JP2020150838A - Method for producing noodle strip having unevenness in salt concentration - Google Patents

Abstract

To provide a method for producing a noodle strip that has an enhanced saltiness during eating without increasing the amount of salt added to the noodle string.SOLUTION: By a method for producing a noodle strip, comprising the steps of: producing a dough (A) containing salt anda dough (B) having a lower salt concentration than the dough (A); processing dough (A) and dough (B) into pellets having a volume of 1 cm3 or more and 50 cm3 or less, respectively; and processing the pellets into noodle strips, in which, the difference in salt concentration between dough (A) and dough (B) is 0.5 wt.% or more, we have succeeded in enhancing the saltiness as compared with the case where there is no difference in salt concentration.SELECTED DRAWING: Figure 1

Description

The present invention provides noodles having an enhanced salty taste as compared with the case where the salt concentration is uniform by producing noodle bands and noodle strings having uneven salt concentration distribution.

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

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 noodles having spots in salt concentration can enhance the salty taste as compared with ordinary noodles having no difference in salt concentration. Therefore, the above-mentioned problems are to be solved by disclosing a method for producing noodle strips having uneven salt concentration.

That is, the present invention comprises a step of producing a dough (A) containing salt and a dough (B) having a salt concentration lower than that of the dough (A), and the dough (A) and the dough (B) having a volume of 1 cm ³ or more, respectively. A method for producing noodle strips, which comprises a step of processing pellets of 50 cm ³ or less and a step of processing pellets into noodle strips, in which the difference in salt concentration between dough (A) and dough (B) is different. The present invention relates to a method for producing a noodle band, which is characterized by having a content of 0.5% by weight or more.

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

It is a photograph of the noodle band prototyped in the example.

The present invention comprises a step of producing a dough (A) containing salt and a dough (B) having a salt concentration lower than that of the dough (A), and the dough (A) and the dough (B) having a volume of 1 cm ³ or more, respectively. A method for producing noodle strips with uneven salt concentration, which includes a step of processing pellets of 50 cm ³ or less and a step of processing pellets into noodle strips, in which the salt concentrations of dough (A) and dough (B) are high. The present invention relates to a method for producing a noodle band, which is characterized in that the difference is 0.5% by weight or more. This will be described in detail below.

(raw materials)
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 of dough (A) and dough (B). More specifically, the difference in salt concentration between the dough (A) and the dough (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 of the dough (A) is preferably 2 to 7% by weight. When the salt concentration of the dough (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 of the dough (B) is preferably 0 to 1.5% by weight. The salt concentration of general noodle strings is about 1.5 to 3.5% by weight, and it is meaningless to carry out the present invention when the salt concentration of dough (B) exceeds 1.5% by weight. If the difference in salt concentration between the dough (A) and the dough (B) is large, the effect of the present invention becomes remarkable. Therefore, the salt concentration of the dough (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 without salt, so the dough (B) does not have to contain salt. However, from the viewpoint of achieving a good texture, the salt concentration of the dough (B) is more preferably 0.3% by weight or more, and 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) Dough manufacturing process Dough (A) and dough (B) having different salt concentrations are manufactured by supplying kneaded water containing salt to the main raw material and kneading the water. Since the present invention enhances the salty taste by spotting the salt concentration, two or more dows having different salt concentrations are required. It should be noted that another dough having a different salt concentration from the dough (A) and the dough (B) may be further prepared, but it is preferable to use two types in consideration of productivity and the like.

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 used as appropriate. In addition, other raw materials can be added in advance to the main raw material or kneading water according to their properties. For example, buckwheat flour is generally added to the main raw material, and brine is generally added to brine. Since the gluten formation differs depending on the difference in salt concentration, the dough may be produced by different methods.

(2) Manufacturing process of pellets, etc. The following process is a process of processing dough (A) and dough (B) into pellets having a volume of 1 cm ³ or more and 100 cm ³ or less, respectively.

If the volume of the pellet exceeds 50 cm ³ , the area of the same salt concentration becomes too wide when processed into noodle strips. Assuming that this noodle band is processed into noodle strings, noodle strings with the same salt concentration will be produced simultaneously and in large quantities, and the salt concentration for each meal (100 to 150 g / meal for raw noodles) will be stable. do not do. Therefore, in order to stabilize the salt concentration of each meal, the volume of the pellet must be 50 cm ³ or less, preferably 30 cm ³ or less.

On the other hand, the volume of the pellet must be 1 cm ³ or more, 5 cm ³ or more. If the volume of the pellet is too small, it is difficult to process the pellet into an arbitrary shape such as a spherical shape or a rod shape, and the productivity is low. Further, if the volume of the pellets is too small, the pellets are likely to be mixed with each other when molding into a noodle band, so that there is no difference in salt concentration.

(3) Noodle band manufacturing process Next is the process of processing the pellets into noodle bands. The method for producing the noodle band is not particularly limited, and a known method can be used. Specific examples thereof include a method of processing using a roll rolling mill and a method of processing using a stick.

When processing the noodle strips, "(a) adjust the blending ratio of pellets so that the salt concentration of the entire noodle strips is the target" and "(b) prevent specific pellets from being biased to one part." It is necessary to maintain the blending ratio of pellets.

First, "(a) Adjusting the blending ratio of pellets so that the target salt concentration is obtained for the entire noodle band" will be described in detail. The target salt concentration of the noodle band as a whole is 3% by weight, the salt concentration of dough (A) is 6% by weight, the salt concentration of dough (B) is 1% by weight, and both dough (A) and dough (B) are Suppose it was processed into 30 cm ³ pellets. Here, assuming that the pellets derived from dough (A) and the pellets derived from dough (B) are mixed at a ratio of 50:50, the salt concentration of the entire noodle band becomes 3.5% by weight, which exceeds the target. On the other hand, when the pellets derived from dough (A) and the pellets derived from dough (B) are mixed at a ratio of 40:60, the salt concentration of the entire noodle band becomes the target 3% by weight. Therefore, in this example, it is necessary to mix pellets derived from dough (A) and pellets derived from dough (B) in a ratio of 40:60.

Next, "(a) maintaining the blending ratio of pellets so that specific pellets are not biased to a part" will be described in detail. Even if the salt concentration of the entire noodle band is as targeted, if the pellets derived from dough (A) are added in the first half and the pellets derived from dough (B) are added together in the second half, 50 cm Quality is not stable as with ³ or more pellets. Therefore, it is necessary to add the pellets derived from the dough (A) and the pellets derived from the dough (B) while maintaining the blending ratio (for example, 40:60) set in "(A)".

It should be noted that "maintaining the blending ratio" in the present invention does not always require maintaining this blending ratio. Specifically, it is sufficient that the blending ratio per serving (about 100 to 150 g) is the blending ratio set in "(a)".

(4) Cutting process Raw noodle strings can be obtained by cutting out the noodle band with a cutting blade 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).

(5) Post-step (5-1) Boiled noodles Boiled noodles can be produced by steaming and / or boiling (hereinafter referred to as “steaming or the like”) raw 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.

(5-2) 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.

(5-3) 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.

(5-4) 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, and knead this with a mixer to dough (A1). Manufactured. Subsequently, the dough (A1) was shredded and processed into pellets (A1) having a volume of 27 cm ³ and a substantially spherical shape.

To 1000 g of wheat flour (medium-strength flour), add 8 g of salt and 430 ml of kneaded water in which 8 g of brine (3 sodium phosphate: sodium pyrophosphate = 3: 1) is dissolved, and knead this with a mixer to dough (B1). Manufactured. Subsequently, the dough (B1) was shredded and processed into substantially spherical pellets (B1) having a volume of 27 cm ³ .

The pellets (A1) and pellets (B1) were put into a roll rolling mill at a ratio of 50:50 to produce a noodle strip (C1) having a thickness of 1.3 mm.

The salt concentration and blending amount of the pellets were changed as shown in Table 1, and pellets (A2) to (A8), pellets (B2) to (B8), and noodle strips (C2) to (C8) were produced. The salt concentration in the table is a calculated value.

Pellets with volumes of 2 cm ³ , 8 cm ³ , 48 cm ³ , 64 cm ³ and substantially spherical were produced from dough (A1). The relationship between the pellet name and volume is as follows.
Pellets (A9): 2 cm ³
Pellets (A10): 8 cm ³
Pellets (A11); 48 cm ³
Pellets (A12): 64 cm ³

Similarly, pellets with volumes of 2 cm ³ , 8 cm ³ , 48 cm ³ , 64 cm ³ and substantially spherical were produced from dough (B1). The relationship between the pellet name and volume is as follows.
Pellets (B9): 2 cm ³
Pellets (B10): 8 cm ³
Pellets (B11); 48 cm ³
Pellets (B12): 64 cm ³

Pellets (A9) to (A12) and pellets (B9) to (B12) were combined as shown in Table 2 to produce noodle strips (C9) to (C12) having a thickness of 1.3 mm. The salt concentration in the table is a calculated value.

Noodle strings (1.2 mm x 2.8 mm) were cut out from the noodle bands (C1) to (C12) 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. The evaluation results are shown in Table 3.

○ (Good / strong salty taste): Compared to the noodle band (C7), 17 or more people felt that the salty taste was strong.
△ (Normal / No difference): Compared to the noodle band (C7), 11 or more and 16 or less felt that the salty taste was strong.
× (bad / weak salty): Less than 10 people felt that the salty taste was stronger than the noodle band (C7).

The larger the difference in salt concentration, the stronger the salty taste tended to be (comparing C1, C2, and C8). In addition, the larger the pellet volume, the stronger the salty taste and the less likely it was to be felt (comparing C1, C9 to C12). If the pellets are too large, the region with high salt concentration will be concentrated in one part, so it is presumed that the hits and misses were large and the salty taste was not strongly felt.

Claims (2)

A process for producing a dough (A) containing salt and a dough (B) having a salt concentration lower than that of the dough (A).
The process of processing dough (A) and dough (B) into pellets with a volume of 1 cm ³ or more and 50 cm ³ or less, respectively.
The process of processing pellets into noodle strips and
It is a method of manufacturing a noodle band containing
A method for producing a noodle band, characterized in that the difference in salt concentration between dough (A) and dough (B) is 0.5% by weight or more. The method for producing noodle strips according to claim 1, wherein in the step of processing the pellets into noodle strips, the blending ratio of the pellets is maintained in units of one meal.

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