RU2790207C2 - Method for production of instant noodles - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production of instant noodles in which the sodium content is reduced. A method for producing instant noodles is proposed in which, at the stage of kneading the dough, the amount of table salt added to the water for kneading the dough to produce noodles is reduced by replacing table salt with potassium lactate at the rate of 0.5 to 1.5 g of potassium lactate per 1 g of table salt, and at the same time the amount of table salt is reduced by 20-50, wt. %, in terms of its total amount added to the water for kneading the dough. At the same time, the amount of table salt added to the water for kneading the dough to produce noodles is reduced by replacing table salt with potassium lactate at the rate of 0.5 to 1.0 g of potassium lactate per 1 g of table salt. Instant noodles are fried noodles or non-fried noodles.

EFFECT: invention provides the possibility of obtaining instant noodles with excellent properties, such as suitability for making noodles, texture and salty taste, and in which the sodium content is reduced.

4 cl, 2 tbl, 18 ex

Description

The field of technology to which the invention belongs

The present invention relates to a method for producing instant noodles in which the sodium content is reduced.

Prior Art

In recent years, many so-called “low-salt” products have been marketed on the market, in which the sodium content is reduced in order to prevent high blood pressure. In the “Recommended Dietary Intakes for Japanese Residents” published in fiscal year 2010 by the Ministry of Health, Labor and Welfare, the recommended daily intake of table salt for an adult male is less than 9 grams, and for an adult woman, less than 7. 5g. However, the “Recommended Dietary Intakes for Japanese Residents” published in FY 2015 recommends less than 8g of salt per day for an adult male and less than 7g for an adult woman. that, as the corresponding recommended levels of daily salt intake have decreased, salt reduction will continue to be preferred.

Methods for reducing the salt content of noodles, for example, are disclosed in Patent Literature 1-4.

Patent Literature 1 describes udon noodles containing wheat flour, a thickener composition, and water, wherein the thickener composition for udon noodles includes xanthan gum, locust bean gum, and guar gum, and in the method for producing udon noodles, said noodles have sufficient elasticity even though that the added amount of salt is less than usual.

Patent literature 2 describes noodle production technology

using arginine or arginine salt mixed into wheat flour to produce salt-free or low-salt Chinese noodles.

Patent Literature 3 describes noodles containing either isomaltulose, or reduced isomaltulose, or both of these isomaltulose, and a method for producing noodles as noodles with reduced or no sodium salts, in particular sodium chloride and sodium carbonate.

Patent Literature 4 describes a method for producing noodles using magnesium chloride contained in brine as a technology for producing salt-free noodles without adding common salt.

List of cited documents

Patent Literature

Patent Literature 1: Japanese Patent Application Laid-Open No. 2015-84772.

Patent Literature 2: Japanese Laid-open Application No. 2015-213434.

Patent Literature 3: Japanese Patent No. 4644298.

Patent Literature 4: Japanese Patent No. 4761534.

Brief description of the essence of the invention

Technical problem

The object of the present invention is to provide a method for producing instant noodles, in which the instant noodles exhibit excellent noodle workability, texture, and salty taste, and have a reduced sodium content.

Solution

The present inventors have found a method for producing instant noodles that provides a satisfactory noodle manufacturing process even if the amount of common salt used in the noodle dough kneading water is reduced, and in which the instant noodles also have good texture and salty taste, and have completed their search for the present invention.

More specifically, the present invention relates to a method for producing instant noodles in which the amount of common salt used for making noodles is reduced and in which common salt added to water for kneading noodle dough is replaced with potassium lactate at a rate of 0.5 to 1.5 g of potassium lactate per 1 g of table salt.

Beneficial Effects of the Invention

According to the present invention, a method for producing instant noodles can be provided in which the instant noodles exhibit excellent properties of noodle workability, texture and salty taste, and in which the sodium content of the noodles is reduced.

Description of embodiments of the invention

Below, the present invention is described in more detail. However, the present invention is not limited to the following description.

(1) Composition of raw materials

Examples of the main raw materials in the form of powders for producing instant noodles of the present invention include flour such as wheat flour (including durum flour (durum)), buckwheat flour, barley flour and rice flour, and various types of starch such as potato starch, tapioca starch and corn starch. They can be used singly or as a mixture. As starch, raw starch, gelatinized starch, modified starch such as acetylated starch, esterified starch and cross-linked starch, and the like can also be used.

Among the additional raw materials in the present invention, common salt, alkaline agents, phosphates, various thickening agents, noodle quality improvers, edible fats or oils, pH adjusters, various colorants such as carotene, preservatives and other additives commonly used in the production of fried noodles can be added. . They may be added together with the basic powdered raw material, or may be added in the form of a solution or dispersion to water for kneading dough.

In such a case, common salt is usually added to the water for kneading the dough in order to improve the taste and suitability for making noodles. Although the amount of common salt added varies depending on the type of noodle required, in most cases about 1 to 5 wt. % salt based on 1 kg of powder of the main raw material. When the amount of common salt in the noodles is reduced, the salty taste and workability of the noodles deteriorate if the amount of salt added to the dough kneading water is reduced.

Therefore, the present invention, in order to reduce the amount of common salt added to dough water, provides for the addition of potassium lactate to replace reduced common salt at a rate of 0.5 to 1.5 g potassium lactate/1 g salt. Even if the amount of table salt is reduced, instant noodles with sufficient noodle workability, good texture, and salty taste can be obtained by adding potassium lactate. If less than 0.5 g of potassium lactate is added with a significant reduction in the amount of common salt, the salty taste will deteriorate, the extensibility of the dough will deteriorate, the noodles will lose their viscoelastic properties, and it is unlikely that sufficient noodle workability and texture elasticity can be achieved. Conversely, if more than 1.5 g of potassium lactate is added while the amount of salt is greatly reduced, it will not only affect the salty taste of the noodles, but also cause an increase in water absorption capacity, which will make the noodles soften during cooking. The amount of potassium lactate is preferably 0.5 to 1.0 g, more preferably 0.75 to 1.0 g/1 g of reduced common salt.

Even if all the amount of common salt added to the dough water is eliminated, it is still possible to obtain instant noodles with good noodle workability, good texture, and good salty taste. However, salt is necessary to some extent and to provide a taste close to the salty taste of the salt itself, so potassium lactate is preferably replaced by 20 to 50 wt. % salt, based on the total amount of salt added to the water for kneading the dough.

(2) Dough kneading stage

The method for preparing a noodle dough (dough) according to the present invention can be carried out in a conventional manner. Specifically, the noodle base raw material powder and the dough mixing water can be kneaded so that the powder and water are uniformly mixed with each other in a batch mixer, jet mixer, vacuum mixer or the like to form a loose dough.

(3) Noodle making step

Next, noodle strings are made from the resulting dough. The manufacturing method can be carried out in a conventional manner, and examples of the manufacturing method include a method in which the dough is formed into ribbons of raw noodles using a dough roller; raw noodle dough strips are combined with each other to form a single noodle dough strip; a single noodle dough band is rolled out a plurality of times by the dough sheeter and thinned to a predetermined thickness; and cutting the rolled out dough strip into noodle strings is carried out by means of a cutting roller with a knife. Noodle strings can also be obtained by extrusion using an extruder. In the same way, with the help of an extruder, a dough strip of noodles can be obtained, which can then be rolled out and cut into threads. A plurality of noodle bands can be combined into a single dough noodle band having a multilayer structure, and this single band can then be rolled and cut.

(4) Steaming stage

The raw noodle strings obtained from the noodle manufacturing step are steam-processed in a conventional manner if gelatinization of the starch in the noodle strings is required. Since the preferred steaming conditions vary depending on the type of noodles and the thickness of the noodles, the preferred conditions can be appropriately selected so as to be suitable for forming the target texture of the noodles. As for the steaming method, the heating of the noodle strings can also be carried out not only with boiling water or saturated steam, but also with superheated steam, and humidification steps such as sprinkling or dipping can also be combined with each other. The steamed noodles may optionally be coated (by spraying or dipping) with a liquid seasoning and an anti-sticking agent for the noodles.

(5) Drying stage

The strings of noodles are cut in an amount calculated for one meal and weighed. The drying container, called the mold, is filled with noodle strings, which are then dried. In the case of fried noodles, the noodle strings are dried by frying while dipping the noodle strings in frying oil. The fried noodles are preferably dried by frying at a frying oil temperature of 140°C to 160°C. The fried noodles may be dried so that the moisture content of the noodles after drying is 1.5 to 5 wt. %.

According to non-fried noodle drying technology, non-fried noodles can be dried by a well-known method such as hot air drying, high temperature hot air drying, superheated steam drying, and microwave drying.

Hot air drying methods such as hot air drying and high temperature hot air drying are well known; the non-fried noodles are preferably dried under conditions of a drying temperature of 60°C to 150°C and an air flow rate of 1 to 70 m/s. The drying step may be carried out under a combination of a variety of conditions; non-fried noodles can be dried so that the moisture content of the noodles after drying is 14.5 wt. % or less.

As mentioned above, replacing common salt added to the water for kneading dough for making noodles with potassium lactate at the rate of 0.5 to 1.5 g of potassium lactate per 1 g of common salt can provide a method for producing instant noodles in which the instant noodles cooking shows excellent properties such as noodle workability, texture and salty taste, and low sodium content.

Examples

Below, embodiments of the present invention are described in more detail through the following examples.

Experiment 1: Relative to Reduced Salt and Added Potassium Lactate

Test Case 1

Water for kneading the dough, obtained by dissolving 20 g of common salt, 3 g of phosphate and 4 g of polyphosphate in it and diluting the mixture to 380 ml, was added to 1 kg of the main raw material in the form of a powder containing 800 g of wheat flour and 200 g of acetylated tapioca starch, and the total mixture was mixed in a normal pressure mixer for 15 minutes until a noodle dough (dough) was formed.

The cooked dough was formed into raw noodle ribbons using a dough roller; the raw noodle strips were combined with each other to form a single dough noodle strip. The resultant single dough strip of noodles was rolled out with a dough roller so that the final thickness of the strip was 0.85 mm. The dough strip of noodles was cut with a cutter roller with a #12 square cutter into noodle strings.

Then, the noodle strings were subjected to steam treatment in a steam chamber into which saturated steam was introduced for 2 minutes (steam consumption is 270 kg/h) to initiate starch gelatinization in the noodle strings.

The noodle strings with gelatinized starch were immersed in a liquid seasoning prepared by dissolving 50 g of common salt and 10 g of monosodium glutamate in water and diluting the mixture to 1 liter; cut into lengths of approximately 30 cm, and then divided into 95-gram servings, each of which is designed for one meal. A fry mold (container) was filled in the indicated portions, and the noodle strings were dried at 145°C for 2 minutes and 10 seconds to obtain a sample of fried noodles (udon) with a moisture content of 3 wt. %.

Test Case 2

A sample of fried noodles (udon) was prepared by the method of Test Example 1, except that the amount of common salt added to the water for kneading the dough was 15 g.

Test case 3

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of table salt added to the dough water was 15 g and the amount of 78% potassium lactate solution added was 3.2 g (equivalent to 2.5 g potassium lactate).

Test Case 4

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of table salt added to the dough water was 15 g and the amount of 78% potassium lactate solution added was 6.4 g (equivalent to 5 g potassium lactate).

Test Case 5

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of common salt added to the dough water was 15 g and the amount of 78% potassium lactate solution added was 9.6 g (equivalent to 7.5 g potassium lactate).

Test Case 6

A sample of fried noodles (udon) was prepared by the method of Test Example 1, except that the amount of common salt added to the water for kneading the dough was 10 g.

Test Case 7

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of common salt added to the dough kneading water was 10 g and the amount of 78% potassium lactate solution added was 6.4 g (equivalent to 5 g potassium lactate).

Test Case 8

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of common salt added to the dough water was 10 g and the amount of 78% potassium lactate solution added was 9.6 g (equivalent to 7.5 g potassium lactate).

Test Case 9

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of common salt added to the dough water was 10 g and the amount of 78% potassium lactate solution added was 12.8 g (equivalent to 10 g potassium lactate).

Test Case 10

A sample of fried noodles (udon) was prepared by the method of Test Example 1, except that the amount of common salt added to the water for kneading the dough was 10 g, and the amount of added 78% potassium lactate solution was 19.2 g (equivalent to 15 g potassium lactate).

Test Case 11

A sample of fried noodles (udon) was prepared by the method of Test Example 1, except that the amount of table salt added to the water for kneading the dough was 5 g.

Test case 12

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of table salt added to the water for kneading the dough was 5 g, and the amount of 78% potassium lactate solution added was 9.6 g (equivalent to 7.5 g potassium lactate).

Test case 13

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of table salt added to the water for kneading the dough was 5 g and the amount of 78% potassium lactate solution added was 19.2 g (equivalent to 15 g potassium lactate).

Test case 14

A sample of fried noodles (udon) was prepared by the method of Test Example 1 except that the amount of table salt added to the dough kneading water was 5 g and the amount of 78% potassium lactate solution added was 28.8 g (equivalent to 22.5 g potassium lactate).

The suitability for making noodles in each Test Example, the texture and the salty taste of the noodles after cooking were evaluated by comparison with Test Example 1, which served as a standard. A sample having the same good suitability for making noodles as that of Test Example 1 (standard) is indicated with a ¤. A sample having almost good noodle workability is indicated by ¡. A sample having poor suitability for making noodles but suitable for machine noodle production is marked with Δ. A sample that is not suitable for making noodles and not suitable for machine noodle production is marked with an x.

In the brewing method, the noodle sample, dry soup concentrate and 380 ml of boiling water were put into a bowl-shaped container in the form of a paper cup with a foam layer, which was then covered with a lid and left alone for 3 minutes. The sample was then eaten and its texture and salty taste were evaluated. Samples were evaluated by five qualified experts. With regard to texture, a sample with moderate smoothness and elasticity and as good as that of Test Example 1 is indicated with a ¤. A sample with not quite satisfactory smoothness and elasticity compared to the sample of test example 1, but rather benign, is indicated by ¡. A sample with insufficient smoothness and elasticity and poor texture is indicated by Δ. A sample lacking smoothness and elasticity and having a very poor texture is marked with an x. With regard to the salty taste, a sample having the same good taste as that of Test Example 1 is indicated with a ¤. A sample that is less salty than that of Test Example 1, or felt tart but almost tolerable, is indicated with a ¡. A sample that has a slight salty taste or astringency and is therefore rated as bad is indicated by the sign Δ. A sample that does not have a salty taste or has a strong astringency and is therefore rated as very poor is marked with an x.

The following Table 1 describes the results of the noodle suitability evaluation and sensory evaluation of each of the Test Examples of Experiment 1.

Experiment 2: evaluation of other noodle samples

Test case 15

A main raw material powder comprising 850 g of wheat flour and 150 g of acetylated tapioca starch was mixed with 5 g of calcium carbonate powder as an auxiliary material. To the mixture was added water for kneading dough containing 15 g of common salt, 10 g of kansui preparation (potassium carbonate: sodium carbonate = 6:4), 1 g of sodium phosphate, 1 g of polyphosphate and 0.2 g of yellow dye from marigold petals, dissolved in 400 g of water. The mixture was mixed in a normal pressure mixer for 15 minutes until a noodle dough (dough) was obtained.

The cooked dough was formed into raw noodle ribbons using a dough roller; raw noodle ribbons were combined with each other to form a single noodle ribbon. The resulting single ribbon of noodles was rolled out with a pastry roller so that the final thickness of the ribbon was 1.5 mm. The noodle strip was cut into noodle strings using a cutting roller with a #16 round cutter.

Then, the noodle strings were steamed for 2 minutes and 30 seconds in a steam chamber into which saturated steam was introduced for 2 minutes (steam consumption was 270 kg/h) to gelatinize the starch in the noodle strings.

The starch gelatinized noodle strings were dipped in a liquid seasoning prepared by dissolving 45 g of table salt, 5 g of gum arabic and 3 g of monosodium glutamate in water and diluting the mixture to 1 liter within 5 seconds; cut into lengths of approximately 30 cm, and then divided into 145-gram servings, each of which is designed for one meal. The mold was filled in the indicated portions, and the noodle strings were dried at 85°C for 50 minutes to obtain a sample of non-fried Chinese noodles.

Test case 16

A non-fried Chinese noodle sample was obtained in the same manner as in Test Example 15, except that the amount of common salt added to the dough kneading water was 10 g, and the amount of potassium lactate solution was 6.4 g (equivalent to 5 g of lactate potassium).

Test case 17

The main raw material powder containing 700 g of wheat flour and 300 g of buckwheat flour was mixed with dough-kneading water containing 20 g of sodium chloride, 4 g of sodium phosphate and 2.5 g of polyphosphate dissolved in 360 g of water in a normal pressure mixer in for 15 minutes until the noodle dough (dough) is obtained.

The resulting dough was formed into raw noodle ribbons using a dough roller; raw noodle ribbons were combined with each other to form a single noodle ribbon. The resulting single ribbon of noodles was rolled out with a pastry roller so that the final thickness of the ribbon was 1.0 mm. The noodle string was cut into noodle strings using a cutting roller with a #20 square cutter.

Then, the noodle strings were steamed for 2 minutes in a steam chamber into which saturated steam was introduced (steam consumption was 240 kg/h), and the starch in the noodle strings was gelatinized.

The strands of noodles with gelatinized starch were immersed in a liquid seasoning prepared by dissolving 10 g of common salt and 1 g of citric acid in water and diluting the mixture to 1 liter; cut into lengths of approximately 30 cm, and then divided into 100-gram servings, each of which is designed for one meal. A fry mold (container) was filled with the indicated portions, and the noodle strings were dried at 150°C for 2 minutes and 10 seconds to obtain a sample of fried noodles (soba) with a moisture content of 3 wt. %.

Test Case 18

A sample of fried noodles (soba) was obtained in the same manner as in Test Example 17, except that the amount of table salt added to the water for kneading the dough was 16 g, and the amount of added 78% potassium lactate solution was 3.8 g (equivalent to 3 g of potassium lactate).

The samples obtained in Experiment 2 were evaluated in the same way as in Experiment 1. Table 2 below shows the evaluation results. With regard to the cooking method, in Test Examples 15 and 16, a sample of non-fried Chinese noodles was placed in a cooking vessel with 500 ml of boiling water, the sample was brought to a boil and boiled for 5 minutes, then the fire was turned off, the sample was poured into a cup, the noodles were eaten, and carried out its evaluation. Test Examples 17 and 18 were performed in the same manner as in Experiment 1.

table 2

Claims (4)

1. A method for producing instant noodles, in which at the stage of kneading the dough, the amount of salt added to the water for kneading the dough to obtain noodles is reduced by replacing salt with potassium lactate at the rate of 0.5 to 1.5 g of potassium lactate per 1 g of salt, and the amount of salt is reduced by 20-50 wt.% in terms of its total amount added to the water for kneading the dough. 2. The method for producing instant noodles according to claim 1, in which the amount of salt added to the water for kneading the dough to obtain noodles is reduced by replacing salt with potassium lactate at the rate of 0.5 to 1.0 g of potassium lactate per 1 g of table salt. 3. The method for producing instant noodles according to claim 1 or 2, wherein the instant noodles are fried noodles. 4. The method for producing instant noodles according to claim 1 or 2, wherein the instant noodles are non-fried noodles.