JPH0685697B2 - Noodles physical property improver - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a physical property improving agent for noodles.

[0002]

2. Description of the Related Art Noodles are required to have a firm texture, and conventional noodle making techniques use additives such as phosphates and propylene glycol as physical property improvers for this purpose. . Further, in the manufacture of Chinese noodles, kansui blending is well known for the same purpose.

[0003]

However, in recent years, with increasing health consciousness among consumers, additives such as phosphates, propylene glycol and kansui tend to be repelled, and a substitute is strongly desired. ing.

An object of the present invention is to provide a physical property improving agent for noodles which is inexpensive and can be used safely.

[0005]

Means for Solving the Problems The present invention for achieving the above object is a physical property improving agent for noodles, which comprises egg shell fine powder containing calcium carbonate as a main component.

The present invention will be described in detail below. In the present invention, the eggshell fine powder is a fine powder of eggshell derived from a living bird and has calcium carbonate as a main component. This calcium carbonate is 1000-1
When ignited at a very high temperature such as 200 ° C, it dissociates into calcium oxide (white ash) and carbon dioxide. And conventionally, by utilizing the fact that this eggshell modified product calcium oxide absorbs water in food and changes to calcium hydroxide which is a strong alkaline agent, a method of using it as a food quality improving agent is known. .

On the other hand, the present invention is essentially different from the use of such a modified product of the eggshell, and utilizes calcium carbonate, which is the natural main component of the eggshell itself.
The noodles are wheat flour to which salt water (or kansui) is added and formed into a long and thin shape, and udon, hand-rolled noodles, Chinese noodles and the like are typical. The physical properties of noodles refer to the tensile strength (strain) of noodles.

The noodles made by blending the above-mentioned fine powder of eggshell have a strengthened tensile strength. That is, the physical properties are improved. Specifically, if the eggshell fine powder is added to the raw material of the noodles (wheat flour) in an amount of about 0.2 to 0.8%, the eggshell fine powder acts on the gluten (protein) of the flour, or
When the noodles were made, about 40% of the effect of strengthening the tensile strength (strain) was observed as compared with the non-added noodles.

In order to produce the eggshell fine powder containing calcium carbonate as a main component used in the present invention, the eggs are usually first broken to remove the content egg liquid, and then the eggshell is roughly crushed, thoroughly washed and further sterilized. With or without, then 300-400 ° C
Heat dry for about 4-5 minutes. It is desirable that the water content of the dried eggshell be about 5% or less. If the water content exceeds about 5%, it will be difficult to perform sieving in the next step. Then, after crushing with a crusher such as a hammer mill, particle size is about
A finely pulverized product is prepared by sieving with a desired particle size through a 00 mesh (hereinafter abbreviated as ms) pass. In addition, after crushing with a hammer mill or the like, classification using an air classifier or the like may be performed by collecting with a filter such as a bag filter to be manufactured.

When the above-mentioned egg shell fine powder is used as a physical property improving agent for noodles, it may be added to wheat flour dough to produce noodles according to a conventional method. The amount of addition is 0 based on the raw material (flour). .2 to 0.8% is preferable, and more preferably 0.25 to 0.7%. If it is less than 0.2%, the effect tends to be difficult to obtain, and if it exceeds 0.8%, the noodles will appear rough and have an astringent taste.
The powder may be added at any time as long as it is a step before producing noodle strings from the dough. In addition, since the powder is almost insoluble in water, it is preferable that the powder is well dispersed in water in advance, added as soon as possible, and sufficiently kneaded. After the addition of the powder, noodles may be produced according to a conventional method. The particle size of the eggshell fine powder in this case is not particularly limited, but it is preferably about 300 ms pass if possible.

On the other hand, if the particle size does not pass about 300 ms, the effect is lowered and, in addition, graininess may be felt during eating, which is not preferable.

[0012]

[Function] The fine powder of eggshell acts on the protein in wheat flour, which is the main raw material of noodles, that is, gluten, to strengthen the strain of noodles. It is considered that the fine particles of egg shell powder have some function on gluten at the micro level. Less than,
The effects of the present invention will be described with reference to examples and test examples.

[0013]

[Embodiment] Egg shell 10k from which eggs have been split to remove the contents of the egg liquid
g was washed with water, pulverized with a drum dryer, sieved for 400 ms, and finely divided eggshell powder with a particle size of 400 ms 9.8.
kg was produced. And for 100 kg of flour,
33 kg of fresh water in which 500 g of the eggshell fine powder obtained by the above method was previously dispersed and 1 kg of salt were mixed and kneaded to make a noodle dough, and a noodle band was made using a noodle making machine having a roller width of 3 mm.

[0014]

[Test Example] To 1 kg of wheat flour, 330 g of fresh water and 10 g of salt were added and sufficiently kneaded to prepare noodle strings according to a conventional method. On the other hand, using the same raw material as above, grain size 1 when kneading flour, fresh water, and salt in the process of making noodle strings
00-200ms, 200-300ms, 300-40
0.2ms, 0.5%, 0.8%, 1.0% of each egg shell fine powder of 0ms and 400ms pass with respect to the raw material (flour)
% Added. At this time, the eggshell fine powder was used by being dispersed in fresh raw water in advance to improve the kneading efficiency. The 16 types of flour dough thus produced were made into noodle strings according to a conventional method and provided as samples. For each of the samples, the noodle strainer (tensile strength) was measured using a rheometer, and the results are shown in the table below.

[0015]

[Table 1]

As can be understood from the test results in the above table, when the egg shell fine powder is added at 0.5%, the noodle strainer is strengthened by about 40% as compared with the non-added one. Further, when the particle size of the egg shell fine powder that does not pass 300 ms is used, the above effect is relatively low, whereas when the particle size is 300 ms, the effect is relatively high.
For products that correspond to the measurement values marked with * in the table above,
At the time of eating, all of them felt rough.

[0017]

Industrial Applicability As described above, the present invention can provide a physical property improver capable of producing noodles having a strong strain.

Claims (1)

[Claims] 1. A physical property-improving agent for noodles comprising egg shell fine powder containing calcium carbonate as a main component.