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WO2021065520A1 - Agent pour améliorer les propriétés de ramollissement de nouilles - Google Patents

Agent pour améliorer les propriétés de ramollissement de nouilles Download PDF

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Publication number
WO2021065520A1
WO2021065520A1 PCT/JP2020/035132 JP2020035132W WO2021065520A1 WO 2021065520 A1 WO2021065520 A1 WO 2021065520A1 JP 2020035132 W JP2020035132 W JP 2020035132W WO 2021065520 A1 WO2021065520 A1 WO 2021065520A1
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WO
WIPO (PCT)
Prior art keywords
noodles
mass
less
loosening improver
component
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2020/035132
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English (en)
Japanese (ja)
Inventor
海 山縣
采香 佐藤
千弘 石川
三四郎 齋藤
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J Oil Mills Inc
Original Assignee
J Oil Mills Inc
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Filing date
Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2021550590A priority Critical patent/JP7569327B2/ja
Publication of WO2021065520A1 publication Critical patent/WO2021065520A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L7/113—Parboiled or instant pasta

Definitions

  • the present invention relates to a loosening improver for noodles.
  • Patent Document 1 Japanese Unexamined Patent Publication No. 2018-85959.
  • the document describes that an aqueous dispersion containing modified starch and glycerin fatty acid ester having a viscosity of 100 mPa ⁇ s or less in a 10 mass% aqueous solution is adhered to the surface of noodles to improve the looseness of noodles. ing.
  • a loosening improver for noodles containing the following ingredient (A) as an active ingredient.
  • the low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less [6].
  • the content of the fraction under the sieve with a mesh opening of 0.5 mm is 40% by mass or more and 100% by mass or less [7]
  • Noodles are one kind selected from instant noodles and chilled noodles [1].
  • the loosening improver for noodles according to any one of the items.
  • Component (B) The loosening improver for noodles according to any one of [1] to [7], which further contains acetylated tapioca starch. [9] The loosening improver for noodles according to [8], wherein the content of the component (B) with respect to the content of the component (A) is 0.2 or more and 5 or less in terms of mass ratio. [10] The loosening improver for noodles according to [8] or [9], which is for instant noodles. [11] Ingredient (C): The loosening improver for noodles according to any one of [1] to [7], which further contains egg white.
  • a method for producing noodles which comprises a step of applying the loosening improver for noodles according to any one of [1] to [13] to noodles.
  • the step of applying the noodle loosening improver to noodles is a step of blending the noodle loosening improver into the noodle dough.
  • the method for producing noodles according to [14], wherein the step of applying the noodle loosening improver to noodles is a step of adding the noodle loosening improver to the surface of the noodles.
  • a method for improving noodle loosening which comprises applying the noodle loosening improver according to any one of [1] to [13] to noodles.
  • a method for shortening the reconstitution time of noodles at the time of eating which comprises applying the loosening improver for noodles according to any one of [1] to [13] to the noodles.
  • any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
  • the noodles obtained by the method for producing noodles in the present invention are provided.
  • the use of the loosening improver for noodles in the present invention for producing noodles is provided.
  • noodles having excellent looseness can be obtained.
  • composition may contain each component alone or in combination of two or more.
  • the loosening improver for noodles contains the following component (A) as an active ingredient.
  • the component (A) is a powdery substance that satisfies the following conditions (1) and (2).
  • (1) Starch content is 75% by mass or more
  • Cold water swelling degree at 25 ° C is 5 or more and 40 or less
  • the component (A) is a powdery substance containing starch as a main component.
  • the powdery granular material includes at least one of the powdery material and the granular material, and may include both the powdery material and the granular material.
  • the component (A) contains 75% by mass or more of starch, preferably 80% by mass or more, more preferably 85% by mass, based on the whole noodle loosening improver, from the viewpoint of improving the loosening property of the noodles. Contains% by mass or more. Further, there is no limit to the upper limit of the starch content in the component (A), which is 100% by mass or less based on the total amount of the loosening improver for noodles, but 99.5% by mass or less depending on the properties of the noodles. It may be 99% by mass or less.
  • the cold water swelling degree of the component (A) is 5 or more, preferably 6 or more, and more preferably 6.5 or more. From the same viewpoint, the cold water swelling degree of the component (A) is 40 or less, preferably 35 or less, more preferably 20 or less, still more preferably 17 or less, still more preferably 13 or less, and even more preferably 12. Hereinafter, it is particularly preferably 11 or less.
  • the method for measuring the cold water swelling degree of the component (A) will be described in the section of Examples.
  • the starch is, for example, starch for foods, and various-derived starches can be used.
  • starch one or more kinds are appropriately selected from starches such as corn starch, potato starch, tapioca starch, wheat starch, rice starch; and processed starch obtained by chemically, physically or enzymatically processing these starches. be able to.
  • the starch is preferably one or more selected from tapioca starch, corn starch and rice starch, and more preferably one or more selected from tapioca starch and corn starch.
  • the raw material from which starch is derived is preferably one or more selected from the group consisting of cassava, corn and rice.
  • the component (A) preferably further satisfies the following condition (3) from the viewpoint of improving the looseness of the noodles and shortening the reconstitution time.
  • the peak molecular weight of the low molecular weight starch is preferably 3 ⁇ 10 3 or more, and more preferably 8 ⁇ 10 3 or more, from the viewpoint of improving the looseness of the noodles. From the same viewpoint, the peak molecular weight of the low molecular weight starch, preferably at 5 ⁇ 10 4 or less, more preferably 3 ⁇ 10 4 or less, more preferably 1.5 ⁇ 10 4 or less.
  • the method for measuring the peak molecular weight of the low molecular weight starch will be described in the section of Examples.
  • the amylose content in the raw material starch of the low molecular weight starch is preferably 5% by mass or more, more preferably 12% by mass or more, still more preferably 22% by mass or more, from the viewpoint of improving the looseness of the noodles. It is even more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 55% by mass or more, and particularly preferably 65% by mass or more.
  • the upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.
  • starch having an amylose content of 5% by mass or more which is a raw material of low molecular weight starch
  • corn starch such as high amylose corn starch and corn starch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, and
  • One or more selected from the group consisting of processed starch obtained by chemically, physically or enzymatically processing these raw materials can be used.
  • the starch having an amylose content of 5% by mass or more is one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and more preferably high amylose cornstarch. is there.
  • high amylose cornstarch for example, one having an amylose content of 40% by mass or more is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.
  • the content of the low molecular weight starch in the component (A) is preferably 3% by mass or more, more preferably 8% by mass or more, still more preferably 13% by mass or more, from the viewpoint of improving the looseness of the noodles. is there. From the same viewpoint, the content of the low molecular weight starch in the component (A) is preferably 45% by mass or less, more preferably 35% by mass or less, and further preferably 25% by mass or less.
  • the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch and enzyme-treated starch from the viewpoint of excellent production stability, and more preferably. Is an acid-treated starch.
  • the conditions of acid treatment for obtaining acid-treated starch are not limited, and for example, the treatment can be carried out as follows. First, starch and water having an amylose content of 5% by mass or more, which are raw materials, are added to the reactor, and then an acid is further added. Alternatively, acid water in which an inorganic acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state.
  • the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.
  • the acid used for acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.
  • the inorganic acid concentration during the acid treatment is preferably 0.05 normality (N) or more and 4N or less, and more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining the acid-treated starch. It is preferably 0.2N or more and 3N or less, more preferably.
  • the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, further preferably 35 ° C. or higher and 65 ° C. or lower, and the reaction time is 0 from the same viewpoint. .5 hours or more and 120 hours or less is preferable, 1 hour or more and 72 hours or less is more preferable, and 1 hour or more and 48 hours or less is further preferable.
  • the component (A) contains low-molecular-weight starch
  • the component (A) contains low-molecular-weight starch and starch other than low-molecular-weight starch.
  • starch other than the low molecular weight starch in the component (A) for example, it can be selected and used from the above-mentioned starches.
  • the starch other than the low molecular weight starch in the component (A) is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and cross-linked starch thereof.
  • component (A) one kind or two or more kinds selected from the group consisting of pregelatinized cornstarch and pregelatinized high amylose cornstarch can be mentioned.
  • the component (A) is preferably a granulated product or a pulverized product of the granulated product from the viewpoint of improving the looseness of the noodles.
  • the component (A) preferably further satisfies the following condition (4) from the viewpoint of improving the texture of the tongue.
  • the content of the fraction under the sieve of a sieve having an opening of 0.5 mm is 40% by mass or more and 100% by mass or less.
  • the content of the fraction under the sieve of the sieve having an opening of 0.5 mm in the component (A) is preferably 40% by mass or more with respect to the entire component (A) from the viewpoint of improving the texture of the tongue. It is more preferably 60% by mass or more, still more preferably 80% by mass or more. From the same viewpoint, the content of the fraction under the sieve of the sieve having an opening of 0.5 mm is, for example, 100% by mass or less with respect to the entire component (A).
  • the content of the fraction on the sieve of the sieve having a mesh size of 0.038 mm in the component (A) is preferably 50 mass by mass with respect to the entire component (A) from the viewpoint of making the texture of the noodles preferable. % Or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more. From the same viewpoint, the content of the fraction on the sieve of the sieve having a mesh size of 0.038 mm in the component (A) is, for example, 100% by mass or less, and is, for example, 99% by mass with respect to the entire component (A). It may be% or less, preferably 97% by mass or less, and more preferably 95% by mass or less.
  • the content of the component (A) in the noodle loosening improver is preferably 15% by mass or more with respect to the entire noodle loosening improver from the viewpoint of improving the loosening property of the noodles. It is preferably 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and even more preferably 46% by mass or more. Further, there is no limit to the upper limit of the content of the component (A) in the noodle loosening improver, which is 100% by mass or less, but may be 99% by mass or less, for example, from the viewpoint of making the texture preferable.
  • the loosening improver for noodles may be composed of the component (A) or may contain a component other than the component (A).
  • the loosening improver for noodles preferably further contains component (B): acetylated tapioca starch.
  • the loosening improver for noodles is preferably for instant noodles.
  • the component (B) those having various acetyl group contents can be used, but from the viewpoint of improving the loosening property of the noodles, the acetyl group content of the modified starch is preferably 0.2% by mass or more, and more. It is preferably 0.3% by mass or more, preferably 2.5% by mass or less, more preferably 2.0% by mass or less, still more preferably 1.5% by mass or less, still more preferably 1. It is 0% by mass or less.
  • the method for measuring the acetyl group content of modified starch will be described later in the section of Examples.
  • the content of the component (B) in the noodle loosening improver is preferably 1% by mass or more, more preferably 5% by mass, based on the entire noodle loosening improver from the viewpoint of improving the texture of the noodles. As mentioned above, it is more preferably 10% by mass or more, even more preferably 20% by mass or more, and even more preferably 30% by mass or more. From the viewpoint of improving the looseness of the noodles, the content of the component (B) is, for example, 85% by mass or less, preferably 80% by mass or less, more preferably 80% by mass or less, based on the total amount of the loosening improver for noodles. It is 70% by mass or less.
  • the content of the component (B) with respect to the content of the component (A) is preferably 0.2 or more, more preferably 0.3 or more, still more preferably 0.3 or more in terms of mass ratio from the viewpoint of improving the texture of the noodles. It is 0.5 or more, and even more preferably 1.2 or more. Further, from the viewpoint of improving the looseness of the noodles, the content of the component (B) with respect to the content of the component (A) is preferably 5 or less, more preferably 4 or less.
  • the loosening improver for noodles preferably further contains the component (C): egg white.
  • the loosening improver for noodles is preferably for chilled noodles.
  • Raw egg white, powdered egg white, or the like can be used as the component (C), and it is preferable to use powdered egg white from the viewpoint of improving ease of handling.
  • the content of the component (C) in the noodle loosening improver is preferably 0.5% by mass or more, more preferably 1% or more, based on the whole noodle loosening improver from the viewpoint of improving the texture of the noodles. It is by mass% or more, more preferably 2% by mass or more, and even more preferably 4% by mass or more. From the same viewpoint, the content of the component (C) is, for example, 85% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 20% by mass or less, based on the total amount of the loosening improver for noodles.
  • the content of the component (C) with respect to the content of the component (A) is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.01 or more in terms of mass ratio from the viewpoint of improving the texture of the noodles. It is 0.02 or more. From the same viewpoint, the content of the component (C) with respect to the content of the component (A) is preferably 0.5 or less, more preferably 0.3 or less, still more preferably 0.2 or less in terms of mass ratio. is there.
  • the loosening improver for noodles preferably further contains component (D): gluten.
  • the loosening improver for noodles is preferably for chilled noodles or buckwheat noodles.
  • the gluten of the component (D) is obtained from grains such as wheat and rye, but is preferably derived from wheat.
  • active gluten obtained by extracting wheat protein from wheat flour into a dry powder is preferable. Examples of active gluten include those produced by a flash-drying method in which raw gluten is cut into small pieces and dried in an air stream, or raw gluten is added with an acid or alkali to prepare a gluten dispersion, which is then sprayed into dry hot air. Examples thereof include those manufactured by a spray-drying method of drying.
  • the content of the component (D) in the noodle loosening improver is preferably 5% by mass or more, more preferably 10% by mass, based on the entire noodle loosening improver from the viewpoint of improving the texture of the noodles. As mentioned above, it is more preferably 15% by mass or more, and even more preferably 20% by mass or more. From the viewpoint of improving the looseness of the noodles, the content of the component (D) is, for example, 85% by mass or less, preferably 60% by mass or less, more preferably 60% by mass or less, based on the total amount of the loosening improver for noodles. It is 40% by mass or less, more preferably 25% by mass or less.
  • the content of the component (D) with respect to the content of the component (A) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.1 or more in terms of mass ratio from the viewpoint of improving the texture of the noodles. It is 0.2 or more. Further, from the viewpoint of improving the looseness of the noodles, the content of the component (D) with respect to the content of the component (A) is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and even more. It is preferably 1.5 or less, more preferably 1.0 or less, and particularly preferably 0.35 or less.
  • the loosening improver for noodles includes various flours such as strong flour, semi-strong flour, and medium-strength flour, and buckwheat flour as raw materials for flour, as long as the effects of the present invention are not impaired.
  • various flours such as strong flour, semi-strong flour, and medium-strength flour, and buckwheat flour as raw materials for flour, as long as the effects of the present invention are not impaired.
  • Corn flour, rye flour, barley flour, oats flour, rice flour may be blended.
  • examples of wheat flour include durum wheat flour in addition to the above.
  • the unraveling improver for noodles may be blended with unprocessed starch other than the above-mentioned starch and modified starch which has been subjected to processing such as esterification, etherification, and cross-linking.
  • the loosening improver for noodles includes salt; kansui; egg powder other than the component (C) such as egg yolk powder and whole egg powder; material powder such as yam powder, matcha, seaweed powder, and vegetable powder: Dietary fibers such as refractory starch, konjak, glucomannan; thickeners such as xanthan gum, guar gum, locust bean gum, alginic acid and its salts, agar, gelatin, pectin; fats and oils such as animal and vegetable fats and oils, emulsified fats and oils, shortening; Emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester; inorganic salts such as carbonate and phosphate; proteins other than component (D) such as soybean protein and casein; other sorbit, ethyl alcohol, transglutaminase and the like Enzyme agents and the like can also be blended
  • the method for producing the loosening improver for noodles includes, for example, a step of preparing the component (A). Further, when the loosening improver for noodles contains a component other than the component (A), a step of mixing the component (A) with the other component may be further included.
  • the component (A) when the component (A) contains low-molecular-weight starch, the component (A) can be obtained by, for example, a production method including the following steps.
  • Step of preparing low molecular weight starch A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having a peak molecular weight of 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
  • the raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more.
  • the process of granulating A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having a peak molecular weight of 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or
  • the step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch.
  • the decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.
  • a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method.
  • a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
  • extruder treatment usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
  • the component (A) having a cold water swelling degree satisfying a specific condition can be obtained.
  • the granulated product obtained by heat gelatinization is pulverized, sieved, and appropriately adjusted in size, if necessary, to satisfy the above-mentioned particle size conditions such as condition (4).
  • A) granules, powders or mixtures thereof may be obtained.
  • the unraveling improver for noodles contains the ingredient (A) as an active ingredient, it is possible to obtain noodles having excellent unraveling properties. Further, by using the loosening improver for noodles in the present embodiment, it is possible to shorten the time for reconstitution of noodles at the time of eating, for example. Further, according to the present embodiment, for example, it is possible to make the balance between the looseness of the noodles and the texture preferable.
  • the method for improving the loosening of noodles includes applying a loosening improving agent for noodles to noodles. Further, in the present embodiment, the method for shortening the reconstitution time of noodles at the time of eating includes applying a loosening improver for noodles to noodles. Next, the noodles will be described.
  • noodles examples of the types of noodles to which the loosening improver for noodles of the present embodiment is applied include buckwheat noodles, udon noodles, Chinese noodles, pasta, cold wheat, and plain noodles, and are preferably selected from buckwheat noodles, udon noodles, and Chinese noodles. It is a seed, more preferably one selected from buckwheat noodles and Chinese noodles.
  • raw noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, instant noodles, and refrigerated noodles that are stored and distributed after being boiled or steamed are refrigerated.
  • (Chilled noodles) may be used, but it is preferably one selected from instant noodles and chilled noodles.
  • the noodles are preferably one type selected from instant noodles and chilled noodles from the viewpoint of stably improving the looseness.
  • the noodles are preferably frozen noodles that are frozen after noodle making, before heating or after heating, more preferably frozen pasta, and even more preferably frozen pasta that is frozen after noodle making and heating.
  • Examples of the method for heating the noodles include boiling, steaming, and heating in a microwave oven.
  • Examples of the method for heating the frozen noodles after freezing include boiling, steaming, and microwave heating, and microwave heating is preferable.
  • the method for producing noodles includes, for example, a step of applying the above-mentioned loosening improver for noodles to noodles.
  • the timing of applying the noodle loosening improver there is no limitation on the timing of applying the noodle loosening improver.
  • the noodle loosening improver may be kneaded into the dough.
  • the unraveling improver for noodles may be applied to the noodle strings after the noodles are made.
  • the step of applying the noodle loosening improver to the noodles is the step of blending the noodle loosening improver into the noodle dough.
  • the method for producing noodles further includes a step of making dough.
  • the noodle loosening improver may be mixed with other raw materials before the dough is prepared, or after the dough is prepared, the noodle loosening improver is added. It may be kneaded into the dough.
  • the blending amount is preferably 0.5% by mass or more, more preferably 1% by mass or more, based on the whole dough from the viewpoint of improving the loosening property of the noodles. More preferably, it is 5% by mass or more. Further, from the viewpoint of improving the texture of the noodles, when the loosening improver for noodles is blended in the noodle dough, the blending amount is preferably 30% by mass or less, more preferably 16% by mass or less, based on the whole dough. It is even more preferably 10% by mass or less, and even more preferably 9% by mass or less.
  • the loosening improver for noodles is applied to the noodle wire after the noodles are made, for example, in the method of manufacturing noodles, in the step of applying the loosening improver for noodles to the noodles, the loosening improver for noodles is added to the surface of the noodles. This is a step of adhering the noodles to the surface of the noodles. Examples of the method of adding the loosening improver for noodles to the surface of noodles include spraying and dropping. Further, after the noodle loosening agent is added to the surface of the noodles, the noodle loosening agent may be uniformly distributed, so that the whole may be softened.
  • the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
  • the sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard.
  • the recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 ⁇ m filtration filter (DISMIC-25HP PTFE 0.45 ⁇ m manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
  • Raw material supply 450 g / min Water: 17% by mass Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet Outlet temperature: 100-110 ° C Screw rotation speed 250 rpm
  • the heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to about 10% by mass.
  • the dried heated paste was crushed with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve.
  • the sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare powder granules 1 to 3.
  • the degree of swelling of each powder and granular material in cold water was measured by the method described later.
  • the "acetyl group content” was measured by the following method. (1) After the starch sample is heated and dried at 130 ° C., the moisture content is measured using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX-50), and the amount of dried substance is determined from the obtained moisture value. Calculated. (2) 50 mL of water and several drops of a 1.0 w / v% phenolphthalein ethanol solution were added to a starch sample of 5 g in terms of dry mass.
  • a moisture meter manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX-50
  • Examples 1 to 6 control example 1
  • Instant noodles (Chinese noodles) of each example were produced and evaluated according to the formulations shown in Table 2. The evaluation was conducted by two specialized panelists, and the score was decided by consensus.
  • the obtained noodles were cooked by the following procedure, such as heating and seasoning.
  • Steaming Convection oven (Maruzen, SSC-03), steam mode, 98 ° C, 2 minutes
  • Seasoning Add 26 g of flavored water to 70 g of steamed noodles and mix until the noodles absorb all the flavored water. ..
  • the composition of the seasoning water is shown below.
  • Fry Canola oil at 150 ° C, 2 min
  • Reconstitution with hot water Instant noodles were placed in a plastic container, hot water was poured into the container, the lid was closed, and the noodles were allowed to stand for a predetermined time as described below before being evaluated.
  • the instant noodles obtained in the examples had a shorter rehydration time and were excellent in loosening property of the noodles as compared with those of the control example.
  • the loosening after steaming is superior from Examples 2 and 4 to 6 when it is 25% by mass or more and 100% by mass or less, and is 75% by mass or more. It was better when it was 100% by mass or less.
  • the loosening after reconstitution with hot water it was excellent when it was 25% by mass or more and 100% by mass or less, and it was more excellent when it was 50% by mass or more and 100% by mass or less.
  • the texture was excellent when it was 25% by mass or more and 100% by mass or less, better than when it was 25% by mass or more and 75% by mass or less, and further excellent when it was 25% by mass or more and 50% by mass or less.
  • the loosening after steaming is superior when it is 25% by mass or more and 75% by mass or less, and when it is 25% by mass, It was better.
  • the loosening after reconstitution with hot water it was excellent when it was 25% by mass or more and 75% by mass or less, and it was more excellent when it was 25% by mass or more and 50% by mass or less.
  • the texture was excellent when it was 25% by mass or more and 75% by mass or less, and was superior to that when it was 50% by mass or more and 75% by mass or less.
  • the mass ratio is 0.333 or more. It was excellent when it was 3,000 or less, and it was better when it was 0.333.
  • the unraveling after reconstitution with hot water was excellent when it was 0.333 or more and 3.000 or less, and more excellent when it was 0.333 or more and 1.000 or less.
  • the texture was excellent when it was 0.333 or more and 3.000 or less, and more excellent when it was 1.000 or more and 3.000 or less.
  • Examples 7-14 Control Example 2
  • the chilled noodles (soba) of each example were produced and evaluated according to the formulations shown in Table 3. The evaluation was conducted by two specialized panelists, and the score was decided by consensus.
  • a loosening improver was prepared according to the formulation shown in Table 3. All the ingredients including the loosening improver were mixed to produce chilled noodles under the following conditions.
  • the obtained buckwheat was cooked by the following procedure.
  • Boiled Convection, water containing 0.10% pH adjuster formulation for boiling tank, 98 ° C, 1.5 minutes
  • Cooling Tap water 30 seconds, then ice water 30 seconds Draining: 10 times
  • Storage After boiling 30 g of buckwheat was placed in a plastic cup having a diameter of 10.5 cm, covered, and stored at 4 ° C. overnight. The loosening and texture of buckwheat noodles after storage were evaluated by the following methods.
  • the chilled noodles obtained in the examples had an excellent balance between the looseness of the noodles and the favorable texture as compared with those of the control example.
  • the blending amount of the noodle loosening improver when blended in the noodle dough is 4.0% by mass or more and 14.2% by mass or less with respect to the entire dough from the viewpoint of the loosening property of the noodles. When it was excellent, it was superior when it was 9.4% by mass or more and 14.2% by mass or less. From the viewpoint of texture, it was excellent when it was 4.0% by mass or more and 14.2% by mass or less, and it was more excellent when it was 9.4% by mass or more and 9.9% by mass or less.
  • the content of the component (A) in the noodle loosening improver is excellent when it is 45.5% by mass or more and 75.5% by mass or less, and 71.4% by mass or more and 75. It was better when it was 5% by mass or less. From the viewpoint of texture, it was excellent when it was 45.5% by mass or more and 75.5% by mass or less, and it was more excellent when it was 71.4% by mass or more and 74.1% by mass or less.
  • the content of the component (C) in the noodle loosening improver was excellent when it was 1.9% by mass or more and 7.1% by mass or less from the viewpoint of the loosening property of the noodles.
  • the content of the component (D) in the noodle loosening improver is excellent when it is 21.4% by mass or more and 54.5% by mass or less from the viewpoint of the loosening property of the noodles, and is 21.4% by mass or more and 28. It was better when it was 6% by mass or less. From the viewpoint of texture, it is excellent when it is 21.4% by mass or more and 54.5% by mass or less, and it is better when it is 21.4% by mass or more and 22.6% by mass or less, and it is 21.4% by mass or more.
  • the content of the component (C) with respect to the content of the component (A) was excellent when the mass ratio was 0.025 or more and 0.1 or less from the viewpoint of the looseness of the noodles. From the viewpoint of texture, it was excellent when it was 0.025 or more and 0.1 or less, and it was more excellent when it was 0.05 or more and 0.1 or less.
  • the content of the component (D) with respect to the content of the component (A) is excellent when the mass ratio is 0.300 or more and 1.200 or less, and 0.300 or more and 0.400 or less, from the viewpoint of the looseness of the noodles. At that time, it was better. From the viewpoint of texture, it was excellent when it was 0.300 or more and 1.200 or less, and it was better when it was 0.300.
  • Powder granules 1 were used as the component (A), powdered egg white was used as the component (C), and gluten was used as the component (D). 1200 parts by mass of powder granule 1, 75 parts by mass of powdered egg white, 350 parts by mass of gluten, and 375 parts by mass of Yamaimo powder (Yamaimo powder, manufactured by Otafuku Sauce Co., Ltd.) were mixed to obtain the loosening improver for noodles of this example. It was.
  • Powder granules 2 were used as the component (A), and powdered egg white was used as the component (C).
  • the powder granule 2 was mixed by 100 parts by mass, the powdered egg white by 7 parts by mass, and the strong flour by 300 parts by mass to obtain the loosening improver for noodles of this example.
  • Example 15 Example 15, control example 3
  • Pasta sustained release of raw pasta
  • Table 4 The evaluation was conducted by three specialized panelists, and the score was decided by consensus.
  • Boiled Convection, water containing 0.10% pH adjuster formulation for boiling tank, 98 ° C, 3 minutes to 3 minutes 30 seconds 6. 5. Above. The noodles obtained in the above section were vacuum cooled to 25 ° C. or lower. 7. Then, the noodles were frozen at ⁇ 30 ° C. for 4 hours. 8. The frozen noodles were microwaved at 700 W for 2 minutes.
  • Example 15 the pasta was excellent in loosening property, and the pasta after boiling was excellent in crispness and chewyness.
  • the above step 4 Adhesion to the noodle maker in the noodle maker was also suppressed as compared with Control Example 3, and the workability was excellent.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne un agent pour améliorer les propriétés de ramollissement de nouilles, ledit agent comprenant, en tant que principe actif, le composant (A) qui est un matériau granulaire satisfaisant aux exigences suivantes : (1) avoir une teneur en amidon de 75 % en masse ou plus ; et (2) présenter un degré de gonflement dans l'eau froide à 25 °C de 5 à 40 inclus.
PCT/JP2020/035132 2019-09-30 2020-09-16 Agent pour améliorer les propriétés de ramollissement de nouilles Ceased WO2021065520A1 (fr)

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CN113397102A (zh) * 2021-07-01 2021-09-17 贵州金炜食品有限公司 一种抹茶挂面

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05211851A (ja) * 1992-02-03 1993-08-24 Matsutani Kagaku Kogyo Kk ノンフライ即席麺の製造方法
JPH06276972A (ja) * 1993-03-26 1994-10-04 Taiyo Kagaku Co Ltd 麺類品質改良剤及び麺類の製造方法
JP2000083610A (ja) * 1998-09-11 2000-03-28 Nisshin Flour Milling Co Ltd 麺類の製造方法
JP2000125792A (ja) * 1998-10-20 2000-05-09 Nisshin Flour Milling Co Ltd 乾麺の製造方法
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition
JP6408732B1 (ja) * 2018-03-20 2018-10-17 日清製粉株式会社 麺類用穀粉組成物及び麺類の製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008283888A (ja) 2007-05-16 2008-11-27 Sanei Gen Ffi Inc 麺類のほぐれを改良する方法
TWI730131B (zh) 2016-08-24 2021-06-11 日商不二製油集團控股股份有限公司 含有澱粉食品用的鬆動改良劑、含有澱粉食品以及含有澱粉食品的製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05211851A (ja) * 1992-02-03 1993-08-24 Matsutani Kagaku Kogyo Kk ノンフライ即席麺の製造方法
JPH06276972A (ja) * 1993-03-26 1994-10-04 Taiyo Kagaku Co Ltd 麺類品質改良剤及び麺類の製造方法
JP2000083610A (ja) * 1998-09-11 2000-03-28 Nisshin Flour Milling Co Ltd 麺類の製造方法
JP2000125792A (ja) * 1998-10-20 2000-05-09 Nisshin Flour Milling Co Ltd 乾麺の製造方法
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition
JP6408732B1 (ja) * 2018-03-20 2018-10-17 日清製粉株式会社 麺類用穀粉組成物及び麺類の製造方法

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