JP2723745B2 - Manufacturing method of instant noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a so-called "tough" texture which is very similar to the texture of raw noodles when restoring and eating, and has an excellent taste. The present invention relates to a method for producing instant noodles such as hot-air dried noodles, fried noodles and freeze-dried noodles.

[0002]

2. Description of the Related Art Conventionally, instant noodles such as fried noodles, hot-air dried noodles, freeze-dried noodles, etc. are prepared by kneading raw materials such as flour, starch, etc., rolling and cutting out the noodles, and steaming them. They are cut, packaged, and subjected to drying treatment such as fry, hot-air drying, freeze-drying, etc. to produce dried noodle mass.

[0003] By the way, in recent years, in the dietary life, in addition to simplicity-oriented, the trend toward authentic faction has become the trend. It has been desired to develop instant noodles which have a "tough" texture, exhibit excellent taste, and have a small amount of "hot water".

Under such circumstances, techniques for improving the noodle quality of instant noodles include, for example, a method of producing noodles by adding waxy corn starch lightly treated with acid to flour (Japanese Patent Publication No. 49-46912). ) And a method for producing noodles containing a polyglycerin fatty acid ester (Japanese Patent Application Laid-Open No.
No. 45).

[0005] However, the former, which enhances the so-called "ashi" and "koshi" of the noodles, is still insufficient in terms of preventing hot water from spreading, and the latter does not help boiling. It was fast and prevented boiling, and was insufficient in the original texture of the noodles.

On the other hand, instant noodles obtained by adding alginic acid are described in Japanese Patent Publication No. 1-26665 and Japanese Patent Publication No. 49472/1989. The former is intended to produce low-calorie foods, and is intended for instant noodles. It does not improve the quality, and in the latter case, it improves the texture (graininess) of the instant noodle after restoration, but it is too crisp and has the original texture of noodles It was not something.

[0007]

As described above, some conventional methods for producing instant noodles lack the inherent waist and viscoelasticity of noodles as found in raw noodles, and have the effect of preventing hot water from spreading. At present, it was not obtained sufficiently and did not yet have satisfactory quality.

In addition, in instant Chinese noodles, it is essential to use an alkali agent such as Kansai for the production of fried noodles and non-fried noodles such as hot-air dried noodles and freeze-dried noodles. In this case, if the amount of the Kansai increases, the noodle dough, the noodle after the steaming process and the noodle after the drying process are caused by the reaction between the flour and the Kansai, so-called `` Kan-yaki '' occurs, and the commercial value thereof may be reduced. I was

[0009]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to make cooking and eating possible only by pouring hot water or boiling in boiling water for a short time. The object of the present invention is to provide instant noodles that have a so-called "hip and viscoelasticity" that is very similar to the texture of raw noodles in a reconstructed state, exhibit excellent taste, and have little "hot water". And

Another object of the present invention is to provide a method for producing instant noodles which does not cause so-called “kankan” as in conventional instant Chinese noodles and does not reduce its commercial value in appearance. It is also intended to provide.

As a result of extensive studies by the present inventors to achieve this object, alginic acid and / or alginic acid were added to raw materials containing wheat flour, starch and other raw material powders, and alkaline agents such as kansui.
Or, alginate is blended to adjust the pH of the noodle dough (noodle string) to neutral or weakly alkaline, and then an acid solution treatment is performed to adjust the pH of the noodle string to an acidic range. Forming a network of insoluble alginate by acid in the line,
It is considered that the desired instant noodles can be produced by subjecting this to an appropriate drying treatment such as fly drying, hot air drying, or freeze drying, and the present invention was made. According to this, even at the time of restoration by pouring in hot water or the like, the action of the network of alginic acid can reduce the spread of hot water of the noodles and give a firm texture.

That is, in the present invention, "alginic acid is
When it is combined with sodium, potassium, ammonium, etc., it becomes each alginate and dissolves in water, but when an acid is added to it, it precipitates as insoluble alginic acid. '' By mixing alginic acid and / or alginate as a raw material, adjusting the noodle dough to a predetermined pH range, making the noodle dough into a noodle string, and treating the obtained noodle string with an acid solution. Line
The pH is adjusted to an acidic range, thereby forming a network of insoluble alginic acid by an acid in the noodle strings, thereby preventing the noodles from spreading and giving the noodles a so-called waist.

Hereinafter, the details will be described.

First, noodle dough is prepared by kneading raw materials such as flour and starch, alkaline agents such as kansui, and raw materials such as salt so as to contain alginic acid and / or alginate.

As the raw material powder used for the noodle dough, wheat flour, starch and the like usually used in the production of noodles can be used singly or as a mixture thereof depending on the purpose. Cereal starch such as wheat starch, rice starch, corn starch, potato starch, legume starch and the like, and modified starches thereof; and further, flours such as buckwheat flour can be used.

The alkaline agent used in the present invention is a generally usable known alkaline agent for food, such as citrus or polymerized phosphate, which is generally used as a noodle improver in the production of Chinese noodles. So, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate, sodium phosphate, potassium phosphate,
One or a mixture of two or more of polyphosphate, condensed phosphate and the like can be used.

Further, as the alginate in the present invention, an alkali metal salt of alginic acid (eg, sodium alginate, potassium alginate, etc.), a magnesium salt, an ammonium salt, and the like can be used. Products can be used. The method of addition may be selected as appropriate, either as a powder or as an aqueous solution in advance. However, in the present invention, care must be taken when using an alkaline agent containing a calcium salt. At the time of noodle dough adjustment, in the presence of alginic acid or an alkali metal salt of alginic acid, when an alkali agent containing a calcium salt is added and kneaded, a jelly-like solid of calcium alginate is formed in the process,
This is because good noodle dough cannot be prepared.

As a method of adding alginic acid and / or alginic acid, alginic acid and / or alginic acid is directly mixed with raw material powder such as wheat flour and starch in powder form, and then added with an alkaline agent such as kansui, if necessary. And salt,
A method of adding and kneading "kneading water" prepared by adding pigments, oils and fats to water, or adding alginic acid and / or alginate to "kneading water" and mixing the resulting mixture with raw materials such as flour and starch. Any method of adding to the powder and kneading may be used.

The amount of alginic acid and / or alginic acid added depends on the relationship with other noodle-making ingredients in the noodle dough, for example, the amount of the alkali agent added and the pH of the noodle dough based on it.
In addition, it is appropriately determined in consideration of the degree of acid solution treatment and the noodle quality (strength, etc.) of the product.
(About 0.1%) is preferable, and the alginic acid component is about 0.1%.
%, The effect of preventing the softening of the "waist" in the instant noodles of the product is hardly exhibited. On the other hand, if it is added excessively, the noodle quality becomes too strong and the texture is deteriorated.

On the other hand, the amount of the alkali agent to be added is appropriately adjusted depending on the type of the alkali agent, but is set so that the pH of the noodle dough becomes neutral to weakly alkaline, preferably about 6.5 to 9.0. . If the pH is about 6.5 or less, the desired noodle quality and texture cannot be obtained, and if the pH is 9.0 or more, the shift of the noodle string pH to the acidic region in the acid solution treatment in the subsequent step will not occur. This is not preferable because it becomes insufficient and it becomes difficult to express the desired noodle quality.

In this case, the preparation of the noodle dough is carried out under normal pressure or reduced pressure by a conventionally known apparatus.
For example, a vacuum mixer or the like can be used.

Next, the noodle dough thus prepared is subjected to an acid solution treatment after being subjected to a process such as rolling, cutting, steaming, and cutting as usual, and the pH of the noodle strings after the acid solution is adjusted. It is adjusted to be in the acidic region.

At this time, the rolling is carried out by a conventional method such as roll rolling, or by forming an extruded noodle band with an extruder under reduced pressure, for example, as described in Japanese Patent Application No. 59-254855.
And the like can be used.

In addition, the production of the noodle dough or the noodle band under reduced pressure as described above promotes the degassing of the gas contained therein during kneading and the like, and makes it possible to obtain a dense dough or a noodle band. In addition, the noodle quality of the product can be further improved in terms of smoothness, transparency, and looseness.

On the other hand, the acids used in the acid solution treatment include organic acids such as acetic acid, lactic acid, citric acid, malic acid, and brewed vinegar.
Any acid that can be used for food, such as an inorganic acid such as hydrochloric acid, can be used. In this case, the treatment of the noodle strings with the acid solution can be performed by immersing the noodle strings in the acid solution, or by applying the acid solution to the noodle strings, spraying, or the like.

The acid solution treatment of the noodle strings may be carried out by a method of treating the noodle strings with an acid solution separately adjusted to a pH after the gelatinization treatment, or
Any of the methods of performing the acid solution treatment of the noodle strings in the same step simultaneously with the conversion treatment can be carried out. In this case, as the latter method, for example, an acid can be added to boiling water, and boiling can be performed using an acidic solution, or an acid solution can be sprayed or sprayed on the noodle strings during the steaming process.

Further, in the case of instant Chinese noodles using a Kansai, when the amount of the Kansai added becomes relatively large, the wheat flour as a raw material reacts with the Kansai to produce noodle dough, steamed noodles, and dried noodles. However, in the present invention, by performing an acid solution treatment, the burning can be suppressed.

Next, the noodle strings subjected to the acid solution treatment are subjected to a drying process to become instant noodle products, and are appropriately packaged with other seasonings and ingredients, such as a bag-like package or polystyrene. It can be stored in a container and can take the form of packaged instant noodles or instant noodles in cups.

As a drying method, a method such as fry, hot-air drying, freeze-drying and microwave drying can be used.

[0030]

Embodiment A. Application to hot air dried noodles : Example 1 Noodle quality depending on the amount of alkali agent (Kansui) added
The impact raw material powder to, 0.9 kg of wheat flour (protein 10%, water content 14.0
%, Ash content 0.38%) and 0.1 kg of potato starch. In the range of 0 to 8 g, the addition amount of the Kansai was changed, 5 g of alginic acid and 16 g of sodium chloride were dissolved in 330 ml of water to prepare kneading water, and the kneading water was added to the powder kneaded material,
The noodle dough was prepared by kneading with a normal pressure mixer for 15 minutes.

This noodle dough was rolled into a noodle belt having a noodle belt thickness of 1.07 mm and passed through a # 20 cutting blade (circle) to form a noodle string. This noodle string was subjected to a steaming treatment by a conventional method, and then cut into a length of about 20 cm.

100 g of the steamed noodle was immersed in 9 l of a 0.5% lactic acid solution for 2 minutes, drained, and dried with hot air at a drying temperature of 85 ° C. for 30 minutes to obtain 75 g of hot-air dried noodle.

Put the noodles in 500 ml of boiling water,
After boiling for 3 minutes, powdered soy sauce soup was added and put in a vessel for sensory evaluation.

The results are shown in Table 1 below.

[0035]

[Table 1]

As is clear from Table 1 above, the pH of the noodle dough
In the range of 6.2 to 8.9, the effect of adding alginic acid was observed. Particularly, when the pH of the noodle dough was around 6.6, the effect of adding alginic acid was very good, and there was no hot water spreading. However, if the noodle dough had a pH of 5.1 and the noodles were not added, the noodles were crunchy and crumpled, without the effect of adding alginic acid, and when the noodle dough had a pH of 9.2, Hardly any waist was given to the noodles. Therefore, it can be seen that the effect of adding alginic acid can be recognized by adding an alkaline agent so that the pH of the noodle dough is in the range of about 6.5 to 9.0.

Example 2 Influence of Alginic Acid on Noodle Quality So, by changing the amount of alginic acid,
The effect on the noodle quality was examined as follows.

Hot air dried noodles were prepared in the same manner as in Example 1 except that kneading water was prepared by changing the addition amount of the Kansai to 2 g and changing the addition amount of alginic acid in the range of 0 to 20 g. The noodles were subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 2 below.

[0040]

[Table 2]

As is evident from Table 2, when the amount of alginic acid added is 1 g (0.1%) or more, an effect such as imparting “lumpy” to the noodles is observed, and when 10 g (1%) or more is added, noodles are added. The pH of the dough was too low and the effect was not seen. Therefore, it is preferable to add alginic acid in the range where the pH of the noodle dough is about 6.5 to 9.0, that is, in the case of this embodiment, in the range of 0.1% to 1%.

Example 3 Acid solution (lactic acid solution) in acid solution treatment
Influence on noodle quality by pH (concentration) Next, the effect of noodle quality on the concentration (pH) of lactic acid was examined as follows.

A kneading water was prepared with the addition amount of the brine being 2 g and the addition amount of the alginic acid being 5 g, and the lactic acid concentration in the acid solution treatment was changed to 0 to 20 g / l (0 to 2%). In the same manner as in Example 1, hot-air dried noodles were prepared. The noodles were subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 3 below.

[0045]

[Table 3]

As is clear from the results shown in Table 3 above, the effect of adding alginic acid can be recognized by treating the noodle strings after immersion in the acid solution so that the pH of the noodle strings is in the range of about 6.0 or less. . In addition, when the lactic acid concentration was 0 g / l, that is, in the case of immersion in water, there was no stiffness and the body was crumpled.

Example 4 Influence of pH of Noodle Dough on Noodle Quality From the results of Examples 1 and 3, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by adding an alkali agent, and the pH of the noodle dough after acid immersion. When the pH of the noodle strings was within the range of about 6 or less, the effect of adding alginic acid was recognized.If the pH of the noodle dough and the noodle strings were adjusted within this range, the addition amount of alginic acid and the nectar was changed. Also, whether or not the effect of adding alginic acid was recognized was examined as follows.

Hot air dried noodles were prepared in the same manner as in Example 1 except that kneading water was prepared by changing to 5 g of alginic acid, 2 g of kanji, 10 g of alginic acid, 4 g of kanji, 10 g of alginic acid and 2 g of kanji. Prepared. The noodles were subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 4 below.

[0050]

[Table 4]

As is evident from the results in Table 4 above, even if the addition amounts of alginic acid and brine were changed, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by adding the noodles, and the pH of the noodle strings after acid immersion was about 6 to 9.0. In the case of the following range, the effect of adding alginic acid appeared, resulting in a firm texture. But,
When the pH was out of this range, the effect of adding alginic acid was not obtained, and the texture became crumpled and weak. Therefore,
If the pH of the noodle dough and the noodle string is within this range, it can be seen that the effect of adding alginic acid can be recognized even if the addition amounts of alginic acid and kansai are changed.

B. Application to fried noodles: Example 5 Noodle quality depending on the amount of alkali agent (Kansui) added
Influence on kneading The amount of the Kansai was changed in the range of 0 to 8 g, and 5 g of alginic acid and 16 g of common salt were dissolved in 330 ml of water to prepare kneading water. 1.0 kg of wheat flour (protein 10%, moisture 1
4.0%, ash content 0.38%), and the kneading water was added thereto and kneaded with an ordinary pressure mixer for 15 minutes to prepare a noodle dough.

This noodle dough was rolled into a noodle belt having a noodle belt thickness of 1.07 mm and passed through a # 20 cutting blade (circle) to form a noodle string. This noodle string was subjected to a steaming treatment by a conventional method, and then cut into a length of about 20 cm.

115 g of the steamed noodle was immersed in 9 l of a 0.5% lactic acid solution for 2 minutes, drained, and placed in a fry retainer.
Fry drying was performed at a fry temperature of 143 ° C. for 2 minutes and 10 seconds to obtain 94 g of fried noodles.

[0055] Put this fried noodle in 500 ml of boiling water, boil for 3 minutes, add powdered soy sauce soup,
The sensory evaluation was performed in a container.

The results are shown in Table 5 below.

[0057]

[Table 5]

As is apparent from Table 5 above, the pH of the noodle dough
In the range of 6.2 to 8.9, the effect of adding alginic acid was observed. Particularly, when the pH of the noodle dough was around 6.6, the effect of adding alginic acid was very good, and there was no hot water spreading. However, if the noodle dough had a pH of 5.1 and the noodles were not added, the noodles were crunchy and crumpled, without the effect of adding alginic acid, and when the noodle dough had a pH of 9.2, Hardly any waist was given to the noodles. Therefore, it can be seen that the addition effect of alginic acid can be recognized even in the fried dried instant noodles when an alkali agent (Kansai) is added so that the pH of the noodle dough is in the range of about 6.5 to 9.0.

Example 6 Influence of Alginic Acid on Noodle Quality So, by changing the amount of alginic acid,
The effect on the noodle quality was examined as follows.

Fried noodles were prepared in the same manner as in Example 5, except that kneading water was prepared by changing the addition amount of the Kansai to 2 g and changing the addition amount of alginic acid in the range of 0 to 20 g. This fried noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 6 below.

[0062]

[Table 6]

As is clear from the above Table 6, the effect of imparting "lumps" to the noodles is seen when the amount of alginic acid added is 1 g (0.1%) or more, and the noodle dough is added when 10 g (1%) or more is added. P
H dropped too much and the effect was not seen. Therefore,
It is preferable to add alginic acid in the range of adjusting the pH of the noodle dough to about 6.5 to 9.0, that is, in the range of 0.1% to 1% in the present embodiment.

Example 7 Acid solution (lactic acid solution) in acid solution treatment
Influence on noodle quality by pH (concentration) Next, the effect of noodle quality on the concentration (pH) of lactic acid was examined as follows.

Example 5 was repeated except that kneading water was adjusted to 2 g, kneading water was prepared by adding 5 g of alginic acid, and the concentration of lactic acid in the acid solution was changed in the range of 0 to 20 g / l. In the same manner as in the above, fried noodles were prepared. This fried noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 7 below.

[0067]

[Table 7]

As is clear from the results shown in Table 7, the effect of adding alginic acid to fried noodles is also improved by treating the noodle strings after immersion in the acid solution so that the pH of the noodle strings is in the range of about 6.0 or less. It turns out that it is recognized. Lactate concentration is 0 g
/ l, that is, in the case of water immersion, there was no waist and it became crumpled.

Example 8 Influence of pH of Noodle Dough on Noodle Quality From the results of Examples 5 and 7, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by adding an alkali agent, and the noodle strings after acid immersion. When the pH was within the range of about 6 or less, the effect of adding alginic acid was recognized.If the pH of the noodle dough was within this range, the effect of adding alginic acid could be maintained even if the amounts of alginic acid and jelly were changed. Whether or not was observed was examined as follows.

Fry-dried instant noodles in the same manner as in Example 5 except that kneading water was prepared by changing to 5 g of alginic acid, 2 g of kansai, 10 g of alginic acid, 4 g of kansai, and 10 g of alginic acid and 2 g of kansai. Was prepared. This fried dried instant noodle was subjected to a sensory evaluation in the same manner as in Example 5.

The results are shown in Table 8 below.

[0072]

[Table 8]

As is evident from the results in Table 8 above, even if the addition amounts of alginic acid and brine were changed, the pH of the noodle dough was kept in the range of about 6.5 to 9.0 by the addition of the brine, and the noodle strings after acid immersion When the pH was in the range of about 6 or less, the effect of adding alginic acid appeared, and a firm texture was obtained. However, when the pH was out of this range, there was no effect of adding alginic acid, resulting in a crunchy texture. Therefore, it can be seen that even in the fried dry instant noodles, if the pH of the noodle dough and the noodle strings is within this range, the addition effect of alginic acid can be recognized even if the addition amounts of alginic acid and kansai are changed.

C. Application of alginic acid as a substitute for alginic acid As a result of the above Examples 1 to 8, with respect to hot-air dried instant noodles and fried dried instant noodles, the effect of improving the noodle quality by adding alginic acid was obtained, instead of alginic acid, It was examined as follows whether or not similar effects could be obtained when alginate was used.

Example 9 Noodles added with sodium alginate
Effect of the amount of alkali agent added on the quality of noodles In place of alginic acid, 5.5 g of sodium alginate was used, and the addition amount of Kansai was changed from 0 to 8 g.
Hot air dried noodles were prepared in the same manner as in Example 1, and fried noodles were prepared in the same manner as in Example 5.
The sensory test was performed based on the above. In this case, the molecular weight of sodium alginate is 1.1 times that of alginic acid in terms of molecular weight.

The results are shown in Table 9 below.

[0077]

[Table 9]

From the results in Table 9, it can be seen that instead of alginic acid,
Even when sodium alginate is used, the pH of the noodle dough should be about 6.5 to 9.0 (alkaline agent).
, The effect of adding sodium alginate was observed.

Example 10 Amount of Sodium Alginate Added
Effect on noodle quality Then, the effect of changing the amount of added alginate on noodle quality was examined as follows.

Hot air dried instant noodles and fried foods were prepared in the same manner as in Examples 1 and 5, except that the kneading water was changed to 2 g and the addition amount of sodium alginate was changed to 1 to 10 g to prepare kneading water. Instant noodles dried were prepared.
The hot-air dried instant noodles and the fly-dried instant noodles were subjected to sensory evaluation in the same manner as in Examples 1 and 5, respectively.

The results are shown in Table 10 below.

[0082]

[Table 10]

As is evident from the results shown in Table 10 above, when hot alginate was used in place of alginic acid in both hot-air dried noodles and fried noodles, the effect was observed at an alginic acid amount of 1 g to 10 g.

Example 11 Noodles added with sodium alginate
PH (concentration) of acid solution (lactic acid solution) in acid solution
Effect Next, even when sodium alginate was used in place of alginic acid, the effect on the noodle quality by the concentration of lactic acid (pH) was examined as follows.

Example 1 was repeated except that kneading water was adjusted to 2 g, sodium alginate was added to 5.5 g, kneading water was prepared, and the concentration of lactic acid in the acid solution was changed to 0 to 20 g / l. In the same manner as in Example 5, hot-air dried noodles and fried noodles were prepared. The hot air dried noodles and fried noodles were subjected to sensory evaluation in the same manner as in Examples 1 and 5, respectively.

The results are shown in Table 11 below.

[0087]

[Table 11]

As is clear from the results in Table 11 above, even when sodium alginate was used instead of alginic acid, the acid solution treatment was performed so that the pH of the noodle strings after immersion in the acid solution was in the range of about 6.6 or less. It can be seen that the effect of the addition is recognized. In addition, when the lactic acid concentration was 0 g / l, that is, in the case of immersion in water, there was no stiffness and the body was crumpled.

Example 12 Noodles Added with Sodium Alginate
Influence of pH of noodle dough on noodle quality From the results of Example 9 and Example 11, in the case of using sodium alginate instead of alginic acid, the pH of noodle dough was adjusted to about 6.5 to 9.0 by addition of noodles, When the pH of the noodle strings after acid immersion was set to about 6 or less, the effect of adding sodium alginate was recognized.If the pH of the noodle dough and the noodle strings was within this range, the addition amounts of sodium alginate and noodles were changed. Even if the effect of adding sodium alginate was observed, it was examined as follows.

Changed to 1.1 g of sodium alginate, without addition of sodium chloride, 5.5 g of sodium alginate, 2 g of potassium alginate, 5.5 g of sodium alginate, 8 g of potassium alginate, 11.0 g of sodium alginate, 4 g of potassium alginate, 11.0 g of sodium alginate, 2 g of potassium alginate Example 1 and Example 1 except that
Hot air dried noodles and fried noodles were prepared in the same manner as in No. 5. The hot air dried noodles and fried noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5.

The results are shown in Table 12 below.

[0092]

[Table 12]

As is evident from the results in Table 12 above, when sodium alginate was used instead of alginic acid, the pH of the noodle dough was adjusted by the addition of the rinse even if the amounts of sodium alginate and the rinse were changed. Approx. 6.5
9.0 and the pH of the noodle strings after acid immersion was set to a range of about 6 or less.
In the cases of,, and, the effect of adding alginic acid appeared, and the texture became strong. However, when the pH was out of the pH range, there was no effect of adding alginic acid, and the texture became firm and sticky. Therefore, if the pH of the noodle dough and the noodle string is within this range, it can be seen that the effect of adding alginic acid can be recognized even if the amounts of addition of alginic acid and noodles are changed.

D. Example 13 Application to freeze-dried noodles : Example 13 4 g of brine, 5 g of alginic acid, 16 g of sodium chloride in water 330
The mixture was dissolved in ml to prepare kneading water. The kneading water was added to 1.0 kg of flour (protein 10%, moisture 14.0%, ash content 0.38%) as a raw material powder, and the mixture was kneaded with an ordinary pressure mixer for 15 minutes to prepare a noodle dough.

This noodle dough was rolled into a noodle belt having a thickness of 1.07 mm, cut through a # 22 cutting blade (circle) and cut into a length of about 20 cm. 100g
And The noodle strings were boiled in boiling water for 2 minutes, and then washed in running water for 30 seconds.

[0096] The boiled noodles are added to 9 l of a 0.5% lactic acid solution for 2 hours.
After immersion for 5 minutes and draining, the mixture was placed in a fly retainer and freeze-dried to obtain 70 g of freeze-dried noodles.

On the other hand, separately from the above, instead of immersion in an acid solution (immersion in lactic acid), one immersed in water was prepared for comparison.

[0098] These freeze-dried instant noodles were put into 500 ml of boiling water using "powder soy sauce soup", and
After boiling for a minute, it was put into a vessel and its sensory evaluation was performed.

The results are shown in Table 13 below.

[0100]

[Table 13]

As is clear from Table 13, the one immersed in water is soft and has no effect of adding alginic acid, whereas the one immersed in an acid solution gives a strong feeling of stiffness, and the effect of adding alginic acid is strong. It can be easily understood that the noodle quality can be improved by adding alginic acid even in freeze-dried noodles.

E. Example 14 Application to Udon Example 14 5 g of alginic acid, 2 g of brine, and 16 g of common salt were dissolved in 360 ml of water to prepare kneading water. 0.7 kg flour, 0.3 starch
The kneading water was added to kg of the powder mixture, and kneaded with an ordinary pressure mixer for 15 minutes to prepare a noodle dough.

This noodle dough was rolled into a noodle belt having a noodle belt thickness of 1.08 mm and passed through a # 10 cutting edge (corner) to form a noodle string. The noodle strings were steamed by a conventional method, and then cut so as to have a size of about 20 cm.

After 115 g of the steamed noodle was immersed in a 0.5% lactic acid solution for 2 minutes, the solution was drained, put into a fry pad, and subjected to a frying drying treatment at a fry temperature of 143 ° C. for 2 minutes and 10 seconds to obtain a fried noodle.

As comparative products, besides those immersed in water,
Instead of the diluent, one using sodium polyphosphate and 2Na phosphate was prepared.

These fried noodles were put into 500 ml of boiling water and boiled for 3 minutes, and then powdered soy sauce soup was added and put in a vessel for sensory evaluation. The results are shown in Table 14 below.

[0107]

[Table 14]

From Table 14 above, it was found that those without the addition of alginic acid had no elasticity and the hot water spread quickly, and the effect of the addition of alginic acid was not observed with those immersed in water.

The pH of the noodle dough is adjusted to about 6.5 to 9.0 with an alkaline agent (such as citrus, sodium polyphosphate, 2Na phosphate, etc.), and the pH of the noodle string after acid immersion is set to a range of about 6 or less. In addition, the effect of adding alginic acid was recognized, and the noodles were firm and did not spread. Also, the color tone of the noodles became whitish, and the udon exhibited its original color tone.

[0110]

According to the method of the present invention, while being instant noodles such as hot-air dried noodles, fried dried noodles, and freeze-dried noodles, the addition of alginic acid and pH adjustment do not allow the instant noodles to be found in conventional instant noodles. It is possible to manufacture instant noodles that retain their unique "stickiness and chewyness" while further improving, making it more difficult for hot water to spread, and having dramatically improved mouthfeel and taste. You can.

That is, in the present invention, the noodle dough is prepared by blending alginic acid and / or alginate. If these are rolled and then subjected to an acid solution treatment as a noodle string, the insoluble alginic acid in the noodles is obtained. It is considered that a network structure is formed, and the instant process noodles maintain the “viscoelasticity” of the noodles even when the instant noodles are dried.
(Adhesiveness) "and a texture with" chewyness "and" waist "can be realized, and hot water can be prevented from spreading.

Further, the present invention provides a method for producing instant noodles which can suppress so-called “kankan” which is often seen in the case of conventional instant Chinese noodles and does not reduce its commercial value. be able to.

[0113]

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Hiromi Shiranase 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Prefecture Nissin Foods Co., Ltd. (72) Nobuyuki Akamatsu 4 Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka (1-1) Nisshin Foods Co., Ltd. (72) Inventor Mitsuyuki Tabuchi 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Nisshin Foods Co., Ltd. (72) Inventor Takashi Yokogoshi Yodogawa, Osaka-shi, Osaka 4-1-1, Nishinakajima-ku, Nisshin Foods Co., Ltd. (72) Inventor Mitsuru Tanaka 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Nisshin Foods Co., Ltd. (72) Inventor Toshinari Hirata Osaka Nisshin Foods Co., Ltd. 4-1-1 Nishinakajima, Yodogawa-ku, Osaka

Claims (4)

(57) [Claims] 1. A method for producing instant noodles, comprising the following steps: (1) a raw material flour or a flour and starch as main components, alginic acid and / or alginate, an alkali agent,
Adding salt or the like as necessary, kneading with water, kneading and preparing noodle dough exhibiting a weakly acidic to weakly alkaline pH, (2) subjecting the noodle dough to a noodle string and subjecting it to a gelatinization treatment Step, (3) treating the gelatinized noodle strings with an acid solution, noodle string pH
And (4) a step of drying the pH-adjusted noodle strings. 2. A method for producing instant noodles, comprising the following steps: (1) a raw material flour or flour and starch as main components, alginic acid and / or alginate, an alkali agent,
Adding salt or the like as necessary, kneading with water, kneading and preparing a noodle dough exhibiting a weakly acidic to weakly alkaline pH, (2) a step of using the noodle dough as a noodle string, (3) The noodle strings are treated with an acid solution at the same time as the gelatinization treatment, so that the noodle strings pH
And (4) a step of drying the pH-adjusted noodle strings. 3. The method according to claim 1, wherein the pH of the noodle dough is 6.5 to 9.
The method for producing instant noodles according to claim 1, wherein the noodles are added so as to be 0. 4. In the step of treating the noodle strings with an acid solution,
The pH of the noodle strings after the acid solution treatment is 6.6 or less.
The method for producing instant noodles according to any one of the above.