JP2896373B2 - Manufacturing method of noodles - Google Patents

Description

The present invention relates to a method for producing noodles. More particularly, the present invention relates to a method for producing noodles, comprising adding purified slaughter plasma or purified slaughter plasma powder.

[Conventional technology]

Noodles have different raw materials and manufacturing methods depending on the type, and have different flavors and textures, but all have a strong texture and a chewy texture is preferred. Phosphate, lecithin, CMC, xanthan gum,
Gua gum, egg white powder, etc. are used.
The satisfactory effect has not yet been obtained.

On the other hand, slaughter plasma or slaughter plasma powder is used as a food quality improving agent, especially as a water retention agent and an elasticity increasing agent, but has an unpleasant odor and taste, and is therefore used in noodles. Absent.

[Problems to be solved by the invention]

An object of the present invention is to provide an improved method for producing noodles that has a strong stiffness and a crunchy texture and does not lose boiling quickly.

[Means for Solving the Invention]

The present inventors aimed at improving noodles, and as a result of research, by adding purified slaughtered plasma or purified slaughtered plasma powder to noodles, the stiffness had a strong crunchy texture, and the boiling The present inventors have found that noodles that do not quickly boil can be obtained and completed the present invention.

That is, the present invention is characterized in that purified slaughter plasma or purified slaughter plasma powder is added in the production of noodles.

In the present invention, noodles are produced by adding flour and other raw materials, and refer to pasta such as udon, somen, kishimen and Chinese noodles, spaghetti, macaroni and the like. , Fried noodles, instant noodles, etc.

The purified slaughter plasma or the purified slaughter plasma powder to be used in the present invention must have an improved odor and taste without adversely affecting the flavor of noodles.

The purified slaughter plasma or the purified slaughter plasma powder is obtained by dispersing (A) a slaughter plasma in which one or more kinds of mixtures selected from polyelectrolytes having a carboxyl group are uniformly dispersed.
It is obtained by adjusting the pH to 3 to 6 and then treating with activated carbon or (B) a method of contacting slaughtered plasma with colloidal silica.

The slaughtered plasma purified by the method (A) or (B) can be used in the present invention as it is or after membrane concentration. Alternatively, purified slaughtered plasma may be freeze-dried or spray-dried to be powdered.

The polymer electrolyte having a carboxyl group used in the purification method (A) includes alginic acid, sodium alginate,
Pectin, polyacrylic acid, sodium polyacrylate, cargixylmethylcellulose and the like may be used as long as they are approved for use in the food production process.

In the present purification method, the amount of the polyelectrolyte having a carboxyl group added to slaughter plasma is preferably 0.01 to 5% by weight. If the amount is less than 0.01% by weight, the intended effect cannot be obtained.
Use of more than 5% by weight is not preferable because the viscosity of the solution increases, making subsequent processing difficult and reducing the amount of collected animal plasma white matter.

Acids such as hydrochloric acid, phosphoric acid, and acetic acid, which are recognized to be used in the food production process, are gradually added to the slaughtered plasma in which the polymer electrolyte having a carboxyl group is uniformly dispersed, while stirring, and the pH is 3 to 6, preferably 3.5. Adjust to ~ 5. If the pH is less than 3, protein denaturation occurs and water insolubility tends to occur.
If the ratio exceeds, the intended decoloring effect cannot be obtained.

To the pH-adjusted slaughter plasma, 3 to 25% by weight of activated carbon based on the amount of protein contained in the normal solution was added, and the temperature was adjusted to 0 to 0%.
After stirring at 40 ° C. for 10 minutes to 24 hours, the activated carbon is removed by filtration or centrifugation. The activated carbon may be removed under acidic conditions or after the pH is adjusted to 7 to 8. For pH adjustment, sodium hydroxide, potassium hydroxide, or the like that is approved for use in the food production process can be used.

Examples of the colloidal silicic acid used in the production method (B) include silica gel, light anhydrous silicic acid, and acid clay. Preferably, light anhydrous silicic acid is used.

1 to 150 g of this colloidal silicic acid per slaughter plasma 1
Preferably, 5 to 50 g is added, and pH 3 to 9, preferably pH 6 to
The treatment is carried out at a temperature of 8.5 to 60 ° C, preferably 5 to 30 ° C.

As this treatment method, either a batch method or a column method is used, but a batch method is preferably used. In the case of the batch method, add colloidal silicic acid to
After stirring for 4040 minutes, slaughtered plasma is obtained in which the odor-causing substance has been removed by removing the colloidal silica by excessive or centrifugal separation.

Note that the methods (A) and (B) can be implemented in combination. For example, in the production method (A), there is a method of adding colloidal silicic acid before removing activated carbon and stirring for 2 to 40 minutes and then removing activated carbon and colloidal silicic acid, or a method of removing activated carbon and contacting with colloidal silicic acid to remove it. .

In the practice of the present invention, when using a manufactured slaughter plasma powder, an addition amount of 1% by weight or less to wheat flour is sufficient, and usually 0.2 to 0.5% is added. The addition method may be mixing with flour or adding as an aqueous solution. If purified slaughter plasma is used, 10
% Is sufficient, and usually 2 to 5% is added. The addition method is used by mixing with use water.

The purified slaughter plasma or the dough obtained by adding the purified slaughter plasma powder is made into a noodle band by a conventional method, cut into thin noodles, and subjected to steaming, drying or frying into noodles.

Hereinafter, the present invention will be described more specifically with reference to examples.

〔Example〕

Example 1. After adding 1 g of activated carbon to 1 kg of swine plasma, hydrochloric acid was added to adjust the pH to 4
And stirred at room temperature for 3 hours. To the solution was added 1000 ml of a 0.1 wt% aqueous sodium alginate solution to remove insolubles. After desalting and concentrating the obtained solution using a UF membrane, 90 g of plasma powder was obtained by drying with a spray dryer.
I got The obtained plasma powder had the coloring and the off-flavor removed as compared with the untreated plasma powder.

Example 2 After adding 1 g of activated carbon and 1 g of sodium alginate to 1 kg of pig plasma, the pH was adjusted to 4 by adding hydrochloric acid, and the mixture was stirred at room temperature for 3 hours. Thereafter, the solution obtained by separating the precipitate was deoxidized and concentrated using a UF membrane, and then dried with a spray drier to obtain 90 g of plasma powder. The obtained plasma powder had the coloring and the off-flavor removed as compared with the untreated plasma powder.

Example 3 Immediately after sacrifice, 10% aqueous sodium citrate solution 1 was added to fresh bovine blood 10 and then centrifuged at 5000 rpm for 10 minutes to obtain plasma 5. After adding 10 g of light anhydrous silicic acid per 1 plasma and stirring at room temperature for 5 minutes, the centrifuged supernatant was dried with a spray drier.
450 g of plasma powder was obtained. The obtained plasma powder had the coloring and the off-flavor removed as compared to the untreated plasma powder.

Example 4 Purified slaughtered plasma powder 5 obtained in Example 2 was added to 1000 g of flour.
g was added, and 15 g of salt and 3 g of brackish water were dissolved in 360 g of water and added. The mixture was kneaded at 90 rpm for 15 minutes using a noodle mixer to obtain 1370 kg of noodle dough. This noodle dough is made by the usual method
Combined and rolled to a final thickness of 1.5 mm, cut out with a ^# 20 cutting blade, cut into a length of about 30 cm with a cutting machine, and about 85 g per serving was collected into a ball. This is boiled in a boiling bath and boiled for 3 minutes, some for tasting and some for preservation-
After quick freezing at 40 ° C., they were packed in polyethylene bags and stored frozen.

Comparative Example 1. In Comparative Example 1, the production was performed in the same manner as in Example 4 except that the purified slaughter plasma powder was not added.

Comparative Example 2. In Comparative Example 2, the same amount of egg white powder was added instead of the purified slaughter plasma powder. Except for this, it was manufactured in the same manner as in Example 4.

Next, the boiled noodles obtained in Example 4 and Comparative Examples 1 and 2 were subjected to a comparative test by a sensory test. The results are shown in Table 1. Mainly appearance with 10 panelists,
The flavor, the strength of the strain, and the smoothness were comprehensively evaluated and indicated by the average value of the comprehensive evaluation scores of each panel. Here, the evaluation score is 10 points for very good, 8 points for good, 6 points for normal, and 4 points for bad.
Points and very bad were given 2 points.

The sensory test of the boiled rice was performed by a panel of 10 persons according to the profile method, and the results shown in Table 2 were obtained.
"Koshi" is evaluated for its elasticity, and those with good elasticity are described as "with elasticity", and those lacking elasticity but having a hard feel are "only hard". He described inelastic things as "no strain" and wrote the most frequently expressed terms as representatives.
The following items were similarly performed.

That is, the tooth answer is the texture when chewing with the back teeth,
According to this strength, it is expressed as "very much", "with", and "without". With regard to crispness, it refers to the texture when biting with the front teeth when put in the mouth, and those that have been bitten with normal force are referred to as "good crispness", and those that require more power or less power are referred to as " Weakness ". Smoothness has a gloss on the line itself, and when you put it in your mouth and let it pass through your throat, you can give a good thing on the street as "smooth."
He described them as "lacking smoothness." As for the flavor, those with a good scent on the top of the noodles and the scent when contained in the mouth are not very powdery, and those with a mellow flavor are "very good". A sample lacking in quality was described as "good", and a sample with a slight powderiness was described as "normal".

Next, the frozen noodles obtained in Example 4 and Comparative Example 1.2 were boiled in a boiling bath and boiled for 2 minutes, and the overall texture and binding of the noodles were examined. Table 3 shows the results.

As for the overall texture, the appearance, the strength of the stiffness, and the smoothness were comprehensively evaluated as the surface as described above. In addition, the binding evaluation of the braided wire was boiled for 2 minutes, then divided into those with bound and non-bounded braids, and the weight of each was measured.
Calculate the weight of the binding of the wire [[(weight of the wire) / (total weight of the wire) × 100].
~ 10% 8 points, 10 ~ 30% 6 points, 30 ~ 60% 4 points, 60 ~ 100
% Was set to 2 points.

[Effects of the present invention] In the production of noodles, by adding purified slaughter plasma or purified slaughter plasma powder, the stiffness is strong and chewy, the shape of the noodles is small, the shape is good, and the noodle gloss is high. The resulting noodles have less spread and are functionally superior in between meals.

When the noodles are frozen and stored, it is possible to obtain those having good overall texture even after thawing and no binding of the noodles, and the effect of the present invention is great.

Continued on the front page (72) Inventor Yoshiro Toda 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. (72) Inventor Nagataka 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. Examination Yoshihiro Fuji (56) References JP-A-58-134959 (JP, A) JP-A-61-17600 (JP, A) JP-A-61-132141 (JP, A) JP-A-53-27575 (JP, A A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/16-1/162

Claims (3)

(57) [Claims] 1. A method for producing noodles, comprising adding slaughtered plasma or slaughtered plasma powder purified using a polymer electrolyte having a carboxyl group. 2. A method for producing noodles, comprising adding slaughtered plasma or stratified plasma powder purified using colloidal silicic acid. 3. The polymer electrolyte having a carboxyl group,
The method for producing noodles according to claim 1, which is at least one selected from the group consisting of alginic acid, sodium alginate, pectin, polyacrylic acid, sodium polyacrylate, and carboxymethyl cellulose.