JP3520062B2 - Raw type instant noodles with reduced acidity and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a raw type instant noodle (LL noodle) having a reduced sour-acid odor and a method for producing the same.

[0002]

2. Description of the Related Art Raw type instant noodles (LL noodles) are wet type noodles, but have a shelf life of several months or more when stored indoors. The production method is to produce raw noodles by a conventional method, and then gelatinize by boiling or steaming, soak the gelatinized noodles in an organic acid solution for acid treatment, and make the pH acidic. Is hermetically sealed and heat-treated at about 90 to 100 ° C. However, raw type instant noodles require an acid treatment step in order to impart long-term shelf life, whereby the pH of the noodles is adjusted to 4.8 or less (specified in JAS of raw type instant noodles). , So feel the sour acidity.

This sour-acidic odor affects the taste and taste at the time of eating, and several methods for reducing it have been proposed. For example, a technique of using a mildly acidic organic acid in an organic acid solution used for acid treatment, a technique of adding a substance that masks sourness to noodle raw materials or an organic acid solution, or a technique of adding a neutralizing agent to soup, etc. However, the effect was not sufficient in either case.

On the other hand, trehalose used in the present invention is a kind of sweetener and is sometimes used for improving the taste of foods or masking the taste. However, as a technique used for noodles, only examples known for the purpose of preventing aging of starch and improving shelf life are known, and there is no example used for raw instant noodles. Although potassium chloride is a substance often used as a substitute salt, it has a unique acrid taste and is rarely used in noodles.

[0005]

DISCLOSURE OF THE INVENTION The present invention aims to provide a method for reducing the sourness and acid odor, which is a problem in raw type instant noodles, which has been insufficient in the conventional methods. In particular, other flavors and noodle qualities of raw type instant noodles,
It is an object of the present invention to provide a technique capable of reducing sour-acid odor without affecting noodle-making properties and the like.

[0006]

[Means for Solving the Problems] That is, the present invention is a method for reducing the sour acidity and smell of fresh instant noodles by adding potassium chloride and trehalose to the noodle strings, and as a specific manufacturing method, The following steps are performed: a: Kneading water is added to the raw material powder to knead to prepare noodle dough, b: The noodle dough is made into raw noodle strings by a conventional method, and c: The raw noodle strings are α At the same time as the conversion process and / or α
After the acidification treatment, acid treatment is performed by attaching a solution containing an organic acid to the noodle strings to adjust the noodle string pH to 3.8 to 4.8, and d: the acid-treated noodle strings are hermetically packaged in a package. And then heat-treating the package as it is. In the method for producing raw type instant noodles including the steps of a to d, potassium chloride and trehalose are added to A: raw material powder and / or kneading water in the step a. A: at the same time as the acid treatment in the step c and / or before or after the acid treatment, adhered to the noodle band, c: added to the noodle band together with the noodle band at the time of sealing in the package body in the step d, ~ By any one or more of the method, in the noodle strings of the product, 0.05 to 0.5% by weight of potassium chloride,
This is a method for producing raw instant noodles containing trehalose in an amount of 0.1 to 3.0%.

Among the above methods, the method of adding to the raw material powder is both the method of adding powder to the raw material powder and the method of adding to the raw material powder after being dissolved or suspended in kneading water. Is possible. The method of incorporating the noodles in the step (a), compared to the other methods (a) and (c), allows potassium chloride and trehalose to be added uniformly and evenly, and the addition amount can be easily controlled mechanically, It is most preferable because it is simple in process. When potassium chloride and trehalose are added to the noodles in the step a, 2 g to 2 g of potassium chloride is added to 1 kg of the raw material powder (flour such as wheat flour + starch).
It is recommended to add 4 g to 100 g of 0 g trehalose.

Further, as the method (a), (a) -1: a method of adding to a boiling solution at the time of α-forming treatment, (b) -2: a method of adding to an acid treatment solution containing an organic acid, and (a) -3: separately -1, a-2
A method such as spraying a noodle band with a solution containing potassium chloride and / or trehalose, or immersing the noodle band in the solution can be used. In addition, the above
In the method (c), the noodle strings may be treated with potassium chloride and trehalose at the same time, but they do not necessarily have to be performed at the same time. For example, trehalose may be a and potassium chloride may be a step.

Further, the present invention is a raw-type instant noodle containing 0.05 to 0.5% by weight of potassium chloride and 0.1 to 3.0% of trehalose in the noodle strings of the product, It is a raw-type instant noodle with less sour acidity than conventional products.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below in the order of manufacturing steps.

The raw material powder of the noodles used in the present invention can be the usual raw material powder used for noodle making. That is, if necessary, cereal flour such as starch or buckwheat flour is added to wheat flour to prepare a raw material powder, and if necessary, citrus, an alkaline agent, salt,
Add additives such as egg white, gluten, thickening polysaccharides, pigments, etc. in the form of powder or dissolved in kneading water, and knead well.

In the present invention, it is essential that the noodle strings contain potassium chloride and trehalose, but these substances can be added when kneading the noodle raw materials. As an addition method, as in the case of additives such as kansui, it may be added to the raw material powder in the form of powder or dissolved in kneading water. The amount of potassium chloride and trehalose added is the raw material flour (flour flour, etc. +
It is preferable to add 2 to 20 g of potassium chloride and 4 to 100 g of trehalose to 1 kg of starch). With this added amount, potassium chloride is about 0.05 to 0.5% and trehalose is about 0.1 to 3% by weight ratio in the final product, including losses in processes such as water addition and acid treatment.
It becomes about 0%, and the sour acidity and odor can be suppressed without affecting the texture and noodle-making properties of the noodle strings.

In the present invention, it is most important to add potassium chloride and trehalose to the product so that the amount contained in the product is within the above range. When these substances are contained in, the final content may be adjusted. Therefore, for example, in the case of containing potassium chloride and trehalose in the content in the subsequent step, it is not always necessary to add to the raw material, and in the case of containing only potassium chloride in the content in the subsequent step, A method such as adding only trehalose to the raw material powder is also possible. However, in the present invention, it is most preferable to add potassium chloride and trehalose to the raw material powder. The reason is that the amounts of potassium chloride and trehalose can be uniformly added during production, and the process and the mechanical can be easily adopted.

In the present invention, the reason why the contents of potassium chloride and trehalose in the product are the above-mentioned amounts is that potassium chloride in the product is 0.05% or less and trehalose is 0.1% or less.
If it is 1% or less, the sourness and acid odor are not sufficiently reduced. On the other hand, if potassium chloride is 0.5% or more, an astringent taste is felt, and if trehalose is 3% or more, problems such as cost increase occur. is there.

Further, since the product of the present invention is a fresh type instant noodle, the noodle strings are likely to have a boiled and stretched texture. Therefore, to improve this, add alginic acid (including various salts and esterification products) and an alkaline agent to the noodle raw materials, add transglutaminase, set the amount of water added to the noodle dough to a low level, and knead the mixture under vacuum. It is desirable to adopt a method such as degassing with a mixer.

Next, the kneaded noodle dough is rolled into a noodle strip by a conventional method and then rolled to be cut into noodle strips. Alternatively, noodle strings are extruded by an extruder or the like by a conventional method. These noodle strings are pregelatinized by steaming and or boiled, but when pregelatinized by boiling, potassium chloride or trehalose is added to the boiling liquid,
Alternatively, both of them may be added so that the noodle strings may contain these substances. In addition, in the case of boiling, acid treatment with an organic acid solution, which is an essential step of fresh type instant noodles (p
H adjustment) can also be performed by a method of adding an organic acid to the boiling solution.

The gelatinized noodle strings are washed with water if necessary,
Cut into one serving (after the noodle string cutting step, the cutting may be performed at any time before the package is hermetically packaged, and is not necessarily limited to after the gelatinization). α
If acid treatment is not carried out at the time of liquefaction, the noodle strip pH is adjusted to acidic by immersing the noodle strips in a solution of an organic acid in a separate step, or spraying the solution of an organic acid onto the noodle strips (alpha conversion Even if the acid treatment is performed at the same time as the treatment, the acid treatment in a separate step may be performed together. As the organic acid used for the acid treatment, lactic acid, acetic acid, citric acid, adipic acid, tartaric acid, vinegar or the like or a mixture thereof can be used, and the noodle string pH after the acid treatment is 4.8 or less, bacteriostatic In terms of sex,
It is preferably 4.5 or less. If the concentration of the organic acid is too high, the sourness becomes clear by the method of the present invention, so the pH is set to at least 3.8 or higher, preferably 4.0 or higher. By the way, when lactic acid is used for the acid treatment, as the amount of lactic acid contained in the noodle string of the final product,
About 0.2% by weight at the pH state
It is about 0.3%.

It is also possible to add potassium chloride or trehalose, or both of them to the solution of the organic acid so that the noodle string can contain the solution. Further, in a step different from this acid treatment, for example, a method of spraying a solution containing potassium chloride and / or trehalose onto the noodle strings to adsorb it, or immersing the noodle strings into the solution to adhere them is also possible. .

Next, the acid-treated noodle strings are drained if necessary, washed with water, sealed in a package, and heat-treated together with the package. At this time, in order to improve the unraveling of the noodle strings of the product, it is preferable to add a solution of a relatively low-molecular-weight polysaccharide as a unraveling improving agent together with the noodle strings, and fats and oils, etc., in the case of hermetically packaging in a package. . Further, when the package is hermetically sealed, potassium chloride, trehalose, or a solution of both of them may be added, and the noodle strings may absorb and contain these substances by the subsequent heat treatment.

As the package, a bag which is not broken by heat treatment, for example, a pouch for LL noodles, a retort pouch, or other rigid resin container can be used. The heating temperature may be higher than 100 ° C., but is heated at about 90 to 100 ° C., preferably 95 to 100 ° C. for 20 to 90 minutes by putting it in a steam chamber or immersing in hot water at the temperature. To process.

In the present invention, the raw type instant noodles are produced as described above. However, in order to lower the pH and to perform the sealed heat treatment, the wet type noodles can be stored in a general indoor storage state. It has a long-term shelf life of several months or longer.
Further, according to the production method of the present invention, it is possible to obtain noodles having a reduced sour-acid odor, which was a drawback of the raw instant noodles. The product according to the present invention can be a one-touch type noodle that can be eaten simply by taking out the noodles from the package and adding hot water at the time of eating, as well as noodles cooked and cooked, noodles that can be cooked in a microwave oven. Can also be The instant instant noodles according to the present invention can be applied to Chinese noodles, Japanese noodles such as udon and soba, and pasta such as spaghetti.

[0022]

EXAMPLES The present invention will be specifically described below based on Examples, but the present invention should not be construed in a limited manner based on the disclosure of these Experimental Examples and Examples.

Experimental Example 1 (Verification of effect of combined use of potassium chloride and trehalose) Kansui (sodium carbonate) 2 g, polymerized phosphate 1 g
To the above, potassium chloride was not added or 6 g was added, and further trehalose was not added or 25 g was added and dissolved in water to prepare 340 ml of kneading water. Wheat flour (strong flour) 800 g and starch 200 g were powder-mixed to obtain raw material powder, and the above kneading water was added thereto, and the mixture was kneaded for 15 minutes with a mixer. The kneaded dough was rolled into a noodle strip with a final thickness of 1.5 mm, cut out with a No. 20 square blade to prepare raw noodle strings, and then steamed for 2 minutes. 105 g of the steamed noodles obtained per serving
Cut into small pieces and boiled with 0.005% lactic acid solution for 15 seconds.
The boiled noodles were drained, washed with water and cooled, and then immersed in 1% lactic acid solution for 1 minute. After that, the liquid was drained and filled in a pouch for LL noodles, 2 ml of white squeezing oil was added, and the mixture was sealed, heat-treated in a steam sterilizer at 97 ° C. for 40 minutes, and cooled to obtain raw type instant Chinese noodles.

[0024] The raw type instant Chinese noodles produced as described above was stored at room temperature for 1 day and then opened, and the noodles were taken out of the bag and placed in a bowl container. It was eaten in, and the acid odor in the pouch was evaluated in 5 levels, and the sourness was also evaluated in 5 levels. As for the evaluation, the sourness was 1: not felt, 2: hardly felt,
3: Feel, 4: Feel clearly, 5: Strong, and the average value of 8 persons was 2.5 or less. Acid odor was also 1: not felt, 2: hardly felt, 3: felt, 4: clearly felt, 5: strong, and the average value of 8 persons was 2.5 or less.

Further, the content of trehalose in the noodle strings of the product noodle strings taken out from the bag was measured by a capillary electrophoresis method. The measuring method is as follows: The noodle string was homogenized in 10 times the amount of distilled water, fucose was added as an internal standard, the solution was filtered, and the filtrate was ultrafiltered.
Anion Buffer, column: Measured using a standard capillary (Agilent Technology). The content of potassium chloride in the noodle strings was calculated by measuring the potassium concentration by an atomic absorption method. The measurement method by atomic absorption method is to ash a predetermined amount of noodle strips, dissolve in dilute hydrochloric acid solution, and use atomic absorption spectrophotometer AA-670 (Shimadzu) to measure the potassium content from the calibration curve prepared with potassium standard solution. Was measured and the amount of potassium chloride was calculated. The results are shown in Table 1.

[0026]

[Table 1]

From the results shown in Table 1, in order to achieve the level at which the sour acidity of fresh type instant noodles is hardly felt, the use of only one of potassium chloride and trehalose has no effect, and the combined use produces a remarkable effect. Be understood. The pH of the product noodle strings was 4.1 to 4.2 as a result of treatment with a homogenizer, dilution with 10 volumes of distilled water, and measurement with a pH meter. Further, the result of measuring the lactic acid concentration in the product noodles by the enzyme electrode method was 0.23% to 0.
It was 27%. The lactic acid concentration was measured by adding distilled water to the noodle strings to obtain a 10-fold amount, homogenizing the mixture, further diluting it, and filtering and pH-adjusting it to the biosensor BF-4 for the L-lactic acid enzyme electrode ( (Oji measuring instrument) was set and measured.

A sample in which 6 g of sodium chloride was added in place of 6 g of potassium chloride was prepared in the same manner, and the same sensory evaluation was carried out. The score of acidity was 4.3 and the score of acid odor was 3.3. No effect was observed when sodium chloride was used instead of potassium.

Experimental Example 2 (Study of Addition Amounts of Potassium Chloride and Trehalose) In Experimental Example 1, the amount of potassium chloride was changed from no addition to 50.
g, the amount of trehalose was changed from no addition to 100 g, added, manufactured in the same manner as in Experimental Example 1, and evaluated in the same manner.
It was measured. The results are shown in Table 2.

[0030]

[Table 2]

From the results shown in Table 2, the content of potassium chloride in the noodles of the product is 0.05% or more, and that of trehalose is 0.
It was found that from 1% or more (from about 2 g or more of potassium chloride and about 4 g or more of trehalose as the amount added to the raw material), the sour acid odor can be reduced by using them together. However, if the amount of potassium chloride in the product is 0.5% or more, the acrid taste of potassium chloride is felt, and it is considered that the upper limit of the content of potassium chloride in noodles is 0.5%. It was On the other hand, although the content of trehalose in the noodle strings may be 3% from the viewpoint of flavor, it is not practical due to the problem of cost increase.

Example 1 (Treatment by a method other than addition of raw materials) 2 g of kansui (sodium carbonate) and 1 g of polymerized phosphate were dissolved in water to prepare 340 ml of kneading water. Wheat flour (strong flour) 800 g and starch 200 g were powder-mixed to obtain raw material powder, and the above kneading water was added thereto, and the mixture was kneaded for 15 minutes with a mixer. The kneaded dough was rolled into a noodle band having a noodle thickness of 1.5 mm, cut out with a No. 20 square blade to obtain raw noodle strings, and then steamed for 2 minutes. The steamed noodles thus obtained were cut into 105 g per serving and boiled with a 0.005% lactic acid solution for 15 seconds.

Test section 1 (addition of acid treatment liquid): The boiled noodles were drained and washed with water, and then lactic acid 1% and potassium chloride 1.25
%, Trehalose 5% was immersed in an acid treatment solution for 1 minute. This noodle is drained, filled in a LL noodle pouch, and 2 ml of white squeezing oil
Was added, sealed, and heat-treated in a steam sterilizer at 97 ° C. for 40 minutes and cooled to obtain a raw type instant Chinese noodle. This was sensory-evaluated in the same manner as in Experimental Example 1, and the potassium chloride content and trehalose content in the noodles were measured by the same method. As a result, the potassium chloride content in the noodles was 0.43.
%, The trehalose content was 1.18%, the sourness score was 2, and the sourness score was 1.8, which were good. Noodle p
H was 4.2.

Test section 2 (added when the pouch was enclosed): The boiled noodles were drained, washed with water, and then immersed in an acid treatment solution containing 1% lactic acid for 1 minute. This noodle is drained and filled in a LL noodle pouch,
A solution of 0.5 g of potassium chloride and 2 g of trehalose in 10 ml of water was added together with 2 ml of white squeezing oil, and the mixture was sealed. 9
It was heat-treated for 40 minutes in a steam sterilizer at 7 ° C. and cooled to obtain a raw type instant Chinese noodle. This was sensory-evaluated in the same manner as in Experimental Example 1, and the potassium chloride content and trehalose content in the noodles were measured. As a result, the noodles had a potassium chloride content of 0.25%, a trehalose content of 1.13%, a sourness score of 1, and an acid odor score of 1.8, which were good. The pH of the noodles was analyzed and found to be 4.2.

Example 2 (Method of Treating Potassium Chloride and Trehalose in Separate Steps) 2 g of kansui (sodium carbonate), 1 g of polymerized phosphate and 6 g of potassium chloride were dissolved in water to prepare 340 ml of kneading water. Wheat flour (strong flour) 800 g and starch 200 g were powder-mixed to obtain raw material powder, and the above kneading water was added thereto, and the mixture was kneaded for 15 minutes with a mixer. The kneaded dough was rolled into a noodle band having a noodle thickness of 1.5 mm, cut out with a No. 20 square blade to obtain raw noodle strings, and then steamed for 2 minutes. The steamed noodles thus obtained were cut into 105 g per serving, and the amount was 1
Boiled for 5 seconds.

The above boiled noodles are drained, washed with water, and then lactic acid 1 is added.
%, Trehalose 5% was immersed in an acid treatment solution for 1 minute. This noodle is drained, filled in a LL noodle pouch, and 2 ml of white squeezing oil
Was added, sealed, and heat-treated in a steam sterilizer at 97 ° C. for 40 minutes and cooled to obtain a raw type instant Chinese noodle. This was sensory-evaluated in the same manner as in Experimental Example 1, and the potassium chloride content and trehalose content in the noodles were measured in the same manner.
As a result, the content of potassium chloride in the noodles was 0.109%, the content of trehalose was 1.19%, the score of sourness was 2.5, and the score of acid odor was 2, which was good. The pH of the noodles was 4.2.

[0037]

EFFECTS OF THE INVENTION According to the production method of the present invention and the instant-type instant noodles of the present invention, the acidity of pH 3.8 to 4.8 does not give the conventional sourness and acid odor, or It is possible to make reduced raw type instant noodles. In particular, the present invention has a remarkable effect by using both potassium chloride and trehalose in combination, and a sufficient effect cannot be obtained by containing only one of potassium chloride and trehalose. Further, when the amount of potassium chloride added and the content of trehalose are within the range of the present invention, other taste and flavor are hardly affected, and the noodle quality, noodle-making properties, etc. are not affected.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-9-94055 (JP, A) JP-A-5-284953 (JP, A) JP-A-5-15330 (JP, A) (Company) Japan Instant Supervised by Japan Food Manufacturers Association, Introduction to New Instant Noodles, Japan, Nihon Shokuhin Shimbun, March 30, 1998, 160-161, 164-165 (58) Fields investigated (Int.Cl. ⁷ , DB) Name) A23L 1/16

Claims (3)

(57) [Claims] 1. A : A raw material powder is added to kneading water and kneaded to prepare a noodle dough, b: The noodle dough is made into a raw noodle band by an ordinary method, and c: The raw noodle band is α. At the same time as the conversion process and / or α
After the acidification treatment, acid treatment is performed by attaching a solution containing an organic acid to the noodle strings to adjust the noodle string pH to 3.8 to 4.8, and d: the acid-treated noodle strings are hermetically packaged in a package. And then heat-treating the package as it is. In the method for producing raw type instant noodles including the steps of a to d, potassium chloride and trehalose are added to A: raw material powder and / or kneading water in the step a. A: at the same time as the acid treatment in the step c and / or before or after the acid treatment, adhered to the noodle band, c: added to the noodle band together with the noodle band at the time of sealing the package body in the step d, In any one or more of the above methods, potassium chloride is added in an amount of 0.05 to 0.5% and trehalose is added in an amount of 0.1 to 3.
A method for producing raw instant noodles, which is contained at 0%. 2. A: When kneading is performed by adding kneading water to the raw material powder, 2 to 20 g of potassium chloride is added to 1 kg of the raw material powder,
4 to 100 g of trehalose is added to raw material powder and / or kneading water and kneaded to prepare a noodle dough, B: the noodle dough is made into a raw noodle band by a conventional method, and C: the raw noodle band is prepared. At the same time as the α-processing, and / or α
After the acidification treatment, acid treatment is performed by attaching a solution containing an organic acid to the noodle strings to adjust the noodle string pH to 3.8 to 4.8, and D: the acid-treated noodle strings are hermetically packed in a package. And then heat-treating the package as it is, a method for producing a raw type instant noodles including the steps A to D. 3. The noodle strings of the product contain potassium chloride in an amount of 0.05 to 0.5% and trehalose in an amount of 0.1 to 3.0 by weight.
% Instant noodles with a pH of 3.8 to 4.8 .