JP4706308B2 - 麺類の製造方法 - Google Patents
麺類の製造方法 Download PDFInfo
- Publication number
- JP4706308B2 JP4706308B2 JP2005109795A JP2005109795A JP4706308B2 JP 4706308 B2 JP4706308 B2 JP 4706308B2 JP 2005109795 A JP2005109795 A JP 2005109795A JP 2005109795 A JP2005109795 A JP 2005109795A JP 4706308 B2 JP4706308 B2 JP 4706308B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- flour
- chelating agent
- citrate
- transglutaminase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000012149 noodles Nutrition 0.000 title claims description 152
- 238000004519 manufacturing process Methods 0.000 title claims description 23
- 235000013312 flour Nutrition 0.000 claims description 50
- 239000002738 chelating agent Substances 0.000 claims description 41
- 102000004190 Enzymes Human genes 0.000 claims description 38
- 108090000790 Enzymes Proteins 0.000 claims description 38
- 108060008539 Transglutaminase Proteins 0.000 claims description 33
- 102000003601 transglutaminase Human genes 0.000 claims description 33
- 238000002360 preparation method Methods 0.000 claims description 32
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical group OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 28
- 239000003638 chemical reducing agent Substances 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 24
- 239000003995 emulsifying agent Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 21
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 18
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 16
- 235000018417 cysteine Nutrition 0.000 claims description 16
- 108010024636 Glutathione Proteins 0.000 claims description 14
- 229960003180 glutathione Drugs 0.000 claims description 14
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 12
- 150000001342 alkaline earth metals Chemical class 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 239000001508 potassium citrate Substances 0.000 claims description 6
- 229960002635 potassium citrate Drugs 0.000 claims description 6
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 6
- 235000011082 potassium citrates Nutrition 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 235000011083 sodium citrates Nutrition 0.000 claims description 6
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims description 3
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 claims description 3
- 239000001415 potassium malate Substances 0.000 claims description 3
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 claims description 3
- 235000011033 potassium malate Nutrition 0.000 claims description 3
- 239000001472 potassium tartrate Substances 0.000 claims description 3
- 229940111695 potassium tartrate Drugs 0.000 claims description 3
- 235000011005 potassium tartrates Nutrition 0.000 claims description 3
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 3
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims description 3
- 229960001790 sodium citrate Drugs 0.000 claims description 3
- 239000001394 sodium malate Substances 0.000 claims description 3
- 239000001433 sodium tartrate Substances 0.000 claims description 3
- 229960002167 sodium tartrate Drugs 0.000 claims description 3
- 235000011004 sodium tartrates Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 description 37
- 239000008107 starch Substances 0.000 description 36
- 235000019698 starch Nutrition 0.000 description 36
- 229940088598 enzyme Drugs 0.000 description 34
- 239000000047 product Substances 0.000 description 25
- 230000000694 effects Effects 0.000 description 21
- 238000011156 evaluation Methods 0.000 description 19
- 241000209140 Triticum Species 0.000 description 17
- 235000021307 Triticum Nutrition 0.000 description 17
- 230000032683 aging Effects 0.000 description 17
- 108010068370 Glutens Proteins 0.000 description 11
- 235000021312 gluten Nutrition 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 10
- 230000006872 improvement Effects 0.000 description 10
- 235000021317 phosphate Nutrition 0.000 description 10
- 239000012138 yeast extract Substances 0.000 description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical group [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 9
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 9
- 229910052791 calcium Inorganic materials 0.000 description 9
- 239000011575 calcium Substances 0.000 description 9
- 229940041514 candida albicans extract Drugs 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 229910052749 magnesium Inorganic materials 0.000 description 9
- 239000011777 magnesium Substances 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 230000008859 change Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 7
- 239000010452 phosphate Substances 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 230000009471 action Effects 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 241000287127 Passeridae Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- NEAQRZUHTPSBBM-UHFFFAOYSA-N 2-hydroxy-3,3-dimethyl-7-nitro-4h-isoquinolin-1-one Chemical compound C1=C([N+]([O-])=O)C=C2C(=O)N(O)C(C)(C)CC2=C1 NEAQRZUHTPSBBM-UHFFFAOYSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 238000006266 etherification reaction Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 2
- 241000187747 Streptomyces Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003141 primary amines Chemical class 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 230000002123 temporal effect Effects 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- 229940038773 trisodium citrate Drugs 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000700198 Cavia Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- AVXURJPOCDRRFD-UHFFFAOYSA-N Hydroxylamine Chemical compound ON AVXURJPOCDRRFD-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000007983 Tris buffer Substances 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 108010032995 epsilon-(gamma-glutamyl)-lysine Proteins 0.000 description 1
- JPKNLFVGUZRHOB-YUMQZZPRSA-N epsilon-(gamma-glutamyl)lysine Chemical compound OC(=O)[C@@H](N)CCCCNC(=O)CC[C@H](N)C(O)=O JPKNLFVGUZRHOB-YUMQZZPRSA-N 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 210000004283 incisor Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011867 re-evaluation Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- LENZDBCJOHFCAS-UHFFFAOYSA-N tris Chemical compound OCC(N)(CO)CO LENZDBCJOHFCAS-UHFFFAOYSA-N 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 229940100445 wheat starch Drugs 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 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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)
Description
(2)さらに、乳化剤を含有することを特徴とする(1)記載の酵素製剤。
(3)乳化剤がショ糖脂肪酸エステルである(2)記載の酵素製剤。
(4)キレート剤がクエン酸塩及び/又は重合リン酸塩であり、還元剤がグルタチオン及び/又はシステインである(1)乃至(3)記載の酵素製剤。
(5)穀粉及びトランスグルタミナーゼ及びキレート剤及び還元剤を使用することを特徴とする麺類の製造方法。
(6)さらに、乳化剤を使用することを特徴とする(5)記載の製造方法。
(7)乳化剤がショ糖脂肪酸エステルである(6)記載の製造方法。
(8)原料穀粉由来アルカリ土類金属の総モル数と、キレート剤のモル数に配位数を乗じた値の比が1.0:0.7〜4.0である(5)乃至(7)記載の製造方法。
(9)キレート剤がクエン酸塩であり、還元剤がグルタチオン及び/又はシステインである(5)乃至(8)記載の製造方法。
(10)原料穀粉由来アルカリ土類金属とクエン酸塩のモル比が1:0.5〜1.3である(9)記載の麺類の製造方法。
(11)キレート剤が重合リン酸塩であり、還元剤がグルタチオン及び/又はシステインである(5)乃至(8)記載の製造方法。
(12)(5)乃至(11)記載の方法で製造された麺類。
中力小麦粉(日清製粉(株)製「雀」)300g、タピオカ加工澱粉(松谷化学(株)製「松谷さくら2」)200gと活性グルテン(グリコ栄養食品(株)製「AグルG」)25g、表1に示した酵素製剤(a)5gを計量し、一つの袋に移して、1分間粉原料を混合した後、ホバートミキサー(製品名:キッチンエード、(株)エフエムアイ製、モデル:KSM5)に移した。さらに、水220gに食塩を20g溶解させて、液温を20℃に合わせた食塩水溶液を調製し、ミキサーを回転させながら少しずつ食塩水溶液を添加し、メモリ1で3分間予備混合を行った。その後、メモリを2に上げて、さらに9分間混合し、得られたそぼろ状の生地を製麺機((株)品川麺機製作所製)で、常法に従って、バラ掛け、複合および圧延後、生地を室温で60分寝かし、切り歯10番で切り出しを行った。試験区ごとの酵素反応量を揃えるために、切り出した麺線は100gずつビニル包材に小分けして冷凍した。全ての試作区で冷凍処理が完了した後、各試験区1袋ずつ取り出し、冷凍状態のまま沸騰した湯に入れ、4分間茹でた。茹でた麺はすぐに氷水でさらして1分間しめた後、ソヤファイブ(不二製油(株)製)2%水溶液に15秒間浸漬してザルに上げ、室温で15分間静置してソヤファイブ水溶液を除去した。調製した麺は全量を袋詰めし、密閉して冷蔵庫で12時間保存した。評価時には、袋から取り出した麺にほぐし用の水として20mlの市水をかけてすぐに箸で麺をほぐし、余分な水分をザルで除去して評価用の検体とした。
中力小麦粉(日清製粉(株)製「雀」)300g、タピオカ加工澱粉(松谷化学(株)製「松谷さくら2」)200gと活性グルテン(グリコ栄養食品(株)製「AグルG」)25g、表3に示した酵素製剤(e)あるいは酵素製剤(f)を各5g計量し、一つの袋に移して、1分間粉原料を混合した。乳化剤として市販のショ糖脂肪酸エステルを用いた。以降の操作は実施例1と同様にして行い、うどんを調製した。評価についても実施例1と同様にして行った。なお、酵素製剤を添加しないものを対照品5として調製し、官能評価時の基準とした。酵素製剤(e)を使用した麺を本発明品2、酵素製剤(f)を使用したものを本発明品3とした。
中力小麦粉(日清製粉(株)製「雀」)300g、タピオカ加工澱粉(松谷化学(株)製「松谷さくら2」)200gと活性グルテン(グリコ栄養食品(株)製「AグルG」)25g、表5に示した酵素製剤(g)〜(k)5gを計量し、一つの袋に移して、1分間粉原料を混合した。以降の操作は実施例1と同様にして行い、うどんを調製した。評価についても実施例1と同様にして行った。なお、酵素製剤を添加しないものを対照品6として調製し、官能評価時の基準とした。酵素製剤(g)〜(k)を使用した麺を順に本発明品4〜8とした。
中力小麦粉(日清製粉(株)製「雀」)300g、タピオカ加工澱粉(松谷化学(株)製「松谷さくら2」)200gと活性グルテン(グリコ栄養食品(株)製「AグルG」)25g、表7に示した酵素製剤(g)〜(k)5gを計量し、一つの袋に移して、1分間粉原料を混合した。以降の操作は実施例1と同様にして行い、うどんを調製した。評価についても実施例1と同様にして行った。なお、酵素製剤を添加しないものを対照品6として調製し、官能評価時の基準とした。
Claims (11)
- トランスグルタミナーゼ、及びクエン酸ナトリウム、クエン酸カリウム、酒石酸ナトリウム、酒石酸カリウム、リンゴ酸ナトリウム及びリンゴ酸カリウムより成る群より選ばれるキレート剤、及び還元剤を含有することを特徴とする酵素製剤。
- さらに、乳化剤を含有することを特徴とする請求項1記載の酵素製剤。
- 乳化剤がショ糖脂肪酸エステルである請求項2記載の酵素製剤。
- キレート剤がクエン酸ナトリウム又はクエン酸カリウムであり、還元剤がグルタチオン及び/又はシステインである請求項1乃至3記載の酵素製剤。
- 穀粉、及びトランスグルタミナーゼ、及びクエン酸ナトリウム、クエン酸カリウム、酒石酸ナトリウム、酒石酸カリウム、リンゴ酸ナトリウム及びリンゴ酸カリウムより成る群より選ばれるキレート剤、及び還元剤を使用することを特徴とする麺類の製造方法。
- さらに、乳化剤を使用することを特徴とする請求項5記載の製造方法。
- 乳化剤がショ糖脂肪酸エステルである請求項6記載の製造方法。
- 原料穀粉由来アルカリ土類金属の総モル数と、キレート剤のモル数に配位数を乗じた値の比が1.0:0.7〜4.0である請求項5乃至7記載の製造方法。
- キレート剤がクエン酸ナトリウム又はクエン酸カリウムであり、還元剤がグルタチオン及び/又はシステインである請求項5乃至8記載の製造方法。
- 原料穀粉由来アルカリ土類金属と、クエン酸ナトリウム又はクエン酸カリウムのモル比が1.0:0.5〜1.3である請求項9記載の麺類の製造方法。
- 請求項5乃至10記載の方法で製造された麺類。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005109795A JP4706308B2 (ja) | 2005-04-06 | 2005-04-06 | 麺類の製造方法 |
TW095107956A TWI388289B (zh) | 2005-04-06 | 2006-03-09 | The manufacturing method of the surface class |
CN2006100718953A CN1843129B (zh) | 2005-04-06 | 2006-03-22 | 面类的加工方法 |
KR1020060030931A KR101255526B1 (ko) | 2005-04-06 | 2006-04-05 | 면류의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005109795A JP4706308B2 (ja) | 2005-04-06 | 2005-04-06 | 麺類の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006288218A JP2006288218A (ja) | 2006-10-26 |
JP4706308B2 true JP4706308B2 (ja) | 2011-06-22 |
Family
ID=37062122
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005109795A Active JP4706308B2 (ja) | 2005-04-06 | 2005-04-06 | 麺類の製造方法 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP4706308B2 (ja) |
KR (1) | KR101255526B1 (ja) |
CN (1) | CN1843129B (ja) |
TW (1) | TWI388289B (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101189976B (zh) * | 2006-11-29 | 2010-07-14 | 河南农业大学 | 高档速冻饺子粉 |
CN103859551B (zh) * | 2014-04-01 | 2015-10-14 | 天津商业大学 | 利用谷蛋白抑制淀粉回生的方法 |
WO2016121885A1 (ja) * | 2015-01-30 | 2016-08-04 | 株式会社林原 | 澱粉質の老化抑制方法 |
CN106071754A (zh) * | 2016-06-03 | 2016-11-09 | 天津狗不理食品股份有限公司 | 适合微波复热的速冻蒸制面食及其制备方法 |
CN109845779A (zh) * | 2017-11-28 | 2019-06-07 | 吉林农业大学 | 一种杂粮玉米饼及其制备方法 |
JP6936721B2 (ja) * | 2017-12-13 | 2021-09-22 | 株式会社ニップン | 減塩手延べ干しめん及びその製造方法 |
JP7254980B1 (ja) | 2022-01-21 | 2023-04-10 | 日清製粉株式会社 | 再加熱されずに喫食される冷蔵調理済み麺類の製造方法 |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5318755A (en) * | 1976-07-31 | 1978-02-21 | Izawa Seimen Koujiyou Yuugen | Production of raw noodle with long preservetivity |
JPS63157950A (ja) * | 1986-12-22 | 1988-06-30 | Nippon Seifun Kk | 麺用改良剤および改良された麺用小麦粉 |
JPH0779707A (ja) * | 1993-09-17 | 1995-03-28 | Ajinomoto Co Inc | 食用蛋白の改質 |
JPH09220063A (ja) * | 1995-12-12 | 1997-08-26 | Life Advance Kenkyusho:Kk | 澱粉系食品の表層改質添加剤 |
JPH10276695A (ja) * | 1997-04-11 | 1998-10-20 | Ajinomoto Co Inc | めん類の製造方法 |
JPH10295297A (ja) * | 1997-04-24 | 1998-11-10 | Dai Ichi Kogyo Seiyaku Co Ltd | 生タイプ麺用乳化剤 |
JPH11346689A (ja) * | 1998-04-08 | 1999-12-21 | Ajinomoto Co Inc | 酵素製剤及び麺類の製造方法 |
JP2000060431A (ja) * | 1998-06-09 | 2000-02-29 | Ajinomoto Co Inc | 新規酵素処理蛋白質含有食品、その製造方法及びそれに使用する酵素製剤 |
JP2001061422A (ja) * | 1999-08-24 | 2001-03-13 | Dai Ichi Kogyo Seiyaku Co Ltd | 生タイプ即席麺用の改質剤組成物、及びこれを用いた生タイプ即席麺の製造方法 |
JP2002027930A (ja) * | 2000-05-11 | 2002-01-29 | Musashino Chemical Laboratory Ltd | 麺類の製造方法および麺 |
JP2004229570A (ja) * | 2003-01-30 | 2004-08-19 | Ezaki Glico Co Ltd | 包装茹で麺の製法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11243843A (ja) * | 1998-02-27 | 1999-09-14 | Ajinomoto Co Inc | パン類の製造方法及びパン類製造用酵素製剤 |
JP2003047416A (ja) * | 2001-08-02 | 2003-02-18 | Asama Chemical Co Ltd | 麺類の変色防止方法及び麺質改良剤 |
-
2005
- 2005-04-06 JP JP2005109795A patent/JP4706308B2/ja active Active
-
2006
- 2006-03-09 TW TW095107956A patent/TWI388289B/zh not_active IP Right Cessation
- 2006-03-22 CN CN2006100718953A patent/CN1843129B/zh not_active Expired - Fee Related
- 2006-04-05 KR KR1020060030931A patent/KR101255526B1/ko active IP Right Grant
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5318755A (en) * | 1976-07-31 | 1978-02-21 | Izawa Seimen Koujiyou Yuugen | Production of raw noodle with long preservetivity |
JPS63157950A (ja) * | 1986-12-22 | 1988-06-30 | Nippon Seifun Kk | 麺用改良剤および改良された麺用小麦粉 |
JPH0779707A (ja) * | 1993-09-17 | 1995-03-28 | Ajinomoto Co Inc | 食用蛋白の改質 |
JPH09220063A (ja) * | 1995-12-12 | 1997-08-26 | Life Advance Kenkyusho:Kk | 澱粉系食品の表層改質添加剤 |
JPH10276695A (ja) * | 1997-04-11 | 1998-10-20 | Ajinomoto Co Inc | めん類の製造方法 |
JPH10295297A (ja) * | 1997-04-24 | 1998-11-10 | Dai Ichi Kogyo Seiyaku Co Ltd | 生タイプ麺用乳化剤 |
JPH11346689A (ja) * | 1998-04-08 | 1999-12-21 | Ajinomoto Co Inc | 酵素製剤及び麺類の製造方法 |
JP2000060431A (ja) * | 1998-06-09 | 2000-02-29 | Ajinomoto Co Inc | 新規酵素処理蛋白質含有食品、その製造方法及びそれに使用する酵素製剤 |
JP2001061422A (ja) * | 1999-08-24 | 2001-03-13 | Dai Ichi Kogyo Seiyaku Co Ltd | 生タイプ即席麺用の改質剤組成物、及びこれを用いた生タイプ即席麺の製造方法 |
JP2002027930A (ja) * | 2000-05-11 | 2002-01-29 | Musashino Chemical Laboratory Ltd | 麺類の製造方法および麺 |
JP2004229570A (ja) * | 2003-01-30 | 2004-08-19 | Ezaki Glico Co Ltd | 包装茹で麺の製法 |
Also Published As
Publication number | Publication date |
---|---|
KR20060107338A (ko) | 2006-10-13 |
TWI388289B (zh) | 2013-03-11 |
CN1843129B (zh) | 2012-02-15 |
TW200706118A (en) | 2007-02-16 |
JP2006288218A (ja) | 2006-10-26 |
KR101255526B1 (ko) | 2013-04-23 |
CN1843129A (zh) | 2006-10-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3867261B2 (ja) | 酵素製剤及び麺類の製造方法 | |
Lü et al. | Study on processing and quality improvement of frozen noodles | |
JP4553368B2 (ja) | 即席麺類及びその製造方法 | |
KR101255526B1 (ko) | 면류의 제조방법 | |
JPH10276695A (ja) | めん類の製造方法 | |
JP6408732B1 (ja) | 麺類用穀粉組成物及び麺類の製造方法 | |
JP6571559B2 (ja) | 麺類の製造方法 | |
JP2020005533A (ja) | 冷凍麺及びチルド麺 | |
JP4619732B2 (ja) | 麺用品質改良剤及び麺類の製造方法 | |
JP2004208636A (ja) | 穀類加工食品用品質改良剤および品質が改良された穀類加工食品 | |
JP7254980B1 (ja) | 再加熱されずに喫食される冷蔵調理済み麺類の製造方法 | |
JP7423940B2 (ja) | 包餡麺帯食品及びその製造方法 | |
JP6616601B2 (ja) | 乾麺 | |
JP4707515B2 (ja) | 即席麺類の製造方法 | |
JP7478520B2 (ja) | 麺皮用小麦粉組成物、麺皮、麺皮の製造方法、ならびに麺皮の加熱調理後の保形性の向上方法 | |
JP2012191915A (ja) | たこ焼き用またはお好み焼き用ミックス | |
JP2024106860A (ja) | 麺類用ほぐれ向上剤、及びそれを用いた麺類 | |
JP2023180779A (ja) | 冷凍調理麺用湯伸び抑制剤およびそれを用いた冷凍調理麺用麺類および冷凍調理麺 | |
JP3537220B2 (ja) | 麺類の製造方法及び麺類の品質改良剤 | |
JP2024139139A (ja) | 再加熱されずに喫食される冷蔵調理済み中華麺類の製造方法 | |
JP6682305B2 (ja) | 中華麺の風味向上剤、中華麺の製造方法、及び中華麺の風味向上方法 | |
JP2023163542A (ja) | 緩慢解凍用冷凍調理済み麺皮食品の製造方法 | |
JP2000197459A (ja) | 乾燥麺類の製造方法 | |
JP2024140701A (ja) | 麺食品 | |
JP2023126164A (ja) | 麺類用改質剤 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080109 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20091105 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100928 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20101020 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110215 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110228 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4706308 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140325 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |