WO2007026674A1 - Nouilles et enveloppes de nouilles contenant une composition à base de protéine de graine de soja - Google Patents

Nouilles et enveloppes de nouilles contenant une composition à base de protéine de graine de soja Download PDF

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Publication number
WO2007026674A1
WO2007026674A1 PCT/JP2006/316940 JP2006316940W WO2007026674A1 WO 2007026674 A1 WO2007026674 A1 WO 2007026674A1 JP 2006316940 W JP2006316940 W JP 2006316940W WO 2007026674 A1 WO2007026674 A1 WO 2007026674A1
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soy protein
water
weight
protein composition
denatured
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PCT/JP2006/316940
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English (en)
Japanese (ja)
Inventor
Jiro Kanamori
Masahiko Samoto
Masaaki Miyamoto
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Fuji Oil Company, Limited
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Publication of WO2007026674A1 publication Critical patent/WO2007026674A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to moss and crusts containing a water-extracted low-denatured soy protein composition, and methods for producing them.
  • Soy-derived proteins have good amino acid balance, and physiological effects such as serum cholesterol lowering activity have been reported in recent years.
  • the U.S. Food and Drug Administration (FDA) has taken 25g per person (-6.25g per meal) or more of high quality soy protein into the diet to reduce the risk of cholesterol and heart disease.
  • FDA Food and Drug Administration
  • Food with a serum cholesterol lowering function that contain 6 g or more of soy globulin per person are approved as foods for specified health use.
  • Soy protein is usually obtained from traditional soy products such as soy milk, tofu and natto.
  • soy protein products such as soy protein isolate, soy flour, soy milk, and soy milk powder are also commercially available. Have won.
  • soybean materials such as soybean flour, defatted soybean, and concentrated soybean protein (acid concentrate, alcohol concentrate), which contain a large amount of okara components, are produced by fiber derived from okara.
  • okara acid concentrate, alcohol concentrate
  • Patent Document 1 and Patent Document 2 disclose soy flour
  • Patent Document 3 uses insoluble soy protein
  • Patent Document 4 discloses soymilk using methods for improving the physical properties of koji. The amount of soy protein in the minute does not exceed 5% by weight, and the nutritional effect of soy protein cannot be expected.
  • Patent Document 5 states that, by proteolytic treatment and 0 / W emulsion powder koji, it is possible to add the separated soybean protein to 30% by weight (23% by weight in the solid content) with respect to the wheat flour in the koji material. It is not enough for the physical properties of dough and koji, and it is not possible to cope with further high compounding.
  • Patent Document 6 proposes flour obtained by enzymatically degrading dartene. .
  • the texture of foods that are difficult to beat due to the absence of darten is also poor.
  • Patent Document 1 Japanese Patent Laid-Open No. 54-70446
  • Patent Document 2 JP 54-84048
  • Patent Document 3 Japanese Patent Laid-Open No. 56-45168
  • Patent Document 4 JP-A-55-165773
  • Patent Document 5 Japanese Patent Publication No. 60-137256
  • Patent Document 6 Japanese Patent Laid-Open No. 9-172995
  • An object of the present invention is to provide high-preference potatoes and husks with a high blend of soy protein compositions.
  • soy protein composition having a high binding force can be obtained by increasing the purity of the protein and decreasing the degree of modification.
  • soy protein composition having a high binding force high suitability for koji was obtained, and the dough did not become poso-poso, and moss and crusts with excellent texture were obtained.
  • the soy protein composition can be blended at a high ratio of 25% by weight or more in the solid content that has not been conceived in the past, so it is necessary to add wheat, pregelatinized starch, etc. as a linkage.
  • a method for producing moss and crusts which comprises blending a water-extracted low-denatured soy protein composition.
  • Water-extracted low-denatured soy protein composition is high 13-conglycinin soy protein composition
  • cocoons and husks with a high blend of soy protein compositions can be obtained. Furthermore, cocoons and crusts that do not contain wheat flour, and moss and crusts that do not contain starch can also be obtained. As a result, soybean protein can be easily ingested, and can also be used as cocoons and crusts containing no wheat.
  • the present invention relates to cocoons and husks formulated with a soy protein composition, a method for producing the same, and further to a soy protein composition for moss and husks.
  • the soy protein composition used in the present invention has a binding power suitable for koji making, and is water-extracted, low-denatured and highly pure.
  • a soy protein composition is a composition mainly composed of soy protein, and there are various forms of supply, but the content of protein in soy materials such as soy milk and separated soy protein is increased, There is a need for a high-purity water-extracted soy protein composition from which fiber has been removed.
  • soy milk solutions that have been extracted from soybean raw materials such as soybeans, defatted soybeans, and concentrated soybean proteins with water or warm water to remove fibers, and in some cases, proteins may be obtained by isoelectric point precipitation of about ⁇ 4-5. After separation of the quality, it can be prepared as a concentrated protein solution re-dissolved, or as a dried product by spray drying or freeze drying of these solutions.
  • treatments aimed at extraction, concentration, sterilization, drying, improvement of physical properties, etc. need only be performed under conditions such as temperature, ⁇ , and pressure that do not cause soy protein to denature.
  • the extraction conditions of the water-extracted soy protein composition such as ⁇ , temperature, amount of extracted water, stirring intensity, and separation method are not particularly limited as long as the required amount of soy protein can be extracted, but the extraction rate is low. If the setting is as follows, the protein purity will be higher and the product with higher fertility will be obtained. Can. For example, lowering the protein extraction rate by setting the pH to a low value in the range 6.5 to 7.0, lowering the temperature, lowering the amount of extracted water, lowering the stirring speed, or centrifuging at a higher speed. As a result, a water-extracted soy protein composition having a high protein purity can be obtained because the content of oil extracted with a 2: 1 mixture of black mouth form and methanol is reduced. Further, j8-conglycinyl glycinin obtained by performing a known fractionation treatment can also be used. In addition, it may be partially hydrolyzed with an enzyme after extraction.
  • soy protein If the soy protein is not denatured or only slightly denatured, it can be sterilized or sterilized by filtering or mild heat treatment within the range. In order to sterilize Escherichia coli within the range where the soy protein is not denatured, heating at 60 to 65 ° C for about 30 minutes is effective. At this time, addition of 0.3% by weight or more, preferably 0.6% by weight or more in the final concentration of sodium chloride in the protein solution is more appropriate because the thermal stability of soybean protein increases.
  • the composition of the water-extracted soy protein composition is such that the protein content by the Kjeldahl method with a conversion factor of 6.25 is 60% by weight or more, preferably 80% by weight or more in the solid content of the soy protein composition.
  • the dietary fiber content by the modified ski method is not more than 15% by weight, preferably not more than 10% by weight, based on the solid content of the soy protein yarn.
  • ⁇ -conglycinin or glycinin is more suitable for the production of cocoons and crusts containing a high amount of soy protein since it has a higher fermentability than ordinary water-extracted soy protein compositions.
  • a high glycinin protein composition containing 60% or more, preferably 80% or more, more preferably 90% or more of glycinin in the protein is suitable. The content of these constituent proteins is determined by staining a gel electrophoresed by SDS-PAGE with Coomassie Brilliant Blue and measuring with a densitometer after decolorization.
  • the degree of denaturation of soy protein can be determined by the size of the endothermic peak in, for example, differential scanning calorimetry (Journal of the Japan Food Industry Association, No. 41, No. 10, p. 676-681, 1994). Specifically, it was derived from j8-conglycinin around 70 ° C in a system where the temperature was raised from 20 ° C to 120 ° C at 2 ° C / min using an aqueous solution prepared to 12% by weight as protein. You And the peak endotherm of glycinin near 90 ° C ( ⁇ ), which indicates that this value is large! / Soy protein is less denatured! /.
  • the water-extracted low-denatured soy protein composition used in the present invention is required to be low-denatured such that ⁇ ⁇ , which is an endotherm with the protein solid weight as the denominator, is 0.7 mJ / mg or more. ⁇ ⁇ usually does not exceed 1.5 mJ / mg.
  • processed soybean products that are currently on the market such as isolated soy protein and soy milk, the protein component is heat-denatured during the production process, and a clear endothermic peak cannot be obtained in the above test.
  • soy protein solution heated at 80 ° C for about 30 minutes and the soy protein solution treated with a strong acid have a ⁇ H of 0.6 mJ / mg or less, and such a soy protein has insufficient binding properties.
  • Can't prepare candy
  • Mosses and husks formulated with a water-extracted low-denatured soy protein composition are 5% by weight or more, preferably 10% by weight or more of the water-extracted low-denatured soy protein composition in the solid content.
  • a match is desired.
  • a normal meal of moss is 80 to 100 g (dry weight)
  • soy protein requires 6 g or more per meal
  • the soy protein composition is less than 5% by weight.
  • binding power which is slightly insufficient in the amount of the product, and preferably 10% by weight or more, it is more preferable to add 25% by weight or more.
  • the wheat protein and starch which have no upper limit to the amount of the water-extracted low-denatured soybean protein composition, may all be replaced with the soybean protein composition.
  • koji When the water-extracted low-denatured soy protein composition is blended in an amount of 25% by weight or more in the solid content, koji can be prepared without using wheat flour. Wheat flour or dartene can be used to prepare rice bran with 5% by weight or less, further 1% by weight or less of the main raw material, and substantially free of flour.
  • the pH of the dough is important, and a pH of 5 to 6 is preferable.
  • the pH is low, the dough is soft and the koji after koji making becomes hard.
  • the waist of the heel becomes weak.
  • soy protein compositions have a pH of around 7, so the pH is adjusted using various acids, preferably organic acids such as citrate, acetic acid and tartaric acid. At this time, the saltiness of the dough can be improved by salting about 1 to 5% by weight with respect to the solid content.
  • the flour or dartene exceeds 5% by weight of the main ingredient, the heel does not tend to weaken even if the pH is high. More preferably, the pH should be kept at 7 or higher.
  • this soy protein composition with a high content and low wheat or wheat darten content is used for wheat allergic patients who are intolerant to darten and celiac syndrome patients. I can do things.
  • a high-protein, low-sugar cocoon is obtained in which the flour or starch content is reduced to 50% or less, further 30% or less of the solid content. I can do it.
  • the amount of protein required is not much different from that in middle age, but the basic metabolic rate of the body is reduced and the energy consumed is also reduced, so the elderly who tend to lack protein and the intake of carbohydrates are suppressed.
  • These high-protein and low-sugar moss and crustaceans can be used effectively for diet-oriented people who want to suppress the accumulation of body fat.
  • the cocoons and crusts containing these soy protein compositions include monosaccharides such as glucose and fructose, oligosaccharides such as trehalose, sucrose and maltose, oligosaccharides such as raffinose and fraato-oligosaccharide, dextrin, sorbitol, By adding one or more sugar alcoholic powers such as erythritol, the binding property of the dough can be further improved.
  • These saccharides are preferably added in an amount of 1 to 20% by weight in the solid content. If the added amount is small, the function does not appear, and if the added amount is large, the sweetness becomes strong.
  • salts such as salt and brine
  • gums such as xanthan gum, guar gum and soybean polysaccharide
  • emulsifiers such as glycerin fatty acid ester
  • a dough is prepared by adding water to the powder mixed with the above raw materials.
  • the amount of water added at this time is adjusted so that the dough has a certain hardness.
  • the more soy protein composition is added the greater the amount of water added.
  • the amount of water added is about 40 to 70% by weight based on the main ingredients such as wheat flour, starch and protein.
  • the amount of water added may be even higher.
  • cocoons refer to those that are kneaded with flour or starch other than wheat flour, starch, and other raw materials, and are not limited to specific potatoes. .
  • udon Chinese rice bowl, wheat culture, somen noodles, hiyagigi, chilled rice noodles, rice noodles, kishimen, pasta Etc.
  • the form of moss is not particularly limited, and examples include ginger, boiled potatoes, steamed potatoes, instant potatoes, dry potatoes, and frozen potatoes.
  • crustaceans are flour or starch other than wheat flour, starch, and other raw materials, and are kneaded and stretched into a sheet. Point to. These crusts can impart a unique texture that is not found in conventional crusts by adding a water-extracted low-denatured soy protein composition.
  • the processing method for potatoes is not particularly limited, but can be performed under a temperature condition of 100 ° C or lower, such as a cut-out method, an extrusion method, a hand-lending method, etc., and a generally used iron making method can be applied. If the blending amount of soybean protein composition is high, or if the blending amount of flour is small, the hand-rolling method makes it easy to break the koji. . Similarly, crusts can be carried out under a temperature condition of 100 ° C or lower, and are formed into a sheet using a commonly used iron making roll or the like, and further cut or cut as necessary.
  • Isolated soy protein A When the protein was dissolved in water to 12% by weight and differential scanning calorimetry was performed from 20 ° C to 120 ° C at 2 ° C / min, the heat of transition ⁇ H was 0.9mJ / mg. .
  • soy protein A 33 parts by weight, wheat flour 67 parts by weight, salt 5 parts by weight, pH adjuster (taenoic acid) 0.9 parts by weight, water 50 parts by weight was mixed in a mixer for 5 minutes (soy protein composition content: 31.2% / dry). Next, it was combined and rolled with a iron making machine to form a band, and then cut into a width of 1.2 mm with a cutting tooth to obtain a shoreline. Boiled for 5 minutes and then evaluated the taste.
  • the neutralized soybean protein composition was subjected to high-temperature pressure treatment at 120 ° C. for 6 seconds, and then spray-dried to obtain a powdered separated soybean protein B.
  • the protein content of this isolated soybean protein B was 86% by weight.
  • the isolated soy protein B had no endothermic peak in the differential scanning calorimetry, and the transition calorific value ⁇ H was OmJ / mg.
  • the low-denatured soy protein composition (isolated soy protein A) had extremely good productivity.
  • the heat-denatured soy protein composition (isolated soy protein B) had a low compounding amount of the soy protein composition, and the ability to make koji in Comparative Example 2 was weaker than the isolated soy protein A. In comparative examples 3-5 with many It was difficult.
  • Soy protein Formulated (parts by weight) Soy protein content Wrinkleability * Type Flour Soy protein Salt Quenchic acid Water (dry%)
  • Example 2 Isolated soy protein A 90 1 0 5 0.3 40 9.5 ⁇
  • Example 3 70 30 "0.8 50 28.4 ⁇
  • Example 4 50 50 1.4 460 47.0 ⁇
  • Example 5 0 1 00 2.7 70 92.9 ⁇
  • Comparative example 2 Isolated soy protein B 90 1 0 0.3 60 9.5 ⁇ Comparative example 3 70 30 0.8 70 28.4 X
  • a koji making test was conducted by changing the ratio of starch to the soybean protein composition in a formulation not containing wheat flour. Preparations were made in the same manner as in Example 2 with the formulation shown in Table 2, and the wrinkleability was judged. A certain amount of trehalose was added to increase the binding power of the dough. As a result, in any of the examples, the fabric had a sufficient binding force and could be kneaded.
  • Example 6 67 33 1 3 5 0.9 40 27.8 ⁇
  • Example 7 50 50 1.3 .40 40 .9 ⁇
  • Example 8 0 100 2.7 60 82.9 ⁇
  • Example 2 Separated soy protein A was dissolved in water to 12% by weight, heat-treated at room temperature (24 ° C) to 100 ° C for 30 minutes in an oil bath, and immediately cooled. After freeze-drying, it was pulverized and subjected to differential scanning calorimetry and ironmaking test. The koji making test was carried out with the formulation of Example 1, and the amount of water added was 40 parts by weight in Examples 9-12, 60 parts by weight in Comparative Example 6, and Comparative Examples 7 and 8 so that the hardness of the dough was constant. In Example 2, after preparing 70 parts by weight, preparation and evaluation of the koji were performed in the same manner as in Example 2. [0041] The physical properties of the fabric were measured by an intrusion fracture test using an Instron universal material testing machine.
  • the heel band stretched to a thickness of 1.2 mm was left overnight at 4 ° C. After returning to room temperature, it was again passed through a 1 • 2 mm roller and cut into 40 mm x 40 mm.
  • the dough was placed on a plate with a hole with a diameter of 16 mm, and the same perforated plate (weight: 1002 g) was placed on it and fixed.
  • a spherical plunger with a diameter of 5 mm was used to penetrate at a speed of 1 mm / sec, and the displacement at the breaking point (the point where the sample touched the sample was 0 point) was obtained as the measured value (elongation of the dough). The larger the value, the better the fabric with good elongation.
  • the physical properties of the cocoons after boiling were measured for 15 minutes after boiling with an Instron universal material testing machine after boiling for 5 minutes at 100 ° C. Using a wedge-shaped plunger with a width of 0.5 mm, the plunger was compressed to 0.1 mm from the bottom surface at a plunger speed of 0.05 mm / sec, and the load at the breaking point was obtained as a measured value (hardness of the heel). The larger the numerical value, the better it was.
  • ⁇ ⁇ was 0.8 0.9 mJ / mg when heated to 70 ° C, and there was almost no denaturation (Example 9 12).
  • the elongation of the dough and the hardness of the cocoons were both high, and the kneading ability was also good.
  • ⁇ was 0.5 mJ / mg or less, and it was judged that the protein was denatured (Comparative Example 68).
  • the elongation of the dough was small and easy to tear, the measured value of the hardness of the koji was small and the texture was not firm, and the kneading property was also judged to be poor.
  • Example 9 24 0.8 Low 1 6.3 1 1 8.2 O
  • Example 1 0 40 0.9 Low 1 4.1 1 1 1 .8 o
  • Example 1 1 60 0.9 Low 1 5.4 1 1 0.5 o
  • Example 1 70 0.9 Low 1 4.9 99.0 o
  • Example 13 wash the defatted soybean with PH 4.2 and dilute hydrochloric acid solution to adjust the acid concentration.
  • pH 3.0 Example 13
  • pH 2.5 Comparative Example 9
  • pH 2.0 Comparative Example 10
  • the sample was extracted twice with 4 times the amount of water and centrifuged. The supernatant was neutralized with NaOH, lyophilized and ground.
  • the protein content of the obtained soybean protein composition was 74% by weight in Example 13 (isolated soybean protein C), 73% by weight in Comparative example 9 (isolated soybean protein D), and 73 in Comparative example 10 (isolated soybean protein E). % By weight.
  • Example 13 In the koji-making test, considering the protein content and salt content of each soy protein composition, in Example 13, 67 parts by weight of wheat flour, 39 parts by weight of soy protein C, 1 part by weight of sodium chloride, 0.9 part by weight of citrate ( Soy protein composition content 36.1% by weight), in Comparative Examples 9 and 10, wheat flour 67 parts by weight, soy protein D or E 40 parts by weight, salt 1 part by weight, citrate 0.9 part by weight (soy protein composition content 36.7% by weight) It was carried out with the formulation. The amount of water added was 50 parts by weight in Example 13, 3 parts by weight in Comparative Example 9, and 70 parts by weight in Comparative Example 10 so that the hardness of the dough was constant. The soot was prepared and evaluated in the same manner as in Example 9.
  • ⁇ ⁇ was 0.9 mJ / mg in the extraction at pH 3.0 and almost no denaturation (Example 13). At this time, it was judged that the elongation of the dough and the hardness of the cocoon were both good, and the cocoonability was also good. When extraction was performed at a pH of 2.5 or less, ⁇ was 0.3 mJ / mg or less, and it was judged that the protein had changed (Comparative Examples 9 and 10). At this time, the elongation of the dough was small and easy to tear, and the measured value of the hardness of the koji was small and the texture was not stiff, and the koji was judged to be poor.
  • Example 1 4 2 4.8 ⁇ The fabric is soft and the cocoon is hard
  • this soymilk powder A has a protein content of 62% by weight and a fiber content of 5% by weight.
  • defatted soybean powder protein content 51% by weight, fiber content 20% by weight
  • the dough was made into a dough in the same manner as in Example 18, and was boiled at 100 ° C for 5 minutes ( Comparative Example 11).
  • cocoons were obtained, while in Comparative Example 11 of defatted soybean powder, the cocoons were wispy and broken into pieces, and the cocoon productivity was extremely poor.
  • a neutralized soy protein composition solution (solid content 11%) was mixed with 0.7% by weight of salt and treated at 62-64 ° C for 45 minutes, followed by hot air temperature 180
  • the powdered soybean protein F was obtained by spray drying at a temperature of 70 ° C and an exhaust air temperature of 70 ° C.
  • the protein content of this isolated soybean protein F was 86% by weight.
  • Isolated soy protein F is in differential scanning calorimetry.
  • the transition heat quantity ⁇ ⁇ was 0.9 mJ / mg.
  • the oil content was 5.4% by weight measured by reflux extraction with 2: 1 mixed solvent of black mouth form and methanol for 30 minutes.
  • the mixture was neutralized to pH 7.5 with sodium hydroxide and spray-dried at a hot air temperature of 185 ° C and an exhaust air temperature of 75 ° C to obtain high j8-conglycinin soy protein powder (Production Example 7).
  • the protein composition of this product on SDS-PAGE was 74% j8-conglycinin content per protein.
  • the high glycinin powder of Production Example 6 and the high ⁇ -conglycinin powder of Production Example 7 were kneaded with the formulation of Example 1, respectively.
  • the amount of water added was 40 parts by weight so that the hardness of the dough was constant.
  • the physical properties of the dough and the cocoon properties were measured.
  • Example 21 and Example 22 as compared with Example 9 which is a normal soybean protein composition, the dough had a high dough elongation value and a good dough state. In addition, the hardness value of the cocoon was high, and it was a good cocoon with a firmness. (Table 7)
  • Example 9 Isolated soy protein A 1 6.3 1 1 8.2 ⁇
  • Example 21 High glycinin soy protein powder 1 7.6 1 73.6 ⁇
  • Example 22 High; 8-conglycinin soy protein powder 23.7 250.3 ⁇
  • a blend of 33 parts by weight of isolated soy protein A, 33.5 parts by weight of wheat flour, 33.5 parts by weight of corn starch, 5 parts by weight of salt, and 45 parts by weight of water was mixed for 15 minutes with a mixer. Next, it was combined and rolled with a iron making machine to form a band, and then cut into 2 mm widths with cutting teeth to obtain a shoreline. Boiled for 5 minutes, then washed with water and frozen in a shock freezer. When the sample was thawed for 1-2 minutes and thawed and evaluated for tasting, the taste was good.
  • soy protein A 33 parts by weight, wheat flour 33 parts by weight, potato starch corn starch 34 parts by weight, sodium chloride 1.5 parts by weight, sodium carbonate 0.3 parts by weight, potassium carbonate 0.3 parts by weight, water 50 parts by weight, mixed for 15 minutes with a mixer did. Next, it was combined and rolled with a iron making machine to form a band, and then cut into 1 mm width with a cutting tooth to obtain a shoreline. After steaming for 7 minutes, it was dried with hot air at 85 ° C to obtain a non-fly instant bowl. When the taste was evaluated 5 minutes after adding boiling water, the taste was good.
  • the separated soy proteins A and B were mixed for 1 minute with a mixer according to the formulation shown in Table 7 above.
  • the dough was elongated to a lmm thickness with a rolling roller and formed into a ⁇ 9cm round shape.
  • a general dumpling ingredient was prepared and wrapped in the previous skin to obtain raw dumplings.
  • this raw dumpling was put in, and boiled for 5 minutes on high heat to obtain a boiled dumpling.
  • Each dough and tasting were evaluated.
  • Example 25 75 225 1 50 Smooth and uniform dough Surface smooth and delicious Example 26 1 50 1 50 1 80 Smooth and uniform dough Smooth surface and delicious Example 27 225 75 200 Smooth and uniform dough Dough Surface smooth and delicious Example 28 300 0 21 0 Smooth and uniform dough Surface smooth and delicious Comparative Example 1 2 75 225 21 0 Rough and uneven dough (cannot be prepared) Comparative Example 1 3 1 50 1 50 240 Does not become dough (cannot be prepared) Comparative Example 14 225 75 260 Does not become dough (cannot be prepared) Comparative Example 1 5 300 0 270 Does not become dough (cannot be prepared)
  • the present invention it is possible to easily ingest soy protein by providing moss and crusts containing a high soy protein composition. Furthermore, it can be used as wheat-free cocoons and husks for wheat intolerant patients, and a new market can be formed.

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Abstract

L’invention a pour objet la préparation de nouilles et d’enveloppes de nouilles contenant une composition à haute proportion de protéine de graine de soja et des nouilles et des enveloppes de nouilles ne contenant pas de farine de blé. En ajoutant de la protéine de graine de soja extraite à l’eau et peu dénaturée aux nouilles et aux enveloppes de nouilles, il est possible d'obtenir des nouilles et des enveloppes de nouilles contenant une grande quantité de protéine de graine de soja. Il est donc aussi possible d'obtenir des nouilles et des enveloppes de nouilles ne contenant pas de farine de blé et des nouilles et des enveloppes de nouilles ne contenant pas d’amidon.
PCT/JP2006/316940 2005-08-29 2006-08-29 Nouilles et enveloppes de nouilles contenant une composition à base de protéine de graine de soja WO2007026674A1 (fr)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008026553A1 (fr) * 2006-08-29 2008-03-06 Fuji Oil Company, Limited Procédé de stérilisation d'une composition de protéine de soja légèrement dénaturée
WO2008065954A1 (fr) * 2006-11-27 2008-06-05 Fuji Oil Company, Limited Agent anti-gonflement pour un aliment à base d'amidon
WO2008072656A1 (fr) * 2006-12-14 2008-06-19 Fuji Oil Company, Limited Nouilles et feuilles de nouille comprenant une composition de protéine de soja
WO2009022616A1 (fr) * 2007-08-10 2009-02-19 Fuji Oil Company, Limited Agent améliorant la texture pour des gâteaux chauffés et gâteau chauffé ayant une texture améliorée
JP5131882B1 (ja) * 2012-06-26 2013-01-30 紀子 石居 低糖質食品素材、低糖質食品素材を用いた発酵生地、パン類、菓子類並びに麺類
JP2019106970A (ja) * 2017-12-20 2019-07-04 日東富士製粉株式会社 糖質制限麺

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JPS55165773A (en) * 1979-06-11 1980-12-24 Takao Fushimi Method for improving quality and food value of noodle by adding soybean milk, etc.
JPS59154950A (ja) * 1983-02-21 1984-09-04 Zenkoku Toufu Aburaage Shoko Kumiai Rengokai 和風めん及び中華めんの製造方法
JPS59183664A (ja) * 1983-04-04 1984-10-18 Showa Sangyo Kk パスタ類の製造方法
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WO2004043160A1 (fr) * 2002-11-12 2004-05-27 Fuji Oil Company, Limited Proteine de soja fractionne et procede de production de celle-ci
JP2004290101A (ja) * 2003-03-27 2004-10-21 Fuji Oil Co Ltd 大豆蛋白含有可塑性生地の製造法及びそれを使用した食品
JP2005523007A (ja) * 2002-04-18 2005-08-04 モンサント テクノロジー エルエルシー 心血管病のリスクを減少させるための油体結合蛋白質組成物およびその使用方法

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JPS55165773A (en) * 1979-06-11 1980-12-24 Takao Fushimi Method for improving quality and food value of noodle by adding soybean milk, etc.
JPS59154950A (ja) * 1983-02-21 1984-09-04 Zenkoku Toufu Aburaage Shoko Kumiai Rengokai 和風めん及び中華めんの製造方法
JPS59183664A (ja) * 1983-04-04 1984-10-18 Showa Sangyo Kk パスタ類の製造方法
WO2002028198A1 (fr) * 2000-10-02 2002-04-11 Fuji Oil Company, Limited Protéine de soja fractionnée et procédé de production
WO2003022069A1 (fr) * 2001-09-06 2003-03-20 Fuji Oil Company,Limited Procede de production d'une poudre de proteines de soja
JP2005523007A (ja) * 2002-04-18 2005-08-04 モンサント テクノロジー エルエルシー 心血管病のリスクを減少させるための油体結合蛋白質組成物およびその使用方法
JP2004016039A (ja) * 2002-06-13 2004-01-22 Koshin Shokuhin:Kk パスタ及びその製造方法
WO2004043160A1 (fr) * 2002-11-12 2004-05-27 Fuji Oil Company, Limited Proteine de soja fractionne et procede de production de celle-ci
JP2004290101A (ja) * 2003-03-27 2004-10-21 Fuji Oil Co Ltd 大豆蛋白含有可塑性生地の製造法及びそれを使用した食品

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WO2008026553A1 (fr) * 2006-08-29 2008-03-06 Fuji Oil Company, Limited Procédé de stérilisation d'une composition de protéine de soja légèrement dénaturée
WO2008065954A1 (fr) * 2006-11-27 2008-06-05 Fuji Oil Company, Limited Agent anti-gonflement pour un aliment à base d'amidon
WO2008072656A1 (fr) * 2006-12-14 2008-06-19 Fuji Oil Company, Limited Nouilles et feuilles de nouille comprenant une composition de protéine de soja
US8124157B2 (en) 2006-12-14 2012-02-28 Fuji Oil Company, Limited Noodles and noodle skins comprising soybean protein composition and the method of making same
WO2009022616A1 (fr) * 2007-08-10 2009-02-19 Fuji Oil Company, Limited Agent améliorant la texture pour des gâteaux chauffés et gâteau chauffé ayant une texture améliorée
JP5131882B1 (ja) * 2012-06-26 2013-01-30 紀子 石居 低糖質食品素材、低糖質食品素材を用いた発酵生地、パン類、菓子類並びに麺類
JP2019106970A (ja) * 2017-12-20 2019-07-04 日東富士製粉株式会社 糖質制限麺
JP7210136B2 (ja) 2017-12-20 2023-01-23 日東富士製粉株式会社 糖質制限麺

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