JPH05328922A - Quality improver for noodle and quality improving method utilizing the same - Google Patents
Quality improver for noodle and quality improving method utilizing the sameInfo
- Publication number
- JPH05328922A JPH05328922A JP4165458A JP16545892A JPH05328922A JP H05328922 A JPH05328922 A JP H05328922A JP 4165458 A JP4165458 A JP 4165458A JP 16545892 A JP16545892 A JP 16545892A JP H05328922 A JPH05328922 A JP H05328922A
- Authority
- JP
- Japan
- Prior art keywords
- quality
- noodle
- improving agent
- whey protein
- quality improving
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、麺用の品質改良剤及び
それを用いる麺類の品質改良法に関するものである。本
発明に係る新規品質改良剤によれば、従来用いられてい
る各種タイプの麺質改良剤の効果とは異なる効果が奏さ
れ、また同種の効果であっても従来の品質改良効果以上
のすぐれた改良効果を奏し、すぐれた食感、風味を得る
ことができる。FIELD OF THE INVENTION The present invention relates to a quality improving agent for noodles and a method for improving quality of noodles using the same. According to the novel quality improving agent of the present invention, an effect different from the effects of various types of noodle quality improving agents conventionally used is exhibited, and even the same kind of effect is superior to the conventional quality improving effect. It has an improved effect, and has an excellent texture and flavor.
【０００２】しかも本発明に係る品質改良剤は適用範囲
が広く、生中華麺、生うどん、生そば、生スパゲッテ
ィ、蒸し中華麺、即席麺等すべての麺類に対して利用す
ることができる。Moreover, the quality improving agent according to the present invention has a wide range of application and can be used for all noodles such as raw Chinese noodles, raw udon, raw buckwheat, raw spaghetti, steamed Chinese noodles and instant noodles.
【０００３】[0003]
【従来の技術】麺類は、食感を中心とする風味、品質に
ついて常に一定のものを得ることが困難であり、また、
すぐれた風味、品質の麺類がたとえ得られてもこれを維
持することは困難である。これらの問題点を解決するた
めに、従来より麺類の品質改良剤が使用されてきた。2. Description of the Related Art It is difficult for noodles to always have a constant flavor and quality centered on texture, and
Even if noodles with excellent flavor and quality are obtained, it is difficult to maintain them. In order to solve these problems, quality improvers for noodles have been conventionally used.
【０００４】従来より、麺質改良剤としては、乾燥卵白
や小麦グルテン等蛋白系の改良剤、増粘剤やレシチン等
添加物、更に各種の化工澱粉類等が知られている。Conventionally, as noodle quality improving agents, protein type improving agents such as dried egg white and wheat gluten, additives such as thickeners and lecithin, and various modified starches have been known.
【０００５】これに対して本発明に係る麺質改良剤は、
ホエー蛋白質、増粘多糖類、乳清ミネラル、澱粉類の４
成分を併用してなるものであって、４成分併用による相
乗効果が奏され、もって麺類の品質を効率的に改良する
ものである。On the other hand, the noodle quality improving agent of the present invention is
Whey protein, polysaccharide thickener, whey minerals, starches 4
The ingredients are used in combination, and the synergistic effect of the combined use of the four ingredients is exhibited, thereby improving the quality of noodles efficiently.
【０００６】[0006]
【発明が解決しようとする課題】従来知られている品質
改良剤は、いずれも満足できるものではなく、次のよう
な欠点をそれぞれ有している。すなわち、（１）卵白
は、その添加によって卵白の特徴が強く出てしまい、本
来の麺の食感、品質とは異なるものになってしまう。
（２）増粘剤、レシチン等は、その添加によって、麺の
風味、特に味の劣化がひき起こされる。（３）澱粉系
も、所期の品質改良効果を得るためには大量に添加使用
しなければならず、したがってそのために澱粉特有の食
感、風味が強調されて、麺本来の食感、風味が低減さ
れ、極端な場合には澱粉の食感、風味に変化してしま
う。None of the conventionally known quality improvers is satisfactory, and each has the following drawbacks. That is, (1) egg white has strong characteristics of egg white due to its addition, and the texture and quality of the original noodles are different.
(2) The addition of thickeners, lecithin, etc. causes deterioration of the flavor of noodles, especially the taste. (3) Starch type must be used in a large amount in order to obtain the desired quality improvement effect. Therefore, the texture and flavor peculiar to starch are emphasized, and the original texture and flavor of noodles are emphasized. Is reduced, and in extreme cases, the texture and flavor of starch change.
【０００７】これら従来の品質改良剤は、麺の食感の重
要なファクターであるところの、堅さ、粘弾性、滑らか
さ、ゆで伸び等の各項目の内どれか一部の項目のみを改
良するにとどまり、総合的にバランスのとれた食感を付
与することはできない。These conventional quality improvers improve only some or all of the items such as hardness, viscoelasticity, smoothness, and boilability, which are important factors for the texture of noodles. However, it is not possible to impart an overall balanced texture.
【０００８】[0008]
【課題を解決するための手段】本発明は、上記した従来
の品質改良剤の欠点を一挙に解決する目的でなされたも
のであり、各方面から研究の結果、従来の成分系の品質
改良剤では所期の目的が達成されないとの知見を得、新
たな多成分系に着目した。The present invention has been made for the purpose of solving the above-mentioned drawbacks of the conventional quality improving agents all at once, and as a result of researches in various fields, the conventional quality improving agents for component systems have been developed. Then, we obtained the finding that the intended purpose could not be achieved, and focused on a new multi-component system.
【０００９】そして、配合成分の選択、その組合せ、使
用量ないし配合量等について総合的に検討した結果、ホ
エー蛋白質に反応性の高い乳清ミネラルと澱粉類を添加
配合することによって、特に麺線の「こし」を強化させ
るのに成功し、そして更に増粘多糖類を配合することに
よって、麺線の「あし」及び粘りの向上を新たに付与す
ることに成功し、本発明の完成に至った。As a result of comprehensively examining the selection of the components to be mixed, the combination thereof, the amount to be used, the amount to be mixed, etc., it was found that the whey protein was added with a highly reactive whey mineral and starch, and particularly noodle strings were added. Succeeded in strengthening the "boiler" of the noodles, and by further adding a thickening polysaccharide, it succeeded in newly imparting the "boiler" and the improvement of the stickiness of the noodle strings, resulting in the completion of the present invention. It was
【００１０】本発明において、ホエー蛋白質とは、チー
ズやカゼイン製造の際に副生するホエーに由来する蛋白
質をすべて指し、ホエーから乳糖を除去して得たホエー
蛋白質自体のほか、これを濃縮、分離、変性、画分、沈
澱その他各種処理して得たホエー蛋白質処理物も指すも
のである。これらの内、例えばホエー蛋白質濃縮物やホ
エー蛋白質分離物は、本発明に係る品質改良剤の主要配
合成分として好適である。In the present invention, whey protein refers to all proteins derived from whey that are by-produced during the production of cheese or casein, and includes whey protein itself obtained by removing lactose from whey, as well as concentrated whey protein, It also refers to a whey protein-treated product obtained by various treatments such as separation, denaturation, fractionation and precipitation. Among these, for example, whey protein concentrate and whey protein isolate are suitable as main components of the quality improving agent according to the present invention.
【００１１】ホエー蛋白質濃縮物（Whey Protein Conce
ntrate、以下「ＷＰＣ」ということもある）は、チーズ
やカゼインを製造する際に副生してくるホエーを濃縮
し、結晶する乳糖を分離した液の乾燥処理物を指称して
いる。そしてこのＷＰＣはその含有物の３５〜８０％が
蛋白質で、そのうち約６０％がβ−ラクトグロブリン
で、約２０％がα−ラクトアルブミンであり、通常は中
性である。ＷＰＣも、同じくＷＰＣよりも高純度に分離
された未変性ホエー蛋白質であるホエー蛋白質分離物
（Whey Protein Isolate、ＷＰＩ）も、いずれも市販さ
れており、自由に入手することができる。Whey Protein Conce
ntrate (hereinafter sometimes referred to as "WPC") refers to a dried product of a liquid obtained by concentrating whey produced as a byproduct during the production of cheese or casein and separating crystalline lactose. This WPC is normally neutral, with 35-80% of its content being protein, of which about 60% is β-lactoglobulin and about 20% is α-lactalbumin. Both WPC and whey protein isolate (WPI), which is an undenatured whey protein separated in a higher purity than WPC, are commercially available and can be freely obtained.
【００１２】増粘剤としては、天然ガム類が広く用いら
れ、次のようなものが例示される：キサンタンガム、グ
アーガム、ローカストビーンガム、トラガントガム、タ
マリンドガム、カラギーナン、ファーセレラン、アラビ
アガム等の１種または２種以上。As the thickener, natural gums are widely used, and examples thereof include the following: One of xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, farcelane, gum arabic and the like. Or two or more.
【００１３】乳清ミネラルは、乳又はカード製造時に副
生される乳清中の乳清蛋白質及び乳糖含量を低減せしめ
ミネラル含量を高めたものの濃縮物あるいは乾燥物を指
すが、その製造方法としては、乳清を限外濾過して乳清
蛋白質を除去し、更に透過液中の乳糖含量を減じて得る
方法；乳清をイオン交換樹脂で処理して得られた非吸着
画分を主成分とし、これから乳糖含量を減じて得る方
法；乳に有機酸を加えてカードを除去しこの時の酸性ホ
エーを限外濾過し、透過液のｐＨを３．０以下とし、濃
縮・冷却後、乳糖を除去して得る方法；乳清を陽イオン
交換樹脂と陰イオン交換樹脂に通液して脱塩後、各樹脂
を再生して、吸着したミネラル類を得る方法；等がある
が、本発明の品質改良剤には、いかなる方法で得られた
乳清ミネラルでも使用することができる。[0013] Whey mineral refers to a concentrate or a dried product of whey protein and lactose contained in whey produced during the production of milk or curd, which has a reduced mineral content and an increased mineral content. , A method for obtaining whey protein by ultrafiltration to remove whey protein and further reducing the content of lactose in the permeate; mainly composed of a non-adsorbed fraction obtained by treating whey with an ion exchange resin The method of obtaining lactose by subtracting the lactose content from it; removing the curd by adding organic acid to milk and ultrafiltration of the acidic whey at this time to adjust the pH of the permeate to 3.0 or less, concentrating and cooling, and then removing lactose There is a method of obtaining the adsorbed minerals by passing whey through a cation exchange resin and an anion exchange resin for desalting, and then regenerating each resin to obtain adsorbed minerals. Whey mineral obtained by any method can be used as a quality improver. It can be.
【００１４】澱粉類としては、天然物由来の生澱粉のほ
か、これをエーテル架橋したり、α化したり、酢酸処
理、化学修飾等を行って得た化工澱粉が１種又はそれ以
上配合使用される。生澱粉類としては、緑豆、バレイシ
ョ、コーン、小麦、米、タピオカ、サツマイモその他天
然物由来の澱粉が適宜使用できる。化工澱粉としては、
生澱粉を上記処理して得たデキストリン、ソリューブル
スターチ、ブリティッシュガム、酸化澱粉、澱粉エーテ
ル等が広く使用される。As the starches, in addition to raw starch derived from natural products, one or more kinds of modified starch obtained by subjecting the raw starch to ether cross-linking, gelatinization, acetic acid treatment, chemical modification, etc. are used. It As the raw starch, mung beans, potatoes, corn, wheat, rice, tapioca, sweet potato and other naturally occurring starches can be appropriately used. As a modified starch,
Dextrin, soluble starch, British gum, oxidized starch, starch ether and the like obtained by treating raw starch as described above are widely used.
【００１５】本発明に係る品質改良剤は、これら４成分
を混合して用いれば良く、その混合割合に格別な限定は
なく適宜で良いが一応の目安は次のとおりである：ホエ
ー蛋白質３０〜９９部；増粘多糖類１〜２０部；乳清ミ
ネラル０．１〜１０部；澱粉類１〜５０部。The quality improving agent according to the present invention may be used by mixing these four components, and the mixing ratio thereof is not particularly limited and may be appropriate, but the following is a rough guideline: whey protein 30- 99 parts; thickening polysaccharides 1 to 20 parts; whey minerals 0.1 to 10 parts; starches 1 to 50 parts.
【００１６】本発明に係る品質改良方法は、上記した品
質改良剤を製麺原料及び／又は製麺工程中に一度にある
いは数回に分けて添加使用すればよい。本発明に係る品
質改良剤は、粉末、ペースト、液状のいずれの形態もと
りうるが、粉体混合で使用するのが好ましい。品質改良
剤の使用量は、目的に応じて適宜変化させることができ
るが、一応の目安として、小麦粉やそば粉といった製麺
原料粉に対して０．０１〜２０部、好ましくは０．１〜
１０部使用するのが好適である。In the quality improving method according to the present invention, the above-mentioned quality improving agent may be added and used once or several times during the noodle making raw material and / or the noodle making process. The quality improver according to the present invention may take any form of powder, paste and liquid, but it is preferable to use it in powder mixture. The amount of the quality improver used can be appropriately changed according to the purpose, but as a rough guide, it is 0.01 to 20 parts, preferably 0.1 to 20 parts with respect to the noodle raw material powder such as wheat flour or buckwheat flour.
It is preferred to use 10 parts.
【００１７】本発明によれば、生中華麺、生うどん、生
そば、生スパゲッティ、蒸し中華麺、即席麺、その他す
べての麺類の品質を改良することができる。According to the present invention, the quality of raw Chinese noodles, raw udon, raw buckwheat, raw spaghetti, steamed Chinese noodles, instant noodles, and all other noodles can be improved.
【００１８】[0018]
【作用】本発明に係る品質改良剤は、ホエー蛋白質に反
応性の高い乳清ミネラルと澱粉類を配合することによ
り、麺線の「こし」を向上させ、更に増粘剤を配合する
ことによって、麺線の「あし」及び粘りを向上させ、堅
さ、粘弾性、滑らかさ、茹で伸び等、すべての面からみ
ても総合的に欠点がなくバランス良く麺類の品質が改良
できる。The quality improving agent according to the present invention improves the "strain" of noodle strings by blending whey protein with highly reactive whey mineral and starch, and by further blending a thickener. In addition, it improves the "ash" and stickiness of the noodle strings, and has a comprehensively well-balanced quality improvement with no defects from all aspects such as hardness, viscoelasticity, smoothness, and boilability.
【００１９】すなわち、（１）麺の食感に重要視されて
いる堅さ、粘弾性をバランスよく改良し、コシのある麺
質が得られ、（２）茹で伸びが抑制され、（３）滑らか
な食感が得られるのである。That is, (1) the firmness and viscoelasticity, which are important for the texture of noodles, are improved in a well-balanced manner, a firm noodle quality is obtained, (2) boiled elongation is suppressed, and (3) A smooth texture can be obtained.
【００２０】以下、本発明の実施例について述べる。Examples of the present invention will be described below.
【００２１】[0021]
【実施例１】品質改良剤として、ＷＰＣ（蛋白質含有
量６５％）８５％、キサンタンガム１０％、乳清ミネラ
ル（ＭＷＳ：明治乳業社製）５％、ＷＰＣ（蛋白質含
有量６５％）６０％、キサンタンガム１０％、乳清ミネ
ラル（ＭＷＳ：明治乳業社製）５％、緑豆澱粉２５％、
ＷＰＣ（蛋白質含有量６５％）６０％、キサンタンガ
ム１０％、乳清ミネラル（ＭＷＳ：明治乳業社製）５
％、コーンスターチ２５％の３種類を用い、下記の表１
に示す配合を用意した。Example 1 As a quality improving agent, WPC (protein content 65%) 85%, xanthan gum 10%, whey mineral (MWS: Meiji Dairy Co., Ltd.) 5%, WPC (protein content 65%) 60%, Xanthan gum 10%, whey mineral (MWS: Meiji Dairy Co., Ltd.) 5%, mung bean starch 25%,
WPC (protein content 65%) 60%, xanthan gum 10%, whey minerals (MWS: Meiji Dairy Co., Ltd.) 5
%, Corn starch 25%, and the following Table 1
The formulation shown in was prepared.
【００２２】[0022]
【表１】 [Table 1]
【００２３】配合は、品質改良剤を用いた（１）区、
品質改良剤を用いた（２）区、品質改良剤を用いた
（３）区及び品質改良剤無添加区とし、常法にしたがい
竪型ミキサーで練り上げ、得られた生地を、１時間（室
温）熟成した後、切歯２０番にて麺線となし、得られた
４種類の中華麺について、１日後にレオメーターを用い
て物性を測定し、下記の表２（茹で直後）及び表３（茹
で１０分後）の結果を得た。The composition was (1) section using a quality improving agent,
The (2) section using the quality improver, the (3) section using the quality improver and the section without the quality improver were kneaded in a vertical mixer according to a conventional method, and the obtained dough was mixed for 1 hour (at room temperature). ) After aging, the noodles were made into noodle strips with incisor No. 20, and the physical properties of the obtained four types of Chinese noodles were measured one day later using a rheometer, and the results are shown in Table 2 (immediately after boiling) and Table 3 below. The results (after boiling for 10 minutes) were obtained.
【００２４】[0024]
【表２】 [Table 2]
【００２５】[0025]
【表３】 [Table 3]
【００２６】上記結果から明らかなように、ホエー蛋白
質、増粘多糖類及び乳清ミネラルの３成分に澱粉類であ
る緑豆澱粉又はコーンスターチを加えた４成分を併用し
た本発明の品質改良剤は、麺類の物性を著しく改良する
効果を有する。As is clear from the above results, the quality improving agent of the present invention comprising a combination of four components including whey protein, thickening polysaccharides and whey mineral, and three components of starch such as mung bean starch or corn starch is It has the effect of significantly improving the physical properties of noodles.
【００２７】[0027]
【実施例２】品質改良剤として、従来から用いられてい
る卵白、小麦グルテン及び本発明に係る品質改良剤
（ＷＰＩ（蛋白質含有量９０％）６０％、グアーガムと
カラギーナンの等量混合物１０％、乳清ミネラル（ＭＷ
Ｓ：明治乳業社製）５％、バレイショ澱粉とデキストリ
ンの等量混合物２５％）をそれぞれ用い、下記の表４に
示す配合を用意した。Example 2 As a quality improving agent, egg white, wheat gluten, and the quality improving agent according to the present invention which have been conventionally used (WPI (protein content 90%) 60%, an equal mixture of guar gum and carrageenan 10%, Whey minerals (MW
5% (manufactured by Meiji Dairy Co., Ltd.) and 25% of an equal mixture of potato starch and dextrin) were used to prepare the formulations shown in Table 4 below.
【００２８】[0028]
【表４】 [Table 4]
【００２９】配合は、品質改良剤に卵白を用いた（卵
白）区、小麦グルテンを用いた（小麦グルテン）区及び
品質改良剤を用いた（４）区及び品質改良剤無添加区
とし、実施例１と同様の方法で中華麺を製造し、物性の
測定を行った。その結果を下記の表５（茹で直後）及び
表６（茹で１０分後）に示す。また、熟練したパネラー
による官能検査を行い、下記の表７に示す結果を得た。The blending was carried out in a group in which egg white was used as a quality improving agent (egg white), a group in which wheat gluten was used (wheat gluten), a group (4) in which a quality improving agent was used and a group without a quality improving agent. Chinese noodles were produced in the same manner as in Example 1 and the physical properties were measured. The results are shown in Table 5 (immediately after boiling) and Table 6 (after 10 minutes of boiling). In addition, a sensory test was conducted by a skilled panelist, and the results shown in Table 7 below were obtained.
【００３０】[0030]
【表５】 [Table 5]
【００３１】[0031]
【表６】 [Table 6]
【００３２】[0032]
【表７】 [Table 7]
【００３３】上記結果より明らかなように、本発明に係
る品質改良剤を使用することによって卓越した効果が奏
され、特に官能検査の結果から、すべての項目について
バランスのとれた成績が得られているのがわかる。As is clear from the above results, the use of the quality improving agent according to the present invention exerts excellent effects, and in particular, the results of the sensory tests show that balanced results are obtained for all items. I can see it.
【００３４】[0034]
【実施例３】下記の表８に示す配合で前述の品質改良剤
を用いて実施例１と同様にして得た生地を、切歯１２
番で麺線とし、生うどんを製造した。Example 3 A dough obtained in the same manner as in Example 1 using the above-mentioned quality improving agent in the composition shown in Table 8 below was used for cutting teeth 12
The noodles were made at the number, and raw udon was produced.
【００３５】[0035]
【表８】 [Table 8]
【００３６】得られた生うどんの物性を実施例１と同様
にして測定し、未使用の場合と比較した。その結果を、
下記の表９（茹で直後）及び表１０（茹で１０分後）に
示した。The physical properties of the obtained raw udon noodles were measured in the same manner as in Example 1 and compared with the case of non-use. The result is
The results are shown in Table 9 (immediately after boiling) and Table 10 (after 10 minutes of boiling).
【００３７】[0037]
【表９】 [Table 9]
【００３８】[0038]
【表１０】 [Table 10]
【００３９】上記結果からわかるように、本発明の品質
改良剤を用いた生うどんは無添加のものに比べ、茹でた
後の麺の粘弾性は強く、良好な品質のものが得られた。As can be seen from the above results, the raw noodles using the quality improving agent of the present invention had stronger viscoelasticity of the noodles after boiled and had good quality.
【００４０】[0040]
【実施例４】下記の表１１に示す配合で前述の品質改良
剤を用いて実施例１と同様にして得た生地を、切歯１
６番で麺線とし、生そばを製造した。Example 4 A cloth obtained in the same manner as in Example 1 by using the above-mentioned quality improving agent in the composition shown in Table 11 below was prepared as incisor 1
Raw noodles were produced using No. 6 noodle noodles.
【００４１】[0041]
【表１１】 [Table 11]
【００４２】得られた生そばの物性を実施例１と同様に
して測定し、未使用の場合と比較した。その結果を、下
記の表１２（茹で直後）及び表１３（茹で１０分後）に
示した。The physical properties of the obtained raw buckwheat were measured in the same manner as in Example 1 and compared with those of the fresh ones. The results are shown in Table 12 (immediately after boiling) and Table 13 (after boiling for 10 minutes).
【００４３】[0043]
【表１２】 [Table 12]
【００４４】[0044]
【表１３】 [Table 13]
【００４５】上記結果からわかるように、本発明の品質
改良剤を用いた生そばは無添加のものに比べ麺の堅さが
優れ、茹で１０分後も茹で伸びが改善されていた。As can be seen from the above results, the noodles using the quality improving agent of the present invention had better noodle hardness than the non-added noodles, and the elongation was improved even after 10 minutes of boiling.
【００４６】[0046]
【発明の効果】本発明によれば、麺類に対して、（１）
堅さ、（２）粘弾性、（３）滑らかさ、（４）ゆで伸び
防止等の効果が付与され、また、堅さと粘弾性のバラン
スが良く、歯ごたえのある食感が得られる。しかも本発
明は、すべてのタイプの麺類に適用できるだけでなく、
品質改良剤の配合割合や製麺時における使用量をコント
ールすることによって、消費者や製麺業者のニーズに合
った食感、品質を有する麺類を自由に製造することもで
き、また本品質改良剤を用いることによって品質の一定
した麺製品が製造可能となり、したがって工業化、大量
生産にも資するところ大なるものがある。According to the present invention, (1)
Effects such as firmness, (2) viscoelasticity, (3) smoothness, (4) prevention of boiled elongation are imparted, and a good balance between hardness and viscoelasticity provides a crunchy texture. Moreover, the present invention can be applied not only to all types of noodles,
By controlling the blending ratio of the quality improver and the amount used during noodle making, it is possible to freely produce noodles with a texture and quality that meet the needs of consumers and noodle makers. The use of the agent makes it possible to produce noodle products of uniform quality, and therefore, there is a great contribution to industrialization and mass production.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 甲 泰 宏 東京都港区新橋６−12−５ 株式会社キョ クト−インタ−ナショナル内 (72)発明者 梶 原 伸 二 東京都港区新橋６−12−５ 株式会社キョ クト−インタ−ナショナル内 ─────────────────────────────────────────────────── --- Continuation of the front page (72) Inventor Yasuhiro Ko, 6-12-5 Shimbashi, Minato-ku, Tokyo Within Kyoto International Co., Ltd. (72) Inventor Shinji Kajiwara, Shinbashi, Minato-ku, Tokyo 6- 12-5 Within Kyoto International Co., Ltd.
Claims (8)
ル及び澱粉類を配合してなることを特徴とする麺用の品
質改良剤。1. A quality improving agent for noodles, which comprises whey protein mixed with a thickening polysaccharide, whey mineral and starch.
ＰＣ）及び／又はホエー蛋白質分離物（ＷＰＩ）である
ことを特徴とする請求項１に記載の品質改良剤。2. The whey protein is a whey protein concentrate (W
PC) and / or whey protein isolate (WPI).
ム、ローカストビーンガム、トラガントガム、タマリン
ドガム、カラギーナン、ファーセレラン、アラビアガム
等の１種又は２種以上であることを特徴とする請求項１
に記載の品質改良剤。3. The thickening polysaccharide is one or more of xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, furceleran, gum arabic and the like.
The quality improver described in.
化工澱粉であることを特徴とする請求項１に記載の品質
改良剤。4. The quality improving agent according to claim 1, wherein the starches are raw starch and / or modified starch derived from natural products.
小麦、米、タピオカ、サツマイモその他天然物由来の澱
粉の１種又は２種以上であることを特徴とする請求項４
に記載の品質改良剤。5. The raw starch is mung bean, potato, corn,
5. One or more starches derived from wheat, rice, tapioca, sweet potato and other natural products.
The quality improver described in.
類を１〜２０部、乳清ミネラルを０．１〜１０部、澱粉
類を１〜５０部配合してなることを特徴とする請求項１
〜請求項５のいずれか１項に記載の品質改良剤。6. A composition comprising 30 to 99 parts of whey protein, 1 to 20 parts of a thickening polysaccharide, 0.1 to 10 parts of whey mineral, and 1 to 50 parts of starches. Claim 1
~ The quality improving agent according to claim 5.
載の品質改良剤を用いて麺類の製造原料、麺類の製造工
程及び／又は製品麺類を処理することを特徴とする麺の
品質改良法。7. A noodle characterized by treating a raw material for producing noodles, a process for producing noodles, and / or a product noodle using the quality improving agent according to any one of claims 1 to 6. Quality improvement method.
粉に対して０．０１〜２０部好ましくは０．１〜１０部
使用することを特徴とする請求項７に記載の品質改良
法。8. The quality improving agent according to claim 7, wherein the quality improving agent is used in an amount of 0.01 to 20 parts, preferably 0.1 to 10 parts, relative to the noodle raw material powder such as wheat flour and buckwheat flour. Law.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16545892A JP3183950B2 (en) | 1992-06-02 | 1992-06-02 | Quality improving agent for noodles and quality improving method using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16545892A JP3183950B2 (en) | 1992-06-02 | 1992-06-02 | Quality improving agent for noodles and quality improving method using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05328922A true JPH05328922A (en) | 1993-12-14 |
| JP3183950B2 JP3183950B2 (en) | 2001-07-09 |
Family
ID=15812805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16545892A Expired - Lifetime JP3183950B2 (en) | 1992-06-02 | 1992-06-02 | Quality improving agent for noodles and quality improving method using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3183950B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11192063A (en) * | 1998-01-05 | 1999-07-21 | Nissin Food Prod Co Ltd | Long-life noodle and retort noodle and its production |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
| JP2016077253A (en) * | 2014-10-21 | 2016-05-16 | 株式会社Adeka | Milk flavor-imparting agent |
-
1992
- 1992-06-02 JP JP16545892A patent/JP3183950B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11192063A (en) * | 1998-01-05 | 1999-07-21 | Nissin Food Prod Co Ltd | Long-life noodle and retort noodle and its production |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
| JP2016077253A (en) * | 2014-10-21 | 2016-05-16 | 株式会社Adeka | Milk flavor-imparting agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3183950B2 (en) | 2001-07-09 |
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