JP7279230B2 - Instant noodles containing magnesium chloride and potassium lactate - Google Patents

Description

The present invention provides instant noodles with reduced sodium usage by using magnesium chloride and potassium lactate in combination.

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 used, a method of adding thickeners such as xanthan gum and roasted bean gum and arginine has been disclosed (Patent Documents 1 and 2). . In addition, as a technique for suppressing hot water elongation with good hot water reconstitution even if the amount of sodium chloride used 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, noodles using magnesium chloride tended to have a strong bitter taste.

Furthermore, there is a known method of adding sodium lactate instead of sodium chloride to improve the texture of noodles. could not be a solution.

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

An object of the present invention is to provide instant noodles having good texture and salty taste while suppressing the amount of sodium used.

The present inventors have found that by using magnesium chloride, which has a strong salty taste, and potassium lactate, which has the effect of suppressing the bitterness of magnesium chloride, in place of sodium chloride, the salty taste is excellent while suppressing the amount of sodium used. It was found that instant noodles with suppressed bitterness and sourness can be provided.

That is, the present invention provides instant noodles containing magnesium chloride and potassium lactate, characterized by containing 0.05 to 1.50% by weight of magnesium chloride and 0.10 to 2.50% by weight of potassium lactate based on the total amount of the instant noodles. It is something to do.

According to the present invention, it is possible to provide instant noodles having good salty taste and texture while suppressing the amount of sodium 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 Material The raw material used in the present invention will be described in detail.

1-1. 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 material with a strong bitter taste, so if you try to make up for the loss of salty taste by reducing the amount of sodium chloride used, the bitterness will be strong and it will not be suitable for eating.

However, since the quality of bitterness is different from that of potassium lactate, which will be described later, it is possible to strengthen the salty taste by suppressing the bitterness peculiar to magnesium chloride by using it together with potassium lactate at a certain ratio. Furthermore, in the present invention, since the raw material flour contains starch that has a masking effect, the starch masks saltiness and bitterness, making the difference from sodium chloride even more difficult to understand.

Magnesium chloride is usually sold as a hexahydrate, but the term "magnesium chloride" in the present invention refers to anhydrous magnesium chloride.

In the present invention, it is necessary to contain 0.05 to 1.50% by weight of magnesium chloride with respect to the total amount of instant noodles. If the content of magnesium chloride is less than 0.05% by weight, it has a weak salty taste and cannot be used as a substitute for sodium chloride. Moreover, when magnesium chloride exceeds 1.50% by weight, the bitterness of magnesium chloride becomes too strong. Depending on the amounts of sodium chloride and potassium lactate used in combination, it is more preferable to contain 0.1 to 0.70% by weight of magnesium chloride with respect to the total amount of instant noodles.

1-2. Potassium lactate Potassium lactate has strong sourness and bitterness when used alone, but it has a salty taste enhancing effect, and the quality of bitterness is different from that of magnesium chloride. It is possible to strengthen the saltiness while suppressing the sourness and bitterness. Furthermore, since the raw material flour contains starch that has a masking effect, the starch masks salty, bitter, and sour tastes, making it more difficult to distinguish the difference from sodium chloride.

Furthermore, while the bitterness of magnesium chloride described above is mainly due to magnesium ions, it is presumed that the bitterness of potassium lactate is mainly due to potassium ions. Therefore, the quality of bitterness differs between magnesium chloride and potassium lactate. Specifically, the combined use of magnesium chloride and potassium lactate tends to make bitterness less noticeable than when the salty taste is enhanced with magnesium chloride alone or potassium lactate alone.

Specifically, it is necessary to contain 0.10 to 2.50% by weight of potassium lactate with respect to the total amount of instant noodles. When the content of potassium lactate is less than 0.10% by weight, the effect of enhancing salty taste is weak. On the other hand, when the content of potassium lactate exceeds 2.50% by weight, the sour taste of potassium lactate is too strong and the flavor of the noodles deteriorates. In addition, the water absorption becomes too high, and the noodles tend to stretch easily. The content of potassium lactate is preferably 0.20-1.50% by weight, more preferably 0.25-1.00% by weight, based on the total amount of instant noodles.

1-3. Sodium Chloride In the present invention, a certain amount of sodium chloride may be blended. Excessive intake of sodium chloride is said to increase the risk of hypertension and heart disease. can be done. 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.

Next, the relationship between the mixing ratio of magnesium chloride, potassium lactate, and sodium chloride and the bitterness and sourness will be described. In the following description, "salty component" is a generic term for magnesium chloride, potassium lactate, and sodium chloride.

As for the amount of sodium chloride to be blended, it is preferable that the weight ratio of sodium chloride to the salty component (hereinafter simply referred to as "weight ratio") is 0.50 to 0.85. When the weight ratio exceeds 0.85 (when the amount of sodium chloride used is large), most of the salty component is occupied by sodium chloride, which is insufficient in terms of suppressing the amount of sodium used. On the other hand, when the weight ratio is less than 0.50 (when the amount of sodium chloride used is small), the offensive taste becomes too strong and it is not suitable for eating. It should be noted that a weight ratio of 0.55 to 0.80 is preferable as it has little offensive taste and can suppress the amount of sodium chloride used.

1-4. Raw material flour Raw material flour 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, tapioca starch and Starches such as corn starch and modified starches such as acetylated, etherified and crosslinked starches 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 the cooked feeling and appearance, making it difficult to achieve a suitable cooked feeling 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.

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.

1-5. 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), flavorings added to adjust the flavor of noodles, oils and fats for increasing the productivity of noodles, and the like can be used.

2. Manufacturing Method Next, the method for manufacturing instant noodles will be exemplified, but not limited thereto.

(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) Cut-out/mould-packing step In the case of cut-out noodles, the noodle strings are usually continuously conveyed on a conveyor up to the seasoning step, and are cut in the cutting-out step 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 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, kneaded water consisting of 345 parts of water, 15 parts of sodium chloride, and 3 parts of brine (potassium carbonate:sodium carbonate = 3:2) is added, and the mixture is mixed with a batch mixer for 15 parts. A noodle dough was produced by mixing for a minute.

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). bottom. 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 seasoning 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) with a water content of 2% by weight. The weight of the noodle strings filled in the retainer was 100 g, and the weight of the instant noodles 1 after drying was 66 g.

(Example 1)
Pregelatinized noodle strings 1 were immersed in a seasoning liquid (1000 ml) consisting of water, 70 parts of sodium chloride, 20 parts of magnesium chloride hexahydrate, and 5 parts of potassium lactate (78% purity) for 20 seconds. Instant noodles 11 (Example 1) having a water content of 2% by weight were produced by drying under the same conditions.

(Examples 2 to 22, Comparative Examples 2 to 6)
Instant noodles 2 to 6 (comparative examples 2 to 6) and instant noodles 12 to 32 (examples 2 to 22) were obtained by changing the seasoning liquid as shown in Tables 1 to 3. The concentrations of magnesium chloride, potassium lactate and sodium chloride in each instant noodle are shown in Tables 1-3.

(Evaluation criteria)
300 ml of boiling water was poured into instant noodles (66 g/piece), and the noodles were reconstituted with hot water by covering with a lid and allowing the noodles to stand still for 3 minutes. After loosening the reconstituted noodles with chopsticks and draining the hot water sufficiently, 10 panelists conducted a salty, bitter and sour sensory evaluation test.

(salty)
Based on the positive control (Comparative Example 1) and the negative control (Comparative Example 2), evaluation was performed as follows.
×: 9 or more panelists evaluated that the salty taste was the same as in Comparative Example 2 and that the salty taste was weak ○: 9 or more panelists evaluated that the salty taste was the same as in Comparative Example 1 and that the salty taste was strong △ : Evaluation other than the above (middle between ○ and ×)

(acidity)
Based on the positive control (Comparative Example 1) and the negative control (Comparative Example 3), evaluation was performed as follows.
×: Compared to Comparative Example 3, 9 or more panelists evaluated the sourness as equivalent or strong (bad) sourness. 9 or more people △: Evaluation other than the above (between ○ and ×)

(bitter taste)
Based on the positive control (Comparative Example 1) and the negative control (Comparative Example 5), evaluation was performed as follows.
×: Compared to Comparative Example 5, 9 or more panelists evaluated the same bitterness or stronger (bad) bitterness ○: Compared to Comparative Example 1, the same bitterness or no bitterness was evaluated 9 or more people △: Evaluation other than the above (between ○ and ×)

(Evaluation summary)
Increasing the amount of potassium lactate added tends to increase the sourness, but it was found that the sourness was suppressed by using it in combination with magnesium chloride (Comparative Examples 1, 3, 4, Examples 1-6, 12- 17). In addition, when the amount of potassium lactate added was small, the evaluation of saltiness and bitterness tended to be low, but the evaluation of saltyness and bitterness improved by adding an appropriate amount (Examples 1 to 3, 12 to 14).

On the other hand, increasing the amount of magnesium chloride added tends to increase the bitterness, but it was found that the combined use with sodium lactate suppresses the bitterness (Comparative Examples 1, 5, 6, Examples 7 to 11, 18-22).

Claims (4)

Instant noodles comprising magnesium chloride, potassium lactate, sodium chloride and raw material powder,
Instant noodles characterized by containing 0.05 to 0.70% by weight of magnesium chloride and 0.10 to 1.00% by weight of potassium lactate based on the total amount of instant noodles. Furthermore, the instant noodles contain sodium chloride,
2. The instant noodles according to claim 1, wherein the weight ratio of sodium chloride/salty component is 0.50-0.85.
However, the salty component refers to magnesium chloride, potassium lactate, and sodium chloride contained in instant noodles. 3. The instant noodles according to claim 1, which contain 0.20 to 1.00% by weight of potassium lactate based on the total amount of the instant noodles. 3. The instant noodles according to claim 2, wherein the weight ratio of sodium chloride/salty component is 0.55-0.80.