JP2000217527A - Noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles, containing konjak, having no smell characteristic of konjak, improved in palate feeling (e.g. crisp and springy feeling) and useful for soba or udon, by including a specific amount of finely granulated konjak gel. SOLUTION: This noodle is obtained by incorporating a grain flour dough, e.g. wheat flour dough, with konjak gel at 0.05 to 5 pts.wt., as solids per 100 pts.wt. of the grain flour base, the konjak being gelled, neutralized with an acid, immersed in a sugar solution and finely divided to totally pass through a 60-mesh screen beforehand. It is preferable that the dough is kneaded with the finely divided konjak gel to have the above composition, that the palate feeling improver is prepared using the finely divided konjak gel as the active ingredient, and that the gel is immersed beforehand in a sugar (e.g. maltose) solution to partly exchange water in the gel with the sugar and thereby to prevent deterioration of the gel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles, and more particularly to noodles having improved texture such as crispness and elasticity, a method for producing the same, and a texture improver used for the same.

[0002]

2. Description of the Related Art Conventionally, noodles such as udon, soba,
Ramen is mainly made of flour and other cereal powders (flour), and is used as an improver for the purpose of strengthening the stiffness and preventing boiling (prevention of aging). ), Kneading, rolling, forming a noodle band and cutting out (forming noodle strings), and then packaging to produce a product. However, while the above-mentioned improver can exert its original improvement effect such as strengthening of the waist, the addition of the improver often causes deterioration in texture such as poor crispness.

On the other hand, konjac is about 1500 in Japan.
It is a traditional food with a history of years, low calorie in recent years,
It has been attracting attention as a food material due to its abundant dietary fiber. Various researches and developments of health foods or diet foods by blending with noodles have been proposed.

[0004] For example, Japanese Patent Laid-Open No. 4-166047 proposes a Chinese noodle mixed with konjac jelly. Here, the konjac jelly added and blended into the noodle dough is prepared by heating konjac paste obtained by adding water to konjac powder and swelling and dissolving in the presence of an alkali such as a basic amino acid, before the konjac paste gels. At the end of heating.

Japanese Unexamined Patent Publication (Kokai) No. 9-37729 discloses the production of Chinese raw noodles in which konjac paste obtained by swelling and dissolving konjac powder in water is added to flour and brackish water and then stirred before being jellyed to produce noodle dough. A method has been proposed,
It is disclosed that the obtained Chinese noodles have excellent preservability and are firm.

Japanese Patent Application Laid-Open No. Hei 9-117261 discloses a technique for producing konjac noodles by mixing konjac flour, wheat flour and starch, and irradiating the mixture with steam. Japanese Patent Application Laid-Open No. 10-155440 also proposes konjac noodles in which konjac powder is mixed with flour.

However, the proposed noodles are
In all cases, konjac is added to the noodle dough in the form of fine powder (or sol or jelly) and then konjac gel is formed during noodle making or boiling after noodle making. However, there was a defect that the surface was rough or the surface was rough (rough), and furthermore, the stiffness was too strong and the crispness was rather poor. In other words, konjac fine powder has the property of having a large water-absorbing power but a low water-absorbing speed.However, when it is made into fine particles and blended into the dough, the gelation in the dough causes coarsening of the particles, This caused unevenness of the noodles and rough surface. This defect was fatal, especially when konjac was to be blended into noodles in a relatively large amount as a health food material.

[0008] Konjac-containing noodles which have solved the above-mentioned non-uniformity of the noodles and the rough surface thereof, and the production technology thereof are also disclosed in, for example, JP-A-8-23906 and JP-A-7-327622.
No. is reported in the official gazette.

In other words, in the method for producing dietary fiber-containing cereal noodles disclosed in Japanese Patent Application Laid-Open No. 7-327622, a liquid material obtained by adding an organic acid in advance and partially hydrolyzing konjac fine powder to reduce the molecular weight is used. It is used as condensed water. According to such a method, the konjac flour has been reduced in molecular weight in advance, so that water absorption and coarsening do not occur, but the low molecular weight material does not have a gelling ability, and therefore, it is used for noodles. Even if it is blended, it does not function at all to improve the texture of the noodles.

A method disclosed in Japanese Patent Application Laid-Open No. Hei 8-23906 discloses a method of applying a solution of konjac or other thickening polysaccharide to the surface of a noodle band and bonding the noodle band with the coated noodle inside. Konjac flour does not appear on the surface of the noodles, so there are no drawbacks such as surface roughening, but the konjac component exists only as a single layer in the center of the noodles, and the surface side of the noodles is There is a disadvantage that the noodles are not substantially different from conventional noodles and the texture can hardly be improved.

As described above, a technique for blending konjac into noodles is conventionally known. However, the technique is simply used as a health food or a diet food simply by utilizing the low calorie and high dietary fiber content of konjac. It is merely intended to manufacture and provide noodles or to use its thickening properties to strengthen the waist and prevent boiling and spreading. Improving the feeling could not be expected. Moreover, noodles obtained by such techniques are
There were disadvantages such as lack of tissue uniformity, rough surface, and stiffness that was too sharp.

[0012] Conventionally, various studies have been conducted on konjac from the viewpoint of its use as a food material. However, konjac itself has a unique smell. There was also a disadvantage that the types of foods that could be prepared were limited.

[0013]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a new konjac noodle which has all of the above-mentioned drawbacks and is improved in texture such as crispness and elasticity. It is to provide noodles containing konjac and a manufacturing technique thereof.

[0014] Another object of the present invention is that, despite the fact that konjac is blended, the characteristic smell is not felt. From this point, it is particularly desirable to add konjac to noodles which can taste light taste such as udon and soba. Another object of the present invention is to provide a new noodles texture improver which is suitable for foods and which can improve the texture such as crispness and elasticity of the noodles by its addition and blending.

[0015]

Means for Solving the Problems From the above-mentioned object, the present inventors have conducted intensive studies and as a result, have found that konjac gel obtained by forming konjac gel which has been gelled in advance into fine particles instead of conventional konjac fine powder or the like. When the fine particles are kneaded into the noodle dough, the inventors have obtained a new finding that the above objects can be achieved at all, and have completed the present invention.

That is, according to the present invention, noodles characterized by containing konjac gel fine particles in an amount of 0.05 to 5 parts by weight on a solid content basis with respect to 100 parts by weight of flour,
In particular, the noodles in which the konjac gel fine particles have a particle size of 60 mesh; the noodles in which the konjac gel fine particles are gelled, acid-neutralized, immersed in a sugar solution, and powdered into fine particles; and The above noodles are further provided which further contain at least one selected from wheat protein, thickening polysaccharide, dried egg white and milk protein with respect to 100 parts by weight of flour.

Further, according to the present invention, in the production of noodles, a solid content of 0.05 to 0.05 parts by weight per 100 parts by weight of flour is used.
There is provided a method for producing noodles, comprising kneading 5 parts by weight of konjac gel fine particles into noodle dough.

Further, according to the present invention, there is provided a texture enhancer for noodles comprising fine particles of konjac gel as an active ingredient.

As described above, the noodles of the present invention, based on the addition and blending of the konjac gel fine particles (texture enhancer of the present invention), eliminate the texture of the noodles that sticks to the dumpling-like teeth of the noodles. In addition, the texture such as elasticity is remarkably improved.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the noodles of the present invention and a method for producing the same will be described in more detail. Others can be manufactured in the same manner as ordinary noodles.

The noodles according to the present invention include udon, soba (Japanese soba, Japanese soba), ramen (Chinese noodle) and the like, as well as pasta such as spaghetti and macaroni. These noodles are also classified into raw noodles, semi-fresh noodles (immediate surface), dry noodles, boiled noodles, etc. according to their product forms, and the noodles of the present invention may be any of these.

The above-mentioned noodles may have different raw materials and manufacturing methods depending on their types, but generally, if necessary, an appropriate auxiliary raw material is added to flour as a main raw material and kneaded to prepare a noodle dough. After rolling and forming into noodle strings (making noodles), they are appropriately boiled, dried, fried, etc., and packed to obtain a product form. Ramen (Chinese noodles) is produced according to the above after kneading the raw wheat flour with brackish water. Japanese buckwheat is produced according to the above using raw material flour and buckwheat flour.

According to the present invention, in the above-mentioned various noodle manufacturing processes, it is essential that, before the noodle making, fine particles of konjac gel, which has been gelled in advance, be added to the noodle dough as a texture improver. Here, the konjac gel fine particles (texture enhancer of the noodles of the present invention) used are known per se or can be produced and prepared according to a known method. For example, according to the usual production of konjac, starch is added to the konjac flour as needed, then swelled by adding water, kneaded by adding an alkali such as lime water, molded into an appropriate shape, and heated. The glucomannan sol derived from the refined powder is converted into an irreversible gel under alkali, and then, if necessary, after neutralization, crushed into fine particles or after crushing, neutralized to prepare fine particles. be able to. It can then be dried to a fine powder form.

The neutralization is carried out, for example, by using potassium hydrogen tartrate,
It can be carried out using an aqueous solution of an acidic compound such as adipic acid as a neutralizing agent. According to the neutralization, the obtained konjac gel has an advantage that the original konjac odor (alkali odor) is remarkably reduced. In addition, in the above-mentioned pulverization and drying, in order to prevent denaturation of the konjac gel (denaturation that cannot be restored by reconstitution with water), the gel is immersed in a sugar solution in advance to remove a part of the water in the gel. You can replace it with sugar. Preferred sugars used at this time include, for example, maltose, sorbitol, mannitol,
Examples include reduced lactose, reduced malt starch syrup, reduced starch saccharified product, and the like.

Since the konjac gel itself is strong, the fine particles can be formed by a conventional method such as a cutting and pulverizing method using a swing cutter type pulverizer. In particular, in the present invention, it is important that the konjac gel is formed into fine particles by this pulverization treatment. The shape of the fine particles is preferably about 60 mesh (a particle diameter of about 250 μm or less), more preferably about 100 mesh (a particle diameter of about 150 μm).

The texture enhancer of the present invention thus obtained (konjac gel in the form of fine particles) is in the form of the fine powder described above,
It can be directly powder-mixed with flour such as flour and other noodle dough raw materials using this as a main raw material. Further, the texture improver of the present invention can be kneaded with water and other noodles raw materials and water in the form of a dispersion or paste in which the gel fine particles are dispersed in water or the like.

The amount of the texture improving agent of the present invention is usually 0.05 to 5 parts by weight, preferably 0.1 to 5 parts by weight, based on 100 parts by weight of flour as the main raw material, based on the solid content. It can be appropriately selected from the range of 5 to 3 parts by weight. The texture enhancer of the present invention can impart the desired elasticity and crisp texture to the obtained noodles by adding and blending in this range.

Although the reason has not been elucidated yet, the texture-improving agent of the present invention has been gelled in advance and does not gel again in the dough for noodles. This is considered to be because fine konjac gel particles are uniformly present as cores in the gluten network in the noodle strings. However, with a small amount of addition and blending below the above range, such a texture improving effect is not remarkable, and with an addition and blending of an amount too much above the above range,
Rather, there is a disadvantage that the elasticity is too high or the above-mentioned gluten network formation is inhibited to impair the texture unique to noodles.

In particular, since the texture enhancer of the present invention can exert the effect of improving the crispness by eliminating the texture that sticks to the dumpling-like teeth of the noodles, it enhances the waist, Defects such as poor crispness such as dumpling-like texture, stickiness, and lumpyness associated with the use of improvers that are generally added to noodles for the purpose of preventing boiling and aging. There is an advantage that the adverse effect that occurs can be eliminated. Therefore,
The texture improver of the present invention is particularly suitable for use in noodles to which known additives are added and blended.

The above-mentioned known improvers include proteins (wheat protein, egg white, milk protein, soy protein, etc.), emulsifiers (glycerin fatty acid ester, soy phospholipid, sucrose fatty acid ester, sorbitan fatty acid ester, etc.), thickeners (Natural substances such as xanthan gum, guar gum, curdlan, locust bean gum, and carrageenan, and synthetic substances such as sodium polyacrylate, sodium alginate, and sodium fibrin glycolate). The above proteins are generally about 0.5 to 1% on a solid basis weight basis with respect to 100 parts by weight of flour (however, 1 to 2% for wheat protein).
%), Emulsifiers and thickeners are usually used in the range of about 0.05 to 0.5%.

According to a preferred embodiment of the production of noodles according to the present invention, for example, ramen (Chinese noodles) is produced as follows. That is, first, wheat flour (semi-strong flour) and a predetermined amount of konjac gel fine particle powder as a texture enhancer of the present invention are mixed in advance, and a predetermined amount of brackish water (normal concentration is adjusted to 6 degrees Baume) is added thereto. Mix for about a minute. The obtained mixture is then rolled with a roller, and cut into a thickness of about 1.5 mm in width and about 1.4 mm in thickness with a # 20 cutting blade to form a noodle string. The boiling time of this product is generally about 3 minutes.

Thus, the desired noodle product having a crisp texture can be obtained.

[0033]

EXAMPLES Hereinafter, in order to explain the present invention in more detail, an example of producing fine particles of konjac gel as a texture enhancer of the present invention will be given, followed by an example of preparing noodles as an example. Test examples are given below.

Production Example 1 Hot water 1 prepared by heating 2.5 g of konjac flour to 40 to 50 ° C.
After swelling in 2,000 g, lime milk (0.25 g of lime, 5 g of water) was added to the mixture to harden it to a certain extent, and then 1000 g of boiling water in which lime was further dissolved (a lime content of about 4 g).
mg) to obtain konjac gel.

After the gel is neutralized by adding citric acid, if necessary, it is immersed in a sugar solution, dried, crushed and sieved to obtain a food of the present invention having a particle size of 60 mesh. Konjac gel fine particles (dry powder) were obtained as a feeling enhancer.

When this was returned to water, it did not undergo alteration such as water separation, retained its original properties, and had a neutral pH.

Examples 1 and 2 (Production of buckwheat) Using the ingredients shown in Table 1 together with the texture enhancer of the present invention (konjac gel fine powder) obtained in Production Example 1, buckwheat was produced as follows. . That is, raw materials other than water are powder-mixed in advance, kneaded by adding water thereto, and rolled to form a noodle band,
Further, the noodle string was rolled to a thickness of 1.5 mm, and a 1.5 mm-thick noodle string was cut out with a # 20 square cutting blade to produce buckwheat.

Comparative Example 1 Comparative noodles were produced in the same manner as in Examples 1 and 2, except that the added amount of the texture enhancer of the present invention was changed to 10 parts by weight, which exceeded the range of the present invention.

Test Example 1 The buckwheat obtained in Examples 1 and 2, the buckwheat obtained in Comparative Example 1, and a control as described in Example 1 without adding the texture enhancer of the present invention.
Each of the buckwheat (control) prepared in the same manner as in (2) and (3) was boiled for 3 minutes to prepare a sample for tasting. The cutting strength (g) was measured immediately after boiling ("cutting strength 1"). ) And further after immersion in hot water for 5 minutes (referred to as “cutting strength 2”), using a rheometer. The measurement was performed by cutting a sample with a 0.3 mm-diameter piano wire at a speed of 2 cm / min and measuring the cutting strength (g) at this time. The results were averaged over five measurements.

Further, the above samples were subjected to a sensory test for evaluating the texture by 20 panelists. The evaluation of the texture was made using elasticity (waist) and crispness as evaluation items, and the evaluation of a control buckwheat sample (indicated as “control” in the table) as a criterion (0).
3 levels (+3: very good, +2: good, +1: slightly good, -1: slightly bad, -2: bad, -3: very bad)
And the average value of these seven-step evaluation values was obtained.

Taking into account the evaluation values of each of the above evaluation items, the texture as a total food was comprehensively evaluated on a 7-point scale based on the same criteria as described above.

The results are shown in Table 1.

[0043]

[Table 1]

From Table 1, it can be seen that the buckwheat obtained by using the texture enhancer of the present invention within a predetermined amount range has remarkably improved elasticity and crispness as compared with the control without the enhancer. It is clear that there is. On the other hand, when the texture enhancer of the present invention was added and blended in a large amount beyond the range of the present invention, Comparative Example 1
As shown, it is found that there is too much elasticity and the texture as buckwheat is spoiled.

Examples 3 and 4 (manufacture of buckwheat) The same as in Examples 1 and 2 using the ingredients shown in Table 2 below together with the texture enhancer of the present invention (konjac gel fine particle powder) obtained in Production Example 1. Then, buckwheat was manufactured.

Each buckwheat and each buckwheat prepared as described in Examples 3 and 4 without adding the texture enhancer of the present invention ("Control 3" and "Control 4)), each of which was boiled for 3 minutes to prepare a sample for tasting, the cutting strength was measured in the same manner as in Test Example 1, and the same sensory test was carried out.

The results are shown in Table 2 below in the same manner as in Table 1.

[0048]

[Table 2]

From Table 2, it can be seen that the combination of wheat protein or curdlan, which is known as a noodles improver, has an elasticity of the obtained noodles in comparison with the case where no such additives are added (control shown in Table 1). It can be seen that, although the properties can be improved, there is an adverse effect that the crispness becomes worse accompanying this (see Controls 3 and 4).

It is evident that the texture improver of the present invention can remarkably improve the adverse effect of poor crispness observed when the noodle improver is added and blended.

Examples 5 and 6 (Production of Chinese noodles) Using the ingredients shown in Table 3 together with the texture improver (konjac gel fine particle powder) of the present invention obtained in Production Example 1, Chinese noodles were prepared as follows. Manufactured. That is, each raw material is powder mixed in advance,
Brine 6 is added to the mixture, and the mixture is kneaded and rolled to form a noodle belt. The noodle band is further rolled to a thickness of 1.4 mm, and a 1.5 mm-wide noodle string is cut out with a # 20 cutting edge. To produce Chinese noodles.

Comparative Example 2 Comparative Chinese noodles were produced in the same manner as in Examples 5 and 6, except that the amount of the texture enhancer of the present invention was changed to 10 parts by weight.

Each of the Chinese noodle samples obtained above and Examples 5 and 6 without adding the texture enhancer of the present invention as a control.
The same test as in Test Example 1 was repeated for Chinese noodles produced in the same manner as in Example 1. The obtained results are shown in Table 3 below in the same manner as in Table 1.

[0054]

[Table 3]

As can be seen from Table 3, the Chinese noodles obtained by using the texture improver of the present invention in a predetermined amount have remarkably improved elasticity and crispness as compared with the control without the enhancer. Is evident. On the other hand, when a large amount of the texture enhancer of the present invention is added and blended, as shown in Comparative Example 2, it is found that the elasticity is too high to impair the texture as Chinese noodles.

Examples 7 and 8 (Production of Chinese noodles) The ingredients shown in Table 4 below were used together with the texture enhancer of the present invention (konjac gel fine particle powder) obtained in Production Example 1 and Similarly, Chinese noodles were produced.

Each of the obtained noodles and each of the noodles prepared in the same manner as in Examples 7 and 8 without adding the texture enhancer of the present invention ("Control 7" and "Control 8 "), each of which was boiled for 3 minutes to prepare a sample for tasting, the cutting strength was measured in the same manner as in Test Example 1, and the same sensory test was carried out. The results are shown in Table 4 below in the same manner as in Table 1.

[0058]

[Table 4]

From Table 4, it can be seen that the combination of wheat protein and curdlan, which are known as improvers for noodles, makes the resulting noodles elastic compared to the case where no such additives are added (control shown in Table 1). Although the quality can be improved, there is an adverse effect that the crispness is worsened (see Controls 7 and 8). However, the texture improving agent of the present invention shows the above-mentioned adverse effects observed when the noodles improver is added and blended. It is evident that the occurrence of wrinkles can be prevented and, conversely, the texture can be significantly improved.

Example 9 (Production of dry noodles) Dry noodles were prepared according to the composition shown in Table 5. That is, each raw material is previously mixed with powder, water is added to the mixture, and the mixture is kneaded, rolled to form a noodle band, and further rolled to a thickness of 1.5 mm. 1.5 mm noodle strings were cut out, and then the obtained noodles were dried until the water content became 14% or less to produce dry noodles.

The dry noodles of the present invention obtained above and the control dry noodles prepared in the same manner without adding the texture enhancer of the present invention as a control were prepared in the same manner as in Test Example 1 except that the boiling time was 6 minutes. The same test was used. The obtained results are shown in Table 5 below in the same manner as in Table 1.

Further, in such dry noodles, the powderiness of the boiled noodles generally becomes a problem based on the adoption of the drying step. Therefore, a sensory test using the powderiness of the noodles as an evaluation item is further conducted. Added and implemented. In Table 5, the results of the sensory test for the powderiness were similarly evaluated on a 7-point scale (± 3 based on 0).
It is also indicated by the average value (graded).

[0063]

[Table 5]

As can be seen from Table 5, the dry noodles obtained by using the texture improver of the present invention in a predetermined amount range have remarkably improved elasticity and crispness as compared with the control without the enhancer. Is evident. In addition, in such dry noodles, the powderiness of the noodles is often a problem, but according to the addition and blending of the texture enhancer of the present invention, the powderiness of the noodles based on the dry noodles is also excellently solved. Is evident.

Example 10 (Production of Chinese noodles) Using the following raw materials, Chinese noodles were prepared in the same manner as in Examples 5 and 6.

Wheat flour 100 parts by weight Dried egg white 1 part by weight Konjac gel fine powder obtained in Production Example 1 0.5 parts by weight Brine (Baume 6) 33 parts by weight 70% ethanol 3 parts by weight Gardenia pigment Appropriate amount Chinese noodles obtained are In the same manner as those shown in Examples 5 and 6, it was excellent in texture with moderate elasticity and crispness.

Example 11 (Production of buckwheat) Using the following raw materials, buckwheat was prepared in the same manner as in Examples 1 and 2. After making the noodles, the water content of the obtained buckwheat
%, And after filling in a suitable packaging container,
The product is sterilized by heating at 90 ° C. for 20 to 60 minutes, or filled in a suitable packaging container together with a deoxidizer and stored to obtain a product.

Buckwheat flour 30 parts by weight Wheat flour 70 parts by weight Konjac gel fine powder obtained in Production Example 1 0.5 to 1 part by weight Toro potato or seaweed powder 0.5 to 1 part by weight Acetic acid-based shelf-life improver 1 to 3 28 parts by weight of water 28 parts by weight of the buckwheat thus obtained can be stored for a long period of time, and also have excellent elasticity and crispness similar to those shown in Examples 1 and 2 and have excellent texture. Was.

Example 12 (Manufacture of Chinese noodle) Udon dough was prepared in the same manner as in Examples 1 and 2 using the following raw materials, and this was rolled to form a noodle band.
Noodles were cut out with a cutting edge to produce raw udon.
After boiled for 15 minutes, the pH was further adjusted to 5 or less, and sterilized by heating at 80 to 90 ° C. for 20 to 60 minutes to obtain a boiled udon product.

Wheat flour 90 parts by weight Starch 10 parts by weight Wheat protein 1 part by weight Konjac gel fine powder obtained in Production Example 1 0.5 to 1 part by weight pH adjuster 1 part by weight Salt 2 parts by weight Water 35 parts by weight The product was excellent in moderate elasticity and crisp texture.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Haruhiko Okuno 1-12-402 Chitose-cho, Nishinomiya-shi, Hyogo F-term (reference) 4B016 LE02 LG07 LK01 LQ10 4B041 LC03 LD03 LE01 LH08 LK02 LK28 LP01 LP03 LP07 4B046 LA01 LC01 LG15 LG34 LG43 LG44

Claims (6)

[Claims] 1. Noodles comprising konjac gel fine particles in an amount of 0.05 to 5 parts by weight based on 100 parts by weight of flour on a solid content basis. 2. The noodles according to claim 1, wherein the konjac gel fine particles have a particle size of 60 mesh. 3. The fine particles of konjac gel, after gelation,
3. The noodles according to claim 1 or 2, wherein the noodles have been subjected to acid neutralization, immersion in a sugar solution, and powdered fine particles. 4. The noodles according to claim 1, further comprising at least one selected from wheat protein, thickening polysaccharide, dried egg white and milk protein based on 100 parts by weight of flour. 5. A method for producing noodles, comprising, in the production of noodles, 0.05 to 5 parts by weight of konjac gel fine particles in terms of solid content with respect to 100 parts by weight of flour are kneaded with the noodle dough. 6. A texture improver for noodles comprising fine particles of konjac gel as an active ingredient.