JP6727078B2 - Method for producing dry noodles and half-cooked noodles - Google Patents

Description

The present invention relates to a method for producing dry noodles and semi-noodles having a reduced sodium content.

In recent years, in order to prevent hypertension, many so-called low-salt products with reduced sodium content have been supervised. According to the Ministry of Health, Labor and Welfare's “Japanese Dietary Intake Standards” 2010 edition, the daily salt intake target values were less than 9 g for adult males and less than 7.5 g for adult females. Criteria” In the 2015 version, the daily salt intake target values were less than 8 g for adult males and less than 7 g for adult females. It is thought to go.

Patent Documents 1 to 4, for example, are disclosed as techniques for reducing the salt of noodles.

Patent Document 1 discloses a technique for a udon noodle having sufficient elasticity even if the amount of salt added is smaller than in the past, in a udon noodle containing flour, a paste composition, and water. Udon noodles containing xanthan gum, roast bean gum and guar gum are described as the composition.

Patent Document 2 describes, as a technique for producing salt-free or reduced-salt Chinese noodles, a technique in which wheat flour is mixed with arginine or an arginine salt to make noodles.

Patent Document 3 discloses noodles containing sodium salts, particularly sodium chloride and sodium carbonate in a reduced or zero content, and a method for producing noodles, which comprises either or both of isomaltulose and reduced isomaltulose. The method is described.

Patent Document 4 describes a method for producing noodles using magnesium chloride contained in bittern as a technique for producing saltless noodles by producing without adding salt.

JP, 2005-84772, A JP, 2015-213434, A Japanese Patent No. 4644298 Japanese Patent No. 4761534

It is an object of the present invention to provide a method for producing dry noodles and semi-raw noodles, which have excellent noodle-making properties, texture and flavor, and reduced sodium.

The inventor, when reducing the salt, was studying a noodle making technique in which no salt was added, and when noodles were made by adding potassium lactate, noodles were produced in comparison with the case of adding conventional salt. It was possible to achieve the present invention and found that the flavor and texture were comparable.

That is, a step of kneading a main raw material powder, water, and 1 to 3% by weight of potassium lactate as an auxiliary raw material with respect to the total weight of the main raw material powder to prepare a dough, and a noodle band made from the prepared dough. And a step of producing noodle strings from the prepared dough, and a step of drying the prepared noodle strings to a water content of 14.5% by weight or less, a method for producing dry noodles, And a step of kneading the main raw material powder, water, and 1 to 3% by weight of potassium lactate as an auxiliary raw material with respect to the total weight of the main raw material powder to prepare a dough, and the dough prepared from the noodle strings And a step of drying the prepared noodle strings to a water content of 20 to 27% by weight, the method for producing semi-raw noodles.

According to the present invention, it is possible to provide a method for producing dry noodles and semi-raw noodles, which have excellent noodle-making properties, texture and flavor, and reduced sodium.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Raw material blending Main raw material powders used for the production of dry noodles and semi-noodles according to the present invention include wheat flour (including durum flour), buckwheat flour, barley flour, rice flour, and other cereal flours, and potato starch, tapioca starch, corn starch, and the like. Various starches may be mentioned, and these may be used alone or in combination. As the starch, raw starch, pregelatinized starch, and modified starch such as acetylated starch, etherified starch and cross-linked starch can also be used.

Further, in the present invention, 1 to 3% by weight of potassium lactate is added as an auxiliary material with respect to the total weight of these main material powders. By adding potassium lactate, it is possible to produce dry noodles and semi-raw noodles having good noodle-making properties and good texture without adding salt. The addition method is not particularly limited, but it is preferable to add it after dissolving it in kneading water. If the content of potassium lactate is less than 1% by weight or if salt is not added, the dough lacks extensibility and viscoelasticity, and it is difficult to obtain sufficient noodle-making properties and elastic texture. On the contrary, when potassium lactate is added in an amount of more than 3% by weight, not only the flavor of noodles is affected, but also the water absorption is increased and the noodles become soft when cooked. The preferable amount of potassium lactate added is 1.0 to 2.0% by weight, and more preferably 1.5 to 2.0% by weight, based on the total weight of the main raw material powder.

As other auxiliary materials, in the present invention, salt and alkali agents, phosphates, various thickeners, noodle-improving agents, edible oils and fats, pH adjusting agents, carotene pigments and the like which are generally used in the production of dry noodles and semi-raw noodles Various dyes and preservatives can be added. These may be added together with the main raw material powder, or may be added after being dissolved or suspended in kneading water. When an alkaline agent or a phosphate is added, the sodium content is small even if the sodium salt is added, so that the salt reduction is not greatly affected, but it is preferable not to use the sodium salt as much as possible.

2. Kneading Step The method for producing the noodle dough (dough) according to the present invention may be carried out according to a conventional method. That is, the noodle raw material powder and the kneading water may be kneaded with a batch mixer, a flow jet mixer, a vacuum mixer, or the like so as to be uniformly mixed, and a dough-like dough may be prepared.

3. Noodle Making Step Next, noodle strings are prepared from the prepared dough. As a production method, it may be carried out in accordance with a conventional method, after the dough is made into a rough noodle strip by a roll, then made into a noodle strip by a composite or the like, and further rolled a plurality of times by a roll to obtain a predetermined noodle strip thickness, and then a cutting blade. A method of cutting out a noodle band with a so-called cutting roll to produce a noodle band can be mentioned.

4. Drying Step Next, the prepared raw noodles are dried. In the case of producing dry noodles, it is dried to 14.5% by weight or less, and in the case of semi-raw noodles, it is dried to a water content of 20 to 27% by weight. The drying method is not particularly limited, and low temperature drying at 20° C. or lower, normal temperature drying at 20 to 35° C., medium temperature drying at 35 to 50° C., high temperature drying at 70° C. or higher can be appropriately performed. The high temperature drying may be performed at 100° C. or higher, for example, at 90 to 200° C., or using superheated steam instead of hot air. In particular, by drying at 120 to 150°C, it can be used as a soup without throwing away the boiling water, and the acrid noodles derived from potassium lactate can be softened. For the drying, the noodle strings may be dried in a hanging state, placed on a conveyor for drying, or the noodle strings for one meal may be cut and stored in a drying container.

The dried noodles may be further subjected to a heat treatment so as to have a water content of 4 to 14.5% by weight after being heated with superheated steam at 110 to 170° C. for 5 to 180 seconds after drying. In this case, the boiling water is discarded. It can be used as soup without any treatment, and can further ease the acridity of noodles derived from potassium lactate.

When the dried dry noodles are rod-shaped, the noodle strings can be bundled, cut into a predetermined length, fixed with paper tape or the like, and packed in a bag to give a dry noodle product. When stored in a container and dried, the dried dried noodle mass can be packed in a bag together with soup and the like to give a dried noodle product.

In the case of semi-raw noodles, one to several servings are packaged, sealed with a preservative such as an alcoholic agent, and soup or the like is packaged together in a bag or a box to obtain a semi-raw noodle product.

As described above, the main raw material powder, water, and at least 1 to 3% by weight of potassium lactate as an auxiliary raw material with respect to the total weight of the main raw material powder are kneaded to prepare a dough, and the noodle string is prepared from the prepared dough. By producing and drying, it is possible to provide a method for producing dry noodles and half-cooked noodles having excellent noodle-making properties, texture and flavor, and reduced sodium.

The present embodiment will be described in more detail below with reference to examples.

<Experiment 1> About dried noodles (Example 1-1)
320 ml of kneading water in which 25.6 g of 78% potassium lactate aqueous solution (20 g as potassium lactate), 3 g of potassium carbonate, 1 g of sodium carbonate, and 15 g of emulsified oil and fat are dissolved or suspended is added to the main raw material powder consisting of 1000 g of wheat flour, and atmospheric pressure is applied. A dough was prepared by mixing for 15 minutes with a mixer.

The prepared dough was made into a coarse noodle band by a roll and was composited to prepare a noodle band. The prepared noodle band was rolled by a roll to a final noodle band thickness of 1.3 mm, and the noodle band was cut with a No. 22 cutting blade roll to form a noodle band.

Next, the noodle strings are hung on the wire, humidity-controlled drying is started at 35° C. and 60% relative humidity, the temperature is gradually raised, and after 25 minutes, 70° C. and 70% relative humidity are dried for 20 minutes, and the temperature is gradually lowered. After 40 minutes, it was dried at 35° C. and a relative humidity of 80%. At this time, the water content was 11% by weight.

(Example 1-2)
Dry noodles were produced according to Example 1-1, except that the addition amount of potassium lactate was 12.8 g (10 g as potassium lactate).

(Example 1-3)
Dry noodles were produced according to Example 1-1, except that the addition amount of potassium lactate was 19.2 g (15 g as potassium lactate).

(Example 1-4)
Dry noodles were produced according to Example 1-1, except that the addition amount of potassium lactate was 38.4 g (30 g as potassium lactate).

(Example 1-5)
Dry noodles were prepared according to the method of Example 1-3 except that the noodle strings were placed on a conveyor and dried from above and below with hot air having a wind speed of 7 m/s at 120° C. for 5 minutes to obtain a water content of 7%.

(Example 1-6)
The dry noodles produced in Example 1-1 were heat-treated by passing them through a superheated steam oven in which the inside temperature was 140° C. and the steam flow rate was adjusted to 150 kg/h for 45 seconds to carry out heat treatment to produce heat-treated dry noodles.

(Comparative Example 1-1)
320 g of kneading water in which 20 g of salt, 3 g of potassium carbonate, 1 g of sodium carbonate, and 15 g of emulsified oil and fat are dissolved or suspended is added to 1000 g of wheat flour as the main raw material powder, and the mixture is mixed for 15 minutes with an atmospheric pressure mixer to prepare noodle dough (dough). Dry noodles were produced according to Example 1-1 except that the above was produced.

(Comparative Example 1-2)
Dry noodles were produced according to Example 1-1, except that 6.4 g of potassium lactate was added (5 g as potassium lactate).

(Comparative Example 1-3)
Dry noodles were produced according to Example 1-1, except that the addition amount of potassium lactate was 44.8 g (35 g as potassium lactate).

The noodle-making properties of the noodles in each test section and the texture and flavor of the noodles after cooking were evaluated based on Comparative Example 1-1. The noodle-making properties of the noodles are as good as those of Comparative Example 1-1, ∘ are generally good, those of poor noodle-making but capable of machine-making are Δ, and the noodle-making properties are poor and machine-made. The non-noodles were rated as x.

Regarding the cooking method, cook 80 g of the prepared dry noodles in a pot containing 500 ml of boiling water for 3 minutes, confirm the turbidity of the boiling water, cut the hot water, and cook the noodles in a bowl containing chicken soup prepared in advance. Was added to evaluate the texture and flavor. The evaluation was carried out by five skilled panelists. Regarding the texture, ◎ was good with moderate elasticity as in Comparative Example 1-1, ○ was slightly hard or soft but generally good, and hard. Or, those having a soft texture and inferior texture were evaluated as Δ, and those having a texture that was too hard or too soft and markedly inferior were evaluated as X. Regarding the flavor, ∘ was rated as good as in Comparative Example 1-1, ◯ was rated as generally good, Δ was rated as poor acridness, and x was markedly markedly poor acridity.

Table 1 below shows the noodle-making properties and sensory evaluation results of each test section of Experiment 1.

<Experiment 2> Semi-raw noodles (Example 2-1)
The noodle strings produced in Example 1-1 were hung up and dried at 40° C. and 60% humidity for 40 minutes, and then dried in a humidity cabinet at 30° C. and 70% humidity when the water content became 22% by weight, A half-cooked noodle was prepared by putting it in a sealed pouch together with the alcohol preparation.
(Comparative Example 2-1)
Semi-raw noodles were produced in the same manner as in Example 2-1, except that the noodle strings produced in Comparative Example 1-1 were used.

The half-raw noodles were also evaluated in the same manner as in Experiment 1. The object of comparison was Comparative Example 2-1. The cooking method was the same as in Experiment 1.

The noodle-making properties and sensory evaluation results of each test section of Experiment 2 are shown in Table 2 below.

Claims (2)

A step of kneading the main raw material powder, water, and at least 1.5 to 2.0 % by weight of potassium lactate as an auxiliary raw material with respect to the total weight of the main raw material powder to produce a dough,
A step of preparing noodle strings from the prepared dough,
And a step of drying the prepared noodle strings at a water content of 14.5% by weight or less at 120 to 150°C, a method for producing dry noodles. A step of producing a dough by kneading the main raw material powder, water, and at least 1.5 to 2.0 % by weight of potassium lactate as an auxiliary raw material with respect to the total weight of the main raw material powder,
A step of preparing noodle strings from the prepared dough,
A step of drying the produced noodle strings to a water content of 14.5% by weight or less;
A process of heat-treating the dried noodle band with superheated steam at 110 to 170° C. for 5 to 180 seconds so that the water content becomes 4 to 14.5% by weight, the process for producing dry noodles. Method.