichenopodium wheat such as northern habotai wheat, low amylose wheat such as zakuwa of kyusha wheat, and wheat flour obtained from other domestic wheat, and particularly, wheat flour obtained by mixing ASW or northern habotai with low amylose. In order to develop the flavor of wheat flour, wheat flour may be blended in an amount of 50 mass% or more, particularly preferably 70 mass% or more, of the powdery raw material of the boiled udon noodle.

In the present invention, by adding starch having a higher gelatinization viscosity than wheat flour as a raw material to a part of the powdery raw material, the texture and viscoelasticity can be improved. For example, oxidized starch such as tapioca starch and waxy corn starch, or processed starch which has been subjected to treatment for increasing gelatinization viscosity by acetylation, etherification or the like, regardless of the source material, may be used. The amount of the starch to be blended is not particularly limited, but is preferably in the range of 5 to 30% by mass, more preferably 10 to 20% by mass, based on the total amount of the wheat flour and the starch.

In the present invention, a starch that is indigestible in wheat flour as a raw material may be added to a part of the powdery raw material. For example, high amylose corn starch, processed starch that is rendered indigestible and absorbable by phosphate cross-linking, etc., regardless of the source material, may be used. The amount of the starch to be blended is not particularly limited, and is preferably in the range of 10 to 50 mass% relative to the powder raw material.

In the case of increasing the blending ratio of starch, active gluten may be added to a part of the powder raw material for the purpose of compensating for a relative shortage of gluten. In addition, fats and oils, emulsifiers, and the like, which improve the dough-making property, may be used.

In the method for producing boiled noodles of the present invention, the finely pulverized calcium alginate powder of 270 mesh is added to the raw powder material for producing noodles in a proportion of 4 to 8 parts by mass per 100 parts by mass of the raw powder material for producing noodles, any type of the raw material for the powdery calcium alginate can be used as long as it is brown algae, preferably, it is not limited to a specific molecular weight range, but it is also said that the molecular weight thereof is about 70 kilodala as the particle size of the powdery calcium alginate, and the finely pulverized powder of 270 mesh is used as the particle size of the powdery calcium alginate, preferably, the finely pulverized powder having a particle size of 1 to 50 μm, more preferably, 1 to 30 μm, which is obtained by pulverizing the calcium alginate powder by a conventional ball mill and classifying the finely pulverized powder by a sieve to obtain a suitable number of the finely pulverized powder which is standardized by a conventional method.

The proportion of the powdery calcium alginate is 4 to 8 parts by mass, more preferably 5 to 6 parts by mass, per 100 parts by mass of the powder raw material for noodle production. When the amount of calcium alginate powder is less than 4 parts by mass, the effect of suppressing the increase in blood sugar level after eating may be insufficient, and when it exceeds 8 parts by mass, the texture may be deteriorated.

In the kneading step of kneading the powdery raw material for noodle production into a dough by adding kneading water to the powdery raw material for noodle production in the method for producing boiled or raw noodles of the present invention, potassium chloride may be used as the kneading water added to the powdery raw material in addition to the salt. The concentration of the salt alone is preferably in the range of 2 to 12% by mass, more preferably 8 to 10% by mass.

In the kneading step in the method for producing boiled noodles or raw noodles of the present invention, the powdery raw material and the powdery calcium alginate may be preliminarily mixed, and then kneaded by adding kneading water and using a vacuum mixer. In order to efficiently perform this kneading step, for example, the following methods can be employed: the front stage was equipped with a ribbon mixer to highly homogenize the powdery calcium alginate.

In the noodle-making step in the method for producing boiled noodles or raw noodles of the present invention, a roll-type noodle-forming machine or a calender can be exemplified, and the kneading can be freely performed by a manual noodle-making machine or an extrusion-type noodle-forming machine. The noodle strings hardened and straightened by noodle making can be finely cut into noodles by passing through a calender and a cutter with an appropriate standing time. In the step of producing raw noodles of the present invention, (B) a noodle-making step of forming the dough into noodles, and (C) a step of quantitatively cutting the noodles, and then (D) a powdering step of scattering starch in the quantitatively cut noodles to prevent the noodles from adhering to each other may be provided.

In the cooking step in the method for producing cooked noodles of the present invention, the noodles divided into the same number of pieces may be cut into a predetermined size, and then cooked and cooled in a single-part unit, or the noodles may be collected and cooked and cooled, and then measured. Preferably, the temperature of the boiled water is adjusted to be above 98 ℃, and the pH is adjusted to be 5.0-6.0. The boiled udon noodles may be subjected to an immersion treatment by mixing with an organic acid in cooling water for the purpose of improving the storage stability during cold storage and circulation, or may be subjected to a secondary heating treatment with steam, hot water, microwave or the like after being hermetically packaged for the purpose of further improving the storage stability. In addition, quick freezing is preferable for the frozen noodles in order to maintain the texture immediately after cooking, and freezing may be completed within 30 minutes after cooking.

In the present invention, by uniformly containing micronized calcium alginate in a dispersed state inside udon noodle, the action effect of maximizing the action of calcium alginate can be obtained without departing from the timing of digestion and absorption of udon noodle. In addition, since the calcium alginate after the micronization does not absorb water excessively unlike water-soluble alginate, it does not inhibit the formation of gluten film in the dough in the kneading step, and thus it is possible to obtain the effect of preventing the smooth feeling and the tongue touch feeling from being lowered while maintaining the appropriate hardness and elasticity in the texture of udon noodles.