JP2018166470A - Production method of non-fried chinese noodle - Google Patents

Abstract

To provide a production method of non-fried Chinese noodles capable of maintaining a preferable color tone of noodles, even when being stored for a long term.SOLUTION: In a production method of non-fried noodles, noodle lines are produced from a noodle dough containing 1-4 g burning calcium and 0-10 g phosphates to 1 kg main raw material powder, and having adjusted pH of 9-11, and the produced noodle lines are pregelatinized, and then the pregelatinized noodle lines are dried with hot blast, to thereby suppress browning of noodles generated with a passage of time during storage.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing non-fried Chinese noodles.

  Conventionally, dry instant noodles can be roughly classified into fried (fried) noodles and non-fried noodles. The fried noodles are noodles obtained by frying the gelatinized noodles with oil at about 150 ° C. and drying them. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying with oil, and there are several methods, but hot air with a wind speed of about 4 m / s or less at about 70 to 100 ° C. is used. A hot air drying method is generally used in which the air is dried for about 30 to 90 minutes. In addition to these dried instant noodles, there is raw-type instant noodles that are pH-adjusted with acid, completely sealed, heat sterilized, and preserved.

  Among these, the non-fried noodles have a dense structure unlike the fried noodles, and the texture of the noodles can be obtained in full scale. In addition, because it is dried at a lower temperature than fried noodles, Chinese noodles are less likely to brown when heated or dried, and can contain a large amount of carbonated rinsate. Excellent compared to fried noodles.

  However, when a large amount of carbonate is added to non-fried noodles, the noodles turn brown when heated or dried, and methods for suppressing browning have been studied (for example, Patent Documents 1 to 3).

  In Patent Document 1, as a method for producing instant noodles having a strong odor and a rich flavor and suppressing the browning of the noodle strings, a step of obtaining a noodle dough using flour, a raw material of raw materials and alcohol, and the production of the noodle dough There is described a method for producing instant noodles, which comprises a step of obtaining raw noodle strings by noodles, obtaining α-noodles by α-izing the raw noodle wires, and drying the α-noodles.

  In Patent Document 2, even when a larger amount of kansui is added than in the past, as a method of suppressing “kansai burning” that occurs in the steaming process of non-fried noodles, 1.2 to 2.5 wt. A method for producing non-fried instant noodles is described, in which a water supply process for adding moisture to the noodle strings is performed at least once in the steaming process.

  In Patent Document 3, as a method capable of imparting a Chinese noodle odor without causing pan-burning, the surface temperature of the dried noodle mass is changed to a dried noodle mass after the noodle strings are pregelatinized and then dried. A method for producing instant noodles is described in which a step of adsorbing a liquid containing citrus at a temperature of 105 ° C. or higher is added.

JP 2017-29056 A JP2012-60998A JP 2006-271274 A

  This invention makes it a subject to provide the manufacturing method of the non-fried Chinese noodles by which the color tone of a preferable noodle is maintained even if it preserve | saves for a long period of time.

  As a result of diligent research on discoloration such as browning that occurs over time in non-fried Chinese noodles during storage, the present inventors have found that carbonates such as sodium carbonate and potassium carbonate are browned among citrus that give a unique flavor of Chinese noodles. It has been found that calcined calcium and phosphorus salts have a weaker effect on browning than carbonates. So, instead of carbonated noodle dough, non-fried Chinese noodles were prepared by adjusting the pH with calcined calcium and phosphates. Even so, it has been found that non-fried noodles can be produced in which the color tone of the preferred noodles is maintained, leading to the present invention.

  That is, a noodle string is prepared from noodle dough containing 1 to 4 g of calcined calcium and 0 to 10 g of phosphates and adjusted to pH 9 to 11 with respect to 1 kg of main raw material powder, Then, the non-fried noodle production method is characterized in that the gelatinized noodle strings are dried with hot air.

  Moreover, as for the range of calcined calcium and phosphates, it is more preferable that calcined calcium is 2 to 4 g and phosphates is 1 to 10 g with respect to 1 kg of the main raw material powder.

  According to the present invention, it is possible to provide a method for producing non-fried Chinese noodles that maintains a preferable color tone of noodles even after long-term storage.

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

1. Raw Material Blending Non-fried Chinese noodles according to the present invention can use the raw materials of ordinary instant Chinese noodles. That is, as the main raw material powder, wheat flour (including durum flour) and flour such as rice flour, and various starches such as potato starch, tapioca starch, wheat starch and corn starch may be used alone or in combination. May be. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used.

  Commonly used salt, various thickeners, noodle quality improvers, edible oils and fats, pigments, and the like can be added as auxiliary materials for non-fried Chinese noodles according to the present invention. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water.

  Non-fried Chinese noodles according to the present invention do not use carbonates such as sodium carbonate and potassium carbonate as alkaline agents such as citrus. Instead of carbonates, use only calcined calcium or calcined calcium and phosphates.

  The calcined calcium used in the present invention may be derived from an eggshell or a shell. When calcined calcium dissolves in water, it becomes calcium hydroxide, and since it is a strong alkali, the pH of the noodle dough can be raised in a small amount compared to carbonates, and the browning of the noodles that occurs over time during storage is suppressed. be able to. As an added amount of the calcined calcium, a preferable flavor is obtained by adding 1 to 4 g of calcined calcium to 1 kg of the main raw material powder and adjusting the pH of the noodle dough to the range of 9 to 11. When more than 4 g is blended, it is difficult to keep the pH of the noodle dough to 11 or less, and the effect of suppressing the browning of the noodle that occurs over time during storage is reduced. On the other hand, if it is less than 1 g, it is difficult to raise the pH of the noodle dough above 9, and the flavor becomes poor. A more preferable amount of calcined calcium added is in the range of 2 to 4 g calcined calcium per 1 Kg of the main raw material powder.

  The phosphates in the present invention include not only monophosphates such as trisodium phosphate and tripotassium phosphate but also various polymerized phosphates such as sodium pyrophosphate. By adding phosphates, not only can the texture be adjusted, but compared to adjusting the pH of the noodle dough with the calcined calcium alone, the browning of the noodle that occurs over time when stored more Can be suppressed. Therefore, it is preferable not to adjust the pH with calcined calcium alone, but to adjust the pH of the noodle dough to 9 to 11 by using phosphates in combination. The addition amount of phosphates may be adjusted as appropriate depending on the texture and flavor to be sought, but is also soluble in kneaded water, and is preferably 10 g or less with respect to 1 kg of the main raw material powder, and added in the range of 1 to 10 g. do it.

2. Noodle Making Process The method for producing 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.

  Next, a noodle string is produced from the produced dough. The production method may be carried out in accordance with a conventional method, such as a method for producing noodle strings by extruding dough using an extruder or the like, or a noodle strip formed by combining dough and then rolling a plurality of times with a roll to obtain a predetermined noodle A method of forming a noodle strip by cutting the noodle strip with a cutting roll called a cutting blade is used. When cutting noodle strips after making the noodle strips, the noodle strips may be rolled and cut using an extruder, and a noodle strip with a multilayer structure is prepared by combining multiple noodle strips. After that, rolling and cutting may be performed.

3. α- Formation Step Next, the raw noodle strings obtained are pre-gelatinized by steaming and / or boiling. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed, and a process of applying moisture by spraying or dipping can be combined before, during and after cooking.

4). Seasoning step In the present invention, seasoning can also be performed by attaching a seasoning liquid (seasoning liquid) to the noodle strings thus gelatinized by spraying or dipping. The seasoning process is not necessarily performed and may be omitted.

5). Cutting and charging Next, the noodle strings are cut into 20 to 50 cm servings. The cut noodle strings are put into a stainless steel hot air drying device called a retainer.

6). Hot air drying process
Next, the noodle strings thrown into the retainer are dried with hot air to produce a dried noodle mass having a moisture content of 7 to 14% by weight. The hot air drying conditions are not particularly limited, but may be dried to such an extent that the noodle strings do not swell with hot air of about 60 to 110 ° C. There is no particular limitation on the wind speed, and it may be dried to the extent that the noodles do not swell in the range of 1 to 70 m / s. Moreover, in a hot air drying process, hot air drying can also be performed combining several drying conditions.
7). Non-fried Chinese noodles cooled in other processes are transferred to a packaging process and packaged in a cup or bag together with soup and ingredients and sold as non-fried Chinese noodle products.

  As described above, noodles were prepared by making noodle strings from noodle dough containing 1 to 4 g of calcined calcium and 0 to 10 g of phosphates with respect to 1 kg of main raw material powder and having a pH adjusted to 9 to 11. It is possible to provide a method for producing non-fried noodles in which the browning of the noodles that occurs over time is suppressed when the pregelatinized noodle strings are preserved by drying with hot air after the lines are alphatized.

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

Example 1
To 1 kg of semi-medium flour as the main raw material powder, 380 ml of kneaded water in which 30 g of sodium chloride and 2.0 g of calcined calcium were dissolved was added, and kneaded with an atmospheric mixer for 15 minutes to produce a rag-like dough. The pH of the dough at this time was 9.2.

  The prepared dough was used to prepare a rough noodle band using a normal shaping roll, and two pieces of the coarse noodle band were combined again using a shaping roll to prepare a noodle band.

  The produced noodle strip was rolled to a predetermined 1.35 mm thickness with a rolling roll 5 times. The rolled noodle strip was made into a noodle string by using a No. 18 cutting blade roll.

  The cut noodle strings were immediately cooked for 120 seconds in a steam chamber supplied with saturated steam at 240 kg / h.

  The steamed noodle strings were dipped for 5 seconds in a seasoning solution in which 30 g of sodium chloride per liter and 5 g of sodium glutamate were dissolved, and then the noodle strings were cut to a length of 30 cm.

  150 g of the cut noodle strings were put into a non-fried noodle retainer, and then the dried noodle mass was dried with high-temperature hot air at 90 ° C. and a wind speed of 4 m / s until the water content became 8% by weight to prepare a non-fried Chinese noodle sample.

(Example 2)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the composition of the kneading water was 30 g of sodium chloride and 3.4 g of calcined calcium. At this time, the pH of the dough was 10.1.

(Example 3)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the composition of the kneading water was 30 g of sodium chloride and 4 g of calcined calcium. At this time, the pH of the dough was 10.6.

Example 4
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the composition of the kneading water was 30 g of sodium chloride, 1 g of calcined calcium, and 3 g of trisodium phosphate. The pH of the dough at this time was 9.1.

(Example 5)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of kneading water was 30 g of sodium chloride, 2 g of calcined calcium, and 2 g of trisodium phosphate. The pH of the dough at this time was 9.9.

(Example 6)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of sodium chloride, 3 g of calcined calcium, and 1 g of trisodium phosphate. At this time, the pH of the dough was 10.5.

(Example 7)
A non-fried Chinese noodle sample was prepared in accordance with the method of Example 1 except that the composition of the kneaded water was 30 g of sodium chloride, 4 g of calcined calcium, and 2 g of trisodium phosphate. The pH of the dough at this time was 10.7.

(Example 8)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of the kneaded water was 30 g of sodium chloride, 4 g of calcined calcium, and 4 g of trisodium phosphate. The pH of the dough at this time was 10.8.

Example 9
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of kneading water was 30 g of sodium chloride, 4 g of calcined calcium, and 6 g of trisodium phosphate. The pH of the dough at this time was 10.7.

(Example 10)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of sodium chloride, 4 g of calcined calcium, and 10 g of trisodium phosphate. The pH of the dough at this time was 10.7.

(Example 11)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of the kneading water was 30 g of sodium chloride, 4 g of calcined calcium, and 2 g of tripotassium phosphate. At this time, the pH of the dough was 10.6.

(Example 12)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of kneading water was 30 g of sodium chloride, 4 g of calcined calcium, and 2 g of sodium pyrophosphate. At this time, the pH of the dough was 10.2.

(Comparative Example 1)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of the kneading water was 30 g of sodium chloride and 6.7 g of sodium carbonate. The pH of the dough at this time was 9.6.

(Comparative Example 2)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the composition of the kneading water was 30 g of sodium chloride and 8.7 g of potassium carbonate. The pH of the dough at this time was 9.6.

(Comparative Example 3)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of the kneading water was 30 g of sodium chloride and 6.9 g of trisodium phosphate. The pH of the dough at this time was 8.8.

(Comparative Example 4)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixing amount of the kneading water was 30 g of sodium chloride and 8.9 g of tripotassium phosphate. The pH of the dough at this time was 8.7.

(Comparative Example 5)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the mixture of the kneading water was 30 g of sodium chloride and 8.2 g of sodium pyrophosphate. The pH of the dough at this time was 7.3.

(Comparative Example 6)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the composition of the kneading water was 30 g of sodium chloride and 6 g of calcined calcium. At this time, the pH of the dough was 11.1.

  The non-fried Chinese noodle samples of Examples and Comparative Examples were subjected to an acceleration test in order to confirm the change in color tone over time. The conditions for the accelerated test are 40 ° C and 75%, and a non-fried Chinese noodle sample is placed in a polystyrene container, sealed with aluminum lid, and stored in the form of a product wrapped with a shrink film. Changes were evaluated and stored for 3 weeks.

  Comparative Example 1 to Comparative Example 5 and Example 2 are test sections comparing alkali agents alone, and a test that was adjusted and compared in consideration of the number of moles and the valence of the base, based on sodium carbonate of Comparative Example 1. It is a ward. When compared with the alkali agent alone, in the test section using only the carbonates of Comparative Example 1 and Comparative Example 2, the color of the non-fried Chinese noodles after the production is good and the yellow color is strong, but browning occurs as the accelerated test proceeds. I went on and on. In the test section using only the phosphates of Comparative Examples 3 to 6, the color of the non-fried noodles after production was weak, and the yellowish color was slightly weak and white, but even though the acceleration test progressed, the color tone was almost Did not change. However, in the test section using only the phosphates of Comparative Examples 3 to 6, the flavor unique to Chinese noodles was weak, the color development was weak, and the flavor and the color tone of the first noodles were insufficient. On the other hand, in the test section using only the calcined calcium of Example 2, the coloration of the non-fried noodles after production is good, the color is moderately yellow, and the accelerated test proceeds, but only the carbonates of Comparative Examples 1-2 are used. Browning did not proceed as much as the used test section, and an appropriate color tone could be maintained.

  In the test section using only the calcined calcium of Examples 1 to 3 and Comparative Example 6, as the amount of calcined calcium increases, the coloration of the non-fried noodles after production improves, but the browning also progressed as the acceleration test progressed. . In terms of flavor, the amount of calcined calcium is preferably 2 g or more. When the browning progresses to 6 g, it is almost the same as Comparative Example 1. When only calcined calcium is used, the preferred addition amount is 2 to 4 g with respect to 1 kg of powder.

  The test plots of Examples 4 to 6 are test plots in which part of the calcined calcium was replaced with trisodium phosphate with respect to the test plot using only 4 g of calcined calcium of Example 3; As the amount of replacement increases, the color development after production becomes weaker, but the progress of browning in the accelerated test is suppressed as compared with Example 3. In terms of flavor, as shown in Example 4, it is preferable that the calcined calcium and phosphate have a dough pH of 9 or more. As shown in Comparative Examples 3 to 5, it is difficult to make the dough pH 9 or more by using only the phosphates alone. At least 1 g or more of calcined calcium is added, and the phosphate is added to make the pH of the dough 9 or more. It is preferable to enhance the flavor.

  The test plots of Examples 7 to 10 are test plots in which phosphates were further added to the test plots using only 4 g of calcined calcium of Example 3, but slightly after production as phosphates were added. However, the progress of browning in the acceleration test was suppressed as compared with Example 3. As shown in Examples 6 to 10, even if the amount of phosphate added was increased, the pH did not change much and the flavor was good. Moreover, the progress of browning did not change much due to the difference in the amount of phosphate added.

  The test groups of Examples 11 to 12 are test groups using other phosphates instead of the trisodium phosphate of Example 7, but the test groups were further added with phosphates. There was little difference in the color development and flavor after production due to the difference in salt, and the degree of browning in the accelerated test.

Claims (2)

A noodle string is prepared from noodle dough containing 1 to 4 g of calcined calcium, 0 to 10 g of phosphates, and pH adjusted to 9 to 11 with respect to 1 kg of the main raw material powder.
A process for producing non-fried Chinese noodles, characterized in that after the noodle strings are α-ized, the α-shaped noodle strings are dried with hot air.   The method for producing non-fried Chinese noodles according to claim 1, wherein 2 to 4 g of calcined calcium and 1 to 10 g of phosphates are contained per 1 kg of the main raw material powder.