JP6674583B1 - 麺類用品質改良剤 - Google Patents
麺類用品質改良剤 Download PDFInfo
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- JP6674583B1 JP6674583B1 JP2019150168A JP2019150168A JP6674583B1 JP 6674583 B1 JP6674583 B1 JP 6674583B1 JP 2019150168 A JP2019150168 A JP 2019150168A JP 2019150168 A JP2019150168 A JP 2019150168A JP 6674583 B1 JP6674583 B1 JP 6674583B1
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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- Noodles (AREA)
Abstract
Description
また本発明は、穀粉及び/又は澱粉を含有する粉100質量部、ならびに前記麺類用品質改良剤を前記普通小麦由来の小麦蛋白と前記デュラム小麦由来の小麦蛋白との合計量換算で0.1〜15質量部含有する、麺類用原料粉を提供する。
また本発明は、前記麺類用原料粉を用いた麺類の製造方法を提供する。
デュラム小麦粉(日清製粉製)に約0.7倍量の水を添加して混捏して生地とした。この生地に約5倍量の水を添加して混合及び洗浄した後、さらに水洗して生グルテンを調製した。得られた生グルテンを真空凍結乾燥した後、粉砕してデュラム小麦蛋白を得た(粗蛋白含量:約70質量%)。
表1〜4記載の麺類用品質改良剤を含む原料粉を調製した。小麦粉は中力粉を用いた。加工澱粉はアセチル化タピオカでん粉(A700;Jオイルミルズ)を用いた。普通小麦蛋白は市販のグルテン(AグルG、粗蛋白含量約85%、グリコ栄養食品)を用いた。デュラム小麦蛋白は参考例1で調製したものを用いた。該原料粉と水分(食塩含む)を混合し、ミキシング(高速6分間→低速7分間)して麺生地を調製した。該麺生地を製麺ロールにより圧延及び複合して麺帯を作製し、切り刃(#10角)で切り出して生うどんを製造した(麺厚3mm)。
<評価基準>
食感
5点:対照例と比べて弾力に富み、硬さと粘りに優れる
4点:対照例と比べてやや弾力があり、硬さと粘りがやや優れる
3点:対照例と同等である
2点:対照例と比べてやや弾力がなく、硬さと粘りにやや劣る
1点:対照例と比べて弾力がなく、硬さと粘りに劣る
茹で伸び耐性
5点:対照例と比べて麺のふやけが軽度である
4点:対照例と比べて麺のふやけがやや軽度である
3点:対照例と同等のふやけ具合である
2点:対照例と比べて麺のふやけがやや進んでいる
1点:対照例と比べて麺のふやけの進行が著しい
Claims (9)
- 普通小麦由来の蛋白とデュラム小麦由来の蛋白とを、粗蛋白換算で1:0.04〜1の質量比で含有し、該普通小麦由来の蛋白は粗蛋白含量が70質量%以上であり、該デュラム小麦由来の蛋白は粗蛋白含量が50質量%以上である、麺類用品質改良剤。
- 前記普通小麦由来の蛋白と前記デュラム小麦由来の蛋白との合計含有量が50質量%以上である、請求項1記載の麺類用品質改良剤。
- 穀粉を含有する粉100質量部、ならびに請求項1又は2記載の麺類用品質改良剤を前記普通小麦由来の蛋白と前記デュラム小麦由来の蛋白との合計量換算で0.1〜15質量部含有する、麺類用原料粉。
- 前記デュラム小麦由来の蛋白を0.05質量%以上0.5質量%未満含有する、請求項3記載の麺類用原料粉。
- 前記穀粉と澱粉を25:75〜90:10の質量比で含有する、請求項3又は4記載の麺類用原料粉。
- 前記穀粉が小麦粉を含む、請求項3〜5のいずれか1項記載の麺類用原料粉。
- 前記澱粉が加工澱粉を含む、請求項5又は6記載の麺類用原料粉。
- 前記麺類が、茹で又は蒸し調理された後、冷蔵又は冷凍で保存される麺類である、請求項3〜7のいずれか1項記載の麺類用原料粉。
- 請求項3〜8のいずれか1項記載の麺類用原料粉を用いた麺類の製造方法。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115003167A (zh) * | 2020-01-30 | 2022-09-02 | 日清富滋株式会社 | 面条类的制作方法 |
JP7461178B2 (ja) | 2020-03-13 | 2024-04-03 | 日清製粉株式会社 | 麺類用品質改良剤 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP7254980B1 (ja) | 2022-01-21 | 2023-04-10 | 日清製粉株式会社 | 再加熱されずに喫食される冷蔵調理済み麺類の製造方法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2002191306A (ja) * | 2000-12-27 | 2002-07-09 | Showa Sangyo Co Ltd | 食品の品質改良剤及び該剤を用いた食品 |
JP5203751B2 (ja) * | 2008-03-06 | 2013-06-05 | 日清製粉株式会社 | 麺類または皮類用デュラム小麦粉およびこれを含有する麺類または皮類用小麦粉組成物 |
JP6450130B2 (ja) * | 2014-10-02 | 2019-01-09 | グリコ栄養食品株式会社 | 食感改良組成物 |
JP6506135B2 (ja) * | 2015-08-14 | 2019-04-24 | 日清フーズ株式会社 | 冷蔵調理済み生パスタ類の製造方法 |
JP6893847B2 (ja) * | 2017-08-02 | 2021-06-23 | 日清フーズ株式会社 | 冷凍調理済み生麺類の製造方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115003167A (zh) * | 2020-01-30 | 2022-09-02 | 日清富滋株式会社 | 面条类的制作方法 |
CN115003167B (zh) * | 2020-01-30 | 2024-02-13 | 日清富滋株式会社 | 面条类的制作方法 |
JP7461178B2 (ja) | 2020-03-13 | 2024-04-03 | 日清製粉株式会社 | 麺類用品質改良剤 |
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