JP2008154553A - Method for producing noodle quality enhancer for non-fried instant ramen noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a noodle quality enhancer which imparts to non-fried instant ramen noodles "suppleness" and "sliminess" like those felt when non-fried ramen noodles are eaten after being boiled. <P>SOLUTION: A noodle quality enhancer prepared by mixing and agitating starch, an alkali agent, and water or hot water, heat-treating the resultant mixture, and drying the heat-treated mixture, is added to a soup powder or the like to be added, when the enhancer is dissolved in hot water when eating, can impart "suppleness" and "sliminess" to the ramen noodle strands. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a preparation for improving noodle quality of raw-type instant Chinese noodles.

  Raw-type instant Chinese noodles are widely used as instant foods that can be easily and easily cooked and eaten.

  Comparing raw type instant Chinese noodles with raw Chinese noodles after cooking, the raw Chinese noodles are boiled and the texture of the noodles does not have a firmness more than necessary, and the surface of the noodles It has a unique texture of “smoothness” with a smooth texture.

  This “smoothness” and “smoothness” of raw Chinese noodles is a characteristic texture when boiled raw Chinese noodles, and due to elution of gelatinized starch on the surface of raw Chinese noodles when boiled (For example, Non-Patent Document 1).

  On the other hand, in order to improve the preservability of raw-type instant Chinese noodles, the noodle strings are generally immersed in an aqueous solution such as an organic acid to lower the pH of the noodle strings, and then subjected to heat sterilization. On the other hand, when the noodle strings become acidic in raw Chinese noodles, there is a problem that “koshi”, the elasticity unique to noodles, disappears, and “smoothness” and “smoothness” on the surface of the noodle strings are lost.

  In order to improve this, a method of adding alginic acid to impart “koshi” or “viscoelasticity” to raw-type instant Chinese noodles is disclosed (for example, Patent Document 1). Furthermore, from the viewpoint of imparting “smoothness” and “smoothness” to these noodle strings, a method of heating at a temperature exceeding 100 ° C. in heat sterilization and a method of forming a three-layer noodle are disclosed (Patent Documents). 2 and Patent Document 3).

  Any of these methods has an excellent effect to improve the “smoothness” and the “smoothness” that are generated in noodles in an acidic state.

  However, these methods of imparting “smoothness” and “smoothness” realize “smoothness” and “smoothness” by improving the formulation and manufacturing process in any of the raw-type instant Chinese noodles. In the past, a method of acting on the noodle strings from the soup side at the time of eating and imparting “suppleness” and “smoothness” has not been known.

Written by Mita Oda, “New book of Men”, Food Industry Newspaper, December 25, 2003, pages 79-81 JP-A-5-15331 JP-A-6-209730 Japanese Patent Laid-Open No. 7-8194

Therefore, the present inventors have conducted intensive research and can use raw-type instant Chinese noodles mixed with powder soup, etc., and act on the noodle strings from the soup side at the time of eating, and boil the raw Chinese noodles The present invention was completed for the purpose of providing a noodle quality improving preparation capable of imparting the same “suppleness” and “smoothness” as in the case of the above.

  As a result of the research, the inventors of the present invention heat-treated starch and an alkaline agent together with water, and added the preparation produced by drying this to the sachet or the powder soup side. When the noodle strings are immersed in the noodle strings, the dissolved preparation acts on the noodle strings of the raw type instant Chinese noodles, which is the same as that felt when the noodle strings are boiled on the surface of the noodle strings. It was found that “smoothness” and “smoothness” are imparted.

  This effect works effectively on the noodle strings that are in an acidic state like raw type instant Chinese noodles. Presents.

That is, the first invention of the present application is
Raw noodles for instant Chinese noodles, characterized in that starch, an alkaline agent and water, and further, if necessary, a salt, an antioxidant and the like are mixed and stirred, the mixture is heated and dried A method for producing a quality-improving preparation.

By using the noodle quality improving preparation produced according to the present invention, even if it is a raw type instant Chinese noodle, it gives the same “smoothness” and “smoothness” as when boiled the raw Chinese noodle at the time of eating. be able to.
The second invention of the present application is
It is the powder soup for raw type instant Chinese noodles containing the noodle quality improvement preparation manufactured by the manufacturing method of this invention 1st invention.

  Since the noodle quality improving preparation of the present invention is dried and has a low moisture content, it can be handled in the same manner as a powder soup for raw-type instant Chinese noodles. Therefore, the noodle quality improving preparation in the first invention method of the present application can be used by adding it to a powder soup for instant Chinese noodles.

In addition, the action mechanism with respect to the noodle strings of the noodle quality improving preparation according to the present invention is estimated as follows. That is, the noodle quality improving preparation produced according to the present invention has a high pH of about 9 to 13 in a state dissolved in hot water, and the high alkalinity of the melted noodle quality improving preparation is the surface of the target noodle strings. It is considered that it has good affinity with pH (acidity) and is easily adsorbed on the surface thereof, and the gelatinized starch of the preparation is attracted to the surface of the noodle strings by being attracted at that time to form a gelatinized starch film. And it is thought that the physical properties of this gelatinized starch will give the noodle strings “suppleness” and “smoothness”.

By using the preparation produced according to the present invention as a powder soup for raw type instant Chinese noodles, etc., hot water is added to these, and at the time of eating, for the noodle strings of the raw type instant Chinese noodles, It is possible to impart “smoothness” and “smoothness” that can be felt when boiled raw Chinese noodles. Further, in the present invention, there is no need for a new production facility for particularly high-quality instant-type instant Chinese noodles, and no modification of the conventional production facility is required.

  Hereinafter, the contents of the present invention will be described in detail.

─About raw-type instant Chinese noodles for which the product of the present invention is used─
As described above, the noodle quality improving preparation in the present invention is a raw-type instant Chinese noodle so that the noodle quality improving preparation dissolved on the soup side is made to act on the noodle, so it was dissolved with noodle strings and hot water at the time of eating. It is necessary for the soup to come into contact. Therefore, it can be applied to any ordinary type in which the soup is melted in hot water and the noodle strings are immersed in the soup.

  In other words, the raw type instant Chinese noodles are those that are steamed or boiled after noodle making and then heat-sterilized for those processed in an organic acid solution, with attached seasonings such as soups attached, The noodle strings of raw Chinese instant noodles are generally set in the acidic state of pH 3.8 to 4.8, while the noodle quality improving preparation according to the present invention has a high pH. Therefore, the noodle quality improving preparation of the present invention is effectively adsorbed on the surface of the noodle strings and forms a gelatinized starch film.

─ Types of starch ─
In the production method of the first invention of the present application, starch is the main raw material. The starch used in the method of the present invention is not particularly limited in the type of the raw material. Therefore, for example, all common starches such as wheat starch, potato starch, sweet potato starch, corn starch, tapioca starch, and rice starch can be used.

  In addition, when wheat starch was used, the noodle quality improvement effect in this invention was excellent. It is thought that the raw type instant Chinese noodles are a flour product and are derived from the same kind of starch. Moreover, not only normal starch but various processed starches, such as esterified starch, etherified starch, and crosslinked starch, can also be used.

  The present invention has a production process of mixing and heating with an alkaline agent. However, from the viewpoint of not affecting the flavor of soup and the like, protein denaturation by the alkaline agent is avoided, and a taste change is prevented. And starch containing no protein is preferred.

  On the contrary, in order to obtain not only the improvement of physical noodle quality at the time of eating but also the effect of modifying the flavor, flour containing proteins such as wheat flour and rice flour may be used.

─Alkaline agent─
An alkaline agent is essential in the raw material of the production method of the present invention. The alkaline agent to be used may be any alkaline agent generally used in foods, for example, carbonates such as sodium carbonate, potassium carbonate and sodium bicarbonate, phosphates such as potassium phosphate and sodium phosphate, Polymerized phosphates such as sodium polyphosphate, sodium metaphosphate, and sodium pyrophosphate, condensed phosphates, and the like. Moreover, the alkali agent may be used alone or in combination of several kinds.

─ Mixing ratio of starch, alkaline agent and water ─
About the mixing ratio of starch and an alkali agent, it is preferable to mix | blend by the weight ratio of about 5-20 parts of alkali agents with respect to 100 parts of starch weight in order to exhibit the effect made to act on noodle strings.

  The amount of water added is not particularly limited as long as the amount of water added is such that the starch can be gelatinized when heated, but preferably 1 to 1 part by weight of water with respect to 1 part by weight of the mixture of starch and alkali agent. It is appropriate to add at a rate of about 4 parts. Although the water temperature at the time of mixing does not have a restriction | limiting in particular, in order to make melt | dissolution of starch easy, it is desirable that it is less than the gelatinization temperature of mixed starch. Preferably it is 10-30 degreeC.

--Other additives--
Additives such as salts and antioxidants can be added to the starch and alkali agent as needed. In this case, although these additions are not essential, the following effects are obtained by the addition.

  When the additive is an antioxidant, it is possible to prevent the generation of off-flavors due to deterioration of fats and oils contained in trace amounts in the raw material starch. Specifically, the amount of fats and oils contained in the starch varies greatly depending on the type of starch, but is, for example, about 0.04% for potato starch and about 0.12% for tapioca starch. When adding tocopherol as an antioxidant, about 200 ppm or more of the raw material starch content may be contained.

  In addition to the intended use as an alkali agent, the polymerized phosphate has an antioxidant effect, and this effect can also be expressed. About 0.02 to 0.2 parts of the polymerized phosphate for the purpose of antioxidation can be used with respect to 100 parts of starch.

  As other additives, amino acid, peptide or protein materials are also effective. By adding these materials, a unique flavor can be imparted during the process of heating or the like, and examples of amino acid systems include L-proline and L-cysteine. Moreover, wheat gluten powder etc. are mentioned as a protein-type raw material. By adding these, not only the noodle quality but also the flavor can be modified.

─Methods of heating starch, alkaline agent, water, etc.─
Starch, alkali agent, water, etc. are heated by mixing starch and alkali agent, adding water to it, heating it to gelatinize the starch, drying it, pulverizing it and turning it into powder Is preferred.

  In addition, various heating methods such as mixing water with alkali agent, adding starch and further heating can be selected, but the alkali agent coexists in the process of starch and water being heated to gelatinize. Preferably it is.

  As a heating method, various methods such as direct heating, pressure heating, and steaming are possible. The heating temperature is preferably a high temperature in order to promote the above-mentioned reaction, but is performed at a temperature at which the product is not markedly burnt. For example, if the drum drying method is used, it is reasonable that the drying process can be performed simultaneously. In the case of using a drum dryer, the temperature may be 100 ° C. or lower. However, in consideration of drying efficiency and workability, heating at a temperature of 120 ° C. or higher and non-burning is preferable.

  However, the heating temperature may be low as long as the starch is gelatinized. For example, it is possible to react at a low temperature of about 50 ° C. to 60 ° C. for a long time for starch to gelatinize.

  Regarding the drying conditions, when the final preparation is in powder form, if the water content is high, blocking tends to occur during storage, so the final water content is set to 10% by weight or less, preferably 5% by weight or less. Should. In this case, in consideration of the operability and the like, it is desirable to heat and dry as high as possible.

  As other drying methods, in addition to the drum drying described above, an appropriate drying method such as hot air drying, freeze drying, spray drying, or the like can be employed.

  In addition, if the particle size in the form of powder is easy to dissolve or disperse, the particle size is not a problem, but from the viewpoint of using it in powder soup etc. as a powder, the particle size to pass about 40-60 mesh It is preferable to do.

  In addition, as a powdering method, in the case of drum drying, hot air drying, or freeze drying, powdering may be performed using a hammer mill or the like. In the case of spray drying, a binder can be used in combination and powdered simultaneously with drying.

  The product of the present invention is preferably powdered from the viewpoint of storage and distribution, and also from the viewpoint of handleability during eating, etc. A solid or flake shape can also be selected as appropriate.

--Packaging condition of the present invention--
Since the final moisture content is 10% by weight or less, the noodle quality improving preparation according to the present invention can be mixed with powder soup and packaged. Moreover, you may package only the noodle quality improvement formulation by this invention. This noodle quality-improved preparation package can be used together with other powdered soups by attaching it to fresh-type instant Chinese noodles.

  In addition, although raw type instant Chinese noodles are usually cup type, if such a cup type, without packing the noodle quality improving preparation according to the present invention, it is filled into a cup with dried noodle masses You can also

─ How to use the product of the present invention when eating ─
Various usage forms of the present invention can be selected. For example, it can be added to a powder soup used for raw instant Chinese noodles. Thus, the noodle quality improving preparation according to the present invention can be dissolved at the same time as dissolving the powder soup with hot water at the time of eating, and when these are mixed with the noodles, the dissolved noodles contained in the soup The quality-improving preparation acts, and the noodle strings can have “smoothness” and “smoothness”.

By utilizing the present invention, it is possible to impart “smoothness” and “smoothness” to raw-type instant Chinese noodles. As a result, a product in which the texture of the raw-type instant Chinese noodles is closer to that of the raw Chinese noodles can be provided to the market.

Hereinafter, the present invention will be described based on examples. In addition, this invention should not be limitedly interpreted based on the indication of these Examples.
<Experimental Example 1> (Effect of blending ratio of starch and alkali agent according to the present invention)
The noodle quality improving preparation of the present invention is produced by mixing starch, an alkaline agent and water, heating this dispersion, drying and pulverizing it, and first, the mixing ratio of starch and alkaline agent was examined.

  Potato starch was used as the starch used, and sodium carbonate was used as the alkaline agent. The mixing ratio of starch, alkaline agent, and water was the ratio shown in Table 1.

The mixed suspension was heated by the following method. Potato starch 1 kg, was stirred mixture of sodium carbonate amounts and water 2kg described in Table 1, was passed between the steam-heated drum dryer was set so that the gauge pressure 4 kg / cm ² (distance 0.5 mm) The mixture was heated and dried, then pulverized, and a noodle quality improving preparation for each test category was obtained through a 48-mesh sieve.

  180 g of Chinese-style packaged noodles (raw noodle strings adjusted to pH 4.2 and then sterilized at 97 ° C.) and powder with the noodle quality improving preparations obtained in each test section as raw type instant Chinese noodles After putting in 10g of soy sauce soup and dried ingredients, 400ml of hot water was added and allowed to stand for 2 minutes. In addition, the addition amount of the noodle quality improving preparation in each test section was adjusted so that the pH of the soup immediately before eating was around 6.5.

  The evaluation was performed by five skilled panelists. As the evaluation criteria for each item, the evaluation symbols are ◎: best, ○: good, Δ: normal, ×: slightly inferior, XX: inferior.

  Regarding the test results shown in Table 2, in Test Zone 7 (noodle quality improving preparation produced from 1: 1 mixture ratio of starch (potato starch) and alkaline agent (sodium carbonate)), the soup can be as little as 0.5 g. The pH of the mixture became around 6.5, and the amount of the noodle quality improving preparation to be added was reduced. For this reason, the quality of noodles (smoothness, slimy feeling) was only slightly improved. On the other hand, in Test Zones 1, 2, and 3 where the blending ratio of the alkaline agent (sodium carbonate) is small, the amount of the noodle quality improving preparation to be added becomes large and the noodle quality improving preparation cannot be sufficiently dissolved. Measurement and evaluation were not possible. In test section 4 where the blending ratio of the alkali agent (sodium carbonate) is relatively small, the amount of the noodle quality improving agent to be added starts to increase, and there is no problem in taste, but the soup is slightly thickened. The effect of giving was seen.

<Experimental example 2> (Confirmation of effect of noodle quality improving preparation)
Next, the effects of the product of the present invention, those in which only the starch was produced by the production method of the present invention without adding an alkali agent, and those in which an alkali agent was separately added during eating were compared and examined.

The method for producing the noodle quality improving preparation was performed as follows. Between 1 kg of potato starch, 100 g of sodium carbonate and 2.0 kg of water mixed and stirred (corresponding to test section 5 in Experimental Example 1), between steam-heated drum dryers set to a gauge pressure of 4 kg / cm ² (Approx. 0.5 mm), heated for about 1 minute, then dried, then crushed and passed through a 48 mesh pass sieve to obtain the product of the present invention. Moreover, the comparative control product (potato starch only) manufactured only with starch used what was manufactured similarly, without adding sodium carbonate in the said manufacturing process.

  3 g of each of the preparations obtained (adding an alkaline agent at the time of eating, 0.3 g of sodium carbonate added at the time of eating), 180 g of Chinese-style packaging noodles (prepared to a noodle string pH of 4.2, then enclosed in a pouch) Sterilized at 97 ° C.), 10 g of powdered soy sauce soup, and a desiccant material, and then put in 400 ml of hot water and left for 2 minutes to examine the effect.

The evaluation was performed by five skilled panelists. As the evaluation criteria for each item, the evaluation symbols are ◎: best, ○: good, Δ: normal, ×: slightly inferior, XX: inferior.
The results are shown below.

  From the results of Table 3, the effect of improving the noodle quality is superior by treating starch (potato starch) and alkaline agent (sodium carbonate) by the production method of the present invention, compared to the case where these are added alone. It became clear.

  Specifically, when the product of the present invention was used, the noodle quality was able to reproduce the quality of raw Chinese noodles with a slimy feeling and suppleness. On the other hand, a product made with starch alone without adding an alkali agent, and an alkali agent (sodium carbonate) added at the time of eating, is better in terms of sliminess and suppleness than the product of the present invention. It was inferior to the invention. In addition, in the case where no alkaline agent was added, the noodle quality was further inferior due to the acidity of the soup.

<Experimental Example 3> (Addition amount of noodle quality improving preparation and its effect)
Next, after defining the blending ratio of starch and alkaline agent, the addition amount of the noodle quality improving preparation was varied to examine the effect of improving the noodle quality and others. The method for producing the noodle quality improving preparation was performed as follows. Between 1 kg of potato starch, 100 g of sodium carbonate and 2.0 kg of water mixed and stirred (corresponding to test section 5 in Experimental Example 1), between steam-heated drum dryers set to a gauge pressure of 4 kg / cm ² (Approx. 0.5 mm), heated for about 1 minute, then dried, then crushed and passed through a 48 mesh pass sieve to obtain the product of the present invention.

180 g of Chinese-style packaged noodles that are raw-type instant Chinese noodles (prepared to noodle strings pH 4.2, then sealed in a pouch and sterilized at 97 ° C.) and powdered soy sauce soup After putting in 10 g and a drying tool material in a bowl, 400 ml of hot water was added and allowed to stand for 2 minutes to examine the effect. The evaluation was performed by five skilled panelists. As the evaluation criteria for each item, the evaluation symbols are ◎: best, ○: good, Δ: normal, ×: slightly inferior, XX: inferior. The results are shown below.

  As shown in Table 4, with the addition amount of 1 to 4 g of the present invention, the noodle quality can be improved (smoothness, sliminess), and the pH of the soup can be adjusted to near neutrality. It was found that the texture of can be tasted. In addition, when 5.0 g or more was added, the effect on the soup began to be observed, and a little bitterness began to occur. Further, the amount of the noodle quality improving preparation which is the product of the present invention added to the noodles is not limited to this experimental example, and of course, it may be appropriately adjusted according to the blending ratio of starch and alkali agent at the time of production. It is.

<Experimental example 4> (Difference in effect due to differences in starch types)
Next, the effect of noodle quality improvement when the type of starch was varied was examined. As starch, potato starch, tapioca starch, wheat starch, and sweet potato starch were used. The method for producing the noodle quality improving preparation and the method for evaluating its effect on Chinese-style packaged noodles are as shown in Experimental Example 2. The addition amount of the noodle quality improving preparation was 3.0 g. The evaluation symbols are ◎: best, ○: good, Δ: normal, x: slightly inferior, xx: inferior. The best one among the best was designated as ◎ + α.

  About the result of Table 5, although there was almost no difference in the range which experimented about the kind of starch, only in the case of wheat starch, the effect of noodle quality improvement was a little superior than other starches. There was no difference in the effect of other starches. It is thought that the raw type instant Chinese noodles are derived from wheat flour.

<Experimental example 5> (Difference in effect depending on the type of alkali agent)
Next, the difference in the effect of improving the noodle quality depending on the type of alkaline agent was examined. As the alkali agent, sodium carbonate, potassium carbonate, and trisodium phosphate were used. The method for producing the noodle quality improving preparation and the method for evaluating its effect on Chinese-style packaged noodles are as shown in Experimental Example 2. The addition amount of the noodle quality improving preparation was 3.0 g.

  As described in Table 6, with respect to the type of alkaline agent, no particular difference in noodle quality improvement or other effects was found depending on the type of alkaline agent within the tested range.

Claims (2)

Raw noodles for instant Chinese noodles, characterized in that starch, an alkaline agent and water, and further, if necessary, a salt, an antioxidant and the like are mixed and stirred, the mixture is heated and dried A method for producing a quality-improving preparation.
  A powdered soup for raw-type instant Chinese noodles containing the noodle quality improving preparation produced by the production method according to claim 1.