JPH08280342A - Quality improver for noodle and improvement of quality - Google Patents

Abstract

PURPOSE: To obtain a quality improver for noodle capable of retaining improving effect of texture for imparting elasticity to noodle for a long time and retaining the effect even after heat treatment of noodle or after refrigeration or freeze storage of fresh noodle or even an instant noodle obtained by drying boiled noodle and to provide a method for improving the noodle quality. CONSTITUTION: This quality improver for noodle is obtained by blending 1 pt.wt. of a partially decomposed material of grain protein having about 3000 to about 110000 weight average molecular weight and 0.024-0.88 ratio (Mw/Mo) of weight average molecular weight Mw after decomposition to weight average molecular weight Mo before decomposition with 0.3-5 pts.wt. of a grain protein. The improving method comprises using this improver.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle quality improving agent and a quality improving method. More specifically, it improves the texture of noodles such as udon, buckwheat noodles, Chinese noodles, and pasta, and the effect thereof is stored after refrigeration or frozen storage of raw noodles or boiled noodles, or after heat sterilization treatment of LL noodles (long-life noodles). Further, the present invention relates to a quality improver and a quality improver for noodles that lasts in instant noodles such as cup noodles and bag noodles.

[0002]

2. Description of the Related Art Noodles use medium- or semi-strong wheat flour having a slightly high protein content as a main raw material, and boiled noodles are generally required to have a chewy and chewy texture. Mainly to add chewyness to improve the texture of udon noodles, potato starch, waxy corn starch, tapioca starch, etc. are added, and to improve the texture of Chinese noodles and buckwheat, the vitality separated from the flour is used. Gluten is added ("All of frozen noodles": May 20, 1990, published by Food Industry Newspaper Co., Ltd.). Further, a quality improving agent for noodles comprising whey protein mixed with a thickening polysaccharide, whey mineral and starch, and a quality improving method using the same have been proposed (Japanese Patent Laid-Open No. HEI 5-1951).
328922 publication).

In recent years, LL noodles (long-life noodles) have become widespread in place of conventional instant noodles, which have had a lot of dissatisfaction with texture, and wheat gluten has been used to improve the texture of the LL noodles. A method for producing LL noodles, in which a more fractionated glutenin-based fraction is added, has been proposed (Japanese Patent Laid-Open No. 6-153832). On the other hand, protein-based emulsifiers such as grain protein partial hydrolyzates (JP-A-1-202234, 202235) that have improved the effect of improving the quality of starchy foods such as breads and noodles, and wheat gluten composition with improved water dispersibility (Japanese Patent Application Laid-Open No. 3-871494), quality improving effect of enzymatically decomposed lecithin on wheat flour (Japanese Patent Publication No. 1-55871), and quality is improved by adding a mixture of partially decomposed grain protein and lecithin Frozen starchy foods
-252859) is reported. JP-A-3-
In 871494, it is described that blending wheat gluten with a partially decomposed product of wheat gluten improves the water dispersibility of wheat gluten, but does not describe any quality improving effect on noodles.

[0004]

[0008] Normally, noodles such as boiled noodles that are commercially available require a long time for the manufacturing process in the factory and the distribution process after the manufacturing, so that the texture is significantly deteriorated during this period. The current situation is that It is also known that when fried kettle udon etc. is eaten for a long period of time, it is softened by being soaked in hot water such as boiling soup or noodle sauce such as sauce, and the texture is deteriorated and the taste is also deteriorated.

[0005] In addition, there are instant noodles that can be used for eating only by heating them in a microwave oven or boiling water, or by combining them with an additional sauce or soup before and after heating. Among them, long-term noodles are not dried for a long time. Can be saved, so-called L
L noodles have been sold in recent years. Since these require long-term storage at room temperature, in the case of LL noodles containing a large amount of water,
Heat sterilization is performed in the acidic range. With this treatment, the crunchy “brush” of the original noodles is less likely to occur in LL noodles, resulting in a “smooth” or “puppy” texture, and these raw noodles are also pregelatinized. From this relationship, the noodles tend to adhere to each other due to the high water content, and even if hot water is poured at the time of eating, the noodles do not easily come loose, making it difficult to eat.
There is a problem that the value of the product is significantly reduced.

Further, with the spread of microwave ovens in recent years, it has been desired to increase the variety and quantity of frozen foods. However, when frozen noodles, ice crystals grow during frozen storage, resulting in syneresis, which is presumed to cause aging of the starch contained in the noodles, and there is a problem that "strain" disappears. was there. Therefore, we tried to solve the above problems by adding various quality improving agents introduced in the prior art, to improve the texture of boiled noodles and maintain its effect for a long time, further boiled noodles It was not possible to maintain the texture-improving effect of the above even after heat sterilization treatment of LL noodles or after frozen storage of boiled noodles.

From the above viewpoints, the inventors of the present invention have investigated the quality improving agent for noodles and the quality improving method, and as a result, by adding a specific grain protein partial hydrolyzate and wheat gluten together in a specific amount to the raw material wheat flour, It was found that the conventional additive was insufficient, and that the texture improving effect that imparts elasticity to the noodles can be obtained for a long time, and that this quality improving effect is obtained after heat sterilization treatment of LL noodles. Further, they have found that the raw noodles and boiled noodles can be preserved in cold storage or frozen storage, and also in instant noodles in which the noodles are boiled and then dried.

[0008]

Thus, according to the present invention, a decomposed product of grain protein having a weight average molecular weight in the range of about 3,000 to about 110,000 and having a weight average molecular weight Mw after decomposition. For noodles prepared by mixing 0.3 to 5 parts by weight of grain protein with 1 part by weight of partially decomposed product having a ratio (Mw / Mo) of 0.024 to 0.88 with the weight average molecular weight Mo before decomposition. A quality improver is provided.

In the present invention, the grain protein means a protein contained in grain, and examples of grain include wheat (eg wheat), corn, beans (eg soybean) and the like. Among proteins contained in such grains, wheat protein, for example, contains glutenin and gliadin as main components, and is usually called wheat gluten. Further, corn protein contains zein as a main component and is usually called corn gluten. These are all known substances, and can be obtained by separating or extracting from grains by a conventional method. The grain protein partially decomposed product used in the present invention is obtained by subjecting the grain protein to a decomposition treatment with one or a combination of two or more decomposition treatments with an alkali, an acid, an enzyme, a reducing agent or an oxidizing agent. . As a specific preparation method, the method described in JP-A No. 1-127032 can be used.

In particular, according to the findings of the present inventors,
(A) Decomposition treatment with alkali and (B) Decomposition treatment with two or more steps in which decomposition treatment of at least one of an acid, an enzyme, an oxidizing agent and a reducing agent is combined therewith. It was also found that the decomposition product obtained by the method is a decomposition product different from the conventional decomposition products and is one suitable partial decomposition product used in the present invention. Among them, the partially decomposed product obtained by combining the decomposition treatment with alkali and the decomposition treatment with acid is preferable as the partially decomposed product used in the present invention.

The grain protein partially decomposed product used in the present invention has a weight average molecular weight Mw in the gel filtration method of about 3,000 to about 110,000, and the weight average molecular weight Mw after decomposition and the weight before decomposition. Ratio with average molecular weight Mo (Mw /
Mo) of 0.024 to 0.88 is suitable, and the weight average molecular weight Mw is about 1 from the viewpoint of improving the quality of noodles.
In the range of 10,000 to 90,000 and Mw / Mo
The value is preferably 0.08 to 0.72. In addition, Mw
Is less than 3,000 or Mw / Mo value is 0.02
If it is less than 4, the effect is substantially reduced mainly by amino acids and its oligomers, and if Mw exceeds 110,000 or the Mw / Mo value exceeds 0.88, it is close to the properties of undecomposed matter and the effect is high. Not suitable because of low The molecular weights of these substances are 1,600, 6,500, and
It is a value measured by a gel filtration method using sodium polystyrene sulfonate having a molecular weight of 16,000, 65,000, 88,000 and Sephadex G-75 or G-100 manufactured by Pharmacia as a carrier.

On the other hand, wheat gluten used in the present invention means raw gluten, powdered active gluten, or modified gluten. Here, raw gluten may be the one in the form of a clot as it is, which is obtained by separating the water-insoluble protein in the wheat flour by washing the wheat flour with water, but it is dried and crushed into a powder form. It is desirable to obtain a uniform composition. In addition, the active gluten is obtained by drying and pulverizing raw gluten by freeze-drying or spray-drying so as not to undergo thermal denaturation as much as possible. Modified gluten is made from raw gluten or active gluten with acid, alkali,
It is dried and powdered after being treated with an oxidizing agent or a reducing agent to such an extent that its chemical properties are not changed, especially to the extent that decomposition is not caused.

In the present invention, the blending ratio of the partially decomposed grain protein and the wheat gluten is such that the wheat gluten content is 0.3 to 5 parts by weight relative to 1 part by weight of the partially decomposed grain protein, thereby improving the quality of noodles. It is preferable in terms of effect. The addition amount of these blends is 1 part by weight of wheat flour in noodles,
Usually, it is suitable to use 0.001 to 0.07 parts by weight of a quality improving agent containing grain protein partial hydrolyzate and wheat gluten as active ingredients, and 0.002 to 0.04 parts by weight. Is preferred. If the addition amount is less than 0.001 part by weight with respect to 1 part by weight of the flour, the quality improving effect of noodles becomes insufficient, and even if it exceeds 0.07 part by weight, it is not possible to expect an improvement in the effect commensurate with the increase in the addition amount. Absent.

Such a quality improving effect cannot be obtained by the partial decomposition product of grain protein or wheat gluten alone, and is an effect obtained only by combining the above two components in a specific mixing ratio. . Although its action is not clear, it is considered that a special action was exhibited by the combination of the two components. The noodles that are the subject of this invention include:
Udon, hiyamugi, somen, Japanese noodles such as Japanese buckwheat, and Chinese buckwheat noodles are representative, and Chinese noodles including donuts and gyoza skins, pasta such as spaghetti, macaroni and the like are exemplified. Examples of Japanese noodles, Chinese noodles, pasta noodles include dry noodles, raw noodles, LL noodles, frozen noodles, instant noodles, and the like, depending on the storage state.

Further, according to the present invention, it is a decomposed product of grain protein and has a weight average molecular weight of about 3,000 to about 11.
In the range of 10,000 and the weight average molecular weight M after decomposition
Ratio of w and weight average molecular weight Mo before decomposition (Mw / M
o) 0.001 to 0 parts by weight of a composition obtained by blending 0.3 to 5 parts by weight of grain protein with 1 part by weight of a partially decomposed product of 0.024 to 0.88. Provided is a noodle quality improvement method characterized by adding 0.07 parts by weight.

As an addition method, it is possible to add it to the above-mentioned raw materials for noodles in advance, or to disperse it in water in the formulation and add this to the raw materials. After being added to the raw materials for noodles in this way, various noodles are prepared. In the noodle quality improving agent and quality improving method of the present invention,
In addition to the above components, other emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, etc.), thickening stabilizers (xanthan gum, guar gum, carrageenan, alginic acid) are used as long as the effects of this invention are not impaired. ), Starch and processed starch that has been subjected to a hydrolysis treatment, etc., an antiseptic, a coloring agent, a fragrance and the like may be used in combination.

[0017]

EXAMPLES The present invention will be described in detail below with reference to Preparation Examples, Examples, Comparative Examples and the like.

Preparation Example 1 (Preparation of partial decomposition product of wheat gluten with acid and alkali) Wheat gluten (manufactured by Wako Pure Chemical Industries, Ltd.) was placed in a flask containing 100 g of hydrochloric acid aqueous solution corresponding to 2 g in terms of hydrogen chloride.
20 g was added, and the mixture was heated with stirring at 100 ° C. for 60 minutes. Then, it was neutralized with sodium hydroxide and the total amount was 200 g with pure water. Next, 100 g thereof was taken in a flask, 2 g of sodium hydroxide was added, and the mixture was heated and stirred at 100 ° C. for 60 minutes. This was neutralized with hydrochloric acid and spray-dried to obtain Preparation 1. The average molecular weight was 15,000. GP using sodium polystyrene sulfonate as standard substance
It is a value measured by the C method.

Preparation Example 2 (Preparation of partial decomposition product of wheat gluten with acid and alkali) Wheat gluten (manufactured by Wako Pure Chemical Industries, Ltd.) in a flask containing 100 g of hydrochloric acid aqueous solution corresponding to 1 g of hydrogen chloride.
20 g was added, and the mixture was heated with stirring at 100 ° C. for 60 minutes. Then, it was neutralized with sodium hydroxide and the total amount was 200 g with pure water. Next, 100 g thereof was placed in a flask, 0.5 g of sodium hydroxide was added, and the mixture was heated with stirring at 100 ° C. for 60 minutes. This was neutralized with hydrochloric acid and spray-dried to obtain Preparation 2. The average molecular weight was 48,000.

Preparation Example 3 (Preparation of partial decomposition product of wheat gluten with acid and alkali) 100 g of hydrochloric acid aqueous solution corresponding to 0.5 g in terms of hydrogen chloride
Wheat gluten (Wako Pure Chemical Industries, Ltd.)
(Manufactured by Mitsui Chemical Co., Ltd.), and heated and stirred at 80 ° C. for 60 minutes. After that, neutralize with sodium hydroxide and use pure water for a total amount of 200 g.
I made it. Next, 100 g thereof was placed in a flask, 0.5 g of sodium hydroxide was added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. This was neutralized with hydrochloric acid and spray-dried to obtain Preparation 3. The average molecular weight was 79,000.

Preparation Example 4 (Preparation of partially decomposed product of wheat gluten by acid) 20 g of wheat gluten (manufactured by Wako Pure Chemical Industries, Ltd.) was added to a flask containing 100 g of hydrochloric acid aqueous solution corresponding to 2 g in terms of hydrogen chloride, and 100 ° C. The mixture was heated and stirred for 60 minutes. Then, it was neutralized with sodium hydroxide and spray-dried to obtain Preparation 4. The average molecular weight was 64,000.

Examples 1 to 9 (Preparation example) The above preparations 1 to 4 (partially decomposed products of protein) were spray-dried using a spray dryer, and each powdered product was mixed with wheat gluten. Examples 1-10 were obtained. The prescription is shown in Table 1. In Table 1, gluten uses "Fumeriti A" manufactured by Nagata Sangyo Co., Ltd., and the ratio of preparation: gluten indicates weight ratio.

[0023]

[Table 1]

Test Example 1 (Sensory Test of Chinese Noodles) Chinese noodles were prepared by using Examples 1 to 10 according to the formulations shown in Table 2 and the conditions shown in Table 3, and the sensory tests were conducted. The results are shown in Table 4.

[0025]

[Table 2]

Flour: wheat flour for noodles Flour: sodium carbonate, potassium carbonate 1: 1 mixture

[0027]

[Table 3]

[0028]

[Table 4]

The values for hardness and elasticity in the table are Represents

Test Example 2 (Sensory test of frozen preserved Chinese noodles) The same method was used except that the boiling time was changed to 2 minutes under the conditions of Test Example 1 using Examples 2, 4, 5, 8 and 10. Chinese noodles were prepared, and the noodles were sealed with a plastic bag and stored at -20 ° C for 7 days. The taken-out noodles were boiled for 2 minutes to carry out a sensory test. The results are shown in Table 5.

[0031]

[Table 5]

Test Example 3 (Sensory test of heat-sterilized Chinese noodles) Chinese noodles were prepared in the same manner as in Test Example 2 using Examples 2, 4, 5, 8 and 10, and the noodles were placed in a plastic bag. 80 sealed
Heat sterilization was performed at 30 ° C. for 30 minutes. After cooling with water, 2 at room temperature
After standing for 0 hour, a sensory test was conducted by heating in hot water for 1 minute. Table 6 shows the results.

[0033]

[Table 6]

[0034]

EFFECTS OF THE INVENTION By mixing a partially decomposed product of grain protein and wheat gluten in a specific ratio, a preferable elastic texture to noodles can be obtained, and the effect thereof is heat sterilization treatment in an acidic region and refrigeration. Or damage during manufacturing such as frozen storage,
Even if the product is damaged by long-term storage,
Good quality can be maintained without impairing the texture of the noodles.

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[Procedure amendment]

[Submission date] May 26, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 2

[Correction method] Change

[Correction content]

Claims (6)

[Claims] 1. A decomposed product of grain protein having a weight average molecular weight in the range of about 3,000 to about 110,000, and a ratio of the weight average molecular weight Mw after decomposition to the weight average molecular weight Mo before decomposition. (Mw / Mo) is 0.024 to 0.8
0.3 parts by weight of grain protein to 1 part by weight of partial decomposition product of 8
A quality improving agent for noodles, which is blended with 5 parts by weight. 2. The weight-average molecular weight of the partially decomposed grain protein is in the range of about 10,000 to about 90,000, and
The quality improving agent according to claim 1, wherein the ratio (Mw / Mo) of the weight average molecular weight Mw after decomposition and the weight average molecular weight Mo before decomposition is 0.8 to 0.72. 3. The partially decomposed product of grain protein is an acid-alkali combined multi-stage decomposed product obtained by subjecting grain protein to a partial decomposition treatment by a combination of a decomposition treatment with an alkali and a decomposition treatment with an acid. The quality improver described in. 4. The quality improving agent according to claim 1, wherein the grain protein is wheat gluten. 5. The quality improving agent according to claim 1, wherein the wheat gluten is raw gluten, active gluten or modified gluten. 6. A decomposed product of grain protein, having a weight average molecular weight in the range of about 3,000 to about 110,000, and a ratio of the weight average molecular weight Mw after decomposition to the weight average molecular weight Mo before decomposition. (Mw / Mo) is 0.024 to 0.8
0.3 parts by weight of grain protein to 1 part by weight of partial decomposition product of 8
A quality improving method for noodles, which comprises adding 0.001 to 0.07 part by weight of a composition prepared by mixing 5 parts by weight to 1 part by weight of wheat flour.