JP7111462B2 - Noodle strings for producing instant noodles and method for producing instant noodles - Google Patents

Description

The present invention relates to a noodle string for producing instant noodles and a method for producing instant noodles.

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

However, in recent years, many so-called low-salt products with reduced sodium chloride content have been put on the market for the prevention of hypertension. According to the Ministry of Health, Labor and Welfare's "Dietary Reference Intakes for Japanese" 2010 edition, the target daily salt intake is less than 9g for adult males and less than 7.5g for adult females. The daily target salt intake for adult males is less than 8g, and for adult females is less than 7g.

As a technique for realizing sufficient elasticity and extensibility while suppressing the amount of sodium chloride added, a method of adding thickeners such as xanthan gum and roasted bean gum and arginine is disclosed (Patent Documents 1 and 2). . In addition, as a technique for suppressing hot water elongation with good hot water reconstitution even when the amount of sodium chloride added is reduced, a method of adding glycerin organic acid fatty acid ester is disclosed (Patent Document 3). However, since these materials do not have a salty taste, they could not be used to supplement the salty taste.

Also, noodle products kneaded with bittern containing a large amount of magnesium chloride instead of sodium chloride have been developed (Patent Documents 4 and 5). However, when magnesium chloride was added, the Maillard reaction was suppressed, so the instant noodles did not turn brown, and the cooked feeling tended to be weak.

JP 2015-84772 A JP 2015-213434 A JP 2016-067293 A WO2005/077206 WO2012/176882

The present invention provides noodle strings used for producing instant noodles that have a good cooking feeling and the same quality in appearance (color) while reducing the amount of sodium chloride used, and instant noodles using the noodle strings. The object is to provide a manufacturing method.

The present inventors found that by adding magnesium chloride instead of sodium chloride to the noodle strings and further adding reducing sugar, a suitable cooking feeling and appearance can be imparted in the subsequent manufacturing process of instant noodles. The invention has been completed.

That is, the present invention relates to noodle strings for producing instant noodles, characterized by containing raw material flour, magnesium chloride and reducing sugar.

Furthermore, the present invention is a method for producing instant noodles, comprising a step (A) of producing noodle strings and a drying step (B) of drying the noodle strings at 100° C. or higher, wherein the noodle strings are raw material flour, chloride The present invention relates to a method for producing instant noodles containing magnesium and reducing sugar, wherein the content of magnesium chloride in the total amount of noodle strings is 0.05-1.50% by weight and the content of reducing sugar is 0.05-1.50% by weight. be.

According to the present invention, it is possible to provide instant noodles that have a good cooking feeling and the same quality in appearance (hue) while reducing the amount of sodium chloride used.

Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the type of instant noodles is not particularly limited as long as it is known in the technical field. Specific examples include udon, soba, Chinese noodles, pasta, and pho.

1. Raw Materials The instant noodles in the present invention need to contain raw powder, magnesium chloride and reducing sugar. Details of the raw materials are described below.

1-1. Raw material flour The raw material flour in the present invention includes wheat flour, rice flour, rye flour, barley flour, coix flour, barley flour, millet flour, corn flour, adzuki bean flour, soybean flour, buckwheat flour and quinoa flour, potato starch, Starches such as tapioca starch and corn starch, modified starches such as acetylated starch, etherified starch and crosslinked starch, and the like can be used.

In the present invention, the raw material flour preferably contains protein. When the raw material flour contains protein, a Maillard reaction occurs, which makes it easier to achieve a favorable cooked feeling and appearance. If the raw material flour does not contain protein, the caramel reaction must be relied on to impart a cooked feel and optimize the appearance, making it difficult to achieve a suitable cooked feel and appearance.

Furthermore, in the present invention, the raw material flour preferably contains gluten, which is a type of protein. By including gluten in the raw material flour, a suitable cooking feeling and appearance are realized, and the noodle-making properties are improved. Gluten in the present invention is more specifically glutenin and gliadin or gluten. When glutenin, which is a type of glutelin, and gliadin, which is a type of prolamin, are reacted in the presence of water, they bind together to form gluten. Therefore, the combination of glutenin and gliadin is treated in the same way as gluten.

Wheat flour is preferable as the raw material flour used in the present invention. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by adding water and kneading into noodle dough. Wheat flour is classified into soft flour, all-purpose flour, hard flour, durum flour, and the like according to the difference in protein content, and any of them can be suitably used.

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

Raw material flour is the main component of instant noodles, and preferably accounts for 50% by weight or more of the total raw materials used in the present invention. If the raw material flour is less than 50% by weight, the noodle-making properties are low, and it is difficult to obtain a favorable cooking feeling and appearance.

The amount of gluten in the noodle strings is changed according to the type of noodles to be produced. For example, medium-strength flour with relatively low gluten-forming ability is used when producing udon noodles, and strong flour with relatively high gluten-forming ability is used when producing Chinese noodles or pasta.

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

1-2. Magnesium Chloride Magnesium chloride is not limited to high-purity magnesium chloride, and additives containing magnesium chloride as a main component, such as bittern, can be used.

Magnesium chloride is a substance with a strong bitter taste, but in the present invention, since magnesium chloride is kneaded or immersed in noodles for use, it has less effect on the sense of taste than when used in soup. In addition, since the off-taste is masked by the starch contained in the reducing sugar and the raw material flour, it is possible to strengthen the salty taste while suppressing the off-taste by observing the proper amount to be added, which will be described later.

On the other hand, when magnesium chloride is added, browning is suppressed, and the feeling of cooking tends to decrease. It is presumed that this is because the Maillard reaction is suppressed by changing sodium chloride to magnesium chloride, which suppresses the generation of aromatic components and the change in hue associated with the Maillard reaction. This problem can be solved by adding a reducing sugar, which will be described later.

The amount of magnesium chloride to be added should be 0.05 to 1.50% by weight based on the total amount of noodle strings. If the content of magnesium chloride is less than 0.05% by weight, the effect of adding magnesium chloride is not exhibited, and enhancement of salty taste and texture cannot be expected. Moreover, when magnesium chloride exceeds 1.50% by weight, the bitter taste of magnesium chloride cannot be suppressed.

1-3. Reducing Sugars In the present invention, reducing sugars need to be added to mitigate the effects of adding magnesium chloride. A reducing sugar is a sugar that forms an aldehyde group or a ketone group in a basic solution. is 10 or more, maltodextrin, powdered candy, and the like.

During the manufacturing process of noodles, the Maillard reaction occurs between the starch and gluten contained in the raw material flour. change is suppressed. Therefore, in the present invention, the effect of adding magnesium chloride is alleviated by adding reducing sugar and causing the Maillard reaction with gluten.

As the reducing sugars used in the present invention, monosaccharides that facilitate the Maillard reaction are preferred. From the viewpoint of not affecting the taste, glucose, which has a relatively low sweetness, is preferable, and from the viewpoint of adjusting the hue of the noodles, fructose (fructose), which facilitates the Maillard reaction, is preferable.

The amount of reducing sugar to be added should be 0.05 to 1.50% by weight based on the total amount of noodle strings. If the amount of reducing sugar added is 0.05% by weight or less, the effect (suppression of the Maillard reaction) due to the addition of magnesium chloride cannot be alleviated. On the other hand, when the amount of reducing sugar added is 1.50% by weight or more, the sweetness becomes too strong. The amount of reducing sugar to be added is more preferably 0.10 to 1.00% by weight.

1-4. Sodium Chloride In the present invention, a certain amount of sodium chloride may be added. Excessive intake of sodium chloride is said to increase the risk of hypertension, heart disease, etc. However, it is the most common substance that induces a salty taste, and substitutes alone make the offensive taste too strong. In addition, as described above, sodium chloride acts on gluten to strengthen the elasticity and extensibility of noodle strings, thereby improving the noodle-making properties and texture. Therefore, it is preferable to add a certain amount of sodium chloride in the present invention as well.

In the present invention, it is preferable to add 0.5 to 3 parts by weight of sodium chloride to 100 parts by weight of the raw material powder. If the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and extensibility of the noodle strings are not sufficiently improved. On the other hand, when the amount of sodium chloride added exceeds 3 parts by weight, the salty taste derived from sodium chloride is sufficiently strong, so there is no need to supplement the salty taste by adding magnesium chloride.

1-5. Salt Water In the present invention, water salt may be added as necessary. Kansui refers to alkali salts used in the production of Chinese noodles, specifically, carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate, pyrophosphate, potassium polyphosphate, polyphosphorus polyphosphates such as sodium phosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate. be done.

Kansui is an essential component of Chinese noodles and has the following effects.
(1) Brackish water acts on organic substances, producing alkaline odors such as pyrrolidine and trimethylamine.
(2) By adding kansui, the gluten contained in the wheat is astringent and the texture and smoothness are improved.
(3) Kansui acts on flavonoid pigments contained in wheat to give Chinese noodles a pale yellow color.

1-6. Other raw materials (hereinafter referred to as "auxiliary raw materials")
In the present invention, other raw materials can be added as necessary. For example, potassium chloride, which is widely used as a salty substitute for sodium chloride, xanthan gum, which is used to adjust the texture of noodles, thickening polysaccharides such as pectin, which is used to adjust the hue of noodles. Whole eggs (Chinese noodles), spinach (Jade noodles), fragrances added to adjust the flavor of noodles, oils and fats for increasing the productivity of noodles, and the like can be used.

2. Production Method The present invention is a production method characterized by including a step (A) of producing noodle strings and a drying step (B) of drying the noodle strings at 100° C. or higher. Steps 1 to 6 are included. The following steps 1 to 5 correspond to the step (A) of manufacturing the noodle strings, and the step 6 corresponds to the drying step (B).

(Step 1) Manufacturing process of noodle dough (kneading)
Kneading water containing brine, sodium chloride, etc. is supplied to the raw material flour, and the mixture is kneaded to produce the dough. The kneading time is not particularly limited, but it is common to knead for 5 to 30 minutes. The type of mixer used for kneading is not particularly limited, and a batch type mixer, flow jet mixer, or the like can be used as appropriate. In addition, reducing sugar, which is an essential component, and auxiliary materials such as polysaccharide thickener and lye water may be added to kneaded water.

(Step 2) Production process of raw noodle strings As a method for producing raw noodle strings, (a) the dough obtained in step 1 is compounded and rolled to produce a noodle band with a predetermined thickness, and a cutting blade or the like is (i) a method of extruding the dough through a hole of a predetermined size (extrusion noodle); etc. Examples of cut-out noodles include Chinese noodles and udon, examples of extruded noodles include spaghetti, and examples of hand-rolled noodles include somen. Also, these methods may be combined, for example, a method of manufacturing a noodle sheet by extrusion and cutting it out (combination of manufacturing method (a) and manufacturing method (b)).

(Step 3) Steaming and/or Boiling Step In the present invention, raw noodle strings are gelatinized by steaming and/or boiling as necessary. The starch contained in wheat flour and the like is called raw starch, which has a dense molecular structure and is difficult to digest. However, if water is added and heated, the molecular structure will collapse and become gelatinized starch, which will be easily digestible. There are no particular restrictions on the treatment temperature, and the treatment temperature is generally 95-100°C when steaming or boiling with normal pressure steam, and 100-350°C when using superheated steam. .

It should be noted that when pre-gelatinized raw material flour (gelatinized wheat flour or gelatinized starch) is used, the steaming and/or boiling steps are not necessary.

(Step 4) Seasoning Step In the present invention, a seasoning step is provided as necessary. The method of seasoning is not particularly limited, but an immersion method in which the noodle strings are immersed in a flavoring liquid, a shower method in which the noodle strings are sprayed with a flavoring liquid, or the like can be appropriately used. After seasoning, the water content may be adjusted by natural drying or the like. In addition, in the seasoning step, magnesium chloride and reducing sugar, which are essential components of the present invention, may be added.

(Step 5) Slicing and Molding Process In the case of cut noodles, the noodle strings are usually continuously conveyed on a conveyor up to the seasoning process, and are cut in the cutting process to be combined into one serving. be. Then, the cut noodle strings are automatically packed in retainers (metal molds). In the case of extruded noodles or hand-rolled noodles, it is common to proceed to the drying process without going through the cutting and filling process.

(Step 6) Drying Step By drying the noodle strings at 100° C. or higher, the Maillard reaction proceeds, and a favorable cooking feeling and appearance can be achieved. Therefore, in the present invention, it is preferable to provide a step of drying at 100°C or higher. Incidentally, the drying temperature is more preferably 100 to 200°C.

The drying process will be described in detail below. Since the noodle strings contain 25 to 65% by weight of water before going through the drying process, it is necessary to dry them to 1 to 15% by weight of water in order to improve the storage stability of the instant noodles. Typical drying methods include instant oil heat drying and hot air drying.

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

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

(Comparative example 1)
900 g of wheat flour and 100 parts of tapioca acetylated starch are powder-mixed, then kneaded water consisting of 345 parts of water, 15 parts of sodium chloride and 3 parts of lye (potassium carbonate:sodium carbonate = 3:2) is added and mixed with a batch type mixer for 15 minutes. A noodle dough was produced by mixing.

Next, using a roll, the dough is compounded and rolled to produce a 0.9 mm noodle strip, and cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to form noodle strings (cut out noodles). did. Furthermore, the noodle strings 1 were produced by steaming the noodle strings in saturated steam of 270 kg/h for 2 minutes.

The pregelatinized noodle strings 1 were immersed in a flavoring liquid (1 liter) consisting of water and 90 parts of sodium chloride for 20 seconds, cut into pieces of about 30 cm (100 g), and then filled into retainers. C. for 2 minutes and 30 seconds (instantaneous oil heat drying method) to produce instant noodles 1 (Comparative Example 1) having a moisture content of 2% by weight. The weight of the noodle strings filled in the retainer is 100 g, and the weight of the instant noodles 1 after drying is 66 g.

(Comparative example 2)
The pregelatinized noodle strings 1 were immersed in a seasoning liquid (1000 ml) consisting of water, 70 parts of sodium chloride and 20 parts of magnesium chloride for 20 seconds and dried under the same conditions as in Comparative Example 1 to obtain instant noodles with a water content of 2% by weight. 2 (Comparative Example 2) was produced.

(Example 1)
The pregelatinized noodle strings 1 were immersed in a flavoring solution (1000 ml) consisting of water, 70 parts of sodium chloride, 20 parts of magnesium chloride, and 5 parts of glucose for 20 seconds, dried under the same conditions as in Comparative Example 1, and dried to a moisture content of 2 weight. % instant noodles 3 (Example 1) were produced.

(Examples 2 to 10)
Instant noodles 4 to 12 (Examples 2 to 10) were produced by changing the materials added to the seasoning liquid as shown in Table 1. The water content of all the flavoring liquids was adjusted so that the volume was 1000 ml.

Table 1 shows the amounts of magnesium chloride contained in the noodle strings before and after drying and the amounts of reducing sugars (glucose and fructose) contained in the noodle strings before drying. Note that the numerical values shown in Table 1 are not actual measurements, but rather the "mixing amount of materials" and the "amount of seasoning liquid used (23 g of seasoning liquid soaked into 100 g of noodle strings before drying, 23 g of seasoning liquid soaked into 100 g of noodle strings before drying, 77 g)” and “Change in weight of noodle strings (weight of noodle strings before drying: 100 g, weight after drying: 66 g)”.

(evaluation)

(hue: evaluation of L ^* a ^* b ^* color space)
Instant noodles 1 to 12 were measured for L ^* a ^* b ^* using a color difference meter (CR-410, manufactured by Konica Minolta Sensing Co., Ltd.). It should be noted that Table 2 lists only the a* values for which there was a marked change in value.

(salty)
The "salty taste" of the instant noodles was evaluated by 10 skilled panelists based on Comparative Example 1 as follows.
5: 9 or more panelists evaluated as “equivalent to standard (Comparative Example 1)” 4: 3 to 8 panelists evaluated as “equivalent to standard” 3: 1 to 8 panelists evaluated as “equivalent to standard” 2 people 2: None of the panelists evaluated it as “equivalent to the standard”, but the bitterness is edible 1: Strong bitterness and difficult to eat

(others)
When evaluating the salty taste, if more than 9 out of 10 panelists felt it was sweeter than the “standard”, it was “sweet”, and more than 9 out of 10 panelists felt it was more bitter than the “standard”. When it was found to have a bitter taste, it was evaluated as “bitter”.

(summary)
It was confirmed that the Maillard reaction was suppressed by adding magnesium chloride (comparison between Comparative Examples 1 and 2), and that the Maillard reaction was promoted by adding reducing sugar (Comparative Example 2, Example 1-10 comparison). According to the present invention, the adverse effect of adding magnesium chloride (suppression of Maillard reaction) can be adjusted by adding reducing sugar.

Although not shown in the table, the cooked feeling (roasted feeling) of the instant noodles was almost linked to the change in hue. Specifically, when 10 panelists evaluated Comparative Example 1 (positive control) and Comparative Example 2 (negative control) as a standard, Example 1 answered that the feeling of cooking was intermediate between Comparative Example 1 and Comparative Example 2. 9 or more people responded that the cooking feeling of Examples 2 and 3 was about the same as that of Comparative Example 1, and that of Examples 4 and 5 was greater than or equal to that of Comparative Example 1 (cooking feeling is slightly too strong). More than 9 people answered that

Claims (1)

A method for producing instant noodles, comprising a step (A) of producing noodle strings and a drying step (B) of drying the noodle strings at 100° C. or higher,
The step (A) of producing the noodle strings includes a seasoning step (a),
And in the seasoning step (a), reducing sugar is added to the noodle strings by immersing them in a flavoring liquid containing magnesium chloride, sodium chloride, and reducing sugar ,
A method for producing instant noodles, wherein the noodle strings contain 0.05 to 0.54% by weight of raw material flour containing gluten, 0.05 to 0.54% by weight of sodium chloride and magnesium chloride , and 0.05 to 1.50% by weight of glucose or fructose as a reducing sugar.