JPS5814188B2 - Method for reinforcing pasta network structure - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for reinforcing the network structure of pasta by activating the function of gluten in wheat flour and at the same time increasing its viscous elasticity.

Conventionally, the quality of so-called pasta products processed using wheat flour as the main ingredient, such as bread, udon, pizza pie, and dumpling wrapper, is determined by the action of gluten contained in the flour. The amount of salt, the quality and amount of stress to be applied, i.e. kneading, pounding, reinforcing the structure or appropriateness of the mesh by mixing various additives, thickeners, or active gluten itself. Techniques have been proposed that are intended to form

However, the mechanism of action of additives that help or strengthen the formation of so-called dough by gluten remains unclear.

For example, it is said that cystine has an SH group, so it has the effect of strengthening the S=S bond in gluten constituent proteins, and that glitamic acid is greatly involved in gludene's viscoelasticity. Regardless of whether they are used in various combinations or comprehensively, no improvement in physical properties more remarkable or decisive than that indicated by their taste effect has ever been experienced.

The present invention has the remarkable result that a small amount of liquefied fish protein extracted by enzymatically decomposing highly caught fish such as horse mackerel, mackerel, atka mackerel, sardine, and saury, such as horse mackerel, mackerel, atka mackerel, sardine, and saury, can be used by mixing it with flour. has achieved remarkable improvements in physical properties using a simple method, and the amount of liquefied fish protein is lower than that of wheat flour. 1% to 0.5%, up to 2% at most, achieves its purpose.

Liquefied fish protein is nutritionally thought to be a substitute for lysine and histidine, which are lacking in gluten, but it is unclear which amino acids are involved in terms of physical properties. Table 1g
As is clear from the amino acid composition table per nitrogen, it is thought that an extremely large number of unknown compounds or a liquefied polymer composed of these compounds has a reinforcing effect.

When liquefied fish protein and activated gluten are dissolved in water, it changes into a viscous substance with excellent stringiness, and this property becomes more pronounced when salt is added. It also has good affinity for and forms viscous properties.

Therefore, it has an extremely high affinity for wheat flour as a whole, and when used in small amounts, it probably strengthens and reinforces the gluten network structure.

One of the characteristics of the present invention, as mentioned above, is that as a result of reinforcing the network structure of pasta, it does not become sticky even when used with a large amount of water, and has good water-holding power, which improves yield and quality. The above conversion is possible.

That is, pasta products usually use strong flour with a high gluten content.

For example, in the case of bread, medium-strength flour or weak-strength flour cannot produce good bread because of its weak gas retention, but with the method of the present invention, even though there is room for further research, it is possible to produce good, fluffy bread even with all-purpose flour.

In this case, liquefied fish protein is mixed into the dough after yeast fermentation.

In the case of noodles, normally when making noodles by machine, it is necessary to have an extensibility of about 50% for udon and 20% for ramen (the rate at which it stretches when pulled from both sides with your fingers), but just by mixing liquefied fish protein. This doubles the extensibility.

Moreover, the product is not sticky and the noodle strings do not stick together and are highly elastic, indicating that the mesh structure is not only reinforced but also stably reinforced. When about 0.3% of liquefied fish protein is kneaded into the skin, it is flexible and easy to work with without tearing when applied to a molding machine. The one I used doesn't even contain fish intestines.

Liquefied fish protein is also commonly referred to as liquefied fish extract, but unlike water-extracted extracts or decomposed amino acids, it is an enzymatic decomposition product of fish meat that is rich in polymers as mentioned above, and its typical manufacturing method is Fresh high-capture fish that cannot be processed or frozen in time are put into a large tank and heated to a temperature of 70℃ or higher to first destroy their autolytic enzymes. By decomposing it at pH 9-10 using Aroase manufactured by the same company, and then decomposing it at a pH of 5-6 with a proteinase that acts on the acidic side, such as Panchidase NP-2 manufactured by the same company,
Good quality H. without much arousing odor. F.

P. However, the present invention is of course limited to H. F. P. It is not limited to the use of.

However, conventional low-quality liquefied extracts such as fish soluble have a strong fishy odor, so we recommend using the highest quality H.
F. P. It is preferable to use one serving.

Table 1 shows this H. F. P. was further broken down and its amino acid composition investigated.

Example 1 Bread making was carried out using all-purpose flour with a low gluten content instead of strong wheat flour for bread.

400g of all-purpose flour, 12g of dry yeast, 8g of salt, 20g of margarine, 8g of skim milk powder in 300TrL of water
, are dissolved and mixed, and placed in a thermostatic oven at 27°C for 2 hours to perform pre-fermentation.

This one has less gas expansion, but it also has 39 H-F-
P concentrated dry powder (spray-dried with pullulan added as a binder to mackerel liquefied protein.

4% moisture, 57% protein, 10% ash, 30% carbohydrates
), knead by pounding, and form the dough at 36℃ for 30 minutes, then keep it warm and expand.

It has a very good expansion effect and bakes fluffy in an oven at 180°C to 200°C.

The contents are not sticky and the mesh structure is firm, making it difficult to age.

It's delicious bread. Example 2 Raw materials for conventional mechanical noodle making, namely 25 kg of wheat flour, 85 liters of water,
100g of mackerel liquefied protein mixed with 500g of table salt
(32% moisture, 56% protein, 0.1% fat, 9% ash, 2.3% carbohydrates, 5.4% salt) and mix with some additional water and make noodles in the usual manner.

In this way, even if the water content is increased a little, the noodles will not stick and the noodles can be made.
The extensibility of the noodles has been significantly improved, nearly doubling, and the noodles are as supple as they are hand-made, and are less likely to stick even when the noodle strands are pressed together.

In other words, the network structure was stably reinforced.

Example 3 Dry mackerel liquefied protein powder obtained in the same manner as in Example 1 (spray-dried using 10% dextrin as a binder) was mixed with flour mixture for pizza pie (strong flour mixed with water and a lot of margarine). Mix 0.8% of the total amount (mixed with yeast) and roll it to make a pizza pastry.

Usually, pizza pastries do not rise well due to the large amount of oil and become biscuit-like, but this drawback has been improved by using liquefied fish protein.

Example 4 Shumai skin and gyoza skin made by mixing 100 parts of strong wheat flour and 36 parts of water and rolling them can be made by simply mixing 0.3% to 0.5% of H-F-P to the skin of gyoza. It becomes soft and strong, and there is almost no mutual scratching or tearing, which is also due to the reinforcing effect of the network structure.

As mentioned above, liquefied fish protein (Hydrolized-Fish-Pro) is extracted by enzymatically decomposing fish.
tein) has a remarkable effect of reinforcing the network structure of pasta, which is a wheat flour food.

Note that specific examples of the ripple effects of the network structure reinforcing method of the present invention are as follows.

(1) Potassium bromate has traditionally been used to improve bread dough's soft finish, appearance, and yield, but such food additives are unnecessary. .

That is, this H. F. P. The effect on physical properties is comparable even when using a small amount of potassium bromate and omitting the use of potassium bromate.

(2) Add high-quality viscoelastic noodles to the noodle dough using this H. F. P. Not only can it be produced extremely easily by using a small amount of water, but when the finished viscoelastic noodles are dried and stored as dry noodles, they do not deteriorate like conventional dry noodles, so when boiled and eaten, the noodles are not crumbly. There is no so-called dry noodle odor.

The effect of producing dried udon, dried soba, and dried somen noodles that are similar to raw noodles in terms of taste, gloss, and texture.

Claims (1)

[Claims] 1. When making a mixture of flour, water, salt, and other additives to be used as pasta raw materials, liquefied fish protein (H- A method for reinforcing the network structure of pasta, which comprises mixing a small amount of F-P) and then physically applying stress.