JP2006115792A - Food physical property-improving agent by using branched oligo sugar, starchy food by using branched oligo sugar and method for producing starchy food - Google Patents
Food physical property-improving agent by using branched oligo sugar, starchy food by using branched oligo sugar and method for producing starchy food Download PDFInfo
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- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
Abstract
Description
本発明は、分岐オリゴ糖を用いた麺類の物性改良技術に関する。より詳しくは、分岐オリゴ糖を有効成分とする食品物性改良剤、澱粉系食品の配合組成への分岐オリゴ糖の使用、分岐オリゴ糖が配合された澱粉系食品と該澱粉系食品の製造方法に関する。 The present invention relates to a technique for improving physical properties of noodles using a branched oligosaccharide. More specifically, the present invention relates to a food physical property improver comprising a branched oligosaccharide as an active ingredient, the use of the branched oligosaccharide in the composition of a starch-based food, a starch-based food containing a branched oligosaccharide, and a method for producing the starch-based food. .
従来から、麺類や***類の製造工程においては、糖類や糖アルコール類を用いる技術が提案されている。例えば、糖類や糖アルコール類は、麺類や***類に保湿性を付与し、保存性を高めることが知られている。しかし、麺類や***類中に糖類や糖アルコール類を添加配合すると、食感が柔らかくなり、弾力を失ってしまう場合がある。 Conventionally, in the manufacturing process of noodles and foreskins, techniques using sugars and sugar alcohols have been proposed. For example, saccharides and sugar alcohols are known to impart moisture retention to noodles and foreskins and to improve storage stability. However, when sugars or sugar alcohols are added and blended in noodles or foreskins, the texture becomes soft and the elasticity may be lost.
特許文献１には、ソルビトール（Ｄ−グルシトール）を麺類の配合組成中に添加する技術が、従来技術として開示されており、このソルビトールは、防腐、防微、味覚向上、保湿、酸化防止等の目的で使用される旨が記載されている。 Patent Document 1 discloses a technique for adding sorbitol (D-glucitol) to a blended composition of noodles as a conventional technique. This sorbitol is used for antiseptic, anti-fine, improved taste, moisturizing, antioxidant and the like. It is stated that it is used for the purpose.
特許文献２には、フラクトオリゴ糖を有効成分とする麺類の品質改良剤が開示されており、このフラクトオリゴ糖を用いることによって、粘弾性に優れ、腰が強く、茹で時間を短縮できる等の効果が得られる旨が述べられている。なお、このフラクトオリゴ糖は、ショ糖のフラクトース残基に１〜３個程度のフルクトースが結合した構造を備えており、分岐オリゴ糖ではない。 Patent Document 2 discloses a quality improver for noodles containing fructooligosaccharide as an active ingredient. By using this fructooligosaccharide, there are effects such as excellent viscoelasticity, firmness, and shortening the boiling time. It is stated that it is obtained. This fructo-oligosaccharide has a structure in which about 1 to 3 fructose is bonded to the fructose residue of sucrose, and is not a branched oligosaccharide.
特許文献３には、分岐オリゴ糖であるイソパノースや６２-Ｏ-α-マルトシルマルトースを用いる飲食物の製造方法が開示されている。この発明は、分岐オリゴ糖を用いることによって、腸内のビフィズス菌増殖能を有する飲食物を安価に提供することへ、専ら、その技術的思想が向けられている。 Patent Document 3 discloses a method for producing foods and drinks using isopanose or 6 2 -O-α-maltosyl maltose, which are branched oligosaccharides. The technical idea of the present invention is exclusively directed to providing foods and drinks having the ability to grow intestinal bifidobacteria at low cost by using branched oligosaccharides.
特許文献４には、分岐オリゴ糖が低粘度物性、難結晶性、難老化性を有するので、菓子などの物性改良剤として利用されている旨が述べられているとともに、加熱による着色が少ない分岐オリゴ糖含量の高いシロップを得るための発明が提案されている。
澱粉を主材とする食品の中には、茹で、蒸しなどの加熱処理工程により製造された後に、流通や店頭陳列を経てから喫食されるものがある。例えば、調理加工済みの中華麺・うどん・そば・スパゲッティ等の麺類、餃子、シューマイ、ワンタンなどの***類は、その代表的なものである。 Some foods mainly composed of starch are eaten after being produced through a heat treatment process such as boiled and steamed and then distributed and displayed in stores. For example, cooked and processed noodles such as Chinese noodles, udon, soba and spaghetti, and foreskins such as dumplings, shumai and wonton are typical examples.
この中には、喫食する際に再加熱処理される商品形態やコンビニエンスストア等で販売されている冷し中華、ざるそば、冷しうどんなどの調理麺のように、喫食する際に再加熱処理されることなく、そのまま食される商品形態のものも存在する。 Some of these products are reheated when eaten, such as chilled Chinese, zaru soba, and cold cooked noodles sold at convenience stores, etc. There are also products that can be eaten as they are.
これらの澱粉系食品では、調理加工後の時間経過による食味・食感の劣化は、商品価値を左右する大きな問題となる。特に、麺類や***類等では、時間経過によって、粘弾性や滑らかさなどの食感が劣化するという問題がある。 In these starch-based foods, the deterioration of the taste and texture with the passage of time after cooking is a major problem that affects the commercial value. In particular, noodles, foreskins, and the like have a problem that texture such as viscoelasticity and smoothness deteriorates over time.
また、麺類や***類では、生の状態で流通する場合があるが、この場合では、茹で立てや蒸し立ての状態が食味・食感のピークとなり、時間の経過によって、いわゆる「のびた状態」となることは避けられない。このため、茹で、蒸し、焼きなどの加熱調理後の経時的な食味・食感の劣化を可能な限り防止できる技術が要請されているが、いまだこの要請に的確に応える技術はない。 In addition, noodles and foreskin may circulate in the raw state, but in this case, the boiled or steamed state becomes the peak of taste and texture, and as time passes, so-called `` extended state '' It is inevitable. For this reason, there is a demand for a technology that can prevent deterioration of the texture and texture over time after cooking such as boiling, steaming, and baking, but there is still no technology that accurately meets this demand.
そこで、本発明は、製造段階、あるいは喫食段階において、加熱処理又は調理が施される麺類、***類等の澱粉系食品の食味・食感の経時的劣化を、有効に防止できる技術を提供することを主な目的とする。 Therefore, the present invention provides a technique that can effectively prevent deterioration of the taste and texture of starch-based foods such as noodles and foreskins that are subjected to heat treatment or cooking in the production stage or the eating stage. The main purpose.
本発明では、第一に、製造過程又は／及び喫食時に加熱処理が施される麺類又は***類などの澱粉系食品の食味・食感に係わる物性改良剤であって、パノースなどの分岐オリゴ糖を有効成分とする食品物性改良剤、特に、前記加熱処理後の経時的物性劣化を防止する食品物性改良剤を提供する。第二に、製造過程又は／及び喫食時に加熱処理が施される澱粉系食品であって、分岐オリゴ糖が少なくとも配合された澱粉系食品を提供する。第三には、製造過程又は／及び喫食時に加熱処理が施される澱粉系食品の配合組成における分岐オリゴ糖の使用を提案する。第四には、製造過程又は／及び喫食時に加熱処理が施される澱粉系食品の配合組成中に分岐オリゴ糖を添加する工程を少なくとも含む澱粉系食品の製造方法を提供する。 In the present invention, first, it is a physical property improving agent related to the taste and texture of starch-based foods such as noodles or foreskins which are subjected to heat treatment during production or / and eating, and branched oligosaccharides such as panose The present invention provides a food physical property improver comprising, as an active ingredient, particularly a food physical property improver that prevents deterioration of physical properties over time after the heat treatment. Secondly, the present invention provides a starch-based food that is subjected to a heat treatment during the production process and / or eating, and that contains at least a branched oligosaccharide. Thirdly, the use of branched oligosaccharides in the composition of starch-based foods that are subjected to heat treatment during the production process and / or eating is proposed. Fourthly, the present invention provides a method for producing a starch-based food, which includes at least a step of adding a branched oligosaccharide to the composition of the starch-based food that is subjected to heat treatment at the time of production or / and eating.
これらのすべての発明に共通する技術的思想は、分岐オリゴ糖を用いることである。この「分岐オリゴ糖」は、本願発明者らの長年に及ぶ研究により、製造過程又は／及び喫食時に加熱処理が施される澱粉系食品の物性改良に有効であることがわかった。特に、分岐オリゴ糖は、加熱処理後の経時的な物性劣化を有効に防止でき、例えば、食感に関係する「硬さ」、「粘弾性」、「滑らかさ」、「茹で伸び感」などの重要な物性要因に密接に係わることを突き止めた。その作用機序は、不明であるが、分岐オリゴ糖は、その分子の立体構造に起因して、好ましい食味・食感となる方向で、澱粉粒や澱粉分子ネットワークなどの組織構造に影響を与えるからと推定する。 The technical idea common to all these inventions is to use branched oligosaccharides. This “branched oligosaccharide” has been found by the inventors of the present application over many years to be effective in improving the physical properties of starch-based foods that are heat-treated during the production process and / or eating. In particular, branched oligosaccharides can effectively prevent deterioration of physical properties over time after heat treatment, for example, “hardness”, “viscoelasticity”, “smoothness”, “feeling of stretching with boil”, etc. related to texture. It has been found that it is closely related to important physical property factors. The mechanism of action is unknown, but branched oligosaccharides affect the tissue structure of starch granules and starch molecular network in the direction of favorable taste and texture due to the three-dimensional structure of the molecule. Estimated from
ここで、本発明に関連する主要な技術用語を定義づけする。 Here, main technical terms related to the present invention are defined.
「製造過程」とは、当該食品の商品化（製品化）に係わる全工程におけるいずれかの段階を意味し、「喫食時」とは、商品化された商品を消費者等が食する機会を意味する。「製造過程又は／及び喫食時」とは、製造過程のみ、喫食時のみ、製造過程と喫食時の両方のすべてを含む。 “Manufacturing process” means any stage in the entire process related to the commercialization (commercialization) of the food, and “at the time of eating” means an opportunity for consumers to eat the commercialized product. means. “Manufacturing process or / and eating” includes all of the manufacturing process, only the eating, and both the manufacturing process and the eating.
「澱粉系食品」とは、植物の種子、根、茎、塊茎、塊根などに由来する澱粉原料、例えば、小麦、そば、米、とうもろこし、緑豆、馬鈴薯、甘藷、タピオカなどを由来とする原料や大麦、ライ麦、カラス麦、ハト麦、葛、サゴなどの原料を主材とした澱粉含有食品を広く意味する。 “Starch food” refers to starch materials derived from plant seeds, roots, stems, tubers, tuberous roots, etc., such as wheat, buckwheat, rice, corn, mung beans, potatoes, sweet potatoes, tapioca, etc. It broadly refers to starch-containing foods made mainly from raw materials such as barley, rye, oats, pigeons, kuzu, and sago.
「麺類」は、麺線状を備える食品を広く意味し、例えば、中華麺、そば、焼きそば、うどん、そうめん、うーめん、冷麦、春雨、ビーフン、スパゲッティやマカロニなどパスタ類を含む。「***類」は、食材を包みこむためのもので、例えば、餃子皮、シューマイ皮、ワンタン皮、春巻き皮、ライスペーパーなどを広く含む。 “Noodles” broadly means foods with noodles, and includes, for example, pasta such as Chinese noodles, buckwheat, fried noodles, udon, somen, umen, cold wheat, vermicelli, rice noodles, spaghetti and macaroni. “Foreskin” is for wrapping food, and widely includes, for example, dumpling skin, shumai skin, wonton skin, spring roll skin, rice paper and the like.
「加熱処理」とは、対象物に熱を加えて澱粉分子構造に変化を与える処理（調理を含む。）であって、例えば、茹で処理、蒸し処理、熱風処理、光処理、マイクロウエーブ処理、湯戻し、焼きなどを広く含む。 “Heat treatment” is a treatment (including cooking) that applies heat to an object to change the starch molecular structure. For example, boil treatment, steaming treatment, hot air treatment, light treatment, microwave treatment, Widely includes hot water refining and baking.
「分岐オリゴ糖」は、α-１，４グルコシド結合のみからなる構造の直鎖糖に対し、糖鎖中にα-１，２グルコシド結合、α-１，３グルコシド結合、α-１，６グルコシド結合を有する分岐糖のうち、二糖からおよそ１０糖程度の糖である。例えば、α-１，６グルコシド結合のみで構成されるイソマルトース、イソマルトトリオース、α-１、４グルコシド結合とα-１，６グルコシド結合とで構成されるパノース又はイソパノース、α-１，３グルコシド結合を持ったニゲロオリゴ糖、α-１，２グルコシド結合を持ったコウジビオースなどを含む。なお、糖組成物中の分岐糖含量は、澱粉糖関連工業分析法に準じ、高速液体クロマトグラフィー法により求めることができる（食品化学新聞社発行「澱粉糖関連工業分析法」Ｐ132-137，1991）。 “Branched oligosaccharides” are α-1,2 glucoside bonds, α-1,3 glucoside bonds, α-1,6 in a sugar chain compared to a linear sugar having a structure consisting of only α-1,4 glucoside bonds. Among the branched sugars having a glucoside bond, the sugar is about 10 to 10 sugars. For example, isomaltose, isomaltotriose composed only of α-1,6 glucoside bond, panose or isopanose composed of α-1,4 glucoside bond and α-1,6 glucoside bond, α-1, Nigero-oligosaccharides with 3 glucoside linkages, Aspergillus with α-1,2 glucoside linkages. The branched sugar content in the sugar composition can be determined by high performance liquid chromatography in accordance with the starch sugar related industrial analysis method (“Starch sugar related industrial analysis method” published by Food Chemical Newspaper, P132-137, 1991). ).
本発明によれば、製造段階、あるいは喫食段階において、加熱処理が施される澱粉系食品の食味・食感の劣化、特に経時的劣化を、有効に防止できる。例えば、分岐オリゴ糖を添加して麺類や***類を製造すると、保湿性に優れ、かつ、適度な硬さと粘弾性（弾力と粘り）のある、茹でのびの少ない品質を提供することができ、加熱調理後の時間経過に伴う食感の経時的劣化を有効に防止できる。 According to the present invention, it is possible to effectively prevent deterioration of the taste and texture of starch-based foods that are subjected to heat treatment, particularly deterioration with time, at the production stage or at the eating stage. For example, when noodles and foreskins are produced by adding branched oligosaccharides, it is possible to provide a quality that is excellent in moisture retention and that has moderate hardness and viscoelasticity (elasticity and stickiness) and is less prone to boiling. It is possible to effectively prevent the deterioration of the texture with the passage of time after cooking.
まず、本発明の実施例に係わる、分岐オリゴ糖を含有する糖類として、（１）分岐オリゴ糖１０％含有品、（２）分岐オリゴ糖２５％含有品、（３）分岐オリゴ糖５０％含有品、（４）分岐オリゴ糖６５％含有品、（５）分岐オリゴ糖８７％含有品を準備した。また、比較例である糖類としては、（Ａ）直鎖オリゴ糖主体のマルトトリオース５０％含有品、（Ｂ）ソルビトール液状品、（Ｃ）純粋な結晶トレハロースを準備した。これらの糖類（１）〜（５）と（Ａ）〜（Ｃ）を使用して、試験用の生中華麺を次に示す配合処方及び工程により調製した。 First, as a saccharide containing a branched oligosaccharide according to an example of the present invention, (1) a product containing 10% branched oligosaccharide, (2) a product containing 25% branched oligosaccharide, (3) containing 50% branched oligosaccharide Product, (4) a product containing 65% branched oligosaccharide, and (5) a product containing 87% branched oligosaccharide. Moreover, as a saccharide as a comparative example, (A) a product containing 50% maltotriose mainly composed of linear oligosaccharides, (B) a liquid product of sorbitol, and (C) pure crystalline trehalose were prepared. Using these saccharides (1) to (5) and (A) to (C), raw Chinese noodles for testing were prepared by the following formulation and process.
水３３０ｍｌにアルコール（９５％）２０ｇ、糖類２０ｇ（固形分）、粉末かんすい（（有）大洋食化学製「花印」）１２ｇ、食塩１０ｇを溶解し、練り水を調整した。小麦粉（昭和産業（株）製 中華麺用粉「金蘭」）１ｋｇ、バイタルグルテン（昭和産業（株）製 パウダーグルＡ）１０ｇ、乾燥卵白（太陽化学（株）製 サンキララ２１）３ｇを粉体混合して原料粉とし、これに前記練り水を加えてミキサーで１５分間混練を行った。混練生地を常法によって製麺ロールで複合および圧延を行い、麺帯最終厚１．４ｍｍとして切り刃角２２番で切り出して生中華麺を得た。また、糖類を添加せずに同様にして生中華麺を得た（「対照区」とする）。これらの生中華麺を２分３０秒間茹で、食感を評価した。 In 330 ml of water, 20 g of alcohol (95%), 20 g of saccharides (solid content), 12 g of powdered rice cake (“Hana” made by Taiyo Shoku Chemical Co., Ltd.) and 10 g of sodium chloride were dissolved to prepare kneaded water. Powder mixing 1 kg of wheat flour (Showa Sangyo Co., Ltd. Chinese noodle powder “Goldan”), vital gluten (Powder Glu A, Showa Sangyo Co., Ltd.) 10 g, dried egg white (Sankira 21 from Taiyo Kagaku Co., Ltd.) Then, the above-mentioned kneading water was added to the raw material powder, and the mixture was kneaded with a mixer for 15 minutes. The kneaded dough was combined and rolled with a noodle making roll by a conventional method, and a noodle strip having a final thickness of 1.4 mm was cut at a cutting blade angle of No. 22 to obtain raw Chinese noodles. In addition, raw Chinese noodles were obtained in the same manner without adding sugar (referred to as “control group”). These raw Chinese noodles were boiled for 2 minutes and 30 seconds to evaluate the texture.
食感の評価は、熟練したパネラー１０名による官能検査に基づいて、無添加のものを３点（基準点）とし、非常に良い５点、良い４点、悪い２点、非常に悪い１点で評価した。評価結果を次の「表１」に示す。評価項目は、「硬さ」、「粘弾性」、「滑らかさ」、「茹でのび」の計４項目である。 The texture is evaluated based on a sensory test conducted by 10 skilled panelists, with 3 points (reference points) for those with no additives, 5 points for good, 4 points for good, 2 points for bad, 1 point for very bad. It was evaluated with. The evaluation results are shown in the following “Table 1”. The evaluation items are a total of four items: “hardness”, “viscoelasticity”, “smoothness”, and “boiled out”.
前掲の「表１」に示された結果から、分岐オリゴ糖２５％含有品、５０％含有品、６５％含有品添加区では、中華麺の粘弾性が良好で、茹でのびが遅くなることが明らかになった。この効果は、直鎖オリゴ糖、ソルビトール、トレハロースと比較して顕著であった。 From the results shown in the above-mentioned “Table 1”, the viscoelasticity of Chinese noodles is good and the boiledness is slow in the 25% branched oligosaccharide-containing product, 50% -containing product, and 65% -containing product added section. It was revealed. This effect was remarkable as compared with linear oligosaccharides, sorbitol, and trehalose.
また、分岐オリゴ糖１０％含有品、８７％含有品を添加した試験区では効果は僅かであった。以上より分岐オリゴ糖を２０〜７０％程度含有する糖類の添加により、食感改良および軽時変化の改善がなされた生麺が得られることがわかった。さらに、効果の認められた分岐オリゴ糖を添加した試験区群を比較すると、特に、分岐オリゴ糖含有量が５５％のものが効果的であった。 In addition, the effect was slight in the test section to which a product containing 10% branched oligosaccharides and a product containing 87% were added. From the above, it was found that raw noodles with improved texture and light changes were obtained by addition of sugars containing about 20 to 70% branched oligosaccharides. Furthermore, when the test group groups to which the branched oligosaccharides that were confirmed to be effective were compared, those having a branched oligosaccharide content of 55% were particularly effective.
次に、（６）分岐オリゴ糖含量５０％（分岐オリゴ糖中のパノース割合２４％）である糖類、（７）分岐オリゴ糖含量５５％（分岐オリゴ糖中のパノース割合５４％）である糖類、（８）分岐オリゴ糖含量５６％（分岐オリゴ糖中のパノース割合７０％）である糖類を準備し、これらの糖類を用いて、試験用の麺（生中華麺）を、上記実施例１と同様の配合処方及び工程により調製した。食感評価は、実施例１と同様の方法で行った。評価結果を次の「表２」に示す。 Next, (6) a saccharide having a branched oligosaccharide content of 50% (panose ratio in the branched oligosaccharide is 24%), and (7) a saccharide having a branched oligosaccharide content of 55% (panose ratio in the branched oligosaccharide is 54%). (8) A saccharide having a branched oligosaccharide content of 56% (a panose ratio of 70% in the branched oligosaccharide) is prepared, and using these saccharides, a test noodle (raw Chinese noodle) is prepared as in Example 1 above. The same formulation and process were used. The texture evaluation was performed in the same manner as in Example 1. The evaluation results are shown in the following “Table 2”.
前掲の「表２」に示された結果から、パノース２４％品、パノース５４％品添加区において「粘弾性」が良好で、中華麺の茹でのびが遅くなることが明らかになった。この効果は、パノース７０％品と比較して顕著であった。７０％品添加区においては、経時変化の点では５４％品と比較して劣るが、滑らかさの点では良好であった。以上より分岐オリゴ糖中のパノースの割合が２０〜７０％程度である糖類の添加により、食感改良及び経時変化の改善がなされた生麺が得られることがわかった。 From the results shown in the above-mentioned “Table 2”, it was found that “viscoelasticity” was good in the panose 24% product and panose 54% product addition zone, and the Chinese noodles were slow to spread. This effect was remarkable as compared with the panose 70% product. The 70% product-added section was inferior to the 54% product in terms of change over time, but was good in terms of smoothness. From the above, it was found that raw noodles with improved texture and change over time can be obtained by adding saccharides in which the proportion of panose in the branched oligosaccharide is about 20 to 70%.
実施例１と同様の（１）〜（５）並びに（Ａ）〜（Ｃ）の糖類を使用して、試験用の麺（生うどん）を、次に示す配合処方及び工程により調製した。 Using the same saccharides (1) to (5) and (A) to (C) as in Example 1, test noodles (raw udon) were prepared according to the following formulation and process.
水８６０ｍｌに糖類６０ｇ（固形分）、食塩６０ｇを溶解し、練り水を調整した。小麦粉（昭和産業（株）製 麺用粉「星空」）１．６ｋｇ、タピオカ澱粉（松谷化学（株）製）４００ｇを粉体混合して原料粉とし、これに前記練り水を加え、減圧下で１５分間混練を行った。混練生地を常法によって製麺ロールで複合および圧延を行い、麺帯最終厚２．０ｍｍとして切り刃角９番で切り出して「生うどん」を得た。得られた生うどんを９分間茹でた後、水洗冷却し、冷しうどんを得た。また、糖類を添加しない生うどんについても、同様にして冷しうどんを得た。得られた冷しうどんをビニール袋に詰め、１晩冷蔵庫で保存し、翌日、水でほぐした後、冷しうどんとして食感を評価した。 60 g of saccharide (solid content) and 60 g of sodium chloride were dissolved in 860 ml of water to prepare kneading water. 1.6 kg of wheat flour (Showa Sangyo Co., Ltd. noodle flour “Hoshizora”) and 400 g of tapioca starch (Matsutani Chemical Co., Ltd.) are mixed into a raw material powder. And kneading for 15 minutes. The kneaded dough was combined and rolled with a noodle making roll by a conventional method, and a noodle strip having a final thickness of 2.0 mm was cut with a cutting blade angle of No. 9 to obtain “raw udon”. The obtained raw udon was boiled for 9 minutes, then washed with water and cooled to obtain cooled udon. Moreover, cold udon was obtained in the same manner for raw udon without added sugar. The obtained cold udon was packed in a plastic bag, stored in a refrigerator overnight, loosened with water the next day, and then the texture was evaluated as cold udon.
食感評価は、熟練パネラー１０名による官能検査に基づいて、糖類添加のもの（対照区）を３点（基準点）とし、非常に良い５点、良い４点、悪い２点、非常に悪い１点で評価した。評価結果を表３に示す。評価項目は、「硬さ」、「粘弾性」、「滑らかさ」の計３項目である。 The texture evaluation is based on a sensory test conducted by 10 skilled panelists, with sugar added (control) as 3 points (reference point), very good 5 points, good 4 points, bad 2 points, very bad It was evaluated with 1 point. The evaluation results are shown in Table 3. The evaluation items are a total of three items: “hardness”, “viscoelasticity”, and “smoothness”.
前掲の「表３」に示された結果から、分岐オリゴ糖２５％含有品、５０％含有品、６５％含有品添加区で、うどんの「粘弾性」が良好であった。この効果は、比較例である直鎖オリゴ糖、ソルビトール、トレハロースの各試験区と比較して顕著であった。また、分岐オリゴ糖１０％含有品、分岐オリゴ糖８７％含有品を添加した試験区では、前記効果は僅かであった。以上から、特に、分岐オリゴ糖を２０％〜７０％程度含有する糖類の添加により、調理後の軽時変化の改善がなされた調理麺が得られることがわかった。 From the results shown in the above-mentioned “Table 3”, the “viscoelasticity” of the udon was good in the 25% branched oligosaccharide-containing product, 50% -containing product, and 65% -containing product added section. This effect was remarkable as compared with the test groups of the linear oligosaccharide, sorbitol and trehalose which are comparative examples. Moreover, in the test section to which a product containing 10% branched oligosaccharides and a product containing 87% branched oligosaccharides were added, the effect was slight. From the above, it was found that cooked noodles with improved light-time changes after cooking were obtained particularly by the addition of sugars containing about 20% to 70% of branched oligosaccharides.
次に、上記実施例２と同様の糖類（６）〜（８）を準備し、これらの糖類を用いて、試験用の麺（生うどん）を、上記実施例３と同様の配合処方及び工程により調製し、食感評価を実施した。 Next, the same saccharides (6) to (8) as in Example 2 above are prepared, and using these saccharides, test noodles (raw udon) are blended with the same formulation and steps as in Example 3 above. And the texture was evaluated.
前掲の「表４」に示された結果から、パノース２４％品、パノース５４％品添加区においては、「粘弾性」が良好で、うどんの茹でのびが遅くなることが明らかになった。この効果は、パノース７０％品と比較して顕著であった。以上から、分岐オリゴ糖中のパノースの割合が２０〜６０％程度である糖類の添加により、食感改良および軽時変化の改善がなされた生麺が得られることがわかった。 From the results shown in the above-mentioned “Table 4”, it was clarified that, in the panose 24% product and panose 54% product addition section, “viscoelasticity” was good and the udon boiled slowly. This effect was remarkable as compared with the panose 70% product. From the above, it was found that raw noodles with improved texture and light changes were obtained by the addition of a saccharide having a panose ratio of about 20 to 60% in the branched oligosaccharide.
「冷し中華麺」による試験。小麦粉（準強力粉）１００重量部、糖類（分岐オリゴ糖含有）３重量部、アルコール（９５％）２重量部、食塩１重量部、かんすい１重量部、水３２重量部の配合で、常法において製麺し、角＃２２番、麺厚１．４ｍｍで切り出し、生中華麺を得た。製麺工程において乾燥することも無く、調理し、試食したところ、本品は滑らかさ、粘弾性に優れており、茹で後の軽時変化が僅かであった。得られた生中華麺を茹で上げた後、水洗冷却し冷蔵庫で保存した。１日後、「冷やし中華麺」として試食した。本品は、食感評価の結果、「滑らかさ」と「粘弾性」を維持していた。 Test with “chilled Chinese noodles”. In a conventional manner, it contains 100 parts by weight of wheat flour (quasi-strong flour), 3 parts by weight of sugar (containing branched oligosaccharides), 2 parts by weight of alcohol (95%), 1 part by weight of sodium chloride, 1 part by weight of potassium and 32 parts by weight of water. The noodles were made and cut into square # 22 and noodle thickness 1.4 mm to obtain raw Chinese noodles. When it was cooked and sampled without drying in the noodle making process, the product was excellent in smoothness and viscoelasticity, and slight changes after boiling were slight. The obtained raw Chinese noodles were boiled and then washed with water and stored in a refrigerator. One day later, it was sampled as “chilled Chinese noodles”. As a result of texture evaluation, this product maintained “smoothness” and “viscoelasticity”.
「温うどん」及び「焼きうどん」による試験。小麦粉（中力粉）１００重量部、糖類（分岐オリゴ糖含有）３重量部、アルコール（９５％）２重量部、食塩３重量部、水３６重量部の配合で、常法において製麺し、角＃１０番、麺厚３．０ｍｍで切り出し、生うどんを得た。製麺工程において乾燥することも無く、調理し、試食したところ、本品は滑らかさ、粘弾性に優れており、茹で後の軽時変化が僅かであった。また、得られた麺を茹で上げた後、水洗冷却し冷蔵庫で保存した。１日後、再加熱して試食したところ、本品は粘弾性を維持していた。さらに、同様の製品を用いて鍋焼きうどん、焼うどんとして調理し試食した。本品は、食感評価の結果、「滑らかさ」と「粘弾性」に優れた食感であった。 Test with "Warm udon" and "Yaki udon". A blend of 100 parts by weight of wheat flour (medium flour), 3 parts by weight of sugar (containing branched oligosaccharides), 2 parts by weight of alcohol (95%), 3 parts by weight of salt and 36 parts by weight of water, Cut out with # 10 corner and noodle thickness 3.0 mm to obtain raw udon noodles. When it was cooked and sampled without drying in the noodle making process, the product was excellent in smoothness and viscoelasticity, and slight changes after boiling were slight. The obtained noodles were boiled and then washed with water and stored in a refrigerator. One day later, when re-heated and sampled, the product maintained viscoelasticity. Furthermore, using the same product, we cooked and sampled it as Nabeyaki udon and baked udon. As a result of the texture evaluation, this product was excellent in “smoothness” and “viscoelasticity”.
「そば」による試験。そば粉４０重量部、小麦粉６０重量部、グルテン１．５重量部、乾燥卵白０．５重量部、糖類（分岐オリゴ糖含有）３重量部、食塩１重量部、pＨ調整剤０．７重量部、水３０重量部の配合で、常法において製麺し、角２２番、麺厚１．３ｍｍで切り出し、生そばを得た。製麺工程において乾燥することも無く、本品は粘弾性に優れており、茹で後の軽時変化が僅かであった。また、得られた麺を茹で上げた後、水洗冷却し冷蔵庫で保存した。１日後、再加熱して試食した。本品は、食感評価の結果、「滑らかさ」と「粘弾性」を維持していた。 “Soba” test. Buckwheat flour 40 parts by weight, wheat flour 60 parts by weight, gluten 1.5 parts by weight, dried egg white 0.5 parts by weight, sugars (containing branched oligosaccharides) 3 parts by weight, salt 1 part by weight, pH adjustor 0.7 parts by weight The noodles were prepared in a conventional manner with a blend of 30 parts by weight of water, cut out at a corner No. 22 and a noodle thickness of 1.3 mm to obtain raw soba. The product was not dried in the noodle making process, and the product was excellent in viscoelasticity, and the slight change after boiling was slight. The obtained noodles were boiled and then washed with water and stored in a refrigerator. One day later, it was reheated and sampled. As a result of texture evaluation, this product maintained “smoothness” and “viscoelasticity”.
「焼きそば」による試験。小麦粉（準強力粉）１００重量部、糖類（分岐オリゴ糖含有）２重量部、食塩１重量部、かんすい０．４重量部、水３５重量部の配合で、常法において製麺し、丸＃２０番、麺厚１．５ｍｍで切り出し、蒸し中華麺用の生麺を得た。得られた生麺を蒸し上げ、水洗冷却後包装して冷蔵庫で保存した。１日後、焼きそばとして調理し、試食した。本品は、食感評価の結果、「滑らかさ」と「粘弾性」に優れていた。 “Yakisoba” test. A blend of 100 parts by weight of wheat flour (quasi-strong flour), 2 parts by weight of sugar (containing branched oligosaccharides), 1 part by weight of sodium chloride, 0.4 parts by weight of potassium, and 35 parts by weight of water. No., noodle thickness of 1.5 mm was cut out to obtain raw noodles for steamed Chinese noodles. The obtained raw noodles were steamed, washed with water, packaged and stored in a refrigerator. One day later, it was cooked as a fried noodle and sampled. As a result of texture evaluation, this product was excellent in “smoothness” and “viscoelasticity”.
「餃子皮」による試験。小麦粉（準強力粉）１００重量部、糖類（分岐オリゴ糖含有）２重量部、アルコール（９５％）２重量部、食塩１重量部、水３４重量部の配合で、常法において製麺し、成型を行い生餃子皮を得た。製麺工程において乾燥することも無く、得られた皮に具を包み、蒸し上げた後、焼き餃子として調理し、試食したところ、本品は滑らかさ、粘弾性に優れていた。蒸し上げた後、冷蔵庫で保存し、１日後、焼き餃子として調理し、試食した。本品は、食感評価の結果、「滑らかさ」と「粘弾性」に優れていた。 Test with “gyoza skin”. A mixture of 100 parts by weight of wheat flour (quasi-strong flour), 2 parts by weight of sugar (containing branched oligosaccharides), 2 parts by weight of alcohol (95%), 1 part by weight of salt and 34 parts by weight of water. The raw dumpling skin was obtained. It was not dried in the noodle making process, wrapped in the obtained skin, steamed, cooked as a grilled dumpling, and sampled. This product was excellent in smoothness and viscoelasticity. After steaming, it was stored in the refrigerator, and one day later, it was cooked as a grilled dumpling and sampled. As a result of texture evaluation, this product was excellent in “smoothness” and “viscoelasticity”.
「乾麺（うどん）」による試験。小麦粉（中力粉）１００重量部、糖類（分岐オリゴ糖含有）３重量部、食塩３重量部、水３２重量部の配合で、常法において製麺し、角＃１２番、麺厚２．２ｍｍで切り出した後、乾燥して干しうどんを得た。得られたうどんは、食感評価の結果、「滑らかさ」と「粘弾性」に優れていた。 Test with “Dried noodles”. A mixture of 100 parts by weight of wheat flour (medium flour), 3 parts by weight of sugar (containing branched oligosaccharides), 3 parts by weight of sodium chloride and 32 parts by weight of water, noodles were made in a conventional manner, corner # 12, noodle thickness 2. After cutting out at 2 mm, it was dried to obtain dried udon. The obtained udon was excellent in “smoothness” and “viscoelasticity” as a result of texture evaluation.
「乾麺（そば）」による試験。そば粉４０重量部、小麦粉６０重量部、グルテン１．５重量部、糖類（分岐オリゴ糖含有）３重量部、食塩１重量部、水３０重量部の配合で、常法において製麺し、角２２番、麺厚１．３ｍｍで切り出した後、乾燥して干しそばを得た。得られたそばは、食感評価の結果、「滑らかさ」と「粘弾性」に優れていた。 Test with “Dried noodles (soba)”. A mixture of 40 parts by weight of buckwheat flour, 60 parts by weight of wheat flour, 1.5 parts by weight of gluten, 3 parts by weight of sugar (containing branched oligosaccharides), 1 part by weight of sodium chloride and 30 parts by weight of water. After cutting out with No. 22 noodle thickness of 1.3 mm, dried noodles were obtained. As a result of texture evaluation, the obtained buckwheat was excellent in “smoothness” and “viscoelasticity”.
「完全包装麺（中華麺）」による試験。小麦粉（準強力粉）１００重量部、糖類（分岐オリゴ糖含有）３重量部、食塩１重量部、かんすい１重量部、水３４重量部の配合で、常法において製麺し、角＃２２番、麺厚１．４ｍｍで切り出して生中華麺を得た。得られた中華麺を茹で上げた後、酸性溶液で浸漬後、包装して加熱殺菌を行って、完全包装麺を得た。得られた中華麺は、食感評価の結果、「滑らかさ」と「粘弾性」を維持していた。 Test with “completely packed noodles (Chinese noodles)”. A mixture of 100 parts by weight of wheat flour (quasi-strong flour), 3 parts by weight of sugar (containing branched oligosaccharides), 1 part by weight of salt, 1 part by weight of Kansui, and 34 parts by weight of water. Raw noodles were obtained by cutting out with noodle thickness of 1.4 mm. The resulting Chinese noodles were boiled and then dipped in an acidic solution, then packaged and heat sterilized to obtain completely packaged noodles. The obtained Chinese noodles maintained “smoothness” and “viscoelasticity” as a result of the texture evaluation.
「完全包装麺（うどん）」による試験。小麦粉（中力粉）１００重量部、糖類（分岐オリゴ糖含有）３重量部、食塩３重量部、水３６重量部の配合で常法において製麺し、角＃１０番、麺厚３．０ｍｍで切り出し、生うどんを得た。得られたうどんを茹で上げた後、酸性溶液で浸漬後、包装して加熱殺菌を行って、完全包装麺を得た。得られたうどんは、食感評価の結果、「滑らかさ」と「粘弾性」を維持していた。 Test with “completely packaged noodles”. Noodles are made in a conventional manner by blending 100 parts by weight of wheat flour (medium flour), 3 parts by weight of sugar (containing branched oligosaccharides), 3 parts by weight of salt, and 36 parts by weight of water. Cut out and obtained raw udon. The obtained noodles were boiled, dipped in an acidic solution, packaged and sterilized by heating to obtain completely packaged noodles. As a result of the texture evaluation, the obtained udon maintained “smoothness” and “viscoelasticity”.
「完全包装麺（そば）」による試験。そば粉４０重量部、小麦粉６０重量部、グルテン１．５重量部、乾燥卵白０．５重量部、糖類（分岐オリゴ糖含有）３重量部、食塩１重量部、水３０重量部の配合で、常法において製麺し、角２２番、麺厚１．３ｍｍで切り出し、生そばを得た。得られたそばを茹で上げた後、酸性溶液で浸漬後、包装して加熱殺菌を行って、完全包装麺を得た。得られたそばは、食感評価の結果、「滑らかさ」と「粘弾性」を維持していた。 Test with “completely packed noodles (soba)”. A combination of 40 parts by weight of buckwheat flour, 60 parts by weight of wheat flour, 1.5 parts by weight of gluten, 0.5 part by weight of dried egg white, 3 parts by weight of sugar (containing branched oligosaccharides), 1 part by weight of salt, and 30 parts by weight of water, Noodles were made in a conventional manner, cut out at a corner No. 22 and a noodle thickness of 1.3 mm to obtain raw soba. The soba obtained was boiled, dipped in an acidic solution, packaged and sterilized by heating to obtain completely packaged noodles. As a result of the texture evaluation, the obtained buckwheat maintained “smoothness” and “viscoelasticity”.
「油揚げ麺」による試験。小麦粉９０重量部、馬鈴薯澱粉１０重量部、糖類（分岐オリゴ糖含有）３重量部、醤油０．５重量部、食塩０．５重量部、かんすい０．３重量部、水３２重量部の配合で、常法において製麺し、角２２番、麺厚１．３ｍｍで切り出し、生中華麺を得た。得られた麺を蒸し上げた後、油揚げを行い油揚げ麺を得た。得られた油揚げ麺は、食感評価の結果、「滑らかさ」と「粘弾性」に優れていた。 Test with “fried noodles”. 90 parts by weight of wheat flour, 10 parts by weight of potato starch, 3 parts by weight of sugar (containing branched oligosaccharides), 0.5 parts by weight of soy sauce, 0.5 parts by weight of salt, 0.3 parts by weight of Kansui, and 32 parts by weight of water Then, the noodles were made in a conventional manner, cut out at a corner No. 22 and a noodle thickness of 1.3 mm to obtain raw Chinese noodles. The obtained noodles were steamed and then fried to obtain fried noodles. The obtained fried noodles were excellent in “smoothness” and “viscoelasticity” as a result of texture evaluation.
「ノンフライ麺」による試験。小麦粉９０重量部、馬鈴薯澱粉１０重量部、糖類（分岐オリゴ糖含有）３重量部、醤油０．５重量部、食塩０．５重量部、かんすい０．３重量部、水３２重量部の配合で、常法において製麺し、角２２番、麺厚１．３ｍｍで切り出し、生中華麺を得た。得られた麺を蒸し上げた後、乾燥させ、ノンフライ麺を得た。得られたノンフライ麺は、食感評価の結果、「滑らかさ」と「粘弾性」に優れていた。 Test with “non-fried noodles”. 90 parts by weight of wheat flour, 10 parts by weight of potato starch, 3 parts by weight of sugar (containing branched oligosaccharides), 0.5 parts by weight of soy sauce, 0.5 parts by weight of salt, 0.3 parts by weight of Kansui, and 32 parts by weight of water Then, the noodles were made in a conventional manner, cut out at a corner No. 22 and a noodle thickness of 1.3 mm to obtain raw Chinese noodles. The obtained noodles were steamed and then dried to obtain non-fried noodles. As a result of texture evaluation, the obtained non-fried noodles were excellent in “smoothness” and “viscoelasticity”.
本発明は、澱粉系食品の製造又は配合技術として利用できる。例えば、植物の種子、根、茎、塊茎、塊根などに由来する澱粉原料、例えば、小麦、そば、米、とうもろこし、緑豆、馬鈴薯、甘藷、タピオカなどを由来とする原料や大麦、ライ麦、カラス麦、ハト麦、葛、サゴなどの原料を主材とした澱粉系食品の製造又は配合技術として利用できる。特に、中華麺（冷し中華麺を含む。）、そば、焼きそば、うどん、そうめん、うーめん、冷麦、春雨、ビーフン、スパゲッティなどを含む「麺類」、あるいは、餃子皮、シューマイ皮、ワンタン皮、春巻き皮、ライスペーパーなどを広く含む「***類」の製造又は配合技術として利用できる。 INDUSTRIAL APPLICABILITY The present invention can be used as a starch-based food manufacturing or blending technique. For example, starch raw materials derived from plant seeds, roots, stems, tubers, tuberous roots, etc., raw materials derived from wheat, buckwheat, rice, corn, mung beans, potatoes, sweet potatoes, tapioca, etc. or barley, rye, oats It can be used as a starch-based food manufacturing or blending technique mainly composed of raw materials such as wheat, katsu, and sago. In particular, “noodles” including Chinese noodles (including chilled Chinese noodles), buckwheat noodles, yakisoba, udon, somen, umen, cold wheat, vermicelli, rice noodles, spaghetti, etc., or dumpling skin, shumai skin, wonton skin, It can be used as a technique for producing or blending “foreskin” widely including spring rolls and rice paper.
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| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
| JP2013135621A (en) * | 2011-12-28 | 2013-07-11 | Showa Sangyo Co Ltd | Method for restraining rancidity of oil and fat-containing food of low water content |
| JP2013198435A (en) * | 2012-03-26 | 2013-10-03 | Showa Sangyo Co Ltd | Method for maintaining flavor of container-packed heat-treated food and drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007135404A (en) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | Flavor improving composition, use of the same, and method for improving flavor |
| JP4559954B2 (en) * | 2005-11-14 | 2010-10-13 | 昭和産業株式会社 | Flavor improving composition, use thereof, and flavor improving method |
| JP2013135621A (en) * | 2011-12-28 | 2013-07-11 | Showa Sangyo Co Ltd | Method for restraining rancidity of oil and fat-containing food of low water content |
| JP2013198435A (en) * | 2012-03-26 | 2013-10-03 | Showa Sangyo Co Ltd | Method for maintaining flavor of container-packed heat-treated food and drink |
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