JP3388866B2 - Noodles quality improving agent, noodles manufacturing method and noodle flour composition - 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, a method for producing noodles, and a wheat flour composition for preventing noodles (including gyoza, shumai, wonton, and other peeled skins) from producing a speck. Regarding

[0002]

2. Description of the Related Art Raw noodles and raw rind which are mainly made of wheat flour have a bright white or cream color immediately after production. However, with the passage of time for about half a day, minute brown spots called hoshi or specs are formed, and these spots become remarkable with the passage of time. In particular, this phenomenon is remarkable in Chinese noodles produced by adding an alkaline agent called brine. For this reason, the noodles produced using wheat flour, which often causes stickiness, have a reduced commercial value over time.

The mechanism of Hoshi development has not yet been clarified yet, but fine bran mixed in wheat flour and pigment fibers present in the crease section of wheat grain may have some cause (enzymatic reaction with polyphenol oxidase. It is considered that the color develops due to browning, generation of alkali in the contaminant, etc.). To reduce this phenomenon as much as possible, it is necessary to use wheat flour with low ash content, but the fact is that even with such expensive wheat flour with low ash content, it was not possible to prevent the occurrence of Hoshi. there were.

[0004]

Under these circumstances, the present inventor has conducted various researches to provide a quality improver for noodles capable of preventing the occurrence of Hoshi, a method for producing noodles, and a wheat flour composition for noodles. As a result of stacking, extremely good results can be obtained by using sesamol, and particularly, if sesamol is used together with one or more of tropolone, koji acid, hinokitiol, erythorbic acid or ascorbic acid, each single product is used. The present invention has been completed by discovering that the effect of preventing the generation of the ash that is remarkably superior to that of the one obtained is obtained.

[0005]

That is, the first aspect of the present invention
Is sesamol, tropolone, koji acid, hinokitiol,
A quality improving agent for noodles containing, as a main active ingredient, one or more selected from erythorbic acid and ascorbic acid, and the second is that noodles are prepared by adding 1 to 250 ppm of sesamol to a flour raw material. The third method is to produce noodles by adding sesamol to the flour raw material and one or more selected from tropolone, koji acid, hinokitiol, erythorbic acid and ascorbic acid. A fourth aspect of the present invention is a method for producing noodles, the fourth is a wheat flour composition for noodles characterized by containing 1 to 250 ppm of sesamol with respect to a raw material for flour, and the fifth is sesamol, tropolone, koji acid, hinokitiol, A wheat flour composition for noodles comprising one or more selected from erythorbic acid and ascorbic acid.

The noodles referred to in the present invention refer to all commonly known noodles such as raw noodles, dry noodles, boiled noodles, steamed noodles, instant noodles and frozen noodles.

The grain flour raw material referred to in the present invention includes a mixture mainly made of wheat flour, and optionally mixed with grain flour such as rice flour and barley flour, and starch such as corn starch and tapioca starch.

The sesamol used in the present invention is a natural product contained in sesame oil, especially in roasted sesame oil. It is known that this sesamol has a strong antioxidant property, and it is said that the presence of sesamol is a major reason for the excellent oxidative stability of roasted sesame oil. However,
It was unclear whether this sesamol has a function of preventing the generation of noodles in the noodles. Then, as a result of diligent research on the effect of sesamol on noodles, the present inventor has revealed that sesamol is very effective in preventing the generation of oshi.

In the first noodle quality improving agent of the present invention, one or more of tropolone, koji acid, hinokitiol, erythorbic acid or ascorbic acid, which are other active ingredients used in combination with sesamol, is contained. The amount is preferably 0.1% by weight or more in total with sesamol, and it is particularly desirable that the mixing ratio of sesamol and the other active ingredient is the same. Further, as a specific combination of sesamol and other active ingredients, a combination of sesamol and tropolone, a combination of sesamol and koji acid, a combination of sesamol and hinokitiol, a combination of sesamol and erythorbic acid and sesamol and ascorbic acid. It is particularly advantageous to use it together with the above in order to obtain a remarkable effect of preventing the occurrence of rust. The improving agent may be in the form of powder, but may be an aqueous solution or an ethanol solution. In addition, salt and / or starch which is an auxiliary material at the time of making noodles can be used as a part or all of the diluent for the powdery improver. The improving agent may be used either by mixing it with wheat flour or other flours at the production stage, or by mixing it with other raw materials such as flour during noodle making. Further, the amount of the improving agent added is preferably such that the total concentration of sesamol and other active ingredients is from 1 to 250 ppm with respect to the weight of the flour raw material in terms of the effect of preventing the generation of hosi.

In the second method for producing noodles according to the present invention, sesamol may be added in the form of powder alone, but it may be added as a diluent such as starch or an auxiliary for noodles such as salt or starch. You may add it after diluting it with a material. Further, it may be added after being dissolved in water for water addition at the time of making noodles, as long as sesamol is uniformly dispersed in the noodle dough. The amount of addition is in the range of 1 to 250 ppm as the sesamol concentration with respect to the weight of the flour raw material in terms of the effect of preventing the generation of oshi. It should be noted that any particular raw material or manufacturing method may be used as long as it is used for noodle making.

In the method for producing noodles according to the third aspect of the present invention, specific combinations with other active ingredients used in combination with sesamol include the combination of sesamol and tropolone, the combination of sesamol and kojic acid, The combined use of sesamol and hinokitiol, the combined use of sesamol and erythorbic acid, and the combined use of sesamol and ascorbic acid are particularly advantageous in obtaining the remarkable effect of preventing the occurrence of hoshi, and the mixing ratio of sesamol and other active ingredients is It is desirable to use the same amount. Further, it is desirable that the total amount of sesamol and other active ingredients added be 1 to 250 ppm with respect to the weight of the flour raw material such as wheat flour in terms of the effect of preventing the generation of hosi.

In the wheat flour composition for noodles according to the fourth aspect of the present invention, any concrete component other than sesamol may be used as long as it contains wheat flour as a main component. Other cereal flours such as wheat flour; starches such as wheat starch, tapioca starch, corn starch, etc .; vital gluten; egg flour and the like are appropriately added and blended. In addition, the content of sesamol is 1 with respect to the weight of the flour raw material such as wheat flour due to the effect of preventing the occurrence of Hoshi.
Is in the range of up to 250 ppm.

In the fifth wheat flour composition for noodles of the present invention, a specific combination of sesamol and other active ingredients is as follows: combination of sesamol and tropolone,
The combined use of sesamol and koji acid, the combined use of sesamol and hinokitiol, the combined use of sesamol and erythorbic acid, and the combined use of sesamol and ascorbic acid are particularly advantageous in obtaining the remarkable effect of preventing the occurrence of hoshi, and further sesamol and It is desirable to mix the other active ingredients in the same proportion.
In addition, the total amount of sesamol and other active ingredients added is preferably 1 to 250 ppm with respect to the weight of the raw material for flour such as wheat flour in terms of the effect of preventing the generation of hosi. Specific examples of the ingredients other than sesamol and the other active ingredients include the same ingredients as the wheat flour composition for noodles according to the fourth aspect of the present invention.

[0014]

The present invention will be further described with reference to the following examples.

Example 1 Commercially available wheat flour [manufactured by Nisshin Seifun Co., Ltd., “Camellia” (trade name) ... water content 13.5%, ash content 0.37%, crude protein 1
1.8%], the amount of sesamol shown in Table 2 below was added. To 100 parts by weight of each flour added with this sesamol, 1 part by weight of flour [Oriental Yeast Industry Co., Ltd.]
32 parts by weight of water prepared by dissolving "Hiryu red" (trade name)] was added and mixed for 10 minutes to obtain a rag-like flour dough. This dough was rolled with a noodle making roll to make a noodle strip having a thickness of about 1 mm. Each noodle band thus prepared was put in a plastic bag and allowed to stand for 2 days at a temperature of 20 ° C. to avoid drying, and the number of generated sushi and the appearance of the noodle band were observed with the naked eye. It was evaluated based on the evaluation criteria. As a control example, a noodle band made in the same manner as above except that sesamol was not added and 500 ppm was added was used. The results are shown in Table 2 below.

[0016]

[Table 1]

[0017]

[Table 2]

From the results shown in Table 2, sesamol has an effect of preventing hoshi, and the addition amount is 1 to 2 based on the flour raw material.
It was confirmed to be 50 ppm, preferably 10 to 100 ppm. When the added amount is less than 1 ppm, the effect of the invention is not sufficiently exhibited, and when the added amount is more than 250 ppm, red spots occur on the noodle band.

Example 2 Commercially available wheat flour [manufactured by Nisshin Flour Milling Co., Ltd., “Camellia” (trade name) ... water content 13.5%, ash content 0.37%, crude protein 1
1.8%] Water in which the amount of sesamol shown in Table 3 below and 1 part by weight of perilla powder [Oriental Yeast Co., Ltd., "Hiryu red" (trade name)] were dissolved per 100 parts by weight Three
2 parts by weight was added and mixed for 10 minutes to obtain each fluffy flour dough. This dough was rolled with a noodle making roll to make a noodle strip having a thickness of about 1 mm. Each noodle band thus prepared was placed in a plastic bag and allowed to stand for 2 days at a temperature of 20 ° C. to avoid drying, and the number of generated hash and the appearance of the noodle band were observed with the naked eye,
Evaluation was performed based on the same evaluation criteria as in Example 1. As a control example, a noodle band made in the same manner as above except that sesamol was not added and that 500 ppm was added was used. The results are shown in Table 3 below.

[0020]

[Table 3]

The results in Table 3 are in agreement with the results in Table 2,
It was confirmed that even if sesamol is added in the form of powder or dissolved in water at the time of noodle making and added, if it is uniformly dispersed in the dough, the same effect is exhibited.

Example 3 Commercially available wheat flour [manufactured by Nisshin Seifun Co., Ltd., "(special) Hiryu" (trade name) ... 13.8% water content, 0.35% ash content, 10.9% crude protein] On the other hand, 100 ppm of sesamol was added. Water 32 in which 1.2 parts by weight of perfume [“Hiryu red” (trade name) manufactured by Oriental Yeast Co., Ltd.] was dissolved in 100 parts by weight of each flour to which the sesamol was added.
Parts by weight were added and mixed for 10 minutes to obtain each rag-like flour dough. This dough was rolled with a noodle roll to make a noodle strip having a thickness of 1.4 mm, and then cut into noodle strips with a No. 20 (corner) cutting blade. Each of the Chinese noodles thus prepared was boiled in a sufficient amount of boiling water for 2.5 minutes and then put in warm water to evaluate the taste and texture of the boiled Chinese noodles. As a control example, boiled Chinese noodles prepared in the same manner as described above except that sesamol was not added were used. Comparing the two, the Chinese noodles to which sesamol was added had no off-taste and offensive odor, and the mouth-feeling texture was equivalent to that of the control Chinese noodles. From these results, it was confirmed that the addition of sesamol prevents the generation of the sushi without any adverse effect on the taste and texture of the Chinese noodles.

Example 4 Commercially available wheat flour [manufactured by Nisshin Seifun Co., Ltd., "Camellia" (trade name) ... water content 13.5%, ash content 0.37%, crude protein 1
1.8%], to 100 parts by weight of wheat flour to which 80 ppm of sesamol was added, 32 parts by weight of water prepared by dissolving 1 part by weight of the starch shown in Table 4 below was added, and mixed for 10 minutes to prepare each of the rags A flour dough was obtained. This dough was rolled with a noodle making roll to make a noodle strip having a thickness of about 1 mm. Each noodle band thus prepared was placed in a plastic bag and allowed to stand for 2 days at a temperature of 20 ° C. to avoid drying. It evaluated based on the same evaluation standard. As a control, a noodle band made in the same manner as above except that sesamol was not added was used. The results are shown in Table 4 below.
It was the street.

[0024]

[Table 4]

The composition of the commercially available starch used in the above table is as shown in Table 5 below, and all the selling sources are Oriental Yeast Co., Ltd.

[0026]

[Table 5]

From the results shown in Table 4, it was confirmed that the effect of sesamol for suppressing the stickiness was not affected by the kind of the flour.

Example 5 A noodle band was prepared in the same manner as in Example 1 except that the active ingredients shown in Table 6 below were added instead of the sesamol shown in Table 2. The obtained noodle strips were used in Example 1
After being left in the same manner as in 1., the generated washes were observed and evaluated in the same manner as in Example 1, and the number of the washes was measured. As a control example, a noodle band made in the same manner as above except that no active ingredient was added was used. The results are shown in Table 6 below.

[0029]

[Table 6]

From the results shown in Table 6, it can be seen that the combination of sesamol, tropolone, kojic acid, hinokitiol, erythorbic acid, and ascorbic acid in combination with sesamol has a remarkable effect of preventing the occurrence of hoshi rather than using them alone. confirmed.

[0031]

EFFECT OF THE INVENTION By using the quality improver for noodles, the method for producing noodles, and the flour composition for noodles according to the present invention, it is possible to prevent the occurrence of hoshi, so that noodles having a high commercial value can be provided.

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Claims (5)

(57) [Claims] 1. A noodle quality improving agent comprising sesamol and one or more selected from tropolone, koji acid, hinokitiol, erythorbic acid and ascorbic acid as main active ingredients. 2. Sesamol as a raw material of cereal flour is 1 to 250 ppm.
A method for producing noodles, which comprises adding and making noodles. 3. Cesamol and tropolone as raw materials for flour
A method for producing noodles, which comprises adding one or more kinds selected from koji acid, hinokitiol, erythorbic acid and ascorbic acid to make noodles. 4. 1-250 of sesamol to the flour raw material
A wheat flour composition for noodles, which comprises ppm. 5. A wheat flour composition for noodles, comprising sesamol and one or more selected from tropolone, koji acid, hinokitiol, erythorbic acid and ascorbic acid.