JP2008118964A - Texture improver of noodles - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a safe and easily available texture improver of noodles, originated from natural resource, and having good taste, especially the texture improver being a substitute of brine water when used for Chinese noodles; and to provide the noodles containing the improver and a method for producing the noodles containing the improver. <P>SOLUTION: The texture-improver contains a blasted and fermented dietary fiber obtained by subjecting a hemicellulose-containing plant resource to steaming and blasting treatment, mixing the steamed and blasted product with a fermentation substrate, regulating the water content of the mixture, making koji (malted rice) by Aspergillus oryzae, adding water to the obtained koji, mixing the steamed and blasted product with a koji dispersion obtained by dispersing the koji in water, regulating the water content of the mixture, and fermenting the resultant mixture. The noodles and the method for producing the noodles containing the improver are also provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a texture improving agent for noodles that further improves the texture of noodles, noodles using the same, and a method for producing noodles using the same.

  Noodles such as udon, somen, Japanese soba noodles, Chinese noodles, hiyagigi, spaghetti, gyoza skin are generally made from wheat flour, and if necessary, flour such as buckwheat flour, rice flour, processed starch, wheat starch, etc. And starch, brine, emulsifier, gelling agent, coloring agent and the like are added as appropriate. Recently, as a demand for noodles, there is a demand for so-called squeezed noodles that are highly elastic in texture, so-called strong, moist and smooth, and soothing.

  Conventionally, in order to improve the texture of noodles, in addition to a technique for changing the composition of gluten of wheat flour, many kinds of single-type improvers and combinations of two or more kinds are known. Among natural resources such as those obtained from plants, konjac flour (see, for example, Patent Documents 1 and 2), kankan extract (for example, see Patent Document 3), plant-derived inulin (for example, see Patent Document 4), and As natural gums, native gellan gum (see, for example, Patent Documents 5 and 6), cassia gum (for example, see Patent Document 7), and the like are known. Furthermore, what uses the basic tricalcium phosphate obtained by baking the bone of an animal (cow) instead of brine (for example, refer patent document 8) etc. are known.

  However, it has not been known to use fermented bagasse obtained by processing bagasse as a by-product in sugar production as a texture improving agent for noodles.

JP-A-9-215477 JP 2000-189088 A JP-A-10-165122 JP 2006-75043 A JP 10-179050 A JP 2003-265129 A JP 2003-339331 A JP-A-10-66528

  The subject of the present invention is a texture improver for noodles that is derived from natural resources, is safe, has good taste, and is easily available, especially when used for Chinese noodles, a texture improver that can be used as a substitute for brine, It is providing the noodles containing it and the manufacturing method of the noodles containing it.

  The inventors of the present invention have been diligently researching the effective use of bagasse, which is a sugarcane squeezed residue, and as a production method thereof, the bagasse is steamed and crushed, and the steamed and crushed bagasse is mixed with a fermentation substrate. After adjusting the water content, make a koji mold with koji mold, knead using a part of the steamed and crushed bagasse as raw material, add water to the koji obtained, and steam and boil it into a koji dispersion with koji dispersed in water After mixing the processed bagasse and adjusting the water content of this mixture, a method for fermenting to obtain an explosive fermented processed bagasse was developed, and was filed earlier (Japanese Patent Application No. 2005-143327). And the obtained explosion fermented bagasse was rich in xylo-oligosaccharides such as xylobiose and xylotriose, antioxidants such as ferulic acid, and dietary fiber. As described above, since the pyrolysis-fermented bagasse contains sugars, antioxidants, and dietary fiber, it was presumed that the bagasse is highly usable as a medicine or a useful food material. The inventors of the present invention have further researched and added the explosive fermented bagasse to various ingredients in the production of various foods, and as a result, in noodles such as ramen and udon, the texture of noodles It has been found that there are remarkable effects such as improvement in strength), and the present invention has been completed.

  That is, the present invention includes (1) steaming and pulverizing a hemicellulose-containing plant resource, mixing the steamed and pulverized product with a fermentation substrate, adjusting the water content of the mixture, and then smoldering with a koji mold. It is characterized in that it contains a crushed and fermented processed dietary fiber obtained by fermenting after mixing the steamed and crushed processed product in a cocoon dispersion in which the cocoon is dispersed in water and adjusting the water content of this mixture. (2) The noodles texture improving agent according to (1) above, wherein the hemicellulose-containing plant resource is bagasse, and (3) explosive fermented processed dietary fiber, The noodles texture improving agent according to (1) or (2), wherein the dietary fiber is contained in an amount of 50% by weight or more, and (4) explosive fermentation-treated dietary fiber contains 50% by weight or more of dietary fiber. Xylobiose and xylot Wherein characterized in that it contains maltoheptaose 0.5% or more (3) about the texture modifier noodles according.

  Moreover, this invention relates to the noodle characterized by including the texture improvement agent of the noodles in any one of (5) said (1)-(4).

  Furthermore, the present invention provides (6) the noodles texture-improving agent according to any one of (1) to (4) above, which is added to a noodle material containing flour as a main raw material and molded. And (7) the method for producing noodles according to (6) above, wherein 0.5 to 5.5 parts by mass of a texture improver is added to 100 parts by mass of raw noodle dough.

  The present invention can impart excellent textures (textures) such as throat strength and strain to noodles by containing the pulverized fermentation treated dietary fiber in the noodles, and is derived from natural products. Therefore, it is possible to provide a texture improving agent that is excellent in health safety and does not affect the flavor of noodles. Furthermore, in the case of Chinese noodles, it becomes a substitute for brackish water, and the flavor is increased to the same level or higher than when using brackish water using an alkaline agent such as conventional potassium carbonate, sodium phosphate, etc., and it is possible to make a noodle with a stubbornness. .

  As the texture improver of the noodles of the present invention, the hemicellulose-containing plant resources are steamed and crushed, the fermentation substrate is mixed with the steamed and crushed material, the water content of this mixture is adjusted, and then the koji mold is made by koji molds. Contains the steamed and crushed pyrolysis product mixed with the cocoon dispersion in which the cocoon is dispersed in water, containing the crushed fermented processed dietary fiber obtained by fermentation after adjusting the water content of the mixture. As long as it does, it is not particularly limited such as a liquid product after fermentation treatment or a dried product thereof, and the hemicellulose-containing plant resource is a sugarcane pressed residue that is replicated in the process of producing sugar from sugarcane. In addition to bagasse, other plant resources containing insoluble xylan such as rice, corn core and wood can be mentioned. Hereinafter, a case where bagasse is used as the hemicellulose-containing plant resource will be described as an example.

  When bagasse is used as a hemicellulose-containing plant resource, the crushed and fermented processed dietary fiber of the present invention is called a crushed and fermented processed bagasse. After mixing and adjusting the water content of the mixture, the mixture is smelted with koji mold, hydrated into the koji obtained, and the steamed and pyrolyzed product is mixed with koji dispersion in which koji is dispersed in water. After adjusting the content, it is obtained by a method of fermentation.

  In the above-mentioned steaming explosion treatment, bagasse is steamed with high-temperature and high-pressure steam in a pressure-resistant reaction vessel, xylan is hydrolyzed to some extent, then a valve provided in the pressure-resistant reaction vessel is opened at once, and instantaneously large. If it is the process discharge | released to atmospheric | air pressure, it will not restrict | limit especially, By this steaming explosion process, bagasse can be grind | pulverized by the synergistic effect of the chemical reaction by hydrolysis and the physical reaction by adiabatic expansion of water. The steaming / explosion treatment conditions are 1.0 Mpa to 3.0 Mpa for 30 seconds to 10 minutes, preferably 2.0 Mpa to 2.8 Mpa for 1 to 5 minutes, more preferably 2.4 Mpa to 2.6 Mpa for 60 to 60 minutes. 80 seconds can be exemplified. In addition, it is preferable to perform steaming and explosion treatment after the bagasse is pulverized in advance, and the degree of pulverization may be roughly pulverized to an average particle diameter of 2 to 5 mm, particularly 3 to 4 mm, and more preferably 3.5 mm. preferable.

  The steamed and crushed bagasse is mixed with a fermentation substrate. Examples of the fermentation substrate include wheat bran, rice bran, and molasses, but wheat bran is preferred. For example, when wheat bran is used as a fermentation substrate, 1 to 50 parts by weight, preferably 10 to 50 parts by weight, more preferably 40 to 45 parts by weight of wheat bran is added to 100 parts by weight of steamed and blown bagasse. can do. In making the koji, it is necessary to adjust the water content by adding water to this mixture. Water is added so that the water content is 40 to 60%, preferably 45 to 55%, more preferably about 50%. .

  As the koji mold used for koji making, koji mold used for normal koji making can be exemplified, and specifically, Aspergillus oryzae, Aspergillus sojae and the like can be exemplified. . As the koji mold to be used, a strain having high xylanase activity is preferable because a food material containing a large amount of xylooligosaccharide can be obtained. This xylanase produces xylooligosaccharides from hemicellulose. As a method for preparing a high xylanase active strain, a method for preparing a mutant strain using ultraviolet light or a mutagenic agent may be used, but a natural mutant strain obtained by carrying out single spore isolation is preferable from the viewpoint of safety. The xylanase activity is defined as the activity of releasing 1 μmol of xylose per minute from xylan at 40 ° C., and a known method can be used as the measuring method. As for the koji mold having high xylanase activity, it is preferably 0.35 unit / g or more under these conditions. Among xylo-oligosaccharides, those mainly containing xylo-biose and xylotriose are preferable because xylo-oligosaccharides have higher resistance to gastric acid than other oligosaccharides and reach the intestine without being decomposed. The xylo-oligosaccharides mainly composed of xylobiose and xylotriose contained in the pyrolysis-fermented bagasse is preferably 3.9% or more from the viewpoint of intestinal action and the like, and xylo-oligosaccharides mainly composed of such xylobiose and xylotriose Therefore, it is preferable to use a gonococcus with high xylanase activity obtained by carrying out single spore separation from Aspergillus sojae (NFRI1147). It is preferable to perform koji making by culturing at 28 to 32 ° C., particularly 30 ° C. for 5 to 7 days.

  Next, the koji made koji is dispersed in water, the steamed and crushed bagasse is mixed with this koji dispersion, and the water content of this mixture is adjusted, followed by fermentation. As the steaming / explosion-treated product to be mixed with the koji dispersion, 5-10 times, preferably 8-9 times the amount of the steaming / explosion-treated product used for koji making can be used. It is necessary to adjust the water content by adding water to a mixture obtained by mixing steamed and crushed bagasse into the koji dispersion, and the water content is 40 to 60%, preferably 45 to 55%, more preferably about 50%. Add water. Fermentation is preferably performed by culturing at 28 to 32 ° C., particularly 30 ° C. for 48 to 72 hours. After fermentation, it is preferable to perform a fermentation stop treatment in terms of preventing overfermentation. As such a fermentation stop treatment, a method of exposing to steam at 80 to 100 ° C. for 30 minutes can be specifically exemplified.

  As the above-mentioned pyrolysis fermentation bagasse, a dry product is preferable, and a dry fine powder is particularly preferable. As an average particle diameter of this dry fine powder, 1 mm or less, Preferably it is 500 micrometers or less, More preferably, 200-300 micrometers can be illustrated suitably. In addition, the pyrolysis-fermented bagasse obtained by the production method of the present invention contains 3.9% or more xylooligosaccharides mainly composed of xylobiose and xylotriose, and contains an antioxidant active substance such as ferulic acid. Thus, those exhibiting antioxidant activity and those containing 50% by weight or more of dietary fiber measured by an enzymatic method are preferred.

  Next, explosive fermented processed dietary fiber (explosive fermented processed bagasse) contains 50% by weight or more of dietary fiber, 50% by weight or more of dietary fiber, and 0.5% or more of xylobiose and xylotriose. 1% or more, more preferably 2% or more, especially 3% or more, particularly 3.9% or more, 50% by weight or more of dietary fiber, and 1 mg or more of ferulic acid in 100g And 50% by weight or more of dietary fiber, 0.5% or more of xylobiose and xylotriose, preferably 1% or more, more preferably 2% or more, especially 3% or more, especially 3.9% or more And what contains 1 mg or more of ferulic acid in 100 g is preferable.

  The noodles used in the present invention are wheat flour, rice flour, buckwheat flour, etc., further added with salt, brine, emulsifier, gelling agent, coloring agent, etc. Steamed, frozen, retort processed. For example, udon, somen, Japanese soba, Chinese noodles, hiyagigi, spaghetti and other pasta, gyoza, wonton and other boiled noodles, dried noodles, fried noodles, steamed noodles, frozen noodles, long life noodles Can be mentioned.

  Noodle dough is moderately elastic when kneaded by adding the baked fermented bagasse of the present invention together with water to the flour, and this noodle dough is processed into noodle strings and boiled, and the noodles have a unique strain, texture and throat You can get a line. With Chinese noodles, Chinese noodles such as ramen having a unique texture, texture, and throat can be obtained without adding brine. The mechanism of forming noodles with unique strain, crunchiness, throatiness, etc. by adding baked fermented bagasse and water to flour such as wheat flour is not clear. It is inferred that xylobiose, xylotriose, and other dietary fibers contained in the product absorb water and swell to form a certain three-dimensional structure.

  The amount of the baked fermented bagasse according to the present invention is such that when the dough is made by adding 0.5 to 5.5 parts by weight to 100 parts by weight of the noodle dough, the boiled noodles are moderately squeezed, crunchy and smooth. It is what you have. Among them, in the case of Chinese noodles, it is preferable to add 1.0 to 3.0 parts by mass, and in the case of udon, when 0.5 to 2.0 parts by mass are added, each noodle has a unique strain, It has a crunchy texture. In addition, since the moisture content of raw noodles such as udon, Chinese noodles, and soba is usually about 33.0% by mass in the present invention, the blending ratio of the pyrolysis-fermented bagasse is based on the mass of the raw noodles of the noodles. It can be used as a percentage.

  An excellent texture (texture) can be imparted to the noodles by adding the pulverized and fermented processed dietary fiber such as the crushed and fermented processed bagasse of the present invention to the raw material of the noodles. The texture and the like can be applied to many foods and feeds including foods using other wheat as raw materials. For example, pudding, cookies, bread, cereals, snacks, cakes, jelly, Japanese confectionery such as rice crackers, Japanese confectionery such as sheep crab, frozen confectionery, chewing gum, chocolate, candy, etc. Fish and other products such as miso, soy sauce, dressing, mayonnaise, sweeteners, dairy products such as cheese and butter, various tofu, konjac, other boiled fish, sprinkles, dumplings, croquettes, salads , Mineral water, sports drink, soft drink, energy drink, juice, milk, yogurt, drink yogurt, soy milk, liquor, coffee, tea, sencha, oolong tea and other beverages, processed livestock products, processed fish products, canned foods, dogs Cat feeds and fish feeds can be mentioned. In addition to texture (texture), the taste is mellow Improved fragrance improve, enhance xylooligosaccharide and dietary fiber content, can be effective in imparting such antioxidant activity.

  The method for producing noodles of the present invention is to add a mixture of baked fermented bagasse and water to flour such as wheat, and add sodium chloride and, if necessary, starch, egg, vegetable protein, etc., and mix uniformly. Noodles may be manufactured.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Production method of explosive fermented bagasse]
(Selection of Neisseria gonorrhoeae)
Single spore isolation of Aspergillus sojae NFRI1147 strain, a stock strain of National Food Research Institute, was conducted, each single spore was grown in PAD medium, and the xylanase activity in the culture broth after culture was measured As a result, natural mutants with high xylanase activity were selected. The xylanase activity per gram of the culture supernatant after centrifugation at 3000 rpm for 10 minutes increased from 0.254 U before performing single spore separation to 0.351 U.

  The above xylanase activity was measured by using 0.1 ml of a 100 mM phosphate buffer solution (pH 7.0) containing 1% concentration of soluble xylan (manufactured by Sigma) and 0.1 ml of culture supernatant appropriately diluted in the same buffer solution. In addition, the reaction was stopped at 37 ° C. for 10 minutes, and 1.0 ml of a copper reagent was added to stop the reaction. 0.8 ml of the same buffer was added thereto to make the total volume 2.0 ml, and the produced reducing sugar was measured by the Somogyi-Nelson method. That is, this was heated at 100 ° C. for 15 minutes, then rapidly cooled with running water, and then 1.0 ml of Nelson's solution was added and allowed to stand at room temperature for 20 minutes for color development. Thereto, 7.0 ml of pure water was added and insoluble matters were removed by centrifugation (3000 rpm, 10 minutes), and then the absorbance at 500 nm was measured. The amount of reducing sugar was determined by a calibration curve prepared by measuring xylose in the same system. In addition, before adding culture supernatant, what added the copper reagent beforehand and made it color similarly was made into the blank. The unit of enzyme activity was 1 unit (U), which is the amount of enzyme that produces 1 mmol of reducing sugar (as xylose) per minute.

(Steel making process)
After roughly pulverizing to a length of 3.5 mm in average particle size using a dry bagasse pulverizer and storing in a reaction kettle (autoclave), heated steam is fed into the reaction kettle, 2.5 Mpa (220 ° C.), 70 seconds. After performing the steaming process, the steam was rapidly discharged from the reaction kettle, and the pressure was instantaneously returned to the atmospheric pressure to perform the explosion process. 15 kg of wheat bran is mixed with 35 kg of bagasse that has been subjected to the steaming and explosion treatment, 50 L of water is added to adjust the water to about 50% by weight, and then the koji mold selected by monospore separation is inoculated. The cocoons were produced by culturing for 6 days.

(Fermentation process)
This koji mold was dispersed in 70 L of water and mixed with 300 kg of explosive bagasse used in the manufacture of koji. And after adding water and adjusting so that a water | moisture content might be 50 weight% of the whole, after performing the fermentation process of 30 degreeC and 60 hours, it exposed to the 80-100 degreeC vapor | steam for 30 minutes, and performed the fermentation stop process. The fermented product is dried at a drying temperature of 80 to 100 ° C. (product temperature) using a disk-type dryer (manufactured by Tsukishima Kikai Co., Ltd.), then finely pulverized, did. Table 1 shows the nutritional composition of the crushed and fermented bagasse.

  As shown in Table 1, the explosive fermented bagasse is rich in dietary fiber and contains about 4% xylobiose and xylotriose. Xylobiose and xylotriose xylo-oligosaccharides were measured according to HPLC method (manufactured by Nippon Dionex) using DX-500. As another method, the same HPLC method was used, but measurement was performed at a column temperature of 80 ° C. with a column: Biorad Aminex Carbohydrate HPX-42A 300 × 7.8, a flow rate of 1.0 ml / min and water as the mobile phase.

(Manufacture of Chinese noodles)
A mixture using 80 parts by mass of semi-strong powder, 15 parts by mass of tapioca starch, 1 part by mass of egg white powder, and explosive fermented bagasse (fermented bagasse) at the following blending ratio, and the mixture and 45 parts by mass of water are horizontal. It was mixed for 15 minutes with a uniaxial mixer. Thereafter, the composite was rolled and rolled by a conventional method to form a noodle strip having a thickness of 1.25 mm, and then cut into noodle strings using a square blade # 22. The cut noodle strings were boiled at 100 ° C. for 5 minutes, and immediately after that, a questionnaire survey was conducted on ten strainers of noodles. The monitor did not disclose the mixing ratio of the pyrolysis-fermented bagasse (fermented bagasse), and the questionnaire was conducted by the blind method. Table 2 shows the questionnaire results.

  As shown in Table 2, Chinese noodles do not use brackish water, but add 1-5% by mass of explosive fermented bagasse (fermented bagasse) to 100 parts by mass of raw noodles, giving a strong texture to the throat. It was possible to obtain Chinese noodles.

(Manufacture of chilled udon)
An aqueous solution in which 3 parts by weight of salt is dissolved in 43 parts by weight of water is added to 70 parts by weight of medium-strength flour, 30 parts by weight of tapioca starch, and 2.5 parts by weight of bagasse (fermented bagasse). Mix for 15 minutes. Then, it combined and rolled by the conventional method, after making it the noodle band of thickness 2.0mm, it cut out into the noodle string using square-edged cutting blade # 10. Next, the cut noodle strings were boiled for 5 minutes at 100 ° C., and then cooled for 1 minute in a water washing tank. Immediately after that, 10 people sampled noodle strains and all 10 responded that the texture (throat strength, strength of strain) was good.

Claims (7)

A hemicellulose-containing plant resource is steamed and crushed, and the steamed and crushed product is mixed with a fermentation substrate, and after adjusting the water content of the mixture, the mixture is smelted with koji mold and added to the resulting koji. The noodles texture-improving agent comprising the steamed and crushed processed product mixed in the dispersed koji dispersion, and containing the crushed fermented processed dietary fiber obtained by fermentation after adjusting the water content of the mixture. . The noodle texture improvement agent according to claim 1, wherein the hemicellulose-containing plant resource is bagasse. The food texture improving agent for noodles according to claim 1 or 2, wherein the pulverized fermentation-treated dietary fiber contains 50% by weight or more of dietary fiber. The texture improvement of the noodles according to any one of claims 1 to 3, wherein the pyrolysis-fermented dietary fiber contains 50% by weight or more of dietary fiber and 0.5% or more of xylobiose and xylotriose. Agent. A noodle comprising the noodles texture-improving agent according to claim 1. A method for producing noodles, comprising adding the noodles texture-improving agent according to any one of claims 1 to 4 to a noodle material containing flour as a main raw material. The method for producing noodles according to claim 6, wherein 0.5 to 5.5 parts by mass of the texture improving agent is added to 100 parts by mass of raw noodle dough.