JP2003023978A - Protein coated starch, noodles using the same and method for producing the same - Google Patents
Protein coated starch, noodles using the same and method for producing the sameInfo
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- JP2003023978A JP2003023978A JP2001210175A JP2001210175A JP2003023978A JP 2003023978 A JP2003023978 A JP 2003023978A JP 2001210175 A JP2001210175 A JP 2001210175A JP 2001210175 A JP2001210175 A JP 2001210175A JP 2003023978 A JP2003023978 A JP 2003023978A
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- starch
- protein
- noodles
- coated
- same
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- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食感及び麺線のほ
ぐれ改良効果を有する蛋白コーティング澱粉とそれを用
いることによって、作業性は勿論、製品の外観、食感お
よび食味が良好となる麺類、およびその製造方法に関す
るものである。TECHNICAL FIELD The present invention relates to a protein-coated starch having an effect of improving texture and raveling of noodle strings, and by using the starch, not only workability but also the appearance, texture and taste of the product are improved. , And a manufacturing method thereof.
【０００２】[0002]
【従来の技術】従来、麺の食感等の改良のために、製麺
原料中に各種澱粉を配合した麺が製造販売されている。
これらの麺類は、その食感等は改良されるものの、茹で
た際に糊化した澱粉が麺表面に溶出するために麺線同士
が付着し、ほぐれ難いという欠点がある。こうした麺線
の付着を防止するために、これまで種々の改良法が試み
られている。例えば、生麺の場合はカットされた麺線に
直接、澱粉（取り粉）をふりかける方法が用いられてい
る。茹で麺、蒸し麺については、仕上がった麺に油を噴
霧したり、緑豆化工澱粉と乳化剤を併用する方法（特開
平６−１９７７１７）、ミキシングの工程で乳化油脂を
添加する方法、乳化剤を用いた湿熱処理澱粉を使用する
方法（特開平１０−８４８９４）、油脂コーティング澱
粉を用いる方法（特開２０００−９３１０５）等が提案
されている。2. Description of the Related Art Conventionally, in order to improve texture of noodles, noodles in which various starches are mixed in a raw material for noodle production are manufactured and sold.
Although the texture and the like of these noodles are improved, the gelatinized starch elutes on the noodle surface when boiled, so that the noodle strings adhere to each other and are difficult to loosen. In order to prevent such sticking of noodle strings, various improvements have been tried so far. For example, in the case of raw noodles, a method of sprinkling starch (dusting powder) directly on the cut noodle strings is used. Regarding boiled noodles and steamed noodles, a method of spraying oil on the finished noodles, a method of using mung bean-modified starch and an emulsifier in combination (JP-A-6-197717), a method of adding emulsified oil and fat in the mixing step, and an emulsifier were used. A method using a heat-moisture treated starch (JP-A-10-84894), a method using a fat-and-oil coated starch (JP-A-2000-93105) and the like have been proposed.
【０００３】こうした改良方法は、ある程度麺線の付着
防止に効果があるが、同時に以下の如き欠点も有する。
例えば、油脂を噴霧する方法は、油脂の酸化に注意しな
くてはならないし、製品の外観も悪くなる上、そもそも
油が存在すると食感に影響の出る麺（うどん、そば）に
は不適である。取り粉を使用した生麺は製品の外観が悪
く、かつ黴が生えたりあるいは腐敗し易いという問題が
ある。乳化剤を混合する場合には、食味が悪化して実用
に耐え得ない。油脂コーティング澱粉を用いる方法で
は、これらの欠点は解消できるものの、まだ麺線付着防
止効果は不十分であった。Although such an improving method is effective to prevent the attachment of noodle strings to some extent, it also has the following drawbacks.
For example, the method of spraying fats and oils requires careful attention to the oxidation of fats and oils, and the appearance of the product is deteriorated, and it is not suitable for noodles (udon, buckwheat) that affect the texture in the first place when oil is present. is there. The raw noodles using the milled powder have a problem that the appearance of the product is poor, and molds grow or they easily decompose. When an emulsifier is mixed, the taste is deteriorated and it cannot be put to practical use. Although the drawbacks can be solved by the method using the oil-coated starch, the effect of preventing the adhesion of noodle strings is still insufficient.
【０００４】一方、澱粉を蛋白で改質する方法は従来か
ら検討されており、例えば、1）損傷澱粉と蛋白を混合
する方法（昭５７−１７５０５）、2）澱粉に単に蛋白
を混ぜてこれを懸濁したあと乾燥する方法（特開平１０
−４９０３）、更には、3）澱粉と蛋白の他に乳化剤を
添加する方法（特開２０００−２７９１１８）などが知
られている。しかし、1）の場合には澱粉が損傷してい
るため、麺を茹でる際に、澱粉質が溶出し、却って麺の
ほぐれが悪くなり、2）、3）の場合には食味、風味が低
下するという欠点を生ずる。従っていずれの場合にも、
これらの改質澱粉を麺に利用しても、ほぐれ性、食感、
食味共に十分な改良効果は得られない。On the other hand, methods for modifying starch with protein have been studied, for example, 1) a method of mixing damaged starch and protein (SHO 57-17505), and 2) simply mixing the protein with starch. A method of suspending and then drying (Patent Document 1)
-4903), and 3) a method of adding an emulsifier in addition to starch and protein (Japanese Patent Laid-Open No. 2000-279118). However, in the case of 1), the starch is damaged, so when the noodles are boiled, the starch quality elutes, which makes the noodles unraveled rather bad, and in the cases of 2) and 3), the taste and flavor are deteriorated. The drawback is that So in either case,
Even when these modified starches are used for noodles, they have good looseness, texture, and
The taste cannot be improved sufficiently.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、上記のよう
な従来の麺類の有する問題点を解決し、麺の外観、食味
および食感を損なわずに、麺線の付着を防止して、ほぐ
れを改良した生麺、茹で麺、蒸し麺等の麺類、およびそ
の製造方法を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention solves the problems of conventional noodles as described above, and prevents the adherence of noodle strings without impairing the appearance, taste and texture of noodles, It is an object of the present invention to provide noodles such as raw noodles, boiled noodles, steamed noodles and the like having improved loosening, and a method for producing the same.
【０００６】[0006]
【課題を解決するための手段】本発明者は上記目的を達
成すべく鋭意研究を重ねた結果、麺製造工程中の原料混
合時に、所定の特性を有する蛋白コーティング澱粉を添
加して麺類を作製すると、麺の外観、食感および食味を
損なわずに、麺線の付着防止に非常に効果のあることを
見い出し、本発明を完成した。即ち、本発明は、澱粉10
0重量部に対して食用蛋白を0.1〜10重量部混合後、該混
合物を加熱乾燥し、澱粉への蛋白吸着率が30％以上とな
るようにコーティングした蛋白コーティング澱粉、この
蛋白コーティング澱粉を配合した麺類およびその製造方
法である。更に本発明の蛋白コーティング澱粉は、澱粉
100重量部に対して、1）食用蛋白0.1〜10重量部を、2）
水および／またはアルコールに溶解または分散させ澱粉
に添加混合、あるいは澱粉と食用蛋白を粉体混合したあ
と水分含量が20〜50％となるように調湿し、3）加熱乾
燥し、4）澱粉への蛋白吸着率が30％以上となるようコ
ーティングすることを特徴とする。Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventor has prepared noodles by adding a protein-coated starch having predetermined characteristics at the time of mixing raw materials in the noodle manufacturing process. Then, they found that it is very effective in preventing the adherence of noodles without impairing the appearance, texture and taste of noodles, and completed the present invention. That is, the present invention relates to starch 10
After mixing 0.1 to 10 parts by weight of edible protein with 0 parts by weight, the mixture is heated and dried, and the protein-coated starch is coated so that the protein adsorption rate to starch is 30% or more. A noodle and a method for producing the same. Furthermore, the protein-coated starch of the present invention is a starch
For every 100 parts by weight, 1) 0.1-10 parts by weight of edible protein, 2)
Dissolve or disperse in water and / or alcohol and add and mix to starch, or mix starch and edible protein powder, and then adjust the humidity to a water content of 20-50%, 3) heat dry, and 4) starch. It is characterized in that it is coated so that the protein adsorption rate on it is 30% or more.
【０００７】本発明において蛋白コーティングの指標で
ある蛋白吸着率は以下のように算出する。すなわち、試
料をスライドガラス上に少量取り、ローダミンＢ溶液を
滴下した後、顕微鏡観察を行なう。蛋白はローダミンＢ
により染色されるので、蛋白を吸着した澱粉は赤紫色に
染まる。澱粉粒100個のうち、赤紫色に染色された澱粉
粒の数を蛋白吸着率とする。本発明における蛋白コーテ
ィング澱粉を麺類に適用した際に優れた効果を発揮する
理由は、蛋白コーティング澱粉の特性に基くものであ
る。即ち、加熱により膨潤した澱粉粒子からの糊化澱粉
の溶出を澱粉表面にコーティングされた蛋白が抑え、麺
線表面への澱粉質からの糊化物の溶出を防ぐことによ
り、麺線の付着が防止されるものと推定される。蛋白吸
着率が30％未満の場合には、麺生地の調製工程や茹で工
程において澱粉と蛋白が分離し、十分なほぐれ効果が得
られない。実用的に麺を製造する際には、当該蛋白吸着
率は50％以上が望ましく、60％以上が特に好ましい。In the present invention, the protein adsorption rate, which is an index of protein coating, is calculated as follows. That is, a small amount of a sample is taken on a slide glass, a rhodamine B solution is dropped, and then a microscope observation is performed. The protein is rhodamine B
The protein-adsorbed starch is dyed in reddish purple. Of 100 starch granules, the number of starch granules stained red purple is taken as the protein adsorption rate. The reason why the protein-coated starch of the present invention exerts an excellent effect when applied to noodles is based on the characteristics of the protein-coated starch. That is, the protein coated on the starch suppresses the elution of the gelatinized starch from the starch particles swollen by heating, and prevents the gelatinized product from elution from the starch on the noodle string surface, thereby preventing the adhesion of noodle strings. Presumed to be done. When the protein adsorption rate is less than 30%, starch and protein are separated during the noodle dough preparation step or the boiling step, and a sufficient loosening effect cannot be obtained. When practically producing noodles, the protein adsorption rate is preferably 50% or more, particularly preferably 60% or more.
【０００８】[0008]
【発明の実施の形態】本発明において澱粉と食用蛋白を
混合するには、食用蛋白を水および／またはアルコール
に溶解または分散させ澱粉に添加混合するか、あるいは
澱粉と食用蛋白を粉体混合したあと水分含量が２０〜５
０％となるように調湿する方法をとるのが好ましい。食
用蛋白の水および／またはアルコール溶液を澱粉に添加
する場合には、食用蛋白は澱粉と均一に混合することが
でき、澱粉粒子の表面を均一に被覆し得る。また粉体混
合した後に調湿する場合には、食用蛋白は澱粉粒子に部
分的に結着する。いずれの場合にも加熱乾燥工程を経る
ことで、水分はホットメルト接着剤類似の挙動を示し、
最終的に澱粉粒子の表面に食用蛋白が強固に結合した状
態となる。BEST MODE FOR CARRYING OUT THE INVENTION In order to mix starch and edible protein in the present invention, the edible protein is dissolved or dispersed in water and / or alcohol and added to the starch, or the starch and edible protein are mixed by powder. And the water content is 20-5
It is preferable to adopt a method of controlling the humidity so that the concentration becomes 0%. When a water and / or alcohol solution of edible protein is added to the starch, the edible protein can be uniformly mixed with the starch and can evenly coat the surface of the starch particles. When the humidity is adjusted after powder mixing, the edible protein partially binds to the starch particles. In any case, the water behaves like a hot melt adhesive by going through a heating and drying step,
Finally, the edible protein is firmly bound to the surface of the starch particles.
【０００９】本発明の蛋白コーテイング澱粉において、
澱粉100重量部に対して配合する食用蛋白の量は0.1〜10
重量部、好ましくは0.5〜5重量部である。0.1重量部よ
り少ないと、製麺原料として使用する際に、出来上がっ
た生麺、茹で麺の麺線の付着防止効果が出ず、10重量部
を越えると麺の食感・食味が悪くなる。また澱粉と蛋白
の混合物の水分は20％〜50％、好ましくは25％〜45％で
ある。20％より低いと、澱粉と食用蛋白が分離した状態
になり蛋白の澱粉表面への均一な付着がなされず所期の
蛋白吸着率が得られず、50％より高いと、加熱乾燥工程
で澱粉が造粒してしまい、麺の製造に不適となる。In the protein-coated starch of the present invention,
The amount of edible protein to be added to 100 parts by weight of starch is 0.1-10.
Parts by weight, preferably 0.5-5 parts by weight. If the amount is less than 0.1 part by weight, the effect of preventing sticking of the noodle strings to the finished raw noodles or boiled noodles will not be obtained when used as a raw material for noodle making, and if it exceeds 10 parts by weight, the texture and taste of the noodles will be deteriorated. The water content of the mixture of starch and protein is 20% to 50%, preferably 25% to 45%. If it is lower than 20%, the starch and edible protein will be separated and the protein will not be evenly attached to the starch surface, and the desired protein adsorption rate will not be obtained. Is granulated, which makes it unsuitable for noodle production.
【００１０】本発明における澱粉への食用蛋白のコーテ
ィング方法としては、高速攪拌ミキサーで澱粉と蛋白を
均一に混合し表面に吸着させたのち加熱乾燥する方法
や、流動層乾燥機内で澱粉を均一分散させた状態で、蛋
白をスプレー噴霧し表面に吸着させながら加熱し乾燥す
る方法などがあるが、いずれの場合にも、蛋白は予め
水、または水／アルコール混合溶媒に溶解または分散さ
せた状態あるいは、粉体混合したあと調湿した状態で使
用し、処理時間等を適宜設定することにより、所定の蛋
白吸着率が得られるようにすることが肝要である。加熱
乾燥の条件は、30℃〜160℃、10分〜120分の範囲が好ま
しい。As a method for coating edible protein on starch in the present invention, the starch and the protein are uniformly mixed with a high-speed stirring mixer, adsorbed on the surface and then dried by heating, or the starch is uniformly dispersed in a fluidized bed dryer. In such a state, there is a method in which the protein is spray-sprayed and heated while being adsorbed on the surface, and dried. In any case, the protein is dissolved or dispersed in water or a water / alcohol mixed solvent in advance, or It is important to obtain a predetermined protein adsorption rate by mixing powders, using them in a humidity-controlled state, and appropriately setting the treatment time and the like. The heating and drying conditions are preferably 30 ° C to 160 ° C and 10 minutes to 120 minutes.
【００１１】本発明の蛋白コーティング澱粉の原料澱粉
としては、食用澱粉であればいずれでも使用でき、コー
ンスターチ、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、緑
豆澱粉、サゴ澱粉、米澱粉およびこれらの化工澱粉、例
えばα化処理、アセチル化処理、エーテル化処理、架橋
処理、酸処理、酸化処理、湿熱処理、さらにこれらを組
み合わせた加工を施した食品用加工澱粉であればいずれ
も使用できる。これらは一種単独あるいはニ種以上を組
み合わせて使用できる。また食用蛋白としては、植物蛋
白質、動物蛋白質等を高含有する天然蛋白質素材、天然
蛋白質素材に由来する粗精製蛋白質、精製蛋白質等が使
用できる。植物蛋白質としては、小麦蛋白質、大豆蛋白
質、トウモロコシ蛋白質等の種子蛋白質等があげられ
る。動物蛋白質としては、卵白蛋白質、卵黄蛋白質等の
卵蛋白質、ホエー蛋白質、カゼイン等の乳蛋白質、血漿
蛋白質、血球蛋白質等の血液蛋白質、食肉蛋白質、魚肉
蛋白質等の筋肉蛋白質等があげられる。これらは一種単
独あるいはニ種以上を組み合わせて使用できる。Any edible starch can be used as the raw material starch of the protein-coated starch of the present invention, such as corn starch, potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch and modified starch thereof. For example, any processed starch for food which has been subjected to processing such as α-treatment, acetylation treatment, etherification treatment, crosslinking treatment, acid treatment, oxidation treatment, heat treatment for wet treatment, and a combination of these can be used. These can be used alone or in combination of two or more. As the edible protein, a natural protein material containing a large amount of plant proteins, animal proteins and the like, a crudely purified protein derived from the natural protein material, a purified protein and the like can be used. Examples of plant proteins include seed proteins such as wheat protein, soybean protein and corn protein. Examples of the animal protein include egg protein such as egg white protein and egg yolk protein, milk protein such as whey protein and casein, blood protein such as plasma protein and blood cell protein, muscle protein such as meat protein and fish meat protein. These can be used alone or in combination of two or more.
【００１２】本発明において、麺類とは、小麦粉及びそ
の他の原材料を加えて製麺したものであって、製造方法
によって、生麺、茹で麺、蒸し麺および即席麺に分けら
れ、種類として、うどん、そば、中華麺、焼きそば用
麺、スパゲッティ、餃子の皮等が挙げられ、商品形態は
常温流通麺（ＬＬ麺、即席麺）、低温流通麺（チルド
麺）、のいずれであってもよい。In the present invention, the noodles are noodles made by adding wheat flour and other raw materials, and are classified into raw noodles, boiled noodles, steamed noodles and instant noodles according to the production method, and the types are udon noodles. , Buckwheat noodles, Chinese noodles, noodles for yakisoba, spaghetti, gyoza skin, and the like, and the product form may be either normal temperature distribution noodles (LL noodles, instant noodles) or low temperature distribution noodles (chilled noodles).
【００１３】次に蛋白コーティング澱粉を用いた麺類の
製造方法について記す。小麦粉に本発明の蛋白コーティ
ング澱粉（麺配合全量の0.5〜45％、好ましくは１〜３
０％）を加え、ミキサーにて混合しながら、食塩または
かん水を溶解した水溶液を加え、それを複合機により麺
帯とし、圧延を段階的に繰り返した後、切刃にて切り出
し麺線を得る（生麺）。そして、その麺線を沸騰水ある
いは蒸気等にて加熱した後、流水にて水洗冷却し包装す
る（茹で麺、蒸し麺）又は乾燥・油ちょうする（即席
麺）。Next, a method for producing noodles using the protein-coated starch will be described. Wheat flour with protein-coated starch of the present invention (0.5 to 45% of the total amount of noodles, preferably 1 to 3)
(0%), and while mixing with a mixer, an aqueous solution in which salt or brine is dissolved is added to make a noodle band by a compound machine, and after rolling is repeated stepwise, a noodle strip is obtained by cutting with a cutting blade. (Raw noodles). Then, the noodle strings are heated with boiling water or steam, washed with running water, cooled and packaged (boiled noodles, steamed noodles) or dried and fried (improved noodles).
【００１４】蛋白コーティング澱粉の配合量は、製麺原
料のうち０．５〜４５重量％、好ましくは１〜３０重量
％である。０．５重量％より少ないと付着防止効果が出
ず、４５重量％を越えると製麺時の作業に支障をきた
し、かつ食感が悪くなる。The content of the protein-coated starch is 0.5 to 45% by weight, preferably 1 to 30% by weight, based on the raw material for making noodles. If the amount is less than 0.5% by weight, the effect of preventing adhesion will not be obtained, and if it exceeds 45% by weight, the work during noodle making will be hindered and the texture will be deteriorated.
【００１５】[0015]
【実施例】本発明を以下の実施例により更に詳細に説明
するが、本発明はこれら実施例に限定されるものではな
い。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
【００１６】実施例および比較例で使用した各種蛋白質
の商品名、製造販売会社名はそれぞれ下記の通りであ
る。すなわち、水溶性ク゛ルテン：「ク゛ルハ゜ール30」（片山化学
工業研究所製）、活性ク゛ルテン：「ク゛ルヒ゛タール21000」（セレスタ
ーシ゛ャハ゜ン株式会社製）、「ク゛リアA」（アサマ化成株式会社
製）である。なお、供試した澱粉は、各々以下の通りで
ある。アセチル化タピオカ澱粉（（株ホーネンコーポレ
ーション製 Ａ-700））、エーテル化タピオカ澱粉
（（株）ホーネンコーポレーション製 ＰＯＴ-04）、
馬鈴薯澱粉（通常の市販品）。Trade names and manufacturing / marketing company names of various proteins used in Examples and Comparative Examples are as follows. That is, water-soluble gluten: “Glupar 30” (manufactured by Katayama Chemical Industry Research Institute), active gluten: “Gurbital 21000” (manufactured by Celesta Japan Co., Ltd.), and “Grier A” (manufactured by Asama Chemical Co., Ltd.). The starches tested are as follows. Acetylated tapioca starch ((Honen Corporation A-700)), etherified tapioca starch (Honen Corporation POT-04),
Potato starch (normal commercial product).
【００１７】蛋白コーティング澱粉の作製：表１に示す
条件で澱粉100Ｋｇを流動層乾燥装置を用いて常温下に
て均一分散させた状態で、水またはエタノールに溶解ま
たは分散し液状とした食用蛋白を、スプレー噴霧し５分
混合したあと加熱乾燥（６０℃で６０分）した（試料No
１,2,6,7はエタノールを使用、試料No3,4,5は水を用い
た）。なお、試料No8は回転羽混合機で澱粉と蛋白を３
分粉体混合するのみで、調湿しなかった。但し、試料N
o.１〜３は本発明の蛋白コーティング澱粉、試料No.４
〜８は比較品である。Preparation of protein-coated starch: Under the conditions shown in Table 1, 100 kg of starch was uniformly dispersed at room temperature using a fluidized bed dryer, and then dissolved or dispersed in water or ethanol to obtain a liquid edible protein. , Spray-spray, mix for 5 minutes, and heat-dry (60 minutes at 60 ° C) (Sample No.
Ethanol was used for 1, 2, 6, 7 and water was used for sample Nos. 3, 4, and 5). Sample No. 8 is a rotary feather mixer and starch and protein
Humidification was not carried out only by mixing powders. However, sample N
o.1 to 3 are protein-coated starches of the present invention, sample No. 4
~ 8 are comparative products.
【００１８】[0018]
【表1】 【table 1】
【００１９】茹うどんの作製：上記で得られた試料１〜
８を用いて、表2に示す配合の茹でうどん麺を、以下の
作製方法に従って作製した。得られた茹でうどんの麺線
の付着状態、食感および食味を評価し、その結果を表3
に示した。試験方法は後記の通り行った。比較例７は、
蛋白コーティング澱粉の試料を含まず（即ち、小麦粉10
00gを用いた）、また比較例８は蛋白コーティングして
いないアセチル化タピオカ澱粉を澱粉として用いた。
作製方法：ミキサーにて、小麦粉（中力粉）に試料を混
合し、そこへ食塩を水に溶解したものを入れ、20分間混
捏した後、常法により、複合圧延、切断（切刃＃10角、
麺線厚み2.0mm）を行って得られた麺を沸騰水中で７分
間茹で流水で30秒間水洗を行い、包装した。Preparation of boiled udon: Samples 1 to 1 obtained above
8 was used to prepare boiled udon noodles having the formulations shown in Table 2 according to the following production method. The adhesion state, texture and taste of the obtained boiled udon noodles were evaluated, and the results are shown in Table 3.
It was shown to. The test method was as described below. Comparative Example 7
Does not include a sample of protein-coated starch (ie flour 10
In Comparative Example 8, acetylated tapioca starch without protein coating was used as the starch. Preparation method: Mix the sample into wheat flour (medium strength flour) with a mixer, put salt dissolved in water into it, knead for 20 minutes, then compound rolling and cutting (cutting edge # 10) by a conventional method. Horn,
The noodles obtained by carrying out noodle band thickness 2.0 mm) were boiled in boiling water for 7 minutes, washed with running water for 30 seconds, and packaged.
【００２０】[0020]
【表２】 [Table 2]
【００２1】茹でうどん麺のほぐれ性評価：上記実施
例、及び比較例で得られた茹でうどん麺を４℃の冷蔵庫
で24時間保存した後、開封してプラスチック製回転ドラ
ム（直径160mm×高さ200mm）に入れ、１０回転後取り出
して、ほぐれ状態を比較した。
麺ほぐれ度＝ほぐれた麺数／全体の麺数 ×１００
（％）
茹でうどん麺の接着性評価：茹でうどん麺同志の接着性
（付着性）の評価として、上記配合の麺生地を一定の大
きさ（20×30mm）にカットして茹でて、この茹で麺同志
を重ねて所定の時間静置（20℃ ２時間）したのちレオ
メーターによるひっぱり試験で接着力を比較した。
茹でうどん麺の食感・風味評価：上記実施例、及び比較
例で得られた茹でうどん麺を４℃の冷蔵庫で24時間保存
した後、それぞれの麺100gを沸騰水400gに３分間浸漬し
た後に、パネラー10人にて、食味および食感について評
価した。評価は５段階評価で行った。食味、食感につい
て非常に良いものを５とし、非常に悪いものを１とし
て、パネラー10人の平均値で示した。Evaluation of unraveling property of boiled udon noodles: The boiled udon noodles obtained in the above Examples and Comparative Examples were stored in a refrigerator at 4 ° C. for 24 hours, and then opened to open a plastic rotating drum (diameter 160 mm × height 200 mm) and after 10 rotations, they were taken out and compared for the unraveled state. Noodle unraveling degree = Number of loose noodles / Total number of noodles x 100
(%) Evaluation of adhesiveness of boiled udon noodles: To evaluate the adhesiveness (adhesiveness) of boiled udon noodles, the noodle dough with the above composition was cut into a certain size (20 × 30 mm) and boiled, and then boiled. The noodles were placed on top of each other and allowed to stand for a predetermined time (20 ° C. for 2 hours), and then adhesive strength was compared by a pulling test using a rheometer. Evaluation of texture and flavor of boiled udon noodles: After storing the boiled udon noodles obtained in the above Examples and Comparative Examples in a refrigerator at 4 ° C for 24 hours, 100 g of each noodle was immersed in 400 g of boiling water for 3 minutes. , 10 panelists evaluated the taste and texture. The evaluation was carried out on a five-point scale. The average value of 10 panelists was shown with 5 having a very good taste and texture and 1 having a very bad taste.
【００２２】[0022]
【表３】 [Table 3]
【００２３】以上の結果より、本発明の方法により作製
した茹でうどん麺は、従来品と比較して、食味および食
感を損なうことなく、明らかにほぐれ改良に効果がある
ことがわかる。From the above results, it can be seen that the boiled udon noodles produced by the method of the present invention have a clear effect of improving loosening without impairing the taste and texture as compared with the conventional products.
【００２４】[0024]
【発明の効果】本発明の方法により製造した麺類は、麺
製造工程中の原料混合時に蛋白を含有する蛋白コーティ
ング澱粉を添加して麺類を作製することにより、外観、
食味および食感を損なわずに、麺線の付着防止に非常に
効果があり、ほぐれを向上させ得たものである。EFFECTS OF THE INVENTION The noodles produced by the method of the present invention have the appearance, by adding protein-coated starch containing protein at the time of mixing raw materials in the noodle production process to produce noodles,
This is very effective in preventing the adhesion of noodle strings without impairing the taste and texture, and was able to improve the unraveling.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B025 LD02 LE03 LG28 LG32 4B046 LA01 LC15 LG20 ─────────────────────────────────────────────────── ─── Continued front page F term (reference) 4B025 LD02 LE03 LG28 LG32 4B046 LA01 LC15 LG20
Claims (5)
重量部を混合後、該混合物を加熱乾燥し、澱粉への蛋白
吸着率が30％以上となるようにコーティングしてなる蛋
白コーティング澱粉。1. Edible protein 0.1 to 10 relative to 100 parts by weight of starch
A protein-coated starch obtained by mixing parts by weight, heating and drying the mixture, and coating the mixture so that the protein adsorption rate to the starch is 30% or more.
に溶解ないしは分散させた後、澱粉に添加混合し加熱乾
燥してなる請求項１に記載の蛋白コーティング澱粉。2. The protein-coated starch according to claim 1, wherein the edible protein is dissolved or dispersed in water and / or alcohol, and then added to and mixed with starch and dried by heating.
よび／またはアルコールで調湿し加熱乾燥してなる請求
項１に記載の蛋白コーティング澱粉。3. The protein-coated starch according to claim 1, which is obtained by powder-mixing starch and edible protein, conditioning the mixture with water and / or alcohol, and heating and drying.
記載の蛋白コーティング澱粉を０．１〜４５重量％含む
ことを特徴とする麺類。4. Noodles containing 0.1 to 45% by weight of the protein-coated starch according to any one of claims 1 to 3 in a raw material for making noodles.
載の蛋白コーティング澱粉を添加することを特徴とする
麺類の製造方法。5. A method for producing noodles, which comprises adding the protein-coated starch according to any one of claims 1 to 3 during the production of noodles.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001210175A JP2003023978A (en) | 2001-07-11 | 2001-07-11 | Protein coated starch, noodles using the same and method for producing the same |
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| JP2003023978A true JP2003023978A (en) | 2003-01-28 |
Family
ID=19045687
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| Application Number | Title | Priority Date | Filing Date |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55144864A (en) * | 1979-04-24 | 1980-11-12 | Ajinomoto Co Inc | Preparation of new starch material |
| JPS5618560A (en) * | 1979-07-20 | 1981-02-21 | Nisshin Flour Milling Co Ltd | Processed starch for paste product |
| JPS5645168A (en) * | 1979-09-21 | 1981-04-24 | Nisshin Oil Mills Ltd:The | Noodle and chinese dough coating sheet |
| JPS5672658A (en) * | 1979-11-16 | 1981-06-16 | Ajinomoto Co Inc | Preparation of modified starch material |
| JPS62155054A (en) * | 1985-11-26 | 1987-07-10 | ネ−デルランゼ・オルガナイザ−シ・フオ−ル・テゲパスト・ナトウ−ルベテンシヤペリク・オンデルゾ−ク | Food composition and food containing the same |
| JPH06327427A (en) * | 1993-05-19 | 1994-11-29 | Matsutani Chem Ind Ltd | Production of boiled noodle |
| JPH09308449A (en) * | 1996-05-20 | 1997-12-02 | Nippon Flour Mills Co Ltd | Frozen steamed noodles and their production |
| JPH10215803A (en) * | 1997-02-06 | 1998-08-18 | Nissin Food Prod Co Ltd | New noodle kind and manufacture therefor |
| JPH1169950A (en) * | 1997-06-18 | 1999-03-16 | Nisshin Flour Milling Co Ltd | Production of frozen soba |
-
2001
- 2001-07-11 JP JP2001210175A patent/JP2003023978A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55144864A (en) * | 1979-04-24 | 1980-11-12 | Ajinomoto Co Inc | Preparation of new starch material |
| JPS5618560A (en) * | 1979-07-20 | 1981-02-21 | Nisshin Flour Milling Co Ltd | Processed starch for paste product |
| JPS5645168A (en) * | 1979-09-21 | 1981-04-24 | Nisshin Oil Mills Ltd:The | Noodle and chinese dough coating sheet |
| JPS5672658A (en) * | 1979-11-16 | 1981-06-16 | Ajinomoto Co Inc | Preparation of modified starch material |
| JPS62155054A (en) * | 1985-11-26 | 1987-07-10 | ネ−デルランゼ・オルガナイザ−シ・フオ−ル・テゲパスト・ナトウ−ルベテンシヤペリク・オンデルゾ−ク | Food composition and food containing the same |
| JPH06327427A (en) * | 1993-05-19 | 1994-11-29 | Matsutani Chem Ind Ltd | Production of boiled noodle |
| JPH09308449A (en) * | 1996-05-20 | 1997-12-02 | Nippon Flour Mills Co Ltd | Frozen steamed noodles and their production |
| JPH10215803A (en) * | 1997-02-06 | 1998-08-18 | Nissin Food Prod Co Ltd | New noodle kind and manufacture therefor |
| JPH1169950A (en) * | 1997-06-18 | 1999-03-16 | Nisshin Flour Milling Co Ltd | Production of frozen soba |
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