JPH0221787B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing high-protein soba noodles that have high nutritional value (protein score) and excellent texture, flavor, and color. (Prior Art) Conventionally, many methods for producing noodles to which protein is added are known. Types of these proteins include proteolytic enzyme digested products of chicken egg whites, enzymatic partial digests of eggs, thermocoagulable lactalbumin, mung beans, and non-defatted soybean fine powder (JP-A-54-70446, 54-80443, 54-
84048), powdered milk, condensed milk, soy milk (Japanese Patent Application Laid-open No. 165773),
Gelatin, water-insoluble soybean protein with NSI of 30 or less (Japanese Patent Publication No. 56-45168), milk and milk products, insolubilized casein decomposition products, soluble whey protein and soluble egg white protein, tofu (Japanese Patent Application Publication No. 57-166954), fermentation Plant proteins (Japanese Unexamined Patent Publication No. 57-202286), etc. are known. Soba-kiri is a type of noodle, and uses soba as the raw material.The types of soba include raw soba, dried soba, boiled soba, and instant soba that is steamed and fried. There are manual methods, mechanical methods, etc. (Purpose) The present inventors discovered that lysine is the first limiting amino acid in the protein of buckwheat and wheat, which are the main raw materials for soba cutlets, and that the protein score is determined according to the proportion of buckwheat flour and wheat flour as shown in Table 1 below. On the other hand, we focused on the fact that isolated soy protein contains a large amount of lysine at 6.4%, and its protein score can be increased by combining it with soba cut raw materials.By using isolated soy protein as a soba cut raw material, we can increase its protein score. The purpose was to

[Table] Incidentally, if the ratio of buckwheat flour and wheat flour is 20/80,
RDA (Recommended Dietary
Allowwances), Food and Nutrition Board
Calculated based on NRC/NAS1974, the following table −
2 and Table 3.

【table】

[Table] The present inventors aimed to produce soba cutlets having at least a higher protein score than ordinary soba cutlets. For this reason, the present inventors first tried simply adding isolated soybean protein, which has a high protein content among soybean proteins. However, if you increase the amount added, the color tone will worsen, specifically, the soba slices will become reddish, the texture will worsen, specifically, the texture will become hard and brittle, and the flavor will deteriorate.
Specifically, we faced the problem of soybean odor and harsh taste. In addition, if the amount of isolated soy protein added to the soba cut exceeds 3% by weight, the dough will become brittle and the properties of the soba cut noodles will deteriorate;
We also faced the problem that if the dough exceeded this limit, the dough would become crumbly and difficult to pass through the noodle making machine. As a result of intensive research to solve this problem, it was discovered that enzymatically decomposed isolated soybean protein is effective to some extent. However, the above problem could not be solved satisfactorily. As a result of further intensive research, we found that the enzymatically decomposed isolated soybean protein was made into an O/W type emulsion, which was dried and powdered and used as a raw material for the production of soba cutlets, which improved the texture, flavor, and color. We have obtained the knowledge that soba cutlets with excellent protein scores can be obtained. In addition, by adding gluten to adjust the wheat protein content in the soba cut raw material,
The present invention was completed based on the knowledge that it is possible to prevent the brittleness of soba dough due to a relative decrease in the proportion of wheat protein due to the addition of soba and soba cut raw materials other than wheat. (Structure) The present invention uses (1) dry powder of an O/W emulsion homogenized using proteolytic enzyme-treated soy protein, oil and fat, and an aqueous solvent as one of the raw materials when manufacturing soba cutlets. This is a method for producing high-protein soba noodles. Generally, soba cutlets are manufactured through the following steps: kneading raw materials → compounding → rolling (noodles about 1.5 mm thick) → cutting (#18 square incisors, etc.) → molding → packaging. Generally, the main raw materials for making soba noodles are buckwheat flour and wheat flour, and ingredients such as Japanese yam, Japanese yam, and chicken eggs are used as the main ingredients. It is characterized in that a dry powder of an O/W emulsion homogenized using the method is used. Proteolytic enzyme-treated soybean protein is prepared by removing whey components from soymilk extracted with water using defatted soybeans using means such as acid precipitation and membrane separation, and then adding a proteolytic enzyme, preferably a soybean protein, to an aqueous system. Typical degradation rate (final concentration of 0.2 M trichloroacetic acid soluble nitrogen as a percentage of total nitrogen) using an endoprotease, particularly preferably an alkaline protease.
~45%, and can be obtained by drying using a known drying means. A suitable decomposition rate is preferably 8-25, particularly preferably 10-20. Although it depends on the type of protease used and the proportion of proteolytic enzyme-treated soy protein in the raw material for soba cuts, if the degradation rate exceeds 45%, the soba cuts may taste bitter, which is undesirable. If the decomposition rate is less than 6%, the desired effect will be small. As the fats and oils, known animal and vegetable oils, fractionated and hardened oils thereof, and the like can be used alone or in an appropriate combination of two or more. As the aqueous solvent, ordinary water or an aqueous solution containing water-soluble food additives can be used. The O/W emulsion contains 100 parts by weight (hereinafter referred to as parts) of soybean protein treated with a proteolytic enzyme.
5 to 25 parts of oil and fat (preferably 10 to 20 parts) and usually about 700 to 900 parts of an aqueous solvent are homogenized using a known homogenizing means (homogenizer, etc.), and then homogenized using a known drying means (spray drying, etc.). It can be obtained by drying and powdering. If the proportion of oil or fat is more than 30 parts, it is not preferable because the dried powder of the obtained O/W emulsion may be difficult to obtain a uniform size or the oil may separate. However, if an emulsifier is used in combination, this problem can be solved to some extent. Furthermore, if the proportion of fats and oils is less than 5 parts, the effect on color tone, flavor, and texture will be weak. The proportion of the aqueous solvent is preferably as small as possible from the viewpoint of fuel cost for the drying process. In the present invention, the O/W emulsion may contain less than 30% by weight (hereinafter referred to as %) of soybean protein treated with a proteolytic enzyme relative to the soba noodles and wheat flour in the soba noodle raw materials, preferably 5 to 20%. can. For example, in the case of buckwheat flour raw materials of 20% buckwheat flour and 80% wheat flour, it is possible to increase the protein score of the noodles to less than 86 even with less than 5% as mentioned above, but the effect is still small, and on the other hand, if it exceeds 20% %
If this is the case, the noodle-manufacturability will deteriorate, that is, the soba-cut noodles will become easy to break during the compounding/rolling process, and the color of the soba-cut noodles will become reddish, which is undesirable. In the present invention, by adding raw materials other than the buckwheat cut raw material such as the O/W emulsion, the content of wheat protein in the buckwheat cut raw material is relatively lowered, so that gluten can be further supplemented. The reason for supplementing with gluten is to prevent the negative effects of a decrease in the percentage of wheat protein in the raw material for soba cuttings, such as the soba cuttings becoming brittle and the noodle strips of the soba cuttings becoming easy to break during noodle making. Since the proportion of wheat protein in the soba cut raw material varies depending on the type of soba cut, the proportion of gluten supplemented can be added so as to approximately maintain the ratio of wheat protein in the buckwheat cut raw material. For example, wheat protein may be added so that the percentage of wheat protein in the soba cut raw material is 5.5 to 7%, or it may be added in an amount of 30% or less, preferably 25% or less, based on the soybean protein in the added O/W emulsion. If desired, starch or soluble casein (Na salt or K salt of casein) can be added. As the starch, known starches, processed products thereof, or known starch-containing materials can be used. Its main effect is to improve texture, specifically to make the texture smoother. That is, the rough texture of buckwheat noodles caused by adding soybean protein to the raw material for buckwheat noodles can be solved by enzymatically decomposing soybean wheat and then forming it into an O/W emulsion. However, in order to obtain an even smoother texture, it is appropriate to add starch, particularly preferably potato starch. Soluble casein, such as Na caseinate or K caseinate, can be used as the casein, and its effect is to soften the texture of soba cuts when the content of soybean protein in raw materials for soba cuts increases and becomes hard. . The amount added can be adjusted as appropriate. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 (Preparation of soybean protein treated with protease) A 10W/W% (hereinafter %) solution of isolated soybean protein prepared by extracting defatted soybeans with water and removing okara and whey components was treated with commercially available alkaline protease (10,000%).
unit/g) at 30°C with an E/S ratio of 0.3.
The soybean protein solution was reacted until the hydrolysis rate reached 20% while adjusting the temperature, and then heat sterilized to obtain a soybean protein solution treated with a proteolytic enzyme. In addition, the hydrolysis rate depends on the final concentration.
Expressed as a percentage of 0.2M trichloroacetic acid soluble nitrogen to total nitrogen. (Preparation of dry powder of O/W emulsion) Add 10% refined palm oil to the above solution, emulsify with a homomixer, heat sterilize, spray dry and O/W.
A dry powder of emulsion was obtained. (Preparation of soba cutlets) The following raw materials were mixed and combined to make noodles with a thickness of 5 mm, which were further rolled to make noodles with a final thickness of 1.5 mm, cut out using #18 square incisors, and dried at 25°C to a moisture content of 15%. High-protein soba cutlets were manufactured.

[Table] This shows the moisture content of 15.0%, crude protein of 20.8%, crude fat of 2.4%, ash content of 1.7%, and carbohydrate content of 60.1%.The lysine content of the buckwheat noodles is 1.1%, the threonine content is 0.72%, and the protein score is RDA (Recommended).
Dietary Allowances), Food and Nutrition
Human amino acid pattern based on Board NRC/NAS 1974 His1.7, Ile4.2, Leu7.0, Lys5.1, sulfur-containing amino acids 2.6, aromatic amino acids 7.3, Thr3.5,
Calculated from Trp1.1, Val4.8: 0.72×(100/
20.8) ÷ 3.5 x 100 = 99 (%), that is, approximately 99, and it was possible to make buckwheat noodles with high nutritional value. Comparative Example 1 Soba cutlets were produced in the same manner as in Example 1 using 20 parts of buckwheat flour, 80 parts of wheat flour, and 32 parts of water. This has a moisture content of 15, crude protein 8.9, crude fat 1.2, and ash.
0.6, carbohydrates 74.3% each, and lysine content
At 0.31%, the protein score was 68, making it a soba cut with low nutritional value. (Effects) As detailed above, the present invention has made it possible to produce high-protein soba cutlets that have high nutritional value (protein score) and are excellent in texture, flavor, and color.

Claims (1)

[Claims] 1. When producing soba cutlets, one of the raw materials is a dry powder of an O/W emulsion homogenized using proteolytic enzyme-treated soy protein, oil and fat, and an aqueous solvent. A method for producing high-protein soba noodles. 2. The manufacturing method according to claim 1, which uses gluten to adjust the wheat protein content in the soba cut raw material.