JP2008054654A - Method for producing mucin-containing aqueous solution - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing food using wheat flour, such as wheat flour noodles, pasta, pizza and bread, capable of easily and perfectly performing a kneading process and an extending process in a short time, and to provide a method for producing low-calorie food as health food, using wheat flour, such as wheat flour noodles, pasta, pizza and bread. <P>SOLUTION: This method for producing the food using wheat flour, such as wheat flour noodles, pasta, pizza and bread comprises stirring with wheat flour, mucin, galactan, mannan, pectin, Arabian gum, Cyamoposis Gum, carageenan, carboxymethyl cellulose, xanthan gum, alginate, and fucoidan. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention is a technical field related to a method for producing a food using wheat flour such as wheat noodles, pasta, pizza and bread.

  As a conventional technique, hand-made udon is very popular, but it is difficult to make well-made udon and labor is very large.

  The wheat noodle udon is blended in such a ratio that the main material flour is 100, the secondary material water is 40 to 45, and the salt is 5. About salt, it may not mix. Stewed udon noodles often do not contain salt.

  Wheat flour contains 6% to 15% protein.

  Wheat flour contains a mixture of proteins with various characteristics. About 85% are gliadin and glutenin. Gliadin and glutenin are contained in approximately the same amount.

  When water is added to gliadin and glutenin, kneaded and pressurized, gliadin and glutenin are intertwined to form gluten.

  Although gliadin is weak in elasticity, it has strong adhesive strength and is easy to stretch.

  Glutenin has a strong elasticity but weak adhesive strength and is difficult to stretch.

  When gliadin and glutenin, which are two proteins having different properties, are combined, a gluten having both properties is obtained. Gluten is moderately sticky and elastic.

  The amount of gluten formed and the viscoelasticity varies greatly depending on the type and quality of wheat, the amount of water added to the flour, the quality, type and amount of the auxiliary material, and the kneading method. It is difficult.

  If there is too much water as a secondary material, the dough will become like clay, sticking sticky, and it will be very difficult to finish it into foods using flour such as wheat noodles, pasta, pizza and bread.

  When the water of the secondary material is insufficient, it becomes brittle and weak gluten.

  Even if the kneading and pressure are insufficient, it becomes brittle and weak gluten.

  With fragile and weak gluten, the dough is not connected, and it is very difficult to finish it with wheat noodles, pasta, pizza, bread and other foods.

  The optimal amount of water added to the flour varies depending on the type and quality of the wheat that is the raw material of the flour, and also varies depending on the temperature of the manufacturing process. Therefore, the amount of water used in flour-based foods such as wheat noodles, pasta, pizza, and bread Manufacturing is very difficult.

  Even if you make foods using wheat flour such as wheat noodles, pasta, pizza and bread in the best condition, the dough is elastic with gluten, the kneading process and the extending process take time, and it becomes a labor intensive Yes.

  I couldn't find any references on gluten and mucin in foods using wheat noodles, pasta, pizza or bread. References regarding gluten and dietary fiber in barley noodles include 100-50 parts by weight of barley flour with an ash content of 0.80% or less and 8.5% protein, and buckwheat flour with an ash content of 1.2-1.8%. To 50 parts by weight, 3 to 20 parts by weight of vital gluten, 4 to 25 parts by weight of pregelatinized starch, and 1 to 10 parts by weight of dietary fiber material are added to 100 parts by weight of barley flour and buckwheat flour. A method for producing barley noodles (see, for example, Patent Document 1). There is.

  Japanese Patent No. 3816655

  Make the kneading process and the extending process easy.

  The amount of gluten formed varies depending on the type and quality of wheat, the amount of water added to the flour, the quality, type and amount of secondary ingredients, and the kneading method. In addition, an auxiliary material for gluten is used. The supplementary material makes it possible to easily and reliably produce foods using flour such as wheat noodles, pasta, pizza and bread, with much or less gluten.

  Modern society is increasingly obese. Diabetes is also increasing. Therefore, it is necessary to lower the calories contained in foods using wheat flour such as wheat noodles, pasta, pizza and bread.

  Make food using wheat flour such as wheat noodles, pasta, pizza and bread for health food.

  Mucin is used as an auxiliary material for gluten, which is compatible with gluten consisting of protein gliadin and glutenin. Take advantage of mucin's viscosity and sliding properties (sliding properties). In particular, use the slippery nature of mucin.

  Mucin is a combination of protein and galactan or mannan. Mucin aqueous solution is smooth and highly viscous, and has a strong stickiness (adhesive strength).

  Galactan is a water-soluble dietary fiber of viscous polysaccharides. Galactan is slippery.

  Mannan is a water-soluble dietary fiber that is a polymerized polysaccharide of D-mannose. Mannan is slippery.

  Mucin is abundant in okra, moroheiya, yam, taro, yam, tsukuneimo, nameko, ashitaba, lotus root, tsurumura saki, natto and the like.

  Extract mucus from one or several mucin-containing foods such as okra, moroheiya, yam, taro, yam, tsukuneimo, sea cucumber, ashitaba, lotus root, tsurmurasaki and natto. The mucus is mostly composed of mucin and also contains a small amount of galactan and a small amount of mannan. A mixed aqueous solution containing mucin, galactan and mannan is extracted.

  Pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan, which are compatible with gluten and mucin, are also used as auxiliary materials for gluten. These ingredients are also very slippery. The sliding properties of these ingredients are also used in the production of foods using wheat noodles, pasta, pizza, bread and other flours.

  Pectin is a complex polysaccharide contained in the cell wall of plants.

  Pectin is a water-soluble dietary fiber that is found in vegetables and fruits. A lot of pectin is contained in apples, figs, strawberries, citrus fruits and the like. In particular, it is abundant in skin and seeds.

  One or several of these pectin-containing foods are boiled to extract an aqueous pectin solution.

  Also, a pectin aqueous solution can be obtained by treating these pectin-containing foods with a dilute acid.

  Commercial pectin can also be dissolved in water to obtain an aqueous pectin solution.

  Gum arabic is a vegetable gum and water-soluble dietary fiber.

  Gum arabic is a natural resin collected from acacia genus gum or related plants of the same genus. The bark of acacia arabicum or its related plants is damaged and the secretions from the wound are dried.

  Gum arabic is tasteless and odorless, colorless or pale yellow, and the aqueous solution has low viscosity and strong emulsification stability, colloidal properties and film properties.

  Gum arabic is dissolved in water to obtain an aqueous gum arabic solution.

  Guar gum is a vegetable gum and water-soluble dietary fiber.

  Guarcam is made by grinding and refining the seed endosperm of legume guar beans.

  Guar gum is dissolved in water to obtain an aqueous guar gum solution.

  Carrageenan is a polysaccharide obtained mainly by extraction from seaweeds of the red alga, Suscalyceae, Ibarabenidae, Mirinaceae, and Skininoceae.

  Carrageenan is produced by extracting red algae seaweed with water or alkaline water.

  The commercially available carrageenan is a mixture of kappa type, iota type, and lambda type, and is composed of anhydrogalactose and a sulfate ester of galactose.

  Carrageenan is a water-soluble dietary fiber.

  Carrageenan is dissolved in water to obtain an aqueous carrageenan solution.

  Carboxymethylcellulose is produced by treating cellulose, which is a component of plant fibers, with sodium hydroxide or the like.

  Carboxymethylcellulose is soluble in water and has viscosity, stability and protective colloid properties.

  Carboxymethylcellulose is a water-soluble dietary fiber.

  Carboxymethylcellulose is dissolved in water to obtain an aqueous carboxymethylcellulose solution.

  Xanthan gum is a refined polysaccharide produced by fungi belonging to the genus Xanthomonas, mainly using glucose as a nutrient source.

  Xanthan gum is a polysaccharide and water-soluble dietary fiber, and an aqueous xanthan gum solution has very strong viscosity and excellent moisture retention.

  Xanthan gum has a property of imparting a smooth feeling and stickiness to the texture of processed food, preventing separation of the processed food, and improving the stability of the processed food.

  Xanthan gum is dissolved in water to obtain an aqueous xanthan gum solution.

  Alginic acid is a sticky acidic polysaccharide in the cell wall of brown algae. Sodium salt dissolves in water and becomes mucus. This mucus is sodium alginate, a monovalent cation alginate.

  The monovalent cation alginate is dissolved in water to form an aqueous solution. Examples of monovalent cation alginate include sodium alginate, potassium alginate, and ammonium alginate, which dissolve in water and become mucus.

  Divalent cation alginate does not dissolve in water, so it does not become an aqueous solution. Therefore, divalent or higher cation alginate is not used in the manufacture of foods using wheat flour such as wheat noodles, pasta, pizza and bread.

  When extracting alginate from brown algae, fucoidan can be extracted simultaneously as an aqueous fucoidan solution.

  Fucoidan is a polysaccharide and water-soluble dietary fiber, and fucoidan aqueous solution has very strong viscosity and excellent moisture retention.

  Fucoidan is classified into kelp fucoidan, hijiki fucoidan, mozuku fucoidan, wakame fucoidan, and so on.

  Fucoidan aqueous solution can also be obtained by dissolving fucoidan in water.

  In the production of wheat noodles, pasta, pizza, bread and other foods, mucin, galactan and mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginates And an aqueous solution containing one or more fucoidan.

  Gluten is uniformly present between the starchy flours. When these aqueous solutions are stirred into wheat flour, mucin, galactan and mannan are uniformly present between gluten. In addition, one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan are uniformly present between gluten.

  The wheat noodles of the present invention in which gluten, mucin, galactan and mannan, and one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginates and fucoidan are uniformly present between the starches of the wheat flour Dough of foods using flour such as pasta is easy to manufacture foods using flour such as wheat noodles, pasta, pizza and bread, with gluten auxiliary materials, not much affected by the quantity and quality of gluten Can be.

  The dough of foods using wheat flour such as wheat noodles, pasta, pizza and bread according to the present invention is made of wheat noodles, pasta, pizza It is easy to produce foods using flour such as bread.

  Gluten, gluten auxiliary materials, mucin, galactan and mannan, and one or more types of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan are uniformly present between the starches of wheat flour The wheat noodle dough according to the present invention has the characteristics of mucin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan as gluten auxiliary materials, and the dough is well slid. The kneading process and the extending process of extending the dough are simplified. The gluten auxiliary material makes the kneading and stretching processes completely simple in a short time.

  Mucin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate, fucoidan are very healthy foods to eat. Therefore, foods using wheat flour such as wheat noodles, pasta, pizza and bread of the present invention are very good health foods.

  In addition, since foods using wheat flour such as wheat noodles, pasta, pizza and bread of the present invention have many water-soluble dietary fibers, foods using wheat flour such as wheat noodles of the present invention such as pasta, pisa and bread are in the body. Absorption rate is poor. Therefore, foods using wheat flour such as wheat noodles, pasta, pizza and bread of the present invention are low in calories.

BEST MODE FOR CARRYING OUT THE INVENTION

The best mode for carrying out the invention will be described with reference to the drawings.
In FIG. 1, a mucin-containing food washing step for washing dust and dirt of a mucin-containing food containing a large amount of mucin such as okra in the mucin extraction step (first mixed aqueous solution production step).

  In FIG. 1, a mucin-containing food chopping process in which mucin-containing food is chopped into small pieces or powder.

  In FIG. 1, a mucin-containing food submergence process in which minced mucin-containing food is submerged in water.

  In FIG. 1, the extraction process which extracts the 1st mixed aqueous solution containing a mucin, galactan, and a mannan from the mucin containing foodstuff in water.

  In FIG. 1, in a food manufacturing process using wheat flour such as wheat noodles, pasta, pizza and bread, the first mixed aqueous solution containing mucin, galactan and mannan is used as flour such as wheat noodles and pasta. Used in the food manufacturing process.

  In FIG. 1, in the aqueous solution production process (second aqueous solution production process) of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate, fucoidan (second aqueous solution production process), pectin, gum arabic, guar cam, carrageenan, carboxymethyl cellulose, xanthan gum A dissolution process in which one or more types of alginate (alginate is a monovalent cation alginate) and fucoitan are dissolved in water.

  In FIG. 1, an extraction process that creates a second aqueous solution comprising one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan.

  In FIG. 1, a second aqueous solution containing one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan is used as a food product using flour such as wheat noodles, pasta, pizza and bread. Used in the manufacturing process.

  In FIG. 1, in a food production process using wheat flour such as wheat noodles, pasta, pizza and bread, a first mixed aqueous solution containing mucin, galactan and mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, A third aqueous solution is prepared by mixing and stirring with a second aqueous solution containing one or more of xanthan gum, alginate and fucoidan. The third mixed aqueous solution is used as a secondary material instead of water.

  In FIG. 1, the stirring process which stirs 3rd mixed aqueous solution to flour.

  In FIG. 1, a coarse kneading step of coarsely kneading wheat flour and a third mixed aqueous solution.

  In FIG. 1, the pressurization process of pressurizing the rag-like dough.

  In FIG. 1, an aging step of aging the pressurized dough.

  In FIG. 1, a main kneading process in which the aged dough is kneaded well.

  In FIG. 1, the dough is pressurized and stretched.

  FIG. 1 shows a food production method characterized in that the dough is processed into a food using wheat flour such as wheat noodles, pasta, pizza or bread.

  Therefore, the waste and dirt of the mucin-containing food containing a large amount of mucin are washed. Cut mucin-containing food into small pieces or powder. Sink the chopped mucin-containing food in water. A first mixed aqueous solution containing mucin, caractan, and mannan is extracted from the mucin-containing food in water. Dissolve one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan in water. Make a second aqueous solution containing one or more of pectin, gum arabic, guar gum, carakinan, carboxymethylcellulose, xanthan gum, alginate and fucoidan. A first mixed aqueous solution and a second aqueous solution are mixed to form a third mixed aqueous solution. The third mixed aqueous solution is stirred into the flour. Mix the water of the third mixed solution evenly into the flour and knead it roughly. Pressurize the flour containing the third mixed aqueous solution. Maturation of dough pressed with flour. Honse the dough. Extend the dough. The dough is processed into wheat noodles, pasta, pizza, bread and other foods. It is the manufacturing method of the foodstuff characterized by the above.

  Mix one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan with mucin, galactan and mannan and mix flour such as wheat noodles, pasta, pizza and bread. It is the manufacturing method of the foodstuff characterized by the above thing processed into the used foodstuff.

Embodiments of the invention will be described with reference to the drawings.
In FIG. 1, 80 grams of okra is used as the mucin-containing food in the mucin extraction step (first mixed aqueous solution production step). First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 1, a step of chopping okra into small pieces.

  In FIG. 1, a submergence process in which chopped okra is submerged in 200 grams of water for 24 hours.

  In FIG. 1, the extraction process which extracts the 1st mixed aqueous solution containing mucin, galactan, and mannan from the okra in water.

  In FIG. 1, in the udon production process (food production process), a first mixed aqueous solution containing mucin, galactan and mannan is used as an auxiliary material for udon.

  In FIG. 1, in the second aqueous solution production step, 120 grams of 2 grams of pectin, 2 grams of gum arabic, 2 grams of guar gum, 2 grams of carrageenan, 2 grams of carboxymethylcellulose, 2 grams of xanthan gum, 2 grams of alginate and 2 grams of fucoidan. A dissolution process in which water is stirred and dissolved.

  In FIG. 1, the extraction process which makes the aqueous solution containing pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate, and fucoidan, and extracts the second aqueous solution. In this extraction process, there is a case where the sediment is accumulated below, but the sediment is always removed.

  In FIG. 1, a second aqueous solution containing pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan is used as a secondary material for udon.

  In FIG. 1, 500 g of flour is put into a kneading bowl in the process of producing udon. 107.5 grams of the first mixed aqueous solution, 107.5 grams of the second aqueous solution, and 25 grams of sodium chloride are mixed to make 240 grams of the third mixed aqueous solution. A stirring step in which 240 grams of the third mixed aqueous solution is added to the flour in the kneading bowl and stirred.

  In FIG. 1, a rough kneading step in which the water of the third mixed aqueous solution is evenly mixed with both hands in the wheat flour and subjected to squeezing.

  In FIG. 1, the pressurization process which pressurizes dough with the both hands, or presses with a foot, or presses using a pressurizer in the rag-like flour containing the 3rd mixed aqueous solution.

  In FIG. 1, an aging step of aging the pressurized dough for 30 minutes to 3 hours. The aging time depends on the temperature.

  In FIG. 1, a main kneading process in which the matured dough is carefully kneaded.

  In FIG. 1, the extending process of extending the dough.

  In FIG. 1, the dough is chopped with a cutting board (cutting board), a piece board and a kitchen knife to complete udon (food). It is the manufacturing method of the foodstuff characterized by the above.

  Mucin moisturizes the stomach composed of mucous membranes to prevent damage and has the effect of preventing gastritis, stomach ulcers, and stomach cancer. As the mucous membrane of the nose is strengthened, it has the effect of preventing colds and influenza. Because mucin contains proteolytic enzymes, it has the effect of taking the eaten protein into the body without waste.

  Galactan turns into galactose when heated with water. When galactose is delivered to the brain, it has the effect of stimulating brain cells and activating the tired brain. Effective in preventing blur.

  Mannan has an immune effect and is effective as a therapeutic agent for skin diseases.

  Water soluble dietary fiber is arteriosclerosis, hypertension, myocardial infarction, diabetes, caries, ischemic heart disease, cholesterol cholelithiasis, duodenal ulcer, obesity, hypercholesterolemia, appendicitis, diverticulosis, colon cancer, constipation, hemorrhoids, arteries It is effective for prevention of retention.

  Therefore, foods using flour such as wheat noodles, pasta, pizza and bread of the present invention containing a large amount of mucin, galactan, mannan, pectin, gum arabic, guar gum, carakinan, carboxymethylcellulose, xanthan gum, alginate and fucoidan are very A good health food.

  Mucin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan are compatible with moisture and have high water retention, so wheat flour such as wheat noodles, pasta, pizza and bread can be used. Deterioration of used food can be delayed.

  Muffin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan of the present invention. Compared with foods using wheat flour such as pasta, pizza and bread, the texture and over the throat are very good.

  In addition, foods using wheat flour such as wheat noodles, pasta, pizza, and bread of the present invention have very high water-soluble dietary fiber, and therefore have poor absorption in the body. Therefore, when eaten, it is a food using wheat flour such as low-calorie wheat noodles, pasta and pizza.

It is a flowchart for demonstrating the Example of the manufacturing method of a foodstuff using wheat flour, such as wheat noodles, pasta, pizza, and bread of this invention.

Claims (2)

  Wash and remove dirt and dirt from mucin-containing foods rich in mucin, chop the mucin-containing food into small pieces and powder, sink the chopped mucin-containing food in water, and remove mucin, galactan, and mannan from the mucin-containing food in water. And extract one or more pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, alginate and fucoidan in water to obtain pectin, gum arabic, guar gum, carrageenan, carboxy Make a second aqueous solution containing one or more of methylcellulose, xanthan gum, alginate and fucoidan, mix the first mixed aqueous solution and the second aqueous solution to make a third mixed aqueous solution, and use the third mixed aqueous solution as flour Stir the water in the third mixed aqueous solution into the flour. Mix and coarsely knead, pressurize the flour containing the third mixed aqueous solution, age the dough pressurized with flour, knead the dough, stretch the dough, and use the dough for wheat noodles and pasta A method for producing a food characterized by processing the food into a food using flour such as pizza or bread.   Mix one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose, xanthan gum, alginate and fucoidan with mucin, galactan and mannan and mix flour such as wheat noodles, pasta, pizza and bread. A method for producing a food characterized by the above-described process, which is processed into the food used.

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