JP2002262801A - Method for effectively utilizing waste or the like of dried instant noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for effectively utilizing noodle waste generated at a step for producing dried instant noodles, and the products of the dried instant noodles passing the use-by date or the like. SOLUTION: The waste of the dried instant noodles and the dried instant noodles are subjected to an action of a protease in an aqueous medium, to the action of the protease in combination with an amylase, or to the action of the amylase after being subjected to the action of the protease, and an oil component is removed from the resultant product. The material after the removal of the oil component is subjected to a centrifugal separation treatment, a concentration treatment under a reduced pressure, a filtration treatment after adding a filtration adjuvant, a drying treatment or the like to provide a soluble dextrin-containing viscous liquid, a soluble dextrin-containing dried product or the like useful as a seasoning base material, a mixing and kneading agent of noodles, a quality-improving agent or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for effectively using dried instant noodles, especially noodle waste generated during the production of fried dried instant noodles, and more particularly to an enzyme treatment of noodle waste with a protease or the like to obtain an oil component. The present invention relates to a method for recovering a water-soluble substance and a water-insoluble substance, and effectively utilizing a water-soluble substance containing a soluble dextrin as a kneading agent, a seasoning, and a seasoning base for noodles.

[0002]

BACKGROUND OF THE INVENTION Instant noodles have been steadily increased in production since they were commercialized in Japan in 1958 as easily noodleable and easily eaten Chinese noodles obtained by pre-gelatinizing starch. Instant noodles in containers with improved convenience have been developed, and seasonings have been diversified, such as Chinese, Korean, Western, and Japanese. These instant foods have become familiar in Japanese dietary habits. The production process of fried and dried instant Chinese noodles is
It consists of kneading flour with a salt and brine mixture, compounding, rolling, cutting out, steaming, cutting, mold filling, frying, cooling and packaging. Among these processes, defective products in the frying and packaging processes It is said that the amount reaches about 1% of the production amount. At present, the production volume of instant noodles in Japan exceeds 4 billion meals, and it is estimated that the annual amount of noodle waste generated from instant noodles reaches about 3500 t. By-products and waste from the food industry are generally characterized by a high concentration of small seasons and small lots. It occurs industrially in large quantities. As a method of using the by-product waste such as noodle waste generated in these manufacturing processes, it is conceivable to recycle it into fine powder and reuse it as a raw material, or to use it for feed. It was not suitable for use, and incineration and treatment as industrial waste were common. In addition, in recent years, due to the growing consumer preference for freshness, products whose expiration date or expiration date are approaching lose their marketability, and are returned to manufacturers by distributors,
These processing methods are also problematic. In addition, revisions to the legal system for waste are mandating manufacturers to promote the reuse of by-products and waste, and manufacturers are urgently required to address this issue. However, most of the dried instant noodles and their noodles are fried, so that no suitable processing method has been found, and there has been no report on how to effectively use the instant noodles.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for effectively utilizing dried instant noodle products such as noodle waste and expiration date generated in the process of producing dried instant noodles in view of the above-mentioned problems of the prior art. To provide.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and have analyzed an example of so-called instant Chinese noodles (instant ramen) (3.5% water, 1% lipid).
9.3%, protein 10.3%, carbohydrate 65.3
%, Ash content 1.6%), it was noted that instant Chinese noodles are mainly composed of carbohydrates, proteins and lipids. Selection of enzymes and conditions for their use as to whether useful substances can be recovered from noodle waste of instant Chinese noodles by enzymatic treatment using lipase, protease, amylase, etc. As a result of repeated experiments, etc., when the enzyme treatment to hydrolyze the protein using a protease is first performed, the shape of the noodles disappears, it becomes completely emulsified, and then, if necessary, carbohydrates using amylase Enzyme treatment to hydrolyze, and the resulting reaction solution is allowed to stand to separate the oil, and then the hydrolyzed solution is concentrated to obtain a kneading agent for noodles, a water-soluble solution containing a soluble dextrin useful as a seasoning base and the like. The inventors have found that a fraction can be obtained, and have completed the present invention.

That is, the present invention provides a method for treating dried instant noodles and / or dried instant noodles, which comprises subjecting dried instant noodles and / or dried instant noodles to an enzymatic treatment with a protease in an aqueous medium. 1) A method for treating dried instant noodles and / or dried instant noodles, wherein the dried instant noodles and / or dried instant noodles are enzymatically treated with protease and amylase in an aqueous medium. 4. The dry instant noodle meal and / or claim 3, wherein the enzyme treatment with the protease and the amylase is a treatment in which the amylase acts simultaneously with the protease, or a treatment in which the amylase acts after the protease is acted on. Or a method for treating dried instant noodles (claim 3), or separating an oil component after the enzyme treatment. Or described dry instant Menkuzu and /
Alternatively, a method for treating dried instant noodles (Claim 4), and after separating oil, one or two or more post-treatments selected from centrifugation, concentration under reduced pressure, filtration after addition of a filter aid, and drying. A method for treating dried instant noodle waste and / or dried instant noodles according to any one of claims 1 to 4 (claim 5).

Further, the present invention provides a method for treating dried instant noodles and / or dried instant noodles according to any one of claims 1 to 5, wherein the instant instant noodles and / or dried instant noodles are derived from dried instant noodles. A method for recovering a soluble dextrin-containing liquid or a soluble dextrin-containing dried product (Claim 6),
A dried instant noodle meal and / or a soluble dextrin-containing liquid derived from dried instant noodles obtained by the recovery method described in claim 7, and a dried instant noodle meal and / or dried instant noodles obtained by the recovery method described in claim 6. A dried instant noodle meal and / or a dry instant noodle meal obtained by performing the method for treating dried instant noodle waste and / or dried instant noodles according to any one of claims 1 to 5; Or a method for recovering insoluble carbohydrates derived from dried instant noodles (Claim 9)
And dried instant noodles obtained by the recovery method according to claim 9 and / or insoluble carbohydrates derived from dried instant noodles (claim 10), and dried instant noodles and / or dried instant noodles according to any one of claims 1 to 4. A method for recovering dried instant noodles and / or an oil component derived from dried instant noodles, which is a method for treating dried instant noodles, and a dried instant noodle waste obtained by the recovery method according to claim 11. And / or a food or food material obtained by adding an oil component derived from dried instant noodles (claim 12) or a liquid containing soluble instant dextrin derived from dried instant noodle waste and / or dried instant noodles according to claim 7 (claim 13) )
Further, the present invention relates to a food or food material (claim 14) to which a dried instant noodle waste and / or a dried product containing soluble dextrin derived from dried instant noodles according to claim 8 is added.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As a method for treating dried instant noodles and / or dried instant noodles in the present invention, a method of enzymatically treating dried instant noodles and / or dried instant noodles with an protease in an aqueous medium, The method is not particularly limited as long as it is a method of performing an enzyme treatment with a protease and an amylase in an aqueous medium. Here, the dried instant noodles are obtained by pre-gelatinizing starch in the noodles by oil-frying,
By hot air drying treatment at ℃ or more, microwave heating treatment, etc.
Dried while keeping the state of alpha conversion, moisture 1-10
% Noodles, usually processed noodles with instantaneous properties that can be eaten by short-time steaming or hot water immersion. The types of fried noodles and non-fried noodles (heat-dried noodles) , Non-seasoned noodles with flavored noodles and seasonings, bagged noodles and cup noodles,
Ramen, yakisoba, udon and soba can be mentioned respectively.

Among the dried instant noodles, the instant fried instant noodles of the deep-fried type have a high lipid content and a large amount of production, and can be particularly suitably exemplified as a target to be treated by the treatment method of the present invention. The general ingredient composition of the instant fried Chinese noodles is about 50-70% of carbohydrate (sugar),
It is said that the protein is about 9 to 12% and the lipid is 15 to 20%, and the carbohydrate can be liquefied by a carbohydrate-degrading enzyme such as amylase in most of the starch pregelatinized by heating.
The protein is mainly gluten in flour and can be liquefied with protease. Most of the fats and oils used for instant Chinese noodle production are palm oils, and have a property of hardening when cooled, and thus are relatively easily separated.

As the protease used in the treatment method of the present invention, any protease capable of rapidly liquefying a protein in an aqueous medium may be used, and any of an endo-type protease and an exo-type protease may be used. Also, they can be used in combination. Examples of such endo-type proteases include subtilisin (manufactured by Carlsberg) derived from the genus Bacillus, Alcalase (manufactured by Novo Nordisk), Aspergillus oryzae (As
pergillus oryzae) (Hankyu Bioindustry), papain, bromelain,
Trypsin, pepsin and the like can be exemplified. As the exo-type protease, Aspergillus oryzae (As
pergillus oryzae) (manufactured by Amano Pharmaceutical Co., Ltd.), Flavorzyme L (manufactured by Novo Nordisk) and the like. In addition, as the above-mentioned protease used in the treatment method of the present invention, those having an amidase activity in addition to the protease activity, such as the above-mentioned alcalase, can also be used.

The amylase used in the treatment method of the present invention may be any amylase capable of rapidly liquefying a saccharide in an aqueous medium, and the reaction product is mainly α-dextrin, which is a dextrin. It is preferred to use amylase. As such α-amylase, amylase AD-1 (manufactured by Amano Pharmaceutical Co., Ltd.), termamyl 12 derived from Bacillus licheniformis (Bacillus licheniformis).
0L (manufactured by Novo Nordisk) and the like. Cellulase can be used instead of or together with amylase. Such an amylase and / or cellulase is used in combination with a protease. When used in combination with a protease, the amylase and / or cellulase may be acted on simultaneously with the protease, or the amylase and / or cellulase may be acted on after the protease is acted on. preferable. As described above, most of instant Chinese noodles are carbohydrates, but when about 10% of proteins are ignored and only carbohydrate-degrading enzymes such as amylase are acted on, the noodles cannot be completely disintegrated, and A soft sheath-like film remains (Comparative Example 1). In addition, since the enzyme-treated solution has a high viscosity, it is difficult to remove green onions and the like contained in seasoned noodles and the like, and there is a high possibility that the enzyme treatment solution will become a bottleneck in the manufacturing process. On the other hand, an enzyme-treated product of gluten, which is a protein, produces high-quality amino acids. Therefore, transferring them to the final product is also effective in improving nutritional and taste quality.

The enzyme treatment with a protease or the enzyme treatment with a protease and an amylase in the treatment method of the present invention is carried out in an aqueous medium. For example, even if the enzyme is added to noodle waste and / or noodles with water. Alternatively, an enzyme solution prepared by dissolving an enzyme in water may be prepared in advance, and noodles may be charged into the solution to cause a reaction. The noodle waste and noodles used for such an enzyme treatment can be preliminarily pulverized, but may be used as they are. The enzymatic reaction is preferably carried out under the optimal temperature and pH conditions of the commonly used enzyme, and preferably under gentle stirring. Regarding the enzyme inactivation of the treatment liquid after the reaction, any of heating and inactivation by pH change may be used, but a method of inactivating by heating at 95 ° C. or more can be preferably exemplified.

The reaction solution after the enzyme treatment is cooled to a temperature lower than the melting point of the oil, for example, 0 to 50 ° C., to form an oil film on the upper surface, and the oil is recovered. in this case,
Cooling at room temperature is desirable from the viewpoint of process cost. The oil thus obtained can be used again for producing instant noodles, and can be used for producing other foods. The liquid after oil recovery contains dextrins, amino acids, and peptides, and is subjected to post-treatment depending on the application, such as centrifugation, concentration under reduced pressure, filtration after addition of a filter aid, and drying (freeze-drying). , Spray drying, constant temperature drying, etc.), and the like, and can be recovered as respective product forms such as a soluble dextrin-containing viscous liquid and a soluble dextrin-containing dried product.

For example, the liquid after oil recovery is directly concentrated to produce a viscous liquid (containing soluble dextrin and insoluble carbohydrate), or the liquid after oil recovery is filtered through diatomaceous earth such as perlite, and the filtrate is concentrated under reduced pressure. To produce a viscous liquid (containing soluble dextrin and containing insoluble carbohydrate). Alternatively, the liquid after oil recovery is centrifuged, the pH of the supernatant is adjusted, and the mixture is concentrated under reduced pressure to produce a viscous liquid (containing soluble dextrin and containing insoluble carbohydrate).
The viscous liquid obtained by these post-treatments contains a soluble dextrin and can be used as a food additive or food material such as a seasoning base material or a kneading agent for noodles. Improvement and flavor improvement effects can be expected.

The concentrated viscous liquid can be used in paste form as a seasoning base or as a kneading agent for noodles, as described above, or freeze-dried or spray-dried to obtain a soluble dextrin-containing dried product. (Solid) It can also be used for production. Specifically, the viscous liquid can be spray-dried (spray-dried) to obtain a soluble dextrin-containing dried product (powder). Dried products containing these soluble dextrins can be used as food additives and food materials such as seasoning bases, excipients (pulverization aids), quality improvers and the like. For example, by adding to a material that is difficult to be powdered or a powder that cannot be powdered as a single product represented by powdered soy sauce, yeast extract, etc., these powders can be formed.
If kneaded with rice confectionery or Japanese confectionery, it can be expected to improve the yield and the quality such as the sweetness suppressing effect, and can be used as a kneading agent. In addition, the liquid after oil recovery is centrifuged, and the precipitate is centrifugally washed and dried at constant temperature to obtain a dried product composed of insoluble carbohydrates. The dried product is used as feed or fertilizer. be able to.

[0015]

EXAMPLES The present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited by these examples. Comparative Example 1 80 g of instant Chinese noodle waste was added to 500 ml of water, and acetic acid (90%) was added dropwise while stirring to adjust the pH to 5.0.
Amylase AD-1 (manufactured by Amano Pharmaceutical Co., 10,000 U /
g, from Bacillus subtilis)
The reaction was performed at 70 ° C. for 3 hours. At this time, the noodle waste often remained in a soft saya shape.

Example 1 As in Comparative Example 1, instant Chinese noodle waste 80 was added to 500 ml of water.
g, stirred, and 0.6 g of Alcalase 0.6 L (0.6 AU / g, manufactured by Novo Nordisk) was added.
The reaction was performed at ５０50 ° C. and pH 6.4 for 4 hours. The pod-like coagulated matter disappeared, became an emulsion, and the oil separated into a surface layer. This solution was heated at 95 to 98 ° C. for 30 minutes to inactivate the enzyme, and allowed to stand at room temperature overnight. The solidified oil on the liquid surface was scooped to obtain 13.3 g of an oil. 30 g of diatomaceous earth (Toko Perlite Co., Ltd., Topco Pearlite)
Was added, and the mixture was stirred and mixed, followed by filtration to obtain 507 ml of a filtrate (13.0% Brix). The filtrate was concentrated under reduced pressure, and the resulting viscous liquid was freeze-dried to obtain 61.7 g of a dried product containing soluble dextrin (yield 77%). Table 1 shows the composition of the dried product. In the table, the salt content of the ash indicates a value measured by the Mohr method. The dried product obtained in this example was easily soluble in water, had no odor, and had a slight sweetness and umami.

[0017]

[Table 1]

Example 2 To 400 ml of water was added 0.36 g of Alcalase 0.6 L (manufactured by Novo Nordisk) and 60 g of instant Chinese noodle waste.
Stir for 1 hour at 47-50 ° C. After 1 hour, the noodles collapsed into an emulsion (final pH of the emulsion: 6.38).
Next, acetic acid (90%) was added dropwise to adjust the pH to 5.40, 0.3 g of amylase AD-1 (manufactured by Amano Pharmaceutical Co., Ltd.) was added, and the mixture was reacted at 70 to 75 ° C. for 3 hours. In addition, the pH was adjusted to 3.40, and the mixture was heated at 95 to 98 ° C. for 30 minutes to deactivate the enzyme, and was allowed to stand at room temperature overnight. The solidified oil on the liquid surface was scooped to obtain 13.8 g of oil. 15 g of diatomaceous earth (Toko Perlite Co., Ltd., Topco Pearlite) was added to the liquid from which the oil had been removed. After stirring, the filtrate was concentrated under reduced pressure, and the obtained viscous liquid was freeze-dried to obtain 47.3 g of a soluble dextrin-containing dried product. (78.8% yield). Table 2 shows the composition of the dried product. Dried product is easy to dissolve in water,
It was odorless, slightly sweet and umami.

[0019]

[Table 2]

Example 3 Orientase ONS (manufactured by Hankyu Bioindustry, 100,000 U / g, Aspergillus
Oryzae-derived protease (0.02 g) was dissolved, and instant Chinese noodles (60 g) were added, followed by stirring at 47 to 50 ° C. for 2 hours to obtain an emulsion. This emulsion is added to Termamill 120L (Novo
Nordisk, 120 U / g, Bacillus lichenifo
rmis-derived amylase), and add 85-90 g
Acetic acid (90%) and stirred at
The mixture was adjusted to 3.5, heated at 95 ° C. for 30 minutes to inactivate the enzyme, and allowed to stand at room temperature overnight. The oil solidified on the liquid surface was scooped to obtain 14.3 g of oil. The liquid from which the oil was separated was centrifuged (300 rpm, 5 minutes), the precipitate was suspended in water, centrifuged again, and this operation was repeated, whereby the suspension was washed twice. The precipitate is collected and
Drying was carried out at a constant temperature of 20 ° C. for 20 hours to obtain 10.3 g of a dried product composed of an insoluble carbohydrate. The supernatant obtained by centrifugation was added dropwise with a diluted caustic soda solution (30 w / v%) to adjust the pH.
Was adjusted to 5.8, and concentrated under reduced pressure to obtain 65.2 g of a soluble dextrin-containing viscous liquid (Brix 71.3).
%, PH 5.73). Table 3 shows the compositions of the dried product (insoluble carbohydrate) and the soluble dextrin-containing viscous liquid.

[0021]

[Table 3]

Example 4 In 400 ml of water, 0.06 g of flavorzyme L (protease derived from Aspergillus oryzae, endoprotease, exopeptidase complex enzyme, 800 U / g, manufactured by Novo Nordisk, Inc.) and amylase AD-1 (Amano Pharmaceutical Co., Ltd.) 0.15 g), 60 g of instant Chinese noodle waste was added, and the mixture was stirred at 47 to 50 ° C. for 3 hours. After this protein dissolution step, the mixture was stirred at 70 to 75 ° C. for 2 hours, and acetic acid (90%) was added.
%) Was added dropwise to adjust the pH to 3.8, and then 95-98 ° C.
The enzyme was inactivated by heating for 30 minutes, allowed to cool to 50 ° C., transferred to a separating funnel and allowed to stand for 30 minutes, and the aqueous solution and the oil component were separated to obtain 14.7 g of an oil component. In the aqueous solution, a filamentous insoluble carbohydrate was suspended. To this aqueous solution, a diluted caustic soda solution (30 w / v%) was added dropwise to adjust the pH to 5.5.
The mixture was concentrated under reduced pressure to give a pale yellow-brown turbid viscous liquid (78.7 g).
(80% Brix, pH 5.47). Table 4 shows the composition of this viscous liquid.

[0023]

[Table 4]

Example 5 To a liquid obtained by adding 0.6 g of Alcalase (0.3 g, Novo Nordisk) to 400 ml of water, 60 g of instant Chinese noodle waste was added, and the mixture was stirred at 47 to 50 ° C. for 2 hours. Amano Pharmaceutical, 30,000 U / g or more.
r-derived cellulase) at 0.05 to 50 ° C.
After heating at 95 to 98 ° C for 30 minutes to inactivate the enzyme, the mixture was allowed to stand at room temperature overnight. The solidified oil was scooped on the liquid surface to obtain 13.4 g of oil. To the liquid from which the oil was removed, 10 g of diatomaceous earth (Topko Perlite, manufactured by Toko Perlite Industries) was added, followed by filtration.
g was obtained (78% yield). Table 5 shows the composition of the dried product. When the carbohydrate in the dried product was analyzed by the Fehring-Lehman-Schoal method, it was 73.2% for reducing sugar and 13.0% for other carbohydrates.

[0025]

[Table 5]

[0026]

According to the present invention, an oil, a dextrin-containing viscous liquid, a dextrin-containing dry solid, and an insoluble carbohydrate useful as a food additive or a food material are efficiently recovered from instant noodles or noodle waste. This makes it possible to effectively use instant noodle waste and the like which have been reused only in small amounts as feeds in a wide range of food fields.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B026 DP10 4B035 LC16 LE03 LG51 LG57 LP41 4B041 LD08 LD10 LK44 LK45 LK50 LP25 4B046 LA10 LC20 LP80

Claims (14)

[Claims] 1. A method for treating dried instant noodles and / or dried instant noodles, wherein the dried instant noodles and / or dried instant noodles are enzymatically treated with a protease in an aqueous medium. 2. A method for treating dried instant noodles and / or dried instant noodles, comprising subjecting dried instant noodles and / or dried instant noodles to an enzyme treatment with a protease and an amylase in an aqueous medium. 3. The dried instant noodle according to claim 3, wherein the enzymatic treatment with the protease and the amylase is a treatment in which the amylase acts simultaneously with the protease, or a treatment in which the amylase acts after the protease is acted on. A method for treating waste and / or dried instant noodles. 4. The method for treating dried instant noodle waste and / or dried instant noodles according to claim 1, wherein the oil component is separated after the enzyme treatment. 5. The method according to claim 1, wherein one or more post-treatments selected from a centrifugal separation treatment, a vacuum concentration treatment, a filtration treatment after adding a filter aid, and a drying treatment are carried out after separating the oil component. 5. The method for treating dried instant noodle waste and / or dried instant noodles according to any one of items 4 to 4. 6. A method for treating dried instant noodle waste and / or dried instant noodles according to any one of claims 1 to 5, comprising soluble instant dextrin derived from dried instant noodles and / or dried instant noodles. A method for recovering a liquid or a dried product containing soluble dextrin. 7. A liquid containing soluble dextrin derived from dried instant noodles and / or dried instant noodles obtained by the method of claim 6. 8. A dried dextrin-containing dried product derived from dried instant noodle waste and / or dried instant noodles obtained by the recovery method according to claim 6. 9. An insoluble carbohydrate derived from dried instant noodles and / or dried instant noodles, wherein the method comprises treating the dried instant noodles and / or dried instant noodles according to any one of claims 1 to 5. Collection method. 10. An insoluble carbohydrate derived from dried instant noodle waste and / or dried instant noodles obtained by the recovery method according to claim 9. 11. A method for treating dried instant noodles and / or dried instant noodles according to any one of claims 1 to 4, wherein the oils derived from the dried instant noodles and / or dried instant noodles are recovered. Method. 12. An oil component derived from dried instant noodle waste and / or dried instant noodles obtained by the recovery method according to claim 11. 13. A food or food material to which the soluble instant dextrin-containing liquid derived from the dried instant noodle waste and / or the dried instant noodles according to claim 7 is added. 14. A food or food material to which the dried instant noodle waste and / or the dried product containing soluble dextrin derived from dried instant noodles according to claim 8 is added.