JPH0880167A - Production of noodles and quality improver for noodles - Google Patents

Abstract

PURPOSE: To obtain noodles having moderate hardness, springiness, chewiness and smoothness without deteriorating a taste, good in throat passableness, hardly losing the firmness with hot water and in boiling and excellent in texture and processing suitability by adding a mineral concentrate of a whey having a prescribed alkaline pH. CONSTITUTION: This method for producing noodles is to add preferably 0.07-0.5wt.% (based on the wheat flour) powder of a mineral concentrate, separated from a cheese whey or a casein whey using an ion exchange resin and having pH 11-13 of a 1wt.% aqueous solution, more preferably freeze pulverized to <=50μm particle size to the wheat flour. Furthermore, the quality improver for the noodles is preferably obtained by blending the resultant mineral concentrate therein.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles and a quality improver for noodles. More specifically, a whey mineral concentrate having a pH of 11% by weight and less than 13 in a 1% by weight aqueous solution is used as a quality improver for noodles, and the texture is improved by using this quality improver. The present invention relates to a manufacturing method of providing

[0002]

2. Description of the Related Art Noodles are made from relatively simple raw materials such as flour, kansui, salt, and water, but their deliciousness is very delicate and their texture is greatly affected. It is desired that these noodles have appropriate hardness, elasticity (viscoelasticity), chewyness and smoothness after cooking, have a good throat feeling, have a crisp texture, and do not easily spread in hot water. It is desired that the food has a sufficient time to be eaten after being cooked, after being stored and distributed, and it is particularly difficult for the problem of boil growth to occur. In order to make these noodles, selection of wheat flour, starch, adjustment of blending, improvement of process, development of noodle making machine, food additives such as phosphates, emulsifiers, thickening polysaccharides and egg white and Although food ingredients such as gluten have been added and various attempts have been made to some effect, they are not sufficient, and establishment of a quality improver and a manufacturing method for further improving the texture of noodles is desired. .

[0003]

DISCLOSURE OF THE INVENTION The present invention provides moderate hardness, elasticity (viscoelasticity), chewyness and smoothness without impairing the eating quality of noodles, and provides a pleasant throat and crisp texture. The present invention provides a quality improver for noodles and a method for producing noodles that does not easily grow in boiling water and a method for producing noodles, and in particular, in the case of boiled noodles such as LL noodles, the above-described texture can be maintained during production and storage thereof. It provides noodles.

[0004]

[Means for Solving the Problems] The present inventors have an appropriate hardness, elasticity (viscoelasticity), chewyness and smoothness without impairing the taste, and have a pleasant texture and a crisp texture. As a result of diligent research on a quality improver for noodles and a method for producing noodles which are hard to grow by boiling, as a result, whey mineral concentrate is very excellent when the pH of the aqueous solution thereof is 11 or more and less than 13. It was found that the above effects can be obtained, and the present invention was completed. As a technique of using a whey mineral concentrate in foods, a technique of using it as a calcium-enhancing salt and a technique of reducing salt are disclosed.
However, this technique utilizes the mineral composition of the whey mineral concentrate, and is published in Japanese Patent Publication No. 24 of 1991.
As described in No. 191, the pH of the aqueous solution is
The alkalinity of 6.0 to 9.0 is also different from that of the present invention,
The object to be used and the action mechanism are completely different from those of the present invention. That is, in the present invention, the pH of a 1% by weight aqueous solution is 11 or more and 13 or more.
By adding the whey mineral concentrate, which is less than the above, the wheat protein is modified and the texture of noodles is improved. The present invention will be described in detail below. The whey mineral concentrate used in the present invention can be used as a powder or a dispersion as long as the pH of a 1% by weight aqueous solution is 11 or more and less than 13. For example, a whey mineral concentrate having a pH of 12.6 of a 1 wt% aqueous solution produced by concentrating and separating minerals from cheese whey using an ion exchange resin and then spray-drying: "MCW" Dairy Co., Ltd. products). If the pH of the 1 wt% aqueous solution is less than 11, the effect of improving the texture of noodles cannot be obtained. When the pH of the 1% by weight aqueous solution is 13 or more, the alkalinity becomes strong, and an astringent taste is generated, which significantly deteriorates the taste of noodles.

The whey mineral concentrate used in the present invention is usually added in an amount of 0.01 to 4% by weight, preferably 0.05 to 2% by weight, and more preferably 0.0 to 4% by weight based on the flour.
7 to 0.5% by weight is preferable. If it is less than 0.01%, the effect of improving the texture is insufficient, and if it exceeds 4%, the alkalinity becomes strong and an astringent taste is generated to significantly reduce the taste of noodles. In the present invention, noodles refers to noodles made by adding flour and other raw materials, and refers to udon, Chinese noodles, hides, Japanese buckwheat noodles, noodles, cold wheat, kishimen, macaroni, spaghetti, etc., and raw noodles Any of boiled noodles, steamed noodles, completely packaged noodles (LL noodles), instant noodles, dry noodles, and frozen noodles may be used. The whey mineral concentrate used in the present invention may be added by dispersing it in kneading water or by mixing it with powder such as wheat flour. Furthermore, by freezing and pulverizing the whey mineral concentrate into a powder having a particle size of 50 microns or less, the dispersibility in kneading water and the suitability for mixing with the powder can be significantly improved. According to the present invention, since a whey mineral concentrate having a pH of 11% by weight or more and less than 13 is added to a 1% by weight aqueous solution, the pH of an aqueous solution used for conventional mineral fortification is 6.0 to 9. The addition of whey minerals of 0.0 cannot satisfy the purpose of the present invention. The whey mineral concentrate of the present invention is one which is sufficiently effective even when used alone, but is preferably used in combination with a commonly used noodle quality improving agent such as animal protein and vegetable protein. Even better results can be obtained. Commonly used quality improvers are egg white, egg yolk, chicken egg (whole egg), whey protein,
Casein, sodium caseinate, milk protein, collagen,
Examples include gelatin, plasma protein, wheat protein, soy protein, pea protein, etc. One or more of these quality improving agents can be used in combination with the whey mineral concentrate of the present invention. . In addition, the quality improver for noodles that is usually used is not limited to the above-mentioned protein materials, but may also include thickening polysaccharides such as guar gum and xanthan gum, and emulsifiers such as lecithin and glycerin fatty acid ester. The content of the whey mineral concentrate of the present invention in the quality improver for noodles may be 1% by weight or more, preferably 3 to 40% by weight, more preferably 5 to 20% by weight. . Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified.

[0006]

【Example】

Example 1 With respect to 1000 g of medium strength flour, the whey mineral concentrate of the present invention (MCW: Kyodo Daigyo Co., Ltd., 1% aqueous solution had a pH of 1).
2.6) Noodles obtained by blending 8 g, 20 g of salt and 350 g of water, kneading with a mixer for 15 minutes, rolling and cutting out (final noodle strip thickness 2.5 mm, incisors # 10 square) by a conventional method. Was boiled with boiling water for 15 minutes and washed with running water for 30 seconds. After draining, 200 g each of boiled noodles was filled in a polyethylene bag and sealed to obtain boiled udon of the present invention. This was stored in a refrigerator at 5 ° C for 3 days. As a comparative example, instead of the whey mineral concentrate of the present invention, a neutral whey mineral concentrate (alamine: Nippon Protein Co., Ltd., 1% aqueous solution having a pH of 7) used for conventional mineral enrichment. ．
1) was added, and boiled udon was obtained in the same manner. This 5
Stored in a refrigerator for 3 days. (Evaluation method) The boiled udon noodles obtained in the above Examples and Comparative Examples were returned in 1.5 liters of boiling water for 2.5 minutes, and
Noodles were put in 00cc hot dashi soup, and the taste, texture and hot water spread of the noodle strings were evaluated by 20 panelists. Evaluation of taste, texture and hot water growth was 10 points for very good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, and 5 points for fairly bad. The average value of 20 panelists was shown as 4 points, which is extremely bad. The results are shown in Table 1.

[0007]

[Table 1]

As is clear from Table 1, the product of the example was better than the product of the comparative example in suppressing the taste, texture and hot water elongation when stored in a refrigerator at 5 ° C for 3 days. Example 2 With respect to 600 g of semi-strong flour and 400 g of buckwheat flour, the whey mineral concentrate of the present invention (MCW: manufactured by Kyodo Dairy Co., Ltd., 1%)
The pH of the aqueous solution is 12.6) 3 g, salt 10 g, water 300
g, knead for 15 minutes with a mixer, roll and cut out (final noodle strip thickness 1.3 mm, incisor teeth # 22 square) by a conventional method, and boil the noodles obtained for 3.5 minutes with boiling water. It was washed with running water for 30 seconds. After draining, fill each container of polyethylene split container with 45 g of boiled noodles,
The mixture was sealed and the buckwheat noodles of the present invention were obtained. This was stored in a refrigerator at 5 ° C for 4 days. As a comparative example, split rice buckwheat was obtained in the same manner except that the whey mineral concentrate of the present invention was not added. (Evaluation method) With respect to the split soba obtained in the above-mentioned Examples and Comparative Examples, the taste and texture of noodle strings were evaluated by 20 panelists with 40 cc of soup. Evaluation of taste and texture is
Very good 10 points, fairly good 9 points, slightly good 8 points, normal 7 points, slightly bad 6 points, fairly bad 5 points, extremely bad 4 points, panelist 20 The average value of people. The results are shown in Table 2.

[0009]

[Table 2]

As is apparent from Table 2, the product of the example had a better taste and texture than the product of the comparative example without breaking the noodle strings stored in the refrigerator at 5 ° C for 4 days. Example 3 To 900 g of medium strength flour and 100 g of tapioca starch, whey mineral concentrate of the present invention (MCW: manufactured by Kyodo Dairy Co., Ltd.,
The pH of a 1% aqueous solution is 12.6) 2 g, salt 20 g, water 3
80 g was mixed, kneaded with a mixer for 15 minutes, rolled by a conventional method, and cut out (final noodle strip thickness 2.5 mm, incisor # 10).
Boil the noodles obtained by performing horns) for 12 minutes with boiling water,
It was washed with running water for 30 seconds. This was immersed in a 2% malic acid-sodium malate solution of pH 2 for 40 seconds, drained, and then 200 g of boiled noodles was filled in a heat-resistant polyethylene bag and completely sealed. This is heat-sterilized with steam at 94 ° C for 30 minutes, and then water-cooled with running water for 30 minutes to obtain LL of the present invention product.
I got udon. Comparative Example 1 LL Udon was obtained in the same manner except that the whey mineral concentrate of the present invention was not added. Comparative Example 2 LL Udon was obtained in the same manner except that 0.05 g of the whey mineral concentrate of the present invention was added to 1000 g of the raw material powder. Comparative Example 3 LL Udon was obtained in the same manner except that 70 g of the whey mineral concentrate of the present invention was mixed with 1000 g of the raw material powder. (Evaluation method) The LL udon obtained in Example 3 and Comparative Examples 1 to 3 was refrigerated and stored for 0 to 4 weeks, then placed in a polystyrene container, and 2 minutes after 2 minutes after pouring 300 ml of boiling water The line taste, texture and hot water elongation were evaluated. Regarding the evaluation of taste, texture and hot water growth, 10 points were very good, 9 points were fairly good, 8 points were slightly good, and 7 points were normal.
6 points were scored as bad, 5 points were rated as fairly bad, and 4 points were rated as extremely bad, and the average value of 20 panelists was shown. Table 3 shows the results.

[0011]

[Table 3]

As is apparent from Table 3, the products of the Examples were better in suppressing taste, texture and hot water elongation than the Comparative products. Example 4 1000 g of durum wheat semolina, whey mineral concentrate of the present invention (MCW: Kyodo Dairy Co., Ltd., 1%)
The pH of the aqueous solution is 12.6) 1 g, egg white powder 9 g, water 29
0 g was blended, kneaded with a mixer for 10 minutes, degassed, extruded, and molded (diameter 2 mm) by a conventional method to obtain spaghetti under the conditions of a temperature of 70 to 90 ° C. and a humidity of 90 to 75%. Dry until the water content is 13%. As a comparative example, spaghetti was obtained in the same manner except that the whey mineral concentrate of the present invention was not added. (Evaluation method) 100 g of the spaghetti obtained in each of the above Examples and Comparative Examples was boiled in 1 liter of boiling water for 11 minutes, and then the prepared meat sauce was put on the panel 2
The taste and texture of noodle strings were evaluated by 0 people. Regarding the evaluation of taste and texture, 10 points were very good and 9 points were fairly good.
The average value of 20 panelists was given with 8 points for good points, 7 points for normal points, 6 points for bad points, 5 points for fairly bad points and 4 points for extremely bad points. The results are shown in Table 4.
Shown in

[0013]

[Table 4]

As is clear from Table 4, the products of Examples had a better taste and texture than the products of Comparative Examples. Example 5 To 950 g of medium strength flour and 50 g of potato starch, whey mineral concentrate of the present invention (MCW: Kyodo Dairy Co., Ltd., 1%)
The pH of the aqueous solution was 12.6) 0.8 g, and potassium citrate 1.2 g, sodium carbonate 0.8 g, salt 2
0 g and 350 g of water were blended, kneaded with a mixer for 15 minutes, and rolled and cut by a conventional method (final noodle strip thickness 1.0 mm,
1.0 kg / cm of noodles obtained by performing incisors # 22 square
Boil with steam of 2 for 2 minutes, put it in a mold after flavoring, 150 ℃
It was fried for 1.5 minutes and dried with palm oil to obtain instant Chinese noodles. As a comparative example, medium strength flour 950g, potato starch 50g
On the other hand, as Kansai, 1.2 g of potassium carbonate, 0.8 g of sodium carbonate, 2 g of disodium phosphate, 20 g of salt.
g and 350 g of water were added, and then instant Chinese noodles were obtained in the same manner. (Evaluation method) The instant Chinese noodles obtained in the above Examples and Comparative Examples were placed in a polystyrene container, and 300 ml of boiling water was added.
The taste, texture and hot water elongation of the noodle strings were evaluated 3 minutes after pouring. Evaluation of taste, texture and hot water growth was 10 points for very good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, and 5 points for fairly bad. The average value of 20 panelists was shown as 4 points, which is extremely bad. The results are shown in Table 5.

[0015]

[Table 5]

As is clear from Table 5, the products of Examples were better in suppressing taste, texture and hot water elongation than the products of Comparative Examples.

The embodiments of the present invention and the desired products are as follows. (1) A method for producing noodles, which comprises adding a whey mineral concentrate having a specific pH range. (2) A method for producing noodles, which comprises adding a mineral concentrate of whey having a pH of a 1% by weight aqueous solution of 11 or more and less than 13. (3) The method for producing noodles according to (1) and (2), wherein the particle size of the whey mineral concentrate is 50 microns or less. (4) The method for producing noodles according to (3), wherein the pulverization method of the whey mineral concentrate is freeze pulverization. (5) The method for producing noodles according to (1) to (4), wherein the whey whey mineral concentrate is derived from cheese whey or casein whey. (6) The method for producing noodles according to (1) to (5), wherein the mineral concentrate of whey is prepared using an ion exchange resin. (7) A quality improver for noodles, comprising the mineral concentrate of whey added at the time of producing the noodles according to (1) to (6). (8) Other quality-improving agents which can be used in combination with the whey mineral concentrate added in the production of the noodles according to (1) to (6) include egg white, egg yolk, and egg (whole egg). egg),
Whey protein, casein, sodium caseinate, milk protein,
Collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, thickening polysaccharides, emulsifiers and the like.

(9) The amount of whey mineral concentrate added is usually 0.01 to 4% by weight or less based on the flour (1).
To the method for producing noodles according to (6) and the quality improver for noodles according to (7). (10) The method for producing noodles according to (1) to (6) and the quality of noodles according to (7), wherein the added amount of the whey mineral concentrate is usually 0.05 to 2% by weight or less based on the flour. Improver. (11) The amount of whey mineral concentrate added is usually 0.07 to 0.5% by weight or less based on the flour (1) to
(6) The method for producing noodles according to (6), and the quality improver for noodles according to (7). (12) The noodle quality improving agent according to (7), wherein 1% by weight or more of a whey mineral concentrate having a pH of 11% by weight and less than 13 is blended in a 1% by weight aqueous solution. (13) The quality improver for noodles according to (7), which comprises 3 to 40% by weight of a whey mineral concentrate having a pH of 11% by weight and less than 13 in a 1% by weight aqueous solution. (14) The quality improver for noodles according to (7), which contains 5 to 20% by weight of a whey mineral concentrate having a pH of 11% to less than 13 in a 1% by weight aqueous solution.

[0019]

The noodles obtained according to the present invention have moderate hardness, elasticity (viscoelasticity), chewyness and smoothness without impairing the taste, and have a pleasant texture and a crisp texture. Since it does not easily grow in hot water and is boiled, the present invention has a great effect on improving the processing suitability and cooking suitability of noodles, and can greatly contribute to the food industry.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Izumi Koseki 9-5 Akahorishinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd.

Claims (4)

[Claims] 1. The pH of a 1% by weight aqueous solution is 11 or more 13
A method for producing noodles, which comprises adding a whey mineral concentrate that is less than the following. 2. A whey mineral concentrate powder having a pH of 11 to less than 13 in a 1% by weight aqueous solution having a particle size of 50 microns or less by freeze-grinding is added. Method for manufacturing noodles. 3. A whey mineral concentrate, which is separated from cheese whey or casein whey using an ion exchange resin and has a pH of 11% by weight and less than 13 in a 1% by weight aqueous solution. The method for producing noodles according to claim 1. 4. The pH of a 1% by weight aqueous solution is 11 or more 13
A quality improver for noodles, which is characterized by containing a mineral concentrate of whey of less than 50%.