JPH0239225B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing steamed noodles made by blending starch acetyl ester and freeze-dried gluten, and the object thereof is to provide delicious steamed noodles that suppress the progress of aging. It's about doing.

Conventional steamed noodles exhibit the most harmonious viscoelasticity and delicious texture immediately after steaming or boiling, and it is best to eat them during that time, but after that, aging progresses over time. Decrease in viscoelasticity, increase in stiffness,
Syneresis, etc. occurred, and a decrease in taste was unavoidable.

Despite this, the recent progress in the industry in supplying steamed noodles under low-temperature distribution has led to economic problems, particularly as the transportation distance has increased, and the low temperatures have led to accelerated aging and a significant deterioration in taste.

As a result of many years of research into suppressing the aging of noodles, especially after steaming, which was previously thought to be unavoidable, the inventor was able to solve these problems and arrive at the present invention. It was.

The starch acetyl ester used in the present invention refers to cereals containing a relatively large amount of starch (barley, wheat, rye, triticale, barley, oats, rice, corn, etc.), cereals (millet, millet, millet, milo, buckwheat, etc.). , Korean starch, etc.) and potatoes (Japanese yam, sweet potato, Japanese mackerel, etc.), or starch obtained by separating from these starches, or the above-mentioned starch or starch in parts. It is a gelatinized product subjected to acetylation treatment, and is usually synthesized as follows.

In other words, for starchy substances or starch emulsions,
Continuously supply acetic anhydride and caustic alkali to complete the acetylation reaction while preferably maintaining the pH at a slightly alkaline level, then neutralize with an acid such as hydrochloric acid, wash with water, dehydrate, dry, and adjust the particle size as necessary. to obtain starch acetyl ester powder.

Since the acetyl group content varies depending on the starch concentration, the amount of acetic anhydride supplied, the reaction time, the reaction temperature, the liquid property, etc., desired conditions can be appropriately selected experimentally.

In general, glutinous starches are more susceptible to acetylation reactions than glutinous starches.

The gelatinization rate of starch had little effect on the acetylation reaction.

The starch material or starch to be subjected to the acetylation reaction preferably has a low protein content. When the protein content is high, the protein preferentially participates in the acetylation reaction, which tends to inhibit the acetylation reaction of starch, and the introduction of acetyl groups into the protein changes the properties of the protein. Proper noodle making and taste may be impaired.

Acetyl group content in starch acetyl ester,
(Dry matter, same below) includes wheat flour, non-glutinous rice,
0.2 for potato-based and glutinous corn-based starches
~2% Preferably 0.4-1.4%, 1-3% in the case of glutinous seed starch such as glutinous rice-based and glutinous corn-based starch
Preferably, 2 to 3% is appropriate. It is recognized that the objective of the present invention tends to be difficult to achieve even if the acetyl group content is higher or lower than the above range,
It is difficult to adjust the acetyl group content higher than this range using the above-mentioned method for synthesizing starch acetyl ester, which is preferred for use in foods.

The blending ratio of starch acetyl ester in the noodle raw material flour varies slightly depending on the type of starch material and the acetyl group content, but it is appropriate to be about 10% or more, preferably about 30% or more, and about 10% or less. In this case, it is difficult to suppress aging of noodles after steaming, which is the objective of the present invention.

The blending ratio of starch acetyl ester in the raw materials for noodle making is
If it exceeds 50%, the steamed noodles will no longer exhibit the original flavor of wheat flour, which is not desirable.

In short, selection of starch acetyl ester used in the present invention (type of starch and acetyl group content),
The blending ratio, other noodle-making raw materials, auxiliary raw materials, etc. can be determined experimentally depending on the desired degree of aging inhibition and taste of the noodles after steaming.

In the present invention, in addition to starch acetyl ester, the noodle-making raw materials used include starch separated from the above-mentioned grains, cereals, potatoes, and their starchy substances, and the noodle-making auxiliary raw materials include amino acids. , vitamins, nucleic acids, organic acids, pigments, alcohols or polyhydric alcohols, salts, thickeners or gums, fats and oils or emulsifiers, proteins, and other substances.

The inclusion of starch acetyl ester reduces the gluten content in the raw material flour for noodle making, which weakens the binding and shaping properties of the hydrated kneaded dough, making it difficult to produce noodle strings using a noodle making method using noodle rolls. . Therefore, in the present invention, freeze-dried gluten is further blended to improve the cohesiveness of the kneaded dough, and a noodle-making method using noodle-making rolls is applied.

When ordinary gluten is added, conventional steamed noodles do not cause many problems, but the steamed noodles of the present invention exhibit a so-called gluten odor, so the use of freeze-dried gluten is essential in the present invention.

The freeze-dried gluten used in the present invention is obtained by vacuum-drying raw gluten in a frozen state, and is sometimes used as a raw material for high-grade baked gluten because of its rarity value. This gluten retains the so-called gluten activity to the maximum and is extremely porous, so it forms a dense network structure with the starch acetyl ester in the kneaded dough, improving the taste of the steamed noodles produced and preventing aging. It has the effect of supporting the effect.

Fabric with increased binding strength by the above method,
Noodle strings are obtained using a noodle roll and a rotary cutting blade or a knife-type cutting blade.

The noodles produced by the above method are steamed by a well-known method to obtain noodles according to the present invention.

In addition to the desired effects of the present invention, the steamed noodles according to the present invention had a secondary effect of delaying the occurrence of spoilage.

Experimental Example 1 Add 4 parts by weight of water to 3 parts by weight of wheat starch to make a homogeneous suspension (temperature: about 30°C), adjust the pH to 7.8 to 8.4 with 5% caustic soda, and then add about 5 parts by weight of the starch amount. %
of acetic anhydride was continuously added dropwise over a period of about 2 hours. The pH of the suspension was as above with 5% caustic soda.
Always maintained within the PH range.

After the reaction, the pH was adjusted to about 6 with hydrochloric acid, washed with water, and dried with ventilation to obtain wheat starch acetyl ester with a water content of 8.8% and an acetyl group content of 1.3%.

The acetyl group content was measured as follows.

Add 50 ml of distilled water to 5 g (dry weight equivalent) of sample starch, stir well, add a few drops of 0.1% phenolphthalein as an indicator, and add 0.1N caustic soda dropwise until it turns slightly red.

Next, add 25.0 ml of 0.45N caustic soda and shake for 30 minutes, then back titrate with 0.2N hydrochloric acid and take this titration value as n.

5g raw starch that has not been specially acetylated
(dry matter equivalent) in the same manner as above, and this titration value is designated as B.

Acetyl group content (% in dry matter) = (B-n) × 0.2 N hydrochloric acid titer × 0.0086 × 100/5 Experimental example 2 Add 10 parts by weight of water to 3 parts by weight of wheat starch to make a homogeneous suspension (temperature 25°C), 5% caustic soda was added thereto to adjust the pH to approximately 12, and then acetic anhydride was added until the pH reached approximately 6. After leaving it in this state for about 30 minutes,
After washing with water and drying with ventilation, wheat starch acetyl ester having a water content of 9.2% and an acetyl group content of 0.74% was obtained.

Experimental Example 3 Potato starch was treated in the same manner as in Experimental Example 1, and the water content was 7.2% and the acetyl group content was
0.96% of yam starch acetyl ester was obtained.

Experimental Example 4 Potato starch was treated in the same manner as in Experimental Example 2, and the water content was 7.9% and the acetyl group content was
0.48% of yam starch acetyl ester was obtained.

Experimental Example 5 Waxy corn starch was treated in the same manner as in Experimental Example 1 to obtain glutinous corn starch acetyl ester having a water content of 5.7% and an acetyl group content of 2.7%.

Experimental Example 6 Tapioca starch was treated in the same manner as in Experimental Example 1, and the water content was 9.7% and the acetyl group content was 1.1%.
Tapioca starch acetyl ester was obtained.

Experimental Example 7 Corn flour was treated in the same manner as in Experimental Example 2, and the moisture content was 6.4% and the acetyl group content was
0.30% corn starch acetyl ester was obtained.

Experimental Example 8 Rice flour was treated in the same manner as in Experimental Example 1 to obtain rice starch acetyl ester having a water content of 8.9% and an acetyl group content of 0.64%.

Example 1 12 parts by weight of wheat starch acetyl ester obtained in Experimental Example 1, 86 parts by weight of all-purpose wheat flour, and 2 parts by weight of freeze-dried gluten were mixed, and 38 parts by weight of B'e8 brine was added and kneaded. Thereafter, fresh udon noodles were obtained using a noodle roll and a rotary cutting blade (square cutter No. 10) in the usual manner.

This raw udon was boiled in boiling water for 20 minutes to obtain boiled udon according to the present invention.

Boiled udon noodles of Control 1 were obtained by using wheat starch which had not been subjected to any acetylation treatment and otherwise proceeding in substantially the same manner as in the above Example.

Also, using only the neutral wheat flour used in the above example,
Boiled udon noodles of Control 2 were obtained in the same manner as in the above Example.

Package the three types of boiled udon obtained above and store at 2℃.
When the boiled udon noodles according to the present invention had the most balanced viscoelasticity and were easy to swallow, the boiled udon noodles according to the present invention had the best balance of viscoelasticity and were easy to swallow. The boiled udon noodles had a strong chewy and crumbly texture, and were difficult to swallow.

Furthermore, the three types of boiled udon obtained above were packaged,
When 10 pieces of each were stored at 10°C and observed for decomposition and mold growth over time, the boiled udon noodles of Controls 1 and 2 spoiled after 6 to 8 days, but the boiled udon noodles of the present invention spoiled after 9 to 12 days. Corrupt.

Example 2 40 parts by weight of wheat starch acetyl ester obtained in Experimental Example 2, 10 parts by weight of all-purpose wheat flour, 38 parts by weight of buckwheat flour, and 12 parts by weight of freeze-dried gluten were mixed, and 41 parts by weight of water was added and mixed. Then, raw Japanese soba was obtained using a noodle roll and a rotary cutting blade (square cutter No. 20) in the usual manner.

Boil this raw Japanese soba in boiling water for 2 minutes and 30 seconds.
Boiled udon noodles according to the present invention were obtained.

After packaging and storing the boiled Japanese soba at 10°C for 3 days, the boiled Japanese soba of the present invention had better viscoelasticity and crispness. Both were extremely good and had a delicious texture.

As another control, commonly used gluten (spray-dried product) was blended in place of the freeze-dried gluten in the above example, and the noodles were made, stored and tasted in the same manner as in the above example, and the boiled noodles of the present invention were prepared. When compared with Japanese soba, it had a strong gluten odor, was slightly aged, and was inferior in smoothness.

Example 3 Tapioca starch acetyl ester obtained in Experimental Example 6
15 parts by weight, 10 parts by weight of corn starch acetyl ester obtained in Experimental Example 7, 60 parts by weight of strong wheat flour, 10 parts by weight of potato starch, 3 parts by weight of freeze-dried gluten, 1 part by weight of egg white powder, and 1 part by weight of guar gum. 1 part by weight of glycine, 0.3 parts by weight of an equal mixture of soda carbonate and potassium carbonate, and a small amount of crocin dissolved in 37 parts by weight of water are added and mixed,
Thereafter, raw Chinese noodles were obtained using a noodle roll and a rotary cutting blade (square cutter No. 20) in the usual manner.

The raw Chinese noodles were boiled in boiling water for 3 minutes or steamed for 3 minutes and then washed with water to obtain boiled Chinese noodles and steamed Chinese noodles according to the present invention.

After packaging these boiled Chinese noodles and steamed Chinese noodles 2
When stored at ℃ for 5 days, boiled Chinese noodles were poured with cold Chinese soup, and steamed Chinese noodles were stir-fried for a very short time (several seconds). It had a comparable texture.

In addition, in the above example, commonly used gluten (spray-dried product) was blended in place of freeze-dried gluten, and the noodles were made, stored and tasted in the same manner as in the above example,
When compared with the boiled Chinese noodles and steamed Chinese noodles of the present invention, the texture was almost the same, but they had a slight gluten odor.

Example 4 30 parts by weight of wheat starch acetyl ester obtained in Experimental Example 1, 65 parts by weight of strong wheat flour, and 5 parts by weight of freeze-dried gluten were mixed, and 36 parts by weight of B'e10 salt solution was mixed.
Parts by weight were added and kneaded, and raw hiyamugi and raw flounder were obtained using a noodle roll and a rotary cutting blade (square cutter No. 24 and No. 8) in the usual manner.

Hang these raw noodles on a hanger and dry as usual.
Dried hiyamugi and dried flounder were obtained.

These dried hiyamugi and dried flounder noodles were boiled in boiling water for 4 minutes and 13 minutes, respectively, to obtain boiled hiyamugi and flounder noodles according to the present invention.

These boiled noodles were stored in a refrigerator at approximately 0° C. with ice water for one day, and then dipped in cold soup and tasted. The texture was not much different from that immediately after boiling and quenching.

In addition, in the above example, commonly used gluin (spray-dried product) was added instead of freeze-dried gluten, and the noodles were made, stored, and tasted in the same manner as in the above example, and compared with the boiled noodles of the present invention. It had a strong gluten odor, was slightly aged, and was inferior in smoothness.

As described above, the completion of the present invention has made it possible for the first time to supply steamed noodles in which aging that progresses over time is suppressed even under low-temperature distribution.

Therefore, even if steamed noodles, such as boiled udon, boiled Japanese soba, and steamed Chinese noodles, are distributed at low temperatures without being supplied in the form of dry noodles, they will be more resistant to spoilage and will not age over a relatively long period of time. As a result, consumers can enjoy delicious food as it is after purchasing it, or by re-boiling it for a very short time.

In addition, it has become possible to deliver steamed noodles that are delicious and ready to eat as they are to remote areas where noodles that have not traditionally been steamed, such as dried noodles, are processed and delivered. In addition, the steamed noodles of the present invention are well suited for those who enjoy the delicious taste of eggplant noodles that are served in conventional noodle restaurants where wheat flour is cooked on the spot and then immediately cooked into eggplant noodles.

Claims (1)

[Scope of Claims] 1. Production of steamed noodles, characterized in that starch acetyl ester and freeze-dried gluten are blended into a noodle-making raw material whose main ingredients are wheat flour or wheat flour and buckwheat flour, and the noodles are produced in the following conventional manner. Law. 2. The method for producing steamed noodles according to claim 1, wherein the acetyl group content (in dry matter) of the starch acetyl ester is about 0.2 to 3%. 3. The method for producing steamed noodles according to claim 1 or 2, wherein the proportion of the starch acetyl ester in the noodle-making raw material powder is about 10 to 50%.