JP2001095514A - Quality-improving agent for noddles and production process for noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quantity-improving agent for noodles that can impart very good loosening properties to the noddles, when the noodles are eaten without cooking or after cooking, for example, reboiling or frying, can produce noodles of good taste and good texture, and provide the production process for noodles by spraying, coating, or soaking noodles with an aqueous solution of this quality-improving agent. SOLUTION: A polysaccharide and a polyglycerol fatty acid ester are dissolved in water to form an aqueous solution of these components. Then, noodles lines are treated with the aqueous solution of the texturizing agent, before or after the steaming.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for preparing noodles which has a very good loosening property when eating noodles without re-cooking, or during cooking such as reboiling or stir-frying.
The present invention relates to a method for producing noodles by spraying, applying or dipping an aqueous solution of the quality improving agent for producing noodles having a good texture.

[0002]

2. Description of the Related Art Conventionally, boiled and steamed noodles are prepared immediately after production.
Although showing extremely good loosening properties, the noodle strings bind to each other due to a decrease in flexibility due to deterioration of starch due to aging over time after production, or due to the stickiness of the gelatinized starch on the noodle string surface,
There was a disadvantage that the whole was solidified in a lump. Under such circumstances, in addition to the poor loosening of the noodle strings, the noodle strings were easily cut, and the reheating and cooking such as reboiling and stir-fry became uneven, and the taste and appearance were not preferable. .
As a method of improving these drawbacks, a method of spraying edible oils and fats on the surface of the noodle strings in order to prevent the adhesion of the noodle strings has been conventionally taken, but the effect is not sufficiently satisfactory, but a sufficient effect is expected. For this purpose, a large amount of addition is required, so that the taste and texture of the noodles are impaired.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide noodles with an extremely good property of unraveling when noodles are eaten without re-cooking, or during cooking such as reboiling or stir-frying. Another object of the present invention is to provide a noodle quality improving agent for producing noodles having good taste and texture, and a method for producing noodles by spraying, applying or dipping an aqueous solution of the quality improving agent.

[0004]

Means for Solving the Problems In view of the above problems, the present inventors have conducted intensive studies, and as a result, have used a polysaccharide and a polyglycerol fatty acid ester together to form an aqueous solution, and before or after cooking with the aqueous solution. It has been found that by treating noodle strings, an extremely high loosening improvement effect can be obtained without impairing the taste and texture of the noodles, and the present invention has been completed.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, noodles refer to noodles obtained by kneading wheat flour or other flour and other raw materials with water, and are not particularly limited to noodles.
For example, udon, Chinese noodles, Japanese buckwheat noodles, skins, plain noodles, cold wheat, cold noodles, rice noodles, kishimen, macaroni, spaghetti and the like can be mentioned. Although the form of the noodles is not particularly limited, raw noodles, boiled noodles, steamed noodles, raw type instant noodles (L
L noodles), instant noodles, dry noodles, and frozen noodles.

In the present invention, polysaccharides include gum arabic, alginic acid, sodium alginate, curdlan,
Carrageenan, karaya gum, carob bean gum, gati gum, xanthan gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, cod gum,
Pullulan, pectin, and their degradation products, further refers to soybean polysaccharides, starch, starch degradation products, sugar alcohols and the like, for example, preferably, gum arabic, carrageenan,
Xanthan gum, gellan gum, pullulan, pectin,
And degradation products thereof, soybean polysaccharides, starch, starch degradation products, sugar alcohols, and more preferably, pullulan, pectin, and degradation products thereof, further soybean polysaccharides, starch, starch degradation products are good, Starch and starch degradation products are most preferred. The starch is not particularly limited as long as it is derived from tubers, underground roots, cereals, and beans usually provided as food. For example, corn, waxy corn, wheat, rice, potato, sweet potato, tapioca and the like can be mentioned, and corn, waxy corn and tapioca are preferable. Further, two or more of these starches can be used in combination. Further decompose those starches,
It may be subjected to pregelatinization, derivatization, fractionation, and physical processing. For example, starch sugar, roasted dextrin, oxidized starch, acid-treated starch, alkali-treated starch, enzyme-treated starch, pregelatinized starch, esterified starch, etherified starch, grafted starch, cross-linked starch, amylose, amylopectin, wet heat-treated starch And the like. Preferably,
Roasted dextrin, oxidized starch, acid-treated starch, alkali-treated starch, enzyme-treated starch, esterified starch, etherified starch, grafted starch, and cross-linked starch are preferred, and more preferably oxidized starch, acid-treated starch, and alkali-treated starch. Enzyme-treated starch is good. It is also possible to combine two or more kinds of starches having different chemical processes and processing methods.

In the present invention, the term "polyglycerin fatty acid ester" refers to an ester of a polyglycerin and a fatty acid having a degree of polymerization of glycerin of 2 or more, and is not particularly limited with respect to the degree of polymerization of glycerin or HLB. A polyglycerol fatty acid ester using triglycerin or higher having a degree of polymerization of 3 or higher, preferably having an HLB of 5 or more, more preferably HLB of 9 or more. HLB is represented by the following formula. HLB = 20 (1-SV / NV), SV = saponification value of ester, NV = neutralization value of fatty acid. The above-mentioned polysaccharide and polyglycerin fatty acid ester can be blended in a quality improving agent for noodles. If necessary, salts such as phosphates, emulsifiers, pH adjusters such as organic acids, amino acids, alcohols and the like can be blended with the above composition to form a preparation.

In the present invention, the combination ratio of the polysaccharide and the polyglycerin fatty acid ester in combination is not particularly limited, and may be any combination ratio.

In the present invention, the treatment before or after the steaming is to coat the surface of the noodle strings with an aqueous solution of a quality improving agent blended with a polysaccharide and a polyglycerin fatty acid ester by spraying, dipping, coating or the like. Say. The amount used as an active ingredient in the noodle quality improver in which the polysaccharide of the present invention is combined with the polyglycerin fatty acid ester is not particularly limited, but the concentration of the aqueous solution for treating the noodles is 0%. 0.5% or more, preferably 1 to 20% by weight, more preferably 5 to 1% by weight.
0% by weight. If the amount is less than 0.5% by weight, the expected effect cannot be obtained. If the amount exceeds 20% by weight, a problem occurs in taste.

[0010] A conventional method for producing noodles is to mix wheat flour or flour mixed with raw materials such as buckwheat flour and an aqueous solution in which salt or a salt such as potassium carbonate, sodium carbonate or phosphate is dissolved. And kneading with a mixer for several minutes to obtain a ragged dough. The tattered dough is made into a noodle band by a multifunction machine, and after the rolling step is repeated, cut noodle strings are obtained with a cutting blade. The dough can be evacuated during kneading or noodle band formation during this noodle making. After packing the noodle strings obtained by the above procedure as they are, heating them with boiling water or steam, etc., wash them with running water and cool them, then pack them, or freeze and pack them. For drying. For long-term storage such as LL noodles, acid treatment, packaging, and steam sterilization are performed.

The polysaccharide used in the present invention has a film-forming ability even when used alone, but when it is used in combination with a polyglycerol fatty acid ester, the aqueous solution of the noodles quality improving agent develops on the noodle surface. The properties are improved and a stronger film-forming ability is obtained. For this reason, the noodles treated with the aqueous solution containing the polysaccharide and the polyglycerin fatty acid ester of the present invention, the combined mixture of the polysaccharide and the polyglycerin fatty acid ester forms a thin and uniform film on the surface of the noodles, and the In addition to preventing evaporation of water and elution of the gelatinized starch, it also prevents the noodles from directly adhering to each other. Further, since the aqueous solution containing the polysaccharide and the polyglycerin fatty acid ester is tasteless and odorless, and has a high moisturizing property, the taste of the noodles is not impaired, and a fresh and good texture is maintained for a long time. Hereinafter, the present invention will be described more specifically with reference to examples.
The present invention is not limited to the following embodiments. In addition,% in an Example shows a weight% unless otherwise specified.

[0012]

Example 1 5% of an acid-treated product of tapioca starch, 2% of pullulan and 3% of triglycerin monooleate (HLB = 10) were dissolved in water to obtain a quality improving agent for noodles of the present invention. . Next, 700 g of strong flour, 300 g of buckwheat flour, 10 g of salt, and 300 g of water were blended, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting blade # 22 square, noodle string thickness 1.3 m).
The noodles obtained in m) were boiled in boiling water for 3.5 minutes and washed with running water for 30 seconds. After draining, the above-mentioned quality improving agent was sprayed uniformly at 5 g per 180 g of boiled noodles, filled in a polyethylene-made splitter buckwheat container, and sealed to obtain a splitter buckwheat of the present invention.

Example 2 1% of an acid-treated product of tapioca starch, 1% of pullulan and 1% of triglycerin monooleate (HLB = 10) were dissolved in water to obtain a quality improving agent for noodles of the present invention. 5 g of the above aqueous solution was evenly sprayed on 180 g of the splitter buckwheat as in Example 1, filled in a polyethylene splitter buckwheat container, and sealed to obtain a splitter buckwheat of the present invention.

Example 3 1% of an acid-treated product of tapioca starch, 1% of pullulan and 1% of diglycerin monooleate (HLB = 7) were dissolved in water to obtain a quality improving agent for noodles of the present invention. 5 g of the above aqueous solution was evenly sprayed on 180 g of the splitter buckwheat as in Example 1, filled in a polyethylene splitter buckwheat container, and sealed to obtain a splitter buckwheat of the present invention.

Comparative Example 1 5% of an acid-treated product of tapioca starch and 2% of pullulan were dissolved in water to prepare an aqueous solution of a polysaccharide. 5 g of the above aqueous solution was evenly sprayed on 180 g of splitter buckwheat as in Example 1, filled in a polyethylene splitter buckwheat container, and sealed to obtain splitter buckwheat.

Comparative Example 2 Triglycerin monooleate (HLB = 1
0) 3% was dissolved in water to prepare an aqueous solution of an emulsifier. 5 g of the above aqueous solution is uniformly sprayed on 180 g of splitter buckwheat as in Example 1, and filled in a polyethylene splitter buckwheat container.
Sealed to obtain Wariko soba.

Comparative Example 3 Same as in Example 1, 180 g of croissant buckwheat and 5 g of corn salad oil
Was uniformly sprayed, filled in a polyethylene buckwheat buckwheat container, and sealed to obtain a buckwheat buckwheat.

Comparative Example 4 180 g of splitter buckwheat, which was the same as in Example 1, was filled in an untreated polyethylene splitter buckwheat container and sealed to obtain a splitter buckwheat.

Comparative Example 5 5% of acid-treated tapioca starch, 10% of pullulan and 10 of triglycerin monooleate (HLB = 10) 10
% Was dissolved in water. 5 g of the above aqueous solution was evenly sprayed on 180 g of splitter buckwheat as in Example 1, filled in a polyethylene splitter buckwheat container, and sealed to obtain splitter buckwheat.

Comparative Example 6 Tapioca starch 0.2%, pullulan 0.1% and triglycerin monooleate (HLB = 1)
0) 0.1% was dissolved in water. 5 g of the above aqueous solution was evenly sprayed on 180 g of splitter buckwheat as in Example 1, filled in a polyethylene splitter buckwheat container, and sealed to obtain splitter buckwheat.

Test Example 1 Unraveling property after storage for 24 hours in a refrigerator at 5 ° C. near the splitter obtained from Examples 1 and 2 and Comparative Examples 1 to 6,
The taste and texture were evaluated. The evaluation of the looseness of the noodle strings is 20 points when the taste of the noodle strings is very good, 18 points when the noodle strings are very good, 16 points when the noodle strings are very good, 16 points when the taste is good, and 14 points when the taste is good. 12 points, quite bad points 10 points, and extremely bad points 8 points, and the average value of 20 panelists was shown. Evaluation of taste and texture was 10 points for very good, 9 points for fairly good, 8 points for slightly good, 7 points for normal, 6 points for slightly bad, 5 points for quite bad The score was given as 4 points, and the average value was shown for 20 panelists. Table 1 shows the results.

[0022]

[Table 1]

As is clear from Table 1, the product of the present invention has improved looseness of the noodle strings as compared with the comparative product, and has a good taste and
The texture was also good.

The embodiments of the present invention and the target main components are as follows. (1) A quality improving agent for noodles, comprising blending a polysaccharide and a polyglycerin fatty acid ester. (2) The quality improving agent for noodles according to (1), wherein the degree of polymerization of the polyglycerin fatty acid ester is 2 or more. (3) In the production of noodles, the noodle strings obtained by a conventional method are treated with an aqueous solution containing the quality improving agent for noodles described in (1) and (2) before or after steaming. Production method. (4) The polysaccharide is gum arabic, alginic acid, sodium alginate, curdlan, carrageenan, karaya gum,
Carob bean gum, gati gum, xanthan gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, cod gum, pullulan, pectin, and their decomposed products, as well as soybean polysaccharides, starch, starch decomposed products, and sugar alcohols. Quality improver for noodles. (5) The quality improvement of noodles according to (1), wherein the polysaccharide is gum arabic, carrageenan, xanthan gum, gellan gum, pullulan, pectin, and degradation products thereof, and further, soybean polysaccharide, starch, starch degradation product, and sugar alcohol. Agent.

(6) The quality improving agent for noodles according to (1), wherein the polysaccharide is pullulan, pectin, or a degradation product thereof, and further, a soybean polysaccharide, starch, or a starch degradation product. (7) The quality improving agent for noodles according to (1), wherein the polysaccharide is starch or a starch degradation product. (8) The quality of the noodles according to (1), wherein the starch is derived from tubers, underground roots, grains, and beans, which are usually provided as food, such as corn, waxy corn, wheat, rice, potato, sweet potato, tapioca, and the like. Improver. (9) The quality improving agent for noodles according to (1), wherein the starch used in (1) has been subjected to decomposition, pregelatinization, derivatization, fractionation, and physical processing. (10) The starch used in (1) is starch sugar, roasted dextrin, oxidized starch, acid-treated starch, alkali-treated starch, enzyme-treated starch, pregelatinized starch, esterified starch, etherified starch, grafted starch, The quality improving agent for noodles according to (1), which has been modified and processed into crosslinked starch, amylose, amylopectin, wet heat-treated starch and the like.

(11) The starch used in (1) is roasted dextrin, oxidized starch, acid-treated starch, alkali-treated starch, enzyme-treated starch, esterified starch, etherified starch,
The quality improving agent for noodles according to (1), which has been modified and processed into a grafted starch or a crosslinked starch. (12) The quality improving agent for noodles according to (1), wherein the starch used in (1) is modified or processed into oxidized starch, acid-treated starch, alkali-treated starch, and enzyme-treated starch. (13) The quality improving agent for noodles according to (1), wherein the degree of polymerization of the polyglycerin fatty acid ester is 3 or more. (14) The quality improving agent for noodles according to (1), wherein the polysaccharide and the polyglycerin fatty acid ester are used in combination at an arbitrary mixing ratio. (15) The amount of the active ingredient in the noodle quality improving agent, which is obtained by combining a polysaccharide and a polyglycerin fatty acid ester in combination, is not less than 0.5% by weight in an aqueous solution to be treated before or after cooking. (3) A method for producing the noodles according to the above.

(16) The amount of the active ingredient in the noodle quality improving agent, which is obtained by combining the polysaccharide and the polyglycerin fatty acid ester in combination, is one in the aqueous solution to be treated before or after steaming.
(3) The method for producing noodles according to (3), wherein the amount is from 20 to 20% by weight. (17) The amount of the active ingredient in the noodle quality improving agent, which is obtained by combining a polysaccharide and a polyglycerin fatty acid ester, is 5 to 10% by weight in an aqueous solution to be treated before or after cooking.
(3) The method for producing noodles according to (3). (18) In the production of noodles, an aqueous solution containing the noodles quality improving agent according to (1) or (2) is sprayed on the noodle strings before or after steaming obtained by a conventional method. Production method. (19) In the production of noodles, an aqueous solution containing the quality improving agent for noodles according to (1) and (2) is applied to a noodle string before or after steaming obtained by a conventional method. Production method. (20) In the production of noodles, the noodle strings obtained by a conventional method are immersed in an aqueous solution containing the noodles quality improving agent described in (1) and (2) before or after steaming. Production method.

[0028]

(1) Unraveling property can be improved without impairing the taste and texture of the noodles. (2) The gloss and hue of the noodle surface are improved, and the appearance becomes rich in gloss. (3) By using a polyglycerin fatty acid ester in combination, the spreadability of the aqueous polysaccharide solution on the noodle surface is improved, and a higher film-forming ability than that of the polysaccharide alone can be obtained. As a result, to prevent moisture evaporation and moisture migration during storage,
A fresh and elastic texture is maintained. For example, the present invention has a great effect in improving the processing suitability, cooking suitability, and storage stability of noodles, and can greatly contribute to the food industry.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kenya Mabe 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Kagaku Co., Ltd. (72) Inventor Toshiro Hori 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Taiyo No. Sato No. 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Taiyo Chemical Co., Ltd. F-term (reference) LP56

Claims (3)

[Claims] 1. A quality improving agent for noodles, comprising a polysaccharide and a polyglycerin fatty acid ester. 2. The quality improving agent for noodles according to claim 1, wherein the degree of polymerization of the polyglycerin fatty acid ester is 2 or more. 3. Noodles which are prepared by, prior to or after steaming a noodle string obtained by a conventional method in the production of noodles, with an aqueous solution containing the quality improving agent for noodles according to claim 1 or 2. Manufacturing method.