JP5746414B1 - Noodle wire adhesion inhibitor for noodle-like gel food and noodle-like gel food - Google Patents

Abstract

An object of the present invention is to provide an anti-noodle-fouling agent for noodle-like gel foods that suppresses the adhesion of noodle strings to noodle-like gel foods, and a noodle-like gel food containing the same. Whey protein is used as an anti-noodle-fouling agent for noodle-like gel foods substantially free of wheat flour. Moreover, the noodle-like gel-like food containing glucomannan, polysaccharide thickeners other than glucomannan, whey protein, and salt is provided. In addition to whey protein, one or more milk materials selected from cheese, butter, cream, condensed milk, powdered milk, and casein may be contained. Moreover, it is preferable that a polysaccharide thickener is 1 type (s) or 2 or more types chosen from carrageenan, locust bean gum, and xanthan gum. [Selection figure] None

Description

  The present invention relates to a noodle string adhesion preventing agent and noodle-like gel food for noodle-like gel food substantially free of wheat flour.

  As low-calorie noodles that do not use wheat flour, konjac and so-called konjac noodles made using other gelling agents are known. Such noodles are easy to eat even for diabetics whose intake is restricted such as starch and sugar.

  For example, in Patent Document 1 below, water is added to konjac powder to swell and dissolve, and then a basic amino acid, basic salt, or a mixture of both is added and mixed; or a basic amino acid, basic salt, or a mixture of both is added in advance. Add the mixed water to the konjac flour; or premix the konjac flour with a basic amino acid, basic salt or a mixture of both, and then add water to the mixture to swell and dissolve it. A konjac jelly noodle is disclosed in which the konjac jelly has a pH of 8.0 to 10.5, which is formed into a yarn and solidified with a heated aqueous solution.

  Patent Document 2 below discloses glucomannan noodles produced from glucomannan granules, thickeners, calcium and dietary fiber as raw materials according to a normal yarn konjac production process, and an enzyme that liquefies glucomannan. An easy-to-digest glucomannan noodle is disclosed, which is formed by combining and packaging a tool to which is added.

  Further, Patent Document 3 below discloses a noodle-like food obtained by mixing water, crystalline cellulose, calcium hydroxide, and powdered mannan, gelling, and cutting into noodle strings.

  On the other hand, as a konjac hardened without using an alkaline agent, the following Patent Document 4 discloses a sashimi-like form comprising konjac fine powder, carrageenan, locust bean gum, water, emulsifier, edible oil and fat, and seasoning. Konjac is disclosed.

Japanese Patent Publication No. 8-29057 Japanese Patent Laid-Open No. 5-199845 JP 2005-13143 A JP-A-60-203159

  However, the konjac noodles made of konjac or glucomannan gel described in Patent Documents 1 to 3 are all gelled with alkali, so that the odor is likely to remain and it is necessary to wash with water before use. There was an inconvenience.

  On the other hand, Patent Document 4 discloses a sashimi-shaped konjac in which konjac is hardened with a thickening polysaccharide without using an alkali.

  Therefore, the inventors of the present invention tried to make a noodle-like gel food product in which glucomannan was gelled with another thickening polysaccharide as in Patent Document 4, and the noodles stuck together during storage. As a result, it has been found that there is a problem that it becomes difficult to be loosened.

  Accordingly, an object of the present invention is to provide a noodle string adhesion preventive agent for noodle-like gel food that suppresses the adhesion of noodle strings of the noodle-like gel food and a noodle-like gel food containing the same.

  In order to achieve the above object, the noodle string adhesion preventing agent for noodle-like gel food of the present invention is a noodle string adhesion preventing agent for noodle-like gel food substantially free of flour. It is characterized by containing as.

  According to the noodle string adhesion preventive agent for noodle-like gel food of the present invention, the noodle strings of the resulting noodle-like gel food adhere to each other when added to the raw material in the production process of the noodle-like gel food. It is possible to provide a noodle-like gel-like food that can be made difficult, and when eating after refrigerated storage and the like, the noodle strings can be quickly unwound and can have a good texture and flavor.

  In the noodle string adhesion preventing agent for noodle-like gel food according to the present invention, the noodle-like gel food preferably contains glucomannan. The noodle string adhesion preventing agent of the present invention is particularly suitable for noodle-like gel food containing glucomannan.

  On the other hand, the noodle-like gel food of the present invention is characterized by containing glucomannan, a thickening polysaccharide other than glucomannan, whey protein, and salt.

  According to the noodle-like gel-like food of the present invention, the addition of whey protein and salt imparts moderate hardness, improves the crispness, has the texture and flavor of noodles, and does not easily adhere noodle strings. A noodle-like gel food can be provided.

  The noodle-like gel food of the present invention preferably contains one or more milk materials selected from cheese, butter, cream, condensed milk, powdered milk, and casein in addition to the whey protein. More preferably, it is powdered milk, whole milk powder, cream cheese, or casein. According to this, by containing milk raw materials other than whey protein, whiteness like noodles is imparted, and texture and flavor can be further improved.

  In the noodle-like gel-like food of the present invention, the thickening polysaccharide is preferably one or more selected from carrageenan, locust bean gum, guar gum, xanthan gum and agar, and κ-carrageenan, locust bean. It is more preferable that it is 1 type, or 2 or more types selected from gum and xanthan gum. By using κ-carrageenan and locust bean gum and / or xanthan gum, a noodle-like gel-like food having a better texture can be obtained. .

  In the noodle-like gel food of the present invention, the glucomannan 0.1 to 1.5% by mass, the thickening polysaccharide 0.4 to 3.0% by mass, and the whey protein 0.1 to 5.0% by mass. %, Preferably 0.2 to 2.0% by mass of the sodium chloride. By making the blending amounts of the respective raw materials within the above ranges, the texture and flavor can be improved, and the effect of preventing the attachment of the noodle strings can be enhanced.

  According to the noodle string adhesion preventive agent for noodle-like gel food of the present invention, the noodle strings of the resulting noodle-like gel food adhere to each other when added to the raw material in the production process of the noodle-like gel food. It is possible to provide a noodle-like gel-like food that can be made difficult, and when eating after refrigerated storage and the like, the noodle strings can be quickly unwound and can have a good texture and flavor.

  According to the noodle-like gel-like food of the present invention, the addition of whey protein and salt imparts moderate hardness, improves the crispness, has the texture and flavor of noodles, and does not easily adhere noodle strings. A noodle-like gel food can be provided.

  In the present invention, the noodle-like gel-like food substantially free of wheat flour means food that is substantially free of wheat flour, gelled with various thickening polysaccharides, and shaped into noodle strings. Here, “substantially not containing wheat flour” means that the content of wheat flour in the noodle-like gel food is 1% by mass or less.

  The thickening polysaccharide is not particularly limited, but for example, one or more selected from glucomannan, carrageenan, locust bean gum, guar gum, xanthan gum, and agar are preferably used. The noodle string adhesion preventive agent of the present invention is particularly suitable for noodle-like gel food containing glucomannan. A more preferable embodiment of the noodle-like gelled food containing glucomannan will be described later.

  The noodle string adhesion preventing agent of the present invention contains whey protein as an active ingredient. Here, whey protein is a protein obtained from whey, which is an aqueous solution obtained by removing milk fat or casein from milk (preferably milk). Whey is made in large quantities as a by-product separated from solids when making cheese. If yogurt is left unattended, liquid may accumulate on the top, which is also whey. As whey protein, whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH) and the like are known, and any of these can be used in the present invention.

  In addition to whey protein, the noodle string adhesion preventing agent of the present invention is one or two selected from cheese, butter, cream, condensed milk, powdered milk, and casein, preferably skim milk powder, whole milk powder, cream cheese, and casein. You may contain the above milk raw materials and salt. By containing the said milk raw material and salt, while giving the whiteness like noodles, texture and flavor can be made more favorable.

  In addition to the above, the noodle string adhesion preventive agent of the present invention can contain sugars, starches, minerals and the like.

  The form of the noodle string adhesion preventing agent is not particularly limited, and may be, for example, whey protein powder. If necessary, an excipient or the like is added to whey protein and other raw materials to form granules, tablets, It may be formed into a block shape or the like.

  The noodle string adhesion preventive agent of the present invention can be prevented from adhering to the noodle strings of the resulting noodle-like gel food by adding it to the raw material in the production process of the noodle-like gel food. When eating after storage or the like, the noodle strings can be quickly loosened to provide a noodle-like gel-like food that can taste a good texture and flavor.

  Next, the noodle-like gel food of the present invention is characterized by containing glucomannan, a thickening polysaccharide other than glucomannan, whey protein, and salt.

  Glucomannan is also called konjac mannan, and normal konjac flour can be used in addition to purified glucomannan.

  The content of glucomannan in the noodle-like gel food is preferably 0.1 to 1.5% by mass, and more preferably 0.4 to 1.0% by mass. If the content of glucomannan is 0.1% by mass or less, the elasticity is poor, and if it exceeds 1.5% by mass, the elasticity is too strong and the crispness becomes worse.

  Examples of thickening polysaccharides other than glucomannan include carrageenan, locust bean gum, guar gum, xanthan gum, agar and the like, and in particular, one or two selected from κ-carrageenan, locust bean gum, and xanthan gum. The above is preferably used.

  The content of the thickening polysaccharide other than glucomannan in the noodle-like gel food is preferably 0.4 to 3.0% by mass, and more preferably 0.4 to 2.0% by mass. If the content of the thickening polysaccharide other than glucomannan is 0.4% by mass or less, the stiffness is poor, and if it exceeds 2.0% by mass, the stiffness is too strong.

  By containing glucomannan and a thickening polysaccharide other than the above glucomannan, gelation is possible without adding an alkali agent, and a noodle-like gel-like food product having no alkaline odor can be obtained. .

  As described above, the whey protein imparts an effect of suppressing adhesion between noodle strings of the resulting noodle-like gel food. In addition, the addition of whey protein also provides an effect of improving the texture by giving the noodle-like gel-like food a crisp feeling.

  The content of whey protein in the noodle-like gel food is preferably 0.1 to 5.0% by mass, more preferably 0.1 to 3.0% by mass, and further 0.5 to 2.0% by mass. preferable. If the content of whey protein is 0.1% by mass, the effect of preventing the attachment of noodle strings is poor, and if it exceeds 5.0% by mass, the whey protein has a strong flavor, which is not preferable.

  As a raw material of the noodle-like gel food of the present invention, in addition to whey protein, one or more selected from cheese, butter, cream, condensed milk, powdered milk, and casein, preferably skim milk powder, whole milk powder One or more milk ingredients selected from cream cheese and casein may be added. As a result, the noodle-like gel-like food can be given a slight feeling and can have a white color like noodles.

  The content of milk ingredients other than whey protein in the noodle-like gel food is preferably 0.5 to 5.0% by mass, and more preferably 0.5 to 2.0% by mass. When the content of milk ingredients other than whey protein is 0.5% by mass, the odor masking effect of the thickening polysaccharide is poor, and when it exceeds 5.0% by mass, the milk flavor becomes strong and seasons other than milk flavor. It is not preferable in some cases.

  The noodle-like gel food of the present invention further contains salt. By containing salt, hardness is imparted, the crispness is dramatically improved, and a texture like noodles can be obtained.

  0.2-2.0 mass% is preferable and, as for content of the salt in a noodle-like gel-like food, 0.2-1.0 mass% is more preferable. When the salt content is 0.2% by mass, the texture is poor, and when it exceeds 2.0% by mass, the salty taste is strong.

  The noodle-like gel food of the present invention preferably further contains a saccharide. By containing saccharides, the salty taste of salt will be mellow, and the dispersion and swelling of glucomannan and other thickening polysaccharides will be good.

  As sugars, sugar alcohols such as maltitol, sorbitol, erythritol, oligotoses (linear oligosaccharides mainly composed of maltotriose (G3)), oligosaccharides such as fructo-oligosaccharides, maltose, and lactose A saccharide having a low target sweetness is preferably used.

  1-10 mass% is preferable in solid content conversion, and, as for content of saccharides in a noodle-like gel-like foodstuff, 2-8 mass% is more preferable. When the saccharide content is 1% by mass, the mellowness is lost, and when it exceeds 10% by mass, sweetness comes out, which is not preferable.

  In addition, 85-97.5 mass% is preferable and, as for the water content of the noodle-like gel-like foodstuff of this invention, 90-95 mass% is more preferable.

  In addition, the noodle-like gel food of the present invention includes proteins such as soy protein, salts such as calcium lactate, calcium chloride, calcium carbonate, potassium chloride, potassium carbonate, fats and oils such as vegetable oils and milk fats, Emulsifiers such as glycerin fatty acid esters and sucrose fatty acid esters, soy polysaccharides, cellulose, okara, dietary fibers such as indigestible dextrin, starches such as tapioca starch, potato starch, processed starch, tomatoes, basil, spinach Processed products such as shrimp, fragrances and the like may be added within a range that does not significantly affect the texture.

  Here, when calcium lactate and potassium chloride are added, an effect of suppressing the elution of protein from the noodle-like gel food can be obtained. The content of calcium lactate and / or potassium chloride in the noodle-like gel food is preferably 0.02 to 2.0% by mass. A calcium salt other than calcium lactate or a potassium salt other than potassium chloride may be used.

  The noodle-like gel food of the present invention can be produced, for example, by the following method. That is, glucomannan and other thickening polysaccharides are added to water and mixed and dissolved while heating as necessary (hereinafter referred to as “solution A”).

  On the other hand, whey protein, salt, and other raw materials are added to water and mixed and dissolved while heating as necessary (hereinafter referred to as “solution B”).

  Next, the solution A and the solution B are mixed, filled in a thin layer in a container such as a stainless steel vat, and then cooled and gelled in a refrigerator or the like.

  The gelled thin layered gel is cut with a predetermined width using, for example, a squid somen cutter or the like to obtain a noodle-like gel food.

  The noodle-like gel food of the present invention can be directly eaten as cold noodles with a suitable seasoning liquid such as noodle soup and tomato sauce. The noodle-like gel food of the present invention can also be eaten as a salad ingredient.

  Although the noodle-like gel-like food of the present invention contains glucomannan, it does not have an alkaline odor (konnyaku smell) like conventional konjac noodles, and is easy to eat and delicious. Moreover, although it does not contain flour or the like, it has a crunchy texture and texture like noodles. Furthermore, by containing whey protein, it is possible to prevent the noodle strings from adhering to each other, and when eating after refrigerated storage, the noodle strings are quickly loosened to have a good texture and flavor. Can do.

  Hereinafter, examples and comparative examples of the present invention will be described with reference to test examples, but these examples and comparative examples do not limit the scope of the present invention. In addition, the manufacturing method and test method of a noodle-like gel food in the following test examples are as follows.

(Method for producing noodle-like gel food)
In a 1 L stainless steel can, a thickening polysaccharide (glucomannan, other thickening polysaccharide) and water are added, and the volume is increased to 800 g. The stainless steel can is heated in a warm bath to obtain a solution A in which the thickening polysaccharide is dissolved.

  Meanwhile, in a 1 L stainless steel can, add whey protein, salts, other raw materials, and water, and make up to 200 ml. A stainless steel can is heated in a warm bath to obtain a solution B in which whey protein, salts, and other raw materials are dissolved.

  Solution A and solution B are mixed, filled into a stainless steel vat in a thin layer, and cooled in a refrigerator to gel.

  The gelled thin layered gel is cut into a noodle shape having a cross section of 2.5 mm × 3 mm using a squid somen cutter.

(Rheometer measurement of gel)
The breaking distance and gel strength of the gel with a rheometer were measured by the following methods. That is, a 200 ml beaker is filled with 100 g of a mixed solution of solution A and solution B, and cooled and gelled in a refrigerator. Using a rheometer (manufactured by San Kagaku: product name “CR-500DX”) and performing a compression test (measurement conditions: plunger diameter 10 mm, moving speed 60 mm / min, entry distance 25 mm), the gel is broken The gel strength and breaking distance were determined to evaluate the gel characteristics.

(Absorbance measurement)
Put 15 g of noodle-like gel food in a 100 ml beaker and pour 30 g of water. After refrigerated for 1 week, the supernatant was measured for absorbance at 280 nm using a spectrophotometer to evaluate the degree of protein elution.

(Color difference measurement)
The L * value was measured using a colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., product name “ZE2000”), and the degree of whiteness of the noodle-like gel food was evaluated.

(Adhesion test)
The cut noodle-like gel-like food was put in a container, stored for 1 week in a refrigerator (6 ° C.), and then the noodles were scooped up with chopsticks to evaluate the adhesion.

  The evaluation was performed based on the criteria that ×: noodle strings stuck together, the noodle strings were not unraveled, and ○: the noodle strings were easily unraveled.

[Test Example 1: Examination of adhesion tendency of noodle strings of various protein raw materials]
According to the formulation shown in Table 1 below, the noodle-like gel foods of Comparative Examples 1 to 4 and Examples 1 to 2 are produced, and sensory evaluation is performed by six experienced panelists, and rheometer measurement, color difference measurement, and adhesion are performed. A sex test was performed.

The sensory evaluation was performed according to the following criteria and displayed as the average of each panel.
A: Good in hardness, elasticity, crispness and flavor, and excellent in elasticity and elasticity as a noodle-like gel food.
○: Good in hardness, elasticity, crispness and flavor, and excellent in elasticity and elasticity as a noodle-like gel food.
Δ: Hardness, elasticity, crispness, or flavor is not preferred.
X: Hardness, elasticity, crispness, and flavor are all undesirable.

  The results are shown in Table 1 below. In addition, all the numbers regarding the compounding composition of the table | surface in a specification are the mass%. “Cream cheese P” is an abbreviation for “cream cheese powder”. “Whey P (WPI)” is whey protein isolate (WPI).

  From the results of Table 1, in Comparative Examples 1 to 5 where no whey protein was added, noodle-like gel-like foods adhered, but Examples 1 and 2 where whey protein was added were noodle-like gel-like. The adhesion of food was prevented. In addition, Examples 1 and 2 to which whey protein was added also had good sensory evaluation and texture such as gel strength.

[Test Example 2: Examination of whey protein concentration]
Noodle-like gelled foods of Examples 3, 4, and 5 were produced according to the formulation shown in Table 2 below, and sensory evaluation was performed in the same manner as in Test Example 1, and rheometer measurement and adhesion test were performed. The results are shown in Table 2. In addition, the result of Example 1 of Test Example 1 was also displayed. In addition, “WPC80” in the table is a whey protein concentrate.

  From the results of Table 2, when the whey protein is 0.1% by mass (Example 3), 1% by mass (Examples 4 and 5), and 2% by mass (Example 1) in the noodle-like gel food, In both cases, the adhesion of the noodle-like gel food was prevented. It was also found that whey protein can be used with either WPI or WPC.

[Test Example 3: Investigation of thickening polysaccharides]
Noodle-like gel food jelly noodles of Examples 6, 7, and 8 were produced according to the formulation shown in Table 3 below, and sensory evaluation was performed in the same manner as in Test Example 1 and an adhesion test was performed. The results are shown in Table 3. In addition, the result of Example 1 of Test Example 1 was also displayed.

  From the results of Table 3, in the system in which glucomannan and other thickening polysaccharides coexist, adhesion of the noodle-like gel food jelly noodles was prevented.

Claims (5)

It contains a glucomannan and a thickening polysaccharide other than glucomannan, and it contains whey protein as an active ingredient in an anti-noodle adhesive for noodle-like gel foods substantially free of wheat flour. Noodle strings adhesion preventive for noodle-like gel foods.   A noodle-like gel-like food comprising glucomannan, a thickening polysaccharide other than glucomannan, whey protein, and salt. The whey addition to the protein, cheese, butter, cream, condensed milk, milk powder, and one or more of the noodle-like gel-like food product according to claim 2, wherein the containing milk materials selected from casein. The noodle-like gelled food according to claim 2 or 3 , wherein the thickening polysaccharide is one or more selected from carrageenan, locust bean gum, and xanthan gum. 0.1 to 1.5% by mass of the glucomannan, 0.4 to 3.0% by mass of the thickening polysaccharide, 0.1 to 5.0% by mass of the whey protein, and 0.2 to 2.0 of the sodium chloride. The noodle-like gelled food according to any one of claims 2 to 4 , which is contained by mass%.