JPS6240980B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a method for producing non-fried instant noodles that have excellent long-term storage stability and hot water restorability, are smooth, and have good texture and flavor. Conventionally, in instant noodles, after steaming raw noodle strings,
Fried food obtained by frying in oil (aburaage)
Noodles and non-fried noodles obtained by drying with hot air after steaming are known. Although fried noodles have relatively good hot water restorability, long-term storage causes the oil contained in the noodle strings to deteriorate and deteriorate, significantly reducing the texture and flavor. On the other hand, non-fried noodles do not have the disadvantages of fried noodles because they are not fried, but they require long drying times and are difficult to work with, and there is a risk that the noodle strings will not be gelatinized sufficiently or become uneven. . For this reason, there is a problem in that the restoration with hot water is insufficient, resulting in deterioration of texture and flavor. In order to solve such problems, the present inventors
As a result of extensive research, the present invention was completed by discovering that the above-mentioned problems with non-fried noodles can be solved by using etherified starch and esterified starch having a certain degree of substitution. The etherified starch and esterified starch used in the present invention have a degree of substitution (degree of substitution DS mole per mole of anhydroglucose residue) DS = 0.005 to 0.3, preferably 0.01 to 0.2. These usually have a gelatinization initiation temperature lowered by about 1 to 30°C compared to unmodified starch, making gelatinization (gelatinization) easier. Therefore, if the etherified starch or esterified starch is used as noodle strings for non-fried instant noodles,
In the steaming process, the noodle strings are sufficiently gelatinized and a high degree of gelatinization is obtained. Moreover, since a high degree of gelatinization can be obtained in a short time, the time required for the steaming process can be shortened. Furthermore, the non-fried instant noodles obtained by drying them with hot air have excellent thermal permeability, so they can be restored with hot water in a much shorter time than conventional non-fried instant noodles. For example 80
It can be fully restored even with hot water (about 30°F (°C)), and has excellent texture and flavor. The etherified starch and esterified starch of the present invention may be unmodified starch or other modified starch (e.g.
It has better stability after gelatinization (resistance to aging) than gelatinization (acid treatment, oxidation, moist heat treatment, etc.). Therefore, when reheated, it has good heat permeability and can be used in a short time. will be restored. Therefore, it is thought that products with good texture and flavor can be obtained. The gist of the present invention is to provide a method for producing non-fried noodles, characterized in that at least one type of etherified starch or esterified starch having a degree of substitution (DS) of 0.00.5 to 0.3 is used in the non-fried noodles production process. Exists. The etherified starch and esterified starch referred to herein include starches such as wheat starch, potato starch, rice starch, tapioca starch, sago starch, sweet potato starch, corn starch, waxy corn starch, and high amylose corn starch, as well as wheat flour, corn flour,
It is obtained in granular or pregelatinized form by using a starch-containing substance such as rice flour as a raw material and treating it with an etherifying agent or an esterifying agent according to a conventional method. All conventional etherification agents and esterification agents can be used. For example, examples of the etherification agent include ethylene oxide, propylene oxide, and monochloroacetic acid, and examples of the esterification agent include acetic anhydride, vinyl acetate monomer, maleic anhydride, succinic anhydride, and 1-octenylsuccinic anhydride. Cheap corn starch and tapioca starch, which were conventionally considered not to be very suitable for instant noodles, can be used satisfactorily if they are etherified or esterified according to the present invention and an appropriate amount of active gluten is added. was discovered. Furthermore, the non-fried instant noodles obtained by using the etherified starch or esterified starch of the present invention as the main ingredient and adding an appropriate amount of active gluten have a significantly longer restoring time than conventional noodles made from wheat flour as the main ingredient. We found that it can be shortened. Furthermore, in producing the non-fried instant noodles of the present invention, it is possible not only to use at least one type of etherified starch or esterified starch, but also to use in combination with unmodified starch such as wheat starch, potato starch, and sweet potato starch. , can be produced according to a conventional method by adding an appropriate amount of active gluten. Next, the present invention will be further explained in detail by giving Reference Examples, Examples, and Comparative Examples. Reference example 1 Dissolve 1 part of sodium hydroxide and 30 parts of sodium sulfate in 120 parts by weight of water (abbreviated as "parts" below),
100 parts of corn starch is dispersed in this while stirring, 2 to 20 parts of propylene oxide is further added, and the mixture is reacted at 40°C for 20 hours. After the reaction is completed, it is neutralized with dilute hydrochloric acid, washed with water, filtered, and dried to obtain hydroxypropyl starch with various degrees of substitution. Reference Example 2 100 parts of cornstarch is dispersed in 120 parts of water with stirring, 2 to 20 parts of acetic anhydride is gradually added dropwise, and the reaction is carried out at 30°C for 10 hours while maintaining the pH at 8 to 9 using dilute sodium hydroxide solution. do. After the reaction is completed, the mixture is neutralized with dilute hydrochloric acid, washed with water, filtered, and dried to obtain starch acetate with various degrees of substitution. Reference Example 3 Hydroxyethyl starches with various degrees of substitution are obtained in the same manner as Reference Example 1 except that ethylene oxide is used instead of propylene oxide. Reference Example 4 Carboxymethyl starches with various degrees of substitution were obtained in the same manner as in Reference Example 1, except that sodium monochloroacetate was used instead of propylene oxide. Reference Example 5 Starch succinate esters with various degrees of substitution are obtained in the same manner as in Reference Example 2 except that succinic anhydride is used instead of acetic anhydride. Reference Example 6 Starch octenyl succinic acid esters having various degrees of substitution were obtained in the same manner as in Reference Example 2, except that octenyl succinic anhydride was used instead of acetic anhydride. Reference Example 7 Starch maleic esters with various degrees of substitution were obtained in the same manner as in Reference Example 2, except that maleic anhydride was used instead of acetic anhydride. In Reference Examples 1, 2, 3, 4, 5, 6 and 7, etherified starches and esterified starches of the present invention with various degrees of substitution were obtained. Example 1 After mixing 10 parts of active gluten with 90 parts of the hydroxypropyl starch obtained in Reference Example 1, 2 parts of common salt and 0.2 parts of kansui powder dissolved in 32 parts of water were added, and after thorough mixing, a mixture with a thickness of 1 mm was added. Roll it and cut it with a No. 18 cutting blade to obtain raw noodle strings. This is steamed at about 95°C for 2 minutes and then dried with hot air in an air bath at about 100°C until the moisture content is about 5% to obtain non-fried instant noodles. Example 2 Non-fried instant noodles were obtained in the same manner as in Example 1 except that the acetic acid starch obtained in Reference Example 2 was used instead of the hydroxypropyl starch obtained in Reference Example 1. Example 3 Non-fried instant noodles were obtained in the same manner as in Example 1 except that the hydroxyethyl starch obtained in Reference Example 3 and the carboxymethyl starch obtained in Reference Example 4 were used instead of the hydroxypropyl starch obtained in Reference Example 1. Example 4 Starch succinate obtained in Reference Example 5, starch octenyl succinate obtained in Reference Example 6, and starch maleate obtained in Reference Example 7 were used in place of the hydroxypropyl starch obtained in Reference Example 1. Non-fried instant noodles are obtained in the same manner as in Example 1. In Examples 1 to 4 above, non-fried instant noodles were obtained using hydroxypropyl starch, acetate starch, carboxymethyl starch, starch succinate, starch octenyl succinate and starch maleate of the present invention with various degrees of substitution alone. Ta. Comparative Example 1 Non-fried instant noodles are obtained in the same manner as in Example 1, except that 100 parts of wheat flour are used in place of 90 parts of hydroxypropyl starch and 10 parts of active gluten obtained in Reference Example 1. Comparative Example 2 Non-fried instant noodles were obtained in the same manner as in Example 1, except that 90 parts of corn starch was used instead of 90 parts of hydroxypropylated starch obtained in Reference Example 1. Comparative Example 3 Hydroxypropyl starch obtained in Reference Example 1 with 80 parts of wheat flour, 18 parts of potato starch, and 2 parts of active gluten
Non-fried instant noodles are obtained in the same manner as in Example 1, except that 90 parts of active gluten and 10 parts of active gluten are used instead. As mentioned above, in Comparative Examples 1 to 3, wheat flour, cornstarch,
Non-fried instant noodles were obtained using potato starch. Next, each physical property value of the non-fried instant noodles thus obtained was measured, and the results shown in Tables 1 to 6 were obtained. Tables 1 and 2 show the gelatinization initiation temperature and degree of substitution of various starches and wheat flours used in the production of non-fried instant noodles. Note that the gelatinization start temperature refers to the temperature at which viscosity starts to increase when a 5% starch suspension is prepared using a 2.7% saline solution and heated in a Brabender amylograph. Tables 3 and 4 show the degree of gelatinization and texture of non-fried instant noodles produced using the starches shown in Tables 1 and 2. The degree of gelatinization is measured by an enzyme (diastase) method. The non-fried instant noodles obtained in the Examples and Comparative Examples were ground into pieces of 100 mesh or less, and the samples were measured as follows. For the measurement, prepare five 100 ml Erlenmeyer flasks for each point and call them A1 to A4 and B. Weigh 1.00 g of the above prepared sample into four Erlenmeyer flasks A1 to A4. However, the variation between the four weighed amounts shall be within ±0.5%. Add 50ml of water to each of the 5 flasks, and
Heat A1 and A2 to boiling temperature for 15 minutes, then rapidly cool to room temperature in ice water. On the other hand, add 5 ml of 5% diastase solution to each of A1, A3, and B, and heat all five flasks to 37°C ± 1°C for 90°C while shaking in a thermostatic water bath.
Immediately after incubating for 1 minute, add 2 ml of 1N hydrochloric acid to each flask to stop the diastase reaction, transfer each flask to a 100 ml volumetric flask, and add water to make the volume constant. Filter each solution using dry filter paper and
Pipette 10 ml of the filtrate obtained from A4 and B into a stoppered Erlenmeyer flask, and transfer these from a1 to
Let them be a4 and b. At this point, add 10 ml of N/10 iodine solution to each of the stoppered Erlenmeyer flasks from which 10 ml of water was separately pipetted. Then, at equal time intervals using a stopwatch,
Add 18 ml of N/10 sodium hydroxide solution to six flasks one by one, cap tightly, and shake to make exactly 15 ml of N/10 sodium hydroxide solution.
Leave for a minute. After 15 minutes have elapsed in the first flask, quickly add 2 ml of 10% sulfuric acid at the same time interval and in the same order as when the N/10 aqueous sodium hydroxide solution was added, as soon as the stopper is opened. These solutions were titrated with N/10 sodium thiosulfate solution,
The titration values of a1 to a4 and b are respectively P1 to P4 and Q or the titration value of the blank test is γ, and α is calculated by the following formula.
Find the degree of conversion (%). Degree of α-ization (%) = (γ-P3)-(γ-P4)-(γ-Q)/(γ-
P1)-(γ-P2)-(γ-Q)×100 Next, for the texture, add boiling water to 70g of instant noodles.
This is the sensory value evaluated by 10 panelists after pouring 400ml of the sauce, reconstitution for 3 minutes, draining the water, and adding 15ml of the sauce. In terms of texture, noodle string binding and adhesion;
Regarding adhesion to teeth and raw texture (meaning a state with a wheat-like raw texture, the same applies hereinafter), the strength of the properties is evaluated from a maximum of 10 points to a minimum of 0 points. Other items were evaluated by adding 5.0 points for those that were suitable, adding points for excessive items, and deducting points for insufficient items. Tables 5 and 6 show the values obtained when the instant noodles were reconstituted and seasoned and subjected to a sensory test in the same manner as the texture test in Table 2, immediately after the instant noodles were produced and after being stored for 6 months (at room temperature). showed that. A comparison was also made for fried instant noodles, and the sensory test values immediately after production and 6 months later are also listed. Here, the fried instant noodles were obtained by performing deep-frying treatment at an oil temperature of 140° C. for 3 minutes instead of hot air drying in Comparative Example 1. The overall evaluation in Tables 5 and 6 is a value obtained by combining the opinions of the panelists in an overall evaluation that takes into account flavor and other factors in addition to the texture items. As is clear from the results in Tables 1 to 6, using the etherified starch or esterified starch of the present invention,
Non-fried instant noodles manufactured (Example 1~
4) is superior to other products (Comparative Examples 1 to 3) in terms of degree of gelatinization, texture, etc. Furthermore, when comparing the long-term storage stability with fried instant noodles and Comparative Example 1, the texture of fried instant noodles significantly deteriorated after being stored for 6 months.
In addition, Comparative Example 1 had poor texture both immediately and after 6 months, and had a strong raw texture. In contrast, it is clear that the non-fried instant noodles according to the present invention have a suitable texture both immediately and after 6 months, and are stable even during long-term storage. Furthermore, Table 2 shows that the etherified starch and esterified starch of the present invention are effective within a certain degree of substitution. Example 5 Non-fried instant noodles obtained in Examples 1 and 2 and Comparative Example 1 (sample numbers 2, 4, and
7, 9, 14) were measured. The restoration time is after pouring boiling water into the non-fried instant noodles.
Samples were taken every 30 seconds, cut with a knife, and the restoration state of the cut end was observed, and the time required for complete restoration was defined as the restoration time. The results are shown in Table 7.

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Claims (1)

[Claims] 1 Etherified starch selected from hydroxyethyl starch, hydroxypropyl starch and carboxymethyl starch with a degree of substitution (DS) of 0.005 to 0.3, or esterified starch selected from acetic acid starch, succinic acid starch, octenyl succinic acid starch and maleic acid starch. A method for producing non-fried instant noodles, characterized in that active gluten is added to at least one kind.