JPS60180552A - Preparation of noodles - Google Patents

Abstract

PURPOSE:In preparing noodles by blending wheat flour with protein, food powder and water, to prepare noodles having the same glutinousness as those of noodles containing glair, by using protein micelle as protein. CONSTITUTION:In preparating noodles by blending wheat flour with protein, food powder (e.g., starch, processed starch, potato starch, etc.) and water, protein micelle (protein material is treated with an aqueous solution of salt for food use at 15-35 deg.C at >=0.2 salt concentration of ion strength at 5-6.8pH to extract protein, the salt concentration is lowerd to <0.2, precipitated protein eluted with salt is recovered to give protein micelle) is used as protein. By the use of the protein micelle, noodles have high glutinousness, not inferior to noodles containing glair, and provide noodles having the same restoration time with hot water even if the noodles are used as instant noodles.

Description

[Detailed description of the invention] The present invention relates to a method for producing noodles with improved texture.

Noodles are a food whose main ingredient is wheat flour, but it is known that egg whites, soy protein, wheat protein, natural gums, thickeners, and the like are added to improve the texture. Among these additives, the most preferable one is the addition of egg white, but since it is expensive, there has been a desire for an additive that can achieve the same effect with other materials. The present inventors completed the present invention while searching for a material exhibiting physical properties similar to egg white using various materials.

That is, the present invention is a method for producing noodles, which is characterized by using protein micelles as the protein in a type 1 production method in which noodles are produced by adding protein, food powder, and water to wheat flour and kneading the noodles.

The noodles referred to in the present invention include raw noodles, boiled noodles, and dried noodles, including Japanese noodles such as udon and so/6 noodles, Chinese noodles such as ramen and tanmen,
Including Western-style noodles such as macaroni and spaghetti. The present invention also includes fried/non-fried noodles.
done by.

The “protein micelles” mentioned here are Special Publication No. 56-3109
No. 5, JP-A-57-11992, and the like.

In particular, as a method for producing protein micelles, protein materials are heated at a temperature of 15°C to 35°C, with a salt concentration of an ionic strength of 0.2 or more,
and protein micelles obtained by treating with a food-grade salt aqueous solution to extract the protein, reducing the salt concentration to an ionic strength of less than 0.2, and recovering the precipitated salt-soluble protein. Can be used. Furthermore, the use of protein micelles by the following method (method described in Japanese Patent Application Nos. 56-1'37491 and 57-63102) provides particularly favorable physical properties of noodles. First, an alkali such as sodium hydroxide is added to an aqueous slurry of unmodified defatted soybeans to adjust the pH to 6 to 8, and at least one portion is immersed in the slurry to dissolve water-soluble substances. If necessary, a water-insoluble fraction is separated and removed using a separator such as a decanter to obtain an extract.

Next, the pH of the extract is adjusted to 4.1 to 4.7 using an acid such as sulfuric acid, hydrochloric acid, phosphoric acid, or acetic acid, and the proteins are acid precipitated. This is separated into a sediment fraction and a supernatant fraction using a separator such as a soot decanter. Next, water, an alkaline agent, or an alkaline aqueous solution is added to the acid-precipitated soybean protein to adjust the pH to 8.0 to 100, and then an acid and a salt are added to obtain a protein solution having a pH of 5.5 to 80 and an ionic strength of 04 or higher. The solid content concentration of this protein a solution is preferably 5 to 10%, and most of the acid-precipitated soybean protein is dissolved by standing and stirring at a temperature of 5°C to 60°C. If a large amount of insoluble matter that does not dissolve in the salt remains at this time, it is preferable to separate and remove it.

Furthermore, water was added to the protein solution to reduce the ionic strength to 0.0.
After adjusting the protein to 0.5 to 0.015 and precipitating the protein, the precipitate is collected and used as it is or after being dried or frozen. The temperature of the water added is preferably low, and proteins can be precipitated at a temperature in the range of 3°C to 15°C. In this operation, if the protein solution is concentrated in advance by a concentration method such as a membrane separation method and then water is added, a precipitate that coagulates can be obtained in a higher yield.

Methods for drying the precipitate include spray drying, freeze drying, and methods that apply excessive heat (specifically, 90°C).
The above method) is not preferable because the protein is denatured by heating. When freezing, the solid content is 30q6 to 4
By instantaneously freezing the precipitate at a temperature of -30°C or lower, it can be frozen without causing freeze denaturation of the protein. In this case, it can be used as a protein paste just by thawing it.

The above-mentioned protein micelles are used as at least part of the protein in the word-sequence food, that is, a part or all of the protein, and the following treatment is performed in the same manner as in the conventional method to produce a type. Other proteins may be of any kind, such as egg white, egg yolk, casein, wheat gluten, soybean protein, etc., and may be partially hydrolyzed by acid decomposition or enzymatic treatment. The blending ratio of these proteins and protein micelles can be appropriately selected depending on the properties of the noodles, but in general, a product containing 0.2 to 2 parts of protein micelles per 100 parts of wheat flour can be obtained. The protein micelles and/or proteins are added to wheat flour, food powder, and water and kneaded to produce noodles.

As food powders, starch, processed starch, potato powder, etc. can be used. In particular, potato starch is preferable, and wheat flour 1
It is possible to mix 05 parts to 15 parts with respect to 00 parts by weight.

In addition, edible fats and oils, seasonings, salt, preservatives, antioxidants, etc. can be used.

The present invention is a food material using a new isolated soybean protein mainly consisting of "protein micelles", which has the effect of increasing the firmness of noodles, and is comparable to those containing egg white.
Even when used for instant noodles, the reheating time was the same.

Example 1 1 cup of water was added to 100 g of undenatured defatted soybeans, and thorium hydroxide was added to adjust the pH to 7.0. After water extraction at 50°C for 30 minutes, the insoluble fraction was removed to obtain an extract. . Sulfuric acid was added to the obtained extract to make -14.5, and the isoelectric point precipitate was 12.
After 480 g of water was added to this precipitate to make a suspension, 10% sodium hydroxide was added to neutralize it to p+17, and this neutralized solution was processed to produce powder protein AX B.

Freeze-dry 300g of powdered protein A° neutralized solution to -20g
A dry powder of was obtained.

Add 300 g of powdered protein B neutralization solution and 10% sodium hydroxide to pH 9K and let stand for 5 minutes.
% sulfuric acid was added to restore the Pll to 7, then 7 g of sodium chloride was added, the ionic strength was adjusted to 0.04, and the mixture was left for 30 minutes. After that, add cold water at a temperature of 7℃ to reduce the ionic strength to 0.
1 to aggregate proteins and form "protein micelles." The aggregated protein was centrifuged and lyophilized for 20 minutes.
g of protein O micelles were obtained.

1.35 kg of flour, 500 g of water, 225 g of salt, 3 I of brine, and 150 g of potato starch! I and powdered protein A, B
Or 225g each of dried egg whites (Oma Chemical Industries (barrel))
After adding and kneading, steaming at 100℃ for 100 seconds, 140℃
The mixture was heated in oil at ℃ for 90 seconds to obtain Chinese MA, B, and C. Additionally, an additive-free product without powdered protein and dried egg white was also obtained.

The results of each sensory evaluation are shown in Table 1, and the amount of solid content eluted at the time of carburization 9 is shown in Table 2. .

In other words, powdered protein B of the present patent was superior to powdered protein A in terms of sensory evaluation and eluted solid content, and was evaluated to be equivalent to dried egg white.

Example 2 A dough was kneaded with the same formulation as in Example 1 and formed into a sheet, which was then cut into noodle strips. This was heated to 100℃ at 100℃.
After steaming for a minute, the noodles were dried with hot air at 80° C. for 45 minutes to obtain non-fried noodles.

The results of each sensory evaluation are shown in Table 3.

That is, as in Example-1, powdered protein B has excellent adaptability to non-fried noodles.

Patent applicant Ajinomoto Co., Inc. Ajinomoto GFF 0 Rochiin Aji Shiki Company

Claims (3)

[Claims] (1) A method for producing noodles by adding protein, food powder, and water to wheat flour and kneading the noodles, characterized in that protein micelles are used as the protein. (2) Protein micelles can heat protein materials at 15°C to 35°C.
temperature in °C, salt concentration with ionic strength greater than 0.2, and 5
to 68, protein micelles obtained by extracting proteins by treatment with a food-grade salt aqueous solution in H, lowering the salt concentration to an ionic strength of less than 0.02, and recovering the precipitated salt-eluted protein. The manufacturing method described in scope item (1). (3) Claim No. 1 in which the food powder is one or more selected from starch, processed starch, and potato powder.
Manufacturing method described in section.