JPS63251058A - Preparation of noodles - Google Patents
Preparation of noodlesInfo
- Publication number
- JPS63251058A JPS63251058A JP62086560A JP8656087A JPS63251058A JP S63251058 A JPS63251058 A JP S63251058A JP 62086560 A JP62086560 A JP 62086560A JP 8656087 A JP8656087 A JP 8656087A JP S63251058 A JPS63251058 A JP S63251058A
- Authority
- JP
- Japan
- Prior art keywords
- ethanol
- noodles
- same
- blending
- control
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 56
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 147
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 150000007524 organic acids Chemical class 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 abstract description 23
- -1 citric acid Chemical class 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 15
- 230000000694 effects Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000019645 odor Nutrition 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 229920000858 Cyclodextrin Polymers 0.000 description 7
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 229940093915 gynecological organic acid Drugs 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940097362 cyclodextrins Drugs 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
Landscapes
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は保存性が著しく良好で、しかも麺類の風味、食
味等を改善した麺類の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing noodles that have extremely good storage stability and have improved flavor, taste, etc. of the noodles.
生麺、茹麺、蒸麺等の麺類は一般に保存性が悪いため、
その改善に種々の提案がなされている。Noodles such as raw noodles, boiled noodles, and steamed noodles generally have poor shelf life.
Various proposals have been made to improve this.
例えば、エタノールを添加した原料粉を用いて製麺する
方法（特公昭４８−１５６２８号公報）、茹麺を乳酸溶
液に通す方法（特公昭４６−２７６９２号公報） 、茹
麺等をエタノールと乳酸の混合液に浸漬する方法（特開
昭４９−６２６５５号公報）、エタノールとクエン酸を
麺を含む加工食品中に含有せしめる方法（特開昭５７−
８６２７６号公報）等がある。For example, there is a method of making noodles using raw material flour to which ethanol has been added (Japanese Patent Publication No. 48-15628), a method of passing boiled noodles through a lactic acid solution (Japanese Patent Publication No. 46-27692), and a method of making noodles using ethanol and lactic acid. (Japanese Unexamined Patent Application Publication No. 49-62655), a method of incorporating ethanol and citric acid into processed foods including noodles (Japanese Unexamined Patent Publication No. 57-1988)
86276), etc.
これらの方法に使用するエタノール、有機酸等はいずれ
も特有の臭気、味があり、それが麺類の品質に影響を及
ぼす場合が多く、その影響を軽減するには、保存性を犠
牲にしてこれらの使用量を抑えるしかない。また、エタ
ノールの場合には、揮散による麺類の保存性低下の問題
もあった。The ethanol, organic acids, etc. used in these methods all have unique odors and tastes that often affect the quality of the noodles. We have no choice but to reduce the amount of . In addition, in the case of ethanol, there was also the problem that the shelf life of noodles deteriorated due to volatilization.
このような問題点の解決のため、食品にエタノール及び
サイクロデキストリンを添加する方法（特開昭５７−１
９４７７４号公報）が提案されている。In order to solve these problems, a method of adding ethanol and cyclodextrin to foods (Japanese Unexamined Patent Publication No. 57-1
94774) has been proposed.
この方法によれば、α−１β−１γ−サイクロデキスト
リンをエタノールと共に食品に添加することにより、ア
ルコール臭を抑え、かつ食品の保存性をも改善し得ると
いう。この他、ソルビン酸等の保存料をサイクロデキス
トリンにより包接させ、保存料のもつ臭気の軽減を図る
方法（特開昭５３−１１３０１７号公報）も提案されて
いる。According to this method, by adding α-1β-1γ-cyclodextrin to foods together with ethanol, it is possible to suppress alcohol odor and improve the shelf life of foods. In addition, a method has been proposed in which a preservative such as sorbic acid is included in cyclodextrin to reduce the odor of the preservative (Japanese Unexamined Patent Publication No. 113017/1983).
以上のように、サイクロデキストリンを用いてエタノー
ルその他の保存料の臭気等の改善を図る試みが行われて
いるが、実際の使用にあたっては、サイクロデキストリ
ンは水溶性、あるいはエタノール（水溶液）溶解性とも
にそれほど高くはないので取り扱い難く、従って余り効
果が得られないのが実状である。As mentioned above, attempts have been made to improve the odor of ethanol and other preservatives using cyclodextrins, but in actual use, cyclodextrins are not soluble in water or ethanol (aqueous solution). Since it is not very expensive, it is difficult to handle, and the actual situation is that it is not very effective.
Ｃ問題点を解決するための手段〕
本発明者らは、新たに開発された新規素材であるマルト
シルサイクロデキストリンが特に水溶性並びにエタノー
ル（水溶液）溶解性の点で、従来のサイクロデキストリ
ンよりも極めて優れており、またその他種々の優れた特
性を持つことに着目し、これを利用して上記問題点を解
決した。Means for Solving Problem C] The present inventors have discovered that maltosylcyclodextrin, a newly developed material, is superior to conventional cyclodextrin, especially in terms of water solubility and ethanol (aqueous solution) solubility. We focused on the fact that it is extremely excellent and also has various other excellent properties, and used these to solve the above problems.
本発明はエタノール及び／又は有機酸を配合する麺類の
製造方法の任意の工程において、マルトシルサイクロデ
キストリンを配合することを特徴とする麺類の製造方法
である。The present invention is a method for producing noodles, characterized in that maltosylcyclodextrin is blended in any step of the method for producing noodles that includes blending ethanol and/or an organic acid.
本発明で使用するマルトシルサイクロデキストリン（以
下Ｇ２ ＣＤと略す）とは、α−１β−１γ−等のサ
イクロデキストリン（以下ＣＤと略す）にマルトース１
分子がα−１，６結合したものの総称で、α−１β−１
ｒ−ＣＤにそれぞれ対応するＧ２−α−ＣＤ、Ｇ、−β
−ＣＤ、Ｇ２−’ｒｔ３−ＣＤが存在する。Maltosylcyclodextrin (hereinafter abbreviated as G2 CD) used in the present invention is a cyclodextrin (hereinafter abbreviated as CD) such as α-1β-1γ- containing maltose 1
A general term for molecules with α-1,6 bonds, α-1β-1
G2-α-CD, G, -β corresponding to r-CD, respectively
-CD, G2-'rt3-CD are present.
これらＧ、−ＣＤは、ＣＤとマルトースとを特定の条件
で、プルラナーゼの存在下に反応させることによって得
られる。このとき、Ｃ，２−ＣＤのほかに、ＣＤに２分
子のマルトースが結合したＧ２−ＣＤが同時に生成する
が、本発明ではこのような成分を含んでいても差し支え
ない。These G, -CD can be obtained by reacting CD and maltose under specific conditions in the presence of pullulanase. At this time, in addition to C,2-CD, G2-CD, in which two molecules of maltose are bonded to CD, is simultaneously produced, but in the present invention, such a component may be included.
Ｇ２−ＣＤは、ＣＤに水溶性の高いマルトースが付加さ
れることによって、第１図に示したように水への溶解性
は既存のＣＤに比べて飛曜的に向上する。そして、ＣＤ
の環構造はそのまま保持されているので、既存のＣＤ同
様の包接機能をも有している。また、各種の存機溶媒に
対してもＣＤに比べて高い溶解性を示すので、このよう
な特性を利用して、従来のＣＤでは十分に対応し切れな
かった各方面への利用が可能となる。エタノールに対す
る溶解性を、従来のＣＤと対比して示すと下記表１の通
りである。As shown in FIG. 1, the solubility of G2-CD in water is dramatically improved compared to existing CDs by adding highly water-soluble maltose to CD. And the CD
Since the ring structure is maintained as it is, it also has the same inclusion function as existing CDs. In addition, it exhibits higher solubility in various organic solvents than CD, so by taking advantage of these characteristics, it can be used in various fields that conventional CDs could not adequately address. Become. The solubility in ethanol is shown in Table 1 below in comparison with conventional CD.
表 １
（ｇ ／１００ｍｆ）
本発明では、このような特性を持つＧ２ ＣＤを用
いるが、その目的に応じてＧ２−α−ＣＤ、Ｇ、−β−
ＣＤＳＧ２−γ−ＣＤそれぞれ単品で用いても、或いは
これらの適宜の比率の混合物を用いても差し支えない。Table 1 (g/100mf) In the present invention, G2 CD having such characteristics is used, but depending on the purpose, G2-α-CD, G, -β-
Each of the CDSG2-γ-CDs may be used alone, or a mixture thereof in an appropriate ratio may be used.
なお、第１図及び表１に記載のＧ２−ＣＤはＧ２−α−
ＣＤＳＧ２−β−ＣＤ、Ｇ２−ｒ−ＣＤがそれぞれ概ね
６：３：１の比率で構成されているものであるが、本発
明に用いるＧ２−ＣＤは、勿論この比率に拘束されるも
のではない。In addition, G2-CD described in FIG. 1 and Table 1 is G2-α-
CDSG2-β-CD and G2-r-CD are composed of approximately 6:3:1 ratio, respectively, but G2-CD used in the present invention is of course not limited to this ratio. .
本発明では、エタノール及び／又は有機酸を配合する麺
類製造の任意の工程において、麺類にＧ２−ＣＤを配合
する。一般に、麺類にエタノール及び／又は有機酸を配
合する手段としては、製麺前の原材料中に配合しておく
方法、製麺して得た麺帯、麺線にこれらの水溶液をスプ
レーするか、或いは麺帯、麺線をこれらの水溶液に浸漬
する方法が代表的であるが、本発明の方法でＧ２
ＣＤを麺類に配合するにあたっては、これらエタノール
、有機酸の配合と同時に行うのが作業上好都合である。In the present invention, G2-CD is blended into noodles in any step of noodle production in which ethanol and/or organic acid is blended. In general, methods for blending ethanol and/or organic acids into noodles include adding them to the raw materials before making the noodles, spraying an aqueous solution of these onto the noodle strips and noodle strings obtained by making the noodles, or Alternatively, a typical method is to immerse noodle strips or noodle strings in these aqueous solutions, but with the method of the present invention, G2
When blending CD into noodles, it is convenient to do so at the same time as these ethanol and organic acids.
すなわち、製麺原料中にエタノール及び／又は有機酸と
共に、Ｇ２−ＣＤを配合してふく方法、エタノール及び
／又は有機酸並びにＧ２−ＣＤを含む水溶液を調製し、
これに麺帯ないし麺線を浸漬するか、或いはこの水溶液
を麺帯又は麺線にスプレーする方法等である。勿論、Ｇ
２−ＣＤの配合手段はこれらに限られることはなく、エ
タノール及び／又は有機酸の配合とは別の工程で行うこ
ともできる。また、予めエタノール及び／又は有機酸と
Ｇ２−ＣＤの包接物を調製しておき、これを配合しても
よい。なお、本発明で使用するエタノールは無水、含水
エタノールの他、酒その他のエタノール含有物質をも含
む。また、有機酸としては、食用に用いられる有機酸類
であれば種類を問わないが、代表的なものとして、例え
ばクエン酸、乳酸、酒石酸、リンゴ酸、アスコルビン酸
、アジピン酸、グリシンなどのアミノ酸等が挙げられる
。なかでも、クエン酸、乳酸等は比較的よく用いられる
。That is, a method of blending and wiping G2-CD with ethanol and/or an organic acid in raw materials for noodle making, preparing an aqueous solution containing ethanol and/or an organic acid and G2-CD,
The noodle strips or noodle strings are dipped in this solution, or the noodle strips or noodle strings are sprayed with this aqueous solution. Of course, G
The means for blending 2-CD is not limited to these methods, and may be carried out in a separate step from the blending of ethanol and/or organic acid. Alternatively, a clathrate of G2-CD and ethanol and/or an organic acid may be prepared in advance and blended. Note that the ethanol used in the present invention includes not only anhydrous and hydrous ethanol but also alcohol and other ethanol-containing substances. The organic acids may be of any type as long as they are edible, but representative examples include amino acids such as citric acid, lactic acid, tartaric acid, malic acid, ascorbic acid, adipic acid, and glycine. can be mentioned. Among them, citric acid, lactic acid, etc. are relatively often used.
Ｇ、−ＣＤの配合量は、エタノール及び／又は有機酸１
重量部に対し０．１〜２０重量部、好ましくは０．３〜
１０重量部がよい。（エタノールは無水として）なお、
上記以上の量であっても本発明の効果は得られるが、経
済的に不利であるとともに麺類の質がややもろい歯ごた
えとなるので、Ｇ２−ＣＤの過剰の使用は一般に好まし
くない。The blending amount of G, -CD is ethanol and/or organic acid 1
0.1 to 20 parts by weight, preferably 0.3 to 20 parts by weight
10 parts by weight is good. (Assuming ethanol is anhydrous)
Although the effects of the present invention can be obtained even if the amount exceeds the above, it is generally not preferable to use an excessive amount of G2-CD because it is economically disadvantageous and the quality of the noodles becomes slightly brittle and chewy.
本発明の対象となる麺類は、茹で、蒸し或いは生のうど
ん、そば、中華麺、ぎょうざ、春巻、しゅうまい等の皮
、マカロニ、スパゲツティその他のパスタ類等が代表的
なものであるが、勿論これらに限られるものではない。Typical noodles to which the present invention is applied include boiled, steamed, or raw udon, soba, Chinese noodles, dumplings, spring rolls, shumai wrappers, macaroni, spaghetti, and other pasta, but of course. It is not limited to these.
例 １
小麦粉１００ｇ、食塩２ｇ、水２９ｇ１エタノール（９
５％） ３ｄにＧ、−ＣＤ（Ｇ、−α−ＣＤ、Ｇ。Example 1 100g of wheat flour, 2g of salt, 29g of water, 1 ethanol (9
5%) G, -CD (G, -α-CD, G.
−β−ＣＤ、Ｇ２−γ−ＣＤがそれぞれ約６：３：１か
らなるもの）０．５ｇを配合して常法により生うどんを
製造した。なお、小麦粉以外の成分は予めホモジナイザ
ーを用いて５，０００ ｒ ｐｍ、 ５分間ホモジナ
イズ処理した後、小麦粉と混合して製麺し、次いでこれ
を１７分茹で上げた後水冷して製品とする。- β-CD and G2-γ-CD in a ratio of about 6:3:1, respectively) were blended to produce fresh udon noodles by a conventional method. The ingredients other than the wheat flour are homogenized in advance at 5,000 rpm using a homogenizer for 5 minutes, then mixed with the wheat flour to form noodles, which are then boiled for 17 minutes and then cooled in water to form a product.
例 ２
例１のＧ２−ＣＤを１．０ｇ配合する以外は例１と同一
の原材料を用い、同一の方法により！１１し製品とする
。Example 2 Using the same raw materials and using the same method as in Example 1, except for adding 1.0g of G2-CD from Example 1! 11 and make it a product.
例 ３
例１のＧ２−ＣＤを２．０ｇ配合する以外は例１と同一
の原材料を用い同一の方法により製麺し製品とする。Example 3 A noodle product is made using the same raw materials and method as in Example 1, except that 2.0 g of G2-CD from Example 1 is added.
実施例１〜３の本発明で得られた麺類の効果を以下に示
す。The effects of the noodles obtained according to the present invention in Examples 1 to 3 are shown below.
なお、対照として、例１のＧ２−ＣＤを配合せずに例１
と同一の原材料を用い、同一の方法により製麺した製品
（対照界ｌ）、例１のＧ２−ＣＤの代わりにα−ＣＤを
０．５ｇ配合し、他は例１と同一の原材料を用い同一の
方法により製麺した製品（対照界２）、例１のＧ、−Ｃ
Ｄの代わりにα−ＣＤを１．０ ｇ配合し、他は例１と
同一の原材料を用い同一の方法により製麺した製品（対
照界３）、例１の０２−ＣＤの代わりにα−ＣＤを２．
０ｇ配合し、他は例１と同一の原材料を用い同一の方法
により製麺した製品（対照界４）を製造し、本効果試験
の対照界とした。As a control, Example 1 was prepared without adding G2-CD of Example 1.
A product made using the same raw materials and the same method as in Example 1 (Control Kai I), 0.5g of α-CD was blended instead of G2-CD in Example 1, and the other ingredients were the same as in Example 1. Products made by the same method (control area 2), G and -C of Example 1
A product made by blending 1.0 g of α-CD instead of D and using the same raw materials and the same method as in Example 1 (Control Kai 3); 2 CDs.
A product (control area 4) was produced by blending 0g of the ingredients and using the same raw materials and the same method as in Example 1 (control area 4), and served as a control area for this effect test.
官能検査
実施例１〜３の本発明で得られた製品及び対照界１〜４
を２０名のパネルにより官能検査を行った。Sensory Test Examples 1 to 3 of Products Obtained by the Invention and Control Fields 1 to 4
A sensory test was conducted by a panel of 20 people.
その結果を表２．３で示す。The results are shown in Table 2.3.
表 ２
表 ３
表中の〉は同符号の左の試料の方が右の試料よりエタノ
ール臭が強いことをあられす。Table 2 Table 3 In the table, the sample on the left with the same symbol has a stronger ethanol odor than the sample on the right.
以上の結果から明らかなようにＧ、−ＣＤの配合による
エタノール臭の抑制効果が認められる。As is clear from the above results, the effect of suppressing ethanol odor by blending G and -CD is recognized.
そしてその効果はα−ＣＤよりも顕著である。なお、本
供試製品について３０℃で保存試験を行ったところ、α
−ＣＤ配合のものは対照界１と殆ど変わらないが、Ｇ、
−ＣＤ配合のものはその配合量の増大とともに保存性が
改善されることが認められた。And the effect is more remarkable than α-CD. Furthermore, when we conducted a storage test on this sample product at 30°C, we found that α
-The one containing CD is almost the same as control field 1, but G,
It was observed that the storage stability of the -CD compound was improved as the amount of the compound was increased.
例 ４
小麦粉１００ ｇ 、食塩２ｇ、水２９ｇ１クエン酸０
．５ｇに実施例１の０２−ＣＤ ０．５ｇを配合し常法
により生うどんを製造した。Example 4 100 g of wheat flour, 2 g of salt, 29 g of water, 0 citric acid
．． 0.5 g of 02-CD of Example 1 was blended with 5 g of raw udon noodles by a conventional method.
なお、対照として実施例１〜３で行ったように、クエン
酸を添加しない対照界、Ｇ２ ＣＤの代わりにα−
ＣＤを配合した対照界を製造し、実施例１〜３の場合と
同様に官能検査を行ったところ、Ｇ、−ＣＤの配合によ
るクエン酸の酸味抑制効果が認められ、しかもそれはα
−ＣＤ配合の製品より顕著であった。また、麺の保存性
については、実施例１〜３の製品に対する保存試験と同
様の傾向がδ忍められた。As a control, as in Examples 1 to 3, a control field without the addition of citric acid, α-
When a control sample containing CD was prepared and a sensory test was conducted in the same manner as in Examples 1 to 3, it was found that the effect of suppressing the sourness of citric acid due to the combination of G, -CD, and that it was α
-It was more noticeable than products containing CD. Furthermore, regarding the storage stability of the noodles, the same tendency as in the storage tests for the products of Examples 1 to 3 was observed.
例 ５
小麦粉１００ｇ、食塩２ｇ、水３２証に９５％エタノー
ル１．１雁をＧ２−ＣＤで包接した包接物５ｇを加えて
実施例１と同様に生麺を製造し、茹で処理して製品とし
た。Example 5 Raw noodles were produced in the same manner as in Example 1 by adding 5 g of 95% ethanol 1.1 g2-CD clathrate to 100 g of wheat flour, 2 g of salt, and 32 grams of water, and boiled. It was made into a product.
例 ６
９５％エタノール２，４−をＧ２−ＣＤで包接した包接
物を１０ｇ使用する他は例５と同一の原材料を用い、同
一の方法により製麺し製品とする。Example 6 The same raw materials as in Example 5 are used, except that 10 g of 95% ethanol 2,4- is clathrated with G2-CD, and noodles are made by the same method as in Example 5.
実施例５．６の本発明で得られた麺類の効果を以下に示
す。The effects of the noodles obtained according to the present invention in Example 5.6 are shown below.
なお、対照として、例５のＧ２−ＣＤを配合せずにエタ
ノール１．１ｍｌを配合し、例５と同一の原材料を用い
、同一の方法により製麺した製品（対照界５）、例５の
Ｇ２ ＣＤの代わりに９５％エタノール１，１ｍｆ
’をα−ＣＤで包接した包接物を５ｇ用いる他は例５と
同一原材料、同一方法により製麺した製品（対照界６）
、例６のＧ２−ＣＤを配合せずにエタノール２．４ｒｎ
！！を配合し、例５と同一の原材料を用い、同一の方法
により製麺した製品（対照界７）、例６のＧ２−ＣＤ包
接物の代わりに対照界６のα−ＣＤ包接物をＬｏｇ用い
る他は例６と同一原材料、同一方法により製麺した製品
（対照界８）を製造し、本効果試験の対照界とした。As a control, 1.1 ml of ethanol was blended without blending the G2-CD of Example 5, and the noodles were made using the same raw materials and the same method as in Example 5 (Control Kai 5); 95% ethanol 1.1mf instead of G2 CD
A product made using the same raw materials and the same method as Example 5, except that 5 g of the clathrate containing ' is clathrated with α-CD was used (Control Area 6)
, 2.4rn ethanol without blending G2-CD of Example 6
! ! A product made using the same raw materials and the same method as in Example 5 (Control World 7), using the α-CD clathrate of Control World 6 instead of the G2-CD clathrate of Example 6. A product (control area 8) was manufactured using the same raw materials and the same method as in Example 6, except that Log was used, and served as a control area for this effectiveness test.
官能検査
実施例５．６の本発明で得られた製品及び対照界５〜８
を２０名のパネルにより官能検査を行った。Sensory Test Example 5.6 Products Obtained According to the Invention and Control Fields 5-8
A sensory test was conducted by a panel of 20 people.
その結果を表４で示す。The results are shown in Table 4.
表 ４ 本表中の試料番号は次の通りである。Table 4 The sample numbers in this table are as follows.
１：実施例５の製品 ２：実施例６の製品３：対照界５
４：対照界６５：対照界７６：対照品８
以上の結果から明らかなように、エタノール包接Ｇ、−
ＣＤを用いた場合には、エタノールの臭いを抑制する効
果が認められ、それはエタノールをα−ＣＤに包接させ
た場合よりも大きい。またＧ２−ＣＤ使用のものは、Ｃ
Ｄで包接しないエタノールを用いたもの、或いはα−Ｃ
Ｄ使用のものよりも保存性改善効果が認められるが、Ｇ
２ＣＤ１α−ＣＤの使用により、麺の食感がややソフト
になる傾向があった。1: Product of Example 5 2: Product of Example 6 3: Control field 5
4: Control field 65: Control field 76: Control product 8 As is clear from the above results, ethanol inclusion G, -
When CD is used, the effect of suppressing the odor of ethanol is recognized, which is greater than when ethanol is included in α-CD. Also, those using G2-CD are C
Those using ethanol that is not included in D, or α-C
Although the effect of improving storage stability is observed compared to that using D,
By using 2CD1α-CD, the texture of the noodles tended to become slightly softer.
例 ７
スパゲティを熱水で１５分間茹で上げ、これをクエン酸
０．８％ 、エタノール１．５％及びＧ２−ＣＤ２０％
を含む水溶液に５０℃、３０秒間浸漬したのち、各２０
０ｇをポリプロピレンフィルム袋に充填し、９５℃の熱
水中で３０分間加熱し製品とした。Example 7 Boil spaghetti in hot water for 15 minutes, add 0.8% citric acid, 1.5% ethanol and 20% G2-CD.
After being immersed in an aqueous solution containing 50℃ for 30 seconds, each
0 g was filled into a polypropylene film bag and heated in hot water at 95° C. for 30 minutes to prepare a product.
なお、対照として例７と同一の原材料を使用しクエン酸
０．８％、エタノール１．５％を含む水溶液で例７と同
様の処理を行って製品（対照界９）を製造した。また、
例７と同一の原材料を使用しクエン酸０．８％、エタノ
ール１．５％及びα−ＣＤ２０％を含む水溶液で例７と
同様の処理を行って製品（対照界１０）を製造した。As a control, a product (Control 9) was produced by using the same raw materials as in Example 7 and performing the same treatment as in Example 7 with an aqueous solution containing 0.8% citric acid and 1.5% ethanol. Also,
A product (Control Area 10) was prepared using the same raw materials as in Example 7 and performing the same treatment as in Example 7 with an aqueous solution containing 0.8% citric acid, 1.5% ethanol, and 20% α-CD.
上記各製品を２日放置後、２０名のパネルによる官能検
査を行ったところ、対照界９は全員がエタノール臭及び
酸味を↑指摘したのに対し、実施例７の製品は異味、異
臭は全く指摘されなかった。また、対照界１０は約半数
がエタノール臭もしくは酸味をＳ忍めた。After leaving each of the above products for 2 days, a sensory test was conducted by a panel of 20 people, and all of the control group 9 pointed out the ethanol odor and sour taste, whereas the product of Example 7 had no off-taste or odor at all. It wasn't pointed out. In addition, about half of the control group 10 were able to tolerate the smell or sour taste of ethanol.
更に、実施例７の製品は対照界９及び１０に比べ、保存
性は大幅に改善された。Furthermore, the product of Example 7 had significantly improved shelf life compared to Controls 9 and 10.
本発明で得られた麺類は、保存性向上の目的で麺類に添
加されたエタノール、有機酸の持つ異味、異臭を効果的
に抑制し、その効果は従来のＣＤ使用の場合を大きく上
回り、極めて顕著である。また、本発明において０２−
ＣＤはエタノールをよく捕捉し、その揮散を防ぐので、
麺類の保存性を改善する効果も従来のＣＤ使用の場合に
比べ極めて顕著である。特にＧ２−ＣＤとエタノール、
有機酸を共存させた場合に保存性の改善効果が極めて優
れているのは王者の相乗効果によるものと考える。The noodles obtained by the present invention effectively suppress the off-taste and odor of ethanol and organic acids added to noodles for the purpose of improving shelf life, and the effect greatly exceeds that of the conventional use of CD. Remarkable. Moreover, in the present invention, 02-
Since CD captures ethanol well and prevents its volatilization,
The effect of improving the shelf life of noodles is also extremely significant compared to the conventional use of CD. Especially G2-CD and ethanol,
The reason why the effect of improving storage stability is extremely excellent when an organic acid is coexisting is considered to be due to the synergistic effect of the king.
更に、Ｇ２−ＣＤは従来のＣＤに比べて水溶性、エタノ
ール溶解性ともに著しく高いので、麺類への配合（ど際
して作業性等の改善効果も大きく、経済的にも有利であ
る。Furthermore, since G2-CD has significantly higher water solubility and ethanol solubility than conventional CD, it is also economically advantageous since it has a great effect of improving workability and the like when added to noodles.
第１図はＧ２−ＣＤ及びＣＤの水に対する溶解性を示す
グラフである。
第１図
＋０ ２０ ３０ ４０ ５０温 度 （
ＯＣ）FIG. 1 is a graph showing the solubility of G2-CD and CD in water. Figure 1 +0 20 30 40 50 temperature (
O.C.)
Claims (1)
方法の任意の工程において、マルトシルサイクロデキス
トリンを配合することを特徴とする麺類の製造方法。 ２、マルトシルサイクロデキストリンの配合量が、エタ
ノール及び／又は有機酸１重量部あたり０．１〜２０重
量部である特許請求の範囲第１項記載の麺類の製造方法
。 ３、有機酸がクエン酸である特許請求の範囲第１項又は
第２項記載の麺類の製造方法。[Scope of Claims] 1. A method for producing noodles, which comprises blending maltosylcyclodextrin in any step of the method for producing noodles that includes blending ethanol and/or an organic acid. 2. The method for producing noodles according to claim 1, wherein the blending amount of maltosylcyclodextrin is 0.1 to 20 parts by weight per 1 part by weight of ethanol and/or organic acid. 3. The method for producing noodles according to claim 1 or 2, wherein the organic acid is citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62086560A JPH0714328B2 (en) | 1987-04-07 | 1987-04-07 | Noodle production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62086560A JPH0714328B2 (en) | 1987-04-07 | 1987-04-07 | Noodle production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63251058A true JPS63251058A (en) | 1988-10-18 |
| JPH0714328B2 JPH0714328B2 (en) | 1995-02-22 |
Family
ID=13890398
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62086560A Expired - Fee Related JPH0714328B2 (en) | 1987-04-07 | 1987-04-07 | Noodle production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0714328B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5486508A (en) * | 1991-06-21 | 1996-01-23 | Takeda Chemical Industries Ltd. | Cyclodextrin composition |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5161287B2 (en) * | 2010-10-22 | 2013-03-13 | 日清食品ホールディングス株式会社 | Noodle products |
-
1987
- 1987-04-07 JP JP62086560A patent/JPH0714328B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5486508A (en) * | 1991-06-21 | 1996-01-23 | Takeda Chemical Industries Ltd. | Cyclodextrin composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0714328B2 (en) | 1995-02-22 |
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