JP6811567B2 - Manufacturing method of raw noodles and frozen noodles - Google Patents

Description

The present invention relates to a method for producing raw noodles and frozen noodles having a reduced sodium content.

In recent years, many so-called low-salt products with reduced sodium content have been put on the market to prevent hypertension. According to the 2010 edition of the Ministry of Health, Labor and Welfare's "Japanese Dietary Intake Standards", the daily salt intake target value was less than 9 g for adult men and less than 7.5 g for adult women, whereas "Japanese dietary intake" In the 2015 edition of the "Standards", the daily salt intake target value was less than 8 g for adult men and less than 7 g for adult women, respectively, and the daily salt intake target value decreased, so the tendency to reduce salt will continue to increase in the future. It is thought that it will continue.

As a technique for reducing salt in noodles, for example, Patent Documents 1 to 4 are disclosed.

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

Patent Document 2 describes a technique for producing noodles by mixing wheat flour with arginine or arginine salt as a technique for producing salt-free or low-salt Chinese noodles.

Patent Document 3 describes noodles and noodles containing either or both of isomalthulose and reduced isomalturose as a method for producing noodles and noodles in which the content of sodium salt, particularly salt and sodium carbonate is reduced or reduced to zero. The law is described.

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

JP 2015-84772 Japanese Unexamined Patent Publication No. 2015-21434 Japanese Patent No. 4644298 Japanese Patent No. 4761534

An object of the present invention is to provide a method for producing raw noodles having excellent noodle-making properties, excellent texture and flavor, and reduced sodium, and a method for producing frozen noodles.

The inventor was studying a noodle-making technique that does not add sodium salt containing salt when reducing the salt, and found that the noodle-making with the addition of potassium lactate is inferior to the case of adding the conventional salt. We found that it is possible to make noodles without any inferiority in flavor and texture, and came up with the present invention.

That is, a step of kneading the main raw material powder and 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 to prepare a dough, and making noodle strings from the prepared dough. A method for producing raw noodles, which comprises a step of producing the noodles, and a main raw material powder, water, and at least 1 to 3% by weight of potassium lactate based on the total weight of the main raw material powder as an auxiliary raw material. , To prepare a dough by kneading, a step to prepare noodle strings from the prepared dough, a step to pregelatinize the prepared noodle strings, and the pregelatinized noodle strings are filled in a freezing tray and frozen. A method for producing frozen noodles, which comprises a step of producing a frozen noodle mass and a step of taking out the frozen frozen noodle mass from a frozen tray.

In addition, it is desirable that the auxiliary raw material does not contain any sodium salt containing salt.

Further, as the raw noodles and frozen noodles of the present invention, Chinese noodles are preferable.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing raw noodles having excellent noodle-making properties, excellent texture and flavor, and reduced sodium, and a method for producing frozen noodles.

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

1. 1. Mixing of raw materials The main raw material flour used in the production of raw noodles and frozen noodles according to the present invention includes flour (including durum flour), buckwheat flour, barley flour, rice flour and other flours, and potato starch, tapioca starch and corn starch. Various starches of the above can be mentioned, and these may be used alone or in combination. As the starch, raw starch, pregelatinized starch, modified starch such as acetylated starch, etherified starch and crosslinked starch can also be used.

Further, in the present invention, potassium lactate is added in an amount of 1 to 3% by weight as an auxiliary raw material with respect to the total weight of these main raw material powders. By adding potassium lactate, raw noodles and frozen noodles having sufficient noodle-making properties and good texture can be produced without adding sodium salts such as salt. The method of addition is not particularly limited, but it is preferable to dissolve it in kneading water and add it. When potassium lactate is less than 1% by weight, when a sodium salt such as salt is not added, the dough lacks stretchability and viscoelasticity, and it is difficult to obtain sufficient noodle-making properties and elastic texture. Further, in the case of frozen noodles, the surface of the noodles is easily dried, which is called frozen noodles, during storage. On the contrary, if potassium lactate is added in an amount of more than 3% by weight, not only the taste is affected, but also the water absorption is increased and the noodles become soft when cooked. A more preferable amount of potassium lactate added is 1.5 to 2.5% by weight with respect to the total weight of the main raw material powder.

As other auxiliary raw materials, in the present invention, salts, alkaline agents, phosphates, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, carotene pigments generally used in the production of raw noodles and frozen noodles Various pigments such as and preservatives can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water. However, it is preferable not to use alkaline agents and phosphates containing salt and sodium as much as possible.
Especially in the case of Chinese noodles, it is preferable to use potassium carbonate and / or potassium phosphate salt called brine, and it is preferable to add about 0.5 to 3% by weight based on the total weight of the main raw material flour. .. Further, by adding 0.1 to 0.5% by weight of calcined calcium as a pH adjuster to the main raw material powder, the pH of the noodle dough can be lowered, and the pH of the potassium carbonate salt and / and the potassium phosphate salt can be further reduced. Not only can the amount added be kept low, but by adjusting the noodle dough to the alkaline side, the acridness of the potassium salt becomes less noticeable.

2. 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 uniformly with a batch mixer, a flow jet mixer, a vacuum mixer, or the like, and a rag-shaped dough may be produced.

3. 3. Noodle making process Next, noodle strings are made from the prepared dough. The production method may be carried out according to a conventional method. A method of extruding a dough using an extruder or the like to produce a noodle string, or a method of forming a coarse noodle band by a roll of the dough, forming a noodle band by a composite or the like, and further using a roll. A method of producing noodle strings by rolling the noodles a plurality of times to obtain a predetermined thickness of the noodles and then cutting out the noodles with a cutting roll called a cutting blade or cutting a knife. When the noodle strips are made after the noodle strips are made, the noodle strips may be made using an extruder and then rolled and cut out, or a plurality of noodle strips may be combined to form a noodle strip having a multi-layer structure. After the production, rolling and cutting may be performed. When the extruded noodle band or the extruded noodle string is produced using an extruder or the like, it is preferably performed under reduced pressure. Next, the prepared noodle strings are cut to an appropriate length to obtain raw noodle strings. The raw noodle wire may be wrapped after dusting or the like to form raw noodles, and the raw noodle wire may be made into frozen noodles according to the following steps.

4. Cooking Step Next, the raw noodle wire obtained in the noodle making step is cooked by boiling and / or steaming by a conventional method to gelatinize the noodle wire. Since the boil temperature and the boil time have different preferable conditions depending on the type of noodles and the thickness of the noodles, the preferable temperatures may be appropriately set according to the desired texture. The boil temperature is about 95 to 100 ° C. For Chinese noodles, it usually takes about 20 seconds to 5 minutes, and for udon, it takes about 4 to 20 minutes. As a method of steaming, not only heating with saturated steam but also heating with superheated steam can be performed, and a hydration step such as showering or immersion can be combined. If necessary, the cooked noodles can be washed with water and cooled or soaked in a seasoning liquid.

5. Filling step The pregelatinized noodle strings are filled in a freezing tray. The filling method is not particularly limited, and examples thereof include a method in which cooked noodle strings are dropped from above a freezing tray through a tubular chute and filled.

7. Freezing process Next, the noodle strings filled in the freezing retainer are quickly frozen. The freezing method is preferably quick freezing at a temperature of about -30 to -60 ° C. using a spiral freezer, a tunnel freezer, or the like. The frozen noodle mass is taken out from the freezing retainer and used as a frozen noodle mass.

8. The frozen noodle mass produced in other steps can be further packaged by adding a liquid soup separately to obtain a frozen noodle product. In addition, the ingredients can be added before the freezing process and frozen together with the noodles to prepare frozen noodle lumps, or by attaching the frozen ingredients to the prepared frozen noodle lumps, it is possible to make frozen noodle products with ingredients. it can.

As described above, the main raw material flour, water, and 1 to 3% by weight of potassium lactate based on the total weight of the main raw material flour are kneaded to prepare a dough, and noodle strings are prepared from the prepared dough. Therefore, it is possible to produce raw noodles having excellent noodle-making properties, excellent texture and flavor, and reduced sodium. Further, by pregelatinizing the raw noodles and freezing them, it is possible to provide a method for producing frozen noodles having excellent noodle-making properties, excellent texture and flavor, and reduced sodium.

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

<Experiment 1> About raw noodles (Example 1-1)
3 g of calcined calcium and 5 g of wheat gluten are powder-mixed with 1000 g of wheat flour as auxiliary raw materials, and 9 g of potassium carbonate, 1.3 g of dye, 50 g of ethanol, and 25.6 g of 78% potassium lactate aqueous solution (as potassium lactate). 20 g) was dissolved in 320 g of water, and kneaded water was added and kneaded with a vacuum mixer for 3 minutes under normal pressure, and then kneaded under reduced pressure for 8 minutes to prepare a noodle dough (dough).

The prepared dough was rolled into a coarse noodle band and combined to prepare a noodle band. The prepared noodle band is rolled with a roll so that the final noodle band thickness is 1.7 mm, and the noodle band is cut with a 20-square cutting blade roll to obtain a noodle string, and then the noodle line length is about 35 cm. It was cut into raw noodles.

Next, 110 g of the prepared raw noodle wire was dusted with sago starch to prepare a raw noodle sample.

(Example 1-2)
Raw noodle samples were prepared according to the method of Example 1-1 except that the amount was 12.8 g (10 g as potassium lactate) of a 78% potassium lactate aqueous solution.

(Example 1-3)
Raw noodle samples were prepared according to the method of Example 1-1 except that the amount was 19.2 g (15 g as potassium lactate) of a 78% potassium lactate aqueous solution.

(Example 1-4)
Raw noodle samples were prepared according to the method of Example 1-1 except that the 78% potassium lactate aqueous solution was 32 g (25 g as potassium lactate).

(Example 1-5)
Raw noodle samples were prepared according to the method of Example 1-1 except that the amount was 38.4 g (30 g as potassium lactate) of the 78% potassium lactate aqueous solution.

(Comparative Example 1-1)
5 g of wheat gluten as an auxiliary raw material is powder-mixed with 1000 g of wheat flour, and kneaded water prepared by dissolving 15 g of salt, 6 g of sodium carbonate, 9 g of potassium carbonate, 1.3 g of pigment and 50 g of ethanol in 320 g of water is added. , Kneaded under normal pressure for 3 minutes with a vacuum mixer, and then kneaded under reduced pressure for 8 minutes to prepare a noodle dough (dough). After that, raw noodle samples were prepared according to the method of Example 1-1.

(Comparative Example 1-2)
Raw noodle samples were prepared according to the method of Example 1-1 except that potassium lactate was not added.

The noodle-making properties of the noodles in each test group and the texture and flavor of the noodles after cooking were evaluated based on Comparative Example 1-1. The noodle-making properties are as good as Comparative Example 1-1, ◎, generally good noodles are ○, noodle-making properties are inferior but machine-made noodles are △, and the noodle-making properties are lacking and machine-made. Those that cannot be noodles are marked with x.

As for the cooking method, put water in a pan and bring to a boil, put each noodle sample in it, cook for 3 minutes, take out the noodles in a colander, drain the water well, and then prepare the chicken soup with chicken gala soup. The noodles were placed in a container containing the noodles and eaten, and the texture and flavor were evaluated. The evaluation was carried out by five skilled panelists, and the texture was moderately elastic and good as in Comparative Example 1-1, ◎, slightly hard or soft but generally good, ○, hard. Alternatively, those that were soft and lacking in texture were marked with Δ, and those that were too hard or too soft and lacking in texture were marked with x. Regarding the flavor, those as good as Comparative Example 1-1 were marked with ⊚, those with generally good taste were marked with ◯, those with a feeling of harshness were marked with Δ, and those with strong harshness and significantly inferior were marked with ×.

The noodle-making properties and sensory evaluation results of each test group of Experiment 1 are shown in Table 1 below.

<Experiment 2> About frozen noodles (Example 2-1)
3 g of calcined calcium and 5 g of wheat gluten are mixed as auxiliary raw materials with 1000 g of wheat flour, and 9 g of potassium carbonate, 1.3 g of dye, and 25.6 g of 78% potassium lactate aqueous solution (20 g as potassium lactate) are added. Kneaded water dissolved in 340 g of water was added and kneaded with a vacuum mixer for 3 minutes under normal pressure, and then kneaded under reduced pressure for 8 minutes to prepare a noodle dough (dow).

The prepared dough was rolled into a coarse noodle band and combined to prepare a noodle band. The prepared noodle band is rolled with a roll so that the final noodle band thickness is 1.7 mm, and the noodle band is cut with a 20-square cutting blade roll to obtain a noodle string, and then the noodle line length is about 35 cm. It was cut into raw noodles.

110 g of the produced raw noodle wire was boiled in boiling water for 60 seconds, then washed and cooled in cold water at 10 ° C. for 30 seconds, filled in a retainer (diameter: 150 x 100 mm, bottom diameter: 135 x 105 mm, retainer height: 45 mm), and -35. The noodles were frozen in an air blast type quick freezer at ° C. for 30 minutes, and the frozen noodle mass was taken out from the retainer to prepare a frozen noodle mass sample.

(Comparative Example 2-1)
5 g of wheat gluten as an auxiliary raw material is powder-mixed with 1000 g of wheat flour, and kneaded water in which 15 g of salt, 6 g of sodium carbonate, 9 g of potassium carbonate and 1.3 g of pigment are dissolved in 340 g of water is added, and a vacuum mixer is used. After kneading for 3 minutes under normal pressure, kneading was performed for 8 minutes under reduced pressure to prepare a noodle dough (dough). After that, a frozen noodle sample was produced according to the method of Example 2-1.

(Comparative Example 2-2)
A frozen noodle mass sample was produced in the same process as in Example 2-1 except that potassium lactate was not added.

The noodle-making properties and sensory evaluation results of each test group in Experiment 2 are shown in Table 1 below. The evaluation method was the same as in Experiment 1. Further, as the standard, Comparative Example 2-1 was used as the standard. Regarding the cooking method, a frozen noodle sample was placed in a pan containing 450 ml of boiling water, boiled for 2 minutes and 30 seconds, the heat was turned off, a soy sauce-flavored liquid seasoning was added, and the noodles were transferred to a container to prepare a food sample.

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

Claims (4)

The process of kneading the main raw material powder, water, and auxiliary raw materials to make a dough,
A method for producing raw noodles and Chinese noodles, which comprises a step of producing noodle strings from the produced dough.
The auxiliary raw material is free of phosphate containing A alkali agent and sodium containing salt, a sodium,
The auxiliary material contains potassium lactate, brine and calcined calcium.
The potassium lactate contains 1.5 to 2.5% by weight based on the total weight of the main raw material powder.
A method for producing raw Chinese noodles, wherein the brine is a potassium carbonate salt and / or a potassium phosphate salt. The amount of brine added is 0.5 to 3% by weight based on the total weight of the main raw material powder.
The calcined calcium c amount of beam, a method of manufacturing raw Chinese noodles according to claim 1, characterized in that 0.1 to 5 wt% with respect to the main raw material powder. The process of kneading the main raw material powder, water, and auxiliary raw materials to make a dough,
The process of making noodle strings from the prepared dough and
The process of pregelatinizing the prepared noodle strings and
A process of filling a frozen tray with the pregelatinized noodle wire and freezing it to prepare a frozen noodle mass.
And as factories to retrieve frozen the frozen noodle lumps from the freezer trays, a method for producing frozen noodles characterized in that it comprises, said auxiliary raw material, phosphorus containing A alkali agent and sodium containing salt, a sodium Does not contain phosphate
The auxiliary material contains potassium lactate, brine and calcined calcium.
The potassium lactate contains 1.5 to 2.5% by weight based on the total weight of the main raw material powder.
A method for producing frozen Chinese noodles, wherein the brine is a potassium carbonate salt and / or a potassium phosphate salt. The amount of brine added is 0.5 to 3% by weight based on the total weight of the main raw material powder.
The calcined calcium c amount of beam, a method of manufacturing freezing Chinese noodles according to claim 3, characterized in that 0.1 to 5 wt% with respect to the main raw material powder.