JP3016679B2 - Noodles quality improver and noodles with improved texture - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle quality improving agent and noodles with improved texture.

[0002]

2. Description of the Related Art Conventionally, in the production of noodles, animal proteins such as vegetable protein (soy protein, gluten, etc.), milk protein, egg white and the like have been added as quality improving agents for the purpose of improving texture such as stiffness. .

[0003] However, the addition of these proteins improves the chewyness and elasticity of the product, but has the drawback of lacking in suppleness and inferior texture merely because of the stiffness.

[0004] In order to solve such problems, a method of adding a small amount of xanthan gum in the production of noodles has been proposed (Japanese Patent Publication No. 56-5501).

[0005] Noodles produced by the method of adding xanthan gum certainly have an effect of improving the texture, but when the noodles are treated with an acidic solution for antibacterial treatment and the pH is adjusted to the acid side, the breaking strength of the noodles is reduced. The physical properties of the material were reduced, and the texture decreased, such as loss of chewyness and elasticity.

[0006] Further, conventional noodles have a drawback that if they are boiled too much, they will break down.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide noodles having improved flexibility and texture, such as noodles, which do not lose their texture even after being treated with an acidic solution and which do not crumble even if they are boiled too much. It is an object of the present invention to provide a quality improving agent and noodles with improved texture.

[0008]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that by using a specific thickening polysaccharide together,
The inventors have found that the above problems can be solved, and have completed the present invention.

That is, the present invention provides a quality improving agent for noodles comprising a thickening polysaccharide consisting of xanthan gum, locust bean gum and cod gum as an essential component, and the use of these quality improving agents. And noodles having an improved texture.

The noodle quality improving agent of the present invention contains, as essential components, three types of thickening polysaccharides, xanthan gum, locust bean gum and cod gum.

Xanthan gum, one of the essential components of the thickening polysaccharide of the present invention, is a polysaccharide produced by a Xanthomonas bacterium in a medium containing glucose.

Locust bean gum, one of the essential components of the thickening polysaccharide of the present invention, is a legume Ceratonia si
liqua L.Taub (Farm Leguminosae)
0% is a polysaccharide mainly composed of galactose and mannose.

Tara gum, one of the essential components of the thickening polysaccharide of the present invention, is Caesalpinia spinosa (Farm Leguminos
It is a thickening polysaccharide that is contained in the endosperm part of the seed of ae) and mainly consists of galactomannan.

In the present invention, the object of the present invention is achieved only when the above three kinds of thickening polysaccharides are used in combination, and one of the three kinds of thickening polysaccharides is missing. Cannot achieve its intended purpose.

In the present invention, the mixing ratio of the thickening polysaccharide is 10 to 40% by weight of xanthan gum, 10 to 40% by weight of locust bean gum, and 20 to 80% by weight of cod gum. When the blending ratio of xanthan gum is less than 10% by weight, a sufficient effect of improving the texture cannot be obtained, and when the amount exceeds 40% by weight, the effect of improving the texture does not increase. In addition, the blending ratio of locust bean gum is 10% by weight.
If less than this, sufficient texture improvement effect cannot be obtained,
If the content exceeds 40% by weight, the effect of improving texture is not increased. Further, when the mixing ratio of cod gum is less than 20% by weight, a sufficient texture improving effect cannot be obtained, and
Even if the content exceeds 0% by weight, the effect of improving texture is not increased.

The addition ratio of the three types of thickening polysaccharides in the noodles of the present invention is such that the above-mentioned three types of thickening polysaccharides are added in an amount of 0.1 to 3.0 parts by weight based on 100 parts by weight of flour.

If the amount of the thickening polysaccharide-containing preparation is less than 0.1 part by weight with respect to 100 parts by weight of wheat flour, a sufficient texture improving effect cannot be obtained, so that the amount exceeds 3.0 parts by weight. However, the effect of improving the texture does not increase and the cost increases, which is not preferable.

In the present invention, noodles are those made by mixing flour and other raw materials such as udon, buckwheat, plain noodles, hiyamugi, and Chinese noodles.
Any of boiled noodles, dried noodles, and instant noodles may be used.

The wheat flour used in the noodles of the present invention can be used irrespective of light flour, medium flour and strong flour as long as it is suitable for the target product.

The noodles of the present invention may be produced according to a conventional method. For example, predetermined amounts of additives such as xanthan gum, locust bean gum, tara gum and salt are added to raw wheat flour together with water, and the mixture is thoroughly mixed. Then, it may be formed into noodles.

Further, additives such as humectants, coloring agents, quality improving agents and extenders which are usually used may be added to the flour product of the present invention to such an extent that the texture is not impaired.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0023]

【Example】

Example 1, Comparative Examples 1 to 3 (Improvement of quality of udon) To 1000 g of flour, 30 g of salt and 320 g of water were added, and xanthan gum, locust bean gum, cod gum and egg white were added in predetermined amounts as shown in Table 1, and these were added. Was mixed for 20 minutes with a mixer, and after forming the noodle band, the composite of two sheets was rolled twice and the rolling was performed three times. 12
Udon was prepared by using the incisor teeth as noodle strings.

Then, in boiling water, the water content is 74-75.
% And boiled. In order to measure the texture of the boiled udon, the strength of the stiffness was physically measured by the breaking strength and the elongation in the tensile test, and the texture in the sensory evaluation was compared. Table 1 shows the results.

[0025]

[Table 1]

(Tensile test) One boiled noodle string was measured using a rheometer (CR-200D) manufactured by Sun Kagaku Co., Ltd. The table descending speed is 6 cm / min.

The tensile test was repeated eight times per test, and the analysis of variance was performed using the remaining six measured values, except for one point at each of the upper and lower points.

(Sensory Evaluation) A commercially available raw udon was boiled in the same manner by six skilled panelists, and the strength and texture of the noodles were evaluated on the basis of the following scoring points based on the noodles. The numbers represent the average of six panelists).

-2: Very inferior to the commercial product -1: Slightly inferior to the commercial product 0: Equivalent to the commercial product +1: Slightly better than the commercial product +2: Very better than the commercial product From the results in Table 1. As is evident, the udon produced by adding the xanthan gum of the present invention, the locust bean gum and the cod admixed with cod gum, has a higher breaking strength and elongation compared to the xanthan gum alone, egg white alone or nothing added in the comparative example. Was excellent in physical properties, and also excellent in texture such as waist strength and palatability in sensory evaluation.

Example 2, Comparative Examples 4 to 6 (Improvement of the quality of Chinese noodles) 1000 g of semi-strong flour, 10 g of salt, 330 g of water, and Kansai ("Kansai H": trade name, manufactured by Organo Corporation)
While adding 5 g, further add a predetermined amount of xanthan gum, locust bean gum, cod gum and egg white as shown in Table 2, mix them with a mixer for 20 minutes, and then form a noodle band, and then combine the two pieces together. Rolling was performed twice and rolled three times. Noodle strings were obtained with 22 cutting blades to prepare Chinese noodles. In addition, boiling is performed in boiling water and the water content is 71%.
Performed until ~ 72%. The obtained Chinese noodles were subjected to a tensile test and a sensory evaluation according to Example 1. Table 2 shows the results.

[0031]

[Table 2]

As is clear from the results in Table 2, the Chinese noodles prepared by adding the combination of xanthan gum, locust bean gum and cod gum according to the present invention were used alone as locust bean gum, egg white alone or nothing in the comparative example. Compared to the Chinese noodles to which no noodles were added, the physical properties such as breaking strength and elongation were excellent, and the texture such as stiffness and palatability in sensory evaluation was also excellent.

Examples 3 and 4 and Comparative Examples 7 to 13 (Improvement of quality of Chinese noodles subjected to acid treatment) 1000 g of semi-strength flour, 10 g of salt, 330 g of water, and Kansui ("Kansui H": trade name, Organo Corporation) )
While adding 3 g, further add a predetermined amount of xanthan gum, locust bean gum, and tara gum as shown in Table 3, mix them with a mixer for 20 minutes, then form a noodle band, and then combine the two sheets twice. Rolling was performed three times. Noodle strings were obtained with 22 cutting blades.

The boiling was carried out in a boiling acid solution (0.5% Orbuffer H (trade name, phosphoric acid, organic acid solution manufactured by Organo Co., Ltd.), pH 2.2) with a water content of 71 to 72%.
, And then a solution obtained by adding 9 parts by weight of pure water to 1 part by weight of noodles to an acid solution (0.5% Orbuffer H, pH 2, 2) is added to the homogenizer. The pH was obtained by stirring well.

With respect to each of the obtained acid-treated Chinese noodles, the breaking strength and elongation in a tensile test and the stiffness and palatability in a sensory evaluation were compared according to Example 1.
Table 3 shows the results.

[0036]

[Table 3]

As is clear from the results in Table 3, the Chinese noodles prepared by adding the combination of xanthan gum, locust bean gum and cod gum according to the present invention were prepared using the xanthan gum, locust bean gum and cod gum alone in Comparative Example. Alternatively, compared to Chinese noodles to which two of these are added, and further to Chinese noodles to which none of these are added, when subjected to an acid treatment, the physical properties such as breaking strength and elongation are excellent, and the strength of stiffness in the sensory evaluation is further improved. The texture such as palatability was also extremely excellent.

Example 5, Comparative Examples 14 to 16 (Improved quality of Chinese fried noodles) 10 g of salt, 330 g of water, and 5 g of Kansai ("Kansui H": trade name, Kansai manufactured by Organo Corporation) were added to 1000 g of semi-strong flour. Add xanthan gum,
Predetermined amounts of locust bean gum, cod gum and egg white are added as shown in Table 4, and these are mixed with a mixer for 20 minutes.
Next, after forming the noodle band, the composite of two sheets is rolled twice and the rolling is performed 3 times.
And finally No. Noodle strings were obtained with 22 cutting blades to prepare Chinese noodles. Further, after steaming the raw Chinese noodles, 14
Chinese fried noodles were prepared by frying in oil at 0 ° C. for 1.5 minutes. This was boiled in boiling water for 2.5 minutes, and the obtained Chinese fried noodles were subjected to a tensile test and a sensory evaluation according to Example 1. Table 4 shows the results.

[0039]

[Table 4]

As is evident from the results in Table 4, the Chinese fried noodles prepared by adding the combination of xanthan gum, locust bean gum and cod gum according to the present invention were prepared using the cod alone, cod alone or egg white of the comparative example. Excellent in breaking strength and physical properties of elongation compared to Chinese fried noodles,
Further, textures such as waist strength and palatability in sensory evaluation were also excellent.

[0041]

As is clear from the examples described above, the texture such as chewyness, stiffness and suppleness is improved by using xanthan gum, locust bean gum and tara gum in combination for noodles, and furthermore, boiling noodles The texture does not decrease even by acid treatment such as
A flour product that prevents boiling can be obtained.

Claims (5)

(57) [Claims] 1. A noodle quality improving agent comprising, as an essential component, a thickening polysaccharide comprising xanthan gum, locust bean gum and cod gum. 2. The noodles according to claim 1, wherein the mixing ratio of the thickening polysaccharide is 10 to 40% by weight of xanthan gum, 10 to 40% by weight of locust bean gum and 20 to 80% by weight of cod gum. Quality improver. 3. Noodles having an improved texture characterized by containing a thickening polysaccharide comprising xanthan gum, locust bean gum and cod gum as an essential component. 4. The noodles according to claim 3, wherein the compounding ratio of the thickening polysaccharide is 10 to 40% by weight of xanthan gum, 10 to 40% by weight of locust bean gum, and 20 to 80% by weight of cod gum. 5. A thickening polysaccharide containing xanthan gum, locust bean gum and cod gum as essential components in an amount of 0.1 to 3.0 parts by weight per 100 parts by weight of flour. Or noodles according to 4.