CN1843129B - Method for processing noodle - Google Patents
Method for processing noodle Download PDFInfo
- Publication number
- CN1843129B CN1843129B CN2006100718953A CN200610071895A CN1843129B CN 1843129 B CN1843129 B CN 1843129B CN 2006100718953 A CN2006100718953 A CN 2006100718953A CN 200610071895 A CN200610071895 A CN 200610071895A CN 1843129 B CN1843129 B CN 1843129B
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- Prior art keywords
- noodles
- glutaminases
- trans
- sequestrant
- unit
- Prior art date
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- Expired - Fee Related
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000012545 processing Methods 0.000 title claims description 4
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 52
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 52
- 230000008569 process Effects 0.000 claims abstract description 8
- 239000003352 sequestering agent Substances 0.000 claims description 44
- 239000003795 chemical substances by application Substances 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 28
- 230000002829 reductive effect Effects 0.000 claims description 28
- 230000000694 effects Effects 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 25
- 239000003995 emulsifying agent Substances 0.000 claims description 23
- 239000002253 acid Substances 0.000 claims description 22
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- -1 sucrose fatty ester Chemical class 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 15
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 15
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 12
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 10
- 150000001342 alkaline earth metals Chemical class 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000011159 matrix material Substances 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 125000003368 amide group Chemical group 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 claims description 6
- AVXURJPOCDRRFD-UHFFFAOYSA-N Hydroxylamine Chemical compound ON AVXURJPOCDRRFD-UHFFFAOYSA-N 0.000 claims description 5
- 239000007983 Tris buffer Substances 0.000 claims description 5
- 238000011088 calibration curve Methods 0.000 claims description 5
- 238000013016 damping Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 235000013905 glycine and its sodium salt Nutrition 0.000 claims description 5
- 150000004698 iron complex Chemical class 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 38
- 239000008107 starch Substances 0.000 abstract description 37
- 235000019698 starch Nutrition 0.000 abstract description 37
- 235000013339 cereals Nutrition 0.000 abstract description 26
- 235000013312 flour Nutrition 0.000 abstract description 25
- 238000009835 boiling Methods 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 2
- 210000003254 palate Anatomy 0.000 abstract 2
- 239000002738 chelating agent Substances 0.000 abstract 1
- 239000003638 chemical reducing agent Substances 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 239000013558 reference substance Substances 0.000 description 17
- 108010068370 Glutens Proteins 0.000 description 15
- 235000021312 gluten Nutrition 0.000 description 15
- 229940088598 enzyme Drugs 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 13
- 229940041514 candida albicans extract Drugs 0.000 description 11
- 239000012138 yeast extract Substances 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 9
- 229910052791 calcium Inorganic materials 0.000 description 9
- 239000011575 calcium Substances 0.000 description 9
- 229910052749 magnesium Inorganic materials 0.000 description 9
- 239000011777 magnesium Substances 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
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- 235000021307 Triticum Nutrition 0.000 description 8
- 230000008859 change Effects 0.000 description 8
- 238000005057 refrigeration Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 241000287127 Passeridae Species 0.000 description 4
- 244000141698 Prunus lannesiana Species 0.000 description 4
- 235000014001 Prunus serrulata Nutrition 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 230000001976 improved effect Effects 0.000 description 4
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- 230000000050 nutritive effect Effects 0.000 description 4
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- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000017550 sodium carbonate Nutrition 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 4
- 229940038773 trisodium citrate Drugs 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
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- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000001550 time effect Effects 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000187747 Streptomyces Species 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003141 primary amines Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 108010071289 Factor XIII Proteins 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
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- 238000009792 diffusion process Methods 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 229940012444 factor xiii Drugs 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 description 1
- 239000001415 potassium malate Substances 0.000 description 1
- 235000011033 potassium malate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000001433 sodium tartrate Substances 0.000 description 1
- 229960002167 sodium tartrate Drugs 0.000 description 1
- 235000011004 sodium tartrates Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
Landscapes
- 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)
Abstract
This invention provides a method for producing noodles suppressing aging in starch of noodles, specifically those having time lag from a boiling process to the time to eat (having a problem of starch aging in pre-boiled noodles or noodles passed through a cold storage distribution process), and reinforcing a palate feeling gradient (center core feeling), springiness and stickiness to suppress deterioration with age so as to provide palate feeling similar to that of noodles just after boiled. The method for producing noodles comprises adding a chelating agent, a reducer and transglutaminase to raw material cereal flour for noodles.
Description
Technical field
The invention relates to a kind of zymin that contains trans-glutaminases and sequestrant and reductive agent; The present invention is also about a kind of Noodles that uses sequestrant, reductive agent and trans-glutaminases, and the working method of Noodles.
Background technology
Noodles such as tangent plane, Fagopyrum esculentum Moench, Chinese style noodles, pasta class are just to permeate since ancient times in Japanese dietetic life, and still appear at the food on the dining table again and again so far.In recent years, the finished product Noodles also circulates extensively in market, because this Noodles carry out reheat for need only in microwave oven, or only need water the ready-to-serve Noodles of top juice, because of its simplicity is well received by the public and is used by numerous family.
The Noodles of sale such as convenience store and supermarket is mainly the face of boiling and steaming face, from the production scene to boil the back human consumer edible lifetime poor.After the operation of over-cooking, steaming, the quality of face can worsen rapidly, for example, can occur descending because of the age of starch mouthfeel in the face; The starch small grain that drops in the noodles surface viscosity occurs and noodles is sticked together, phenomenon such as cause that noodles are entangled with, are had some setbacks.Except the commodity in convenience store and supermarket, same problem also has discovery in the Noodles of precooking such as restaurant chain store.For example, in restaurant chain store, need boil like tangent plane under 10～20 minutes the situation, in order to shorten its cooking operation, how can boil before the meal at point in advance, point is processed final finished through the short period of time heating after the meal.Such noodles quality after boil can descend gradually, and the thicker tangent plane of face thickness in the face for example though the thick difference of face also has difference, can be observed significant expansion in 30 minutes later on boiling mostly.And fine flours such as Chinese style noodles and Fagopyrum esculentum Moench more can promptly, both make only to place can occur after several minutes expanding more significantly at short notice.To above-mentioned problem, corresponding research is just arranged since ancient times, and can postpone the aged material relevant for adding, with suppress through the time technology that changes report.For example,, add gluten, gliadin, glutenin etc. and form the relevant protein of gluten and come the structure in the reinforcement face through adding purified starch and thickening polyose to suppress the technology of age of starch, inhibition through the time variation the report of technology.
Some are also arranged so far about in Noodles, using the report example of sequestrant.What for example in patent documentation 1, put down in writing is in Noodles, to add the compsn of being made up of kojic acid and sequestrant.But; The technology of being put down in writing in the document its objective is; (Noodles) tone is better; The tone that causes of fading descends few and bacterial contamination is had the manufacturing of the livings face of preservative effect, and about problem of the present invention---the mouthfeel of Noodles improve and suppress through the time variation do not have any description, this point and the present invention are different.
In Noodles, use the method for organic acid salt that research is also arranged since ancient times, for example, in patent documentation 2, record the method for in flour, adding 0.2% above organic acid salt.Through the use of this technology, can make the Noodles chewiness, but its objective is the mouthfeel that face is boiled in improvement, Noodles and the palpus of placing after boiling do not had any description through the Noodles that refrigerates the operation that circulates, different with problem of the present invention.In addition, record is in the patent documentation 3, and the boiling of the operation of modulation face base, the noodles processed by this face base burnt operation and comprised and burn the face that operation obtains and be immersed in the operation in the solution being boiled by this.It is characterized in that; Burn boiling of the modulating process of this face base, the noodles processed by this face base that to use pH value in the operation be 4.0～5.5 the organic acid and/or the 1% quality aqueous solution of salt, can produce the keeping quality, excellent taste of steaming (boiling) Noodles, the face of not being entangled with.Though have part to repeat with the Noodles of contrast; But they and difference of the present invention are: the present invention only needs when modulation face base, to add and can tell on; And in patent documentation 3, not only when modulation face base, also must after boiling, Noodles be immersed in this organic acid-organic acid salt aqueous solution.
In Noodles, use the method for polymeric phosphate (being also referred to as condensed phosphate) on the books in document etc.For example in non-patent literature 1 record be widely used in Noodles that condensed phosphate increases water-retentivity to reach, pins metals ion, prevents age of starch, the homogeneous dissemination of moisture etc.But, use condensed phosphate to be difficult to Noodles is carried out upgrading separately.
In Noodles, use the method for reductive agent that some reports are also arranged in the past.For example, in patent documentation 4, putting down in writing, in the manufacturing of the dried noodle class of having added salt,, bubbling in the time of can preventing noodles stoving, the face body is coarse through in flour, adding the gsh of less than 0.02% weight.In addition; Record is in the patent documentation 5; Be in the Noodles made of main grain flour with the wheat-flour; Contain the gsh of 0.02 weight %～1.0% through grain flour, even then do not add salt, good face matter can be provided also, produce the excellent instant noodles of stability 100 above-mentioned weight parts.Patent documentation 4 and 5 all is correlation techniques of instant noodles, with problem of the present invention---and different from the quality improving that boils to the face (Noodles of the Noodles of placing after boiling, process refrigeration circulation) that eats the lifetime difference.
On the other hand, also there are some to improve the report of Noodles method for quality about using trans-glutaminases.With the immediate technology of mode of the present invention be, use trans-glutaminases and reductive agents such as carbonate and/or gsh, the face of giving improves the restorative technology of hot water (patent documentation 5) with elasticity and viscosity.The Noodles of in the embodiment of patent documentation 5, inquiring into is also undeclared to be in the material grain powder, to have added starch; Therefore; Patent documentation 5 with major subjects of the present invention and inconsistent, major subjects of the present invention is, in the material grain powder, is added with starch and in advance in well-done face with the refrigeration circulation; Age of starch is a prominent question, and patent documentation 5 is different with the problem that the present invention should solve.In addition, mouthfeel that age of starch causes descends and is meant, causes the moisture that remains in the starch to the face internal diffusion because of age of starch, compares with the face that has just boiled, and can not feel the mouthfeel gradient (SMIS sense), elasticity, the viscosity of face.
But above-mentioned any technology does not have abundant effect to the Noodles that boiled in advance before edible with through the face of refrigeration circulation operation, and the face that increases of starch is particularly followed age of starch and mouthfeel declines that causes needs further improvement.In other words, for the Noodles that boiled in advance, through refrigerating the Noodles of circulation, hoping more solicitously can be through suppressing the mouthfeel gradient (SMIS sense), elasticity, the viscosity of its age of starch, enhancing face, provides to be similar to well-done mouthfeel just.
[patent documentation 1] spy opens clear 63-157950
[patent documentation 2] spy opens flat 2-190157
[patent documentation 3] spy opens 2002-27930
No. 2987369, [patent documentation 4] special permission
[patent documentation 5] spy opens flat 10-262588
[patent documentation 6] spy opens flat 11-346689
697～698 pages of the distribution of [non-patent literature 1] Japanese wheat class research association, wheat-flours (revising the 3rd edition)
Summary of the invention
The problem that the invention desire solves
The objective of the invention is to: to Noodles; Particularly to burning the Noodles that there is the long period difference between edible (Noodles that boiled in advance and through the Noodles of refrigeration circulation operation etc., have the Noodles of age of starch problem) from boiling; Through suppressing the mouthfeel gradient (SMIS sense), elasticity, the viscosity of age of starch, enhancing face; A kind of mouthfeel of well-done just that is similar to is provided, promptly suppress mouthfeel through the time change.
Solve the means of problem
Research with keen determination through present inventors; Find: through in the material grain powder, adding sequestrant, reductive agent and trans-glutaminases, can suppress age of starch, and can strengthen the mouthfeel gradient (SMIS sense), elasticity, the viscosity of face; And then can suppress through the time change, and finally accomplished the present invention.That is, the present invention is described below.
(1). a kind of zymin that is used for Noodles is characterized in that said zymin contains trans-glutaminases, sequestrant and reductive agent; Said sequestrant is that Citrate trianion and/or polymeric phosphate, reductive agent are gsh and/or halfcystine, and with respect to per 1 unit trans-glutaminases, the amount of sequestrant is that the amount of 0.001～0.03g, reductive agent is 0.0001～1g; Wherein, said unit can use following carboxylic amido matched pair technique to measure and definition, promptly; In temperature is 37 ℃, the Tris damping fluid of pH6.0; At carbobenzoxy-(Cbz)-L-glutamyl glycocoll and azanol is in the reaction system of matrix, makes trans-glutaminases work, and the trichoroacetic acid(TCA) that generates is formed iron complex when hydroximic acid exists; Measure the absorbancy at 525nm place then; Obtain the hydroximic acid amount through calibration curve, the enzyme amount that generated 1 micromolar hydroximic acid in 1 minute is defined as the activity unit of trans-glutaminases, i.e. Unit 1.
(2)., it is characterized in that said zymin further contains emulsifying agent like (1) described zymin, said emulsifying agent is a sucrose fatty ester, and with respect to per 1 unit trans-glutaminases, the amount of emulsifying agent is 0.0001～1g.
(3). a kind of working method of Noodles is characterized in that said method is: use material grain powder, trans-glutaminases, sequestrant and reductive agent to process the face base; Through maturation, compound, prolong press to form and wear, be cut into noodles again, wherein; The addition of trans-glutaminases is to add Unit 0.01～50 with respect to every 1g aleuronat, and, with respect to per 1 unit trans-glutaminases; The amount of sequestrant is that the amount of 0.001～0.03g, reductive agent is 0.0001～1g, and sequestrant is that Citrate trianion or polymeric phosphate, reductive agent are gsh or halfcystine, wherein; Said unit can use following carboxylic amido matched pair technique to measure and definition, that is, and and in temperature is 37 ℃, the Tris damping fluid of pH6.0; At carbobenzoxy-(Cbz)-L-glutamyl glycocoll and azanol is in the reaction system of matrix, makes trans-glutaminases work, and the trichoroacetic acid(TCA) that generates is formed iron complex when hydroximic acid exists; Measure the absorbancy at 525nm place then; Obtain the hydroximic acid amount through calibration curve, the enzyme amount that generated 1 micromolar hydroximic acid in 1 minute is defined as the activity unit of trans-glutaminases, i.e. Unit 1.
(4). the working method like (3) described Noodles is characterized in that further use sucrose fatty ester as emulsifying agent, with respect to per 1 unit trans-glutaminases, the amount of emulsifying agent is 0.0001～1g.
(5). the working method like (4) described Noodles, it is characterized in that sequestrant is a Citrate trianion, be derived from the material grain powder
Alkaline-earth metal and the mol ratio of Citrate trianion be 1.0: 0.5～1.3.
(6). a kind of Noodles is characterized in that said Noodles is with each described method processing in (3)～(5).
The effect of invention
Effect of the present invention is; To Noodles; Particularly to from being heated to the Noodles that there is the long period difference between edible (Noodles that boiled in advance and have the Noodles of age of starch problem through the Noodles of refrigeration circulation operation etc.); Can be through suppressing age of starch, strengthen the mouthfeel gradient (SMIS sense), elasticity, the viscosity of face, suppress through the time change, provide to be similar to well-done mouthfeel just.
Embodiment
At first; The zymin that can effectively use when making Noodles of the present invention describes, and the characteristic of said zymin is: its effective constituent is: (1) trans-glutaminases and (2) sequestrant, (3) reductive agent, also contain composition and the emulsifying agent that is derived from wheat as required.
Trans-glutaminases is that the acyl group shift reaction with the γ-carboxy and amide groups of the glutamine residue in protein or the peptide bond and primary amine is catalysis (agent), when primary amine is proteinic lysine residue, has promotion ε-(enzyme of γ-Glu)-Lys cross-link bond effect.The trans-glutaminases that uses among the present invention only need have trans glutaminase active and get final product, and need not to review its origin, and spendable have, for example streptomyces (Streptmyces mobaraensis IF013819.In addition, the classification in past divides it into ス ト レ プ ト ベ Le チ シ リ ウ system and belongs to, and according to present classification, ス ト レ プ ト ベ Le チ シ リ ウ system is categorized as streptomyces) etc. be derived from mikrobe enzyme (slightly be designated as MTGase.The spy opens clear 64-27471 communique, No. the 5156956th, USP); Stem from mammiferous enzymes such as cavy (spy opens clear 58-14964 communique); The enzyme (Guan Shenfu etc., Japan Fisheries Society's magazine 56 are rolled up 125 pages (1990) No. 1) that stems from fish such as cod; Be present in the enzyme (also being called as Factor XIII) in the blood; Other enzymes that produce with method of gene recombination (for example, spy open flat 1-300889 communique, spy are opened flat 5-199883 communique, the spy opens flat 6-225775 communique, WO93/15234 International Publication pph) etc.The trans-glutaminases that the present invention uses can be above-mentioned any one trans-glutaminases, but the sparetime university that goes into business produces in batches, preferably uses microorganism-origin transglutaminase inexpensive and that buy easily.
Addition to the trans-glutaminases of Noodles is that every 1g aleuronat adds Unit 0.01～50, preferred Unit 0.1～10.Shortcomings such as addition less than 0.01 unitary words can't obtain sufficient additive effect, surpass 50 unitary words and can't obtain the additional upgrading effect that matches with addition, and are expensive are bigger, and face can become really up to the mark sometimes, and mouthfeel is caused negative impact.In addition, the activity unit of trans-glutaminases can use following carboxylic amido matched pair technique (ヒ De ロ キ サ メ one ト) to measure and definition.Promptly; In temperature is 37 ℃, Tris (Tutofusin tris) damping fluid of pH6.0; At carbobenzoxy-(Cbz)-L-glutamyl glycocoll and azanol is in the reaction system of matrix, makes TGase work, and the trichoroacetic acid(TCA) that generates is formed iron complex when hydroximic acid exists; Measure the absorbancy at 525nm place then; Obtain the hydroximic acid amount through calibration curve, the enzyme amount that generated the hydroximic acid of 1 μ mole in 1 minute is defined as the activity unit of TGase, i.e. Unit 1 (1U) (opening clear 64-27471 communique with reference to the spy).
Next the sequestrant that can be used for adjusting zymin of the present invention is described.In the present invention, preferred sequestrant can have the character of weak base～alkalescence.By inference; Sequestrant is to utilize its alkaline nature; In the Noodles blank, increase matrix---the function of proteinic solubleness of trans-glutaminases through it, and with raw material powder in the more magnesium and calcium formation complex compound of content; Thereby, be transformed into the form that helps gluten to form with these metal-chelatings.Characteristic (weak base～alkalescence) according to sequestrant; Matrix increases, the reaction of trans-glutaminases is further promoted; Simultaneously, the densification of the mesh shape tissue of the gluten that the divalent ion of generation and the complex compound of sequestrant cause is also carried out at the same time, and the rerum natura that the result has realized doubling is improved.Play the sequestrant of effect like this; As long as demonstrate the characteristic of weak base～alkalescence; And be keep chelating can material, though can its kind how, for example Trisodium Citrate, Tripotassium Citrate, sodium tartrate, soluble tartrate, sodium malate, potassium malate, polymeric phosphate etc.For example; Under the situation of power powder in the use (1 powder such as grade); The addition of sequestrant does, is derived from product that the mole number of total mole number and sequestrant of the alkaline-earth metal (calcium that contains in the material grain powder, magnesium) of material grain powder multiply by ligancy (for example, under the situation of Citrate trianion; Ligancy is 3, so the mole number of Citrate trianion * 3; Under the situation of tartrate, malate, ligancy is 2, so the mole number of this organic acid salt * 2; Under the situation of TSPP, ligancy is 2, so the mole number of this polymeric phosphate * 2) ratio be 1.0: 0.7～4.0, be preferably 1.0～3.5, be more preferably in 1.2～3.4 the scope.About Citrate trianion, the alkaline-earth metal (calcium, magnesium) that is derived from the materials of wheat powder and the mol ratio of Citrate trianion are that 1.0: 0.5～1.1 scope is best.About TSPP, the alkaline-earth metal (calcium, magnesium) that is derived from the material grain powder is 1.0: 0.5～1.3 with the mol ratio of caramel hydrochlorate, is preferably 1.0: 0.5～1.1 scope.The kind of change of the composition Along with season of the material grain powder that uses in the Noodles in addition, and wheat is different and content changes to some extent.Even some change of the content of alkaline-earth metal in the grain flour, but the optimum addition of sequestrant does not have big variation in the material grain powder of the present invention.In view of this, the addition of sequestrant is so long as get final product in the scope that Schwellenwert and mxm. calculated of the alkaline-earth metal content that in various flour, contains.Promptly; Can compile, revise food ingredient table (2001) the 5th time according to the Japanese Science And Technology Agency resource exploration; The calcium that can be used for the various material grain powder of face is every 1kg grain flour 0.20～0.29g; Magnesium is every 1kg flour 0.12～0.36g, and the amplitude of the amount total amount of the alkaline-earth metal of these calcium and magnesium representative is every 1kg material grain powder 0.0099～0.022mol.Thereby; Use the words of the scope of this value regulation sequestrant of the present invention; The addition of sequestrant does; The ratio that the mole number of total mole number and sequestrant that is derived from the alkaline-earth metal (calcium that contains in the material grain powder, magnesium) of material grain powder multiply by the product of ligancy is get final product in 1.0: 0.7～4.0 scopes, and about Citrate trianion, the mol ratio that is derived from alkaline-earth metal (calcium, magnesium) and the Citrate trianion of material grain powder is that 0.5～1.3 scope is better.
The reductive agent that can give an example out has, reducing sugars such as SANMALT-S, lactose, glucose; Thio-compounds such as gsh, halfcystine etc., but, preferably use gsh and halfcystine from the angle of tasty performance.
Gsh and halfcystine both can be to use to be sold on the market, in addition, also can use the yeast extract that contains these thio-compoundss.The yeast extract that contains gsh, preferred glutathione content account for yeast extract dry thing weight more than 1%, are more preferably to account for more than 5%.The yeast extract that contains halfcystine, preferred cysteine content account for the dry thing weight of yeast extract more than 0.2%, are more preferably to account for more than 1%.
In addition, in the present invention, reductive agent can influence the formation of the cystine linkage of wheat gluten, strengthens the viscosity key element of Noodles, comprehensively gives the mouthfeel that Noodles is expected.Particularly for important topic of the present invention---the face that boiled in advance with boil after through the Noodles of refrigeration circulation because their age of starch is very strong, the characteristic that can lose viscosity, therefore to this to improve effect very big.
Spendable emulsifying agent can have glycerol fatty acid ester, sucrose fatty ester, sorbitan-fatty acid ester, soybean phospholipid, Ucar 35 acid esters etc. regardless of its kind among the present invention, and wherein sucrose fatty ester is best.
Containing above-mentioned effective constituent---trans-glutaminases and sequestrant and reductive agent, the modulation that contains the zymin of the present invention of emulsifying agent etc. as required do not have special where the shoe pinches; Except containing above-mentioned trans-glutaminases and sequestrant and reductive agent, making it contain the emulsifying agent as required, other can suitably according to the working method in this field known today.
In zymin of the present invention,, also can add edible vehicle such as starch, dextrin, reduction SANMALT-S malt sugar powder, lactose from reason on the preparation or easy-to-use viewpoint.In addition, employed auxiliary material---modification agent and thickening polyose, acid flavorings etc. such as starch, purified starch, egg white, wheat gluten in the time of can using common system face in the zymin of the present invention as long as can realize target of the present invention, do not have special restriction.In addition, also can add the stablizer of enzyme and the auxiliary material of improvement zymin powder characteristics.
Be preferably the aequum of trans-glutaminases, sequestrant, reductive agent and emulsifying agent in the working method of the Noodles of the present invention that the formula rate of trans-glutaminases that need contain in the zymin of the present invention and sequestrant, reductive agent and emulsifying agent is stated after satisfying simultaneously.Such formula rate is, for per 1 unit trans-glutaminases, the ratio of sequestrant 0.001～0.03g, reductive agent 0.0001～1g, emulsifying agent 0.0001～1g.
Can understand from the effect of each composition of zymin of the present invention, except can in Noodles, suppress the aging of starch so that suppress through the time change, general to other is that the protein food product that contains of main raw material also is useful with cereals such as flour.For example, for food such as the various Noodles that contain wheat protein, Biscuits, cake class, snack categories, Bread and Pastries, can give desired mouthfeel through the formation of proteinic crosslinking polymerization, bring into play its effective function.Therefore; Though it is that Noodles in the food of main raw material describes that zymin of the present invention is primarily aimed at cereals such as flour; But so long as contain the matrix of trans-glutaminases---protein and the food that contains mineral substance such as the calcium that can strengthen gluten, magnesium can certainly obtain the effect that same mouthfeel is improved.
Below, the working method of Noodles of the present invention is described.
Can be wider through the Noodles scope that working method of the present invention is made, comprise Chinese style noodles (also comprising the skin of dumpling, spring roll, won ton etc.), tangent plane, Fagopyrum esculentum Moench, vermicelli, cold wheat, Italian solid surfaces, macaroni etc.In addition, also extensively comprise the circulation form that comfort level is different---give birth to face, boil face, steaming face, dried noodle, face etc. stirs fry in oil.
According to the method for the invention, use trans-glutaminases and sequestrant and reductive agent, contain emulsifying agent as required and make above-mentioned various Noodles and do not have special where the shoe pinches.In the operation of the face of making base,, comprise that all operations such as raw material types, formula rate all can be according to the working method of traditional Noodles except using trans-glutaminases and sequestrant and reductive agent, using the emulsifying agent as required.Certainly, the zymin of the present invention that can use above-mentioned explanation is as trans-glutaminases and sequestrant and reductive agent and the emulsifying agent that adds as required.
In addition, the working method summary of such Noodles is: in the grain flour main raw material of wheat-flour, buckwheat flour etc., use various auxiliary materials to process the face base, through maturation, compound, prolong to press to form and wear, be cut into noodles again.The noodles that obtain can be used as a) directly as the face of giving birth to, b) be dried into dried noodle or partial desiccation face, c) boil later and circulate as boiling face.
Among the present invention, the material grain powder is so long as can be modulated into the grain flour of face base and get final product, like wheat-flour, buckwheat flour, semolina, soyflour etc.Starch material can add also and can not add, if but preferably can add starch at interval if having time between edible from being heated to.No matter the starch that adds this moment can its source, like wheat starch, yam starch, W-Gum, tapioca(flour) etc., but tapioca(flour) is better.In addition, no matter the working method of starch itself also can its kind, like the working method of αization, esterification (acetic acid esterification, the acidifying of octene amber, Phosphation etc.), etherificate (hydroxyl propyl etherization, carboxymethyl etherification etc.), crosslinkedization etc.
The performance of the effect of enzyme generally must remain on the mixture that is suitable for enzyme and matrix and bring into play under the temperature of enzyme effect, the time conditions.But, process Noodles through the present invention, need not special consideration should the time, also can in common face base manufacturing procedure, bring into play the enzyme effect of trans-glutaminases.
Below come further explain the present invention through enumerating embodiment, but the present invention is not limited to these embodiment.
[embodiment 1]
(tangent plane)
Middle power flour (Nisshin Flour Milling Co produces " sparrow " board) 300g, cassava purified starch (Song Gu KCC produces " loose paddy oriental cherry 2 " board) 200g and vital gluten (Glico nutritive food Co., Ltd. produces " A gluten G " board) 25g; Measure zymin (a) 5g as shown in table 1; The sack of packing into; After 1 minute, (ProductName: Kitchen Aid, FMI Co., Ltd. produce, model: KSM5) to move into agitator air with the powder raw material mixing.Dissolving 20g salt in 220g water is modulated into the liquid temperature and is 20 ℃ common salt aqueous solution, with whisking appliance stir on one side, slowly add common salt aqueous solution on one side, carry out pre-mixing in 3 minutes with the 1st grade.Rise to the 2nd grade of remix 9 minutes then; The blank of the dried meat floss shape that obtains with dough maker (Co., Ltd.'s article river face mechanism is done manufacturing), is used common method for making, break up, compound and prolong pressure after; Blank was at room temperature placed 60 minutes, cut out with No. 10 cuttings afterwards.In order to make the enzyme reaction amount unanimity of each test site, it is each 100g that the noodles that cut out are used ethene wrapping material difference small packages, freezing.After all freezing treatment that study the district finish, respectively take out 1 bag from each test site, under freezing state, directly put into ebullient water and boiled 4 minutes.The face that boiled was floated wet 1 minute with frozen water immediately; In SOYA FIBE (water-soluble soybean polysaccharide) (Fuji Oil Co., Ltd.'s production) 2% aqueous solution, flooded 15 seconds afterwards; Be placed on then on the shallow basket made of wicker or thin bamboo strips, at room temperature left standstill 15 minutes, remove SOYA FIBE (water-soluble soybean polysaccharide) aqueous solution.With synthetic whole the inclosure in the bag, preserved 12 hours in refrigerator airtight back.During evaluation, spill 20ml clear water (city's water) on the face that in bag, takes out, open noodles with the chopsticks reason immediately then, remove redundant moisture with shallow basket made of wicker or thin bamboo strips, with the detection bodies of the usefulness that judges in order to foliation is opened.
In order to compare, to not adding trans-glutaminases and yellow soda ash, trisodium citrate, containing (reference substance 1) of halfcystine yeast extract; Use trans-glutaminases and trisodium citrate but added (reference substance 2: use zymin (b)) contain the halfcystine yeast extract; Use trans-glutaminases and yellow soda ash but added (reference substance 3: use zymin (c)) contain the halfcystine yeast extract; (reference substance 4: use zymin (d)) that used trans-glutaminases, yellow soda ash and contained the halfcystine yeast extract all carries out identical processing, the modulation tangent plane.
[table 1]
The assessment item that the sense of above-mentioned synthetic tangent plane is estimated: the balance of hardness, elasticity, viscosity, SMIS sense, mouthfeel, anti-through the time 6 kinds of evaluations such as variability.Hardness is the hardness of experiencing when biting noodles broken, and elasticity is the bounce of experiencing when biting noodles broken, and viscosity is the pulling force of the face that receives of tooth, and the SMIS sense is the algebraic difference between adjacent gradients of mouthfeel of the outside and the centre portions of face.Evaluation group estimates personnel component by 10 specialties, and all items of reference substance 1 must be divided into 3 fens, between 1 minute～5 minutes, is divided into unit with 0.5 reference substance 2～4 and sample of the present invention are estimated.In addition, remove the project of comprehensive evaluation, the benchmark of score increase and decrease is: bonus point when this characteristic is strong, subtract branch when more weak.The evaluation that gap is divided is: 0.5 fen difference is for feeling trickle gap (careful more repeatedly then experience gap); 1.0 divide difference for experiencing gap (1～2 time can experience gap) clearly; 1.5 divide difference for feeling greatly gap (1 time experience gap), 2 fens differences are for experiencing very big gap (1 time experience gap, this gap is very big).Anti-through the time variational evaluation be: initial evaluation is estimated after accomplishing 30 minutes once more, being designated as zero, changing bigger being designated as of mouthfeel when keeping initial evaluation *.The evaluation of mouthfeel equilibrated is: the extraordinary ◎ of being designated as of whole mouthfeel balance, balance are designated as zero preferably, relatively poor being designated as of balance *, the bad not poor △ that is designated as in the middle of occuping.In addition, outside assessment item, there are the words of the point that needs special record to insert special specified particular hurdle.Evaluation result is as shown in table 2.
[table 2]
According to sample of the present invention, hardness, elasticity, viscosity, SMIS sense have all demonstrated significant gap than reference substance 1, and viscosity, SMIS sense also demonstrate the significant effect of improving than other reference substances.Reference substance 2 strengthens than reference substance 1 hardness to some extent, but does not totally see big improvement.On the other hand, reference substance 3 and 4 hardness, elasticity obtain significant enhancing than reference substance 1, but viscosity, SMIS sense improve effect a little less than.In addition, can taste the taste of similar buck, inharmonious with tangent plane.Can confirm according to these results, only add like alkaline matter and trans-glutaminasess such as yellow soda ash merely,, can not obtain overall abundant upgrading effect though consistency and elasticity can improve.In addition, though confirmed the halfcystine yeast extract can effectively suppress viscosity and through the time change, this effect is more remarkable when also having confirmed to make up with Citrate trianion.
[embodiment 2]
(effect of emulsifying agent)
With middle power wheat-flour (Nisshin Flour Milling Co produces " sparrow " board) 300g, cassava purified starch (Song Gu KCC produces " loose paddy oriental cherry 2 " board) 200g and vital gluten (Glico nutritive food Co., Ltd. produces " A gluten G " board) 25g; Measure zymin (e) as shown in table 3 or (f) each 5g; The sack of packing into mixes powder raw material 1 minute.Emulsifying agent uses commercially available sucrose fatty ester.Later operation is modulated into tangent plane with embodiment 1.Estimate also and embodiment 1 identical carrying out.In addition, be modulated to reference substance 5, the benchmark in the time of estimating as the official with what do not add zymin.Use the face of zymin (e) to be sample 2 of the present invention, used the sample 3 of the present invention that is of zymin (f).
[table 3]
| The raw material name | Zymin (e) | Zymin (f) |
| Trans-glutaminases (1U/1mg) | 2.40％ | 2.40％ |
| Trisodium citrate | 30％ | 30％ |
| The yeast extract that contains halfcystine | 3.0％ | 3.0％ |
| Sucrose fatty ester | 0.0％ | 3.0％ |
| Dextrin | 64.60％ | 61.60％ |
| Add up to | 100.0％ | 100.0％ |
Evaluation result is as shown in table 4, can confirm, through adding the emulsifying agent sucrose fatty ester, elasticity, SMIS sense are further improved.
[table 4]
| Assessment item | Reference substance 5 | Sample 2 of the present invention | Sample 3 of the present invention |
| Hardness | 3 | 4.0 | 4.2 |
| Elasticity | 3 | 3.9 | 4.5 |
| Viscosity | 3 | 4.2 | 4.3 |
| The SMIS sense | 3 | 4.0 | 4.4 |
| The balance of mouthfeel | △ | ○ | ◎ |
| Anti-through the time variability | × | ○ | ○ |
| Other comments | There is not special specified particular | There is not special specified particular | Elasticity is further enhanced |
[embodiment 3]
(optimum addition of sequestrant)
With middle power flour (Nisshin Flour Milling Co produces " sparrow " board) 300g, cassava purified starch (Song Gu KCC produces " loose paddy oriental cherry 2 " board) 200g and vital gluten (Glico nutritive food Co., Ltd. produces " A gluten G " board) 25g; Zymin shown in the strapping table 5 (g)～(k) 5g; The sack of packing into mixes powder raw material 1 minute.Later operation is modulated into tangent plane with embodiment 1.Estimate also and embodiment 1 identical carrying out.In addition, be modulated to reference substance 6, the benchmark in the time of estimating as the official with what do not add zymin.Used the face of zymin (g)～(k) to be followed successively by sample 4～8 of the present invention.
[table 5]
Evaluation result is as shown in table 6.
[table 6]
According to table 6, though sample of the present invention 4 and 8 in the mouthfeel assessment item to improve effect relatively poor, suppress through the time effect that changes fully confirmed.The mouthfeel of sample 5～7 of the present invention improve effect and suppress through the time effect that changes find no fault with, do not have any peculiar smell.
[embodiment 4]
(kind of sequestrant)
With middle power flour (Nisshin Flour Milling Co produces " sparrow " board) 300g, cassava purified starch (Song Gu KCC produces " loose paddy oriental cherry 2 " board) 200g and vital gluten (Glico nutritive food Co., Ltd. produces " A gluten G " board) 25g; Zymin shown in the weighing table 7 (g)～(k) 5g; The sack of packing into mixes powder raw material 1 minute.Later operation is modulated into tangent plane with embodiment 1.Estimate also and embodiment 1 identical carrying out.In addition, be modulated to reference substance 6, the benchmark in the time of estimating as the official with what do not add zymin.
[table 7]
Evaluation result is as shown in table 8.
[table 8]
| Assessment item | Reference substance 7 | Sample 9 of the present invention | Sample 10 of the present invention | Sample 11 of the present invention |
| Hardness | 3 | ?3.9 | 3.7 | 3.9 |
| Elasticity | 3 | ?4.0 | 3.6 | 3.9 |
| Viscosity | 3 | ?4.1 | 3.6 | 3.7 |
| The SMIS sense | 3 | ?3.8 | 3.5 | 3.8 |
| The balance of mouthfeel | △ | ?○ | △ | ○ |
| Anti-through the time variability | × | ?○ | ○ | ○ |
According to table 8, confirmed that sequestrant also can use polymeric phosphate except that the Hydrocerol A of embodiment 1～3 checking.The test site (sample 10～11 of the present invention) that has added polymeric phosphate also can confirm its mouthfeel improve, suppress through the time effect that changes, but that the mouthfeel of sample of the present invention 10 is improved effect is poor slightly.
[utilizability on the industry]
Through the present invention; For Noodles; Particularly to from being heated to the Noodles that there is the long period difference between edible (Noodles that boiled in advance and through the Noodles of refrigeration circulation operation etc., have the Noodles of age of starch problem); Through suppressing age of starch and then strengthen the mouthfeel gradient (SMIS sense), elasticity, the viscosity of face, suppress through the time change, be similar to well-done mouthfeel just thereby can provide.
Claims (6)
1. a zymin that is used for Noodles is characterized in that, said zymin contains trans-glutaminases, sequestrant and reductive agent; Said sequestrant is that Citrate trianion and/or polymeric phosphate, reductive agent are gsh and/or halfcystine, and with respect to per 1 unit trans-glutaminases, the amount of sequestrant is that the amount of 0.001～0.03g, reductive agent is 0.0001～1g; Wherein, said unit can use following carboxylic amido matched pair technique to measure and definition, promptly; In temperature is 37 ℃, the Tris damping fluid of pH6.0; At carbobenzoxy-(Cbz)-L-glutamyl glycocoll and azanol is in the reaction system of matrix, makes trans-glutaminases work, and the trichoroacetic acid(TCA) that generates is formed iron complex when hydroximic acid exists; Measure the absorbancy at 525nm place then; Obtain the hydroximic acid amount through calibration curve, the enzyme amount that generated 1 micromolar hydroximic acid in 1 minute is defined as the activity unit of trans-glutaminases, i.e. Unit 1.
2. zymin as claimed in claim 1 is characterized in that said zymin further contains emulsifying agent, and said emulsifying agent is a sucrose fatty ester, and with respect to per 1 unit trans-glutaminases, the amount of emulsifying agent is 0.0001～1g.
3. the working method of a Noodles is characterized in that, said method is: use material grain powder, trans-glutaminases, sequestrant and reductive agent to process the face base; Through maturation, compound, prolong press to form and wear, be cut into noodles again, wherein; The addition of trans-glutaminases is to add Unit 0.01～50 with respect to every 1g aleuronat, and, with respect to per 1 unit trans-glutaminases; The amount of sequestrant is that the amount of 0.001～0.03g, reductive agent is 0.0001～1g, and sequestrant is that Citrate trianion or polymeric phosphate, reductive agent are gsh or halfcystine, wherein; Said unit can use following carboxylic amido matched pair technique to measure and definition, that is, and and in temperature is 37 ℃, the Tris damping fluid of pH6.0; At carbobenzoxy-(Cbz)-L-glutamyl glycocoll and azanol is in the reaction system of matrix, makes trans-glutaminases work, and the trichoroacetic acid(TCA) that generates is formed iron complex when hydroximic acid exists; Measure the absorbancy at 525nm place then; Obtain the hydroximic acid amount through calibration curve, the enzyme amount that generated 1 micromolar hydroximic acid in 1 minute is defined as the activity unit of trans-glutaminases, i.e. Unit 1.
4. the working method of Noodles as claimed in claim 3 is characterized in that, further uses sucrose fatty ester as emulsifying agent, and with respect to per 1 unit trans-glutaminases, the amount of emulsifying agent is 0.0001～1g.
5. the working method of Noodles as claimed in claim 4 is characterized in that, sequestrant is a Citrate trianion, and being derived from the alkaline-earth metal of material grain powder and the mol ratio of Citrate trianion is 1.0: 0.5～1.3.
6. a Noodles is characterized in that, said Noodles is with each described method processing in the claim 3～5.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005109795 | 2005-04-06 | ||
| JP2005-109795 | 2005-04-06 | ||
| JP2005109795A JP4706308B2 (en) | 2005-04-06 | 2005-04-06 | Method for producing noodles |
Publications (2)
| Publication Number | Publication Date |
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| CN1843129A CN1843129A (en) | 2006-10-11 |
| CN1843129B true CN1843129B (en) | 2012-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2006100718953A Expired - Fee Related CN1843129B (en) | 2005-04-06 | 2006-03-22 | Method for processing noodle |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP4706308B2 (en) |
| KR (1) | KR101255526B1 (en) |
| CN (1) | CN1843129B (en) |
| TW (1) | TWI388289B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189976B (en) * | 2006-11-29 | 2010-07-14 | 河南农业大学 | High-grade quickly freezing dumpling flour |
| CN103859551B (en) * | 2014-04-01 | 2015-10-14 | 天津商业大学 | Glutelin is utilized to suppress the method for starch retrogradation |
| WO2016121885A1 (en) * | 2015-01-30 | 2016-08-04 | 株式会社林原 | Method for suppressing aging of starch |
| CN106071754A (en) * | 2016-06-03 | 2016-11-09 | 天津狗不理食品股份有限公司 | The quick-freezing being suitable for micro-oven reheated steams wheaten food and preparation method thereof |
| CN109845779A (en) * | 2017-11-28 | 2019-06-07 | 吉林农业大学 | A kind of coarse cereals corn-dodger and preparation method thereof |
| JP6936721B2 (en) * | 2017-12-13 | 2021-09-22 | 株式会社ニップン | Low-salt hand-rolled dried noodles and their manufacturing method |
| JP7254980B1 (en) | 2022-01-21 | 2023-04-10 | 日清製粉株式会社 | Method for producing refrigerated cooked noodles eaten without reheating |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227057A (en) * | 1998-02-27 | 1999-09-01 | 味之素株式会社 | Method for producing breads and enzyme preparation for producing breads |
| CN1231204A (en) * | 1998-04-08 | 1999-10-13 | 味之素株式会社 | Enzyme preparation and noodle preparing method |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5318755A (en) * | 1976-07-31 | 1978-02-21 | Izawa Seimen Koujiyou Yuugen | Production of raw noodle with long preservetivity |
| JPH0728683B2 (en) * | 1986-12-22 | 1995-04-05 | 日本製粉株式会社 | Noodle improver and improved noodle flour |
| JP3163339B2 (en) * | 1993-09-17 | 2001-05-08 | 味の素株式会社 | Edible protein modification |
| JPH09220063A (en) * | 1995-12-12 | 1997-08-26 | Life Advance Kenkyusho:Kk | Additive for modifying surface layer of starch-based food |
| JPH10276695A (en) * | 1997-04-11 | 1998-10-20 | Ajinomoto Co Inc | Production of noodle |
| JPH10295297A (en) * | 1997-04-24 | 1998-11-10 | Dai Ichi Kogyo Seiyaku Co Ltd | Raw-type noodle emulsifier |
| AU761467B2 (en) * | 1998-06-09 | 2003-06-05 | Ajinomoto Co., Inc. | Novel enzyme-treated protein-containing food, and methods for producing the same |
| JP2001061422A (en) * | 1999-08-24 | 2001-03-13 | Dai Ichi Kogyo Seiyaku Co Ltd | Modifier composition for instant long-life noodle and production of instant long-life noodle using the same |
| JP2002027930A (en) * | 2000-05-11 | 2002-01-29 | Musashino Chemical Laboratory Ltd | Method for producing noodle and noodle |
| JP2003047416A (en) * | 2001-08-02 | 2003-02-18 | Asama Chemical Co Ltd | Method for preventing discoloration of noodle and noodle quality improver |
| JP2004229570A (en) * | 2003-01-30 | 2004-08-19 | Ezaki Glico Co Ltd | Method for producing packaged boiled noodle |
-
2005
- 2005-04-06 JP JP2005109795A patent/JP4706308B2/en active Active
-
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- 2006-03-09 TW TW095107956A patent/TWI388289B/en not_active IP Right Cessation
- 2006-03-22 CN CN2006100718953A patent/CN1843129B/en not_active Expired - Fee Related
- 2006-04-05 KR KR1020060030931A patent/KR101255526B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227057A (en) * | 1998-02-27 | 1999-09-01 | 味之素株式会社 | Method for producing breads and enzyme preparation for producing breads |
| CN1231204A (en) * | 1998-04-08 | 1999-10-13 | 味之素株式会社 | Enzyme preparation and noodle preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4706308B2 (en) | 2011-06-22 |
| CN1843129A (en) | 2006-10-11 |
| TWI388289B (en) | 2013-03-11 |
| JP2006288218A (en) | 2006-10-26 |
| KR101255526B1 (en) | 2013-04-23 |
| KR20060107338A (en) | 2006-10-13 |
| TW200706118A (en) | 2007-02-16 |
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