JPH09172997A - Production of noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the evaporation of ethanol in a noodle-making process without giving adverse effect on the noodle-making property and obtain noodles having excellent preservability and palatability by adding trehalose to a noodle dough in the case of using a kneading water containing ethanol. SOLUTION: A noodle dough is produced by using a kneading water containing ethanol and adding trehalose in an amount of 0.1-10wt.% based on wheat flour or a mixture of wheat flour and other cereal flour and/or starch. The trehalose is preferably added to the starting wheat flour in advance. The purity of the ethanol to be added to the kneading water is preferably 40-95vol.%. The amount of the ethanol is generally 2-4vol./wt.% (in terms of pure ethanol) based on the wheat flour or the mixture of wheat flour and cereal flour and/or starch.

Description

Detailed Description of the Invention

[0001]

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

[0002]

2. Description of the Related Art Conventionally, for the purpose of storing noodles, a method of adding 2 to 4% by volume /% by weight of ethanol to kneading water has been carried out, but about 2/3 of ethanol is volatilized during noodle making. However, there is not enough ethanol left in the final product to store it sufficiently.

[0003]

According to the present invention, the shelf life of noodles is insufficient in the conventional methods.
It is an object of the present invention to provide a method for producing noodles that does not affect noodle quality and can be stored for a longer period of time.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that a fraction containing gliadin as a main component, which is extracted from trehalose or wheat gluten with an aqueous solution of acidic ethanol, and The inventors have found that the unfractionated fraction containing glutenin as a main component, which is not extracted, suppresses volatilization of ethanol without adversely affecting noodle-making properties, and thus reached the present invention.

That is, the present invention provides a method for producing noodles, which comprises using kneading water containing ethanol and adding trehalose to prepare noodle dough.

In addition, the present invention uses kneading water containing ethanol, a fraction containing gliadin as a main component extracted from wheat gluten with an aqueous solution of acidic ethanol, and / or a fraction containing glutenin not extracted as a main component. Provided is a method for producing noodles, which comprises producing a noodle dough by using a powdery raw material mixture obtained by mixing a product with a raw powdery material.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Trehalose is a disaccharide having a structure in which two molecules of D-glucose are bound together by their reducing groups. In the present invention, any manufacturing method and grade of trehalose can be used. An example of an inexpensive commercial product produced by the fermentation method is Torrehaose (trade name, manufactured by Hayashibara Co., Ltd.).

In the present invention, the aqueous solution of acidic ethanol used for the fractionation of wheat gluten is an aqueous solution of 1 to 20% by volume of an organic acid consisting of citric acid, lactic acid, malic acid, tartaric acid, adipic acid and acetic acid or salts thereof. 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.

In the present invention, the method of adding trehalose may be a method of preliminarily mixing with wheat flour which is a raw material for the production of noodle dough, a method of adding trehalose after mixing the flour into a kneading machine, and kneading water. However, the method is not limited to the mixed addition method. It is preferably a method of adding it to wheat flour in advance.

The amount of trehalose added is not limited, but is preferably 0.1 to 10% by weight with respect to the flour or the flour containing cereals and / or starches.

In the present invention, the method for incorporating the fraction containing gliadin as a main component and / or the fraction containing glutenin as a main component into the noodle dough is as follows. There is a method of mixing in advance, a method of adding 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.

The amount of each of these fractions added is not limited,
The amount is preferably 0.1 to 5% by weight with respect to the flour or the flour containing cereal flours and / or starches. When these fractions are used at the same time, the total amount is preferably in this range.

Further, the trehalose and the above-mentioned fraction may be contained in the noodle dough at the same time. In this case, the ratio of the trehalose and the above-mentioned fraction is preferably 1:10 to 10: 1. Is preferably 0.1 to 20% by weight with respect to the powder raw material.

The purity of ethanol added to the kneading water is not limited, but is preferably 40 to 95% by volume.

The method for adding ethanol may be a conventional method, and the ethanol is mixed in kneading water. The amount of addition thereof is not particularly limited, but as a general addition amount, it is 2 to 4% by volume / wt% as pure ethanol with respect to wheat flour or wheat flour containing flours and / or starches.

The trehalose used in the present invention can suppress the volatilization of ethanol without adversely affecting the noodle making properties. On the other hand, a fraction containing gliadin and / or glutenin as a main component extracted and fractionated with the above-mentioned acidic ethanol aqueous solution improves noodle quality (Japanese Patent Laid-Open No. 6-105662).
(See Japanese Patent Laid-Open No. 7-289187), and volatilization of ethanol is suppressed. Further, when these are used in combination, it is possible to produce noodles in which volatilization of ethanol is suppressed, storage stability is excellent, and noodle quality is improved.

The noodle making method may be 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 band). .

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; egg white, milk protein, soybean protein, gluten and other animal and vegetable proteins; guar gum, xanthan gum, locust bean gum, agar, carrageenan, pectin, alginic acid or Gums such as salts thereof; animal and vegetable oils and fats, preferably powders of animal and vegetable oils and fats; lecithin or enzyme-treated products thereof,
Emulsifiers such as glycerin fatty acid ester, sugar fatty acid ester, sorbitan fatty acid ester; starches such as tapioca starch, potato starch, corn starch, wheat starch, rice starch, sago starch, or organic acid esters thereof, oxidation, etherification, phosphoric acid Examples include modified starches that have been crosslinked. 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, and the addition method includes a method of mixing with the wheat flour and a method of dissolving in the water. It is a method of mixing.

The addition amount of these mixtures is such that in flours, starches or modified starches, the substitution amount with wheat flour is 5 to 50% by weight, and with respect to other than that, it is 0 with respect to wheat flour. 0.01 to 5% by weight.

Examples of the noodles in the present invention include Chinese noodles, udon, Japanese buckwheat noodles, fried noodles, pasta, gyoza, shumai, wonton, and other skin products.

[0023]

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

Examples 1 to 3 and Comparative Example 1 1,000 g of semi-strong flour and 10 g of trehalose (trade name Trehaose, manufactured by Hayashibara Co., Ltd.) were mixed by stirring with a kneader, and then 14 g of cane flour, 10 g of salt and 95% by volume. Add 30 ml of ethanol dissolved in 280 g of water and add
After kneading for a minute, Chinese noodles were trial-produced by an ordinary method (Example 1). At the same time, instead of trehaose, 5 g of a fraction containing gliadin as a main component (trade name Glia A, manufactured by Asama Kasei Co., Ltd.) and a fraction containing glutenin as a main component (trade name Glute 100, manufactured by Asama Kasei Co., Ltd. ) 5g
Was added to make 290 g of water (Example 2), 5 g of trehaose was added, 2.5 g of glial A and 2.5 g of glute 100 were added, and water was added to 2 g.
Using 85 g (Example 3), Chinese noodles were obtained in the same manner. Furthermore, Chinese noodles were obtained in the same manner using an additive-free product (Comparative Example 1) containing neither of these. Also, neither ethanol nor these are added,
Chinese noodles were obtained in the same manner using ethanol-free one (control).

Each of the obtained Chinese noodles was crushed and extracted with distilled water, deproteinized and diluted to obtain a sample for measuring ethanol content. Ethanol was measured using a commercially available ethanol measurement kit (Boehringer Mannheim Co., Ltd., F-Kit ethanol). Table 1 shows the results.

[0026]

[Table 1] The ethanol content is based on the Chinese noodles, and the blended ethanol amount is 2.3% by volume / weight% based on the Chinese noodles.

As can be seen from Table 1, Example 1 (Trehaose 1% addition group), Example 2 (Glia A 0.5% + Glute 100, 0.5% addition group) and Example 3 (Trehaose 0.5%). % + Glia A 0.25% + glute 100,
In the 0.25% addition group), the ethanol residual rate in the Chinese noodles was 3 times or more higher than in Comparative Example 1 (no addition group), and the volatilization of ethanol was significantly suppressed. Further, in Example 3, the residual ethanol ratio was higher than in Examples 1 and 2, and a synergistic effect of simultaneous addition of these was confirmed.

150 g of each of the obtained Chinese noodles was placed in a polyethylene bag, heat-sealed, and then at 15 ° C.
It was stored in an incubator and observed for mold development.

The results are shown in Table 2. As shown in Table 2, in Examples 1 to 3, the generation of mold was slower than in Comparative Example 1, and these ethanol volatilization preventing effects also showed effects in the storage test.

[0030]

[Table 2] Note)-: Not observed, ±: Slightly observed, +: Allowed, ++: Many

Examples 4 to 6 and Comparative Example 2 1,000 g of medium-strength flour was mixed with 20 g of trehalose (trade name Trehaose, manufactured by Hayashibara Co., Ltd.) by stirring with a kneader, and then 30 g of salt and 30 ml of 95% by volume ethanol 31 were added.
After adding what was dissolved in 0 g of water and kneading for 20 minutes, udon was trial-produced by a conventional method (Example 4). At the same time, instead of trehaose, a mixture of 20 g of a fraction containing glutenin as a main component (trade name Glute 100, manufactured by Asama Kasei Co., Ltd.) was added, and water was set to 330 g (Example 5), and Terehaose (10 g) and glute 100 (10 g) were added to give 320 g of water (Example 6), and udon was obtained in the same manner. Furthermore, udon was obtained in the same manner by using a non-added product (Comparative Example 2) in which neither of these was added. The ethanol content of the obtained udon was measured by the same method as in Example 1. Table 3 shows the results.

[0032]

[Table 3] The mixing ratio of ethanol is 2.2% by volume / wt% of udon.

As can be seen from Table 3, Example 4 (trehalose 2% addition group), Example 5 (glute 100, 2% addition group) and Example 6 (trehalose 1% + glute 10).
0, 1% addition group), the ethanol residual rate in the udon,
Compared with Comparative Example 2 (no addition group), it was twice or more higher, and the volatilization of ethanol was significantly suppressed. Example 6 had a higher ethanol residual rate than Examples 4 and 5, and the synergistic effect of simultaneous addition of these was also recognized in udon.

Next, 150 g each of the obtained udon was placed in a polyethylene bag, heat-sealed, and then at 20 ° C.
It was stored in an incubator and observed for mold development. Table 4 shows the results.

[0035]

[Table 4]

As shown in Table 4, in Examples 4, 5, and 6, the generation of mold was slower than in Comparative Example 2,
These ethanol volatilization-preventing effects were also shown in the udon storage test.

Examples 7 to 9 and Comparative Example 3 1,000 g of semi-strong flour and 20 g of trehalose (trade name Trehaose, manufactured by Hayashibara Co., Ltd.) were mixed by stirring with a kneading machine, and then 10 g of salt and 30 ml of 95% by volume ethanol were added to 32 g.
After adding what was dissolved in 0 g of water and kneading for 15 minutes, a gyoza having a thickness of 0.9 to 1.0 mm was experimentally produced by a conventional method (Example 7). At the same time, instead of trehaose, a mixture containing 20 g of a fraction containing gliadin as a main component (trade name Glia A, manufactured by Asama Kasei Co., Ltd.) was added to give 340 g of water (Example 8), and , Trehaose 10 g and glial A 10 g,
By using 330 g of water (Example 9), gyoza skin was obtained in the same manner. Furthermore, without addition of any of these (Comparative Example 3), a skin of cypress was obtained in the same manner.

The ethanol content of the obtained gyoza rind was measured in the same manner as in Example 1. Table 5 shows the results.

[0039]

[Table 5] The ethanol content was 2.
2% by volume / weight.

As can be seen from Table 5, Example 7 (trehaose 2% addition group) and Example 8 (glia A 2% addition group)
In Example 9 (trehaose 1% + glial A 1% addition group), the residual rate of ethanol in the skin of gyoza was more than twice as high as in Comparative Example 3 (no addition group), and ethanol volatilization was significantly suppressed. Was there. Furthermore, in Example 9, the residual ethanol ratio was higher than in Examples 7 and 8, and a synergistic effect of simultaneous addition of these was confirmed.

Next, 20 pieces of each of the obtained gyoza skins were placed in a polyethylene bag and heat-sealed,
It was stored in a thermostat at 10 ° C. and the generation of mold was observed. Table 6 shows the results.

[0042]

[Table 6]

As can be seen from Table 6, Example 7, Example 8 and Example 9 produced mold more slowly than Comparative Example 3, and their ethanol volatilization-preventing effect was observed even in the preservation test of the skin of Gyoza. Showed the effect.

[0044]

EFFECTS OF THE INVENTION According to the present invention, by mixing trehalose into the noodle dough, it is possible to prevent the volatilization of ethanol during the noodle making without adversely affecting the noodle making properties, and to preserve the noodles. Can be improved. Further, according to the present invention, noodles are prepared by mixing a fraction containing gliadin as a main component and / or a fraction containing glutenin as a main component extracted from wheat gluten with an aqueous solution of acidic ethanol into noodle dough. It is possible to prevent the volatilization of ethanol at the time, improve the shelf life of the noodles, and further, obtain the noodles having an excellent texture without adversely affecting the noodle-making properties.

Claims (3)

[Claims] 1. Using kneading water containing ethanol,
A method for producing noodles, which comprises adding trehalose to produce noodle dough. 2. Using kneading water containing ethanol,
A noodle dough is prepared by mixing a fraction containing gliadin as a main component extracted from wheat gluten with an aqueous solution of acidic ethanol and / or a fraction containing not extracted glutenin as a main component into a flour raw material. A method for manufacturing noodles. 3. The method for producing noodles according to claim 1, wherein at least one fractionated product according to claim 2 is used.