JP2000342209A - Binding-preventing agent for starch-containing food, instant noodle and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a binding-preventing agent for starch-containing food suitably used for starch-containing food distributed in a dried state such as instant noodles and the like, having high efficiency in preventing mutual binding of food pieces during their production and after a long period of preservation, provide instant noodles capable of being easily loosened, uniformly reproduced in a short time and having good palate feeling when reproduced with hot water after drying and bringing raw noodles to instant noodles and provide a method for producing the same. SOLUTION: This adhesion-preventing agent for starch-containing food contains collagen peptide. These instant noodles are applied with collagen peptide on the surface of noodles. The collagen peptide is applied on the surface of noodles before drying in preparing the instant noodles by adding water to a raw material of grain flour and kneading the mixture to prepare noodle dough which is transformed to noodles, boiled and then dried.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an anti-binding agent for starch-containing foods capable of preventing the binding of starch-containing foods such as instant noodles and the like. Instant noodles that can be made into dried noodles without binding noodle strings without using them, and have good resilience after pouring hot water into the dried noodles, flavorful instant noodles, and a method for producing the instant noodles About.

[0002]

2. Description of the Related Art In general, dry instant noodles that can be restored to an edible state by pouring boiling water in a short time can be roughly classified into non-fried noodles and fried noodles. Among these, fried noodles are those that remove water by frying the noodle strings, make the noodle string tissues porous, and at the time of eating, quickly make hot water penetrate into the porous tissues and restore them. . However, fried noodles contain a large amount of fats and oils in the noodle strings, so although they can be voluminous when eaten, they have a peculiar fry odor, fats and oils are oxidized in a relatively short period of time, and calories are low. There are drawbacks such as being expensive. On the other hand, non-fried noodles, as well as the method of removing the moisture of the noodle string structure, as well as swelling the starch granules in the noodle strings by steaming,
Since the hot air drying is performed, the drawbacks of the fried noodles are improved.

As a typical method for producing the above-mentioned non-fry dried instant noodles, for example, a method described in Japanese Patent Publication No. 56-9098 can be mentioned. This method is a method in which raw noodle strings prepared from a dough containing a flour raw material, starches, and fats and oils are steamed, cooled once to 30 to 60 ° C., and then dried. By adding starch, resilience is enhanced, and by adding fats and oils, even if the starch content is large, the noodle-making properties during noodle band rolling are improved. However, in this method, since fats and oils are present in the noodle strings, the swelling of the starch during steaming or reconstitution is inhibited, resulting in an unpleasant texture such as a feeling of adhesion to teeth, or uneven reconstitution. It may cause oxidation of fats and oils during long-term storage. Also, the use of fats and oils goes against the low calorie trend of consumers in recent years. Also,
In this method, the steamed noodle strings on the steamed conveyor are transferred to a conveyor at a speed different from the steaming conveyor speed to loosen the noodle strings, and the noodle strings are bound to each other by cooling to 30-60 ° C with cold air. Trying to prevent. However, in this method, the effect of preventing the binding of the noodle strings is insufficient. In particular, in the case of cup noodles that are housed and sold in a cup for eating, the noodle strings are cooled after the cooling step,
The noodle strings are dried in a mold while being bound together by their own weight, which causes uneven restoration and poor texture during restoration. This tendency is due to the low content of fats and oils,
Noodles having a higher starch content are more remarkable. Further, as the temperature of the noodle strings to be cooled approaches 30 ° C., the pregelatinized starch solidifies, and the binding of the noodle strings becomes stronger. Therefore, a temperature control system is required so that the temperature does not fall below 30 ° C.

As another manufacturing method, Japanese Patent Publication No. Sho 56-4
No. 2,257, for example. In this method, an oil-in-water emulsion of edible fats and oils is adhered to the surface of a raw noodle string prepared from wheat flour, starch, or the like, and then steamed and dried. According to this method, binding of the noodle strings is prevented, but the flavor of the noodle or soup is impaired due to the unique flavor of the emulsion or the oxidation of fats and oils during long-term storage depending on the amount of the emulsion attached. In addition, when a large amount of the emulsion is applied, there is a problem that evaporation of water is inhibited by the presence of fats and oils in the emulsion, the drying efficiency in the drying step is poor, and the drying takes a long time.

[0005] Therefore, a method for preventing binding has been developed instead of applying the emulsion. For example, Tokiko 7-89
No. 883, a method of applying gelatin to the surface of boiled noodles to make it easy to loosen.

However, this method has an insufficient effect of preventing the binding of the noodle strings. That is, gelatin
It is a polymer having an average molecular weight of tens of thousands to hundreds of thousands and is gelled, so that the gel is bound and held between the noodle strings. In addition, in the state of boiled noodles in which some moisture remains, although there is little binding prevention effect, the noodle strings are crushed by their own weight at the stage where the noodle strings are made into noodle balls or noodle balls are dried to make instant noodles. Are strongly in contact with each other, resulting in insufficient binding prevention effect.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and has as its object to be particularly suitable for starch-containing foods which are dried and distributed, such as instant noodles. It is an object of the present invention to provide a binding inhibitor for starch-containing foods which is used and has a high effect of preventing binding of food pieces during production of starch-containing foods such as instant noodles and after long-term storage. In addition, the object of the present invention is to dry the noodle strings, instant noodles, when the noodles are restored with hot water, the noodles are loosened well, restored in a short period of time, and the texture and flavor are instantaneous. An object of the present invention is to provide noodles and a method for producing the noodles.

[0008]

The above object is achieved by a binding inhibitor for starch-containing foods containing a collagen peptide. Further, the above object is achieved by instant noodles obtained by applying a collagen peptide to the surface of a noodle string. In addition, the above-mentioned object is characterized in that a collagen peptide is applied to the surface of the noodle string before drying when the noodle dough obtained by adding the kneaded noodle dough to the flour raw material is steamed and dried to obtain instant noodles. This is achieved by a method for producing instant noodles.

[0009]

Next, the present invention will be described in detail.
The starch-containing food according to the present invention refers to a food obtained by subjecting a cereal food (rice, wheat, barley, barley, millet, etc.) to primary processing or secondary processing. Primary processed foods include cooked rice, barley rice, butter rice, rice cakes, dumplings, dried noodles, raw noodles, pasta, etc. Secondary processed foods, whether or not primary processed foods are cooked And re-cooked foods, for example, cooked rice foods such as onigiri, pilaf, fried rice, and cooked rice, and processed noodles such as instant noodles.

Among them, the instant noodles according to the present invention are various noodles such as Chinese noodles such as ramen, Japanese noodles such as udon and soba, and Western noodles such as macaroni and spaghetti. Good results are obtained especially when the non-fried dried instant noodles are used. In addition, non-fried instant instant noodles include a type that restores in a short time just by pouring boiling water and a type that boils in boiling water for a short time. It is particularly effective in that the looseness and the resilience are improved. That is, non-fry dried instant noodles, even if the noodle strings are loosened at the stage of making noodles, when they are made into noodle balls and dried, they are dried while being bound by their own weight of the noodle strings. To
The present invention is preferably applied to the present invention because the hot water permeability of the bound portion is poor and looseness is poor, and even if loosened, the restoration unevenness is generated and the texture is deteriorated. In addition, you may apply to fried noodles, LL noodles, dry noodles, etc.

The instant noodles are mainly composed of flour raw materials. Flour raw materials include, for example, wheat, buckwheat, rice, millet, leeches, and the like. These may be used alone or in combination. In addition, the flour raw material may be mainly used, and starches may be added to this as needed. Examples of the starch include starches such as potato, tapioca, and corn, and modified starches such as cross-linked starch, acidic starch, and modified starch obtained by processing them, and these may be used alone or in combination of two or more.

Further, in addition to the above-mentioned raw materials, saccharides, eggs, dairy products, seasonings, emulsifiers, stabilizers, salts and the like may be appropriately added to the raw materials for the instant noodles.

Next, the binding inhibitor of the starch-containing food of the present invention contains a collagen peptide. Collagen peptides are also called collagen peptides, collagen hydrolysates, and collagen hydrolysates. The collagen peptide is produced, for example, as follows. First, a raw material containing collagen, which is obtained by removing impurities from animal bones and skins, is alkali-treated or acid-treated, then boiled with water, denatured (heat-extracted), and converted into a water-soluble protein to obtain gelatin. . Gelatin has a molecular weight of tens of thousands to 300,000 and does not contain a triple helical structure. Gelatin swells when immersed in water,
It melts when heated to 60 ° C. and gels when cooled. When this is further heated, it becomes a sol and shows reversibility between the sol and the gel.

Next, the obtained gelatin is further hydrolyzed with an acid or an enzyme to obtain a collagen peptide. The collagen peptide has a molecular weight of about 1,000 to several tens of thousands, is soluble in cold water, and has a property of hardly gelling. The amino acid composition is the same as gelatin. The isoelectric point varies depending on the method of treating gelatin, but is about 4.8 to 5.3 when using alkali-treated gelatin and about 7 to 9 when using acid-treated gelatin.

Specifically, for example, “fermented collagen peptide L” (average molecular weight 3,33) manufactured by Kyowa Hakko Co., Ltd.
2, isoelectric point 4.42), "water-soluble collagen peptide P
A "(average molecular weight 17,618, isoelectric point 6.08),
“Water-soluble collagen peptide P” (average molecular weight 6,68)
2, isoelectric point 5.41) and "Fermented Collagen Peptide LCP" manufactured by Nitta Gelatin Co., Ltd. (molecular weight 4000 to 500).
0, isoelectric points 4.2 to 4.6). Among them, “fermented collagen peptide LCP” is obtained by enzymatically decomposing and using fermented pineapple apple juice rich in proteolytic enzymes. "Fermented collagen peptide LCP" is suitably used in that it has a good flavor.

A water-soluble polysaccharide or trehalose may be used in combination with the collagen peptide. The water-soluble polysaccharide is a polysaccharide containing galactose and arabinose in the constituent sugars, and specifically, gum arabic, flux gum, tragacanth gum, gutti gum, genus Prunus (damson gum), arabinogalactan, water-soluble hemicellulose, and the like. Is mentioned. Among the water-soluble polysaccharides, gum arabic is a mucilage secreted from the bark of a legume plant, Acacia Senegal. Flux gum is a mucilage contained in the seed coat of flax seeds. In addition, tragacanth gum is Astragalus
It is a mucilage leaching from the trunk of some shrubs of the genus. Also,
Gatti gum is a tree of Angeissus lat
It is a mucilage secreted from ifolia. In addition, Damson gum is a Prunus genus Prunus insite
It is a mucus secreted from a. Arabinogalactan is a viscous substance obtained from conifers such as karamatsu and sap such as sugar maple. These are seed, resin (like),
It is a plant-based mucilage obtained from fruits and the like.

Hemicellulose is a polysaccharide contained in the cell wall of a plant, which is extracted with a dilute alkali, is often water-soluble, and has a property of being easily hydrolyzed by an acid. It is. Hemicellulose is structurally and chemically similar to cellulose, has a lower molecular weight than cellulose, and is a mixture of molecules having a degree of polymerization of about 150 with different degrees of polymerization. In the present invention, a water-soluble hemicellulose is used.

Water-soluble hemicellulose includes soybean, palm,
Oil seeds such as palms, corns, cotton seeds, grains such as rice and wheat,
Using beans such as red beans and peas as raw materials, and using cereals or cakes from which fats, proteins, and starches have been removed by a conventional method, they are subjected to acidic to alkaline conditions, and preferably the isoelectricity of each protein. At a pH near the point, preferably 80 to
After hydrolyzing at 130 ° C. to separate a water-soluble fraction, dry it as it is, or dry it after removing hydrophobic substances or low molecular substances by activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment, etc. Can be obtained by

If the raw material is soybean, it is possible to use and extract okara which is a by-product when producing tofu, soymilk and isolated soybean protein. The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to millions, and about 80% or more of its composition is a polysaccharide, and other components include crude ash,
Contains crude protein and water. As the constituent sugars, galactose is the largest, followed by uronic acid and arabinose, and also xylose, fucose, rhamnose and glucose. In particular, those derived from soybean cotyledons are preferred. Specific examples include a water-soluble polysaccharide “Soyafive-S” (manufactured by Fuji Oil Co., Ltd.) obtained from soybean.

The above water-soluble polysaccharides may be used alone or in combination of several kinds. In addition, among the above water-soluble polysaccharides, a heteropolysaccharide such as gum arabic and water-soluble hemicellulose, wherein arabinose and galactose are contained in the total sugar composition in 5%.
Those having 0% by weight or more are more preferable in terms of the effect of preventing binding. In addition to the above-mentioned water-soluble polysaccharide, a water-soluble polysaccharide having other film-forming properties such as locust bean gum, karaya gum, and pullulan may be added to the auxiliary material.

Next, trehalose is a non-reducing saccharide in which two glucose molecules are linked by a 1,1 bond. Depending on the bonding mode, there are three types of isomers, α, α-, α, β-, β, β-, which are called trehalose, neotrehalose and isotetrehalose, respectively. Among them,
α, α-, 1,1 linked trehalose (for example,
"Trehaose TM" manufactured by Hayashibara Shoji Co., Ltd.) is preferably used. These trehaloses may be used alone or in combination.

Next, among the starch-containing foods of the present invention, instant noodles are produced using the anti-binding agent of the present invention, for example, as follows. That is, first, water is added to and kneaded with the above-mentioned raw material mainly composed of flour to prepare noodle dough.
At this time, an alkaline substance such as salt or liquor, a pigment, or the like may be added to the aqueous medium for water addition as needed. Or, instead of just adding water, milk,
Various aqueous media such as fruit juice and dashi may be used.

Next, the noodle dough is formed into a desired shape into noodle strings to obtain raw noodle strings. Examples of the method of forming a noodle string include a method of forming a noodle dough into a noodle band and cutting it into noodle strings with a cutting blade, a method of extruding the noodle dough, and the like.

Next, the raw noodle strings are gelatinized. In the case of non-fry dried instant noodles, a method of converting into a non-fry dried instant noodle includes a method of boiling in saturated steam, a method of boiling, and the like. These methods may be used alone or in combination.

Next, a binding inhibitor is applied to the pregelatinized noodle strings. In addition, the moisture of the gelatinized noodle strings (noodle strings before drying) is usually 35 to 50% by weight. As a method of applying, a method of combining a collagen peptide with a water-soluble polysaccharide or trehalose, if necessary, as it is or making it water-soluble, spraying or dipping on the surface of the noodle string, A method of dipping in an aqueous solution may be used. These methods may be used alone or in combination. Alternatively, a binding inhibitor containing a collagen peptide may be made into an aqueous solution, and the water-soluble polysaccharide or trehalose may be used as a powder, and may be applied simultaneously or separately.

When a collagen peptide and trehalose are used in the form of an aqueous solution, it is preferable to first convert the trehalose into an aqueous solution and then add a collagen peptide or a water-soluble polysaccharide from the viewpoint of solubility. Furthermore, when the aqueous solution is homogenized with a homogenizer under high pressure, the hydration of collagen peptides and water-soluble polysaccharides is performed in a sufficiently short time.
It is suitable in that the effect is maximized with a small amount of a water-soluble polysaccharide.

Next, the rate of application of the collagen peptide is preferably 0.1 to 10 when used in an aqueous solution.
%, More preferably 0.5 to 1.0% by weight. If the concentration is lower than this, the effect on the loosening of the noodles becomes insufficient, and the effect of preventing binding after drying tends to weaken. Conversely, if the concentration is higher than this, drying properties and texture deteriorate, and a large amount is eluted into the soup when reconstituted in boiling water, tending to deteriorate the flavor of the soup.

Finally, the instant noodles after drying have a noodle weight of 1
On the other hand, collagen peptide is preferably 0.0
1 to 2, more preferably 0.05 to 1.5 may be attached.

When the water-soluble polysaccharide or trehalose is used in an aqueous solution, the water-soluble polysaccharide is preferably 0.1 to 10% by weight, more preferably 0.5 to 1. The content of trehalose is preferably 0 to 2% by weight, more preferably 0.5 to 1.0% by weight. If less than this concentration,
The effect on loosening of the noodles becomes insufficient, and the effect of preventing binding after drying tends to weaken. Conversely, if the concentration is higher than this, drying properties and texture deteriorate, and a large amount is eluted into the soup when reconstituted in boiling water, tending to deteriorate the flavor of the soup.

Finally, the instant noodles after drying include:
Water-soluble polysaccharide is desirably 0.0 with respect to noodle weight 100.
1-2, more preferably 0.05-1.5, and trehalose is preferably 0.01-1, more preferably 0.1.
It is only necessary that 05 to 0.2 be bound.

Next, the gelatinized noodle strings after the application are dried to obtain instant noodles. As a drying method, in the case of non-fry instant noodles, for example, hot air drying, microwave drying, freeze drying, sun drying and the like can be mentioned, and any of these methods may be used alone or in combination. In addition, drying conditions may be appropriately set depending on the composition and type of the noodles. For example, in the case of instant noodles of the hot water restoration type, the drying conditions are filling into a mold (a retainer), noodles, and drying. Drying conditions are
Pre-drying in the mold is performed with noodle string moisture, preferably 15 to 35% by weight,
More preferably, it is carried out until it becomes 20 to 30% by weight, and then, after demolding, it is finally dried so as to have a water content of 14% by weight or less to obtain instant noodles. The drying temperature at this time is 80 to 10
The drying time at 0 ° C. is about 15 to 30 minutes.

In the instant noodles thus obtained, since the binding inhibitor is applied to the surface of the noodle strings, binding of the noodle strings during noodles is prevented, and the instant noodles are used as instant noodles. The effect is maintained even during long-term storage, and the effect is exhibited with a small amount of a water-soluble polysaccharide. In addition, the instant noodles of the present invention can be easily loosened even when reconstituted with boiling water, so that the instant noodles can be easily blended with the soup, and the noodle strings can be uniformly restored on the whole, so that both the texture and the smoothness are good. In addition, the flavor of the soup is not affected, and the original flavor of the noodles and the flavor of the soup can be maximized.

In addition, the instant noodles of the present invention have an anti-binding agent applied to the surface of the noodle strings, so that unlike the conventional kneading into the noodle strings, the starch in the noodle strings is not used. The swelling has been sufficiently performed, and even if the swelling is not performed in boiling water, the swelling can be restored to a state in which it can be eaten simply by pouring the boiling water and waiting for a short time. And at the time of the noodle strings, the starch granules on the noodle strings surface swell,
Despite the gelatinization, the adhesion between the starch granules is suppressed by the binding inhibitor. Also, after drying the noodle strings, even if the noodle strings are stored for a long period of time, the evaporation of moisture on the surface of the noodle strings is suppressed, so that the mixed layer of the starch and the binding inhibitor on the noodle strings is not overdried, and When noodles are poured, the boiling water sufficiently penetrates into the mixed layer, so that the noodle strings are loosened and the resilience is good.

In the above production examples, the application of the anti-binding agent is performed only once. However, the application may be performed once or several times before and after the pregelatinization. It should be done. When applying the anti-binding agent to the non-α-shaped noodle strings, it may be boiled in an aqueous solution of the anti-binding agent.

Further, examples of the production of starch-containing foods other than the instant noodles, which are the object of the present invention, include the following production examples. Boiled rice, barley rice, rice cakes, butter rice, and the like may be cooked according to a conventional method, and the anti-binding agent of the present invention may be added in advance at that time, or the anti-binding agent may be mixed with the cooked rice. Examples of the mixing method include a method of performing a surface treatment by spraying an aqueous solution containing a binding inhibitor, a method of spraying a binding inhibitor, and the like. In addition to rice cakes,
A binding inhibitor may be added in a processing step of kneading and steaming the raw materials, or the binding inhibitor may be applied to the surface after molding, in the same manner as in a dumpling or the like, according to a conventional method. Onigiri, pilaf, fried rice, squid rice, etc. may be added with a binding inhibitor at the time of cooking or re-cooking, similarly to the above rice.
These foods are frozen or heated as required.
Further, as fried rice or the like, a product obtained by adding a binding inhibitor to “fried rice base” containing seasoning powder or ingredients for fried rice cooking may be commercialized.

[0036]

As described above, the anti-binding agent of the present invention comprises
In noodle making, it prevents the binding of noodle strings, maintains its effect even during long-term storage after being made into instant noodles, and exhibits its effect with a small amount of a binding inhibitor. In addition, instant noodles to which the anti-binding agent has been applied are those in which the binding of noodle strings is prevented during noodle making, and the effect is maintained during long-term storage after being made into instant noodles. . In addition, the instant noodles of the present invention can be easily loosened even when reconstituted with boiling water, so that the instant noodles can be easily blended with the soup, and the noodle strings can be uniformly restored on the whole, so that both the texture and the smoothness are good. In addition, the flavor of the soup is not affected, and the original flavor of the noodles and the flavor of the soup can be maximized. Moreover, in the method for producing instant noodles of the present invention, since the binding inhibitor is applied to the noodle strings before drying, the binding preventing effect is more effectively exhibited.

[0037]

Next, the present invention will be specifically described with reference to examples. (Examples 1 to 3) 750 g of flour and 250 of potato starch
g, 360 ml of water, 20 g of salt, and 4.5 g of brine were mixed in a mixer for 15 minutes, rolled to adjust the thickness to 0.85 mm, cut out at corner # 18, and then cut into a steamer (100 (C, 3 minutes). Then, α
An aqueous solution of collagen peptide having the concentration shown in Table 1 (in Example 3, an aqueous solution containing collagen peptide and trehalose) was attached to the converted noodle strings at 13% by weight with respect to the noodle strings.
Next, the mold was filled with 130 g and dried at 90 ° C. for 5 minutes.
After drying for 0 minutes and cooling, non-fry instant noodles were obtained. Boiled water was poured into the noodles, and after 4 minutes, the state of loosening, texture, and flavor of the noodles was evaluated after 1, 3 and 5 months of production by sensory evaluation of 10 expert panelists. Table 2 shows the average scores of 10 expert panelists who were evaluated on a 5 point scale.

[0038]

[Table 1]

(Comparative Example 1) Non-fried instant noodles were obtained in the same manner as in Example 1 except that a gelatin solution having a concentration of 1.0% by weight was adhered to gelatinized noodle strings at 13% by weight based on the noodle strings.
An evaluation was performed. Table 2 shows the results.

Comparative Example 2 750 g of wheat flour, potato starch 2
50 g, water 360 ml, salt 20 g, brine 4.5 g,
A raw material consisting of 0.032 g of collagen peptide was mixed in a mixer for 15 minutes, rolled to adjust the thickness to 0.85 mm, cut out at corner # 18, and then cut into a steamer (100
(C, 3 minutes). Next, to the gelatinized noodle strings,
13% by weight of water was attached to the noodle strings. Next, after the mold was filled with 130 g, non-fry instant noodles were obtained and evaluated in the same manner as in Example 1. Table 2 shows the results.

[0041]

[Table 2]

From the results shown in Table 2, the instant noodles of the examples showed good results even after 5 months. On the other hand, the instant noodle of the comparative example had poor evaluation from one month after production or five months after production.

Example 4 Salad oil 10 in a frying pan
Add cc, heat, add 300 g of cooked rice, fry, and mix in advance the powdered “grilled rice base” (1 g of collagen peptide, 2 g of salt, 0.5 g of pepper, 0.5 g of chemical seasoning.
2 g, dried parsley 0.5 g, and sugar 0.5 g).
Stir fry for a minute on high heat to get fried rice. The resulting fried rice is
The grain of the cooked rice was loosened well and had a crisp texture. It was found that the use of the "roasted rice" of Example 7 makes it possible to easily obtain full-fledged roasted rice even if a beginner cooks it. Moreover, the obtained roasted rice was not sticky even when chilled, and the rice grains were easy to disperse even when frozen, and were easy to handle.

Claims (3)

[Claims] 1. A binding inhibitor for starch-containing foods containing a collagen peptide. 2. Instant noodles obtained by applying a collagen peptide to the surface of a noodle string. 3. Noodle dough kneaded by adding water to flour raw material to form a noodle string, steamed and dried to obtain instant noodles, wherein a collagen peptide is applied to the surface of the noodle string before drying. Recipe for instant noodles.