JP2004147576A

JP2004147576A - Noodle quality improving agent and method for producing noodle

Info

Publication number: JP2004147576A
Application number: JP2002317417A
Authority: JP
Inventors: Takuya Masuda; 卓也増田; Kiyomi Hashimoto; 聖美橋本; Norio Sato; 則夫佐藤; Tomoji Kato; 友治加藤; Nagahiro Yamazaki; 長宏山崎
Original assignee: Taiyo Kagaku KK
Current assignee: Taiyo Kagaku KK
Priority date: 2002-10-31
Filing date: 2002-10-31
Publication date: 2004-05-27

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles with moderate hardness, resilience( viscoelasticity ), texture and smoothness( when eaten ), palate feeling with good mouthfeel and resistant to loss of firmness in hot water or when boiled, without impairing taste, to provide a noodle quality improving agent, and to provide noodles maintaining the above-mentioned palate feeling even just after produced or after stored not only in the case of eating immediately after cooked but also in the form of cooked noodles, raw type instant noodles (long life(LL) noodles), frozen noodles, instant noodles, etc. <P>SOLUTION: The noodles are obtained by including calcium alginate either singly or in its combination with an existing noodle quality improving agent. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は麺類の食感等の改良剤として有用な添加剤、及びそれを含む麺類の製造方法に関する。
【０００２】
【従来の技術】
麺類は、小麦粉、かんすい、食塩、水といった比較的簡単な原料から作られるが、そのおいしさは麺の食感に負うところが大きい。これら麺類は、調理後において、適度の硬さ、弾力（粘弾性）、歯ごたえ及び滑らかさ（つるみ感）があり、喉ごしが良い食感でかつ湯伸びしにくいものが望まれており、さらに調理後、保存や流通により食するまでに時間のあるもので、特に問題となっている茹で伸びについても生じにくいものが望まれている。
これらの麺類を作るために、小麦粉、澱粉の選択、配合の調整、工程の改良、製麺機械の開発が行われたり、リン酸塩類、乳化剤、増粘多糖類等の食品添加物や卵白や乳蛋白等の食品素材を添加したり、いろいろな試みがなされている。さらに、小麦のグルテンより分画されたグルテニン主成分分画物を添加する方法（（例えば、特許文献１参照。）、乳清蛋白濃縮物、キサンタンガム及び親水性乳化剤を添加する方法（例えば、特許文献２参照。）、動物性蛋白、植物性蛋白、酵母蛋白等の各種蛋白質素材の１種または２種以上とともにＬ−アスコルビン酸、エリソルビン酸またはその塩類もしくはこれらの化合物の１種または２種以上を添加する方法（例えば、特許文献３参照。）等が提案されている。しかしながら、それらのいずれもいくらかの効果をあげているが、十分ではなかった。また、麺類の製造に際して植物蛋白または乳蛋白を添加することについては公知であるが、十分な効果が得られなかった。
そこで、麺類の食感をさらに向上させる麺質改良剤及びこれを用いた製造法の確立が望まれている。
【０００３】
【特許文献１】
特開平６−１５３８３２号公報（第２−５頁）
【特許文献２】
特開平６−１４１８０３号公報（第２−４頁）
【特許文献３】
特開昭５８−１３４９５９号公報（第１−３頁）
【０００４】
【発明が解決しようとする課題】
本発明は、麺類の食味を損なうことなく、適度の硬さ、弾力（粘弾性）、歯ごたえ及び滑らかさ（つるみ感）があり、喉ごしが良い食感でかつ湯伸び、茹で伸びのしにくい麺類の製造法及び麺質改良剤を提供するものである。また、調理後すぐに食するものだけでなく、調理麺、生タイプ即席麺（以下ＬＬ麺）、冷凍麺、即席麺等の麺類においても、その製造時や保管後にも前述の食感が維持できる麺類を提供するものである。
【０００５】
【課題を解決するための手段】
本発明者らは、麺類の食味を損なうことなく、適度の硬さ、弾力（粘弾性）、歯ごたえ及び滑らかさ（つるみ感）があり、喉ごしが良く、湯伸び、茹で伸びのしにくい麺質改良剤及びその製造方法ついて鋭意研究した結果、アルギン酸カルシウムを単独添加または既存の麺質改良剤と併用添加することにより、非常に優れた効果が得られることを発見し、本発明を完成した。
【０００６】
【発明の実施の形態】
本発明のアルギン酸カルシウムについて、その製法等は特に限定されるものではなく、市販されているものを使用することができる。
本発明に使用されるアルギン酸カルシウムの麺に対する添加量は、適宜決定すべきであるが、おおむね粉体原料に対して０．０５〜２．０重量％程度が配合される。好ましくは、対粉体原料０．１〜１．５重量％であり、さらに好ましくは対粉体原料０．１〜１．０重量％である。
【０００７】
本発明の麺類の製造法では、アルギン酸カルシウムを麺の製造時に添加配合すれば良いが、卵白粉末、卵黄粉末、全卵粉末、カゼイン、カゼインナトリウム、乳蛋白、コラーゲン、ゼラチン、血漿蛋白、小麦蛋白、大豆蛋白、エンドウ豆蛋白、キサンタンガム、グァーガム、タマリンドシードガム、ローカストビーンガム、カラギーナン、グルコマンナン、カードラン、アラビアガム、カラヤガム、サイリウムシードガム、ジェランガム、タラガム、プルラン、ペクチン、及びこれらの分解物、アルギン酸、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、カルボキシメチルセルロースナトリウム、カルボキシメチルセルロースカルシウム、水溶性大豆多糖類、大豆食物繊維、澱粉、加工澱粉、澱粉分解物、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ステアロイル乳酸カルシウム、レシチン、酵素処理レシチンの中から選ばれる少なくとも１種または２種以上、好ましくは、キサンタンガム、グァーガム、ローカストビーンガム、カラギーナン、サイリウムシードガム、タラガム、ペクチン、アルギン酸、アルギン酸プロピレングリコールエステル、レシチン、酵素処理レシチンの中から選ばれる少なくとも１種または２種以上を適量併用することにより、アルギン酸カルシウムの食感改良効果、茹で伸び抑制効果に加えて、上記物質それぞれの食感改良効果をより効果的に引き出すことが可能となる。
【０００８】
本発明において、麺類とは、小麦粉または小麦粉以外の穀粉及びその他の原材料に加水混練して製麺したものを指し、麺類を特に限定するものではない。例えば、うどん、中華麺、皮類、和そば、素麺、冷麦、冷麺、ビーフン、きしめん、マカロニ、スパゲッティ等が挙げられる。麺類の形態は特に限定されるものではないが、生麺、茹で麺、蒸し麺、生タイプ即席麺（ＬＬ麺）、即席麺、乾麺、冷凍麺のいずれであってもよい。
【０００９】
麺類の常法による製造法としては、小麦粉または小麦粉にそば粉等の原料を混合した粉末に、食塩または、炭酸カリウム、炭酸ナトリウム、リン酸塩等の塩類を溶解した水溶液を混合し、ミキサーにて数分間混捏して、そぼろ状の生地を得る。このそぼろ状の生地を複合機により麺帯とし、圧延段階を繰り返した後、切刃にて切り出し麺線を得る。この製麺の際の混捏や麺帯形成時に生地を真空状態にすることもできる。以上の手順により得られた麺線をそのまま包装したり、沸騰水もしくは蒸気等にて加熱したのち、流水にて水洗冷却し包装したり、冷凍し包装したり、また加熱α化後熱風、油揚げにて乾燥を行ったりする。ＬＬ麺の様に長期保存を目的とする場合は、酸処理を行い、包装後、蒸熱殺菌等を行う。
【００１０】
本発明品の麺類への添加方法は、特に限定されるものではないが、生地を調製する際に、練り水に分散させてから添加する方法、粉末原料に添加・混合する方法等を適宜選択できるが、練水中では沈殿するので粉末原料秤量時に予め添加・混合しておくことが望ましい。
以下実施例を挙げて本発明を具体的に説明するが、本発明は、以下の実施例によってのみ限定されるものではない。
【００１１】
【実施例】
実施例１
準強力粉１０００ｇに対し、アルギン酸カルシウム（（株）キミカ製）１０ｇを粉体混合し、粉末かんすい１０ｇ、食塩１０ｇ、水３５０ｇ、９９％エタノール２０ｇを練り水に配合し、ミキサーで１５分間混捏し、常法により圧延、切出し（最終麺帯厚１．４ｍｍ、切刃＃２０角刃）を行って得られた中華麺１２０ｇをポリ袋で密封し、２０℃で２４時間麺線熟成を行い、生中華麺を得た。
【００１２】
実施例２
準強力粉１０００ｇに対し、アルギン酸カルシウム１０ｇ、アルギン酸２ｇ、粉末かんすい１０ｇ、食塩１０ｇ、水３５０ｇ、９９％エタノール２０ｇを配合し、実施例１と同様にして生中華麺を得た。
【００１３】
実施例３
準強力粉１０００ｇに対し、アルギン酸カルシウム１０ｇ、ペクチン２ｇ、粉末かんすい１０ｇ、食塩１０ｇ、水３５０ｇ、９９％エタノール２０ｇを配合し、実施例１と同様にして生中華麺を得た。
【００１４】
実施例４
準強力粉１０００ｇに対し、アルギン酸カルシウム１０ｇ、大豆レシチン製剤１０ｇ、粉末かんすい１０ｇ、食塩１０ｇ、水３５０ｇ、９９％エタノール２０ｇを配合し、実施例１と同様にして生中華麺を得た。
【００１５】
比較例１
アルギン酸カルシウムを加えない以外は、実施例１と同様にして生中華麺を得た。
【００１６】
比較例２
アルギン酸カルシウムを加えない以外は、実施例２と同様にして生中華麺を得た。
【００１７】
比較例３
アルギン酸カルシウムを加えない以外は、実施例３と同様にして生中華麺を得た。
【００１８】
比較例４
アルギン酸カルシウムを加えない以外は、実施例４と同様にして生中華麺を得た。
【００１９】
（調理麺評価方法）
上記の実施例１〜４及び比較例１〜４で得られた生中華麺を沸騰水中で２分３０秒間茹で上げ、ラーメンスープの入ったどんぶりに移し、パネラー２０人にて、麺の食感、伸びの抑制、食味について評価した。
食感、伸びの抑制、食味の評価は、極めて良いものを１０点、かなり良いものを９点、やや良いものを８点、普通を７点、やや悪いものを６点、かなり悪いものを５点、極めて悪いものを４点とし、パネラー２０人の平均値で示した。
その結果を表１に示す。
【００２０】
【表１】

【００２１】
実施例１と比較例１の結果から明らかなように本発明品を添加することにより、比較品に比べて麺の食感に優れ、伸びの抑制についても良好であり、食味の影響についても問題がなかった。また、実施例２〜４、比較例２〜４の結果から明らかなように、本発明品を既知の麺質改良剤と併用することにより、より効果的に麺質が改善された。
【００２２】
【発明の効果】
本発明は、麺本来の食味を損なうことなく、適度の硬さ、弾力（粘弾性）、歯ごたえ及び滑らかさ（つるみ感）があり、喉ごしが良い食感でかつ湯伸び、茹で伸びのしにくい麺類の製造法を提供するものであり、食品産業に大いに貢献できるものである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an additive useful as an agent for improving the texture of noodles and the like, and a method for producing noodles containing the additive.
[0002]
[Prior art]
Noodles are made from relatively simple raw materials such as flour, sweet potato, salt, and water, but their taste depends greatly on the texture of the noodles. These noodles, after cooking, have moderate hardness, elasticity (viscoelasticity), chewyness and smoothness (smoothness), those that have a good texture and are difficult to spread in hot water, Further, there is a demand for a food which has a long time to be consumed after storage and distribution after cooking, and which hardly causes particularly a problem of boiling elongation.
In order to make these noodles, wheat flour, selection of starch, adjustment of blending, improvement of processes, development of noodle-making machines are performed, phosphates, emulsifiers, food additives such as thickening polysaccharides and egg whites and Various attempts have been made to add food materials such as milk protein. Furthermore, a method of adding a glutenin main component fraction separated from wheat gluten (see, for example, Patent Document 1), a method of adding whey protein concentrate, xanthan gum and a hydrophilic emulsifier (for example, Patent Reference 2), L-ascorbic acid, erythorbic acid or salts thereof, or one or more of these compounds, together with one or more of various protein materials such as animal protein, plant protein, yeast protein, etc. (For example, see Patent Document 3), etc. However, all of them have some effects, but they are not enough. Although addition of a protein is known, a sufficient effect was not obtained.
Therefore, establishment of a noodle quality improving agent for further improving the texture of noodles and a production method using the same are desired.
[0003]
[Patent Document 1]
JP-A-6-153832 (pages 2-5)
[Patent Document 2]
JP-A-6-141803 (pages 2-4)
[Patent Document 3]
JP-A-58-134959 (pages 1-3)
[0004]
[Problems to be solved by the invention]
The present invention has moderate hardness, elasticity (viscoelasticity), chewyness and smoothness (smoothness) without deteriorating the taste of the noodles, and has a good texture and throat and boiling elongation. It is intended to provide a method for producing difficult noodles and a noodle quality improving agent. Further, not only those which are eaten immediately after cooking but also cooked noodles, raw type instant noodles (hereinafter referred to as LL noodles), frozen noodles, instant noodles, etc., the above-mentioned texture is maintained during the production and after storage. It provides noodles that can be made.
[0005]
[Means for Solving the Problems]
The present inventors have moderate hardness, elasticity (viscoelasticity), chewyness and smoothness (smoothness) without deteriorating the taste of the noodles, have a good throat, and are difficult to elongate and boil. As a result of intensive studies on the noodle quality improver and its manufacturing method, it was discovered that a very excellent effect can be obtained by adding calcium alginate alone or in combination with an existing noodle quality improver, and completed the present invention. did.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
The method for producing the calcium alginate of the present invention is not particularly limited, and commercially available ones can be used.
The amount of calcium alginate to be added to the noodles used in the present invention should be determined appropriately, but is generally blended in an amount of about 0.05 to 2.0% by weight based on the powder raw material. Preferably, it is 0.1 to 1.5% by weight based on the raw material powder, and more preferably 0.1 to 1.0% by weight based on the raw material powder.
[0007]
In the method for producing the noodles of the present invention, calcium alginate may be added and blended during the production of the noodles. Egg white powder, egg yolk powder, whole egg powder, casein, casein sodium, milk protein, collagen, gelatin, plasma protein, wheat protein , Soy protein, pea protein, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, glucomannan, curdlan, arabic gum, karaya gum, psyllium seed gum, gellan gum, cod gum, pullulan, pectin, and their degradation products , Alginic acid, sodium alginate, propylene glycol alginate, sodium carboxymethylcellulose, calcium carboxymethylcellulose, water-soluble soybean polysaccharide, soybean dietary fiber, starch, processed starch, starch hydrolyzate, glycerin fat At least one selected from acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, stearoyl lactate calcium, lecithin, and enzyme-treated lecithin Or two or more, preferably at least one or two or more selected from xanthan gum, guar gum, locust bean gum, carrageenan, psyllium seed gum, tara gum, pectin, alginic acid, propylene glycol alginate, lecithin, enzyme-treated lecithin In addition to the effect of improving the texture of calcium alginate and the effect of inhibiting elongation during boiling, the texture improvement effect of each of the above substances can be more effectively achieved by using an appropriate amount of It can be put out to become.
[0008]
In the present invention, the noodles refer to those obtained by mixing and kneading wheat flour or flour other than flour and other raw materials with water, and noodles are not particularly limited. For example, udon, Chinese noodles, skins, Japanese buckwheat, plain noodles, cold wheat, cold noodles, rice noodles, kishimen, macaroni, spaghetti and the like can be mentioned. The form of the noodles is not particularly limited, but may be any of raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL noodles), instant noodles, dry noodles, and frozen noodles.
[0009]
As a conventional method for producing noodles, flour or a powder obtained by mixing raw materials such as buckwheat flour with wheat flour, salt or an aqueous solution in which salts such as potassium carbonate, sodium carbonate, phosphates, etc. are mixed, and mixed into a mixer. And knead for a few minutes to obtain a tattered dough. The tattered dough is made into a noodle band by a multifunction machine, and after the rolling step is repeated, cut noodle strings are obtained with a cutting blade. The dough can be brought into a vacuum state during kneading or noodle band formation during the noodle-making. After packing the noodle strings obtained by the above procedure as they are, heating them with boiling water or steam, etc., wash them with running water, cool them and pack them, or pack them frozen, and then hot-gelatinize them after heating and gelatinizing them. For drying. When long-term storage is intended like LL noodles, acid treatment is performed, and after packaging, steam sterilization and the like are performed.
[0010]
The method of adding the product of the present invention to the noodles is not particularly limited, but when preparing the dough, a method of adding the mixture after dispersing it in kneading water, a method of adding and mixing the powder raw material, and the like are appropriately selected. Although it can be formed, it precipitates in condensed water, so it is desirable to add and mix it in advance when weighing the powder raw material.
Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited only to the following Examples.
[0011]
【Example】
Example 1
10 g of calcium alginate (manufactured by Kimika Co., Ltd.) is mixed with 1000 g of semi-strength powder, and 10 g of powdered brine, 10 g of salt, 350 g of water, and 20 g of 99% ethanol are blended in kneading water and kneaded with a mixer for 15 minutes. 120 g of Chinese noodles obtained by rolling and cutting (final noodle band thickness: 1.4 mm, cutting blade # 20 square blade) by a conventional method are sealed in a plastic bag, and noodle strings are aged at 20 ° C. for 24 hours. Chinese noodles were obtained.
[0012]
Example 2
10 g of calcium alginate, 2 g of alginic acid, 10 g of powdered brine, 10 g of salt, 350 g of water, and 20 g of 99% ethanol were mixed with 1000 g of the semi-strong powder to obtain raw Chinese noodles in the same manner as in Example 1.
[0013]
Example 3
10 g of calcium alginate, 2 g of pectin, 10 g of powdered brine, 10 g of salt, 350 g of water, and 20 g of 99% ethanol were mixed with 1000 g of the semi-strong flour to obtain raw Chinese noodles in the same manner as in Example 1.
[0014]
Example 4
10 g of calcium alginate, 10 g of soybean lecithin preparation, 10 g of powdered brine, 10 g of salt, 350 g of water, and 20 g of 99% ethanol were mixed with 1000 g of the semi-strength powder to obtain raw Chinese noodles in the same manner as in Example 1.
[0015]
Comparative Example 1
Raw Chinese noodles were obtained in the same manner as in Example 1 except that calcium alginate was not added.
[0016]
Comparative Example 2
Raw Chinese noodles were obtained in the same manner as in Example 2 except that calcium alginate was not added.
[0017]
Comparative Example 3
Raw Chinese noodles were obtained in the same manner as in Example 3 except that calcium alginate was not added.
[0018]
Comparative Example 4
Raw Chinese noodles were obtained in the same manner as in Example 4, except that calcium alginate was not added.
[0019]
(Cooking noodle evaluation method)
The raw Chinese noodles obtained in Examples 1 to 4 and Comparative Examples 1 to 4 were boiled in boiling water for 2 minutes and 30 seconds, transferred to a bowl containing ramen soup, and the texture of the noodles was evaluated by 20 panelists. , Suppression of growth and taste.
Evaluation of texture, suppression of elongation, and taste were 10 points for very good, 9 points for fairly good, 8 points for fairly good, 7 points for normal, 6 points for slightly bad, and 5 points for fairly bad. Points and extremely bad points were set to 4 points, and indicated by the average value of 20 panelists.
Table 1 shows the results.
[0020]
[Table 1]

[0021]
As is clear from the results of Example 1 and Comparative Example 1, by adding the product of the present invention, the texture of the noodles is superior to that of the comparative product, the suppression of elongation is good, and the influence of taste is also a problem. There was no. Moreover, as is clear from the results of Examples 2 to 4 and Comparative Examples 2 to 4, noodle quality was more effectively improved by using the product of the present invention in combination with a known noodle quality improver.
[0022]
【The invention's effect】
The present invention has moderate hardness, elasticity (viscoelasticity), chewyness and smoothness (smoothness) without deteriorating the original taste of the noodles, and has a good texture of throat and elongation with hot water and boiling. The present invention provides a method for producing noodles which is difficult to make, and can greatly contribute to the food industry.

Claims

A noodle quality improver comprising calcium alginate.

Calcium alginate, egg white powder, egg yolk powder, whole egg powder, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, xanthan gum, guar gum, tamarind seed gum, locust bean gum , Carrageenan, glucomannan, curdlan, gum arabic, gum karaya, psyllium seed gum, gellan gum, tara gum, pullulan, pectin, and their degradation products, alginic acid, sodium alginate, propylene glycol alginate, sodium carboxymethylcellulose, carboxymethylcellulose calcium, Water-soluble soy polysaccharide, soy dietary fiber, starch, processed starch, starch degradation product, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester Ter, polyglycerin condensed ricinoleate, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactate, lecithin, enzyme-treated lecithin, in combination with at least one or more selected from the group consisting of: Characteristic noodle quality improver.

A method for producing noodles, comprising adding the noodle quality improver according to claim 1 or 2.

Noodles comprising the noodle quality improver according to claim 1 or 2.