JP3198743B2 - Retort soup made with noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort soup, and more particularly, to a retort soup containing noodles such as macaroni, pasta, and spaghetti as ingredients.

[0002]

2. Description of the Related Art At present, various types of retort soup containing noodles as ingredients are commercially available, such as minestrone, cream stew, meat sauce spaghetti, bongole spaghetti, crumb chowder and the like.

[0003] However, the noodles, which are the ingredients, have been subjected to a high-pressure and high-temperature retort treatment, and do not retain a favorable texture unique to the noodles. In addition, the noodle components were eluted and the form was deteriorated due to "swelling", and the appearance was not satisfactory.

[0004] Conventionally, in order to solve these problems, a method in which ingredients including noodles and soup are separately manufactured and filled into individual containers, and then both containers are repackaged and integrated, including noodles. A method has been practiced in which the ingredients are subjected to an acid treatment and the pH is adjusted to 5 to 6 to improve the preservability, or a method of performing a retort treatment under relatively mild conditions.

[0005] In these methods, costs such as packaging materials are required, and satisfactory texture, flavor, and preservation effects such as appearance are not satisfactory.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a noodle which can retain a favorable texture and a favorable appearance peculiar to the noodle even after being subjected to a high pressure and high temperature retort treatment in a soup. It is to provide a retort soup as an ingredient.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that even if high pressure and high temperature retorting treatment is carried out, the noodles can maintain a favorable texture and a desirable appearance. We succeeded in obtaining a retort soup using noodles as ingredients, and completed the present invention.

[0008] That is, the first invention of the present application is a retort soup characterized by using noodles on which transglutaminase has been allowed to act, and the second invention has transglutaminase acting on a raw material to which gluten has been added. A retort soup characterized by using noodles as an ingredient.

[0009]

The transglutaminase used in the first or second invention of the present application can be any calcium-dependent or calcium-independent transglutaminase.

The origin of the transglutaminase used in the first or second invention of the present application is not particularly limited. That is, it is derived from microorganisms (described in JP-A-01-27471) and derived from guinea pig liver (Japanese Patent Publication No. 01-503).
No. 82), derived from fish (Nobuo Seki et al., Pp. 167 of the Abstracts of the 1988 Autumn Meeting of the Fisheries Society of Japan, and p. 219 of the Abstracts of the 1990 Spring Meeting of the Fisheries Society of Japan), and gene groups Various transglutaminases such as those prepared by a replacement method (described in JP-A-01-300889) can be used.

As a method of causing transglutaminase to act on noodles, there is a method of adding transglutaminase during the step of mixing raw materials, or a method of bringing transglutaminase into contact with noodles. For example, in a solution in which transglutaminase is dissolved or dispersed,
A method in which noodles are immersed at a certain temperature for a certain time can also be used. The action time is 10 to 1 in the case of mixing.
About 20 minutes is appropriate, and in the case of contact, about 20 to 240 minutes is appropriate. In order to prevent excessive action of transglutaminase, the activity of transglutaminase may be stopped by heating as appropriate. In addition, in order for transglutaminase to act on noodles, the addition or contact may be performed in several steps.

The amount of transglutaminase to be added or the amount of contact can be represented by the activity unit of transglutaminase as defined below. In the case of addition, 0.1 to 2000 units, preferably 1 to 2000 units per gram of the raw protein. In the case of contact, the amount is 0.1 to 3000 units, preferably 1 to 300 units per gram of the protein contained in the noodles.

Below this range, the expected effects cannot be achieved. That is, the noodle ingredients after the retort treatment have a texture that is too soft, the shape retention is reduced, and sometimes the shape of the noodle ingredients does not remain. On the other hand, above this range, the action of transglutaminase is expressed very quickly, hindering the mixing operation, and also making processing operations such as noodle making or molding in the subsequent process difficult,
There is a risk that the noodle ingredients will have an unduly sticky and too hard texture. In any case, outside the above range, it is not possible to expect a favorable texture unique to the noodles in the noodle ingredients after the retort treatment.

The activity unit of transglutaminase is measured and defined as follows. That is, at a temperature of 37 ° C,
Transglutaminase is allowed to act in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a pH 6.0 Tris-buffer solution to form an iron complex from the resulting hydroxamic acid in the presence of trichloroacetic acid. The absorbance at 525 nm of the produced iron complex was measured, and a calibration curve was prepared from the amount of hydroxamic acid, and the amount of enzyme that produces 1 μmol of hydroxamic acid per minute was defined as the activity unit of transglutaminase and 1 unit (Japanese Patent Laid-Open No. 01-27471).

In the first invention or the second invention, the cereal powder used as a raw material of the noodles is basically a cereal powder mainly composed of flour, and has been used as a high gluten-containing flour, for example, a flour for macaroni. Durum semolina flour is suitable. Also, a mixed raw material obtained by adding various starches to wheat flour, for example, potato, tapioca, waxy corn starch, processed starch treated with acid or alkali, and polysaccharides such as guar gum, carrageenan, and locust bean gum may be used. These starches or polysaccharides are useful for forming the preferred texture and preferred morphology unique to noodles. Furthermore, emulsifiers such as sugar ester and lecithin, salt,
Seasonings or spices may be added.

In particular, the cereal powder used as a raw material of the noodles in the second invention is a mixed raw material obtained by adding gluten to the above-mentioned cereal powder mainly composed of flour. As gluten, wheat gluten, corn gluten and the like can be used, and wheat gluten is particularly suitable. This gluten is preferably active gluten that has been treated with acid or alkali. The gluten may be added by mixing the powdered gluten with the cereal powder, or by mixing the cereal powder with water and kneading the resulting dough with wet gluten.

The amount of gluten to be added is generally 2 to 30% (weight / weight), preferably 10 to 20%, when expressed in terms of the replacement ratio with respect to the raw cereal powder. The amount of gluten to be added is determined in consideration of the amount of gluten in the raw cereal powder, the amount of added starch, polysaccharide, and the like.

If the substitution rate is less than 2%, the effect of adding gluten on the hardness of the noodles is not recognized, and if it exceeds 30%, the hardness of the noodles increases more than necessary, and the brittleness occurs. The favorable texture unique to noodles is impaired, such as worsening "throat".

In the first or second invention, noodles are produced from raw materials by a method according to a conventional method for producing macaroni, spaghetti, pasta and the like.

When producing a retort soup using noodles as an ingredient according to the first invention or the second invention, the noodles ingredient, if necessary, other ingredients and seasoning soup are filled into a retort pouch in an appropriate amount, and then the pouch is sealed. Then, high pressure and high temperature retort treatment is performed. The retort treatment conditions are usually 110 to 1
23 ° C., about 5 to 30 minutes.

In the present invention, the retort soup using noodles treated with transglutaminase as an ingredient has a characteristic noodles property even though the noodle ingredients contained therein have undergone a high-pressure and high-temperature retort treatment. Maintains favorable texture and appearance.

[0022]

【Example】

(Example 1) 100 g of water and transglutaminase (specific activity, 1000 units /) were added to 1000 g of durum semolina flour "S-1, a product of Nitto Flour Milling Co., Ltd."
g) as 0, 5, 10, 10 per gram of raw flour protein
Five types were added at the respective ratios of 0 and 300 units, and each was kneaded with a pasta machine for 10 minutes. Immediate extrusion was performed to obtain five types of macaroni. After these macaroni were “nek-treated” at 40 ° C. for 1 hour in a thermostat, the temperature was 55 ° C. and the relative humidity was 7 in a thermostat.
Dried at 0% for 5 hours. The water content after drying was 11%.

For the five types of macaroni, a retort pouch was filled with 5 g of macaroni, 12 g of minced carrots, 15 g of minced potatoes and 150 g of minestrone soup and sealed. These were subjected to a retort treatment at 123 ° C. for 27 minutes to obtain five kinds of minestrone retort soup using macaroni as an ingredient.

After each retort soup was left at room temperature for one day, the macaroni ingredients were taken out and the rheometer “Fudo Kogyo Co., Ltd.
The measurement of the breaking strength by "product" and the sensory evaluation of a specialized panel of 10 people were performed. Table 1 shows the results.

[0025]

[Table 1]

As shown in Table 1, the macaroni ingredients to which transglutaminase was added maintained high breaking strength even after retort treatment. In addition, a good texture and a preferable form having a firmness peculiar to noodles were maintained. However, when the amount of transglutaminase added exceeded 100 units, the macaroni ingredients became hard and brittle.

Example 2 Wheat gluten “Adipron G-2, Ajinomoto Co., Ltd.” was added to 1000 g of durum semolina flour as in Example 1, at 0, 50, 100, 2
00, 300, and 500 g were added at each ratio, and for each section, transglutaminase was added to 1 g of protein in the raw wheat flour.
300 g of water was added so as to have a ratio of 10 units per unit, and six types of macaroni were obtained according to the method of Example 1. After that, the “twisting treatment” and drying were performed according to the method of Example 1.

With respect to the obtained six types of macaroni, macaroni and other ingredients were filled in a retort pouch and sealed in the same manner as in Example 1. Example 1 for them
The retort treatment was performed under the same conditions as described above, and six kinds of minestrone retort soup using macaroni as ingredients were obtained.

After leaving each retort soup at room temperature for one day, the macaroni ingredients were taken out, and the breaking strength was measured and the sensory evaluation was carried out in the same manner as in Example 1. Table 2 shows the results.

[0030]

[Table 2]

As shown in Table 2, the macaroni ingredients to which transglutaminase was added maintained high breaking strength even after retort treatment. In addition, a good texture and a preferable form having a firmness peculiar to noodles were maintained. However, when the amount of wheat gluten added was 30% of the raw material flour ratio, the macaroni ingredients exhibited a hard and somewhat brittle texture. When the amount of wheat gluten added was 50% per flour, the macaroni ingredients exhibited a very hard and slightly brittle texture. Therefore, in this case, it was confirmed that the optimum amount of gluten was about 10 to 20%.

Example 3 The same durum semolina flour as in Example 1 700 g, strong flour “Super Camellia,
Nisshin Flour Milling Co., Ltd. product ”200 g and the same wheat gluten 100 g as in Example 2 were mixed with a raw material flour such that the ratio of transglutaminase was 0, 5, 10, 100, and 300 units per gram of raw material protein. 140 g of the added five types of aqueous solutions were individually added, and kneaded according to the method of Example 1 to prepare five types of dough. Immediately after kneading each dough, it was extruded with a 3 mm diameter nozzle to obtain five types of spaghetti. They were treated according to the method of Example 1 and dried. The water content of the dried spaghetti was 11.5%.

With respect to the five types of spaghetti, a retort pouch was filled with 50 g of spaghetti and 150 g of bongole spaghetti soup and sealed. These were subjected to a retort treatment at 122 ° C. for 21 minutes to obtain five kinds of vongole-flavored retort soup using spaghetti as ingredients.

After leaving each retort soup at room temperature for one day, the spaghetti material was taken out, and the breaking strength was measured and the sensory evaluation was carried out in the same manner as in Example 1. Table 3 shows the results.

[0035]

[Table 3]

As shown in Table 3, the spaghetti material to which transglutaminase was added maintained high breaking strength even after retort treatment. In addition, a good texture and a preferable form having a firmness peculiar to noodles were maintained. However, when the amount of transglutaminase added exceeded 100 units, the spaghetti material exhibited a hard and brittle texture.

[0037]

As described above, in the retort soup of the present invention, noodles treated with transglutaminase or noodles treated with transglutaminase on a raw material to which gluten is added are used as ingredients. The noodle ingredients in the noodles maintain the preferred texture and preferred form unique to noodles even after ordinary high-pressure and high-temperature retort treatment, so that high-quality retort soup can be obtained without the need for repackaging and special acid treatment. The effect is obtained.

──────────────────────────────────────────────────続 き Continued on the front page (72) Megumi Kurisu 2-12-1 Shimonoge, Takatsu-ku, Kawasaki-shi, Kanagawa Prefecture Knoll Foods Product Research Laboratory (56) References JP-A-58-16663 (JP) JP-A-3-39058 (JP, A) JP-A-6-169733 (JP, A) JP-A-5-68498 (JP, A) JP-A-5-244887 (JP, A) 6-14733 (JP, A) JP-A-6-225717 (JP, A) JP-A-2-2866054 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/39 A23L 3/00 101

Claims (2)

(57) [Claims] 1. A retort soup characterized by using noodles on which transglutaminase is acted as an ingredient. 2. A retort soup characterized by using, as an ingredient, noodles obtained by allowing transglutaminase to act on a raw material to which gluten has been added.