JP3394724B2 - Anti-binding agent for starch-containing foods, instant noodles, and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an anti-binding agent for starch-containing foods that can prevent mutual binding of starch-containing foods such as instant noodles, and further to prevent fats and oils by using the anti-binding agent. It is possible to make dry noodles without binding the noodle strings without using them, and the restorability after pouring hot water into the dried noodles is good, and the instant noodles with a good flavor and their production method. Regarding

[0002]

2. Description of the Related Art Generally, dried instant noodles that can be poured into boiling water and restored to a state where they can be eaten in a short time are roughly classified into non-fried noodles and fried noodles. Of these, fried noodles remove moisture by frying the noodle strings and make the noodle string structure porous, and at the time of eating, quickly permeate boiling water into the porous structure to restore it. . However, since fried noodles contain a large amount of fats and oils in the noodle strings, although a voluminous feel is obtained when eaten, there is a peculiar frying odor, the fats and oils are oxidized in a relatively short period, and the calories are There are drawbacks such as high price. On the other hand, non-fried noodles, as well as swelling the starch grains in the noodle strings by steaming treatment, as a method of removing the water content of the noodle strings, not fried treatment,
Since hot-air drying is performed, the drawbacks of the above fried noodles are improved.

A typical method for producing the non-fried dry instant noodles is, for example, the method described in Japanese Patent Publication No. 56-9098. This method is a method in which raw noodle strings prepared from a dough containing a raw material for flour, starches and fats and oils are subjected to a steaming treatment, the noodle strings are once cooled to 30 to 60 ° C., and then dried. By adding starch, the restoration property is improved, and by adding fats and oils, the noodle-making property at the time of noodle strip rolling is improved even if the starch content is high. However, in this method, since oil and fat are present in the noodle strings, the swelling of starch during steaming or restoration is inhibited, resulting in an unpleasant texture such as sticking to teeth, and uneven restoration. , May cause oxidation of fats and oils during long-term storage. In addition, the use of fats and oils goes against the low-calorie preference of consumers in recent years. Also,
In this method, the steamed noodle strings on the steaming conveyor are transferred to a conveyor having a speed different from the steaming conveyor speed to loosen the noodle strings, and the noodle strings are bound to each other by cooling to 30 to 60 ° C. with cold air. Trying to prevent. However, with this method, the effect of preventing the noodle strings from binding to each other is insufficient. Particularly, in the case of cup noodles that are sold in a cup for eating, the noodle strings are
The noodles are put into a mold and dried, but at that time, the noodle strings are dried while being bound to each other by their own weight, which causes uneven restoration at the time of restoration and poor texture. This tendency is that the content of fats and oils is small,
Noodles with a higher starch content are more prominent. Further, as the temperature of the noodle strings to be cooled approaches 30 ° C., the pregelatinized starch solidifies, and the noodle string binding becomes stronger, so that a temperature management system that does not fall below 30 ° C. is necessary.

As another manufacturing method, Japanese Patent Publication No. 56-4
The method described in Japanese Patent No. 2257 can be mentioned. This method is a method in which an oil-in-water emulsion of edible oil is attached to the surface of raw noodle strings prepared from wheat flour, starch, etc., followed by steaming and drying. According to this method, although the noodle strings are prevented from binding to each other, the flavor of noodles or soup is impaired due to the flavor unique to the emulsion or the oxidation of fats and oils during long-term storage depending on the amount of the emulsion deposited. Further, when a large amount of emulsion is applied, the evaporation of water is hindered by the presence of fats and oils in the emulsion, so that the drying efficiency in the drying step is poor and it takes a long time to dry.

Therefore, instead of applying the emulsion, a method for preventing binding has been developed. For example, Japanese Patent Publication 7-89
This is a method described in Japanese Patent No. 883, wherein gelatin is applied to the surface of the boiled noodles so that the noodles are easily loosened.

However, with this method, the effect of preventing binding between the noodle strings is insufficient. That is, gelatin is
Since it is a polymer having an average molecular weight of tens of thousands to hundreds of thousands and gels, the noodle strings are rather bound and held by the gel. In addition, although there is a slight binding prevention effect in the state of boiled noodles with some water remaining, at the stage of making noodle strings into noodles and drying the noodles to make instant noodles, the noodle strings themselves are separated by their own weight. Bind to each other due to strong contact with each other, so that a sufficient effect of preventing binding cannot be obtained.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and its object is to be particularly suitable for starch-containing foods such as instant noodles which are dried and distributed. Another object of the present invention is to provide an anti-binding agent for a starch-containing food, which is used for producing starch-containing foods such as instant noodles and after storage for a long time and having a high effect of preventing the food pieces from binding to each other. Further, the object of the present invention is to dry and instantly noodle noodles, and then the noodles are easily unraveled when restored with boiling water, and are restored uniformly in a short time, and the texture and flavor are instant. To provide noodles and a manufacturing method thereof.

[0008]

The above objects are achieved by an anti-binding agent for starch-containing foods containing collagen peptide. The above object is also achieved by instant noodles in which collagen peptides are applied to the surface of noodle strings. Further, the above-mentioned object is characterized in that the noodle dough is hydrolyzed into a flour raw material and kneaded into noodles, and after steaming and drying to obtain instant noodles, collagen peptide is applied to the surface of the noodles before drying. And the instant noodles manufacturing method.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in detail.
The starch-containing food product according to the present invention refers to a food product obtained by primary-processing or secondary-processing a cereal food (rice, wheat, barley, knee, millet, etc.). The primary processed foods include cooked rice, barley rice, butter rice, rice cakes, dumplings, dried noodles, raw noodles, pasta, etc., and the secondary processed foods may or may not be prepared. There are cooked foods such as rice balls, pilaf, fried rice, and cooked rice, and processed noodle foods such as instant noodles.

Among them, the instant noodles according to the present invention are Chinese noodles such as ramen, Japanese noodles such as udon and soba, and Western noodles such as macaroni and spaghetti. Particularly when the non-fried non-dried instant noodles are used, good results are obtained. Further, as the non-fried dry instant noodles, there are a type that is restored in a short time only by pouring hot water and a type that is boiled for a short time in hot water, but in the present invention, particularly in a type that is restored by pouring hot water, noodles It is particularly effective in that it has good looseness and good restorability. That is, the non-fried dry instant noodles, even when the noodle strings are loosened at the stage of making noodles, when dried into noodle balls, the noodle strings are dried while being bound by the 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 there is a problem that unraveling is poor, and even if it is unraveled, unevenness in restoration occurs and the texture becomes poor. In addition, it may be applied to fried noodles, LL noodles, dry noodles and the like.

The instant noodles are mainly made of flour raw material. Examples of the raw material for flour include wheat, buckwheat, rice, millet, and manure. These may be used alone or in combination. In addition, the raw material of this flour may be the main component, and starch may be added thereto if necessary. Examples of the starches include starches such as potatoes, tapioca and corn, and modified starches such as cross-linked starch, acidic starch and modified starch, which may be processed alone or in combination.

In addition to the above 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 for the starch-containing food of the present invention contains a collagen peptide. The collagen peptide is also called a collagen peptide, a collagen hydrolyzate, or a collagen hydrolyzate as its name. The collagen peptide is produced, for example, as follows. First, a raw material containing collagen, which is obtained by removing impurities from animal bones, skins, etc., is subjected to alkali treatment or acid treatment, and then denatured (heat extraction) by boiling with water to obtain water-soluble protein to obtain gelatin. . Gelatin has a molecular weight of tens of thousands to 300,000 and does not contain a triple helix structure. Also, gelatin swells when immersed in water,
It dissolves when warmed to 60 ° C, and gels when cooled. When it is further heated, it becomes a sol and exhibits reversibility between the sol and the gel.

Next, the obtained gelatin is further hydrolyzed with an acid or an enzyme to obtain a collagen peptide. Collagen peptide has a molecular weight of about 1,000 to tens of thousands, is soluble in cold water, and has a property of hardly gelling. The amino acid composition is the same as gelatin. The isoelectric point varies depending on the gelatin treatment method, but is about 4.8 to 5.3 when alkali-treated gelatin is used and about 7 to 9 when acid-treated gelatin is used.

Specifically, for example, "fermented collagen peptide L" (average molecular weight 3,33 manufactured by Kyowa Hakko Co., Ltd.)
2, isoelectric point 4.42), "water-soluble collagen peptide P
A "(average molecular weight 17,618, isoelectric point 6.08),
"Water-soluble collagen peptide P" (average molecular weight 6,68
2, isoelectric point 5.41) and "fermented collagen peptide LCP" (molecular weight 4000-500 manufactured by Nitta Gelatin Co., Ltd.)
0, isoelectric point 4.2 to 4.6) and the like. Among them, the "fermented collagen peptide LCP" is obtained by enzymatically decomposing and then fermenting using pineapple fresh fruit juice rich in proteolytic enzymes. "Fermented collagen peptide LCP" is preferably used because it has a good flavor.

Further, water-soluble polysaccharide or trehalose may be used in combination with the collagen peptide. The water-soluble polysaccharide is a polysaccharide containing galactose and arabinose as constituent sugars, and specifically, gum arabic, flax gum, tragacanth gum, ghatti gum, Prunus gum (damson gum), arabinogalactan, water-soluble hemicellulose and the like. Is mentioned. Of the above water-soluble polysaccharides, gum arabic is a mucilage secreted from the bark of the legume plant Acacia Senegal. Flax gum is a mucilage contained in the seed coat of flax seeds. Also, tragacanth gum is Astragalus
It is a mucilage leached from the trunks of several shrubs of the genus. Also,
Gattigum is the tree Anogeisus lat
It is a mucilage secreted from ifolia. Damson gum is a Prunus insit of the genus Prunus.
It is a mucilage secreted from a. Arabinogalactan is a mucilage obtained from coniferous trees such as Karamatsu and sap such as sugar maple. These are seed, resin (like),
It is a plant-based mucilage obtained from fruits and the like.

Hemicellulose is a polysaccharide that is extracted from a dilute alkali among the polysaccharides contained in the cell wall of plants, is often water-soluble, and has the property of being easily hydrolyzed by an acid. Is. Hemicellulose is structurally and chemically similar to cellulose, its molecular weight is lower than that of cellulose, and it is a mixture of molecules having different degrees of polymerization of about 150. In the present invention, a water-soluble one of these hemicelluloses is used.

Water-soluble hemicellulose includes soybean, palm,
Palm oil, corn, oil seeds such as cottonseed, grains such as rice and wheat,
Using beans such as adzuki beans and peas as raw materials, and using grains or cakes from which oils and fats, proteins, and starches have been removed by a usual method, they are subjected to acidic to alkaline conditions, preferably isoelectricity of each protein. PH around the point, preferably 80-
After hydrolyzing at 130 ° C to fractionate the water-soluble fraction, it is dried as it is, or treated with activated carbon, resin adsorption, ethanol precipitation, etc. to remove hydrophobic substances or low-molecular substances and then dried. Can be obtained by

If the raw material is soybean, tofu, soymilk and okara, which is a by-product when producing soybean protein isolate, can be utilized and extracted. The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to several millions, and about 80% or more of its composition is a polysaccharide, and other, crude ash,
Contains crude protein and water. In addition, galactose was the most abundant constituent sugar, followed by uronic acid and arabinose, as well as xylose, fucose, rhamnose and glucose. In particular, those derived from soybean cotyledons are suitable. Specific examples thereof include water-soluble polysaccharide "Soya Five-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, arabinose and galactose are heteropolysaccharides such as gum arabic and water-soluble hemicellulose.
The content of 0% by weight or more is more preferable from the viewpoint of the effect of preventing binding. In addition to the above-mentioned water-soluble polysaccharide, other film-forming water-soluble polysaccharides 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 glucose molecules are bound by 1,1 bonds. There are three types of isomers, α, α-, α, β-, β, β-, depending on the binding mode, and they are called trehalose, neotrehalose and isotrehalose, respectively. Among these,
α, α-, 1,1-linked trehalose (for example,
“Trehaose ™” manufactured by Hayashibara Shoji Co., Ltd.) is preferably used. Further, these trehalose may be used alone or in combination of several kinds.

Next, using the binding inhibitor of the present invention, instant noodles among the starch-containing foods of the present invention are produced, for example, as follows. That is, first, the noodle dough is prepared by adding water to the raw material mainly containing the above-mentioned flour and kneading.
At this time, salt, an alkaline substance such as kansui, or a dye may be added to the aqueous medium for water addition, if necessary. Or, instead of just adding water, milk,
Various aqueous media such as fruit juice and soup stock may be used.

Next, the noodle dough is formed into noodle strings into a desired shape to obtain raw noodle strings. Examples of the method of forming noodle strips include a method of forming noodle strips into noodle strips and cutting into noodle strips with a cutting blade, a method of extruding and forming the noodle strips, etc., and may be appropriately selected and used.

Next, the raw noodle strings are gelatinized. In the case of non-fried dry instant noodles, examples of the method for gelatinization include a method of steaming in saturated steam and a method of boiling, and these methods may be used alone or in combination.

Next, a binding inhibitor is applied to the gelatinized noodle strings. The water content of the gelatinized noodle strings (noodle strings before drying) is usually 35 to 50% by weight. As a method of applying, collagen peptide, if necessary, in combination with a water-soluble polysaccharide or trehalose, as it is or solubilized, a method of spraying or dusting the noodle band surface, or noodle strings Examples include a method of immersing in an aqueous solution. These methods may be used alone or in combination. Alternatively, the binding inhibitor containing collagen peptide may be made into an aqueous solution, and the water-soluble polysaccharide or trehalose may be used in the form of powder, which may be applied simultaneously or separately.

When the collagen peptide and trehalose are used in the form of an aqueous solution, it is preferable that the trehalose is first made into an aqueous solution and then the collagen peptide or the water-soluble polysaccharide is added thereto in terms of solubility. Furthermore, when the aqueous solution is homogenized under high pressure with a homogenizer, the hydration of collagen peptides and water-soluble polysaccharides can be performed in a sufficiently short time.
It is suitable in that the effect is maximized with a small amount of water-soluble polysaccharide.

Next, the application rate of the above collagen peptide is preferably 0.1 to 10 when used in an aqueous solution.
It is preferable to set the content to the weight percent, more preferably 0.5 to 1.0 weight percent. If the concentration is less than this concentration, the effect of loosening the noodles becomes insufficient, and the effect of sustaining binding prevention after drying tends to be weakened. On the other hand, if the concentration is higher than this concentration, the drying property and texture will be poor, and a large amount will be eluted into the soup when hot water is restored, and the flavor of the soup tends to be poor.

Finally, the noodle weight is 1 for the dried instant noodles.
00, collagen peptide is preferably 0.0
1-2, and more preferably 0.05 to 1.5 may be attached.

When the above-mentioned water-soluble polysaccharide or trehalose is used in an aqueous solution, the water-soluble polysaccharide is preferably 0.1 to 10% by weight, more preferably 0.5 to 1. 0% by weight, and trehalose is preferably 0.01 to 2% by weight, more preferably 0.5 to 1.0% by weight. Below this concentration,
The effect of noodles on loosening tends to be insufficient, and the effect of preventing binding after drying tends to weaken. On the other hand, if the concentration is higher than this concentration, the drying property and texture will be poor, and a large amount will be eluted into the soup when hot water is restored, and the flavor of the soup tends to be poor.

Finally, for the instant noodles after drying,
The water-soluble polysaccharide is preferably 0.0 with respect to the noodle weight of 100.
1-2, more preferably 0.05-1.5, and trehalose is preferably 0.01-1 and more preferably 0.
It is sufficient if 05 to 0.2 are bound.

Next, the gelatinized noodle strings after the above application are dried to obtain instant noodles. In the case of non-fried instant noodles, examples of the drying method include hot air drying, microwave drying, freeze drying, and sun drying, and these methods may be used alone or in combination of several kinds. Also, the drying conditions may be appropriately set depending on the composition and type of noodles. For example, in the case of hot water restoration type instant noodles, the drying conditions are filling in a mold (retainer), forming noodles, and drying. The drying conditions are
In-mold pre-drying is performed with water content of noodle strings, preferably 15 to 35% by weight,
More preferably, it is carried out until it reaches 20 to 30% by weight, then, after demolding, it is finally dried so that the water content becomes 14% by weight or less, to give instant noodles. The drying temperature at this time is 80 to 10
The temperature is 0 ° C. and the drying time is about 15 to 30 minutes.

In the instant noodles thus obtained, the binding preventive agent is applied to the surface of the noodle strings. The effect is maintained even during long-term storage, and the effect is exhibited even with a small amount of water-soluble polysaccharide. In addition, the instant noodles of the present invention are easily loosened when they are restored to hot water, so that they are well compatible with soup, and since the noodle strings are uniformly restored over the whole, both texture and smoothness are good. In addition, the flavor of the soup is not affected, and the flavor of the noodles and the flavor of the soup are maximized.

In addition, since the instant noodles of the present invention have the binding inhibitor applied to the surface of the noodle band, unlike the case where kneading into the conventional noodle band is performed, the starch in the noodle band is Swelling is sufficient, and even if you do not boil in hot water, you can restore it to an edible state by pouring hot water and waiting for a short time. Then, at the time of noodle strip, the starch particles on the surface of the noodle strip swell,
Although it is gelatinized, the adhesion of the starch particles is suppressed by the binding inhibitor. Further, since the evaporation of water on the surface of the noodle strings is suppressed even after long-term storage after drying the noodle strings, the mixed layer of the starch on the surface of the noodle strings and the binding inhibitor is not overdried, Even when pouring is carried out, the hot water sufficiently penetrates into the mixed layer, so that the noodle strings are loosened and the restorability is improved.

In the above production example, the binding inhibitor was applied only once, but it may be applied once or several times before and after the gelatinization, and it may be applied before the drying step. It should be done. When applying an anti-binding agent to non-gelatinized noodle strings, it may be boiled in an aqueous solution of the anti-binding agent.

Further, examples of the production of starch-containing foods other than the instant noodles, which is the subject of the present invention, include the following production examples. Cooked rice, barley rice, rice cakes, butter rice and the like may be cooked in accordance with a conventional method, and the binding inhibitor of the present invention may be added thereto at that time, or the binding inhibitor may be mixed after cooking. Examples of the mixing method include a method of spraying an aqueous solution containing an anti-binding agent for surface treatment and a method of sprinkling the anti-binding agent. In addition to rice cooked rice,
In the same manner as for dumplings, etc., the binding inhibitor may be added in the processing step of kneading and steaming the raw materials, or the binding inhibitor may be applied to the surface after molding, according to a conventional method. In addition, as for rice balls, pilaf, fried rice, oyster rice, and the like, a binding inhibitor may be added during cooking or re-cooking, similar to the above-mentioned cooked rice.
These foods are frozen or heat-processed as needed.
Further, the fried rice or the like may be produced by adding a binding inhibitor to the "fried rice" containing seasoning powder or ingredients for cooking fried rice.

[0036]

As described above, the binding preventive agent of the present invention is
It prevents binding between noodle strings at the time of making noodles, maintains its effect during long-term storage after making instant noodles, and exerts its effect with a small amount of an anti-binding agent. Further, the instant noodles to which the binding preventive agent has been applied are those in which binding between noodle strings is prevented during noodle making, and the effect is maintained during long-term storage after being made into instant noodles. . In addition, the instant noodles of the present invention are easily loosened when they are restored to hot water, so that they are well compatible with soup, and since the noodle strings are uniformly restored over the whole, both texture and smoothness are good. In addition, the flavor of the soup is not affected, and the flavor of the noodles and the flavor of the soup are maximized. Further, in the method for producing instant noodles of the present invention, the binding preventive agent is applied to the noodle strings before drying, so that the binding preventing effect is more effectively exhibited.

[0037]

EXAMPLES Next, the present invention will be specifically described with reference to examples. (Examples 1 to 3) Wheat flour 750 g, potato starch 250
g, 360 ml of water, 20 g of salt, 4.5 g of brine were mixed for 15 minutes with a mixer, rolled and adjusted to a thickness of 0.85 mm, cut out at corner # 18, and cooked in a steamer (100 It was converted to α at (° C, 3 minutes). Then α
An aqueous collagen peptide solution having the concentration shown in Table 1 (in Example 3, an aqueous solution containing collagen peptide and trehalose) was attached to the liquefied noodle strips at 13% by weight based on the noodle strips.
Next, after filling 130 g of the mold and drying at 90 ° C. for 5 minutes, the noodle balls were taken out from the mold, and at 100 ° C., 2
It was dried for 0 minutes and cooled to obtain non-fried instant noodles. Hot noodles were poured into this noodle, and the unraveled state, texture and flavor of the noodles after 4 minutes were evaluated 1, 3 and 5 months after production by sensory evaluation by 10 specialized panelists. Table 2 shows the average score of 10 professional panelists evaluated on a scale of 5 points.

[0038]

[Table 1]

(Comparative Example 1) A non-fried instant noodle was obtained in the same manner as in Example 1 except that a gelatin solution having a concentration of 1.0% by weight was attached to the gelatinized noodle strings by 13% by weight with respect to the noodle strings.
An evaluation was made. The results are shown in Table 2.

(Comparative Example 2) Wheat flour 750 g, potato starch 2
50 g, water 360 ml, salt 20 g, brine 4.5 g,
A raw material consisting of 0.032 g of collagen peptide was mixed with a mixer for 15 minutes, rolled to adjust the thickness to 0.85 mm, and cut out at a corner # 18, which was then cooked (100
It was converted to α at (° C, 3 minutes). Next, to the gelatinized noodle strings,
13% by weight of water was attached to the noodle strings. Next, after filling the mold with 130 g, non-fried instant noodles were obtained and evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0041]

[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 noodles of Comparative Examples were evaluated poorly after 1 month of production or after 5 months of production.

Example 4 Salad oil 10 was added to a frying pan.
Add cc and heat, add 300 g of cooked rice and stir-fry, and add powdery mixture of "Baked rice noodles" (1 g of collagen peptide, 2 g of salt, 0.5 g of pepper, 0.5 g of chemical seasoning).
2 g, dried parsley 0.5 g, sugar 0.5 g) were added and 5
Stir fry over high heat for a minute to obtain fried rice. The obtained fried rice is
The rice grains were well loosened and had a crunchy texture. It was found that using the "fried rice" of Example 7, a full-scale cooked rice can be easily obtained even if a beginner cooks it. The obtained cooked rice was not sticky even if it was squeezed, and the rice grains were easy to disperse even if it was frozen, which was easy to handle.

─────────────────────────────────────────────────── --- Continuation of the front page (56) Reference JP-A-6-225744 (JP, A) JP-A-52-12937 (JP, A) JP-A-55-3749 (JP, A) JP-A-56- 32965 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/00-1/164

Claims (3)

(57) [Claims] 1. An anti-binding agent for a starch-containing food containing collagen peptide. 2. Instant noodles in which collagen peptides are applied to the surface of noodle strings. 3. When the noodle dough is made by kneading noodle dough with water and kneading the raw material of flour, and then steaming and drying to obtain instant noodles, collagen peptides are applied to the surface of the noodle strings before drying. How to make instant noodles.