JPH082249B2 - Noodle quality improver - Google Patents

Description

TECHNICAL FIELD The present invention relates to a quality improver for noodles.

2. Description of the Related Art Conventionally, most of Shirako has been used as an edible material, while it has not been used as a raw material for meal.

However, in recent years, with the publication of JP-A-61-219363 and JP-A-62-22577, which increase the antibacterial activity of protamine, which is a nuclear protein contained in Shirako, and have a storage-prolonging effect on foods, etc. , A new development has come to be seen in the use of Shirako, which has traditionally been low in utility value.

On the other hand, on the other hand, JP-B-59-39113 and JP-A-54-6
4661, JP-A-61-40766 and the like can be seen, but in many cases, they are intended to be used for the purpose of nutritional enhancement, etc., from the viewpoint of foods and their components.

Alternatively, as the physical properties of Shirako, it has been considered that the Shirako has a viscosity when the Shirako is ground and ground, and it has been considered to be applied as a binder for surimi, but it has not been utilized. .

On the other hand, as the quality required for noodles, especially noodle quality,
It is desired that the surface be smooth, have a smooth texture, and be crisp.

At present, as a method for improving the quality of noodles, there is a method of adding an emulsifier such as monoglyceride, a protein such as active gluten, or a water-soluble gum such as guar gum.

However, although the emulsifier has the effect of improving the smoothness and unraveling of noodles, the effect on the firmness and texture of noodles is not necessarily remarkable. Proteins and water-soluble gums are effective for improving the firmness and texture of noodles, but are less effective for smoothness and loosening.

For these reasons, most of the current quality improvers have obtained a comprehensive effect by using an emulsifier, a protein, water-soluble gums and the like together.

In view of the above situation, the present inventors have made an intensive study on the effective use of white cabbage, and when adding white cabbage to noodles, found the effect of improving the firmness of the noodles, the chewy texture, and the smoothness of the noodles. It was Furthermore, although it was estimated that the addition of Shirako to noodles made it difficult for the noodles to unravel due to the inherent binding properties of Shirako, the result was that the noodles were better unraveled. It was In particular, this effect is remarkable when refrigerated or stored at room temperature.

That is, the present inventors have found that Shirako is chewy with respect to noodles,
The present invention has been completed by finding that it has a comprehensive quality improving effect such as improving the texture, smoothness of dough and easiness of loosening of noodles.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention has a low utility value from the past, and most of them have been discarded, and the by-products after recovering useful components from the algae of fish and shellfish and the algae are appropriately treated and added to noodles. By improving the quality of the noodles, especially the noodles,
The purpose is to improve texture, smoothness, and ease of loosening. Further, it is intended to prevent the quality of noodles from being deteriorated during storage.

Means for Solving Problems The present invention relates to a quality improver for noodles that contains white cabbage.

The algae used in the present invention include algae of seafood, defatted algae, deodorized algae, decomposed algae, or a by-product after recovering an active ingredient from algae, for example, the residue of algae after recovering protamine, from the residue of algae. Extracted protein, DN
A, oligopeptides, etc. are exemplified.

There is no limitation on the type of seafood from which the raw Shirako is collected,
It may be salmon, herring, masu, mackerel, cod, bonito, squid, scallop, etc.

Shirako easily rots as it is, or has a peculiar odor, so that dried powder after freeze-drying,
It is preferable to use a deodorized product of Miko which has been deodorized by solvent extraction or the like, and a degreased product which has been degreased by solvent or enzyme treatment. In addition, decomposed egg white that is obtained by decomposing egg white with acid or oxygen, or a white egg residue after recovering useful components such as protamine from the egg white, or a degreased or deodorized product thereof can be used.

Incidentally, the properties of the algae that have been subjected to the above treatment when used in the present invention may be dry powder, suspension or solution.

In the case of using the algae as a solution, for example, a method of enzymatically decomposing it with a protease or the like (JP-A-60-160863)
No.) etc. are exemplified.

The quality improver of the noodles of the present invention may use the algae alone, or a surfactant conventionally used as a quality improver of noodles, water-soluble gums, gluten, casein, soybean protein, You may use together with dried egg white, plasma protein, milk albumin, etc. Further, salt commonly used in noodles, and various other additives such as fumaric acid,
A pH adjusting agent such as citric acid, an antiseptic agent, an antifungal agent, etc. may be blended and used.

The noodles to which the present invention can be applied include noodles containing wheat flour or buckwheat flour as a main component, for example, udon, somen, kishimen, Chinese noodles, noodles, Japanese buckwheat, gyoza skin, shumai skin, or macaroni, spaghetti, bucatini. Examples include pasta such as basil, noodles, and special noodles such as sausages, but are not particularly limited thereto. The forms of the above noodles are raw noodles, boiled noodles,
It may be steamed noodles, dry noodles, packaged noodles, soft noodles (soft spaghetti), instant noodles (fried or non-fried), and the like. Further, cooked noodles, frozen noodles and the like to which these are applied are exemplified. Of course, it is not limited to these forms and applications.

In the present invention, the method for adding cabbage may be in the form of powder, suspension or solution, or may be in the state of a ground product of fresh cabbage.

When using the powder of white cabbage, the powder of white cabbage may be added to and mixed with the noodle raw material such as wheat flour in advance, or when the raw material of the noodle is kneaded with water to form a dough.
Alternatively, when the noodle raw material is kneaded with water, it may be used by suspending or dissolving it in the boiling water.

In addition, also in the case where the cabbage is a suspension agent or a solution agent, it may be appropriately added and mixed from the above addition methods.

The addition amount of algal eggs, whether it is a powder, suspension or solution, is 0.01 to 10% by weight, preferably 100 to 10% by weight, based on the noodle raw material powder, of dried algal pigments as a solid matter. It is 0.1 to 5% by weight. If more than 10% by weight,
It is not preferable because it smells like fish.

In this way, when the algae are used in the form of a suspension, a solution or a water-containing state, the amount of a solvent such as water and the amount of divided water may be appropriately used.

As the noodle raw material, in addition to wheat flour such as strong flour and medium flour, any raw material for noodle products such as buckwheat flour may be used.

 Hereinafter, the present invention will be described with reference to examples.

Example 1 [I] Preparation of quality improver (1) Preparation of quality improver containing untreated powdered Shirako powder: Frozen salmon Shirako was frozen and ground with a household mixer for 30 seconds, and 500 g of this was placed in a beaker. Transferred, 500 ml of water was added, and the mixture was stirred for 5 minutes. By filtering this with a 1.5 mm square mesh, after removing impurities such as blood vessels and epidermis,
Again, 500 ml of water was added and stirred for 1 hour. By centrifuging this suspension, 443 g of a precipitate was obtained. After vacuum-drying it, it is dried in a mill and dried to yield 84 g of dried agar powder.
Which was used as the quality improver (1).

(2) Preparation of quality improver containing defatted (deodorized) white cabbage: After thawing frozen salmon shirako, grind with a household mixer for 30 seconds, transfer 500 g of this to a beaker, and add ethanol 1000
g was added and the mixture was vigorously stirred at room temperature for 1 hour. This is filtered through a metal mesh to remove coarse particles, and then by centrifugation,
350 g of precipitate was obtained. Ethanol was added again to this precipitate, and the mixture was vigorously stirred for 1 hour, and then the precipitate was recovered by centrifugation.

The precipitate was vacuum-dried to obtain 78 g of dried powder of white defatted (deodorized) Miko which had no fishy odor and was used as a quality improver (2).

(3) Preparation of quality improving agent containing enzyme-decomposed algae: After thawing frozen salmon algae, grind it with a household mixer, transfer 500 g of this to a beaker, water 500 ml and bromelain
1.5 g was added, and enzymatic decomposition was carried out at 40 ° C. for 8 hours with stirring. Next, after heating at 85 ° C for 10 minutes to deactivate the enzyme, 780 ml of supernatant (47 g of dried solid matter) in which the agar component was solubilized was recovered by centrifugation, and this was used as a quality improving agent (3). And

(4) to (6) Preparation of quality improving agent containing defatted white matter: Three kinds of white larvae, herring, salmon roe, and bonito, are used to degrease white matter by the method (2). A dry powder of was prepared.

As a result, 200 g to 33 g of herring shirako, 29 g of moss sorrel shirako, and 31 g of bonito shirako were defatted (deodorized).
To obtain a dry powder of the product, which is used as a quality improver (4),
(5) and (6).

(7) Preparation of quality improving agent containing acid-decomposed algae: 10 kg of frozen algae of salmon were thawed, 20 kg of hydrochloric acid aqueous solution was added thereto, and acid-decomposition was performed for about 20 minutes.

This slurry was separated into a supernatant (protamine extract) using a centrifuge, and a precipitate (protamine extraction residue) was collected. Using 6.5 kg of the collected precipitate, this was neutralized, then twice the amount of ethanol was added, and the mixture was vigorously stirred for about 20 minutes. This was centrifuged to separate it into a supernatant and a precipitate, and then the precipitate was collected.

This precipitation area was rewashed with ethanol and degreased in the same manner as above, and 5 kg of the precipitate was collected again. By drying this, 1.7 kg of powder was obtained.

 This was designated as a quality improver (7).

(8) and (9) Preparation of Suspension and Paste-like Quality Improving Agent: 3 parts by weight of water was added to 1 part by weight of the dry powder obtained in Preparation Example (2), and the mixture was stirred for 10 minutes. 25 kinds
% Suspension was obtained.

Also, by stirring this for 1 hour, the particles swell,
A pasty solution was obtained. These were designated as quality improvers (8) and (9), respectively.

[II] Preparation of Boiled Udon To 800 g of wheat flour, 360 g of 6% salt solution in which a predetermined amount of quality improving agent was suspended was added, and mixed for 5 minutes using a universal mixer, and passed through a roller in 3 steps to have a thickness of 2 mm. After rolling, it was aged for 20 minutes at room temperature. Furthermore, this is width approximately 4mm, length approximately 30cm
The noodle strings were boiled in boiling water for 20 minutes, cooled with running water for 4 minutes, drained, packaged in 200 g portions, and stored at 4 to 6 ° C. For comparison, the same test was carried out for the flour alone and the one using the conventional quality improving agent.

Example [I] Table 1 shows the recipe of the boiled udon produced by using Preparation Examples (1) to (8).

Furthermore, using the preparation example (7) of Example [I], 0.1-2%
The formulation of boiled udon when added is shown in Table 3. [III] Quality evaluation The quality of the boiled udon prepared by [II] was evaluated based on the quality of the non-added section. The evaluation was made into the following three grades, and those which were better than the non-added group were rated as excellent (⊚) and good (∘), and those equivalent to the non-added group were rated as acceptable (x).

⊚: Very good as compared with the additive-free section.

◯: Better than the additive-free section.

X: Equivalent to non-addition group Table-1 shows the quality evaluation result of Table-1 formulation.

 Table 3 shows the quality evaluation results of the formulations.

Example 2 (application to instant noodles) (1) Preparation of instant noodles To 1000 g of wheat flour was added 340 g of a water-mixture solution in which the quality improver (7) prepared in Example 1 [I] was suspended in a predetermined amount,
Mix for 10 minutes using a universal mixer. The dough was passed through a multi-function machine and 5 sets of rolling rolls to make noodle strips having a thickness of 1.2 mm. Furthermore, while cutting this into a width of 1.3 mm and a length of 30 cm, a wavy noodle string was formed.

This was passed through a steaming device to heat at 100 ° C for 90 seconds to be converted into α, and then dehydrated with a fryer at 140 ° C for 1 minute.

Through the above steps, instant noodles having a water content of about 2% were prepared.

As a comparative example, a non-addition section and a 0.5% dry egg white addition section were provided.

 The formulation is shown in Table-5.

(2) Quality Evaluation Each of the instant noodles prepared above was boiled with 500 ml of boiling water for 3 minutes, and then commercially available ramen soup was added and cooked.

The quality was evaluated by a sensory test based on the quality of the additive-free section.

The evaluation was made into the following three grades, and the ones better than the non-added group were excellent (⊚), and the good (∘), and those equivalent to the non-added group were acceptable (x).

⊚: Very good as compared to the non-addition group. ◯: Better than the non-addition group. X: Equivalent to the non-addition group.

(Additional Effect) By adding the quality improving agent of the present invention to the instant noodles, the noodles became more chewy and chewy at the time of eating, and further, the noodles were less rough and had a smooth texture. Also, the ease of loosening has been improved.

In addition, it was suggested that the noodles after steaming had a better transparency in the steaming step than in the other two batches in the area where the quality improver (7) of this example was added, and the gelatinization was faster.

Example 3 (Application to Instant Noodles) (1) Preparation of Instant Noodles In this example, in order to study the speed of gelatinization of noodles in the steaming step during production, in particular, in Example 2- (1), Instant noodles were prepared by changing the steaming time.

0.5% of the quality improver (7) prepared in Example 1 [I]
It was added and no addition was used as a comparative example.

The steaming conditions were 100 ° C. and five stages of 95, 90, 85, 80, and 75 seconds, and the addition section and the non-addition section were examined.

(2) Evaluation method The transparency and texture of the noodles immediately after being steamed (texture)
Was used to evaluate the speed of gelatinization.

The evaluation is based on the following three grades, and is based on the quality of the non-addition zone where steaming is 90 seconds, excellent (◎), equivalent (○) and not possible (x)
And

The evaluation results are shown in Table-7.

(Effect of Addition) When the product of the present invention was added to instant noodles, the steaming time in the manufacturing process could be shortened, and a quality equivalent to 90 seconds in the comparative example could be obtained by steaming for 80 seconds.

That is, it was confirmed that the addition of the product of the present invention has the effect of promoting gelatinization of noodles.

EFFECTS OF THE INVENTION By using the quality improving agent of the present invention, the firmness and texture of noodles are improved, roughening of the dough can be prevented, smooth noodles can be obtained, and loosening of noodles can be improved. In particular, it is possible to prevent these quality deteriorations during refrigeration or storage at room temperature. Therefore, even in packaged noodles, soft noodles, instant noodles, etc., the noodles can be prevented from being entangled in the boiling process during production, and the production process is simplified. In addition, the product texture is improved because the smoothness and texture of the product fabric are improved. In addition, the cabbage contributes to the gelatinization of starch, and in order to accelerate this, the time for the gelatinization process (steaming process) in instant noodles, steam gelatinization in the soft noodle manufacturing process, and the boiling process of packaged noodles is shortened. It is possible to reduce the loss of elution into water.

Front page continuation (72) Inventor Yuji Ueno 3-21-1, Takezono, Tsukuba City, Ibaraki Prefecture, No. 910, Building No. 909 (56) References JP-A 61-219363 (JP, A) JP 59-39113 (JP, B2)

Claims (4)

[Claims] 1. A quality-improving agent for noodles, which contains white cabbage. 2. The quality improving agent according to claim 1, wherein the algae are fresh algae, defatted algae, deodorized algae and decomposed algae. 3. The quality improving agent according to claim 1, wherein the algae are dry powders, suspensions, or solutions of algae decomposition products. 4. The quality improver according to claim 1, wherein the noodles are selected from udon, Chinese noodles, Japanese buckwheat noodles, somen, kishimen, nyumen, gyoza rind, or pasta such as macaroni, spaghetti, bucatini, and shumai rind. .