Highly acetylated pea starch for instant noodles

Abstract

The present invention relates to wheat flour-based instant noodles containing acetylated pea starch, characterized in that the acetylated pea starch used in preparing the noodles is highly acetylated pea starch.

Description

Technical Field

[0001] The present invention relates to instant noodles based on wheat flour containing acetylated pea starch, wherein the acetylated pea starch is highly acetylated pea starch.

[0002] The present invention also relates to a related manufacturing method of the noodles.

[0003] Prior Art The popularity of Asian noodles is increasing worldwide, and the introduction of noodle products made from whole grain flours is considered an effective way to change consumers' eating patterns and promote the consumption of high-fiber foods.

[0004] Instant noodles were first commercialized in Japan in 1958, and the products rapidly spread from Japan to Korea and other Asian countries.

[0005] Currently, instant noodles are consumed in more than 80 countries, and among the many types of noodles, instant noodles are the fastest-growing segment due to their ease of preparation and convenience.

[0006] Instant noodles are different from other noodles in that they have additional processing steps such as steaming, frying in oil, or drying. These products can be either steamed and dried (instant dried noodles) or steamed and fried (instant fried noodles).

[0007] Starch is widely used as a thickening agent, colloid stabilizer, gelling agent, extender, and water retention agent in food and industrial applications.

[0008] To achieve a desirable noodle texture, starch is incorporated at a level of 5 - 20% by weight of the wheat flour. In other words, 5 - 20% of the wheat flour is replaced with starch.

[0009] Starch has two main categories: natural starch and modified starch.

[0010] Natural starches (potato and tapioca) are generally unpopular with manufacturers due to their lack of stability under the high temperatures, shear stress, pH levels, and refrigeration conditions commonly applied during food processing. Such harsh conditions can lead to undesirable changes in the product's texture.

[0011] To overcome these problems, modified starches (e.g., acetylated starch) are widely used. The advantages of acetylated starch are its low gelatinization temperature, high swelling and solubility, and stability under freeze-thaw conditions.

[0012] Studies on rice starch have shown that acetylation increases solubility, swelling power, and viscosity, but lowers the gelatinization temperature. Similar conclusions were reached for acetylated cassava-derived starch.

[0013] It has also been found that acetylated potato starch can be used to enhance the elasticity of noodles. In particular, in udon (Japanese noodles) recipes, it was observed that replacing up to 20% of wheat flour with acetylated potato starch (prepared from potatoes or sweet potatoes) reduced cooking losses (i.e., shrinkage of noodles during cooking) while significantly increasing softness, elasticity, and slipperiness.

[0014] It is well known that acetylated starch or hydroxypropylated starch is used in instant noodles. Currently, most instant noodle manufacturers use acetylated potato starch or acetylated tapioca starch as the starch component in the instant noodles they produce.

[0015] Therefore, to prepare wheat flour-based noodles having a superior elastic texture, those skilled in the art will use processed potato starch.

[0016] However, instant noodles made with wheat flour and processed potato starch exhibit a sticky surface during the production process. This stickiness causes the noodle strands to clump together, hindering the successful drying process. Additional ingredients or specific processes are necessary to prevent the sticking of the elongated noodle strands.

[0017] To address all of the above-mentioned challenges, the solution proposed by this invention is to use acetylated pea starch, more specifically, highly acetylated pea starch. [Overview of the Initiative]

[0018] This invention relates to wheat flour-based instant noodles containing highly acetylated pea starch.

[0019] The highly acetylated pea starch of the present invention is characterized by having an acetyl value exceeding 1.5%, preferably 1.8 to 2.5%, and a degree of substitution exceeding 0.07, preferably 0.07 to 0.09.

[0020] The wheat flour-based instant noodles obtained in this manner are characterized in that the highly acetylated pea starch used in its preparation exhibits a gelatinization temperature that is 5.0 to 6.0°C lower than that of natural pea starch. [Brief explanation of the drawing]

[0021] Other features, details, and benefits are explained in the detailed description below. Clearly It will be shown. [Modes for carrying out the invention]

[0022] This invention relates to the use of highly acetylated pea starch for the preparation of wheat flour-based instant noodles.

[0023] To produce wheat flour-based instant noodles with a superior elastic texture, noodle manufacturers typically use potato starch, especially acetylated potato starch. In fact, without processed potato starch, wheat flour-based instant noodles will not exhibit the required elastic texture. For example, using natural or processed tapioca starch will not result in noodles with a superior elastic texture.

[0024] However, as described above, wheat-based instant noodles containing processed potato starch exhibit a sticky surface during their manufacturing process.

[0025] It is also clear that this stickiness observed during the drying process is greater in noodles containing potato starch than in noodles containing other types of starch.

[0026] In order to propose a new starch that can advantageously replace processed potato starch in the preparation of wheat-based instant noodles, the applicant has conducted a number of experiments.

[0027] Starch processing is a classical method for changing the structure of starch and usually greatly changes the desired physical properties.

[0028] However, even at a low degree of processing, it is possible to dramatically change the physical properties of starch such as paste viscosity, gelation, syneresis, transparency, adhesiveness, and emulsifying properties.

[0029] Cross-linked starch gives the original native starch stability against acids, high temperatures, and shear.

[0030] Starch stabilization aims to prevent aging, for example, by introducing substituents. By introducing substituents, the interaction of glucan chains within starch granules is weakened, and as a result, it becomes possible to achieve starch hydration and gelatinization even when cooked at a lower temperature.

[0031] The effect of stabilization depends on the number and nature of the substituents. Acetylation and hydroxypropylation are the main types of stabilization approved for food.

[0032] Among various starch esters, starch acetate is actively sold.

[0033] The maximum amount of acetyl for food use, 2.5%, corresponds to a DS value of 0.1.

[0034] The steric hindrance of acetyl groups reduces the energy level of the network formed by hydrogen bonding, thereby promoting and improving starch solubilization and slowing down retrogradation.

[0035] By introducing acetyl groups, the starch-starch interactions within the granules are weakened, making it possible to achieve hydration and gelatinization even when cooking at low temperatures.

[0036] This type of starch has the advantage of being easy to cook and is particularly useful in applications where moisture content is limited due to low humidity environments and competition with other ingredients, such as extruded and coated snacks, frozen fish and cooked meat products, flour-based noodles, bakery products, and various cooked dishes that are stored frozen or refrigerated.

[0037] Acetyl groups also create hydrophobic structures suitable for specific applications, including binders that are resistant to acidic pH in the food industry, as well as adhesives and greave resistance in paper sizing.

[0038] Acetate starch can be readily prepared by reacting starch with acetic anhydride in the presence of dilute sodium hydroxide. Alternatively, acetylation can be carried out using vinyl acetate in an aqueous suspension in the presence of sodium carbonate as a catalyst.

[0039] In this invention, the applicant decided to conduct tests on pea starch of various degrees of acetylation in an attempt to efficiently replace potato starch.

[0040] For this purpose, the applicant has identified two important parameters to consider: The amylose content of this special starch; and That gelatinization temperature They discovered that it exists.

[0041] Regarding the first point, potato starch contains 20% amylose, while pea starch, with an amylose content of 35%, is the best option.

[0042] Regarding the second point, since the gelatinization temperature of potato starch is lower than that of pea starch, the applicant decided to select a specific type of modified pea starch, more specifically, a highly acetylated modified pea starch.

[0043] In fact, all challenges are based on selecting the appropriate degree of processing that can satisfy this condition.

[0044] The applicant has found that the degree of processing requires lowering the gelatinization temperature of pea starch, and that, particularly advantageously, this value should be 5 to 6.0°C lower than the gelatinization temperature of natural pea starch.

[0045] To determine this parameter, four types of acetylated pea starch were tested. The four types of acetylated starch were commercialized by the applicant under the following trademarks. CLEARAM (Registered Trademark) LG0005 Acetyl value: 0.32 Substitution degree: 0.012 Gelatinization temperature: 72.95℃ CLEARAM (Registered Trademark) LG0008 Acetyl value: 0.82 Substitution degree: 0.031 Gelatinization temperature: 68.9℃ CLEARAM (registered trademark) LG0020 Acetyl value: 1.9 Substitution degree: 0.071 Gelatinization temperature: 67.9℃ CLEARAM (Registered Trademark) LG0025 Acetyl value: 2.23 Substitution degree: 0.084 Gelatinization temperature: 67.45℃

[0046] For comparison, the gelatinization temperature of natural pea starch is approximately 73.4°C (a value determined by analysis of the standard RVA profiles of each starch mentioned above).

[0047] In this invention, the applicant observed three main important points. 1. Modified pea starch can replace modified potato starch without altering its elastic, inherent texture. 2. Processed tapioca starch cannot advantageously replace processed potato starch. 3. Compared to processed potato starch, processed pea starch can reduce errors and manufacturing process problems during the drying process, thereby improving manufacturing operations.

[0048] In this way, instant noodles based on wheat flour were prepared, as illustrated.

[0049] It was confirmed that wheat flour-based noodles containing processed potato starch have a unique and superior elasticity, and that processed wheat flour-based noodles exhibit similar elasticity.

[0050] Elasticity is typically measured using a Shimadzu EZ-SX texture analyzer.

[0051] In contrast, wheat flour-based noodles containing processed tapioca starch do not exhibit such elasticity.

[0052] Furthermore, based on the fact that a large standard deviation in the weight of the final product indicates instability in the drying process (instability caused by excessive stickiness on the surface of the noodle strands), the success of the drying process was confirmed by inspecting the weight of the final product.

[0053] Ultimately, the use of highly acetylated pea starch, i.e., The acetyl value is greater than 1.5%, preferably 1.8-2.5%, and The degree of substitution is greater than 0.07, preferably between 0.07 and 0.09. It is characterized by, It was confirmed that using pea starch processed to lower the gelatinization temperature by approximately 5.0-6°C makes it possible to obtain wheat flour-based noodles with improved texture and stability during the drying process.

[0054] The present invention also relates to a method for producing wheat-based instant noodles, comprising the step of adding the above-mentioned acetylated pea starch, particularly at a level of 5-20% of the weight of the flour.

[0055] The present invention will be better understood in light of the following embodiments, which are for illustrative purposes only and are not intended to limit the scope of the invention as defined by the appended claims. [Examples]

[0056] The components tested were as follows: Wheat flour commercialized by NISHIN flour mills, with a protein content of 10-12% and an ash content of 0.32-0.36%. starch: Natural tapioca starch commercialized by UNITED FOODSTUFF CO., LTD. Acetylated tapioca starch commercialized by MATSUTANI under the following trademarks. SAKURA (registered trademark) Acetyl value: 0.52 Substitution degree: 0.020 Gelatinization temperature: 69.95℃ SAKURA (registered trademark) 2 Acetyl value: 1.73 Substitution degree: 0.065 Gelatinization temperature: 67.0℃ The following natural pea starch, commercialized by the applicant under the trademark: Pea starch N-735: Gelatinization temperature: 73.4℃ Acetylated pea starch commercialized by the applicant under the following trademarks: CLEARAM (Registered Trademark) LG0005 Acetyl value: 0.32 Substitution degree: 0.012 Gelatinization temperature: 72.95℃ CLEARAM (Registered Trademark) LG0008 Acetyl value: 0.82 Substitution degree: 0.031 Gelatinization temperature: 68.9℃ CLEARAM (registered trademark) LG0020 Acetyl value: 1.9 Substitution degree: 0.071 Gelatinization temperature: 67.9℃ CLEARAM (Registered Trademark) LG0025 Acetyl value: 2.23 Substitution degree: 0.084 Gelatinization temperature: 67.45℃ Natural potato starch commercialized by the applicant: Gelatinization temperature: 66.5℃ Natural potato starch HV, commercialized by the applicant. Gelatinization temperature: 6645℃ Acetylated potato starch commercialized by the applicant under the following trademarks: CLEARAM (registered trademark) PG06 Acetyl value: 0.67 Substitution degree: 0.025 Gelatinization temperature: 64.5℃ CLEARAM (registered trademark) PGHV05 Acetyl value: 0.63 Substitution degree: 0.024 Gelatinization temperature: 63.95℃ CLEARAM(registered trademark) PGHV Acetyl value: 1.64 Substitution degree: 0.062 Gelatinization temperature: 60.75℃

[0057] The recipes tested are as follows:

[0058] [Table 1]

[0059] [Table 2]

[0060] Seasoning recipe: (Add to all of the above recipes)

[0061] [Table 3]

[0062] The preparation conditions are as follows: Mix the ingredients from seasoning recipe "C" to create the seasoning. Heat the seasonings to dissolve all the ingredients. Prepare the liquid phase by mixing the ingredients in recipe "B". Mix "A" thoroughly, add "B" to the powder mixture "A", and mix at 139 rpm for 10 minutes. Using a rolling mill, the dough is shaped three times at 8mm intervals. Let the sheet-shaped dough mature at room temperature for 30 minutes. Stretch the dough according to the following conditions to create a noodle sheet. 8mm→6.5mm→4mm→3mm→2mm→1.3mm→1.1mm Cut into 1.25mm wide strips. [Cutter No. 24] Place the 70g portion of noodles into a colander. Steam at 98°C for 2 minutes and 15 seconds. Mix well with 25g of preheated seasoning "C". Pack the noodles into a mold and deep-fry them in plenty of oil at 150°C for 2 minutes and 30 seconds.

[0063] Analysis method water absorption To confirm the difference in water absorption, the weight and initial water content of the sample will be measured. 1. Measure the weight and water content of the instant noodles. 2. Start rehydrating the instant noodles with hot water. 3. Measure the weight of the instant noodles at the specified time and calculate the change in weight.

[0064] Texture Analyzer 1. Place the noodles in a cup and pour in 500ml of hot water. Wait 2-3 minutes. 3. The texture is measured using the Shimadzu EZ-SX texture analyzer. The test was conducted using two methods. [Test 1] Condition: Plunger: Knife-shaped tip Speed: 3 mm / min Sample size: 1 string [Exam 2] Condition: Plunger: Pull-type attachment Speed: 3 mm / sec, Sample size: 4 cm, 1 string

[0065] result The effect of modified pea starch on water absorption rate during instant noodle cooking.

[0066] The water absorption rate of acetylated pea starch is slightly better than that of the control CTR. However, it is found that the level of acetylation of pea starch has a positive effect on water absorption. In fact, CLEARAM® LG0025 (acetyl value: 2.23%, and degree of substitution: 0.084) showed superior water absorption capacity compared to a commonly used reference, namely potato starch with less acetylation, namely CLEARAM® PG06 (acetyl value: 0.67%, and degree of substitution: 0.025).

[0067] The effect of starch processing on texture The following table shows a comparison of textures using the "knife-shaped chip".

[0068] [Table 4]

[0069] [Table 5]

[0070] The following table shows a comparison of textures using the "knife-shaped chip".

[0071] [Table 6]

[0072] [Table 7]

[0073] A comparison of starch textures , below This is shown in the table below.

[0074] [Table 8]

[0075] [Table 9]

[0076] The texture of noodles using LG0020 and LG0025 appears to be similar to that of PGHV05, PG06, and PGHV.

[0077] Weight distribution of the final product result with The table below (values ​​in grams (g)) ) This will be shown.

[0078] [Table 10]

[0079] [Table 11]

[0080] [Table 12]

[0081] [Table 13]

[0082] The weight distribution of the final product is important for instant noodle manufacturing.

[0083] In the factory, a weight checker, placed in front of the packaging machine, acts as a gatekeeper to filter out non-dried products.

[0084] Therefore, producing a product of a certain weight is associated with high-yield production.

[0085] This study observes that products CLEARAM®LG0020 and CLEARAM®LG0025 exhibit superior weight stability in the final product compared to CLEARAM®PGHV05 and CLEARAM®PGHV, which have similar textures.

[0086] Therefore, it has been shown that such acetylated pea starch can be preferred for producing wheat flour-based instant noodles because it provides a texture similar to acetylated potato starch and improves production efficiency.

Claims

1. Instant noodles made from wheat flour containing acetylated pea starch, characterized in that the degree of substitution of the acetylated pea starch used in the preparation of the noodles exceeds 0.

07.

2. The noodles according to claim 1, characterized in that the degree of substitution of the acetylated pea starch is 0.071 to 0.

1.

3. The noodles according to claim 1 or claim 2, characterized in that the acetylated pea starch exhibits a gelatinization temperature that is 5.0 to 6.0°C lower than that of natural pea starch.

Images