JP2014155463A - Raw noodle and method for suppressing binding of the same - Google Patents
Raw noodle and method for suppressing binding of the same Download PDFInfo
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- JP2014155463A JP2014155463A JP2013028056A JP2013028056A JP2014155463A JP 2014155463 A JP2014155463 A JP 2014155463A JP 2013028056 A JP2013028056 A JP 2013028056A JP 2013028056 A JP2013028056 A JP 2013028056A JP 2014155463 A JP2014155463 A JP 2014155463A
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- 238000000034 method Methods 0.000 title claims description 39
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- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 25
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 25
- 235000010323 ascorbic acid Nutrition 0.000 claims description 16
- 108010024957 Ascorbate Oxidase Proteins 0.000 claims description 14
- 150000000996 L-ascorbic acids Chemical class 0.000 claims description 11
- 230000001629 suppression Effects 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 3
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- 235000019820 disodium diphosphate Nutrition 0.000 description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 239000000243 solution Substances 0.000 description 2
- CSTRPYAGFNTOEQ-MGMRMFRLSA-N (2r)-2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one;octadecanoic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O.CCCCCCCCCCCCCCCCCC(O)=O CSTRPYAGFNTOEQ-MGMRMFRLSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- QAQJMLQRFWZOBN-UHFFFAOYSA-N 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)C1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 101000666144 Homo sapiens Protein-glutamine gamma-glutamyltransferase Z Proteins 0.000 description 1
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- 229910019142 PO4 Inorganic materials 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- BLORRZQTHNGFTI-ZQGCMTCUSA-L calcium erythorbate Chemical compound [Ca+2].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZQGCMTCUSA-L 0.000 description 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 1
- 239000002967 calcium-L-ascorbate Substances 0.000 description 1
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- CONVKSGEGAVTMB-RKJRWTFHSA-M potassium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate Chemical compound [K+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] CONVKSGEGAVTMB-RKJRWTFHSA-M 0.000 description 1
- 235000019275 potassium ascorbate Nutrition 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- CONVKSGEGAVTMB-RXSVEWSESA-M potassium-L-ascorbate Chemical compound [K+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] CONVKSGEGAVTMB-RXSVEWSESA-M 0.000 description 1
- 235000019153 potassium-L-ascorbate Nutrition 0.000 description 1
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- 235000010378 sodium ascorbate Nutrition 0.000 description 1
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- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
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- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
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- Noodles (AREA)
Abstract
Description
本発明は、保存性の向上した生めん類に関する。具体的に、本発明は、腐敗やカビの増殖を効果的に防ぐことができるとともに、生めん類において経時的に発生する麺線同士の結着を抑制することができる生めん類に関する。なお、本発明でいう「生めん類」とは、含水率が２０〜３５％のめん類を示す。すなわち、この範囲に包含される生めん類は、生めん及び半生めんが挙げられ、茹でや蒸しなどが施された麺類や、半生めんよりも水分の低い乾麺などは含まれない。 The present invention relates to raw noodles having improved storage stability. Specifically, the present invention relates to raw noodles that can effectively prevent rotting and mold growth and can suppress binding of noodle strings that occurs over time in raw noodles. The “raw noodles” as used in the present invention refers to noodles having a moisture content of 20 to 35%. That is, raw noodles included in this range include raw noodles and half-noodles, and do not include noodles that have been boiled or steamed, dry noodles that have a lower moisture content than half-noodles.
通常、生めん類は、原料粉に練り水を加えてミキサー等で混練し、麺生地としてこれを複合・圧延して、次いで所定の厚さの麺帯にした後、切り出された麺線をそのまま茹でずに製品化される。このような生めん類は、喫食する直前で消費者の手で茹でられるため、茹でや蒸しがなされた後に流通する茹で麺等よりも風味や食感に優れている場合が多い。 Normally, raw noodles are kneaded with a mixer or the like after adding kneaded water to the raw material powder, compounded and rolled as a noodle dough, and then made into a noodle strip of a predetermined thickness, and then the cut noodle strings are left as they are. It is commercialized without being boiled. Such raw noodles are boiled by the hand of the consumer immediately before eating, and therefore often have a better flavor and texture than boiled noodles that are distributed after being boiled or steamed.
しかしながら、生めん類は、カビの増殖や腐敗が生じやすく、日持ちしにくいという問題がある。そのため、長期間の流通を経ても商品価値が低下しない生めん類が求められていた。 However, raw noodles are prone to mold growth and rot, and have a problem that they do not last long. For this reason, there has been a demand for noodles whose product value does not decrease even after long-term distribution.
生めん類の腐敗などを防ぐ方法として、静菌剤を添加する方法、水分活性を調整する方法、ｐＨを調整する方法（ｐＨを酸性側に調整する方法）などが検討されている。これらの方法を用いることで、２〜３日間であった生めん類の保存期間を数週間にまで延ばすことが可能になった。 As a method for preventing decay of raw noodles, a method of adding a bacteriostatic agent, a method of adjusting water activity, a method of adjusting pH (a method of adjusting pH to the acidic side), and the like have been studied. By using these methods, it has become possible to extend the storage period of raw noodles, which was 2-3 days, to several weeks.
一方、生めん類の保存期間が延長されたことで、麺線同士が結着し、調理時や喫食時に麺線がほぐれないという問題が顕在化した。麺線同士の結着を防止するために広く利用されている方法は、切り出された麺線の表面に小麦粉または澱粉の粉末を散布する、いわゆる打ち粉を振る方法である。打ち粉により、麺線表面の水分が吸収され、麺線同士の結着が防止される。 On the other hand, due to the extension of the shelf life of raw noodles, the noodle strings are bound together, and the problem that the noodle strings are not unraveled during cooking or eating has become apparent. A widely used method for preventing binding between noodle strings is a method of shaking so-called dusting, in which wheat flour or starch powder is sprayed on the surface of the cut noodle strings. By the dusting, moisture on the surface of the noodle strings is absorbed and binding between the noodle strings is prevented.
生めん類の腐敗などと麺線の結着を抑制する方法として、クエン酸等の酸性型ｐＨ調整剤を含有する打ち粉を生めん類の表面に付着させる方法（特許文献１）や、生めん類用の生地中にカキ殻焼成カルシウム、プロタミン及び増粘多糖類を配合し、減圧下で混練・製麺して生めんを得て、微生物非透過性で耐熱性の袋に収納密封した後、加熱処理する方法（特許文献２）などが知られている。 As a method of suppressing the binding of raw noodles and noodle strings, a method of attaching a flour containing an acidic pH adjusting agent such as citric acid to the surface of the noodles (Patent Document 1), or for raw noodles Baked oyster shell calcium, protamine and polysaccharide thickener in the dough, kneaded and noodles under reduced pressure to obtain raw noodles, sealed in a microbially impermeable and heat-resistant bag, heat-treated The method (patent document 2) etc. to perform is known.
しかしながら、生めん類、特に麺のｐＨが酸性の生めん類においては、経時的に麺線内部から麺線由来の水分が表面に生じる離水が起きやすく、見た目が悪くなるとともに、この水分の影響により麺線同士が結着してしまう。また、生めん類に打ち粉を散布した場合であっても、打ち粉の吸水可能な限度を超えるほど麺線から離水が進行すると、打ち粉の結着防止効果が喪失し、結果、商品価値の著しい低下を招いていた。 However, in raw noodles, especially in noodles with acidic noodle pH, water separation from the noodle strings tends to occur over time from the inside of the noodle strings, and the appearance of the noodles deteriorates. Lines are bound together. In addition, even when dusting powder is applied to raw noodles, the effect of preventing the binding of dusting powder will be lost if water separation proceeds from the noodle strings so as to exceed the limit of water absorption of the dusting powder. A significant decline was incurred.
一方、生めん類には小麦ふすま由来のチロシナーゼが含まれており、これが生めん類の明度を経時的に低下させる原因となる。このような色調の変化を抑制するため、生めん類にアスコルビン酸類及びアスコルビン酸類の塩類を添加する方法が知られている（特許文献３）。 On the other hand, raw noodles contain wheat bran-derived tyrosinase, which causes the brightness of raw noodles to decrease over time. In order to suppress such a change in color tone, a method of adding ascorbic acids and salts of ascorbic acids to raw noodles is known (Patent Document 3).
本発明は、かかる事情に鑑みて開発されたものであり、カビの増殖や腐敗を効果的に抑制することで保存期間が延長され、この保存期間延長に伴い生じる別の問題、特に麺線からの離水の問題を解消することで麺線同士の結着が抑制され、長期間商品価値が保たれる生めん類を提供することを目的とする。 The present invention has been developed in view of such circumstances, the shelf life is extended by effectively suppressing the growth and decay of mold, another problem caused by the extension of this shelf life, particularly from noodle strings. An object of the present invention is to provide raw noodles in which the binding between noodle strings is suppressed by eliminating the problem of water separation, and the commercial value is maintained for a long time.
本発明者らは、上記のごとき課題を解決すべく鋭意研究した結果、含水率が２０〜３５％である生めん類に、トランスグルタミナーゼを配合し、ｐＨを６未満とすることで、長期間の流通でも商品価値低下の原因となる生めん類のカビの増殖や腐敗、麺線同士の結着を効果的に抑制できること、とりわけ、このトランスグルタミナーゼが生めん類の麺線同士の結着抑制に寄与することを見出した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have blended transglutaminase with raw noodles having a moisture content of 20 to 35%, and have a pH of less than 6, thereby providing long-term treatment. The ability to effectively suppress the growth and decay of raw noodle mold, which causes a decline in product value even during distribution, and the binding between noodle strings, in particular, this transglutaminase contributes to the suppression of binding between noodle strings of raw noodles. I found out.
すなわち、本発明は、以下の態様を有する生めん類に関する。
項１．トランスグルタミナーゼを含有し、ｐＨが６未満で、かつ、含水率が２０〜３５％である、生めん類。
項２．さらにアスコルビン酸オキシダーゼを含有する、項１に記載の生めん類。
項３．さらにアスコルビン酸類を含有する、項２に記載の生めん類。
項４．ｐＨが５．７以下である、項１〜３のいずれかに記載の生めん類。
That is, this invention relates to the noodles which have the following aspects.
Item 1. Noodles containing transglutaminase, having a pH of less than 6 and a water content of 20 to 35%.
Item 2. Item 2. The noodles according to Item 1, further comprising ascorbate oxidase.
Item 3. Item 3. The noodles according to Item 2, further comprising ascorbic acids.
Item 4. Item 4. The noodles according to any one of Items 1 to 3, wherein the pH is 5.7 or less.
また、本発明は、以下の態様を有する生めん類における保存中の麺線同士の結着抑制方法に関する。
項５．ｐＨが６未満で、かつ、含水率が２０〜３５％の生めん類に、トランスグルタミナーゼを含有させることによる、生めん類における麺線同士の結着抑制方法。
項６．さらにアスコルビン酸オキシダーゼを含有させることによる、項５に記載の生めん類における麺線同士の結着抑制方法。
項７．さらにアスコルビン酸類を含有させることによる、項６に記載の生めん類における麺線同士の結着抑制方法。
項８．ｐＨが５．７以下である、項５〜７のいずれかに記載の生めん類における麺線同士の結着抑制方法。
The present invention also relates to a method for suppressing binding between noodle strings during storage in raw noodles having the following aspects.
Item 5. A method for suppressing the binding between noodle strings in raw noodles by adding transglutaminase to raw noodles having a pH of less than 6 and a water content of 20 to 35%.
Item 6. The method for suppressing binding between noodle strings in raw noodles according to Item 5, further comprising ascorbate oxidase.
Item 7. The method for suppressing binding between noodle strings in raw noodles according to item 6, further comprising ascorbic acids.
Item 8. Item 8. The method for suppressing binding between noodle strings in raw noodles according to any one of Items 5 to 7, wherein the pH is 5.7 or less.
本発明の生めん類によれば、カビの増殖や腐敗を効果的に防ぐことができるため、長期間の保存が可能となり、同時に、生めん類を長期間保存することにより生じる別の問題、特に生めん類からの離水を抑えることにより麺線同士の結着が抑制され、結果として長期にわたり商品価値の高い生めん類を提供することができる。 According to the raw noodles of the present invention, it is possible to effectively prevent mold growth and rot, so that long-term storage is possible, and at the same time, another problem caused by long-term storage of raw noodles, particularly By suppressing water separation from noodles, binding between noodle strings is suppressed, and as a result, raw noodles having a high commercial value can be provided over a long period of time.
前述したとおり、本発明における「生めん類」とは、含水率が２０〜３５％のめん類を示す。すなわち、この範囲に包含される生めん類は、生めん及び半生めんが挙げられ、茹でや蒸しなどが施された麺類や、半生めんよりも水分の低い乾麺などは含まれない。
本発明における生めん類は、特に製法について特定されないが、原料粉に練り水や添加剤を加えてミキサー等で混練し、麺生地としてこれを複合・圧延して、次いで所定の厚さの麺帯にした後、切り出された麺線を茹でずに、必要に応じて多少の乾燥処理を行い、製品としたものが挙げられる。また、本発明の生めん類における麺線を得る方法として、前記の切り出しめんの他、麺生地を所定のサイズの孔から押し出すことにより得られる押出しめんや、麺生地によりをかけながら徐々に延ばしていく手延べめん、棒状の麺生地から線状生地に削ることで得られる刀削麺など、当業者に知られた方法であればいずれも利用することができる。
なお、本発明の生めん類の種類として、生うどん、生そば、生パスタ、生素麺、生冷麦、生きしめん、生米粉麺、又はこれらの半生めんなどが挙げられる。
As described above, “raw noodles” in the present invention refers to noodles having a moisture content of 20 to 35%. That is, raw noodles included in this range include raw noodles and half-noodles, and do not include noodles that have been boiled or steamed, dry noodles that have a lower moisture content than half-noodles.
The raw noodles in the present invention are not particularly specified for the production method, but kneaded with a mixer or the like after adding kneading water or additives to the raw material powder, compounded and rolled as a noodle dough, and then a noodle strip having a predetermined thickness Then, without cutting the cut noodle strings, some drying treatment is performed as necessary to obtain a product. In addition, as a method for obtaining the noodle strings in the raw noodles of the present invention, in addition to the above-mentioned cut noodles, extruded noodles obtained by extruding the noodle dough from a hole of a predetermined size, and gradually extending while applying with the noodle dough Any method known to those skilled in the art can be used, such as hand-rolled noodles, sword-cut noodles obtained by shaving rod-like noodle dough into linear dough.
Examples of the raw noodles of the present invention include raw udon, raw buckwheat, raw pasta, raw noodles, raw cold wheat, live noodles, raw rice flour noodles, and semi-raw noodles thereof.
また、本発明で使用される原料粉は、小麦粉、そば粉、米粉、大麦、澱粉など麺の原料粉として一般的に用いられるものであれば使用することができる。 Moreover, the raw material powder used by this invention can be used if it is generally used as raw material powders of noodles, such as wheat flour, buckwheat flour, rice flour, barley, and starch.
本発明で使用するトランスグルタミナーゼは、ＥＣ番号が２．３．２．１３であり、麺生地に添加することで小麦グルテンの架橋構造が強化されるため、麺のコシを強める用途で利用されている（例えば、特開平６−１４７３３号公報において茹で麺として流通する麺に添加することが開示されている）。
なお、本発明で使用するトランスグルタミナーゼは、トランスグルタミナーゼ活性を有する酵素若しくはその活性部位を含むタンパク質、またはそれらの活性に作用する微生物若しくは微生物抽出物のいずれでも使用することができる。また、本発明で使用するトランスグルタミナーゼは、カルシウム依存性、カルシウム非依存性のいずれも使用することができる。
トランスグルタミナーゼを生めん類に含有させる方法として、製麺工程中の種々の時期にトランスグルタミナーゼを添加することができ、小麦粉に練り水等と一緒にトランスグルタミナーゼを添加し混合する方法、予め練り水にトランスグルタミナーゼを添加してこの練り水を小麦粉に混合する方法などが例示される。
トランスグルタミナーゼの添加量は、原料粉１ｋｇあたり７ユニット以上が例示される。
The transglutaminase used in the present invention has an EC number of 2.3.2.13, and is added to the noodle dough to reinforce the cross-linked structure of wheat gluten. (For example, JP-A-6-14733 discloses adding to noodles distributed as boiled noodles).
The transglutaminase used in the present invention can be any of an enzyme having transglutaminase activity or a protein containing an active site thereof, or a microorganism or microbial extract acting on these activities. Further, the transglutaminase used in the present invention can be either calcium-dependent or calcium-independent.
Transglutaminase can be added to raw noodles as a method of adding transglutaminase at various times during the noodle making process, adding transglutaminase to wheat flour together with kneading water, etc. Examples thereof include a method of adding transglutaminase and mixing the kneaded water with wheat flour.
The added amount of transglutaminase is exemplified by 7 units or more per 1 kg of the raw material powder.
また、本発明においては、さらにアスコルビン酸オキシダーゼを生めん類に含有させることもできる。本発明で使用するアスコルビン酸オキシダーゼは、ＥＣ番号が１．１０．３．３であり、麺類の食感等を改良する用途で利用されている（例えば、特開平４−２９９９４５号公報において麺の食感と嗜好性を向上できることが開示されている）。
なお、本発明で使用するアスコルビン酸オキシダーゼは、アスコルビン酸オキシダーゼ活性を有する酵素若しくはその活性部位を含むタンパク質、またはそれらの活性に作用する微生物若しくは微生物抽出物のいずれでも使用することができる。
アスコルビン酸オキシダーゼを生めん類に含有させる方法として、製麺工程中の種々の時期にアスコルビン酸オキシダーゼを添加することができ、トランスグルタミナーゼと同時に添加する方法、小麦粉に練り水等と一緒にアスコルビン酸オキシダーゼを添加し混合する方法、予め練り水にアスコルビン酸オキシダーゼを添加してこの練り水を小麦粉に混合する方法などが例示される。
アスコルビン酸オキシダーゼの添加量は、原料粉１ｋｇあたり６ユニット以上が例示される。
In the present invention, ascorbate oxidase can be further contained in the noodles. Ascorbate oxidase used in the present invention has an EC number of 1.10.3.3, and is used for improving the texture of noodles (for example, Japanese Patent Application Laid-Open No. 4-299945) It is disclosed that the texture and palatability can be improved).
The ascorbic acid oxidase used in the present invention can be any of an enzyme having ascorbic acid oxidase activity or a protein containing an active site thereof, or a microorganism or microbial extract acting on these activities.
Ascorbate oxidase can be added to raw noodles, ascorbate oxidase can be added at various times during the noodle making process, added simultaneously with transglutaminase, ascorbate oxidase together with wheat kneading water, etc. And a method of adding ascorbate oxidase to kneading water in advance and mixing this kneading water with flour.
As for the addition amount of ascorbate oxidase, 6 units or more per 1 kg of raw material powder is exemplified.
また、本発明において、アスコルビン酸オキシダーゼに加えて、さらにアスコルビン酸類を生めん類に含有させることもできる。
本発明で使用するアスコルビン酸類は、可食性のアスコルビン酸若しくはその塩やエステル体、またはこれらのＬ体若しくはＤ体、或いはこれらの混合物のいずれでも使用することができる。その具体例として、Ｌ−アスコルビン酸、Ｌ−アスコルビン酸ナトリウム、Ｌ−アスコルビン酸カリウム、Ｌ−アスコルビン酸カルシウム、Ｌ−アスコルビン酸パルミチン酸エステル、Ｌ−アスコルビン酸ステアリン酸エステル、Ｌ−アスコルビン酸２−グルコシド、エリソルビン酸、エリソルビン酸ナトリウム、エリソルビン酸カリウム、エリソルビン酸カルシウムなどが挙げられる。これらのうち好ましくはＬ−アスコルビン酸またはその塩が挙げられる。
アスコルビン酸類を生めん類に含有させる方法として、製麺工程中の種々の時期にアスコルビン酸類を添加することができ、トランスグルタミナーゼと同時に添加する方法、アスコルビン酸オキシダーゼと同時に添加する方法、小麦粉に練り水等と一緒にアスコルビン酸類を添加し混合する方法、予め練り水にアスコルビン酸類を添加してこの練り水を小麦粉に混合する方法などが例示される。
In the present invention, in addition to ascorbic acid oxidase, ascorbic acids can also be contained in the noodles.
Ascorbic acid used in the present invention may be any of edible ascorbic acid or a salt or ester thereof, or L or D thereof, or a mixture thereof. Specific examples thereof include L-ascorbic acid, sodium L-ascorbate, potassium L-ascorbate, calcium L-ascorbate, L-ascorbyl palmitate, L-ascorbate stearate, L-ascorbate 2- Examples thereof include glucoside, erythorbic acid, sodium erythorbate, potassium erythorbate, and calcium erythorbate. Of these, L-ascorbic acid or a salt thereof is preferable.
Ascorbic acids can be added to raw noodles, ascorbic acids can be added at various times during the noodle making process, added simultaneously with transglutaminase, added simultaneously with ascorbate oxidase, and kneaded water in flour Examples include a method in which ascorbic acids are added and mixed together, and a method in which ascorbic acids are added to kneaded water in advance and the kneaded water is mixed with flour.
本発明の生めん類は、ｐＨが６未満の酸性の生めん類であることを特徴とする。
生めん類のｐＨを６未満とする方法として、可食性の酸性物質を麺生地に配合する方法が例示される。可食性の酸性物質として、乳酸、酢酸、クエン酸、リンゴ酸等の有機酸類；リン酸１ナトリウム、リン酸１カリウム、酸性ピロリン酸ナトリウム（ピロリン酸二水素二ナトリウム）等の酸性のリン酸塩；アルギン酸、ペクチン等の酸性増粘多糖類；食酢、レモン汁等の食品；またはこれらの混合物を使用することができる。
上記の可食性の酸性物質を麺生地に配合する方法として、製麺工程中の種々の時期に可食性の酸性物質を配合することができ、小麦粉に練り水等と一緒に可食性の酸性物質を添加し混合する方法、予め練り水に可食性の酸性物質を添加してこの練り水を小麦粉に混合する方法などが例示される。
なお、本発明における生めん類は、ｐＨが６未満であれば本発明の効果を享受することができ、好ましくはｐＨが５．７以下、最適にはｐＨが４〜５．７を例示することができる。
The noodles of the present invention are acidic noodles having a pH of less than 6.
An example of a method for adjusting the pH of raw noodles to less than 6 is a method of blending an edible acidic substance into noodle dough. As edible acidic substances, organic acids such as lactic acid, acetic acid, citric acid and malic acid; acidic phosphates such as monosodium phosphate, monopotassium phosphate, and sodium acid pyrophosphate (disodium dihydrogen pyrophosphate) Acidic thickening polysaccharides such as alginic acid and pectin; foods such as vinegar and lemon juice; or a mixture thereof can be used.
As a method of blending the edible acidic substance into the noodle dough, the edible acidic substance can be blended at various times during the noodle making process, and the edible acidic substance is mixed with wheat flour and kneading water. And a method of adding an edible acidic substance to the kneaded water in advance and mixing the kneaded water with the flour.
In addition, the raw noodles in this invention can enjoy the effect of this invention, if pH is less than 6, Preferably pH is 5.7 or less, Optimally, pH should illustrate 4-5.7. Can do.
本発明の生めん類においては、麺線同士または機械などとの結着を防止するため、麺帯または麺線に打ち粉を散布することもできる。
打ち粉は、一般的に生めん類に使用されるものであればいずれでもよく、具体例として、小麦粉、サゴ澱粉、馬鈴薯澱粉、コーンスターチなどの各種澱粉類、加工デンプン、各種穀粉またはこれらの混合物などが挙げられる。
通常、酸性の生めん類は、経時的な麺線からの離水によって打ち粉の結着防止効果がやがて喪失するが、本発明においては、離水が抑制されるため、打ち粉の効果が長期にわたって継続することができる。
なお、本発明の生めん類においては、麺帯又は麺線に打ち粉を散布することにより、生めん類の離水が防止されているため、打ち粉の効果が従来よりも継続するといった効果も有する。
In the raw noodles of the present invention, in order to prevent binding between noodle strings or machines, dusting powder can be sprayed on the noodle band or noodle string.
The flour may be any one that is generally used for raw noodles. Specific examples include various starches such as wheat flour, sago starch, potato starch, and corn starch, modified starch, various flours, and mixtures thereof. Is mentioned.
Normally, acidic raw noodles eventually lose their anti-binding effect due to water separation from the noodle strings over time, but in the present invention, since the water separation is suppressed, the effect of the dusting continues for a long time. can do.
In addition, in the raw noodles of this invention, since the water separation of raw noodles is prevented by sprinkling dusting to a noodle belt or a noodle string, it has the effect that the effect of dusting continues compared with the past.
なお、本発明の生めん類は、加熱殺菌をしない場合、生めん類の風味を残すこともでき、また、トランスグルタミナーゼ等の酵素活性を流通時にも残すことができる。 In addition, the raw noodles of this invention can leave the flavor of raw noodles when not heat-sterilized, and can also leave enzyme activities, such as transglutaminase, at the time of distribution | circulation.
こうして得られた本発明の生めん類は、長期間保存しても品質の劣化を極力抑制することができるため、長期保存後でも見た目がよく、麺線同士の結着が生じないため、製造直後と変わらない生めん類を喫食することができる。 Since the raw noodles of the present invention thus obtained can suppress deterioration of quality as much as possible even after long-term storage, they look good even after long-term storage and do not cause binding between noodle strings. You can eat raw noodles that do n’t change.
以下、本発明の内容を実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。なお、特に記載のない限り「％」とは「質量％」を意味するものとする。 Hereinafter, the content of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these. Unless otherwise specified, “%” means “% by mass”.
実験例１：生めんにおける一般生菌数試験
（実施例１）
小麦粉１０００ｇ及びトランスグルタミナーゼ製剤（トランスグルタミナーゼ１４〜３２U／ｇを含有、味の素株式会社製）３ｇを粉体混合し、これに食塩４０ｇ、酢酸ナトリウム８ｇ、酢２０ｇ及び乳酸２ｇを溶解した練り水３００ｇを加えてミキサーで混練して、麺生地を作成した。この麺生地を、麺帯機に通して圧延し、１．９ｍｍの麺帯厚とし、角刃１２番で切り出して麺線を得た。得られた麺線を麺重量１００ｇになるように切り分け、包装した後、実施例１の生めんを得た。
実施例１の生めんは、含水率が３２％でｐＨが５．５であった。
Experimental Example 1: Test of general viable count in raw noodles (Example 1)
1000 g of wheat flour and 3 g of a transglutaminase preparation (containing transglutaminase 14 to 32 U / g, manufactured by Ajinomoto Co., Inc.) were mixed with powder, and 40 g of salt, 8 g of sodium acetate, 20 g of vinegar and 2 g of lactic acid were mixed with 300 g of kneaded water. In addition, the noodle dough was prepared by kneading with a mixer. This noodle dough was rolled through a noodle banding machine to obtain a noodle band thickness of 1.9 mm, and cut out with a square blade No. 12 to obtain a noodle string. The obtained noodle strings were cut and packaged so that the noodle weight was 100 g, and then the noodles of Example 1 were obtained.
The noodles of Example 1 had a water content of 32% and a pH of 5.5.
（比較例１）
小麦粉１０００ｇに食塩４０ｇを溶解した練り水３００ｇを加えてミキサーで混練して、麺生地を作成した。この麺生地を、麺帯機に通して圧延し、１．９ｍｍの麺帯厚とし、角刃１２番で切り出して麺線を得た。得られた麺線を麺重量１００ｇになるように切り分け、包装した後、比較例１の生めんを得た。
比較例１の生めんは、含水率が３２％でｐＨが６．０であった。
(Comparative Example 1)
Noodle dough was prepared by adding 300 g of kneaded water in which 40 g of salt was dissolved in 1000 g of wheat flour and kneading with a mixer. This noodle dough was rolled through a noodle banding machine to obtain a noodle band thickness of 1.9 mm, and cut out with a square blade No. 12 to obtain a noodle string. The obtained noodle strings were cut and packaged so that the noodle weight was 100 g, and then the noodles of Comparative Example 1 were obtained.
The noodles of Comparative Example 1 had a water content of 32% and a pH of 6.0.
実施例１及び比較例１の生めんは、１０℃、２０℃の恒温槽で所定の日数保存し、各生めんの生菌数を測定した。その結果を表１に示す。 The noodles of Example 1 and Comparative Example 1 were stored for a predetermined number of days in a thermostatic bath at 10 ° C. and 20 ° C., and the number of viable bacteria of each noodle was measured. The results are shown in Table 1.
なお、生菌数（一般生菌数）の検査方法は、以下の方法によった。すなわち、試料１０ｇを滅菌シャーレに無菌的に秤量し、滅菌生理食塩水９０ｍｌを加え、ストマッカーで試料を充分に液中に分散懸濁させた後、適当と思われる倍率まで段階希釈した。この希釈液１ｍｌに対して標準寒天培地２０ｍｌをシャーレに分注して混合し、３５℃で４８時間培養後、平板上に出現したコロニー数を計測し、２枚の平板の平均を求め、希釈倍率を乗じて試料１ｇ当たりの生菌数を求めた。
なお、本実験例において、生菌数が１×１０５／ｇ以上である場合は、製品として不適であるほど生菌が増殖していると判断し、下記表１において「×」と示した。生菌数が１×１０５／ｇ未満である場合は、「○」と示した。
In addition, the inspection method of viable count (general viable count) was based on the following method. Specifically, 10 g of a sample was aseptically weighed in a sterilized petri dish, 90 ml of sterilized physiological saline was added, the sample was sufficiently dispersed and suspended in the solution with a stomacher, and then serially diluted to an appropriate magnification. Dispense and mix 20 ml of standard agar medium with 1 ml of this diluted solution, and incubate at 35 ° C. for 48 hours, count the number of colonies that appeared on the plate, determine the average of the two plates, and dilute The number of viable bacteria per 1 g of the sample was determined by multiplying by the magnification.
In this experimental example, when the number of viable bacteria was 1 × 10 5 / g or more, it was determined that the viable bacteria had grown as it was inappropriate as a product, and “x” was shown in Table 1 below. . When the viable count was less than 1 × 10 5 / g, “◯” was shown.
上記表１の結果から、トランスグルタミナーゼ製剤を含みｐＨが５．５である実施例１の生めんは、１０〜２０℃の各雰囲気温度において、比較例１の生めんと比べて生菌数の増加を有効に抑制することができた。すなわち、実施例１の生めんは、１０℃以下の冷蔵保存であれば１４日以上保存が可能であり、また、２０℃の常温保存であっても１週間程度の保存が可能であることが示された。 From the results of Table 1 above, the noodles of Example 1 containing a transglutaminase preparation and having a pH of 5.5 showed an increase in the number of viable bacteria compared to the noodles of Comparative Example 1 at each ambient temperature of 10 to 20 ° C. It was possible to suppress it effectively. That is, the noodles of Example 1 can be stored for 14 days or longer if stored refrigerated at 10 ° C. or lower, and can be stored for about one week even at room temperature stored at 20 ° C. It was done.
実験例２：生めんにおける麺線同士の結着度合い試験
（実施例２）
小麦粉１０００ｇ及び酵素製剤（トランスグルタミナーゼ７〜１６U／ｇ、アスコルビン酸オキシダーゼ６Ｕ／ｇ以上及びアスコルビン酸ナトリウム５％を含有、味の素株式会社製）６ｇを粉体混合し、これに食塩４０ｇ、酢酸ナトリウム８ｇ、酢２０ｇ及び乳酸2ｇを溶解した練り水３００ｇを加えてミキサーで混練して、麺生地を作成した。この麺生地を、麺帯機に通して圧延し、１．９ｍｍの麺帯厚とし、角刃１２番で切り出して麺線を得た。得られた麺線を麺重量１００ｇになるように切り分け、包装した後、実施例２の生めんを得た。
実施例２の生めんは、含水率が３２％でｐＨが５．５であった。
Experimental Example 2: Test of degree of binding between noodle strings in raw noodles (Example 2)
1000 g of wheat flour and 6 g of enzyme preparation (transglutaminase 7 to 16 U / g, containing ascorbate oxidase 6 U / g or more and sodium ascorbate 5%, manufactured by Ajinomoto Co., Inc.) were mixed with powder, and 40 g of sodium chloride and 8 g of sodium acetate were mixed therewith. Then, 300 g of kneaded water in which 20 g of vinegar and 2 g of lactic acid were dissolved was added and kneaded with a mixer to prepare a noodle dough. This noodle dough was rolled through a noodle banding machine to obtain a noodle band thickness of 1.9 mm, and cut out with a square blade No. 12 to obtain a noodle string. The obtained noodle strings were cut and packaged so that the noodle weight was 100 g, and the noodles of Example 2 were obtained.
The noodles of Example 2 had a moisture content of 32% and a pH of 5.5.
（比較例２）
小麦粉１０００ｇに食塩４０ｇ、酢酸ナトリウム８ｇ、酢２０ｇ及び乳酸2ｇを溶解した練り水３００ｇを加えてミキサーで混練して、麺生地を作成した。この麺生地を、麺帯機に通して圧延し、１．９ｍｍの麺帯厚とし、角刃１２番で切り出して麺線を得た。得られた麺線を麺重量１００ｇになるように切り分け、包装した後、比較例２の生めんを得た。
比較例２の生めんは、含水率が３２％でｐＨが５．５であった。
(Comparative Example 2)
Noodle dough was prepared by adding 300 g of kneaded water in which 40 g of salt, 8 g of sodium acetate, 20 g of vinegar and 2 g of lactic acid were dissolved in 1000 g of wheat flour and kneaded with a mixer. This noodle dough was rolled through a noodle banding machine to obtain a noodle band thickness of 1.9 mm, and cut out with a square blade No. 12 to obtain a noodle string. The obtained noodle strings were cut and packaged so that the noodle weight was 100 g, and then the noodles of Comparative Example 2 were obtained.
The noodles of Comparative Example 2 had a water content of 32% and a pH of 5.5.
実施例１に加えて、上記実施例２及び比較例２の生めんは、雰囲気温度１０℃、２０℃、３０℃の各環境下で所定の日数保存し、各生めんの麺線同士の結着度合いを評価した。なお、結着度合いを評価するため、各生めんには打ち粉を振っていない。本実験例の結果を表２に示す。
なお、結着度合いの試験の評価として、各生めんにおける麺線がほぐれる場合は「○」、麺線がほぐれにくいが結着しているほどでない場合は「△」、麺線同士が結着している場合は「×」とそれぞれ示した。
In addition to Example 1, the raw noodles of Example 2 and Comparative Example 2 are stored for a predetermined number of days in each environment at an ambient temperature of 10 ° C., 20 ° C., and 30 ° C., and the degree of binding between the noodle strings of each raw noodle Evaluated. In order to evaluate the degree of binding, each noodle is not dusted. The results of this experimental example are shown in Table 2.
In addition, as an evaluation of the binding degree test, when the noodle strings in each raw noodle are unraveled, “○”, when the noodle strings are not easily unraveled but not so bound, “△”, the noodle strings are bound. In the case of “x”.
上記表２の結果から、実施例１及び実施例２の生めんは、１０〜３０℃の各雰囲気温度において、比較例２の生めんと比べて経時的に生じる麺線同士の結着を有効に抑制することができた。また、酵素としてトランスグルタミナーゼのみを添加した実施例１に比べて、トランスグルタミナーゼ及びアスコルビン酸オキシダーゼを併用添加した実施例２の方が、麺線同士の結着を長期間にわたって抑制することができた。
なお、実施例１、２及び比較例２の生めんにおける経時的な離水の状況を目視にて観察したところ、比較例２の生めんでは１０℃の冷蔵保存中であっても製造後１週間ほどで離水していたが、実施例１及び２の生めんでは製造後２週間以上、離水を観察しなかった。すなわち、本発明の生めん類では、離水を効果的に抑制することができるので、打ち粉を振ることによって、さらに麺線同士の結着を抑制することができる。
From the results of Table 2 above, the noodles of Example 1 and Example 2 effectively suppress the binding between noodle strings produced over time compared with the noodles of Comparative Example 2 at each ambient temperature of 10 to 30 ° C. We were able to. Moreover, compared with Example 1 to which only transglutaminase was added as an enzyme, Example 2 to which transglutaminase and ascorbate oxidase were added in combination was able to suppress binding between noodle strings over a long period of time. .
In addition, when the state of water separation over time in the noodles of Examples 1 and 2 and Comparative Example 2 was visually observed, even if the noodles of Comparative Example 2 were refrigerated at 10 ° C., about 1 week after production. Although the water had been removed, the production of Examples 1 and 2 was not observed for more than 2 weeks after production. That is, in the raw noodles of this invention, since water separation can be suppressed effectively, the binding of noodle strings can be further suppressed by shaking the flour.
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