JPS61234751A - Protein-fortified spaghetti and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled spaghetti containing well-balanced linoleic acid, vitamin E, phospholipis, lecithin, etc., by using a raw material prepared by incorporating semolinas of durum wheat with whole fat deodorized fine powder of soybeans. CONSTITUTION:Semolinas of durum wheat are incorporated with preferably 3-50% whole fat deodorized fine powder of soybeans to give a powdery or granular mixture, which is then kneaded with a kneading solution to afford a dough. The resultant dough is then molded into a rodlike form. The mold rodlike material is predried, aged and dried one after another to give the aimed spaghetti with about 12.5% moisture content.

Description

【発明の詳細な説明】 （産業上の利用分野〕 本発明は、大豆の全脂脱臭微粉末を添加したスパゲティ
およびその製造方法に関する・ものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to spaghetti to which whole-fat deodorized soybean powder is added and a method for producing the same.

〔従来の技術〕[Conventional technology]

現在、製造並びに市販されているこの種のプロティン強
化スパゲティ等の麺類においては、大豆蛋白質の成分中
のリジン等の特定のアミノ酸を一種または数種類添加し
た製品であった。Currently, the types of noodles such as protein-enriched spaghetti that are manufactured and marketed are products in which one or more specific amino acids such as lysine, which is a component of soybean protein, is added.

〔発明が解決しようとする問題点〕[Problem that the invention seeks to solve]

ところが、これはきわめて栄養価の高い大豆の含有成分
中のそれぞれ独立した成分を抽出することは比較的容易
なのに対し、全粒大豆成分を全て破壊することなく残存
させた状態で食品への添加物として適した粉末大豆に加
工することが困難であり、特に大豆特有の臭気を簡単に
除去する技術が無かったため、やむなく容易に抽出可能
で生産コストの安い前記リジン等のアミノ酸類を単独ま
たは数種類台せて添加した結果であった。However, while it is relatively easy to extract each individual component of the extremely nutritious soybean components, it is difficult to add additives to food while leaving all of the whole soybean components intact. Because it is difficult to process soybeans into powdered soybeans suitable for use as soybeans, and there is no technology to easily remove the odor peculiar to soybeans, we have no choice but to use amino acids such as lysine, which are easily extractable and have low production costs, either singly or in several types. This was the result of adding the same amount.

そこで、本発明者等は、きわめて栄養価の高い大豆の全
粒粉末を使用し、従来原料コストが高く、しかも大豆特
有の臭気を帯るためｙＪ造されなかった大豆の全粒粉末
添加によるブロアイン強化スパゲティを製品化すべく鋭
意試作研究を重ねた結果、大豆を全脂脱臭微粉末に加工
した食品添加物を得て、初めてブ０ティンを含む大豆の
全粒粉末を添加したプロティン強化スバゲ１イおよびそ
の製造方法を完成したもので、その目的は、大豆の全脂
脱臭微粉末をスパゲティの原料に添加することにより、
プロティン類が強化され、更にリノール酸。Therefore, the present inventors used whole soybean powder, which has extremely high nutritional value, to create a broth-enriched spaghetti with the addition of whole soybean powder, which was not produced by YJ due to the high cost of raw materials and the unique odor of soybeans. As a result of extensive trial production research in order to commercialize the product, we obtained a food additive made by processing soybeans into a full-fat deodorized fine powder, and for the first time added protein-enriched subage 1 with whole soybean powder containing butin, and its production. This method has been completed, and its purpose is to add full-fat deodorized soybean powder to spaghetti ingredients.
Enriched with proteins and linoleic acid.

ビタミンＥ、リン脂質並びにレシチン等がバランス良く
含まれた栄養強化スパゲティを提供し、併せてその製造
方法を提供することにある。To provide nutritionally enriched spaghetti containing vitamin E, phospholipids, lecithin, etc. in a well-balanced manner, and also to provide a method for producing the same.

Ｃ問題点を解決するための手段〕 この目的を達成するため、本発明においては、原料に添
加する大豆の脱臭微粉末として、特公昭４８−１９９４
６号公報に開示された大豆の全脂脱臭微粉末（商品名；
ＮＩプロチン）を使用し、・第１発明はデュラム小麦の
セモリナおよび大豆の全脂脱臭微粉末を混合して得られ
る粉粒混合物を原料とすることを特徴とし、更に、原料
の粉粒混合物は大豆の全脂脱臭微粉末の含有量が５０パ
ーセントから３パーセントであり、残量におけるデュラ
ム小麦のセ［リナの含有比率は１００パーセントとなる
ように好適に調整される。Means for Solving Problem C] In order to achieve this objective, in the present invention, as a deodorized fine powder of soybean to be added to the raw material,
Full-fat deodorized soybean fine powder disclosed in Publication No. 6 (product name;
The first invention is characterized in that the raw material is a powder mixture obtained by mixing durum wheat semolina and soybean full-fat deodorized fine powder; The content of the whole fat deodorized soybean fine powder is 50% to 3%, and the content ratio of durum wheat selenium in the remaining amount is suitably adjusted to 100%.

第２発明は、デ１ラム小麦のセモリナおよび大豆の全脂
脱臭微粉末を混合して得られる粉粒混合物に、液温的３
０℃の練込み液を加えてミキサーにより約２０分間混練
して得られる半流動状のドウを約１３０Ｋｙ／ｍの圧力
で細孔から棒状に押出し成形し、続いて温度約６０℃、
湿度約９５パーセントの雰囲気中で約２時間予備乾燥を
行った後、温度約７５℃で約３５分間ねかし、次に乾燥
室にて温度約４８℃から約３６℃まで段階的に温度設定
してある乾燥装置中を２６時間から３０時間かけ移動さ
せながら徐々に乾燥させ、水分含有昂約１２．５パーセ
ントになるまで乾燥させることを特徴とする。The second invention provides a powder mixture obtained by mixing de1rum wheat semolina and soybean full-fat deodorized fine powder.
A semi-liquid dough obtained by adding a kneading solution at 0°C and kneading with a mixer for about 20 minutes is extruded into a rod shape through pores at a pressure of about 130 Ky/m, and then at a temperature of about 60°C.
After preliminary drying for about 2 hours in an atmosphere with a humidity of about 95%, it was left to rest at a temperature of about 75°C for about 35 minutes, and then the temperature was set in stages from about 48°C to about 36°C in a drying room. It is characterized in that it is gradually dried while being moved through a certain drying device over a period of 26 to 30 hours until the moisture content is approximately 12.5%.

次に本発明を、下記の一実施例により具体的に説明する
。Next, the present invention will be specifically explained using the following example.

〔実施例〕〔Example〕

まず、この実施例に使用される前記大豆の脱臭微粉末（
商品名二ＮＩプロチン）の１００ｇ中の含有成分量は、 水　分　　　　３．８３％　、　蛋白質　　　　５６．
４５％脂肪　　２５．９１％、糖質　　３．０４％繊維
質　　　　２，９７％　、　灰　分　　　　６，１１％
ビタミンＢ＋　　　０．９１１１Ｊ％、　ビタミン８２
　　０．４０１Ｑ（１％カルシウム　２１３．５０　ｍ
ｇ％、　鉄　　　　　　　７．６１　ｍｇ％である。First, the deodorized fine soybean powder used in this example (
The content of the ingredients in 100g of the product name (2NI Protein) is: water 3.83%, protein 56.
45% fat 25.91%, carbohydrate 3.04% fiber 2.97%, ash 6.11%
Vitamin B+ 0.9111J%, Vitamin 82
0.401Q (1% calcium 213.50 m
g%, iron 7.61 mg%.

デュラム小麦のセモリナ９５　Ｋｇと前記大豆の全脂脱
臭微粉末５　Ｋｇをバキュームミキサーにより混合し、
更に３０℃の１１８２０リツトルを加えて、２０分間抜
気しながら混練し、半流動状のドウを約１２０Ｋｇ調整
した。更に、前記の方法により調整したドウを自動ステ
ィック供給装置に投入し、１３ＯＮｇ／ｍの圧力で圧縮
しなか・ら棒状スパゲティに亀裂が生じたり、反りが発
生しないように低温にて徐々に乾燥させて、プロティン
強化スパゲティを得た。95 kg of durum wheat semolina and 5 kg of the whole soybean deodorized fine powder were mixed using a vacuum mixer,
Further, 11,820 liters of 30°C was added and kneaded for 20 minutes while venting to prepare a semi-fluid dough weighing about 120 kg. Furthermore, the dough prepared by the above method was put into an automatic stick feeding device, compressed at a pressure of 13 ONg/m, and gradually dried at a low temperature to prevent cracks or warping of the spaghetti rods. I got protein-enriched spaghetti.

得られた本製品の水分含有量は１２．５パーセントであ
り、従来の大豆の脱臭微粉末を添加していないスパゲテ
ィと本製品とを如でたところ、前者は約１１分から１２
分、後者は約９分で茹で上った。The moisture content of the obtained product was 12.5%, and when we compared this product to conventional spaghetti to which no deodorized soybean powder was added, the former had a water content of about 11 to 12%.
The latter was boiled in about 9 minutes.

尚、以上の実施例はこの発明の好適な実施例であるが、
このほかにマカロニや各種パスタ類またはスナック菓子
等に、この発明の精神を逸脱しない範囲において応用可
能なことは勿論である。Note that the above embodiments are preferred embodiments of this invention, but
It goes without saying that the present invention can also be applied to macaroni, various types of pasta, snack foods, etc. without departing from the spirit of the invention.

〔発明の効果〕〔Effect of the invention〕

以上のように、本発明によると、大豆の全脂脱臭微粉末
をスパゲティに添加することにより、リジン、リン脂質
が強化され、リノール酸、ビタミンＥおよびレシチン等
がバランス良く含まれ、高級スパゲティの色と艶を具え
、更に茹で上げ時間を短縮でき、しかもスパゲティの腰
が強くなり、茹で上げ後に時間が経過しても、いつまで
も腰が強くしっかりしている等多くの利点を持ったプロ
ティン強化スパゲティが得られる。As described above, according to the present invention, by adding whole-fat deodorized soybean fine powder to spaghetti, lysine and phospholipids are enriched, and linoleic acid, vitamin E, lecithin, etc. are contained in a well-balanced manner, resulting in a high quality spaghetti. Protein-enriched spaghetti with many benefits, including color and luster, reduced boiling time, firmer spaghetti, and stays firmer and firmer even after boiling. is obtained.

Claims (1)

【特許請求の範囲】 １、デュラム小麦のセモリナおよび大豆の全脂脱臭微粉
末を混合して得られる粉粒混合物を原料とすることを特
徴とするプロテイン強化スパゲティ。 ２、大豆の全脂脱臭微粉末の含有量が５０パーセントか
ら３パーセントである粉粒混合物を原料とする特許請求
の範囲第１項記載のプロテイン強化スパゲティ。 ３、デュラム小麦のセモリナおよび大豆の全脂脱臭微粉
末を混合して得られる粉粒混合物に、液温約３０℃の練
込み液を加えてミキサーにより約２０分間混練して得ら
れる半流動状のドウを約１３０Ｋｇ／ｍ＾２の圧力で細
孔から棒状に押出し成形し、続いて温度約６０℃、湿度
約９５パーセントの雰囲気中で約２時間予備乾燥を行っ
た後、温度約７５℃で約３５分間ねかし、次に乾燥室に
て温度約４８℃から約３６℃まで段階的に温度設定して
ある乾燥装置中を２６時間から３０時間かけ移動させな
がら徐々に乾燥させ、水分含有量約１２．５パーセント
になるまで乾燥させることを特徴とするプロテイン強化
スパゲティの製造方法。[Claims] 1. A protein-enriched spaghetti characterized in that the raw material is a powder mixture obtained by mixing durum wheat semolina and soybean full-fat deodorized fine powder. 2. The protein-enriched spaghetti according to claim 1, which is made from a powder mixture containing 50% to 3% of the full-fat deodorized soybean powder. 3. Semi-liquid state obtained by adding a kneading liquid with a liquid temperature of about 30°C to a powder mixture obtained by mixing durum wheat semolina and soybean full-fat deodorized fine powder and kneading with a mixer for about 20 minutes. The dough was extruded into a rod shape through pores at a pressure of about 130 kg/m^2, and then pre-dried for about 2 hours in an atmosphere with a temperature of about 60°C and a humidity of about 95%, and then extruded at a temperature of about 75°C. The water content was left to rest for about 35 minutes, and then gradually dried in a drying room for 26 to 30 hours while being moved through a drying device whose temperature was set stepwise from about 48 degrees Celsius to about 36 degrees Celsius. A method for producing protein-enriched spaghetti, comprising drying it to about 12.5%.