JPH07289187A - Method for improving noodle quality and noodle quality improving agent - Google Patents

Abstract

PURPOSE:To provide a method for improving noodle quality to improve the palatability of noodle while keeping the characteristic viscoelasticity of wheat flour even by using a mechanical noodle-making process and provide an agent for improving noodle quality. CONSTITUTION:This method for improving the noodle quality comprises the dissolution or dispersion of wheat protein in an aqueous solution containing 5-20vol.% of alcohol, the stirring of the dispersion at pH 3.5-5.5 for several hours and the addition of 0.2-5 pts.wt. (based on 100 pts.wt. of the wheat flour) of the dried powder of the extraction residue to a noodle-making composition. The invention also relates to the noodle-making composition and a noodle- quality improver containing the dried powder.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a noodle quality improving method and a noodle quality improving agent used therefor.

[0002]

2. Description of the Related Art In the quality evaluation of various noodles, the most important evaluation item is the texture of noodles. The texture of noodles has a so-called waist at the time of eating and a mouth feel or texture, and the waist is evaluated as the degree of hardness and viscoelasticity and the mouth feel as smoothness. Taking the importance of these factors for texture evaluation as an example of the score of udon, hardness: viscoelasticity:
Smoothness = 10:25:10 and standard point is 7: 1
A viscoelasticity of 7.5: 7 is a major factor in determining the texture of noodles (see the section on Food Suitability Research Institute, wheat quality evaluation method, noodle suitability by sensory test).

Conventionally, animal and plant proteins such as egg albumin, milk albumin and wheat gluten, and gums such as agar, xanthan gum and guar gum have been used for the purpose of improving the texture of noodles. Among the above-mentioned food texture evaluations, the one mainly intended to improve hardness and smoothness, and the viscoelasticity was slightly improved incidentally, and the effect of improving the viscoelasticity could not be expected.

Further, many emulsifiers such as glycerin fatty acid ester, sugar fatty acid ester, lecithin, etc. are used for the purpose of improving the noodle-making property, and the use of the emulsifier reduces the hardness, resulting in an apparent appearance. Although the viscoelasticity is improved, on the other hand, there is a tendency to boil and stretch, and the viscoelasticity improving effect cannot be positively exhibited.

On the other hand, there are many known methods for physically improving viscoelasticity without using additives. For example, as an ideal noodle making method capable of emphasizing the viscoelasticity of noodles, there is a hand-made noodle making method, which is made possible by performing more aging with more water. However, hand-made noodles cannot be mass-produced, and as a closer method, there are many methods such as a vacuum kneading machine or a vacuum noodle band machine capable of increasing the amount of water, a far-infrared aging device, and a method using a corrugated roll. However, there are still problems such as there is no way to beat hand-made, and special equipment is required.

In addition to wheat flour, there is also a method of substituting a large amount of modified starch, for example, acetate ester of tapioca starch, etherification product, phosphoric acid cross-linking, etc., in addition to wheat flour. In addition to having a texture different from elasticity, there is a problem that the noodles do not have the flavor of wheat flour.

[0007]

SUMMARY OF THE INVENTION Therefore, the present invention provides a noodle quality improving method and a noodle quality improving agent used therefor, which utilize the viscoelasticity inherent in wheat flour and further improve it in the ordinary mechanical noodle making method. The purpose is to

[0008]

In order to exhibit the original viscoelasticity of wheat flour, it is effective to carry out sufficient kneading and aging under high water content as described above. It is believed that this allows gluten formation to be sufficiently carried out from the gluten substance contained in wheat flour. However, in roll-made noodles that are ordinary machine-made noodles, kneading is performed for about 10 to 20 minutes with a kneading machine, and then a noodle band is formed with a forming roll at 20 to 30 ° C.
It is said that 60 to 80% of the gluten formation that determines noodle quality is determined by the process of forming rolls by performing aging for about 10 to 60 minutes and rolling several times to make noodle strings. In addition, the mechanical noodle making method requires formation of gluten in a very short time.

Therefore, in the present invention, as a result of studying an extract from wheat protein which is the same quality as the wheat flour which is the main ingredient of noodles, it was confirmed that by adding this to wheat flour or a noodle making composition, It was found that gluten formation can be made possible, the viscoelasticity of noodles can be improved, and the texture, particularly the so-called luster of noodles, can be improved.

That is, according to the present invention, from wheat protein, 5
~ 20% by volume alcohol and pH 3.5 ~
The present invention provides a method for improving noodle quality and a composition for noodle making, characterized in that the composition for noodle making contains an extraction residue which is not extracted with the aqueous solution of 5.5. The present invention provides a noodle-quality improving agent containing: and noodles containing the extraction residue.

In the present invention, wheat gluten is preferably used as the wheat protein. Wheat gluten is not limited to its raw material and processing method, and may be powder, raw or frozen. Preference is given to the powdered active gluten that is normally distributed.

Examples of the alcohol as the extraction solvent include methanol, ethanol, isopropanol and the like. Among them, ethanol is preferable as it remains in the extraction residue without any problem. The concentration of the alcohol in the aqueous solution is 5 to 20% by volume, preferably 8 to 16%. If the concentration of the alcohol is less than 5% by volume, it is not possible to separate the sections so as to achieve the above object. On the other hand, if it exceeds 20% by volume, the drying device after extraction and separation needs to be explosion-proof, and the hydration property of the extraction residue is poor, which is not preferable. When isopropanol is used as the alcohol, its concentration may be 5 to 15% by volume.

In the present invention, the aqueous alcohol solution has a pH of 3.5 to 5.5. If the pH is less than 3.5, most of the gluten will be eluted, and it will not be possible to leave only the sections that can achieve the object of the present invention. On the other hand, when it exceeds 5.5, other components do not elute on the contrary,
The target product cannot be sorted. Preferably the pH is
It is 4-5. This pH is the pH when a wheat protein such as wheat gluten is dissolved and dispersed. The pH may be adjusted by adding an acid and / or a buffer to the alcohol aqueous solution. Examples of the acid include phosphoric acid, phosphate, phytic acid, citric acid, malic acid, acetic acid, adipic acid, fumaric acid, gluconic acid, tartaric acid, lactic acid, etc., and one or more of these may be used in combination. Good and especially, citric acid with good taste and no smell,
Malic acid and lactic acid are preferred. The amount of the acid added is 0.01 to 0.5% by weight, and further 0.1 to 0.5% by weight based on the aqueous solution.
When it is 0.3% by weight, the above pH can be adjusted. As the buffer, at least one of the above acids and salts thereof may be combined.

The extraction conditions are not limited, such as the raw material-to-solvent ratio, the extraction temperature and the extraction time. Preferably, the solvent ratio is 4 to 12 times the wheat protein mass (solvent volume / wheat protein weight), the extraction temperature is 20 to 40 ° C., and the extraction time is 1 hour or more with stirring. Examples of the method for separating the extract include static separation, filtration, and centrifugation.
Among them, the centrifugal separation method with good productivity is preferable.

In the method for improving noodle quality and the composition for noodle making of the present invention, the extraction residue from wheat protein contained in the composition for noodle making is obtained by separating the extract as described above. Preferably, it is used as a dry powder having good storability and workability. Examples of the drying method include vacuum freeze drying, air stream drying, drum drying, vacuum drying, and spray drying. Preferably, it is a method of spray-drying the extraction residue as it is or a hydrolyzed product.

Although the composition of the dry powder of this extraction residue is unknown, it is considered to be a mixture of relatively high molecular weight proteins contained in gluten and their aggregates among wheat proteins. This dry powder has a 2.5% by weight aqueous solution having a pH of 4.0 to 6.0, an acidity of 2 to 6%, and a 70% ethanol-soluble component of 40% or less, more preferably 40 to 20%. It is preferable that Here, the acidity refers to the weight percentage of added or contained acids, and is generally NaOH or KOH required for the neutralization reaction.
It is calculated from the amount of the standard solution of the aqueous solution.

Further, the extraction residue may be used not only as the dry powder but also in the form of paste or dumpling and frozen products thereof. It goes without saying that the dry powder may be granulated.

In the present invention, by adding the extraction residue to a noodle-making composition mainly composed of flour,
The noodle quality of the obtained noodles can be improved. Usually, after adding such a composition for noodle making, it may be made into a noodle string or another noodle shape by a usual mechanical noodle making method, that is, a noodle making method using a roll. The extraction residue of the present invention may be added in a proportion of 0.2 to 5 parts by weight as a dry weight of the extraction residue, with respect to 100 parts by weight of the starch powder mainly composed of wheat flour. It is advisable to mix it with a starchy powder, for example wheat flour. As a noodle making method, for example, put flour in a kneading mixer, add dry powder of the extraction residue therein, stir for 1 to 2 minutes, then add water and knead,
After kneading, the noodle rolls were passed through a forming roll,
After aging for 0 minutes, a rolling roll is passed through several times to obtain the desired noodle thickness, and the noodles are cut with cutting teeth to form noodle strings.

In the present invention, examples of noodles include Chinese noodles, Japanese soba, udon, gyoza skin, spring roll skin, yakisoba,
Not only raw noodles such as spaghetti and pasta such as macaroni, but also those made into dry noodles, boiled noodles and instant noodles are included. Instant noodles include fried noodles, α
It also includes packaged sterilized noodles, which are commonly referred to as "hardened noodles" and "LL noodles".

Further, the present invention is a noodle quality improving agent containing the extraction residue from the wheat protein. By adding the noodle quality improver of the present invention, as described above, the gluten formation of wheat flour can be promoted, the viscoelasticity of the obtained noodles can be improved, and the noodles having an excellent texture can be obtained. As a noodle quality improving agent,
From the reasons of the above-mentioned storability and workability, the powder obtained by drying the extraction residue is preferable, but it is needless to say that it is not limited to this and may be the above-mentioned paste or the like.

The noodle quality improving agent or composition for noodle making of the present invention comprises, in addition to the dry powder of the extraction residue, egg white powder, gums, emulsifiers, milk albumin, wheat gluten, soybean protein and modified starch. It may contain at least one selected from the group. These mainly have the effect of improving the hardness of noodles, and in combination with the improvement of viscoelasticity, they contribute to the improvement of the texture of noodles such as the firmness.

Known gums can be used, and examples thereof include guar gum, carrageenan, agar, xanthan gum, and locust bin gum.
As the emulsifier, known ones such as glycerin, fatty acid ester of sugar or sorbitan, lecithin, enzyme-treated lecithin and the like can be used. Examples of soybean protein include isolated soybean protein and soluble protein. As the modified starch, tapioca starch, wheat starch, corn starch, potato starch, other starches of organic acids such as acetic acid, etc. were esterified, etherified, phosphoric acid cross-linked, partially hydrolyzed, and pregelatinized. I can list things.

In the noodle quality improving agent or the composition for noodle making of the present invention, these are 0.05 to 3 parts by weight for gums, and egg white powder for 100 parts by weight of starchy powder such as wheat flour. , Milk albumin, wheat gluten and / or soybean protein are added in an amount of 0.1 to 5 parts by weight, and in the case of emulsifiers, 0.01 to 0.3 parts by weight as an emulsifier.

[0024]

The present invention will be described in more detail with reference to the following examples. Reference Example 1 100 g of dry active powder gluten (European) was moistened with 200 ml of 95% ethanol, and 2 g of citric acid was dissolved in 1 liter of water to prepare an aqueous solution (ethanol content: 15.
8% by volume) was gradually added while stirring (pH 4.
6) After the addition, stirring and extraction were performed for 2 hours while maintaining the solution temperature at 25 ° C. The extraction solution was separated using a tabletop centrifuge under separation conditions of 4,000 rpm for 25 minutes, and the precipitate was vacuum dried to obtain 65 g of a dry powder (this is referred to as noodle quality improver 1). ). The noodle quality improver 1 had good dispersibility in water and did not form gluten-like lumps. The pH of a 2.5% by weight aqueous solution of dry powder is 4.
3, the acidity (citric acid) was 2.3%, and the 70% ethanol solution content was 37% by weight. Similarly, the above-mentioned physical properties of the commercially available dry active powder gluten were measured. Acidity is calculated as acetic acid. As a result, it had the characteristics shown in Table 1 and was different from noodle quality improver 1.

[0025]

[Table 1]

Reference Example 2 200 g of raw gluten separated from commercially available flour was mixed with 72 parts of water.
In the same manner as in Reference Example 1, 2 ml of lactic acid was dissolved in an aqueous solution consisting of 0 ml of ethanol and 100 ml of ethanol (ethanol 12.2% by volume), added to a solvent (pH 5.0), and stirred at 20 to 25 ° C. for 2 hours. The extraction residue was obtained. To this extraction residue, 3 times the amount of water was added, a dispersion was made with a homomixer and then dried with a spray dryer to give a dry powder (noodle quality improving agent 2).
70 g were obtained. The noodle quality improver 2 thus obtained is the noodle quality improver 1
Similarly to the above, the dispersibility was good, the pH of the 2.5 wt% aqueous solution was 5.3, the acidity (lactic acid) was 3.5%, and the 70% ethanol-soluble content was 25 wt%.

Examples 1 and 2 and Comparative Examples 1 and 2 Using the noodle quality improvers 1 and 2 obtained in Reference Examples 1 and 2, raw noodles were produced under the formulation shown in Table 2 and the following noodle making conditions. Then, a sensory test was conducted. At the same time, no addition (Comparative Example 1),
The same operation was performed for the material to which the raw material gluten used in Reference Example 1 was added (Comparative Example 2). The compounding ratios in Table 2 are addition ratios (weight) to 100 of commercially available wheat flour [Takara ship, Nippon Flour Milling Co., Ltd.].

[0028]

[Table 2]

[Noodle Making Conditions] With the formulation shown in Table 2, wheat gluten and raw material gluten improver 1 or 2 were mixed in advance, and a solution prepared by dissolving salt in water was added to the mixture to prepare a horizontal noodle mixer. The dough obtained by kneading for 15 minutes was repeatedly compounded 4 times using a 4-inch roll noodle making machine to obtain a noodle band of about 7 mm. Keep this noodle band dry for 20 to
After aging for 1 hour at 25 ° C, roll with 4 in the same noodle making machine.
This was repeated once to make a noodle band having a thickness of 3 mm, and then a noodle band was made with a # 10 cutting tooth to obtain raw udon.

[Sensory test] 40 g of each raw udon was placed in each of the four compartments of the basket, the basket was put in a boiling pan, the noodles were boiled for 20 minutes, and then the basket was taken out of the pan. After draining the water, I put it in a container containing hot noodle soup and tasted it. The evaluation of the sensory test was carried out by using the item relating to texture in the evaluation method of the udon presented by Food Research Institute. In this evaluation, the udon obtained in Comparative Example 1 was used as a standard and evaluated according to the evaluation criteria shown in Table 3. The results are shown in Table 4.

[0031]

[Table 3]

[0032]

[Table 4] From Table 4, it can be seen that the method according to the present invention is rich in viscoelasticity that could not be obtained conventionally.

Example 3, Comparative Examples 3 to 5 60% by weight of noodle quality improver 2 obtained in Reference Example 2, 30% by weight of dried egg white, powdered monoglyceride [Newpat 6
00, Kao Co., Ltd.] 10% by weight was mixed to obtain noodle quality improver 3, and 1.5% by weight of this was added to wheat flour and mixed, and Chinese noodles were produced according to a usual method, and a sensory test was conducted. Example 1
I went the same way. However, the noodle was boiled for 3 minutes. The evaluation was performed twice immediately after boiling and after 10 minutes, and the elongation (elongation after boiling) was also evaluated. At the same time, the addition of dried egg white or powdered monoglyceride in the same amount as the ratio to the wheat flour of Example 3 was also performed for Chinese noodles and those not using these additives. The conditions for making noodles (cutting tooth is No. 20 with a width of 1.5 mm) are shown below, and the mixing ratio is shown in Table 5.
Table 6 shows the results of the sensory test.

[0034]

[Table 5]

[Noodle making conditions] Kneading time: 15 minutes Composite noodle strip thickness: 7 mm Aging time: 60 minutes Roll thickness after rolling: 1.5 mm

[0036]

[Table 6]

From Table 6, it can be seen that the noodle quality improver of the present invention has not only viscoelasticity, but also has a particularly high viscoelasticity and a high hardness even after 10 minutes of boiling, and prevents elongation by boiling. I understand.

Example 4, Comparative Examples 6 to 8 Noodle quality improving agent 2 (dry powder obtained in Reference Example 2) 30% by weight, guar gum 60% by weight, carrageenan 10% by weight were mixed to prepare noodle quality improving agent 4 Got This was used to produce Japanese buckwheat noodles with the formulations shown in Table 7, and a sensory test was conducted in the same manner as in Example 3.
The noodle making conditions were the same as those of the Chinese noodles of Example 3 except that the thickness of the composite noodle strip was changed to 6.5 mm so as not to be aged. In the sensory test, the boiled time was 3 minutes and 30 seconds, and the boiled elongation was evaluated 8 minutes after boiled. The composition of the composition for noodle making is shown in Table 7, and the result of the sensory test is shown in Table 8. In addition, the raw material gluten used in Reference Example 1 or the noodle quality improver 4 was mixed with dextrin, which has no effect on noodle quality, in place of the noodle quality improver 2 (in the table, The results of Japanese soba to which (indication) was added, and the results of sensory tests conducted in the same manner without adding these additives are also shown.

[0039]

[Table 7]

[0040]

[Table 8]

From Table 8, the noodles of the present invention are excellent in smoothness and viscoelasticity, and the viscoelasticity and hardness of Japanese soba (kake soba), which has a very rapid growth, are compared even after 8 minutes of boiling. It can be seen that, as compared with the examples, is maintained at a high level and the growth is suppressed.

[0042]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain noodles having an excellent texture by drawing out the original viscoelasticity of wheat flour, which has been difficult with the conventional roll-type machine noodles.
It is possible to mass-produce delicious noodles that are boiled and have little growth.

Claims (6)

[Claims] 1. A noodle making composition comprising an extraction residue which is not extracted from wheat protein in a 5 to 20% by volume aqueous alcohol solution and at a pH of 3.5 to 5.5. Method for improving noodle quality. 2. A composition for making noodles, characterized in that the extraction residue according to claim 1 is contained in a dry weight of 0.2 to 5 parts by weight with respect to 100 parts by weight of the starchy powder. 3. A noodle quality improver comprising the extraction residue according to claim 1. 4. The noodle quality improver according to claim 3, wherein the extraction residue is a dry powder. 5. The noodle quality improving agent according to claim 3 or 4, containing at least one selected from the group consisting of egg white powder, gums, emulsifiers, milk albumin, wheat gluten, soybean protein and modified starch. 6. Noodles containing the noodle quality improving agent according to any one of claims 3 to 5.