JP2009273441A - Quality improving agent for noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality improving agent for noodles, capable of decreasing a change in palate feeling of noodles in a soup, and a change in palate feeling of noodles by preservation. <P>SOLUTION: This quality improving agent for noodles includes (A) component and (B) component as follows: (A) component: active gluten which contains at least one kind of an emulsifier selected from the group consisting of (i) glycerin diacetyl tartaric acid fatty acid ester, (ii) glycerol succinic acid fatty acid ester and (iii) lecithin; (B) component: Cyamoposis Gum and/or xanthan gum. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a noodle quality improver.

  In order to increase the commercial value of noodles, improving the texture is particularly important. The causes of damage to the texture of noodles include the phenomenon that the noodles soften over time in soup and soup (hot water elongation), and the phenomenon that the viscoelasticity of the noodles decreases during storage of the boiled noodles ) Etc. are known. For this reason, several methods for preventing these phenomena in order to increase the commercial value of noodles have been proposed.

  For example, when preparing dough by adding water to a starchy raw material containing etherified starch and / or esterified starch and a raw material containing konjac paste, the konjac is added to 100 parts by weight of the starchy raw material. A method for producing noodles (see Patent Document 1) characterized in that the amount of water including water in the paste is 40 to 70 parts by mass, and a thickening polysaccharide comprising xanthan gum, locust bean gum and tara gum Is a quality improver for noodles (see Patent Document 2) characterized by containing

  However, these methods are not always satisfactory in practice.

Japanese Patent Laid-Open No. 2003-168 JP-A-7-107934

  An object of the present invention is to provide a quality improving agent for noodles which can prevent the noodles from stretching and boiling.

As a result of diligent investigations on the above problems, the present inventors have found that the above problems can be solved by a preparation containing active gluten containing a specific emulsifier and a specific thickening stabilizer. As a result, further research has been made based on this finding, and the present invention has been made.
That is, the present invention comprises a quality improver for noodles characterized by containing the following components A and B:
Component A: Active gluten containing one or more emulsifiers selected from the group of (i) glycerin diacetyltartaric acid fatty acid ester (ii) glycerin succinic acid fatty acid ester and (iii) lecithin;
B component: guar gum and / or xanthan gum,
It is made up of.

The raw Chinese noodles prepared by adding the quality improver for noodles of the present invention are moderately hard to feel when eaten even after being boiled in hot water for about 2 minutes and then immersed in soup at about 85 ° C. for 10 minutes. Is maintained.
The cooked Chinese noodles prepared by adding the quality improver for noodles of the present invention maintain the elasticity felt when eaten even after refrigerated storage at about 5 ° C. for 48 hours.

  The active gluten used as the component A in the quality improving agent for noodles of the present invention includes (i) glycerin diacetyltartaric acid fatty acid ester (food additive), (ii) glycerin succinic acid fatty acid ester (food additive) and (iii) lecithin. It contains one or more emulsifiers selected from the group.

  The glycerin diacetyltartaric acid fatty acid ester can be usually obtained by a reaction of glycerin monofatty acid ester (other name: monoglyceride) with diacetyltartaric acid or an acid anhydride of diacetyltartaric acid, or a reaction of glycerin, diacetyltartaric acid and a fatty acid.

  The fatty acid constituting the glycerin diacetyltartaric acid fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, olein Examples thereof include one or a mixture of two or more selected from the group of acids, linoleic acid, erucic acid, and the like, preferably a fatty acid or fatty acid mixture containing about 50% by mass or more of oleic acid.

  The glycerin succinic acid fatty acid ester can be obtained by a method known per se, such as a reaction of glycerin monofatty acid ester with succinic anhydride (or succinic acid) or a reaction of glycerin, succinic acid and fatty acid.

  The fatty acid constituting the glycerin succinic acid fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, Examples thereof include one or a mixture of two or more selected from the group of oleic acid, linoleic acid, erucic acid, and the like, preferably a fatty acid or fatty acid mixture containing about 50% by mass or more of stearic acid.

  The lecithin is not particularly limited as long as it is obtained from oil seeds or animal raw materials and mainly contains phospholipids. For example, liquid lecithin containing oil such as soybean lecithin and egg yolk lecithin, the liquid lecithin Examples thereof include powdered lecithin obtained by removing oil from dried, fractionated lecithin obtained by fractionating and purifying liquid lecithin, and enzymatically decomposed lecithin obtained by treating lecithin with an enzyme and enzyme-treated lecithin, preferably liquid lecithin. Examples of the phospholipid include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin and lysophosphatidic acid.

  The active gluten used as the component A in the present invention can be produced by, for example, the following methods 1 to 3.

[Method 1]
1) Water is added to the wheat flour and kneaded, and the resulting dough is washed with water to obtain wet gluten (raw gluten).
2) Add 1-5 parts by mass of glycerin diacetyltartaric acid fatty acid ester, glycerin succinic acid fatty acid ester and / or lecithin to 100 parts by mass of wet gluten (solid content 33.3%) of 1), knead and freeze-frozen It is dried by a known method such as a drying method or a flash drying method.
3) The obtained dried product is pulverized to obtain active gluten used as the component A in the present invention.

[Method 2]
To 100 parts by mass of commercially available powdered active gluten, 5 to 15 parts by mass of glycerin diacetyl tartaric acid fatty acid ester, glycerin succinic acid fatty acid ester and / or lecithin and 10 to 175 parts by mass of water are used, and a stirring type granulator is used. And mix. The obtained mixture is dried using a dryer and then pulverized to obtain active gluten used as component A in the present invention.

[Method 3]
Glycerin diacetyltartaric acid fatty acid ester, glycerin succinic acid fatty acid ester and / or lecithin 5 to 15 parts by mass are added to 100 parts by mass of commercially available powdered active gluten and mixed using a stirring type mixing granulator. Thereafter, the obtained mixture is pulverized to obtain active gluten used as the component A in the present invention.

  The stirring type mixing granulator used in the above methods 2 and 3 is not particularly limited as long as it is a mixing granulator having both stirring and mixing blades and granulation blades. For example, a high speed mixer (manufactured by Fukae Powtech Co., Ltd.) ), Hi-Flex Gral (Fukae Powtech Co., Ltd.), Granulator (Nara Machinery Co., Ltd.), Vertical Granulator (Paurec Co., Ltd.), and the like. Examples of conditions for using the stirring type mixing granulator include a product temperature of about 40 to 65 ° C. and a mixing time of about 5 to 30 minutes of the contents in the tank during stirring.

  The apparatus used for the pulverization treatment of the above methods 1 to 3 is not particularly limited. For example, a coarse pulverizer such as a cutter mill, a hammer mill or a ball mill, a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (Nara Machinery Co., Ltd.) Etc.), a fine pulverizer such as an atomizer (manufactured by Paulek), a counter jet mill (manufactured by Hosokawa Micron), and the like can be used. After the pulverization treatment, the obtained pulverized product may be sieved as necessary to obtain the desired particle shape. The average particle size of the pulverized active gluten is preferably about 30 to 200 μm, more preferably about 50 to 150 μm.

  There is no restriction | limiting in particular in the guar gum and / or xanthan gum used as B component in the quality improvement agent for noodles of this invention, Generally what is marketed can be obtained and used.

  The quality improver for noodles of the present invention comprises the above-mentioned various raw materials, and there are no particular limitations on the production method thereof, and it can be produced by a method known per se, but the preferred production is as follows. The method is illustrated.

  That is, the quality improvement for noodles of the present invention is achieved by mixing active gluten containing glycerin diacetyltartaric acid fatty acid ester, glycerin succinic acid fatty acid ester or lecithin with guar gum and / or xanthan gum using a stirring type granulator. Agent can be produced.

  The stirring type mixing granulator is not particularly limited as long as it is a mixing granulator having both stirring and mixing blades and granulation blades. For example, a high speed mixer (Fukae Powtech Co., Ltd.), High Flex Gral (Fukae) Powtech), granulator (manufactured by Nara Machinery Co., Ltd.), vertical granulator (manufactured by Paulek), and the like. Examples of conditions for using the stirring type mixing granulator include a product temperature of about 35 to 65 ° C. and a mixing time of about 5 to 30 minutes of the contents in the tank during stirring.

  Although there is no restriction | limiting in particular in content of each component in 100 mass% of quality improvers for noodles of this invention, For example, about 1-30 mass% of glycerol diacetyl tartaric acid fatty acid ester, glycerol succinic acid fatty acid ester, and / or lecithin, Preferably, it is about 2 to 20% by mass, gluten is about 5 to 90% by mass, preferably about 20 to 70% by mass, guar gum and / or xanthan gum is about 5 to 90% by mass, preferably about 20 to 70% by mass. It is preferable to prepare as follows.

  The noodles to which the quality improving agent for noodles of the present invention can be applied are not particularly limited, and examples thereof include raw noodles and cooked noodles. Examples of cooked noodles include salmon noodles, steamed noodles, frozen noodles, and LL noodles. Is mentioned. Of these, the application to rice bran noodles and steamed noodles, which have many problems in terms of hot water elongation and boil elongation, is effective.

  Although there is no restriction | limiting in particular in the usage method of the quality improving agent for noodles of this invention, Usually, it adds and uses when kneading noodle dough. The usage-amount of the quality improving agent for noodles of this invention is about 0.1-10 mass parts normally with respect to 100 mass parts of flours, such as wheat flour, Preferably it is about 0.5-5 mass parts.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

[Production of active gluten]
[Production Example 1]
1) 145 g of water was added to 220 g of strong second-class flour (crude protein amount 14%), and the mixture was stirred and mixed at 63 rpm for 30 minutes using a farinograph (model: 8101 type; manufactured by BRABENDER) to prepare flour dough.
2) The flour dough of 1) was washed with a large amount of water, and the starch was washed away to obtain raw gluten. Emulsifier A described in Table 1 was added to 100 g of the obtained raw gluten and kneaded at 63 rpm for 30 minutes using a farinograph (model: 8101 type; manufactured by BRABENDER).
3) The raw gluten kneaded in 2) is stored in a freezer at −20 ° C. for 5 hours, and then, using a vacuum freeze dryer (model: FZ-6; manufactured by LABCONCO) at 20 ° C., 80 × 10 ⁻³ to Lyophilized under the condition of 100 × 10 ⁻³ mBAR.
4) The obtained dried product was pulverized with a mill (product name: ULTRA CENTRIFUGAL MILL; manufactured by Mitamura Riken Kogyo Co., Ltd.) to prepare 40 g of emulsifier A-containing active gluten (prototype 1).

[Production Example 2]
Powdered active gluten (trade name: Emasoft M-1000; manufactured by Riken Vitamin Co., Ltd.) 1000 g, water 100 g, and emulsifier A listed in Table 1 are Hiflex glal (model: HF-GS-2J, content 2 L; Fukae Pautech Co., Ltd.) The mixture was mixed for 10 minutes under the conditions of an internal temperature of 60 ° C., a spindle rotation speed of 500 rpm, and a countershaft rotation speed of 1000 rpm. The obtained mixture was put into a dryer (product name: OVEN PV-211; manufactured by Tabai Espec) and dried at 60 ° C. for 5 hours. The obtained dried product was pulverized to produce 1 kg of active gluten containing Emulsifier A (Prototype 2).

[Production Example 3]
Except that 100 g of water of Production Example 2 was not used, the same procedure as in Production Example 2 was carried out to produce 1 kg of emulsifier A-containing active gluten (prototype 3).

[Production Example 4]
The same procedure as in Production Example 2 was conducted except that emulsifier B in the amount shown in Table 1 was used in place of Emulsifier A used in Production Example 2, to produce 1 kg of emulsifier B-containing active gluten (prototype 4). did.

[Production Example 5]
The same procedure as in Production Example 2 was performed except that emulsifier C in the amount shown in Table 1 was used instead of Emulsifier A used in Production Example 2, and 1 kg of active gluten containing Emulsifier C (Prototype 5) was produced. did.

[Production Example 6]
The same procedure as in Production Example 2 was performed except that emulsifiers A and B in the amounts shown in Table 1 were used instead of emulsifier A used in Production Example 2, and 1 kg of active gluten containing emulsifier A and B (prototype) 6) was produced.

[Production Example 7]
The same procedure as in Production Example 2 was conducted except that emulsifiers B and C in the amounts shown in Table 1 were used instead of Emulsifier A used in Production Example 2, and 1 kg of active gluten containing emulsifiers B and C (prototype) 7) was produced.

[Production Example 8]
The emulsifiers A, B and C containing active gluten were prepared in the same manner as in Production Example 2 except that emulsifiers A, B and C in the amounts shown in Table 1 were used instead of the emulsifier A used in Production Example 2. 1 kg (prototype 8) was produced.

[Production Example 9]
The same procedure as in Production Example 2 was performed except that emulsifier D in the amount shown in Table 1 was used instead of Emulsifier A used in Production Example 2, and 1 kg of active gluten containing D emulsifier D (Prototype 9) was produced. did.

[Production Example 10]
The same procedure as in Production Example 2 was performed except that emulsifier E in the amount shown in Table 1 was used instead of Emulsifier A used in Production Example 2, and 1 kg of active gluten containing Emulsifier E (Prototype 10) was produced. did.

[Production Example 11]
The same procedure as in Production Example 2 was performed except that emulsifier F in the amount shown in Table 1 was used instead of Emulsifier A used in Production Example 2, and 1 kg of emulsifier F-containing active gluten (prototype 11) was produced. did.

[Production Example 12]
The same procedure as in Production Example 2 was conducted except that emulsifier G in the amount shown in Table 1 was used instead of Emulsifier A used in Production Example 2, and 1 kg of emulsifier G-containing active gluten (prototype 12) was produced. did.

[Manufacture of quality improvers for noodles]
(1) Raw materials for the production of quality improvers for noodles 1) Active gluten containing emulsifier A (prototype 1)
2) Emulsifier A active gluten (prototype 2)
3) Emulsifier A-containing active gluten (prototype 3)
4) Active gluten containing emulsifier B (prototype 4)
5) Actively treated gluten containing emulsifier C (Prototype 5)
6) Emulsifier A and B containing active treated gluten (prototype 6)
7) Active treatment gluten containing emulsifiers B and C (prototype 7)
8) Active treatment gluten containing emulsifiers A, B and C (prototype 8)
9) Emulsifier D-containing active gluten (prototype 9)
10) Active gluten containing emulsifier E (Prototype 10)
11) Active gluten containing emulsifier F (Prototype 11)
12) Active gluten containing emulsifier G (Prototype 12)
13) Powdered active gluten (trade name: Emasoft M-1000; manufactured by Riken Vitamin Co., Ltd.)
14) Guar gum (trade name: Maplogua CSA 200/50; manufactured by Sankisha)
15) Xanthan gum (trade name: Celtrol; manufactured by Dainippon Sumitomo Pharma Co., Ltd.)
16) Alginic acid (trade name: Kimika Alginic Acid; manufactured by Kimika)

(2) Composition of raw materials Table 2 shows the composition of noodle quality improvers (Examples 1 to 10 and Comparative products 1 to 6) prepared using the above raw materials. Of these, Examples 1 to 10 are examples according to the present invention, and Comparative Examples 1 to 6 are comparative examples for them.

(3) Production of noodle quality improver Raw materials were mixed based on the formulation shown in Table 2 to prepare 50 g of noodle quality improvers (implemented products 1 to 10 and comparative products 1 to 6). Mixing is performed under the conditions of a stirring temperature of 40 ° C., a spindle speed of 500 rpm, a counterspindle speed of 1500 rpm, and a stirring time of 10 minutes using Hiflex glal (model: HF-GS-2J, content 2 L; manufactured by Fukae Pautech). Carried out.

[Test Example 1]
The following evaluation tests were carried out when noodle quality improvers (practical products 1 to 10 and comparative products 1 to 6) were used for producing raw Chinese noodles (raw noodles).

(1) Production of raw Chinese noodles 1000 g of semi-strong powder (trade name: special number one; manufactured by Nisshin Flour Milling Co., Ltd.) and a quality improver for noodles (implemented products 1 to 10 and comparative products 1 to 6) each of 2 g plastic It was put in a bag making and mixed well to obtain a blended powder. While stirring the blended powder using a universal small noodle machine (trade name: MODEL-MG-77; manufactured by Suzuki Noodle Co., Ltd.), 10 g of sodium chloride and 10 g of Kansui were dissolved in 360 g of water in advance while stirring. The prepared saline solution (liquid temperature: about 25 ° C.) was added and mixed for 10 minutes at the same rotational speed. The dough obtained by mixing was passed through a rolling roll to form a noodle strip having a thickness of about 4.5 mm, and the noodle strip was passed through a rolling roll to form a sheet having a thickness of about 1.5 mm. The obtained sheet-shaped dough is made into a noodle string having a thickness of about 1.5 mm using a cutting machine (using a cutting blade No. 20), and the noodle string is cut into a length of 30 cm. Obtained.
As a control, raw Chinese noodles (raw Chinese noodles 17) to which no quality improver for noodles was added were prepared in the same manner.

(2) Evaluation of hot water elongation of raw Chinese noodles 100 g of raw Chinese noodles (1 to 17) prepared in (1) were each boiled in 1 liter of hot water for 2 minutes, and then drained into a strainer. The boiled raw Chinese noodles were put into 300 g of soup (about 85 ° C.), and after about 10 minutes, according to the evaluation criteria shown in Table 3, the degree of hot water elongation was evaluated based on the texture when eating. Evaluation was performed by 15 panelists, and the result was obtained as an average value of the scores of 15 persons and was symbolized according to the following criteria. The results are shown in Table 4.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

  As is apparent from the results in Table 4, fresh Chinese noodles prepared using the noodle quality improvers of the examples were more hot water than those prepared using the comparative and control noodle quality improvers. Elongation hardly occurred and the texture was excellent.

[Test Example 2]
The following evaluation tests were carried out when noodle quality improvers (practical products 1 to 10 and comparative products 1 to 6) were used to prepare cooked Chinese noodles (boiled noodles).

(1) Preparation of cooked Chinese noodles 1) 700 g of semi-strong powder (trade name: Special Number One; manufactured by Nisshin Flour Milling Co., Ltd.), 300 g of processed starch (trade name: Asagao; manufactured by Matsutani Chemical Industry Co., Ltd.) and quality improver for noodles ( Examples 1 to 10 and Comparative Products 1 to 6) 20 g of each was placed in a 2 L plastic bag and mixed well to obtain a blended powder.
2) While stirring the blended powder of 1) using a horizontal vacuum test mixer (product name: 1.0 kg vacuum HI-LO kneaded; manufactured by Otake Noodle Machine Co., Ltd.) at a rotation speed of 120 rpm, 10 g of salt is added to 400 g of water beforehand. A solution prepared by dissolving 12 g of Kansui (liquid temperature of about 25 ° C.) was added and mixed for 2 minutes, and further mixed for 8 minutes under the conditions of 90 rpm and vacuum pressure of −73 cmHg to obtain a dough.
3) The dough of 2) was passed through a rolling roll to form a noodle strip having a thickness of about 4.5 mm, and the noodle strip was passed through a rolling roll to form a sheet having a thickness of about 1.5 mm. The obtained sheet-like dough is processed into a noodle string having a thickness of about 1.5 mm using a cutting machine (using a 20th cutting blade), and the noodle string is further cut into a length of 30 cm. Obtained.
4) The raw noodle of 3) was boiled in 1 L of hot water for 2 minutes and 30 seconds, exposed to running water for 30 seconds, then immersed in ice water for 30 seconds and drained to obtain boiled noodles. The boiled noodles were put into a polyethylene container and stored refrigerated at about 5 ° C. for about 48 hours to obtain cooked Chinese noodles 1-16.
As a control, cooked Chinese noodles without the addition of a quality improver for noodles were prepared in the same manner as 1) to 4), and used as cooked Chinese noodles 17.

(2) Evaluation of elongation of boiled Chinese noodles Boiled Chinese noodles 1-17 after refrigerated storage prepared in (1) are put into a bowl, and cooled Chinese soup at about 10 ° C. (trade name: Chilled Chinese soup; RIKEN Vitamin Co., Ltd.) was applied and loosened, and the degree of elongation with boil was evaluated according to the texture when eating according to the evaluation criteria shown in Table 5. The test was conducted by 15 panelists, and the results were obtained as an average of the scores of 15 people and were symbolized according to the following criteria. The results are shown in Table 6.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

  As is apparent from the results in Table 6, the cooked Chinese noodles prepared using the noodle quality improvers of the examples were boiled compared to those prepared using the comparative and control noodle quality improvers. Elongation hardly occurred and the texture was excellent.

Claims (1)

A quality improver for noodles comprising the following component A and component B:
Component A: Active gluten containing one or more emulsifiers selected from the group of (i) glycerin diacetyltartaric acid fatty acid ester (ii) glycerin succinic acid fatty acid ester and (iii) lecithin;
B component: Guar gum and / or xanthan gum.