JP2011110024A - Noodle-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide such a noodle-like food as to be capable of securing the quality of noodles prepared by reaction between sodium alginate and a calcium salt (e.g., calcium chloride) to enable the noodles to be put on the market as an edible use, while impairing no quality as noodles even in eating them and having moderate palate feeling. <P>SOLUTION: As a result of zealous studies, it has been found for the first time that: a noodle-like food is prepared by reaction between sodium alginate and a calcium salt (e.g., calcium chloride) followed by treating the food in a common salt-containing solution; then, although the mechanical strength of the food declines once, no such mechanical strength's decline turns to occurrence thereafter. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to providing soy noodles that use a soy preparation as a main raw material and that are worthy of edible use.

  Prepare a noodle-like food by adding sodium alginate as a thickener to a soymilk or tofu paste, forming into a noodle shape, and then reacting with a Ca salt such as calcium chloride to form a gel. It is known that it can be. Gels made by reacting sodium alginate and Ca salts are stable to heat, and unlike other gelling agents such as gelatin, carrageenan, and agar, they do not dissolve when heated. Heat irreversibility).

  Therefore, even if the food is heated for cooking or sterilization purposes, the food prepared by combining sodium alginate and Ca salt does not lose its shape and can be used for food as it is. It is known to have Taking advantage of these characteristics, attempts have been made to prepare noodle-like foods using sodium alginate.

  However, gels prepared as a result of the reaction between sodium alginate and Ca salts (such as calcium chloride) are known to have the characteristics that the gel softens and decreases in strength when in contact with an aqueous solution containing salt. Yes. Therefore, when a gelled product prepared using sodium alginate is immersed in a liquid containing sodium chloride such as noodle soup, it loses strength in a short time, resulting in a loss of texture and, in some cases, a brittle structure. May be.

  For example, even when preparing noodle-like foods using sodium alginate, soaking in noodle soup eliminates the firmness of the noodles during eating, does not feel crunchy, and the noodles break in the middle, resulting in a state of impaired quality. End up. For this reason, it was not possible to ensure the quality to be marketed for food.

  The present invention provides noodles prepared by the reaction of sodium alginate and Ca salt (calcium chloride, etc.) without damaging the quality of the noodles even at the time of eating. It is an object to provide a noodle-like food that can be secured.

  As a result of intensive studies, the inventors prepared noodle-like food prepared by the reaction of sodium alginate and Ca salt (calcium chloride, etc.) and then softened rapidly when treated in a solution containing salt. Although the strength once decreased, the softening stopped thereafter, and it was found for the first time that the strength did not decrease, and it was shown that the above problems could be solved.

  Specifically, in one embodiment, sodium alginate is added to a soybean preparation, shaped into a noodle shape, discharged into a calcium solution, solidified, and then treated in a solution containing salt. Provide noodle food.

  In another embodiment of the present invention, sodium alginate and konjac flour or curdlan or both konjac flour and curdlan are added to a soybean preparation, molded into noodles, and discharged into a calcium solution to be solidified. Also provided is a noodle-like food, characterized in that it is subsequently treated in a solution containing salt.

  The noodle-like food having the composition of the present invention and prepared by the method of the present invention has an appropriate texture without sacrificing the quality as noodles even at the time of eating, and ensures the quality that can be marketed as edible. It is something that can be done.

FIG. 1 is a graph showing the results of investigating the effects of salt water immersion time and sodium alginate concentration on the breaking strength of soybean noodles. FIG. 1 is a graph showing the results of investigating the effects of salt water immersion time and sodium alginate concentration on the breaking strength of soybean noodles. FIG. 2 is a graph plotting the conditions for the sodium alginate concentration and the salinity concentration that produce preferred soy noodles.

  In the present invention, after preparing a noodle-like food prepared by the reaction of sodium alginate and Ca salt (calcium chloride, etc.), when treated in a solution containing salt, the strength suddenly softens and temporarily decreases, After that, it was found for the first time that softening stopped and the strength did not decrease.

  In one aspect, the present invention is characterized in that sodium alginate is added to a soybean preparation to form a noodle, which is discharged into a calcium solution and solidified, and then treated in a solution containing sodium chloride. Provide noodle food.

  Another aspect of the present invention is to add sodium alginate and konjac flour or curdlan or both konjac flour and curdlan to a soy preparation, mold it into noodles, and discharge into a calcium solution to solidify. Then, a noodle-like food is also provided, which is characterized in that it is treated in a solution containing salt.

  In the present specification, the “soybean preparation” is a liquid preparation derived from soybean, and may contain components other than the soybean-derived component. Soy preparations that can be used in the present invention include, but are not limited to, soy milk, soy flour in which soy flour is dissolved in water, and kure solution. The soybean used as a raw material in preparing such a soybean preparation is not limited by size or variety, and any size of large soybean, medium soybean, and small soybean may be yellow. Any variety such as soybean, black soybean, green soybean, red soybean, and brown soybean may be used.

In the present invention, in addition to the soybean preparation described above or in place of the soybean preparation, processed vegetables, grains and seaweeds can be used.
The thickener used for the gel formation of soybean preparations uses sodium alginate as an essential component and can use only sodium alginate, and also contains sodium alginate and thickeners other than sodium alginate. Can be used in combination.

  Sodium alginate is a natural polysaccharide obtained from natural seaweeds of brown algae represented by kombu and wakame, and is a salt in which alginate and Na ions are combined. In the present invention, a commercial product of food additive grade sodium alginate can be used. When only sodium alginate is used as a thickener to prepare the soy noodles of the present invention, sodium alginate can be added in the range of 1.49 to 4.8% by weight. On the other hand, when using a thickener other than sodium alginate as a thickener (for example, garlic powder or curdlan described below), add sodium alginate in the range of 0.75 to 1.0% by weight. Can do.

  Other thickeners that can be used with sodium alginate include konjac flour, curdlan and the like. Konjac flour is a dried powder (fine powder) obtained by thinly cutting konjac rice cake, drying it, and then finely pulverizing it into a powder. The dietary fiber component mannan contained in this powder is an alkaline substance (calcium hydroxide, Edible lime, lye, etc.) to change and solidify. On the other hand, curdlan is an almost pure linear β1,3-glucan, is soluble in an alkaline solution, and has the property of forming a thermosetting gel when heated.

  When konjac flour is used as a thickener together with the above-mentioned sodium alginate to prepare the soybean noodles of the present invention, the konjac flour can be added in the range of 0.75 to 0.91%. On the other hand, when curdlan is used as a thickener together with the above-mentioned sodium alginate to prepare the soybean noodles of the present invention, curdlan can be added in the range of 0.36 to 0.45%.

  A mixture obtained by adding sodium alginate or a combination of sodium alginate and other thickening substances to the soybean preparation is formed into noodles. In this case, since the mixture is in a paste-like state with high viscosity, it can be prepared into a noodle-like shape with a desired thickness by discharging from a hole with a desired thickness. Since the mixture of the present invention contains sodium alginate as an essential component, when forming a paste-like mixture into noodles, it is made into noodles by discharging in a solution containing a calcium salt. be able to.

  After forming into noodles, it is processed in a solution containing salt. In this case, the salt concentration is in the range of 0.5 to 3.0% by weight. The salt concentration basically correlates with the concentration of sodium alginate contained in the mixture. When the sodium alginate concentration is low, the salt concentration is low, and when the sodium alginate concentration is high, the salt concentration is high. Adjust accordingly. Therefore, when other thickening substances (for example, konjac flour and / or curdlan) are used together with sodium alginate, the concentration of sodium alginate used is reduced, so that a solution containing sodium chloride used for molding is used. The salt concentration in the medium can also be lowered to a range of 0.5 to 1.5% by weight according to the decrease in the sodium alginate concentration.

  The relationship between the amount of sodium alginate added and the concentration of sodium chloride in the solution containing sodium chloride can be adjusted, for example, so as to satisfy the conditions shown in the portion surrounded by the graph of FIG. 2 (shaded portion).

The invention is illustrated in more detail by the following examples. However, the following examples are illustrative of the present invention and are not intended to limit the present invention.
Example 1: Study of soy noodle composition (1)
In this example, for the purpose of examining the composition of soybean noodles, soybean noodles containing various concentrations of sodium alginate were prepared and their properties were examined.

  As a basic component of soybean noodles, it contains okara powder (Food Chemifa Co., Ltd.), and dietary fiber material (Theolas (registered trademark) fiber DF-17, Asahi Kasei Chemicals) and water. %, 1.5%, 2.0%, 3.0%, 3.9%, or 4.8% sodium alginate (Food Chemifa Co., Ltd.) is added to have the composition of samples No. 1 to No. 6 shown in Table 1 below. Soy noodles were prepared.

  The sodium alginate of each sample was mixed and dissolved with water at 50 ° C. with high speed stirring, and then added to this solution were added okara powder and dietary fiber (Ceorus (registered trademark) fiber DF-17), and further stirred and stirred. Mixed. Using the MONO pump (Hyojin Equipment Co., Ltd.), the mixture thus prepared is discharged from a 1.5 mm diameter porous nozzle into a 80 ° C calcium chloride solution (0.5%) and allowed to react for 2 minutes. Thus, soybean noodles were prepared.

No noodle-like product was obtained from the mixture of sample No. 1-1, but in all other samples (samples No. 1-2 to No. 1-6), the noodle-like product was obtained. was gotten.
Next, the obtained soy noodle samples (samples No. 1-2 to No. 1-6) were treated in solutions containing various concentrations of sodium chloride, and compared with the salt water immersion time before the salt water immersion time. Changes in the texture of soybean noodles with the passage of time, in particular, changes in breaking strength (g) and breaking distance (mm) were measured with a rheometer (Sun Kagaku) using a noodle plunger. When examining the breaking strength (g) and the breaking distance (mm), three soybean noodles produced as described above were used.

  The results for the breaking strength (g) are shown in Table 2 and FIG. 1, and the results for the breaking distance (mm) are shown in Table 3. Figure 1 (a) shows the results for sample No. 1-3 containing 2.0% sodium alginate; Figure 1 (b) shows the results for sample No. 1-4 containing 3.0% sodium alginate; (C) shows the results for sample No. 1-5 containing 3.9% sodium alginate; and FIG. 1 (d) shows the results for sample No. 1-6 containing 4.8% sodium alginate. .

  Heretofore, it has been known that when a gelled product formed as a result of the reaction between sodium alginate and calcium chloride is treated with an aqueous solution containing salt, the gel strength is weakened and the gel is softened. However, as a result of investigating the change over time in breaking strength in the above-mentioned experiment, the breaking strength of the gelled product (soybean noodle) decreased until 15 minutes after the start of the salt water treatment, but thereafter the breaking strength A feature that has not been known so far has not been found to cause no significant change (Table 2, FIGS. 1 (a) to (d)).

  In addition, as a result of investigating the change over time in the above-mentioned experiment, it was also shown that the breaking distance of soybean noodles is not greatly affected regardless of the presence or absence of salt water treatment or the length of the salt water treatment time. (Table 3).

  These results show that the quality of the gelled product (soybean noodle) does not deteriorate even when the gelled product (soybean noodle) using alginic acid is packaged with an aqueous solution containing a salt content.

  Generally, it is known that the preferred breaking strength (g) is in the range of about 15 to 85 g from the relationship between the crunchiness of noodles known so far and the breaking strength (g). In addition, when a large change in firmness occurs between the start of salt water treatment and 15 minutes after the start of salt water treatment, the texture of the noodles will be felt. It is considered that the difference in breaking strength from the start to 15 minutes is preferably 30 g or less.

  Of the results of the above-mentioned breaking strengths shown in Table 2, when the change in breaking strength meets these criteria, a color was given. That is, soybean noodles produced under the colored conditions in Table 2 were selected as preferred soybean noodles. Specifically, when the sodium alginate is 1.5% to 3.0%, the salt concentration of the salt water is 0.5% to 3.0%. When the sodium alginate is 3.9%, the salt concentration of the salt water is 1.5% to 3.0%, and the sodium alginate is 4.8%. A preferable soy noodle was obtained when the salt concentration of the salt water was 3.0%.

FIG. 2 shows a plot of the sodium alginate concentration and salt concentration conditions that produce these preferred soy noodles on a graph.
Example 2: Examination of soy noodle composition (2)
In this example, soy noodles using other thickening components instead of sodium alginate or soy noodles using a combination of sodium alginate and other components were prepared, and their properties were examined.

  As a basic ingredient of soybean noodles, it contains okara powder (Food Chemifa Co., Ltd.), and dietary fiber material (Theolas (registered trademark) Fiber DF-17, Asahi Kasei Chemicals) and water. Add various concentrations of sodium alginate (Food Chemifa Co., Ltd.), konjac flour (Tsu Kanazawa Co., Ltd.), and curdlan (Cardlan NS, Kirin Kyowa Foods Co., Ltd.) alone or in combination, Soy noodles having the compositions of samples No. 2-1 to No. 2-6 shown in 4 were prepared.

  The method for preparing Sample No. 2-1 is described below. Mix and dissolve sodium alginate and curdlan with water at 20 ° C. with high speed stirring. Add okara powder and dietary fiber (Theorus (registered trademark) fiber DF-17) to this solution. Mixed. To this, konjac powder swollen separately was added and mixed. Using the MONO pump (Hyojin Equipment Co., Ltd.), the mixture thus prepared is discharged from a 1.5 mm diameter porous nozzle into a 90 ° C calcium chloride solution (0.5%) and allowed to react for 1 minute. Thus, soybean noodles were prepared.

  Samples other than sample No. 2-1 were also prepared according to the method for preparing sample No. 2-1. For example, in the case of sample No. 2-3, sodium alginate and curdlan are not added, and the concentration of the calcium chloride solution is different (0.8% for sample No. 2-2, No. 2-5 In this case, the sample was prepared in the same manner as the sample No. 2-1 except for 1.0%).

  No noodle-like product was obtained from the mixture of Samples No.2-3 and No.2-4, but all other samples (Samples No.2-1, No.2-2, No. In .2-5 and No.2-6), a noodle-like product was obtained. Therefore, in order to form a noodle-like product as soybean noodles, it is necessary that sodium alginate is included as an essential component, and in combination with konjac flour or curdlan, sodium alginate It has been found that the required amount can be reduced.

  Next, the soy noodle samples obtained (samples No. 2-1, No. 2-2, No. 2-5, and No. 2-6) were treated in solutions containing various concentrations of sodium chloride. Changes in the texture of soy noodles with the passage of salt water immersion time, especially changes in breaking strength (g) and breaking distance (mm), compared to before soaking in salt water, with a rheometer (Sun Science) plan for noodles Measured using a jar. When examining the breaking strength (g) and the breaking distance (mm), three soybean noodles produced as described above were used. The results for the breaking strength (g) are shown in Table 5.

  Of the results of the above-mentioned breaking strength shown in Table 5, a color was given when the change in breaking strength met the criteria described in Example 1. That is, soy noodles produced under the colored conditions in Table 5 were selected as preferred soy noodles. Specifically, when sodium alginate and other components (konjac flour and / or curdlan) are used in combination, preferred soy noodles were obtained when the salt concentration of salt water was 0.5% to 1.5%. .

Example 3: Sensory test In Example 2, a sensory test was performed on samples No. 2-1, No. 2-2, and No. 2-5 that could form a noodle-like product.

  For samples No. 2-1 and No. 2-2, soy noodles prepared in a calcium chloride solution by the method described in Example 2 were washed with running water, filled into containers, and filled with brine. The salt water was 1.5% in the case of sample No. 2-1, and 3.0% in the case of sample No. 2-2. The soybean noodles packed in the container in this way were subjected to secondary heat treatment at 98 ° C. After immersing the finished soybean noodles for 120 minutes in a commercially available noodle soup (carrot, 10.4 g / 100 ml salt equivalent, 4.1 g / 100 ml Na, pH 5.5, 3 times diluted) The sensory test was conducted.

  For sample No. 2-5, the noodle prepared in the calcium chloride solution was washed with 0.5% saline, packed in a pouch, and filled with water. The soybean noodles packed in the pouch in this way were subjected to secondary heat treatment at 98 ° C. The completed soy noodles are immersed in a commercially available chilled Chinese soup sauce (Food Chemifa, 11.7 g / 100 ml of salt equivalent, 4.6 g / 100 ml of Na, pH 3.3 used) for 120 minutes, and then a sensory test It was used for.

  Compared to sample No.2-2, which used only 1.49% (1.5%) sodium alginate, all of the samples examined showed changes in physical properties due to salt water treatment (that is, a decrease in texture due to a decrease in breaking strength) Soy noodles having similar physical properties could be obtained by reducing the content of sodium alginate and adding konjac flour or a combination of konjac flour and curdlan instead.

Claims (4)

  A noodle-like food, characterized in that sodium alginate is added to a soybean preparation, shaped into a noodle shape, discharged into a calcium solution, solidified, and then treated in a solution containing sodium chloride.   2. The noodle-like food according to claim 1, wherein the amount of sodium alginate is in the range of 1.49 to 4.8% by weight, and the salt concentration in the solution containing salt is in the range of 0.5 to 3.0% by weight.   3. The noodle-like food according to claim 1 or 2, wherein the amount of sodium alginate added and the salt concentration in the solution containing salt satisfy the conditions shown in FIG.   Add sodium alginate and konjac flour or curdlan or both konjac flour and curdlan to the soy preparation, shape it into noodles, discharge into a calcium solution, solidify, and then in a solution containing salt A noodle-like food characterized by being processed.