JP2000189088A - Noodles having improved quality, its production and quality improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To control elongation of boiled noodles caused by water absorption in soup with time and elongation of steamed noodles caused by water permeation into the interior of noodles during distribution in a market. SOLUTION: Raw material flour in an amount of 100 pts.wt. is mixed with 0.05-3 pts.wt. of dried devilis-tongue powder and a partial hydrolyzate of grain protein having about 500 to about 110,000 weight-average molecular weight and the ratio (Mw/Mo) of the weight-average molecular weight Mw after hydrolysis to the weight-average molecular weight Mo before hydrolysis of 0.004-0.85.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles having improved quality, a method for producing the same, and a quality improving agent, and more particularly, to noodles in which hot water and boiling are suppressed, a method for producing the same and quality improvement. It relates to the agent.

[0002]

2. Description of the Related Art Noodles can be boiled and eaten immediately after production, boiled and dried once dried noodles, or fresh noodles, steamed noodles or boiled noodles immediately after production. Usually, the noodles are hermetically sealed in plastic film bags, and the ones distributed on the market are boiled and eaten. However, the boiled noodles absorb water as time passes in the soup and so-called hot water spreads, and the steamed noodles individually wrapped while distributed on the market, the water penetrates into the noodles and the so-called boiling There was a problem of stretching.

In order to solve this problem,
JP-A-53-47549 and JP-A-10-1554
No. 40 is known. The former is to add bracken rhizome powder and lime-treated konjac to raw material powder, and the latter is to add konjac powder to flour. In each case, konjac powder was used, and although the growth of noodles could be suppressed to some extent, it was still unsatisfactory.

On the other hand, dried konjac powder is added to flour
Udon and buckwheat noodles with a low calorie content and dietary fiber supplemented with 0% are also known. However,
It has not been known that the addition of a small amount of dried konjac powder to wheat flour can suppress the growth of noodles.

[0005]

Means for Solving the Problems The inventors of the present invention provide:
As a result of intensive research to develop noodles with further suppressed growth, konjac, which is obtained by irreversibly gelling sol of glucomannan, the main component of konjac, in the presence of alkali, is further neutralized If necessary, a small amount of powdered so-called dried konjac obtained by immersing in a sugar solution and drying is added to a raw material powder of noodles, and a conventional konjac (A. Konjac K. Koch) powder is added. The inventors have found that the growth of noodles can be suppressed even more than that of noodles, and completed the present invention.

According to the present invention, noodles having improved quality by adding 0.05 to 3 parts by weight of dried konjac powder or granules to 100 parts by weight of raw material powder, and dried konjac powder 0.05 In addition to about 3 parts by weight, the weight average molecular weight is about 500 to about 110,000, and the ratio (Mw / Mo) of the weight average molecular weight Mw after decomposition to the weight average molecular weight Mo before decomposition is 0. Provided are noodles of improved quality by adding 0.01 to 3 parts by weight of a partially degraded cereal protein of 004 to 0.85, a method for producing such noodles of improved quality, and a quality improving agent therefor. Is done.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Noodles having improved quality according to the present invention are obtained by kneading 100 parts by weight of raw material powder and 0.05 to 3 parts by weight of dried konjac powder and granules with water, and noodles. And 100 parts by weight of raw material powder, 0.05 to 3 parts by weight of dried konjac powder and a weight average molecular weight of about 500 to about 110,000, and a weight average molecular weight Mw after decomposition and a weight average molecular weight before decomposition. The noodles are obtained by kneading 0.01 to 3 parts by weight of a partially degraded cereal protein having a ratio (Mw / Mo) with Mo of 0.004 to 0.85 with water and noodle-making.

[0008] The noodles in the present invention include, for example,
Udon, kishimen, elementary noodles, soba, Chinese noodles, elongated shaped like spaghetti, molded into any shape like macaroni, film-shaped like wonton or gyoza skin, etc. .

The raw material powder in the present invention is appropriately selected from wheat flour, barley flour, rye flour, buckwheat flour or a mixture thereof, depending on the type of noodles to be produced.

[0010] The dried konjac powder added to the raw material powder is obtained by heating the glucomannan sol, which is the main component of konjac, in the presence of an alkali to gel irreversibly and obtaining konjac. It is obtained by soaking, immersing in a sugar solution if necessary, and drying, so-called dried konjac, which is powdered, finely divided or granulated. Examples of the raw material of dried konjac include rhizomes of A. Oncophyllus Plain and rhizomes of konjac (A. Konjac K. Koch), and those obtained using the former as a raw material are preferable. A dried konjac powder or granule using the former as a raw material is sold, for example, as “Ireth (powder)” or “Aires (grain)” by Aires Co., Ltd. Dried konjac powder, fine granules and granules can be used as the dried konjac powder or granules in the present invention, but in that they can be uniformly dispersed in the raw material powder.
Powder is most preferred.

The addition ratio of the dried konjac powder is 0.05 to 3 parts by weight based on 100 parts by weight of the raw material powder.
Preferably it is 0.4 to 1.5 parts by weight. If the addition ratio of the dried konjac powder exceeds 3 parts by weight, the stiffness of the noodles becomes weak, and if it is less than 0.05 part by weight,
It is not preferable because a sufficient effect cannot be obtained.

[0012] In addition to the dried konjac powder, the partially degraded cereal protein that may be further added may be, for example, wheat, as described in JP-B-6-91793.
It can be produced by subjecting a vegetable protein such as corn or soybean to a partial decomposition treatment by a combination of hydrolysis treatment with an alkali and one or more of a decomposition treatment using an acid, an enzyme, an oxidizing agent or a reducing agent. For example, "Gurupearl" from Katayama Chemical Industry Laboratory Co., Ltd.
(Registered trademark).

For the purpose of the present invention, among the partially decomposed products obtained as described above, the average molecular weight is about 500 to about 110,000, and the weight average molecular weight Mw after decomposition and the decomposition A partially degraded cereal protein having a ratio (Mw / Mo) to the previous weight average molecular weight Mo of 0.004 to 0.85 can be used. The average molecular weight of the partially degraded cereal protein is less than about 500,
Alternatively, if the value of Mw / Mo is smaller than 0.004, the effect is reduced since amino acids and oligomers thereof are mainly contained, which is not preferable. Conversely, if the average molecular weight of the partially decomposed product is larger than about 110,000, or the value of Mw / Mo is larger than 0.85, the properties are close to the properties of undecomposed products, and the effect is undesirably reduced.

The addition ratio of the partially degraded cereal protein is 0.01 to 3 parts by weight based on 100 parts by weight of the raw material powder.
Preferably it is 0.1 to 2 parts by weight. If the proportion of the partially degraded cereal protein exceeds 3 parts by weight, the elasticity of the noodles decreases, and if it is less than 0.01 part by weight, sufficient effects cannot be obtained, which is not preferable.

The blending ratio of the dried konjac powder and the partially degraded cereal protein in the quality improving agent of the present invention is as follows:
1: 60-300: 1, preferably 1: 10-1
50: 1.

In the production of the noodles of the present invention, in addition to the above-mentioned dried konjac powder and partially degraded cereal protein, usual additives such as gluten, egg white, carrageenan, guar gum, tamarind gum, pectin, etc. , A thickening polysaccharide, salt, an antioxidant, a preservative, a coloring matter, a fragrance and the like may be appropriately added. Gluten and egg white are particularly preferred as thickening polysaccharides.

The noodles of the present invention can be produced by a usual method. That is, the raw material powder, a predetermined amount of dried konjac powder and granules, and if desired, a predetermined amount of a partially decomposed product of cereal protein, and any optional additives are first mixed, and water is added thereto, and the mixture is kneaded to obtain a desired shape. It can be manufactured by molding. Note that the water-soluble additive may be used by previously dissolving in water to be mixed with the raw material powder.

The present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. In addition, the dried konjac powder used in the examples was prepared by A. Oncophyll.
L. Plain) is a powdered form of dried konjac obtained from a raw material of mukago. "Glupearl" (registered trademark) manufactured by Katayama Chemical Industry Laboratory Co., Ltd. was used as a partially degraded product of grain protein.

Example 1 Flour 1000g Dried konjac powder 4g Salt 10g Canned powder 10g Water 350ml Wheat flour, dried konjac powder and canned powder were mixed.
To this was added water in which salt was dissolved, and the mixture was kneaded well to produce Chinese noodles having a thickness of 1 mm and a width of 1.5 mm according to a conventional method.

Example 2 A Chinese noodle was produced in the same manner as in Example 1 except that the amount of the dried konjac powder was changed to 7 g. Example 3 Chinese noodles were produced in the same manner as in Example 1 except that the amount of the dried konjac powder was changed to 10 g. Example 4 Chinese noodles were produced in the same manner as in Example 1, except that the amount of the dried konjac powder was changed to 15 g. Example 5 Chinese noodles were produced in the same manner as in Example 1 except that the amount of the dried konjac powder was changed to 20 g.

Example 6 Flour 1000 g Dried konjac powder 4 g Partially decomposed cereal protein 16 g Salt 10 g Peel 10 g Water 350 ml Flour, dried konjac powder, partially degraded cereal protein and starch are mixed, and Is added, and the mixture is kneaded well. The thickness is 1 mm and the width is 1.5 m according to a conventional method.
m of Chinese noodles.

Example 7 The amount of dried konjac powder was 10 g and the thickness of the noodles was 3 m.
m and the width was changed to 3 mm, respectively, to produce Chinese noodles in the same manner as in Example 1.

Example 8 Buckwheat flour 300 g Wheat flour 700 g Dried konjac powder 4 g Water 350 ml Mixing buckwheat flour, flour and dried konjac powder
Add water and knead well.
m, buckwheat with a width of 1.5 mm.

Example 9 Buckwheat flour 300 g Flour 700 g Dried konjac powder 4 g Partially decomposed product of cereal protein 16 g Water 350 ml Buckwheat flour, flour, dried konjac powder and partially decomposed product of cereal protein are mixed, and water is added thereto. The buckwheat was well kneaded, and buckwheat with a thickness of 1 mm and a width of 1.5 mm was manufactured according to a conventional method.

Example 10 Flour 1000g Dried konjac powder 4g Salt 20g Water 350ml Wheat flour and dried konjac powder were mixed, water was added thereto, and the mixture was kneaded well.
m noodles were produced.

Comparative Example 1 Chinese noodles were produced in the same manner as in Example 1 except that the dried konjac powder of Example 1 was omitted.

Comparative Example 2 Flour 1000 g Konjac flour 4 g Partially decomposed product of cereal protein 16 g Salt 10 g Scallop 10 g Water 350 ml Flour, konjac flour, partially decomposed product of cereal protein, and starch And kneaded well to produce Chinese noodles having a thickness of 1 mm and a width of 1.5 mm according to a conventional method.

Comparative Example 3 Chinese noodles were produced in the same manner as in Comparative Example 1, except that the thickness of the noodles was 3 mm and the width was 3 mm.

Test Example 1 (Yunobi test) Examples 1 to 6 and Comparative Examples 1 and 2
After boiling each 200 g of the Chinese noodles obtained in the above for 2 minutes and 15 seconds in 10 liters of boiling water, each noodle was divided into 12 persons, and the hardness and elasticity were sensory evaluated by 12 panelists. In addition, the Chinese noodles of each panelist were put in 100 ml of 85 ° C. soup, and the hardness and elasticity of the noodles were organoleptically evaluated by the same panelists after 5 minutes. The results are shown in Table 1 below. In addition, each sample was evaluated on a 10-point scale from 1 point to 10 points, and the average score of 12 panelists was rounded off to obtain the score shown in Table 1.

[0030]

[Table 1]

As is clear from Table 1 above, Chinese noodles in Examples 1 to 5 to which 0.4 to 2 parts by weight of dried konjac powder was added, and the powder of dried konjac and a partially decomposed product of cereal protein were added. In the Chinese noodles of Example 6, the effect of suppressing the spread of hot water was remarkably exhibited as compared with the Chinese noodles of Comparative Example 1 without addition and the Chinese noodles of Comparative Example 2 with the addition of partially decomposed cereal protein and konjac flour. ing.

Test Example 2 (Condensation test) 300 g of the Chinese noodles obtained in Example 6 and Comparative Example 2 were each divided into 50 g each of raw,
Each was sealed in six polyethylene bags. This was allowed to stand at 30 ° C. for 1 day, then at 3 ° C. for 1 day, then at 30 ° C. for 3 hours, and at 3 ° C. for 1 day, taking into account the flow channel. Moisture adhering to the inner surface of a group of six bags is collected and its weight (A) is measured. On the other hand, one piece of raw Chinese noodles
The water content (B) of 300 g of raw noodles is calculated based on the loss on drying obtained by drying at 05 ° C. for 4 hours. The dew condensation prevention rate was calculated by the following equation. Dew condensation prevention rate = [(BA) / B] × 100 The results are shown in Table 2 below.

[0033]

[Table 2]

As is apparent from Table 2 above, the Chinese noodle in Example 6 to which the dried konjac powder and the partially degraded cereal protein were added was compared with the konjac powder and the partially degraded cereal protein. As compared with the Chinese noodles of Example 2, it is also excellent in the dew condensation preventing effect.

Test Example 3 (Boiled growth test) Each of the Chinese noodles obtained in Example 7 and Comparative Example 3 was boiled for 5 minutes, and then cut into 3 cm lengths.
Place in a Petri dish with lid (temperature 20 ° C, humidity 55%). At predetermined time intervals (0,1,2,3,4,5,6 hours), Chinese noodles are cut vertically to a thickness of 1 mm x 1 mm, and the water content outside the noodles and the water content at the center of the noodles Is determined based on the loss on drying (105 ° C., 4 hours), the moisture content (%) is calculated for each, and the difference between the moisture content outside the noodles and the moisture content at the center (moisture difference%) I asked. The results are shown in Table 3 below.

[0036]

[Table 3]

As is clear from Table 3 above, the Chinese noodles of Example 7 to which the dried konjac powder was added showed a higher moisture content from the outside to the center of the noodles than the Chinese noodles of Comparative Example 3 without addition. Penetration, that is, boiling is remarkably suppressed.

[0038]

According to the present invention, since noodles are prepared by adding dry konjac powder to the raw material powder, so-called hot water and boiling can be minimized. The effect is even better when a partially degraded cereal protein is added in addition to the dried konjac powder. Furthermore, when raw noodles and the like after making noodles are sealed in a plastic bag, dew condensation on the inner surface of the bag caused by a temperature difference over time can be minimized, and the appearance as a product is not spoiled. It also has the effect.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B016 LE02 LG07 LQ01 LQ10 4B046 LA02 LA03 LA04 LA05 LA06 LA09 LC04 LG20 LG34 LP03

Claims (9)

[Claims] 1. Noodles of improved quality, characterized by adding 0.05 to 3 parts by weight of dried konjac powder to 100 parts by weight of raw material powder. 2. The weight average molecular weight is from about 500 to about 110,
000, and the ratio (Mw / Mo) of the weight average molecular weight Mw after decomposition to the weight average molecular weight Mo before decomposition is 0.0
The quality-improved noodles according to claim 1, wherein 0.01 to 3 parts by weight of a partially degraded cereal protein of 0.4 to 0.85 is further added. 3. The dried konjac powder or granule is made of A. Oncophyllus Plai.
3. A dried konjac obtained using the mukago of n) as a raw material, wherein the dried konjac is powdered.
Noodles of improved quality according to the above. 4. A method for producing noodles of improved quality, comprising kneading 100 parts by weight of raw material powder and 0.05 to 3 parts by weight of dried konjac powder and granules with water to produce noodles. 5. Raw material powder 100 parts by weight, dried konjac powder granules 0.05 to 3 parts by weight and a weight average molecular weight of about 5
00 to about 110,000 and the ratio of the weight average molecular weight Mw after decomposition to the weight average molecular weight Mo before decomposition (Mw /
A method for producing noodles of improved quality, characterized in that 0.01 to 3 parts by weight of a partially degraded cereal protein having a Mo of 0.004 to 0.85 is kneaded with water to produce noodles. 6. The dried konjac powder or granule is prepared from A. Oncophyllus Plai.
The dried konjac obtained using the mukago of n) as a raw material is powdered and granulated.
3. A method for producing noodles having improved quality according to item 1. 7. A quality improving agent for noodles comprising a dried konjac powder as an active ingredient. 8. The ratio of the dried konjac powder and granules having a weight average molecular weight of about 500 to 110,000 and a weight average molecular weight Mw after decomposition and an average molecular weight Mo before decomposition (M
(w / Mo) 0.04 to 0.85, and a partially degraded cereal protein at a weight ratio of 1:60 to 300: 1. 9. The dried konjac powder and granules are prepared from A. Oncophyllus Plai.
The dried konjac obtained using the mukago of n) as a raw material is powdered and granulated.
The quality improving agent for noodles according to 1.