JP2022016574A - Method of producing magnesium chloride-containing instant noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing magnesium chloride-containing instant noodle in which a bitter taste is restrained while maintaining enough saltiness and texture.

SOLUTION: A method of producing magnesium-chloride containing instant noodle of this invention enables: distributing magnesium chloride to an outer side of noodle lines by adding the magnesium chloride after producing the noodle lines; restraining reaction of brine and the magnesium chloride; and causing the magnesium chloride to efficiently express its salty taste. Furthermore, it has been confirmed that the magnesium chloride-containing instant noodle according to this invention has a bitter taste that is largely restrained compared to the conventional method, although a concrete mechanism thereof is unknown.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a method for producing instant noodles containing magnesium chloride, which has sufficient saltiness and texture while suppressing bitterness.

Generally, in the production of noodles, salt (sodium chloride) is often added when producing noodle strings from raw material flour such as wheat flour. This is because sodium chloride is allowed to act on the gluten contained in the noodle string to enhance the elasticity and extensibility of the noodle string, and to improve the noodle-making property and texture.

However, in recent years, in order to prevent hypertension, many so-called low-salt products with reduced sodium chloride content have been put on the market. In the 2010 edition of the Ministry of Health, Labor and Welfare's "Japanese Dietary Intake Standards", the daily salt intake target was less than 9 g for adult men and less than 7.5 g for adult females, whereas in the 2015 edition, one day. The daily salt intake target value is less than 8 g for adult males and less than 7 g for adult females, respectively, and it is considered that the tendency toward salt reduction will continue to increase in the future.

Noodle products containing bittern containing a large amount of magnesium chloride have been developed in place of sodium chloride in response to the growing tendency to reduce salt (Patent Documents 4 and 5). However, although it is magnesium chloride existing on the outside of the noodle line that affects the saltiness, magnesium chloride is uniformly mixed throughout the noodles by the conventional method, so that it is rarer than sodium chloride. There was a problem of wasting magnesium.

Further, in the process of completing the present invention, it has become clear that when "kansui" and magnesium chloride are mixed, the noodles are difficult to connect and the texture is deteriorated. It is presumed that this is due to the decrease in brine due to the reaction with magnesium chloride and the inhibition of noodle making by the insoluble magnesium salt that is the reaction product.

Japanese Unexamined Patent Publication No. 2015-84772 Japanese Unexamined Patent Publication No. 2015-21434 Japanese Unexamined Patent Publication No. 2016-067293 WO2005 / 077206 WO2012 / 176882

An object of the present invention is to produce magnesium chloride-containing instant noodles in which bitterness is suppressed while having sufficient saltiness and texture.

By adding magnesium chloride after the production of the noodle string, the present inventors distribute magnesium chloride on the outside of the noodle string, suppress the reaction between the kansui and magnesium chloride, and efficiently develop the salty taste of magnesium chloride. I succeeded in doing so. Furthermore, although the specific mechanism is unknown, it has been clarified that the instant noodles produced by the present invention have significantly suppressed bitterness derived from magnesium chloride as compared with the conventional method.

More specifically, the present invention relates to a method for producing instant noodles, which comprises at least the following steps 1 to 3.
Step 1: Manufacture noodle dough by kneading raw powder, water, and kansui Step 2: Manufacture noodle strings from noodle dough Step 3: Add magnesium chloride to the noodle strings

With the completion of the present invention, it has become possible to provide instant noodles containing magnesium chloride with suppressed bitterness while having sufficient saltiness and texture.

Hereinafter, embodiments of the present invention will be specifically described.

1. 1. Raw Materials Instant noodles produced according to the present invention need to contain magnesium chloride, kansui, and raw material flour. First, these raw materials will be described in detail.

1-1. Magnesium chloride The magnesium chloride is not limited to high-purity magnesium chloride, and additives containing magnesium chloride as a main component such as bittern can be used.

In the present invention, it is preferable to contain 0.05 to 1.50% by weight of magnesium chloride with respect to the total amount of instant noodles. When the content of magnesium chloride is less than 0.05% by weight, the salty taste is weak, and when it exceeds 1.50% by weight, the bitterness of magnesium chloride becomes too strong and the flavor tends to deteriorate. The magnesium chloride content is preferably 0.1 to 1.00% by weight, more preferably 0.20 to 0.70% by weight, based on the total amount of instant noodles.

1-2. Kansui The "kansui" in the present invention refers to an alkali salt used in the production of Chinese noodles and udon, and specifically, carbonates such as potassium carbonate and sodium carbonate, tetrapotassium pyrophosphate, sodium pyrophosphate and the like. Polyphosphates such as pyrophosphate, potassium polyphosphate, sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, triphosphate triphosphate. Phosphoric acid such as sodium and the like can be mentioned.

The advantages of adding Kansui are as follows.
(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 is converged, and the elasticity and smoothness are improved.
(3) Kansui acts on flavonoid pigments contained in wheat and develops a pale yellow color.

As mentioned above, the reaction of magnesium chloride with brine produces an insoluble magnesium salt. This magnesium salt has almost no salty taste because it is hardly dissolved in water. In addition, there is a problem that the precipitate is deposited on the noodle making device, which leads to a decrease in productivity. Furthermore, since Kansui does not perform its original function, the quality of noodles is not stable and quality control is difficult. Therefore, in the present invention, it is necessary to provide a taste step described later in order to suppress the reaction between magnesium chloride and brine.

Here, the reaction between magnesium chloride and brine will be briefly described. For example, when sodium carbonate is used as a pan, magnesium chloride reacts with sodium carbonate to produce sodium chloride, magnesium carbonate and magnesium hydroxide. Here, since magnesium carbonate and magnesium hydroxide are hardly dissolved in water, they are in a state of adding sand to the noodle dough, which hinders noodle making. Further, the salty taste largely depends on the degree of ionization, but since magnesium carbonate and magnesium hydroxide are hardly ionized, there is almost no salty taste.

In addition, the same phenomenon is confirmed when other substances are used as brine. For example, when tripotassium phosphate is used as a brine, magnesium phosphate (insoluble) is produced, and when sodium pyrophosphate is used as a brine, magnesium pyrophosphate (insoluble) is produced.

1-3. Raw flour Raw flour includes flour such as wheat flour, rice flour, rye flour, barley flour, hatomugi flour, hie flour, froth flour, corn flour, small bean flour, soybean flour, buckwheat flour and quinoa flour, horse bell flour, tapioca starch and Flour such as corn starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used.

In the present invention, it is preferable that the raw material powder contains protein. When the raw material powder contains protein, the Maillard reaction occurs, and it becomes easy to realize a favorable cooking feeling and appearance. When the raw material powder does not contain protein, it is difficult to realize a suitable cooking feeling and appearance because the caramel reaction must be used to impart the cooking feeling and appearance.

Further, in the present invention, it is preferable that the raw material powder contains gluten, which is a kind of protein. By containing gluten in the raw material powder, a suitable cooking feeling and appearance are realized, and the noodle-making property is improved. The gluten in the present invention is more specifically glutenin and gliadin or gluten. When glutenin, which is a type of glutelin, and gliadin, which is a type of prolamin, are reacted in the presence of water, they are combined to form gluten. Therefore, the combination of glutenin and gliadin is treated in the same way as gluten.

Wheat flour is preferable as the raw material flour used in the present invention. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by adding water and kneading it into noodle dough. Wheat flour is classified into soft flour, medium-strength flour, strong flour, durum flour and the like based on the difference in protein content, and any of them can be preferably used.

When using a gluten-free raw material flour such as rice flour, barley flour, tapioca starch, etc. other than wheat flour, it is preferable to add gluten separately. Even when using raw material flour that does not contain gluten, by adding gluten separately, it is possible to obtain the same noodle-making properties and cooking feeling as wheat flour.

The raw material powder is a main component of instant noodles, and preferably occupies 50% by weight or more with respect to all the raw materials used in the present invention. When the raw material powder is less than 50% by weight, the noodle-making property is low, and it is difficult to obtain a favorable cooking feeling and appearance.

In the present invention, it is preferable to contain 2 to 30% by weight of gluten in the total amount of noodle strings. When gluten is contained in an amount of 2 to 30% by weight, the elasticity and extensibility of the noodles are well-balanced, and the texture of the noodles is good. In addition, since the Maillard reaction occurs moderately, the cooking feeling and appearance are good.

1-4. Sodium chloride Excessive intake of sodium chloride is said to increase the risk of hypertension and heart disease, but it is the most common substance that induces salty taste, and alternatives alone make the taste too strong. Further, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of noodle strings, and improve the noodle-making properties and texture. Therefore, it is preferable to add a certain amount of sodium chloride also in the present invention.

In the present invention, it is preferable to add 0.5 to 3 parts by weight of sodium chloride with respect to 100 parts by weight of the raw material powder. When the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and extensibility of the noodle strings are not sufficiently improved. On the other hand, when the amount of sodium chloride added exceeds 3 parts by weight, the salty taste derived from sodium chloride is sufficiently strong, so that it is not necessary to add magnesium chloride to supplement the salty taste.

1-5. Auxiliary raw materials In the present invention, auxiliary raw materials other than the above raw materials can be added. Specifically, xanthan gum used to adjust the texture of noodles, thickening polysaccharides such as pectin, fructose (Chinese noodles) and spinach (green noodles) used to adjust the hue, and hue. Sugars such as glucose and fructose added to adjust the sweetness, fragrances added to adjust the flavor, oils and fats for improving the noodle-making property can be used.

2. 2. Manufacturing method Next, the manufacturing method of instant noodles will be specifically described.

(Step 1) Noodle dough (dough) manufacturing process (kneading process)
Kneaded water containing at least brine is supplied to the raw material powder, and this is mixed to produce dough. The mixing time is not particularly limited, but it is common to mix for 5 to 30 minutes. Further, 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. Further, a hue adjuster such as sodium chloride and a reducing sugar, and an auxiliary raw material such as a thickening polysaccharide may be added to the kneaded water.

(Step 2-1) Raw noodle wire manufacturing process As a raw noodle wire manufacturing method, (a) the dough obtained in step 1 is compounded and rolled to produce a noodle band having a predetermined thickness, and a cutting edge is used. (C) Method of cutting out using dough (cut noodles), (a) Method of extruding dough from a hole of a predetermined size (extruded noodles), (c) Method of stretching while sprinkling with dough and molding into noodles (hand-rolled noodles) Noodles) and the like. Examples of cut noodles include Chinese noodles and udon noodles, extruded noodles include spaghetti and the like, and hand-rolled noodles include somen noodles. Further, these methods may be combined, and for example, a method of manufacturing a noodle band by extrusion and cutting it out (combination of manufacturing method (a) and manufacturing method (b)) can be used.

(Step 2-2) Steaming and / or boiling process In the present invention, raw noodle strings may be steamed and / or boiled as necessary to obtain pregelatinized noodle strings. 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 and becomes pregelatinized starch, which is easy to digest. 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. ..

When using pre-gelatinized raw material flour (pregelatinized wheat flour or pregelatinized starch), it is not necessary to carry out the steaming and / or boiling steps. Further, it is not necessary to carry out this step even when the "method of boiling in hot water containing magnesium chloride" is used in the seasoning step.

(Step 3) Tasting Step In the present invention, it is necessary to provide a step of adding magnesium chloride to the noodle strings (hereinafter referred to as “tasting step”). By adding magnesium chloride after forming the noodle strings, the reaction between the brine and magnesium chloride is suppressed, and the salty taste can be effectively imparted. Further, since magnesium chloride is added after the noodle string is formed, it does not adversely affect the noodle-making property.

The taste method is not particularly limited, but a method of boiling in hot water containing magnesium chloride, a method of immersing in a seasoning liquid containing magnesium chloride, and / or a method of spraying the seasoning liquid may be appropriately used. can.

In the present invention, from the viewpoint of enhancing the salty taste and texture, it is preferable to provide the above step 2-1 to pregelatinize the noodle strings before the seasoning step.

When an alkaline material is used in the seasoning step, it is preferable to prepare a seasoning liquid containing an alkaline material separately from the seasoning liquid containing magnesium chloride and add them separately. Further, regarding the order of taste, it is preferable to add the taste liquid containing the alkaline material first, and then add the taste liquid containing magnesium chloride. By making such an order, the reaction between magnesium chloride and the alkaline material can be minimized.

(Step 4) Cutting / Molding process In the case of cut noodles, the noodle strings are usually carried continuously on a conveyor until the seasoning process, and are cut to make one serving in the cutting process. To. Then, the cut noodle strings are automatically molded in a retainer (metal mold). In the case of extruded noodles and hand-rolled noodles, it is common to shift to the drying process without going through the cutting / molding process.

(Step 5) Drying step Since the noodle strings before the drying step contain 25 to 65% by weight of water, it is necessary to dry the noodles until the water content reaches 1 to 15% by weight in order to improve the storage stability of instant noodles. be. Typical drying methods include an instantaneous oil heat drying method and a hot air drying method.

<Instant oil heat drying method>
The instantaneous heat drying method is a method in which the noodle strings are dehydrated and dried to about 2 to 5% by weight by passing the noodle strings through hot oil at 100 to 200 ° C. for 1 to 4 minutes. In the instant oil heat drying method, the cut noodles are not generally used for extruded noodles and hand-rolled noodles that do not require molding.

<Hot air drying method>
The hot air drying method is a method in which the noodle strings are exposed to hot air at 50 to 170 ° C. for 10 to 180 minutes to dry the noodle strings to about 8 to 15% by weight. Since the hot air drying method does not require the noodle strings to be molded, it can be used not only for cut noodles but also for extruded noodles and hand-rolled noodles.

(Comparative Example 1) 900 g of standard sample wheat flour and 100 parts of tapioca acetylated starch are mixed in a powder mixture, and kneaded water consisting of 345 parts of water, 15 parts of sodium chloride and 3 parts of brine (potassium carbonate: sodium carbonate = 3: 2) is added. , Mixing with a batch type mixer for 15 minutes to produce noodle dough (dodium).

Next, using a roll, the dough is compounded and rolled to produce a 0.9 mm noodle band, which is cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to form noodle strings (cut noodles). did. Further, the noodle strings were steamed with saturated steam at 270 kg / h for 2 minutes to produce pregelatinized noodle strings 1.

The pregelatinized noodle string 1 is immersed in a seasoning liquid (1 liter) consisting of 90 parts of water and sodium chloride for 20 seconds, cut to about 30 cm (100 g), filled in a retainer, and 150 noodle strings are added to each retainer. A standard sample (Comparative Example 1) having a water content of 2% by weight was produced by drying with palm oil at ° C for 2 minutes and 30 seconds (instantaneous oil heat drying method). The noodle string filled in the retainer is 100 g, and the sample weight after drying is 66 g.

(Example 1)
The pregelatinized noodle wire 1 is immersed in a seasoning solution (1000 ml) consisting of water, 90 parts of sodium chloride and 20 parts of magnesium chloride hexahydrate for 20 seconds, dried under the same conditions as in Comparative Example 1, and has 2 weights of water. % Instant noodles (Example 1) were produced.

(Comparative Example 2)
900 g of wheat flour and 100 parts of tapioca acetylated starch are mixed in a powdered mixture, and kneaded water consisting of 345 parts of water, 15 parts of sodium chloride, 3 parts of kansui (potassium carbonate: sodium carbonate = 3: 2), and 8.15 parts of magnesium chloride hexahydrate. Was added and mixed with a batch type mixer for 15 minutes to produce dough.

Next, using a roll, the dough was compounded and rolled to produce a 0.9 mm noodle band, which was cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to obtain a noodle string. Further, the noodle strings were steamed with saturated steam at 270 kg / h for 2 minutes to produce pregelatinized noodle strings 2.

Soak the pregelatinized noodle wire 2 in a seasoning liquid (1 liter) consisting of 90 parts of water and sodium chloride for 20 seconds, cut it to about 30 cm, fill it in a retainer, and put the noodle wire in a palm at 150 ° C for each retainer. Instant noodles (Comparative Example 2) having a water content of 2% by weight were produced by drying with oil for 2 minutes and 30 seconds (instantaneous oil heat drying method).

(Comparative Example 3)
900 g of wheat flour, 100 parts of tapioca acetylated starch, and 8.15 parts of magnesium chloride hexahydrate are mixed in a powdered mixture, and kneaded water consisting of 345 parts of water, 15 parts of sodium chloride, and 3 parts of kansui (potassium carbonate: sodium carbonate = 3: 2). Was added and mixed with a batch type mixer for 15 minutes to produce dough.

Next, using a roll, the dough is compounded and rolled to produce a 0.9 mm noodle band, which is cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to form noodle strings (cut noodles). did. Further, the noodle strings were steamed with saturated steam at 270 kg / h for 2 minutes to produce pregelatinized noodle strings 3.

The pregelatinized noodle string 3 is immersed in a seasoning liquid (1 liter) consisting of 90 parts of water and sodium chloride for 20 seconds, cut to about 30 cm, filled in a retainer, and the noodle string is palmed at 150 ° C for each retainer. Instant noodles (Comparative Example 3) having a water content of 2% by weight were produced by drying with oil for 2 minutes and 30 seconds (instantaneous oil heat drying method).

Table 1 shows the amounts of sodium chloride and magnesium chloride contained in the noodle strings before and after drying. The values shown in Table 1 are not actual measurement values, but are "the amount of ingredients", "the amount of seasoning liquid used (23 g of seasoning liquid soaked in 100 g of noodles before drying, and pregelatinized noodles). 77g) ”and“ Weight change of noodle string (weight before drying 100g of noodle string, weight after drying 66g) ”are calculated values.

(Salt and bitterness)
The saltiness and bitterness of the instant noodles after reconstitution with hot water were measured using a taste recognition device. In addition, in order to confirm the relationship between saltiness and electrical conductivity, electrical conductivity was also measured. The measurement conditions are as follows.
(1) Crush the noodles with a hammer (2) Measure 5 g of the crushed noodles into a 50 mL centrifuge tube.
(3) Add 30 g of boiling water to the centrifuge tube, stir with a vortex mixer, and let stand for 3 minutes.
(4) Centrifuge (12,000 rpm, 5 min) and separate the supernatant liquid 1.
(5) Add 20 g of boiling water to the precipitate and stir with a vortex mixer for 3 minutes.
(6) Centrifuge (12,000 rpm, 5 min) and separate the supernatant liquid 2.
(7) Add 20 g of boiling water to the precipitate again and stir with a vortex mixer for 3 minutes.
(8) Centrifuge (12,000 rpm, 5 min) and separate the supernatant liquid 3.
(9) Collect the supernatants 1 to 3 and transfer them to a measuring flask, and prepare a measurement sample by measuring up to 50 ml.
(10) The electric conductivity of the measurement sample is measured using the electric conductivity meter "LAQUA twin COND B-771 (manufactured by HORIBA)".
(11) Using the taste recognition device "TS-5000Z (manufactured by Intelligent Sensor)", the saltiness and bitterness of the measurement sample are measured.

Table 2 shows the measurement results of saltiness and electrical conductivity. In Table 2, the salty taste using the taste recognition device is described as "salt taste score", and the bitter taste is described as "bitter taste score".

(Texture (koshi))
The texture of instant noodles was evaluated by 10 skilled panelists based on the following criteria. The texture here refers to the "koshi" derived from the elasticity of the noodles.
◯: 9 or more panelists evaluated as “equal to or equal to or higher than standard (Comparative Example 1)” ×: 8 or less panelists evaluated as “equal to or equal to or higher than standard”

Example 1 in which magnesium chloride was applied in the seasoning step had a high salt taste score (similar in electrical conductivity) and an excellent texture. On the other hand, when magnesium chloride was added before the noodle string was produced, the saltiness was weak and the texture was clearly poor. Further, although the detailed mechanism is not clear, the bitterness of Example 1 was suppressed as compared with Comparative Examples 1 and 2.

The same tendency was observed when magnesium chloride (anhydrous equivalent) contained in instant noodles was changed from 0.33% by weight to 0.16% by weight, 0.49% by weight, 0.82% by weight, or 1.47% by weight. From the above results, it is possible to enhance the salty taste and maintain the texture by adding magnesium chloride in the seasoning step regardless of the concentration of magnesium chloride.

Claims (3)

A method for producing instant noodles in which the processes 1 to 4 are performed in the following order.
Step 1: Manufacture noodle dough by kneading raw powder, water, and kansui Step 2: Manufacture noodle strings from noodle dough Step 3: Add magnesium chloride to the noodle strings
Step 4: Drying step to dry the noodle strings The method for producing instant noodles according to claim 1, wherein the raw material powder contains gluten. The method for producing instant noodles according to claim 1 or 2, wherein the noodle strings are pregelatinized before the step 3.