JPH06153832A - Production of ll noodle using wheat glutenin - Google Patents

Abstract

PURPOSE:To provide high-quality LL noodles using the glutenin fraction of wheat gluten. CONSTITUTION:In producing the objective LL noodles, a glutenin-dominant fraction derived from wheat gluten is used for the purpose of suppressing decline in noodle quality with the lapse of time along with producing noodle quality close to that of raw noodles.

Description

Detailed Description of the Invention

TECHNICAL FIELD The present invention relates to a method for producing noodles.

2. Description of the Prior Art Steaming,
Instant noodles (hereinafter referred to as LL noodles), which can be stored at room temperature for a long time after the noodle strings have been gelatinized and sterilized by an operation such as boiling, are a noodle making method developed in recent years and still have many problems. I have a point. The current L.S. L noodles include udon, Japanese buckwheat noodles, fried noodles, fried noodles, ramen, and the like, but the absolute condition common to the methods for producing these noodles is a hygiene problem for heat-resistant bacteria. Therefore, at present, heat sterilization in the safest acidic region is performed. That is, a method has been considered in which steamed or boiled noodles are immersed in an aqueous solution of an organic acid or an organic acid salt to adjust the PH of the noodles to 4.5 or less, or simultaneously packaged and then heat sterilized. On the other hand, as a change with time during storage of noodles, there is a problem of aging such as the noodle quality becoming hard (textile texture), and at the same time, the modified starch is used because of the condition that it can be eaten instantly. There is. Further, gluten suitable for the modified starch is added to prevent deterioration of noodle-making properties caused by using the modified starch. As described above, L. When manufacturing L noodles, it is absolutely necessary to lower the PH of the noodles and to use the modified starch. As a result, for example, in udon, the boiling time of the original udon is much shorter than the time. Alternatively, since the steps of acid immersion and heat sterilization are included, water absorption and heating are performed again, so it becomes necessary to reduce the time by steaming and boiling. Therefore, the thermal gelation property of the gluten net originally contained in noodles is significantly suppressed. Also, much water is absorbed in the acid immersion. Furthermore, the heating in the heat sterilization step adds various conditions such as that it does not significantly contribute to the thermal gelation of gluten because the PH of the noodles is low, and in the LL noodles, the crunchy luster that the original noodles have is provided. It is hard to come out and has a crunchy or “punchy” texture that does not feel crunchy, significantly reducing the value of the product. Further, there is a problem that these textures become particularly strong as a change with time during storage. The present invention solves the above problems and provides a method for producing LL noodles having the texture of raw noodles.

Means for Solving the Problems As a result of intensive studies in view of the above points, the present inventors have focused on glutenin which is excellent in heat gelation property in a low PH range, and fractionated from gluten of wheat as a main component of glutennin. It was found that the problem can be solved by taking out the product and adding it to LL noodles. L in the present invention
L noodles are intended for noodles that can withstand long-term storage and can be instantly eaten by sterilizing the packaging by adjusting the pH of noodles that have been steamed, boiled or otherwise cooked to an acidic range. Wheat gluten as the starting material in the present invention may be raw gluten separated from wheat flour (wet gluten), or powdered active gluten (vital gluten) that is a dried product thereof, preferably with excellent storability and workability. Powdered active gluten is good. The method for extracting the glutenin-based fraction according to the present invention is obtained from the residue in gliadin extraction, and is generally known as a gliadin extraction method of 50-70% ethanol extraction method, 10-30%. Isopropyl alcohol extraction method, extraction residue obtained by 20 to 50% acetone extraction method or acidic ethanol water extraction method (Japanese Patent Application No. 3-4999)
Any method such as the extraction residue obtained in 5) may be used and the fractionation method is not limited. Further, depending on the extraction method, 45 to 70% by dry weight of glutenin is contained in the extraction residue (fraction containing glutenin main component). Preferably 5
It is 0% by dry weight or more. Although glutenin varies somewhat depending on the type of wheat, it is contained in wheat in an amount of about 4 to 5% and in wheat protein in an amount of about 44 to 48%. The form of the glutenin main component fraction in the present invention may be either a paste-like gliadin extraction residue as it is or a form of the extraction residue being a dry powder by a conventional method without any limitation. Preservability,
Dry powder, which is excellent in workability, is preferable. The method for adding the glutenin-based fraction to various LL noodles in the present invention includes dispersion in kneading water and dispersion in powder, but the method is not limited. Amount of Glutenin Main Fractions Added to Various LL Noodles in the Present Invention (wt% per flour)
When converted to pure glutenin, the effect is exerted from about 0.2%. It is preferably 0.4 to 5%. Although not directly involved in the action of the present invention, edible heat-gelling animal and plant proteins usually used as noodle quality improving agents, edible natural thickening polysaccharides, edible organic acids and the like The effect is exhibited even if one or more of salts, edible oils and fats, and edible emulsifiers are used in combination. Further, it is possible to use a mixture of the glutenin-based main component fraction of the present invention and one or more of the noodle quality improving agents. By adding the glutenin-based fraction to the LL noodles by the method of the present invention, it is possible to provide the LL noodles that can maintain the texture of the raw noodles for a long time, which could not be solved by the conventional method.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto. Example 1, Comparative Examples 1 and 2 Powdered active gluten (protein amount: about 80%) was added with a 5-fold amount of 70% aqueous ethanol solution, and then extracted for 2 hours. The extract was separated with a centrifuge, and the precipitate was dried with a drum dryer and pulverized to obtain a glutenin main component fraction powder. The main components in the glutenin-based fractionated powder were pure glutenin about 63%, carbohydrates about 20%, and the other 17% were water, protein and fat. As a comparative example, a powdered active gluten-free and additive-free group was provided using the fractionated powder, and LL udon was trial-produced with the following formulation. Combination The above noodles were boiled in boiling water adjusted to pH 5 with lactic acid for 14 minutes, and then quickly washed with water. After that, it was immersed in a 0.5% lactic acid aqueous solution for 30 seconds, drained sufficiently, covered with oil and fat, packed in a vinyl bag and sealed, and then heat sterilized with warm water of 95 to 100 ° C. for 30 minutes. After sterilization, it was cooled with cold water to obtain LL udon. The PH and water content of the LL Udon are shown in Table 1.

[Table 1] The LL udon was stored at room temperature for 6 months, and the comparative example 1 (non-addition group) 1 day after trial production was set as a reference (70 points).
An evaluation was performed on 0 panelists and an average value was calculated.
The evaluation was performed on items such as texture (hardness, viscoelasticity, smoothness), taste, and odor. As for the tasting method, after putting each sample in the same basket, it was put in a container having heat-retaining property, hot water was sufficiently added and kept warm for 2 minutes, and soup was put and tasted. The results are shown in Table 2. From this result, L produced by the method of the present invention
L udon has less change over time than conventional udon,
It had a texture similar to udon noodles.

[Table 2] Example 2 Comparative Examples 3 and 4 The residue obtained by extracting the gliadin main component fraction was spray-dried using 10 times the amount of 5% ethanol and an acidic aqueous solution of citric acid (Japanese Patent Application No. 3-49795) in powdered active gluten. The glutenin main component fraction was obtained. The major components in the fraction powder were pure glutenin about 50%, carbohydrate about 25%, and other 25% were water, protein and lipid. As a comparative example, a raw udon group using powdered active gluten and medium strength flour was provided using the fractionated powder, and LL udon was trial-produced with the following formulation. Combination The above-mentioned Example 2 and Comparative Example 3 were performed in the same manner as in Example, and
I got noodles. Comparative example 4 was made for each sample. The pH and water content of the LL udon are shown in Table 3. Further, in the comparative example, the same operation was performed up to the boiling step of Example 1. However, the boiling time is shown in Table 3.

[Table 3] The LL udon was stored at room temperature for 6 months and evaluated with time using the comparative example 4 as a reference (80 points) in the same manner as the example. The results are shown in Table 4. From the results, it was found that the LL udon prepared by the method of the present invention was superior to raw udon.

[Table 4] Example 3, Comparative Examples 5 and 6 Using the glutenin main component fraction obtained in Example 1, LL Chinese noodles were produced as a trial with the following formulation. As a comparative example, LL noodles to which powdered active gluten was added and raw Chinese noodles according to a conventional method were provided. Combination The noodles of Example 3 and Comparative Example 5 were boiled in pH-unadjusted boiling water for 50 seconds and then quickly washed with water. Then 0.
Immerse in a 7% aqueous lactic acid solution for 40 seconds, drain thoroughly, sprinkle with oil and fat, pack in a plastic bag, and seal 95-1.
Heat sterilization was performed for 30 seconds with warm water of 00 ° C. After sterilization, it was cooled with cold water to obtain LL Chinese noodles. P of the LL Chinese noodles
H and water content are shown in Table 5.

[Table-5] The LL Chinese noodles were stored at room temperature for 6 months, taken out with time, and restored in the same manner as in Example 1. In addition, as a reference, Comparative Example 6 was prototyped at each evaluation time, and boiled for 3 minutes and evaluated under the same conditions as in Example 1. The standard raw Chinese noodles (Comparative Example 6) had a score of 100 points. The results are shown in Table 6.
Shown in. As a result, the LL Chinese noodles produced by the method of the present invention were superior to the raw Chinese noodles for a long period of time.

[Table 6]

As described above, when the present invention is used,
It has become possible to produce LL noodles having a texture close to that of raw noodles that could not be achieved in the past.

Claims (4)

[Claims] 1. A method for producing noodles, which comprises adding a glutenin-mainly-fractionated fraction fractionated from wheat gluten to noodles that have been subjected to packaging sterilization treatment after gelatinization and can be stored for a long period of time. 2. The method for producing noodles according to claim 1, wherein the glutenin main component fraction contains 50% by weight or more of the main component glutenin. 3. A glutenin-based fraction and an edible heat-gelling animal and plant protein, an edible natural thickening polysaccharide, an edible organic acid and its salts, an edible oil and fat, and an edible emulsifier. The method for producing noodles according to claim 1, which is a mixture of two or more kinds. 4. Noodles obtained by the method according to any one of claims 1 to 3.