JP3229593B2 - Anti-binding agent for starch-containing foods, instant noodles, and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an anti-binding agent for starch-containing foods capable of preventing the binding of starch-containing foods such as instant noodles and the like. Instant noodles that can be made into dried noodles without binding noodle strings without using them, and have good resilience after pouring hot water into the dried noodles, flavorful instant noodles, and a method for producing the instant noodles About.

[0002]

2. Description of the Related Art In general, dry instant noodles that can be restored to an edible state by pouring boiling water in a short time can be roughly classified into non-fried noodles and fried noodles. Among these, fried noodles are those that remove water by frying the noodle strings, make the noodle string tissues porous, and at the time of eating, quickly make hot water penetrate into the porous tissues and restore them. . However, fried noodles contain a large amount of fats and oils in the noodle strings, so although they can be voluminous when eaten, they have a peculiar fry odor, fats and oils are oxidized in a relatively short period of time, and calories are low. There are drawbacks such as being expensive. On the other hand, non-fried noodles, as well as the method of removing the moisture of the noodle string structure, as well as swelling the starch granules in the noodle strings by steaming,
Since the hot air drying is performed, the drawbacks of the fried noodles are improved.

As a typical method for producing the above-mentioned non-fry dried instant noodles, for example, a method described in Japanese Patent Publication No. 56-9098 can be mentioned. This method is a method in which a raw noodle string prepared from a dough containing a flour raw material, starches, and fats and oils is subjected to a steaming treatment, and once cooled to 30 to 60 ° C, the noodle string is dried. By adding starch, resilience is enhanced, and by adding fats and oils, even if the starch content is large, the noodle-making properties during noodle band rolling are improved. However, in this method, since fats and oils are present in the noodle strings, the swelling of the starch during steaming or reconstitution is inhibited, resulting in an unpleasant texture such as a feeling of adhesion to teeth, or uneven reconstitution. It may cause oxidation of fats and oils during long-term storage. In addition, the use of fats and oils goes against the low calorie trend of consumers in recent years. Also,
In this method, the steamed noodle strings on the steamed conveyor are transferred to a conveyor at a speed different from the steaming conveyor speed to loosen the noodle strings, and are cooled to 30 to 60 ° C. with cold air to bind the noodle strings to each other. Trying to prevent. However, in this method, the effect of preventing the binding of the noodle strings is insufficient. In particular, in the case of cup noodles that are housed and sold in a cup for eating, the noodle strings are cooled after the cooling step,
The noodle strings are dried in a mold while being bound together by their own weight, which causes uneven restoration and poor texture during restoration. This tendency, the content of fats and oils is small,
Noodles having a higher starch content are more remarkable. Further, as the temperature of the noodle strings to be cooled approaches 30 ° C., the pregelatinized starch solidifies, and the binding of the noodle strings becomes stronger. Therefore, a temperature control system is required so that the temperature does not fall below 30 ° C.

As another manufacturing method, Japanese Patent Publication No. Sho 56-4
No. 2,257, for example. In this method, an oil-in-water emulsion of edible fats and oils is adhered to the surface of a raw noodle string prepared from wheat flour, starch, or the like, and then steamed and dried. According to this method, binding of the noodle strings is prevented, but the flavor of the noodle or soup is impaired due to the unique flavor of the emulsion or the oxidation of fats and oils during long-term storage depending on the amount of the emulsion attached. In addition, when a large amount of the emulsion is applied, there is a problem that evaporation of water is inhibited by the presence of fats and oils in the emulsion, the drying efficiency in the drying step is poor, and the drying takes a long time.

[0005] Therefore, a method for preventing binding has been developed instead of applying the emulsion. For example, JP-A-9-5
No. 1764, a method of coating any of gum arabic, pullulan or a water-soluble soybean polysaccharide on boiled noodles to prevent binding of the boiled noodles, disclosed in JP-A-10-155445. A method in which gum arabic is kneaded in advance into the noodle string itself, a method in which the noodle string is boiled with an aqueous solution of a natural polysaccharide such as gum arabic or a decomposition product thereof described in JP-A-5-276882, or kneaded into the noodle string itself. is there.

[0006] However, these methods are insufficient in the effect of preventing the binding of the noodle strings. That is, in the above method of immersing or boiling in an aqueous solution of gum arabic or the like, it is necessary to adhere a large amount of the gum arabic aqueous solution by using a high-concentration aqueous solution (10% by weight in the gum arabic solution), Makes the texture of the noodles worse when eating. In addition, these have the effect of preventing binding in the state of boiled noodles in which a large amount of water remains, but in the stage where the noodle strings are made into noodle balls or noodle balls are dried to make instant noodles, the noodles are weighed by their own weight. Since the wires are in strong contact with each other, they are bound and eventually a sufficient binding prevention effect cannot be obtained. In addition, in the method of kneading gum arabic in advance into the noodle strings themselves, it is necessary to knead a large amount of gum arabic in order to obtain a binding prevention effect on the surface of the noodle strings. Suppressed, the texture of the noodles at the time of restoration becomes poor, and the noodles become rough. In any of the above methods, gum arabic acts as an anti-binding agent in the presence of moisture.However, with the lapse of time after drying, the anti-binding effect of gum arabic and the like is weakened. The instant noodles performed do not have a sustained effect. In addition, in instant noodles, it is necessary to dry the starch in the noodle strings in a sufficiently swollen state. However, in the above-described method, since the swelling of the starch is suppressed, the instant noodles are boiled in boiling water and cooked. It is difficult to restore only in a short time by pouring hot water.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and has as its object to be particularly suitable for starch-containing foods which are dried and distributed, such as instant noodles. It is an object of the present invention to provide a binding inhibitor for starch-containing foods which is used and has a high effect of preventing binding of food pieces during production of starch-containing foods such as instant noodles and after long-term storage. In addition, the object of the present invention is to dry the noodle strings, instant noodles, when the noodles are restored with hot water, the noodles are loosened well, restored in a short period of time, and the texture and flavor are instantaneous. An object of the present invention is to provide noodles and a method for producing the noodles.

[0008]

The above object is achieved by an anti-binding agent for starch-containing foods containing a water-soluble polysaccharide and trehalose. The above object is achieved by instant noodles in which a water-soluble polysaccharide and trehalose are applied to the surface of the noodle strings. Further, the above-mentioned object is to form a noodle string from the kneaded noodle dough by adding water to the flour raw material, and after steaming and drying to obtain instant noodles, apply a water-soluble polysaccharide and trehalose to the surface of the noodle string before drying. This is achieved by a method for producing instant noodles, which is characterized in that it is provided.

[0009]

Next, the present invention will be described in detail.
The starch-containing food according to the present invention refers to a food obtained by subjecting a cereal food (rice, wheat, barley, barley, millet, etc.) to primary processing or secondary processing. Primary processed foods include cooked rice, barley rice, butter rice, rice cakes, dumplings, dried noodles, raw noodles, pasta, etc. Secondary processed foods, whether or not primary processed foods are cooked And re-cooked foods, for example, cooked rice foods such as onigiri, pilaf, fried rice, and cooked rice, and processed noodles such as instant noodles.

Among them, the instant noodles according to the present invention are various noodles such as Chinese noodles such as ramen, Japanese noodles such as udon and soba, and Western noodles such as macaroni and spaghetti. Good results are obtained especially when the non-fried dried instant noodles are used. In addition, non-fried instant instant noodles include a type that restores in a short time just by pouring boiling water and a type that boils in boiling water for a short time. It is particularly effective in that the looseness and the resilience are improved. That is, non-fry dried instant noodles, even if the noodle strings are loosened at the stage of making noodles, when they are made into noodle balls and dried, they are dried while being bound by their own weight of the noodle strings. To
The present invention is preferably applied to the present invention because the hot water permeability of the bound portion is poor and looseness is poor, and even if loosened, the restoration unevenness is generated and the texture is deteriorated. In addition, you may apply to fried noodles, LL noodles, dry noodles, etc.

The instant noodles are mainly composed of flour raw materials. Flour raw materials include, for example, wheat, buckwheat, rice, millet, leeches and the like. These may be used alone or in combination. In addition, the flour raw material may be mainly used, and starches may be added to this as needed. Examples of the starch include starches such as potato, tapioca, and corn, and modified starches such as cross-linked starch, acidic starch, and modified starch obtained by processing them, and these may be used alone or in combination of two or more.

Further, in addition to the above-mentioned raw materials, saccharides, eggs, dairy products, seasonings, emulsifiers, stabilizers, salts and the like may be appropriately added to the raw materials for the instant noodles.

Next, the binding inhibitor of the starch-containing food of the present invention contains a water-soluble polysaccharide and trehalose. The water-soluble polysaccharide is a polysaccharide containing galactose and arabinose as constituent sugars, specifically, gum arabic,
Flux gum, tragacanth gum, gutti gum, Pr
Unus gum (damson gum), arabinogalactan, water-soluble hemicellulose and the like. Among the water-soluble polysaccharides, gum arabic is a mucilage secreted from the bark of a legume plant, Acacia Senegal. Flux gum is a mucilage contained in the seed coat of flax seeds.
In addition, tragacanth is a slimy substance that exudes from the trunk of some shrubs of the genus Astragalus. In addition, Gatti gum is a tree of Angeissus latifo
It is a mucus secreted from lia. Damson gum is a mucilage secreted from Prunus in sita of the genus Prunus. Arabinogalactan is a viscous substance obtained from conifers such as karamatsu and sap such as sugar maple. These are plant-based viscous substances obtained from seeds, resins (like), fruits and the like.

Hemicellulose is a polysaccharide contained in the cell wall of a plant, which is extracted by a dilute alkali, is often water-soluble, and has a property of being easily hydrolyzed by an acid. It is. Hemicellulose is structurally and chemically similar to cellulose, has a lower molecular weight than cellulose, and is a mixture of molecules having a degree of polymerization of about 150 with different degrees of polymerization. In the present invention, a water-soluble hemicellulose is used.

The water-soluble hemicellulose includes soybean, palm,
Oil seeds such as palms, corns, cotton seeds, grains such as rice and wheat,
Using beans such as red beans and peas as raw materials, and using cereals or cakes from which fats, proteins, and starches have been removed by a conventional method, they are subjected to acidic to alkaline conditions, and preferably the isoelectricity of each protein. At a pH near the point, preferably 80 to
After hydrolyzing at 130 ° C. to separate a water-soluble fraction, dry it as it is, or dry it after removing hydrophobic substances or low molecular substances by activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment, etc. Can be obtained by

If the raw material is soybean, it is possible to utilize and extract okara which is a by-product when producing tofu, soymilk and isolated soybean protein. The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to millions, and about 80% or more of its composition is a polysaccharide, and other components include crude ash,
Contains crude protein and water. As the constituent sugars, galactose is the largest, followed by uronic acid and arabinose, and also xylose, fucose, rhamnose and glucose. In particular, those derived from soybean cotyledons are preferred. Specific examples include a water-soluble polysaccharide “Soyafive-S” (manufactured by Fuji Oil Co., Ltd.) obtained from soybean.

The above water-soluble polysaccharides may be used alone or in combination of several kinds. In addition, among the above water-soluble polysaccharides, a heteropolysaccharide such as gum arabic and water-soluble hemicellulose, wherein arabinose and galactose are contained in the total sugar composition in 5%.
Those having 0% by weight or more are more preferable in terms of the effect of preventing binding. In addition to the above-mentioned water-soluble polysaccharide, a water-soluble polysaccharide having other film-forming properties such as locust bean gum, karaya gum, and pullulan may be added to the auxiliary material.

Next, trehalose is a non-reducing saccharide in which two molecules of glucose are linked by a 1,1 bond. Depending on the bonding mode, there are three types of isomers, α, α-, α, β-, β, β-, which are called trehalose, neotrehalose and isotetrehalose, respectively. Among them,
α, α-, 1,1 linked trehalose (for example,
"Trehaose TM" manufactured by Hayashibara Shoji Co., Ltd.) is preferably used. These trehaloses may be used alone or in combination.

Next, among the starch-containing foods of the present invention, instant noodles are produced using the anti-binding agent of the present invention, for example, as follows. That is, first, water is added to and kneaded with the above-mentioned raw material mainly composed of flour to prepare noodle dough.
At this time, an alkaline substance such as salt or liquor, a pigment, or the like may be added to the aqueous medium for water addition as needed. Or, instead of just adding water, milk,
Various aqueous media such as fruit juice and dashi may be used.

Next, the noodle dough is formed into a desired shape into noodle strings to obtain raw noodle strings. Examples of the method of forming a noodle string include a method of forming a noodle dough into a noodle band and cutting it into noodle strings with a cutting blade, a method of extruding the noodle dough, and the like.

Next, the raw noodle strings are gelatinized. In the case of non-fry dried instant noodles, a method of converting into a non-fry dried instant noodle includes a method of boiling in saturated steam, a method of boiling, and the like. These methods may be used alone or in combination.

Next, a binding inhibitor is applied to the pregelatinized noodle strings. Examples of the method of application include a method in which the water-soluble polysaccharide and trehalose are directly or water-soluble, and are sprayed or dipped on the surface of the noodle string, a method in which the noodle string is immersed in the aqueous solution, and the like. . These methods are
They may be used alone or in combination. Alternatively, only one of the water-soluble polysaccharide and trehalose may be made into an aqueous solution, and the other may be used as a powder, and may be applied simultaneously or separately.

In the case of preparing an aqueous solution, it is preferable to first convert trehalose into an aqueous solution and add a water-soluble polysaccharide from the viewpoint of solubility. Furthermore, when the aqueous solution is homogenized with a homogenizer under high pressure, hydration of the water-soluble polysaccharide is performed in a sufficiently short time, which is preferable in that the effect is maximized with a small amount of the water-soluble polysaccharide.

Next, when the water-soluble polysaccharide and trehalose are applied in an aqueous solution, the water-soluble polysaccharide is preferably 0.1 to 10% by weight, more preferably 0.5 to 10% by weight.
1.0% by weight, trehalose is preferably 0.01 to
It is desirable that the content be 2% by weight, more preferably 0.5 to 1.0% by weight. If the concentration is lower than this, the effect on the loosening of the noodles becomes insufficient, and the effect of preventing binding after drying tends to weaken. Conversely, when the concentration is higher than this, the drying property and the texture deteriorate, and a large amount of the soup is eluted into the soup at the time of reconstitution with boiling water, and the soup tends to have a poor flavor.

Finally, in the instant noodles after drying, the water-soluble polysaccharide is desirably 0.01 to 100 per noodle weight.
2, more preferably 0.05 to 1.5, and trehalose is preferably 0.01 to 1, and more preferably 0.05.
It suffices that 0.2 is bound.

Next, the gelatinized noodle string after the application is dried to obtain instant noodles. As a drying method, in the case of non-fry instant noodles, for example, hot air drying, microwave drying, freeze drying, sun drying and the like can be mentioned, and any of these methods may be used alone or in combination. In addition, drying conditions may be appropriately set depending on the composition and type of the noodles. For example, in the case of instant noodles of the hot water restoration type, the drying conditions are filling into a mold (a retainer), noodles, and drying. Drying conditions are
Pre-drying in the mold is performed with noodle string moisture, preferably 15 to 35% by weight,
More preferably, it is carried out until it becomes 20 to 30% by weight, and then, after demolding, it is finally dried so as to have a water content of 14% by weight or less to obtain instant noodles. The drying temperature at this time is 80 to 10
The drying time at 0 ° C. is about 15 to 30 minutes.

In the instant noodles thus obtained, since a binding inhibitor is applied to the surface of the noodle strings, binding of the noodle strings during noodles is prevented, and the instant noodles are used as instant noodles. The effect is maintained even during long-term storage, and the effect is exhibited with a small amount of a water-soluble polysaccharide. In addition, the instant noodles of the present invention can be easily loosened even when reconstituted with boiling water, so that the noodle strings can be easily reconstituted with the soup, and the noodle strings can be uniformly reconstructed as a whole, so that the texture and the smoothness are good. In addition, the flavor of the soup is not affected, and the original flavor of the noodles and the flavor of the soup can be maximized.

Further, the instant noodles of the present invention have a binding preventive applied to the surface of the noodle strings, so that unlike the conventional kneading into the noodle strings, the starch in the noodle strings does not. The swelling has been sufficiently performed, and even if the swelling is not performed in boiling water, the swelling can be restored to a state in which it can be eaten simply by pouring the boiling water and waiting for a short time. And at the time of the noodle strings, the starch granules on the noodle strings surface swell,
Despite the gelatinization, the adhesion between the starch granules is suppressed by the binding inhibitor. Also, after drying the noodle strings, even if the noodle strings are stored for a long period of time, the evaporation of moisture on the surface of the noodle strings is suppressed, so that the mixed layer of the starch and the binding inhibitor on the noodle strings is not overdried, and When noodles are poured, the boiling water sufficiently penetrates into the mixed layer, so that the noodle strings are loosened and the resilience is good.

In the above production example, the application of the anti-binding agent is performed only once. However, the application may be performed once or several times before and after the pregelatinization. It should be done. When applying the anti-binding agent to the non-α-shaped noodle strings, it may be boiled in an aqueous solution of the anti-binding agent.

Examples of the production of starch-containing foods other than the instant noodles, which are the object of the present invention, include the following production examples. Boiled rice, barley rice, rice cakes, butter rice, and the like may be cooked according to a conventional method, and the anti-binding agent of the present invention may be added in advance at that time, or the anti-binding agent may be mixed with the cooked rice. Examples of the mixing method include a method of performing a surface treatment by spraying an aqueous solution containing a binding inhibitor, a method of spraying a binding inhibitor, and the like. In addition to rice cakes,
A binding inhibitor may be added in a processing step of kneading and steaming the raw materials, or the binding inhibitor may be applied to the surface after molding, in the same manner as in a dumpling or the like, according to a conventional method. Onigiri, pilaf, fried rice, squid rice, etc. may be added with a binding inhibitor at the time of cooking or re-cooking, similarly to the above rice.
These foods are frozen or heated as required.
Further, as fried rice or the like, a product obtained by adding a binding inhibitor to “fried rice base” containing seasoning powder or ingredients for fried rice cooking may be commercialized.

[0031]

As described above, the anti-binding agent of the present invention comprises
In noodle making, it prevents the binding of noodle strings, maintains its effect even during long-term storage after being made into instant noodles, and exhibits its effect with a small amount of a water-soluble polysaccharide. Also,
The instant noodles to which the binding inhibitor has been applied prevent the binding of noodle strings at the time of noodle making, and their effects are maintained during long-term storage after being made into instant noodles. In addition, the instant noodles of the present invention can be easily loosened even when reconstituted with boiling water, so that the noodle strings can be easily reconstituted with the soup, and the noodle strings can be uniformly reconstructed as a whole, so that the texture and the smoothness are good. In addition, the flavor of the soup is not affected, and the original flavor of the noodles and the flavor of the soup can be maximized. Moreover, in the method for producing instant noodles of the present invention, since the binding inhibitor is applied to the noodle strings before drying, the binding preventing effect is more effectively exhibited.

[0032]

Next, the present invention will be specifically described with reference to examples. (Examples 1 to 5) 750 g of flour and 250 of potato starch
g, 360 ml of water, 20 g of salt, and 4.5 g of brine were mixed in a mixer for 15 minutes, rolled to adjust the thickness to 0.85 mm, cut out at corner # 18, and then cut into a steamer (100 (C, 3 minutes). Then, α
An aqueous solution obtained by mixing gum arabic and trehalose at the concentrations shown in Table 1 was applied to the noodle strings at 13% by weight based on the noodle strings. Next, the mold was filled with 130 g and dried at 90 ° C. for 5 minutes.
It was dried at 0 ° C. for 20 minutes and cooled to obtain non-fry instant noodles. Hot water was poured into the noodles, and after 4 minutes, the evaluation of the noodles in the loose state, texture and flavor after 1, 3 and 5 months of production was performed by sensory evaluation of 10 expert panelists. Table 2
Shows the average score of 10 expert panelists evaluated on a scale of 1 to 5.

[0033]

[Table 1]

(Comparative Example 1) Non-fry instant noodles were obtained in the same manner as in Example 1 except that a 13% by weight gum arabic solution having a concentration of 1.0% was attached to the gelatinized noodle strings.
An evaluation was performed. Table 2 shows the results.

(Comparative Example 2) Non-fry instant noodles were obtained in the same manner as in Example 1 except that a trehalose solution having a concentration of 0.5% by weight was attached to the gelatinized noodle strings at 13% relative to the noodle strings.
An evaluation was performed. Table 2 shows the results.

Comparative Example 3 750 g of wheat flour, potato starch 2
50 g, water 360 ml, salt 20 g, brine 4.5 g,
0.032 g of gum arabic, 0.016 g of trehalose
Was mixed with a mixer for 15 minutes, rolled to adjust the thickness to 0.85 mm, cut out at a corner # 18, and gelatinized with a steamer (100 ° C., 3 minutes). Next, 13 wt% of water was attached to the gelatinized noodle strings based on the noodle strings. Next, after the mold was filled with 130 g, non-fry instant noodles were obtained and evaluated in the same manner as in Example 1. Table 2 shows the results.

[0037]

[Table 2]

From the results shown in Table 2, the instant noodles of the examples showed good results even after 5 months. On the other hand, the instant noodle of the comparative example had poor evaluation from one month after production or five months after production.

Example 6 The procedure was carried out except that 13% by weight of a mixed solution of water-soluble hemicellulose at a concentration of 1.0% by weight and trehalose at a concentration of 0.5% by weight was attached to the gelatinized noodle strings. In the same manner as in Example 1, non-fry instant noodles were obtained.
The obtained non-fry instant noodles were evaluated in the same manner as in Example 1. Table 3 shows the results.

[0040]

[Table 3]

Example 7 Salad oil 10 in a frying pan
Add cc and heat, add 300g of cooked rice and fry, then add powdered “Fried rice base” (1.5g of gum arabic, 0.1g of trehalose, 2g of salt, 0.5g of pepper, 0g of chemical seasoning) 0.2 g, dried parsley 0.5 g,
(0.5 g of sugar) was added, and the mixture was fried over high heat for 5 minutes to obtain fried rice. The obtained fried rice had a loose texture and a crisp texture. It was found that the use of the "roasted rice" of Example 7 makes it possible to easily obtain full-fledged roasted rice even if a beginner cooks it. Moreover, the obtained roasted rice was not sticky even when chilled, and the rice grains were easy to disperse even when frozen, and were easy to handle.

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Claims (3)

(57) [Claims] An anti-binding agent for starch-containing foods, comprising a water-soluble polysaccharide and trehalose. 2. Instant noodles comprising a water-soluble polysaccharide and trehalose applied to the surface of a noodle string. 3. Noodle dough kneaded by adding water to a flour raw material to form a noodle string, steamed and dried to obtain instant noodles, wherein a water-soluble polysaccharide and trehalose are applied to the surface of the noodle string before drying. A method for producing instant noodles.