JP2005278567A - Method for producing dry noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dry noodles containing no or little salt and having workability in producing the noodles, quality of the product and the like equal to or better than those of the noodles prepared by using common salt. <P>SOLUTION: The method for producing the dry noodles is to use sugar instead of common salt. The main ingredient of sugar used as an alternative of common salt is sugar having moisture retention. The sugar is liquid sugar. The sugar comprises hardly crystalizable sugar as a main ingredient. The dry noodles are non-salt containing dry noodles without using common salt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing dry noodles, preferably low salt and further salt-free dry noodles.

Dry noodles include raw noodles of Japanese noodles such as udon, hiramen, hiyagigi, somen, dried pasta, dried pasta, dried soba noodles, and dried Chinese noodles. There are many production methods, non-fried instant Chinese noodles, dried noodles such as vermicelli, rice noodles, rice paper and the like.
In the drying process of these dry noodles, it is not only necessary to blow off moisture, and in order to perform uniform drying without causing poor drying, respective drying conditions suitable for each product are set. . Moreover, in order to make the drying process smooth about the raw material used, the salt etc. which have the effect which suppresses rapid divergence of a water | moisture content and prevents generation | occurrence | production of a poorly dried product are often used.

At present, salt has a moisture retaining property for noodles and is used as a prevention of poor drying due to rapid drying. Especially for dry noodles and pre-gelatinized noodles that are difficult to dry and poorly dry, the effect is tremendous. For example, it is difficult to manufacture salted noodles without using salt. Is real.
Other effects of salt include dough astringency during noodle making, increased water content, improved texture, bacteriostatic, suppression of rapid drying due to moisture retention, etc. Salt is essential for the production of dry noodles. It is a raw material (Non-Patent Documents 1 and 2).

  On the other hand, in recent years, salt has been the subject of health hazards due to excessive intake of sodium, and many salt-reduced or low-salt products such as miso, soy sauce, butter and margarine have been commercialized and sold and consumed. It is a situation.

  However, in the production of salt-free dry noodles that do not use salt (drying process), it is necessary to take a longer drying time than usual, and in this case, there is a problem that the production efficiency is significantly reduced. Also, with noodles that are originally difficult to dry, if salt is not used, drying becomes even more difficult, and even if the drying conditions are changed (e.g., extended time, temperature, humidity, etc.) and adjusted, a large number of poorly dried products are generated. End up.

Substitutes for salt used to make noodles have been studied very little so far because salt is very inexpensive, has various effects, and is not restricted or restricted by laws and regulations. In fact, the fact is that it has reached the present without confirming anything comparable to the effect of salt.
"Noodle Technology", Food Materials Research Group, Inc., issued December 1, 1967, pages 47-48 Oda Mita, "New Men's Book", published by Food Sangyo Shimbun, pages 27-28

  The present invention relates to a salt substitute that makes it possible to reduce or not use salt having functions such as dough astringency during noodle making, increased water content, improved texture, bacteriostatic, and rapid drying suppression by moisturizing. Thus, an object of the present invention is to provide a method for producing low-salt or salt-free dried noodles, in which the workability during production, the quality of the product, and the like are equal to or higher than those when using sodium chloride.

The gist of the present invention is the following methods (1) to (4) for producing dry noodles.
(1) A method for producing dry noodles, wherein a saccharide is used as a substitute for salt in the production of dry noodles.
(2) The method for producing dry noodles according to (1) above, wherein the main component of the saccharide used as a substitute for salt is a saccharide having moisture retention.
(3) The method for producing dry noodles according to (1) and (2) above, wherein the saccharide is a liquid saccharide.
(4) The method for producing dry noodles according to any one of (1) to (3) above, wherein the saccharide comprises a hardly crystalline saccharide as a main component.
(5) The method for producing dry noodles according to any one of (1) to (4) above, wherein the dry noodles are salt-free dry noodles that do not use salt.

  In the production of noodles, the use of saccharides as a substitute for salt, which is an essential raw material, makes the operability during production, product quality, etc. equal to or better than that when using salt. A method for producing dry noodles and further salt-free dry noodles can be provided.

The present invention is a method for producing dry noodles using sugar as an alternative to salt. The salt substitute substitutes for salt for improving the drying efficiency of dry noodles, and includes low-salt dry noodles with a seasoning degree that does not contribute to the function of drying efficiency. Furthermore, the salt-free dry noodle which does not use salt can be manufactured suitably.
In the production of salt-free dry noodles, the present inventor has conducted extensive research on the problem that the drying technique is more difficult in the drying process than ordinary salted products and the production efficiency is significantly reduced by extending the drying time. As a result, by using sugar as a substitute for sodium chloride in the production of salt-free dry noodles, we succeeded in facilitating the drying process conditions, shortening the drying time and stabilizing the quality over the use of sodium chloride. Among them, the present inventors have found that saccharides with high moisture retention, and liquid saccharides that have hardly crystalline saccharides as a main component have a high salt replacement function. In addition, the taste of noodles was smooth, and we succeeded in developing a product manufacturing method with excellent viscoelastic texture.

The saccharide used in the present invention is a saccharide that can be used as a salt substitute. Specifically, saccharides having moisturizing properties can be mentioned, and among these, liquid saccharides are highly effective as salt substitutes. Furthermore, saccharides that are difficult to crystallize (hardly crystalline) are preferred. More preferably, when a saccharide satisfying all the constitutions composed mainly of oligosaccharides (degree of polymerization 2 to 10) is used, dry noodles with good quality can be obtained even with salt-free noodles replacing the total amount of salt.
Here, as the saccharide having high moisture retention, a saccharide having a weight loss of less than 35% after storage of a 50% aqueous solution of the target saccharide in a constant humidity environment with a relative humidity of 52% for two days. Examples of such saccharides include saccharides containing a large amount of branched oligosaccharides such as maltose and maltotriose sugar linear oligosaccharides, isomaltose, isomaltotriose and panose. Among these, a branched oligosaccharide is mentioned as saccharide | sugar with high moisture retention with a very low weight loss rate.
The addition amount of the saccharide of the present invention is preferably in the range of 0.5 to 30% by weight with respect to flour 100 as a raw material for noodles. If the amount of saccharide added is less than 0.5%, the effect of addition cannot be obtained, and if it exceeds 30% by weight, the workability and texture during the production of noodle dough will be affected.
Note that propylene glycol, sorbitol, thickening polysaccharides and the like are known as substances used in noodles especially for the purpose of moisturizing the raw noodles. Surprisingly, this is an effect exhibited only by the saccharide of the present invention.

  The saccharide of the present invention is used as a substitute for salt, which is an essential material in the production of noodles. The amount of salt added in the production of dry noodles varies depending on the type and thickness of the noodles, but is usually about 1 to 7%, and some or all of these can be substituted. When substituting the whole quantity, the dry noodles without salt addition can be manufactured.

  Examples of the flour used in the present invention include wheat flour such as strong flour, medium flour and weak flour, durum wheat flour, barley flour, rye flour, various starches and the like. In addition, auxiliary materials other than cereals and sugars can be appropriately used as long as they do not adversely affect the drying of the noodles. Examples include oxidants, proteins, enzymes, calcium, carbonates, phosphates, potassium chloride, and yeast foods.

In order to confirm the effect of the present invention, the following tests were conducted.
Test 1: Dried udon test Salt substitute (sample 1 is additive-free, sample 2 is salted, sample 3: “Panox A” (Showa Sangyo) with the composition shown in Table 1 for 100 parts by weight of wheat flour (medium flour) ) ", Hard crystalline saccharide, oligosaccharide content 75% or more (branched oligosaccharide content 25% or more), sample 4:" IMO500 (Showa Sangyo Co., Ltd.) ", hard crystalline saccharide, oligo Sugar content 50% or more, sample 5: “Maldec PH400 (manufactured by Showa Sangyo Co., Ltd.)”, hard crystalline sugar, oligosaccharide content 75% or more, sample 6: “Oligo MT500 (manufactured by Showa Sangyo Co., Ltd.) ”Hard crystallinity saccharide, oligosaccharide content 80% or more, sample 7: trehalose (crystal), sample 8: maltose (crystal)), add water with the water content shown in the table and mix for 15 minutes To obtain a dough for noodle making. Roll the dough for noodle making of Samples 1 to 8 and References 1 and 2 by a conventional method, and apply raw udon cut out with a cut tooth angle of # 12 and a noodle wire thickness of 1.8 mm to a drying basket, This was dried with a drying tester for 8 hours to obtain each dried udon.

Table 2 shows the quality evaluation of the obtained dried udon.
The weight loss after 2 days of the 50% aqueous solution of saccharide shown in Table 1 means that the 50% aqueous solution of saccharide used in each sample was prepared and stored for 2 days in a constant humidity atmosphere with a relative humidity of 52%. It is the ratio of weight loss obtained by subtracting the weight after storage from the previous weight. The lower the numerical value of the weight loss ratio (weight loss%), the higher the moisture retention.

  As shown in Table 2, it was shown that dry noodles (test groups 3 to 6) using a highly moisturizing saccharide as a salt substitute are hard to break and can be dried uniformly. When the moisture retention is seen by weight loss of the saccharide aqueous solution shown in Table 2, it is preferably less than 35%. Furthermore, in the evaluation of the texture when boiled dry noodles in the test groups 3 to 6, it was found that the texture becomes smoother than that when salt is used and the effect of improving the texture quality is obtained.

Test 2: Sugar addition test using dry udon Branched oligosaccharide (“IMO500 (made by Showa Sangyo Co., Ltd.)” solid content: about 75%) as a salt substitute Dried udon was obtained.
Table 4 shows the quality evaluation of the obtained dried udon.

  From the results shown in Table 4, the desirable addition level as an improvement effect of the liquid saccharide (branched oligosaccharide) was considered to be about Sample C to Sample F.

Test 3: Comparison with dried noodles with high difficulty in the drying process The noodle dough for the above samples A to G was made as usual, and the noodle width was measured with a cutting blade for cutting blade # 10. Fresh noodles cut so that the noodle thickness was almost the same (Shinmaru) were put in a test drier as in Experiment 1 and dried for 14 hours to produce dried udon.
Table 5 shows the results of comparative evaluation of the prototype dried udon.

  As shown in Table 5, it can be seen that the improvement effect of liquid saccharide (branched oligosaccharide) appears more markedly when drying difficulty is higher in the production of dried udon without using salt, which is useful in producing salt-free dried noodles. It was proved to be a simple manufacturing method.

  Noodles with 100% medium strength powder, 3% (branched oligosaccharide “IMO-500”, Showa Sangyo Co., Ltd.) and 32% water added. After cutting the noodle string at 2 mm, it was dried to produce unsalted dried udon.

  Semi-strong powder 80%, potato starch 20%, powdered rice cake (does not contain sodium) 0.4%, liquid oligosaccharide malto-oligosaccharide ("Maldec PH400", Showa Sangyo Co., Ltd.) 3%, gardenia pigment Noodles were prepared in a conventional manner with a blending ratio of%, round noodle No. 24, noodle strips were cut at a thickness of 1.3 mm, steamed, divided into one portion, and dried to produce salt-free non-fried noodles.

  Semi-strong powder 80%, potato starch 20%, powdered rice cake (does not contain sodium) 0.4%, liquid oligosaccharide malto-oligosaccharide ("Maldec PH400", Showa Sangyo Co., Ltd.) 3%, gardenia pigment as appropriate Noodles were prepared in a conventional manner with a blending ratio of%, round noodles No. 24, noodles were cut into noodles with a thickness of 1.3 mm, steamed, divided into one meal, and dried to produce salt-free non-fried noodles. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making process, the drying process, etc., as in the case of using a normal amount of salt.

  100% medium strength flour, 5% branched oligosaccharide (“Panox A” manufactured by Showa Sangyo Co., Ltd.), liquid saccharide, 48% water added. Hand-rolled dried udon was produced. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making, drying process, etc., as in the case of using a normal amount of salt.

  After mixing with 50% durum wheat semolina, 50% strong flour, 4% malto-oligosaccharide ("Oligo MT-500", Showa Sangyo Co., Ltd.), 30% water, and molding with an extruder. Fresh fettuccine was produced and dried to produce unsalted dry pasta. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making process, the drying process, etc., as in the case of using a normal amount of salt.

  Contains 80% medium strength flour, 20% tapioca starch, 1% powdered wheat protein, 5% branched oligosaccharide ("Panox A" manufactured by Showa Sangyo Co., Ltd.), a liquid sugar, 500ppm vitamin C, and 36% water The noodles were made in a conventional manner, cut into noodles with a corner of # 6 and a thickness of 1.0 mm, and then dried to produce salt-free dried noodles. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making process, the drying process, etc., as in the case of using a normal amount of salt.

  Noodles are made in a conventional manner with 30% buckwheat flour, 70% binder flour, 4% branched oligosaccharide (“Isomalt 500” Showa Sangyo Co., Ltd.), and 30% water. The noodles were cut at a thickness of 1.2 mm and then dried to produce salt-free dried soba noodles. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making process, the drying process, etc., as in the case of using a normal amount of salt.

  With 100% medium strength powder, 0.2% yeast food (SA-120 made by Shinsei Foods), 3% branched oligosaccharide ("Panox A", Showa Sangyo Co., Ltd.) which is a liquid sugar, and 36% water The noodles were noodled in a conventional manner, cut into noodles with corner # 6, noodle thickness 1 mm, and dried to produce salt-free dried noodles. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making process, the drying process, etc., as in the case of using a normal amount of salt.

  Semi-powerful powder 50%, medium power powder 50%, powdered rice cake (without sodium) 0.3%, liquid oligosaccharide branched oligosaccharide (“PANOX A” manufactured by Showa Sangyo Co., Ltd.) 3%, water 34% The noodles were made in a conventional manner with the composition of No. 22 and the noodles were cut at an angle of # 22 and a noodle thickness of 1.2 mm, and then dried to produce unsalted Chinese noodles. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making process, the drying process, etc., as in the case of using a normal amount of salt.

  Mixing 100% medium flour, 0.5% calcium carbonate, 3% branched oligosaccharide ("Panox A", Showa Sangyo Co., Ltd.), a liquid sugar, and 34% water. After cutting the noodle string with # 20, noodle thickness of 1.2 mm, it was dried to produce an unsalted hiyagi. In production, the product was excellent in appearance, texture and the like, without any hindrance to the noodle making, drying process, etc., as in the case of using a normal amount of salt.

  As with the low-salt or low-salt products found in miso soup, soy sauce, butter and margarine that have been commercialized and sold in large quantities, it does not contain salt that is a target of health hazards due to excessive sodium intake. Salt dried noodles can be provided to the world.

Claims (5)

  In the production of dry noodles, a method for producing dry noodles, characterized in that sugars are used as a substitute for salt.   The method for producing dry noodles according to claim 1, wherein the main component of the saccharide used as a substitute for salt is a saccharide having moisture retention.   The method for producing dry noodles according to claim 1 or 2, wherein the saccharide is a liquid saccharide.   The method for producing dry noodles according to any one of claims 1 to 3, wherein the saccharide comprises a hardly crystalline saccharide as a main component. The method for producing dry noodles according to any one of claims 1 to 4, wherein the dry noodles are salt-free dry noodles that do not use salt.