JP3095647B2 - Flour product quality improving agent and texture-containing flour product containing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a flour product quality improving agent containing pea protein and curdlan, and an improved texture characterized by containing pea protein and curdlan. For flour products.

[0002]

2. Description of the Related Art Conventionally, in the production of flour products such as noodles such as udon and skins such as dumplings, vegetable protein (soy protein, gluten), milk protein,
A quality improving agent such as animal protein such as egg white was added.

[0003] However, the addition of these quality improvers improves the chewyness and elasticity of the product, but has the disadvantage that it is not only supple in hardness but also lacks in flexibility and is inferior in texture.

[0004] Conventional vegetable proteins and milk proteins include:
Since proteins themselves have unique tastes and odors, adding these proteins to flour products has the disadvantage that the flour products are imparted with the unique tastes and odors of these proteins.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned drawbacks of the prior art, and the object of the present invention is to provide texture such as suppleness and stiffness, flavor, and the like.
It is an object of the present invention to provide flour products such as skins such as gyoza and wonton, noodles, and pasta such as spaghetti with improved taste.

[0006]

Means for Solving the Problems The inventors of the present invention have made intensive efforts to solve the above-mentioned problems, and as a result, can improve the quality of flour products by using pea protein in combination with a specific thickening polysaccharide. And completed the present invention.

[0007] That is, the present invention provides an agent for improving the quality of flour products such as skins such as dumplings and wontons, noodles and pasta such as spaghetti, which comprises pea protein and curdlan; An improved texture flour product characterized by containing curdlan.

[0008] The pea protein, which is one of the essential components in the flour product quality improving agent of the present invention and the texture-improved flour product, is contained in pea grains at 20%.
Degree means the contained protein. The pea (Pisum sativum L.) is a 1-2 year old leguminous plant that is widely used for edible use, and its type is not limited, but yellow pea (Yellow P.
The protein ea) is preferred because it is most suitable as a material for food processing in terms of color tone and flavor, and is easily available industrially.

[0009] The yellow pea is a kind of pea in which the grain is ripe and hard and has a yellow color, and is widely and widely cultivated as a seed practical use.

As the protein of yellow pea, protein produced from yellow pea as a raw material by a conventional method can be used. That is, it is generally obtained by washing and drying the ripe yellow peas as a raw material, removing the outer shell, and then extracting the protein component mainly using water. The yellow pea protein used in the present invention is preferably a protein which is further concentrated and then spray-dried into a powder.
However, the production method is not particularly limited as long as the protein contained in yellow pea is separated and purified.

[0011] Curdlan, which is another essential component in the present invention, is a polysaccharide having a β-1,3-glucoside bond, and is produced by a microorganism of the genus Alcaligenes or Agrobacterium.

The flour product quality improving agent of the present invention uses pea protein and curdlan in combination as essential components, and the weight ratio of both is 95: 5 to 75: 2.
5, preferably 90:10 to 80:20. When the weight ratio of curdlan is less than 5 or more than 25, the synergistic effect with pea protein is not sufficiently exhibited, and a sufficient texture improving effect cannot be obtained, which is not preferable.

In order to mix the flour product quality improving agent of the present invention into a flour product having an excellent texture,
For 100 parts by weight of flour, both the pea protein and the curdlan are 0.15 to 1.3 parts by weight, preferably 0.1 to 1.3 parts by weight.
What is necessary is just to mix 3 to 1.0 weight part. The mixing ratio of both is 0.
If the amount is less than 15 parts by weight, a sufficient effect of improving the texture cannot be obtained. Therefore, if the amount is more than 1.3 parts by weight, the effect of improving the texture does not increase and the cost increases. .

As the flour used in the flour product of the present invention, any flour, medium flour, strong flour or durum semolina can be used as long as it is suitable for the intended product. Further, the flour product targeted by the present invention,
For example, dumplings, skins such as wonton, udon, somen,
Noodles used for hiyamugi, Chinese noodles, yakisoba, etc., and pasta such as spaghetti and macaroni.

The flour product of the present invention may be produced according to a conventional method. For example, predetermined amounts of additives such as pea protein, curdlan and salt are added to raw wheat flour together with water, and the mixture is thoroughly kneaded. What is necessary is just to shape it into skin and noodles. In addition, pea protein and curdlan are pre-blended at a predetermined ratio to prepare a quality improving agent, and this quality improving agent is added to flour together with other additives, kneaded, and shaped into skins and noodles. Is also good.

Further, additives such as humectants, coloring agents, preservatives 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 thereto.

[0017]

【Example】

Example 1, Comparative Examples 1 to 3 (in the case of udon) To 1000 g of flour, 30 g of salt and 320 g of water were added, and yellow pea protein and curdlan were further added in predetermined amounts as shown in Table 1, and these were mixed. For 15 minutes to obtain noodle dough. Next, the noodle dough was rolled with a rolling roll to form a noodle band having a noodle thickness of 2.3 m / m. Noodles were cut out with 12 incisors to prepare udon.

Then, in boiling water, the water content is 74 to 75%
It was boiled until it became. 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.

[0019]

[Table 1]

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

The measurement was performed eight times per sample, and the analysis of variance was performed using the remaining measured values except for the maximum and minimum values.

A commercially available raw udon was boiled in the same manner by 6 skilled panelists, and the strength and texture of the noodles were evaluated based on the following evaluation scores (the numbers in the table indicate the panelists 6 persons). Mean).

-2: Very inferior to commercial product -1: Inferior to commercial product 0: Equivalent to commercial product +1: Slightly better than commercial product +2: Very better than commercial product From the results in Table 1. As is evident, the udon to which the pea protein of the present invention and curdlan were added in combination was compared with the noodles of Comparative Example which were not added or produced alone, and the physical properties of breaking strength and elongation were compared. And the texture in the sensory evaluation was also excellent.

Examples 2 to 5 and Comparative Example 4 (in the case of Chinese noodles) To 1000 g of semi-strong flour, 10 g of salt, 320 g of water and 5 g of Kansai H (trade name, Kansui manufactured by Organo Co., Ltd.) were added, and yellow peas were further added. Predetermined amounts of protein and curdlan are added as shown in Table 2, and this is added to a mixer for 15 minutes.
The mixture was kneaded for a minute to obtain noodle dough. Next, the noodle dough was rolled by a rolling roll to form a noodle band having a noodle thickness of 1.3 m / m.
The noodle strings were cut out with 22 incisors to prepare Chinese noodles.

It should be noted that the water is boiled in boiling water with a water content of 7
Performed until 4-75%. The obtained Chinese noodles were subjected to a tensile test and a sensory evaluation according to Example 1. Table 2 shows the results.

[0026]

[Table 2]

As is clear from the results in Table 2, Example 2
Chinese noodles to which the pea protein of the present invention and curdlan of Nos. 5 to 5 are added in combination have excellent breaking strength and physical properties of elongation as compared with the Chinese noodles to which these are not added in Comparative Example 4, and also have a texture in sensory evaluation. It was excellent. In particular, the Chinese noodles of Example 2 were extremely excellent in physical properties and sensory evaluation as compared with Comparative Example 4.

Example 6, Comparative Examples 5 and 6 (In the case of Chinese fried noodles) To 1000 g of semi-strong flour, 10 g of salt, 320 g of water, and 3 g of Kansai H (trade name, Kansai manufactured by Organo Co., Ltd.) were added, and yellow was further added. Predetermined amounts of pea protein, curdlan, and soy protein were added as shown in Table 3, and the mixture was mixed for 15 minutes with a mixer to obtain noodle dough. Next, the noodle dough was rolled by a rolling roll to form a noodle band having a noodle thickness of 1.3 m / m. The noodle strings were cut out with 22 incisors to prepare Chinese noodles.

Further, after steaming the raw Chinese noodles,
Chinese fried noodles were prepared by frying in edible oil at 1.5 ° C for 1.5 minutes. According to Example 1, a tensile test and a sensory evaluation were performed on Chinese fried noodles obtained by boiling them in boiling water for 2.5 minutes. Table 3 shows the results.

[0030]

[Table 3]

As is clear from the results in Table 3, Example 6
The Chinese fried noodles to which the pea protein of the present invention and curdlan were added in combination, the Chinese fried noodles to which these were not added in Comparative Example 5, and the Chinese fried noodles to which the soy protein of Comparative Example 6 was added, had a higher breaking strength, The physical properties of elongation were excellent, and the texture in the sensory evaluation was also excellent.

Example 7 and Comparative Examples 7 and 8 (Improvement of the quality of gyoza skin) To 1000 g of flour, 10 g of salt and 450 g of water were added, and yellow pea protein, curdlan and gluten were further added in predetermined amounts as shown in Table 4. In addition, these doughs were kneaded with a mixer for 20 minutes, dusted, and rolled to produce gyoza skin.

Each of the obtained gyoza skins was used to produce gyoza in a conventional manner. Compared with the gyoza skin of the comparative example, the gyoza skin of the present invention was firmer as a skin.
The extensibility was high, and it did not tear during the production of the leather, and the workability was improved.

With respect to each of the skins of the obtained gyoza, the breaking strength and the strain in the tensile test were compared. Table 4 shows the results.

The breaking strength and strain were determined by a tensile test of a 5 mm wide × 1 mm thick skin band.

[0036]

[Table 4]

As is evident from the results in Table 4, the gyoza rind of Example 7 to which the pea protein of the present invention and curdlan were added in combination was not added to those of Comparative Example 7 or to the case of adding gluten. Compared to the gyoza rind of Example 8, the breaking strength and strain were remarkably improved.

Examples 8 and 9 and Comparative Examples 9 and 10 260 g of water was added to 1000 g of durum semolina flour, and yellow pea protein, curdlan and egg white were further added in predetermined amounts as shown in Table 5, and then mixed for 15 minutes with a mixer. Kneading, then pasta machine (die hole φ1.5mm)
And extruded into noodle strings.

The boiling was performed in boiling water for 10 minutes.

For each of the obtained spaghetti, the breaking strength and elongation in the tensile test, and the waist strength and preference of the spaghetti in the sensory evaluation were compared in accordance with Example 1. Table 5 shows the results.

[0041]

[Table 5]

As is clear from the results shown in Table 5, the spaghetti of Examples 8 and 9 to which the pea protein of the present invention and curdlan were added in combination was not used, or Comparative Examples 9 and 10 in which egg white was added. Was excellent in physical properties such as breaking strength and elongation, and also excellent in texture in sensory evaluation.

[0043]

As is clear from the embodiments described above,
By using a quality improving agent containing pea protein and curdlan in a flour product, a flour product having good flavor and texture can be obtained.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-2-97361 (JP, A) JP-A-4-330256 (JP, A) JP-A-4-210570 (JP, A) JP-A-7- 31394 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/16-1/162

Claims (6)

(57) [Claims] 1. Skins such as dumplings and wontons, characterized by containing pea protein and curdlan,
Quality improver for pasta flour products such as noodles and spaghetti. 2. The flour product quality improving agent according to claim 1, wherein the pea protein is a protein obtained from yellow pea. 3. The flour product quality improving agent according to claim 1, wherein the weight ratio of the pea protein to the curdlan is from 95: 5 to 75:25. 4. A flour product having improved texture, comprising a pea protein and curdlan in a flour product of skins such as gyoza and wonton, noodles, and pasta such as spaghetti. 5. The flour product with improved texture according to claim 4, wherein the pea protein is a protein obtained from yellow pea. 6. The weight ratio of pea protein to curdlan is 95: 5 to 75:25, and the content of both pea protein and curdlan is 0.15 to 1.3% by weight based on 100 parts by weight of flour. A flour product according to claim 4 which is a part.