JP4030487B2 - Edible mixed powder - Google Patents

Description

The present invention relates to an edible mixed powder, and more particularly to a Chinese mixed powder having excellent storage stability, workability during processing, texture and taste.

In recent years, with the improvement of consumer preferences, demands for food quality such as texture and deliciousness are increasing, and there is an increasing tendency toward authenticity to enjoy authentic cooking at home. Because of such consumption orientation, there is a high demand for making noodles such as hand-made ramen, udon and soba, and skins such as dumplings and wontons at home.

In response to such needs, recently, “handmade ramen kits” that can make handmade ramen at home have been sold. However, such kits are supplied with brackish water powder and salt as a sachet attached to wheat flour. During cooking, both must be mixed with water and stirred to prepare the noodle dough. It was lacking in sex. In addition, some commercially available mixed noodle powders for Chinese noodles are mixed with brackish powder in wheat flour. In some cases, the wheat flour is discolored into yellow spots or a lump of powder is formed, resulting in a lack of storage stability. Furthermore, the noodles after cooking had a problem that they were weak and stretched quickly.

On the other hand, in the normal temperature distribution raw Chinese noodles, a method for suppressing pH change during storage (for example, refer to Patent Document 1) containing brine having pH buffering capacity, and an etherified or esterified derivative of starch are mixed. A method has been introduced (for example, see Patent Document 2). However, even if the mixed powder for Chinese noodles is produced by these methods, it has not been possible to prevent the above-mentioned discoloration and dust generation during distribution.

JP 2001-321106 A JP-A-5-316978

The problem to be solved by the present invention is that the edible mixed powder blended with brackish water powder lacks storage stability and has a poor texture after cooking.

As a result of intensive studies to solve the above-mentioned problems, the present inventor blended brine powder with the edible powder by setting the moisture of the edible powder, which is the main ingredient of the edible mixed powder, to 6 to 11% by mass. However, discoloration reaction and lump mass can be prevented and storage is possible for a long time, and the workability at the time of noodle making is good, and furthermore, the workability at the time of noodle making is improved by using edible powder as granule powder. The present invention was further improved, and the present invention was completed by finding that the texture after cooking was strong and excellent in texture. That is, the present invention is as follows.

An edible mixed powder obtained by blending brine powder with edible powder containing 50 to 100% by mass of cereal powder, wherein the edible powder has a moisture content in the range of 6 to 11% by mass. It is.

The edible mixed powder is an edible mixed powder in which the edible powder is a granular powder.

Furthermore, in the said edible mix powder, it is an edible mix powder whose compounding of brine water is 0.01 mass part-10 mass parts with respect to 100 mass parts of the said edible powder.

Furthermore, in the said edible mixed powder, it is edible mixed powder whose grain flour is wheat flour.

Furthermore, the edible mix powder is an edible mix powder for Chinese noodles.

Even if the edible mixed powder of the present invention is stored for a long time, discoloration due to the lump of powder and the alkaline component of the brackish water powder is prevented, it is excellent in preservability, and the work at the time of dough preparation is simple, Noodles having excellent texture and flavor can be produced.

《Edible flour》
The edible powder used in the present invention contains 50 to 100% by mass of cereal flour. Examples of the grain flour include wheat flour, barley flour, rye flour, corn flour, oat flour, wheat flour, soybean flour, rice flour and the like. Among these, wheat flour, and rye flour in wheat flour, and rice flour in wheat flour are more preferred. In the above case, the flour is preferably contained in an amount of 50 to 100% by mass, more preferably 70 to 100% by mass, based on the edible powder. Moreover, when using as a mixed powder for Chinese noodles, the grain flour is preferably wheat flour.

The edible flour used for the edible flour includes corn starch, wheat starch, potato starch, tapioca starch, sago starch, rice starch, sweet potato starch, mung bean starch, and dextrins obtained by processing these starches. , Esterified starch such as acetate starch and phosphate starch, etherified starch such as hydroxyalkyl starch and carboxymethyl starch, acid-treated starch, enzyme-treated starch, oxidized starch, wet heat-treated starch, dried starch, cationic starch, crosslinked starch, Mention may be made of starch such as pregelatinized starch.

When the edible mixed powder of the present invention is used for Chinese noodles, it is particularly preferable to use potato starch, tapioca starch, esterified starch, etherified starch, or crosslinked starch among the starches.

In addition to the above-mentioned cereal flour and starch, the edible powder is a secondary ingredient commonly used for Chinese noodles, such as egg white powder, egg yolk powder, whole egg powder, egg powder, alginic acid, guar gum, etc. Thickening gelling agent, pigments such as gardenia pigments, cellulose, hemicellulose, pectin, lignin, chitin and other dietary fibers, Ca, Mg, K, Na and other minerals, and salt, enzyme preparations, sugar vitamins It is preferable to contain a kind etc.

When the edible mixed powder of the present invention is used for Chinese noodles, the edible powder may contain egg powder as a secondary ingredient, thickening gelling agent, Ca, K, Na, salt, and enzyme preparation as minerals. More preferred.

The edible powder is preferably granular powder. By using granulated powder, workability at the time of preparing the dough is improved, and noodles with strong “ashi” and “koshi” can be produced when Chinese noodles are used. As the granulation method, any known method such as extrusion granulation, fluidized granulation, rolling granulation, compression granulation, wet granulation, and dry granulation can be used. In particular, edible powder is stirred with a high-speed mixer and water is added to make a granulated powder, which is then dried to a certain level with a dryer and passed through a sieve of a predetermined size to obtain granules of a desired size. The dry granulation method is preferable from the viewpoint that it takes less time to absorb water during preparation of the dough, and the dough is quickly collected. The particle size of the granular powder is preferably 50 to 1100 μm, and particularly preferably 100 to 800 μm.

The edible powder of the present invention has a water content in the range of 6 to 11% by mass. The water content of ordinary edible powder is 12 to 16% by mass, but by drying it to 6 to 11% by mass, the activity of the alkaline component of the brine solution contained in the edible mix powder is suppressed, and the edible mix It is possible to prevent powder lump and yellow color development.

The water content of the edible powder is more preferably 6 to 10% by mass. In the said range, adjustment of the amount of water in a noodle making process is easy, and generation | occurrence | production of discoloration can fully be prevented. In addition, when the edible powder is a granular powder, the water content is more preferably 6 to 9% by mass.

As the method for drying the edible powder, various known drying methods can be used. Among them, hot air drying is more preferable because it does not easily lose the properties of the edible powder. Also, when the edible powder is a granular powder, various known drying methods can be used, but hot air drying is more preferable for the same reason as described above.

《Brine powder》
Commercially available brine powder can be used as the brine powder used in the present invention. In these commercially available brine powders, at least one of sodium carbonate, potassium carbonate, and sodium phosphate is used as the main raw material, but as the brine powder used in the edible mixed powder of the present invention, the proportion of potassium carbonate Is preferably from 60 to 100% by mass from the viewpoint of the hardness of Chinese noodles and the slow elongation of rice bran.

The water content of the brine solution is preferably 2.0% by mass or less from the viewpoint of preservation of the edible mixed powder.

The blending ratio of the brine powder is preferably 0.01 to 10 parts by mass with respect to 100 parts by mass of the edible powder. Above all, when the edible mixed powder is for Chinese noodles, the texture of Chinese noodles having a firm hardness and crunchiness is 1.0 to 3.0 parts by weight with respect to 100 parts by weight of edible powder, and Chinese noodles. It is more preferable in terms of a unique flavor.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example. In the following description, “parts” simply means “parts by mass”, and “%” simply means “mass%”.

[Examples 1 to 4]
(Manufacture of granular flour)
After stirring 100 parts of semi-strong wheat flour (manufactured by Kumamoto Flour Milling Co., Ltd., Kinbong: water content 13.5%, protein content 12.0%) with a high-speed mixer and spraying 15 parts of water, the powder is granulated and then dried (model : FS-620 (manufactured by ADVANTEC), drying time was changed to 48 hours (Example 1), 36 hours (Example 2), 30 hours (Example 3), 24 hours (Example 4). And dried to obtain granule powders having different moisture contents. Thereafter, the particle size was adjusted to 100 to 800 μm through an 800-micron sieve (manufactured by IIDAMANUFACTURING CO. LTD, certified by JIS standard).

Example 5
Semi-strong wheat flour (Kinho, water content 13.5%, protein content 12.0%) was dried to a water content of 9.5% using the same dryer as used in Examples 1 to 4 to obtain a dry flour. The particle size was 8 to 120 μm (average diameter 54.42 μm).

(Manufacture of edible mixed powder)
The granulated powder and the dried powder having different water contents obtained in Examples 1 to 5 above were mixed with 2% brine water powder (Oriental Yeast Co., Ltd., red brine: K60% carbonate, 40% Na carbonate), An edible mixed powder of the present invention was obtained. The edible mixed powders of Examples 1 to 5 obtained as described above were subjected to the following Tests 1 to 3.

The moisture content of the edible mix powders of Examples 1 to 5 prepared as described above was measured by a normal pressure heating drying method. Using a moisture meter (model: 890100, manufactured by Brabender), 10 g of the sample was heated at 130 ° C. for 35 minutes, and the amount of moisture was obtained by subtracting the sample mass after heating from the sample mass before heating. The moisture value was expressed as a percentage by weight with respect to the sample. Table 1 shows each water content of the edible mixed powder.

[Comparative Example 1]
An edible mix of Comparative Example 1 was obtained by blending 2% brackish water powder with untreated semi-strong wheat flour (Kinho, water content 13.5%, protein content 12.0%). The particle size of the edible mix powder was 8 to 130 μm (average diameter 52.23 μm). The edible mixed powder obtained as described above was subjected to the following Test 1 to Test 3. The water content of the edible mix powder of Comparative Example 1 was measured in the same manner as in Examples 1 to 5. The results are shown in Table 1.

(Test 1)
The edible mix powder obtained in Examples 1 to 5 and Comparative Example 1 was sealed in a polyethylene bag and edible mix after an abuse storage test that was left for 1 month in an atmosphere at a temperature of 44 ° C. and a relative humidity of 85%. The incidence of powder lump mass and the yellow coloration of the edible mix powder were examined by visual inspection.

The occurrence rate of the lumps was obtained by sieving the edible mixed powder obtained in Examples 1 to 5 and Comparative Example 1 with a 1200 μm sieve (made by IIDA MANUFACTURING CO. LTD, JIS standard certified), and the lumps remaining on the sieve were removed. The mass (g) of the lump mass was divided by the total mass (g) and expressed as a percentage. The results are shown in Table 1.

The yellow color development of the edible mixed powder was examined visually according to the following appearance evaluation criteria. The results are shown in Table 1.
◯: Yellow color is not seen in appearance △: Yellow color is slightly seen in appearance ×: Yellow color is seen in appearance

From the results shown in Table 1, the edible mixed powder of the present invention in which 2% brine powder is added to the powder whose moisture content is adjusted to 6 to 11% by drying the edible powder is an atmosphere having a temperature of 44 ° C. and a relative humidity of 85%. Even after one month of abuse storage test below, the incidence of powder lump mass is less than 1.5% compared to the comparative example, and the yellow coloration of the pigment due to alkali component is hardly seen, and due to storage No alteration was seen. On the other hand, the mixed powder of the comparative example had a large occurrence rate of 6%, and yellow coloration was also remarkable.

(Test 2)
<Evaluation of workability with Chinese noodles>
100 parts of the edible mixed powder prepared in Examples 1 to 5 and Comparative Example 1 was put into a polyethylene bag, 50 parts of water was put into the bag with a cup, and air was further inflated to inflate the bag. Sealed and shaken for about 2 minutes to prepare Chinese noodle dough. Next, the dough was crushed in a bag, taken out from the bag, rubbed with both hands for about 50 times, rounded for about 10 minutes, rolled with a roll, cut out with cutting teeth to obtain Chinese noodles. The unity of the dough at the time of making the dough was evaluated as workability. Moreover, in order to see the physical property of the dough of the edible mixed powder produced in Examples 1-5 and the comparative example 1, the farinograph and the extensograph measurement were performed, and the farino water absorption and the extender R / E were measured.

The workability was evaluated based on the following criteria for the group of fabrics. The results are shown in Table 2.
◯: The dough is fast and hardly adheres to the bag surface.
(Triangle | delta): The collection of dough is a little late | slow and adheres to the bag surface a little.
X: The dough is slow to collect and adheres to the surface of the bag.

The farino water absorption rate is a farinograph (model: 810143, manufactured by Brabender Co., Ltd.) that measures the change in hardness when kneading flour to a certain consistency (so-called `` hardness '') and further kneading. ), Add 300 g of the sample to a farinograph mixer, add 30 ° C distilled water so that the center line of the farino curve is 500 BU ± 20 BU while mixing, and add the amount of this added distilled water in weight percent to the flour. What was represented was taken as the Farino water absorption. The greater the Farino water absorption, the less sticky the dough with the same amount of water added. The results are shown in Table 2.

The extender R / E is a sample of 300 g of sample, added with 30 ° C. saline so that the dough has a hardness of 500 BU at the end of kneading. After mixing for 3 minutes with the farinograph mixer, 150 g of dough is divided into two parts. EXTENSION is a device that automatically records the degree of stretch and resistance (a so-called “ashi” and “koshi” strength) of a fabric with a certain hardness for a fabric that is made into a rod shape and laid for 45 minutes in a constant temperature layer of 30 ° C. It was measured using a sogram (model: 860000, manufactured by Brabender) and expressed as a shape factor obtained by dividing the elongation resistance of the fabric by the degree of elongation. After the measurement, the dough was re-formed, and the measurement was performed similarly after 90 minutes and 135 minutes. The larger the Extendo R / E, the more the fabric has a “strain”. The results are shown in Table 2.

From the results in Table 2, the mixed powder for Chinese noodles of the present invention showed less adhesion of the mixed powder to the polyethylene bag when producing the hydrated dough, and the unity of the dough was good compared to the comparative example. In addition, the mix powder for Chinese noodles of the present invention has a farino water absorption rate and extenso R / E higher than those of the comparative examples, and the mix powders of Examples 1 to 4 using granule powder have particularly high values. , The dough was not sticky and it was found that there was a “koshi”.

(Test 3)
<Evaluation of texture with Chinese noodles>
The Chinese noodles produced in Test 2 above were placed in a bowl filled with soup in hot water for 2 minutes and a half, and the texture was evaluated as ramen according to the sensory evaluation table shown in Table 4 below. The results are shown in Table 3.

From the result of Table 3, it became clear that the mixed powder for Chinese noodles of the present invention has a good taste as compared with the comparative example.

According to the present invention, it is possible to provide an edible mixed powder excellent in preservability and workability, which makes it possible for anyone at home to make dough such as Chinese noodles by simply adding water. Further, by using the granulated powder, dough such as Chinese noodles having excellent texture and viscoelasticity can be produced.

Claims (5)

  An edible mixed powder comprising edible powder containing 50 to 100% by mass of cereal powder and brine water powder, wherein the edible powder has a moisture content of 6 to 11% by mass.   The edible mixed powder according to claim 1, wherein the edible powder is a granular powder.   The edible mixed powder according to claim 1 or 2, wherein a blend of the brine solution is 0.01 to 10 parts by mass with respect to 100 parts by mass of the edible powder.   The edible mixed flour according to any one of claims 1 to 3, wherein the cereal flour is wheat flour. The edible mix powder according to any one of claims 1 to 4, wherein the edible mix powder is a mixed powder for Chinese noodles.