JP2020150836A - Noodle strip having unevenness in salt concentration - Google Patents

Abstract

To provide a noodle strip that has an enhanced saltiness during eating without increasing the amount of salt added to the noodle string.SOLUTION: A noodle strip in which a region (A) containing salt and a region (B) having a lower salt concentration than the region (A) are provided on at least one location on each of the front and back surface sides, and the total area of the region (A) and the total area of the region (B) are the same. In order to enhance the saltiness more clearly, it is preferable that the difference in salt concentration between the region (A) and the region (B) is 0.5 wt.% or more.SELECTED DRAWING: Figure 4

Description

The present invention relates to a noodle band in which the salty taste is enhanced by spotting the salt concentration.

Somen, Hiyamugi, Udon, Spaghetti, Chinese noodles, etc. are foods made by mixing raw flour containing wheat flour with water, kneading it, and processing it into noodles through processes such as hand-rolling, cutting, and extrusion. Salt (sodium chloride) is added to the noodles to add elasticity and flavor.

However, sodium, which is a component of salt, is said to increase the risk of developing hypertension and cardiovascular diseases such as stroke due to its excessive intake. In Japan, the daily salt intake exceeds the national target (8 g for men and 7 g for women), and in order to prevent chronic overdose of salt, it is up to 120 mg or less according to the nutrition labeling standards of the Ministry of Health, Labor and Welfare. It is stipulated that sodium needs to be reduced.

Against this background, Patent Document 1 and Patent Document 2 disclose noodles having a good texture by adding a predetermined amount of glutathione, a thickening polysaccharide, or the like to wheat flour without adding salt. There is. However, the noodles proposed in Patent Document 1 and Patent Document 2 are not satisfactory from the viewpoint of taste because they do not give a lower taste although the texture is improved.

Further, Patent Document 3 describes a method of improving the stability of instant noodles by advancing the pregelatinization of starch in the noodle string by increasing the salt concentration in the inner layer rather than the outer layer in the three-layer noodle string. Is disclosed. However, since the method disclosed in Patent Document 3 is not intended to enhance the salty taste, it has not been sufficiently studied from the viewpoint of enhancing the salty taste.

Japanese Unexamined Patent Publication No. 10-262588 Japanese Unexamined Patent Publication No. 2015-195155 Japanese Unexamined Patent Publication No. 2013-00054 Japanese Unexamined Patent Publication No. 55-102365 Japanese Unexamined Patent Publication No. 9-56320

An object of the present invention is to enhance the salty taste of noodles without increasing the amount of salt used.

The present inventors have found that by spotting the salt concentration, the salty taste can be enhanced as compared with ordinary noodles having no spot in the salt concentration. Therefore, the present invention discloses a noodle band having a spotted salt concentration and a mode of a noodle string obtained by cutting out the noodle band.

That is, the present invention is a noodle band in which at least one region (A) containing salt and a region (B) having a lower salt concentration than the region (A) are provided on both the front and back surfaces, and the region ( It relates to a noodle band characterized in that the total area of A) and the total area of area (B) are the same.

According to the present invention, the salty taste can be enhanced without increasing the amount of salt contained in the noodles.

It is a schematic diagram which shows the positional relationship of the folding line on a composite noodle band. It is a schematic diagram of the noodle band at the start of folding (once). It is a schematic diagram of the noodle band after folding. It is a photograph of the noodle band prototyped in the example. It is a schematic diagram which shows the positional relationship of the cutting line on a composite noodle band. It is a schematic diagram of the noodle band after inversion.

In the present invention, the region (A) containing salt and the region (B) having a lower salt concentration than the region (A) are noodle bands provided at least one on each of the front and back surfaces, and the region ( It relates to a noodle band characterized in that the total area of A) and the total area of area (B) are the same. This will be described in detail below.

Dough of dough present invention includes an area (A) containing sodium chloride, area (A) and a region of low salt concentration than (B), but it is provided at least one portion or on both sides, respectively is necessary. This is because the noodle band of the present invention is not a noodle band in which doughs having different salt concentrations are simply composited to form only a region (A) on one surface and only a region (B) on the other surface. It means that. In a noodle band that is simply a composite of somen noodle bands with different salt concentrations, gluten formation proceeds only on one side with a high salt concentration, and gluten formation does not proceed on the other side, so the noodles tend to warp or cut. Become.

Further, it is necessary that the total area of the area (A) provided on both the front and back sides of the noodle band and the total area of the area (B) are the same. If the total area of the region (A) and the total area of the region (B) are different, spots are formed on the gluten formation of the noodle band as a whole, and a suitable texture cannot be realized. The term "total area is the same" in the present invention does not mean strict identity. This is because the noodle strips are misaligned during the compounding process, and the pressure is not uniformly applied during rolling, causing some blurring.

As a guideline, the ratio of the total area of the area (A) to the total area of the area (B) is 45:55 to 55:45 as the "same" level. This is based on the fact that the total area of the region (A) and the total area of the region (B) were within the relevant range when the noodle strip was repeatedly manufactured by the folding method or the inversion method described later.

Main Raw Materials Examples of the main raw materials include powder raw materials such as wheat flour, buckwheat flour, rye flour, barley flour, and starch, which can be used alone or in combination. As the wheat flour, all types used for producing noodles such as medium-strength flour, strong flour, and durum flour can be used. Examples of starch include horse bell starch, tapioca starch, waxy corn starch, corn starch, wheat starch, sago starch, rice starch, etc., pregelatinized starch obtained from these, etherified starch, esterified starch, cross-linked starch, and the like. And chemical starch such as oxidized starch can be used.

Salt In the present invention, it is necessary to make a difference in the salt concentration between the region (A) and the region (B). More specifically, the difference in salt concentration between the region (A) and the region (B) needs to be 0.5% by weight or more, preferably 1% by weight or more, and 1.5% by weight or more. Is more preferable. When the difference in salt concentration is small, the salty taste cannot be strongly felt, and the problem of the present invention cannot be solved.

The salt concentration in the region (A) is preferably 2 to 7% by weight. When the salt concentration in the region (A) is less than 2% by weight, even if the present invention is carried out, the salty taste is not strongly felt. On the other hand, when the salt concentration exceeds 7% by weight, the salt in the noodle band becomes excessive, and the salt that should originally promote gluten formation inhibits gluten formation.

The salt concentration in region (B) is preferably 0 to 1.5% by weight. The salt concentration of a general noodle band is about 1.5 to 3.5% by weight, and it is meaningless to carry out the present invention when the salt concentration of the region (B) exceeds 1.5% by weight. If the difference in salt concentration between the region (A) and the region (B) is large, the effect of the present invention becomes remarkable. Therefore, the salt concentration in the region (B) is more preferably 1.2% by weight or less, and 1.0% by weight or less. Is even more preferable.

On the other hand, if glutathione, a thickening polysaccharide, or the like is used in combination, noodles can be made even if salt is not contained, so that the region (B) does not have to contain salt. However, from the viewpoint of achieving a good texture, the salt concentration in the region (B) is more preferably 0.3% by weight or more, further preferably 0.4% by weight or more.

Other Raw Materials In the present invention, other raw materials can be added as needed. For example, grain flour other than the main raw materials such as buckwheat flour and rye flour, proteins such as gluten, salty components such as potassium chloride and magnesium chloride used as salty substitutes for sodium chloride, and tastes such as sodium glutamate and sodium inosinate. Ingredients, sweet ingredients such as glucose and sucrose, colorants such as whole eggs (Chinese noodles) and spinach (sui noodles) used to adjust the hue of noodles, and fragrances added to adjust the flavor of noodles. , Oils and fats for increasing the productivity of noodles can be used.

Further, in order to enhance the noodle-making property, a thickening polysaccharide such as xanthan gum or pectin, a protein such as gluten, a peptide such as glutathione, or the like may be added.

In addition, Kansui may be used for Chinese noodles. Kansuito refers to an alkali salt used in the production of Chinese noodles, and specifically, carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphate, potassium polyphosphate, and polyphosphoric acid. Examples include polyphosphates such as sodium acid, metaphosphates such as potassium metaphosphate and sodium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, trisodium phosphate and the like. Be done.

Kansui is an essential ingredient in Chinese noodles and has the following effects.
(1) Kansui acts on organic substances and produces an alkaline odor such as pyrrolidine and trimethylamine.
(2) By adding Kansui, the gluten contained in wheat converges, and the elasticity and smoothness are improved.
(3) Kansui acts on flavonoid pigments contained in wheat and develops a pale yellow color peculiar to Chinese noodles.

(Manufacturing method of noodle band)
The method for producing noodle strips will be illustrated below, but the method for producing noodle strips of the present invention is not limited thereto.

(1) Mixing and kneading of raw materials Kneading water containing salt is supplied to the main raw material and kneaded to produce dough (A) and dough (B) having different salt concentrations, respectively. Here, considering the time required for gluten formation, the kneading time is preferably 5 minutes or more. The type of mixer used for kneading is not particularly limited, and a batch type mixer, a flow jet mixer, or the like can be appropriately used. Other raw materials can be added in advance to the main raw material or the kneading water according to their properties. For example, buckwheat flour is generally added to the main raw material, and brine is generally added to the kneading water.

(2) Composite and rolling
Process 1
Step 1 is a step of producing somen noodle band (A) from dough (A) and somen noodle band (B) from dough (B), and combining these to produce a composite noodle band having different salt concentrations on the front and back. Is. Since the gluten formation differs depending on the difference in salt concentration, the somen noodle band (A) and the somen noodle band (B) may be produced under different conditions (such as changing the kneading time and aging period).

Further, in the present invention, it is necessary to produce a composite noodle band by combining somen noodle band (A) and somen noodle band (B). If the process proceeds to the next step without combining the somen noodle strips (A) and the somen noodle strips (B), problems such as peeling of the somen noodle strips when folding or reversing the noodle strips are likely to occur.

Process 2
Step 2 is a step in which the somen noodle band (A) and the somen noodle band (B) are partially inverted, and at least one area (A) and the area (B) are provided on both the front and back sides of the noodle band. In particular, according to the following method, the region (A) and the region (B) can be distributed on both the front and back surfaces in a well-balanced manner in the noodle band.

(2-1) Folding method Fig. 3 and Fig. 3 show that the composite noodle strip is folded in steps along a plurality of folding lines that are equidistant and diagonally parallel to the long axis direction, and then rolled at least once. As shown in 4, the region (A) having a high salt concentration and the region (B) having a low salt concentration can be distributed in a well-balanced manner on both the front and back surfaces in the noodle band. Note that FIG. 4 shows a noodle band manufactured by adding a dye to one of the noodle bands in order to deepen the understanding of the folding method.

The folding method will be described in detail with reference to FIGS. 1 to 3.
In FIGS. 1 to 3, it is assumed that the white surface is the surface derived from the region (A) and the gray surface is the surface derived from the region (B). Here, a plurality of folding lines parallel to the long axis direction of the composite noodle band at equal intervals (W2) and at an angle (θ) are provided (interval between folding lines (W1)). The folded noodle band shown in FIG. 2 is folded once along the folding line (the white surface is folded in a valley). Further, the folding noodle band of FIG. 3 is obtained by repeating "step folding", that is, valley folding and mountain folding along the folding line.

In addition, "equal spacing" and "parallel" in the present invention do not require high accuracy. This is because, in the process of manufacturing noodles, parallel distortions due to gaps in spacing and slight differences in angles naturally occur. Specifically, the ratio of the total area of the finally obtained noodle band region (A) to the total area of the region (B) may be within 45:55 to 55:45.

Further, the folding line does not require that the line is actually drawn, and it is sufficient if the folding interval and the angle are specified from the manufacturing conditions. Further, even when the manufacturing conditions are unknown, when the folding lines appearing on the composite noodle band are equidistant and parallel when the folding noodle band is unfolded, the folding lines are formed in the present invention. It is considered that there was.

(2-2) Inversion method A striped composite noodle band is obtained by cutting the composite noodle band to a certain length, inverting the front and back sides of each other, and stacking them at regular intervals. By rolling this with a roll rolling machine, a striped noodle band can be obtained.

The inversion method will be described in detail with reference to FIGS. 5 and 6.
In FIGS. 4 and 5, it is assumed that the white surface is the surface derived from the region (A) and the gray surface is the surface derived from the region (B). First, the composite noodle strip is cut at equal intervals (W3) in the long axis direction (FIG. 5). Next, when the cut noodle strips are inverted every other one and overlapped while being shifted at regular intervals (W4), the state as shown in FIG. 6 is obtained. When this is rolled, a striped noodle band can be obtained.

(3) Cutting Step The cutting step is a step of obtaining noodle strings from the noodle strip using a cutting blade roll or the like. The form of the noodle string is not particularly limited, and may be any form such as raw noodles, boiled noodles, frozen noodles, dried noodles, and instant noodles (including fried noodles and non-fried noodles).

(4) Post-step (4-1) Boiled noodles Boiled noodles can be produced by steaming and / or boiling raw noodles (hereinafter referred to as "steamed noodles"). By steaming the raw noodle strings, the starch contained in the raw noodle strings is gelatinized. Starch contained in wheat flour or the like is called raw starch and has a dense molecular structure and is difficult to digest. However, when water is added and heated, the molecular structure collapses to become pregelatinized starch, which is easily digested. The treatment temperature is not particularly limited, and the treatment temperature is generally 95 to 100 ° C when steaming or boiling with normal pressure steam, and 100 to 350 ° C when superheated steam is used. Is.

(4-2) Frozen noodles Next, the boiled noodles are washed with water, preferably drained, and then quickly frozen to produce frozen noodles. The noodle strings are generally frozen in a mold to determine the shape of the frozen noodle mass, but other freezing methods well known in the art can also be adopted. It is also preferable to freeze the noodle strings as soon as possible. By freezing quickly, the noodles can be frozen while maintaining the moisture gradient of the noodles immediately after boiling, and a unique texture and quality of noodles can be realized after cooking.

(4-3) Dried noodles Dried noodles can be produced by drying raw noodles by a conventional method. The drying method is not particularly limited, and a drying method generally used in the production of dried noodles can be applied. Specific examples thereof include air drying at low temperature, hot air drying, and microwave drying. These can be combined and carried out.

(4-4) Instant noodles Instant noodles can be produced by drying boiled noodles by a conventional method. The drying method is not particularly limited, and a drying treatment generally used in the production of instant noodles can be applied. Specific examples include non-fried drying such as hot air drying, vacuum freeze drying, microwave drying, and low temperature air blowing drying, in addition to frying (fried tofu) drying. These can be combined and carried out.

Next, examples of the present invention will be described, but the present invention is not limited to these examples.

To 1000 g of wheat flour (medium-strength flour), add 32 g of salt and 430 ml of kneaded water in which 8 g of brine (trisodium phosphate: sodium pyrophosphate = 3: 1) is dissolved, mix well with a mixer, and then ripen. Rolling was carried out to produce a 13 mm thick noodle strip (A1). In addition, a 13 mm thick somen noodle band (B1) was produced under the same conditions as the somen noodle band (A1) except that the amount of salt was reduced to 8 g. Further, a noodle band (A1) and a noodle band (B1) were combined to produce a composite noodle band (C1) having a thickness of 13 mm and a width of 300 mm.

The salt concentration and the thickness of somen noodle strips were changed as shown in Table 1, and somen noodle strips (A2) to (A8), somen noodle strips (B2) to (B8), and composite noodle strips (C2) to (C8) were produced. .. The thickness of the noodle strip in the table is an actual measurement value, and the salt concentration is a calculated value.

Here, the composite noodle band (C7) is a normal composite noodle band having no difference in salt concentration. In addition, somen noodle strips (A9) with extremely high salt concentration could not be processed into noodle strips.

Next, noodle bands (D1) to (D8) were produced from the composite noodle bands (C1) to (C8) by the folding method. The conditions of the folding method are as follows.
Width of composite noodle band (C): 300 mm
Folding angle (θ): ∠80 °
Interval (W1) (width of noodle band after folding and before rolling): 350 mm
Thickness of noodle band'(D) after rolling: 1.2 mm

Noodle strings (1.2 mm x 2.8 mm) were cut out from the noodle bands (D1) to (D8) using a cutting blade roll, and the noodle strings were boiled in boiling water for 3 minutes. Twenty skilled panelists evaluated whether the boiled noodles had a fortified salty taste according to the following criteria.

○ (Good / strong salty taste): Compared to the noodle band (D7), 17 or more people felt that the salty taste was strong.
△ (Normal / No difference): Compared to the noodle band (D7), 11 or more and 16 or less felt that the salty taste was strong.
× (bad / weak salty): Compared to the noodle band (D7), 10 or less people felt that the salty taste was strong.

Next, noodle bands (X1) to (X8) were produced from the composite noodle bands (C1) to (C8) by the inversion method. The conditions of the inversion method are as follows.
Width of composite noodle band (C): 300 mm
Cutting interval (W3) of composite noodle band (C): 200 mm
Superposition interval (W4): 50 mm (* The noodle bands were overlapped while shifting by 50 mm.)
Noodle band (X) thickness 1.2 mm

Boiled noodles were produced in the same manner as the noodle band (D1), and the saltiness was evaluated based on the noodle band (X7). The evaluation results are shown in Table 3.

There was almost no difference in the effect between the folding method and the inversion method. Therefore, it is possible to enhance the salty taste by either method. In addition, the greater the difference in salt concentration, the stronger the salty taste (comparing D1, D2, and D8). Furthermore, the salty taste was enhanced even when the thickness of the region (A) and the region (B) were different (D1, D4 to D6). Since it is the surface of the noodles that touches the mouth when eating, it is considered that the thickness of the somen noodle band does not significantly affect the salty taste.

Although not shown in the table, D6 had a stronger salty taste and a poorer texture (koshi) than D1. From this, it can be seen that the larger the difference in salt concentration, the stronger the salty taste, but if too much salt is added, the texture deteriorates.

Claims (4)

The noodle band is provided with at least one region (A) containing salt and a region (B) having a lower salt concentration than the region (A) on both the front and back surfaces.
A noodle band characterized in that the total area of the area (A) and the total area of the area (B) are the same. The noodle band according to claim 1, wherein the difference in salt concentration between the region (A) and the region (B) is 0.5% by weight or more. The noodle band according to claim 1 or 2, wherein the salt concentration of the noodle band as a whole is 3.5% by weight or less. A method for producing noodle strings, which comprises cutting the noodle band according to any one of claims 1 to 3 into a noodle string shape.

Images