JP3487525B2 - Manufacturing method of noodles - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles.

[0002]

2. Description of the Related Art Conventionally, many methods have been used as a method for improving noodles. Among them, a method of adding an improving agent containing an animal or plant protein such as egg white or wheat gluten as a main component is widely used. This method is a method for improving texture in raw noodles for the purpose of preventing boiled growth, and has a high degree of processing such as LL noodles, instant dried noodles and frozen noodles that are instant boiled noodles that can be stored for a long period of time. For noodles, this is a method for making the texture after restoration close to that of raw noodles. However, the improvement of noodle quality by this method is to improve and enhance "hardness" among "hardness", "viscoelasticity", and "smoothness" which express the texture of noodles, and the original noodle The viscoelasticity and smoothness of are not sufficiently improved.

In order to improve the quality of noodles, the present inventors have previously proposed to use a gliadin main component fraction fractionated from wheat gluten in the production of noodles (Japanese Patent Laid-Open No. 6- 105662).

[0004]

However, the improvement of noodle quality is still insufficient by the conventional methods. An object of the present invention is to provide a method for producing noodles in which the texture of noodles, particularly the balance of the three characteristics described above, is well balanced.

[0005]

Means for Solving the Problems The inventors of the present invention, in order to achieve the above object, as a result of intensive studies, by heat-treating the gliadin main component fraction and mixing it with a flour raw material such as wheat flour, It has been found that the texture, particularly viscoelasticity, is improved and the object can be achieved, and the present invention has been achieved.

That is, according to the present invention, the powder of the gliadin main component fraction fractionated from wheat gluten is 100 to 30.
A method for producing noodles, characterized in that a heat-treated gliadin main component fraction obtained by heat treatment at 0 ° C (hereinafter referred to as heat-treated gliadin) is contained in the noodles.

The gliadin main component fraction used in the present invention is obtained by the generally known 50 to 70% by volume ethanol extraction method, 10 to 30% by volume isopropyl alcohol extraction method, and 20 to 50% by volume acetone extraction method. The extract may be mentioned. Also, 1-
Acidic extraction from wheat gluten using a solvent prepared by dissolving 0.01 to 5.0% by weight / volume of one or more organic acids consisting of citric acid, lactic acid, malic acid and acetic acid in a 20% by volume aqueous ethanol solution. A fraction containing gliadin as a main component, which is obtained by an ethanol-water extraction method (see JP-A-5-309261), can be used.

In the present invention, the powder obtained by drying such a fraction by a method such as spray-drying, air-flow drying and freeze-drying is used after being heat-treated. The powder of this fraction contains
Generally, 30-100% gliadin is contained on a dry matter basis. In the present invention, those having a gliadin content of 50% by weight or more are preferably used.

As the heat treatment method, the gliadin main component fraction is placed in a container such as a tray in a device such as a dry heat device and heated at a predetermined temperature,
Examples of the method include, but are not limited to, a method of heat treatment by placing it thinly on a conveyor having a heating device, a method of roasting in a rotary pot, a method of mixing and heating in an extruder, and the like.

The heat treatment condition is that the heat treatment atmosphere or the temperature of the gliadin-based fraction is 100 to 300 ° C, preferably 100 to 150 ° C. For example, the temperature of the atmosphere or hot air in the dry heat device, the temperature of the heating part of the heating device, such as the wall temperature of the jacket or the heating wall, may be set to this temperature. In the case of a direct-fired rotary pot, the gliadin main component fraction The temperature of the product may be the above temperature. The heat treatment time is about several seconds to 6 hours. When the degree of change in which the physical properties of gliadin are changed by heat treatment is constant, a lower temperature requires a longer time, and a higher temperature requires a shorter time. Eg 1
The heat treatment at 50 ° C. for 30 seconds is almost the same as the heat treatment at 100 ° C. for 6 hours.

As a method of incorporating the heat-treated gliadin into noodles, there are a method of mixing with wheat flour, a method of mixing with a flour raw material other than wheat flour such as starch and egg white, and a method of dispersing in kneading water, but the method is not limited thereto. Not done. The method of adding and mixing to the powder raw material is preferable.

The amount of the heat-treated gliadin added is 0.2 to the raw material (mainly wheat flour and / or starch).
20% by weight is preferable, but the amount is not limited. More preferably, it is 0.5 to 10% by weight.

In the present invention, in addition to heat-treated gliadin, animal and vegetable proteins such as egg white, milk protein (casein, milk albumin, globulin, etc.), soybean protein, wheat protein other than gliadin (gluten, glutenin, etc.);
Gum agents such as xanthan gum and guar gum; gelling agents such as carrageenan, curdlan, agar, konjac, gelatin, tamarin dough gum, alginic acid, gellan gum; animal and vegetable oils and fats; glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, enzyme Known food-grade emulsifiers such as treated lecithin; citric acid,
Lactic acid, acetic acid, malic acid, tartaric acid, adipic acid, phosphoric acid,
Mixtures of acids such as carbonic acid and salts thereof such as sodium, potassium and calcium; starch and the like can be used. These mixtures can be used alone or in combination of two or more.

Among these mixtures, examples of starch include potato starch, tapioca starch, sago starch, corn starch, wheat starch, rice starch, and the like. Further, acetate, propionate, and phosphoric acid of these starches can be mentioned. Examples thereof include modified starches that have undergone processing such as ester, phosphoric acid crosslinking, etherification, and oxidation.

When producing noodles containing both of these mixtures and heat-treated gliadin, heat-treated gliadin may be mixed with flour mixed with these mixtures in advance,
A mixture of heat-treated gliadin and a mixture thereof may be mixed with flour, and the mixing method is not limited. Further, the addition amount of the mixture is not limited. Preferably, the content of starch is 5 to 100% by weight with respect to the wheat flour, and the content of the mixture other than starch is 0.01 to 5% by weight with respect to the flour raw material which is wheat flour or the mixture of wheat flour and starch. .

The noodles in the present invention include Chinese noodles, udon, Japanese soba, yakisoba, pasta, and dried products of these noodles, fried instant noodles, dried instant noodles after gelatinization,
Examples include instant noodles (LL noodles) that have been subjected to packaging and sterilization treatment after gelatinization and can be stored for a long period of time, and skin materials such as gyoza, shumai, wonton and the like. In addition, those manufacturing methods may be manufactured according to ordinary steps and operations.

[0017]

The present invention will be described in more detail with reference to the following examples.

Reference Examples 1 and 2 To an active gluten powder, 10 times its weight, an aqueous solution of citric acid in acidic citric acid containing 0.2% by weight of citric acid in 10% by volume of ethanol was added, and the mixture was added for 2 hours. Stirring extraction is performed, and the extract obtained by centrifugation (4,000 rpm, 30 minutes) is dried with a spray dryer to obtain a powder of a fraction containing gliadin as a main component (gliadin main component fraction). Obtained. The solid content concentration in the extract was about 7% by weight, and the amount of gliadin in the powder of the gliadin main component fraction was about 65% by weight. The powder of the obtained gliadin main component fraction (referred to as untreated gliadin) is put on a tray in an amount of 5-1.
It was spread to a thickness of 0 mm, put in a dry heater at 110 ° C., and heat-treated for 30 minutes to obtain heat-treated gliadin. The powder of the gliadin main component fraction was stirred 2-3 times during the heat treatment to make the heat treatment uniform.

To the heat-treated gliadin and the untreated gliadin (Reference Example 2), 5 times as much hydrochloric acid or caustic soda aqueous solution for pH adjustment was added in a range such that the pH was 4 to 12, and the mixture was stirred and mixed. After that, degas with a centrifuge (2,000 rpm for 30 minutes),
After heat treatment at 90 ° C. for 30 minutes, the physical properties of the obtained gel were measured using a rheometer (manufactured by Sun Kagaku Co., Ltd.), and the physical properties were measured. The result is shown in FIG.

The measurement conditions of the rheometer are as follows: using a cylindrical plunger of 5 mmφ and a lifting speed of 5 cm / min.
The load required for the plunger to enter 10 mm is 1 cm.
^It was expressed by the load g per ² . When the gel broke before the plunger entered 10 mm, the load when the plunger entered 10 mm after the break was measured.

As shown in FIG. 1, the gel characteristics of heat-treated gliadin are significantly different from those of untreated gliadin. That is, in the pH range (about pH 11) of Chinese noodles, the heat gel of untreated gliadin loses viscoelasticity and becomes hard and brittle, but the heat gel of heat treated gliadin maintains elasticity. Further, in the pH range (pH 4 to 7) of udon, Japanese buckwheat, pasta, and LL noodles, the viscoelasticity of heat-treated gliadin is increased, whereas the viscoelasticity of untreated gliadin is low. On the other hand, the puffiness of steamed yakisoba, which has a tough and hard physical property and extreme viscoelasticity, is disliked.
In the H region (pH 8 to 9), a rapid increase in viscoelasticity is suppressed by applying heat treatment.

Example 1, Comparative Examples 1 and 2 A mixture of 1,000 g of semi-strong flour and 20 g of the heat-treated gliadin obtained in Reference Example 1 was added with 10 g of salt and 15 g of starch.
Was dissolved in 380 g of water and kneaded for 15 minutes, then made into a noodle strip with a thickness of about 8 mm by a forming roll and a composite roll, and the noodle strip was wound on a rolling pin and kept in a plastic bag so as not to dry. And aged for 1 hour at room temperature. afterwards,
Rolling was carried out by a four-step roll operation to make a noodle band having a thickness of 1.5 mm, a noodle band was made with an incision No. 20, and cutting was performed so that one serving was 150 g to obtain raw Chinese noodles. Raw Chinese noodles were obtained in the same manner by using 20 g of untreated gliadin instead of heat-treated gliadin (Comparative Example 1), and ordinary raw Chinese noodles not mixed with these were trial-produced under the same conditions (Comparative Example 2).

The three kinds of raw Chinese noodles thus obtained were boiled for 2 minutes and 45 seconds, and then placed in a container containing preheated Chinese noodle soup, and immediately subjected to a sensory test. In order to check the state of elongation of the noodles, a sensory test was also performed on the noodles after 6 minutes. In the sensory test evaluation, the texture of the ideal Chinese noodles was assigned a hardness of 25 points, a viscoelasticity of 50 points, and a smoothness of 25 points, and the standard product (Comparative Example 2) had a hardness of 15 points and a viscous point. The elasticity was 30 points and the smoothness was 15 points. The results are shown in Table 1.
Shown in.

[0024]

[Table 1]

As can be seen from Table 1, the Chinese noodles of the present invention have enhanced hardness, viscoelasticity and smoothness immediately after cooking, have a good texture, and have little elongation after 6 minutes of cooking. It was traditional Chinese noodles.

Example 2, Comparative Examples 3 and 4 10 g of the heat-treated gliadin obtained in Reference Example 1 was mixed with 1,000 g of medium-strength flour, and 50 g of salt was added to water 4
What was melt | dissolved in 00g was added, and it knead | mixed for 15 minutes, shape | molded and compounded, and obtained the noodle band of thickness about 10 mm. After aging this noodle strip in the same manner as in Example 1, a rolling operation was performed in three steps to obtain a noodle strip having a thickness of 3 mm, and a 10th incisor tooth was used to obtain raw udon as a noodle strip (Example 2). Also, by the same operation, raw udon using untreated gliadin instead of heat-treated gliadin (Comparative Example 3) and raw udon without gliadin added (Comparative Example 4: standard product) were obtained. These raw udon noodles were boiled for 23 minutes, placed in a container containing the noodle juice that had been warmed in advance, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 2. Table 2
As can be seen, the product of the present invention was the ideal udon.

[0027]

[Table 2]

Example 3, Comparative Examples 5 and 6 500 g of semi-strong flour and 500 g of medium-strength flour were mixed with 10 g of the heat-treated gliadin obtained in Reference Example 1 and then salt 10 was added thereto.
g, 6 g of starch powder dissolved in 360 g of water were added, and 1
Kneading was performed for 5 minutes. After that, molding and compounding were performed to obtain a noodle band having a thickness of about 8 mm. This noodle band was treated in the same manner as in Example 1 to obtain Chinese noodles. The Chinese noodles were steamed for 10 minutes using a steamer, and then the noodles were sprinkled with oil to obtain steamed Chinese noodles. Place the steamed Chinese noodles on a hot plate heated to 200 ° C on top of the oil, loosen the noodles, steam the noodles with hot water for 1 minute, entangle the noodles, and entangle the noodles with the sauce. After cooling, put it in a plastic bag,
Freezing was performed in a freezer to obtain frozen yakisoba (Example 3).

Similarly, frozen fried noodles were obtained by mixing untreated gliadin instead of heat-treated gliadin (Comparative Example 5), and these frozen fried noodles were thawed and heated in a microwave oven as a sample for sensory test. In addition, steamed yakisoba without the addition of gliadin was prepared as a standard yakisoba (Comparative Example 6). In the evaluation of the sensory test, the standard product was set to 100 points. The results of the sensory test are shown in Table 3. As can be seen from Table 3, although the product of the present invention was frozen, it was close to the standard product.

[0030]

[Table 3] *: Harder than the standard product.

Example 4, Comparative Examples 7 and 8 300 g of medium strength flour and 300 g of tapioca acetate esterified starch
Then, to the powder obtained by mixing 18 g of the heat-treated gliadin obtained in Reference Example 1, was added 50 g of sodium chloride dissolved in 380 g of water, and the mixture was kneaded for 15 minutes, to obtain raw udon by the same operation as in Example 2. The raw udon was boiled for 13 minutes, washed with water, and immersed in a 1% by weight lactic acid aqueous solution for 60 seconds. After soaking in acid, put boiled udon in a heat-resistant resin bag and set the center temperature to 8
After reaching 5 ° C, sterilization was performed under the sterilization conditions of 85 to 90 ° C for 30 minutes to obtain LL udon (Example 4). Take out this LL udon that has been stored at room temperature for 30 days,
The mixture was transferred to a styrofoam cup, hot water was poured, the lid was closed, the noodles were returned for 2 minutes, and noodle juice was added, and a sensory test was conducted in the same manner as in Example 2.

Similarly, untreated gliadin was mixed in place of the heat-treated gliadin to obtain LL udon (Comparative Example 7),
After storing for 30 days, it was returned with hot water and a tasting test was conducted. At the same time, udon without addition of gliadin was trial-produced with the same composition as in Comparative Example 4 and boiled for 23 minutes was used as a standard product for sensory test (Comparative Example 8). The standard product has a score of 100. The results are shown in Table 4. As can be seen from Table 4, the product of the present invention had a texture close to that of the original udon prepared by boiling raw udon.

[0033]

[Table 4]

Example 5, Comparative Examples 9 and 10 To 500 g of semi-strong flour and 500 g of medium-strength flour mixed with 12 g of the heat-treated gliadin obtained in Reference Example 1, 10 g of salt and 6 g of starch were dissolved in 320 g of water and added. After kneading for 15 minutes, raw Chinese noodles were obtained in the same manner as in Example 1. After steaming the raw Chinese noodles in a steamer for 90 seconds, 10 × 10 × 2
It was put in a basket of cm mesh and fried with oil at 140 ° C. for 120 seconds to obtain fried instant noodles (Example 5). The fried fried instant Chinese noodles were placed in a pot heated with boiling water, boiled for 3 minutes, and soup was added, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 5.

Similarly, fried instant Chinese noodles containing untreated gliadin instead of heat-treated gliadin (Comparative Example 9).
Further, fried instant Chinese noodles (Comparative Example 10, standard product) were obtained without mixing them, and these were also subjected to a sensory test. The results are also shown in Table 5. As can be seen from Table 5, the product of the present invention had a strong elasticity and was boiled with little elongation.

[0036]

[Table 5]

[0037]

EFFECTS OF THE INVENTION According to the present invention, by mixing the heat-treated gliadin with the raw material powder, it is possible to provide noodles having improved noodle quality, particularly viscoelasticity, and a well-balanced texture.

[Brief description of drawings]

FIG. 1 is a graph showing measurement results of physical properties of gels of Reference Examples 1 and 2.

Claims (4)

(57) [Claims] 1. A noodle characterized by comprising a heat-treated gliadin-based fraction obtained by heat-treating powder of a gliadin-based fraction fractionated from wheat gluten at 100 to 300 ° C. in noodles. Manufacturing method. 2. The amount of the heat-treated gliadin main component fraction is
The method for producing noodles according to claim 1, wherein the content is 0.2 to 20% by weight with respect to the wheat flour and / or starches. 3. The gliadin main component fraction contains 50% by weight or more of gliadin on a dry matter basis.
A method for producing the described noodles. 4. The production of noodles according to claim 1, wherein one or more of animal and vegetable proteins, gums, gelling agents, oils and fats, emulsifiers, acids and salts thereof, and starch are used in combination. Method.