WO2007114091A1 - Aging inhibitor for starch to be used in noodle, noodle using the same and process for producing the same - Google Patents

Aging inhibitor for starch to be used in noodle, noodle using the same and process for producing the same Download PDF

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Publication number
WO2007114091A1
WO2007114091A1 PCT/JP2007/056150 JP2007056150W WO2007114091A1 WO 2007114091 A1 WO2007114091 A1 WO 2007114091A1 JP 2007056150 W JP2007056150 W JP 2007056150W WO 2007114091 A1 WO2007114091 A1 WO 2007114091A1
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WIPO (PCT)
Prior art keywords
starch
aging
water
koji
quality
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PCT/JP2007/056150
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French (fr)
Japanese (ja)
Inventor
Norifumi Adachi
Yoshimi Akasaka
Hiroko Yano
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Fuji Oil Company, Limited
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Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2008508525A priority Critical patent/JP5029602B2/en
Publication of WO2007114091A1 publication Critical patent/WO2007114091A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

  • the present invention relates to the field of processed foods such as udon, Chinese koji, and pasta, and more particularly to an agent for improving the quality of loosened foods and textures of improved foods and improved foods. More specifically, the present invention relates to a starch aging inhibitor for malt by maltosyl trehalose and a quality improver for malt by using a combination of maltosyl trehalose and a water-soluble soybean polysaccharide.
  • malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose also have an aging inhibitory effect, but are not capable of fully exhibiting the aging inhibitory effect.
  • the increase in the viscosity of the aqueous solution accompanying the increase in the degree of polymerization of glucose causes a problem that the surface of the cocoon is made sticky and the unraveling property of the cocoon is reduced.
  • Patent Document 2 a method of adding glycerin fatty acid ester, sorbitan fatty acid ester, reduced starch hydrolyzate, starch hydrolyzate to trehalose (Patent Document 2) or boiled rice cake with sugar solution and further boiled rice cake
  • Patent Document 3 a method of spraying a sugar solution
  • problems such as softening of flavor, deterioration of flavor, unraveling due to stickiness of the surface of the cocoon, and inability to sufficiently suppress the deterioration of taste.
  • Patent Document 3 a method of applying an emulsifier to the surface of the cocoon raised by the cocoon is known.
  • Patent Document 4 a method in which a gelatin diluted solution is applied (Patent Document 4), a method using polysaccharides such as gum arabic (Patent Document 5), and a method using water-soluble hemicellulose (Patent Document 6) are known.
  • Patent Document 5 a method using polysaccharides such as gum arabic
  • Patent Document 6 a method using water-soluble hemicellulose
  • Patent Document 2 Japanese Patent Laid-Open No. 11-276114
  • Patent Document 2 JP-A-7-79689
  • Patent Document 3 JP-A-8-196225
  • Patent Document 4 JP-A-6-135260
  • Patent Document 5 Japanese Patent Laid-Open No. 9-51764
  • Patent Document 6 JP-A-6-121647
  • the present invention suppresses starch aging that proceeds during storage of moss without causing the moss to soften, suppresses starch aging of moss, and improves loosening at the same time as suppressing aging of moss.
  • the purpose was to improve the quality of moss.
  • the present invention provides:
  • a starch aging inhibitor for rice bran characterized by containing maltosyl trehalose.
  • the maltosyl trehalose present invention alpha, alpha - a non-reducing tetrasaccharide is the maltose derivative Torre Harosu, specifically alpha - maltosyl ex, a - include trehalose.
  • Ex-maltosyl a, a-trehalose can be prepared by the methods disclosed in JP-A-7-143876 and JP-A-8-73504.
  • the aging inhibitor of the present invention can be used for udon, Chinese koji, rice bran, wheat farming, pasta and the like.
  • An aging inhibitor containing maltosyl trehalose can be kneaded into these porridges at the time of kneading, or after slag making, it can be immersed in water containing an aging inhibitor, and after aging treatment
  • An aqueous solution may be applied, but a method of applying an aqueous solution of an aging inhibitor after alpha conversion is preferable because it is efficient in terms of workability. It is also possible to dry or freeze the cocoon if necessary after dipping in water with a cocoon or applying an aqueous solution.
  • ⁇ ⁇ ⁇ is to make the starchy material in the koji gelatinized by a heating process such as boiling, steaming, or frying the dried koji that has been rehydrated. Then, the amount of maltosyl trehalose used can be set on the basis of the drained state of the ready-to-eat cocoon after ⁇ -formation.
  • the amount used is preferably 0.005 to 5% by weight, more preferably 0.01 to 1% by weight, based on the weight of the soot after pregelatinization. Increasing the amount used does not improve the anti-aging effect of the cocoon, but rather has a negative effect on the looseness due to the stickiness of the cocoon surface. is there.
  • the amount of maltosyl trehalose that can finally be present on the surface of the koji can also be set when kneading at the time of kneading or adding to the water with koji.
  • the concentration of maltosyl trehalose in the aqueous solution used is particularly limited as long as it can be dissolved uniformly. Absent.
  • the coating amount of the aging inhibitor aqueous solution is preferably 0.5% by weight or more and 20% by weight or less, more preferably 1% by weight or more and 5% by weight or less. .
  • the present invention can impart a koji-friing property and can be used as a koji-quality improving agent having both aging inhibition and fraying properties.
  • the water-soluble soybean polysaccharide can be obtained by subjecting the raw material power containing soybean polysaccharide to water extraction or, in some cases, heating and elution under acid and alkaline conditions, or decomposition and elution with an enzyme.
  • the raw material can be tofu and soy milk, which are preferably derived from soybean cotyledons, and okara produced as a by-product when producing soy protein isolate.
  • Examples of commercially available water-soluble soybean polysaccharides include “Soya Five-S” manufactured by Fuji Oil Co., Ltd.
  • the amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 10% by weight, more preferably 0.1 to 3% by weight, based on the weight of the koji after pregelatinization.
  • the water-soluble soybean polysaccharide is added within this range, it is possible to obtain cocoons having good loosening properties in which the cocoons are not attached to each other even if the potatoes after pregelatinization are left standing for a long time. Even if the amount added exceeds the range of the patent, the looseness of the surface of the ridge does not improve significantly. If the added amount is smaller than the scope of the patent, the loosening effect on the cocoon will not be fully exerted.
  • the quality improving agent for koji can be used on the same object as the above-described starch aging inhibitor for koji and by the same method.
  • the starch aging inhibitor and the quality improver for koji can be used in combination with other quality improvers and additives as long as they do not contradict the gist of the present invention.
  • emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, etc. or general animal and vegetable oils and fat-soluble vitamins are available.
  • Oily substances such as ferrol, monosaccharides such as ribose, arabinose, xylose, glucose, galactose, mannose, sucrose, maltose, ratatoses, trehalose, raffinose, stachyose, fraato-oligosaccharide, galato-oligosaccharide, xylooligosaccharide, ratato-sucrose, isomalt-oligo Oligosaccharides such as sugar, sugar alcohols such as erythritol, D-sorbitol, reduced lactose, dextrin, agar, caraquinan, far selelaen, tamarind seed polysaccharide, tara gum
  • the starch starch aging inhibitor and the quality improving agent in the present invention can be distributed and sold in a powder state, a base state, or a solution state.
  • the oligosaccharides other than trehalose and maltose use liquid oligosaccharide syrup containing the target component as the main component, and the amount added is converted to the amount of dry matter of saccharides and converted to ⁇ It was expressed as% by weight relative to the weight of the latter. “Sofa-S” was used as the water-soluble soybean polysaccharide.
  • An oligosaccharide mainly composed of maltosyltrehalose was dissolved in water so as to have a concentration of 3.33% to obtain a starch aging inhibitor aqueous solution.
  • 30 g of salt and 320 g of water were added to l, 000 g of medium strength flour, kneaded with a mixer for 15 minutes, and then rolled with a rolling mill to form a band with a rolling pressure of 2.5 mm. And cut out to make a shoreline. Then, boil it in boiling water to make it alpha, Then, the surface of the bowl was washed, and the bowl was crushed in ice water to obtain udon.
  • Example 1 the conditions were exactly the same except that no starch aging inhibitor was added.
  • Evaluation results of udon are based on the following criteria.
  • ⁇ There is no softening of the quality, and both hardness and elasticity are very good. ⁇ : Slightly soft, or slightly sticky on the surface, but good. ⁇ : Soft but elastic, or sticky on the surface. X: It is very soft and not elastic, or the surface is very sticky.
  • Example 1 in which 0.1% oligosaccharide based on maltosyl trehalose was applied to the pre-gelatinized noodles was more susceptible to aging of the udon than in Comparative Example 1 with no additives. It was sufficiently suppressed, and the texture was good even after 48 hours at 5 ° C. On the other hand, in Comparative Example 1 where no maltosyl trehalose was used, hardening of the udon was observed due to aging of starch.
  • An oligosaccharide mainly composed of maltosyltrehalose and a water-soluble soybean polysaccharide were dissolved in water so as to be 0.33% and 16.67%, respectively, to obtain an aqueous solution for improving quality of koji.
  • 3% of the above-described aqueous solution for improving quality of rice bran was added to the noodles obtained in the same manner as in Example 1, and the mixture was applied by uniformly blending into the whole udon.
  • the udon obtained in this way was placed in a container and stored and evaluated according to Example 1.
  • the sensory evaluation results are shown in Table 2.
  • Example 2 the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji was 1.67%.
  • Example 2 the conditions were exactly the same except that the concentration of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji was 3.33%.
  • Example 2 the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji was 16.67%. [0033] (Comparative Example 2)
  • Example 2 the conditions were exactly the same except that no oligosaccharide containing maltosyltrehalose as a main component in the aqueous solution for improving vaginal quality was added.
  • Example 2 the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyl trehalose as the main component in the aqueous solution for improving quality of vaginal was 0.167%.
  • Example 2 the same conditions were used except that glucose was added in place of the oligosaccharide containing maltosyltrehalose as a main component in the aqueous solution for improving quality of koji.
  • Example 2 the conditions were exactly the same except that trehalose was added in place of the oligosaccharide containing maltosyl trehalose as the main component in the aqueous solution for improving the quality of vaginal quality.
  • Example 2 the conditions were exactly the same except that maltose was added in place of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji.
  • Example 2 the same conditions were used except that an oligosaccharide mainly composed of maltotriose was added in place of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. did.
  • Example 2 the same conditions were used except that an oligosaccharide mainly composed of maltotetraose was added in place of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. .
  • Example 2 Exactly the same as in Example 2, except that oligosaccharides mainly composed of maltopentaose and maltohexaose were added in place of the oligosaccharides mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. Conditions.
  • Example 10 (Comparative Example 10) In Example 2, the conditions were exactly the same except that dextrin having a DE of about 25 was added in place of the oligosaccharide containing maltosyl trehalose as a main component in the aqueous solution for improving quality of koji.
  • Example 6 the conditions were exactly the same except that, in addition to the oligosaccharide, a water-soluble soybean polysaccharide was further dissolved in the aqueous solution for improving quality of koji so as to be 16.67%.
  • Example 6 the conditions were exactly the same except that no aqueous solution for improving quality of rice bran was added.
  • Example 7 the conditions were exactly the same except that no oligosaccharide mainly composed of maltosyl trehalose in the aqueous solution for improving quality of koji was added and only water-soluble soybean polysaccharide was added.
  • A The pasta is very well loosened. ⁇ : Unwind moderately. ⁇ : weak but loosening. X: The pasta becomes a lump and does not come loose.
  • ⁇ There is no softening of the quality, and both hardness and elasticity are very good. ⁇ : Slightly soft but good. ⁇ : Soft but lingering. X: It is very soft and has no elasticity.
  • pasta (Example 6) coated with a vaginal quality improver containing an oligosaccharide composed mainly of maltosyl trehalose has a good sensation even after storage for 48 hours at 10 ° C. Was in good condition.
  • Example 7 in which water-soluble soybean polysaccharide was further added to maltosyl trehalose also showed good loosening properties. In Comparative Example 12, although the loosening property was exhibited, the antiaging effect was not recognized.
  • Example 8 and 9 had no sensation of sensation and also showed looseness, and in particular, Example 9 was high and loosening.
  • the present invention it is possible to give the moss a starch aging inhibitory effect and a loosening improvement effect which are higher than conventional ones. Thereby, the quality of moss can be improved.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

It is intended to prevent noodles from aging, which proceeds during the storage of the noodles, without affecting the softening of the noodles. By adding maltosyl trehalose, it is possible to obtain noodles, the deterioration in taste of which due to starch aging can be inhibited even in prolonged storage, without affecting the noodle qualities. By adding water-soluble soybean polysaccharides together, it is also possible to impart sufficient untangle properties to the noodle.

Description

明 細 書  Specification
麵用澱粉老ィ匕抑制剤，それを用いた麵類およびその製造方法  Starch aging inhibitor for rice bran, rice cake using the same, and method for producing the same
技術分野  Technical field
[0001] 本発明は、うどんや中華麵、パスタ等の麵類加工食品の分野に関し、特に麵類カロ 工食品のほぐれ性や食感などの品質の改良剤および改良された麵類に関する。詳し くは、マルトシルトレハロースによる麵用澱粉老化抑制剤、および、マルトシルトレハロ ースと水溶性大豆多糖類の併用による、麵用品質改良剤に関する。  TECHNICAL FIELD [0001] The present invention relates to the field of processed foods such as udon, Chinese koji, and pasta, and more particularly to an agent for improving the quality of loosened foods and textures of improved foods and improved foods. More specifically, the present invention relates to a starch aging inhibitor for malt by maltosyl trehalose and a quality improver for malt by using a combination of maltosyl trehalose and a water-soluble soybean polysaccharide.
背景技術  Background art
[0002] 近年、コンビ-エンスストアを中心とした中食産業に於て、調理麵ゃチルド麵，冷凍 麵等の麵類加工食品の利用頻度は高ぐ美味しくて高品質な商品が求められている 。これら麵類カ卩工食品は、集中して調理した後、配送して店頭に並べられることもあり 、長期保存時における澱粉質の老化に起因した麵の硬化や弾力の減少、パサつき 感と 、つた食味劣化の克服が重要な課題となって 、る。  [0002] In recent years, in the prepared food industry centering on convenience stores, there has been a demand for delicious and high-quality products that are frequently used for processed foods such as cooked chilled rice cakes and frozen rice cakes. Yes. These moss baked foods are intensively cooked, then delivered and arranged in the store, and they are hardened and reduced in elasticity due to aging of starch during long-term storage. Overcoming the deterioration of the taste is an important issue.
[0003] そこで、麵類の保存時の澱粉の老化を抑制する技術が求められており、従来から 多くの検討がなされている。食味劣化を抑制する方法としては、グルコースなどの単 糖類やスクロース，マルトース， トレハロースなどの二糖類が澱粉質の老化抑制効果 を有するとの知見がある。しかし、これらを添加した場合、麵は軟化する傾向にあり、 弾力がなく歯ごたえの劣る麵質となってしまう。  [0003] Therefore, a technique for suppressing the aging of starch during storage of moss has been demanded, and many studies have been made heretofore. As a method for suppressing taste deterioration, there is a knowledge that monosaccharides such as glucose and disaccharides such as sucrose, maltose, and trehalose have an effect of inhibiting starch aging. However, when these are added, the wrinkles tend to soften, resulting in poor quality with no elasticity.
[0004] また、特許文献 1の様に、マルトトリオースやマルトテトラオース，マルトペンタオース ,マルトへキサオースなどのマルトオリゴ糖も老化抑制効果を有するが、老化抑制効 果が十分に発揮されな力つたり、グルコースの重合度の増加に伴った水溶液の粘度 増加により、麵表面に粘りが付与され麵のほぐれ性が低下するなどの問題がある。  [0004] In addition, as in Patent Document 1, malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose also have an aging inhibitory effect, but are not capable of fully exhibiting the aging inhibitory effect. In other words, the increase in the viscosity of the aqueous solution accompanying the increase in the degree of polymerization of glucose causes a problem that the surface of the cocoon is made sticky and the unraveling property of the cocoon is reduced.
[0005] あるいは、トレハロースにグリセリン脂肪酸エステル，ソルビタン脂肪酸エステル，還 元澱粉加水分解物，澱粉加水分解物を添加する方法 (特許文献 2)や、麵を糖液で 茹で上げ、さらに茹でた麵に糖液をまぶす方法等がある (特許文献 3)。しかし麵質軟 化や風味の劣化、麵表面の粘りによるほぐれ性の悪ィ匕が起こったり、また十分な食味 劣化抑制効果が得られないなどの問題があり、未だ改良の余地がある。 [0006] 一方、麵のほぐれ性改善に関しては、茹で上げた麵表面に乳化剤を塗布する方法 が知られている。その他の方法としては例えばゼラチン希釈液を塗布するもの（特許 文献 4)、アラビアガム等の多糖類を用いるもの（特許文献 5)、水溶性へミセルロース を用いるもの（特許文献 6)が知られている。しかしながらこれらの方法は、麵にほぐれ 効果を付与する点では一定の効果を上げているが、麵質の老化抑制効果について その機能は十分でない。 [0005] Alternatively, a method of adding glycerin fatty acid ester, sorbitan fatty acid ester, reduced starch hydrolyzate, starch hydrolyzate to trehalose (Patent Document 2) or boiled rice cake with sugar solution and further boiled rice cake There is a method of spraying a sugar solution (Patent Document 3). However, there is still room for improvement due to problems such as softening of flavor, deterioration of flavor, unraveling due to stickiness of the surface of the cocoon, and inability to sufficiently suppress the deterioration of taste. [0006] On the other hand, for improving the looseness of the cocoon, a method of applying an emulsifier to the surface of the cocoon raised by the cocoon is known. As other methods, for example, a method in which a gelatin diluted solution is applied (Patent Document 4), a method using polysaccharides such as gum arabic (Patent Document 5), and a method using water-soluble hemicellulose (Patent Document 6) are known. ing. However, these methods have a certain effect in terms of imparting a loosening effect to the cocoons, but their functions are not sufficient for the anti-aging effects of cocoons.
[0007] 特許文献 2 :特開平 11 -276114号公報  [0007] Patent Document 2: Japanese Patent Laid-Open No. 11-276114
特許文献 2 :特開平 7- 79689号公報  Patent Document 2: JP-A-7-79689
特許文献 3：特開平 8- 196225号公報  Patent Document 3: JP-A-8-196225
特許文献 4：特開平 6 - 135260号公報  Patent Document 4: JP-A-6-135260
特許文献 5：特開平 9 - 51764号公報  Patent Document 5: Japanese Patent Laid-Open No. 9-51764
特許文献 6：特開平 6 - 121647号公報  Patent Document 6: JP-A-6-121647
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0008] 本発明は麵類の保存時に進行する澱粉質の老化を、麵質が軟化することなく抑制 する、麵類の澱粉老化抑制、および麵類の老化抑制と同時にほぐれ性を向上させる 、麵類の品質向上を目的とした。 [0008] The present invention suppresses starch aging that proceeds during storage of moss without causing the moss to soften, suppresses starch aging of moss, and improves loosening at the same time as suppressing aging of moss. The purpose was to improve the quality of moss.
課題を解決するための手段  Means for solving the problem
[0009] 本発明者らは、如上の点に鑑み鋭意研究をした結果、マルトシルトレハロースを使 用することで、麵質の軟化を伴うことなく澱粉質の老化に起因した食味の劣化が著し く改善されることを見出し、さらに水溶性大豆多糖類を併用することで、老化と軟化が 抑制された状態でほぐれ性を向上させる知見を得て、本発明を完成するに至った。  [0009] As a result of diligent research in view of the above points, the present inventors have noticed that the use of maltosyl trehalose significantly deteriorated the taste caused by starch aging without softening of the starch. The present inventors have found that it can be improved significantly, and further obtained the knowledge of improving the loosening property in a state in which aging and softening are suppressed by using a water-soluble soybean polysaccharide together, and the present invention has been completed.
[0010] 即ち本発明は、  That is, the present invention provides:
(1)マルトシルトレハロースを含むことを特徴とする、麵用澱粉老化抑制剤。  (1) A starch aging inhibitor for rice bran, characterized by containing maltosyl trehalose.
(2)マルトシルトレハロースカ 麵に対して 0.005〜5重量0 /0添加された、澱粉の老化 が抑制された麵類。 (2) 0.005 to 5 wt relative maltosyl trehalose Ca noodles 0/0 were added, aging of starch was suppressed麵類.
(3)マルトシルトレハロース溶液を、 α化後の麵に対して塗布することを特徴とする、 ( 2)に記載の麵類の製造方法。 (4)マルトシルトレハロースおよび水溶性大豆多糖類を含むことを特徴とする、麵用 品質改良剤。 (3) The method for producing moss according to (2), wherein the maltosyl trehalose solution is applied to the cocoon after pregelatinization. (4) A quality improving agent for rice bran, comprising maltosyl trehalose and water-soluble soybean polysaccharide.
である。  It is.
発明の効果  The invention's effect
[0011] マルトシルトレハロースを添加することで、麵質に影響を与えることがなぐ長時間保 存した場合であっても澱粉質の老化による硬化ゃパサつき、コシの減少と!/、つた食味 の劣化を抑制した麵類を得ることが出来る。更には、マルトシルトレハロースは、麵質 の軟化ゃ麵表面の粘りの増加等の麵質への影響が非常に少ないため、水溶性大豆 多糖類を併用添加することにより、麵に十分なほぐれ性を付与することが出来る。 発明を実施するための最良の形態  [0011] By adding maltosyl trehalose, even when stored for a long time without affecting the quality of the starch, the hardened starch due to aging of the starchy substance, the reduction of stiffness, and the taste! It is possible to obtain moss that suppresses the deterioration of the material. Furthermore, since maltosyl trehalose has very little effect on the quality of the koji, such as the softness of the koji, and the increase in the viscosity of the koji surface, the addition of the water-soluble soybean polysaccharide together with the koji is sufficient to loosen the koji. Can be granted. BEST MODE FOR CARRYING OUT THE INVENTION
[0012] 以下、本発明について説明する。本発明のマルトシルトレハロースとは α , α -トレ ハロースのマルトース誘導体である非還元性の四糖類であり、具体的には α -マルト シル ex , a -トレハロースが挙げられる。 ex -マルトシル a , a -トレハロースは、特開平 7- 143876号公報及び特開平 8-73504号公報に開示された方法で調製することが できる。 Hereinafter, the present invention will be described. The maltosyl trehalose present invention alpha, alpha - a non-reducing tetrasaccharide is the maltose derivative Torre Harosu, specifically alpha - maltosyl ex, a - include trehalose. Ex-maltosyl a, a-trehalose can be prepared by the methods disclosed in JP-A-7-143876 and JP-A-8-73504.
[0013] 本発明の老化抑制剤においては、うどんや中華麵，素麵，養麦，パスタなどの麵類 を対象とすることができる。そしてマルトシルトレハロースを含む老化抑制剤を、これら 麵類に対して製麵時に練り込んでも良ぐ製麵後に老化抑制剤を含有する茹で水で 浸漬しても良ぐ α化処理後に老化抑制剤水溶液を塗布しても良いが、 α化後に老 化抑制剤水溶液を塗布する方法が、作業性が高ぐ効率的であり、好ましい。また、 茹で水で浸漬後、あるいは水溶液を塗布後、必要であれば麵を乾燥したり、冷凍し たりすることも可能である。  [0013] The aging inhibitor of the present invention can be used for udon, Chinese koji, rice bran, wheat farming, pasta and the like. An aging inhibitor containing maltosyl trehalose can be kneaded into these porridges at the time of kneading, or after slag making, it can be immersed in water containing an aging inhibitor, and after aging treatment An aqueous solution may be applied, but a method of applying an aqueous solution of an aging inhibitor after alpha conversion is preferable because it is efficient in terms of workability. It is also possible to dry or freeze the cocoon if necessary after dipping in water with a cocoon or applying an aqueous solution.
[0014] αィ匕とは、生麵ゃ水戻しした乾麵を、茹でる，蒸す，炒めるなどの加熱工程により麵 中の澱粉質を糊化して喫食可能な状態とすることである。そして、この α化後の喫食 可能な麵の、水を切った状態を基準として、マルトシルトレハロースの使用量を設定 することができる。使用量は α化後の麵重量に対して 0.005〜5重量％が好ましぐ 0. 01〜1重量％が更に好ましい。使用量を当該範囲より多くしても麵質の老化抑制効 果は向上せず、むしろ麵表面が粘るためほぐれ性にマイナスの影響を及ぼす場合も ある。使用量が当該範囲よりも小さくなると、麵質への十分な老化抑制効果が得にく くなる。製麵時に練り込む際や、茹で水に添加する際も、最終的に麵中ゃ麵表面に 存在しうるマルトシルトレハロース量として、その使用量を設定することができる。 [0014] α 匕 匕 is to make the starchy material in the koji gelatinized by a heating process such as boiling, steaming, or frying the dried koji that has been rehydrated. Then, the amount of maltosyl trehalose used can be set on the basis of the drained state of the ready-to-eat cocoon after α-formation. The amount used is preferably 0.005 to 5% by weight, more preferably 0.01 to 1% by weight, based on the weight of the soot after pregelatinization. Increasing the amount used does not improve the anti-aging effect of the cocoon, but rather has a negative effect on the looseness due to the stickiness of the cocoon surface. is there. When the amount used is smaller than the above range, it is difficult to obtain a sufficient anti-aging effect on the quality. The amount of maltosyl trehalose that can finally be present on the surface of the koji can also be set when kneading at the time of kneading or adding to the water with koji.
[0015] 本発明の老化抑制剤を、水溶液として α化後の麵に塗布する場合は、用いる水溶 液中のマルトシルトレハロースの濃度は、均一に溶解することが可能であれば特に制 限はない。しかし麵質への影響を考慮すると、 α化後の麵重量に対する当該老化抑 制剤水溶液の塗布量は 0.5重量 %以上 20重量％以下が好ましぐ 1重量 %以上 5重量 %以下がより好ましい。 [0015] When the aging inhibitor of the present invention is applied as an aqueous solution to the pre-gelatinized cocoon, the concentration of maltosyl trehalose in the aqueous solution used is particularly limited as long as it can be dissolved uniformly. Absent. However, considering the effect on the quality, the coating amount of the aging inhibitor aqueous solution is preferably 0.5% by weight or more and 20% by weight or less, more preferably 1% by weight or more and 5% by weight or less. .
[0016] 本発明は、マルトシルトレハロースに水溶性大豆多糖類を併用することにより、麵の ほぐれ性を付与し、老化抑制とほぐれ性を併せ持った麵用品質改良剤とすることがで きる。  [0016] By using a water-soluble soybean polysaccharide in combination with maltosyl trehalose, the present invention can impart a koji-friing property and can be used as a koji-quality improving agent having both aging inhibition and fraying properties.
[0017] 水溶性大豆多糖類は、大豆多糖類を含む原料力も水抽出や場合によっては、酸， アルカリ条件下で加熱溶出させるか、酵素により分解溶出させて得ることができる。そ の原料は大豆の子葉由来のものが好ましぐ豆腐や豆乳，分離大豆蛋白を製造する ときに副生するオカラを利用することができる。市販の水溶性大豆多糖類としては、 不二製油株式会社製「ソヤファイブ -S」等が例示できる。  [0017] The water-soluble soybean polysaccharide can be obtained by subjecting the raw material power containing soybean polysaccharide to water extraction or, in some cases, heating and elution under acid and alkaline conditions, or decomposition and elution with an enzyme. The raw material can be tofu and soy milk, which are preferably derived from soybean cotyledons, and okara produced as a by-product when producing soy protein isolate. Examples of commercially available water-soluble soybean polysaccharides include “Soya Five-S” manufactured by Fuji Oil Co., Ltd.
[0018] 水溶性大豆多糖類の添加量は、 α化後の麵重量に対して 0.05〜10重量％が好まし ぐ 0.1〜3重量％がより好ましい。当該範囲で水溶性大豆多糖類を添加した場合、 α化後の麵類を長時間静置しても麵線同士は互いに付着し難ぐ良好なほぐれ性を 有する麵類を得ることが出来る。添加量が当該特許の範囲よりも多くしても麵表面の ほぐれ性は優位に向上しない。添加量が当該特許の範囲よりも小さくなると、麵への ほぐれ効果は十分に発揮されな ヽ。  [0018] The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 10% by weight, more preferably 0.1 to 3% by weight, based on the weight of the koji after pregelatinization. When the water-soluble soybean polysaccharide is added within this range, it is possible to obtain cocoons having good loosening properties in which the cocoons are not attached to each other even if the potatoes after pregelatinization are left standing for a long time. Even if the amount added exceeds the range of the patent, the looseness of the surface of the ridge does not improve significantly. If the added amount is smaller than the scope of the patent, the loosening effect on the cocoon will not be fully exerted.
[0019] 麵用品質改良剤は、上記麵用澱粉老化抑制剤と同様の対象物に、同様の方法に より使用することができる。  [0019] The quality improving agent for koji can be used on the same object as the above-described starch aging inhibitor for koji and by the same method.
[0020] 本発明において麵用澱粉老化抑制剤および麵用品質改良剤は、本発明の主旨に 反しない限り、適宜他の品質改良剤や添加剤と併用することができる。  [0020] In the present invention, the starch aging inhibitor and the quality improver for koji can be used in combination with other quality improvers and additives as long as they do not contradict the gist of the present invention.
[0021] 他の品質改良剤や添加剤としては、レシチンやグリセリン脂肪酸エステル，蔗糖脂 肪酸エステル等の乳化剤、或いは一般の動植物性油脂や脂溶性ビタミンであるトコ フエロール等の油性物質、リボース，ァラビノース，キシロース，グルコース，ガラクトー ス，マンノース等の単糖類、ショ糖，マルトース，ラタトース， トレハロース，ラフイノース ,スタキオース，フラタトオリゴ糖，ガラタトオリゴ糖，キシロオリゴ糖，ラタトスクロース， イソマルトオリゴ糖等の少糖類、及びエリスリトール， D-ソルビトール，還元乳糖など の糖アルコール、デキストリン，寒天，カラキーナン,ファーセレラン，タマリンド種子多 糖類，タラガム，カラャガム，ぺクチン，キサンタンガム，アルギン酸ナトリウム， トガント ガム，ダワーガム，ローカストビーンガム，プルラン，ジエランガム，アラビアガム，ヒア ルロン酸，シクロデキストリン，キトサン，カルボキシメチルセルロース（CMC ),アルギ ン酸プロピレングリコールエステル，サイリウムシードガム，セルロース，澱粉，加工澱 粉など各種澱粉類等の多糖類やこれら多糖類の加水分解物、通常のゼラチン，ホェ 一等のアルブミン、カゼインナトリウム，可溶性コラーゲン，卵白，卵黄末，大豆蛋白 等の蛋白性物質や、食塩等の塩類、エタノールなどのアルコール類等、乳酸，酢酸 などの有機酸ならびに酢酸ソーダ等の有機酸塩類などの pH調整剤も挙げられる。 [0021] As other quality improvers and additives, emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, etc. or general animal and vegetable oils and fat-soluble vitamins are available. Oily substances such as ferrol, monosaccharides such as ribose, arabinose, xylose, glucose, galactose, mannose, sucrose, maltose, ratatoses, trehalose, raffinose, stachyose, fraato-oligosaccharide, galato-oligosaccharide, xylooligosaccharide, ratato-sucrose, isomalt-oligo Oligosaccharides such as sugar, sugar alcohols such as erythritol, D-sorbitol, reduced lactose, dextrin, agar, caraquinan, far selelaen, tamarind seed polysaccharide, tara gum, cara gum, pectin, xanthan gum, sodium alginate, togant gum, dower gum, Locust bean gum, pullulan, dielan gum, gum arabic, hyaluronic acid, cyclodextrin, chitosan, carboxymethylcellulose (CMC), alginate Polysaccharides such as pyrene glycol ester, psyllium seed gum, cellulose, starch, modified starch, etc., hydrolysates of these polysaccharides, normal gelatin, albumin such as whey, sodium caseinate, soluble collagen, egg white, Examples also include pH adjusters such as egg yolk powder, soy protein, and other protein substances, salts such as sodium chloride, alcohols such as ethanol, organic acids such as lactic acid and acetic acid, and organic acid salts such as sodium acetate.
[0022] 本発明における麵用澱粉老化抑制剤および麵質品質改良剤は、粉末状態、ベー スト状態、あるいは溶液の状態で流通販売することができる。 [0022] The starch starch aging inhibitor and the quality improving agent in the present invention can be distributed and sold in a powder state, a base state, or a solution state.
実施例  Example
[0023] 以下、実施例により本発明の実施態様を説明するが、これは例示であって本願発 明の精神がこれらの例示によって制限されるものではない。なお、例中、％は何れも 重量基準を意味する。  [0023] Hereinafter, embodiments of the present invention will be described by way of examples. However, these are examples, and the spirit of the present invention is not limited by these examples. In the examples,% means weight basis.
[0024] 以下に示す実施例において、トレハロースとマルトース以外のオリゴ糖は、 目的成 分を主成分とする液状オリゴ糖シロップを使用し、添加量は糖質類の乾物量を換算 し、 α化後の麵重量に対する重量％で示した。また、水溶性大豆多糖類は「ソャファ イブ- S」を用いた。  [0024] In the following examples, the oligosaccharides other than trehalose and maltose use liquid oligosaccharide syrup containing the target component as the main component, and the amount added is converted to the amount of dry matter of saccharides and converted to α It was expressed as% by weight relative to the weight of the latter. “Sofa-S” was used as the water-soluble soybean polysaccharide.
[0025] (実施例 1)  [Example 1]
水にマルトシルトレハロースを主成分とするオリゴ糖を 3.33%となるように溶解し澱粉 老化抑制剤水溶液を得た。次いで中力粉 l,000gに食塩 30g、水 320gをカ卩え、これら を混合機で 15分間混捏した後、圧延機にて圧延し麵圧 2.5mmの麵帯とし、 No.12の 切歯で切り出して麵線とした。その後、沸騰水中で茹で上げて α化させた後、流水中 で麵表面の洗い、氷水中で麵をしめてうどんを得た。最後に、うどん重量に対して上 記澱粉老化抑制剤水溶液を 3%添加し、うどん全体に均一に馴染ませることで塗布 した。こうして得られたうどんを容器に取り分け、蓋をして 5°Cの恒温槽中で 24, 48時 間静置し、 6名のパネラーにて官能評価を行なった。官能評価結果を表 1に示した。 An oligosaccharide mainly composed of maltosyltrehalose was dissolved in water so as to have a concentration of 3.33% to obtain a starch aging inhibitor aqueous solution. Next, 30 g of salt and 320 g of water were added to l, 000 g of medium strength flour, kneaded with a mixer for 15 minutes, and then rolled with a rolling mill to form a band with a rolling pressure of 2.5 mm. And cut out to make a shoreline. Then, boil it in boiling water to make it alpha, Then, the surface of the bowl was washed, and the bowl was crushed in ice water to obtain udon. Finally, 3% of the above-mentioned starch aging inhibitor aqueous solution was added to the weight of the udon, and the mixture was applied by evenly blending into the whole udon. The udon obtained in this way was placed in a container, covered and left in a thermostatic bath at 5 ° C for 24 to 48 hours, and sensory evaluation was performed by 6 panelists. The sensory evaluation results are shown in Table 1.
[0026] (比較例 1) [Comparative Example 1]
実施例 1にお 、て澱粉老化抑制剤を無添加とした以外は全く同様の条件とした。  In Example 1, the conditions were exactly the same except that no starch aging inhibitor was added.
[0027] うどんの評価結果は以下の基準による。 [0027] Evaluation results of udon are based on the following criteria.
くほぐれ性評価〉  Evaluation of looseness>
◎:うどんが大変良好にほぐれる。〇：うどんが適度にほぐれる。△:弱いがほぐれ性 あり。 X：うどんが塊状になりほぐれない  A: Udon loosens very well. ◯: Udon is loosened moderately. Δ: Weak but unraveling. X: Udon noodles will not break
<食感 (非軟化） >  <Food texture (non-softening)>
© :麵質の軟化がなく硬さ、弾力共に非常に良好。〇：わずかに軟ィ匕している、若しく はわずかに表面の粘りががあるが、良好。△：軟ィ匕しているが弾力が残っている、若 しくは表面に粘りがある。 X：かなり軟ィ匕し弾力がない、若しくは表面にかなりの粘りが ある。  ©: There is no softening of the quality, and both hardness and elasticity are very good. ○: Slightly soft, or slightly sticky on the surface, but good. Δ: Soft but elastic, or sticky on the surface. X: It is very soft and not elastic, or the surface is very sticky.
<保存性>  <Preservability>
◎:全く問題ない。〇：わずかに粉っぽさとポソポソした食感があるが良好。△:粉っぽ さとポソポソした食感があり、硬いが喫食可能。 X：粉っぽさとポソポソした食感が強く A: No problem at all. ◯: Slightly powdery and slightly textured but good. Δ: Powdery and soft texture, hard but can be eaten. X: Powdery and soft texture
、硬い、喫食は不適。 Hard, unfit for eating.
[0028] (表 1)うどんへの、マルトシルトレハロースの添カ卩効果 [0028] (Table 1) Effect of maltosyl trehalose supplementation on udon
比較例 実施例 Comparative Example
1 1  1 1
添加量 マル卜シル ―  Amount added
(対麵％) 卜レ八ロース 0. Ί ほぐれ性 X X 食感 （非軟化）  (Vs.%) 卜 Lep loin 0. Ί Unraveling X X Texture (Non-softening)
官能評価 © ©  Sensory evaluation © ©
¾ϊ口 24h 〇  ¾ϊ 口 24h 〇
保存性  Preservability
k 48h Δ  k 48h Δ
[0029] 以上の結果、 α化後のうどんに対してマルトシルトレハロースを主成分とするオリゴ 糖を 0.1%塗布した実施例 1は、無添加の比較例 1に比較して、うどんの老化は十分に 抑えられており、 5°Cで 48時間経過後も良好な食感であった。対して、マルトシルトレ ハロースを用いない比較例 1では、澱粉の老化による、うどんの硬化が認められた。 [0029] As a result of the above, Example 1 in which 0.1% oligosaccharide based on maltosyl trehalose was applied to the pre-gelatinized noodles was more susceptible to aging of the udon than in Comparative Example 1 with no additives. It was sufficiently suppressed, and the texture was good even after 48 hours at 5 ° C. On the other hand, in Comparative Example 1 where no maltosyl trehalose was used, hardening of the udon was observed due to aging of starch.
[0030] (実施例 2)  [0030] (Example 2)
水にマルトシルトレハロースを主成分とするオリゴ糖と水溶性大豆多糖類を、それぞ れ 0.33%、 16.67%となるように溶解し麵用品質改良剤水溶液を得た。次いで実施例 1と同様に得たうどんに対して、上記麵用品質改良剤水溶液を 3%添加し、うどん全 体に均一に馴染ませることで塗布した。こうして得られたうどんを容器に取り分け、実 施例 1に従って保存および評価を行なった。官能評価結果を表 2に示した。  An oligosaccharide mainly composed of maltosyltrehalose and a water-soluble soybean polysaccharide were dissolved in water so as to be 0.33% and 16.67%, respectively, to obtain an aqueous solution for improving quality of koji. Next, 3% of the above-described aqueous solution for improving quality of rice bran was added to the noodles obtained in the same manner as in Example 1, and the mixture was applied by uniformly blending into the whole udon. The udon obtained in this way was placed in a container and stored and evaluated according to Example 1. The sensory evaluation results are shown in Table 2.
(実施例 3)  (Example 3)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の濃度を 1.67%とした以外は全く同様の条件とした。  In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji was 1.67%.
[0031] (実施例 4) [Example 4]
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の濃度を 3.33%とした以外は全く同様の条件とした。  In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji was 3.33%.
[0032] (実施例 5) [Example 5]
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の濃度を 16.67%とした以外は全く同様の条件とした。 [0033] (比較例 2) In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji was 16.67%. [0033] (Comparative Example 2)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖を無添加とした以外は全く同様の条件とした。  In Example 2, the conditions were exactly the same except that no oligosaccharide containing maltosyltrehalose as a main component in the aqueous solution for improving vaginal quality was added.
[0034] (比較例 3) [0034] (Comparative Example 3)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の濃度を 0.167%とした以外は全く同様の条件とした。  In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyl trehalose as the main component in the aqueous solution for improving quality of vaginal was 0.167%.
[0035] (比較例 4) [0035] (Comparative Example 4)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりにグルコースを添加した以外は全く同様の条件とした。  In Example 2, the same conditions were used except that glucose was added in place of the oligosaccharide containing maltosyltrehalose as a main component in the aqueous solution for improving quality of koji.
[0036] (比較例 5) [0036] (Comparative Example 5)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりにトレハロースを添加した以外は全く同様の条件とした。  In Example 2, the conditions were exactly the same except that trehalose was added in place of the oligosaccharide containing maltosyl trehalose as the main component in the aqueous solution for improving the quality of vaginal quality.
[0037] (比較例 6) [0037] (Comparative Example 6)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりにマルトースを添加した以外は全く同様の条件とした。  In Example 2, the conditions were exactly the same except that maltose was added in place of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji.
[0038] (比較例 7) [0038] (Comparative Example 7)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりにマルトトリオースを主成分とするオリゴ糖を添加した以外は全 く同様の条件とした。  In Example 2, the same conditions were used except that an oligosaccharide mainly composed of maltotriose was added in place of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. did.
[0039] (比較例 8) [0039] (Comparative Example 8)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりにマルトテトラオースを主成分とするオリゴ糖を添加した以外は 全く同様の条件とした。  In Example 2, the same conditions were used except that an oligosaccharide mainly composed of maltotetraose was added in place of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. .
[0040] (比較例 9) [0040] (Comparative Example 9)
実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりにマルトペンタオース及びマルトへキサオースを主成分とする オリゴ糖を添加した以外は全く同様の条件とした。  Exactly the same as in Example 2, except that oligosaccharides mainly composed of maltopentaose and maltohexaose were added in place of the oligosaccharides mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. Conditions.
[0041] (比較例 10) 実施例 2にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖の替わりに DEが 25程度のデキストリンを添加した以外は全く同様の条件 とした。 [0041] (Comparative Example 10) In Example 2, the conditions were exactly the same except that dextrin having a DE of about 25 was added in place of the oligosaccharide containing maltosyl trehalose as a main component in the aqueous solution for improving quality of koji.
(表 2)うどんへの、各種少糖類および水溶性大豆多糖類の添加効果  (Table 2) Effects of various oligosaccharides and water-soluble soybean polysaccharides added to udon
比較例 実施例 比較例  Comparative Example Example Comparative Example
,卜レ , ハ口一ス 一 一 0.01 0.0Ί 0.05 0.1 0.5 一 一  , 卜,, Haguchi Isuzu 0.01 0.0 Ί 0.05 0.1 0.5
グルコース 一 一 一 一 一 一 ο.·| 一  Glucose 1 1 1 1 1 1 ο. · |
トレハロース — — ― ― — — ― — 0.1  Trehalose — — — — — — — — 0.1
マル卜 —ス 一 一 一 一 一 一 一 一 一 0.1 一 一 一 一 三糖 0.Ί  Malus — Su 1 1 1 1 1 1 1 1 1 0.1 1 1 1 1 Trisaccharide 0.Ί
マルト 0.1 オリゴ糖 四糖  Malto 0.1 oligosaccharide tetrasaccharide
ゝ五糖 0.1 デキストリン 0.1 水溶性大豆多糖類 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 ほぐれ性 X © ◎ © © © © Δ △ Δ 〇 〇 Δ X 食感 （非軟化） ◎ 〇 X △ Δ 〇 〇 Δ Δ z' 24h 〇 〇 〇  ゝ Pentasaccharide 0.1 Dextrin 0.1 Water-soluble soybean polysaccharide 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Fragility X © ◎ © © © Δ △ Δ ○ ○ Δ X Texture (non-softening) ◎ ○ X △ Δ ○ ○ Δ Δ z '24h ○ ○ ○
保存性 ◎ ◎ Δ (0 Δ 〇 〇 〇 Δ 、 48h Δ Δ △ ◎ ◎ Δ (0 Δ Δ Δ Δ X  Preservability ◎ ◎ Δ (0 Δ ○ ○ ○ Δ, 48h Δ Δ △ ◎ ◎ Δ (0 Δ Δ Δ Δ X
[0043] 以上の結果、 α化後のうどんに対して水溶性大豆多糖類のみを加えると、うどんの ほぐれ性が非常に改善したが、澱粉老化の抑制効果は認められな力つた (比較例 2) 。一方、実施例 2 5に示す様に、マルトシルトレハロースを主成分とするオリゴ糖を 0. 01%以上塗布した場合、うどんの老化は十分に抑えられており、 5°Cで 48時間経過後 も良好な食感であった。また、麵表面は粘りを持たず、軟ィ匕しないため、水溶性大豆 多糖類によってほぐれ性が非常に改善した。マルトシルトレハロース以外の糖を用い た比較例（4〜： L0)では、 4, 5, 6で顕著な麵の軟ィ匕が認められ、また 9, 10では麵表 面に粘りがあり、水溶性大豆多糖類によるほぐれ効果の阻害が認められた。 [0043] As a result, when only water-soluble soybean polysaccharide was added to the pre-gelatinized udon, the unraveling property of the udon was greatly improved, but the inhibitory effect on starch aging was not recognized (Comparative Example) 2). On the other hand, as shown in Example 25, when 0.01% or more of an oligosaccharide based on maltosyl trehalose was applied, aging of the udon was sufficiently suppressed, and after 48 hours at 5 ° C. Also had a good texture. In addition, since the surface of the cocoon is not sticky and does not soft, the water-soluble soybean polysaccharide has greatly improved the looseness. In the comparative examples using sugars other than maltosyltrehalose (4 ~: L0), remarkable softness of wrinkles was observed in 4, 5 and 6, and in 9 and 10, the wrinkle surface was sticky and water soluble. Inhibition of the loosening effect by the soy polysaccharides was observed.
[0044] (実施例 6)  [0044] (Example 6)
水にマルトシルトレハロースを主成分とするオリゴ糖と水溶性大豆多糖類を、 10.00 %となるように溶解して麵用品質改良剤水溶液を得た。次 ヽで市販のパスタ（マ ·マ スパゲッティ Z日清フーズ (株)）を茹で上げ、水切り後パスタ重量に対して上記麵 用品質改良剤水溶液を 3%とォリーブオイル 2%を添カ卩し、 180°Cのホットプレート上 で 3分間炒めた。こうして得られたパスタを容器に取り分け、蓋をして 10°Cの恒温槽中 で 24, 48時間静置し、 6名のパネラーにて官能評価を行なった。官能評価結果を表 1 に示した。 [0045] (実施例 7) An oligosaccharide mainly composed of maltosyltrehalose and a water-soluble soybean polysaccharide were dissolved in water so as to be 10.00% to obtain an aqueous solution for improving quality of rice bran. Next, the commercially available pasta (Ma Maspaghetti Z Nisshin Foods Co., Ltd.) is boiled and added with 3% of the above-mentioned quality improver aqueous solution and olive oil 2% of the pasta weight after draining. Fry for 3 minutes on a 180 ° C hot plate. The pasta thus obtained was separated into containers, covered, left in a thermostatic bath at 10 ° C for 24 to 48 hours, and subjected to sensory evaluation by 6 panelists. The sensory evaluation results are shown in Table 1. [0045] (Example 7)
実施例 6にお 、て、麵用品質改良剤水溶液中にオリゴ糖に加えて更に水溶性大豆 多糖類を 16.67%となるように溶解して用いた以外は全く同様の条件とした。  In Example 6, the conditions were exactly the same except that, in addition to the oligosaccharide, a water-soluble soybean polysaccharide was further dissolved in the aqueous solution for improving quality of koji so as to be 16.67%.
[0046] (比較例 11) [Comparative Example 11]
実施例 6にお 、て麵用品質改良剤水溶液を無添加とした以外は全く同様の条件と した。  In Example 6, the conditions were exactly the same except that no aqueous solution for improving quality of rice bran was added.
[0047] (比較例 12)  [0047] (Comparative Example 12)
実施例 7にお 、て、麵用品質改良剤水溶液中のマルトシルトレハロースを主成分と するオリゴ糖を無添加とし、水溶性大豆多糖類のみを添加した以外は全く同様の条 件とした。  In Example 7, the conditions were exactly the same except that no oligosaccharide mainly composed of maltosyl trehalose in the aqueous solution for improving quality of koji was added and only water-soluble soybean polysaccharide was added.
[0048] 以上の実施例 6, 7、比較例 11, 12の官能評価の結果を表 3に示した。評価の基準 は以下の通りである。  The sensory evaluation results of Examples 6 and 7 and Comparative Examples 11 and 12 are shown in Table 3. The criteria for evaluation are as follows.
くほぐれ性評価〉  Evaluation of looseness>
◎:パスタが大変良好にほぐれる。〇：適度にほぐれる。△:弱いがほぐれ性あり。 X： パスタが塊状になりほぐれない。  A: The pasta is very well loosened. ○: Unwind moderately. Δ: weak but loosening. X: The pasta becomes a lump and does not come loose.
<食感 >  <Food texture>
© :麵質の軟化がなく硬さ、弾力共に非常に良好。〇：わずかに軟ィ匕しているが良好 。△：軟ィ匕しているが弾力が残っている。 X：かなり軟ィ匕し、弾力がない。  ©: There is no softening of the quality, and both hardness and elasticity are very good. ○: Slightly soft but good. Δ: Soft but lingering. X: It is very soft and has no elasticity.
<保存性>  <Preservability>
◎:全く問題ない。〇：わずかに粉っぽさとポソポソした食感があるが良好。△:粉っぽ さとポソポソした食感ががあり、麵は切れやすいが喫食可能。 X：粉っぽさとポソポソ した食感がが強ぐ麵は切れ易い。喫食は不適。  A: No problem at all. ◯: Slightly powdery and slightly textured but good. △: It has a powdery texture and a soft texture. X: It is easy to cut a rice cake that has a strong powdery texture. Eating is unsuitable.
[0049] (表 3)パスタへのマルトシルトレハロースへの添カロ 実施例 比較例 [0049] (Table 3) Pasto with maltosyl trehalose Examples Comparative examples
6 7 1 1 1 2 マソレ卜シソレ  6 7 1 1 1 2 Masole
添加量 卜レ八ロース 0.3 0.3  Amount added
(対麵％)  (Contrast%)
水溶性大豆多糖類 0.5 一 0.5 ほぐれ性 △ ◎ △ 官能評価 食感 （非軟化） ◎ ◎ © 〇 Water-soluble soybean polysaccharide 0.5 1 0.5 Fluctuation △ ◎ △ Sensory evaluation Texture (non-softening) ◎ ◎ © 〇
24h ◎ ◎ 〇 〇 保存性 24h ◎ ◎ 〇 〇 Preservability
48h ◎ ◎ Δ Δ  48h ◎ ◎ Δ Δ
[0050] 以上の結果、マルトシルトレハロースを主成分とするオリゴ糖を含む麵用品質改良 剤を塗布したパスタ (実施例 6)は、 10°Cで 48時間保存した後でも老化感がなぐ良好 な状態を維持していた。マルトシルトレハロースに、更に水溶性大豆多糖類を加えた 実施例 7は、同時に良好なほぐれ性も示した。比較例 12は、ほぐれ性は示したものの 、老化抑制効果は認められな力つた。 [0050] As a result of the above, pasta (Example 6) coated with a vaginal quality improver containing an oligosaccharide composed mainly of maltosyl trehalose has a good sensation even after storage for 48 hours at 10 ° C. Was in good condition. Example 7 in which water-soluble soybean polysaccharide was further added to maltosyl trehalose also showed good loosening properties. In Comparative Example 12, although the loosening property was exhibited, the antiaging effect was not recognized.
[0051] (実施例 8, 9)  [0051] (Examples 8, 9)
実施例 1のうどん作成時に於て、材料を混合する際に、粉体 1000gに対してマルト シルトレハロース 5gおよび水溶性大豆多糖類 2gを混合して製麵した (実施例 8)。ま た、粉体 1000gに対してマルトシルトレハロース 5gおよび水溶性大豆多糖類 10gを混 合して製麵した (実施例 9)。これらを、沸騰水中で茹で上げてひ化させた後、流水中 で麵表面を洗い、氷水中で麵をしめてうどんを得た。老化抑制剤水溶液を添加しな い比較例 1と共に、蓋をして 5°Cの恒温槽中で 24, 48時間静置し、 6名のパネラーに て官能評価を行なった。実施例 8および 9の麵は、老化感がなくほぐれ性も示し、特 に実施例9は高 、ほぐれ性を示した。 In preparing the udon of Example 1, when mixing the materials, 5 g of maltosyl trehalose and 2 g of water-soluble soybean polysaccharide were mixed with 1000 g of powder to prepare a koji (Example 8). Further, 5 g of maltosyl trehalose and 10 g of water-soluble soybean polysaccharide were mixed with 1000 g of powder to prepare a koji (Example 9). These were boiled in boiling water and then hatched, and then the surface of the cocoon was washed in running water, and cocooned in ice water to obtain udon. Along with Comparative Example 1 in which no aging inhibitor aqueous solution was added, the sample was covered and allowed to stand in a thermostatic bath at 5 ° C for 24 to 48 hours, and sensory evaluation was performed by six panelists. The wrinkles of Examples 8 and 9 had no sensation of sensation and also showed looseness, and in particular, Example 9 was high and loosening.
産業上の利用可能性  Industrial applicability
[0052] 本発明により、麵類に、従来を上回る澱粉老化抑制効果とほぐれ性向上効果を与 えることができる。これにより麵類の品質を向上させることができる。 [0052] According to the present invention, it is possible to give the moss a starch aging inhibitory effect and a loosening improvement effect which are higher than conventional ones. Thereby, the quality of moss can be improved.

Claims

請求の範囲 The scope of the claims
[1] マルトシルトレハロースを含むことを特徴とする、麵用澱粉老化抑制剤。  [1] A starch aging inhibitor for rice bran, characterized by containing maltosyl trehalose.
[2] マルトシルトレハロース力 麵に対して 0.005〜5重量％添加された、澱粉の老化が抑 制された麵類。 [2] Malt syl trehalose strength A moss with added starch content of 0.005 to 5% by weight, with reduced starch aging.
[3] マルトシルトレハロース溶液を、ひ化後の麵に対して塗布することを特徴とする、請求 項 2に記載の麵類の製造方法。  [3] The method for producing a moss according to claim 2, wherein the maltosyl trehalose solution is applied to the cocoon after hatching.
[4] マルトシルトレハロースおよび水溶性大豆多糖類を含むことを特徴とする、麵用品質 改良剤。 [4] A quality improver for koji, characterized by containing maltosyl trehalose and a water-soluble soybean polysaccharide.
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