JP2660159B2 - Production method of raw type packaged noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing raw type packaged noodles.

[0002]

2. Description of the Related Art In recent years, packaged Chinese noodles that can be stored at room temperature in a raw type instead of dry-type Chinese noodles such as fried noodles and hot-air dried noodles have been developed. This packed Chinese noodles
It is made through a pre-gelatinization step with a water content of 55% or more, a noodle string packaging step, and a heat sterilization step, and has the characteristic that it can be eaten just by warming it with hot water. However, the packaged Chinese noodles produced by such a method often have weak texture, and therefore have a texture far from that of raw noodles.

[0003] For these reasons, proteins such as egg white and gluten or thickening polysaccharides such as locust bean gum and xanthan gum have been conventionally added to wheat flour or raw powder containing flour and starch for the purpose of imparting strain to noodles. Making hard noodles is done. However, although raw noodles produced by these methods are given hardness,
There was a problem of lack of smoothness and smoothness unique to raw noodles.

[0004] On the other hand, there is also known a method in which the noodles have a multilayer structure such as three layers, and the middle layer is hard and the surface layer is soft to approximate the texture of raw noodles. However, this method has a problem in that the number of steps required to produce the noodle strings increases and the steps become complicated, resulting in an increase in cost.

[0005] Japanese Patent Application Laid-Open No. 6-14733 discloses a method for producing noodles in which transglutaminase is added in a process of kneading flour and other raw materials into a dough. The publication discloses that a network structure between proteins and within a protein is formed in a noodle body by adding transglutaminase to prevent uniformity of water in the noodle body, so that the noodle body has elasticity even after boiling. It is described that a favorable texture can be maintained. However, according to the experiments of the present inventors, transglutaminase was added to the raw material powder, and although the produced noodles were increased in hardness as in Comparative Example 1 shown in Table 1 below,
It was found that simply hardening not only lost the smoothness of the noodles, but also made the noodles easier to cut and the elasticity was not always sufficiently improved.

[0006]

DISCLOSURE OF THE INVENTION The present invention has a moderate hardness, and has improved elasticity and surface smoothness.
It is another object of the present invention to provide a method for producing raw type packaged noodles, which has a slow boil and slow growth and has greatly improved taste.

[0007]

Means for Solving the Problems A method for producing a raw type packaged noodle according to the present invention comprises the steps of: adding a transglutaminase and a casein hydrolyzate to wheat flour or a raw powder containing wheat flour and starch as a main raw powder; A step of making the kneaded product into noodles to prepare noodle strings, and subjecting the noodle strings to a gelatinization treatment, treating with an acid solution, adjusting the water content to 55% or more, and further packaging the noodle strings. And sterilizing by heat treatment.

[0008] As the raw material flour, wheat flour or flour and starch are used. Generally, except for udon noodles,
Additives of salt, gum and protein are added. Also,
In the case of producing raw type packaged Chinese noodles, kansui is further added to the raw material powder, and in the case of producing raw type buckwheat noodles, buckwheat is further added to the raw material powder.

[0009] The step of adding the transglutaminase and the casein hydrolyzate to the raw material powder and kneading is performed by adding 3
It is preferable to carry out at a temperature of 6 to 45% and 10 to 35 ° C. If the amount of water at the time of the kneading is less than 36%, the produced noodles become too hard, and the elasticity may be lost. On the other hand, if the amount of water at the time of kneading exceeds 45%, the produced noodles may be too soft. It is preferable to ripen after kneading. The aging time is preferably 20 minutes or more including the kneading time. Even when aging is omitted only by kneading, the kneading time is preferably set to 20 minutes or more. However, the texture is not further improved even if it is performed for 2 hours or more, which is disadvantageous in cost.
In particular, the kneading is preferably performed under reduced pressure. The transglutaminase is an enzyme that catalyzes an acyl transfer reaction between an α-carboxyamide group of a glutamine residue in a polypeptide chain and various primary amines. That is, since the transglutaminase is an enzyme that crosslinks a polypeptide chain, the transglutaminase has a function of accelerating a crosslink reaction between gluten, which is a main protein of the flour, to make the gluten network structure dense and strong. Such transglutaminase is preferably added in an amount of 10 to 200 units based on 100 parts by weight of the main raw material powder. If the amount of the transglutaminase added is less than 10 units, the effect of the addition may not be sufficiently exhibited, and it may be difficult to produce noodles having a good texture. On the other hand, when the amount of the transglutaminase added is 10
If it exceeds 0 units, the produced noodles may have a rough texture. A more preferable addition amount of the transglutaminase is in the range of 20 to 150 units based on 100 parts by weight of the main raw material powder.

[0010] The casein hydrolyzate is added in relation to the cross-linking reaction between gluten, which is the main protein of wheat, by the transglutaminase. As the casein hydrolyzate, a product obtained by decomposing the reducing end portion of casein with a protease is particularly preferable. As such a casein degradation product, for example, peptide C-700 (trade name, manufactured by Morinaga Milk Industry Co., Ltd.) can be used.

The casein hydrolyzate is preferably added in an amount of 0.5 to 2.0 parts by weight based on 100 units of the transglutaminase. If the amount of the casein hydrolyzate is less than 0.5 g, the produced noodles may not only be hardened easily, but may lose elasticity.
On the other hand, if the amount of the casein hydrolyzate exceeds 2.0 g, the produced noodles may lose hardness and become soft. A more preferred amount of the casein hydrolyzate is 1 to 100 units of the transglutaminase.
It is in the range of 2 g.

[0012] In the step of producing a noodle string from the kneaded material, the kneaded material is formed into a noodle band having a desired width and thickness by a roll or the like, and the noodle band is cut into a plurality of pieces along the length direction. This is done by:

The gelatinization of the noodle strings is performed by steaming the noodle strings or performing both steaming and boiling operations, and then cooling the noodle strings with running water or the like. It is preferable to perform such a pregelatinization treatment so that the water content of the noodle strings becomes 50 to 60%. In addition, when performing the gelatinization process by both the steaming and the boiling operation, the drying process is allowed after the steaming.
By adding such a drying treatment, it becomes possible to produce hard and chewy noodles.

In the acid solution treatment step, for example, the noodle strings after the pregelatinization treatment are immersed in an organic acid aqueous solution such as a citric acid aqueous solution or a lactic acid aqueous solution, or the organic acid aqueous solution is sprayed on the noodle strings. Either is done. The pH of the noodle strings after the acid solution treatment is preferably set to 4.0 to 5.0.
If the pH value of the noodle strings is less than 4.0, there is a possibility that the sourness is felt very strong at the time of eating, and that the noodles are easily broken. On the other hand, when the pH value of the noodles exceeds 5.0, the sterilizing effect is reduced and sterilization at a high temperature is required, which may lead to deterioration of the noodles and a decrease in texture.

The reason why the water content of the noodle strings after the acid solution treatment is specified is that if the water content is less than 55%, the noodles deteriorate quickly, the preservability deteriorates, and the texture and texture deteriorate. . More preferably, the water content of the noodle strings is 58 to 63%. The heat sterilization treatment after packaging the noodle strings is preferably performed at 90 to 110 ° C., depending on the treatment time.

[0016]

According to the present invention, a transglutaminase and a casein hydrolyzate are added to wheat flour or a raw material flour containing wheat flour and starch as a main raw material flour, kneaded, and the kneaded product is made into noodles to produce noodle strings. The noodle strings are pre-gelatinized, treated with an acid solution, and the moisture content of the noodle strings is adjusted to 55% or more. It is possible to produce a raw type packaged noodle which has improved elasticity and surface smoothness, has a slow boiling elongation, has significantly improved taste, and can be stored at room temperature for a long period of time.

That is, since transglutaminase is an enzyme that crosslinks a polypeptide chain, it is added to wheat flour or a raw powder containing wheat flour and starch as a main raw material,
It is considered that kneading promotes the cross-linking reaction between gluten, which is the main protein of wheat, and makes the network structure of gluten denser and stronger. In fact, noodles produced by adding transglutaminase to the above-mentioned raw material powder are shown in Table 1 below.
As shown in Comparative Example 1 shown in FIG. However, such noodles merely harden, as described above, not only loses the smoothness of the noodles, but also makes the noodles easily cut, and furthermore, the elasticity is not always sufficiently improved.

On the other hand, the casein hydrolyzate is added to the raw material powder, and the produced noodles are hardened almost in the same manner as the addition of a normal protein material, but the state is merely rigid and hard, and the elasticity is poor. Moreover, it lacks smoothness.

On the other hand, by adding both transglutaminase and casein hydrolyzate to wheat flour or a raw material flour containing wheat flour and starch as main raw material flour, elasticity and smoothness which cannot be expected from the characteristics of each substance are obtained. Noodles could be manufactured. This is because, when both transglutaminase and casein hydrolyzate are added to the raw material powder and kneaded, the casein hydrolyzate is converted into "gluten-casein hydrolyzate" between "gluten-gluten", which is the main protein of wheat, by the action of the transglutaminase. It is presumed to be due to the fact that they exhibit completely different physical properties by binding like "product-gluten". In fact, when a large amount of the casein hydrolyzate is added, the noodles become stiff and hard as described above in the case of the single addition, but when both are added, the noodles are rather in comparison to the case where both are added alone. Is softened, the casein hydrolyzate does not simply act additively on the modification of the noodles, but acts on the binding between the “gluten-gluten” by transglutaminase to modify the noodles. You can see that they are involved.

In particular, the transglutaminase is added in a range of 10 to 100 units based on 100 parts by weight of the main raw material powder, and the casein decomposition product is added in an amount of 0.5 to 2.0 units based on 100 units of the transglutaminase.
By adding the noodles in the range of parts by weight, the noodles can be made more suitable hardness and smoothness can be improved. In addition, in the step of adding both transglutaminase and casein decomposition product to the raw material powder and kneading, the amount of water is set to 36 to 45%, and the kneading time or the aging time including kneading is set to 20 minutes or more. Thereby, the elasticity and smoothness of the noodle can be more effectively improved.

Further, the kneaded product is made into noodles, and the noodle strings are pregelatinized, treated with an acid solution, adjusted to a water content of 55% or more, packaged, and then sterilized by heating to obtain the above-mentioned contents. Raw type packaged noodles having elasticity and smoothness and having excellent long-term storage properties at room temperature can be produced.

[0022]

Embodiments of the present invention will be described below in detail. Example 1 First, 3.2 kg of wheat flour and 0.8 kg of starch were mixed, and then the mixed powder was mixed with 80 g of salt, 8 g of brine, 2000 units of transglutaminase, and a casein hydrolyzate (trade name of Morinaga Milk Products; Peptide C-700). ) 20
g was kneaded with kneading water in which 1600 ml of water was dissolved in a reduced pressure mixer at room temperature for 15 minutes to prepare a noodle dough. The amount of the transglutaminase is 50 units per 100 parts by weight of the total amount of the flour and the starch, and the casein decomposed product is 1 g per 100 units of the transglutaminase. Subsequently, after the noodle dough is aged for 20 minutes, a noodle band having a thickness of 1.2 mm is obtained.
Further, a noodle string was produced through the incisor of the 22nd corner.

Next, the noodle strings were steamed with a steamer for 1 minute and 30 seconds, and then dried at 100 ° C. for 5 minutes.
Subsequently, the noodle strings were boiled in boiling water for 1 minute, and then cooled with running water to obtain gelatinized noodles.

Next, the pre-gelatinized noodle is acidified with 0.3% acidity,
Immerse in a lactic acid solution at a temperature of 30 ° C. for 1 minute and 30 seconds to obtain a pH of 4.
After the noodles of No. 2 were taken out and 180 g of noodles were taken out, 4 ml of salad oil was added to the noodles and sealed in a packaging material made of a heat-resistant film. Subsequently, the packaging material was heat-treated at 95 ° C. for 45 minutes and sterilized to produce a raw-type packaged Chinese noodle.

Comparative Example 1 Example 1 except that the casein hydrolyzate as an additive was not contained.
A noodle dough having the same composition as described above was produced, and a raw type packaged Chinese noodle was produced from this noodle dough in the same manner as in Example 1.

Comparative Example 2 Except for not containing the additive transglutaminase,
Noodle dough having the same composition as in Example 1 was produced, and raw type packaged Chinese noodles were produced from this noodle dough in the same manner as in Example 1.

Comparative Example 3 Noodle dough having the same composition as that of Example 1 was prepared except that neither transglutaminase nor a casein hydrolyzate was used as an additive, and a raw type package was prepared from this noodle dough in the same manner as in Example 1. Chinese noodles were produced.

The raw type packaged Chinese noodles obtained in Example 1 and Comparative Examples 1 to 3 were opened, the Chinese noodles were taken out, put in a container together with soup, and poured into boiling water for 1 minute. Hardness, elasticity and smoothness were evaluated by a sensory test using a human panel. Further, the Chinese noodles taken out of the packaging material were put into a container together with the soup, and after elapse of 1 minute and 8 minutes after pouring hot water into the container, elongation was evaluated by a sensory test with 10 panelists. The results are shown in Tables 1 and 2 below. The sensory test of hardness, elasticity and smoothness by a panel was evaluated in the following five stages. The sensory test for elongation by a panel was performed by comparing the elongation of noodles after pouring into the boiling water for 1 minute and the noodles after pouring into the boiling water for 8 minutes.
Poor; 2; slightly poor; 3; normal; 4; good; 5; very good.

(1) Hardness 1; Soft 2; Slightly Soft 3; Good 4; Slightly Hard 5; Hard (2) Elasticity 1;

2; slightly inferior 3: Normal. 4: Good.

5: Very good. (3) Smoothness 1; poor.

2: Slightly inferior. 3: Normal. 4: Good.

5: Very good. (4) Elongation The sensory test for elongation by the panel was that the noodle elongation after pouring into the boiling water for 1 minute and the noodle elongation after pouring into the boiling water for 8 minutes were compared; 2; slightly poor; 3; normal; 4; good; 5; very good;
It was evaluated on a scale. In addition, about the said hardness, unlike the said elasticity and smoothness, 3 is evaluated as favorable.

[0034]

[Table 1]

[0035]

[Table 2]

As is clear from Tables 1 and 2, the raw-type packaged Chinese noodles obtained in Example 1 were compared with Comparative Example 1
As compared with the raw type packaged Chinese noodles of No. 3 to No. 3, the hardness, elasticity and smoothness are excellent, and the boil and elongation are slow, so that it has good texture and taste.

Example 2 After mixing 3.2 kg of wheat flour and 0.8 kg of starch,
80 g of this mixed powder, 8 g of brine, 500 units of transglutaminase and 2.5 g of casein hydrolyzate (trade name, manufactured by Morinaga Dairy Co., Ltd .; peptide C-700) were mixed with kneading water in which 1600 ml of water was dissolved, using a vacuum mixer.
Raw type packaged Chinese noodles were produced in the same manner as in Example 1, except that the noodle dough obtained by kneading at room temperature for 15 minutes was used. The ratio of the transglutaminase is 12.5 units per 100 parts by weight of the total amount of the flour and the starch, and the ratio of the casein hydrolyzate is 0.5 g per 100 units of the transglutaminase.

Example 3 After mixing 3.2 kg of flour and 0.8 kg of starch,
80 g of salt, 8 g of brine, 500 units of transglutaminase and 10 g of casein hydrolyzate (trade name, manufactured by Morinaga Milk Products; Peptide C-700) were mixed with 1 g of water.
Raw type packaged Chinese noodles were produced in the same manner as in Example 1, except that the noodle dough obtained by kneading at room temperature for 15 minutes together with kneading water dissolved in 600 ml was used. The amount of the transglutaminase is 12.5 units based on 100 parts by weight of the total amount of the flour and the starch, and the casein hydrolyzate is 2 g based on 100 units of the transglutaminase.

Example 4 After mixing 3.2 kg of wheat flour and 0.8 kg of starch,
80 g of this mixed powder, 8 g of brine, 5,000 units of transglutaminase and 25 g of casein hydrolyzate (trade name, manufactured by Morinaga Dairy Co., Ltd .; peptide C-700) were mixed with kneading water in which 1600 ml of water was dissolved in a reduced pressure mixer at room temperature using a kneading water. Raw type packaged Chinese noodles were produced in the same manner as in Example 1, except that the noodle dough obtained by kneading for 15 minutes was used. In addition, the transglutaminase accounts for 125 units with respect to 100 parts by weight of the total amount of the flour and the starch, and the casein degradation product accounts for 0.5 g with respect to 100 units of the transglutaminase.

Example 5 After mixing 3.2 kg of wheat flour and 0.8 kg of starch,
80 g of this mixed powder, 8 g of brine, 5000 units of transglutaminase, and 100 g of casein hydrolyzate (trade name, manufactured by Morinaga Milk Products; Peptide C-700)
Was prepared in the same manner as in Example 1 except that noodle dough obtained by kneading with kneading water dissolved in 1600 ml of water using a vacuum mixer at room temperature for 15 minutes was used. The transglutaminase is 125 units per 100 parts by weight of the total amount of the flour and the starch, and the casein hydrolyzate is 2 g per 100 units of the transglutaminase.

Example 6 After mixing 3.2 kg of wheat flour and 0.8 kg of starch,
80 g of this mixed powder, 8 g of brine, 10000 units of transglutaminase and 50 g of casein hydrolyzate (trade name, manufactured by Morinaga Milk Co., Ltd .; peptide C-700) were kneaded with kneading water dissolved in 1600 ml of water at room temperature using a vacuum mixer at room temperature. Raw type packaged Chinese noodles were produced in the same manner as in Example 1, except that the noodle dough obtained by kneading for 15 minutes was used. The transglutaminase is in a ratio of 250 units per 100 parts by weight of the total amount of the flour and the starch, and the casein hydrolyzate is in a ratio of 0.5 g per 100 units of the transglutaminase.

Example 7 After mixing 3.2 kg of wheat flour and 0.8 kg of starch,
80 g of this mixed powder, 8 g of brine, 10000 units of transglutaminase and 200 g of casein hydrolyzate (trade name, Morinaga Milk Industry Co., Ltd .; Peptide C-700)
Was prepared in the same manner as in Example 1 except that noodle dough obtained by kneading with kneading water dissolved in 1600 ml of water using a vacuum mixer at room temperature for 15 minutes was used. In addition, the transglutaminase has a ratio of 250 units per 100 parts by weight of the total amount of the wheat flour and the starch, and the casein hydrolyzate has a ratio of 2.0 g per 100 units of the transglutaminase.

With respect to the obtained raw-type packaged Chinese noodles of Examples 2 to 7, hardness, elasticity, smoothness and elongation were evaluated by a sensory test using 10 panelists in the same manner as in Example 1. The results are shown in Tables 3 and 4 below.

[0044]

[Table 3]

[0045]

[Table 4]

[0046]

[Table 5]

As is clear from Tables 3 to 5, the raw type packaged Chinese noodles obtained in Examples 2 to 7 are the raw type packaged Chinese noodles of Comparative Examples 1 to 3 shown in Tables 1 and 2 described above. It is understood that they are excellent in hardness, elasticity and smoothness, boil and elongate slowly, and have good texture and taste. Further, the transglutaminase is used in an amount of 10 to 200 units per 100 parts by weight of the total amount of flour and starch.
Raw type packaged Chinese noodles of Examples 2 to 5 added in a range of 0.5 to 2.0 parts by weight with respect to 0 unit have hardness,
It can be seen that the overall evaluation of elasticity, smoothness and elongation is superior to the Chinese noodles of Examples 6 and 7 in which the amount of the transglutaminase added is larger than the above range.

Example 8 First, 3.2 kg of wheat flour and 0.8 kg of starch were mixed, and the mixed powder was mixed with 80 g of salt, 8 g of kansui, 1000 units of transglutaminase and a casein hydrolyzate (trade name, manufactured by Morinaga Dairy Co., Ltd .; peptide C-700) 10
g was kneaded with a kneading water in which 1600 ml of water was dissolved in a reduced pressure mixer at room temperature for 15 minutes to obtain a noodle dough. In addition,
The transglutaminase is in a ratio of 25 units to 100 parts by weight of the total amount of the flour and the starch, and the casein hydrolyzate is in a ratio of 1 g to 100 units of the transglutaminase. Subsequently, the noodle dough was aged for 5 minutes, 20 minutes, and 120 minutes, respectively, and then a 1.2 mm-thick noodle band was formed. Each of the obtained noodle strings was treated in the same manner as in Example 1 to produce three types of raw type packaged Chinese noodles.

The three types of raw type packed Chinese noodles obtained were evaluated for hardness, elasticity, smoothness and elongation by a sensory test using 10 panelists in the same manner as in Example 1. The results are shown in Tables 6 and 7 below.

[0050]

[Table 6]

[0051]

[Table 7]

As is clear from Tables 6 and 7, the three types of raw type packaged Chinese noodles obtained in Example 8 correspond to the raw type packaged Chinese noodles of Comparative Examples 1 to 3 shown in Tables 1 and 2 described above. It can be seen that it is excellent in hardness, elasticity and smoothness as compared with noodles, has a slow boiling elongation, and has a good texture and taste.

Example 9 First, 2.8 kg of wheat flour and 1.2 kg of buckwheat flour were mixed, and this mixed powder was mixed with 80 g of sodium chloride, 4000 units of transglutaminase, and a casein hydrolyzate (trade name of Morinaga Milk Products; Peptide C- 700) 40 g of locust bean gum and 20 g of locust bean gum were kneaded with kneading water dissolved in 1600 ml of water by a reduced pressure mixer at room temperature for 15 minutes to prepare a noodle dough. The transglutaminase was added in an amount of 10 parts by weight per 100 parts by weight of the flour and buckwheat flour.
0 units and the casein hydrolyzate amount to 1 g per 100 units of the transglutaminase.

Next, the noodle dough was aged for 20 minutes, and then a 1.4 mm-thick noodle band was formed, and a noodle band was formed through a cutting tooth of the 22nd corner. Subsequently, the noodle strings were boiled in boiling water for 4 minutes, and then cooled with running water to obtain gelatinized noodles.

Next, the pre-gelatinized noodles were prepared with an acidity of 0.6%,
Immerse in a lactic acid solution at a temperature of 30 ° C. for 1 minute and 30 seconds to obtain a pH of 4.
After the noodles of No. 2 were taken out and 180 g of noodles were taken out, 4 ml of salad oil was added to the noodles and sealed in a packaging material made of a heat-resistant film. Subsequently, this packaging material was heat-treated at 95 ° C. for 45 minutes and sterilized to produce a raw-type packaged Japanese buckwheat.

Comparative Example 4 Noodle dough having the same composition as that of Example 9 was prepared except that it did not contain the additives transglutaminase and casein hydrolyzate. Made buckwheat.

The raw type packaged Japanese buckwheat of Example 9 and Comparative Example 4 were evaluated for hardness, elasticity, smoothness and elongation by the same sensory test as in Example 1. As a result, the raw type packaged Japanese buckwheat of Example 9 was superior to the raw type packaged Japanese buckwheat of Comparative Example 4 in all properties of hardness, elasticity, smoothness and elongation.

[0058]

As described in detail above, according to the present invention, it has moderate hardness, improved elasticity and smoothness of the surface, furthermore, has a low boiling elongation, and has good texture and taste. The present invention can provide a method for producing raw type packaged noodles suitable for raw type instant cup Chinese noodles and the like.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiroyuki Horiuchi 2-13-40 Konan, Minato-ku, Tokyo Toyo Suisan Co., Ltd. (72) Inventor Toshiro Kamiya 2-13-40 Konan, Minato-ku, Tokyo Toyo Inside Fisheries Co., Ltd. (72) Inventor Yukio Hirose 2-13-40 Konan, Minato-ku, Tokyo Toyo Fisheries Co., Ltd. (56) References JP-A-5-244887 (JP, A) JP-A-2 -286054 (JP, A) JP-A-56-121449 (JP, A) JP-A-56-131357 (JP, A)

Claims (2)

(57) [Claims] 1. A step of adding transglutaminase and a casein hydrolyzate to wheat flour or a raw material powder containing wheat flour and starch as a main raw material powder and kneading the mixture; and a step of noodle-making the kneaded product to produce a noodle string; The noodle strings are pregelatinized and treated with an acid solution to reduce the water content to 55%.
%, And a step of packaging the noodle strings, and then heat-treating and sterilizing the raw noodle strings. 2. The transglutaminase is added in an amount of 10 to 200 units based on 100 parts by weight of the main raw material powder, and the casein hydrolyzate is added in an amount of 0.5 to 2.0 parts by weight based on 100 units of the transglutaminase. The method according to claim 1, wherein the noodles are added.