JP2017175923A - Method for producing non-fried instant noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing non-fried instant noodles in which acridity characteristic of potassium chloride is masked in non-fried instant noodles using potassium chloride as an alternative for salt in the purpose of salt reduction.SOLUTION: Provided is a method for producing non-fried instant noodles in which acridity characteristic of potassium chloride is masked in non-fried noodles using potassium chloride as an alternative for salt in the purpose of salt reduction where noodle lines produced by the conventional method from a noodle dough obtained by adding potassium chloride of 10 to 30 g to 1 kg of the main raw material powder and mixing the same are pregelatinized, hot blast drying is performed till the content of water reaches 7 to 14 wt.%, and the dried noodle masses are further heated and dried till the content of water reaches 3 to 6 wt.% with high temperature hot blast, a mixed gas of high temperature blast and steam or superheated steam of 120 to 200°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing non-fried instant noodles.

  Conventionally, dry instant noodles can be roughly classified into fried (fried) noodles and non-fried noodles. The fried noodles are noodles obtained by frying the gelatinized noodles with oil at about 150 ° C. and drying them. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying with oil, and there are several methods, but hot air with a wind speed of about 4 m / s or less at about 70 to 100 ° C. is used. A hot air drying method is generally used in which the air is dried for about 30 to 90 minutes. In addition to these dried instant noodles, there is raw-type instant noodles that are pH-adjusted with acid, completely sealed, heat sterilized, and preserved.

  In recent years, with increasing health consciousness, many so-called low-salt foods that do not use salt as much as possible have been put on the market. For noodles, a technique for reducing salt has been proposed (for example, Patent Document 1 or 2).

  Patent Document 1 is a technique related to a method for producing Chinese noodles with improved texture and a salt-free or low-salt Chinese noodle modification preparation. The amount of arginine or arginine salt per 100 g of wheat flour is 0.001 in terms of arginine. 1 to 0.5 g, salt content 0.01 to 0.9 g, egg white amount 0.1 to 5 g, guar gum amount 0.1 to 5 g, alginic acid amount 0.01 to 2 g or alginate A method for producing Chinese noodles of 0.01 to 2 g is described.

  Patent document 2 is a technique of instant noodles to which no salt is added. In instant noodles formed by blending cereal flour mainly composed of wheat flour, 0.02 to 1.0 of glutathione is added to 100 parts by weight of the cereal flour. Instant noodles characterized by containing parts by weight are described.

  Apart from these techniques, potassium chloride is used in many foods as an alternative to salt, and a technique using potassium chloride in noodles has also been proposed (for example, Patent Document 3). However, potassium chloride has a unique taste while having a salty taste, and when potassium chloride is used as a substitute for salt, there is still a problem in terms of taste.

Japanese Patent Laid-Open No. 2015-213434 Japanese Patent No. 3401398 Japanese Examined Patent Publication No. 63-57023

  An object of the present invention is to provide a method for producing non-fried noodles in which non-fried noodles using potassium chloride as a substitute for sodium chloride for the purpose of reducing salt are masked with the peculiar taste of potassium chloride.

  The inventor manufactured non-fried noodles using potassium chloride instead of salt for the purpose of reducing the salt, but strongly felt the peculiarity of potassium chloride. Thus, as a result of earnest research, it was found that the dried noodle mass once dried was subjected to heat treatment again to mask the peculiarity of potassium chloride.

  That is, a noodle making process for producing noodle strings from a kneaded noodle dough by adding 10 to 30 g of potassium chloride to 1 kg of the main raw material powder, and the noodle strings produced in the noodle making process are α-ized. a hot air drying step in which the noodle strings produced in the pregelatinization step are dried with hot air until the water content becomes 7 to 14% by weight, and a dried noodle lump is produced; after the hot air drying step, the dry noodles A non-fried instant noodle characterized by comprising: a hot drying step of 120 to 200 ° C., a hot-air mixture of hot air and water vapor, or a heat-drying step of heating and drying until the water content becomes 3 to 6% by weight with superheated water vapor Is the method.

INDUSTRIAL APPLICABILITY According to the present invention, there can be provided a method for producing non-fried noodles in which the peculiarity of potassium chloride is masked in non-fried noodles using potassium chloride as a substitute for salt for the purpose of reducing salt.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of non-fried instant noodles manufactured in this invention may be what is known in this technical field. For example, Chinese noodles, udon, soba, pasta and the like can be mentioned.

1. Ingredients for raw material For the non-fried instant noodles according to the present invention, ordinary instant noodle ingredients can be used. That is, as the main raw material powder, wheat flour (including durum flour), flour such as buckwheat and rice flour, and various starches such as potato starch, tapioca starch and corn starch may be used alone or in combination. May be. 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, potassium chloride is used instead of the salt generally used in manufacture of noodles. As addition amount of potassium chloride, it adds in the range of 10-30 g with respect to 1 kg of main raw material powder | flour. If it is less than 10 g, it is difficult to obtain sufficient noodle-making properties and salty taste, and if it exceeds 30 g, the peculiar pity of potassium chloride cannot be masked. More preferably, about 10 to 20 g is added to the main raw material powder.

  Furthermore, in the present invention, alkali agents, phosphates, various thickeners, noodle quality improvers, edible fats and oils, pH adjusters, pigments and the like that are generally used as auxiliary materials 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.

2. Noodle Making Process The method for producing 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 kneaded 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.

  Next, a noodle string is produced from the produced dough. The production method may be carried out in accordance with a conventional method, such as a method for producing noodle strings by extruding dough using an extruder or the like, or a noodle strip formed by combining dough and then rolling a plurality of times with a roll to obtain a predetermined noodle A method of forming a noodle strip by cutting the noodle strip with a cutting roll called a cutting blade is used. When cutting noodle strips after making the noodle strips, the noodle strips may be rolled and cut using an extruder, and a noodle strip with a multilayer structure is prepared by combining multiple noodle strips. After that, rolling and cutting may be performed.

3. α- Formation Step Next, the raw noodle strings obtained are pre-gelatinized by steaming and / or boiling. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed, and a process of applying moisture by spraying or dipping can be combined before, during and after cooking.

4). Seasoning step In the present invention, seasoning can also be performed by attaching a seasoning liquid (seasoning liquid) to the noodle strings thus gelatinized by spraying or dipping. The seasoning process is not necessarily performed and may be omitted.

5. Cutting and charging Next, the noodle strings are cut into 20 to 50 cm servings. The cut noodle strings are put into a stainless steel hot air drying device called a retainer.

6). Hot air drying process
Next, the noodle strings thrown into the retainer are dried with hot air to produce a dried noodle mass having a moisture content of 7 to 14% by weight. The hot air drying conditions are not particularly limited, but may be dried to such an extent that the noodle strings do not swell with hot air of about 60 to 110 ° C. There is no particular limitation on the wind speed, and it may be dried to the extent that the noodles do not swell in the range of 1 to 70 m / s. Moreover, in a hot air drying process, hot air drying can also be performed combining several drying conditions.

  In addition, although the cause of the moisture in the dried noodle mass after hot air drying in the present invention is not known, the smaller one has a higher effect of improving potassium chloride in the heating and drying process described later, preferably 7 to 10% by weight. is there. If it is less than 7% by weight, it is not preferable because sufficient heating cannot be performed in the heating and drying step described later.

7). Heat drying step Next, the hot air-dried dried noodle mass is heated and dried with hot air at 120 to 200 ° C., a mixed gas of hot air and steam, or superheated steam until the water content becomes 3 to 6% by weight. More preferably, it is 140-160 degreeC. By further heating and drying the dried noodle mass that has been dried with hot air, the bitterness of potassium chloride is improved. This effect is presumed to be caused by physical and chemical changes such as swelling and discoloration of the noodle strings that occur during heat drying, but cannot be obtained by heating with an infrared oven.

  If the water content after the heating and drying step is less than 3% by weight, the noodle mass may be burnt or the noodle mass will be excessively discolored, which is not preferable. On the other hand, if it is higher than 6% by weight, the amount of heat received in the heating and drying step is too small, and the effect of improving the stagnation of potassium chloride cannot be obtained.

  The wind speed of the hot air or a mixed gas of hot air and saturated steam is preferably as high as possible so that the dried noodle mass is not blown away. In the case of hot air or a mixed gas of hot air and steam, preferably 10 to 10 70 m / s, more preferably 30 to 70 m / s.

  In the case of superheated steam, although depending on the size of the superheated steam storage, it is preferable to fill the dry noodle mass with superheated steam so that the flow rate is about 50 to 300 kg / h.

  The noodle mass that has undergone the heating and drying step is cooled to obtain non-fried instant noodles.

8). The non-fried instant noodles that have been cooled in other processes are transferred to a packaging process and packaged in a cup or bag together with soup and ingredients and sold as non-fried instant noodle products.

  As described above, the noodle strings produced by a conventional method from the kneaded noodle dough added with 10-30 g of potassium chloride per 1 kg of the main raw material powder are aerated and dried with hot air until the water content becomes 7-14 wt%. The dried noodle mass is further dried by heating with high-temperature hot air at 120 to 200 ° C., a mixed gas of high-temperature hot air and water vapor, or superheated water vapor until the water content becomes 3 to 6% by weight. In addition, it is possible to provide a method for producing non-fried noodles in which non-fried noodles using potassium chloride as an alternative to sodium chloride are masked with the unique essence of potassium chloride.

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

Example 1
To the main raw material powder obtained by mixing 900 g of semi-medium power powder and 100 g of acetylated tapioca starch as the main raw material powder, add 340 ml of kneaded water in which 15 g of potassium chloride, 6 g of brine and 3 g of polymerized phosphate are dissolved, and using an atmospheric mixer. The mixture was chased for 15 minutes to prepare a rag-shaped dough.

  The prepared dough was used to prepare a rough noodle band using a normal shaping roll, and two pieces of the coarse noodle band were combined again using a shaping roll to prepare a noodle band.

  The produced noodle strip was rolled with a rolling roll 6 times to a predetermined thickness of 0.75 mm. The rolled noodle strip was used as a noodle string by using a No. 20 cutting blade roll.

  The cut noodle strings were immediately steamed for 40 seconds in a steam chamber supplied with saturated steam at 240 kg / h, then immersed in warm water at 80 ° C. for 5 seconds, and saturated steam again at 240 kg / h. It was steamed for 40 seconds in the steambox supplied.

  The steamed noodle strings were dipped for 5 seconds in a seasoning solution in which 30 g of sodium chloride per liter and 5 g of sodium glutamate were dissolved, and then the noodle strings were cut to a length of 30 cm.

  The cut noodle strings are put into a non-fried noodle retainer, dried from the top of the retainer for 90 seconds with hot air at 110 ° C. and a wind speed of 50 m / s, and then dried for 90 seconds. It dried until it became 7 weight%, and the dry noodle lump was obtained.

  Next, the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 4% by weight, thereby preparing a non-fried instant noodle sample.

(Example 2)
Except that after drying to obtain 10% by weight of water and obtaining a dried noodle mass, the dried noodle mass was heated and dried to 140% by high-temperature hot air at a wind speed of 50 m / s until the water content reached 4% by weight. According to the method 1, a non-fried instant noodle sample was prepared.

(Example 3)
Except that the dried noodle mass was dried until the water content became 14% by weight, and then dried noodle mass was heated and dried to 140% by high-temperature hot air at a wind speed of 50 m / s until the moisture content reached 4% by weight. According to the method 1, a non-fried instant noodle sample was prepared.

Example 4
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 6 wt%.

(Example 5)
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 3% by weight.

(Example 6)
A non-fried instant noodle sample was prepared according to the method of Example 1, except that the dried noodle mass was heated and dried with high-temperature hot air at 120 ° C. and a wind speed of 50 m / s until the water content became 4% by weight.

(Example 7)
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with high-temperature hot air at 160 ° C. and a wind speed of 50 m / s until the water content became 4% by weight.

(Example 8)
According to the method of Example 1, except that the dried noodle mass is heated and dried until the water content becomes 4% by weight with a mixed gas of high-temperature hot air having a wind speed of 50 m / s and saturated steam (absolute humidity 200 g / m ³ ) at 140 ° C. Non-fried instant noodle samples were prepared.

Example 9
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with superheated steam at 140 ° C. and 80 kg / h until the water content became 4 wt%.

(Example 10)
A non-fried instant noodle sample was produced according to the method of Example 1 except that the dried noodle mass was heated and dried with superheated steam at 200 ° C. and 80 kg / h until the water content became 4 wt%.

(Comparative Example 1)
A non-fried instant noodle sample was prepared according to the method of Example 1 except that heat drying was not performed.

(Comparative Example 2)
A non-fried instant noodle sample was prepared in accordance with the method of Example 1 except that the drying was carried out in an infrared oven set at an internal temperature of 140 ° C. and dried to 4 wt%.

(Comparative Example 3)
A non-fried instant noodle sample was prepared according to the method of Example 2 except that the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 7 wt%.

  The samples of Examples and Comparative Examples were cooked, and sensory evaluation was performed on the umami derived from potassium chloride. Cooking was carried out by putting 400 ml of boiled hot noodle samples in each test zone into a container and boiling, holding for 3 minutes, and stirring to prepare a sample for eating. The evaluation method was performed in four stages by five skilled panelists.

  Evaluation is very good with ◎ hardly feeling the pests derived from potassium chloride, ○ is good with little pests derived from potassium chloride, △ feels slightly strong from pours derived from potassium chloride, × is derived from potassium chloride He felt that Egumi felt extremely strongly.

  It shows in Table 1 about the sensory evaluation result of an Example and a comparative example.

From the above results, in the non-fried noodles using potassium chloride as an alternative to salt for the purpose of reducing salt, the dried noodle mass dried to hot air until the water content becomes 7 to 14% by weight is further increased to 120 to 200 ° C. Provided is a method for producing non-fried noodles in which the peculiarity of potassium chloride is masked by heating and drying with hot air, a mixed gas of hot hot air and steam, or superheated steam until the water content becomes 3 to 6% by weight. I know you can.

Claims (1)

A noodle making process for preparing noodle strings from a kneaded noodle dough by adding 10-30 g of potassium chloride to 1 kg of the main raw material powder;
An α converting step for converting the noodle strings produced in the noodle making step into an α;
A hot air drying step in which the noodle strings produced in the pregelatinization step are dried with hot air until the water content becomes 7 to 14% by weight, and a dried noodle mass is produced;
After the hot air drying step, the dried noodle mass is heated and dried until the water content becomes 3 to 6 wt% with high temperature hot air of 120 to 200 ° C., a mixed gas of high temperature hot air and steam, or superheated steam, A method for producing non-fried instant noodles, comprising: