JP2003144071A - Palate improver for noodle and noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a palate improver for noodles that can give the noodles improved resilience, toughness and mellowness and further can inhibit the palate of the noodles from being deteriorated even after the noodles are heat-treated by boiling or steaming and can inhibit the noodles from being deteriorated even when the heat-treated noodles undergoes the sterilization process after packaging. SOLUTION: This palate improver contains, as essential active ingredients, tamarind seed polysaccharide, xanthan gum or alginic acids and the improver is added to noodles. In another case, tamarind seed polysaccharide, xanthan gum, or alginic acids are added to noodles.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a texture improver for noodles and noodles with improved texture. More specifically, it is a processed noodle that imparts better elasticity, chewy texture and mellowness to noodles, heat treatment of boiled udon, steamed Chinese noodles, etc., and further undergoes a heat sterilization step after packaging, and p
The present invention relates to providing noodles in which deterioration of noodles is prevented and texture deterioration is prevented even after H adjustment treatment.

[0002]

2. Description of the Related Art Noodles are foods that are familiar to Japanese people's eating habits, and udon, soba, Chinese buckwheat, etc. are known. Generally, noodles are produced by adding flour, flour-based flour, water, salt, etc., kneading, rolling, shaping, and cutting. To these noodles, there is a strong demand for imparting better body texture, chewy texture, and mellowness.For example, as a method of adding a thickening polysaccharide to the noodles to impart the body to the noodles, xanthan gum is added to the noodles. Various studies have been made such as a method for adding noodles (Japanese Patent Publication No. 56-5501, a method for producing noodles), a method for adding gelatin to noodles (JP-A-04-210569, boiled noodles). However, better stiffness, chewyness,
I was not completely satisfied with the mellowness.

Further, raw noodles are processed into Chinese steamed noodles, boiled udon, etc. for the purpose of shortening and simplifying the cooking time required for cooking at home. By sterilizing after heating after packaging,
It improves the shelf life of noodles. However, these processed noodles are
The deterioration of noodles due to the heat sterilization process is a problem, and the texture of the noodles is impaired.

Further, the deterioration of noodles occurs not only by the heat sterilization step but also by the pH adjusting treatment for enhancing the preservability. For example, Chinese steamed noodles, which are one of the processed noodles that are commercially available, have been made to be alkaline by adding brine or the like, while boiled udon noodles are boiled in order to enhance the shelf life. After (heat treatment), the noodles are dipped in an acidic aqueous solution. In these processed steamed noodles such as Chinese steamed noodles and boiled udon noodles, the texture of the noodles is significantly reduced by the pH adjustment treatment and the heat sterilization step, and an improvement method has been desired, but an effective improvement method has been found. Didn't.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides noodles with better elasticity, texture, and mellowness, and also during the production of processed noodles such as boiled udon and steamed Chinese noodles, after heat treatment and packaging, Furthermore, it is an object of the present invention to provide noodles that are subjected to a heat sterilization step and are prevented from deteriorating in noodles and from being deteriorated in texture even if pH is further adjusted.

[0006]

Means for Solving the Problems As a result of various studies to solve the above problems, the present inventors took a form of adding tamarind seed polysaccharide and xanthan gum and / or alginates to noodles, It was found that the noodles have a good texture by imparting a firmness and a chewy texture. Also,
Further, processed noodles such as steamed Chinese noodles and boiled udon noodles, at the time of production, after heat treatment, after packaging, further take a heat sterilization step, further, even if those to perform pH adjustment treatment,
It was found that the noodles were prevented from deteriorating and the texture was prevented from being deteriorated.

That is, the present invention relates to a texture improver for noodles and noodles having the following aspects: A texture improver for noodles, which comprises tamarind seed polysaccharide and xanthan gum and / or alginates as essential components. Item 2. The blending ratio of tamarind seed polysaccharide to xanthan gum and / or alginic acid is 8: 2 to 2: 8 by weight.
The texture improver for noodles according to Item 1, which is Item 3. Item 9. A noodle product comprising the texture improver for noodles according to Item 1 or 2. Item 4. The amount of the texture improver for noodles is 1
Item 4. The noodles according to Item 3, which is 0.1 to 1.0 part by weight with respect to 00 parts by weight.

Item 5. Noodles comprising the addition of tamarind seed polysaccharide and xanthan gum and / or alginates. Item 6. The blending ratio of tamarind seed polysaccharide to xanthan gum and / or alginic acid is 8: 2 to 2: 8 by weight.
Item 5. The noodles according to Item 5. Item 7. Item 7. The noodles according to Items 3 to 6, which are processed noodles obtained by a heat sterilization step after heat treatment and packaging. Item 8. Item 3 to 6, wherein the noodles are processed noodles obtained through a heat treatment, a pH adjustment treatment, packaging, and a heat sterilization process.
Noodles described in.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The texture improver for noodles of the present invention refers to an additive added to the noodle dough of noodles for the purpose of improving texture, and comprises tamarind seed polysaccharide and xanthan gum and / or alginates. It is characterized by containing.

Tamarind seed polysaccharide is a polysaccharide obtained by extracting from the endosperm portion of seeds of the legume Tamarind (Tamarindus indica L.), and xanthan gum is Xa.
It is a polysaccharide obtained from the culture solution of nthomonas campestris.

In the present invention, alginic acid means alginic acid and salts thereof. Alginic acid is a polysaccharide obtained by extraction from the kelp family Laminaria japonica ARESCH. And the like, and alginate means sodium alginate and the like.

The noodles referred to in the present invention include Chinese noodles, udon,
Water, salt, etc. are added to cereal flour mainly composed of wheat flour such as buckwheat, spaghetti, and macaroni, and the mixture is kneaded and then produced by a manufacturing process such as rolling, shaping, and cutting.

In particular, the effect of the present invention is effectively exerted on processed noodles which are subjected to a pH adjustment treatment and, after the heat treatment, are packaged and then subjected to a heat sterilization step. For example,
Heat-treated, after packaging, the processed noodles obtained through a further heat sterilization step can include Chinese steamed noodles, and after the heat treatment, pH adjustment treatment, packaging, as a processed noodle obtained through a heat sterilization step, boiled. I can mention udon. Among these steamed Chinese noodles and boiled udon noodles, noodles suitable for chilled distribution are highly effective in the present invention. The steamed Chinese noodles and boiled udon noodles will be described in detail below.

[0014] Chinese steamed noodles are generally prepared by adding water, salt, kansui, etc. to a flour raw material composed mainly of wheat flour to make the pH alkaline at 8 or more, and kneading the raw materials, followed by rolling, shaping, cutting, etc. In the present invention, the raw Chinese noodles thus produced are brought into a state in which they can be eaten by a steaming step (heat treatment), and after packaging, further, 20-40 at 80-100 ° C
It refers to noodles that are chilled and distributed after a heat sterilization step for about a minute.

In general, boiled udon is obtained by kneading raw materials such as flour mainly composed of wheat flour, and then eating raw udon produced by a manufacturing process such as rolling, shaping and cutting. In the present invention, it refers to udon boiled in hot water or the like, but in the present invention, in particular, after being boiled (heat treatment), fumaric acid, gluconic acid, glucono delta lactone, malic acid, acetic acid for improving storage stability. PH using organic acids such as
After immersing in an acidic aqueous solution of 4 or less (pH adjustment treatment) to reduce the pH of the boiled udon, and after packaging, 80-100 ° C
The noodles are chilled and distributed after being subjected to a heat sterilization step for about 20 to 40 minutes.

The texture improver for noodles according to the present invention is characterized by containing tamarind seed polysaccharide and xanthan gum and / or alginic acid, and the blending ratio thereof is tamarind seed polysaccharide: xanthan gum and / or weight ratio. Alginic acid = 8: 2 to 2: 8, more preferably 7: 3 to
It is preferable to set the ratio to 5: 5. By setting this ratio, the pH of the noodles such as steamed Chinese noodles and boiled udon noodles is adjusted, and the heat treatment is also performed.
For the processed noodles that are further subjected to a heat sterilization step after packaging, the noodles can be prevented from deteriorating and the texture can be maintained.

The texture improver for noodles according to the present invention is, in addition to the above, a starch, a protein, a saccharide or a seasoning, a pigment, a flavoring agent, a pH adjusting agent, an antioxidant, in addition to the above. Additives such as can be optionally added. Further, the texture improver for noodles of the present invention can be formulated by a conventional method.

Further, the present invention relates to noodles characterized by adding the texture improver for noodles. The amount of the texture-improving agent for noodles of the present invention added to the noodles is the raw material flour 1 for noodles.
It is preferable to add 0.1 to 1.0 part by weight, more preferably 0.2 to 0.6 part by weight to 00 parts by weight. If the amount added is more than 1 part by weight, the smoothness of the noodles will decrease, and if it is less than 0.1 part by weight, a sufficient effect cannot be obtained.

Further, the noodles according to the present invention can obtain the effects of the present invention even if tamarind seed polysaccharide and xanthan gum and / or alginates are added separately, in addition to the texture improver for noodles. Demonstrate. The blending ratio of tamarind seed polysaccharide and xanthan gum and / or alginates is 8: 2 to 2: 8 by weight ratio, and more preferably,
It is preferably 7: 3 to 5: 5. In addition, the amount added to the noodles is 0.1 to 1.0 part by weight, more preferably 100 parts by weight of the raw material flour of the noodles, with the tamarind seed polysaccharide and xanthan gum and / or alginates being in the above-mentioned blending ratio. Can be added in an amount of 0.2 to 0.6 parts by weight.

In the method for producing noodles of the present invention, the texture improver for noodles of the present invention may be added together with other raw materials, and tamarind seed polysaccharide and xanthan gum and / or alginic acid may be separately added. You may add together. A noodle dough can be obtained by weighing and kneading such raw materials, but in advance, a texture improver for noodles or tamarind seed polysaccharide and xanthan gum and or alginic acid are dissolved in water, and the aqueous solution is added. You can also do it. The kneaded noodle dough can be produced by a general noodle production process, for example, kneading water preparation, mixing, shaping, compounding, rolling, and cutting out to produce raw noodles, and if necessary, steaming and boiling. After heat treatment such as the above, a packaging and heat sterilization step can be performed, and a pH adjustment treatment can be performed as necessary. When the noodles are processed noodles such as Chinese steamed noodles and boiled udon noodles, it is preferable to prepare the noodles by the method (0014 to 0015).

Unless the effects of the present invention are impaired, the noodles of the present invention include wheat flour, other flour, starch, salt, sugar,
Proteins such as sweetener, egg white, whey protein, soybean protein,
A seasoning, a preservative, a shelf life improver, a fragrance, a pH adjuster, an acidulant, kansui, a pigment, vitamins, minerals and the like can be added.

Further, according to the present invention, it has become possible to impart better firmness, texture and mellowness to noodles. Furthermore, heat treatment of steamed Chinese noodles and boiled udon, etc., after packaging, processed noodles that further take a heat sterilization step, in order to improve storage stability, pH is adjusted, the noodles are made alkaline or acidic, and after packaging, Although a heat sterilization step is performed, even if such a treatment is performed, it is possible to provide noodles in which deterioration of the noodles is prevented and texture deterioration is prevented.

[0023]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, "part" is "part by weight" and "%" is "% by weight".

Examples 1-2: Preparation of steamed Chinese noodles 100 parts of wheat flour (semi-strong flour), 1 part of salt, brine (Be)
2 °: 0.6 parts sodium carbonate and 0.4 parts potassium carbonate
35 out of a total of 1000 parts dissolved in water
(Parts added) with the texture improver in the formulation shown in Table 1, and kneaded water is prepared (wheat flour and texture improver are added to water, and the mixture is mixed with a stirrer for 10
After mixing for 1 minute, add salt and brine, stir for another 5 minutes),
Mixing (15 minutes with a universal stirrer), shaping (roughening the dough with a noodle making machine 4 times), compounding (compounding the dough 4 times with a noodle making machine into a sheet), rolling (cutting blade NO. Adjusting the thickness of noodle strips with a thickness of 20), cutting process (cutting blade No. 20)
Then, the noodle band was cut) to prepare raw Chinese noodles. Steam this raw Chinese noodles (90 ° C 3
Steam for 1 minute, cool in the shower, steam again at 90 ° C for 3 minutes, wash with water, cool (wash with cold water and loosen with 2% of the noodle weight of salad oil), package, steam sterilize (with a 90 ° C conveyor steamer) After cooling for 30 minutes), chilled type steamed Chinese noodles (product pH 9.1) were obtained.

The steamed Chinese noodles thus obtained were subjected to a sensory evaluation of texture before steam sterilization and immediately after steam sterilization. The results are shown in Table 1.

The evaluation was carried out by using the standard before steam sterilization of Comparative Example 1 as a standard, and comparing it with the standard, and giving the following scores. 5: Hardness, elasticity, and smoothness are improved as compared with the standard (before steam sterilization). 4: It has the same hardness, elasticity and smoothness as the standard. 3: Hardness and elasticity are slightly reduced compared to the standard. 2: Hardness and elasticity are lower than the standard. 1: Hardness and elasticity are significantly reduced compared to the standard.

[0027]

[Table 1]

From Table 1, in Examples 1 and 2, the texture was improved as compared with the standard product, and the texture was almost the same after steam sterilization and was good.

Example 3: Preparation of boiled udon 100 parts of wheat flour (medium strength flour), 3 parts of salt and 34 parts of water
Blended with the texture improver, and kneaded water preparation (add flour and texture improver to water, mix with a stirrer for 10 minutes, then add salt, and stir for another 5 minutes) and mix (in a universal stirrer) 1
5 minutes), shaping (drafting the dough roughly 4 times with a noodle making machine), compounding (compounding the dough 4 times with a noodle making machine into a sheet), rolling (cutting blade No. 10 thick noodles) Raw udon was prepared through the steps of adjusting the thickness of the strip) and cutting out (cutting the noodle strips with a cutting blade No. 10). Boil this raw udon (98
After washing with water and cooling, dip in an acid (glucono delta lactone 0.5% solution, pH 2.9 solution 3
After soaking for 0 second, packaging, steam sterilization (30 minutes at 90 ° C. conveyor steamer) and cooling, a chilled type boiled udon (product pH 4.8) was obtained.

The obtained boiled udon noodles were subjected to a sensory evaluation of texture before steam sterilization and immediately after steam sterilization. The results are shown in Table 2. The evaluation was carried out in the same manner as the evaluation of Example 1 with the standard before steam sterilization of Comparative Example 5 as a standard.

[0031]

[Table 2]

The texture-improving agent of Example 3 was prepared by formulating 30 parts of xanthan gum and 70 parts of tamarind seed polysaccharide by a conventional method. From Table 2, the texture of the udon using the texture improving agent formulation of the Example is improved as compared with the standard product,
The texture was almost unchanged after steam sterilization and was good.

Claims (8)

[Claims] 1. A texture improver for noodles, which comprises tamarind seed polysaccharide and xanthan gum and / or alginates as essential components. 2. The blending ratio of tamarind seed polysaccharide and xanthan gum and / or alginic acid is 8: 2 by weight.
The texture improver for noodles according to claim 1, which is 2: 8. 3. Noodles comprising the texture improver for noodles according to claim 1 or 2. 4. The noodles according to claim 3, wherein the amount of the texture improver for noodles added is 0.1 to 1.0 part by weight with respect to 100 parts by weight of the raw material flour of the noodles. 5. Noodles comprising tamarind seed polysaccharide and xanthan gum and / or alginates. 6. The blending ratio of tamarind seed polysaccharide to xanthan gum and / or alginic acid is 8: 2 by weight.
The noodles according to claim 5, which are 2: 8. 7. The noodles according to claim 3, wherein the noodles are processed noodles obtained by a heat sterilization step after heat treatment and packaging. 8. The noodles according to claim 3, wherein the noodles are processed noodles obtained by a heat treatment, a pH adjustment treatment, packaging, and a heat sterilization step.