JPH0297361A - Quality improver for noodles and noodles - Google Patents

Abstract

PURPOSE:To obtain the subject improver, containing curdlan and thickening natural polysaccharides, etc., and capable of strengthening springiness of noodles and providing chewy texture. CONSTITUTION:The objective improver containing curdlan and thickening natural polysaccharides (preferably guar gum, locust bean gum or xanthan gum) and/or thermally coagulable animal protein (e.g., egg white or lactalbumin). The above-mentioned improver is preferably added to raw material flour so as to provide 0.1-1% (wt./wt.) curdlan, 0.1-1% (wt./wt.) thickening natural polysaccharides and 0.1-2% (wt./wt.) thermally coagulable animal protein.

Description

[Detailed description of the invention] Ru.

BACKGROUND OF THE INVENTION In noodles such as udon, Chinese noodles, spaghetti, macaroni, and instant Chinese noodles, the unique texture of the noodles, such as firm chewiness and texture, is an important factor in their deliciousness. In the past, attempts have been made to give noodles a firm and chewy texture by adjusting the proportion of flour or adding texture improvers such as polymerized phosphates or carboxymethyl cellulose [Kenzo Okada]・See Food and Japanese Studies, Special Issue (+986), P. 2 + and Nobuhide Hagiwara, Food and Science, Special Issue (1981), P. 96].

Furthermore, surfactants such as Renodine and sugar fatty acid esters and gluten have been used as quality improving agents. Recently, there has been a demand in the industry for Chinese noodles to have the same texture as those using kansui without using kansui.

Problems to be Solved by the Invention However, although the method of adding a texture improver or quality improver has been recognized to be effective, it has not yet produced a fully satisfactory effect. Furthermore, there is no satisfactory way to achieve the texture of kanzui without using kanzui.

Means for Solving the Problems In view of the above circumstances, the present inventors conducted various investigations and found that curdlan, a thickening natural polysaccharide, and/or a heat-coagulable animal protein are combined in the production of noodles. It was discovered that by adding it, the texture and quality could be improved, and the present invention was completed.

Zunai Tsuchi, present invention tJ: (1) a quality improving agent for noodles containing curdlan, a thickening natural polysaccharide and/or a heat-coagulable animal protein, and (2) curdlan; The present invention provides noodles containing a thickening natural polysaccharide and/or a heat-coagulable animal protein.

Noodles in the present invention refer to noodles made by conventional methods using wheat flour or buckwheat flour as the main ingredient.

Examples include udon, soba, Chinese noodles, somen, macaroni, and spaghetti. The product may be in the form of raw noodles, boiled noodles, dried noodles or fried noodles. The most preferred application is instant Chinese noodles.

The above-mentioned wheat flour refers to strong flour, medium-strength flour, soft flour, etc., and a mixture of two or three of these flours may be used.

Curdlan has a β-1,3-Gelcot bond,
Examples include polysaccharides of plant origin or produced by microorganisms that exhibit viscosity when dispersed or dissolved in water and are commonly used as thickeners in the food industry. For example, seed polysaccharides (e.g., guar gum, locus 1~pean gum,
tara gum, tamarind seed gum, pusillium seed gum, etc.), seaweed polysaccharides (e.g., agar, farcellan, carrageenan, etc.), microbially produced polysaccharides (e.g., xanthan gum, gellan gum, pullulan, etc.), sap polysaccharides (e.g., tragacanth gum, arabic) Examples include thickening polysaccharides such as gum, galati gum, etc.) or fruit polysaccharides (eg, pectin, etc.). Among these, guar gum, locust bean gum and xanthan gum can be preferably used. Two or more thickening natural polysaccharides such as those listed in item 1 may be used in combination.

Examples of heat-coagulable animal proteins include powdered or water-containing liquid products such as egg white, whole egg, and lactalbumin.

These thickening natural polysaccharides are heat-coagulable polysaccharides used to make heat-coagulable animal proteins. Examples of the polysaccharide include alkaline earth metals or polysaccharides produced by microorganisms of the genus Acrobacterium. Specifically, the polysaccharide produced by Alcaligenes faecalis var. myxocennes strain] 0C31 (
ultural Biologica Chemistry
y) Vol, 30, page 9 B (1
966)], mutant strain NTK-u (IFO
] 3 ] 40) polysaccharides produced by
832673), Acrobatherium orchiobacter (TPO13127) Onibiso mutant strain U19 (TPO
13126) produced by
2674) etc. can be used.

In the present invention (J1) Curdlan is usually used in powder form, but depending on the purpose, its concentration is about 1 to 30% by weight.
It may be used by suspending it in water, preferably at about 2 to 25% by weight.

Next, the thickening natural polysaccharide and white matter used in the present invention are
Each can be used alone or in combination.

The noodles of the present invention are produced by using curdlan, a thickening polysaccharide, and/or a heat-coagulable animal protein as part of the added starch 1 in the method for producing noodles as described above.

In the production of noodles of the present invention, curdlan, thickening natural polysaccharide and/or heat-coagulable animal protein may be added so as to coexist uniformly in a kneaded mixture of raw material flour and water. Therefore, it can be added in advance by mixing it into the raw material powder, or it can be added when kneading water and the raw material powder.

The amount of addition is approximately 0.05 to 2 curdlan to the raw material flour.
% (w/w), preferably about 01-1% (w/w), a thickening natural polysaccharide about 005-2% (w/w), preferably about 01-1% (w/w), About 0.05-3% (w/w), preferably about 0.1-2% heat-coagulable animal protein.
Add (w/w). This addition makes the noodles more strained and has a better texture, and the elution of solids into the boiling liquid is reduced, increasing the yield. Also, when used as a substitute for kanzui in Chinese noodles, the same texture as when kanzui is added can be obtained.

In the present invention, when curdlan, a thickening natural polysaccharide, and a heat-coagulable animal protein are used together, each of the thickening natural polysaccharide or heat-coagulable animal protein is
When component 0 is added, the above-described effects of addition are particularly noticeable.

In producing the noodles of the present invention, as described above, other than adding curdlan, thickening natural polysaccharide, and/or heat-coagulable animal protein, other production conditions may be as per the method.

Next, curdlan, thickening natural polysaccharide and/or heat-coagulable animal protein may be individually weighed and added in appropriate amounts during the production of noodles, but usually they are added in advance for industrial production. It is more convenient to use the mixture as a preparation.

The formulation iJ: is obtained by mixing curdlan with a thickening natural polysaccharide and/or a heat-coagulable animal protein in the ratio of the amount added to the raw material flour as described in ni7.

Experimental Example 1 500 g of all-purpose wheat flour was mixed with the prescribed amount of additives as shown in Table 1, and a solution was prepared by dissolving 10 g of common salt and 1.5 g of Kanzui (anhydrous tertiary phosphate) in 175 g of water. and knead for 10 minutes with a mixer (rotation speed 61 r, p
, m) did. Then, after icing for 20 minutes, it was rolled twice with a roll to achieve the desired thickness! Make noodle strips from ■, cut out rolls [noodle making machine TIPOLUSSOspl 50
IMPERIΔITALY)
Cut out the noodle strings. The noodles were steamed for 2 minutes and fried in lard at 140°C for 1.5 minutes. The instant fried noodles obtained in 1. were soaked in boiling water for 3 minutes, and the physical properties were measured and the appearance and
Sensory evaluation was conducted regarding hardness, stiffness, and overall evaluation.

The tensile strength and elongation rate of the boiled noodles were measured using a rheometer (RUD-J type) manufactured by Zankagaku Co., Ltd. at a fixed interval of 4 cm.
It was determined from the breaking strength and breaking elongation when the noodles were pulled at a speed of tttm/sec.

In addition, as a sensory evaluation, the formulation based on an additive-free product, for example, contains about 05 to 40 parts by weight of thickening natural polysaccharide and about 1 to 500 parts by weight of heat-coagulable animal protein to 100 parts by weight of curdlan. It is manufactured by mixing the same proportions.

The mixing method itself is not particularly limited, and for example, these powder products can be manufactured by a conventional method using a type mixer, speed mixer, etc., and at this time, lesotin, gluten, polymerized phosphate, etc. are mixed. Also good.

EXAMPLES The present invention will be explained in more detail with reference to experimental examples and examples below, but the present invention is not limited thereto.

Note that the percentages (%) used in the following examples indicate weight percentages (% (to 1)) unless otherwise specified.

In addition, curdlan is a mutant strain of Alcaligenes faecalis var myxogenes strain 10c3 (NTK-u (
IFO13140) was used after spray drying.

The average value obtained by 20 panelists is shown using the 2-point preference scale test method.

The results are shown in Table 1.

Noodle strings of approximately 30 am in length and 5 m in length and width were cut out. Subsequently, the noodles were boiled in boiling water for 12 minutes, cooled, and drained to produce boiled udon noodles. The boiled udon noodles were firmer and chewier than the udon noodles containing no additives of curdlan and egg white powder.

Example 4 All-purpose wheat flour 5009, Kanzui (anhydrous tribasic sodium phosphate) 159, salt 10g, water 175g, curdlan 1
Fried tofu instant ramen noodles were produced in the same manner as in Experimental Example 1 using a recipe consisting of 2.5 g of egg white powder and 0.57 g of guar gum. On the other hand, ramen noodles were prepared by removing any one of curdlan, egg white powder, or guar gum from the above formulation, that is, ramen noodles with curdlan and egg white powder added, ramen noodles with curdlan and guar gum added, and egg white powder and guar gum added. Manufactured ramen.

When these ramen noodles were rehydrated in boiling water for 3 minutes and subjected to sensory evaluation, it was found that curdlan, egg white powder, and guar gum.
As is clear from the above results, the noodles obtained by adding curdlan, egg white powder, and/or guar cam in combination were superior in quality to the products with each additive added individually. Above all, the best quality product was obtained when these three components were used together (i).

Example 1 Curdlan 6 and 9 and egg white powder (manufactured by Taiyo Kagaku Co., Ltd.) 4 and 9 were mixed for 10 minutes using a V-type mixer (manufactured by Tokuju Kosho) to obtain a quality improving agent for noodles.

Example 2 Curdlan 2kfl, egg white powder (manufactured by Taiyo Kagaku Co., Ltd.) 5
Ni9 and guar gum (product name: Orno GJ (Takeda Pharmaceutical)
(manufactured by Kogyo Co., Ltd.) for 2 minutes to obtain a quality improving agent for noodles.

Example 3 25g of the noodle quality improver obtained in Example 1 was added to 5g of all-purpose wheat flour.
00 g, saline solution 1919 containing 16 g of common salt was added and kneaded for 10 minutes with a mixer. In addition, it has more elasticity than rolling compound, aging, and rolling.
It was a good ramen.

Example 5 500 g of all-purpose wheat flour, Kanzui (anhydrous sodium carbonate 2
0%, anhydrous potassium carbonate 80%) 59, salt 5g, water 1
In the same manner as in Experimental Example 1, noodle strings with a length of about 30 CI1+ were cut out to produce fresh Chinese noodles using a recipe consisting of 80 g of curdlan Ig and 1.59 g of xanthan gum.

On the other hand, raw Chinese noodles were also produced by removing curdlan and gizanthan gum from the above formulation.

When these raw Chinese noodles were boiled in boiling water for 3 minutes and subjected to sensory evaluation, the raw Chinese noodles with the addition of the two ingredients curdlan and xanthan gum had better crispness and elasticity than those with the addition of curdlan or xanthan gum alone. It was a nice noodle.

Example 6 7111 Fried Instant Ramen was produced in the same manner as in Experimental Example 1 using a recipe consisting of 500 g of all-purpose wheat flour, 15 g of Kanzui (anhydrous trisodium phosphate), 10 g of common salt, and 175 g of water. On the other hand, fried tofu instant ramen was also produced by removing Kansui from the above recipe and adding 8 g of the noodle quality improver obtained in Example 2 instead.

When these ramen noodles were soaked in boiling water for 3 minutes and subjected to sensory evaluation, it was found that the ramen noodles with the preparation ``1'' added instead of kansui had the same texture as the ramen with the addition of kansui.

Example 7 Strong wheat flour 60017, buckwheat flour 400g and curdlan 1
89 and 12 g of Locus I Bean Cam were added and mixed, and water 3009 was added thereto and mixed and kneaded for 10 minutes.Furthermore, it was aged, rolled and combined, aged, rolled, and cut out to a length of about 30 cm and a thickness of about 1 ash. I got noodle strings. When this raw buckwheat was boiled in boiling water for 4 minutes, the boiled broth was less cloudy and chewy compared to when each of curdlan and locus 1-bean gum was added alone.

By adding curdlan, a thickening natural polysaccharide, and/or a heat-coagulable animal protein when producing Noodles, the strain of the noodles is strengthened to give them a chewy texture. Also, when used in place of gansui, it has a kansui-like texture. Furthermore, when the noodles are boiled, the elution of solids into the boiling water is reduced, so the yield is improved.

Patent applicant: Takeda Pharmaceutical Company Limited

Claims (2)

[Claims] (1) A quality improving agent for noodles containing curdlan, a thickening natural polysaccharide and/or a heat-coagulable animal protein. (2) Noodles containing curdlan, a thickening natural polysaccharide, and/or a heat-coagulable animal protein.