JP2000245375A - Noodles and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles having a small amount of dissolved materials in boiling and excellent in flavor and palatability, prepared from a noodle making raw material comprising a main raw material composed of grain flour except wheat flour and/or starch as a main raw material and an alginate. SOLUTION: A noodle dough showing noodle dough pH from weak acidity to weak alkalinity is prepared from a kneaded material obtained by kneading raw material flour composed of grain flour substantially not containing gluten and/or starch as a main raw material with an alginic acid, an alkali agent and water. Long strips obtained from the noodle dough are pregelatinized and treated with an acid to give long strips showing noodle pH in an acidic range, which are, if required, washed with water in mass production of noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

TECHNICAL FIELD The present invention relates to noodles which have a low melting property of noodle strings during boiling processing and exhibit good taste and texture, specifically, flour and / or flour substantially containing no gluten. Also, the present invention relates to noodles obtained from a noodle-making raw material containing a raw material powder mainly composed of starch, for example, corn flour, rice flour, buckwheat flour or starch, and alginic acids, and a method for producing the same.

2. Description of the Related Art Conventionally, noodles have generally been produced using flour as a main raw material, and it has been recognized that it is difficult to produce noodles using flour other than flour as a main raw material. In the technical field, it was half common sense. One of the grounds is that the properties required for noodle dough, such as extensibility, tackiness, and binding properties, are rich in flour in a kneaded product (noodle dough) obtained by kneading flour with water. There is an idea that it is provided by a specific network structure (network structure) formed by a protein called "gluten" contained therein. In other words, noodle dough that can be supplied to a manufacturing process (mechanical processing process) including a process of rolling and cutting noodle dough or extruding noodle dough is formed by various properties brought by the “gluten”, It is also believed that the unique texture of the noodles, including the noodles, is due to the gluten properties. On the other hand, it is said that corn flour (corn flour), rice flour, buckwheat flour and other flours and starches are almost free of gluten. When noodles are produced from noodle raw materials, the network structure due to gluten is not formed in the noodle strings, so not only is the spreadability of the noodle dough, adhesiveness and binding properties inferior, but also the noodle quality of the obtained noodles is brittle, Noodles are boiled and melted during the boiling process (the constituent tissues of the noodles are eluted)
Inconvenient situations such as Conventionally, in order to solve these problems caused by flour other than flour, a starch flour containing no gliadin (a major component of gluten) is kneaded with an equal amount or less of flour and extruded at high pressure to obtain noodles. In the method for producing noodles characterized by the process (Japanese Patent Application Laid-Open No. 54-2352), and in producing noodles using rice grains as a main raw material, at least a part thereof is pregelatinized to impart tackiness and then kneaded. To make noodles
No. -55745) has been proposed. Furthermore, in the production of noodles from noodle-making ingredients including rice flour as a main ingredient, a method of preventing the texture and boiling of rice flour noodles by adding curdlan to the noodle-making ingredients has also been proposed. (JP-A-2-249466). However, the present inventors tried to produce corn noodles from noodle-making raw materials to which various thickening polysaccharides such as xanthan gum, alginic acid and locust bean gum were added in addition to curdlan, according to this method. As far as the boiling and melting of the noodle strings were confirmed, no sufficient boiling preventing effect was observed. Similarly, in a method of producing pasta from a noodle-making raw material containing a raw material powder mainly composed of a starchy material, a paste obtained by mixing an ionic gelling agent such as alginic acid is mixed with an ionic gelling agent and a gel. A method of drying pasta by contacting it with water containing a forming cation has also been proposed (JP-A-59-6855). However, in any of these prior arts, it has been far from obtaining noodles which are less soluble in boiling and exhibit good taste and texture. The present invention has these problems that could not be solved by the prior art, namely, noodles obtained from noodle-making raw materials including raw material flour mainly containing flours other than starch or wheat flour, particularly, boiling and melting during the boiling process It is an object of the present invention to provide noodles having a low taste and a good taste and texture.

Means for Solving the Problems The present inventors have heretofore described a method for producing noodles using a raw material powder mainly composed of wheat flour, wherein an alginic acid, an alkali agent and water are kneaded with the raw material powder. A noodle string is prepared from a kneaded material (noodle dough) having a weakly acidic to weakly alkaline pH obtained by the above method, and is subjected to a gelatinization treatment and an acid solution treatment. Production method of noodles (JP-A-5-15331, JP-A-6-15331)
No. 209730), and a method for producing instant noodles with excellent texture and little hot spread (Japanese Patent Application Laid-Open No. 6-64) has been introduced to the world. Then, the present inventors, in a subsequent research process on a method for producing noodles using a raw material flour containing wheat flour as a main raw material, a noodle making raw material containing a raw material flour containing flour other than starch or flour as a main raw material. However, when the present invention was applied to a series of manufacturing processes in the prior invention, it was surprisingly found that various characteristics required for noodles could be obtained, and the present invention was completed. That is, the gist of the present invention is as follows: (1) Using a raw material for noodles containing alginic acid and a raw material flour substantially containing gluten-free flour and / or starch, and α of noodle strings And noodles produced through acidification treatment and acid solution treatment; and (2) (a) (i) a raw material powder mainly containing flour and / or starch substantially free of gluten, (ii) alginic acid, alginic acid From a kneaded product obtained by kneading a salt, alginic acid selected from the group consisting of alginic acid esters and mixtures thereof, (iii) an alkali agent and (iv) water, a slightly acidic to weakly alkaline noodle dough pH is adjusted. Preparing noodle dough, (b) preparing a noodle band from the noodle dough, and (c) subjecting the noodle band to a gelatinization treatment and an acid solution treatment to obtain a noodle band exhibiting an acidic range of noodle band pH. And a method for producing noodles including a step of preparing the noodles. With such a configuration of the present invention, even if flours other than starch or wheat flour are used as the main raw material in the raw material flour in the noodle-making raw material of the noodles, the noodle strings are less boiled and melted during the boiling process, and Noodles exhibiting good taste and texture can be obtained.

BEST MODE FOR CARRYING OUT THE INVENTION As the noodle strings of the noodles used in the present invention, noodle strings produced by conventional methods can be used. The “ordinary method” refers to, for example, flour and / or starch that is substantially free of gluten and, if necessary, raw material powder appropriately mixed with wheat flour, as well as polysaccharides such as brine, salt, and a thickener. , An enzyme material, a noodle quality improver, and other auxiliary materials are optionally added, and water is added thereto to obtain a kneaded material, and the kneaded material (noodle dough) is rolled into a noodle belt. It refers to a method of cutting out the kneaded material later or extruding the kneaded material into noodle strings. In this noodle-making process, kneading of noodle-making raw materials and formation of a noodle band are performed under reduced pressure,
By aging the obtained noodle bands and noodle strings, the stiffness and texture of the noodle strings can also be improved. Further, in the noodle making step, a plurality of noodle bands are stacked to form a multi-layered noodle, and a material that enhances the stiffness of the noodle strings is added to the inner layer of the noodle band, so that the noodles have a good core texture and a good texture. It can be. In addition, the strength and texture of the noodle strings can also be improved by a method such as once drying the obtained noodle strings. As used herein, the term "substantially gluten-free flour" refers to flour other than flour, for example, corn flour, rice flour, flour such as buckwheat flour, but is not limited thereto. Not done. Similarly, "starch" which can be used in the present invention includes wheat starch, rice starch, corn starch, potato starch, legume starch, tapioca starch and the like, or processed or modified starches thereof. Further, the term "main raw material" used in the present specification refers to a raw material that occupies most of the raw material powder in weight ratio, and the weight ratio and the like are not particularly limited. That is, the present invention can be effectively used when the flour content in the raw material flour is reduced to a level at which the noodle strings are melted during the boiling process, or when flour is not contained at all. Usually, when the proportion of flour in the raw material flour is about 60% by weight, boiling and melting of the noodle strings appear, and when the proportion of flour becomes 40% by weight or less, the boiling and melting of the noodle strings becomes remarkable (see later Examples). No. 8), and when it contains no flour, it is boiled and dissolved to the extent that most of the noodle strings are dissolved.
The blending ratio of the flour that causes the boiling of the noodle strings to be melted varies depending on the noodle-making method and other raw materials used in combination, but the present invention is particularly effectively used for the raw powder having the blending ratio of the flour described above. it can. Further, according to the present invention, it is possible to suppress the melting of the raw material flour containing no flour at all by boiling, and to produce a noodle having a good texture. When flour other than wheat flour is used as the main ingredient in the noodle-making raw material, a unique strong flour smell is usually generated. According to the present invention, such flour smell can be significantly suppressed. The term "alginates" as used herein refers to alginic acid, alginates,
Alginates, and mixtures thereof. Alginates usable in the present invention include alkali metal salts of alginic acid (for example, potassium alginate,
Sodium alginate), magnesium salts, ammonium salts and the like. Alginate esters include propylene glycol alginate. In addition, as the alginic acids of the present invention, those commercially available among the above-mentioned alginic acids can be used as appropriate. These alginic acids may be added in the form of a powder or in the form of an aqueous solution in advance.
Any of the embodiments can be appropriately selected. The amount of alginic acid added to the raw material powder depends on the relationship with other raw materials, such as the amount of the alkali agent added, the pH of the noodle dough, the degree of the α-treatment and the acid solution treatment, and the noodle quality to be obtained. Although it is appropriately determined in consideration of the above, it is preferably about 0.1 g (0.01% by weight) or more per 1 kg of the raw material powder. This means that if the alginic acid content is less than 0.01% by weight, the effect of preventing dissolution by boiling is not sufficient, while the excess amount (about 1.5% by weight)
Even if the (super) alginic acid is added, the effect of preventing dissolution by boiling hardly changes, and instead the strength of the noodles may become too strong and the texture may be impaired.
The addition amount of alginic acid of about 01% by weight to about 1.5% by weight is appropriate. Next, the alkali agent that can be used in the present invention is generally a known food-use alkali agent that can be generally obtained and used, such as sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate, and sodium phosphate. , Potassium phosphate, polyphosphate, or a mixture thereof can be used. However, an alkaline agent containing a calcium salt is not preferred in the present invention because calcium reacts with alginic acid to cause gelation, making it difficult to knead. Therefore, an alkaline agent containing a calcium salt can be applied in a method or range in which such a reaction does not occur. The addition amount of the alkali agent is appropriately adjusted according to the type of the alkali agent, but in the present invention, the noodle dough pH is weakly acidic to weakly alkaline pH, preferably, about 6.5 to about Adjust the amount of alkali agent to be 9.0. This means that if the pH of the noodle dough is too acidic, the effect of preventing boiling and melting of the noodle strings and good texture cannot be obtained, while if the pH is too alkaline, in the acid solution treatment in the subsequent step,
This is because the shift of the pH of the noodle strings to the acidic region becomes insufficient, and the effect of the present invention is not sufficiently exhibited. The preparation of the noodle dough according to the present invention can be carried out by a usual manufacturing apparatus. The noodle making can be carried out by a device for rolling and cutting noodle dough or a device for extruding noodle strings. From the viewpoint of ease of noodle making, noodle making with an extruder is preferred. Further, in the preparation of the noodle dough, from the viewpoint of obtaining noodles having a good texture, a method of kneading under reduced pressure or a method of densifying the noodles using a vacuum noodle band machine is also preferable. The gelatinization treatment of the noodle strings in the present invention is performed by a boiling treatment and / or a steaming treatment, and the gelatinization treatment of the noodle strings by the steaming treatment in which the noodle string tissue is less eluted during the gelatinization treatment is preferable.
In addition, the degree of the α-formation treatment is not particularly limited, and any one of a heat treatment for α-formation to the center of the noodle string and a heat treatment for lightly α-formation of a part of the noodle string surface can be appropriately selected. . Further, the acid solution treatment of the noodle strings is performed before or after the gelatinization treatment, or simultaneously with the gelatinization treatment. The acid solution treatment is performed by immersing the noodle strings in the acid solution, or by applying / spraying the acid solution on the noodle strings, and when performing simultaneously with the pregelatinization treatment, boil using an acid solution to which an acid is added. It is subjected to a treatment or a steaming treatment, or is subjected to a pregelatinization treatment by spraying or spraying an acid solution on the noodle strings. Acids that can be used in the acid solution treatment include acids that can be used for foods such as acetic acid, lactic acid, citric acid, malic acid, and brewed vinegar. The conditions of the acid solution treatment are determined in consideration of the type of the acid used, the pH of the noodle strings, the alkalinity of the noodle strings, the quality of the noodles, and the like.From the viewpoint of the effect of preventing the boiling and melting of the noodle strings, It is desirable to adjust the pH of the noodle string to about 6.5 or less, but care must be taken since an excessively acidic pH of the noodle strings adversely affects the taste.
In the present invention, by undergoing the acid solution treatment of the noodle strings, alginic acids added to the noodle-making raw materials are insolubilized, a three-dimensional network structure is formed throughout the noodles, and substantially contains no gluten. Even with noodles, it is presumed that, in addition to moderate viscoelasticity (stiffness of noodle strings), the noodles are less likely to be boiled and melted and have a good taste and texture. Noodle strings obtained through such a series of processing steps, the obtained noodle strings as they are,
Alternatively, the noodles may be packaged in predetermined amounts by washing with water or the like, and the packaged noodles may be heat-treated or heated and pressurized to form long-life noodles (LL noodles) or retort noodles. . In addition, instant noodles can be obtained through drying processes such as fried drying, hot air drying, microwave drying, and freeze drying, or can be subjected to a freezing treatment and distributed to the market as frozen noodles.

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on preferred embodiments, but the present invention should not be construed as being limited based on the disclosure of these embodiments. Example 1: Detection of acid solution treatment conditions (concentration of lactic acid solution) of noodle strings
On the effects of acid solution concentration when acid fluid handling 討 noodle (concentration of lactic acid solution) gives the noodles properties were examined by the following method. 20 g of sodium chloride, 2.8 g of sodium carbonate, 2.0 g of polymerized phosphate and 5 g of alginic acid were dissolved in 530 ml of water to prepare kneading water. Next, this condensed water is mixed with corn flour 800
g and pre-gelatinized corn powder (200 g), and kneaded with a mixer to obtain a kneaded product (noodle dough). The pH of the noodle dough was 7.3. This noodle dough was rolled through a rolling roll to form a noodle belt having a final noodle belt thickness of 1.35 mm, which was cut out with a square cutting blade No. 22 to obtain a noodle string.
The obtained noodle strings are steamed at normal pressure (100 ° C) for 2 minutes using a steamer.
Then, it was cut into servings (125 g). These cut steamed noodles were immersed in a 15 g / l 50% lactic acid solution for about 1 minute to perform an acid solution treatment, and then drained. The drained noodle strings were dried with hot air at a drying temperature of 85 ° C. for 30 minutes.
The instant dried noodles thus obtained (hot-air dried noodles: product 1 of the present invention) were boiled in 500 ml of hot water for 5 minutes and cooked.
The cooked instant noodles were less boiled and melted, had good texture and taste, and did not feel the unpleasant corn odor peculiar to corn flour. Furthermore, a part of the noodle strings treated with the acid solution is crushed,
When the pH of the 10% suspension water obtained by mixing with distilled water was measured to determine the noodle string pH, the noodle string pH of the product 1 of the present invention was 5.1%.
Met. According to the above-described method for producing the product 1 of the present invention, the lactic acid solution used in the acid solution treatment was adjusted to various concentrations shown in Table 1 below, except that the concentration of the lactic acid solution used (50% lactic acid addition amount (g / l)) was further increased by 4%. Various kinds of noodles (products of the present invention 2 to 5) were produced. In addition,
Noodles manufactured using water instead of the lactic acid solution were used as control products. Then, each of the obtained noodle strings (the control product and the product of the present invention 2)
Regarding 5), cooking is performed in the same manner as the above-described cooking procedure for the product 1 of the present invention, and for each noodle string, the presence or absence of melting and corn odor, the degree of acidity and firmness of the noodle string, and the binding of the noodle string A sensory evaluation was performed for the property. This sensory test is
For each noodle string, five panelists evaluated the boiling and melting of the noodle string and the presence or absence of corn odor, the acidity of the noodle string and the degree of expression of koshi, and the binding property of the noodle string, and averaged the evaluation. It is a compilation. The results are shown in Table 1 below.

[Table 1] From the results shown in Table 1, by adjusting the pH of the noodle strings after the acid solution treatment to 6.5 or less, the boiling and melting of the noodle strings is suppressed, and by treating the noodle strings with the acid solution, an unpleasant corn odor is produced. The reduction or elimination was achieved, and the production process in the present example also improved the acidity and stiffness of the noodle strings and the binding property of the noodle strings. Example 2: Examination of the effect of adding alginic acid The effect of adding alginic acid to the raw material for making noodles was examined by the following method. 20g of salt, 2.0g of polymerized phosphate, appropriate amount of sodium carbonate (noodle dough pH adjuster),
Then, 0.05 g, 0.1 g, 1.0 g or 2.0 g of alginic acid was dissolved in 530 ml of water to prepare kneading water. Next, this kneading water was added to a mixed powder (main raw material) composed of 800 g of corn flour and 200 g of pregelatinized corn flour, and kneaded by a mixer to obtain a kneaded material (noodle dough). The amount of sodium carbonate described above was added to adjust the pH of the noodle dough to about 7.0. These four types of noodle dough were rolled through rolling rolls to form a noodle band having a final noodle band thickness of 1.35 mm, which was cut out with a square cutting blade No. 22 to obtain a noodle band. The obtained noodle strings,
Steam for 2 minutes at normal pressure (100 ° C) with a steamer and serve 1 serving (125
g) Each was cut. 15g / l of these cut steamed noodles
The solution was immersed in a 0% lactic acid solution for about 1 minute to perform an acid solution treatment, and then drained. The drained noodle strings were subjected to hot-air drying at a drying temperature of 85 ° C. for 30 minutes to obtain hot-air dried noodles (products 6 to 9 of the present invention). Then, the noodle strings were cooked in the same manner as in the cooking procedure described in Example 1, and then the degree of boiling and melting of the noodle strings, the degree of stiffness, and the binding property of the noodle strings were measured in Example 1.
The sensory evaluation was performed in the same manner as described in (1). The results are summarized in Table 2 below.

[Table 2] From the results shown in Table 2, by setting the amount of alginic acid added to 0.1 g (0.01% by weight of the raw material powder) or more, the effect of suppressing the melting of the noodle strings by boiling began to appear, and the amount of alginic acid added was reduced. By making it 1.0g (0.1% by weight of the raw material powder) or more,
In addition to the effect of suppressing the boiling and melting of the noodle strings, improvement was observed in the stiffness and binding properties of the noodle strings. Example 3: Examination of the effect of using buckwheat flour or rice flour The effect of adding buckwheat flour or rice flour to the raw material for making noodles was examined by the following method. 20 g of sodium chloride, 2.0 g of polymerized phosphate, an appropriate amount of sodium carbonate (pH adjuster for noodle dough), and 5 g of alginic acid were dissolved in 530 ml of water to prepare kneading water. Next, the kneaded water is added to either a mixed powder (main raw material) composed of 800 g of buckwheat flour and 200 g of pregelatinized buckwheat flour, or 1000 g of rice flour (main raw material), and kneaded with a mixer to obtain a kneaded mixture ( Noodle dough). In addition,
The above sodium carbonate was added in an amount necessary to adjust the pH of the noodle dough to about 7.0. These two types of noodle dough were extruded through a pasta machine (a die diameter of 1.8 mm) to obtain noodle strings. The obtained noodle strings were steamed under normal pressure (100 ° C.) for 2 minutes using a steamer and cut into 1 serving (125 g). These cut steamed noodles were immersed in a 33 g / l 50% lactic acid solution for about 1 minute, subjected to an acid solution treatment so that the pH of the noodle strings was adjusted to about 5, and then drained. Dried noodles at 85 ° C
Drying with hot air at a drying temperature of 30 minutes was performed to obtain hot-air dried noodles (Products 10 and 11 of the present invention). When each hot-air dried noodle (products of the present invention 10 and 11) was cooked in the same manner as in the cooking procedure described in Example 1, all the noodles had little boiling and melting, and had a good texture and taste. In addition, the unique flour smell was also eliminated. In addition, with respect to each of these hot-air dried noodles, sensory evaluation was also performed in the same manner as described in Example 1 for the degree of boiling and melting of the noodle strings, the degree of stiffness of the noodle strings, and the binding property. The results are summarized in Table 3 below.

[Table 3] From the results shown in Table 3, even if buckwheat flour or rice flour is added to the noodle-making raw material, according to the present invention, the boiling and melting of the noodle strings is suppressed, and the stiffness and binding properties of the noodle strings are also good. there were. Example 4: Long life noodle (LL noodle) According to the present invention, long life noodle (LL noodle) was produced. 1.5 g of sodium carbonate and 5 g of alginic acid are added to 530 ml of water.
To prepare kneading water. Next, this mixed water is mixed with 800 g of corn powder and 200 g of pregelatinized corn powder (main raw material).
And kneaded with a mixer to obtain a kneaded product (noodle dough). This noodle dough was rolled through a rolling roll to form a noodle belt having a final noodle belt thickness of 1.35 mm, which was cut out with a square cutting blade No. 22 to obtain a noodle string. The obtained noodle strings were steamed under normal pressure (100 ° C.) for 2 minutes using a steamer and cut into 1 serving (125 g).
These cut steamed noodles are boiled in boiling water for about 10 seconds, then immersed in water and cooled.
Immerse in lactic acid solution for about 1 minute to perform acid treatment, and
The noodle strings obtained by draining the liquid were designated as product 12 of the present invention. On the other hand, 50
The noodle strings obtained by immersion treatment in tap water instead of the% lactic acid solution were used as control products. Next, 2 g of white squeezed oil per meal was added to each of these noodle strings, and each meal was sealed in a pouch.
After sterilizing in steam at 98 ° C. for 35 minutes, it was cooled by exposure to running water. After leaving the LL noodle (product 12 of the present invention) obtained through this series of steps at room temperature for one day, put it in a styrene container, pour boiling water, and after 3 minutes, with respect to each of the noodle strings, The degree of boiling and melting, the degree of stiffness, and the binding property were evaluated. The results are summarized in Table 4 below.

[Table 4] From the results shown in Table 4, even when the method of the present invention is applied to the production of long-life noodles (LL noodles), boiling and melting of the noodle strings are suppressed, and the stiffness and binding properties of the noodle strings are also improved. Was observed. Example 5: Starch noodle (hot air dried noodle) According to the present invention, starch noodle (hot air dried noodle) was produced. 20 g of common salt, 2.8 g of sodium carbonate, 2 g of polymerized phosphate, and 5 g of alginic acid were dissolved in 450 ml of water to prepare kneading water. Next, the kneaded water was added to a mixed powder (main raw material) composed of 800 g of tapioca starch and 200 g of pregelatinized potato starch, and kneaded with a mixer to obtain a kneaded product (noodle dough). The pH of the noodle dough was 7.7. The noodle dough was extruded through a pasta machine (a die diameter of 1.8 mm) to be extruded into noodle strings, and each meal (100 g) was cut. The cut noodle strings are boiled in boiling water for about 10 seconds, then immersed in water and cooled, and then immersed in a 20 g / l 50% lactic acid solution for about 30 seconds to perform an acid solution treatment. After cutting, hot-air drying was performed at a drying temperature of 85 ° C. for 30 minutes to obtain hot-air dried noodles (Product 13 of the present invention). When the hot-air dried noodles produced using only starch as the main raw material were cooked and eaten in the same manner as the cooking procedure described in Example 1, the noodles were less soluble in boiling and had good texture and taste. . In addition, starch noodles were produced in the same manner as in the production of the product 13 of the present invention except that only 1.0 g of sodium carbonate was added instead of 5 g of alginic acid and 2.8 g of sodium carbonate in the noodle-making raw material of the product 13 of the present invention. (Control 1: Alginic acid was not added). Noodle dough pH of Control 1
Was 7.4. Furthermore, 5 in the noodle-making process of the product 13 of the present invention
Starch noodles were produced in the same manner as in the production procedure of the product 13 of the present invention except that a normal immersion treatment in tap water was performed instead of the acid solution treatment with the 0% lactic acid solution (control product 2). With respect to each of these starch noodles (hot-air dried noodles), the sensory evaluation was also performed in the same manner as in Example 1 for the degree of boiling and melting of the noodle strings, the degree of stiffness, and the binding property. The result is
The results are summarized in Table 5 below.

[Table 5] From the results shown in Table 5, even when the method of the present invention is applied to the production of starch noodles (hot-air dried noodles), boiling and melting of the noodle strings are suppressed, and the stiffness and binding properties of the noodle strings are also improved. Was observed. In contrast, starch noodles produced under conditions lacking either the acid solution treatment or the addition of alginic acid (control 1
In the case of 2), satisfactory results were not obtained with respect to the effect of preventing the noodle strings from being melted by boiling, and also to the stiffness and binding properties of the noodle strings. Example 6 Starch Noodle (LL Noodle) Starch noodle (LL noodle) was produced according to the present invention. Noodle dough was prepared in the same manner as described in Example 5. The noodle dough was extruded through a pasta machine (a die diameter of 1.8 mm) to be extruded into noodle strings, and each meal (100 g) was cut.
The cut noodle strings are boiled in boiling water for about 10 seconds, then immersed in water and cooled, and then immersed in a 20 g / l 50% lactic acid solution for about 30 seconds to perform an acid solution treatment. I cut it. Next, 2 g of white squeezed oil per meal was added to the noodle strings, sealed in a pouch for each meal, sterilized in steam at 98 ° C. for 35 minutes, and then exposed to running water to cool. did. After the LL noodle (product 14 of the present invention) obtained through this series of steps was left at room temperature for one day, it was placed in a styrene container, and after pouring hot water for 3 minutes, each of the noodle strings was replaced with a noodle string. The degree of boiling and melting, the degree of stiffness, and the binding property were evaluated. In addition, starch noodles were produced in the same manner as in the production of the product 14 of the present invention, except that only 1.0 g of sodium carbonate was added instead of 5 g of alginic acid and 2.8 g of sodium carbonate in the noodle-making raw material of the product 14 of the present invention. (Control 3: no alginic acid added). In addition, the noodle dough pH of the control product 3 was 7.4. Further, starch was produced in the same manner as in the production procedure of the product 14 of the present invention, except that the immersion treatment in normal tap water was performed instead of the acid solution treatment with a 50% lactic acid solution in the noodle-making process of the product 14 of the present invention. Noodles were produced (Control 4). For each of these starch noodles (LL noodles), the degree of boiling and melting of the noodle strings, the degree of stiffness, and the binding property were also evaluated in the same manner as in Example 1. The results are summarized in Table 6 below.

[Table 6] From the results shown in Table 6, the method of the present invention was converted to starch noodle (LL)
Even when applied to the production of noodles, the boiling and melting of noodle strings is suppressed,
In addition, improvement was observed in the stiffness and binding properties of the noodle strings.
On the other hand, in the starch noodles manufactured under the conditions lacking either the acid solution treatment or the addition of alginic acid (controls 3 and 4), the effect of suppressing the boiling and melting of the noodle strings, and the stiffness and binding properties of the noodle strings No satisfactory results were obtained for any of the above. Example 7: Selection of thickening polysaccharide As an alternative to alginic acid, various thickening polysaccharides were added to noodle-making raw materials, and the effect was examined. Example 1 was repeated except that 5 g of xanthan gum, carob bean gum, guar gum or carrageenan, which are thickening polysaccharides commonly used in noodle-making raw materials, were added in place of 5 g of alginic acid in the noodle-making raw material of Example 1. Hot air dried noodles were produced in the same manner as the production procedure. For each of these hot-air dried noodles, the boiling and melting of the noodle strings was evaluated in the same manner as in the procedure described in Example 1. As a result, any of the hot-air dried noodles manufactured using the thickening polysaccharides other than alginic acid was significantly boiled and dissolved, and the effect of preventing the noodle strings from being boiled and melted when alginic acid was used was not observed. Example 8: Examination of main raw material (composition of raw material flour) To examine the relationship between the amount of flour other than flour occupying in the main raw material and the boiling and melting of noodle strings, flour and corn as main raw materials of Example 1 The mixing ratio (weight ratio) with the powder is 8: 2, 6: 4,
And hot water dried noodles in the same manner as in Example 1, except that alginic acid was not added to the noodle-making raw material and the acid solution treatment of the noodle strings was omitted. Was manufactured. The protein content of the flour used in this example was 11% by weight. For each of these hot-air dried noodles, the noodle strings were evaluated for the presence or absence of boiling and melting, the degree of stiffness, and the binding properties in the same manner as in Example 1. The results are summarized in Table 7 below.

[Table 7] From the results shown in Table 7, the proportion of flour in the main raw material was
At about 60% by weight, boiling and melting of the noodle strings appeared, and when the ratio of flour became 40% by weight or less, the boiling and melting of the noodle strings became remarkable. Taking into account the results of Examples 1 to 7, which demonstrate the usefulness of the present invention in a flour-free raw material flour, the flour inherently possesses a raw material flour content of 60% by weight or less. Combining the effect of gluten with the unique effect of the present invention, it is expected that various effects including prevention of boiling and melting of noodle strings are sufficiently exhibited.

As described above, according to the present invention, even if it is the intended purpose, even if it is a raw material for making noodles containing a raw material flour mainly composed of flour and / or starch other than wheat flour, This makes it possible to produce noodles that are less likely to dissolve in boiling noodles and exhibit excellent texture and taste. Further, according to the present invention, it is possible to suppress or eliminate the generation of unique flour odor, which is observed when flour other than flour is used as a main raw material.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Shinichi Tsukamoto, Inventor Shinichi Tsukamoto 4-1-1, Nishinakajima, Yodogawa-ku, Osaka, Japan Inside Nissin Foods Co., Ltd. (72) Hirokazu Nakao Nishinakajima, Yodogawa-ku, Osaka, Osaka 4-1-1, Nissin Foods Co., Ltd. (72) Inventor Masao Ueda 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Nissin Foods Co., Ltd. (72) Inventor Yoshifumi Morita Osaka-shi, Osaka 4-1-1, Nishinakajima, Yodogawa-ku N-Shin Foods Co., Ltd. F-term (reference) 4B046 LA01 LB03 LG09 LG15 LG16 LG26 LG30 LG32 LP34 LP57

Claims (11)

[Claims] 1. Noodles produced through a gelatinization treatment and an acid solution treatment of a noodle string, wherein the noodles are noodles obtained from a noodle-making raw material containing raw material powder and alginic acid, and the raw material powder is Noodles comprising flour and / or starch substantially free of gluten as a main ingredient. 2. The method of claim 2, wherein the flour is corn flour, buckwheat flour,
2. The noodles according to claim 1, wherein the noodles are selected from the group consisting of rice flour and mixtures thereof. 3. The noodles according to claim 1, wherein the raw material powder is a raw material powder containing no flour. 4. A method for producing noodles, comprising the following steps:
That is, from the kneaded material obtained by kneading (a) the raw material powder, alginic acid, alkali agent and water, to prepare a noodle dough exhibiting a weakly acidic to slightly alkaline noodle dough pH, and (b) from the noodle dough Preparing a noodle string, and (c) subjecting the noodle string to a gelatinization treatment and an acid solution treatment to prepare a noodle string exhibiting an noodle string pH in an acidic region, and wherein the raw material powder is substantially A gluten-free flour and / or starch as a main ingredient, and wherein the alginic acids are alginic acid, alginic acid salt,
A method for producing noodles, wherein the method is selected from the group consisting of alginic acid esters and mixtures thereof. 5. The method for producing noodles according to claim 4, wherein the step (c) is a step of subjecting the noodle strings to an acid solution treatment after the gelatinization treatment of the noodle strings. 6. The method for producing noodles according to claim 4, wherein the step (c) is a step of subjecting the noodle strings to an acid solution treatment and then performing a gelatinization treatment on the noodle strings. 7. The method for producing noodles according to claim 4, wherein the step (c) is a step of subjecting the noodle strings to an α-treatment simultaneously with an acid solution treatment. 8. The noodle string pH of the noodle string subjected to the pregelatinization treatment and the acid solution treatment in the step (c) is 6.5 or less.
The method for producing noodles according to any one of the above. 9. The method for producing noodles according to claim 4, wherein the amount of the alginic acids is 0.01% by weight to 1.5% by weight based on the raw material powder. 10. The method for producing noodles according to claim 4, wherein said flour is selected from the group consisting of corn flour, buckwheat flour, rice flour, and a mixture thereof. 11. The method for producing noodles according to claim 4, wherein the raw material powder is a raw material powder containing no flour.