JPH0664A - Production of instant noodle - Google Patents

Abstract

PURPOSE:To provide the instant noodle capable of being cooked and eaten only by pouring hot water on the instant noodle or boiling the instant noodle in boiling water, having a so-called 'stiff' texture extremely similar to the texture of a raw noodle in a restored state, having an excellent taste, and reduced in the state 'extended with hot water'. CONSTITUTION:A raw material containing a raw material powder such as wheat flour or starch and an alkaline agent such as KANSUI(an alkaline aqueous solution) as a noodle quality-improving agent is mixed with alginic acid and/or its salt for controlling the pH of the noodle dough (noodle filaments) to a weak acidic state or to a weak alkaline state, and subsequently treated with an acid solution for controlling the pH of the noodle filaments to an acidic region to form the acid-insoluble net tissue of the alginic acid in the noodle filaments. The noodle filaments thus treated are subjected to a proper drying treatment such as fry-drying, hot air drying or lyophilization.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention has a so-called "chewy" texture that is very similar to the texture of raw noodles during restoration and eating, and has a so-called "boiled soup". The present invention relates to a method for producing instant noodles such as hot-air dried noodles, fried noodles, freeze-dried noodles, etc.

[0002]

Conventionally, instant noodles such as fried noodles, hot-air dried noodles, freeze-dried noodles, etc. are kneaded with raw materials for making noodles such as wheat flour and starch, rolled and cut to make noodles, which are steamed, The noodles are cut and die-molded, and then dried such as frying, hot-air drying, and freeze-drying to produce dried noodle masses.

By the way, recent consumers tend to be simplified and authentic in their eating habits. For instant noodles, for example, by pouring hot water or boiling water for a short time. Development of instant noodles that can be cooked and eaten only by boiling and has a so-called "chewy" texture that is extremely similar to the texture of raw noodles, yet has an excellent taste and little "Yunobin" Is desired.

Under these circumstances, as a technique for improving the noodle quality of instant noodles, for example, a method for producing noodles by adding lightly acid-treated waxy corn starch to flour or the like (Japanese Patent Publication No. 49-46912). ) Or a method for producing noodles containing polyglycerin fatty acid ester (JP-A-62-1152
No. 45) etc.

The former strengthens the so-called "ashi" and "koshi" of noodles, but they are still insufficient in terms of preventing hot water spread, and the latter accelerates boiling and boiling. Although it prevents simmering, it is insufficient in the original texture of noodles.

On the other hand, there are Japanese Patent Publication No. 1-26665 and Japanese Patent Publication No. 1-49472 regarding instant noodles with addition of alginic acid, but the former is intended to produce low-calorie foods, and the noodle quality of instant noodles is Does not improve. Further, in the latter case, the texture (texture) of the instant noodles after restoration was improved, but the crispness was so good that the noodles did not have the original texture.

Further, these techniques can prevent so-called "burning" on the noodle dough, the noodles after the steaming step and the noodles after the drying treatment due to the reaction between the wheat flour which is a raw material for making noodles and kansui like instant Chinese noodles. Not a thing.

[0008]

As described above, according to the conventional method for producing instant noodles, the original waist and viscoelasticity of noodles are lacking, and the effect of preventing hot water spread cannot be sufficiently obtained.
At present, the quality is still not satisfactory.

Further, in the instant Chinese noodles, it is essential to use an alkaline agent such as kansui for the production of non-fried noodles such as fried noodles, hot-air dried noodles and freeze-dried noodles. However, if the amount of kansui increased, the soybean "Kanyaki" was generated in the noodle dough, the noodles after the steaming process and the noodles after the drying process due to the reaction between the flour and the kansui, and the commercial value thereof was also reduced. .

[0010] Under such circumstances, all the instant noodles that have been distributed in the market so far are lacking in so-called noodle firmness and viscoelasticity in their restored state, and
Conventional instant noodles are often called "Yunobin",
The reality is that the quality is still not satisfactory.

[0011]

The present invention has been made in view of the above problems, and an object thereof is to cook and eat only by pouring hot water or boiling in boiling water for a short time. The purpose of the present invention is to provide instant noodles that have a so-called "waist and viscoelasticity" that is very similar to the texture of raw noodles in the restored state, yet have an excellent taste and little "Yunobin". And

Further, the object of the present invention is, as in the case of conventional instant noodles, the reaction of wheat flour, which is a raw material for production, with kansui, to produce so-called "broiled noodles" for noodle dough, noodle dough after the steaming process, and noodles after drying. It is an object of the present invention to provide a method for producing instant noodles, in which the occurrence of “” does not occur and the commercial value of its appearance does not decrease.

In order to achieve such an object, the inventors of the present invention have conducted extensive studies and as a result, as a raw material powder such as wheat flour and starch, and a raw material containing an alkaline agent such as kansui, alginic acid and / or
Alternatively, by blending alginate, the pH of the noodle dough (noodles) is adjusted to neutral to weakly alkaline, and then by performing an acid solution treatment, the pH of the noodles is adjusted to an acidic range. An acid-insoluble alginate network is formed in the noodle strips, and this is subjected to an appropriate drying treatment such as fly drying, hot air drying, and freeze drying, so that the alginic acid of By the action of the network,
The present inventors have come to the conclusion that the noodles can be provided with a small amount of hot water spread and have a chewy texture, and have completed the present invention.

That is, in the present invention, "alginic acid is
It is insoluble in water, but when combined with sodium, potassium, and ammonium, it becomes the respective alginates and dissolves in water to form a viscous aqueous solution. Then, when an acid is added to this, alginic acid is precipitated again, which utilizes the property of alginic acid. By mixing alginic acid and / or alginate as a raw material, the noodle dough is adjusted to a predetermined pH range. The noodle dough is formed into a noodle strip, and the obtained noodle strip is subjected to an acid solution treatment to adjust the pH of the noodle strip to an acidic range, thereby forming an acid-insoluble alginate network in the noodle strip. It is formed to prevent the noodles from spreading and to give a so-called luster.

The details will be described below.

First, a noodle dough is prepared by kneading raw material powders such as wheat flour and starch, alkaline agents such as kansui, and raw materials such as salt so as to contain alginic acid and / or alginate.

As the raw material powder used for the noodle dough, wheat flour, starch and the like which are usually used in the production of noodles can be used alone or as a mixture thereof as appropriate according to the purpose. For example, as starch. , Wheat starch, rice starch, and other cereal starches, corn starch, potato starch, legume starch, and the like, and modified starches thereof, and buckwheat flour and other cereal flours can also be used.

As the alkaline agent in the present invention, a generally usable known alkaline agent for foods such as kansui, polymerized phosphate, etc., which is usually used as a noodle quality improving agent in the production of Chinese noodles. So, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate, sodium phosphate, potassium phosphate,
One or a mixture of two or more of polyphosphate, condensed phosphate and the like can be used.

Further, as the alginate in the present invention, an alkali metal salt of alginic acid (for example, sodium alginate, potassium alginate, etc.), magnesium salt, ammonium salt and the like can be used, and these alginate and alginic acid are commercially available as appropriate. Can be used. The addition method can be selected as appropriate, either as powder or as an aqueous solution in advance. However, an alkaline agent containing a calcium salt should be used with caution in the present invention. In the preparation of noodle dough, in the presence of alginic acid or an alkali metal salt of alginic acid, when an alkaline agent containing a calcium salt is added and kneaded, a jelly-like solid of calcium alginate is formed in the step, and a good noodle dough is prepared. Because you cannot do it.

That is, as a method for adding alginic acid and / or alginate, raw material powder such as wheat flour and starch is directly mixed with alginic acid and / or alginate in powder form, and an alkaline agent such as Kansui is required. In accordance with the method, kneading is performed by adding "kneading water" prepared by adding salt, pigment, fats and oils to water, or by adding alginic acid and / or alginate to "kneading water". Any method of adding to raw material powders such as wheat flour and starch and kneading may be used.

The addition amount of alginic acid and / or alginate is related to other noodle making materials in the noodle dough, for example, the addition amount of the alkaline agent and the pH of the noodle dough based on the addition amount.
Also, it is appropriately determined in consideration of the degree of acid solution treatment and the noodle quality of the product (strength of elasticity, etc.), but normally about 1 g per 1 kg of raw material powder
(About 0.1%) or more is preferable, and the alginic acid component is about 0.1%.
If it is less than%, the effect of preventing the softening of the "waist" in the instant noodles of the product is difficult to be exhibited, while if added excessively, the noodle quality becomes too strong and the texture and taste become poor. This is because the texture of instant noodles is impaired.

On the other hand, the amount of the alkaline agent added may be appropriately adjusted depending on the type of the alkaline agent, but in the present invention, in consideration of the addition of alginic acid and / or alginate and the texture development of the instant noodles, the noodle The addition amount is set so that the pH of the dough is neutral to weakly alkaline, preferably about 6.5 to 9.0. When the pH is about 6.5 or less, the noodle quality and texture as instant noodles cannot be obtained, which is not preferable, and pH of 9.
When it is 0 or more, in the subsequent acid solution treatment, the noodle string pH is not sufficiently transferred to the acidic region, and it becomes difficult to express the original noodle quality of the instant noodles, which is not preferable.

In this case, the noodle dough is prepared by a conventionally known apparatus under normal pressure or reduced pressure. In the latter case,
For example, a vacuum mixer or the like can be used.

The noodle dough thus prepared is then subjected to treatments such as rolling, slicing, steaming and cutting in the usual manner, and then subjected to an acid solution treatment so that the noodle strings after the acid solution have a pH value of It is adjusted to be in the acidic range.

At that time, the rolling is carried out by a conventional method such as roll rolling, or by forming an extruded noodle strip with an extruder or the like under reduced pressure, for example, Japanese Patent Application No. 59-254855.
The noodle strip manufacturing apparatus disclosed in Japanese Patent No. 3,089,049, etc. can also be used.

In addition, the production of the noodle dough or the noodle strip under reduced pressure in this manner promotes the degassing of the gas contained inside during kneading and the like, and a dense dough or noodle strip can be obtained. The noodle quality of the product can be further improved in terms of various properties such as smoothness, transparency, looseness and the like.

On the other hand, as the acid used for the acid solution treatment, organic acids such as acetic acid, lactic acid, citric acid, malic acid and brewed vinegar,
Any acid that can be used in foods, such as an inorganic acid such as hydrochloric acid, can be used. In this case, the acid treatment of the noodle strings can be performed by dipping the noodle strings in the acid solution, or by applying the acid solution to the noodle strings or spraying.

The acid solution treatment of the noodle strings is carried out by a method of treating the noodle strings with an acid solution separately adjusted in pH after the α-forming treatment, or α
Any of the methods of performing the acid solution treatment of noodle strings in the same step at the same time as the chemical treatment can be carried out. In this case, as the latter method, for example, it is possible to add an acid to boiling water and boil it using an acidic solution, spray the acid solution on the noodle strings during the steaming step, or spray.

Further, in this acid solution treatment, when the amount of addition of kansui becomes relatively large, the wheat flour as the raw material reacts with the kansui, and the noodle dough, the steamed noodles, and the noodles after the drying process are burned. By applying the acid solution treatment, the scorch is suppressed and the whitening effect is obtained.

Finally, the noodle strings treated with this acid solution are
After the drying process, it becomes an instant noodle product, and is appropriately packaged with other conventional seasonings and ingredients in a bag packaging or a container such as polystyrene, and a packaged instant noodle or a cup instant noodle product form. Can be taken.

As the drying treatment method, a method such as microwave treatment, etc. can be used in addition to frying treatment, hot air drying treatment, freeze-drying treatment.

[0032]

EXAMPLES A. Application to hot air dried noodles : Example 1 Noodle quality depending on the amount of alkali agent (Kansu) added
As a raw material powder, 0.9 kg of wheat flour (10% protein, 14.0% water)
%, Ash content 0.38%), and 0.1 kg of potato starch. In the range of 0 to 8 g, the addition amount of kansai was changed, 5 g of alginic acid and 16 g of sodium chloride were dissolved in 330 ml of water to prepare kneading water, and this kneading water was added to the powder kneaded product,
The noodle dough was prepared by kneading for 15 minutes with an atmospheric pressure mixer.

The noodle dough was rolled into a noodle band having a thickness of 1.07 mm and passed through a # 20 cutting edge (circle) to form a noodle band. The noodle strings were steamed by a conventional method and then cut into pieces each having a length of about 20 cm.

100 g of this steamed noodle was soaked in 9 l of 50% lactic acid solution for 2 minutes, drained, and dried with hot air at a drying temperature of 85 ° C. for 30 minutes to obtain 75 g of hot air dried noodle. .

Put this noodle in 500 ml of boiling water,
After boiling for 3 minutes, powdered soy sauce soup was added and put in a container for sensory evaluation.

The results are shown in Table 1 below.

[0037]

[Table 1]

In Table 1, the pH of the noodle dough was measured by adding distilled water and diluting it 10 times, and then measuring "L" of "PHONEX BLENDER".
Grind with "IQUIFY" for 1 minute, leave for 5 minutes, and then stir the sample with a stirrer while "HORIBA pH METER F-13".
The pH was measured with (one electrode 6366) (the same applies hereinafter).

As is clear from Table 1 above, the pH of the noodle dough
In the range of 6.22 to 8.93, the effect of adding alginic acid was observed, and in particular, the effect of adding alginic acid was remarkable when the pH of the noodle dough was around 6.64, and there was no spread of hot water. However, if the noodle dough does not contain kansui with a pH of 5.07,
The noodles were firm and sticky, and the effect of adding alginic acid was not observed, and when the pH of the noodle dough was 9.23, the noodles were hardly provided with firmness. Therefore, of the noodle dough
It can be seen that the effect of adding alginic acid is recognized when the pH is in the range of about 6.5 to 9.0.

Example 2 Depending on the amount of alginic acid added, the noodle quality was changed.
Effect on it By changing the addition amount of alginic acid,
The influence on noodle quality was investigated as follows.

Hot-air dried noodles were prepared in the same manner as in Example 1 except that kneading water was prepared by changing the addition amount of kansui to 2 g and changing the addition amount of alginic acid within the range of 0 to 20 g. This noodle was subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 2 below.

[0043]

[Table 2]

As is clear from Table 2 above, the pH of the noodle dough
In the range of 6.64 to 7.82, the effect of adding alginic acid was observed, and particularly when the pH of the noodle dough was around 6.64, the effect of adding alginic acid was remarkable, and there was no spread of hot water. However, when alginic acid is not added, the noodles are firm and sticky, and even when the pH of the noodle dough is 4.22 or 5.34, almost all the noodles are not sticky and sticky. became. Therefore, it can be seen that the effect of adding alginic acid is recognized when the pH of the noodle dough is in the range of about 6.5 to 9.0.

Example 3 Acid solution in acid solution treatment (lactic acid solution)
Effect of pH (concentration) on noodle quality Next, it was examined as follows how the concentration (pH) of lactic acid had an effect on noodle quality.

Same as Example 1 except that the addition amount of kansui was 2 g and the addition amount of alginic acid was 5 g to prepare kneading water, and the concentration of lactic acid in the acid solution treatment was changed to 0 to 20 g / l. Then, hot air dried noodles were prepared. This noodle
Sensory evaluation was performed in the same manner as in 1.

The results are shown in Table 3 below.

[0048]

[Table 3]

As is clear from the results shown in Table 3 above, the effect of addition is recognized when the pH of the noodle strings after immersion in the acid solution is within the range of about 6.0 or less. The lactic acid concentration is 0 g /
In the case of l, that is, in the case of immersion in water, it became stiff and sticky.

Example 4 Effect of pH of Noodle Dough on Noodle Quality From the results of Examples 1 and 3 above, the pH of the noodle dough was about
In the range of about 6.5 to 9.0, if the noodle string pH after the acid immersion is within the range of about 6 or less, the effect of adding alginic acid was confirmed, so if the pH of the noodle dough and noodle string is adjusted within this range, It was examined as follows whether the addition effect of alginic acid was recognized even if the addition amounts of alginic acid and kansui were changed.

Hot-air dried noodles were prepared in the same manner as in Example 1 except that the kneading water was changed to 5 g of alginic acid, 2 g of kansui, 10 g of alginic acid, 4 g of kansui, 10 g of alginic acid, and 2 g of kansui. Prepared. This noodle was subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 4 below.

[0053]

[Table 4]

As is clear from the results in Table 4 above, even if the amounts of alginic acid and kansui added were changed, the pH of the noodle dough was approximately 6.5 to 9.0, and the pH of the noodle strips after acid immersion was approximately 6 or less. If it is inside, the effect of alginic acid addition appears,
It became a chewy texture. However, when the pH value was out of this range, there was no effect of adding alginic acid, and the sticky acidic noodle had a weak texture. Therefore, if the pH of the noodle dough and noodle strips is within this range, it can be seen that the addition effect of alginic acid is recognized even if the addition amounts of alginic acid and kanshi are changed.

B. Application to fried noodles: Example 5 Noodle quality depending on the amount of alkali agent (Kansu) added
Effect on the amount of lantern was changed in the range of 0 to 8 g to prepare kneading water by dissolving 5 g of alginic acid and 16 g of sodium chloride in 330 ml of water. As raw material powder, 1.0 kg of wheat flour (protein 10%, moisture 1
This kneading water was added to 4.0% and ash content 0.38%), and the mixture was kneaded for 15 minutes with an atmospheric mixer to prepare noodle dough.

The noodle dough was rolled into a noodle band having a thickness of 1.07 mm, and the noodle band was passed through a # 20 cutting edge (circle). The noodle strings were steamed by a conventional method and then cut into pieces each having a length of about 20 cm.

115 g of this steamed noodle was mixed with 9 l of 50% lactic acid (5 g /
l) After soaking in the solution for 2 minutes, the solution was drained, placed in a fried food retainer, and fried to dry for 2 minutes and 10 seconds at a frying temperature of 143 ° C. to obtain 94 g of fried noodles.

Put the fried noodles in 500 ml of boiling water and boil for 3 minutes, then add the powdered soy sauce soup,
The sensory evaluation was performed in a container.

The results are shown in Table 5 below.

[0060]

[Table 5]

As is clear from Table 5 above, the pH of the noodle dough
In the range of 6.22 to 8.93, the effect of adding alginic acid was observed, and in particular, the effect of adding alginic acid was remarkable when the pH of the noodle dough was around 6.64, and there was no spread of hot water. However, if the noodle dough does not contain kansui with a pH of 5.07,
The noodles were firm and sticky, and the effect of adding alginic acid was not seen, and when the pH of the noodle dough was 9.23, the noodles were hardly provided with firmness. Therefore, the pH of the noodle dough
However, it can be seen that the addition effect of alginic acid is recognized even in the fried dried instant noodles in the range of about 6.5 to 9.0.

Example 6 Depending on the amount of alginic acid added, the noodle quality was improved.
Effect on it By changing the addition amount of alginic acid,
The influence on noodle quality was investigated as follows.

Fried noodles were prepared in the same manner as in Example 5, except that the amount of kansui added was 2 g and the amount of alginic acid was changed within the range of 0 to 20 g to prepare kneading water. This fried noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 6 below.

[0065]

[Table 6]

As is clear from Table 6 above, the pH of the noodle dough
In the range of 6.64 to 7.82, the effect of adding alginic acid was observed, and especially when the pH of the noodle dough was around 6.6, a remarkable effect of adding alginic acid was observed, and there was no spread of hot water. However, if alginic acid is not added, the noodles will be firm and sticky, and even when the pH of the noodle dough is 4.22 or 5.34, almost all noodles will not be stiff and will be sticky. In particular, when the pH of the noodle dough was 4.22, the noodles became disjointed and the noodles themselves had melted. Therefore, if the pH of the noodle dough is in the range of about 6.5 to 9.0,
It can be seen that the effect of adding alginic acid is also observed in the fried noodles.

Example 7 Acid solution in acid solution immersion (lactic acid solution)
Effect of pH (concentration) on noodle quality Next, it was examined as follows how the concentration (pH) of lactic acid had an effect on noodle quality.

Example 5 was repeated except that the addition amount of kansui was 2 g and the addition amount of alginic acid was 5 g to prepare kneading water, and the concentration of lactic acid in the acid solution was changed in the range of 0 to 20 g / l. Fry noodles were prepared in the same manner as. This fried noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 7 below.

[0070]

[Table 7]

As is clear from the results shown in Table 7, even in the fried noodles, if the pH of the noodle strings after immersion in the acid solution is within the range of about 6.0 or less, the addition effect is recognized. Also, when the lactic acid concentration was 0 g / l, that is, when it was immersed in water, it was firm and tacky.

Example 8 Effect of pH of Noodle Dough on Noodle Quality From the results of Examples 5 and 7 above, the pH of the noodle dough was about
In the range of 6.5 to 9.0, if the noodle string pH after soaking in acid is within the range of about 6 or less, the effect of adding alginic acid was confirmed. Whether or not the addition effect of alginic acid was recognized even if the addition amount of was changed was examined as follows.

Fry-dried instant noodles were prepared in the same manner as in Example 5 except that the kneading water was changed to 5 g of alginic acid, 2 g of kansui, 10 g of alginic acid, 4 g of kansui, 10 g of alginic acid, and 2 g of kansui. Was prepared. This fried dried instant noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 8 below.

[0075]

[Table 8]

As is clear from the results shown in Table 8 above, even if the amounts of alginic acid and kansui added were changed, the pH of the noodle dough was in the range of about 6.5 to 9.0, and the noodle strips had a pH of about 6 after the acid soaking. When the content was within the following range, the effect of adding alginic acid appeared, and the mouthfeel became strong. However, when the pH value was out of this range, there was no effect of adding alginic acid, and the texture became firm and sticky. Therefore, even in the fried-dried instant noodles, if the pH of the noodle dough and the noodle strings are within this range, it can be seen that the addition effect of alginic acid is recognized even if the addition amounts of alginic acid and kansui are changed.

C. Algin as an alternative to alginate
Application of acid salt As a result of Examples 1 to 8 above, with respect to hot-air dried instant noodles and fried dried instant noodles, the effect of improving noodle quality was obtained by adding alginic acid, so alginate was used instead of alginic acid. It was examined as follows whether or not a similar effect could be obtained.

Example 9 Addition amount of sodium alginate
Effect of noodles on the quality of noodles Instead of alginic acid, sodium alginate 5.5 g was used, except that the addition amount of kansai was changed to 0 to 8 g.
Hot-air dried noodles were prepared in the same manner as in Example 1, and fried noodles were prepared in the same manner as in Example 5, respectively.
The sensory test was performed based on In this case, the molecular weight of sodium alginate is 1.1 times that of alginic acid in terms of molecular weight.

The results are shown in Table 9 below.

[0080]

[Table 9]

From the results in Table 9, instead of alginic acid,
It can be seen that even when sodium alginate is used, if the pH of the noodle dough is in the range of about 6.5 to 9.0, the effect of adding sodium alginate can be recognized. That is,
If the pH of the noodle dough outside this range is 6.13 or 9.68,
Neither hot-air dried noodles nor fried noodles had the effect of adding sodium alginate, but with the noodle dough having a pH of 8.04 within this pH range, the effect of adding sodium alginate was found for both.

Example 10 Noodles depending on the amount of alginate added
Effect on quality Therefore, it was investigated as follows how the quality of noodles was affected by changing the amount of alginate added.

The amount of kansui added was changed to 2 g, and the kneading water was prepared by changing the amount of sodium alginate added to 1 to 10 g to prepare hot water-dried instant noodles and fried noodles, respectively, in the same manner as in Examples 1 and 5. Drying Instant noodles were prepared.
The hot air dried instant noodles and the fried dried instant noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5, respectively.

The results are shown in Table 10 below.

[0085]

[Table 10]

As is clear from the results in Table 10 above, the pH of the noodle dough is about 6. even when hot-air dried noodles and fried noodles use sodium alginate instead of alginic acid.
It can be seen that the addition effect of sodium alginate is recognized in the range of about 5 to 9.0.

Example 11 Acid solution in dipping in acid solution (lactic acid
Then impact on noodle quality by pH (concentration) of the liquid), in place of alginic acid, even in the case of using the sodium alginate, the concentration of lactic acid (pH), whether there is any effect on the noodle quality , Was examined as follows.

Example 1 was repeated except that the addition amount of kansui was 2 g and the addition amount of sodium alginate was 5.5 g to prepare kneading water, and the concentration of lactic acid in the acid solution was changed to 0 to 20 g / l. And hot air dried noodles and fried noodles were prepared in the same manner as in Example 5. The hot air dried noodles and the fried noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5, respectively.

The results are shown in Table 11 below.

[0090]

[Table 11]

As is clear from the results in Table 11 above, even when sodium alginate is used instead of alginic acid, if the pH of the noodle strings after immersion in the acid solution is in the range of about 6.0 or less, the effect of addition is It turns out that it is recognized. Also, when the lactic acid concentration was 0 g / l, that is, when it was immersed in water, it was firm and tacky.

Example 12 Effect of pH of Noodle Dough on Noodle Quality From the results of Examples 9 and 11 above, the pH of the noodle dough was about 6.5 to 10% even when sodium alginate was used instead of alginic acid. PH of noodle strips after acid immersion in the range of about 9.0
Is within the range of about 6 or less, the effect of adding sodium alginate was observed, so if the pH of the noodle dough and noodle strips is within this range, even if the addition amount of sodium alginate and kansui is changed, Whether or not the addition effect of sodium alginate was recognized was examined as follows.

Sodium alginate 1.1 g, no citrus added, sodium alginate 5.5 g, kansu 2 g, sodium alginate 5.5 g, kansai 8 g, (10) sodium alginate 11.0 g, kansai 4 g, (11) sodium alginate 11.0 g, Example 1 and Example except that the kneading water was prepared by changing to Kansui 2 g.
Hot air dried noodles and fried noodles were prepared in the same manner as in 5. The hot air dried noodles and the fried noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5.

The results are shown in Table 12 below.

[0095]

[Table 12]

As is clear from the results in Table 12 above, when sodium alginate was used instead of alginic acid, the pH of the noodle dough was about 6.5 to 9.0 even when the amounts of sodium alginate and kansui were changed. So, noodle strings after soaking in acid
When the pH was within the range of about 6 or less, (10) and (11), the alginic acid addition effect appeared and the mouthfeel became strong. However, when the pH value was out of this range, there was no effect of adding alginic acid, and the mouthfeel became firm and sticky. Therefore, if the pH of the noodle dough and noodle strips is within this range, it can be seen that the addition effect of alginic acid is recognized even if the addition amounts of alginic acid and kanshi are changed.

D. Application to freeze-dried noodles : Example 13 4 g kansui, 5 g alginic acid, 16 g salt in water 330
It was dissolved in ml to prepare kneading water. As the raw material powder, 1.0 kg of wheat flour (protein 10%, water content 14.0%, ash content 0.38%) was added with this kneading water, and the mixture was kneaded for 15 minutes with an atmospheric mixer to prepare noodle dough.

The noodle dough was rolled into a noodle band with a thickness of 1.07 mm, cut through a # 22 cutting edge (round) to a length of about 20 cm, and the noodle band was cut. 100g
And The noodle strings were boiled in boiling water for 2 minutes and then washed in running water for 30 seconds.

The boiled noodles were immersed in 9 l of a 50% lactic acid solution for 2 minutes, drained and put in a fly retainer, and freeze-dried to obtain 70 g of freeze-dried noodles.

On the other hand, in addition to the above, instead of the acid solution immersion (lactic acid immersion) treatment, water immersion was prepared for comparison.

These freeze-dried instant noodles were placed in 500 ml of boiling water using "powdered soy sauce soup" and
After boiling for a minute, it was put in a container and sensory evaluation was performed.

The results are shown in Table 13 below.

[0103]

[Table 13]

As is clear from Table 13 above, the one just soaked in water is soft and no alginic acid addition effect is observed, while the one soaked in the acid solution feels firm and has a strong alginate addition effect. It can be easily understood that even in freeze-dried noodles, the quality of noodles can be improved by adding alginic acid.

E. Application to Udon Example 14 Alginic acid 5 g, kansui 2 g, and salt 16 g were dissolved in 360 ml of water to prepare kneading water. Wheat flour 0.7 kg, starch 0.3
This kneading water was added to a powder mixture of kg and kneaded for 15 minutes with an atmospheric mixer to prepare noodle dough.

The noodle dough was rolled into a noodle band having a thickness of 1.08 mm and passed through a # 10 cutting edge (corner) to form a noodle band. This noodle band was steamed by a conventional method and then cut into pieces of about 20 cm.

115 g of this steamed noodle was dipped in a 50% lactic acid solution for 2 minutes, drained, placed in a fly pad, and fried at 143 ° C. for 2 minutes and 10 seconds to give a fried noodle.

As a comparative control product, in addition to the product immersed in water,
Instead of kansui, sodium polyphosphate and 2Na phosphate were prepared.

Each of these fried noodles was placed in 500 ml of boiling water and boiled for 3 minutes, then powdered soy sauce soup was added and put in a container for sensory evaluation. The results are shown in Table 14 below.

[0110]

[Table 14]

From Table 14 above, the alginic acid-free one did not have elasticity and spread quickly in water, and the alginic acid-adding effect of the water-immersed one was not recognized.

The noodle dough having a pH of about 6.5 to 9.0 and a noodle string pH after soaking in an acid within the range of about 6 or less showed an alginic acid addition effect, had elasticity and had no hot water spread. In addition, the color of the noodles became whitish, and the udon had the original color. Sodium polyphosphate as an alternative to Kansui
The effect of alginic acid addition was observed even when using 2Na phosphate.

[0113]

EFFECTS OF THE INVENTION By using the method of the present invention, although it is instant noodles such as hot-air dried noodles, fried dried noodles, freeze-dried noodles, etc., it is found in conventional instant noodles by adding alginic acid and adjusting the pH. Manufactures instant noodles that retains the unique "tenacity and chewyness" that does not have a "waist", and further improves it, further prevents the spread of hot water, and dramatically improves the mouthfeel and taste. You can do it.

That is, in the present invention, the noodle dough is prepared by blending alginic acid and / or alginate. Therefore, if these noodle doughs are rolled and then subjected to acid solution treatment as noodle strings,
Since a network of insoluble alginic acid is formed in noodles,
The "viscoelasticity" of the noodles is maintained, and it is possible to achieve a "texture" and "waist" with a "stickiness" that is not found in conventional instant noodles. Can also be prevented.

In addition, in the present invention, like the conventional instant Chinese noodles, the so-called "broiled noodles" can be used for the noodle dough, the noodle dough after the steaming step, and the noodles after the frying process due to the reaction between the flour which is the manufacturing raw material and the kansui. It is possible to provide a method for producing instant noodles, in which the commercial value does not decrease and the commercial value thereof does not decrease.

Further, in the present invention, the air in the noodle dough can be degassed by preparing the noodle dough or the noodle strip under reduced pressure, whereby smoothness,
It is possible to produce instant noodles having quality characteristics further improved in terms of transparency and loosening.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] June 2, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction content]

[Document name] Statement

Title of the invention Method for producing instant noodles

[Claims]

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention has a so-called "chewy" texture that is extremely similar to that of raw noodles upon restoration and eating, and has a so-called "boiled soup". The present invention relates to a method for producing instant noodles such as hot-air dried noodles, fried noodles, freeze-dried noodles, etc.

[0002]

Conventionally, instant noodles such as fried noodles, hot-air dried noodles, freeze-dried noodles, etc. are kneaded with raw materials for making noodles such as wheat flour and starch, rolled and cut to make noodles, which are steamed, It is cut and mold-molded, and then dried such as frying, hot-air drying, freeze-drying, etc. to produce a dried noodle mass.

By the way, in recent years, in addition to the simplification-oriented and the authentic-style-oriented, the trend in the eating habits of consumers is that the so-called "noodles", which are similar to the texture of raw noodles, are also available. There has been a demand for the development of instant noodles that have a "chewy" texture, exhibit an excellent taste, and have little "Yunobin".

Under these circumstances, as a technique for improving the noodle quality of instant noodles, for example, a method for producing noodles by adding lightly acid-treated waxy corn starch to flour or the like (Japanese Patent Publication No. 49-46912). ) Or a method for producing noodles containing polyglycerin fatty acid ester (JP-A-62-1152
No. 45) etc.

[0007] However, the former, which strengthens the so-called "ashi" and "koshi" of noodles, is still insufficient in terms of preventing hot water spread, and the latter is boiled and boiled. The noodles were accelerated and prevented from boiling down, and the original texture of the noodles was insufficient.

[0006] On the other hand, regarding instant noodles by adding alginic acid, there are Japanese Patent Publication No. 1-26665 and Japanese Patent Publication No. 1-49472, but the former is intended to produce low-calorie foods, and the noodles of instant noodles. It does not improve the quality, and the latter improves the texture (texture) of the instant noodles after restoration, but it is too crisp and has the original texture of noodles. It wasn't something.

[0007]

As described above, according to the conventional method for producing instant noodles, the original elasticity and viscoelasticity of noodles as found in raw noodles are lacking, and the effect of preventing hot water spread is also provided. The current situation is that the quality cannot be sufficiently obtained and the quality is still not satisfactory.

Furthermore, in instant Chinese noodles, it is essential to use an alkaline agent such as kansui in the production of fried noodles and non-fried noodles such as hot-air dried noodles and freeze-dried noodles. In this case, if the amount of kansui is large, the reaction between wheat flour and kansui causes the noodle dough, the noodles after the steaming process and the noodles after the drying process to cause so-called "kanyaki", which lowers the commercial value. Was there.

[0009]

The present invention has been made in view of the above problems, and an object thereof is to cook and eat only by pouring hot water or boiling in boiling water for a short time. The purpose of the present invention is to provide instant noodles that have a so-called "waist and viscoelasticity" whose texture in the restored state is very similar to that of raw noodles, yet have an excellent taste and little "Yunobin". And

Another object of the present invention is to provide a method for producing instant noodles which does not cause so-called "brake" which occurs in conventional instant Chinese noodles and does not reduce the commercial value of its appearance. It is also intended to be provided.

[0011] As a result of intensive studies conducted by the present inventors in order to achieve such an object, as a raw material powder such as wheat flour and starch, and a raw material containing an alkaline agent such as kansui, alginic acid and / or
Or, by blending alginate, the pH of the noodle dough (noodles) is adjusted to neutral to weakly alkaline, and then acid solution treatment is performed to adjust the pH of the noodles to an acidic range, whereby the noodles Form a network of insoluble alginic acid in the wire,
It is considered that the intended instant noodles can be produced by subjecting this to an appropriate drying treatment such as fried drying, hot air drying, freeze drying, etc. According to this, even when the noodles are restored by pouring hot water or the like, the action of the alginic acid network makes it possible to impart the noodles with a less hot water spread and a chewy texture.

That is, in the present invention, "alginic acid is
When it is combined with sodium, potassium, ammonium, etc., it becomes each alginate salt and dissolves in water, but when acid is added to this, it becomes insoluble alginic acid and precipitates. " By mixing alginic acid and / or alginate as a raw material, the noodle dough is adjusted to a predetermined pH range, the noodle dough is made into a noodle strip shape, and the obtained noodle strips are treated with an acid solution to obtain noodles. Line of
The pH is adjusted to an acidic range, whereby an insoluble alginic acid network due to an acid is formed in the noodle strings to prevent the hot water spread of the noodles and to give the noodles so-called stiffness.

The details will be described below.

First, a raw material powder such as wheat flour and starch, an alkaline agent such as kansui, and a raw material such as salt are kneaded so as to contain alginic acid and / or alginate to prepare noodle dough.

As the raw material powder used for the noodle dough, wheat flour, starch and the like which are usually used in the production of noodles can be used alone or as a mixture thereof as appropriate according to the purpose. For example, as starch. , Wheat starch, rice starch, and other cereal starches, corn starch, potato starch, legume starch, and the like, and modified starches thereof, and buckwheat flour and other cereal flours can also be used.

The alkaline agent in the present invention is a generally usable known food-grade alkaline agent such as kansui, polymerized phosphate, etc. which is usually used as a noodle quality improving agent in the production of Chinese noodles. So, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate, sodium phosphate, potassium phosphate,
One or a mixture of two or more of polyphosphate, condensed phosphate and the like can be used.

Further, as the alginate in the present invention, an alkali metal salt of alginic acid (for example, sodium alginate, potassium alginate, etc.), a magnesium salt, an ammonium salt and the like can be used. These alginate and alginic acid are commercially available. Can be used. The addition method may be powder as it is or may be added in advance as an aqueous solution, and can be appropriately selected. However, in the present invention, caution is required when using an alkaline agent containing a calcium salt. At the time of adjusting the noodle dough, in the presence of alginic acid or an alkali metal salt of alginic acid, when an alkaline agent containing a calcium salt is added and kneaded, a jelly-like solid of calcium alginate is formed in the step,
This is because a good noodle dough cannot be prepared.

As a method for adding alginic acid and / or alginate, raw material powder such as wheat flour and starch is directly mixed with alginic acid and / or alginate in powder form, and an alkaline agent such as Kansui, if necessary, is added thereto. Salt,
A method of adding "kneading water" prepared by adding pigments, fats and oils to water, or kneading, or adding alginic acid and / or alginate to "kneading water" and using this as a raw material for flour, starch, etc. Any method of adding to powder and kneading may be used.

The addition amount of alginic acid and / or alginate is related to other noodle making materials in the noodle dough, for example, the addition amount of the alkali agent and the pH of the noodle dough based on the addition amount.
Also, it is appropriately determined in consideration of the degree of acid solution treatment and the quality of noodles of the product (strength etc.), but usually about 1 g per 1 kg of raw material powder
(About 0.1%) or more is preferable, and the alginic acid component is about 0.1%.
If it is less than%, the effect of preventing the softening of the "waist" in the instant noodles of the product is difficult to be exhibited, while if added excessively, the noodle quality becomes too strong and the texture deteriorates.

On the other hand, the addition amount of the alkali agent is appropriately adjusted depending on the type of the alkali agent, but the addition amount is set so that the pH of the noodle dough becomes neutral to weakly alkaline, preferably about 6.5 to 9.0. . When the pH is about 6.5 or less, the desired noodle quality and texture cannot be obtained, which is not preferable, and when the pH is 9.0 or more, the noodle string pH shifts to the acidic range in the subsequent acid solution treatment. It is not preferable because it becomes insufficient and it becomes difficult to develop the desired noodle quality.

In this case, the noodle dough is prepared by a conventionally known apparatus under normal pressure or reduced pressure. In the latter case,
For example, a vacuum mixer or the like can be used.

The noodle dough thus prepared is then subjected to treatments such as rolling, slicing, steaming and cutting in the usual way, and then subjected to an acid solution treatment so that the noodle strings after the acid solution have a pH value of It is adjusted to be in the acidic range.

At that time, the rolling is carried out in the usual manner, for example, by roll rolling, or by forming an extruded noodle strip with an extruder or the like under reduced pressure, for example, Japanese Patent Application No. 59-254855.
The noodle strip manufacturing apparatus disclosed in Japanese Patent No. 3,089,049, etc. can also be used.

In addition, the production of the noodle dough or the noodle strip under reduced pressure in this manner promotes the degassing of the gas contained inside during kneading and the like, and a dense dough or noodle strip can be obtained. The noodle quality of the product can be further improved in terms of smoothness, transparency, looseness, and the like.

On the other hand, as the acid used for the acid solution treatment, acetic acid, lactic acid, citric acid, malic acid, organic acids such as brewed vinegar,
Any acid that can be used in foods, such as an inorganic acid such as hydrochloric acid, can be used. In this case, the acid treatment of the noodle strings can be performed by dipping the noodle strings in the acid solution, or by applying the acid solution to the noodle strings or spraying.

The treatment of the noodle strings with an acid solution is carried out by a method of treating the noodle strings with an acid solution having a pH adjusted after the α-treatment, or α
Any of the methods of performing the acid solution treatment of noodle strings in the same step at the same time as the chemical treatment can be carried out. In this case, as the latter method, for example, it is possible to add an acid to boiling water and boil using an acidic solution, spray the acid solution onto the noodle strings during the steaming step, or spray.

Further, in the case of instant Chinese noodles using kansui, when the amount of kansui added is relatively large, the raw material flour reacts with the kansui, and the noodle dough, steamed noodles, and dried noodles are processed. In the present invention, the soaking is suppressed by applying the acid solution treatment.

Next, the noodle strips treated with the acid solution are subjected to a drying treatment step to become instant noodle products, and are appropriately packed with other seasonings and ingredients such as those conventionally used in bags or polystyrene. It can be stored in a container and can be in the form of packaged instant noodles or instant noodles in cups.

As a drying method, in addition to frying, hot air drying, freeze drying, microwave drying and the like can be used.

[0030]

EXAMPLES A. Application to hot air dried noodles : Example 1 Noodle quality depending on the amount of alkali agent (Kansu) added
Effect on raw material: 0.9 kg of wheat flour (10% protein, 14.0% water)
%, Ash content 0.38%), and 0.1 kg of potato starch. In the range of 0 to 8 g, the addition amount of kansai was changed, 5 g of alginic acid and 16 g of sodium chloride were dissolved in 330 ml of water to prepare kneading water, and this kneading water was added to the powder kneaded product,
The noodle dough was prepared by kneading for 15 minutes with an atmospheric pressure mixer.

This noodle dough was rolled into a noodle band having a thickness of 1.07 mm and passed through a # 20 cutting edge (circle) to form a noodle band. The noodle strings were steamed by a conventional method and then cut into pieces each having a length of about 20 cm.

100 g of this steamed noodle was soaked in 9 l of 0.5% lactic acid solution for 2 minutes, drained, and dried with hot air at a drying temperature of 85 ° C. for 30 minutes to obtain 75 g of hot air dried noodle.

Put this noodle in 500 ml of boiling water,
After boiling for 3 minutes, powdered soy sauce soup was added and put in a container for sensory evaluation.

The results are shown in Table 1 below.

[0035]

[Table 1]

As is clear from Table 1 above, the pH of the noodle dough
In the range of 6.2 to 8.9, the effect of adding alginic acid was observed, and particularly when the pH of the noodle dough was around 6.6, an extremely good effect of adding alginic acid was observed, and there was no spread of hot water. However, if the noodle dough does not contain kansui with a pH of 5.1, the noodles will be stiff and crumpled, and the effect of adding alginic acid will not be seen.If the pH of the noodle dough is 9.2, Hardness was hardly imparted to the noodles. Therefore, it can be seen that the effect of adding alginic acid is recognized when the alkaline agent (kansui) is added so that the pH of the noodle dough is in the range of about 6.5 to 9.0.

Example 2 Noodle quality depending on the amount of alginic acid added
Effect of changing the amount of alginic acid added
The influence on noodle quality was investigated as follows.

Hot air dried noodles were prepared in the same manner as in Example 1 except that kneading water was prepared by changing the amount of kansui added to 2 g and changing the amount of alginic acid added within the range of 0 to 20 g. This noodle was subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 2 below.

[0040]

[Table 2]

As is clear from Table 2 above, when the amount of alginic acid added is 1 g (0.1%) or more, the effect of imparting "stiffness" to the noodles is observed, and when 10 g (1%) or more is added, the noodles are added. The pH of the dough was too low and the effect was not seen. Therefore, it is preferable to add alginic acid in the range where the pH of the noodle dough is adjusted to about 6.5 to 9.0, that is, in the case of this example, 0.1% to 1%.

Example 3 Acid Solution in Treatment with Acid Solution (Lactic Acid Solution)
Effect of pH (concentration) on noodle quality Next, it was examined as follows how the concentration (pH) of lactic acid had an effect on noodle quality.

With the addition of 2 g of kansui and 5 g of alginic acid, kneading water was prepared, and the concentration of lactic acid in the acid solution treatment was changed to 0 to 20 g / l (0 to 2%). A hot-air dried noodle was prepared in the same manner as in Example 1. This noodle was subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 3 below.

[0045]

[Table 3]

As is clear from the results shown in Table 3 above, the effect of adding alginic acid is recognized by treating the noodle strings with the acid solution so that the pH of the noodle strings after immersion in the acid solution is about 6.0 or less. . Also, when the lactic acid concentration was 0 g / l, that is, when it was immersed in water, it became stiff and messy.

Example 4 Effect of pH of Noodle Dough on Noodle Quality From the results of Examples 1 and 3 above, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by the addition of an alkaline agent, and after acid immersion. When the pH of the noodle strips was set to about 6 or less, the effect of adding alginic acid was observed.Therefore, if the pH of the noodle dough and noodle strips is adjusted within this range, the addition amount of alginic acid and kansui will be changed. Also, whether or not the addition effect of alginic acid was recognized was examined as follows.

Hot-air dried noodles were prepared in the same manner as in Example 1 except that the kneading water was changed to 5 g of alginic acid, 2 g of kansui, 10 g of alginic acid, 4 g of kansui, 10 g of alginic acid, and 2 g of kansui. Prepared. This noodle was subjected to sensory evaluation in the same manner as in Example 1.

The results are shown in Table 4 below.

[0050]

[Table 4]

As is clear from the results shown in Table 4 above, even if the amounts of alginic acid and kansui added were changed, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by adding kansui, and the pH of the noodle strings after acid immersion was set to about 6. When the content was in the following range, the effect of adding alginic acid appeared, and the mouthfeel became strong. However, when the pH value was out of this range, the effect of adding alginic acid was not obtained, and the texture became crumpled and had a weak texture. Therefore, if the pH of the noodle dough and noodle strips is within this range, it can be seen that the addition effect of alginic acid is recognized even if the addition amounts of alginic acid and kanshi are changed.

B. Application to fried noodles: Example 5 Noodle quality depending on the amount of alkali agent (Kansu) added
By changing the amount of kansui the range of influence 0 to 8 g of the, alginate of 5g, a salt of 16 g was prepared kneading water dissolved in water 330 ml. As raw material powder, 1.0 kg of wheat flour (protein 10%, moisture 1
This kneading water was added to 4.0% and ash content 0.38%), and the mixture was kneaded for 15 minutes with an atmospheric mixer to prepare noodle dough.

The noodle dough was rolled into a noodle band having a thickness of 1.07 mm and passed through a # 20 cutting edge (circle) to form a noodle band. The noodle strings were steamed by a conventional method and then cut into pieces each having a length of about 20 cm.

115 g of this steamed noodle was soaked in 9 l of 0.5% lactic acid solution for 2 minutes, drained and put in a fly retainer.
Frying was performed at a frying temperature of 143 ° C. for 2 minutes and 10 seconds to obtain 94 g of fried noodles.

This fried noodle is placed in 500 ml of boiling water and boiled for 3 minutes, then powdered soy sauce soup is added,
The sensory evaluation was performed in a container.

The results are shown in Table 5 below.

[0057]

[Table 5]

As is clear from Table 5 above, the pH of the noodle dough
In the range of 6.2 to 8.9, the effect of adding alginic acid was observed, and particularly when the pH of the noodle dough was around 6.6, an extremely good effect of adding alginic acid was observed, and there was no spread of hot water. However, if the noodle dough has a pH of 5.1 and kansu is not added, the noodles will be stiff and messy, and the effect of adding alginic acid will not be seen.If the pH of the noodle dough is 9.2, Hardness was hardly imparted to the noodles. Therefore, it can be seen that the addition effect of alginic acid is recognized even in the fried-dried instant noodles by adding an alkaline agent (kansui) so that the pH of the noodle dough is in the range of about 6.5 to 9.0.

Example 6 Noodle quality depending on the amount of alginic acid added
Effect of changing the amount of alginic acid added
The influence on noodle quality was investigated as follows.

Fry noodles were prepared in the same manner as in Example 5, except that the addition amount of kansui was changed to 2 g and the addition amount of alginic acid was changed within the range of 0 to 20 g to prepare kneading water. This fried noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 6 below.

[0062]

[Table 6]

As is clear from Table 6 above, when the amount of alginic acid added is 1 g (0.1%) or more, the effect of imparting "stiffness" to the noodles can be seen, and when 10 g (1%) or more is added, the noodle dough is added. P
H dropped too much and the effect was not seen. Therefore,
It is preferable to add alginic acid in the range where the pH of the noodle dough is adjusted to about 6.5 to 9.0, that is, 0.1% to 1% in this example.

Example 7 Acid solution in acid solution treatment (lactic acid solution)
Effect of pH (concentration) on noodle quality Next, it was examined as follows how the concentration (pH) of lactic acid had an effect on noodle quality.

Example 5 was repeated except that the addition amount of kansui was 2 g and the addition amount of alginic acid was 5 g to prepare kneading water, and the concentration of lactic acid in the acid liquid immersion was changed in the range of 0 to 20 g / l. Fry noodles were prepared in the same manner as. This fried noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 7 below.

[0067]

[Table 7]

As is clear from the results shown in Table 7, the effect of adding alginic acid was obtained by treating the fried noodles with an acid solution so that the pH of the noodle strings after immersion in the acid solution was in the range of about 6.0 or less. It turns out that it is recognized. In addition, the lactic acid concentration is 0 g
In the case of / l, that is, in the case of immersion in water, there was no waist and it was a mess.

Example 8 Effect of pH of Noodle Dough on Noodle Quality From the results of Examples 5 and 7 above, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by addition of an alkaline agent, and noodle strings after acid immersion When the pH is within the range of about 6 or less, the effect of adding alginic acid was confirmed.Therefore, if the pH of the noodle dough is within this range, the effect of adding alginic acid will be obtained even if the amount of alginic acid and kansai is changed Whether or not was confirmed was examined as follows.

Fry-dried instant noodles were prepared in the same manner as in Example 5, except that the kneading water was changed to 5 g of alginic acid, 2 g of kansui, 10 g of alginic acid, 4 g of kansui, 10 g of alginic acid, and 2 g of kansui. Was prepared. This fried dried instant noodle was subjected to sensory evaluation in the same manner as in Example 5.

The results are shown in Table 8 below.

[0072]

[Table 8]

As is clear from the results of Table 8 above, even if the amounts of alginic acid and kansui added were changed, the pH of the noodle dough was kept within the range of about 6.5 to 9.0 by adding kansui, and the noodle strings after acid immersion When the pH was kept within the range of about 6 or less, the effect of adding alginic acid appeared, and the mouthfeel became strong. However, when the pH value was out of this range, there was no effect of adding alginic acid, and the texture was firm and crunchy. Therefore, even in the fried-dried instant noodles, if the pH of the noodle dough and the noodle strings are within this range, it can be seen that the addition effect of alginic acid is recognized even if the addition amounts of alginic acid and kansui are changed.

C. Algin as an alternative to alginate
Application of acid salt As a result of Examples 1 to 8 above, with respect to hot-air dried instant noodles and fried dried instant noodles, the effect of improving noodle quality was obtained by adding alginic acid, so alginate was used instead of alginic acid. It was examined as follows whether or not a similar effect could be obtained.

Example 9 Sodium alginate-added noodles
Effect of the amount of added alkaline agent on noodle quality Instead of alginic acid, sodium alginate 5.5 g was used, except that the amount of kansai was changed to 0 to 8 g.
Hot-air dried noodles were prepared in the same manner as in Example 1, and fried noodles were prepared in the same manner as in Example 5, respectively.
The sensory test was performed based on In this case, the molecular weight of sodium alginate is 1.1 times that of alginic acid in terms of molecular weight.

The results are shown in Table 9 below.

[0077]

[Table 9]

From the results in Table 9, instead of alginic acid,
Even if sodium alginate is used, the noodle dough should be rinsed (alkaline agent) so that the pH of the noodle dough is about 6.5 to 9.0.
, The effect of adding sodium alginate was confirmed.

Example 10 Addition amount of sodium alginate
Influence on noodle quality Therefore, it was examined as follows how the noodle quality was affected by changing the amount of alginate added.

Hot-air-dried instant noodles and fried noodles were respectively prepared in the same manner as in Examples 1 and 5 except that the amount of kansui added was changed to 2 g and the amount of sodium alginate added was changed to 1 to 10 g to prepare kneading water. Drying Instant noodles were prepared.
The hot air dried instant noodles and the fried dried instant noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5, respectively.

The results are shown in Table 10 below.

[0082]

[Table 10]

As is clear from the results shown in Table 10 above, the effect was observed when the amount of alginic acid was 1 g to 10 g even when sodium alginate was used instead of alginic acid in both hot air dried noodles and fried noodles.

Example 11 Noodles with sodium alginate added
The pH (concentration) of the acid solution (lactic acid solution) soaked in the acid solution in the noodles
Effects on Next, it was examined as follows how the concentration (pH) of lactic acid had an effect on noodle quality even when sodium alginate was used instead of alginic acid.

Example 1 was repeated except that the addition amount of kansui was 2 g and the addition amount of sodium alginate was 5.5 g to prepare kneading water, and the concentration of lactic acid in the acid solution was changed to 0 to 20 g / l. And hot air dried noodles and fried noodles were prepared in the same manner as in Example 5. The hot air dried noodles and the fried noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5, respectively.

The results are shown in Table 11 below.

[0087]

[Table 11]

As is clear from the results in Table 11 above, even when sodium alginate is used instead of alginic acid, the acid solution treatment is performed so that the noodle strings after immersion in the acid solution have a pH of about 6.6 or less. By doing so, it can be seen that the addition effect is recognized. Also, when the lactic acid concentration was 0 g / l, that is, when it was immersed in water, it became stiff and messy.

Example 12 Preparation of noodles with sodium alginate
Effect of pH of noodle dough on noodle quality From the results of Examples 9 and 11 described above, when sodium alginate was used instead of alginic acid, the pH of the noodle dough was adjusted to about 6.5 to 9.0 by adding Kansui, The effect of sodium alginate addition was confirmed when the noodle string pH after the acid immersion was set to about 6 or less.Therefore, if the noodle dough and noodle string pH are within this range, change the addition amount of sodium alginate and kansui. Even if the effect of adding sodium alginate is recognized, it was examined as follows.

Changed to sodium alginate 1.1 g, citrus-free, sodium alginate 5.5 g, kansu 2 g, sodium alginate 5.5 g, kansai 8 g, sodium alginate 11.0 g, kansai 4 g, sodium alginate 11.0 g, kansai 2 g. Example 1 and Example except that the kneading water was prepared by
Hot air dried noodles and fried noodles were prepared in the same manner as in 5. The hot air dried noodles and the fried noodles were subjected to sensory evaluation in the same manner as in Example 1 and Example 5.

The results are shown in Table 12 below.

[0092]

[Table 12]

As is clear from the results shown in Table 12, the pH of the noodle dough can be adjusted by adding kansai even when sodium alginate is used instead of alginic acid and the amounts of sodium alginate and kansai are changed. About 6.5 ~
The pH of the noodle strings after immersion in acid was set to about 6 or less.
In the cases of, and, the effect of alginic acid addition appeared, and the mouthfeel became strong. However, when the pH value was out of this range, there was no effect of adding alginic acid, and the mouthfeel became firm and sticky. Therefore, if the pH of the noodle dough and noodle strips is within this range, it can be seen that the addition effect of alginic acid is recognized even if the addition amounts of alginic acid and kanshi are changed.

D. Application to freeze-dried noodles : Example 13 4 g kansui, 5 g alginic acid, 16 g salt in water 330
It was dissolved in ml to prepare kneading water. As the raw material powder, 1.0 kg of wheat flour (protein 10%, water content 14.0%, ash content 0.38%) was added with this kneading water, and the mixture was kneaded for 15 minutes with an atmospheric mixer to prepare noodle dough.

The noodle dough is rolled into a noodle band having a thickness of 1.07 mm, which is cut through a # 22 cutting edge (circle) to a length of about 20 cm. 100g
And The noodle strings were boiled in boiling water for 2 minutes and then washed in running water for 30 seconds.

This boiled noodle was added to 9 l of a 0.5% lactic acid solution in 2 parts.
After soaking for 1 minute and draining, the mixture was placed in a fly retainer and freeze-dried to obtain 70 g of freeze-dried noodles.

On the other hand, in addition to the above, instead of the acid solution immersion (lactic acid immersion) treatment, water immersion was prepared for comparison.

These freeze-dried instant noodles were placed in 500 ml of boiling water using "powder soy sauce soup" and
After boiling for a minute, it was put in a container and sensory evaluation was performed.

The results are shown in Table 13 below.

[0100]

[Table 13]

As is clear from the above Table 13, the one just soaked in water is soft and no effect of adding alginic acid is observed, whereas the one soaked in the acid solution has a strong feeling of stiffness, and the effect of adding alginic acid is high. It can be easily understood that even in freeze-dried noodles, the quality of noodles can be improved by adding alginic acid.

E. Application to Udon Example 14 Alginic acid 5 g, kansui 2 g, and salt 16 g were dissolved in 360 ml of water to prepare kneading water. Wheat flour 0.7 kg, starch 0.3
This kneading water was added to a powder mixture of kg and kneaded for 15 minutes with an atmospheric mixer to prepare noodle dough.

[0103] This noodle dough was rolled into a noodle band to have a noodle band thickness of 1.08 mm, and this was passed through a # 10 cutting edge (corner) to form a noodle band. This noodle band was steamed by a conventional method and then cut into pieces of about 20 cm.

115 g of this steamed noodle was immersed in a 0.5% lactic acid solution for 2 minutes, drained, placed in a fly pad, and fried at 143 ° C. for 2 minutes and 10 seconds to perform fried drying to obtain fried noodles.

As a comparative control product, in addition to the product immersed in water,
Instead of kansui, sodium polyphosphate and 2Na phosphate were prepared.

Each of these fried noodles was placed in 500 ml of boiling water and boiled for 3 minutes, then powdered soy sauce soup was added and put in a container for sensory evaluation. The results are shown in Table 14 below.

[0107]

[Table 14]

From Table 14 above, the alginic acid-free ones did not have elasticity and spread quickly in water, and the alginic acid-adding effects of the water-immersed ones were not recognized.

The pH of the noodle dough was adjusted to about 6.5 to 9.0 with an alkaline agent (kansui, Na polyphosphate, 2Na phosphate, etc.), and the noodle string pH after soaking in the acid was in the range of about 6 or less. , The effect of adding alginic acid was recognized, and the noodles were firm and free from hot water. In addition, the color of the noodles became whitish, and the udon had the original color.

[0110]

EFFECTS OF THE INVENTION By using the method of the present invention, hot noodles such as hot air dried noodles, fried dried noodles, freeze dried noodles, etc. can be obtained by adding alginic acid and adjusting the pH. It is possible to manufacture instant noodles that retains the unique and strong "tackiness and chewyness" while further improving it, preventing the spread of hot water, and dramatically improving the mouthfeel and taste. You can do it.

That is, in the present invention, since the noodle dough is prepared by blending alginic acid and / or alginate, when the noodle dough is subjected to an acid solution treatment after rolling, the noodles are insoluble in alginic acid. It is considered that a mesh structure is formed, and even when the instant noodles are dried, the "viscoelasticity" of the noodles is maintained, and the "thickness" not seen in conventional instant noodles is maintained.
(Tackiness) with a "texture" and "waist" can be achieved, and the spread of hot water can be prevented.

Further, the present invention provides a method for producing instant noodles, which can suppress so-called "sake" which is often seen in the case of conventional instant Chinese noodles, and whose commercial value does not decrease. be able to.

[0113]

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hiromi Shiranase, Inventor Hiromi Shiranase, 4-1-1 Nishinakajima, Yodogawa-ku, Osaka-shi, Nisshin Foods Co., Ltd. (72) Nobuyuki Akamatsu, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka 1-1-1 Nissin Foods Co., Ltd. (72) Inventor Mitsuyuki Tabuchi 4-1-1 Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Prefecture Nissin Foods Co., Ltd. (72) Takashi Yokokoshi Yodogawa, Osaka-shi, Osaka Prefecture 4-1-1 Nishinakajima-ku, Nisshin Foods Co., Ltd. (72) Inventor Mitsuru Tanaka 4-1-1, Nishinakajima Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka (72) Inventor Toshinari Hirata Osaka 4-1-1 Nishinakajima, Yodogawa-ku, Osaka-shi, Nissin Foods Co., Ltd.

Claims (4)

[Claims] 1. A method for producing instant noodles, which comprises the following steps: (1) wheat flour or a raw material flour containing wheat flour and starch as a main component, alginic acid and / or alginate,
Alkaline agent, optionally adding salt and the like, kneading with water, a step of kneading and preparing a noodle dough exhibiting a weakly acidic to weakly alkaline pH, (2) the noodle dough as a noodle string, α-ized A step of performing a treatment, (3) a step of subjecting the noodle strings subjected to the α-treatment to an acid solution treatment to adjust the noodle string pH to an acidic range, and
(4) A method for producing instant noodles, which comprises the step of drying the pH-adjusted noodle strings. 2. A method for producing instant noodles, which comprises the following steps: (1) wheat flour or raw material flour containing wheat flour and starch as main components, alginic acid and / or alginate,
Alkaline agent, optionally adding salt and the like, kneading with water, kneading and preparing a noodle dough exhibiting a pH of weakly acidic to weakly alkaline, (2) a step of making the noodle dough into noodle strings,
(3) The noodle strips are treated with an acid solution at the same time as the gelatinization treatment to make the noodle strips pH.
And a step of (4) drying the pH-adjusted noodle strips, which is a method for producing instant noodles. 3. The pH of the noodle dough is adjusted to about 6.5 with an alkaline agent.
The method for producing instant noodles according to claim 1 or 2, which is added so as to be 9.0. 4. In the step of treating the noodle strings with an acid solution,
The pH of the noodle strings after the acid solution treatment is about 6 or less.
The method for producing instant noodles according to any one of 1.