JP4653669B2 - Method for producing soy peptide-containing instant noodles - Google Patents

Description

  The present invention relates to a method for producing instant noodles containing soy peptide at a high concentration, and more specifically, suppresses the occurrence of deterioration of noodle quality resulting from the addition of soy peptide, and has noodle quality similar to or higher than conventional noodle quality. The present invention relates to a method for producing instant noodles.

  In recent years, with the improvement of health orientation, attention has been focused on the functionality (easily digestible and absorbable, nutritional physiological effect) of soybean peptides. Soybean peptide is an enzyme hydrolyzate of soybean protein, has a good amino acid composition derived from soybean protein as a raw material, is excellent as a protein source, and is excellent in digestion and absorption. In addition, the nutritional physiological effects of soy peptide have specific effects such as a lipid metabolism promoting effect and a muscle fatigue recovery effect, and are used in functional foods, sports nutrition products and the like.

  Daily intake of such an excellent protein source and functional soy peptide is very meaningful for the improvement of national health. Addition to a certain noodle raw material and commercialization of the product were expected.

  As a technique for adding soy peptide to noodles, for example, Japanese Patent Publication No. 63-56789 is disclosed, and for the purpose of improving the protein score of the noodle raw material, decomposed soy protein, that is, soybean, is added to the raw material of the noodle. Use of peptides, more specifically, in the production of noodles, use of dry powder of O / W emulsion homogenized with soy protein, fats and oils and aqueous solvent treated with proteolytic enzyme as one of the raw materials, A process for producing instant high-protein noodles is disclosed. In addition, addition of noodle raw materials for separated soy protein is also disclosed (see Patent Document 1).

  However, in the noodle making to which the soy peptide is added in accordance with the above prior art, the noodle making property deteriorates in proportion to the added amount, such as breakage of the noodle band, and as a result, the effect of adding the soy peptide can be expected. The addition of the amount has the disadvantage that practical noodle making is difficult.

  When the gluten addition disclosed in the prior art is used in combination, the noodle-making property is somewhat improved, but the instant noodles produced by this method have a very poor noodle band binding state in hot water cooking, and a texture that is brittle to chew The so-called sense of connection, in which there is no stiffness and the viscoelasticity peculiar to noodles is lost, the texture is very thin, the hot water stretches quickly, and the commercial value is extremely low. Further, after storage for one month or more, there is a problem that the noodle strings are cut short during hot water cooking, and the noodle quality is deteriorated so that the commercial value cannot be maintained. This problem was particularly noticeable in instant hot-air dried noodles.

Japanese Patent Publication No. 63-56789

  As a result of researches to elucidate the problems of the prior art as described above, the present inventors have found that when soy peptide is added in a relatively large amount to the raw material of instant noodles, the soy peptide is not gluten-gluten in the production of the noodle dough. That prevents the formation of a three-dimensional network structure, and therefore, the production of noodles deteriorates, the properties of noodle strings deteriorate during cooking, the texture of noodles decreases, the quality of noodles deteriorates after storage, and soy peptide The gluten addition to the raw material only shows a temporary effect of improving the noodle-making property, and the quantitative deficiency effect of gluten three-dimensional network formation has surfaced over time. It has been found that the noodle strings are cut during cooking of the preserved product. That is, the present inventors have found that the addition of soy peptide itself causes deterioration of noodle quality.

  An object of the present invention is to add a relatively large amount of soy peptide to a raw material for noodles and suppress the occurrence of deterioration of noodle quality resulting from the addition of soy peptide to produce instant noodles having noodle quality similar to or higher than conventional noodles Therefore, an object of the present invention is to provide a manufacturing method thereof. In other words, in the instant noodles having long-term storage stability, an object is to provide a production method that achieves both high-concentration content of soy peptide and no deterioration of noodle quality due to soy peptide.

  In order to solve the above-mentioned problems, the present inventors diligently studied a method for supplementing the physical properties of soybean peptide based on the above findings. As a result, in the method for producing instant noodles, the present inventors have found that instant dry noodles that solve the above-mentioned problems can be obtained by containing soybean peptide and psyllium in the noodle dough.

  The above effect is presumed to be due to the fact that psyllium exhibits high viscosity and high gelling properties by heat treatment during production and acts on the three-dimensional network structure of gluten in noodles.

  That is, the present invention provides a soy peptide-containing instant noodle characterized by preparing a noodle dough containing soybean peptide and psyllium, making the noodle dough into a noodle string by a conventional method, pre-gelatinizing, and then drying. It is a manufacturing method. According to the present invention, it is possible to prevent hot water elongation with a good texture with a sense of connection, and further, after long-term storage, the noodle strings are cut short when cooking with hot water, that is, the noodle quality deteriorates such as the noodle strings being cut due to changes over time It is possible to provide a method for producing instant noodles containing a high concentration of soybean peptide that does not cause odor.

  Further, the present invention is characterized in that the noodle dough further contains calcium lactate. According to the present invention, the effect of suppressing the deterioration of noodle quality such as the breakage of the noodle strings due to the change with time can be further enhanced, which is preferable.

  Furthermore, this invention is characterized by including the process of including the said noodle dough in an inner layer. According to the present invention, by containing soybean peptide inside the noodle strings, elution of soybean peptide and the like during cooking and cooking can be sufficiently suppressed, so that the bitterness of soybean peptide during eating can be reduced. The stiffness of the noodles after noodles, the texture of the surface, the appearance, the strength and the like can be adjusted as desired.

  Further, in the present invention, it is particularly preferable that the drying is hot-air drying because hot water elongation can be prevented with a good texture with a sense of connection, and breakage of noodle strings due to change with time can be remarkably suppressed.

  According to the present invention, a relatively large amount of soy peptide is added to the noodle raw material, and the occurrence of noodle quality deterioration resulting from the addition of soy peptide is suppressed, and instant noodles having noodle quality similar to or higher than that of conventional noodles are produced. can do. That is, in the instant noodles having long-term storage stability, it is possible to provide a production method that achieves both high-concentration content of soy peptide and no deterioration of noodle quality due to soy peptide.

  Hereinafter, the present invention will be specifically described, but the present invention is not limited to these descriptions.

  Although the kind of noodles in this invention is not specifically limited, For example, udon, soba, Chinese noodles, spaghetti, etc. are mentioned.

<Compounding ingredients>
(1) Soy peptide Soy peptide is an enzyme degradation product of soy protein. Generally, after extracting defatted soybean with water to obtain soy milk and acid precipitation of the soy milk to obtain a concentrated protein curd. It is obtained by neutralization, enzymatic degradation with protease or the like and then drying with spray drying or the like. Alternatively, it can be obtained by subjecting the separated soybean protein to enzymatic degradation with a protease or the like and then drying with spray drying or the like. Depending on the degree of enzymatic degradation, etc., different physical properties and flavors can be obtained.

  The soybean peptide used in the present invention may be an enzyme-decomposed product of soybean protein, and the kind of soybean and its production method are not particularly limited.

  In addition, the degree of degradation of soybean peptide is 6 to 75%, preferably 10 to 50%, particularly preferably 20 to 25%, with a degradation rate (percentage of 0.2M trichloroacetic acid soluble nitrogen relative to total nitrogen). A thing is preferable at the point of flavor and noodle-making property. If the decomposition rate is less than 6%, it is difficult to make noodles and the function as a soy peptide is weak. On the other hand, if the decomposition rate is higher than 75%, it is difficult to make noodles. Absent.

  The amount of the soy peptide added is preferably 30% by weight or less, particularly preferably 5 to 25% by weight, based on the weight of the noodle-making raw material powder (mixed powder of powder material such as wheat flour and soy peptide and psyllium). It is good to do. When the amount of soy peptide added is small, the amount of soy peptide intake is small, and the nutritional physiological effect after the intake cannot be expected so much. On the other hand, if the amount of soy peptide added is too large, the noodle-making property deteriorates, and there is a problem in terms of the flavor and color tone (brown) specific to soy peptide.

(2) Psyllium Psyllium is a natural plant gum taken from seeds such as Plantago Ovata Forskal, a Plantago species Planttaginaceae plant that is a kind of plantain cultivated in Rajasthan and Gujarat states of India. The purification method and particle size of psyllium that can be used in the present invention are not particularly limited, but a higher degree of purification is preferable in terms of color tone.

  The amount of psyllium added may be approximately 0.04 to 0.77 parts by weight, more preferably 0.17 to 0.26 parts by weight, based on 1 part by weight of soybean peptide in the raw material flour. When 23.4% by weight of the noodle-making raw material powder is added to the peptide, psyllium is 1 to 18% by weight of the raw material powder, more preferably 4 to 6% by weight when eating after long-term storage. Is preferable in terms of the effect of suppressing the breakage of the noodle strings. If the amount added is small, the noodle strings will be cut short when cooked after storage for a long period of time, resulting in an unpleasant texture with a weak sense of connection and rapid hot water elongation. It is not preferable in that it becomes difficult to form and roll.

(3) Calcium lactate The addition amount of calcium lactate may be 0.17 parts by weight or less, more preferably 0.04 to 0.13 parts by weight with respect to 1 part by weight of the blended soybean peptide. When 23.4% by weight of the soy peptide is added to the weight of the raw material powder for noodle production, the calcium lactate content is 4% by weight or less, more preferably 1 to 3% by weight of the raw material powder. Is preferable in terms of the effect of suppressing the breakage of the noodle strings. If the amount added is small, the effect of suppressing the breakage of the noodle strings is reduced. On the other hand, if the amount added is too large, it is not preferable in that the bitterness or gummy taste of calcium is felt strongly.

  In addition, in this invention, a synergistic effect arises by using psyllium and calcium lactate together, and the noodle strip breakage inhibitory effect by a time-dependent change can further be heightened, and is especially preferable.

  Although it does not specifically limit as a method to contain calcium lactate, The method of adding by the normal noodle making method (simultaneous addition at the time of mixing) can be used. Here, calcium lactate can be used by dissolving in kneading water, but it is preferable to use it by mixing it with powder because the effect of suppressing the breakage of the noodle strings is high.

  In the present invention, gluten is not an essential component, but when a large amount of soy peptide is added, the noodle-making property is deteriorated, so that it may be appropriately adjusted according to the amount of soy peptide added. For example, when 23.4% by weight of the soy peptide is added to the weight of the raw material powder, the amount of gluten added is preferably 6 to 12% by weight of the raw material powder in terms of noodle-making properties.

  Moreover, the kind of gluten which can be used in this invention and a manufacturing method are not specifically limited, A normal active gluten etc. can be used.

<Manufacturing method>
Next, as a method for producing instant noodles of the present invention, the noodle raw material is blended with soy peptide and psyllium, and the method for producing noodle dough and instant noodles prepared from the noodle dough The method itself is not particularly limited, and conventional methods can be appropriately employed depending on the type and form of the intended instant noodles.

  Usually, the soybean peptide and psyllium are mixed in a raw material powder containing wheat flour as a main component, and various starches, gluten, various additives and the like are mixed in a powder as necessary. Next, kneaded water in which additives such as salt and alkali agents, various thickeners, noodle quality improvers, pigments, preservatives and the like generally used in the production of instant noodles are added to the mixed powder as desired. And knead with a mixer to make a noodle dough. Next, a noodle strip is formed with a composite roll, and after aging, rolled and cut out to form noodle strings, and raw noodles are prepared. Then, after subjecting to a boiled treatment, steaming treatment, etc., and a drying treatment such as hot air drying, oil heat drying, etc., instant hot noodles such as instant hot air dry noodles and instant oil heat dry noodles are obtained. can get.

  Further, by adding calcium lactate to at least one of the powder and the kneaded water so that the noodle dough further contains calcium lactate, the noodles further improving the effect of suppressing breakage of the noodle strands due to change over time Can be manufactured.

  Furthermore, the noodle dough prepared as described above is used as an inner layer, and the outer layer of the noodle dough prepared separately by a conventional method is laminated, coated, etc. on the outer periphery thereof, by adopting a process of forming a multilayer structure, It is possible to sufficiently suppress elution of soy peptides during cooking, to reduce the bitterness of soy peptides during eating, and to adjust the stiffness, texture, appearance, strength, etc. of noodles as desired. it can.

  In addition, the instant hot-air dry noodles in which the present invention is a particularly effective embodiment are produced by subjecting the noodle strings to at least one of steaming and boil processing by a conventional method and then hot-air drying. For example, in the case of instant noodles that can be restored only by pouring hot water, steam for about 2 minutes, boil at 98-100 ° C. for 5 to 75 seconds, wash with water for about 30 seconds, and apply seasoning Then, it is produced by drying with hot air at 80 to 110 ° C., preferably 95 ° C. for 30 to 110 minutes.

  The present invention will be specifically described below based on experimental examples and production examples, but the present invention should not be construed in a limited manner based on disclosure of these experimental examples and the like. In the following examples, “% by weight” is expressed as “%” unless otherwise specified.

Experimental Example 1: Essential components In order to confirm the necessity of each of the components of psyllium and calcium lactate to be blended in the instant noodles of the present invention, the noodles shown in Table 1 were examined.

  A mixed powder was prepared by adding 120 g of tapioca starch to 880 g of medium strength wheat flour. Next, 20 g of sodium chloride and 5 g of sodium carbonate were added, and the kneaded water dissolved and prepared to 360 ml was added to the mixed powder, and kneaded for 15 minutes with an atmospheric mixer to obtain an outer layer noodle dough.

  On the other hand, as shown in Table 1, 680 g (samples 1 and 3) or 630 g (samples 2 and 4) of semi-strong wheat flour was converted to soybean peptide (Fuji Oil Co., Ltd., trade name “High Newt DH” degradation rate of 23%. ) Mixed powder was prepared by adding 234 g (samples 1 to 4), psyllium 50 g (samples 2 and 4), calcium lactate 20 g (samples 3 and 4) and active gluten 86 g (samples 1 to 4). Next, 25 g of sodium chloride and sodium carbonate (the addition amount was adjusted as appropriate so that the pH of the noodle dough is the same) were added, and the kneaded water prepared and dissolved to 400 ml was added to the mixed powder, and the mixture was mixed with an atmospheric mixer for 15 minutes. The kneaded dough for the inner layer was obtained by kneading.

  After rolling both noodle doughs to form an outer layer noodle strip and an inner layer noodle strip, the inner layer noodle strip is made to have an outer layer: inner layer: outer layer = 1: 2: 1. A three-layer noodle strip was obtained by sandwiching between the two. Next, after aging for 15 minutes, the three-layer noodle strip was rolled and cut out to obtain a three-layer noodle. The three-layered noodles are cooked at 100 ° C. for 2 minutes, boiled at 98-100 ° C. for 30 seconds, washed with tap water for 30 seconds, immersed in a seasoning solution, and dried for drying (retainer). Typed. Subsequently, it dried with hot air of 95 degreeC for 50 minutes, and obtained the three-layer instant hot-air dry noodles of the samples 1-4 shown in Table 1.

  The obtained instant hot-air dried noodles were put into a cup for instant noodles and cooked by a conventional method. As sensory evaluation, the connection feeling of the noodles, the difficulty of hot water elongation, and the flavor of the noodles were evaluated in five levels.

  Furthermore, each instant hot-air dry noodle obtained was put in a cup for instant noodles, sealed with a lid, and stored in a room kept at 20 ° C. to 25 ° C. for 30 days. The preserved cup noodles were cooked by a conventional method, the state (length) of the noodle strings was observed, and the noodle strings were cut and evaluated in five stages. Also, as sensory evaluation, the sense of connection of noodles, the difficulty of hot water elongation, and the flavor of noodles were evaluated in five levels. The results are shown in Table 1 together with a five-step evaluation for sensory evaluation before storage. The criteria for each evaluation are as shown in Table 5 below.

  From the results shown in Table 1, it was found that by adding psyllium, the noodle strand breakage was improved, and by using psyllium and calcium lactate in combination, the effect of improving the noodle strand breakage was further enhanced.

Experimental Example 2: Types of thickening polysaccharides It was examined whether or not excellent noodles could be produced even when thickening polysaccharides other than psyllium were added. (1) Psyllium, (2) Gua gum, (3) Curdlan, (4) Glucomannan, (5) Sodium carboxymethylcellulose (CMC-Na) Three-layer instant hot-air dried noodles were obtained and evaluated by the same method as in Experimental Example 1. The results are shown in Table 2.

  From the results in Table 2, it was found that psyllium was the most excellent as an improving effect of the thickening polysaccharide for noodle strip breakage and sensory evaluation.

Experimental Example 3: Addition amount of psyllium The addition amount of psyllium to soybean peptides was examined. The additive amount of soybean peptide in the raw flour mixed with wheat flour, active gluten, soybean peptide, calcium lactate and psyllium was added to 23.4%, and the additive amount of psyllium was changed from 0 to 18%. Three-layer instant hot-air dried noodles were obtained and evaluated by the same method as in Experimental Example 1 at the blending rate. The results are shown in Table 3.

  From the results of Table 3, as an improvement effect of psyllium on noodle strip breakage and sensory evaluation, the addition amount of psyllium is 1 to 18% with respect to the raw material powder, that is, with respect to 1 part by weight of the soybean peptide in the raw material powder. 0.04 to 0.77 parts by weight is good, and 4 to 6% with respect to the raw material powder, that is, 0.17 to 0.26 parts by weight with respect to 1 part by weight of the soybean peptide in the raw material powder. Was found to be particularly good.

Experimental Example 4: Addition amount of calcium lactate The addition amount of calcium lactate with respect to soybean peptide was examined. The addition amount of soy peptide and psyllium in the raw flour mixed with wheat flour, active gluten, soy peptide and psyllium is changed to 23.4% and 5% respectively, and the addition amount of calcium lactate is changed from 0 to 4%. Three-layer instant hot-air dried noodles were obtained and evaluated at the compounding ratios shown in Table 4 by the same method as in Experimental Example 1. The results are shown in Table 4.

  From the results shown in Table 4, the effect of improving the breakage of the noodle strings was observed by adding calcium lactate. It was also confirmed that when the amount of calcium lactate added was too great, the flavor of the noodles deteriorated due to the bitterness and taste of calcium. Therefore, the addition amount of calcium lactate is 4% or less with respect to the raw material powder, that is, 0.17 parts by weight or less is favorable with respect to 1 part by weight of the soybean peptide in the raw material powder. It was found that the addition amount of 3%, that is, 0.04 to 0.13 parts by weight with respect to 1 part by weight of soybean peptide in the raw material powder was particularly excellent.

[Production Example 1]
A mixed powder was prepared by adding 120 g of tapioca starch to 880 g of medium strength wheat flour. Next, 20 g of sodium chloride and 5 g of sodium carbonate were added, and the kneaded water dissolved and prepared to 360 ml was added to the mixed powder, and kneaded for 15 minutes with an atmospheric mixer to obtain an outer layer noodle dough.
On the other hand, a mixed powder was prepared by adding 234 g of soy peptide (product name “Hi-New DH” degradation rate 23%, manufactured by Fuji Oil Co., Ltd., 23%), 50 g of psyllium and 86 g of active gluten to 630 g of semi-strong wheat flour. Next, 25 g of sodium chloride and 14 g of sodium carbonate were added and dissolved and prepared kneaded water was added to the mixed powder, and kneaded with an atmospheric mixer for 15 minutes to obtain an inner layer noodle dough. After rolling both noodle doughs to form an outer layer noodle strip and an inner layer noodle strip, the inner layer noodle strip is made to have an outer layer: inner layer: outer layer = 1: 2: 1. A three-layer noodle strip was obtained by sandwiching between the two. Next, after aging for 15 minutes, the three-layer noodle strip was rolled and cut out to obtain a three-layer noodle. The three-layered noodles are cooked at 100 ° C. for 2 minutes, boiled at 98-100 ° C. for 30 seconds, washed with tap water for 30 seconds, immersed in a seasoning solution, and dried for drying (retainer). Typed. Next, it was dried with hot air at 95 ° C. for 50 minutes to obtain three-layer instant hot air dried noodles.

According to the production method, even when the soybean peptide is contained at a high concentration, the connection feeling of the noodles is good, the hot water does not stretch easily, the noodle flavor is good, and the noodle quality deteriorates such as the noodle strand breakage due to change over time. Instant hot-air dried noodles that do not cause odors.

[Production Example 2]
A mixed powder was prepared by adding 120 g of tapioca starch to 880 g of medium strength wheat flour. Next, 20 g of sodium chloride and 5 g of sodium carbonate were added, and the kneaded water dissolved and prepared to 360 ml was added to the mixed powder, and kneaded for 15 minutes with an atmospheric mixer to obtain an outer layer noodle dough.
On the other hand, a mixed powder was prepared by adding 234 g of soy peptide (trade name “HI-NEW DH” degradation rate: 23%, manufactured by Fuji Oil Co., Ltd., 23%) to 630 g of semi-strong wheat flour, 50 g of psyllium, 20 g of calcium lactate and 86 g of active gluten. . Next, 25 g of sodium chloride and 20 g of sodium carbonate were added and dissolved and prepared kneaded water was added to the mixed powder, and kneaded with an atmospheric mixer for 15 minutes to obtain an inner layer noodle dough. After rolling both noodle doughs to form an outer layer noodle strip and an inner layer noodle strip, the inner layer noodle strip is made to have an outer layer: inner layer: outer layer = 1: 2: 1. A three-layer noodle strip was obtained by sandwiching between the two. Next, after aging for 15 minutes, the three-layer noodle strip was rolled and cut out to obtain a three-layer noodle. The three-layered noodles are cooked at 100 ° C. for 2 minutes, boiled at 98-100 ° C. for 30 seconds, washed with tap water for 30 seconds, immersed in a seasoning solution, and dried for drying (retainer). Typed. Next, it was dried with hot air at 95 ° C. for 50 minutes to obtain instant hot air dried noodles.

According to the production method, even when the soybean peptide is contained at a high concentration, the connection feeling of the noodles is good, the hot water does not stretch easily, the noodle flavor is good, and the noodle quality deteriorates such as the noodle strand breakage due to change over time. It was possible to obtain instant hot-air dried noodles that can further suppress the above.

Claims (4)

  A method for producing instant noodles containing soybean peptide, comprising preparing a noodle dough containing soybean peptide and psyllium, making the noodle dough into a noodle string by a conventional method, then pre-gelatinizing and then drying.   The method for producing instant noodles containing soybean peptide according to claim 1, wherein the noodle dough further contains calcium lactate.   The method for producing instant noodles containing soybean peptide according to claim 1 or 2, comprising a step of including the noodle dough in an inner layer. The method for producing instant noodles containing soybean peptide according to any one of claims 1 to 3, wherein the drying is hot-air drying.