JPH06276972A - Noodle quality improver and method for producing noodles - Google Patents

Abstract

(57) [Summary] [Structure] A noodle quality improving agent comprising chicken egg and lysophospholipid, and a production method characterized by adding the egg and lysophospholipid. [Purpose] To produce noodles that boil quickly without deteriorating the texture without improving any conventional noodle-making machine.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles that are quickly boiled.

[0002]

2. Description of the Related Art Noodles are divided into udon, soup noodles, buckwheat noodles, Chinese noodles, spaghetti, macaroni, rice noodles, etc. according to their raw materials, and they are made into raw noodles, frozen noodles, boiled noodles, dry noodles, instant noodles, etc. It is divided. These noodles have a common problem that it takes as long as 10 to 30 minutes to boil them. Raw noodles boiled before meals,
Dried noodles have a drawback in that they consume a lot of energy and are not suitable for modern dietary habits such as waiting. In addition, when boiled in the manufacturing process of frozen noodles, boiled noodles, instant noodles, etc., it is a source of low energy consumption and low productivity. Conventionally, as a technique for tackling this problem, an attempt has been made to add powder oil and fat of several% as disclosed in JP-B-61-39019.

[0003]

However, in this method, the texture of the dough is considerably different from that in the case where the dough is not added, and the texture peculiar to the noodles is impaired, and the fluidity of the dough becomes high. It has a drawback that it cannot be directly manufactured by a machine. Therefore, the inventors of the present invention have conducted intensive studies for the purpose of obtaining noodles that can be produced without any improvement of the conventional noodle making machine and that do not spoil the texture and that boil quickly.

[0004]

As a result, they have found that the above object can be achieved by adding chicken egg and lysophospholipid to conventional noodles, and have completed the present invention. That is, the present invention relates to a noodle quality improving agent characterized by containing chicken egg and lysophospholipid and a method for producing noodles characterized by adding chicken egg and lysophospholipid. The lysophospholipid of the present invention is one or a mixture of two or more selected from lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol, lysophosphatidylserine, and lysophosphatidic acid. Is. There are many known methods for obtaining the lysophospholipid of the present invention. For example, Journal of the Ameri
can Chemist 'Society Vol.
53 P425 (1976) describes a method of hydrolyzing soybean lecithin with phospholipase A to obtain lysophospholipids. Also, JP-A-63-279753
Thus, lysophospholipid can be produced from lecithin derived from natural products. The lysophospholipid of the present invention is not particularly limited, but a soybean-derived lecithin partially hydrolyzed with phospholipase A is preferable,
More preferably, in order to obtain a good color tone and flavor, it is desirable to use a fatty acid produced as a by-product during partial hydrolysis by a known method, for example, one obtained by removing and purifying with an organic solvent. Although the amount of lysophospholipid added is not particularly limited,
01 to 0.5% is preferable, and 0.01 to 0.5% is more preferable.
It is 0.2%. The method for adding the lysophospholipid is not particularly limited, but it is preferable to add it by mixing with other powder before the water addition step or by dissolving it in water for water addition because of the ease of operation. The hen's egg of the present invention refers to shell eggs, liquid eggs, powdered eggs, frozen eggs and the like that are distributed in the general market, and is not limited to its form. In addition, liquid eggs, powdered eggs, and frozen eggs may be produced by separating them into egg white in the production process, and the chicken egg of the present invention includes these separated products. In addition, secondary processing such as heating and enzyme treatment may be performed, and other components may be added for the purpose of improving storage stability, which are also included. Of these, egg white is particularly preferable because it does not affect the quality of the product used because it contains less pigment and oil. In addition, egg white is preferable because it has a higher combined effect with lysophospholipids than the egg yolk component. The egg white is not particularly limited, but the higher the water retention capacity is, the more effective it is in returning to hot water. The water retention capacity is measured as the water separation rate, and the smaller the water separation rate, the higher the water retention capacity. Here, the water separation rate of egg white used in the present application is 0.5% to 2
It is 0%, preferably 1% to 10%. here,
When the water separation rate is 0.5% or less, the texture becomes poor, and 20%
In the above, the effect of the present invention cannot be obtained. The method for measuring the water separation rate and the method for preparing the gel in the present application will be described.

<Preparation Method of Gel> Sample 10 and 90 parts of water are dissolved, deaerated, and then filled in vinylidene chloride having a folding diameter of 45 mm. Heat in a 90 ° C constant temperature bath for 30 minutes, cool in running water for 1 hour, and store in a 5 ° C refrigerator overnight. After leaving at 20 ° C. for 1 hour or more, measurement is performed.

<Measurement Method of Water Separation Rate> The gel casing was removed, cut into a thickness of 30 mm, and a filter paper (No. 2, diameter 1
2.5 cm) and weigh the gel. After leaving it in a place without wind for 1 hour, the weight is measured again to obtain the water separation rate.

[0007] The noodles of the present invention mean that flour made from wheat, buckwheat, rice, etc. is added to water, and if necessary, salt, brackish water, chicken egg,
It is processed in the process of kneading and heat treatment by adding yam and the like. Udon, noodles, soba,
It is divided into Chinese noodles, spaghetti, macaroni, rice noodles, etc., and also includes skins such as wonton, gyoza, and shoumai. Further, it is classified into raw noodles, frozen noodles, boiled noodles, dry noodles, and instant noodles depending on the processing steps, and these are all included. Other additives may be added to the noodles of the present invention within a range not departing from the object of the present invention. For example, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, for the purpose of preventing boil and spread.
Propylene glycol fatty acid ester, soybean phospholipid,
A surfactant for food such as organic acid monoglyceride may be added. In addition, proteins such as whey protein, polysaccharides such as yam, salts such as brackish water and salt may be added for the purpose of improving texture. As a result, the noodles of the present invention become noodles that boil quickly without impairing the texture due to the action of the egg and lysophospholipid complex contained therein. The formulation of the noodle quality improving agent of the present invention is not particularly limited, but usually,
0.01 to 0.5 part of lysophospholipid and 0.5 to 40 parts of chicken egg are blended, preferably 0.01 to 0.1 part and 0.5 of egg.
Parts to 20 parts. If necessary, 0.1 to 1 part of a food-grade surfactant such as glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid, organic acid monoglyceride may be added, 0.5 to 20 parts of protein such as whey protein or 0.1 to 1 of polysaccharide such as yam
It is also possible to mix 0 part. The present invention will be described in detail below with reference to examples.

[0008]

【Example】

Example 1 100 g of medium strength flour, 1 g of egg white powder U (water separation rate: 2%) and 1 g of egg white powder U (water separation rate: 2%) and Sun Lecithin P-1 manufactured by Taiyo Kagaku Co., Ltd. (lysophospholipid content 30%) 0 0.3 g
Mix well. Separately prepared water 35g and salt 1.8g
Add the solution of and mix for hydration. After that, leave it overnight,
The final noodle band was rolled with a roll to a thickness of 2.2 mm, and a noodle cutting machine was equipped with cutting teeth # 14 to cut the noodle band to obtain raw udon.

Example 2 Raw udon was obtained by the same procedure as in Example 1 except that 1 g of egg white powder US (water separation rate: 5%) was used.

Example 3 Example 1 except that 2 g of egg white powder U (water separation rate: 2%) was used.
I got raw udon with exactly the same operation as.

Example 4 Raw udon was obtained by the same procedure as in Example 1 except that 1 g of sanlecithin P-1 was used.

Example 5 0.5 g of egg white powder U (water separation rate: 2%), sanlecithin P
Raw udon was obtained by the same procedure as in Example 1 except that 0.1 g of -1 was used.

Comparative Example 1 100 g of medium strength flour, 35 g of water and 1.8 of salt prepared separately were prepared.
g of solution is added and mixed and hydrated. Then, the mixture was left standing overnight, rolled with a roll to a final noodle strip thickness of 2.2 mm, and a noodle cutting machine was equipped with cutting teeth # 14 to cut the noodle strips to obtain raw udon.

Comparative Example 2 Raw udon was obtained by the same procedure as in Example 1 except that Sanlecithin P-1 was not used.

Comparative Example 3 Raw Udon was obtained by the same procedure as in Example 1 except that Sanlecithin P-1 and egg white powder U (water separation rate: 2%) were not used.

Test Example 1 The raw udon obtained in Example 1 and the raw udon obtained in Comparative Example 1 were each put into 20 liters of boiling water, and the time required for boiling was measured. As a result, the time required for boiling the raw udon obtained in Examples 1, 2, 3, 4, and 5 was 8 minutes, 8 minutes, 9 minutes, and 10 minutes, respectively. On the other hand, the time required to boil the raw udon obtained in Comparative Examples 1, 2, and 3 was 15 minutes, 15 minutes, and 14 minutes, respectively. Further, when a sensory test was performed on the texture of boiled udon noodles, all of these textures were good.

[0017]

The noodles containing the lysophospholipid of the present invention have no conventional noodle making method in which they are rolled with a roll and cut with a noodle cutting machine as in the examples. Can be manufactured without modification,
It boiled quickly without spoiling the texture.

Claims (3)

[Claims] 1. A noodle quality improving agent, which contains chicken eggs and lysophospholipids. 2. A method for producing noodles, which comprises adding chicken eggs and lysophospholipids. 3. The noodle quality improving agent according to claim 1, wherein the chicken egg is egg white, and the method for producing noodles according to claim 2.