JP2018033363A - Production method of raw noodles and frozen noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing raw noodles having excellent noodle-making property, excellent texture and flavor and reduced sodium, and a method for producing frozen noodles. By adding 1 to 3% by weight of potassium lactate to a main raw material powder such as wheat flour, raw noodles having excellent noodle-making properties, texture and flavor can be produced without adding salt. be able to. Further, by pregelatinizing the raw noodles with boil or the like, storing them in a container, and then freezing them, sodium is reduced, and frozen noodles having an excellent texture and flavor can be produced. [Selection diagram] None

Description

  The present invention relates to a method for producing raw noodles and frozen noodles having a reduced sodium content.

  In recent years, many so-called salt-reducing products with reduced sodium content have been put on the market to prevent hypertension. In the 2010 edition of the Japanese Ministry of Health, Labor and Welfare, “Japanese dietary intake standards”, the target daily salt intake was less than 9 g for adult men and less than 7.5 g for adult women. In the 2015 edition, the daily salt intake target value was less than 8 g for adult men and less than 7 g for adult women, and the daily salt intake target value decreased. It is thought to go.

  For example, Patent Documents 1 to 4 disclose techniques for reducing the salt content of noodles.

  Patent Document 1 discloses a technique for a udon noodle having sufficient stiffness even when the amount of salt added is smaller than that in conventional noodle noodles containing flour, a paste composition, and water. As the composition, udon noodles containing xanthan gum, roast bean gum and guar gum are described.

  Patent Document 2 describes a technique for producing noodles by mixing wheat flour with arginine or an arginine salt as a technique for producing salt-free or low-salt Chinese noodles.

  Patent Document 3 discloses a method for producing noodles with reduced or zero sodium salt, especially sodium chloride and sodium carbonate, and noodles containing either or both of isomaltulose and reduced isomaltulose. The law is described.

  Patent Document 4 describes a method for producing noodles using magnesium chloride contained in bittern as a technique for producing salt-free noodles by manufacturing without adding salt.

Japanese Patent Laying-Open No. 2015-84772 Japanese Patent Laid-Open No. 2015-213434 Japanese Patent No. 4644298 Japanese Patent No. 4761534

  It is an object of the present invention to provide a method for producing raw noodles having excellent noodle-making properties, texture and flavor and reduced sodium and a method for producing frozen noodles.

  The inventor has been studying noodle making technology without adding sodium salt containing salt when reducing the salt. When noodle making is performed with potassium lactate added, it is inferior to the case of adding conventional salt. As a result, the present inventors have found out that it is possible to make noodles without losing the flavor and texture.

  That is, mixing the main raw material powder with water and at least 1 to 3% by weight of potassium lactate as a secondary raw material with respect to the total weight of the main raw material powder to prepare a dough; A raw noodle production method characterized by comprising: a main raw material powder, water, and 1 to 3% by weight of potassium lactate as a secondary raw material with respect to the total weight of at least the main raw material powder; , A step of preparing a dough, a step of preparing a noodle string from the prepared dough, a step of pregelatinizing the prepared noodle strand, filling the pregelatinized noodle strand into a freezing tray, And a step of producing a frozen noodle mass and a step of taking out the frozen frozen noodle mass from a freezing tray.

  Further, it is desirable that no sodium salt containing sodium chloride is contained as an auxiliary material.

  The raw noodles and frozen noodles of the present invention are preferably Chinese noodles.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing raw noodles and a method for producing frozen noodles, which are excellent in noodle-making properties, texture and flavor, and have reduced sodium.

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Raw material blends As main raw material powders used for production of raw noodles and frozen noodles according to the present invention, wheat flour (including durum flour), buckwheat flour, barley flour, rice flour and other flours, potato starch, tapioca starch, corn starch, etc. These starches may be used, and these may be used alone or in combination. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used.

  Moreover, in this invention, 1-3 weight% of potassium lactate is added as an auxiliary material with respect to the total weight of these main raw material powders. By adding potassium lactate, it is possible to produce raw noodles and frozen noodles with satisfactory noodle-making properties and texture without adding sodium salts such as salt. The addition method is not particularly limited, but it is preferable to add it by dissolving in kneading water. When potassium lactate is less than 1% by weight, when no sodium salt such as sodium chloride is added, the dough progress and viscoelasticity are lacking, and it is difficult to obtain a sufficient noodle-making property and elastic texture. Moreover, in frozen noodles, drying of the surface of the noodles called “freeze-burning” tends to proceed during storage. Conversely, adding more than 3% by weight of potassium lactate not only affects the taste, but also increases the water absorption and softens the noodles when cooked. A more preferable addition amount of potassium lactate is 1.5 to 2.5% by weight based on the total weight of the main raw material powder.

As other auxiliary materials, in the present invention, common salt and alkali agents, phosphates, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, carotene pigments commonly used in the production of raw noodles and frozen noodles And various other dyes and preservatives can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water. However, it is preferable not to use alkali agents and phosphates containing sodium chloride and sodium as much as possible.
Particularly in the case of Chinese noodles, it is preferable to use a potassium carbonate salt and / or potassium phosphate salt called brine, and it is preferable to add about 0.5 to 3% by weight based on the total weight of the main raw material powder. . Moreover, the pH of the noodle dough can be lowered by adding 0.1 to 0.5% by weight of calcined calcium as a pH adjusting agent with respect to the main raw material powder, and more potassium carbonate salt and / or potassium phosphate salt Not only can the amount of addition be kept low, but the noodle dough is adjusted to the alkali side, so that it is difficult to feel the excretion of the potassium salt.

2. Kneading process The method for preparing the noodle dough (dough) according to the present invention may be performed according to a conventional method. That is, the noodle raw material powder and the kneading water may be mixed in a batch mixer, a flow jet mixer, a vacuum mixer or the like so as to be uniformly mixed, and a rag-shaped dough may be prepared.

3. Noodle making process Next, noodle strings are prepared from the prepared dough. As a production method, it may be carried out in accordance with a conventional method, a method for producing noodle strings by extruding dough using an extruder or the like, or a dough is made into a rough noodle band by a roll, and then a noodle band is formed by composite etc. Examples of the method include rolling a plurality of times to obtain a predetermined noodle band thickness, and then cutting the noodle band with a cutting roll called a cutting blade or cutting a knife to produce a noodle string. When preparing a noodle band after preparing a noodle band, the noodle band may be rolled and cut after the extruder is prepared, and a noodle band having a multilayer structure may be formed by combining a plurality of noodle bands. After production, rolling and cutting may be performed. When producing an extruded noodle band or an extruded noodle string using an extruder or the like, it is preferably carried out under reduced pressure. Next, the produced noodle strings are cut at an appropriate length to obtain raw noodle strings. The raw noodle strings may be powdered and then packaged to obtain raw noodles. The raw noodle strings may be frozen noodles according to the following steps.

4). The raw noodle strings obtained in the cooking process and the noodle making process are then cooked by boiling and / or steaming in a conventional manner to make the noodle strings alpha. Since the preferable conditions for the boil temperature and the boil time differ depending on the type of noodle and the thickness of the noodle, the preferable temperature may be set appropriately according to the target texture. About boil temperature, it is about 95-100 degreeC. For Chinese noodles, it is usually about 20 seconds to 5 minutes, and for udon, it is about 4 to 20 minutes. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed, and a water replenishing process such as showering or dipping can be combined. If necessary, the cooked noodles can be washed with water and immersed in a seasoning liquid.

5. Filling process: Filling the frozen tray with the gelatinized noodle strings. The filling method is not particularly limited, and examples thereof include a method of dropping a cooked noodle string through a tubular chute from above the freezing tray and filling it.

7). Freezing step Next, the noodle strings filled in the freezing retainer are quickly frozen. The freezing method is preferably quick freezing at a temperature of about −30 to −60 ° C. with a spiral freezer, a tunnel freezer or the like. The frozen noodle mass is taken out of the freezer retainer and made into a frozen noodle mass.

8). The frozen noodle mass produced in other processes can be further packaged by adding liquid soup separately to obtain a frozen noodle product. It is also possible to prepare frozen noodle products with ingredients by adding ingredients before the freezing step and freezing with noodles to produce frozen noodle chunks, or attaching frozen ingredients to the prepared frozen noodle chunks it can.

  As described above, the dough is prepared by mixing the main raw material powder, water, and 1-3% by weight of potassium lactate with respect to the total weight of the main raw material powder, and preparing the noodle strings from the prepared dough. Thus, a method for producing raw noodles with excellent noodle-making properties, reduced texture and flavor and reduced sodium content can be obtained. Moreover, the raw noodles can be α-modified and frozen to provide a method for producing frozen noodles with excellent noodle-making properties and reduced sodium content with excellent texture and flavor.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Experiment 1> About Raw Noodles (Example 1-1)
The main raw material powder consisting of 1000 g of wheat flour is mixed with 3 g of calcined calcium and 5 g of wheat gluten as auxiliary materials, 9 g of potassium carbonate, 1.3 g of pigment, 50 g of ethanol, 25.6 g of 78% potassium lactate aqueous solution (as potassium lactate) 20 g) of kneaded water dissolved in 320 g of water was added, the mixture was kneaded for 3 minutes under normal pressure with a vacuum mixer, and then kneaded for 8 minutes under reduced pressure to prepare noodle dough (dough).

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The prepared noodle strip is rolled with a roll so that the final noodle strip thickness is 1.7 mm, and the noodle strip is cut with a No. 20 cutting blade roll to form a noodle strip, and the length of the noodle strip is about 35 cm. It cut | disconnected so that it might become, and it was set as the raw noodle string.

  Subsequently, sago starch was dusted on 110 g of the prepared raw noodle strings to prepare raw noodle samples.

(Example 1-2)
A raw noodle sample was prepared according to the method of Example 1-1 except that 12.8 g of a 78% potassium lactate aqueous solution (10 g as potassium lactate) was used.

(Example 1-3)
A raw noodle sample was prepared in accordance with the method of Example 1-1 except that 19.2 g of a 78% potassium lactate aqueous solution (15 g as potassium lactate) was used.

(Example 1-4)
A raw noodle sample was prepared according to the method of Example 1-1 except that 32 g of a 78% potassium lactate aqueous solution (25 g as potassium lactate) was used.

(Example 1-5)
A raw noodle sample was prepared in accordance with the method of Example 1-1 except that 38.4 g of a 78% potassium lactate aqueous solution (30 g as potassium lactate) was used.

(Comparative Example 1-1)
Wheat gluten 5g as powder is mixed with the main raw material powder consisting of 1000g of wheat flour, and kneaded water in which 15g of sodium chloride, 6g of sodium carbonate, 9g of potassium carbonate, 1.3g of pigment, 50g of ethanol are dissolved in 320g of water is added. Then, the mixture was kneaded for 3 minutes under normal pressure with a vacuum mixer, and then kneaded for 8 minutes under reduced pressure to prepare a noodle dough. Thereafter, raw noodle samples were prepared according to the method of Example 1-1.

(Comparative Example 1-2)
A raw noodle sample was prepared according to the method of Example 1-1 except that potassium lactate was not added.

  The noodle-making properties of the noodles in each test section, and the texture and flavor of the noodles after cooking were evaluated based on Comparative Example 1-1. The noodle-making properties of the noodles are as good as Comparative Example 1-1, 概 ね for generally good, △ for noodle-inferior but machine-made noodles, and lack of noodle-making The thing which cannot do noodles was set as x.

  About cooking method, put water in a pan to boil, put each noodle sample in it, cook for 3 minutes, take out the noodles into a colander, drain the water well, prepare chicken soy sauce flavored soup The food was put in a container containing, and the texture and flavor were evaluated. The evaluation was performed by five skilled panelists, and the texture was moderately elastic and good as in Comparative Example 1-1, slightly hard or soft but generally good ○, hard Or, it was soft and lacked in texture, and Δ was too hard or too soft and markedly lacked in texture. In addition, as for the flavor, ◎, as good as Comparative Example 1-1, ◯ for generally good, △ for inferior gummy, and x for strongly inferior gummy.

  The noodle-making properties and sensory evaluation results for each test section in Experiment 1 are shown in Table 1 below.

<Experiment 2> About frozen noodles (Example 2-1)
The main raw material powder consisting of 1000 g of wheat flour is mixed with 3 g of calcined calcium and 5 g of wheat gluten as auxiliary materials, 9 g of potassium carbonate, 1.3 g of pigment, and 25.6 g of 78% potassium lactate aqueous solution (20 g as potassium lactate). Kneading water dissolved in 340 g of water was added, kneaded for 3 minutes under normal pressure with a vacuum mixer, and then kneaded for 8 minutes under reduced pressure to prepare noodle dough.

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The prepared noodle strip is rolled with a roll so that the final noodle strip thickness is 1.7 mm, and the noodle strip is cut with a No. 20 cutting blade roll to form a noodle strip, and the length of the noodle strip is about 35 cm. It cut | disconnected so that it might become, and it was set as the raw noodle string.

  110 g of the prepared raw noodle strings were boiled in boiling water for 60 seconds, washed and cooled with cold water at 10 ° C. for 30 seconds, filled into a retainer (caliber: 150 × 100 mm, bottom diameter: 135 × 105 mm, retainer height: 45 mm), −35 The frozen noodle mass was frozen for 30 minutes with an air blast type quick freezer at 0 ° C., and the frozen noodle mass was taken out from the retainer to obtain a frozen noodle mass sample.

(Comparative Example 2-1)
Wheat gluten 5g is mixed with powder into the main raw material powder consisting of 1000g of wheat flour, kneaded water in which 15g of sodium chloride, 6g of sodium carbonate, 9g of potassium carbonate and 1.3g of pigment are dissolved in 340g of water is added, and a vacuum mixer is added. The mixture was kneaded for 3 minutes under normal pressure and then kneaded for 8 minutes under reduced pressure to prepare a noodle dough. Thereafter, frozen noodle samples were produced according to the method of Example 2-1.

(Comparative Example 2-2)
A frozen noodle mass sample was produced in the same process as in Example 2-1, except that potassium lactate was not added.

  The noodle-making properties and sensory evaluation results of each test section in Experiment 2 are shown in Table 1 below. The evaluation method was the same as in Experiment 1. Further, the reference was Comparative Example 2-1. As for the cooking method, the frozen noodle sample was put in a pan containing 450 ml of hot water, boiled for 2 minutes and 30 seconds, the fire was turned off, the soy sauce-like liquid seasoning was put in the container, and the sample was transferred to a container.

  The noodle-making properties and sensory evaluation results of each test section in Experiment 2 are shown in Table 2 below.

Claims (6)

A step of preparing a dough by kneading main raw material powder, water, and at least 1 to 3% by weight of potassium lactate as an auxiliary material with respect to the total weight of the main raw material powder;
A process for producing noodle strings from the prepared dough, and a method for producing raw noodles.   The method for producing raw noodles according to claim 1, wherein the auxiliary material does not contain a sodium salt.   The method for producing raw noodles according to claim 1, wherein the raw noodles are Chinese noodles. A step of preparing a dough by kneading main raw material powder, water, and at least 1 to 3% by weight of potassium lactate as an auxiliary material with respect to the total weight of the main raw material powder;
Producing noodle strings from the prepared dough,
A step of converting the produced noodle strings into α,
filling the pre-gelatinized noodle strings into a freezing tray and freezing to produce a frozen noodle mass;
Removing the frozen noodle mass frozen from the freezing tray, and a method for producing frozen noodles.   The method for producing frozen noodles according to claim 4, wherein the auxiliary material does not contain sodium salt.   The method for producing frozen noodles according to any one of claims 4 and 5, wherein the raw noodles are Chinese noodles.