JP2020150799A - Noodle string group having difference in salt concentrations - Google Patents

Abstract

To provide a noodle string group that has an enhanced saltiness during eating without increasing the amount of salt added to the noodle string.SOLUTION: Provided is a noodle string group, which is a noodle string group comprising noodle strings with high salt concentration (A) and noodle strings with low salt concentration (B), in which the salt concentration of the noodle strings (A) is two times or more of the salt concentration of the noodle strings (B), the noodle strings (B) is contained by 10 to 80 wt.% with respect to the total weight of the noodle string group and the thickness of the noodle strings (A) and the noodle strings (B) is 1.9 mm or less. With the noodle string group, we have succeeded in enhancing the saltiness as compared with the case where there is no difference in salt concentration.SELECTED DRAWING: None

Description

The present invention relates to raw noodles in which the salty taste is enhanced by making a difference in the salt concentration of each noodle line, and processed noodles processed by steaming, freezing, drying, or combining these treatments.

Somen, Hiyamugi, Udon, Spaghetti, Chinese noodles, etc. are foods made by mixing raw flour containing wheat flour with water, kneading it, and processing it into noodles through processes such as hand-rolling, cutting, and extrusion. Salt (sodium chloride) is added to the noodles to add elasticity and flavor.

However, sodium, which is a component of salt, is said to increase the risk of developing hypertension and cardiovascular diseases such as stroke due to its excessive intake. In Japan, the daily salt intake exceeds the national target (8 g for men and 7 g for women), and in order to prevent chronic overdose of salt, it is up to 120 mg or less according to the nutrition labeling standards of the Ministry of Health, Labor and Welfare. It is stipulated that sodium needs to be reduced.

Against this background, Patent Document 1 and Patent Document 2 disclose noodles having a good texture by adding a predetermined amount of glutathione, a thickening polysaccharide, or the like to wheat flour without adding salt. There is. However, the noodles proposed in Patent Document 1 and Patent Document 2 are not satisfactory from the viewpoint of taste because they do not give a lower taste although the texture is improved.

Further, Patent Document 3 describes a method of improving the stability of instant noodles by advancing the pregelatinization of starch in the noodle string by increasing the salt concentration in the inner layer rather than the outer layer in the three-layer noodle string. Is disclosed. However, since the method disclosed in Patent Document 3 is not intended to enhance the salty taste, it has not been sufficiently studied from the viewpoint of enhancing the salty taste.

Japanese Unexamined Patent Publication No. 10-262588 Japanese Unexamined Patent Publication No. 2015-195155 Japanese Unexamined Patent Publication No. 2013-00054

An object of the present invention is to enhance the salty taste of raw noodles and the like without increasing the amount of salt used.

The present inventors have found that by making a difference in the salt concentration for each noodle string, the salty taste can be enhanced as compared with the case where there is no difference in the salt concentration.

That is, the present invention is a noodle string group consisting of noodle strings (A) having a high salt concentration and noodle strings (B) having a low salt concentration, and the salt concentration of the noodle strings (A) is that of the noodle strings (B). It is more than twice the salt concentration and contains 10 to 80% by weight of noodles (B) with respect to the total weight of the noodles group.
Moreover, it has been found that the problem of the present invention can be solved by the noodle string group characterized in that the noodle string thickness of the noodle strings (A) and the noodle strings (B) is 1.9 mm or less.

According to the present invention, it is possible to enhance the salty taste of raw noodles and the like without increasing the amount of salt used.

Main Raw Materials Examples of the main raw materials include powder raw materials such as wheat flour, buckwheat flour, rye flour, barley flour, and starch, which can be used alone or in combination. As the wheat flour, all types used for producing noodles such as medium-strength flour, strong flour, and durum flour can be used. Examples of starch include horse bell starch, tapioca starch, waxy corn starch, corn starch, wheat starch, sago starch, rice starch, etc., pregelatinized starch obtained from these, etherified starch, esterified starch, cross-linked starch, and the like. And chemical starch such as oxidized starch can be used.

Salt In the present invention, it is necessary to add light and shade between the noodle string (A) having a high salt concentration and the noodle string (B) having a low salt concentration. More specifically, the salt concentration of the noodle string (A). However, it is necessary that the salt concentration of the noodle string (B) is at least twice. When the difference in salt concentration is small, the salty taste cannot be strongly felt, and thus the problem of the present invention cannot be solved.

The salt concentration of the noodle string (A) is preferably 3% by weight or more, more preferably 5% by weight or more. When the salt concentration of the noodle string (A) is 3% by weight or more, the salty taste is easily felt, and when the salt concentration is 5% by weight or more, the salty taste can be felt very strongly. On the other hand, when the salt concentration exceeds 7% by weight, the noodle-making property deteriorates, and when the salt concentration exceeds 9% by weight, the noodle-making property is extremely poor.

The salt concentration of the noodle string (B) is preferably 0 to 1.5% by weight, more preferably 0.3 to 1.2% by weight. The salt concentration of a general noodle string is about 1.5 to 3.5% by weight, and when the salt concentration of the noodle string (B) exceeds 1.5% by weight, it is meaningless to carry out the present invention. Further, if glutathione, a thickening polysaccharide, or the like is used in combination, noodles can be produced even if salt is not contained, so that the noodle line (B) does not have to contain salt.

Other Raw Materials In the present invention, other raw materials can be added as needed. For example, grain flour other than the main raw materials such as buckwheat flour and rye flour, proteins such as gluten, salty components such as potassium chloride and magnesium chloride used as salty substitutes for sodium chloride, and tastes such as sodium glutamate and sodium inosinate. Ingredients, sweet ingredients such as glucose and sucrose, colorants such as whole eggs (Chinese noodles) and spinach (sui noodles) used to adjust the hue of noodles, and fragrances added to adjust the flavor of noodles. , Oils and fats for increasing the productivity of noodles can be used.

Further, in order to enhance the noodle-making property, a thickening polysaccharide such as xanthan gum or pectin, a protein such as gluten, a peptide such as glutathione, or the like may be added.

In addition, Kansui may be used for Chinese noodles. Kansuito refers to an alkali salt used in the production of Chinese noodles, and specifically, carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphate, potassium polyphosphate, and polyphosphoric acid. Examples include polyphosphates such as sodium acid, metaphosphates such as potassium metaphosphate and sodium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, trisodium phosphate and the like. Be done.

Kansui is an essential ingredient in Chinese noodles and has the following effects.
(1) Kansui acts on organic substances and produces an alkaline odor such as pyrrolidine and trimethylamine.
(2) By adding Kansui, the gluten contained in wheat converges, and the elasticity and smoothness are improved.
(3) Kansui acts on flavonoid pigments contained in wheat and develops a pale yellow color peculiar to Chinese noodles.

There is no particular limitation on the form of noodle (A) and noodles (B) in the noodle present invention, any raw noodles, boiled noodles, frozen noodles, dried noodles, and instant noodles (fried noodles, comprising the non-fried noodles), etc. It may be in the form of.

In the present invention, the salt concentration of the noodle string (A) is more than twice the salt concentration of the noodle string (B), and the noodle string (B) is contained in an amount of 10 to 80% by weight based on the total weight of the noodle string group. In addition, the thickness of the noodle strings (A) and the noodle strings (B) must be 1.9 mm or less.

When the salt concentration of the noodle string (A) is less than twice the salt concentration of the noodle string (B), the salty taste cannot be strongly felt and the problem of the present invention cannot be solved. The larger the difference in salt concentration between the noodle strings (A) and the noodle strings (B), the stronger the salty taste tends to be felt. Therefore, the salt concentration of the noodle strings (A) is 3 of the salt concentration of the noodle strings (B). It is preferably twice or more, and more preferably five times or more.

It is necessary to contain 10 to 80% by weight of the noodle string (B) with respect to the total weight of the noodle string group, and more preferably 30 to 70% by weight. By containing 10% by weight or more of noodle strings (B) having a low salt concentration, the salt reduction which is the subject of the present invention can be realized. On the other hand, when the noodle string (B) exceeds 80% by weight, the number of noodle strings (A) having a strong salty taste becomes too small (less than 20% by weight). For this reason, the noodle string (A) having a high salt concentration does not enter the mouth when eating, and it becomes difficult to feel the salty taste.

The thickness of the noodle string needs to be 1.9 mm or less, and more preferably 1.6 mm or less. If the noodles are too thick, the noodles (A) with a high salt concentration will not enter the mouth when eating, making it difficult to feel the salty taste. There is no particular lower limit to the thickness of the noodle strings, but from the viewpoint of productivity, it is preferably 0.5 mm or more for hand-rolled noodles and 1.1 mm or more for cut-out noodles and extruded noodles.

(Production method)
(1) Mixing and kneading of raw materials Kneading water containing sodium chloride is supplied to the main raw material and kneaded to produce dough. The kneading time is not particularly limited, but it is preferable to knead for 5 minutes or more. The type of mixer used for kneading is not particularly limited, and a batch type mixer, a flow jet mixer, or the like can be appropriately used. In addition, other raw materials are added in advance to the main raw material or kneading water according to their properties. For example, buckwheat flour is generally added to the main raw material, and brine is generally added to the kneading water.

(2) Composite, rolling and noodle making As a method for producing raw noodles from dough, (a) the dough obtained in the kneading step is compounded and rolled to produce a noodle band having a predetermined thickness, and then cut. A method of cutting out using a blade (cut out noodles), (a) a method of extruding dough from a hole of a predetermined size (extruded noodles), (c) a method of stretching the dough while applying it to form noodles (hand) Noodles) and the like. Examples of cut-out noodles include Chinese noodles and udon noodles, extruded noodles include spaghetti and the like, and hand-rolled noodles include somen noodles. Further, these methods may be combined, and for example, a method of producing noodle strips by extrusion and cutting out (combination of manufacturing method (a) and manufacturing method (b)) can be used. The noodle strings (A) and the noodle strings (B) may be produced by different methods.

(3) Post-step (3-1) Boiled noodles Boiled noodles can be produced by steaming and / or boiling raw noodles (hereinafter referred to as "steamed noodles"). By steaming the raw noodle strings, the starch contained in the raw noodle strings is gelatinized. Starch contained in wheat flour or the like is called raw starch and has a dense molecular structure and is difficult to digest. However, when water is added and heated, the molecular structure collapses to become pregelatinized starch, which is easily digested. The treatment temperature is not particularly limited, and the treatment temperature is generally 95 to 100 ° C when steaming or boiling with normal pressure steam, and 100 to 350 ° C when superheated steam is used. Is.

(3-2) Frozen noodles Next, the boiled noodles are washed with water, preferably drained, and then quickly frozen to produce frozen noodles. The noodle strings are generally frozen in a mold to determine the shape of the frozen noodle mass, but other freezing methods well known in the art can also be adopted. It is also preferable to freeze the noodle strings as soon as possible. By freezing quickly, the noodles can be frozen while maintaining the moisture gradient of the noodles immediately after boiling, and a unique texture and quality of noodles can be realized after cooking.

(3-3) Dried noodles Dried noodles can be produced by drying raw noodles by a conventional method. The drying method is not particularly limited, and a drying method generally used in the production of dried noodles can be applied. Specific examples thereof include air drying at low temperature, hot air drying, and microwave drying. These can be combined and carried out.

(3-4) Instant noodles Instant noodles can be produced by drying boiled noodles by a conventional method. The drying method is not particularly limited, and a drying treatment generally used in the production of instant noodles can be applied. Specific examples include non-fried drying such as hot air drying, vacuum freeze drying, microwave drying, and low temperature air blowing drying, in addition to frying (fried tofu) drying. These can be combined and carried out.

To 1000 g of wheat flour (medium-strength flour), 532 g of kneaded water (440 g of water) in which 92 g of salt was dissolved was added, and this was kneaded well with a mixer to make noodle dough. After molding this noodle dough into a noodle strip having a thickness of 4 mm, rolling with a roll rolling machine was repeated to adjust the final noodle strip thickness after rolling to 1.1 mm. This noodle band was cut out with a square blade roll to produce a raw noodle wire (A1) having a thickness of 1.1 mm and a salt concentration of 6% by weight.

Raw noodle strings (A2) to (A9) were produced by changing the salt concentration and the thickness of the noodle strings as shown in Table 1. Table 1 shows the salt concentration and the thickness of the noodles.

Next, 400 g of kneading water in which 8.4 g of salt was dissolved was added to 1000 g of wheat flour (medium-strength flour), and this was kneaded well with a mixer to obtain noodle dough. After molding this noodle dough into a noodle strip having a thickness of 4 mm, rolling with a roll rolling machine was repeated to adjust the final noodle strip thickness after rolling to 1.1 mm. This noodle band was cut out with a square blade roll to produce a raw noodle wire (B1) having a thickness of 1.1 mm.

Raw noodle strings (B2) to (B8) were produced by changing the salt concentration and the thickness of the noodle strings as shown in Table 2. Table 2 shows the salt concentration and the thickness of the noodles.

Next, 420 g of kneaded water in which 36.4 g of food was dissolved was added to 1000 g of wheat flour (medium-strength flour), and this was kneaded well with a mixer to obtain noodle dough. After molding this noodle dough into a noodle strip having a thickness of 4 mm, rolling with a roll rolling machine was repeated to adjust the final noodle strip thickness after rolling to 1.1 mm. This noodle band was cut out with a square blade roll to produce a raw noodle wire (X1) with a thickness of 1.1 mm.

The thickness of the noodle strings was changed as shown in Table 3, and raw noodle strings (X2) to (X6) were manufactured. Table 3 shows the salt concentration and the thickness of the noodles.

Next, 35 parts of raw noodles (A1) and 65 parts of raw noodles (B1) were mixed and boiled in boiling water for 4 minutes to obtain boiled noodles (C1).

As shown in Table 4, the composition was adjusted to make boiled noodles (C2) to (C9). The boiling time is 4 minutes for noodles with a thickness of less than 2.0 mm and 6 minutes for noodles with a thickness of 2.0 mm or more. The "average salt concentration" in the table is the salt concentration in the raw noodles before boiling.

The raw noodle lines (X1) to (X6) were also boiled in boiling water to make boiled noodles (Y1) to (Y6). The time is 4 minutes for noodles with a thickness of less than 2.0 mm and 6 minutes for noodles with a thickness of 2.0 mm or more.

For the boiled noodles (C1) to (C9), it was evaluated whether or not the saltiness was enhanced by comparing with any of the boiled noodles (Y1) to (Y6) having the same thickness of the noodle strings. In the evaluation, 20 skilled panelists evaluated according to the following criteria.

○ (Very good / very salty): 17 or more people felt that the noodle string group (C) had a stronger salty taste than the noodle string (Y).
△ (Good / strong salty taste): 11 or more and 16 or less people felt that the noodle line group (C) had a stronger salty taste than the noodle line (Y).
× (normal / no difference): 10 or less people felt that the noodle string group (C) had a stronger salty taste than the noodle string (Y).

It was confirmed that the salty taste was enhanced by setting the difference in salt concentration to 3 times or more and the thickness of the noodle string to 1.9 mm or less (see C1 to C6). This became more pronounced when the thickness of the noodle strings was 1.6 mm or less (comparison between C3 and C4). By increasing the difference in salt concentration by 5 times or more, the salty taste could be further strengthened (comparison between C8 and C1).

Claims (3)

A group of noodle strings consisting of noodle strings with a high salt concentration (A) and noodle strings with a low salt concentration (B).
The salt concentration of the noodle line (A) is more than twice the salt concentration of the noodle line (B).
Contains 10 to 80% by weight of noodle wire (B) with respect to the total weight of the noodle string group.
A group of noodle strings characterized in that the thickness of the noodle strings (A) and the noodle strings (B) is 1.9 mm or less. The noodle string group according to claim 1, wherein the salt concentration of the noodle string (B) is 0 to 2% by weight. The noodle string group according to claim 1 or 2, wherein the salt concentration of the noodle string (A) is 3% by weight or more.