JP2863796B2 - Method for producing noodles using wheat gliadin - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a method for producing noodles.

2. Description of the Related Art Conventionally, as a method for improving noodle quality, there have been many improving agents other than the gliadin main component fraction described in claim 3, but many of these improving agents have been proposed. Is used for the purpose of enhancing the waist (hardness) of noodle quality (texture). Normally, for noodle-like waist, the texture is a combination of two factors of hardness and viscoelasticity, especially the above-mentioned thing is the mainstream of hardness,
An excellent material that can mainly exhibit viscoelasticity has not been found so far. Also, in the field of bread making, many test reports containing gliadin have been published, but the bread making and the noodle making basically differ in the manufacturing process and the processing during eating, and their behavior and purpose are also different. In other words, in the manufacturing process, particularly in the case of bread making, gluten formation is performed effectively and efficiently over time, whereas in the case of noodle making, gluten formation is performed by an instantaneous operation such as pressing with a roll. Is performed, the gluten is formed in a state that is insufficient compared to bread making. In addition, even during eating, baking makes cooking with drying called baking, whereas baking with noodles performs completely different cooking with water absorption.
As described above, gliadin has been treated as a subject of research in the baking industry, but there is no significant difference in results because there is a process for sufficiently forming gluten. On the other hand, for noodles, research has only been conducted up to the addition test using gluten, and no research has been conducted on research involving addition of gliadin. In recent years, long-term storage (room temperature) instant noodles (LL noodles) have been developed in which the pH of boiled noodles is adjusted to around 4 and heat sterilization is performed after packaging.
Even in LL noodles, which are pre-gelatinized high-moisture starch-based foods, the aging phenomenon is inevitable, and there is a problem in that the quality of the noodles during storage (e.g., the noodles begin to crumble). Further, in order to solve these problems, the same amount of modified starch is used for flour, and at the same time, an appropriate amount of gluten is added. However, although the aging phenomenon can be solved to some extent, long-term storage for more than one month has not yet been solved.
In addition, by using modified starch, 100% flour
There is a problem that the texture becomes different from that of the noodles prepared with the above (there is no sticky feeling and a feeling of puffiness). The present invention solves the above problems and provides a method for producing noodles that creates new noodle quality.

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above points, and as a result, have found that the problem can be solved by extracting a gliadin main component fraction from wheat gluten and adding it to noodles. Wheat gluten as a starting material in this discovery may be raw gluten (wet gluten) separated from flour or active gluten powder (vital gluten) which is a dried product thereof, and is preferably excellent in preservability and workability. Active gluten powder is good.
The gliadin main component fraction in the present invention refers to a generally known 50-70% ethanol extraction method, 10-3
Any method such as a method obtained by 0% isopropyl alcohol extraction, a product obtained by 20-50% acetone extraction or a method obtained by acidic ethanol aqueous extraction (Japanese Patent Application No. 3-49795) may be used, and the fractionation method is limited. do not do. Further, depending on the extraction method, gliadin is contained in the extract (gliadin main component fraction) in an amount of 30 to 100% by dry weight. It is preferably at least 70% by dry weight. In addition, although there are some fluctuations depending on the type of wheat, wheat contains about 4% gliadin, which corresponds to 40 to 42% of wheat protein. The form of the gliadin main component fraction in the present invention may be an extract as it is, or may be any form of concentrated or dry powder of the extract. Preferably, it is a dry powder excellent in storage stability and workability. In the method of adding the gliadin main component fraction to various noodles in the present invention,
There are dispersion in kneading water or dispersion in powder, but the method is not limited. In the present invention, the amount of the gliadin main component fraction added to various noodles (% by weight per flour) is about 0.1% in terms of pure gliadin, and the effect is exhibited. Preferably it is 0.3-5%. The addition amount (% by weight per flour) and the addition effect of the noodles in the present invention are as follows. For example, in the case of alkaline or Chinese noodles, the addition of 0.3 to 1.0% does not allow the conventional viscoelasticity. It is possible to get the strong noodle quality. In the case of neutral or udon, the added amount of 0.3% to 1.0% results in a firm noodle quality mainly composed of viscoelasticity with the original sticky feeling of udon. In acid or LL udon, in combination with modified starch, 3 to 5% of the added amount of modified starch suppresses the deterioration of noodle quality during long-term storage and compensates for the disadvantages caused by the addition of modified starch. The original texture of udon can be obtained while retaining the advantages of starch addition. As a special case of neutral or husks, the connection at the time of noodle making, which is a drawback in starch-based transparent gyoza skin,
The tearing of the skin after cooking can be eliminated by adding 3 to 8% to the starch. By adding the gliadin main component fraction to the noodles according to the method of the present invention, many excellent and unprecedented noodles can be provided.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. Example 1, Comparative Examples 1 and 2, 95% ethanol and water were added to raw gluten, and a 5-fold amount of solvent was added to a 70% ethanol concentration, followed by extraction for 2 hours. The extract was spray-dried and gliadin A main component fraction powder was obtained. In addition, the pure gliadin concentration in the gliadin main component fraction powder was 95%. Using the fractionated powder, an active gluten powder and a non-added group were provided as comparative examples, and raw Chinese noodles were trial-produced by a conventional method with the following composition. After boiling the above-mentioned noodles for 3 minutes, it put in a soup and evaluated and the result is shown in Table 1. As a result, the noodles produced by the method of the present invention were viscoelastic and had a firmer noodle quality than the conventional noodles.

[Table 1] However, Comparative Example 1 (no addition group) was evaluated as a reference (70 points). The higher the score, the better the noodle quality. The evaluation was performed on 10 panelists, and the average value was calculated. Example 2, Comparative Examples 3 and 4 A gliadin main component fraction powder was obtained in the same manner as in Example 1, except that 5 times the volume of 50% ethanol was used as the active powder gluten. In addition, the pure gliadin concentration in the gliadin main component fraction powder was 68%. Using the fractionated powder, an active gluten powder and a non-added group were provided as comparative examples, and a raw udon was trial-produced by the usual method with the following composition. The noodles were boiled for 18 minutes, washed with water, immersed again in hot water for 30 seconds, placed in a soot, and evaluated in the same manner as in the examples. Table 2 shows the results. From these results, the noodles produced by the method of the present invention had the same viscoelasticity as the noodles of the conventional method and also had the original noodle quality of udon.

[Table 2] Example 3, Comparative Example 5 A gliadin main component fraction extract was obtained in the same manner as in Example 1 by using 10 times the volume of 5% ethanol and citric acid acidic aqueous solution as active gluten powder. In addition, the solid concentration of the gliadin main component fraction extract was about 8%, and the pure gliadin concentration in the solid content was 80%. Using this fractionated extract, raw udon was experimentally produced by a conventional method using active gluten powder as a comparative example. The raw udon was boiled with water of pH 5 for 13 minutes, washed with water, and immersed in a 2% aqueous lactic acid solution so that the noodle pH was 4. After immersion, remove the moisture on the surface of the noodle strings, then sprinkle with oils and fats.
For 30 minutes in hot water for sterilization. The evaluation method of the noodle (LL udon) was based on Comparative Example 5 one day after the trial production,
It was stored for 6 months at room temperature, and the same evaluation as in Example 1 was performed over time. In addition, the sampling method is to take out the noodles from the bag,
After putting in a warm cup, adding hot water and allowing to stand for 3 minutes, the concentrated soup was added and tasted. Table 3 shows the results. From the results, it was found that the method of the present invention had better noodle quality than immediately after the trial production, but at the same time, there was no adverse change with time.

[Table 3] Example 4, Comparative Example 6 The gliadin main component fraction solution of Example 3 was concentrated in vacuo until the solid concentration became 20%, and spray-dried to obtain a gliadin main component fraction powder. The concentration of pure gliadin in the gliadin main component fraction powder was 80%. Using the fractionated powder, active gluten powder was used as a comparative example, and egg white powder and powdered fat and oil, which are noodle quality improvers, were added to both. The noodles were boiled for 2 minutes, placed in a soup, and evaluated in the same manner as in Example 1. Table 4 shows the results. From these results, the method of the present invention was superior to the conventional method even when used in combination with noodle quality improvers.

[Table 4] Example 5, Comparative Examples 7 and 8 Using the gliadin main component fraction powder of Example 4, a transparent gyoza skin was prototyped. As comparative examples, those using gluten and those not using gluten were provided. In Example 5 and Comparative Example, those using gluten were kneaded with water, and those in Comparative Example without gluten were kneaded with hot water. The shrimp dumplings with a prominent red color were wrapped using the gyoza skins prototyped with the above formulation, and evaluated after steaming for 20 minutes with a steamer. Table 5 shows the results. From these results, it was found that the method of the present invention exhibited the same transparency as the conventional method (Comparative Example 8) and did not tear the skin. Further, as in Comparative Example 7, the transparency was far superior to that for machine-made noodles.

[Table 5] The degree of skin tear The bamboo foil was laid on the bottom of the steamer, and when the gyoza was picked up with chopsticks, the number of skins that adhered to the foil and were torn was placed on the molecule.

As described above, the use of the present invention makes it possible to obtain noodle quality that cannot be obtained with conventional additives. In addition, in the manufacture of noodles using raw materials other than wheat flour, for example, chemically modified starch, it is possible to manufacture noodles that could not be obtained at the same time while compensating for its disadvantages. Available.

Claims (5)

(57) [Claims] 1. A method for producing noodles, comprising adding a gliadin main component fractionated from wheat gluten to noodles. 2. The method for producing noodles according to claim 1, wherein the gliadin main component fraction contains 50% by weight or more of gliadin as a main component. 3. A gliadin main component fraction and one or two of a gelling agent such as egg white, egg white powder, serum protein, gluten, soy protein, gums, agar / carrageenan, an oil / fat, an emulsifier, an organic acid and salts thereof. The method for producing noodles according to claim 1, wherein a mixture of at least one kind is added. 4. The noodles are Chinese noodles, udon, Japanese buckwheat noodles, yakisoba, macaroni, spaghetti and dried noodles, oil fried instant noodles, pre-gelatinized dried instant noodles, and pre-gelatinized packaged sterilized for long-term storage. The method for producing noodles according to any one of claims 1 to 3, wherein the noodles are possible noodles (LL noodles) and other skins such as dumplings. 5. Noodles obtained by the method according to any one of claims 1 to 4.