JP7315348B2 - Colored dusting powder and its manufacturing method - Google Patents

Description

The present invention relates to a colored dusting powder and a method for producing the same.

Conventionally, food products such as raw noodles, noodle skins such as dumplings, and rice cakes are sprinkled with a powder called dusting powder to prevent sticking to the food during manufacturing and storage.

The properties required for the dusting powder are that it has little odor, does not affect the taste, has fluidity as a powder, and has anti-adhesion properties. For noodles, it is preferable that the boiling water does not have viscosity when boiling. Potato starch, sago starch, corn starch, tapioca starch, sweet potato starch, wheat starch, rice starch, and processed starch such as oxidized starch of these are used.

However, these starches are washed and sometimes bleached during the manufacturing process, and the starch itself is white, and in colored raw noodles such as Chinese noodles and buckwheat noodles, dusting makes the noodles white and unsightly.

In addition, in recent years, raw noodles that do not need to be boiled and spilled by adding starch-degrading enzymes to the soup have been put on the market.

By the way, Patent Documents 1 to 4 can be cited as techniques for dusting flour for noodles. Patent Literature 1 describes a technique of adhering dusting powder containing calcined calcium to the surface of noodles to prevent spoilage and extend the expiration date. Further, Patent Document 2 describes a technique of applying dusting powder containing pumpkin powder to noodles containing pumpkin containing pumpkin powder.
In addition, Patent Document 3 describes a technique of using citrus peel as a coloring material for Chinese noodles instead of gardenia pigment, and describes that it is used for coloring purposes as dusting powder when making noodles. Further, Patent Document 4 discloses a technique of dusting noodles containing peach powder or peach juice with peach powder or peach juice. However, these techniques are techniques in which calcined calcium, colored powders of natural materials, or the like are mixed with the dusting powder, and techniques relating to the dusting powder with colored starch are not described.

JP-A-2000-253842 JP-A-4-349864 Japanese Unexamined Patent Application Publication No. 2008-105 JP-A-10-323165

It is an object of the present invention to provide a colored dusting powder that matches the color tone of raw noodles and makes the dusting powder inconspicuous even while dusting, and to provide a method for producing the same.

The inventors considered that, in raw Chinese noodles that do not need to be boiled over, it is necessary to make the noodles inconspicuous even if they are dusted with flour in order to take into account the preconceptions of consumers who are likely to overcook the noodles. Then, as a result of earnest research, it resulted in the present invention.

That is, it is a colored dusting powder characterized by coloring starch with a water-soluble or/and water-dispersible pigment.

Also, the starch according to the present invention is preferably at least one of sago starch, potato starch, corn starch, tapioca starch, sweet potato starch, wheat starch, rice starch and oxidized starch thereof.

In addition, the pigment according to the present invention is preferably at least one of a gardenia pigment, a carotene pigment, a safflower pigment, a paprika pigment, a Benicouji pigment and a marigold pigment.

Moreover, it is preferable that the colored dusting powder is a dusting powder for noodles.

The colored dusting powder according to the present invention is preferably produced by adding a water-soluble or/and water-dispersible colorant to starch slurry, dehydrating and drying the mixture.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a colored dusting powder that matches the color tone of raw noodles and is inconspicuous even when dusting, and a method for producing the same. In addition, it can be used as a dusting powder for colored foods such as colored rice cakes and dumpling skins, in addition to noodles.

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Starch The starch used in the present invention may be any starch that is commonly used as a dusting powder, including sago starch, potato starch, corn starch, tapioca starch, sweet potato starch, wheat starch, rice starch and oxidized starch thereof. In particular, oxidized starch contains less microorganisms than normal raw starch and has good storage stability, so oxidized starch of sago starch and oxidized starch of potato starch are preferable.

2. Dye The dye used in the present invention may be one that can be dispersed homogeneously in water, and includes water-soluble dyes and water-dispersible dyes. Examples of water-soluble pigments include gardenia pigments, riboflavin pigments, safflower pigments, and Benicouji pigments, and water-dispersible pigments include marigold pigments, carotene pigments, and paprika pigments. Gardenia pigments, paprika pigments, carotene pigments, and Benicouji pigments are preferred in view of their ability to color starch. These dyes can be used in either liquid or powder form. In addition, powdered pigments are originally intended to be dispersed in food or in water, and dextrin, which is soluble in water, is used as an excipient, so there is no starch that is used for dusting powder as an excipient.

3. Colored dusting powder production process Normally, starch is produced by removing impurities from raw materials, separating the starch, and if chemically treated, bleaching if necessary and washing with a large amount of water to produce a product with a high degree of whiteness. Therefore, the use of pigments in the manufacturing process may transfer the color to other white starches, and even if it were done, it would be necessary to wash the production line until the pigments no longer came out, which would be labor intensive. In addition, when it is desired to add color to food containing starch, coloring can be achieved by adding a colorant to the food raw material containing starch. At first glance, it seems easy to add color to starch, but it is not easily conceived by those skilled in the art.

As a method for producing the colored dusting powder according to the present invention, a known method for producing starch can be used. In the process of refining starch (after chemical treatment or bleaching treatment, after treatment), water and dye are added to the starch before it is washed, dehydrated, and dried, stirred and homogenized, dehydrated with a centrifuge, etc. Starch that has been produced once may be used, and water and a dye may be added to the starch, stirred, dehydrated, and dried. Moreover, even if it is colored with a pigment, the function of the original starch as a dusting powder does not change.

If the amount of water is too small, it will be difficult to stir, and if the amount of water is too large, the amount of pigment added will increase. In addition, since gelatinization occurs when drying is performed at a high temperature, drying may be performed at a temperature of 50° C. or less so that the water content is 11 to 13% by weight. The dried starch can be sieved into a colored dusting powder.

4. Use of Colored Dusting Powder The colored dusting powder prepared can be used as a colored food dusting powder. In particular, it can be used as a dusting powder for yellow noodles such as Chinese noodles, and colored kneaded noodles into which spinach or tomato is kneaded. As a method for producing noodles, raw material powder such as wheat flour and starch is added with kneading materials, salt, pigment, and kneading water to which alkaline agents such as lye water are added, and kneaded with a mixer. At this time, the colored dusting powder may be used by sprinkling it on the noodle strips during rolling or after cutting the noodle strips.

As described above, by using the colored dusting powder obtained by coloring the starch of the present invention with a water-soluble or/and water-dispersible dye, the noodles are more colorful than the noodles dusted with normal starch even though dusting is performed. In addition, since the dusting powder is hardly conspicuous, it is possible to suppress boiling spillage due to prejudice in raw noodles that do not require boiling spillage. Furthermore, it can be used as a dusting powder for colored dumpling skins and rice cakes.

EXAMPLES The present embodiment will be described in more detail below with reference to Examples.

<Experiment 1> Examination of dyes (Test Example 1-1)
Add 2 L of water to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 1 g of gardenia pigment (water-soluble: Naito Pharmaceutical Co., Ltd.: Gardenia Yellow AY-ZOII), stir for 20 minutes, prepare a filter paper, dehydrate by suction filtration using an aspirator, and dry in a drying cabinet at 50 ° C. until the water content reaches 12% by weight. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-2)
After adding 2 L of water to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.6 g of carotene pigment (Mitsubishi Chemical Foods Co., Ltd.: water-soluble β-carotene powder) and stirring for 20 minutes, a filter paper was prepared. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-3)
Add 2 L of water to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.4 g of marigold pigment (water dispersibility: Yaegaki Fermentation Giken Co., Ltd.: Marigold WS10MH), stir for 20 minutes, prepare a filter paper, dehydrate by suction filtration using an aspirator, and dry in a drying cabinet at 50 ° C. until the water content reaches 12% by weight. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-4)
Add 2 L of water to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.5 g of paprika pigment (Yaegaki Fermentation Giken Co., Ltd.: Orange ZO), stir for 20 minutes, prepare a filter paper, dehydrate by suction filtration using an aspirator, and dry in a drying cabinet at 50 ° C. until the water content reaches 12% by weight. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-5)
2 L of water was added to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.6 g of gardenia pigment (water-soluble: Mitsubishi Chemical Foods Co., Ltd.: Techno Color Blue P), and after stirring for 20 minutes, filter paper was prepared. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-6)
Add 2 L of water to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.7 g of safflower pigment (water-soluble: Mitsubishi Chemical Foods Co., Ltd.: Carmasus SA), stir for 20 minutes, prepare a filter paper, dehydrate by suction filtration using an aspirator, and dry in a drying cabinet at 50 ° C. until the water content reaches 12% by weight. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-7)
2 L of water was added to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 2 g of Benicouji pigment (water-soluble: Mitsubishi Chemical Foods Co., Ltd.: Carmasus SA), and after stirring for 20 minutes, a filter paper was prepared, and the mixture was dehydrated by suction filtration using an aspirator, and dried in a drying cabinet at 50 ° C. until the water content reached 12% by weight. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-8)
2 L of water was added to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.6 g of squid ink pigment (water dispersibility: Glico Nutrient Food Co., Ltd.: squid ink powder), and the mixture was stirred for 20 minutes. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

(Test Example 1-9)
2 L of water was added to 100 g of oxidized starch of sago starch (Joetsu Starch Co., Ltd.: Ace NS) and 0.9 g of caramel pigment (water-soluble: Ikeda Tohka Kogyo Co., Ltd.: Caramel CK-R), and the mixture was stirred for 20 minutes. Then, a filter paper was prepared, dehydrated by suction filtration using an aspirator, and dried in a drying cabinet at 50 ° C. until the water content reached 12% by weight. The dried starch was de-lumped and sieved through a 100 mesh sieve to obtain a dusting sample.

The degree of coloring of each sample and the spreadability as dusting powder were examined. Regarding the degree of coloring, ◯ indicates that the starch is uniformly colored without unevenness, Δ indicates that the color is lightly colored, and x indicates that the color is not colored or is uneven. In addition, regarding the spreadability of the dusting powder, based on the oxidized starch of sago starch before coloring (Joetsu Starch Co., Ltd.: Ace NS), the same as the falling condition with the dusting machine was evaluated as ◯, but it was inferior, but it was adjustable.

Starches could be colored by using water-soluble or water-dispersible dyes. However, there was a difference in the degree of coloring of the starch depending on the pigment. The squid ink pigment was unevenly mixed in the starch, and the caramel pigment did not give any color to the starch. There were no problems with the spreadability in any of the test plots.

<Experiment 2> Study with raw noodles (Test Example 2-1)
3 g of calcined calcium, 3 g of egg white powder, and 3 g of wheat gluten are powder-mixed with 1000 g of wheat flour as the main raw material powder, 20 g of salt, 9 g of brine preparation (sodium carbonate:potassium carbonate = 6:4), 1.3 g of gardenia pigment, 50 g of ethanol, and 15 g of 60% aqueous sodium lactate solution dissolved in 320 g of water. , noodle dough (dough) was produced.

The prepared dough was rolled to form a rough noodle strip, which was combined to produce a noodle strip. The produced noodle strip was rolled with a roll to a final noodle strip thickness of 1.6 mm, cut with a No. 20 square cutting edge roll to form noodle strips, and then cut into noodle strips with a length of about 35 cm to obtain raw noodle strips.

2.5 g of the colored dusting powder prepared in Test Example 1-1 was evenly dispersed on 100 g of the prepared raw noodle strings, and the mixture was placed in a polyethylene bag (15×20 mm) to obtain a raw Chinese noodle sample.

(Test example 2-2)
10 g of wheat gluten, 5 g of egg white powder, and 10 g of tomato powder were powder-mixed with 1000 g of wheat flour as the main raw material powder, and kneading water obtained by stirring and dispersing 10 g of salt in 340 ml of water was added thereto.

The prepared dough was rolled to form a rough noodle strip, which was combined to produce a noodle strip. The prepared noodle strip was rolled with a roll to a final noodle strip thickness of 1.2 mm, cut with a No. 9 square cutting blade roll to form noodle strips, and then cut into noodle strips with a length of about 30 cm to obtain raw noodle strips.

2.5 g of the colored dusting powder prepared in Test Example 1-7 was evenly dispersed on 100 g of the prepared raw noodle strings, and the mixture was placed in a polyethylene bag (15×20 mm) to obtain a fresh pasta sample.

The prepared raw noodle samples were stored in a refrigerator at 4° C. for one day, and the appearance before cooking and loosening during cooking (bonding of noodle strings) were evaluated. The evaluation method was performed by five veteran panelists. Regarding the appearance before cooking, X indicates that the noodles are clearly sprinkled with flour when viewed from a distance of 50 cm, △ indicates that the noodles have been dusted, ◯ indicates that the noodles are hardly recognizable, and ◎ indicates that the noodles are completely unnoticeable. As for the cooking method, 450 ml of boiling water was prepared in a pot, and the sample of Test Example 2-1 was cooked for 2 minutes and 30 seconds, and the sample of Test Example 2-2 was cooked for 4 minutes. Regarding the loosening during cooking, those that can be loosened simply by putting them in a pot and stirring lightly are marked with ⊙, those that can be loosened by vigorously stirring are marked with ○, those with sticking but not unraveling parts are marked with △, and those with a lot of sticking that cannot be unraveled at all are marked with ×. In addition, two servings of the prepared raw noodle sample were placed in a polypropylene bag (250 x 170 mm) and stored in a refrigerated showcase at 4 ° C. (RSD-LS1303Y manufactured by Sanden Co., Ltd.: 12 hours illumination) for 3 weeks. Changes in appearance and loosening during cooking were confirmed. The evaluation results are shown in Table 2 below. As for the samples of Test Examples 2-1 and 2-2, the samples stored at 4° C. for one day were evaluated for boiling water during cooking. Boiled water after cooking was rated as X if it had a very strong color and a strong strange taste and could not be used as a soup, △ if it was a strong color and had a strange taste but could be used depending on the type of soup, ○ if it was slightly colored but had no strange taste and could be used as a soup, and ◎ was able to be used as a soup without any noticeable color or strange taste.

As shown in Experiment 2, by using the colored dusting powder produced in the example of Experiment 1 as dusting powder for colored raw noodles, it is possible to produce colorful noodles in which the dusting powder is hardly noticeable. In addition, the colored dusting powder produced in the test example of Experiment 1 had the same effect as the non-colored dusting powder in preventing adhesion of the noodle strings. Furthermore, for the samples of Test Examples 2-1 and 2-2, the boiling water was light in color and had no offensive taste, so the boiling water could be used as it was as a soup.

Claims (4)

A method for producing colored dusting powder, characterized by dehydrating and drying a slurry-like starch to which at least one water-soluble or/and water-dispersible colorant of gardenia colorant, carotene colorant, safflower colorant, paprika colorant, benikouji colorant and marigold colorant is added. 2. The method for producing colored dusting powder according to claim 1, wherein said starch is at least one of sago starch, potato starch, corn starch, tapioca starch, sweet potato starch, wheat starch, rice starch and oxidized starch thereof. 3. The method for producing colored dusting powder according to claim 1 or 2, wherein said colored dusting powder is dusting powder for raw noodles. A method for producing raw noodles, comprising producing colored dusting powder for raw noodles by the production method according to claim 3, and spraying the colored dusting powder on raw noodles produced by a conventional method.