JPH082252B2 - Noodle improver and improved noodle flour - Google Patents

Description

TECHNICAL FIELD The present invention relates to an improving agent for noodle making and an improved wheat flour for noodles.

[Conventional technology]

Traditionally, udon, soba, Chinese noodles, Hiyamugi, Somen,
Noodles such as macaroni, spaghetti or gyoza, choux mai, wonton skin are mainly wheat flour, and if necessary buckwheat flour, rice flour, or various starches obtained from wheat, corn, potatoes, etc. are added to the main raw materials, water and salt. , Add brackish water, knead, and form into a linear or leather shape (cut out, extrude, stretch, die-cut) to produce
It has been subjected to food such as "egg, steamed, stir-fried". When distributing these noodles as products, a method of packaging and distributing the molded product in a raw state, a method of distributing by drying to enhance storage stability, a method of sterilizing after sterilizing and distributing, or boiled A method of refrigerating and circulating it is adopted.

[Problems to be solved by the invention]

It is well known that among the noodles in the above-mentioned distribution form, the noodles that are distributed as raw are significantly better in taste and texture than dry noodles, boiled noodles and the like.

However, when distributing noodles as raw, major problems include deterioration of color tone due to discoloration under the assumption of distribution, occurrence of stickiness, and progress of decay. In order to avoid these alterations, generally high-grade powder has been used, but this is costly and technically not a sufficient solution.

The object of the present invention is to improve the color tone of noodles, and to suppress the deterioration of color tone and the progress of rotting, and to provide an improving agent and an improved noodle flour for producing raw noodles having good quality and storability. That is.

[Means for solving problems]

The present inventor searched for various substances that are safe, harmless, and water-soluble among various natural products as a substance effective in a trace amount as a noodle quality improving agent.

As a result, by mixing the kojic acid derivative represented by the formula [I] with the raw material of noodles or adding it in the process of making noodles, the color tone is good, and the deterioration of the color tone due to discoloration is extremely small, and the bacterial contamination is prevented. On the other hand, they discovered that raw noodles having an antiseptic effect can be produced, and completed the present invention.

That is, the present invention provides a noodle improving agent containing a compound represented by the following formula [I] as an active ingredient.

(In the formula, R ₁ and R ₂ each independently represent an alkylcarbonyl group having 1 to 10 carbon atoms, an alkyl group having 1 to 10 carbon atoms, or a hydrogen atom, provided that both R ₁ and R ₂ are hydrogen. The present invention also provides a wheat flour for noodles, which is characterized in that the compound represented by the following formula [I] is blended.

(In the formula, R ₁ and R ₂ each independently represent an alkylcarbonyl group having 1 to 10 carbon atoms, an alkyl group having 1 to 10 carbon atoms, or a hydrogen atom, provided that both R ₁ and R ₂ are hydrogen. Except when it is an atom.) Kojic acid is a natural organic acid having a cyclic ether bond formed from sugars such as glucose and pentose by filamentous fungi such as Koji.

It has already been known that, when kojic acid is added to the production of noodles, the antibacterial effect, the color tone improvement, and the effect of preventing the occurrence of sushi are observed. However, when kojic acid is added, the noodles turn yellow. This yellow coloring is not a problem with Chinese noodles, wonton skin, Japanese soba, etc., but udon,
This is a problem for noodles that require whiteness such as gyoza and Shumai.

Therefore, the present inventor has confirmed that the use of the kojic acid derivative of the formula [I] prevents yellow noodles from being colored yellow, improves the color tone and the effect of preventing discoloration, and improves the effect of preventing the occurrence of hosi and preventing spoilage. They have discovered and completed the present invention.

Further, JP-A-60-137253 discloses a whitening food characterized by containing a whitening agent comprising kojic acid or a resin acid ester thereof. However, while the invention of the publication uses myristic acid, palmitic acid, stearic acid, isostearic acid, linoleic acid, linolenic acid, esters of higher fatty acids such as oleic acid, the kojic acid derivative used in the present invention is They differ in having an alkyl group or an alkylcarbonyl group having 1 to 10 carbon atoms.
When an ester of higher fatty acid is used, the dough of noodles becomes soft due to the surface-active effect, and a characteristic fatty acid odor is further generated. Therefore, also in the present invention, it is preferable that the alkyl group or the alkylcarbonyl group is lower, and the number of carbon atoms is 1
Most preferably, the number is up to 5.

Examples of the compound represented by the formula [I] which can be preferably used in the present invention are as follows.

5-acetylkojic acid, 5-propionylkojic acid,
7-methyl kojic acid, 5-butyryl kojic acid, 5-isobutyryl kojic acid, 5-valeryl kojic acid, 5- (3-
Methyl butyryl) kojic acid, 5-ethyl kojic acid, 5-
Propyl kojic acid, 5-butyl kojic acid, 5-isopropyl kojic acid, 5-pentyl kojic acid, 7-valeryl kojic acid, 7-pentyl kojic acid, 5-acetyl-7-valeryl kojic acid, 5-valeryl-7-acetyl kojic acid , 5-methyl-7-pentyl kojic acid, 5-pentyl-7-methyl kojic acid, 5-methyl-7-acetyl kojic acid, 5-methyl-7-valeryl kojic acid, 5-acetyl-7-pentyl kojic acid, 5 -Valeryl-7-methylkojic acid, 5-pentyl-7-acetylkojic acid and the like.

The effect of addition of the compound represented by the general formula [I] in noodle making is extremely remarkable, and since a small amount of addition is sufficient, this compound does not affect the noodle making work and the quality of noodles, such as starch and wheat flour. By diluting with buckwheat flour or the like to prepare a noodle improving agent, the measurement at the time of use becomes simple. A dilution ratio of 10 to 100 is convenient for use.

In order to use the improving agent of the present invention, it may be used by dissolving it in kneading water added when manufacturing noodles, or by mixing it with wheat flour to be used in advance. The amount added is 0.001 to 1.0% based on the flour used (0.
(0006-0.7%) is good. If the addition amount is 0.001% or less, no remarkable effect is observed, and if the addition amount is 10% or more, yellow coloring cannot be prevented completely, and it becomes difficult for udon, gyoza skin, etc., which is not preferable. 0 for flour.
It is particularly preferable if it is 001 to 0.1%.

The second aspect of the present invention is an improved wheat flour for noodles, which is obtained by blending the compound represented by the general formula [I] with wheat flour. Wheat flour used is usually used for noodles quality, all grades can be used, but since the color tone is not good, it is usually not used for noodles Ash content 0.40% or more even ash content 0.45% Any flour of about% or less can be used. This is a major feature due to the effect of improving the color tone of noodles, which is one of the effects of the present invention.

Furthermore, by mixing the compound represented by the general formula [I] with wheat flour in advance, the compound acts on the wheat flour, and the color tone is improved as compared with the case where the compound is added to the kneading water or the wheat flour immediately before making noodles and used. The effect is great.

In mixing the compound represented by the general formula [I] with the flour, a method of continuously adding a predetermined amount to the flour being produced or a batch of the produced flour with the compound before bagging Sufficient mixing may be performed by a known powder mixing technique such as a method of mixing with a mixer.

[Effects of the Invention] When the raw noodles are produced by adding the improving agent according to the present invention as described above, or when the raw noodles are produced using the improved flour according to the present invention, the obtained raw noodles are It has an extremely good color tone, does not turn yellow, has little deterioration in color tone due to fading, suppresses the generation of hosi, and further delays decay due to bacterial contamination. In particular, when Japanese buckwheat (usually made by mixing wheat flour with buckwheat flour) is manufactured, it is possible to prevent discoloration to reddish brown, which is the most unfavorable color of Japanese buckwheat.

In this specification,% means% by weight unless otherwise specified. Hereinafter, the present invention will be described in more detail with reference to examples.

〔Example〕

Example 1 33% water, 1% salt and 0.02% of the noodle improving agent (5-acetylkojic acid) of the present invention were mixed with medium strength wheat flour (trade name: Akamatsu, manufactured by Nippon Flour Milling Co., Ltd.). Then, the mixture was kneaded for 10 minutes and then treated with a noodle making machine to obtain raw udon (Example 1). Further, in the same manner, raw udon without the noodle improving agent (Comparative Example 1) and raw udon (Comparative Example 2) containing kojic acid instead of the noodle improving agent of the present invention were obtained. Then, the mixture was stored at room temperature for 2 days, and changes in the color tone, appearance, and number of sticks of raw udon with time were examined. The results are shown in Table 1.

The color tone uses Nippon Denshoku Industries ND-101D type color difference meter. L represents brightness, a represents reddishness, and b represents yellowishness. The number of Hoshi was measured with the naked eye per 1 cm ² . The same applies to the following examples and comparative examples.

Example 2 36% water, 1% salt, and 0.02% of the noodle improving agent (5-propionylkojic acid) of semi-strong wheat flour (manufactured by Nippon Flour Milling Co., Ltd .; Kotobuki) were added. After mixing and kneading for 10 minutes, the mixture was treated with a noodle making machine to obtain a gyoza skin (Example 2). Further, in the same manner, a gyoza skin without addition of the noodle improving agent (Comparative Example 3) and a gyoza skin with addition of kojic acid instead of the noodle improving agent of the present invention (Comparative Example 4) were obtained. After that, store at room temperature for 2 days, and color of the skin of Gyoza,
The appearance and the number of oshi were examined. Table 2 shows the results.

Example 3 0.017% 7-methylkojic acid was added to and mixed with strong wheat flour (manufactured by Japan Flour Milling Co., Ltd., trade name: Yacht) to obtain noodle flour of the present invention (Example 3). In the same manner, non-added noodle flour (Comparative Example 5) and noodle flour in which kojic acid was added instead of 7-methylkojic acid (Comparative Example 6) were obtained. Then 35% water for each flour, 1
% Salt was added, and the mixture was kneaded for 12 minutes each, and treated with a noodle making machine to obtain a gyoza skin. They were stored at room temperature for 1 day and examined for color tone, appearance, and number of brushes. The results are shown in Table 3.

In Comparative Example 5, there was a lot of generation of Hoshi, but in Comparative Example 6 and Example 3, the generation of Hoshi was extremely small. However, in Comparative Example 6, a slightly yellowish color (b = 16.6) was conspicuous.

After 3 days of storage at room temperature, white spots (bacterial colonies) were conspicuous in Comparative Example 5, whereas none was observed in Comparative Example 6 and Example 3, and the effect of improving storage stability was also observed.

Claims (2)

[Claims] 1. A noodle improving agent comprising a compound represented by the following formula [I] as an active ingredient. (In the formula, R ₁ and R ₂ each independently represent an alkylcarbonyl group having 1 to 10 carbon atoms, an alkyl group having 1 to 10 carbon atoms, or a hydrogen atom, provided that both R ₁ and R ₂ are hydrogen. Except when it is an atom.) 2. A wheat flour for noodles, comprising a compound represented by the following formula [I]. (In the formula, R ₁ and R ₂ each independently represent an alkylcarbonyl group having 1 to 10 carbon atoms, an alkyl group having 1 to 10 carbon atoms, or a hydrogen atom, provided that both R ₁ and R ₂ are hydrogen. Except when it is an atom.)