JP7356131B2 - Food composition for rolling - Google Patents

Description

The present invention relates to a novel food composition for rolling.

Against the background of increasing interest in health in recent years, in addition to providing these various ingredients themselves as supplements, products that incorporate nutritional ingredients into food have been developed and sold so that various nutritional ingredients can be actively supplied. It has reached the point where A variety of these products are known, particularly processed foods such as confectionery, soft drinks, dairy products, and noodles. Among these, foods mainly made of wheat flour, such as noodles, inevitably contain a large amount of carbohydrates, so animal protein cannot normally be obtained from noodles.

Therefore, in order to provide flour products with higher nutritional value, food products that incorporate animal protein into wheat flour have been proposed. For example, noodles are made by mixing 0.1 to 10 parts by weight of solids with 100 parts by weight of wheat flour by applying a proteolytic enzyme or a microorganism that digests proteins to fish meat. A method for producing dried noodles has been proposed (Patent Document 1).

Japanese Unexamined Patent Publication No. 130361/1986

However, in the production of noodles, etc., when using a noodle machine to make noodles from a raw material (kneaded product containing water) obtained by blending animal protein with wheat flour, the rolled product formed by the rolling rolls of the noodle machine is A problem arises in that the particles are not properly discharged and stick to the rolling rolls. If a rolled product sticks to the roll, it not only makes continuous rolling difficult, but also requires the production line to be temporarily stopped and the stuck rolled product removed from the roll, which significantly reduces production efficiency. This will lead to a decrease in the amount of water. Furthermore, in some cases, raw materials may become clogged inside the device and cause the noodle-making machine to malfunction.

Therefore, the main object of the present invention is to provide a composition that prevents rolled products from sticking to rolling rolls even if it contains animal protein.

As a result of extensive research in view of the problems of the prior art, the present inventor discovered that the above object can be achieved by employing raw materials with a specific composition containing animal protein, and has completed the present invention. It's arrived.

That is, the present invention relates to the following food composition for rolling.
1. A food composition for being subjected to rolling with a rolling roll, the food composition comprising:
(1) Contains at least a) wheat flour (excluding pregelatinized wheat flour), b) animal protein components, and c) pregelatinized wheat flour,
(2) 2 to 10% by weight of gelatinized wheat flour is contained in the composition;
A food composition for rolling, characterized by:
2. Item 1. The food composition for rolling according to item 1, which contains 10 to 30% by weight of an animal protein component.
3. The food composition for rolling according to item 1 or 2 above, which is used as a raw material for producing noodles.
4. A method for producing a flour-containing food product, comprising the step of rolling the food composition for rolling according to any one of items 1 to 3 above using a rolling roll.
5. 4. The manufacturing method according to item 4, further comprising a step of aging at a temperature of 15 to 20° C. for 15 to 40 minutes prior to rolling.
6. The manufacturing method according to item 4 or 5 above, wherein a molded product having a minimum thickness of 1.5 to 2.5 mm is obtained by rolling.

According to the present invention, it is possible to provide a composition in which a rolled product is unlikely to stick to a rolling roll even if it contains animal protein. In particular, the food composition for rolling of the present invention contains a certain amount of pregelatinized wheat flour in the composition containing the animal protein component, and therefore exhibits the characteristic that the rolled product can be smoothly separated from the exit of the rolling roll. be able to. As a result, it becomes possible to shorten manufacturing time and reduce manufacturing costs.

The appearance of the mixtures obtained in Examples and Comparative Examples is shown. Figure 1A shows the appearance of the mixture obtained in Example 1 (A1), the appearance of the rolling roll after the first rolling process (A2), the appearance of the rolling roll after the second rolling process (A3), and the appearance of the rolling roll after the third rolling process. The appearance (A4) of the rolling roll after the process is shown. Figure 1B shows the appearance of the mixture obtained in Example 2 (B1), the appearance of the rolling roll after the first rolling process (B2), the appearance of the rolling roll after the second rolling process (B3), and the appearance of the rolling roll after the third rolling process. The appearance (B4) of the rolling roll after the process is shown. FIG. 1C shows the appearance of the mixture obtained in Comparative Example 1 (C1), the appearance of the roll after the first rolling process (C2), and the appearance of the roll after the second rolling process (C3), respectively. FIG. 1D shows the external appearance of the mixture obtained in Comparative Example 2 (D1), the external appearance of the rolling roll after the first rolling process (D2), and the external appearance of the rolling roll after the second rolling process (D3), respectively.

1. Food Composition for Rolling The food composition for rolling of the present invention (composition of the present invention) is a food composition for rolling with a rolling roll, comprising:
(1) Contains at least a) wheat flour (excluding pregelatinized wheat flour), b) animal protein components, and c) pregelatinized wheat flour,
(2) 2 to 10% by weight of gelatinized wheat flour is contained in the composition;
It is characterized by

Generally, wheat flour may contain strong flour as a main ingredient, but it may also contain, for example, weak flour, medium-strength flour, etc., if necessary. As the wheat flour itself used in the present invention, publicly known or commercially available flours can be used. In addition, as commercially available products, wheat flour for noodles, Chinese noodle flour, wheat flour for buckwheat binding, etc. can be suitably used, but wheat flour for other uses (for example, flour for confectionery) may also be blended. Therefore, commercially available mixed powders and the like can also be used. In the present invention, the term "main component" means that the content thereof is 50% by weight or more.

The type of wheat used as a raw material for flour is not limited either, and depending on the type of noodles to be manufactured, desired properties, etc., for example, one or two types from hard wheat, medium wheat, soft wheat, durum wheat, etc. The above can be selected as appropriate.

Furthermore, the average particle size of the wheat flour is not particularly limited, as long as it is within the range of particle sizes of known or commercially available wheat flour. Therefore, for example, a commercially available product having an average particle diameter of 150 μm or less (preferably about 40 to 120 μm) can be used, but is not limited thereto. Note that the average particle diameter is a value determined by laser diffraction/scattering method.

The content of wheat flour in the composition of the present invention is usually about 65 to 80% by weight, and preferably 70 to 75% by weight. Note that the content in this case is a numerical value excluding the content of pregelatinized wheat flour.

Animal protein ingredients are not limited as long as they are edible ingredients that contain animal protein, but include dairy products, egg products, etc., as well as meat extracts such as beef, pork, and chicken, and seafood extracts such as bonito and tuna. Can be mentioned. Among these, at least one of dairy products, egg products, etc. can be particularly preferably used. Examples include egg yolk powder, egg white powder, whole egg powder, whole milk powder, skim milk powder, condensed milk, butter, cheese, and the like.

The content of the animal protein component in the composition of the present invention can be set appropriately depending on the type of animal protein component used, but it is usually about 5 to 30% by weight, particularly 6 to 25% by weight. It is preferable that By setting the content within such a range, it is possible to impart a high protein content to the composition of the present invention and to effectively suppress or prevent sticking of the rolled product to the rolling roll during rolling.

In addition to the animal protein component, a vegetable protein component can also be added as needed. The composition of the present invention contains a vegetable protein component derived from wheat flour, but in addition to this, defatted powder of soybean, sesame, peanut, etc. can be blended. This makes it possible to provide a food product in which animal protein components and vegetable protein components are blended in a well-balanced manner. That is, it is possible to provide a food that combines the benefits of vegetable protein components (for example, well-balanced amino acid content) and the benefits of animal protein components (muscle-building effect, physical strength recovery effect, etc.).

The amount of the vegetable protein component added can be determined as appropriate depending on the type of vegetable protein component used, but it is usually about 1 to 20% by weight (especially 5 to 15% by weight) in the composition of the present invention. It is preferable to add.

The gelatinized wheat flour is obtained by gelatinizing the starch in the wheat flour, and its type is not particularly limited, and any known or commercially available flour can be used. Moreover, gelatinized wheat flour produced by a known production method can also be used.

The content of pregelatinized wheat flour in the composition of the present invention is usually about 2 to 10% by weight, and preferably 2.5 to 8% by weight. By setting it within such a range, it is possible to effectively suppress or prevent the rolled product from sticking to the rolling roll.

Furthermore, the composition of the present invention may contain at least one of a calcium component and a magnesium component, if necessary. By incorporating these ingredients, when ingested, muscle contractions are smoothed, and muscle stiffness, cramps, etc. can be effectively prevented. In addition, as a secondary effect, the composition of the present invention can be colored yellowish-white by the action of mineral components, so there is also the advantage that there is no need to separately add additives for coloring it yellow. . Any calcium component or magnesium component can be used as long as it serves as a source of calcium ions and/or magnesium ions, and for example, inorganic compounds such as magnesium oxide and calcium carbonate can be suitably used. Commercially available products can be used for these.

The amount (total amount) of at least one of the calcium component and the magnesium component may be about 0.5 to 6% by weight, particularly 1 to 3% by weight, based on the weight of the inorganic compound in the composition of the present invention. It is preferable. Further, the amount of the calcium component added may be about 0.3 to 3% by weight, particularly preferably 0.5 to 2% by weight, based on the weight of the inorganic compound. The amount of the magnesium component added may be about 0.2 to 2% by weight, particularly preferably 0.5 to 1% by weight, based on the weight of the inorganic compound.

In the present invention, various food additives that are blended into known or commercially available noodles may be included as needed within a range that does not impede the effects of the present invention. Examples include gluten (wheat gluten), food coloring, salt, thickeners, pH adjusters, antioxidants, and the like. Commercially available products can also be used.

2. Method for producing food composition for rolling The composition of the present invention can be prepared by uniformly mixing the components shown above, and the order of mixing is not particularly limited.

Mixing can be carried out using a known or commercially available device such as a mixer or a kneader. Further, when mixing, either wet mixing using a solvent such as water or dry mixing without using a solvent may be used.

3. Use of Food Composition for Rolling The composition of the present invention is used for rolling with rolling rolls, and in other respects it can be used in the same manner as known or commercially available flour-based foods. Therefore, for example, the composition of the present invention can be used in the form of a kneaded product obtained by adding water and kneading. When water is added, the amount can be, for example, about 15 to 60% by weight in the composition of the present invention, but the amount is not limited thereto.

Further, when the composition of the present invention is supplied to a rolling roll, there are no particular restrictions on the conditions or method of use, and it can be used in the same manner as known or commercially available food raw materials. Therefore, any method can be applied to the production of flour-containing foods that can be produced by rolling. Examples of such foods include noodles, pizza, dumpling wrappers, pancakes, kamaboko, etc., and the composition of the present invention can be used as a raw material for producing these foods. In particular, the composition of the present invention can be suitably used as a raw material for producing noodles. The noodles are not particularly limited, and can be used for, for example, udon, Chinese noodles, somen, hiyamugi, soba, pasta, and the like. Further, as the noodles, the present invention can be applied to any product form such as raw noodles, boiled noodles, dried noodles, and fried noodles (instant noodles).

In the following, a case where the composition of the present invention is used as a raw material for producing noodles will be described as an example of an embodiment. When producing noodles, it can also be carried out according to a known production method using a rolling roll. For example, a manufacturing method including 1) a step of preparing a mixture of the composition of the present invention containing water (kneading step) and 2) a step of rolling the mixture with a rolling roll (rolling step) can be suitably employed. .

Kneading step In the kneading step, a kneaded product of the composition of the present invention containing water is prepared. That is, the noodle dough is made by kneading the mixture. Each component of the composition of the present invention may be uniformly mixed with water, and the order of addition is not particularly limited.

The water may be tap water, natural water, pure water, etc. The content of water in the composition of the present invention (mixture) can be changed as appropriate depending on the composition of the composition of the present invention, but is usually within the range of about 15 to 60% by weight of the composition of the present invention. The content may be 20 to 55% by weight, particularly preferably 20 to 55% by weight.

In addition to water, other solvents may be added as needed. For example, it is also possible to add ethanol or the like.

The kneading itself can be carried out using a known or commercially available mixer, kneader, or the like. Further, the kneading conditions are usually about 5 to 20 minutes at room temperature (about 10 to 35°C), but are not limited thereto.

The obtained mixture may be subjected to a rolling process immediately, but it is preferably aged in advance at a temperature of about 15 to 20°C for about 15 to 40 minutes prior to the rolling process. Thereby, the effect of preventing adhesion to the rolling rolls can be further enhanced.

Rolling process In the rolling process, the mixture is rolled using rolling rolls. In this case, if necessary, a rough rolling process, a composite process, etc. may be performed in advance prior to rolling. These steps can also be carried out using a noodle making machine or the like according to a known method.

For rolling, a noodle making machine equipped with rolling rolls can be used. As such a noodle making machine, a known or commercially available one can also be used.

The configuration of the rolling rolls itself is not particularly limited either, and a mechanism for passing the mixture through a gap between two rolling rolls consisting of a pair of upper and lower rolling rolls can be adopted. Further, the material of the rolling rolls is not particularly limited, and may be made of metal, ceramics, etc., but since rolled products tend to stick particularly to metal rolling rolls, metal rolling rolls are used. When using a noodle making machine, the effects of the present invention can be exhibited even more. Examples of metal rolling rolls include rolling rolls typically made of stainless steel, but are not limited thereto.

The rolling may be performed by adjusting the kneaded mixture using a rolling roll so that it becomes a rolled product (noodle dough) with a predetermined thickness. In this case, it is possible to achieve a predetermined thickness in one pass, but it is also possible to reduce the thickness stepwise by passing through rolling rolls with different gap widths two or more times. The final thickness (target thickness) differs depending on the type of noodles targeted. For example, it can be set to be within a range of at least 1.5 to 3 mm (preferably within a range of 1.5 to 2.5 mm), but is not limited thereto.

Examples and comparative examples will be shown below to explain the features of the present invention more specifically. However, the scope of the present invention is not limited to the examples.

Example 1
As a raw material, each component shown in Table 1 was mixed, 35 parts by weight of water was added to 100 parts by weight of the mixture, and the mixture was kneaded in a kneader to prepare a kneaded product. In addition, commercially available products were used for each component. The obtained mixture was aged at room temperature (about 20° C.) for about 30 minutes, and then noodles were made using a noodle making machine equipped with a pair of stainless steel rolling rolls (a pair of upper and lower rolls). When making noodles, a) rough rolling (rough rolling) step, b) first combined step, c) second combined step, d) first rolling step, e) second rolling step, f) third rolling step. Six steps were carried out, and finally, band noodles with a noodle thickness of about 1.7 mm were produced.
In this case, although some small particles of the mixture were observed to adhere to the rolling rolls in all steps during noodle making, there were no problems that would cause the operation to be stopped, and the rolling process was carried out smoothly. I was able to do that. Appearance of the above mixture (A1), appearance of the rolling roll after the first rolling process (A2), appearance of the rolling roll after the second rolling process (A3), appearance of the rolling roll after the third rolling process (A4) ) are shown in FIG. 1A, respectively.

Example 2
A mixture was prepared in the same manner as in Example 1, except that the ingredients shown in Table 1 were used as raw materials, and noodles were made. As a result, band noodles having a final noodle thickness of about 1.7 mm were produced. In this case, almost no adhesion of the kneaded material on the rolling rolls was observed in any step during noodle making. Appearance of the above mixture (B1), appearance of the roll after the first rolling process (B2), appearance of the roll after the second rolling process (B3), appearance of the roll after the third rolling process (B4) ) are shown in FIG. 1B, respectively. As is clear from these results, it can be seen that with the composition of Example 2 containing a specific amount of pregelatinized flour, the rolling process can be carried out smoothly without adhesion to the rolling rolls, as in Example 1. .

Comparative example 1
A mixture was prepared in the same manner as in Example 1, except that the ingredients shown in Table 1 were used as raw materials, and noodles were made. However, in the first rolling step, a phenomenon occurred in which the entire rolled product leaving the first rolling roll stuck to the rolling roll as it was. Furthermore, when the second rolling step was carried out, the material completely stuck strongly to the second rolling roll, making subsequent operations difficult, so the third rolling was discontinued. The external appearance of the above-mentioned mixture (C1), the external appearance of the rolling roll after the first rolling process (C2), and the external appearance of the rolling roll after the second rolling process (C3) are shown in FIG. 1C, respectively. These results also show that when gelatinized wheat flour is not included, the adhesion to the rolling rolls becomes significant due to animal protein components.

Comparative example 2
A mixture was prepared in the same manner as in Example 1, except that the ingredients shown in Table 1 were used as raw materials, and noodles were made. However, in the first rolling step, a phenomenon occurred in which the entire rolled product leaving the first rolling roll stuck to the rolling roll as it was. Furthermore, when the second rolling step was carried out, the material completely stuck strongly to the second rolling roll, making subsequent operations difficult, so the third rolling was discontinued. The external appearance of the above-mentioned mixture (D1), the external appearance of the rolling roll after the first rolling process (D2), and the external appearance of the rolling roll after the second rolling process (D3) are shown in FIG. 1D, respectively. These results also show that when a predetermined amount of pregelatinized wheat flour is not contained, the adhesion to the rolling roll becomes significant due to animal protein components.

Claims (6)

A food composition for being subjected to rolling with a rolling roll, the food composition comprising:
(1) Contains at least a) wheat flour (excluding pregelatinized wheat flour), b) animal protein components, and c) pregelatinized wheat flour,
(2) the composition contains 2 to 10% by weight of pregelatinized wheat flour;
(3) The composition contains 5 to 30% by weight of an animal protein component.
A food composition for rolling, characterized by: The food composition for rolling according to claim 1, which contains 10 to 30% by weight of an animal protein component. The food composition for rolling according to claim 1 or 2, which is used as a raw material for producing noodles. A method for producing a flour-containing food product, comprising the step of rolling the food composition for rolling according to any one of claims 1 to 3 using a rolling roll. The manufacturing method according to claim 4, further comprising a step of aging at a temperature of 15 to 20° C. for 15 to 40 minutes prior to rolling. The manufacturing method according to claim 4 or 5, wherein a molded body having a minimum thickness of 1.5 to 2.5 mm is obtained by rolling.