JP2011120541A - Noodle-like food product having specific shape - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide noodle-like food products that do not impair qualities as noodles in eating, have moderate texture, secure qualities as food to place on the market and have cross-sectional shapes of various specific shapes except circles. <P>SOLUTION: The problem is solved by firstly finding that as a result of intensive research, a mixture containing sodium alginate and curdlan is reacted with a Ca salt (calcium chloride, etc.) in warm water, a shape is hardly changed while solidified after formed into various specific cross-sectional shapes, hardness of the noodle-like food product is prevented from becoming too high and noodle-like food products having proper hardness in eating are provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to providing a noodle-like food having a special shape that uses a soy preparation or the like as a main raw material that is worth serving.

  Noodle-like foods made from soybean preparations, such as soybean protein, tofu, whole grain soybean flour, soy milk, and okara, are difficult to make by themselves because of the low viscosity of soybean preparations. It is known to reinforce the viscosity by adding a thickening substance. And after adding sodium alginate as a thickener to the soymilk or tofu paste, forming it into noodles, and then reacting with Ca salt such as calcium chloride to form a gel to make noodles It is known that it can be prepared. 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, conventional noodles prepared using sodium alginate and Ca salts (such as calcium chloride) were thin and thin like round noodles and could only lack volume. If the cross-sectional shape is a shape other than a circle (for example, kushi noodles or thick noodles, or other oval cross-sections, hereinafter referred to as “special shapes”), the shape will remain until solidified. Changes, and the cross-sectional shape becomes rounded. Under such circumstances, it has been studied to increase the sodium alginate concentration for the purpose of preparing a noodle-like food having a special cross-sectional shape other than a round shape. However, even if the sodium alginate concentration is increased alone, a sufficient viscosity for maintaining the above-mentioned special shape cannot be obtained. Therefore, it is necessary to add another thickener. On the other hand, when the concentrations of sodium alginate and other thickeners are increased, the special shape of the noodles is ensured, but the hardness of the noodle-like food becomes too high and cannot be used for food. It was. Therefore, in the prior art, it has not been possible to provide a noodle-like food having a special texture other than a round cross-section while having a texture that is worth eating.

  The present invention does not impair the quality of noodles even at the time of eating, has an appropriate texture, can ensure a quality that can be marketed as edible, and has various special shapes other than round cross-sectional shape It is an object to provide noodle-like food.

  As a result of diligent research, the inventors have reacted a mixture containing sodium alginate and curdlan with Ca salt (such as calcium chloride) in warm water, and after molding into various special cross-sectional shapes, until solidified It was found for the first time that the shape of the noodle-like food can be prevented from changing too much, and the hardness of the noodle-like food is prevented from becoming too high, thereby providing a noodle-like food having an appropriate hardness at the time of eating. Showed that you can.

  Specifically, in one embodiment, sodium alginate and curdlan are added to a soybean preparation, shaped into noodles, discharged into a warm calcium solution and solidified, and then treated in a solution containing sodium chloride. A noodle-like food product is provided.

  In another aspect of the present invention, in addition to sodium alginate and curdlan, konjac flour is further added to the soybean preparation as a thickening substance, and this is formed into noodles having various special cross-sectional shapes, and calcium is added. There is also provided a noodle-like food product characterized by being discharged into a warm aqueous solution and solidified and then processed in a solution containing sodium chloride.

  The noodle-like food having the composition of the present invention and prepared by the method of the present invention has a physical property that is difficult to change after it is molded into various special cross-sectional shapes and solidifies as a result. Noodle-like food having a simple cross-sectional shape. Moreover, the noodle-like food produced by the method of the present invention has an appropriate texture without sacrificing the quality as noodles even at the time of eating, and can ensure the quality that can be marketed for food.

FIG. 1 shows soybean noodles having a cross-sectional shape other than a circle prepared from a raw material having a composition containing sodium alginate and curdlan according to the present invention.

  In the present invention, a mixture containing sodium alginate and curdlan is reacted with a Ca salt (such as calcium chloride) in warm water to form various special cross-sectional shapes, and then the shape hardly changes until it hardens. It becomes a physical property and, after solidification, by treating with sodium chloride, the coagulation due to the reaction between sodium alginate and Ca salt is alleviated to prevent the noodle-like food from becoming too hard, and has an appropriate hardness at the time of eating. It has been found for the first time that a noodle-like food can be provided.

  In one aspect of the present invention, sodium alginate and curdlan are added to a soybean preparation, shaped into noodles, discharged and coagulated in a warm calcium aqueous solution, and then processed in a solution containing sodium chloride. A noodle-like food is provided.

  In another aspect of the present invention, in addition to sodium alginate and curdlan, konjac flour is further added to the soybean preparation as a thickening substance, and this is formed into noodles having various special cross-sectional shapes, and calcium is added. There is also provided a noodle-like food product characterized by being discharged into a warm aqueous solution and solidified and then processed in a solution containing sodium chloride.

  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.
Thickeners used for the gel formation of soy preparations use sodium alginate and curdlan as essential components and can use only sodium alginate and curdlan, as well as sodium alginate and curdlan In addition, it can be used in combination with other thickening substances.

  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. Sodium alginate can be gelatinized by reacting in a solution containing calcium salt (calcium solution) after molding. Examples of calcium solutions that can be used for this purpose include, but are not limited to, calcium chloride solutions, calcium lactate solutions, calcium sulfate solutions, calcium citrate solutions, and the like. In the present invention, any commercially available product can be used as long as it is a food additive grade sodium alginate.

  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. In this way, curdlan has the property of gelling when heated, so after shaping the food, it can be gelled by treating in 75-100 ° C warm water. it can. In the present invention, any commercially available product can be used as long as it is a food additive grade curdlan.

  Sodium alginate used as a thickening substance for preparing the noodle-like food of the present invention can be added in the range of 0.45 to 1.76% by weight. In the present invention, when the noodle-like food is formed, the viscosity of the mixture at the time of molding is set high in order to produce a noodle-like food having a cross-sectional shape other than the round noodle. Therefore, when the noodle-like food is reacted in a calcium solution and gelled as it is according to a conventional method, the gel strength becomes unnecessarily high and the hardness of the noodle-like food becomes too high. In order to solve such problems and to provide a noodle-like food having an appropriate hardness at the time of eating, the noodle-shaped food is formed and reacted in a calcium solution, and then further processed in a solution containing salt. . This is because when sodium alginate is reacted in a calcium solution and gelled, if it is processed in a solution containing sodium chloride after gelation, it softens once and the strength decreases, but then softening stops and the strength This is based on the finding that the decrease in the value does not occur. In the present invention, 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.

  The curdlan used as a thickening substance for preparing the noodle-like food of the present invention can be added at 0.20 to 1.47% by weight. Since curdlan has the property of gelling when heated, the shaped food can be gelled by forming the mixture and then treating it in 75-100 ° C. warm water.

  By summing up these contents, the mixture of the present invention contains sodium alginate and curdlan as essential components. Therefore, when forming a paste-like mixture into noodles, a solution containing a calcium salt It is formed into noodles by increasing the temperature of the calcium solution (75-100 ° C) while promoting gelation by the action of sodium alginate of the mixture formed into noodles by performing discharge processing in It is possible to simultaneously promote gelation of the mixture by curdlan action.

  Other thickening substances that can be used with sodium alginate and curdlan include konjac powder. 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. When konjac flour is added to a mixture containing sodium alginate and curdlan, gelation with sodium alginate or curdlan is not hindered by the presence of konjac flour, conversely konjac flour has increased viscosity and water retention. Therefore, it has a role of assisting the maintenance of the shape until the noodles are gelled, and the volume feeling and texture of food can be prepared.

The konjac flour that can be further added as a thickening substance for preparing the soybean noodles of the present invention can be added in the range of 0.45 to 1.76% by weight.
A mixture in which sodium alginate and curdlan are added or a mixture in which sodium alginate and other thickening substances in addition to curdlan are added to the soybean preparation is molded into noodles. When adopting the configuration of the present invention at the time of molding, in addition to round noodles, various cross-sectional shapes such as oval, rectangular (kishi noodles), square (thick noodles), triangles, star shapes, etc. A noodle-like food can be formed. And since a mixture is a highly viscous paste-like state, it can also prepare in the noodle-like shape of desired thickness by discharging from a hole of desired thickness.

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 the basic ingredients of soybean noodles, Okara Powder (Food Chemifa Co., Ltd.) and dietary fiber materials (Ceorus (registered trademark) Fiber DF-17, Asahi Kasei Chemicals), Curdlan (Cardlan NS, Kirin Kyowa Foods Co., Ltd.) Company), konjac flour (Tsuganazawa Co., Ltd.), and water, 0.45%, 0.59%, 0.89%, or 1.76% sodium alginate (Food Chemifa Co., Ltd.) added to this Soy noodles having the compositions of samples No. 1-1 to No. 1-4 shown in Table 1 below were prepared.

  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.

  Next, the obtained soy noodle samples (samples No.1-1 to No.1-4) are filled and sealed in a pouch with 85 ° C. solutions containing various concentrations (0 to 3.0%) of sodium chloride, Treated in hot water at 96 ° C for 30 minutes, compared to 0% solution, changes in texture of soy noodles with salt water concentration, especially changes in breaking strength (g) for noodles with rheometer (Sun Science) Measured using a plunger. When examining the breaking strength (g), three soybean noodles produced as described above were used.

  The results for the breaking strength (g) are shown in Table 2.

  As a result of examining changes in the breaking strength in the above-described experiment, it was shown that the breaking strength of soybean noodles was affected by the presence or absence of salt water treatment or the salinity concentration of the salt water difference (Table 2). Generally, it is known that the preferred breaking strength (g) is in the range of about 10 to 45 g from the relationship between the crunchiness of noodles known so far and the breaking strength (g). Of the results of the above breaking strengths shown in Table 2, a color was given when the breaking strength after the salt water treatment met these criteria. That is, soybean noodles produced under the colored conditions in Table 2 were selected as preferred soybean noodles. Specifically, preferred soy noodles were obtained when the sodium alginate was 0.45% to 1.76% and the salt concentration during the salt water treatment was 0.5% to 3.0%.

  In this way, when the content of curdlan and konjac flour was fixed and only sodium alginate was changed, the breaking strength of soybean noodles changed depending on the amount of the changed sodium alginate. This indicates that sodium alginate plays an essential role in preparing this soy noodle.

Example 2: Examination of soy noodle composition (2)
In this example, for the purpose of examining the composition of soybean noodles, soybean noodles containing various concentrations of curdlan were prepared and their properties were examined.

  As basic ingredients of soybean noodles, Okara powder (Food Chemifa Co., Ltd.), and dietary fiber materials (Ceolus (registered trademark) Fiber DF-17, Asahi Kasei Chemicals), sodium alginate (Food Chemifa Co., Ltd.), Konjac Contains powder (Tsuganazawa Co., Ltd.) and water, against which 0.20%, 0.35%, 0.64%, 1.27%, or 1.47% curdlan (Cardlan NS, Kirin Kyowa Foods Co., Ltd.) The soybean noodles having the compositions of Samples No. 2-1 to No. 2-5 shown in Table 3 below were prepared.

  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.

  Next, the obtained soy noodle samples (samples No. 2-1 to No. 2-5) are filled and sealed in a pouch with 85 ° C. solutions containing various concentrations (0 to 3.0%) of sodium chloride, Treated in hot water at 96 ° C for 30 minutes, compared to 0% solution, changes in texture of soy noodles with salt water concentration, especially changes in breaking strength (g) for noodles with rheometer (Sun Science) Measured using a plunger. When examining the breaking strength (g), three soybean noodles produced as described above were used.

  The results for the breaking strength (g) are shown in Table 4.

  As a result of examining changes in the breaking strength in the above-described experiment, it was shown that the breaking strength of soybean noodles was affected by the presence or absence of salt water treatment or the salinity concentration of the salt water difference (Table 4). Generally, it is known that the preferred breaking strength (g) is in the range of about 10 to 45 g from the relationship between the crunchiness of noodles known so far and the breaking strength (g). Of the results of the above breaking strengths shown in Table 4, a color was given when the breaking strength after the salt water treatment met these criteria. That is, soy noodles produced under the colored conditions in Table 4 were selected as preferred soy noodles. Specifically, preferred soy noodles were obtained when the curdlan content was 0.20% to 1.47% and the salt concentration during the salt water treatment was 0.5% to 3.0%.

  In this way, when the content of sodium alginate and konjac flour was fixed and the curdlan alone was changed, the breaking strength of the soy noodles changed depending on the amount of curdlan changed. This shows that curdlan plays an essential role in preparing this soy noodle.

Example 3: Shape of soy noodles In this example, when a soy noodle having a cross-sectional shape other than a round shape was formed and gelled, it was carried out to examine how the cross-sectional shape changed. .

  In this example, the composition of sodium alginate 300 g, curdlan NS 100 g, konjac powder 300 g, okara powder 1000 g, theola fiber DF-17 800 g, water 27500 g, oval and sushi noodles Soy noodles were prepared. The method of preparation followed the method described in Examples 1 and 2.

  Pictures of the soy noodles thus prepared are shown in FIGS. FIG. 1 (a) is a soybean noodle having a typical cross-sectional shape, and its diameter is 1.5 mm. On the other hand, Fig. 1 (b) shows soybean noodles with an elliptical cross-sectional shape (cross-sectional size: width 3.3 mm x thickness 0.9 mm), and Fig. 1 (c) shows a cross-sectional shape of noodle-shaped soybeans. Noodles (cross-sectional size: width 4.4 mm x thickness 0.8-0.9 mm) are shown. Soy noodles having a cross-sectional shape as shown in FIGS. 1 (b) and (c) have not been prepared so far, and it is possible to prepare a noodle-like food having a desired cross-sectional shape for the first time according to the present invention. Revealed.

Example 4: Sensory test Noodle-like product samples that could be formed in Examples 1 and 2, No. 1-1 to No. 1-4, No. 2-1 to No. 2-5, and The sensory test was done about No.3-1-No.3-3 described by the following methods.

  Each sample shown in Table 5 and Table 6 was soybean noodle prepared by the method described in Examples 1 and 2, and this soybean noodle was subjected to secondary heat treatment at 98 ° C. The completed soybean noodles were subjected to a sensory test regarding the texture.

  In Table 5 and Table 6, for each sample selected on the basis that the breaking strength (g) is in the range of about 10 to 45 g (corresponding to the colored conditions in Table 5 and Table 6) The sensory test revealed that the sample had an unpleasant texture upon eating, except for the condition that the salinity of the sample Nos. 1-1 and 1-2 in Table 5 was 0.0% during salt water treatment. . Therefore, it has been found that there is basically a correlation between the conditions determined to be preferable according to the criteria for determining the breaking distance and the favorable texture even in the sensory test.

  On the other hand, it was found that the conditions of sample Nos. 1-1 and 1-2 where the salt concentration during salt water treatment was 0.0% were not preferable in terms of texture when actually eating. This suggests that salt water treatment is an essential treatment.

  Furthermore, in addition to the addition of sodium alginate and curdlan, soy noodles containing various concentrations of konjac flour were prepared as described below (sample No. 3 -1 to No. 3-3), a sensory test was conducted on the texture of each soy noodle sample.

  As basic components of soybean noodles, okara powder (Food Chemifa Co., Ltd.), and dietary fiber materials (Ceolas (registered trademark) Fiber DF-17, Asahi Kasei Chemicals), sodium alginate (Food Chemifa Co., Ltd.), card Containing orchid (curdlan NS, Kirin Kyowa Foods Co., Ltd.), and water, 0.45%, 0.89%, or 1.76% konjac flour (Tsu Kanazawa Co., Ltd.) Soy noodles having compositions of samples No. 3-1 to No. 3-3 shown in Table 3 were prepared.

  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.

  Next, the soy noodle samples (samples No. 3-1 to No. 3-3) obtained were filled and sealed in a pouch with 85 ° C. solutions containing various concentrations (0 to 3.0%) of sodium chloride, It was treated in 96 ° C water for 30 minutes. The completed soy noodles were subjected to a sensory test regarding the texture of the soy noodles accompanying the salt water concentration.

  As a result of this sensory test, the sample conditions that gave a favorable texture were colored. From these results, it has been clarified that when konjac flour is added, a volume feeling can be produced without adversely affecting the texture regardless of the concentration (0.45% to 1.76%).

Claims (7)

  A soy preparation, sodium alginate and curdlan added to form a noodle shape, discharged into a warm calcium aqueous solution, solidified, and then processed in a solution containing sodium chloride. Food.   2. The noodle-like food according to claim 1, wherein konjac flour is further added to the soybean preparation.   The noodle-like food according to claim 1 or 2, wherein the amount of sodium alginate added is in the range of 0.45 to 1.76% by weight, and the salt concentration in the solution containing salt is in the range of 0.5 to 3.0% by weight.   The noodle-like food according to any one of claims 1 to 3, wherein the amount of curdlan added is in the range of 0.20 to 1.47% by weight, and the temperature of the hot calcium aqueous solution is in the range of 75 to 98 ° C.   The noodle-like food according to any one of claims 2 to 4, wherein the amount of konjac flour added is in the range of 0.45 to 1.76% by weight.   The noodle-like food according to any one of claims 1 to 5, wherein the cross-sectional shape of the noodle-like food is other than round.   7. The noodle-like food according to claim 6, wherein the cross-sectional shape of the noodle-like food is a shape selected from an ellipse, a rectangle, a square, a triangle, and a star.