JP2018038370A - Dry egg white composition for noodles, and noodles prepared therewith - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dry egg white composition for noodles that makes it possible to prepare noodles having excellent resilience and stickiness without requiring high levels of expertise or technique, and noodles prepared therewith.SOLUTION: A dry egg white composition for noodles contains oil and fat processed starch in dry egg white.SELECTED DRAWING: None

Description

The present invention provides a dried egg white composition for noodles and noodles that can easily produce noodles having excellent elasticity and stickiness.

In order to improve the texture of the noodles, various devices have been conventionally used. For example, in Patent Document 1, in order to obtain noodles with firmness and legs, after drying the egg white, further at 50 to 75 ° C. It is described that dry egg white obtained by heat-treating for 1 to 20 days is used for noodles.

However, the production method is complicated, and there is a demand for noodles that are simple and excellent in texture.

By the way, the fat and oil processed starch is obtained by attaching fats and oils to starches, and as in Patent Document 2, in fried foods (fried foods), mainly enhances the binding properties of clothing materials and animal food seeds. Has been used for.

However, fats and oils deteriorate the elasticity of the noodles, and starch deteriorates the appearance and texture of the noodles due to aging. Therefore, an oil-and-fat processed starch in which oils and fats are combined has not been used for noodles.

JP 2000-93103 A JP 2003-235475 A

Accordingly, an object of the present invention is to provide a dried egg white composition for noodles and noodles that can easily produce noodles having excellent elasticity and stickiness.

As a result of intensive studies to achieve the above-mentioned object, the present inventor unexpectedly can easily obtain noodles having excellent elasticity and stickiness by using starch processed with oil and fat together with dried egg white. The headline and the present invention were completed.

That is, the present invention
(1) Contains dried egg white and oil-modified starch,
Dried egg white composition for noodles,
(2) A dried egg white composition for noodles according to (1),
Dried egg white composition for noodles, wherein the fat and oil processed starch is an oil and fat processed phosphate cross-linked tapioca starch,
(3) A dried egg white composition for noodles according to (1) or (2),
Contains 5 to 100 parts of oil-fat processed starch for 100 parts of dried egg white,
Dried egg white composition for noodles,
(4) containing the dried egg white composition for noodles according to any one of (1) to (3),
noodles,
(5) Noodles containing dried egg white and fat-processed phosphate-crosslinked tapioca starch,
(6) The noodles according to (5),
100 parts of cereal flour is blended with 0.1 to 10 parts of dried egg white,
Noodles containing 5 parts or more and 100 parts or less of oil- and fat-processed phosphate-crosslinked tapioca starch to 100 parts of the dried egg white;
It is.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The present invention is characterized in that, in the dried egg white composition for noodles, the dried egg white is blended with fat and oil processed starch, which makes it possible to easily obtain noodles having excellent elasticity and stickiness without requiring advanced know-how and technology. can get.

<Dried egg white composition for noodles of the present invention>
The dry egg white composition for noodles may be a composition containing the dried egg white as a main raw material and containing oil-and-fat processed starch as long as the general dry egg white properties are maintained.

<Dried egg white used in the dried egg white composition for noodles of the present invention>
Any dried egg white may be used in the dried egg white composition for noodles of the present invention, but from the viewpoint of elasticity and stickiness when noodles are produced using the dried egg white, the water reconstitution pH is 8.5 in particular. The above is good.
Moreover, although an upper limit is not specifically limited, pH 10.5 or less is preferable.
Here, the water reconstitution pH means the pH of egg white liquor obtained by adding fresh water and dissolving dry egg white to 12.5% in terms of solid content, and the pH of the dissolved egg white liquor was measured with a pH meter. It is a value.
In order to produce a dried egg white having a water reconstitution pH of 8.5 or more, for example, the egg white is first split and separated from the egg yolk, and then the liquid egg white is desugared without adjusting the pH as it is, spray drying, etc. It is obtained by drying with a drying apparatus. Depending on the type of bacteria or yeast used in the desugaring treatment, the pH may be adjusted by adding an acid such as citric acid or phosphoric acid before the desugaring treatment as necessary. In this case, dried egg white water obtained by drying It is important that the return pH is 8.5 or higher. Moreover, before drying, you may adjust pH so that trisodium phosphate etc. may be added to liquid egg white, and the water reconstitution pH of dried egg white may be 8.5 or more. The dried egg white thus obtained is preferably stored in a heat storage and sterilized according to a conventional method.
A general method for producing dried egg white is dried egg white obtained by adjusting the pH with an acid such as citric acid or phosphoric acid and then subjecting it to desugaring and drying, and this water reconstitution pH is 6-8. And neutral.

<Liquid egg white used as a raw material for dried egg white used in the present invention>
The liquid egg white used as the raw material of the dried egg white used in the present invention is, for example, a raw egg white obtained by breaking a chicken egg and removing the raw egg yolk, a filtration process using a strainer or the like, a sterilization process by heating, an enzyme process, a pH adjustment, etc. Etc. which gave etc. are mentioned. Dry egg white can be obtained by spray drying or freeze drying using the liquid egg as the raw material.

<Oil processed starch used in the dried egg white composition for noodles of the present invention>
The fat and oil processed starch used in the dried egg white composition for noodles of the present invention may be any one as long as it is a mixture of starch and fat and the fat is attached to starch, and further processing such as drying, heating and storage It may be given. Especially, since the dispersibility to the dried egg white of the oil-fat processed starch tends to become good, what performed the drying process is good.

The method for mixing starch and fat is not particularly limited as long as it is a method in which fat and oil are dispersed and adhered to starch, and can be carried out by ordinary methods such as normal stirring and mixing, airflow mixing, and spray spraying.

<Starch to be used for fat and oil processed starch>
The starch used for the fat and oil processed starch may be any starch as long as it is used for food, such as tapioca starch, corn starch (corn starch), potato starch, rice starch, wheat starch, sweet potato starch, mung bean starch, kuzu starch, Examples of the starch include starch, sago starch, camellia starch, and green lily starch.
Among the above starches, tapioca starch is particularly preferable because noodles with excellent elasticity and stickiness can be produced.

Furthermore, the starch is subjected to chemical modification treatment such as crosslinking treatment, acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, alpha treatment, granulation treatment, wet heat treatment, ball mill treatment, fine grinding treatment, heating. You may use the starch which gave processing, warm water processing, bleaching processing, sterilization processing, enzyme processing, or those 2 or more types of processing.
Among the above-mentioned treated starches, noodles with excellent elasticity and stickiness of noodles can be produced, so that crosslinked starch is good, phosphoric acid crosslinked starch is good, and especially phosphoric acid crosslinked tapioca starch is good.

As a method for the phosphoric acid crosslinking treatment, for example, trimetaphosphate, phosphorous oxychloride, epichlorohydrin, or the like, or two or more of them are used as a crosslinking agent, and phosphoric acid crosslinked starch, hydroxypropyl, and the like are known to those skilled in the art. Phosphoric acid cross-linked starches such as phosphorylated cross-linked starch, acetylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid cross-linked starch can be obtained.
At this time, the degree of crosslinking can be controlled by means of adjusting the addition amount of the crosslinking agent, the crosslinking reaction temperature, the crosslinking reaction time, the pH during the crosslinking reaction, and the like. However, crosslinked starch introduced with substituents such as hydroxypropyl group, acetyl group, carboxyl group, etc., tends to swell due to the influence of the substituent, so the substituent is introduced as phosphoric acid crosslinked starch. Particularly preferred is phosphoric acid crosslinked starch.

<Oils and fats used in oil and fat processed starch>
The fats and oils used in the oil-modified starch can be any general edible fats and oils such as linseed oil, egoma oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil. Processed oils such as corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm oil, beef tallow, lard, chicken fat, sheep fat, whale oil, fish oil, and these fractionated oils and transesterified oils In particular, fats and oils having a melting point of less than 5 ° C. such as soybean oil, linseed oil, egoma oil, perilla oil, safflower oil and the like may easily coat the surface of starches uniformly.
The content of fats and oils in the oil- and fat-processed starch may be adjusted as appropriate, but it is preferably 0.01 to 1 part, and more preferably 0.02 to 0. 5 parts or less is good.
If the content of fats and oils in the fat and oil processed starch is within the above numerical range, it is easy to obtain noodles having excellent elasticity and stickiness.

<Amount of fat and oil processed starch used in the dried egg white composition for noodles of the present invention>
The blended amount of the fat and oil processed starch used in the dried egg white composition for noodles of the present invention is preferably 5 parts or more and 100 parts or less, and more preferably 5 parts or more and 75 parts or less with respect to 100 parts of the dried egg white.
When the blended amount of the fat and oil processed starch used in the dried egg white composition for noodles of the present invention is within the above numerical range, it is easy to obtain noodles having excellent elasticity and stickiness.

<Noodles of the present invention>
The noodles of the present invention are foods obtained by mixing cereal flour with salt, fresh water, etc., kneading and molding, and include Chinese noodles, udon, soba, pasta and the like.
Also, if the noodles are fried using oil, the elasticity and stickiness of the noodles will not be felt, so fried noodles are not suitable.
The noodles of the present invention can obtain noodles having excellent elasticity and stickiness by adding dried egg white and oil- and fat-processed tapioca starch to the noodles.
In addition to cereal flour, salt, and fresh water, noodles are added with seasoning materials such as sugar and pepper, and auxiliary materials such as starch, gluten, and rice cake as long as the effects of the present invention are not impaired. You can also.

<Dried egg white used in the noodles of the present invention>
The dried egg white used in the noodles of the present invention may be any dried egg white that is commercially available, but from the viewpoint of elasticity and stickiness when making noodles using this, it is particularly reconstituted pH. Is preferably 8.5 to 10.5.

<Amount of dry egg white used in the noodles of the present invention>
The blended amount of the dried egg white used in the noodles of the present invention may be 0.1 to 10 parts, more preferably 0.1 to 5 parts, especially 0.1. 1 to 2.5 parts is preferable.
When the blended amount of the dried egg white used in the noodles of the present invention is within the above numerical range, it is easy to obtain noodles having excellent elasticity and stickiness.

<Oil processed phosphoric acid cross-linked tapioca starch used for the noodles of the present invention>
The oil- and fat-processed phosphoric acid cross-linked tapioca starch used in the noodles of the present invention may be any one as long as the oil and fat is adhered to the phosphoric acid cross-linked tapioca starch, and further subjected to treatment such as drying, heating and storage. But you can.
Especially, since the dispersibility to fats and oils processed starch to other noodle materials tends to become good, what performed the drying process is good.
Oils and fats can be used as long as they are general edible oils and fats, such as linseed oil, egoma oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil Rapeseed oil, peanut oil, olive oil, palm oil, palm oil, beef tallow, pork tallow, chicken tallow, sheep fat, whale oil, fish oil, processed oils such as these fractionated oils and transesterified oils, etc. Oils with a melting point of less than 5 ° C., such as bean oil, linseed oil, sesame oil, perilla oil, safflower oil and the like, may easily coat the surface of starches uniformly.
The content of fats and oils in the oil- and fat-processed phosphate-crosslinked tapioca starch may be adjusted as appropriate, but is preferably 0.01 parts or more and 1 part or less with respect to 100 parts of the dried fat and oil-processed phosphate-crosslinked tapioca starch, 0.02 part or more and 0.5 part or less are good.
If the content of fats and oils in the oil- and fat-processed phosphate-crosslinked tapioca starch is within the above numerical range, it is easy to obtain noodles having excellent elasticity and stickiness.

Further, the oil- and fat-processed phosphate-crosslinked tapioca starch used for the noodles of the present invention may be subjected to various processing treatments other than phosphate crosslinking, such as hydroxypropylated phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, phosphorus Acid monoesterified phosphoric acid cross-linked starch and the like can be mentioned, but cross-linked starch introduced with a substituent such as hydroxypropyl group, acetyl group, carboxyl group, etc., tends to swell the starch due to the influence of the substituent Therefore, phosphoric acid cross-linked tapioca starch having no introduced substituent is preferable.

<Blending amount of oil- and fat-processed phosphoric acid cross-linked tapioca starch used for the noodles of the present invention>
The blended amount of the oil- and fat-processed phosphate-crosslinked tapioca starch used in the noodles of the present invention is preferably 5 to 100 parts, more preferably 5 to 75 parts, with respect to 100 parts of dried egg white.
When the blending amount of the oil- and fat-processed phosphate-crosslinked tapioca starch used in the noodles of the present invention is within the above numerical range, it is easy to obtain noodles having excellent elasticity and stickiness.

<Cereal flour used for the noodles of the present invention>
Grain flour that can be used in the production of noodles may be used, for example, wheat flour (strong flour, semi-strong flour, medium flour, thin flour, durum wheat), barley flour, rye flour, rice flour, etc. 2 More than one species may be used in combination.
The content of the cereal flour used in the noodles of the present invention may be appropriately adjusted, but the cereal flour content is preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more with respect to the noodles.
When the blending amount of the grain flour used in the noodles of the present invention is within the above numerical range, it is easy to obtain noodles having excellent elasticity and stickiness.

Hereinafter, the present invention will be further described based on examples and the like.

[Example 1]
(Preparation of oil and fat processed starch)
After adding and mixing 0.3 parts of sesame oil to 100 parts of the dry product equivalent of phosphoric acid cross-linked tapioca starch, the mixture was dried with a drier to obtain an oil- and fat-processed phosphoric acid cross-linked tapioca starch.
(Preparation of dried egg white composition for noodles)
6 g of dried egg white (pH 9.5 when reconstituted with water) and 4 g of oil- and fat-processed phosphate-crosslinked tapioca starch were mixed in advance to prepare a dried egg white composition for noodles.
(Adjustment of noodles)
The noodle mixer was charged with 1000 g of semi-strong powder and 10 g of the dried egg white composition for noodles, and stirred at 75 rpm for 5 minutes. While continuing stirring as it was, 10 g of salt and 10 g of sodium chloride dissolved in 370 g of fresh water were added little by little, and after addition of the entire amount, the mixture was further stirred for 12 minutes. Thereafter, using a noodle making machine, shaping, combining, rolling, and cutting (cutting blade # 20 square, noodle thickness 1.3 mm) were performed as usual to produce Chinese noodles.
100 g of this Chinese noodle was quickly drained in boiling water at 2 minutes 45 seconds, cooled in ice water for 20 seconds, quickly drained, and stored in a refrigerator at 5 ° C. for 24 hours.
This was put into a pre-prepared soup to produce chilled Chinese.

When the chilled Chinese food obtained was eaten, the elasticity and stickiness of the noodles were very excellent.

[Comparative Example 1]
In the preparation of the dried egg white composition for noodles of Example 1, drying was performed in the same manner as in Example 1 except that non-fat-processed phosphoric acid-crosslinked tapioca starch was used instead of the oil-and-fat processed phosphoric acid-crosslinked tapioca starch. An egg white composition was prepared, and Chinese noodles were further produced.
Specifically, 6 g of dried egg white (pH 9.5 when reconstituted with water) and 4 g of phosphate-crosslinked tapioca starch that has not been processed with fat are mixed in advance, and the mixture is dried with a drier to obtain a dried egg white composition. Made.
In the same manner as in Example 1, this was put into a soup prepared in advance to produce chilled Chinese food.

When the Chinese noodles obtained were eaten, the elasticity of the noodles was excellent, but the elasticity was not felt. This is presumably because the fats and oils did not adhere to the phosphate cross-linked tapioca starch.

[Test Example 1]
The elasticity and stickiness of the noodles according to the difference in the content of the oil processed starch relative to the dried egg white were examined.
Specifically, in Example 1, except that the content of the oil- and fat-processed phosphate-crosslinked tapioca starch in the dried egg white composition for noodles was changed to the ratio shown in Table 1, the same method as in Example 1 was used. Various types of dried egg white compositions for noodles were prepared.
Further, Chinese noodles of Examples 2 to 5 were produced in the same manner as in Example 1 using the above dried egg white composition for noodles.
The Chinese noodles obtained were eaten and evaluated for stickiness and elasticity according to the following evaluation criteria.

In Table 1, each evaluation of “elasticity” and “stickiness” in “evaluation of noodles” is as follows.
(Elasticity of noodles)
A: The elasticity of the noodles is very excellent.
◯: The elasticity of the noodles is excellent.
Δ: The elasticity of the noodles is felt.
X: The elasticity of noodles is not felt.
(Stickiness of noodles)
A: The stickiness of the noodles is very excellent.
◯: The stickiness of the noodles is excellent.
Δ: Stickiness of noodles is felt
X: The stickiness of noodles is not felt.

From Table 1, it is understood that the noodles (Examples 1 to 5) made from the dried egg white composition containing dried egg white and oil-fat processed starch feel the elasticity and stickiness of the noodle.
In addition, noodles (Examples 1 to 4) made from a dried egg white composition for noodles having 5 to 100 parts of oil- and fat-processed starch with respect to 100 parts of dried egg white have excellent elasticity and stickiness of the noodles. Understood.
In particular, the noodles (Examples 1 to 3) made from the dried egg white composition for noodles having 5 to 75 parts of fat and oil processed starch with respect to 100 parts of dried egg white have very excellent elasticity and stickiness of the noodles. Is understood.

[Test Example 2]
The elasticity and stickiness of the noodles according to the difference in the content of the dried egg white composition for noodles with respect to the cereal flour were investigated.
Specifically, in Example 1, the Chinese noodles of Examples 6 to 10 were prepared in the same manner as in Example 1 except that the content of the dried egg white composition for noodles relative to the grain flour was changed to the ratio shown in Table 2. Made.
The Chinese noodles obtained were eaten and evaluated for stickiness and elasticity according to the same evaluation criteria as in Table 1.

From Table 2, it is understood that the noodles (Examples 6 to 10) in which the blended amount of the dried egg white with respect to 100 parts of the grain flour is 0.1 parts or more and 10 parts or less can feel the elasticity and stickiness of the noodles.
Furthermore, it is understood that the noodles (Examples 6 to 9) in which the blended amount of the dried egg white with respect to 100 parts of the grain flour is 0.1 parts or more and 5 parts or less are excellent in the elasticity and stickiness of the noodles.
In particular, it is understood that noodles (Examples 6 to 8) in which the amount of dried egg white based on 100 parts of grain flour is 0.1 part or more and 2.5 parts or less are very excellent in elasticity and stickiness of the noodles. .

[Example 11]
In the preparation of the oil- and fat-processed phosphate-crosslinked tapioca starch of Example 1, Chinese noodles were prepared in the same manner as in Example 1 except that corn starch was used as the starch instead of phosphate-crosslinked tapioca starch. Further, chilled Chinese food was produced in the same manner as in Example 1.

When the Chinese noodles obtained were eaten, the elasticity and stickiness of the noodles were felt.

[Example 12]
(Preparation of oil and fat processed starch)
0.4 parts of sesame oil was added to and mixed with 100 parts of the phosphoric acid cross-linked tapioca starch in terms of dry matter, and the mixture was dried with a drier to obtain an oil- and fat-processed phosphoric acid cross-linked tapioca starch.
<Adjustment of noodles>
A noodle mixer was charged with 1000 g of semi-strong powder, 6 g of dried egg white (pH 10 when reconstituted with water) and 4 g of oil- and fat-processed phosphate-crosslinked tapioca starch, and the mixture was stirred at 75 rpm for 5 minutes. While continuing stirring as it was, 10 g of salt and 10 g of sodium chloride dissolved in 370 g of fresh water were added little by little, and after addition of the entire amount, the mixture was further stirred for 12 minutes. Thereafter, using a noodle making machine, shaping, combining, rolling, and cutting (cutting blade # 20 square, noodle thickness 1.3 mm) were performed as usual to produce Chinese noodles.
100 g of this Chinese noodle was quickly drained in boiling water at 2 minutes 45 seconds, cooled in ice water for 20 seconds, quickly drained, and stored in a refrigerator at 5 ° C. for 24 hours.
This was put into a pre-prepared soup to produce chilled Chinese.

When the chilled Chinese food obtained was eaten, the elasticity and stickiness of the noodles were very excellent.

Claims (6)

Contains dried egg white and oil-modified starch,
Dried egg white composition for noodles. The dried egg white composition for noodles according to claim 1,
A dried egg white composition for noodles, wherein the fat and oil processed starch is an oil and fat processed phosphate cross-linked tapioca starch. A dried egg white composition for noodles according to claim 1 or 2,
Contains 5 to 100 parts of oil-fat processed starch for 100 parts of dried egg white,
Dried egg white composition for noodles. Containing the dried egg white composition for noodles according to any one of claims 1 to 3,
noodles. Noodles containing dried egg white and fat-processed phosphate cross-linked tapioca starch. The noodles according to claim 5,
100 parts of cereal flour is blended with 0.1 to 10 parts of dried egg white,
Noodles containing 5 to 100 parts of oil- and fat-processed phosphate-crosslinked tapioca starch to 100 parts of the dried egg white.