JP2001292704A - Method for producing noodle-like filamentous food by using soybean protein as main raw material and subjecting to reduction treatment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bean curd noodles which contains soybean protein as a main material and has a high protein content and a low energy. SOLUTION: This method for producing noodle-like filament bean curd noodles, comprising washing soybean protein as a main raw material with alcohol, pulverizing and heating the washed soybean protein to produce the sol-like soybean milk, optionally using electrolyzed treating water therein, adjusting the pH of the soybean milk, heating the adjusted soybean milk to produce the solidified soybean milk, cooling the solid product, producing the noodle-like bean curd noodles from the cooled product, adding locust bean gum or whey protein to the bean curd noodles, passing the mixture through linear molds, dipping the formed noodles in a sodium alginate solution and then drying the noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention relates to a method for producing raw and dried noodle-like wires by subjecting soybean protein as a main raw material to electrical, reduction treatment, heating, cooling and shaping while adjusting pH.

[0002]

2. Description of the Related Art Conventionally, noodles have been eaten well after cooked rice. However, in Chinese noodles, udon, somen, buckwheat, and spaghetti, in order to alter flour and protein gluden, a Kansai containing potassium carbonate or sodium carbonate as a main component has been used. In addition, even in noodles such as udon, salt has been used as necessary to make wheat protein gluten sticky and to improve the preservability. On the other hand, noodles used for Chinese noodles do not require kansui, but instead a chemical binder has been added. In recent years, due to the problem of the amount of salt that causes hypertension, buckwheat to which the amount of salt is adjusted and buckwheat to which yam is added instead of salt is also commercially available.

[0003] Also, marketed noodles are produced using cereals such as flour as a main raw material, and cereals such as wheat are mainly composed of starch and are itself excellent in nutrition. Attempts have been made to make noodle-shaped noodles from the main raw material, but raw soybean flour and wheat flour are mixed with the main raw material + a binder is added to raw noodles or wheat to produce 75-
8%, soybean flour 1 to 15%, mixed water, binder 5 to 24% is added, and tofu is made by heating from soy milk,
There is an ordinary method in which a product solidified by cooling is obtained and noodle-shaped, but it cannot be said that it is a soybean noodle. In the process of boiling (heating) with the noodles that have been forcibly shaped, the mold collapses and dissolves and cannot be used as a commercial product.

[0004] In addition, in frozen noodles that have been on the market in recent years, on the refrigeration means and on the date of the lapse of frozen storage, the added substance undergoes a chemical change, and after defrosting, the quality changes,
It was difficult to store for a long time. In order to solve such problems, various methods have been proposed.However, even if there is information etc. to date, even if there is no product, soy milk and soybean powder are added to wheat in a small amount. The present invention contains soy protein only as a major ingredient (9
There is no noodle food with noodle-shaped line.

Particularly, in recent years, most of the tofu noodles have been marketed as tofu noodles or dried soybean powder prepared mainly with bittern, calcium salt or magnesium salt, and bittern powder with 10 to 10 bits.
15% The above mixture was mixed with 80 to 9 parts per 1 kg of water.
Boil for 1 hour at 0 ^{° C} , cool the boiled tofu in a pad, cool the solidified tofu in a noodle molder
And make a raw noodle-like food by pressing. It is a method of eating with dipping soup, but if the tofu noodles are heated again (boiled) like hot noodles, they will lose shape and become brittle and will not be commercialized.

[0006] Agar and konjac, which are marketed as tofu noodles, are boiled and melted as a binder, cooled to about 40 ° C, ground with the drained tofu, stirred well, and then poured into a molding machine. When the raw noodle-like food is heated to 40 ° C. or more by pressing it after being cooled and put into a bolster, it loses its shape and is not dissolved into a product.

[0007]

The problem to be solved by the present invention from the prior art is that the tofu noodles marketed today under the following circumstances are wheat, agar, konjac,
Even though there are raw tofu noodles that use only soy protein as the main ingredient, soybean protein-like copy products with the properties, colors, and aromas of chemicals,
There are no dried noodles, soybean dried foods such as yuba and tofu, Koya tofu are famous, and there is no plain noodle-like noodles. The present invention has been made to solve the problems of the above technology, and the present invention is a simple noodle or Chinese noodle having high properties, texture, high fragrance protein, and low calorie functionality using soy protein as a main raw material. The purpose of the present invention is to provide the production of dried noodles.

[0008] The flavor and color tone of defatted soybeans and soybean protein are improved by a convenient operation on the premise that the original quality and nutritional value of soybean protein with excellent flavor and color are not degraded. The goal is to obtain

[0009] In order to stabilize foods and improve physical properties of foods, there is a method using an acid or an alkali as a chemical substance. Examples of the acid include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as fumaric acid, sorbic acid, and maleic acid. In addition, there is a method in which a soybean protein is brought into contact with yeast or lactic acid bacteria to biochemically change aldehyde or the like, but there is a risk of causing nutritional problems. In the case where microorganisms are used, there is a possibility that the odor of the cells may be attached secondarily. It is also questioned.

[0010]

Means for Solving the Problems It is also possible that the present invention performs a physical treatment by reducing the raw material obtained by washing alcohol-based soybeans or defatted soybean products with soybean protein, which degrades food safety and nutrition. There are no new tofu noodles to manufacture and to solve the problem.

The reduction treatment uses soybean protein as a main raw material. Water is always used in the processing stage.
As described in Nos. 7 to 0009, the present invention relates to the problem of adding an acid, an alkali, and a chemical substance without adding a chemical substance. First, the substance to be processed, water, soymilk, sol, liquid All have a positively oxidizing property in an electrophysical manner. In response, DC is applied by a reducer (Shine Electronics)
From electricity, a reduction process is performed using a negative electrode. Change the sol to a negative pole by electrolysis,
Therefore, without adjusting the pH with conventional acids and alkalis,
Physically, PH is neutral, and the sol-like substance solves the problem of producing a safe tofu noodle-like wire without destroying proteins and nutrients by a weak alkali (minus pole).

The soybean protein of the present invention is washed with water in which alcohol is added to the soybean protein, and is used for the purpose of nutrition and safety of the product.
The mixture of powder obtained by adding casein to avoid thermal friction at the time of grinding to 200 meshes is used as a raw material.
(Hereinafter referred to as “raw materials”)
Normal positive electrode water is electrolyzed (manufactured by SHINE ELECTRONICS) to obtain negative electrode ionization (reduced water) from a 20 to 70% by weight, preferably 15 to 60%, more preferably 2 to 70% by weight.
A mixture obtained by preparing a mixed solution having a concentration of about 0 to 40% is extruded from a raw material liquid (referred to as a raw material liquid), and is monoaxially manufactured (Shine Electronics).
There are several types of water quenching agents when pouring out the molded product of the noodle-like wire in the present invention. In the present invention, the noodle-like wire passed through an aqueous solution of sodium alkinate (manufactured by Shine Electronics) is passed (soaked in aqueous solution). This has solved the problem in maintaining the form of noodle-like food.

[0013] In order to increase the gel strength of the noodle-like food formed from the raw material liquid, it is a commercially available product as required. The gel-enhancing agent is contained in the raw material solution in an amount of about 0.02 to 1%, preferably 0.1 to 0.1%.
The strength and elasticity are improved by the combined use of about 1 to 2% (gels are locust bin cam, potassium chloride, potassium phosphate, calcium, ammonium chloride, etc.). A cam was used.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, when washing granular soybean protein in an acidic region, a drop of alcohol is added to try to bind hydrate (soymilk) fibrous soybean protein. It does not become tofu, texture or binding. Polarity change of a substance electrically (physical). By adjusting the pH by performing the reduction (minus pole) treatment, it becomes possible to obtain a noodle-like food using soybean protein as a main raw material.

[0015] In the case of producing the noodle-like food of the above-mentioned 0013, whey protein may be used in the case of giving strength and texture.

The hydrate obtained in the above 0013 to 0015 is extruded from a noodle-shaped extruder (manufactured by SHINE ELECTRONICS CO., LTD.) With a single-screw extruder, and the noodle-shaped food is added to the hot aqueous sodium alkinate solution at the same time as the noodle-shaped wire is extruded. Raw noodles and those obtained by drying them to obtain dried noodles are manufactured as tofu noodles.

[0017]

Example 1 1 kg of soybean protein 80% water and 100 mg of alcohol were added and reduced, heated at 80 ° C., and 0.08 mg of gelling casein (aqueous solution) was added to soymilk at pH
The mixture was adjusted, put into a pad, cooled and solidified, and then the solidified product obtained was put into a noodle molding machine and extruded to obtain a raw noodle like a noodle wire.

[0018]

Example 2 50 g of soybean protein was put in a peaker, and the granular soybean was washed with dry granular hot water at 40 to 60 ° C. and then washed with granular soybean protein hydrate 150% dehydrated water of 80%.
g of water, 100 g of water and 50 g of whey protein per 150 g of a hydrate obtained by adjusting the pH to 6.5 to 7.0 by performing reduction treatment.
After adding these and mixing, they were pressed from a molding machine, immersed in an aqueous solution of sodium alkylate at 85 ° C., and heated to take out the noodle-like food and dried to produce a food in which dried noodles were obtained.

[0019]

According to the present invention, reduction treatment is carried out using soybean protein as a main raw material, so that ordinary water and substances have strong soybean protein fiber due to active oxygen, fermentation of soybean itself, and smell of bacterial cells. On the other hand, the noodle-like food obtained from the present invention is soft and has a strong strength and elasticity, is strong, has a strong waist, and has a good strength. Mouth flavor and texture. Especially when locust bin cam is used in combination as a gel agent, a gel is formed,
The above properties were further improved. A tofu noodle-shaped line food can be obtained.

Since the basis for making the tofu and tofu noodles of the present invention is water, tap water A, pure water B, and reduced water C are used for the purpose of ensuring the electrical (physical) physical properties of water and soy milk. PH of each of the three types of water with: electric conductivity: dissolved oxygen concentration: oxygen reduction lightning level:
The four factors of physical property variation were confirmed. The above determination 1. The waters of A and B have low alkalinity, so (add the alkali of the chemical substance).
C In the present invention reduced water (no chemical substance is required)
2. Regarding the dissolved oxygen concentration, the fact that A and B have a high oxygen rate means that they are easily oxidized, whereas the fact that C has a low oxygen rate means that they have a reducing action. Nutrition is safe.

[Brief description of the drawings]

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[Procedure amendment]

[Submission date] November 27, 2000 (200.11.
27)

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] Brief description of drawings

[Correction method] Deleted

Claims (4)

[Claims] (1) adding soybean protein to alcohol, washing, and pH
After adjusting, heating, cooling and solidifying, then the obtained solidified material is formed into a noodle-shaped wire,
A method for producing a noodle wire. 2. A method for producing a raw or dried noodle-like food according to claim 1, wherein the soy protein is finely pulverized, and the sol-like material including casein and locust pin cam is heated. Production method. 3. A process according to claim 1, further comprising adding water treated by electrolysis reduction to water and adding an aqueous solution to which sodium alkylate is added to the atmosphere. A production method characterized by producing a tofu noodle-like wire food which is returned and injected. 4. A method for producing raw and dried noodles of a tofu noodle-like wire produced by the method according to claim 1.