JPH0441581B2 - - Google Patents
Info
- Publication number
- JPH0441581B2 JPH0441581B2 JP63249808A JP24980888A JPH0441581B2 JP H0441581 B2 JPH0441581 B2 JP H0441581B2 JP 63249808 A JP63249808 A JP 63249808A JP 24980888 A JP24980888 A JP 24980888A JP H0441581 B2 JPH0441581 B2 JP H0441581B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- enzyme
- present
- soybean seed
- enzymes
- 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.)
- Expired - Lifetime
Links
- 235000012149 noodles Nutrition 0.000 claims description 27
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 13
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 239000003527 fibrinolytic agent Substances 0.000 claims description 3
- 230000003480 fibrinolytic effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 101710196208 Fibrinolytic enzyme Proteins 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 108010081495 driselase Proteins 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は、麺類に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to noodles.
［従来の技術］
従来、大豆の種子は、主として種皮以外の部分
がもちいられ、種皮は殆ど利用されていない。例
えば、大豆では、種皮は全体の６〜10重量％を占
めるが、せいぜい家畜の飼料に用いられるだけ
で、大半は廃棄されてしまう。[Prior Art] Conventionally, soybean seeds are mainly used for parts other than the seed coat, and the seed coat is hardly used. For example, in soybeans, the seed coat accounts for 6 to 10% of the total weight, but it is only used as feed for livestock, and most of it is discarded.
そのため、大豆種皮を利用して食品とするやり
方が、種々検討されてきている（例えば、特開昭
52−7452号、同第51−104051号参照）。これらの
方法は、大豆種皮を単に機械的に粉砕するか、ま
たはそのまま利用する方法である。一方、繊維質
を酵素的に分解する方法も提案されている（例え
ば、特開昭51−136842号参照）。この方法によれ
ば、繊維質が液化、糖化されて分解してしまう。 Therefore, various methods of using soybean seed coats to produce food have been studied (for example,
52-7452 and 51-104051). These methods involve simply mechanically crushing soybean seed coats or using them as they are. On the other hand, a method of enzymatically decomposing fibers has also been proposed (see, for example, Japanese Patent Application Laid-open No. 136842/1983). According to this method, the fibers are liquefied, saccharified, and decomposed.
これらの方法とは異なり、大豆種皮の外皮部を
酵素的に分解して食品原料とする方法が提案され
ている（特公昭61−55101号など参照）。これらの
方法によれば、酵素としては繊維素分解酵素やペ
クチン・ヘミセルロース分解酵素を用いる。この
方法によつて得られる製品は、あんやクツキー、
ビスケツトなどの菓子や、さつまあげ、かまぼ
こ、ちくわ、ハム、ソーセージなどの原料に添加
することにより用いられる。 Different from these methods, a method has been proposed in which the outer skin of soybean seed coat is enzymatically decomposed and used as a food raw material (see Japanese Patent Publication No. 61-55101, etc.). According to these methods, a fibrinolytic enzyme or a pectin/hemicellulose degrading enzyme is used as the enzyme. Products obtained by this method include bean paste, kutsky,
It is used by adding it to sweets such as biscuits, fish cakes, kamaboko, chikuwa, ham, and sausages.
本発明者は、この酵素分解物の他の用途を検討
した結果、本発明を見いだした。 The present inventor discovered the present invention as a result of studying other uses of this enzymatically decomposed product.
［発明の概要］
即ち、本発明は繊維素分解酵素及び／又はペク
チン・ヘミセルロース分解酵素の作用を受けた蒸
煮大豆種皮を含む麺類に関する。[Summary of the Invention] That is, the present invention relates to noodles containing steamed soybean seed coats treated with fibrinolytic enzymes and/or pectin/hemicellulose-degrading enzymes.
本発明で用いられる大豆種皮は、例えば豆腐製
造時に得られるおから、醤油のしぼりかすなどが
挙げられるが、このほか大豆を摩砕して得られた
種皮も用いられる。使用に当たつては、蒸煮によ
る膨潤され、含水されている必要がある。 Examples of the soybean seed coat used in the present invention include okara obtained during tofu production and soy sauce residue, but seed coats obtained by grinding soybeans may also be used. Before use, it must be swollen and hydrated by steaming.
本発明では、これら蒸煮された大豆種皮に繊維
素分解酵素及び／又はペクチン・ヘミセルロース
分解酵素を作用させて得られた生成物（以下酵素
処理物とする）を用いる。何れか一方の酵素を用
いてもよいが、両者を用いるほうが、処理時間の
短縮、歩留まりの向上の点からみても好ましい。
酵素は、市販されている任意のものを用いること
ができ、繊維素分解酵素としてはノボ社のセルク
ラストなど、ペクチン・ヘミセルロース分解酵素
としてはノボ社のペクネツチクス、協和発酵のド
リセラーゼ、新日本化学のスミチームなどが挙げ
られる。酵素の使用量は、蒸煮した大豆種皮に対
してそれぞれ0.1〜0.7重量％が好ましい。酵素処
理物の製造では、蒸煮された大豆種皮に、食用の
揮発性酸例えばくえん酸またはこはく酸を加えて
弱酸性例えばPH４〜５とし、これに適量の酵素を
加えて均一に分散させ、次に40〜55℃で１〜４時
間保持する。 In the present invention, a product obtained by allowing a fibrinolytic enzyme and/or a pectin/hemicellulose degrading enzyme to act on these steamed soybean seed coats (hereinafter referred to as an enzyme-treated product) is used. Although either one of the enzymes may be used, it is preferable to use both enzymes from the viewpoint of shortening processing time and improving yield.
As the enzyme, any commercially available enzyme can be used; fibrinolytic enzymes include Novo's Celluclast, pectin/hemicellulose-degrading enzymes include Novo's Peknethux, Kyowa Hakko's Driselase, and Shin Nihon Kagaku's Examples include Sumiteam. The amount of each enzyme used is preferably 0.1 to 0.7% by weight based on the steamed soybean seed coat. In the production of enzyme-treated products, an edible volatile acid such as citric acid or succinic acid is added to the steamed soybean seed coat to make it weakly acidic, e.g. pH 4 to 5. An appropriate amount of enzyme is added to this and uniformly dispersed. Hold at 40-55°C for 1-4 hours.
本発明では、この酵素処理物をそのまま使用し
てもよいが、この酵素処理物を一旦乾燥しておき
使用に当たつて水を添加し含水させて用いてもよ
い。この場合、含水量は、65〜90重量％とする。 In the present invention, this enzyme-treated product may be used as it is, but it may also be used by drying the enzyme-treated product and adding water to it before use. In this case, the water content is between 65 and 90% by weight.
本発明の麺類の種類としては、うどん類、中華
麺、そば、マカロニ類、ビーフン、ハルサメ、ひ
や麦、そうめんなどがあげられ、これらの形態と
して生麺、乾麺、ゆで麺、蒸し麺、冷凍麺、即席
麺などがあげられる。 Examples of the types of noodles of the present invention include udon noodles, Chinese noodles, soba noodles, macaroni noodles, rice noodles, harusame noodles, hiyamugi, and somen noodles, and the forms of these include raw noodles, dried noodles, boiled noodles, steamed noodles, and frozen noodles. Examples include noodles and instant noodles.
本発明の麺類の製法では、従来の麺類の製法に
おいて小麦粉と水（食塩水・かん水）とを混合
（混捏）するときに、酵素処理物を加えて行う。
この際、酵素処理物の添加量は、原料に対して30
重量％以下好ましくは25重量％以下用いる。この
量よりも多いと、得られる麺類の強度が弱くな
り、こしがなくなる。そして、得られた混合物を
使用して、それぞれの麺類の従来の方法に応じ
て、麺類を製造する。 In the method for producing noodles of the present invention, an enzyme-treated product is added when flour and water (saline solution/brine) are mixed (kneaded) in the conventional method for producing noodles.
At this time, the amount of enzyme-treated product added is 30% of the raw material.
The amount used is preferably 25% by weight or less. If the amount is more than this, the strength of the obtained noodles will be weakened and the texture will be lost. The resulting mixture is then used to produce noodles according to the conventional method for each type of noodle.
本発明の麺類は、大豆種皮を含有しているため
に、食物繊維不足の解消に役立つ。現代の日本人
は、食物繊維が不足しているといわれているが、
この麺類を食べれば、食物繊維を十分摂取できる
ことになる。 Since the noodles of the present invention contain soybean seed coats, they are useful for resolving dietary fiber deficiency. It is said that modern Japanese people lack dietary fiber.
If you eat this noodle, you will be able to get enough dietary fiber.
［実施例］ 次に、本発明の実施例を示す。[Example] Next, examples of the present invention will be shown.
実施例 １
豆腐製造時に得られたおから100Kgに水５を
加え、くえん酸によりPH５とした。ペクチネツク
ス（ノボ社製）150ｇ及びセルクラスト（ノボ社
製）150ｇを加えて、十分に撹拌した。次に、混
合物を50℃で３時間保持して、ペースト状物を得
た。Example 1 5 parts of water was added to 100 kg of okara obtained during tofu production, and the pH was adjusted to 5 with citric acid. 150 g of Pectinex (manufactured by Novo) and 150 g of Celluclast (manufactured by Novo) were added and thoroughly stirred. The mixture was then held at 50°C for 3 hours to obtain a paste.
このペースト状物200ｇを、小麦粉１Kg及び水
300ｇ（食塩30ｇを含む）に加え、加水混合型ミ
キサーにより全体を十分に混合、混捏した。混捏
した生地をロールで延ばしながら、薄い帯状に成
形した。成形物を切刃ロールにより縦に線状に切
り、生麺を得た。 Add 200g of this paste to 1kg of flour and water.
300 g (including 30 g of salt), and the whole was thoroughly mixed and kneaded using a water-mixing mixer. The kneaded dough was rolled out and formed into a thin strip. The molded product was cut vertically into linear lines using a cutting blade roll to obtain raw noodles.
得られた生麺をゆでて食すると、ペースト状物
を入れない麺と同様な食感が得られ、その上栄養
上必要な食物繊維を十分に得ることができた。 When the resulting raw noodles were boiled and eaten, they had the same texture as noodles without the paste, and moreover, they were able to obtain a sufficient amount of nutritionally necessary dietary fiber.
この方法において、ペースト状物を350ｇ用い
ると、得られた麺は、こしが弱くなり、よい食感
を得ることができなかつた。 In this method, when 350 g of the paste-like material was used, the noodles obtained had a weak texture and could not have a good texture.
Claims (1)
ルロース分解酵素の作用を受けた蒸煮大豆種皮を
含む麺類。1. Noodles containing steamed soybean hulls treated with fibrinolytic enzymes and/or pectin/hemicellulose-degrading enzymes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63249808A JPH0297360A (en) | 1988-10-05 | 1988-10-05 | Noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63249808A JPH0297360A (en) | 1988-10-05 | 1988-10-05 | Noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0297360A JPH0297360A (en) | 1990-04-09 |
| JPH0441581B2 true JPH0441581B2 (en) | 1992-07-08 |
Family
ID=17198513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63249808A Granted JPH0297360A (en) | 1988-10-05 | 1988-10-05 | Noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0297360A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2368512A (en) * | 2000-11-02 | 2002-05-08 | Leuven K U Res & Dev | Increasing soluble fibre content in pasta products using enzymes |
-
1988
- 1988-10-05 JP JP63249808A patent/JPH0297360A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0297360A (en) | 1990-04-09 |
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