JP2018134114A - Method for producing fried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a sodium reduced fried noodle that is excellent in noodle-making property and excellent in eat-texture and flavor.SOLUTION: The raw noodle excellent in noodle-making property as well as eat-texture and flavor can be produced without adding salt by adding potassium lactate by 1 to 3 wt.% to the main raw material powder such as wheat flour. In addition, by steaming the raw noodle and fry-drying with a frying oil at 140 to 160°C, a fried noodle having reduced sodium and having excellent eat-texture and flavor can be produced.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing fried noodles having a reduced sodium content.

  In recent years, many so-called salt-reducing products with reduced sodium content have been put on the market to prevent hypertension. In the 2010 edition of the Japanese Ministry of Health, Labor and Welfare, “Japanese dietary intake standards”, the target daily salt intake was less than 9 g for adult men and less than 7.5 g for adult women. In the 2015 edition, the daily salt intake target value was less than 8 g for adult men and less than 7 g for adult women, and the daily salt intake target value decreased. It is thought to go.

  For example, Patent Documents 1 to 4 disclose techniques for reducing the salt content of noodles.

  Patent Document 1 discloses a technique for a udon noodle having sufficient stiffness even when the amount of salt added is smaller than that in conventional noodle noodles containing flour, a paste composition, and water. As the composition, udon noodles containing xanthan gum, roast bean gum and guar gum are described.

  Patent Document 2 describes a technique for producing noodles by mixing wheat flour with arginine or an arginine salt as a technique for producing salt-free or low-salt Chinese noodles.

  Patent Document 3 discloses a method for producing noodles with reduced or zero sodium salt, especially sodium chloride and sodium carbonate, and noodles containing either or both of isomaltulose and reduced isomaltulose. A method is described.

  Patent Document 4 describes a method for producing noodles using magnesium chloride contained in bittern as a technique for producing salt-free noodles by manufacturing without adding salt.

Japanese Patent Laying-Open No. 2015-84772 Japanese Patent Laid-Open No. 2015-213434 Japanese Patent No. 4644298 Japanese Patent No. 4761534

  It is an object of the present invention to provide a method for producing fried noodles having excellent noodle-making properties, reduced texture and flavor, and reduced sodium.

  The inventor has been studying noodle making technology that does not add salt when reducing salt. When noodle making is performed by adding potassium lactate, the noodle is made inferior to the case where conventional salt is added. And the present inventors have determined that the flavor and texture are comparable.

  That is, a step of preparing a dough by kneading main raw material powder, water and 1 to 3% by weight of potassium lactate as an auxiliary material with respect to the total weight of at least the main raw material powder, and noodle strings from the prepared dough A method for producing fried noodles, comprising: a step of steaming the produced noodle strings to make α, and a step of fry drying the α noodle strings.

ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the fried food which was excellent in noodle-making property, was excellent in food texture, and the flavor by which sodium was reduced can be provided.

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Raw material blends Main raw material powders used in the production of fried noodles according to the present invention include wheat flour (including durum flour), buckwheat flour, barley flour and rice flour, and various starches such as potato starch, tapioca starch and corn starch These may be used alone or in combination. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used.

  Moreover, in this invention, 1-3 weight% of potassium lactate is added as an auxiliary material with respect to the total weight of these main raw material powders. By adding potassium lactate, it is possible to produce fried noodles with satisfactory noodle-making properties and texture without adding salt. The addition method is not particularly limited, but it is preferable to add it by dissolving in kneading water. When potassium lactate is less than 1% by weight, if no salt is added, the dough is lacking in extensibility and viscoelasticity, and it is difficult to obtain a sufficient noodle-making property and elasticity. Conversely, adding more than 3% by weight of potassium lactate not only affects the flavor of the noodles, but also increases the water absorption and softens the noodles when cooked. A preferable addition amount of potassium lactate is 1.0 to 2.0% by weight, more preferably 1.5 to 2.0% by weight, based on the total weight of the main raw material powder.

  As other auxiliary materials, in the present invention, various commonly used salt and alkali agents, phosphates, various thickeners, noodle quality improvers, edible fats and oils, pH adjusters, carotene pigments, etc. Dyes and preservatives can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water. In the case of adding an alkaline agent or phosphates, even if sodium salt is added, the sodium content is small, so that there is no significant effect on salt reduction, but it is preferable not to use sodium salt as much as possible.

2. Kneading process The method for preparing the noodle dough (dough) according to the present invention may be performed according to a conventional method. That is, the noodle raw material powder and the kneading water may be mixed in a batch mixer, a flow jet mixer, a vacuum mixer or the like so as to be uniformly mixed, and a rag-shaped dough may be prepared.

3. Noodle making process Next, noodle strings are prepared from the prepared dough. As a production method, it may be carried out in accordance with a conventional method. A method of cutting a noodle strip with a so-called cutting roll to produce a noodle string can be mentioned.

4). Steamed noodle strings obtained in the noodle manufacturing process are steamed by a conventional method to make the noodle strings alpha. Since the preferable conditions for the cooking conditions vary depending on the type of noodles and the thickness of the noodles, the preferable conditions may be set as appropriate according to the target texture. As a steaming method, not only heating with boiling or saturated steam, but also heating with superheated steam can be performed, and a water replenishing process such as showering or dipping can be combined. If necessary, the cooked noodles can be soaked with seasoning and added with a loosening agent.

5. In the drying process , the noodle strings are cut and weighed, filled in a container called a retainer for drying, and then fried. The drying temperature is preferably 140 to 160 ° C. What is necessary is just to dry so that the water | moisture content after drying may be 1.5-5 weight%.

  As described above, a dough is prepared by mixing 1 to 3% by weight of potassium lactate with respect to the total weight of the main raw material powder, water, and at least the main raw material powder as an auxiliary material. To produce fried noodles with excellent noodle-making properties, texture and flavor, and reduced sodium content. it can.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

Example 1
The main raw material powder consisting of 900 g of wheat flour and 100 g of tapioca acetylated starch is mixed with 5 g of calcium carbonate as an auxiliary material, 19.2 g of 78% potassium lactate aqueous solution (15 g as potassium lactate), 1 g of potassium carbonate, 1 g of sodium carbonate Then, kneaded water in which 1 g of sodium metaphosphate was dissolved in 350 g of water was added, and the mixture was mixed with an atmospheric mixer for 15 minutes to prepare a noodle dough (dough).

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The produced noodle strip was rolled with a roll to a final noodle strip thickness of 0.75 mm, and the noodle strip was cut with a No. 20 cutting blade roll to obtain a noodle strip.

  Next, the noodle strings were steamed for 2 minutes in a steaming chamber into which saturated steam of 250 kg / h was introduced, and the noodle strings were converted to α.

  The pre-gelatinized noodle strings were dissolved in 10 g of salt and 4 g of glutamine soda in water and diluted in 1 L of seasoning liquid, cut into about 30 cm, filled into a retainer (container) for frying as 105 g serving. And dried at 150 ° C. for 2 minutes and 30 seconds to obtain a fried noodle sample having a moisture content of 2% by weight. At this time, the noodle weight was 60 g.

(Example 2)
A fried noodle sample was prepared according to Example 1 except that 12.8 g of potassium lactate was added (10 g as potassium lactate).

(Example 3)
A fried noodle sample was prepared according to Example 1 except that 25.6 g of potassium lactate was added (20 g as potassium lactate).

Example 4
A fried noodle sample was prepared according to Example 1 except that 38.4 g (30 g as potassium lactate) of potassium lactate was added.

(Comparative Example 1)
The main raw material powder consisting of 900 g of wheat flour and 100 g of tapioca acetylated starch is mixed with 5 g of calcium carbonate as an auxiliary material, and kneaded by dissolving 15 g of sodium chloride, 1 g of potassium carbonate, 1 g of sodium carbonate and 1 g of sodium metaphosphate in 350 g of water. A fried noodle sample was produced according to Example 1 except that water was added and mixing was performed for 15 minutes with an atmospheric mixer to prepare a noodle dough.

(Comparative Example 2)
A fried noodle sample was prepared according to Example 1 except that 6.4 g of potassium lactate was added (5 g as potassium lactate).

(Comparative Example 3)
A fried noodle sample was prepared according to Example 1 except that 44.8 g (35 g as potassium lactate) of potassium lactate was added.

  The noodle-making properties of the noodles in each test section, and the texture and flavor of the noodles after cooking were evaluated based on Comparative Example 1. The noodle-making properties of the noodles are as good as those in Comparative Example 1, ◎, generally good ○, noodle-making properties are inferior but machine-made noodles are △, lack of noodle-making properties, machine noodles not possible What was marked as x.

  About the cooking method, the noodle sample and the powdered soup were put into a cup-shaped foamed paper cup container, 380 ml of boiling water was put, covered, cooked for 3 minutes, eaten, and the texture and flavor were evaluated. The evaluation is performed by five experienced panelists, and the texture is moderately elastic and good as in Comparative Example 1, ◎, slightly hard or soft but generally good ○, hard or soft A sample having a poor texture was marked by Δ, and a sample having a very poor texture because of being too hard or too soft. In addition, as for the flavor, as good as Comparative Example 1, “◎”, generally good “◯”, “sumi” inferior inferior “Δ”, and egmi having a strong inferior inferior “x”.

  The noodle-making properties and sensory evaluation results for each test section in Experiment 1 are shown in Table 1 below.

Claims (1)

A step of preparing a dough by kneading main raw material powder, water, and at least 1 to 3% by weight of potassium lactate as an auxiliary material with respect to the total weight of the main raw material powder;
Producing noodle strings from the prepared dough,
A process of steaming the produced noodle strings and converting to α,
a step of fry drying the α-noodled noodle strings.