JPH119209A - Separating powder for food, and production of noodles by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a separating powder for a food having new function imparted thereto and further to provide a method for producing noodles hardly causing dissolving by boiling, capable of providing a beautiful appearance and maintaining the original texture and flavor of the raw material. SOLUTION: This separating powder is the one for a food, obtained by formulating transglutaminase and utilized as the separating powder for a food requiring the separating powder such as noodles, a rice cake and sweets, preferably separating powder for the noodles. The method for producing the noodles comprises the step of kneading grain flour and other raw materials to provide a noodle dough and rolling the dough to provide a noodle belt, the step of spreading the separating powder obtained by mixing the transglutaminase on the surface of the noodle belt or the surface of a noodle line formed by cutting or extruding the noodle belt, the step of aging the obtained noodle belt or the noodle line so that the enzyme may sufficiently act on the protein on the surface of the noodle belt or the noodle line. The separating powder for the noodles is applied in any step from the time for rolling the noodle dough to provide the noodle belt to the time before carrying out a heating processing treatment by spreading the separating powder on the noodle belt or the noodle line. The aging temperature of the noodle belt or the noodle line is the temperature at which the transglutaminase is not deactivated, and the aging period is >=20 min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered flour for food containing transglutaminase, and a method for producing noodles using the flour and maintaining the original texture and flavor of the raw material which is less likely to be melted and boiled.

[0002]

2. Description of the Related Art In the production of foods, especially noodles, flour is required to prevent sticking and improve working efficiency. Conventionally, starches such as corn starch, tapioca starch, buckwheat flour, flour, etc. Flour is used. Battered flour is used for the above purpose, but in noodles, a method such as acetylation of starch (Japanese Unexamined Patent Publication No. 8-154605) has been tried in order to prevent turbidity of boiling water when boiling. On the other hand, in the production of noodles, it takes a certain amount of time to boil noodles such as udon and kishimen until they can be eaten. However, if noodles are boiled for a long time, the surface of the noodle strings will boil and melt,
In the case of a noodle string cut into a square, there is a problem that the corner is particularly broken or boiled and melted. Conventionally, in order to eliminate this boiling melting or boiling collapse, a method of blending a protein material such as active gluten or a thickener such as xanthan gum as an additive, that is, kneading the dough into noodles has been performed. However, all of them make the texture and flavor of the noodles different from the original texture and flavor of the raw materials.

[0003] Japanese Patent Application Laid-Open No. Hei 2-2866054 discloses a method in which noodles are heat-processed and then immersed in a transglutaminase-containing solution.
No. 717 and JP-A-9-28334 describe a method of kneading transglutaminase into noodle dough.
These are intended to improve texture and are said to be particularly effective in maintaining elasticity after heat processing and preventing boiling. However, all of them are to increase the elasticity by maintaining the texture by the cross-linking polymerization of protein caused by transglutaminase, or to feel the maintenance of elasticity,
In some cases, due to the increase in hardness, there is a feeling of warping,
Even the original stickiness of the noodle ingredients tends to be difficult to feel.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food flour having a new function. Another object of the present invention is to produce noodles that are less likely to be boiled, are less visually soluble, and maintain the original texture and flavor of the raw material.

[0005]

Means for Solving the Problems The present inventors spray a powdered flour mixed with transglutaminase in a process for producing noodles, particularly in any process from the time of forming the noodle band to the time of performing the heating process. It has been found that the above-mentioned problem can be solved by this, and the present invention has been completed. That is, the present invention
A grit for food characterized by incorporating transglutaminase is summarized. The powdered food for the present invention of the present invention can be used for foods that require powdered meal, such as noodles, mochi, and confectionery, and is preferably powdered noodles.

The present invention also provides a method for producing noodles, characterized by using the above-mentioned powder for noodles.
That is, in the production of noodles, noodle dough obtained by kneading flour and other ingredients is rolled to obtain a noodle band, and transglutaminase is mixed with the surface of the noodle band, or noodle strings obtained by cutting or extruding the noodle band. The present invention relates to a method for producing noodles, which comprises spraying the obtained powdered flour and using the enzyme to sufficiently act on the surface of the noodle band or the surface of the noodle band in the step of setting the obtained noodle band or noodle string. The powder for noodles of the present invention is used by being sprinkled on a noodle band or a noodle string in any step from the time when the noodle dough is rolled into a noodle band and before heat treatment is performed. The temperature of the noodle strip or the noodle strings is a temperature at which transglutaminase is not inactivated, that is, 70 ° C. or less, preferably 60 ° C. or less, and the time for the noodles is 20 minutes or more.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The food to be subjected to the present invention is a food of a type which can be strengthened by cross-linking the contained protein, requires heat processing, and requires the use of powdered flour in the processing stage. Any food that is suitable for cooking, such as Hiramen, Udon, Hiyamugi, Somen, Japanese Soba, Chinese Soba, Pasta, Gyoza Skin, and other noodles that require heat processing Are exemplified as preferred. As the raw material for the powdered flour of the present invention, generally used flour, particularly flour for noodles, is used. Processed starches such as corn starch, potato starch, tapioca starch, sago starch, oxidized starch, buckwheat flour, rice flour and the like are exemplified.

[0008] In the present invention, transglutaminase, which is an enzyme preparation having the ability to cross-link and polymerize proteins, is blended as a flour component for food. The transglutaminase used in the present invention can be used regardless of its origin, but those derived from microorganisms are economically preferable because they are inexpensive. The amount of transglutaminase varies depending on the origin of the enzyme and the enzyme activity, and is not particularly limited, but the enzyme activity per g of ground flour is 0.01 to 50 units, particularly preferably 0.1 to 50 units. It is desired to be blended to be 25 units. When the enzyme activity unit is 50 units or more, it is not economically advantageous, for example, the boiling time becomes long. Here, the enzymatic activity unit of transglutaminase was measured according to the measuring method disclosed in JP-A-1-27471. That is, a reaction is performed using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the amount of generated hydroxysamic acid is adjusted to form an iron complex in the presence of trichloroacetic acid.
Measured by measuring the absorbance at 25 nm, and as a result, 1 μmol
The enzyme activity for producing hydroxysamic acid was defined as 1 unit.

[0009] The powdered flour of the present invention can be applied to all foods that require powdered flour, but a preferred embodiment is noodles. As described above, noodles can be used for all kinds of noodles that require heat processing. These noodles are usually made from flours and other auxiliary materials used for the production of noodles, and are produced by a normal noodle-making method. The powder of the present invention is sprayed on the surface.

[0010] In all the noodles, the effects of heat treatment to prevent crushing, boiling and melting, and to provide excellent effects in appearance, texture and flavor, are particularly cut out or extruded in a square. In addition, in the case of noodles having a shape having corners, a phenomenon in which the noodles are broken and rounded can be prevented, and an excellent effect in appearance is seen. Also, udon,
In the case of noodles such as buckwheat, which have a long boiling time, particularly remarkable effects are seen in suppressing boiling and melting, and preventing turbidity of cooling water in a cooling step after boiling the noodles.

[0011] The noodle strips and noodle strings obtained by sprinkling the powder are
By taking the sleep process performed during the normal noodle making process,
Transglutaminase can sufficiently exert its enzymatic action. In the case of noodles that do not normally require a setting step, a setting step is performed after the application of the transglutaminase and before the heat treatment. The method of the exposing step is not particularly limited, but is preferably a temperature range in which the enzyme is not inactivated, that is, 70 ° C. or less, preferably 60 ° C. or less, and the exposing time is 20 minutes or more. In addition, the noodle strips and the noodle strings on which the powdered dust has been sprayed can be stored frozen at an ice temperature, and a predetermined effect can be obtained.

[0012]

According to the present invention, the transglutaminase contained in the flour is uniformly adhered to the surface of the noodle band or the noodle band, and the transglutaminase does not penetrate to the center of the noodles. Stay. Since the purpose of the transglutaminase contained in the flour is to prevent the surface from being boiled down to the last, even if the texture of the noodles is slightly strengthened, the original texture and flavor of the raw material, that is, the flavor and stickiness derived from the raw flour are used. There is no spoiling the smoothness and smoothness. The present invention is different from the conventional method in that boiling is prevented without impairing the original texture and flavor of the raw material. Prevents boiling when noodles are melted and improves the appearance. Since there is little boiling and dissolution, it is possible to prevent the turbidity of the cooling water for cooling the boiled noodles with water, and to reduce the contamination of the wastewater.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Example 1 Boiled Udon (1) A solution prepared by dissolving 40 g of sodium chloride in 1000 g of flour and 360 g of water was kneaded using a mixer, and the dough was roughly rolled and compounded to form a noodle belt according to a conventional method. did. As shown in Table 1 (transglutaminase activity unit per 1 g of flour), corn starch was used as a flour raw material, and a transglutaminase preparation [ACTIVA TG-
M, manufactured by Ajinomoto Co., Inc., the enzyme activity unit was measured by the measurement method described in the specification: 28 units / g], and the enzyme activity unit per 1 g of flour was 0.1 unit, 1, unit, 15 units, 25 units. It was blended so as to be a unit. Powdered flour without transglutaminase was used as control group 1. Each of these powdered powders was sprayed on the surface of the noodle band to obtain five types of noodle bands. These raw noodle bands were aged at 40 ° C. for 30 minutes. According to a conventional method, these neglected noodle strips were rolled, cut out at a cutting edge angle of No. 10 as a final noodle strip thickness of 2.8 mm, and made into raw udon. The test was performed according to the flow shown in Table 2.

Comparative Example 1 A transglutaminase preparation [ACTIVA TG-M, manufactured by Ajinomoto Co., Inc., enzymatic activity unit: 28 units / g] was mixed with 1000 g of flour so as to give 1 unit per 1 g of flour (Table 1). ), And a solution prepared by dissolving 40 g of salt in 360 g of water was kneaded using a mixer. The resulting dough was roughly rolled, composited and rolled to a final noodle band thickness of 2.8 mm, and cut at a cutting edge angle of No. 10. I got raw udon. During the manufacturing process, corn starch was used as flour.

[0016]

[Table 1] * Comparative Example 1: 1 unit of transglutaminase kneaded per gram of flour

As shown in Table 2, in this embodiment, dusting was performed after the band was combined. However, the powder may be sprayed anywhere in the following frame.

[0018]

[Table 2]

These raw udon were boiled for 15 minutes to obtain four types of boiled noodles. (A) Boil and melt a: Boil and melt when boiled (boil and melt,
(B) Cooling water of boiled noodles, (b) Appearance b: Appearance after boiling (corn boiled state), (c) Appearance c: Appearance after boiling (glossy, surface skin condition) , (D) texture d:
Texture during eating (smoothness), (e) Texture e: The texture during eating (stickiness, flavor) was evaluated according to the evaluation criteria in Table 3. Table 4 shows the results of the sensory evaluation.

[0020]

[Table 3]

[0021]

[Table 4]

In the test groups 1 to 4, the boiling during the heat treatment was less soluble and the cooling water of the boiled noodles was less cloudy. The noodles at the time of eating had a good appearance with the corners kept, and also had a texture such as smoothness and stickiness equal to or higher than that of the control group 1. In Comparative Example 1, the appearance was the same quality as that of Test Section 1, but the texture was hard, brittle, had a ragged feel, and lacked the inherent stickiness of the raw material.

Example 2 Boiled Udon (2) A solution prepared by dissolving 40 g of salt in 1000 g of flour and 360 g of water was kneaded using a mixer, and the dough was roughly rolled, compounded, rolled, cut out and cut out according to a conventional method. Udon. As shown in Table 5 (transglutaminase activity unit per 1 g of flour), corn starch was used as a raw material for flour, and a transglutaminase preparation [Activa TG-M, manufactured by Ajinomoto Co., Inc., enzymatic activity unit: 28
Units / g] were added so that the enzyme activity unit per 1 g of the ground powder would be 1 unit or 15 units to obtain a ground powder. Powdered flour without transglutaminase was used as control group 2.
These flours were sprayed on the surface of the noodle strings to obtain three types of raw udon. These raw udon were aged at 40 ° C. for 30 minutes.

[0024]

[Table 5]

The raw udon was boiled for 15 minutes to obtain three types of boiled noodles. Table 6 shows the results of the sensory evaluation.

[0026]

[Table 6]

In each of the test sections 5 and 6, the boiling and melting during the heat treatment were low, and the turbidity of the cooling water of the noodles after boiling was also low. The noodles at the time of eating had good appearance with sharp corners and good texture such as smoothness and stickiness as compared with the control group 2.

Example 3 Boiled buckwheat flour A mixture of 300 g of buckwheat flour and 700 g of flour for linking was mixed with a solution prepared by dissolving 20 g of salt in 280 g of water and kneaded using a mixer.
The combination was performed to form a noodle belt. Sago starch was used as a raw material for flour, and a transglutaminase preparation [Activa TG-M, manufactured by Ajinomoto Co., Inc., enzyme activity unit: 28 units / g] was used. 7), 15 units (test group 8). Powdered flour without transglutaminase was used as control group 3. These powdered powders are sprayed on the surface of the noodle band to form three types of noodle bands, aged at room temperature for 2 hours, and then the noodle bands are rolled to obtain a final noodle band thickness of 1.8 mm and cut out at a cutting edge angle of No. 16. , And raw soba. The obtained raw soba was boiled for 10 minutes to obtain three types of boiled soba. Table 7 shows the results of the sensory evaluation.

[0029]

[Table 7]

The test plots 7 and 8 each had little boiling and melting during the heat treatment and little turbidity of the cooling water of the noodles after boiling. The noodles at the time of eating had good appearance with sharp corners, and smoothness and texture such as stickiness were equivalent to or higher than those of the control group 3. The flavor of the buckwheat flour was well maintained.

Example 4 Boiled Udon (3) A solution prepared by dissolving 40 g of salt in 1000 g of flour and 360 g of water was kneaded using a mixer, and the dough was roughly rolled according to a conventional method to form a noodle band by compounding. Transglutaminase preparation [ACTIVA TG-M, manufactured by Ajinomoto Co., Inc.
Enzyme activity unit: 28 units / g], and the same composition as in Example 2 (1 unit, 15 units)
The resulting noodle belt was sprayed to obtain two types of noodle bands. This was stored in the refrigerator for one day. Thereafter, the mixture was boiled for 15 minutes to obtain two types of boiled udon. As a result, the two types were less likely to dissolve during boiling processing and less turbid in the cooling water of the boiled noodles. The noodles at the time of eating had good appearance with good corners and good texture such as smoothness and stickiness.

[0032]

According to the present invention, there is provided noodles which are beautiful in appearance with little boiling and melting (collapse) and which maintain the original texture and flavor of the raw material. In addition, in the case of mass production, the yield (volume) of boiled noodles as a whole is increased by the amount of less boiling and melting. Cooling water for cooling the boiled noodles with water is less turbid, and it is possible to reduce waste water stains.

Claims (6)

[Claims] 1. A flour for food, characterized by containing transglutaminase. 2. The flour for food according to claim 1, wherein the food is noodles. 3. A method for producing noodles, comprising using the ground flour of claim 2. 4. A method in which noodle dough obtained by kneading flour and other raw materials is used as a noodle band, and in any process before heat treatment, powdered noodles are sprinkled on the noodle band or noodle strings. 4. The method for producing the noodles according to claim 3, wherein the method is used. 5. The noodles have a shape having corners.
Or the method for producing noodles of 4. 6. The method for producing noodles according to claim 3, wherein the noodles are udon or buckwheat.