JPH067100A - Production of noodles - Google Patents
Production of noodlesInfo
- Publication number
- JPH067100A JPH067100A JP5075692A JP7569293A JPH067100A JP H067100 A JPH067100 A JP H067100A JP 5075692 A JP5075692 A JP 5075692A JP 7569293 A JP7569293 A JP 7569293A JP H067100 A JPH067100 A JP H067100A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- ascorbic acid
- specifications
- flour
- phosphates
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、麺類の製造方法に関
し、さらに詳しくは、生麺類、茹麺類、蒸し麺類及び餃
子、焼売、ワンタンの皮等に発生する斑点（スペック）
を抑えることを目的としたものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles, and more specifically, spots (specks) generated on raw noodles, boiled noodles, steamed noodles and dumplings, maimai, wonton skin, etc.
The purpose is to suppress.
【０００２】[0002]
【従来の技術】生麺類および茹麺類の賞味期限は、製造
後数日以内が一般的であるが、この間に、麺類の表面に
黒色または茶褐色の微小斑点が発生し、経時的に漸増す
る場合がある。この斑点は、“スペック”あるいは
“星”と呼ばれ、麺類の品質を損なうものとして、麺類
関係業者からは非常に嫌われているものである。スペッ
クが発生する原因としては、金属イオンによる非酸素的
褐変、および食品中に含まれるフェノールオキシダーゼ
等の酸化酵素による酵素的褐変が挙げられている。BACKGROUND OF THE INVENTION The shelf life of raw noodles and boiled noodles is generally within a few days after production, but during this period, black or dark brown spots appear on the surface of the noodles and gradually increase over time. There is. These spots are called "specs" or "stars", and they are very disliked by noodle manufacturers as they impair the quality of noodles. The cause of the spec is non-oxygen browning due to metal ions and enzymatic browning due to oxidases such as phenol oxidase contained in foods.
【０００３】麺類の製造法は一般的には、小麦粉、食
塩、水に対してかん粉等を適宜加えて混合し、圧延、切
り出して麺線とする（生麺）、さらに茹でる（茹麺）と
いった工程を含む。したがって、このような麺類製造法
を考慮すると、スペック発生の理由としては、硬水、水
道水に溶出した錆、その他の原因により金属イオンが製
麺材料に過剰に混入し、その金属イオン自身の反応、お
よび金属イオンが引き金となる種々の反応等による非酵
素的褐変が考えられる。また、小麦粒の胚乳部分の中で
も、中心部よりも周辺部（皮部）に近い部分は相対的に
酵素活性が高い。このため、周辺部に近い部分を多く含
む安価な小麦粉では、麺類の保存時間が長くなれば、酵
素的褐変によりスペックを生じやすい。この問題点を解
決するための手段としては、従来、品質管理の強化、賞
味期限の短縮、そして高級小麦粉の使用以外に対策はな
かった。[0003] In general, noodles are produced by adding flour, salt, water and the like to a mixture of flour, rolling, and cutting into noodle strings (raw noodles), and then boiled (boiled noodles). Including steps such as. Therefore, considering such a noodle manufacturing method, the reason for the spec is that hard water, rust eluted in tap water, metal ions excessively mixed into the noodle making material due to other causes, and the reaction of the metal ions themselves. , And non-enzymatic browning due to various reactions triggered by metal ions. Further, among the endosperm portions of wheat grains, the portion closer to the peripheral portion (skin portion) than the central portion has relatively high enzyme activity. Therefore, with inexpensive wheat flour containing a lot of portions near the periphery, specifications tend to occur due to enzymatic browning when noodles are stored for a long time. As means for solving this problem, conventionally, there have been no measures other than strengthening quality control, shortening the expiration date, and using high-grade wheat flour.
【０００４】[0004]
【発明が解決しようとする課題】近年の人件費、原料費
の高騰から、安価な小麦粉を原料とし、かつ比較的長い
賞味期間を有し、その間に際立ったスペックを生じるこ
とのない麺類が要求されている。特に、駅の立食そば、
ラーメン用の安価な麺類を提供している業者において、
このような要求が強い。しかしながら、有効な対策はみ
つかっていないのが現状である。したがって本発明の目
的は、スペックの発生が軽減された麺類の製造方法を提
供することである。本発明の目的はまた、スペックの発
生が軽減され、且つ色調の変化が抑制される麺類の製造
方法を提供することである。Due to the recent rise in labor cost and raw material cost, noodles made from inexpensive wheat flour and having a relatively long shelf life, during which the outstanding specifications are not generated, are demanded. Has been done. Especially the stand-up soba at the station,
Among the vendors who provide cheap noodles for ramen,
Such demands are strong. However, at present, no effective measures have been found. Therefore, an object of the present invention is to provide a method for producing noodles in which generation of specifications is reduced. It is also an object of the present invention to provide a method for producing noodles in which generation of specifications is reduced and change in color tone is suppressed.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の要
求を満たすべく鋭意研究を重ね、麺類の製造方法におい
て、穀粉材料にアスコルビン酸を添加することによっ
て、麺類におけるスペック発生が防止されることを見出
し、またアスコルビン酸と重合燐酸塩類を添加すること
によって、スペック発生が防止されると同時に色調の変
化が抑制されることを見出し、本発明を完成するに至っ
た。すなわち本発明は、穀粉材料に対してアスコルビン
酸を0.０１〜0.１重量％添加し、製麺することを特徴と
する麺類の製造方法に関する。本発明はさらに、穀粉材
料に対してアスコルビン酸及び重合燐酸塩類を添加し、
製麺することを特徴とする麺類の製造方法に関する。上
述のようにスペック発生の主原因は、金属イオンが関与
した非酵素的褐変、及び酸化酵素が関与した酵素的褐変
であることを示したが、金属イオンが酵素分子の活性中
心に位置するか、または酵素反応の触媒となることか
ら、いずれの褐変においても金属イオンが深く関与して
いるものと考えられる。Means for Solving the Problems The inventors of the present invention have conducted extensive studies to meet the above requirements, and in the method for producing noodles, the addition of ascorbic acid to the flour material prevents the occurrence of specifications in the noodles. The inventors have found that the addition of ascorbic acid and polymeric phosphates prevents the generation of specs and at the same time suppresses the change in color tone, thus completing the present invention. That is, the present invention relates to a method for producing noodles, which comprises adding 0.01 to 0.1% by weight of ascorbic acid to flour material to make noodles. The present invention further adds ascorbic acid and polymeric phosphates to the flour material,
The present invention relates to a method for producing noodles, which comprises making noodles. As described above, the main causes of spec development were non-enzymatic browning involving metal ions and enzymatic browning involving oxidase. Whether metal ions are located at the active center of the enzyme molecule? , Or as a catalyst for enzyme reaction, it is considered that metal ions are deeply involved in any browning.
【０００６】従来、アスコルビン酸は酸化防止作用を有
することが知られていて、食品の長期保存を目的として
使用されているが、麺類のスペック発生防止効果がある
か否かについては知られていなかった。また、重合燐酸
塩類は金属キレート作用（金属イオンを錯塩として封鎖
する）、分散作用、洗浄作用、緩衝作用などを有し食品
に幅広く使用されており、麺類においては生地性改良剤
として使用されているが、アスコルビン酸と組合わせて
使用することは知られていなかった。本明細書中で示さ
れる“麺類”は、スペックが品質上好ましくないとされ
る麺類であれば特に限定はなく、うどん、中華麺、冷
麦、素麺、スパゲッティ、マカロニ、日本そば（そば粉
含量が少なく、白いものが良いとされる物、例えば更級
そば）、これらの生麺、茹麺、または蒸し麺、餃子、焼
売、春巻き、ワンタンの皮、中華饅頭などを包含する。[0006] Conventionally, ascorbic acid has been known to have an antioxidant action, and has been used for the purpose of long-term preservation of foods, but it is not known whether it has an effect of preventing speciation of noodles. It was In addition, polymerized phosphates have a metal chelating action (blocking metal ions as complex salts), a dispersing action, a washing action, a buffering action, etc., and are widely used in foods, and are used as a doughness improving agent in noodles. However, it was not known to be used in combination with ascorbic acid. The "noodles" shown in the present specification are not particularly limited as long as they are noodles whose specifications are not favorable in terms of quality, and include udon, Chinese noodles, cold barley, somen noodles, spaghetti, macaroni, and Japanese buckwheat (with a soba flour content. It includes a small amount, which is said to be good for white things, such as Sarashina soba), raw noodles, boiled noodles, steamed noodles, dumplings, broth, spring rolls, wonton peel, Chinese buns, and the like.
【０００７】本発明で使用するアスコルビン酸は、アス
コルビン酸の他に、その塩、そのエステル及びそれらの
混合物でもよく、具体例としては、アスコルビン酸；ア
スコルビン酸ナトリウム；アスコルビン酸燐酸エステ
ル；アスコルビン酸酢酸エステル、アスコルビン酸酪酸
エステル、アスコルビン酸ステアリン酸エステル、アス
コルビン酸プロピオン酸エステル、アスコルビン酸乳酸
エステル、アスコルビン酸パルミチン酸エステルなどの
アスコルビン酸脂肪酸エステルが挙げられる。これらの
アスコルビン酸の添加量は、小麦粉等の穀粉材料に対し
て0.０１〜0.１重量％が好ましく、0.１重量％を越える
と麺類が淡赤色、さらには茶褐色となり、麺類としての
美観が損なわれる。本発明者らは穀粉材料にアスコルビ
ン酸と重合燐酸塩類を添加することによって、スペック
発生が防止されるとともに、アスコルビン酸の添加によ
る麺類が赤みを帯びるという色調の変化を抑制できるこ
とを見出した。The ascorbic acid used in the present invention may be a salt thereof, an ester thereof, or a mixture thereof in addition to ascorbic acid. Specific examples thereof include ascorbic acid; sodium ascorbate; phosphoric acid ester of ascorbic acid; and ascorbic acid acetic acid. Examples thereof include ascorbic acid fatty acid esters such as ester, ascorbic acid butyric acid ester, ascorbic acid stearic acid ester, ascorbic acid propionic acid ester, ascorbic acid lactic acid ester, and ascorbic acid palmitic acid ester. The addition amount of these ascorbic acid is preferably 0.01 to 0.1% by weight with respect to the flour material such as wheat flour, and when the amount exceeds 0.1% by weight, the noodles become a light red color and further become a brown color, and The aesthetics are lost. The present inventors have found that the addition of ascorbic acid and polymeric phosphates to the flour material can prevent the generation of specifications and can suppress the change in the color tone of the noodles that is reddish due to the addition of ascorbic acid.
【０００８】本発明で使用する重合燐酸塩は、３個以上
の燐酸（H3 PO4）の脱水縮合によって生じたイソポリ酸
塩が好ましく、その核となる燐酸の数は３〜１４個程度
であり、カチオンとしては、ナトリウム、カリウム、ア
ンモニウムが望ましい。具体的には、鎖状重合燐酸塩と
してトリポリ燐酸塩、テトラポリ燐酸塩、ペンタポリ燐
酸塩及びヘキサポリ燐酸塩、環状重合燐酸塩としてトリ
メタ燐酸塩、テトラメタ燐酸塩、ペンタメタ燐酸塩、ヘ
キサメタ燐酸塩及び側鎖に燐酸基を持つウルトラ燐酸
塩、及びこれらの混合物などが挙げられる。重合燐酸塩
の添加量は、小麦粉などの穀粉材料に対して0.０５〜1.
５重量％が好ましく、1.５重量％を越えると、例えば中
華麺の場合、かん水によってアルカリ性の所定のpHに調
整されていた麺類のpHが重合燐酸塩の緩衝作用により低
下し、麺のこしがなくなるなど、食味の低下をもたら
す。The polymerized phosphate used in the present invention is preferably an isopolyacid salt produced by dehydration condensation of three or more phosphoric acids (H 3 PO 4 ), and the number of phosphoric acid as the nucleus is about 3 to 14. The cation is preferably sodium, potassium or ammonium. Specifically, as chain polymerized phosphate, tripolyphosphate, tetrapolyphosphate, pentapolyphosphate and hexapolyphosphate, as cyclic polymerized phosphate, trimetaphosphate, tetrametaphosphate, pentametaphosphate, hexametaphosphate and side chain Ultraphosphate having a phosphoric acid group, a mixture thereof, and the like are included. The amount of polymerized phosphate added is 0.05-1.
5% by weight is preferable, and when it exceeds 1.5% by weight, for example, in the case of Chinese noodles, the pH of the noodles, which has been adjusted to a predetermined alkaline pH with brine, is lowered by the buffering action of the polymerized phosphate, and the noodles are not easily washed. It causes the taste to deteriorate, such as disappearing.
【０００９】[0009]
実施例１〜３ 下記表１の基本配合に対し、アスコルビン酸および重合
燐酸塩類を下記表２に示した分量加え、常法によりミキ
シング、圧延し、中華麺用の麺帯（厚さ1.５mm) を得
た。これをラップにより密封し、常温で保存した。製造
直後、保存１日目、及び２日目に取り出し、肉眼で判別
可能な黒色、茶褐色のスペックの数（１０cm2 当り）を
数えた。さらに保存２日目に色彩色差計（ミノルタ製：
CR-110型) を用いて赤味の程度を測定した。 実施例４ 下記表１の基本配合に対し、アスコルビン酸を表２に示
した分量加え、実施例１と同様に麺帯を得た後、保存
し、スペックの数を数えた。さらに上記実施例１〜３と
同様に赤味の程度を測定した。Examples 1 to 3 Ascorbic acid and polymerized phosphates were added in the amounts shown in Table 2 below to the basic composition shown in Table 1 below, and mixed and rolled by a conventional method to prepare noodle strips for Chinese noodles (thickness: 1.5 mm. ) Got This was sealed with wrap and stored at room temperature. Immediately after the production, the first and second days of storage were taken out, and the number of black and dark brown specs (per 10 cm 2 ) which can be visually discriminated was counted. On the second day of storage, a color difference meter (Minolta:
The degree of redness was measured using a CR-110 type). Example 4 The amount of ascorbic acid shown in Table 2 was added to the basic composition of Table 1 below to obtain a noodle band in the same manner as in Example 1, and the noodle band was stored and the number of specifications was counted. Furthermore, the degree of redness was measured in the same manner as in Examples 1 to 3 above.
【００１０】[0010]
【表１】 基本配合 ───────────────────────── 準強力小麦粉（注１） １０００ｇ かん粉 炭酸カリウム ６ｇ 炭酸ナトリウム ４ｇ 食塩 １０ｇ クチナシ黄色素 0.３ｇ 水 ３２０ml ───────────────────────── 注１：灰分0.４、蛋白１1.５（共に重量％）[Table 1] Basic composition ──────────────────────────────── Semi-strong wheat flour (Note 1) 1000 g Bran flour Potassium carbonate 6 g Sodium carbonate 4 g Salt 10 g Gardenia Yellow element 0.3g Water 320ml ───────────────────────── Note 1: Ash content 0.4, protein 11.5 (both weight%)
【００１１】比較例１ 上記表１の基本配合により、実施例１と同様に麺帯を得
た後、保存し、スペックの数を数えた。製造直後と保存
２日目に上記実施例と同様に赤味の程度を測定した。 比較例２〜４ 上記表１の基本配合に対し、重合燐酸塩類を下記表２に
示した分量加え、実施例１と同様に麺帯を得た後、保存
し、スペックの数を数えた。Comparative Example 1 A noodle band was obtained in the same manner as in Example 1 with the basic composition shown in Table 1 above, and the noodle band was stored and the number of specifications was counted. Immediately after production and on the second day of storage, the degree of redness was measured in the same manner as in the above-mentioned Examples. Comparative Examples 2 to 4 Polymeric phosphates were added in the amounts shown in Table 2 below to the basic composition of Table 1 above to obtain noodle strips in the same manner as in Example 1, and the noodle strips were stored and the number of specifications was counted.
【００１２】[0012]
【表２】 区分 アスコルビン酸 重合燐酸塩類 ％（注２） ％（注３） ────────────────────────────── 実施例１ 0.０５ トリポリ燐酸Na 0.５ 実施例２ 0.０５ テトラポリ燐酸Na 0.５ 実施例３ 0.０５ ヘキサメタ燐酸Na 0.５ 実施例４ 0.０５ − − 比較例１ − − − 比較例２ − トリポリ燐酸Na 0.５ 比較例３ − テトラポリ燐酸Na 0.５ 比較例４ − ヘキサメタ燐酸Na 0.５ ─────────────────────────────── （注２）小麦粉に対する重量％ Ｌ−アスコルビン酸：食品添加用（国産化学） （注３）小麦粉に対する重量％ 重合燐酸塩類：食品添加用（米山化学）[Table 2] Category Ascorbic acid Polymerized phosphates% (Note 2)% (Note 3) ────────────────────────────── Example 1 0.05 Tripolyphosphate Na 0.5 Example 2 0.05 Tetrapolyphosphate Na 0.5 Example 3 0.05 Hexametaphosphate Na 0.5 Example 4 0.05 − − Comparative Example 1 − − − Comparative Example 2-Tripolyphosphate Na 0.5 Comparative Example 3-Tetrapolyphosphate Na 0.5 Comparative Example 4-Hexametaphosphate Na 0.5 ───────────────────── ─────────── (Note 2) Weight% to wheat flour L-ascorbic acid: For food additives (domestic chemistry) (Note 3) Weight% to wheat flour Polymerized phosphates: For food additives (Yoneyama Chemical)
【００１３】各実施例及び比較例における結果は下記表
３のとおりである。The results in each Example and Comparative Example are shown in Table 3 below.
【表３】 ─────────────────────────────────── １０cm2 当りのスペックの数 色調の変化（注４） 製造直後 保存１日目 保存２日目 Δａ* 変化率 ─────────────────────────────────── 実施例１ 5 21 40 0.45 132 ２ 6 15 36 0.56 165 ３ 9 17 36 0.61 180 ４ 6 27 65 2.08 612 ─────────────────────────────────── 比較例１ 15 92 146 0.34 100 ２ 16 82 125 - - ３ 7 63 113 - - ４ 11 85 142 - - ─────────────────────────────────── （注４） Δａ* ＝比較例１の製造直後における赤味の測定値と、
各例の保存２日目における赤味の測定値との差。赤味が
強いほど測定値が大きい。 変化率＝比較例１におけるΔａ* を100 とした場合の、
各例のΔａ* の値。[Table 3] ─────────────────────────────────── Number of specs per 10 cm 2 Change in color tone ( Note 4 ) Immediately after manufacturing, 1st day of storage, 2nd day of storage Δa * Change rate ────────────────────────────────── Example 1 5 21 40 0.45 132 2 6 15 36 0.56 165 3 9 17 36 0.61 180 4 6 27 65 2.08 612 ────────────────────── ───────────── Comparative Example 1 15 92 146 0.34 100 2 16 82 125--3 7 63 113--4 11 85 142--─────────── ──────────────────────── (Note 4) Δa * = measured value of redness of Comparative Example 1 immediately after production,
Difference from the measured value of redness on the second day of storage of each example. The stronger the redness, the larger the measured value. Change rate = when Δa * in Comparative Example 1 is 100,
The value of Δa * in each example.
【００１４】表３から明らかなように、例えば、保存１
日目のスペック数をアスコルビン酸及び重合燐酸塩類を
添加しなかった場合（比較例１）を基準として比較する
と、重合燐酸塩類添加の場合（比較例２〜４）ではスペ
ック数が約１０〜３０％減少したのに対し、アスコルビ
ン酸及び重合燐酸塩類を添加した場合（実施例１〜３）
は８０〜８５％程度減少し、アスコルビン酸添加の場合
（実施例４）は約７０％減少した。実施例１〜３ではま
た、色調の変化が抑制されていることが明らかであり、
中でもトリポリ燐酸Naを用いた実施例１で最も抑制され
ている。As is clear from Table 3, for example, Save 1
Comparing the number of specs on the day with no addition of ascorbic acid and polymeric phosphates (Comparative Example 1), the number of specs is about 10 to 30 in the case of adding polymeric phosphates (Comparative Examples 2 to 4). %, Whereas addition of ascorbic acid and polymerized phosphates (Examples 1 to 3)
Was reduced by about 80 to 85%, and when ascorbic acid was added (Example 4), it was reduced by about 70%. In Examples 1 to 3, it is also clear that the change in color tone is suppressed,
Above all, it was most suppressed in Example 1 using Na tripolyphosphate.
【００１５】[0015]
【発明の効果】麺類のスペックの発生を抑制し、またス
ペック発生の抑制と同時に麺類の色調の変化（赤味を帯
びる）を抑制することができる。EFFECTS OF THE INVENTION It is possible to suppress the occurrence of specifications of noodles, and at the same time suppress the occurrence of specifications of noodles and change of the color tone of noodles (reddish).
Claims (3)
１〜0.１重量％添加し、製麺することを特徴とする麺類
の製造方法。1. Ascorbic acid is added to the flour material in an amount of 0.0.
A method for producing noodles, which comprises adding 1 to 0.1% by weight to make noodles.
重合燐酸塩類を添加し、製麺することを特徴とする麺類
の製造方法。2. A method for producing noodles, which comprises adding ascorbic acid and polymeric phosphates to a flour material to make noodles.
請求項２記載の麺類の製造方法。3. The method for producing noodles according to claim 2, wherein the polymerized phosphates are tripolyphosphates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5075692A JPH067100A (en) | 1992-04-10 | 1993-04-01 | Production of noodles |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4-90871 | 1992-04-10 | ||
| JP9087192 | 1992-04-10 | ||
| JP5075692A JPH067100A (en) | 1992-04-10 | 1993-04-01 | Production of noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH067100A true JPH067100A (en) | 1994-01-18 |
Family
ID=26416849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5075692A Pending JPH067100A (en) | 1992-04-10 | 1993-04-01 | Production of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH067100A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010100254A (en) * | 2000-03-30 | 2001-11-14 | 더블유. 유 병 | Preparing method for vitamin C rich noodle foods |
| US7106514B2 (en) | 2003-09-22 | 2006-09-12 | Seiko Epson Corporation | Optical tunable filter and method for manufacturing the optical tunable filter |
| US7286244B2 (en) | 2003-10-01 | 2007-10-23 | Seiko Epson Corporation | Analyzer |
| JP2009201390A (en) * | 2008-02-26 | 2009-09-10 | Nissin Foods Holdings Co Ltd | Raw wheat noodle using domestic wheat flour |
| JP2012010658A (en) * | 2010-07-02 | 2012-01-19 | Saitama Prefecture | Quality retaining agent and use thereof |
-
1993
- 1993-04-01 JP JP5075692A patent/JPH067100A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010100254A (en) * | 2000-03-30 | 2001-11-14 | 더블유. 유 병 | Preparing method for vitamin C rich noodle foods |
| US7106514B2 (en) | 2003-09-22 | 2006-09-12 | Seiko Epson Corporation | Optical tunable filter and method for manufacturing the optical tunable filter |
| US7286244B2 (en) | 2003-10-01 | 2007-10-23 | Seiko Epson Corporation | Analyzer |
| JP2009201390A (en) * | 2008-02-26 | 2009-09-10 | Nissin Foods Holdings Co Ltd | Raw wheat noodle using domestic wheat flour |
| JP2012010658A (en) * | 2010-07-02 | 2012-01-19 | Saitama Prefecture | Quality retaining agent and use thereof |
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