JP2022106209A - Noodle quality improving agent - Google Patents
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Abstract
Description
本願発明は、呈味物質と酵母残渣との加熱乾燥物を含有する麺の品質改良剤に関するものである。 The present invention relates to a quality improving agent for noodles containing a heat-dried product of a taste substance and yeast residue.
近年、コンビニやスーパーなどでも各種麺製品が多く流通するようになった。麺類は茹であげ直後、表面の水分が多く滑らかで箸さばきは良いが、時間の経過とともに麺線全体が塊状に固着してほぐれ性が悪くなる。特にチルド温度帯に保存される調理麺は麺線間の固着化が一層進行しやすい。
これらを抑制する為に乳化剤、増粘多糖類、食用油、加工デンプンなどを主成分とするほぐれ剤を原料に練りこんだり、茹で麺の表面に塗布したりするなどの手法がとられている。
In recent years, many types of noodle products have become available in convenience stores and supermarkets. Immediately after boiling the noodles, the surface is moist and smooth, and the chopsticks are easy to handle. In particular, cooked noodles stored in the chilled temperature range are more likely to adhere between noodle strings.
In order to suppress these, methods such as kneading a loosening agent whose main components are emulsifiers, thickening polysaccharides, cooking oil, modified starch, etc. into raw materials, or applying them to the surface of boiled noodles are taken. ..
たとえば麺の付着を防止する方法として、麺類の表面にガティガムを付着させる方法（特許文献１）、水溶性ヘミセルロース、乳化剤およびグアーガム分解物からなる麺類用ほぐれ剤を用いる方法（特許文献２）、1,3-位置特異性を有するリパーゼとアミラーゼを生地に添加する方法（特許文献３）などが報告されている。 For example, as a method for preventing the adhesion of noodles, a method of adhering gati gum to the surface of noodles (Patent Document 1), a method of using a loosening agent for noodles composed of water-soluble hemicellulose, an emulsifier and a guar gum decomposition product (Patent Document 2), 1 , 3-A method of adding lipase and amylase having position specificity to a dough (Patent Document 3) has been reported.
しかしながら、いずれの方法も作業が煩雑であったり、または十分な効果が得られない、食感にぼそぼそとした食感が残るなどの問題がある。 However, all of these methods have problems such as complicated work, insufficient effect, and a rough texture.
他方、酵母には核酸、アミノ酸、ペプチドなどの成分が含まれており、その抽出物は医薬品であるグルタチオンの原料や、天然の調味料である酵母エキスとして用いられているが、酵母から酵母エキス等を抽出した後に大量に副生する酵母菌体残渣の有効利用が課題とされてきた。 On the other hand, yeast contains components such as nucleic acids, amino acids, and peptides, and its extract is used as a raw material for glutathione, which is a pharmaceutical product, and as a yeast extract, which is a natural seasoning. Effective utilization of yeast cell residue, which is produced in large quantities after extraction of yeast, has been an issue.
このような酵母菌体残渣を処理する方法、有効利用する方法については複数の公知文献があり、たとえば、特許文献４には、酵母エキス残渣を特定の酵素で可溶化して排水処理する方法が記載されている。特許文献５には酵母エキス残渣を微生物に資化させてマンノースを製造する方法、特許文献６には酵母エキス残渣をアルカリ処理後洗浄して薬理用組成物を得る方法、特許文献７には酵母エキス残渣に細胞壁溶解酵素等を作用させて微生物培養基材を得る方法、特許文献８には酵母残渣を賦形剤として使用した酵母調味料の製造方法が記載されている。
このような状況の中で、酵母菌体残渣のさらなる有効活用方法が望まれていた。
There are a plurality of publicly known documents on a method for treating such a yeast cell residue and a method for effective utilization. For example, Patent Document 4 describes a method in which a yeast extract residue is solubilized with a specific enzyme for wastewater treatment. Have been described. Patent Document 5 describes a method of assimilating yeast extract residue into microorganisms to produce mannose, Patent Document 6 describes a method of treating yeast extract residue with an alkali and then washing it to obtain a composition for pharmacology, and Patent Document 7 describes yeast. A method for obtaining a microbial culture substrate by allowing a cell wall lytic enzyme or the like to act on an extract residue, and a method for producing a yeast seasoning using a yeast residue as an excipient are described in Patent Document 8.
Under such circumstances, a method for further effective utilization of yeast cell residue has been desired.
解決しようとする課題は、麺の付着を簡易に抑制して麺のコシを維持する事である。そこで用いるものは、食品・飲料として安全性が高く、また低コストかつ環境負荷の少ない方法で製造できるものが望ましい。
また、もう一方の課題は、酵母抽出物の副産物として生成する酵母菌体残渣の有効利用である。
The problem to be solved is to easily suppress the adhesion of noodles and maintain the firmness of the noodles. It is desirable that the products used there are those that are highly safe as foods and beverages, and that can be manufactured by a method that is low in cost and has a low environmental impact.
Another issue is the effective utilization of yeast cell residues produced as a by-product of yeast extract.
本発明者らは、上記課題の解決につき鋭意研究の結果、呈味物質と酵母残渣との加熱乾燥物に麺の品質を改良する効果がある事を見出した。 As a result of diligent research on solving the above problems, the present inventors have found that a heat-dried product of a taste substance and a yeast residue has an effect of improving the quality of noodles.
すなわち本発明は、
（１）呈味物質と酵母残渣との加熱乾燥物を含有する麺の品質改良剤、
（２）前記呈味物質が酵母酵素分解物である、上記（１）記載の麺の品質改良剤、
（３）前記麺の品質改良剤中の水可溶成分が４５～７５重量％である、前記（１）または（２）に記載の麺の品質改良剤、
（４）前記酵母がキャンディダ・ユティリスである上記（１）～（３）のいずれかに記載の麺の品質改良剤
（５）前記麺の品質改良が麺の付着防止である上記（１）～（４）のいずれかに記載の麺の品質改良剤
（６）麺製品に（１）～（５）のいずれかに記載の麺の品質改良剤を０．０１～１重量％含有させることを特徴とする、麺の品質を改良する方法
にかかるものである。
That is, the present invention
(1) A quality improver for noodles containing a heat-dried product of a taste substance and yeast residue.
(2) The noodle quality improving agent according to (1) above, wherein the taste substance is a yeast enzyme decomposition product.
(3) The noodle quality improving agent according to (1) or (2) above, wherein the water-soluble component in the noodle quality improving agent is 45 to 75% by weight.
(4) The noodle quality improving agent according to any one of (1) to (3) above, wherein the yeast is Candida utilis (5) The quality improvement of the noodles is to prevent the noodles from adhering (1). -The noodle quality improving agent according to any one of (4) (6) The noodle product contains 0.01 to 1% by weight of the noodle quality improving agent according to any one of (1) to (5). It depends on the method of improving the quality of noodles, which is characterized by.
本発明によると、呈味物質に酵母残渣を添加して乾燥機で乾燥して得られた加熱乾燥物は、麺生地の吸水性を向上させ、歩留の向上と共に麺質の粘弾性を高め、滑らかさを付与し、コシの強化や保水性の向上、艶や食感の改善に優れた効果を有する。
この加熱乾燥物は、各種の麺製品に少量添加しておくことで、それらで生じる付着を抑制し品質を改良させることができるため、麺の付着防止剤として用いることができる。
また、酵母を原料とするため、動植物を原料とする場合と比較して、供給不安、価格変動、品質変動のリスクが少ない。
さらに、原料として酵母エキス等を抽出した後の菌体残渣を用いることができ、そこから簡単な工程で麺の付着を抑制する酵母抽出物を取得できる。トルラ酵母の菌体残渣は、調味料である酵母エキスや他の有用成分の生産に伴って大量に副生しており、本発明はその酵母菌体残渣を有効利用できるため、コスト、廃棄物削減の点でも、きわめて有利である。
According to the present invention, the heat-dried product obtained by adding yeast residue to the taste substance and drying it in a dryer improves the water absorption of the noodle dough, improves the yield, and enhances the viscoelasticity of the noodle quality. It imparts smoothness and has excellent effects on strengthening elasticity, improving water retention, and improving luster and texture.
By adding a small amount of this heat-dried product to various noodle products, it is possible to suppress the adhesion caused by them and improve the quality, so that it can be used as an anti-adhesion agent for noodles.
In addition, since yeast is used as a raw material, there is less risk of supply insecurity, price fluctuations, and quality fluctuations as compared with the case of using animals and plants as raw materials.
Further, a bacterial cell residue after extracting a yeast extract or the like can be used as a raw material, and a yeast extract that suppresses the adhesion of noodles can be obtained from the cell residue by a simple step. A large amount of torula yeast cell residue is produced as a by-product in the production of yeast extract, which is a seasoning, and other useful components, and the present invention can effectively utilize the yeast cell residue, resulting in cost and waste. It is also extremely advantageous in terms of reduction.
本発明の調味料は、呈味物質に酵母残渣を添加し、適当な濃度に濃縮した後、乾燥機で乾燥することにより得ることが出来る。 The seasoning of the present invention can be obtained by adding a yeast residue to a taste substance, concentrating it to an appropriate concentration, and then drying it in a dryer.
本発明の調味料の製造に用いられる呈味物質としては、酵母酵素分解物であることが望ましい。酵母酵素分解物の酵母原料としては、パン酵母、ビール酵母、トルラ酵母など食品用の酵母を挙げることができ、中でもトルラ酵母が望ましい。酵母の培養方法に特に制限はなく、公知の方法を用いて培養する。 The taste substance used in the production of the seasoning of the present invention is preferably a yeast enzymatic decomposition product. Examples of the yeast raw material of the yeast enzymatic decomposition product include baker's yeast, beer yeast, and yeast for foods such as tollula yeast, and among them, tollula yeast is preferable. The method for culturing yeast is not particularly limited, and the yeast is cultivated using a known method.
呈味物質として、酵母の酵素分解物を用いる場合、酵母原料を酵素分解する方法は特に限定されないので、一般的な方法を用いることができる。例えば、酵母原料をグルカナーゼ、プロテアーゼなどの酵素を用いる方法の場合には、後述の水可溶成分比率になるよう酵素反応を行う。自己消化法による場合も、公知の方法で良く、特に制限はない。さらに、酵素を用いる方法と自己消化法の両方を行って、可溶化させることもできる。この可溶化により、水可溶成分の比率を６５％以上に上げることが望ましく、より望ましくは８０％以上である。本発明での水可溶成分の比率とは、全体の乾燥重量当たりの、水溶性成分の比率である。水可溶成分の測定方法は、次の通りである。試料に１０倍量の水を加えて懸濁した後、５０００ｒｐｍで１０分遠心分離して上澄液を取得し、それを乾燥して得られた固形物を水可溶成分とする。試料の乾燥重量に対する水可溶成分の重量の比率（％）を水可溶成分の比率とする。
なお、本発明の酵母酵素分解物は、酵母由来の不溶成分及び可溶成分を含む構成物である。
When an enzymatically decomposed product of yeast is used as the taste substance, the method for enzymatically decomposing the yeast raw material is not particularly limited, so that a general method can be used. For example, in the case of a method using an enzyme such as glucanase or protease as a yeast raw material, an enzymatic reaction is carried out so as to have a water-soluble component ratio described later. In the case of the autolysis method, a known method may be used, and there is no particular limitation. Furthermore, both the enzyme-based method and the autolysis method can be performed for solubilization. By this solubilization, it is desirable to increase the ratio of the water-soluble component to 65% or more, and more preferably 80% or more. The ratio of the water-soluble component in the present invention is the ratio of the water-soluble component to the total dry weight. The method for measuring the water-soluble component is as follows. After suspending the sample by adding 10 times the amount of water, centrifuge at 5000 rpm for 10 minutes to obtain a supernatant, which is dried to obtain a solid substance as a water-soluble component. The ratio (%) of the weight of the water-soluble component to the dry weight of the sample is defined as the ratio of the water-soluble component.
The yeast enzymatic decomposition product of the present invention is a composition containing an insoluble component and a soluble component derived from yeast.
呈味物質、例えば、前段までの方法で可溶化させた酵母酵素分解に、賦形剤として酵母残渣を添加する。酵母残渣を添加後、必要に応じて濃縮して１０～３０重量％の濃縮液とした後に、乾燥機で乾燥を行う。 A yeast residue is added as an excipient to the taste substance, for example, the yeast enzymatic decomposition solubilized by the method up to the previous step. After adding the yeast residue, if necessary, it is concentrated to obtain a concentrated solution of 10 to 30% by weight, and then dried in a dryer.
また、本発明でいう酵母残渣とは、酵母エキスを抽出した後の酵母菌体の事を示す。酵母エキスの抽出法は、特に限定なく選択できる。一般的に、自己消化法、熱水抽出法、酵素抽出法、酸、若しくはアルカリ抽出法、又はこれらの組み合わせにより行うことが可能である。酵母残渣の原料の酵母としては、パン酵母、ビール酵母、トルラ酵母などいずれでもよい。酵母残渣の例として、興人ライフサイエンス社製の「ＫＲ酵母」が挙げられる。 Further, the yeast residue in the present invention refers to yeast cells after extraction of yeast extract. The method for extracting the yeast extract can be selected without particular limitation. Generally, it can be carried out by an autolysis method, a hot water extraction method, an enzyme extraction method, an acid or alkali extraction method, or a combination thereof. The yeast used as a raw material for the yeast residue may be baker's yeast, brewer's yeast, torula yeast, or the like. An example of yeast residue is "KR yeast" manufactured by Kojin Life Science Co., Ltd.
賦形剤とする酵母残渣の添加量は、最終形の調味料中の可溶成分が４５重量％～７５重量%となるように調整することが望ましい。より好ましくは、４５重量％～６５重量％である。この範囲であれば、この後の乾燥工程において良好に乾燥できてシート状の乾燥物を形成し、味質も好ましいものとなる。水可溶成分が６５重量％より多い場合は、乾燥性が低下してベタベタとしてシート状になりにくい。しかし、７５重量％以下であれば、シート状になりにくいが、濃厚感の風味を添加した食品に付与できる。一方、４５重量％より少ない場合は、乾燥物がシート状になりにくく微粉となって飛散することがある。また、可溶成分が４５重量％より少ないと、エキス成分が少なくなるため、呈味性が低下する傾向があり、使用する呈味物質により、ざらざらとした食感が付与されることもある。 It is desirable to adjust the amount of yeast residue added as an excipient so that the soluble component in the final seasoning is 45% by weight to 75% by weight. More preferably, it is 45% by weight to 65% by weight. Within this range, it can be dried well in the subsequent drying step to form a sheet-like dried product, and the taste quality is also preferable. When the amount of the water-soluble component is more than 65% by weight, the drying property is lowered and it is difficult to form a sticky sheet. However, if it is 75% by weight or less, it is difficult to form a sheet, but it can be added to foods to which a rich flavor is added. On the other hand, when it is less than 45% by weight, the dried product does not easily form a sheet and may be scattered as fine powder. Further, when the soluble component is less than 45% by weight, the extract component is reduced, so that the taste property tends to be lowered, and a rough texture may be imparted depending on the taste substance used.
本発明で用いる乾燥機の操作条件は、乾燥機の種類や被乾燥物の状態によって異なる。乾燥機がドラムドライヤーの場合、ドラム表面の温度や表面積、回転速度などから、適当な給液速度を決定すればよい。 The operating conditions of the dryer used in the present invention differ depending on the type of the dryer and the state of the object to be dried. When the dryer is a drum dryer, an appropriate liquid supply rate may be determined from the temperature, surface area, rotation speed, etc. of the drum surface.
呈味物質と酵母残渣とを含み、上記の製法により得られた酵母抽出物は、そのまま、麺の付着防止剤として用いることができる。あるいは、必要に応じて、他の水溶性成分とブレンドして、麺の付着防止剤としてもよい。使用分野としては麺製品で特に効果を発揮するが、餃子等の皮類等、幅広い食品に使用する事ができる。 The yeast extract containing the taste substance and the yeast residue and obtained by the above-mentioned production method can be used as it is as an anti-adhesion agent for noodles. Alternatively, if necessary, it may be blended with other water-soluble ingredients to serve as an anti-adhesion agent for noodles. As a field of use, it is particularly effective for noodle products, but it can be used for a wide range of foods such as gyoza and other skins.
本発明の麺製品は、特に限定は無いが、具体的には生蕎麦、うどん、中華麺、ラーメン、ちゃんぽん麺、パスタ、雑穀麺、米粉麺などである。また、生麺・茹麺・乾麺どのような形態にも効果的である。本発明の付着防止剤の効果の強さは、麺製品の種類やｐＨ、基質の濃度によって異なる。
従って、望ましい配合量は、麺製品の種類やｐＨ、濃度によって異なるが、概ね０．０１～１重量％（酵母抽出物乾燥物 として）であり、望ましくは０．０２５～０．５重量％、さらに望ましくは０．１～０．３重量％である。
The noodle product of the present invention is not particularly limited, but specifically, raw soba noodles, udon noodles, Chinese noodles, ramen, champon noodles, pasta, miscellaneous grain noodles, rice flour noodles and the like. It is also effective in any form of raw noodles, boiled noodles, and dried noodles. The strength of the effect of the anti-adhesion agent of the present invention varies depending on the type and pH of the noodle product and the concentration of the substrate.
Therefore, the desired blending amount varies depending on the type, pH and concentration of the noodle product, but is approximately 0.01 to 1% by weight (as a dried yeast extract), and preferably 0.025 to 0.5% by weight. More preferably, it is 0.1 to 0.3% by weight.
以下、実施例を挙げて、本発明を詳細に説明する。
＜製造例＞
トルラ酵母の培養菌体１００重量部（乾燥重量換算）の１０重量％水懸濁液に対して、デナチームＧＥＬ（長瀬産業社製）を４重量部、アルカラーゼ２．４Ｌ??ＦＧ（ノボザイムズ社製）を４重量部添加し、酵母菌体の可溶化処理を実施した。この時の水可溶成分の比率は８０％であった。ここに、４２．８６重量部の「ＫＲ酵母」（興人ライフサイエンス社製）を添加し、濃縮した。これをダブルドラムドライヤー（伝熱面積 ２８．３ｍ２、ドラム表面温度１５５℃、ドラム回転数２．０ｒｐｍ、給液速度??６００Ｌ／ｈｒ、ドラムと被乾燥物との接触時間１９秒）で乾燥したところ、非常に良好な乾燥状態となり、継続的にシート状の乾燥物が得られた。当該乾燥物をドラムから掻きとって、実施例１のサンプルとした。当該サンプルの、水可溶成分は、５６重量％であった。
Hereinafter, the present invention will be described in detail with reference to examples.
<Manufacturing example>
4 parts by weight of Denateam GEL (manufactured by Nagase Sangyo Co., Ltd.) and 2.4 L ?? FG (manufactured by Novozymes) of Denateam GEL (manufactured by Nagase Sangyo Co., Ltd.) for 10% by weight water suspension of 100 parts by weight (dry weight equivalent) of cultured torula yeast. ) Was added in an amount of 4 parts by weight to carry out a solubilization treatment of yeast cells. At this time, the ratio of the water-soluble component was 80%. To this, 42.86 parts by weight of "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) was added and concentrated. This was dried with a double drum dryer (heat transfer area 28.3 m2, drum surface temperature 155 ° C., drum rotation speed 2.0 rpm, liquid supply speed ?? 600 L / hr, contact time between the drum and the object to be dried 19 seconds). However, the dry state was very good, and a sheet-shaped dried product was continuously obtained. The dried product was scraped from the drum to obtain a sample of Example 1. The water-soluble component of the sample was 56% by weight.
＜実施例１＞中華麺の付着防止試験１
中華麺にて上記の製造例で得られたサンプルの検証を行った。使用した原材料は表１に記す。製造例で得られた付着防止剤添加区（対粉0.25%）、無添加区の2種類をホームベーカリーにて作成した。生地は手動で20分混捏後、手で10回程度折り返しながら捏ねた。30分生地を休ませた後４等分にカットし、製麺機にて生地を伸ばした。最終的に直径40cm程度にカットし、麺幅2.0mmのカッターで麺を成形した。
<Example 1> Anti-adhesion test of Chinese noodles 1
The sample obtained in the above production example was verified for Chinese noodles. The raw materials used are shown in Table 1. Two types, an anti-adhesion agent-added group (0.25% of powder) and an additive-free group obtained in the production example, were prepared at a home bakery. The dough was manually kneaded for 20 minutes and then folded back about 10 times by hand. After resting the dough for 30 minutes, it was cut into 4 equal parts and the dough was stretched with a noodle making machine. Finally, the noodles were cut to a diameter of about 40 cm, and the noodles were molded with a cutter with a noodle width of 2.0 mm.
作成した中華麺を3分間沸騰した鍋にて茹で、冷水で冷やした麺を熟練した技術者にて官能評価した。サンプル無添加区は、お椀に移した段階で麺同士がくっついて食感はデンプン様の柔らかい食感であった(図1)。対してサンプル添加区は麺の表面がつるつると滑らかで、麺同士の付着がほとんどなかった(図2)。食感は無添加区よりも多少コシがあり、呈味に僅かなロースト感を感じた。色に関してほとんど差は無かったが、サンプル添加区は光沢があった。混捏後の生地を比較したとき、サンプル添加区は無添加区と比べて明らかに柔らかい物性を示していた。
The prepared Chinese noodles were boiled in a boiling pot for 3 minutes, and the noodles chilled in cold water were sensory evaluated by a skilled technician. In the sample-free group, the noodles stuck to each other when they were transferred to the bowl, and the texture was starch-like and soft (Fig. 1). On the other hand, in the sample addition group, the surface of the noodles was smooth and smooth, and there was almost no adhesion between the noodles (Fig. 2). The texture was slightly chewy compared to the additive-free group, and the taste was slightly roasted. There was almost no difference in color, but the sample addition group was glossy. When the dough after kneading was compared, the sample-added group showed clearly softer physical characteristics than the non-added group.
＜実施例２＞中華麺の付着防止試験２
中華麺にて上記の製造例で得られたサンプルの検証を行った。使用した原材料は表２に記す。製造例で得られた付着防止剤添加区（対粉0.25%）、無添加区の2種類をホームベーカリーにて作成した。生地は手動で20分混捏後、手で10回程度折り返しながら捏ねた。30分生地を休ませた後４等分にカットし、製麺機にて生地を伸ばした。最終的に直径40cm程度にカットし、麺幅2.0mmのカッターで麺を成形した。
<Example 2> Adhesion prevention test 2 of Chinese noodles
The sample obtained in the above production example was verified for Chinese noodles. The raw materials used are shown in Table 2. Two types, an anti-adhesion agent-added group (0.25% of powder) and an additive-free group obtained in the production example, were prepared at a home bakery. The dough was manually kneaded for 20 minutes and then folded back about 10 times by hand. After resting the dough for 30 minutes, it was cut into 4 equal parts and the dough was stretched with a noodle making machine. Finally, the noodles were cut to a diameter of about 40 cm, and the noodles were molded with a cutter with a noodle width of 2.0 mm.
＜比較例１＞
実施例２において、製造例で得られた付着防止剤の代わりに「アジレックスNH」（三菱商事ライフサイエンス社製）（対粉0.25%）を用いたこと以外は、実施例２と同様に行った。
<Comparative Example 1>
In Example 2, the same procedure as in Example 2 was carried out except that "Azilex NH" (manufactured by Mitsubishi Corporation Life Science Co., Ltd.) (0.25% powder) was used instead of the anti-adhesion agent obtained in the production example. rice field.
＜比較例２＞
実施例２において、製造例で得られた付着防止剤の代わりに「ほぐれ名人200」（理研ビタミン社製）（対粉1%）を用いたこと以外は、実施例２と同様に行った。
<Comparative Example 2>
In Example 2, the same procedure as in Example 2 was carried out except that "Unraveling Master 200" (manufactured by RIKEN Vitamin Co., Ltd.) (1% powder) was used instead of the anti-adhesion agent obtained in the production example.
評価はそれぞれ以下のように行った。
（ほぐれ性の評価）
麺のほぐれ性を定量的に評価する為に、下記手順で官能評価を行った。
1. 60gに計量した生麺を強火で2分間茹でる。
2. 茹であがり後、30秒水道水で冷却する。
3. パウチに入れて密封し、1晩冷蔵保存した後評価
・評価は、冷やし中華だれを50gかけた後、麺に箸を入れて完全にほぐれるまでの時間をそれぞれ計測した。結果を表３に示す。
The evaluation was performed as follows.
(Evaluation of looseness)
In order to quantitatively evaluate the looseness of noodles, sensory evaluation was performed according to the following procedure.
1. Boil the raw noodles weighed in 60g on high heat for 2 minutes.
2. After boiling, cool with tap water for 30 seconds.
3. After putting it in a pouch, sealing it, and refrigerating it overnight, the evaluation / evaluation was done by measuring the time from sprinkling 50 g of chilled Chinese sauce to putting chopsticks in the noodles and completely loosening them. The results are shown in Table 3.
（たれの吸水率の評価）
50gのたれに浸した茹で麺をほぐれるまで混ぜ、深皿に浸して2時間常温で静置した後容器からたれを取り除き、得られた「たれ」から麺へのたれの吸水率をそれぞれ求めた。結果を表４に示す。
(Evaluation of water absorption rate of sauce)
Boiled noodles soaked in 50 g of sauce were mixed until loosened, soaked in a deep dish and allowed to stand at room temperature for 2 hours, then the sauce was removed from the container, and the water absorption rate of the sauce from the obtained "sauce" was determined. .. The results are shown in Table 4.
ほぐれ性に関しては、無添加区よりいずれの試験区で麺が完全にほぐれる秒数は早かった。たれの吸水率に関しては実施例２が他の区画より2%程度多く吸水されていた。
それぞれの官能評価を熟練した技術者にて行ったところ、無添加区と比較例２区はぼそぼそとした食感が際立っていたのに対して、実施例２, 比較例１区はツルツルとした食感で麺にも光沢があった。この特徴はたれに浸した2時間後の状態でもある程度持続していた。実施例２区はツルツルした食感に若干のロースト風味が感じられたが、比較例１区は比較的無味無臭でツルツル感を付与していた。
Regarding the unraveling property, the number of seconds for the noodles to be completely unraveled was earlier in any of the test groups than in the additive-free group. Regarding the water absorption rate of the sauce, Example 2 absorbed about 2% more water than the other sections.
When each sensory evaluation was performed by a skilled technician, the texture of the additive-free group and the comparative example 2 group was conspicuous, whereas the texture of the example 2 and the comparative example 1 group was smooth. The texture made the noodles shiny. This feature persisted to some extent even after 2 hours of soaking in the sauce. In the second example, a slightly roasted flavor was felt in the smooth texture, but in the first comparative example, the texture was relatively tasteless and odorless, giving a smooth texture.
＜実施例３＞中華麺の付着防止試験３
中華麺にて上記の製造例で得られたサンプルの検証を行った。使用したそれぞれの原材料は表５に記す。小麦粉・水は併せてミキサーで煉った。なお、かんすいと食塩はあらかじめ水に溶かした。酵母エキスも同様に水に溶かした。ミキサーの速度は低速で合計10分間。最初は2分ほどで粉全体に水をいきわたらせるようにして均一化し、その後8分間で全体がさらさらとなるように分散した。煉り上がった麺生地をビニール袋に入れて30分間寝かせた。生地を製麺機に通して麺に成形した。製麺機に通す回数は10回程度。生地を1.5ｍｍに伸ばして麺に成形した。蒸気のあがった蒸し器にて10分間蒸した。蒸し上がった麺をぬるま湯につけてほぐした。麺を型に詰めて150℃で90秒の油で揚げた。評価は麺を湯に５分浸して戻して実施した。
<Example 3> Anti-adhesion test of Chinese noodles 3
The sample obtained in the above production example was verified for Chinese noodles. Each raw material used is shown in Table 5. Flour and water were cultivated together with a mixer. Kansui and salt were previously dissolved in water. Yeast extract was also dissolved in water. The mixer speed is low for a total of 10 minutes. At first, it was homogenized by spreading water over the whole powder in about 2 minutes, and then dispersed so that the whole was smooth in 8 minutes. The noodle dough was put in a plastic bag and left to rest for 30 minutes. The dough was passed through a noodle making machine to form noodles. The number of times it is passed through the noodle making machine is about 10 times. The dough was stretched to 1.5 mm and molded into noodles. It was steamed for 10 minutes in a steamer with steam. The steamed noodles were soaked in lukewarm water and loosened. The noodles were packed in a mold and fried in oil at 150 ° C for 90 seconds. The evaluation was carried out by immersing the noodles in hot water for 5 minutes and returning them.
それぞれの官能評価を熟練した技術者にて行ったところ、コントロールはざらついた食感で噛むとぼろっと崩れる食感であったのに対して、製造例で得られたサンプル添加区はなめらかで噛んだ時に歯ごたえがあり、粉がぎっちりと詰まったような食感で、もっちりとしたこしがあった。
サンプル添加効果は0.3％で顕著であったが、0.1％でも十分に感じられた。今回は中華麺で行ったが、効果のイメージを考えるとうどんのほうが適していると思われた。うどんの場合はかんすいを使用しない等組成も若干異なるが、基本的な効果は変わらないものと思われる。
When each sensory evaluation was performed by a skilled technician, the control had a texture that crumbled when chewed with a rough texture, whereas the sample addition group obtained in the production example was smooth. It was chewy when chewed, had a texture that was tightly packed with powder, and had a chewy texture.
The effect of adding the sample was remarkable at 0.3%, but it was sufficiently felt even at 0.1%. This time I went with Chinese noodles, but considering the image of the effect, udon seemed to be more suitable. In the case of udon, the composition is slightly different, such as not using Kansui, but the basic effect seems to be the same.
以上説明してきたように、本発明で製造した麺の付着防止剤を付着が生じる麺製品にあらかじめ添加しておくことにより、保存中に生じる付着を抑制することで品質低下を防ぐ事ができる。本発明の付着防止剤は麺製品で特に効果を発揮するが、餃子等の皮類等、幅広い食品に使用する事ができる。 As described above, by adding the anti-adhesion agent for noodles produced in the present invention to the noodle product in which adhesion occurs in advance, it is possible to prevent quality deterioration by suppressing adhesion that occurs during storage. Although the anti-adhesion agent of the present invention is particularly effective in noodle products, it can be used in a wide range of foods such as skins such as dumplings.
Claims (6)
A method for improving the quality of noodles, which comprises containing 0.01 to 1% by weight of the quality improving agent for noodles according to any one of claims 1 to 5 in a noodle product.
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| JP2000041713A (en) * | 1998-07-31 | 2000-02-15 | Akira Fujishima | Antimicrobial fastening parts and their manufacture |
| JP2011078678A (en) * | 2009-10-09 | 2011-04-21 | Aroma Science Kk | Mask sterilizer |
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