JP3122749B2 - Manufacturing method of mens that can be distributed at room temperature - 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 mens that can be distributed at room temperature and an enzyme preparation for improving mens.
More specifically, the present invention relates to a method for producing a mens that can be flowed at room temperature, which can maintain a sticky and stiff texture unique to men even after being acidified by exposure to an acid solution or the like.

[0002]

2. Description of the Related Art Conventionally, dry noodles are most commonly used to allow instant noodles such as cup noodles to be distributed at room temperature, and a large market has been built from the viewpoint of simplicity and economy. However, although the dried men are very excellent in instantaneousness and simplicity, they do not have unique stiffness in quality and are not satisfactory in terms of texture.

[0003] Therefore, in the field of instant noodles, attempts have been made in recent years to establish a technique for distributing fresh noodles at room temperature in order to improve the texture of the noodles, which is the greatest problem, while maintaining the instantaneousness and convenience. .

[0004] One attempt is a retort sterilization process. However, when the retort treatment is performed, a certain decrease in texture cannot be avoided. Japanese Patent Application Laid-Open (JP-A) No. 2-186 describes such a decrease in texture.
As described in 954, a relatively mild retort treatment such as F ₀ = 3 is devised in order to maintain the texture before retorting as much as possible. The loss of crisp texture is inevitable.

Another attempt is the acid treatment of boiled men. In this method, the boiled men are immersed in an aqueous solution of vinegar or an organic acid, alone or in combination, to lower the pH to around 4. This acid treatment is described in, for example, JP-A-54-1
As shown in 54550, boiled men are immersed in 0.1-0.4% by weight acetic acid solution at 60-95 ° C for 10-80 seconds to lower the pH of the men to 4 to enable normal temperature distribution. It is. However, among men, in the case of Chinese men, water is added for the purpose of obtaining a unique sticky texture, so that the dough of the men is as high as about pH 10, and when this is lowered to pH 4, water is added. There is no point in modifying the material. Against this background,
As described in JP-A-50-027466 and JP-A-54-154551, the range of the acid treatment effect on udon, buckwheat, and spaghetti is limited, and Chinese men, etc., which use brine, are in the range. Has been excluded. This is because, in the case of Chinese men, the effect of pH reduction on the texture is particularly large. In other words, in the case of Chinese men,
This is because the texture becomes the same as that of the udon, and the meaning of adding brine is lost. In addition, even if it is not as good as Chinese noodles, there is still a problem that the original stickiness and stiff texture of the noodles are uniformly reduced by lowering the pH by acid treatment in udon or Japanese soba. Thus, from the viewpoint of food hygiene, even if distribution at room temperature is possible by acid treatment, the important texture required for men is weakened, and the inherent stickiness and firm chewyness of men disappears. The problem of getting lost has not been solved at this time.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to improve deterioration of the texture of a raw noodle due to an acid treatment when the raw noodles are allowed to flow at room temperature by an acid treatment. That is, an object of the present invention is to provide a method for producing ordinary-temperature-distributable men having an excellent texture and an enzyme preparation used for producing ordinary-temperature-distributable men having an excellent texture.

[0007]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, it has been essential to add the enzyme transglutaminase in the process of producing men, and furthermore, to reduce the amount of raw wheat flour. It has been found that by substituting a part with gluten, saccharides or the like, it is possible to improve the deterioration of the texture due to the acid treatment, thereby completing the present invention.

That is, the present invention provides a flour composition comprising flour, gluten, and sugar, adding (1) transglutaminase, salt, and water, (2) kneading, and (3) shaping the kneaded men dough. (4) Next, boiled raw men are obtained by boiling treatment, and (5) after that, acid treatment is carried out, and a method for producing ordinary-temperature-distributable men, and 1 part by weight of gluten On the other hand, sugar
An enzyme preparation for modifying mens, comprising -4 parts by weight and 0.5-200 units of transglutaminase per gram of protein in gluten. Hereinafter, the present invention will be described specifically.

Men of the present invention are Chinese men, udon, buckwheat, pasta such as macaroni and gratin, etc. In particular, in the case of normal temperature distribution by acid treatment, the original dough pH of the Chinese men is Since the pH is high due to the addition of brine, the pH greatly fluctuates, and as a result, the decrease in texture is the greatest. Therefore, the application of this technique is more significant than in the case of udon or soba.

The method for producing these mens is well known to those skilled in the art, and the outline thereof is that semi-strength wheat flour is usually used as a raw material in Chinese men, and udon noodles are used, except that a part of the flour is replaced with gluten and sugars. Use medium flour and buckwheat flour for buckwheat. The protein content of these flours (including gluten) is not particularly limited, but is usually 8 to 40%, preferably 1 to 40%.
4-30%. Approximately 1 to 4 parts of the weight of these flours (including gluten and sugars in which flour is partially substituted)
%, Water 30-50%, a predetermined amount of transglutaminase and, in the case of Chinese men, watering (a commercially available watermelon is usually a mixture of sodium carbonate and potassium carbonate) about 0.1-1.5% After mixing and kneading, the dough is molded to form a men band. In addition, if necessary, the band may be subjected to treatment such as aging at 0-30 ° C. for 10 minutes-3 days. Next, the band is formed into a desired shape. Thereafter, the wire is usually placed in boiling water for 1 to 3 times.
Boiled raw men are obtained by boiling for 0 minutes, preferably for 2 to 17 minutes. After this, it becomes a special process for normal temperature distribution. That is, the resulting boiled men are directly added to an acidic aqueous solution to lower the pH to about 4, usually 1 to 60.
After immersion for 2 to 30 minutes, filling and packaging, and then for surface sterilization, usually 50 to 90 ° C., preferably 6 to
By heating in warm water of 0 ° C. to 70 ° C. for usually 5 minutes to 2 hours, preferably 15 minutes to 60 minutes, a ment that can flow at room temperature is obtained.

The transglutaminase used in the present invention is derived from mammals (see Japanese Patent Publication No. 1-50382), from fish, from plants, from microorganisms (see JP-A-64-27471), and the like. Is known, but can be used regardless of its origin. However, it is preferable to use a transglutaminase derived from a microorganism.

The amount of the enzyme transglutaminase to be added is 0.5 to 30 units, preferably 2 to 10 units per gram of the protein in the dough. The amount added is 0.
At 5 units or less, there is no difference in texture from that without addition of the enzyme. On the other hand, at 30 units or more, the membrane becomes brittle and the enzymatic reaction proceeds rapidly to control the desired texture. Becomes difficult.

[0013] The most common method of adding the enzyme transglutaminase is to mix the powdered flour with the raw material flour and add it. It may be added as.

The gluten used in the present invention is used for the purpose of improving the hardness of the men and can be used irrespective of its origin or processing method. That is, the origin is wheat, corn or the like, and is not particularly limited. In particular, wheat gluten is good. Depending on the processing method, the gluten content and the degree of denaturation of the protein may be different, but these may be considered based on the amount of gluten and are not particularly limited, but wheat gluten is particularly preferable. There are two methods of extracting gluten during the production of gluten, an acid treatment method and an alkali treatment method, and either method may be used. The replacement ratio of this gluten to the raw wheat flour is usually 3 to 30%. When the substitution rate is 3% or less, the effect of gluten addition on the hardness of the men is scarcely observed. On the other hand, when the substitution rate is 30% or more, the men become hard but brittle, resulting in poor throat.

The saccharide used in the present invention refers to starch, polysaccharide, gums and the like. Examples of starch include waxy starch and various starch-treated products. Examples of polysaccharides include konjac mannan. Examples of gums include xanthan gum and carrageenan. Other saccharides include dextrin, glutinous rice powder and the like. Among these saccharides, acid-treated starch is particularly preferred because it has a function of imparting stickiness without lowering the hardness of the men. The replacement ratio of sugars to these raw wheat flours is usually 1 to 15%. At a substitution rate of 1% or less, there is almost no difference from the control men to which no saccharide is added. On the other hand, at a substitution rate in the range of 1 to 15%, smoothness is obtained by imparting viscosity without reducing the hardness of the men. Is possible. Replacement rate 15
% Or more is not preferred because the hardness decreases. However, in the case of polysaccharides and gums, the replacement ratio with respect to flour is 1 to 15%.
However, 1% to 5% is preferable. That is, a preferable result is obtained when the upper limit of the addition amount in the case of polysaccharides and gums is slightly lower than that in the case of starch.

[0016] Egg white, soy protein, agar powder, yam powder, emulsifier and the like may also be added to improve smoothness and throat of men.

In general, a given amount of transglutaminase, about 1 to 6% salt, about 30 to 50%
In the case of water and Chinese men, about 0.1-1.
After adding 5% brine, mix with a mixer for about 10 minutes until the water is evenly dispersed throughout the contents and becomes small lumps. Gluten absorbs water by this mixing process,
Adhesion and elasticity are generated, and at the same time, it penetrates between the flour particles to increase the bonding force, and has a function of enabling the formation of a membrane. Generally, the suitability of dough formation depends on this mixing.

Next, this mixture is molded as follows. That is, it is generally carried out by rolling two sheets of the sheet obtained by rolling the dough by hand using a rolling roller type mensing machine having a clearance of 0.1 to 5 mm, or a bar. As the number of times of this composite processing increases, the stiffness of the men becomes stronger, but usually it may be performed about two or three times. The effect of this compound is to make the distribution of the menstrual zone water uniform and to form the gluten network and its directionality.
Basically, the aim is to distribute the tissue as uniformly as possible throughout the menstrual zone.

The men's belt which has been subjected to the molding treatment is generally subjected to aging of the dough, that is, the aging treatment. However, this setting step may be performed in the middle of a molding process such as rolling or compounding, but is generally most commonly performed after the molding. As a method of aged, it is left at a predetermined temperature while preventing moisture from drying out from the men's band. This treatment has the advantage of promoting the homogenization of the men's zone and at the same time relaxing the structure of the tissue and facilitating the processing, and also has the advantage of promoting the formation of the gluten structure. It tastes better. This condition is preferably a low temperature long time rather than a high temperature short time. The condition is 0
The temperature is preferably 30 ° C, and if it is 0 to 10 ° C, it is optimally about 12 hours to 3 days, and if it is 20 to 30 ° C, it is 30 minutes to 5 hours. When the temperature is 30 ° C. or more, 10 to 20 minutes is sufficient. It should be noted that if the aging treatment is performed at a high temperature of 30 ° C. or more, the reaction rate of transglutaminase is too fast, so that the body does not have a dense structure, and the texture becomes brittle and the stickiness disappears.

Next, a wire is manufactured by cutting into a width of 1.3 to 1.5 mm. This wire is put directly into boiling water and varies depending on the size of the wire.
Boil for ~ 60 minutes, preferably 2-30 minutes,
Manufacture boiled men.

Immediately after the boil treatment, drain the water and adjust the pH to about 4
Immerse in an acid solution to lower to near. The kind of the acid at the time of the acid treatment is not particularly limited. For example, organic acids such as vinegar, citric acid, acetic acid, and malic acid may be used alone or in combination. Processing time is usually 1 to 60
Minutes, preferably 2 to 30 minutes.

After the acid-treated men are filled and packaged, they are usually 50-90 ° C., preferably 6 ° C. for the purpose of surface sterilization.
By heating in warm water of 0 ° C. to 70 ° C. for usually 5 minutes to 2 hours, preferably 15 minutes to 60 minutes, it is possible to obtain various types of final membranes that can be distributed at room temperature according to the present technology. .

The activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, after performing a reaction using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and forming the formed hydroxamic acid in the presence of trichloroacetic acid, an absorbance at 525 nm was measured.
The amount of hydroxamic acid is determined from a calibration curve, and the activity is calculated (see JP-A-64-27471).

[0024] The present invention also provides an enzyme preparation for modifying mens, which is used for the production of mens with excellent texture and which can be distributed at room temperature. In other words, using an enzyme preparation for modifying mens comprising 0.03-4 parts by weight of saccharide and 0.5-200 units of transglutaminase per 1 g of protein in gluten per 1 part by weight of gluten. If the men are manufactured according to the above-described method, it is possible to obtain men that can be distributed at room temperature while maintaining the inherent stickiness and firm texture of the men.

As the saccharides, starch, polysaccharides, gums and the like can be used. Examples of starch include waxy starch and various starch-treated products. Examples of polysaccharides include konjac mannan. Examples of gums include xanthan gum and carrageenan. Other saccharides include dextrin, glutinous rice powder and the like. Among these saccharides, acid-treated starch is particularly preferred. Also, gluten derived from wheat, corn and the like can be used as gluten. However, it is preferable to use wheat gluten. As the transglutaminase, those derived from mammals, fish, plants, and microorganisms can be used regardless of their origin. However, it is preferable to use a transglutaminase derived from a microorganism (see JP-A-64-27471). Of course, the enzyme preparation may contain, if necessary, auxiliary materials such as soy protein, egg white and emulsifier, and stabilizers such as mannitol. The enzyme preparation for modifying mens of the present invention can be widely used for so-called men such as Chinese men, udon, buckwheat, and pasta such as macaroni and gratin, but is preferably used for Chinese men.

[0026]

According to the present invention, a part of the raw wheat flour is replaced with gluten and sugar to solve the problem that the protein in the wheat flour undergoes acid denaturation due to the acid treatment, and the peculiar stickiness and firm texture of the men disappear. By adding transglutaminase to the composition substituted for the quality, a dense network structure between proteins and within the protein is formed in the menstrual zone, and the weakening of the men by acid treatment is prevented.

[0027]

The present invention will be described below in more detail with reference to examples.
Of course, the invention is not limited by this.

Example 1 (Chinese Men) 2550 g of semi-strong flour ("Tentan" manufactured by Nitto Flour Milling Co., Ltd.) was added to wheat gluten ("Adipron G2" manufactured by Ajinomoto Co.) 300
g, acid-treated starch (“MAPS” manufactured by Japan Food Processing Co., Ltd.) 1
50 g of a microorganism belonging to the actinomycete Streptoverticillium mobaraense IFO 1
3819) transglutaminase of origin (specific activity: 1.04 unit / mg, 0 g, 0.57 g (corresponding to 1 unit / g protein), 2.85 g (5 unit / g protein),
5.7 g (10 units / g protein), 17.1 g (30 units / g protein) and 28.5 g (50 units / g protein) were added at each level, and mixed with a powder blender. To this mixed raw material (protein content is about 17%), 30 g of salt and 30 g of brine were added, and then 1200 m of water was added.
After adding 1 and mixing using a mixer, the mixture was molded using a men's band machine manufactured by Shinagawa Menki Co., Ltd. to prepare a men band. After covering these men's zones at room temperature (25 ° C.) for one hour with Saran wrap and leaving them, they were cut with the same machine to obtain fresh men. Then, it was boiled and boiled in boiling water for 2.5 minutes, and then lightly drained. This was immersed in brewed vinegar diluted three times for 5 minutes, and then filled and packed in a plastic bag. Then, the mixture was heated in a 70 ° C. water bath for 30 minutes to obtain six kinds of Chinese men samples having different amounts of transglutaminase. The quality of the obtained sample was evaluated by sensory evaluation. The evaluation panel was composed of five persons, the evaluation item was the strength of the stiffness, and the criterion was a five-point evaluation of 1 to 5 points. The higher the score, the stronger the stiffness.

The result of the sensory evaluation score was 1.0
For the points, the sample was 1.8 points, the sample was 4.5 points, the sample was 4.0 points, the sample was 2.5 points, and the sample was 1.2 points.
Was a point. The sample,, was excellent in texture, but in particular, had a better texture in hardness and stickiness.

Example 2 (Chinese Men) The mixing ratio of semi-strong flour “Tentan” (A) and wheat gluten “Adipron G2” (B), A: B = 3000 (g): 0 (g) (about 11 proteins) %), A: B = 2800 (g): 200 (g) (about 16% of protein), A: B = 2600 (g): 400 (g) (about 20% of protein), A: B = 2400 (g) ): 100 g of acid-processed starch “MAPS” was added to each of the four types of composition (total 3000 g) of 600 (g) (about 25% protein) and mixed with a powder blender. For this mixed flour,
An aqueous solution prepared by dissolving 30 g of salt and 30 g of brine in 1000 ml of water, and an enzyme solution obtained by dissolving the same transglutaminase as in Example 1 in an amount of 5 units per gram of protein of each mixed flour in 100 ml of water were added, and then using a mixer. The mixture was then molded with a Shinagawa Menki Co., Ltd. men machine to prepare a men band. Keep these raw men at room temperature (25
C) for 3 hours. Thereafter, the same machine was used to cut the men to make a men wire. Then, it was boiled and boiled in boiling water for 2.5 minutes, and then lightly drained. This was immersed in brewed vinegar diluted three times for 5 minutes, and then filled and packed in a plastic bag. Then, heating was performed for 30 minutes in a 70 ° C. warm bath to obtain four types of Chinese men samples having different protein contents. The obtained sample was subjected to sensory evaluation in the same manner as in Example 1.

The result of the sensory evaluation score was 1.
For 0 points, the sample was 4.4 points, the sample was 4.2 points,
The sample had a score of 3.0. The samples were very firm and had a good texture. The sample had a slightly lower score compared to the control, but still had a good texture when compared to the control. .

Example 3 (Udon) Mixed flour of 1700 g of medium strength flour ("Kintai" manufactured by Nitto Flour Milling Co., Ltd.), 200 g of wheat gluten "Adipron G2", and 100 g of acid-treated tapioca starch ("Aoi" manufactured by Tokai Starch Co., Ltd.) (About 17% protein), a saline solution in which 60 g of sodium chloride was dissolved in 700 g of water, and an enzyme solution in which 1 g of the same transglutaminase as in Example 1 was dissolved in 200 g of water, and then added for about 10 minutes with a powder blender. They were mixed (the amount of transglutaminase added was equivalent to about 3 units / g protein). The dough was roughly rolled with a mensing machine, subjected to composite and rolling treatments, aged at 25 ° C. for 1 hour, and cut into a final menso thickness of 2.5 mm to obtain raw udon. The raw udon was boiled in boiling water for 16 minutes to obtain boiled men.
Then, immerse in brewed vinegar diluted 3 times for 5 minutes,
After filling and packing in a plastic bag, 30
Udon samples were obtained by heating for minutes. still,
As a control, a system in which part of the neutral wheat flour was not replaced with wheat gluten and processed starch and transglutaminase was not added, that is, 2000 g of neutral wheat flour, 60 g of salt, 900 g of water
A sample of udon was prepared by treating the composition consisting of g in the same manner as described above except for the above. The obtained two types of samples were subjected to a sensory evaluation in the same manner as in Example 1.

The result of the sensory evaluation score was as follows:
In comparison to the sample, the sample scored 4.8, which was clearly different from the control in terms of stiffness and smoothness, and was favorable.

Example 4 (Japanese Soba) 1600 g of buckwheat flour (“Shinshu buckwheat” manufactured by Manto Co., Ltd.), 200 g of wheat gluten “Adipron G2” and 200 g of acid-treated starch “Maps” were added to 740 g of water. Salt 12
A saline solution in which 0 g was dissolved and an enzyme solution in which 2 g of the same transglutaminase as in Example 1 was dissolved in 200 g of water were added, and then mixed with a powder blender for about 10 minutes. The amount of transglutaminase added corresponds to 10 units / g protein. Next, the dough was roughly rolled with a mensing machine, subjected to composite and rolling treatments, and then aged at 10 ° C. for 16 hours, and then cut into a final membrane band thickness of 2.5 mm.
I got Japanese soba. This raw buckwheat was boiled in boiling water for 16 minutes to obtain a boiled men. Then, after immersing in brewed vinegar diluted 3 times for 5 minutes, filling in a plastic bag and packaging,
A Japanese buckwheat sample was obtained by heating in a 70 ° C. hot bath for 30 minutes. As a control, a system in which a part of flour was not replaced with wheat gluten and processed starch and transglutaminase was not added, that is, a composition consisting of 2,000 g of neutral flour and 120 g of salt and 940 g of water, and the other components were the same as described above A Japanese buckwheat sample processed in the process was prepared. The obtained two types of samples were subjected to a sensory evaluation in the same manner as in Example 1.

The result of the sensory evaluation score was as follows:
In comparison to the points, the sample scored 4.5 points, which was clearly harder, smoother and more favorable than the control.

Example 5 (Chinese Men) Semi-strong wheat flour (“Tentan” manufactured by Nitto Flour Milling Co., Ltd.) was mixed with 2550 g of wheat gluten (“Adipron G2” manufactured by Ajinomoto Co.) 300
g, acid-treated starch (“MAPS” manufactured by Japan Food Processing Co., Ltd.) 1
50 g of the transglutaminase described in Example 1 is added in an amount of 2.85 g (5 units / g protein) each of 0 g (0 units / g protein) and mixed with a powder blender. To this mixed raw material, 30 g of salt and 9 g of brackish water were added, and then 1200 ml of water was added. After mixing using a mixer, the mixture was molded with a men's band machine manufactured by Shinagawa Menki Co., Ltd. to prepare a men band. After covering these men's zones at room temperature (25 ° C.) for one hour with Saran wrap, they were cut with the same machine to obtain fresh men. Then, it was boiled and boiled in boiling water for 2.5 minutes, and then lightly drained. This was immersed in brewed vinegar diluted three times for 3 minutes, and then filled in a retort packaging material. This was heated at 121 ° C. for 5 minutes using a retort apparatus (F ₀ = 6 or more).
, And two types of samples were obtained. The quality of these samples was evaluated by the same sensory evaluation as in Example 1.

The result of the sensory evaluation score was 1.0
The sample shows 4.7 points, the sample is stiff,
It had a better texture in stickiness.

[0038]

According to the present invention, it is possible to provide a kind of boiled rice which is prevented from disappearing due to a decrease in hardness and stickiness of boiled rice by acid treatment. Further, the mens obtained by the present invention is superior in quality as compared with the conventional retort treatment which has been conventionally used for circulation at normal temperature. Further, the technology of the present invention is economically advantageous in that it can be manufactured at a low processing cost. From the above, it is considered that the present invention can greatly contribute from the viewpoint of quality, simplicity, and economical efficiency when diversifying the distribution form of men in response to future dietary habits. The effect of the present invention is that transglutaminase forms a network structure between proteins and within a protein in the menstrual zone, thereby lowering the pH of the membrane during acid treatment of boiled men. We believe that softening of the feeling can be prevented.

Claims (11)

(57) [Claims] 1. Flour, gluten, starch, polysaccharide
Of gums, gums, dextrin and glutinous rice powder
After adding (1) transglutaminase, salt and water to the cereal composition comprising the selected sugar, (2) kneading,
(3) The kneaded men's dough is molded into a men's band,
(4) Next, boiled raw men are obtained by boiling,
(5) A method for producing mens that can be distributed at room temperature, which is followed by acid treatment. 2. The gluten is wheat gluten.
Production method as described. 3. The method according to claim 1, wherein the saccharide is an acid-treated starch. 4. The method according to claim 1, wherein the transglutaminase is added in an amount of 1 to 30 units per 1 g of the protein in the cereal composition. 5. The method according to claim 1, wherein said tomato is added together with transglutaminase, salt and water. 6. The method according to claim 1, wherein the fabric is aged at 0-30.degree. 7. The method according to claim 1, wherein the men are Chinese men. 8. A starch and a polysaccharide per 1 part by weight of gluten
Of gums, gums, dextrin and glutinous rice powder
0.03-4 parts by weight of the selected saccharide and 0.5% of transglutaminase per gram of protein in gluten.
-An enzyme preparation for modifying mens comprising 200 units. 9. The enzyme preparation for modifying menses according to claim 8, wherein the saccharide is an acid-treated starch. 10. The enzyme preparation for modifying menses according to claim 8, wherein the gluten is wheat gluten. 11. The enzyme preparation for improving mens according to claim 8, wherein the mens are Chinese men.