JP2017176092A - Quality improver for noodle, method for improving quality of needle, and method for producing noodle - Google Patents
Quality improver for noodle, method for improving quality of needle, and method for producing noodle Download PDFInfo
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- Noodles (AREA)
Abstract
Description
本発明は、麺類用品質改良剤、並びにこれを用いる麺類の品質改良方法及び麺類の製造方法に関する。 The present invention relates to a quality improver for noodles, a method for improving the quality of noodles using the same, and a method for producing noodles.
近年、生麺を茹で上げ後、喫食する際、スープ浸漬中に食感の変化が激しい。また、生麺を茹で上げた後、冷蔵状態又は冷凍状態で保存又は流通され、スーパーやコンビニエンスストアで販売される冷蔵麺（いわゆるチルド麺）が増えている。しかし、茹で上げてから喫食されるまで、少なくとも半日以上、通常は１〜２日程経過していることから、食感が柔らかく脆くなり、茹で伸びた状態となり、品質が著しく低下するという問題があった。さらに、密封包装され、常温保存・流通されるロングライフ麺でも同様に食感の低下が問題であった。
前記問題を解決し、麺類の茹で伸びを抑制し、適度な硬さと粘りの食感を付与するために、麺類の製造時に副原料として卵白粉末を添加することが行われている（例えば、特許文献１参照）。
In recent years, when raw noodles are boiled and then eaten, the texture changes drastically during soup immersion. In addition, refrigerated noodles (so-called chilled noodles) that are stored or distributed in a refrigerated state or frozen state after being boiled and sold at supermarkets or convenience stores are increasing. However, since it has been at least half a day, usually 1 to 2 days, after being boiled and eaten, there is a problem that the texture becomes soft and brittle, becomes stretched with boil, and the quality is significantly reduced. It was. In addition, the long-life noodles that are hermetically packaged and stored / distributed at room temperature have also had a problem of reduced texture.
In order to solve the above-mentioned problems, to suppress elongation of the noodles with boil and to give a moderate hardness and sticky texture, egg white powder is added as an auxiliary material during the production of the noodles (for example, patents) Reference 1).
しかし、欧州や米国、東南アジア諸国での卵白粉末の需要の急増により、この５年間で卵白粉末の価格が倍以上になり、今後も価格高騰が続くと予想されている。卵白粉末は麺類の製造に慣用されてきた副原料であり、その価格高騰は麺類の製造コストを引き上げることになり、重要な問題である。そこで、卵白粉末と同様な効果を有し、その代替として使用可能な副原料乃至麺類用品質改良剤の開発が急務となっている。 However, due to the surge in demand for egg white powder in Europe, the United States, and Southeast Asian countries, the price of egg white powder has more than doubled over the past five years, and it is expected that the price will continue to rise. Egg white powder is an auxiliary material that has been commonly used in the production of noodles, and the price increase raises the production cost of noodles and is an important problem. Therefore, there is an urgent need to develop an auxiliary material or a quality improving agent for noodles that has the same effect as egg white powder and can be used as an alternative.
茹で伸びの抑制や、粘弾性の食感の改善のために、グルテンを副原料として使用することも慣用技術である。しかしながら、グルテンだけでは、茹で伸びを抑制することはできず、食感に与える効果も卵白粉末とは異なるため、グルテンを卵白粉末の代替とすることは困難である。また、グルテンを用いた場合、添加量が増えるとグルテン臭が生じたり、ゴムのような食感となるという問題もある。 It is also a common technique to use gluten as an auxiliary material for suppressing elongation by boiling and improving the texture of viscoelasticity. However, it is difficult to replace gluten with egg white powder because gluten alone cannot suppress elongation with boil and the effect on texture is different from egg white powder. In addition, when gluten is used, there is a problem that when the amount added is increased, a gluten odor is produced or a texture like rubber is produced.
これまでに、麺類に適度の硬さを付与し、茹で伸びを抑制するために、微細セルロースと既存の麺質改良素材（卵白、グルテン等）とを併用する技術（例えば、特許文献２参照）、アルギン酸カルシウムと既存の麺質改良素材（卵白、グルテン等）とを併用する技術（例えば、特許文献３参照）が提案されている。また、中華麺の茹で伸びを抑制するために、アルギニンと卵白とを併用する技術が提案されている（例えば、特許文献４参照）。
しかしながら、これらの提案の技術は、あくまでも既存の麺質改良素材である卵白粉末やグルテンと組み合わせることが必須であり、そもそも卵白粉末の代替として用いることを想定しておらず、卵白粉末と同様な効果を有し、その代替として使用可能な麺品質改良剤とはほど遠いものであるという問題がある。
Until now, in order to give moderate hardness to noodles and to suppress elongation by boil, a technique using a combination of fine cellulose and existing noodle quality improving materials (egg white, gluten, etc.) (for example, see Patent Document 2) A technique (for example, see Patent Document 3) in which calcium alginate and an existing noodle quality improving material (egg white, gluten, etc.) are used in combination has been proposed. In addition, in order to suppress the elongation of Chinese noodles, a technique in which arginine and egg white are used in combination has been proposed (see, for example, Patent Document 4).
However, these proposed techniques must be combined with egg white powder and gluten, which are existing noodle quality improving materials, and are not supposed to be used as an alternative to egg white powder in the first place. There is a problem that it is far from a noodle quality improver that has an effect and can be used as an alternative.
一方、即席麺、特に油揚げ麺の復元性及び食感を改善するための技術として、特定の粘度・エーテル化度のカルボキシメルセルロースＮａ塩を用いる技術が提案されている（例えば、特許文献５参照）。
しかしながら、前記提案の技術では、麺の硬さの付与や茹で伸びの抑制については何ら示唆されていない。
On the other hand, as a technique for improving the resilience and texture of instant noodles, particularly fried noodles, a technique using a carboxymercellulose Na salt having a specific viscosity and etherification degree has been proposed (see, for example, Patent Document 5). ).
However, in the proposed technique, there is no suggestion of imparting the hardness of the noodles or suppressing the elongation of the noodles.
したがって、麺質の改良、特に、茹で伸びを抑制し、麺類に適度な硬さと粘りの食感を付与するために慣用される卵白粉末と同等の作用効果を有し、その全部又は一部の代替として使用することができる麺類用品質改良剤は未だ提供されておらず、その速やかな提供が強く求められている。 Therefore, it has the same effect as egg white powder commonly used to improve the quality of noodles, in particular to suppress elongation by boiling and give noodles a moderate hardness and sticky texture, A quality improving agent for noodles that can be used as an alternative has not yet been provided, and its prompt provision is strongly demanded.
本発明は、このような要望に応え、現状を打破し、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、麺質の改良、特に、茹で伸びを抑制し、麺類に適度な硬さと粘りの食感を付与するために慣用される卵白粉末と同等の作用効果を有し、その全部又は一部の代替として使用することができる麺類用品質改良剤、並びにこれを用いる麺類の品質改良方法及び麺類の製造方法を提供することを目的とする。 An object of the present invention is to meet such demands, overcome the current situation, solve the above-described problems, and achieve the following objects. That is, the present invention has the same effect as egg white powder commonly used to improve noodle quality, in particular, to suppress elongation with boil and impart a moderate hardness and stickiness to noodles. Another object of the present invention is to provide a quality improver for noodles that can be used as a partial substitute, a method for improving the quality of noodles using the same, and a method for producing noodles.
本発明者らは、前記目的を達成するべく鋭意検討を行った結果、カルボキシメチルセルロース又はその塩と、小麦蛋白とを併用することにより、麺質の改良、特に、茹で伸びを抑制し、麺類に適度な硬さと粘りの食感を付与するために慣用される卵白粉末と同等の作用効果が得られることを知見した。 As a result of intensive studies to achieve the above-mentioned object, the present inventors have improved the noodle quality by using carboxymethylcellulose or a salt thereof and wheat protein in combination, and in particular, suppressing the elongation by boiling, It has been found that the same effect as that of egg white powder commonly used for imparting a moderate hardness and sticky texture can be obtained.
本発明は、本発明者らの前記知見に基づくものであり、前記課題を解決するための手段としては、以下の通りである。即ち、
＜１＞ カルボキシメチルセルロース又はその塩、及び小麦蛋白を含むことを特徴とする麺類用品質改良剤である。
＜２＞ 小麦粉を主体とする穀粉類に対して、カルボキシメチルセルロース又はその塩０．０５〜２質量％、及び小麦蛋白０．２〜４質量％で用いられる前記＜１＞に記載の品質改良剤である。
＜３＞ カルボキシメチルセルロース又はその塩と、小麦蛋白との質量比が、１：９〜５：５の範囲である前記＜１＞又は＜２＞に記載の品質改良剤である。
＜４＞ カルボキシメチルセルロースの塩が、ナトリウム塩である前記＜１＞〜＜３＞のいずれかに記載の品質改良剤である。
＜５＞ 前記＜１＞〜＜４＞のいずれかに記載の品質改良剤を使用することを特徴とする麺類の品質改良方法である。
＜６＞ 前記＜１＞〜＜４＞のいずれかに記載の品質改良剤が、卵白の代替として使用される前記＜５＞に記載の改良方法である。
＜７＞ 前記＜１＞〜＜４＞のいずれかに記載の品質改良剤を使用することを特徴とする麺類の製造方法である。
The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A quality improver for noodles comprising carboxymethylcellulose or a salt thereof and wheat protein.
<2> The quality improver according to <1>, which is used at 0.05 to 2% by mass of carboxymethylcellulose or a salt thereof and 0.2 to 4% by mass of wheat protein with respect to flour mainly composed of wheat flour. It is.
<3> The quality improver according to <1> or <2>, wherein the mass ratio of carboxymethylcellulose or a salt thereof and wheat protein is in the range of 1: 9 to 5: 5.
<4> The quality improver according to any one of <1> to <3>, wherein the carboxymethylcellulose salt is a sodium salt.
<5> A method for improving noodle quality, comprising using the quality improver according to any one of <1> to <4>.
<6> The improvement method according to <5>, wherein the quality improver according to any one of <1> to <4> is used as an alternative to egg white.
<7> A method for producing noodles, comprising using the quality improver according to any one of <1> to <4>.
本発明によると、従来における前記諸問題を解決することができ、麺質の改良、特に、茹で伸びを抑制し、麺類に適度な硬さと粘りの食感を付与するために慣用される卵白粉末と同等の作用効果を有し、その全部又は一部の代替として使用することができる麺類用品質改良剤、並びにこれを用いる麺類の品質改良方法及び麺類の製造方法を提供することができる。 According to the present invention, the above-mentioned problems in the prior art can be solved, and egg white powder commonly used for improving noodle quality, in particular, suppressing elongation by boiling and imparting an appropriate hardness and stickiness to noodles The quality improvement agent for noodles which can be used as a substitute for all or a part of the same, and a method for improving the quality of noodles using the same and a method for producing noodles can be provided.
（麺類用品質改良剤）
本発明の麺類用品質改良剤（以下、「品質改良剤」と称することがある）は、カルボキシメチルセルロース又はその塩と、小麦蛋白とを少なくとも含み、必要に応じて更にその他の成分を含む。
(Quality improver for noodles)
The quality improver for noodles of the present invention (hereinafter sometimes referred to as “quality improver”) contains at least carboxymethylcellulose or a salt thereof and wheat protein, and further contains other components as necessary.
＜カルボキシメチルセルロース又はその塩＞
前記カルボキシメチルセルロース又はその塩としては、食品用途に使用できるもの（グレード）であれば特に制限はなく、適宜選択することができる。前記カルボキシメチルセルロース又はその塩は、１種単独で使用してもよいし、２種以上を併用してもよい。
前記カルボキシメチルセルロース又はその塩の中でも、カルボキシメチルセルロースのナトリウム塩（以下、「ＣＭＣ・Ｎａ」と称することがある）が、小麦蛋白と組み合わせることで、奏される効果がより卵白に近いものになる点で、好ましい。
前記カルボキシメチルセルロース又はその塩は市販されており、市販品を適宜使用することができる。
前記カルボキシメチルセルロース又はその塩の前記品質改良剤における含有量としては、特に制限はなく、後述する麺類の製造に用いる小麦粉を主体とする穀粉類に対する使用量（以下、「配合量」と称することがある）などに応じて適宜選択することができる。
<Carboxymethylcellulose or salt thereof>
There is no restriction | limiting in particular as said carboxymethylcellulose or its salt if it can be used for a food use (grade), It can select suitably. The said carboxymethylcellulose or its salt may be used individually by 1 type, and may use 2 or more types together.
Among the carboxymethyl cellulose or salts thereof, the sodium salt of carboxymethyl cellulose (hereinafter sometimes referred to as “CMC · Na”) is combined with wheat protein to produce an effect that is closer to egg white. It is preferable.
The said carboxymethylcellulose or its salt is marketed, and can use a commercial item suitably.
There is no restriction | limiting in particular as content in the said quality improvement agent of the said carboxymethylcellulose or its salt, The usage-amount (henceforth "a compounding quantity" with respect to the flour mainly composed of the flour used for manufacture of the noodles mentioned later is called. It is possible to select appropriately according to the
＜小麦蛋白＞
前記小麦蛋白（以下、「グルテン」と称することがある）としては、食品用途に使用できるもの（グレード）であれば特に制限はなく、適宜選択することができる。
前記小麦蛋白は市販されており、市販品を適宜使用することができる。
前記小麦蛋白の前記品質改良剤における含有量としては、特に制限はなく、後述する麺類の製造に用いる小麦粉を主体とする穀粉類に対する配合量などに応じて適宜選択することができる。
<Wheat protein>
The wheat protein (hereinafter sometimes referred to as “gluten”) is not particularly limited as long as it can be used for food (grade), and can be appropriately selected.
The said wheat protein is marketed and can use a commercial item suitably.
There is no restriction | limiting in particular as content in the said quality improving agent of the said wheat protein, According to the compounding quantity with respect to the flour mainly composed of the wheat flour used for manufacture of the noodles mentioned later, it can select suitably.
＜その他の成分＞
前記その他の成分としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、賦形剤・分散剤、色素などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記その他の成分は、市販品を適宜使用することができる。
前記その他の成分の前記品質改良剤における含有量としては、特に制限はなく、後述する麺類の製造に用いる小麦粉を主体とする穀粉類に対する配合量などに応じて適宜選択することができる。
<Other ingredients>
The other components are not particularly limited and may be appropriately selected as long as the effects of the present invention are not impaired. Examples thereof include excipients / dispersants and dyes. These may be used individually by 1 type and may use 2 or more types together.
Commercially available products can be used as appropriate for the other components.
There is no restriction | limiting in particular as content in the said quality improvement agent of the said other component, According to the compounding quantity with respect to the flour mainly having flour used for manufacture of the noodles mentioned later, it can select suitably.
−賦形剤・分散剤−
前記賦形剤・分散剤としては、特に制限はなく、適宜選択することができ、例えば、澱粉、穀粉類、糖類、デキストリン、セルロースなどが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記賦形剤・分散剤は、市販品を使用することができる。
前記賦形剤・分散剤の前記品質改良剤における含有量としては、特に制限はなく、後述する麺類の製造に用いる小麦粉を主体とする穀粉類に対する配合量などに応じて適宜選択することができる。
-Excipients and dispersants-
The excipient / dispersant is not particularly limited and may be appropriately selected. Examples thereof include starch, flours, sugars, dextrin, and cellulose. These may be used individually by 1 type and may use 2 or more types together.
Commercially available products can be used as the excipient / dispersant.
The content of the excipient / dispersant in the quality improver is not particularly limited and may be appropriately selected depending on the blending amount of flour mainly composed of flour used for the production of noodles described later. .
＜態様＞
前記品質改良剤は、前記カルボキシメチルセルロース又はその塩と、前記小麦蛋白と、必要に応じて前記その他の成分とを同一の包材に含む態様であってもよいし、前記各成分を別々の包材に入れ、使用時に混合する態様であってもよい。
<Aspect>
The quality improver may be in the form of containing the carboxymethyl cellulose or a salt thereof, the wheat protein, and, if necessary, the other ingredients in the same packaging material, or separately packaging the ingredients. It is also possible to use an embodiment in which it is put into a material and mixed at the time of use.
＜配合量＞
前記品質改良剤の麺類の製造に用いる小麦粉を主体とする穀粉類に対する配合量としては、特に制限はなく、適宜選択することができる。
なお、本発明において、麺類の製造に用いる小麦粉を主体とする穀粉類に対する配合量は、ベーカーズパーセントで表したものである。
<Blending amount>
There is no restriction | limiting in particular as a compounding quantity with respect to the flour mainly composed of the wheat flour used for manufacture of the noodles of the said quality improvement agent, It can select suitably.
In addition, in this invention, the compounding quantity with respect to the flour mainly composed of the flour used for manufacture of noodles is represented by the Bakers percent.
−カルボキシメチルセルロース又はその塩−
前記カルボキシメチルセルロース又はその塩の配合量としては、特に制限はなく、適宜選択することができるが、麺類の製造に用いる小麦粉を主体とする穀粉類に対して、０．０５〜２質量％が好ましく、０．１〜１質量％がより好ましく、０．２〜０．７質量％が特に好ましい。前記配合量が、０．０５質量％未満であると、小麦蛋白との相乗効果が得られない可能性があり、２質量％を超えても小麦蛋白との効果のバランスが崩れ、その結果、相乗効果が奏されない可能性がある。
-Carboxymethyl cellulose or a salt thereof-
There is no restriction | limiting in particular as the compounding quantity of the said carboxymethylcellulose or its salt, Although it can select suitably, 0.05-2 mass% is preferable with respect to the flour mainly composed of the flour used for manufacture of noodles. 0.1 to 1% by mass is more preferable, and 0.2 to 0.7% by mass is particularly preferable. If the blending amount is less than 0.05% by mass, a synergistic effect with the wheat protein may not be obtained, and even if it exceeds 2% by mass, the balance of the effect with the wheat protein is lost. There may be no synergistic effect.
−小麦蛋白−
前記小麦蛋白の配合量としては、特に制限はなく、適宜選択することができるが、麺類の製造に用いる小麦粉を主体とする穀粉類に対して、０．２〜４質量％が好ましく、０．４〜２質量％がより好ましく、０．５〜１．５質量％が特に好ましい。前記配合量が、０．２質量％未満であると、カルボキシメチルセルロース又はその塩との相乗効果が得られない可能性があり、４質量％を超えてもカルボキシメチルセルロースまたはその塩との効果のバランスが崩れ、その結果、相乗効果が奏されない可能性がある。
-Wheat protein-
There is no restriction | limiting in particular as a compounding quantity of the said wheat protein, Although it can select suitably, 0.2-4 mass% is preferable with respect to the flour mainly composed of the wheat flour used for manufacture of noodles. 4-2 mass% is more preferable, and 0.5-1.5 mass% is especially preferable. If the blending amount is less than 0.2% by mass, a synergistic effect with carboxymethyl cellulose or a salt thereof may not be obtained, and even if it exceeds 4% by mass, the balance with the effect with carboxymethyl cellulose or a salt thereof is not possible. As a result, the synergistic effect may not be achieved.
−カルボキシメチルセルロース又はその塩と、小麦蛋白との質量比−
前記カルボキシメチルセルロース又はその塩と、前記小麦蛋白との質量比（以下、「配合比」と称することもある）としては、特に制限はなく、適宜選択することができるが、前記カルボキシメチルセルロース又はその塩と、前記小麦蛋白との相乗効果がより優れる点で、１：９〜５：５が好ましく、２：８〜４：６がより好ましい。
-Mass ratio of carboxymethylcellulose or a salt thereof and wheat protein-
There is no restriction | limiting in particular as mass ratio (henceforth a "compounding ratio") of the said carboxymethylcellulose or its salt and the said wheat protein, Although it does not restrict | limit, The said carboxymethylcellulose or its salt And from the point which the synergistic effect with the said wheat protein is more excellent, 1: 9-5: 5 are preferable and 2: 8-4: 6 are more preferable.
＜麺類＞
本発明における麺類としては、特に制限はなく、適宜選択することができ、例えば、中華麺、うどん、焼きそば、パスタなどが挙げられる。これらの中でも、中華麺が好ましい。
麺類の状態としては、特に制限はなく、適宜選択することができ、例えば、生麺、半乾燥麺、乾燥麺、茹で麺などが挙げられる。
前記麺類は、冷蔵品、チルド品、冷凍品、又は常温品とすることができる。
<Noodles>
There is no restriction | limiting in particular as noodles in this invention, It can select suitably, For example, Chinese noodles, udon, fried noodles, pasta etc. are mentioned. Among these, Chinese noodles are preferable.
There is no restriction | limiting in particular as a state of noodles, It can select suitably, For example, raw noodles, semi-dry noodles, dry noodles, boiled noodles, etc. are mentioned.
The noodles can be refrigerated products, chilled products, frozen products, or normal temperature products.
本発明の品質改良剤によれば、カルボキシメチルセルロース又はその塩と、小麦蛋白とを併用することにより、好ましくは、これらを特定量及び／又は特定の配合割合で使用することにより、卵白粉末と同等の茹で伸びの抑制及び麺類への適度な硬さと粘りの食感の付与といった作用効果を奏し、卵白粉末の全部または一部代替として使用することができる。
前記一部代替として使用する場合には、麺類の種類や形態、所望の効果により異なるが、卵白粉末の使用量を３割程度、好ましくは５割程度を減らすことが可能となる。
According to the quality improver of the present invention, it is equivalent to egg white powder by using carboxymethyl cellulose or a salt thereof and wheat protein in combination, preferably by using these in a specific amount and / or a specific blending ratio. It can be used as an alternative to all or part of the egg white powder, with the effect of suppressing the elongation of the rice cake and imparting an appropriate hardness and stickiness to the noodles.
When used as a partial substitute, the amount of egg white powder used can be reduced by about 30%, preferably about 50%, depending on the type and form of noodles and the desired effect.
（麺類の製造方法）
本発明の麺類の製造方法は、本発明の品質改良剤を使用する限り、特に制限はなく、常法を適宜選択することができる。
(Method for producing noodles)
The method for producing the noodles of the present invention is not particularly limited as long as the quality improver of the present invention is used, and a conventional method can be appropriately selected.
例えば、小麦粉を主体とする穀粉類に、本発明の品質改良剤、水、及び必要に応じてその他の副原料を加えた後にミキシングして麺生地を得る。前記ミキシングは、常法に従って、常圧下又は減圧下で行うことができる。得られた麺生地は、常法に従って、圧延、複合乃至積層した後、更に圧延し、麺線に切り出すことにより麺類を得ることができる。
得られた麺類は、生麺の状態で、あるいは乾燥処理して半乾燥麺若しくは乾燥麺として流通又は販売することができるが、生麺に茹で処理又は蒸し処理を施した後、冷蔵若しくはチルド状態の茹で麺として、又は冷凍麺の形態で流通又は販売することができる。更に、茹で処理又は蒸し処理を施した後に殺菌処理などの所定の処理を施し、常温品として流通又は販売してもよい。
For example, noodle dough is obtained by adding the quality improver of the present invention, water and, if necessary, other auxiliary materials to flours mainly composed of wheat flour and then mixing them. The mixing can be performed under normal pressure or reduced pressure according to a conventional method. The obtained noodle dough can be rolled, combined or laminated according to a conventional method, and then further rolled and cut into noodle strings to obtain noodles.
The obtained noodles can be distributed or sold in the state of raw noodles, or dried and processed as semi-dried noodles or dry noodles, but after the raw noodles are boiled or steamed, they are refrigerated or chilled. Can be distributed or sold as boiled noodles or in the form of frozen noodles. Furthermore, after boiled or steamed, a predetermined treatment such as sterilization may be performed and distributed or sold as a room temperature product.
＜小麦粉を主体とする穀粉類＞
本発明において、小麦粉を主体とする穀粉類は、小麦粉（強力粉、準強力粉、中力粉、デュラム小麦粉）を主体とし、必要に応じて更に米粉、ソバ粉、ライ麦粉、大麦粉、コーンフラワー、各種澱粉を添加してもよい。前記穀粉類は、１種単独で使用してもよいし、２種以上を併用してもよい。
<Wheat flour-based flour>
In the present invention, the flour mainly composed of wheat flour is mainly composed of wheat flour (strong flour, semi-strong flour, medium flour, durum flour), and if necessary, rice flour, buckwheat flour, rye flour, barley flour, corn flour, Various starches may be added. The said flours may be used individually by 1 type, and may use 2 or more types together.
前記澱粉としては、特に制限はなく、適宜選択することができ、例えば、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉、コーンスターチ、甘藷澱粉などが挙げられ、それらの加工澱粉を用いてもよい。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記加工澱粉としては、特に制限はなく、適宜選択することができ、例えば、熱処理澱粉、α化澱粉、酸処理澱粉、架橋澱粉、エーテル化澱粉、エステル化澱粉などが挙げられる。また、複数の加工処理を施された澱粉、例えば、エーテル化架橋澱粉やエステル化架橋澱粉であってもよい。
The starch is not particularly limited and may be appropriately selected. Examples thereof include tapioca starch, potato starch, wheat starch, rice starch, corn starch, and sweet potato starch, and modified starches thereof may be used. These may be used individually by 1 type and may use 2 or more types together.
The processed starch is not particularly limited and may be appropriately selected. Examples thereof include heat-treated starch, pregelatinized starch, acid-treated starch, cross-linked starch, etherified starch, and esterified starch. Further, starch that has been subjected to a plurality of processing treatments, for example, etherified crosslinked starch or esterified crosslinked starch may be used.
＜副原料＞
前記副原料としては、本発明の効果を損なわない限り、特に制限はなく、適宜選択することができ、例えば、食塩；キサンタンガム、グァーガム、ローカストビーンガム、アルギン酸エステル、寒天、ゼラチン、ペクチンなどの増粘剤；かんすい；油脂類；エチルアルコールなどが挙げられる。
前記副原料の配合量としては、特に制限はなく、使用目的などに応じて適宜選択することができる。
<Subsidiary ingredients>
The auxiliary material is not particularly limited and may be appropriately selected as long as the effects of the present invention are not impaired. Examples thereof include salt; xanthan gum, guar gum, locust bean gum, alginate, agar, gelatin, pectin and the like. Examples include: sticky agent; cane; oils and fats; ethyl alcohol.
There is no restriction | limiting in particular as a compounding quantity of the said auxiliary material, According to the intended purpose etc., it can select suitably.
＜品質改良剤の配合量＞
前記品質改良剤の配合量としては、上記した本発明の品質改良剤の＜配合量＞の項目に記載したものと同様である。
<Blend amount of quality improver>
The blending amount of the quality improver is the same as that described in the item <blending amount> of the quality improving agent of the present invention described above.
＜麺類＞
前記麺類としては、上記した本発明の品質改良剤の＜麺類＞の項目に記載したものと同様である。
<Noodles>
The noodles are the same as those described in the item <noodles> of the quality improver of the present invention described above.
前記麺類の製造方法では、前記品質改良剤が、麺類の品質改良において、卵白の代替として使用されることが好ましい。
前記代替の程度は、全部であってもよいし、一部であってもよい。
前記一部代替として使用する場合には、麺類の種類や形態、所望の効果により異なるが、卵白粉末の使用量を３割程度、好ましくは５割程度を減らすことが可能となる。
In the noodle production method, the quality improver is preferably used as an alternative to egg white in improving the quality of noodles.
The degree of substitution may be all or part.
When used as a partial substitute, the amount of egg white powder used can be reduced by about 30%, preferably about 50%, depending on the type and form of noodles and the desired effect.
本発明の麺類の製造方法によれば、卵白粉末を用いた場合と同等の麺質を有する麺類を製造することができる。 According to the method for producing noodles of the present invention, noodles having noodle quality equivalent to that when egg white powder is used can be produced.
（麺類の品質改良方法）
本発明の麺類の品質改良方法は、麺類の製造の際に本発明の品質改良剤を使用する。
(Method for improving noodle quality)
The method for improving the quality of noodles of the present invention uses the quality improver of the present invention when producing noodles.
前記麺類の製造方法は、上記した本発明の麺類の製造方法と同様である。
また、前記麺類の品質改良方法における前記品質改良剤の配合量は、上記した本発明の品質改良剤の＜配合量＞の項目に記載したものと同様である。
The method for producing the noodles is the same as the method for producing the noodles of the present invention described above.
The blending amount of the quality improver in the noodle quality improving method is the same as that described in the <blending amount> item of the quality improving agent of the present invention.
前記麺類としては、上記した本発明の品質改良剤の＜麺類＞の項目に記載したものと同様である。 The noodles are the same as those described in the item <noodles> of the quality improver of the present invention described above.
前記麺類の品質改良方法では、前記品質改良剤が、麺類の品質改良において、卵白の代替として使用されることが好ましい。
前記代替の程度は、全部であってもよいし、一部であってもよい。
前記一部代替として使用する場合には、麺類の種類や形態、所望の効果により異なるが、卵白粉末の使用量を３割程度、好ましくは５割程度を減らすことが可能となる。
In the method for improving the quality of noodles, the quality improver is preferably used as an alternative to egg white in improving the quality of noodles.
The degree of substitution may be all or part.
When used as a partial substitute, the amount of egg white powder used can be reduced by about 30%, preferably about 50%, depending on the type and form of noodles and the desired effect.
本発明の麺類の品質改良方法によれば、卵白粉末を用いた場合と同等の麺質の改良、特に、茹で伸びを抑制し、麺類に適度な硬さと粘りの食感を付与することができる。 According to the method for improving the quality of noodles of the present invention, it is possible to improve the quality of noodles equivalent to the case of using egg white powder, in particular, to suppress elongation by boiling and to give noodles a moderate hardness and sticky texture. .
以下、参考例、実施例、比較例、及び試験例を示して本発明を説明するが、本発明はこれらの実施例及び試験例に何ら限定されるものではない。 Hereinafter, although a reference example, an example, a comparative example, and a test example are shown and the present invention is explained, the present invention is not limited to these examples and a test example at all.
（参考例１、実施例１、比較例１〜６：麺類用品質改良剤の製造）
下記表１の配合にて、参考例１、実施例１、及び比較例１〜６の麺類用品質改良剤を製造した。
(Reference Example 1, Example 1, Comparative Examples 1 to 6: Production of quality improver for noodles)
The quality improvement agent for noodles of the reference example 1, Example 1, and Comparative Examples 1-6 was manufactured by the mixing | blending of following Table 1.
（試験例１：生中華麺の製造及び評価）
前記参考例１、実施例１、又は比較例１〜６の麺類用品質改良剤を用い、下記の配合及び工程で、生中華麺を製造した。
＜配合＞
・ 小麦粉（準強力粉） ・・・ １００質量部
・ 麺類用品質改良剤 ・・・ １質量部
・ 食塩 ・・・ １質量部
・ 粉末かんすい（赤）（オリエンタル酵母工業株式会社製） ・・・ １．５質量部
・ 水 ・・・ ３３質量部
・ アルコール ・・・ ２質量部
＜工程＞
・ ミキシング時間 ・・・ 高速６分低速７分
・ 捏上温度 ・・・ ２５℃
・ 複合回数 ・・・ １回
・ 圧延・切出し ・・・ １８番角刃、１．５ｍｍ
・ 茹で時間 ・・・ ２分４５秒
(Test Example 1: Production and evaluation of raw Chinese noodles)
Using the quality improvers for noodles of Reference Example 1, Example 1 or Comparative Examples 1 to 6, raw Chinese noodles were produced by the following formulation and process.
<Combination>
・ Wheat flour (quasi-strong flour) ・ ・ ・ 100 parts by weight ・ Quality improver for noodles ・ ・ ・ 1 part by weight ・ Salt ・ ・ ・ 1 part by weight ・ Powdered rice cake (red) (made by Oriental Yeast Co., Ltd.) ・ ・ ・ 1 .5 parts by mass, water ... 33 parts by mass, alcohol ... 2 parts by mass <process>
・ Mixing time ・ ・ ・ High speed 6 minutes Low speed 7 minutes ・ Raised temperature ・ ・ ・ 25 ℃
・ Combined number of times ・ ・ ・ 1 time ・ Rolling and cutting ・ ・ ・ No. 18 square blade, 1.5mm
・ Boil time ... 2 minutes 45 seconds
＜評価＞
前記配合及び工程で製造した麺をスープに浸漬後、喫食し、以下の評価項目について評価した。結果を表２に示す。
<Evaluation>
The noodles produced by the above blending and processes were dipped in soup and then eaten, and the following evaluation items were evaluated. The results are shown in Table 2.
−茹で伸び−
茹でた直後の麺の硬さと、浸漬５分間経過後の麺の硬さとの差を茹で伸びと表わす。
前記参考例１の麺類用品質改良剤を用いた場合の茹で伸びを３点とし、５段階で評価した。点数が高い（茹でた直後の麺の硬さと、浸漬５分間経過後の麺の硬さとの差が大きい）程、茹で伸びしやすいことを示す。
−Elongation with heel−
The difference between the hardness of the noodle immediately after boiling and the hardness of the noodle after 5 minutes of immersion is expressed as boil elongation.
When the noodles quality improver of Reference Example 1 was used, the elongation was boiled at 3 points and evaluated in 5 stages. The higher the score (the greater the difference between the hardness of the noodles immediately after boiling and the hardness of the noodles after 5 minutes of immersion), the easier it is to stretch with boiling.
−食感（硬さ）−
浸漬後、喫食した際に、歯が麺の表面に当たった時の硬さを評価した。
前記参考例１の麺類用品質改良剤を用いた場合の麺の硬さを３点とし、５段階で評価した。点数が高いほど麺が硬く、点数が低いほど麺が柔らかいことを示す。
-Texture (hardness)-
After soaking, when eating, the hardness when the teeth hit the surface of the noodles was evaluated.
The noodle hardness in the case of using the quality improver for noodles of Reference Example 1 was set to 3 points and evaluated in 5 stages. The higher the score, the harder the noodle, and the lower the score, the softer the noodle.
−食感（粘り）−
浸漬後、喫食した際に、歯が麺の中心を噛み切った時の粘りを評価した。
前記参考例１の麺類用品質改良剤を用いた場合の麺の粘りを３点とし、５段階で評価した。点数が高いほど麺の粘りが強く、点数が低いほど麺の粘りが弱いことを示す。
-Texture (stickiness)-
When soaked after immersion, the stickiness when the teeth bite through the center of the noodle was evaluated.
The stickiness of the noodle when the quality improving agent for noodles of Reference Example 1 was used was evaluated as 5 points based on 5 points. The higher the score, the stronger the noodles, and the lower the score, the weaker the noodles.
表２の結果から、実施例１の麺類用品質改良剤を用いた場合には、茹で伸び、及び食感（硬さ、粘り）が、比較例１〜６と比べて、参考例１の麺類用品質改良剤を用いた場合に近い結果となった。
したがって、カルボキシメチルセルロース又はその塩と、小麦蛋白とを含む本発明の麺類用品質改良剤を用いることにより、麺類の茹で伸びを抑制し、優れた食感を得ることができ、本発明の麺類用品質改良剤は、慣用されている卵白粉末の全部又は一部代替として使用できることが示された。
From the results of Table 2, when the quality improver for noodles of Example 1 is used, the noodles of Reference Example 1 have a longer boil and texture (hardness, stickiness) than Comparative Examples 1-6. The results were close to those obtained when using a quality improver.
Therefore, by using the quality improver for noodles of the present invention containing carboxymethyl cellulose or a salt thereof and wheat protein, it is possible to suppress the elongation of the noodles by boiling and obtain an excellent texture, and for the noodles of the present invention. It has been shown that quality improvers can be used as a whole or partial replacement for conventional egg white powders.
（試験例２：チルド中華麺（冷やし中華）の製造及び評価）
下記の配合及び工程にて茹で中華麺を製造した後、冷水で冷却した。次いで、４℃で１日間、又は２日間保存後、冷やし中華用スープを添加し、喫食し、以下の評価項目について評価した。結果を表３に示す。
＜配合＞
・ 小麦粉（準強力粉） ・・・ ８５質量部
・ 加工でん粉（タピオカ） ・・・ １５質量部
・ 麺類用品質改良剤 ・・・ 表３参照
・ 食塩 ・・・ ２質量部
・ 粉末かんすい（青）（オリエンタル酵母工業株式会社製） ・・・ １．８質量部
・ 水 ・・・ ３８質量部
＜工程＞
・ ミキシング時間 ・・・ 高速６分低速７分
・ 真空引き ・・・ −７００ｍｍＨｇ
・ 捏上温度 ・・・ ２５℃
・ 複合回数 ・・・ １回
・ 熟成 ・・・ ３０分
・ 圧延・切出し ・・・ ２０番角刃、１．４ｍｍ
・ 茹で条件 ・・・ ９９℃、２分３０秒（歩留り１８０％になるように）
・ 水冷（氷水） ・・・ ３０秒
(Test Example 2: Production and evaluation of chilled Chinese noodles (chilled Chinese))
Chinese noodles were produced by boiling with the following composition and process, and then cooled with cold water. Subsequently, after storing at 4 ° C. for 1 day or 2 days, chilled Chinese soup was added, and the following evaluation items were evaluated. The results are shown in Table 3.
<Combination>
・ Wheat flour (quasi-strong flour) ・ ・ ・ 85 parts by weight ・ Processed starch (tapioca) ・ ・ ・ 15 parts by weight ・ Quality improver for noodles ・ ・ ・ See Table 3 ・ Salt ・ 2 parts by weight ・ Powdered rice cake (blue) (Oriental Yeast Industry Co., Ltd.) ... 1.8 parts by mass, water ... 38 parts by mass <process>
・ Mixing time ・ ・ ・ High speed 6 minutes Low speed 7 minutes ・ Vacuum drawing ・ ・ ・ -700mmHg
・ Ridge temperature ・ ・ ・ 25 ℃
・ Number of times of compounding ・ ・ ・ 1 time ・ Aging ・ ・ ・ 30 minutes ・ Rolling ・ Cutting ... No.20 square blade, 1.4mm
・ Boiling conditions: 99 ° C, 2 minutes 30 seconds (so that the yield is 180%)
・ Water cooling (ice water) ・ ・ ・ 30 seconds
＜評価＞
−経時変化−
茹で直後の食感（Ｄ＋０）と、４℃で２日間保存後の食感（Ｄ＋２）との差を経時変化と表す。
試験例２−１の場合の経時変化を３点とし、５段階で評価した。点数が高い程、経時変化が大きいことを示す。
<Evaluation>
-Time course-
The difference between the texture immediately after boiling (D + 0) and the texture after storage at 4 ° C. for 2 days (D + 2) is expressed as a change with time.
The change over time in the case of Test Example 2-1 was set to 3 points, and evaluation was performed in 5 stages. The higher the score, the greater the change with time.
−食感（硬さ）−
４℃で１日間保存後の麺を喫食した際に、歯が麺の表面に当たった時の硬さを評価した。
試験例２−１の場合の麺の硬さを３点とし、５段階で評価した。点数が高いほど麺が硬く、点数が低いほど麺が柔らかいいことを示す。
-Texture (hardness)-
When eating noodles stored for 1 day at 4 ° C., the hardness when the teeth hit the surface of the noodles was evaluated.
In the case of Test Example 2-1, the hardness of the noodles was set to 3 points and evaluated in 5 stages. The higher the score, the harder the noodle, and the lower the score, the softer the noodle.
−食感（粘り）−
４℃で１日間保存後の麺を喫食した際に、歯が麺の中心を噛み切った時の粘りを評価した。
試験例２−１の場合の麺の粘りを３点とし、５段階で評価した。点数が高いほど麺の粘りが強く、点数が低いほど麺の粘りが弱いことを示す。
-Texture (stickiness)-
When eating noodles stored for 1 day at 4 ° C., the stickiness when the teeth bite the center of the noodles was evaluated.
In the case of Test Example 2-1, the stickiness of the noodles was set to 3 points and evaluated in 5 stages. The higher the score, the stronger the noodles, and the lower the score, the weaker the noodles.
表３の結果から、試験例２−２〜２−５の麺類用品質改良剤を用いた場合には、冷やし中華（チルド中華麺）であっても、試験例２−１の麺類用品質改良剤を用いた場合に近い結果となった。
したがって、カルボキシメチルセルロース又はその塩と、小麦蛋白とを含む本発明の麺類用品質改良剤を用いることにより、チルド保存における麺の食感の低下を抑制し、優れた食感のチルド麺を得ることができ、本発明の麺類用品質改良剤は、慣用されている卵白粉末の全部又は一部代替として使用できることが示された。
From the results of Table 3, when the quality improvers for noodles of Test Examples 2-2 to 2-5 are used, even if they are chilled Chinese (chilled Chinese noodles), the quality improvers for noodles of Test Example 2-1 The result was close to the case of using.
Therefore, by using the quality improver for noodles of the present invention containing carboxymethylcellulose or a salt thereof and wheat protein, the deterioration of the texture of the noodles during chilled storage is suppressed, and a chilled noodle having an excellent texture is obtained. Thus, it was shown that the quality improver for noodles of the present invention can be used as a substitute for all or part of conventional egg white powder.
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| KR20220030384A (en) * | 2020-08-28 | 2022-03-11 | 세종대학교산학협력단 | Protein-emulsifier composition for preventing deterioration of cooked noodles |
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