JPS5916746B2 - Noodle manufacturing method - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing noodles such as raw noodles, boiled noodles, dried noodles, and instant noodles, in which kneading water containing solubilized collagen is added to raw material flour, mainly wheat flour. The purpose is to easily produce high-quality noodles through kneading, rolling, and cutting operations.

If noodles are made by mixing wheat flour with grain flour or starch, unique noodles can be obtained, but when combined rolling is used, the noodle strips become crumbly or break, making production difficult.

In order to eliminate such difficulties in the manufacturing process, there is also a method of using collagen decomposition products (gelatin decomposition products).

For example, JP-A-54-67051 discloses a method in which gelatin is dissolved in warm water, the gelatin-dissolved water is added to kneading water, and the kneading water is used to make noodles.

However, this publication does not suggest or teach the molecular weight of the gelatin used.

JP-A-54-105253 discloses a method in which 40 to 50 parts of gelatin and 400 to 60 parts of common salt are mixed in hot water of about 1,000 to about 1,500 cc, and the mixed liquid is used for making noodles.

This publication also does not suggest or teach the molecular weight of the gelatin used.

JP-A-55-3749 discloses a starch-containing food product in which a proteolytic peptide with an average molecular weight of 1000 is used in combination with an edible surfactant.

Here, the proteolytic peptide is used in solid form.Since this peptide is used in solid form, a surfactant must be used in combination.

JP-A-56-32965 discloses that 15% (W/
Disclosed is a method for producing noodles characterized by adding a collagen decomposition product which exhibits a viscosity of 200 centipoise or less when dissolved in the solid concentration of W) and measured at 5°C.

This publication does not suggest or teach the molecular weight of the collagen used.

Furthermore, in Japanese Patent Publication No. 54-10619, molecular weight 100
A method of modifying a food product is disclosed which consists of adding 0-1oooo collagen peptides.

In this method collagen peptides are used in powder form.

The object of the present invention is to manufacture noodles using an aqueous solution of solubilized collagen with a molecular weight of 250,000 to 300,000, which is much higher in molecular weight than the collagen peptides with a molecular weight of 250,000 to 300,000 as disclosed in the above-mentioned known documents. This is a method that has never been seen in conventional noodle manufacturing, and it not only eliminates the difficulties of the manufacturing process, but also produces high-quality, distinctive noodles with excellent taste.

In order to prevent deterioration in the quality of the noodles and difficulties in workability when other grain flours or starches are added to wheat flour, conventional methods have been to increase the amount of water used for kneading or dissolve large amounts of food additives in the water for kneading. A method of making noodles was adopted.

However, increasing the amount of water makes the noodle sheets softer, making the work more difficult, so food additives have been used to compensate for this.For example, polysaccharide gums, mannan, Alginic acid, pectin, gelatin, etc. may have viscosity, but they may form lumps when dissolved in kneading water, may not dissolve unless the temperature is high, and workability may be reduced, so they are not necessarily useful for improving the quality of noodles. There wasn't.

To solve this problem, it is necessary to improve manufacturing methods and introduce equipment.
It was inevitable that equipment costs and other expenses would be required due to an increase in the number of workers.

The effectiveness of solubilized collagen has been demonstrated in that it is possible to obtain high-quality noodles without any operational difficulties even by mixing starch, grain flour, etc. with wheat flour while using the conventional noodle-making process and equipment. I discovered that I was able to achieve my goal by adding an aqueous solution of solubilized collagen with a molecular weight of 250,000 to 300,000 by 0.06 to 0.2 weight percent based on the weight of the raw material powder. Detailed description of the production method of the present invention 0 Collagen is a hard protein (scleroprotein) that forms the bones, skin, cartilage tissue keys, etc. of animal bodies, and accounts for 1% of the total protein amount.
It exists in such a large amount that it reaches /3.

This large amount of collagen is used for casings of ham sausages, medicine, gelatin production, bone stock (dish stock), etc., but a considerable amount is left unused as an unused resource.Recently, the chemistry of collagen Its properties have been elucidated, and solubilization methods are gradually being established.

Taking pig cortical collagen as an example, it consists of two parts: one is a soluble collagen with a diameter of around 10, and the other is an insoluble collagen with a molecular weight of around 90. In order to obtain a pure collagen decomposition product, approximately 90 units of insoluble collagen is processed and solubilized for use.

First, impurities such as soluble collagen (-10010) are dissolved and removed, and then the insoluble collagen is solubilized by alkali treatment, acid treatment, enzyme treatment, etc. to prepare solubilized collagen, and the portion with a molecular weight of 250,000 or less is salted out. The part obtained by precipitation separation by other methods, that is, the molecular weight is 250,000.
Therefore, solubilized collagen having a desired molecular weight is readily available from gelatin or collagen manufacturers.

The molecular weight of collagen is determined by Pouradier and V en
e t is ``J, Chim, Phys'',
47, 391 (1950).

It can be specified based on the relational expression between melting point and molecular weight proposed in 49.239 (1952).

Furthermore, Japanese Patent Publication No. 38-9295 discloses a method for producing gelatin with a uniform molecular weight of nearly 10% using enzymes.0 Gelatin with a low molecular weight (for example, about several hundred) and gelatin decomposition products are used for noodles. The effect of improving the quality (network structure) cannot be expected, and it does not suit the purpose of the present invention at all.

The effectiveness of the solubilized collagen of the present invention is that it is easily dissolved in water at room temperature and has effective viscosity and water retention due to its high molecular weight of 250,000 to 300,000.

Solubilized collagen in this molecular weight range is generally commercially available.

Add this aqueous solution of soluble collagen to the kneading water in an amount of 0.06 to 0.2 weight φ based on the weight of the raw material powder, and add this to the raw material powder and knead. It is distributed evenly throughout the raw material flour and is effective in forming the quality of the noodles, resulting in high-quality noodles.In this way, a new way of using collagen has been pioneered.

The characteristic of solubilized collagen is that it dissolves in kneading water at room temperature, so it is easy to use.When you add this kneading water and knead it, it creates a connective tissue (network structure) between gluten and starch formed from the proteins in the flour. ) is covered by collagen, which penetrates inside and strengthens the tissue, improving the viscoelasticity of the noodles. Even when boiled in boiling water, the ingredients do not elute from the noodles, resulting in smooth skin, firm texture, and firm noodles. The concentration of the obtained 0.0 solubilized collagen aqueous solution is, for example, 2%, but is not limited to this, in the case of a 02 aqueous solution, 1 kg of raw material powder is used.
It is added to the kneading water in an amount of 30g to 100y.

The aqueous solution of solubilized collagen is tasteless and odorless, so it does not affect the taste of the noodles.

Also, since it has strong water retention, the amount of water used for kneading can be increased, improving the quality of the noodles, allowing kneading and other operations to be carried out without any trouble, and improving workability.

The raw materials for the solubilized collagen 2 liquid with a molecular weight of 250,000 to 300,000 are abundant and inexpensive, and its viscosity is moderate, so it has the advantage of requiring less use.

Examples of the present invention will be described below.

Example 1 For raw ramen mixed flour (raw material flour) Wheat flour 20kg Potato starch 5〃Kneading water Water 7.5〃Meals
Salt 0.3 Brine 0.3 2% aqueous solution of solubilized collagen 1.25//(The amount of the 2% aqueous solution of solubilized collagen is 0.1% by weight based on the weight of the raw material powder.

) Add kneading water (adding solubilized collagen liquid) to the mixed powder and knead at 25°C for 15 minutes, and then combine, roll, cut, and shape the resulting dough using conventional methods to obtain fresh ramen noodles.

Example 2 For boiled buckwheat mixed flour (raw material flour) Wheat flour 13 kg buckwheat flour
12 Kneading water Water 7.5 Salt
0.3〃 2% aqueous solution of solubilized collagen 1.50//(The amount of the 2% aqueous solubilized collagen solution added is 0.12% by weight based on the weight of the raw material powder.

) After making noodles in the same manner as in Example 1, they were boiled at 100°C for 15 minutes and washed with water to obtain boiled noodles.

Comparative example

Claims (1)

[Claims] 1. Based on the weight of raw material flour mixed with wheat flour, other grain flours, or starches, add an aqueous solution of solubilized collagen with a molecular weight of 250,000 to 300,000 in an amount of 0.06 to 0.2 weight fO. A method for producing noodles, which comprises mixing with kneading water, adding the kneading water to the raw material flour, kneading and rolling to form noodle strips, and cutting and molding into noodle strings.