JPH09121800A - Production of noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles having balanced chewability, visco-elasticity and smoothness by including a fraction composed mainly of gliadin extracted from wheat gluten and a fraction composed mainly of glutenin in a pastry dough at specific ratios. SOLUTION: A pastry dough for noodles is incorporated with (A) a fraction composed mainly of gliadin and produced by extracting wheat gluten with an acidic aqueous solution of ethanol and (B) a fraction composed mainly of glutenin which is unextractable from wheat gluten with acidic aqueous solution of ethanol at a ratio of 1:9 to 9:1, preferably 3:7 to 7:3 in terms of dried weight. The compounding of the components A and B to the dough is carried out preferably by mixing the components to wheat flour before kneading. The total amount of the components A and B in the dough is preferably 0.1-5 wt.% (in dried state). The acidic aqueous solution of ethanol is prepared by dissolving 0.01-5w/v% of an organic acid such as citric acid or its salt into an aqueous solution of ethanol having a concentration of 1-20vol.%.

Description

Detailed Description of the Invention

[0001]

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

[0002]

BACKGROUND ART It is known that gluten contained in wheat flour is closely related to noodle making properties and noodle quality, and it has been conventionally known that noodle strips are prevented from breaking during noodle making. Improver,
BACKGROUND ART Wheat gluten powder is used as a noodle quality improving agent for the purpose of improving the firmness of noodles at the time of eating and suppressing elongation by boiling.

However, these wheat gluten powders used have a high shearing force in a solution such as ammonia or acetic acid after the starch and water-soluble proteins are separated from each other after water is added to the wheat flour to form gluten. After being made into a dispersion liquid with a stirrer (for example, a device such as a homomixer), it is made into a powder by a method such as air flow drying or spray drying, so that it is different from the state originally contained in wheat flour. There is. Therefore, even if these gluten powders are added to wheat flour, the same characteristics as gluten contained in wheat flour cannot be exhibited. That is, noodles produced only with wheat flour have a balance of hardness, viscoelasticity, smoothness, etc., which is a factor of the firmness of noodles immediately after boiling, while boiled quickly while maintaining their balance. While it grows,
The noodles to which the gluten has been added are boiled immediately after boiling and have poor viscoelasticity, and elongation is suppressed by boiling. However, only the hardness remains during the growing process, which causes a feeling of strangeness. However, only wheat flour has high productivity,
It is difficult to produce noodles with a good balance.

Under these circumstances, in order to improve the noodle quality,
The present inventors previously proposed using a fraction containing gliadin as a main component fractionated from wheat gluten for producing noodles (see JP-A-6-105662). According to this production method, the viscoelasticity of noodles which could not be produced in the past can be enhanced, but it is still difficult to improve the noodle quality in a well-balanced manner.

Conventionally, there is known a method for producing a so-called early-boiled noodle or a multi-layered noodle which allows the soup to ride well.
In Japanese Patent No. 868, by providing a noodle band having a small swelling coefficient or a large shrinkage coefficient in the noodle band, juice is easily attached to a groove formed when the noodle is boiled, and the noodle band and the soup are integrated. An invention has been disclosed in which the noodle strip has a three-layer structure or a multilayer structure having more than three layers because it has a good taste. or,
Japanese Unexamined Patent Publication No. 4-252149 discloses a three-layer structure noodle having inner layers of noodle strips of different qualities as a noodle quality improving method when the water content of the noodle strings is uniformed. In these inventions, soybean protein which is a protein having heat coagulability in the inner layer,
There is no known example of using a component obtained by fractionating gluten in a three-layer structure noodle that contains whole egg, lactalbumin and the like.

[0006]

However, in the conventional method, the noodle quality is not yet sufficiently improved, and the noodle quality is well balanced in viscoelasticity, hardness and smoothness, which are factors of the noodle quality. There is no known way to improve. The present invention provides a method for producing noodles capable of improving noodle quality with a texture having a well-balanced viscoelasticity, hardness, and smoothness, such as noodle quality produced under the best conditions using only wheat flour. The purpose is to do.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that the main component is gliadin, which is a fraction extracted from wheat gluten with an aqueous solution of acidic ethanol. To produce noodles by containing a fraction containing glutenin, which is a fraction that is not extracted and a fraction that is not extracted, in the dough at a specific ratio, and thus the hardness that is a factor of the firmness of noodles It was found that the noodle quality can be improved with a well-balanced viscoelasticity and smoothness, and the present invention has been reached.

That is, according to the present invention, a fraction containing gliadin as a main component and a non-extracting fraction containing glutenin as a main component, which were extracted from wheat gluten with an aqueous solution of acidic ethanol, were 1: 9 on a dry weight basis. The method for producing noodles is characterized in that the dough is contained in a ratio of 9: 1.

In the present invention, the aqueous solution of acidic ethanol used for the fractionation of wheat gluten is an organic solution of citric acid, lactic acid, malic acid, tartaric acid, adipic acid and acetic acid or a salt thereof in an aqueous solution of 1 to 20% by volume. 0.01 to 5.0% by weight / volume% of one or more of
It can be prepared by adjusting the pH of the extract containing wheat gluten to 3 to 5. The fraction of wheat gluten is prepared by adding and dispersing wheat gluten to this acidic ethanol aqueous solution.
After stirring at 10 to 50 ° C. for about 0.5 to 5 hours, the supernatant, which is an extracted fraction, and the precipitate, which is a non-extracted fraction, can be collected by a method such as centrifugation. . Both fractions are concentrated or diluted as necessary, and dried by a method such as spray drying, air stream drying, freeze drying, etc. to obtain a powder. The dry powder of the supernatant is a fraction containing gliadin as a main component, and the powder of the precipitate is a fraction containing glutenin in protein as the first component (see JP-A-5-309261). The ratio with the extracted fraction is generally about 3: 7 to 5: 5 by weight ratio of the dry powder.

Extracted with an aqueous acidic ethanol solution,
The fraction containing gliadin as a main component has a molecular weight of each subunit by gel filtration analysis of 20,000 to 35.0.
No. 00, and 70% by volume of ethanol-soluble content is 60 to 95% by weight. On the other hand, the non-extracted fraction, which has the highest amount of glutenin in the protein (referred to as “main component” in the present invention) in the protein, has a subunit molecular weight of 10 according to the same analysis method.
Widely distributed from 000 to 80,000, usually 7
The 0% by volume ethanol-soluble content is 40 to 5% by weight.

Since gliadin and glutenin which have been extracted and separated with a high-concentration (50 to 70% by volume) ethanol aqueous solution have a slow hydration rate, those extracted and fractionated with the above acidic ethanol aqueous solution are used in the present invention. That is, gliadin and glutenin, which are inferior in hydration, dough is slow to form dough, and dough is not formed in time in a process that requires dough formation in a short time like a normal roll noodle making method, which is well balanced. It is not possible to produce noodles of noodle quality.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a method of incorporating a fraction containing gliadin as a main component and / or a fraction containing glutenin as a main component into a dough is There are a method of previously mixing with a certain wheat flour, a method of adding the wheat flour to a kneading machine and then adding and mixing the fractions thereof, but the mixing and adding method is not limited.
Preferably, it is a method of previously mixing with flour.

Further, these fractions can be mixed or kneaded in wheat flour at the same time or before and after to form noodle strips, and each fraction can be mixed or kneaded in flour separately. By forming two types of noodle strips and making them into one noodle strip in the noodle strip composite step, they can be contained in the dough.

Although the amount of each of the fractions added is not limited,
The total amount is preferably 0.1 to 5% by weight with respect to wheat flour or wheat flour containing cereal flours and / or starches. The ratio of both fractions is 1: 9 to 9: 1 by weight,
It is preferably 3: 7 to 7: 3.

The noodle making method may be based on a conventional method, and raw noodles can be produced by the steps of kneading, noodle band forming, noodle band composite, noodle band aging, noodle band rolling, and cutting (to make noodle strips). . After that, cooked noodles, instant noodles and the like can be prepared by adding steps such as boiling or steaming, drying, frying and heat sterilization.

In the three-layered noodle, as described above,
Kneading and noodle band forming are performed separately, and in the noodle band composite process, 3
Various noodles can be produced by one layered noodle strip and then the same steps as above. In this case, by using a dough containing a fraction containing glutenin as a main component as an inner layer and a two-layer dough containing a fraction containing gliadin as an outer layer, a three-layer structure is obtained. The texture of frozen noodles, instant noodles, etc. with high quality can be made closer to that of raw noodles.

In the production method of the present invention, the raw materials or additives usually mixed with noodles can be mixed.
Examples of these include cereals such as rice flour, buckwheat flour, and corn flour; animal and vegetable proteins such as egg white, milk protein, soybean protein, and gluten; guar gum, xanthan gum, locust bean gum, agar, carrageenan, pectin, alginic acid or Gums such as salts thereof; animal and vegetable oils and fats; emulsifiers such as lecithin or enzyme-treated products thereof, glycerin fatty acid esters, sugar fatty acid esters, sorbitan fatty acid esters; lactic acid, acetic acid, tartaric acid, malic acid, citric acid, adipic acid, phosphoric acid And the like or salts thereof such as sodium, potassium and calcium; tapioca starch, potato starch,
There are starches such as corn starch, wheat starch, rice starch, and sago starch, or organic acid esters thereof, modified starches that have been subjected to oxidation, etherification, phosphoric acid crosslinking, and the like. These may be used alone or in combination of two or more.

In the present invention, the addition method and the addition amount of the mixture other than the wheat flour are not limited, but the addition method includes a method of mixing with the wheat flour and a method of dissolving in the water, and preferably the acids Alternatively, when adding its salt, it is a method of dissolving and adding in kneading water, and the other is a method of mixing with wheat flour.

The addition amount of these mixtures is 5 to 50% by weight of wheat flour in the case of cereal flours, starches or modified starches, and 0% to wheat flour in other cases. 0.01 to 5% by weight.

The fraction containing gliadin as the main component and the fraction containing glutenin as the main component used in the present invention are
Since the hardness and viscosity of the dough or the heated gel of the dough change depending on H, the above acids or salts thereof are added to these fractions and the pH is adjusted to obtain dough having different properties. You can The pH adjusting range is not particularly limited, but it is preferably pH 5 to 8, and particularly preferably pH 6 to 7 in the fraction containing gliadin as a main component, the influence of which is noticeable in noodle quality.

The pH adjustment method may be carried out using the aqueous ethanol solution used for extraction, or powders of acids or salts thereof may be mixed with each dried fraction, and the pH adjustment method is not limited. The method of adjusting the pH with an aqueous ethanol solution is preferable.

The noodles in the present invention include Chinese noodles, udon, Japanese soba, yakisoba, pasta, and dried products of these noodles, fried instant noodles, dried instant noodles after gelatinization,
Examples include instant noodles (LL noodles) that have been subjected to packaging and sterilization treatment after gelatinization and can be stored for a long period of time, and skin materials such as gyoza, shumai, wonton and the like.

[0023]

The present invention will be described in more detail with reference to the following examples.

Reference Example 1 (Preparation of Fraction) 5% by volume of active gluten powder, 10 times its weight (weight)
After adding citric acid acidic ethanol aqueous solution in which citric acid 0.2% by weight / volume% was added to ethanol, the mixture was stirred and extracted for 2 hours, and the extract obtained by centrifugation (4,000 rpm, 30 minutes) was sprayed. It was dried with a drier to obtain a powder of a fraction containing gliadin as a main component. The solid content concentration in the extract was about 8% by weight, and the amount of gliadin in the dry powder was about 60% by weight. On the other hand, the centrifugally separated non-extracted fraction had a solid content concentration of about 30% by weight, and the spray-dried powder had a gliadin content of 25% by weight and a glutenin content of 5%.
It was 0% by weight, and the ratio of the powder of the extracted fraction to the powder of the non-extracted fraction was about 4: 6 by weight. In the following examples, these powders were used as a fraction containing gliadin as a main component and a fraction containing glutenin as a main component.

Example 1, Comparative Examples 1 to 4 A mixture of 1,000 g of semi-strong flour and 5 g of a fraction containing gliadin as a main component and 5 g of a fraction containing glutenin as a main component was added and stirred with a kneading machine. After mixing, flour 12
g and 10 g of salt dissolved in 320 g of water were added, and after kneading for 15 minutes, Chinese noodles were trial-produced by a conventional method. At the same time, instead of the mixture of fractions, 10 g of a fraction containing gliadin as a main component (Comparative Example 1), 10 g of a fraction containing glutenin as a main component (Comparative Example 2) or Reference Example 1
Chinese noodles were obtained in the same manner by using 10 g of the active gluten powder (Comparative Example 3) used in 1) and none of them (Comparative Example 4).

30 g of each of the obtained Chinese noodles was placed in a 5-divided basket, boiled in boiling water for 3 minutes, taken out of the hot water, drained well, and then placed in hot Chinese noodle soup. Then, sensory test was conducted. The evaluation of the sensory test was based on Comparative Example 4 in which nothing was added, and changes in the waist of the Chinese noodles were evaluated immediately after boiling and 6 minutes after boiling.

For evaluation, the waist of Chinese noodles was divided into three elements, viscoelasticity, hardness, and smoothness, each of which had a viscoelasticity of 40 points and a hardness of 35.
The additive-free product (Comparative Example 4) had a viscoelasticity of 30 points, a hardness of 25 points, and a smoothness of 20 points, and was scored by a comparison test with the additive-free product. .

The results are shown in Table 1. As can be seen from Table 1, the Chinese noodles of Example 1 improved the waist while maintaining the balance of the three elements of the waist.

[0029]

[Table 1] In the table, the numerical values indicate the evaluation point immediately after boiling / the evaluation point 6 minutes after boiling.

Example 2, Comparative Example 4 Instead of 5 g of the fraction containing gliadin as the main component, 4% by weight of sodium tripolyphosphate was added to the fraction containing gliadin as the main component to adjust the pH to 6. What you did 5
A Chinese noodle was produced in the same manner as in Example 1 except that g was used. At the same time, non-added Chinese noodles were obtained in the same manner as in Comparative Example 4, and evaluated by the same method. Table 2 shows the results. Table 2
As can be seen, the Chinese noodles of Example 2 met the purpose of the present invention.

[0031]

[Table 2]

Example 3, Comparative Examples 5 and 6 To a powder obtained by mixing 300 g of strong flour and 700 g of buckwheat flour, 8 g of a fraction containing gliadin as a main component and 12 g of a fraction containing glutenin as a main component were mixed, and water was added. Add 320g, 20
After kneading for a minute, Japanese soba was prototyped by a conventional method. At the same time, a trial product was prepared by adding 20 g of the active gluten powder used in Reference Example 1 instead of the fraction (Comparative Example 5) without adding any of the above fractions (Comparative Example 5).

After boiling these Japanese buckwheat noodles for 4 minutes in the same manner as in Example 1, each noodle was thoroughly washed with water and evaluated for tasting. Regarding the evaluation method, the waist was the same as in Example 1, and in the case of buckwheat, the important flavor (particularly soba scent) was also included as an element. The points are set to viscoelasticity 30, hardness 20, smoothness 20, flavor 30, and additive-free product (Comparative Example 5) has viscoelasticity 20, hardness 15, smoothness 15, flavor 2.
And 8. Table 3 shows the results. As can be seen from Table 3, the Japanese buckwheat noodles of Example 3 were excellent in both waist and flavor. In the trial production process of buckwheat, the binding effect was superior to that of gluten.

[0034]

[Table 3]

Example 4, Comparative Examples 7-9 To 1,000 g of semi-strong flour, a mixture of 7 g of a fraction containing gliadin as a main component and 3 g of a fraction containing glutenin as a main component was added, and 40 ml of ethanol was added. After adding a solution dissolved in 280 g of water and kneading the mixture for 15 minutes, a gyoza skin having a thickness of 0.9 mm to 1.0 mm was manufactured by a conventional method. Similarly, peel without addition of both fractions (Comparative Example 7),
A skin obtained by adding 10 g of the active gluten powder used in Reference Example 1 instead of the fraction (Comparative Example 8) and a skin obtained by using water instead of ethanol without the fraction powder (Comparative Example 9) were prepared. Obtained.

These skins were stored in a thermostat at 10 ° C., and the extensibility and strength of the skin were measured with a rheometer (manufactured by Sun Kagaku Co., Ltd.) over time.
Was measured under the following conditions, the breaking load was defined as the strength of the skin (tensile strength), and the length that the skin stretched before being broken was defined as the extensibility (stretching force). Leather holder: Donut-shaped holder with a 2 cm diameter hole Lifting speed of the holder: 2 cm / min Plunger: Spherical plunger with a diameter of 5 mm

The results are shown in Table 4. As can be seen from Table 4, ethanol used for the purpose of improving the preservability of the skin weakens the extensibility and strength of the skin, but the product of the present invention reduces the effect and is excellent in preservability. It was a thing.

[0038]

[Table 4] In the table, the numerical values indicate tensile strength (g) / extension force (mm).

Example 5, Comparative Examples 10 and 11 To a powder obtained by mixing 500 g of semi-strong flour and 500 g of medium-strength flour, 5 g of a fraction containing gliadin as a main component and 5 g of a fraction containing glutenin as a main component were added and mixed. After that, a mixture prepared by dissolving 3 g of starch and 10 g of salt in 320 g of water was added and kneaded for 15 minutes to obtain Chinese noodles by a conventional method. The obtained noodle strings were steamed for 2 minutes, packed in a square basket containing 100 g of noodle strings, and deep-fried at 140 ° C. for 2 minutes to obtain instant fried noodles. Similarly, one in which both fractions were not added and mixed (Comparative Example 10) and one in which 10 g of the active gluten powder used in Reference Example 1 was added and mixed instead of both fractions (Comparative Example 11).
Were prototyped respectively.

Prepare three pots of water containing 300 g of water, put them on fire, and when they are in the same boiling state,
These instant fried noodles were placed in each pan and boiled for 3 minutes, then powdered soup was added, and a sensory test was conducted in the same manner as in Example 1 to evaluate the waist immediately after boiling for 6 minutes.

The results are shown in Table 5. As can be seen from Table 5, the product of the present invention was not stiff and stretched over time without any discomfort.

[0042]

[Table 5]

Example 6, Comparative Examples 12 and 13 Powder 1 of a fraction containing gliadin as a main component, which was adjusted to a solution pH of 6 with sodium carbonate before being dried.
5 g and 20 g of the fraction containing glutenin as the main component were added to 800 g of medium strength flour and tapioca acetate esterified starch 2 respectively.
00 g was added to each of the mixed powders separately, and a solution of 30 g of sodium chloride in 340 g of water was added to each of the two types of powder, and the mixture was kneaded for 15 minutes to prepare a molded noodle strip. Formed noodle strips with the addition of a fraction containing gliadin as the outer side, sandwiching the formed noodle strips with the addition of the fraction containing glutenin as the main component, and after performing composite with a composite roll, by a conventional method, I got udon. After boiling this udon for 13 minutes, it was washed with water and immersed in a 1 wt% lactic acid aqueous solution for 60 seconds,
Drain well, coat the surface with oil, put 200 g in a heat-resistant resin bag, seal, and set the center temperature to 85
Sterilization was carried out under heating conditions of 30 ° C. for 30 minutes to produce LL udon as a prototype.

At the same time, 1,000 g of medium strength flour and 30 g of salt
Saline solution of 340 g of water was added, and the mixture was kneaded for 15 minutes, and then udon was obtained by a conventional method (Comparative Example 12).
In addition, commercially available LL udon (manufactured by Nissin Foods: Gombuto) was prepared (Comparative Example 13).

Evaluation was made by boiling fresh udon (Comparative Example 12) for 25 minutes, viscoelasticity 40, hardness 30, smoothness 30.
And each LL udon was sensory-evaluated. The LL udon was placed in a Styrofoam container, added with boiling water, and reconstituted with a reconstitution time of 2 minutes to obtain a sample for sensory test.

Table 6 shows the evaluation results. As can be seen from Table 6, the texture of the product of the present invention was close to that of raw udon.

[0047]

[Table 6]

[0048]

EFFECTS OF THE INVENTION According to the present invention, a mixture of two fractions obtained by fractionating wheat gluten with an aqueous solution of acidic ethanol in a specific ratio and mixing them into a dough for noodles gives a feeling of strangeness. It is possible to provide noodles having a well-balanced texture. In addition, a processed noodles having a texture similar to that of raw noodles can be obtained by using a noodle having a three-layer structure having an inner layer of the dough containing a fraction containing glutenin as a main component.

Claims (3)

[Claims] 1. A ratio of a gliadin-based fraction extracted from wheat gluten with an aqueous acidic ethanol solution and a non-extracted glutenin-based fraction that are 1: 9 to 9: 1 on a dry weight basis. A method for producing noodles, characterized in that the dough is contained in the dough. 2. A three-layer structure comprising a dough containing a fraction containing glutenin as a main component as an inner layer and a two-layer dough containing a fraction containing gliadin as a main component as an outer layer, The method for producing noodles according to claim 1, wherein the fraction is contained in the dough. 3. The total amount of the fraction containing gliadin as a main component and the fraction containing glutenin as a main component is contained in the dough in an amount of 0.1 to 5% by weight (dry basis). 1. The method for producing noodles according to 1 or 2.