JP2015213434A - Method of producing chinese noodles and modifying formulation for chinese noodles - Google Patents
Method of producing chinese noodles and modifying formulation for chinese noodles Download PDFInfo
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- JP2015213434A JP2015213434A JP2012193116A JP2012193116A JP2015213434A JP 2015213434 A JP2015213434 A JP 2015213434A JP 2012193116 A JP2012193116 A JP 2012193116A JP 2012193116 A JP2012193116 A JP 2012193116A JP 2015213434 A JP2015213434 A JP 2015213434A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000000203 mixture Substances 0.000 title abstract description 7
- 238000009472 formulation Methods 0.000 title abstract description 4
- 239000004475 Arginine Substances 0.000 claims abstract description 54
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 150000001483 arginine derivatives Chemical class 0.000 claims abstract description 23
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 21
- 229920000615 alginic acid Polymers 0.000 claims abstract description 21
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 18
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 18
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims abstract description 18
- 235000014103 egg white Nutrition 0.000 claims abstract description 18
- 210000000969 egg white Anatomy 0.000 claims abstract description 18
- 229920002907 Guar gum Polymers 0.000 claims abstract description 15
- 235000010417 guar gum Nutrition 0.000 claims abstract description 15
- 239000000665 guar gum Substances 0.000 claims abstract description 15
- 229960002154 guar gum Drugs 0.000 claims abstract description 15
- 239000000783 alginic acid Substances 0.000 claims abstract description 12
- 229960001126 alginic acid Drugs 0.000 claims abstract description 12
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract description 5
- 229940072056 alginate Drugs 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 229960003121 arginine Drugs 0.000 description 46
- 235000009697 arginine Nutrition 0.000 description 46
- 235000002639 sodium chloride Nutrition 0.000 description 31
- 238000009835 boiling Methods 0.000 description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 229940024606 amino acid Drugs 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 235000010413 sodium alginate Nutrition 0.000 description 7
- 239000000661 sodium alginate Substances 0.000 description 7
- 229940005550 sodium alginate Drugs 0.000 description 7
- 230000008859 change Effects 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 3
- 229960003589 arginine hydrochloride Drugs 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- -1 gums Chemical class 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- 108010068370 Glutens Proteins 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000007857 degradation product Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- ZVEMACCDKBQNGX-KALODSIISA-N (2s)-2-amino-5-(diaminomethylideneamino)pentanoic acid;butanoic acid Chemical compound CCCC(O)=O.CCCC(O)=O.CCCC(O)=O.CCCC(O)=O.OC(=O)[C@@H](N)CCCN=C(N)N.OC(=O)[C@@H](N)CCCN=C(N)N.OC(=O)[C@@H](N)CCCN=C(N)N ZVEMACCDKBQNGX-KALODSIISA-N 0.000 description 1
- HZLCGUXUOFWCCN-UHFFFAOYSA-N 2-hydroxynonadecane-1,2,3-tricarboxylic acid Chemical compound CCCCCCCCCCCCCCCCC(C(O)=O)C(O)(C(O)=O)CC(O)=O HZLCGUXUOFWCCN-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- RVEWUBJVAHOGKA-WOYAITHZSA-N Arginine glutamate Chemical compound OC(=O)[C@@H](N)CCC(O)=O.OC(=O)[C@@H](N)CCCNC(N)=N RVEWUBJVAHOGKA-WOYAITHZSA-N 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229930064664 L-arginine Natural products 0.000 description 1
- 235000014852 L-arginine Nutrition 0.000 description 1
- 125000002059 L-arginyl group Chemical group O=C([*])[C@](N([H])[H])([H])C([H])([H])C([H])([H])C([H])([H])N([H])C(=N[H])N([H])[H] 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- OZBJWQQAAQSQPL-WCCKRBBISA-N acetic acid;(2s)-2-amino-5-(diaminomethylideneamino)pentanoic acid Chemical compound CC(O)=O.OC(=O)[C@@H](N)CCCN=C(N)N OZBJWQQAAQSQPL-WCCKRBBISA-N 0.000 description 1
- 229940040563 agaric acid Drugs 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960004246 arginine glutamate Drugs 0.000 description 1
- 108010013835 arginine glutamate Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000001841 imino group Chemical group [H]N=* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 229910052746 lanthanum Inorganic materials 0.000 description 1
- FZLIPJUXYLNCLC-UHFFFAOYSA-N lanthanum atom Chemical compound [La] FZLIPJUXYLNCLC-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000001846 repelling effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000003460 sulfonic acids Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000009875 water degumming Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Description
本発明は、アルギニン又はアルギニン塩を用いる中華麺の製造方法、並びに無塩又は減塩中華麺改質用製剤に関するものである。 The present invention relates to a method for producing Chinese noodles using arginine or an arginine salt, and a preparation for improving salt-free or low-salt Chinese noodles.
中華麺は、小麦粉を主原料とし、水、かんすい、食塩などを加えて麺生地を作り、麺生地を細く切り出して製麺されるアルカリ性の麺であり、かんすいの作用による独特の風味が好まれ、世界中の多くの国と地域で食されている。日本においては、ラーメン、やきそば、冷やし中華などの形態で喫食されることが多いが、ラーメンの即席麺等は、世界中に広く普及している。 Chinese noodles are alkaline noodles made from wheat flour, water, citrus and salt to make noodle dough. Is eaten in many countries and regions around the world. In Japan, ramen, yakisoba and chilled Chinese are often eaten, but instant noodles of ramen are widely used all over the world.
中華麺の食感を構成する要素としては、小麦粉中のタンパク質や澱粉、かんすい、食塩、そして水などが挙げられるが、近年はより強い弾力やもちもち感を出すために、様々な技術が開発されてきており、食感改質ニーズは高まっている。また、中華麺は、生麺、フライ麺、乾燥麺の状態から、加熱調理や湯戻しをして喫食されるため、加熱調理や湯戻し直後から喫食するまでの間に湯伸び、茹で伸びといった現象が起こり、経時的に食感が著しく低下する。従って、いかに加熱調理や湯戻し直後の好ましい食感を維持することができるかは、中華麺の品質を決める非常に重要な要素であり、最も高いニーズとなっている。更に近年では、健康志向の高まりから、減塩ニーズも顕在化してきているが、食塩の添加量を減らすことにより湯伸び、茹で伸びの速度が速くなるため、減塩または無塩の実現には他の方法にて湯伸び、茹で伸びを抑制する必要がある。 The elements that make up the texture of Chinese noodles include protein and starch in wheat flour, citrus, salt, and water. In recent years, various technologies have been developed to provide a stronger resilience and texture. The texture improvement needs are increasing. In addition, Chinese noodles are eaten by cooking and rejuvenating hot water from the state of raw noodles, fried noodles, and dry noodles. A phenomenon occurs, and the texture is significantly lowered with time. Therefore, how to maintain a favorable texture immediately after cooking and reconstitution with water is a very important factor that determines the quality of Chinese noodles, and is the highest need. Furthermore, in recent years, the need for salt reduction has also become apparent due to the increase in health consciousness, but by reducing the amount of salt added, the rate of hot water elongation and boil growth will increase, so it is necessary to achieve salt reduction or salt-free. It is necessary to suppress hot water elongation and elongation with other methods.
麺類の食感改質技術としては多くの知見が開示されているが、ガム等の多糖類を使用する技術が多く、例えば、大豆粉と共に、寒天、コンニャク粉、セルロース、カードラン、グアガム、アルギン酸、ペクチン、カラギーナン、卵白から選ばれる少なくともひとつを使用する方法（特許文献１）、ランザンガムと共に、キサンタンガム、寒天、アルギン酸から選ばれる少なくともひとつを使用する方法（特許文献２）などが開示されている。いずれの方法も、顕著な麺の食感改質効果を示すものの、麺そのものの食感を改質するものであり、湯伸びや茹で伸びによる麺の食感低下に関する記載はない。また、アルギニンに関する記載は一切無い。 Much knowledge has been disclosed as technology for improving the texture of noodles, but there are many technologies that use polysaccharides such as gums, for example, agar, konjac flour, cellulose, curdlan, guar gum, alginic acid together with soy flour. , A method using at least one selected from pectin, carrageenan and egg white (Patent Document 1), a method using at least one selected from xanthan gum, agar, and alginic acid together with Lanthanum gum (Patent Document 2). Each of the methods shows a remarkable effect of improving the texture of the noodles, but improves the texture of the noodles themselves, and there is no description about the decrease in the texture of the noodles due to hot water elongation or boiled elongation. Moreover, there is no description regarding arginine.
麺類の湯伸び、茹で伸び抑制効果に関する知見としては、微細セルロース、ローカストビーンガム、キサンタンガム、親水性物質を併用する方法（特許文献３）、アルギン酸カルシウムを用いる方法（特許文献４）、卵白の酵素加水分解物を用いる方法（特許文献５）、トランスグルコシダーゼを用いる方法（特許文献６）などが開示されている。いずれも一定の効果は認められるものの、その効果の程度は十分なものではなかった。また、アルギニンに関する記載は一切無い。 The knowledge about the hot water elongation and boil elongation suppression effect of noodles includes a method of using fine cellulose, locust bean gum, xanthan gum, a hydrophilic substance in combination (Patent Document 3), a method using calcium alginate (Patent Document 4), an enzyme of egg white A method using a hydrolyzate (Patent Document 5) and a method using a transglucosidase (Patent Document 6) are disclosed. In all cases, a certain effect was observed, but the degree of the effect was not sufficient. Moreover, there is no description regarding arginine.
麺類への、アルギニンを含む塩基性アミノ酸の添加に関する知見としては、塩基性アミノ酸、カルシウム塩、ローズマリー抽出物のうち少なくともひとつを用いることによる加工食品用アクリルアミド生成抑制剤（特許文献７）、塩基性アミノ酸、中性アミノ酸、中性イミノ酸、スルホン酸のうち少なくともひとつを用いることによる加熱食品のアクリルアミド生成抑制剤（特許文献８）、塩基性アミノ酸、塩化カリウム、動物タンパク酵素分解物、植物タンパク酵素分解物を併用する米飯類または麺類の塩味増強方法（特許文献９）、ベタインおよび塩基性アミノ酸または塩基性ペプチドを使用する蒸し中華麺の保存性向上方法（特許文献１０）が開示されている。このうち、特許文献９は麺類を味付けする調味料、すなわち、スープ、たれ、ソースの塩味増強に関する技術であり、本発明の麺そのものの物性を改良する技術とは、技術分野が異なるものである。特許文献７および特許文献１０には、麺類に塩基性アミノ酸を練り込む手法が具体的に記載されているが、特許文献７においては、ヒスチジン、リジンに比べてアルギニンの効果が低い旨が記載されている上、ヒスチジンおよびリジンの至適添加量が１〜５％と非常に高く、本発明におけるアルギニンの至適添加量である０．０１〜１％、好ましくは０．１〜０．５％とは明らかに異なっている。一方、特許文献１０においては、塩基性アミノ酸の至適添加量は０．１％、より好ましくは０．０１〜０．０３％と非常に低く、本発明におけるアルギニンの至適添加量である０．０１〜１％、好ましくは０．１〜０．５％とは、好ましい効果の得られる領域が明らかに異なっている。また、特許文献７〜１０のいずれにおいても食感に関する記載は無く、麺類に対してアルギニンと共にグアガム、アルギン酸などの多糖類や、卵白を併用した例はない。 As knowledge about addition of basic amino acid containing arginine to noodles, acrylamide production inhibitor for processed foods by using at least one of basic amino acid, calcium salt and rosemary extract (Patent Document 7), base Acrylamide formation inhibitor for heated foods by using at least one of neutral amino acids, neutral amino acids, neutral imino acids and sulfonic acids (Patent Document 8), basic amino acids, potassium chloride, animal protein enzyme degradation products, plant proteins A method for enhancing the salty taste of cooked rice or noodles using an enzymatic degradation product (Patent Document 9), and a method for improving the storage stability of steamed Chinese noodles using betaine and a basic amino acid or basic peptide (Patent Document 10) are disclosed. . Among these, Patent Document 9 is a technique for enhancing the salty taste of seasonings for seasoning noodles, that is, soup, sauce, and sauce, and is different from the technique for improving the physical properties of the noodle itself of the present invention. . Patent Document 7 and Patent Document 10 specifically describe a method of kneading a basic amino acid into noodles, but Patent Document 7 describes that the effect of arginine is lower than that of histidine and lysine. In addition, the optimum addition amount of histidine and lysine is as very high as 1 to 5%, and the optimum addition amount of arginine in the present invention is 0.01 to 1%, preferably 0.1 to 0.5%. Is clearly different. On the other hand, in Patent Document 10, the optimum addition amount of basic amino acid is 0.1%, more preferably 0.01 to 0.03%, which is very low, 0 which is the optimum addition amount of arginine in the present invention. The region where the preferable effect is obtained is clearly different from 0.01 to 1%, preferably 0.1 to 0.5%. Moreover, in any of Patent Documents 7 to 10, there is no description about the texture, and there is no example of using polysaccharides such as guar gum and alginic acid together with arginine and egg white for noodles.
本発明の目的は、食感の改善された中華麺の製造方法及び中華麺改質用製剤を提供することであり、特に中華麺の湯伸び、茹で伸びを抑制する方法を提供することである。更には、無塩もしくは減塩の中華麺の湯伸び、茹で伸びを抑制する方法を提供することである。 An object of the present invention is to provide a method for producing Chinese noodles with improved texture and a preparation for modifying Chinese noodles, and in particular, to provide a method for suppressing Chinese noodle hot water elongation and boil elongation. . Furthermore, the present invention is to provide a method for suppressing the elongation of boiled Chinese noodles without salt or reduced salt.
本発明者等は、鋭意研究を行った結果、本発明は、アルギニン又はアルギニン塩を用いることにより、上記目的を達成しうることを見出し、本発明を完成するに至った。即ち、本発明は以下の通りである。
（１）小麦粉とアルギニン又はアルギニン塩とを混合し製麺することを特徴とする中華麺の製造方法であって、アルギニン又はアルギニン塩の量が、小麦粉１００ｇあたり、アルギニン換算で０．０１〜１ｇである中華麺の製造方法。
（２）さらに、小麦粉１００ｇあたり１ｇ未満の食塩を混合し製麺することを特徴とする（１）記載の方法。
（３）さらに、小麦粉１００ｇあたり０．０１〜０．９ｇの食塩を混合し製麺することを特徴とする（１）記載の方法。
（４）アルギニン又はアルギニン塩の量が、小麦粉１００ｇあたりアルギニン換算で０．１〜０．５ｇであり、中華麺の食塩含量が原料小麦粉１００ｇあたり０．０１〜０．９ｇである（１）記載の方法。
（５）さらに、卵白、グアガム、アルギン酸、アルギン酸塩より成る群より選ばれる１以上を混合し製麺することを特徴とする（１）乃至（４）記載の方法。
（６）原料小麦粉１００ｇあたりの卵白の量が０．１〜５ｇ、グアガムの量が０．１〜５ｇ、アルギン酸の量が０．０１〜２ｇ又はアルギン酸塩が０．０１〜２ｇである（５）記載の方法。
（７）中華麺がフライ麺である（１）乃至（６）記載の方法。
（８）アルギニン又はアルギニン塩を含有することを特徴とする無塩又は減塩中華麺製麺用製剤。
As a result of intensive studies, the present inventors have found that the above object can be achieved by using arginine or an arginine salt, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing Chinese noodles comprising mixing wheat flour with arginine or arginine salt to produce noodles, wherein the amount of arginine or arginine salt is 0.01 to 1 g in terms of arginine per 100 g of flour. A method for producing Chinese noodles.
(2) The method according to (1), further comprising mixing less than 1 g of salt per 100 g of flour to make noodles.
(3) The method according to (1), further comprising mixing 0.01 to 0.9 g of salt per 100 g of flour to make noodles.
(4) The amount of arginine or arginine salt is 0.1 to 0.5 g in terms of arginine per 100 g of flour, and the salt content of Chinese noodles is 0.01 to 0.9 g per 100 g of raw material flour. the method of.
(5) The method according to any one of (1) to (4), further comprising mixing one or more selected from the group consisting of egg white, guar gum, alginic acid, and alginate to make noodles.
(6) The amount of egg white per 100 g of raw flour is 0.1 to 5 g, the amount of guar gum is 0.1 to 5 g, the amount of alginic acid is 0.01 to 2 g, or the alginate is 0.01 to 2 g (5 ) The method described.
(7) The method according to any one of (1) to (6), wherein the Chinese noodles are fried noodles.
(8) An unsalted or low-salt Chinese noodle noodle preparation characterized by containing arginine or an arginine salt.
本発明により、中華麺の物性を向上することができる。特に、中華麺の湯伸び、茹で伸びを抑制することができ、更には、無塩もしくは減塩の中華麺の湯伸び、茹で伸びを抑制することができる。 According to the present invention, the physical properties of Chinese noodles can be improved. In particular, the elongation of Chinese noodles with hot water and boil can be suppressed, and further, the growth of unsalted or reduced salt Chinese noodles with hot water and boil can be suppressed.
本発明の中華麺の製造方法は、小麦粉とアルギニン又はアルギニン塩とを混合し製麺することを特徴とする。すなわち、本発明の中華麺は、小麦粉、アルギニン又はアルギニン塩、水、かんすいなどを混合して麺生地を作り、麺生地を伸ばし、細く切り出すことにより製麺されるアルカリ性の麺である。使用する小麦粉はどのような品種のものでもよく、強力粉、準強力粉、中力粉、薄力粉、デュラムセモリナ粉等、いかなる小麦粉でも構わない。また、米粉、大麦粉、ライ麦粉等の小麦粉以外の穀粉と混合して使用しても構わない。さらには、麺生地を作る際に、卵白、グアガム、アルギン酸、アルギン酸塩（アルギン酸ナトリウム等）、澱粉（加工澱粉を含む）、グルテン、色素等を混合してもよい。 The method for producing Chinese noodles of the present invention is characterized in that wheat flour and arginine or an arginine salt are mixed to produce noodles. That is, the Chinese noodles of the present invention are alkaline noodles made by mixing wheat flour, arginine or arginine salt, water, kansui, etc. to make a noodle dough, stretching the noodle dough and cutting it out into thin pieces. The flour to be used may be of any variety, and may be any flour such as strong flour, semi-strong flour, medium strength flour, weak flour, durum semolina flour. Moreover, you may mix and use flour other than wheat flour, such as rice flour, barley flour, and rye flour. Furthermore, egg white, guar gum, alginic acid, alginates (such as sodium alginate), starch (including processed starch), gluten, pigments and the like may be mixed when making the noodle dough.
本発明の中華麺は、茹でて、又は湯戻しをして喫食するが、茹で又は湯戻し前の麺の状態は、生麺、フライ麺、乾燥麺等、いかなる状態でもよい。また、茹で又は湯戻し後、いかなる状態で食しても構わない。尚、茹で伸びとは茹でた後に、湯伸びとは湯戻しした後に、麺線内の水分勾配がなくなり、硬さ、弾力、中芯感が失われてコシのない状態になることを言う。 The Chinese noodles of the present invention are boiled or reheated for hot water, and the state of the noodles before boiled or reheated may be any state such as raw noodles, fried noodles, and dried noodles. Moreover, you may eat in any state after boiled or reconstituted with hot water. In addition, boiled elongation refers to the fact that after boiling and hot water refining, the moisture gradient in the noodle strings disappears, and the hardness, elasticity, and feeling of the core are lost and the body is not stiff.
本発明のアルギニン又はアルギニン塩の例としては、アルギニン、アルギニングルタミン酸塩、アルギニン塩酸塩、アルギニン酢酸塩、アルギニン酪酸塩、アルギニン硫酸塩などが挙げられ、その他いかなる塩でもよく、それらの組み合わせでも構わない。Ｌ体、Ｄ体、それらの混合物でもよい。また、本発明で用いるアルギニンもしくはアルギニン塩は、醗酵法、抽出法などいかなる方法で製造されたものでも構わない。尚、味の素(株)より市販されているＬ−アルギニンがその一例である。 Examples of the arginine or arginine salt of the present invention include arginine, arginine glutamate, arginine hydrochloride, arginine acetate, arginine butyrate, arginine sulfate, etc., any other salt, or a combination thereof. . L-form, D-form, and a mixture thereof may be used. Moreover, the arginine or arginine salt used in the present invention may be produced by any method such as a fermentation method or an extraction method. An example is L-arginine commercially available from Ajinomoto Co., Inc.
中華麺にアルギニン又はアルギニン塩を添加する場合は、中華麺の製麺時のどの段階で添加し作用させても構わないが、粉混合時に原料小麦粉に粉末で添加するか、加水時に水に事前溶解させて混練するのが望ましい。 When adding arginine or arginine salt to Chinese noodles, it may be added at any stage during the noodle making of Chinese noodles. It is desirable to dissolve and knead.
本発明の中華麺の製造において、アルギニン又はアルギニン塩の量は、小麦粉１００ｇあたり、アルギニン換算で０．０１〜１ｇ、好ましくは０．１〜０．５ｇの範囲が適正である。尚、アルギニン換算とは、アルギニン塩の重量にアルギニンの分子量を乗じ、アルギニン塩の分子量で除した値を意味する。例えば、アルギニン塩酸塩（分子量２１０．６６）の場合、アルギニン塩酸塩１ｇのアルギニン換算は、１ｇ×１７４．２０÷２１０．６６＝０．８３ｇとなる。 In the production of the Chinese noodles of the present invention, the amount of arginine or arginine salt is appropriately 0.01 to 1 g, preferably 0.1 to 0.5 g in terms of arginine per 100 g of flour. Arginine conversion means a value obtained by multiplying the weight of arginine salt by the molecular weight of arginine and dividing by the molecular weight of arginine salt. For example, in the case of arginine hydrochloride (molecular weight 210.66), the conversion of arginine hydrochloride 1 g to arginine is 1 g × 174.20 ÷ 210.66 = 0.83 g.
小麦粉、アルギニン又はアルギニン塩に加え、さらに、卵白、グアガム、アルギン酸、アルギン酸塩より成る群より選ばれる１以上を混合し製麺する場合、原料小麦粉１００ｇあたりの卵白の量は０．１〜５ｇ、グアガムの量は０．１〜５ｇ、アルギン酸の量は０．０１〜２ｇ、アルギン酸塩は０．０１〜２ｇが好ましい。 In addition to wheat flour, arginine or arginine salt, in addition, when mixing one or more selected from the group consisting of egg white, guar gum, alginic acid, alginates and making noodles, the amount of egg white per 100 g of raw material flour is 0.1-5 g, The amount of guar gum is preferably 0.1 to 5 g, the amount of alginic acid is preferably 0.01 to 2 g, and the alginate is preferably 0.01 to 2 g.
本発明における無塩中華麺とは、食塩を添加せずに製麺された中華麺を意味し、減塩中華麺とは、麺そのもの（麺線）の食塩含量が原料小麦粉１００ｇ当たり１ｇ未満、好ましくは０．０１〜０．９ｇである中華麺を意味する。減塩中華麺の場合、製麺の際に添加する食塩の量は、１ｇ未満あるいは０．０１〜０．９ｇが好ましい。アルギニン又はアルギニン塩を用いることにより、もしくはアルギニン又はアルギニン塩と食塩を混合することにより、原料小麦粉１００g当たり１ｇ未満の食塩量でも、湯伸び、茹で伸びの抑制された中華麺を製造することができる。 The salt-free Chinese noodles in the present invention mean Chinese noodles made without adding salt, and the salt-reduced Chinese noodles have a salt content of noodles themselves (noodle strings) of less than 1 g per 100 g of raw flour, It means Chinese noodles that are preferably 0.01-0.9 g. In the case of salt-reduced Chinese noodles, the amount of salt added during noodle making is preferably less than 1 g or 0.01 to 0.9 g. By using arginine or arginine salt, or by mixing arginine or arginine salt and sodium chloride, it is possible to produce Chinese noodles whose hot water elongation and boil elongation are suppressed even with a salt amount of less than 1 g per 100 g of raw flour. .
アルギニン又はアルギニン塩に、卵白、グアガム、アルギン酸、アルギン酸塩、食塩、砂糖、澱粉、加工澱粉、デキストリン等の賦形剤、植物エキス等の調味料、グルテン、グルタチオン等の還元剤、乳化剤、かんすい、香料、色素等その他の食品素材や食品添加物等と混合することにより、無塩又は減塩中華麺改質用の製剤を得ることができる。本発明の中華麺改質用製剤は、液体状、ペースト状、顆粒状、粉末状のいずれの形態でも構わない。 Arginine or arginine salt, egg white, guar gum, alginic acid, alginate, salt, sugar, starch, processed starch, excipients such as dextrin, seasonings such as plant extracts, reducing agents such as gluten and glutathione, emulsifier, kansui, By mixing with other food materials such as fragrances and pigments, food additives and the like, a preparation for modifying salt-free or low-salt Chinese noodles can be obtained. The Chinese noodle modification preparation of the present invention may be in any form of liquid, paste, granule, or powder.
以下に実施例を挙げ、本発明をさらに詳しく説明する。本発明は、この実施例により何ら限定されない。 The following examples further illustrate the present invention. The present invention is not limited in any way by this example.
表１に示す配合にて粉区分を混練機「２ｋｇ真空捏機」（大竹麺機社製）に投入し、１００rpmにて１分混合した。表１の水区分に示す配合にて溶解させた水溶液を、上記混合粉原料に全量加えて、混練機にて３．５分間（１００rpm；２分、５０rpm；１．５分）混合した。混練後、製麺機「小型粗麺帯機・小型連続圧延機」（トム社製）にてバラ掛け、複合、圧延し、室温にて１時間寝かせた後に＃１８の切り刃を用いて切り出しを行った。切り出した麺線は１００ｇずつ小分けにし、スチーマー「スチームトンネルコンベア」（富士製作所社製）にて２分間蒸し、蒸し麺を得た。蒸し麺は、円形の型に入れ、フライヤー「コンパクトオートフライヤー」（北沢産業社製）にて１４０℃のパーム油で２分間揚げてフライ麺を得た。得られたフライ麺は、沸騰水にて５分間茹でた後、熱水の入ったどんぶりに移し、ラーメン系にて官能評価を行った。官能評価は、硬さおよび弾力に関して、茹で直後のコントロール区分を０点とし、−２点から２点までの評点法にて評価人数４人で行った。評価タイミングは、茹で０分後（茹で直後）、茹で３分後、茹で５分後、茹で１０分後の４回とした。硬さに関する結果を図１、弾力に関する結果を図２に示す。尚、「硬さ」とは噛み始める際に感じる応力、「弾力」とは噛み潰した際に反発してくる応力すなわち復元力の強さと定義した。評点の尺度は、０．５点が「差あり」、１点が「顕著な差あり」、２点が「非常に顕著な差あり」とした。更に、湯伸び、茹で伸びの指標として、茹で０分後（茹で直後）の評点に対する変化量を算出した。硬さに関する結果を図３、弾力に関する結果を図４に示す。小麦粉は「白椿」（日清製粉社製）、かんすいは「粉末かんすいA」（日本コロイド社製）、クチナシ色素は「イエローカラーTH-G」（長谷川香料社製）、アルギニンは「L-アルギニン」（味の素社製）、卵白は「卵白粉末」（太陽化学社製）、グアガムは「VIDOGUM GHK 175」（ユニテックフーズ社製）、アルギン酸ナトリウムは「キミカアルギニン」（キミカ社製）を用いた。 The powder classification with the formulation shown in Table 1 was put into a kneading machine “2 kg vacuum kneader” (manufactured by Otake Noodle Machine Co., Ltd.) and mixed at 100 rpm for 1 minute. The total amount of the aqueous solution dissolved in the composition shown in the water section of Table 1 was added to the mixed powder material, and mixed for 3.5 minutes (100 rpm; 2 minutes, 50 rpm; 1.5 minutes) in a kneader. After kneading, the noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.) is loosened, combined, rolled, and allowed to stand at room temperature for 1 hour, and then cut using a # 18 cutting blade Went. Cut out noodle strings were divided into 100 g portions and steamed for 2 minutes with a steamer “Steam Tunnel Conveyor” (Fuji Seisakusho) to obtain steamed noodles. The steamed noodles were put into a circular mold and fried with palm oil at 140 ° C. for 2 minutes with a fryer “Compact Auto Flyer” (manufactured by Kitazawa Sangyo Co., Ltd.) to obtain fried noodles. The fried noodles obtained were boiled with boiling water for 5 minutes, then transferred to a bowl filled with hot water, and subjected to sensory evaluation in a ramen system. The sensory evaluation was performed by 4 evaluation persons by scoring from -2 points to 2 points, with the control classification immediately after boiling as 0 points regarding hardness and elasticity. The evaluation timing was 4 times, 0 minutes after boiled (immediately after boiled), 3 minutes after boiled, 5 minutes after boiled, and 10 minutes after boiled. The result regarding hardness is shown in FIG. 1, and the result regarding elasticity is shown in FIG. “Hardness” was defined as the stress felt when starting to bite, and “elasticity” was defined as the stress repelling when biting, that is, the strength of the restoring force. As for the rating scale, 0.5 points were “difference”, 1 point was “significant difference”, and 2 points were “very significant difference”. Furthermore, the amount of change relative to the score after 0 minutes of boiling (immediately after boiling) was calculated as an index of hot water elongation and boiling elongation. The result regarding hardness is shown in FIG. 3, and the result regarding elasticity is shown in FIG. Wheat flour is "Shirakaba" (Nisshin Flour Mills), Kansui is "Powder Kansui A" (Nihon Colloid), Gardenia pigment is "Yellow Color TH-G" (Hasegawa Fragrance), Arginine is "L- Arginine (manufactured by Ajinomoto Co.), egg white used “egg white powder” (manufactured by Taiyo Kagaku), guar gum used “VIDOGUM GHK 175” (manufactured by Unitech Foods), and sodium alginate used “Kimika arginine” (manufactured by Kimika). .
表２に示す配合に従い、実施例１と同様の方法にてフライ麺を作製し、ラーメン系にて官能評価を行った。硬さに関する結果を図５、弾力に関する結果を図６に示す。また、実施例１と同様に、湯伸び、茹で伸びの指標として、茹で０分後（茹で直後）の評点に対する変化量も算出した。硬さに関する結果を図７、弾力に関する結果を図８に示す。 According to the formulation shown in Table 2, fried noodles were produced by the same method as in Example 1, and sensory evaluation was performed using a ramen system. The result regarding hardness is shown in FIG. 5, and the result regarding elasticity is shown in FIG. As in Example 1, the amount of change with respect to the score after 0 minutes of boiling (immediately after boiling) was also calculated as an index of hot water elongation and boiling elongation. The result regarding hardness is shown in FIG. 7, and the result regarding elasticity is shown in FIG.
本発明によると、中華麺の物性を向上できるため、食品分野において極めて有用である。 According to the present invention, the physical properties of Chinese noodles can be improved, which is extremely useful in the food field.
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| CN109310127A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of frying surface |
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| JP2004147576A (en) * | 2002-10-31 | 2004-05-27 | Taiyo Kagaku Co Ltd | Noodle quality improving agent and method for producing noodle |
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