JPH0131868B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention is directed to a method for producing a noodle quality improver, more specifically, to improve processing suitability during noodle production, to impart excellent flavor, color, and cookability to noodles as a product, and to improve the quality of cooked noodles. This invention relates to a method for producing a quality improving agent for noodles, which improves texture such as firmness, smoothness, and crispness, and maintains the texture for a long time even after boiling. Conventional technology and problems Traditionally, wheat gluten, soy protein,
Proteins such as acid casein, sodium caseinate, lactalbumin, egg white, and gelatin are used as quality improvers, but noodles using these proteins have various drawbacks. First, in terms of texture, noodles using these proteins generally have the disadvantages of being hard or too hard, brittle, and lacking in smoothness, so they do not have excellent texture. Individually, for example, when gluten is used, "dullness" becomes noticeable over time, reducing the commercial value of the noodles in terms of color tone. Furthermore, when egg white or sodium caseinate is used, there is a drawback that the unique appetizing odor of noodles and the taste and odor of the main ingredient, wheat flour, are masked. Therefore, we need a noodle quality improving agent that eliminates these drawbacks, has excellent processing suitability during noodle making, and also has various properties such as suitable cooking properties and changeability over time after boiling to noodle products. It is hoped that the emergence of Means for Solving the Problems In view of these circumstances, the inventors have developed processing suitability,
As a result of extensive research in an effort to obtain a noodle quality improver that satisfies all aspects of cookability, color tone, odor, texture, and change over time after boiling, the inventors have developed a product that has acid resistance and salt resistance that the inventors have already invented. By heat-treating milk protein (hereinafter referred to as acid-resistant/salt-resistant milk protein, see Japanese Patent Application No. 60-069625 (Japanese Unexamined Patent Publication No. 61-227740)) with polyvalent cations under specific conditions, unexpected In particular, the present inventors have discovered that a multifunctional protein that satisfies the above-mentioned properties can be obtained, leading to the completion of the present invention. That is, the present invention provides an aqueous solution or dispersion containing casein and an acidic polysaccharide in a proportion of 0.5 to 30 parts by weight per 100 parts by weight of casein, obtained by heating at 70°C or higher for 3 minutes or more at a pH of 7.3 to 10.5. An aqueous solution or dispersion containing a milk protein having acid resistance and salt resistance, and a polyvalent cation in an amount of 0.54 to 5.4 parts by weight per 100 parts by weight of the milk protein on a dry matter basis, was prepared at a pH of 7.3 to 10.5. The present invention provides a method for producing a quality improving agent for noodles, which is characterized by heating at a temperature of 0.degree. C. or higher for 3 minutes or more. The acid-resistant and salt-resistant milk protein referred to in the present invention is prepared as follows. First, an aqueous solution or dispersion containing casein and acidic polysaccharide in a predetermined ratio is prepared. Examples of the casein used here include common casein and sodium caseinate. On the other hand, the acidic polysaccharides to be used include sodium alginate, alginic acid, propylene glycol alginate, carrageenan (any of katsupa, lambda, or iota), xanthan gum, furcerelan, karaya gum, gatsuday gum, tragacanth gum, methylcellulose, carboxymethylcellulose, and low methoxy pectin. can be mentioned. The weight ratio of casein and acidic polysaccharide to be contained in the aqueous solution or dispersion is determined from the viewpoint of imparting acid resistance and salt resistance to the resulting milk protein.
A range of 100/0.5 to 100/30 is preferred. Further, the casein concentration relative to the total amount of the aqueous solution or dispersion is preferably in the range of 3 to 30% by weight for handling reasons, and the acidic polysaccharide concentration can be determined from the above ratio. In the embodiment in which casein and acidic polysaccharide are dissolved or dispersed, both are dissolved or dispersed in water or hot water simultaneously or sequentially. Alternatively, solutions or dispersions of both may be prepared separately in advance and then mixed. Among these, in the case of casein, preferably sodium hydroxide,
potassium hydroxide, ammonia, sodium carbonate,
It is dissolved using an alkali such as trisodium phosphate, potassium carbonate, calcium hydroxide or magnesium hydroxide. However, when using a compound that is a source of calcium ions or magnesium ions, such as calcium hydroxide or magnesium hydroxide, from the viewpoint of thickening effect, the compound should be added in an ion equivalent of 1.4 parts per 100 parts by weight of casein.
Part by weight or less. Each of the alkalis mentioned above may be dissolved in water or hot water in advance, or may be added simultaneously or sequentially. In addition, in the case of sodium caseinate, it is preferable to use warm water. The aqueous solution or dispersion thus prepared is adjusted to pH 7.3 to 10.5 using a suitable pH adjuster, if necessary.
The desired acid resistance is achieved by heating at 70°C or higher, preferably 70 to 130°C, for 3 minutes or more, preferably 3 to 90 minutes.
Obtain salt-tolerant milk protein. In addition, when heating, calcium chloride, calcium phosphate, calcium carbonate,
Calcium ion source compounds such as calcium sulfate, calcium lactate, calcium hydroxide, etc. and/or magnesium ion source compounds such as magnesium chloride, magnesium sulfate, magnesium lactate, magnesium citrate, etc. are converted into 0.1 ions. ~1.4 parts by weight can be present to improve the thickening effect. In the present invention, the acid-resistant/salt-resistant milk protein obtained as described above is used as the heat-treated liquid containing it, as its concentrate, or as a powder obtained by further concentrating and drying. It can be used in any form. The polyvalent cation referred to in the present invention includes, for example, a calcium ion or a magnesium ion. Examples of polyvalent metal salts that provide these ions include compounds selected from the group consisting of calcium chloride, calcium sulfate, calcium phosphate, calcium lactate, and calcium hydroxide, which provide calcium ions; These include compounds selected from the group consisting of magnesium chloride, magnesium sulfate, magnesium citrate, magnesium lactate and magnesium hydroxide. To prepare an aqueous solution or dispersion containing acid- and salt-tolerant milk proteins and polyvalent cations in a predetermined ratio, a processing solution, concentrate or powder containing milk proteins and a polyvalent cation source are used. The metal salts are added simultaneously or sequentially to water or hot water to form an aqueous solution or dispersion. Alternatively, aqueous solutions or dispersions containing both components may be prepared separately and then mixed. In addition,
In relation to pH adjustment, an alkali may be added prior to or simultaneously with the addition of both of these components to water or hot water. Acid-resistant substances that should be included in aqueous solutions or dispersions
The weight ratio of the salt-tolerant milk protein and the polyvalent metal salt in terms of ions is in the range of 100/0.54 to 100/5.4 from the viewpoint of the function of the obtained quality improver. The concentration of the milk protein to be contained is 3% by weight or more, preferably 3 to 30% by weight from the viewpoint of processing efficiency and handling.
% by weight, while the concentration of polyvalent cations can be selected as appropriate based on the milk protein concentration and the above ratios. The aqueous solution or dispersion was then adjusted to pH 7.3-10.5 using a suitable pH adjuster, if necessary, and heated at 70°C.
Above, heating is preferably performed at 70 to 130°C for 3 minutes or more, preferably 3 to 90 minutes. These PH, heating temperature and heating time ranges are particularly required from the viewpoint of the function of the quality improving agent obtained. Next, the mixture is diluted with water and spray-dried using a conventional method to obtain a quality improving agent in the form of a powdered multifunctional protein. Note that during the heat treatment of the aqueous solution or dispersion containing milk protein and polyvalent cations, sucrose fatty acid esters (for example, monostearin, monopalmitin, monoolein, distearin, or dipalmitin ester) and/or polyglycerol fatty acid Manufacture of processing container walls, etc. of the quality improving agent produced by adding 0.5 parts by weight or more, preferably 1 to 20 parts by weight, of an ester (for example, oleic acid or stearic acid ester with an average degree of polymerization of glycerin of 5 or more) It has been found that adhesion to equipment can be minimized, and the yield can be improved in noodles using the quality improver according to the method of the present invention as described later, and the texture can also be improved. Examples of noodles to which the quality improving agent produced by the method of the present invention can be applied include instant noodles, dried raw noodles, and boiled noodles; It can also be applied to The term noodles used herein includes pastas and skins. Wheat flour, which is the main component of noodles, can be of any type as long as it is commonly used for noodles, and can be applied even when two or more types of wheat flour are blended. When producing noodles by a conventional method, the quality improving agent is added to flour, water, and other raw materials, if desired, and mixed with additional ingredients such as other proteins, sugars, or salts. The ratio to be added can be selected as appropriate depending on the type of noodles, etc., but it is usually 0.1 to 5%.
Within this range, various effects as described below can be obtained. The present invention will be explained in more detail with reference to Examples below. Example 1 Preparation of acid-resistant and salt-resistant milk protein 2 kg of iota carrageenan and xanthan gum
Dissolve 500g in warm water 350g, then casein 100g
Kg followed by 1N sodium hydroxide to dissolve the casein. The pH of the resulting solution is 8.1
It was hot. Next, it was heated at 80° C. for 30 minutes and spray-dried to obtain acid-resistant and salt-resistant milk protein. Example 2 Preparation of acid- and salt-resistant milk protein 1 g of xanthan gum was dissolved in 900 ml of warm water, and then 100 g of sodium caseinate and 2 g of sodium tripolyphosphate were added and dissolved. The pH of the obtained solution was 7.5. Next, the mixture was heated to 75° C. for 5 minutes and cooled to room temperature to obtain an acid-resistant and salt-resistant milk protein solution. Example 3 Preparation of acid-resistant and salt-resistant milk protein Dissolve 5 kg of Katupa carrageenan in 175 ml of warm water,
50 kg of casein was added, followed by 36 kg of 1N aqueous sodium hydroxide solution to dissolve the casein. then
A reaction was carried out at 90°C for 5 minutes to obtain an acid-resistant and salt-resistant milk protein solution. Example 4 Preparation of acid- and salt-resistant milk protein 1.7 g of sodium alginate and 0.3 g of xanthan gum were added to 370 ml of warm water and dissolved by heating at 80°C, followed by dissolving 20 g of calcium chloride dihydrate. Disperse 100g of casein in the resulting solution,
30 ml of 10% aqueous sodium hydroxide solution was added to dissolve casein. The pH of the obtained solution was 7.6.
Next, it was heated at 80° C. for 30 minutes and cooled to room temperature to obtain an acid-resistant and salt-resistant milk protein solution. Example 5 Preparation of multifunctional protein and evaluation thereof Acid-resistant and salt-resistant milk protein powder 100 obtained in Example 1
Dissolve g in 500 ml of warm water, add 8 g of calcium chloride dihydrate, and dissolve with 1N aqueous sodium hydroxide solution.
The pH was adjusted to 8.0, and then heat treatment was performed at 80°C for 30 minutes. The mixture was immediately diluted with water, and then spray-dried while diluting with water as needed to obtain a powder of a quality improver that is a multifunctional protein. Using this powder, udon noodles were manufactured according to the following recipe. 1 kg of commercially available wheat flour for boiled noodles (manufactured by Nisshin Seifun Co., Ltd., trade name "○ko ○toku sparrow") and 10 g of the above powder were uniformly mixed, and 340 g of 5.6% saline solution was added. Mixed for 15 minutes using a Yamato Seisakusho noodle making machine.
The obtained wheat flour dough was roughly rolled out between rolls with a width of 25mm to form a rough noodle strip, which was then combined twice between the same rolls, and after aging for 1 hour, rolled into a 250mm strip with a No. 10 cutting blade. Raw noodle strings were prepared. 100 g of the obtained raw noodle strings were boiled in boiling water 1 for 20 minutes, cooled with tap water, and drained to obtain boiled noodles.
A sample of this boiled noodles left at room temperature for 4 hours.
Sample (a) was simply packaged and stored at 5℃ for 24 hours, then immersed in boiling water for 3 minutes and drained.
Sample (c) was treated in the same manner as in (b) except that it was stored for 48 hours, and these are referred to as the products of the present invention.
(Use the symbols in ~(c)). In addition, fresh noodles were prepared in the same manner without adding the quality improving agent according to the method of the present invention, and samples treated in the same manner as in (a) to (c) above were used as (A). Instead, raw noodles were prepared in the same manner by adding the same amount of vital gluten or sodium caseinate, and samples treated in the same manner as in (a) to (c) above were designated as (B) and (C), respectively. 10 trained laboratory members (20s; 4, 30)
The gloss, flavor, smoothness, and firmness of each sample were comprehensively evaluated in a panel test conducted by three people in their 40s and 3 people in their 40s, including 3 women, and a sensory evaluation was conducted using a scoring system. The results are shown in Table 1. In addition, the noodle yield during cooking, dissolution rate, and shear strength, which is an index of firmness in texture evaluation, were determined. The shear strength was determined by measuring the stress required to cut boiled noodles in a direction perpendicular to the rolling direction using a rheometer manufactured by Fudo Kogyo at a table speed of 20 mm/min, a chart speed of 200 mm/min, and a sensitivity of 2 kg. and used that value. The yield and elution rate were calculated according to the following formula. Yield (%) = Weight of boiled noodles / Weight of raw noodles x 100 Dissolution rate (%) = Weight of solids in boiling water / Weight of raw noodles x 100 The results are shown in Table 2.

【table】

【table】

[Table] **: Significant at a risk rate of 1% *: Significant at a risk rate of 5% As is clear from Table 1, udon using the quality improver according to the method of the present invention has improved gloss, flavor, smoothness, and firmness. It is excellent in both respects. Furthermore, from Table 2, it can be seen that the yield, elution rate, and shear strength, which is an index of firmness, were also excellent. Example 6 Effect of calcium ion content Acid-resistant and salt-resistant milk protein powder 100 from Example 1
The amount of calcium chloride dihydrate per g
A quality improving agent was prepared in the same manner as in Example 5 except for the changes as shown in the table, and then udon was manufactured using it, and each sample was prepared by performing the treatments (a) to (c), Tests for yield, dissolution rate, shear strength and sensory evaluation were conducted. The results are shown in Table 3.

[Table] As is clear from Table 3, 0.54 to 100 parts by weight of calcium ions are added to 100 parts by weight of acid-resistant and salt-resistant milk protein.
The quality improver when used in a proportion of 5.4 parts by weight imparts good quality to the noodles. Example 7 Effect of PH Acid-resistant and salt-resistant milk protein powder 100 from Example 1
g, followed by 8 g of calcium chloride dihydrate in warm water.
Dissolve in 500ml, divide the solution into 6 equal parts, and adjust the pH to 6.8, 7.3, 7.8, 8.2, 10.5 and 10.5 respectively with sodium hydroxide.
Prepared to 11.0. Starting from each solution, yield, dissolution rate, shear strength, and sensory test were conducted through the same procedures as in Example 5. The results are shown in Table 4.

【table】

[Table] 1: Overall evaluation **: Significant at a risk rate of 1% *: Significant at a risk rate of 5% As is clear from Table 4, noodles using quality improvers obtained in the pH range of 7.3 to 10.5 shows excellent evaluation results. Example 8 Effect of heating temperature and heating time Acid-resistant and salt-resistant milk protein powder 1000 from Example 1
Then, 80 g of calcium chloride dihydrate was dissolved in 500 ml of warm water while keeping the liquid temperature below 65°C.
The pH was adjusted to 8.0 with sodium hydroxide. The resulting solution was divided into equal parts, then 68, 70, 80, 90 and
Each solution was treated under heating temperature and heating time conditions combining 2, 3, 30 and 60 minutes at each temperature of 120°C, and was spray dried to obtain milk protein powder. Starting from these powders, the following sensory test results were obtained through the same procedure as in Example 5.

[Table] *: Significant at a risk rate of 5% As is clear from Table 5, an excellent quality improver can be obtained by heating at 70°C or higher for 3 minutes or more. Effects of the Invention The quality improver obtained by the method of the present invention has a wide variety of effects as described in the Examples.
First of all, it has excellent suitability for making noodles, such as significantly improved machine suitability for making noodles. As for the texture, it is possible to give noodles a hand-made texture that was previously impossible. That is, compared to conventional noodles, noodles can be obtained that have a glossy appearance, a smooth texture that is smooth on the tongue, and a chewy texture that is soft and chewy. Moreover, it retains its texture for a long time after being boiled. In addition, there is little change in color tone over time, and the color "dullness" can be eliminated. Regarding odor, it has the advantage of not having a specific odor. Furthermore, it prevents the food from boiling over and falling apart during cooking, improving yields, reducing the burden of wastewater treatment, and contributing to pollution control. The effects of the present invention will be explained in more detail by referring to reference examples below. Reference Example 1 10 g of the powder from Example 5 and 1 kg of Chinese noodle flour (manufactured by Taiyo Seifun, trade name "Chuka Sun") were mixed uniformly, 330 ml of water (4 degrees Baumé) was added, and the mixture was mixed for 10 minutes. A noodle sheet was prepared using a rolling roll and cut out using a No. 20 cutting blade to obtain raw Chinese noodles. This was boiled for 3 minutes and 30 seconds in boiling water to make boiled noodles, and the color, flavor, and texture of the noodles were good.
Even after 5 minutes, the texture remained similar to that immediately after boiling. Reference Example 2 10g of the powder from Example 5 and 1kg of semi-strong wheat flour were mixed uniformly, mixed with water (1.2g of brine, 14g of salt).
and 1.2 g of alginic acid) was mixed with 365 ml, rolled, and cut out to obtain noodle strings. This is fried at 135℃ for 90 seconds to make instant Chinese noodles.
Those boiled in boiling water for 3 minutes had a very pleasant texture, a soft and chewy texture, and were slow to boil. Reference Example 3 20 g of the powder from Example 5, 600 g of buckwheat flour, 1400 g of semi-strong wheat flour, and 560 ml of water were mixed, rolled, and cut to obtain raw buckwheat. When boiled in boiling water for 3 hours, it had a texture that was smooth, had the flavor of buckwheat, had a suitable firmness, and had a well-balanced texture with fracture. Reference Example 4 Add 32 kg of salt water (Baume 10 degrees) to 1 kg of the powder from Example 5 and 100 kg of wheat flour and mix well.
Noodles are made using a conventional method, at a temperature of 25-30℃ and a humidity of 70-70℃.
Somen was obtained by drying in a drying room controlled at 85%. The boiled noodles made from this product were smooth and had the same texture as the chewy Yakugo product. Reference example 5 10g of powder from Example 5, 1kg of wheat flour, 1g of salt
g and 380 ml of water were added, mixed, rolled with rolls to a thickness of 0.9 mm, and die-cut with a die-cutting cylinder to obtain dumpling skin. It was smooth, moisturizing, palatable, soft and elastic. As described above, the quality improver produced by the method of the present invention has the function of imparting various excellent properties to noodles. At present, it is speculated that this function originates from changes in the structure of the complex consisting of casein and acidic polysaccharide due to the action of polyvalent cations. For example, in this law, the PH is 10.5
It is thought that the reason why a quality improving agent having the desired effect cannot be obtained when the amount is exceeded is that the structure of the complex becomes unstable due to the cleavage of casein disulfide bonds.

Claims (1)

[Claims] 1 Casein and 0.5 to 30 per 100 parts by weight of casein
Milk protein having acid and salt resistance obtained by heating an aqueous solution or dispersion containing part by weight of acidic polysaccharide at pH 7.3 to 10.5 at 70°C or more for 3 minutes or more; An aqueous solution or dispersion containing polyvalent cations in an amount of 0.54 to 5.4 parts by weight per 100 parts by weight of dry matter is prepared at a pH of 7.3 to 10.5.
A method for producing a quality improver for noodles, which comprises heating at 70°C or higher for 3 minutes or more. 2. The method of item 1 above, wherein the polyvalent cation is a calcium ion or a magnesium ion. 3. The method of item 2 above, wherein the calcium ions are supplied by one or more compounds selected from the group consisting of calcium chloride, calcium sulfate, calcium phosphate, calcium carbonate, calcium lactate, and calcium hydroxide. 4 The magnesium ion is magnesium chloride,
2. The method of claim 2, which is provided by one or more compounds selected from the group consisting of magnesium sulfate, magnesium citrate, magnesium lactate, and magnesium hydroxide. 5. The production method according to any one of Items 1 to 4 above, wherein sucrose fatty acid ester and/or polyglycerin fatty acid ester is added during heating of the aqueous solution or dispersion containing the milk protein and polyvalent cation.