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JP2022016574A - Method of producing magnesium chloride-containing instant noodle - Google Patents

Method of producing magnesium chloride-containing instant noodle Download PDF

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JP2022016574A
JP2022016574A JP2021189896A JP2021189896A JP2022016574A JP 2022016574 A JP2022016574 A JP 2022016574A JP 2021189896 A JP2021189896 A JP 2021189896A JP 2021189896 A JP2021189896 A JP 2021189896A JP 2022016574 A JP2022016574 A JP 2022016574A
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magnesium chloride
noodle
noodles
flour
noodle strings
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翔 北野
Syo Kitano
宏行 高野
Hiroyuki Takano
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Nissin Foods Holdings Co Ltd
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Nissin Foods Holdings Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide a method of producing magnesium chloride-containing instant noodle in which a bitter taste is restrained while maintaining enough saltiness and texture.
SOLUTION: A method of producing magnesium-chloride containing instant noodle of this invention enables: distributing magnesium chloride to an outer side of noodle lines by adding the magnesium chloride after producing the noodle lines; restraining reaction of brine and the magnesium chloride; and causing the magnesium chloride to efficiently express its salty taste. Furthermore, it has been confirmed that the magnesium chloride-containing instant noodle according to this invention has a bitter taste that is largely restrained compared to the conventional method, although a concrete mechanism thereof is unknown.
SELECTED DRAWING: None
COPYRIGHT: (C)2022,JPO&INPIT

Description

本発明は、充分な塩味と食感を有しつつ、苦味が抑制された塩化マグネシウム含有即席麺の製造方法に関する。 The present invention relates to a method for producing instant noodles containing magnesium chloride, which has sufficient saltiness and texture while suppressing bitterness.

一般的に、麺の製造においては、小麦粉等の原料粉から麺線を製造する際に食塩(塩化ナトリウム)が添加されることが多い。これは、麺線に含まれるグルテンに塩化ナトリウムを作用させて、麺線の弾性や伸展性を強化し、製麺性や食感を改善するためである。 Generally, in the production of noodles, salt (sodium chloride) is often added when producing noodle strings from raw material flour such as wheat flour. This is because sodium chloride is allowed to act on the gluten contained in the noodle string to enhance the elasticity and extensibility of the noodle string, and to improve the noodle-making property and texture.

ところが、近年、高血圧予防のため、塩化ナトリウム含量を低減した、いわゆる減塩商品が多数上市されている。厚生労働省の「日本人の食事摂取基準」2010年度版では、一日の食塩摂取目標値が成人男性で9g未満、成人女性で7.5g未満であったのに対し、2015年度版では、一日の食塩摂取目標値が成人男性で8g未満、成人女性で7g未満とそれぞれ一日の食塩摂取目標値が減少していることからも、今後もさらに減塩志向が高まっていくと考えられる。 However, in recent years, in order to prevent hypertension, many so-called low-salt products with reduced sodium chloride content have been put on the market. In the 2010 edition of the Ministry of Health, Labor and Welfare's "Japanese Dietary Intake Standards", the daily salt intake target was less than 9 g for adult men and less than 7.5 g for adult females, whereas in the 2015 edition, one day. The daily salt intake target value is less than 8 g for adult males and less than 7 g for adult females, respectively, and it is considered that the tendency toward salt reduction will continue to increase in the future.

減塩志向の高まりに応じる形で、塩化ナトリウムに代えて、塩化マグネシウムを多く含有するにがりを練り込んだ麺製品が開発されている(特許文献4、5)。しかしながら、塩味に影響するのは麺線の外側に存在する塩化マグネシウムであるにもかかわらず、従来の方法では塩化マグネシウムを麺全体に均一に混ぜ込んでいるため、塩化ナトリウムに比べて希少な塩化マグネシウムを無駄に消費してしまうという問題があった。 Noodle products containing bittern containing a large amount of magnesium chloride have been developed in place of sodium chloride in response to the growing tendency to reduce salt (Patent Documents 4 and 5). However, although it is magnesium chloride existing on the outside of the noodle line that affects the saltiness, magnesium chloride is uniformly mixed throughout the noodles by the conventional method, so that it is rarer than sodium chloride. There was a problem of wasting magnesium.

また、本発明を完成させる過程において、“かんすい”と塩化マグネシウムを混合すると、麺が繋がりにくくなり、食感が悪化するという課題が明らかになった。これは、塩化マグネシウムとの反応によるかんすいの減少や、反応生成物である不溶性のマグネシウム塩による製麺阻害が原因だと推察される。 Further, in the process of completing the present invention, it has become clear that when "kansui" and magnesium chloride are mixed, the noodles are difficult to connect and the texture is deteriorated. It is presumed that this is due to the decrease in brine due to the reaction with magnesium chloride and the inhibition of noodle making by the insoluble magnesium salt that is the reaction product.

特開2015-84772号公報Japanese Unexamined Patent Publication No. 2015-84772 特開2015-213434号公報Japanese Unexamined Patent Publication No. 2015-21434 特開2016-067293号公報Japanese Unexamined Patent Publication No. 2016-067293 WO2005/077206WO2005 / 077206 WO2012/176882WO2012 / 176882

本発明は、充分な塩味と食感を有しつつ、苦味が抑制された塩化マグネシウム含有即席麺を製造することを目的とする。 An object of the present invention is to produce magnesium chloride-containing instant noodles in which bitterness is suppressed while having sufficient saltiness and texture.

本発明者らは、塩化マグネシウムを麺線の製造後に添加することで、塩化マグネシウムを麺線の外側に分布させると共に、かんすいと塩化マグネシウムの反応を抑制し、効率よく塩化マグネシウムの塩味を発現させることに成功した。さらに、具体的なメカニズムは不明であるが、本発明により製造された即席麺は、従来法と比較して塩化マグネシウムに由来する苦味が大幅に抑制されることも明らかになった。 By adding magnesium chloride after the production of the noodle string, the present inventors distribute magnesium chloride on the outside of the noodle string, suppress the reaction between the kansui and magnesium chloride, and efficiently develop the salty taste of magnesium chloride. I succeeded in doing so. Furthermore, although the specific mechanism is unknown, it has been clarified that the instant noodles produced by the present invention have significantly suppressed bitterness derived from magnesium chloride as compared with the conventional method.

より具体的には、少なくとも以下の工程1~工程3を含んでなる即席麺の製造方法に関するものである。
工程1:原料粉、水、及びかんすいを混捏し麺生地を製造する工程
工程2:麺生地から麺線を製造する工程
工程3:麺線に、塩化マグネシウムを添加する工程
More specifically, the present invention relates to a method for producing instant noodles, which comprises at least the following steps 1 to 3.
Step 1: Manufacture noodle dough by kneading raw powder, water, and kansui Step 2: Manufacture noodle strings from noodle dough Step 3: Add magnesium chloride to the noodle strings

本発明の完成により、充分な塩味と食感を有しつつ、苦味が抑制された塩化マグネシウム含有即席麺を提供することが可能になった。 With the completion of the present invention, it has become possible to provide instant noodles containing magnesium chloride with suppressed bitterness while having sufficient saltiness and texture.

以下、本発明の実施形態について具体的に説明する。 Hereinafter, embodiments of the present invention will be specifically described.

1.原料
本発明により製造された即席麺は塩化マグネシウム、かんすい、及び原料粉を含むことが必要である。先ず、これら原料について詳細に説明する。
1. 1. Raw Materials Instant noodles produced according to the present invention need to contain magnesium chloride, kansui, and raw material flour. First, these raw materials will be described in detail.

1-1.塩化マグネシウム
塩化マグネシウムとしては、純度の高い塩化マグネシウムに限らず、苦汁(にがり)等の塩化マグネシウムを主成分とする添加物を用いることができる。
1-1. Magnesium chloride The magnesium chloride is not limited to high-purity magnesium chloride, and additives containing magnesium chloride as a main component such as bittern can be used.

本発明では、即席麺全量に対して、塩化マグネシウムを0.05~1.50重量%含有することが好ましい。塩化マグネシウムの含有量が0.05重量%未満の場合には、塩味が弱く、1.50重量%を超える場合には、塩化マグネシウムの苦味が強くなりすぎてしまい、風味が悪化しやすい。なお、塩化マグネシウム含有量は、即席麺全量に対して0.1~1.00重量%が好ましく、0.20~0.70重量%がより好ましい。 In the present invention, it is preferable to contain 0.05 to 1.50% by weight of magnesium chloride with respect to the total amount of instant noodles. When the content of magnesium chloride is less than 0.05% by weight, the salty taste is weak, and when it exceeds 1.50% by weight, the bitterness of magnesium chloride becomes too strong and the flavor tends to deteriorate. The magnesium chloride content is preferably 0.1 to 1.00% by weight, more preferably 0.20 to 0.70% by weight, based on the total amount of instant noodles.

1-2.かんすい
本発明における“かんすい”とは、中華麺やうどんの製造に用いるアルカリ塩のことを指し、具体的には、炭酸カリウム、炭酸ナトリウム等の炭酸塩、ピロリン酸四カリウム、ピロリン酸ナトリウム等のピロリン酸塩、ポリリン酸カリウム、ポリリン酸ナトリウム等のポリリン酸塩、メタ燐酸カリウム、メタ燐酸ナトリウム等のメタリン酸塩、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸三ナトリウム等のリン酸塩などが挙げられる。
1-2. Kansui The "kansui" in the present invention refers to an alkali salt used in the production of Chinese noodles and udon, and specifically, carbonates such as potassium carbonate and sodium carbonate, tetrapotassium pyrophosphate, sodium pyrophosphate and the like. Polyphosphates such as pyrophosphate, potassium polyphosphate, sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, triphosphate triphosphate. Phosphoric acid such as sodium and the like can be mentioned.

かんすいを添加する利点は以下のようなものである。
(1)かんすいが有機物に作用し、ピロリジンやトリメチルアミン等のアルカリ臭が生じる。
(2)かんすい加えることで、小麦に含まれるグルテンが収斂し、コシや滑らかさが向上する。
(3)かんすいが小麦に含まれるフラボノイド系色素に作用し、淡黄色に呈色する。
The advantages of adding Kansui are as follows.
(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 is converged, and the elasticity and smoothness are improved.
(3) Kansui acts on flavonoid pigments contained in wheat and develops a pale yellow color.

上述の通り、塩化マグネシウムとかんすいが反応すると不溶性のマグネシウム塩が生成する。このマグネシウム塩は水にほとんど溶解しないため塩味が無い。また、沈殿物が製麺装置に堆積するなどの問題も生じるため、生産性の低下に繋がる。さらに、かんすいが本来の機能を発揮しないため、麺の品質が安定せず、品質管理が困難である。このため本発明においては、塩化マグネシウムとかんすいの反応を抑制するために、後述する着味工程を設ける必要がある。 As mentioned above, the reaction of magnesium chloride with brine produces an insoluble magnesium salt. This magnesium salt has almost no salty taste because it is hardly dissolved in water. In addition, there is a problem that the precipitate is deposited on the noodle making device, which leads to a decrease in productivity. Furthermore, since Kansui does not perform its original function, the quality of noodles is not stable and quality control is difficult. Therefore, in the present invention, it is necessary to provide a taste step described later in order to suppress the reaction between magnesium chloride and brine.

ここで、塩化マグネシウムとかんすいの反応について簡単に説明する。例えば、かんすいとして炭酸ナトリウムを使用した場合には、塩化マグネシウムと炭酸ナトリウムが反応して、塩化ナトリウムと、炭酸マグネシウム及び水酸化マグネシウムとが生成する。ここで、炭酸マグネシウム及び水酸化マグネシウムは、ほとんど水に溶解しないため、麺生地に砂を加えたような状態となってしまい、製麺を阻害する。また、塩味は電離度に大きく依存するが、炭酸マグネシウム及び水酸化マグネシウムはほとんど電離しないため、ほとんど塩味がない。 Here, the reaction between magnesium chloride and brine will be briefly described. For example, when sodium carbonate is used as a pan, magnesium chloride reacts with sodium carbonate to produce sodium chloride, magnesium carbonate and magnesium hydroxide. Here, since magnesium carbonate and magnesium hydroxide are hardly dissolved in water, they are in a state of adding sand to the noodle dough, which hinders noodle making. Further, the salty taste largely depends on the degree of ionization, but since magnesium carbonate and magnesium hydroxide are hardly ionized, there is almost no salty taste.

また、かんすいとして他の物質を使用した場合にも同様の現象が確認される。例えば、かんすいとしてリン酸三カリウムを使用した場合にはリン酸マグネシウム(不溶性)、かんすいとしてピロリン酸ナトリウムを使用した場合にはピロリン酸マグネシウム(不溶性)が生成する。 In addition, the same phenomenon is confirmed when other substances are used as brine. For example, when tripotassium phosphate is used as a brine, magnesium phosphate (insoluble) is produced, and when sodium pyrophosphate is used as a brine, magnesium pyrophosphate (insoluble) is produced.

1-3.原料粉
原料粉としては、小麦粉、米粉、ライ麦粉、大麦粉、はとむぎ粉、ひえ粉、あわ粉、トウモロコシ粉、小豆粉、大豆粉、ソバ粉及びキヌア粉等の穀粉、馬鈴薯澱粉、タピオカ澱粉及びコーンスターチ等の澱粉、並びにアセチル化澱粉、エーテル化澱粉及び架橋デンプン等の加工澱粉などを使用することができる。
1-3. Raw flour Raw flour includes flour such as wheat flour, rice flour, rye flour, barley flour, hatomugi flour, hie flour, froth flour, corn flour, small bean flour, soybean flour, buckwheat flour and quinoa flour, horse bell flour, tapioca starch and Flour such as corn starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used.

本発明では、原料粉がタンパク質を含むことが好ましい。原料粉がタンパク質を含むことにより、メイラード反応が起こり、好ましい調理感や外観を実現し易くなる。なお、原料粉がタンパク質を含まない場合には、調理感や外観の付与をカラメル反応に頼らざる得ないため、好適な調理感や外観を実現しにくくなる。 In the present invention, it is preferable that the raw material powder contains protein. When the raw material powder contains protein, the Maillard reaction occurs, and it becomes easy to realize a favorable cooking feeling and appearance. When the raw material powder does not contain protein, it is difficult to realize a suitable cooking feeling and appearance because the caramel reaction must be used to impart the cooking feeling and appearance.

さらに、本発明では、原料粉がタンパク質の一種であるグルテンを含むことが好ましい。原料粉がグルテンを含むことにより、好適な調理感や外観が実現されると共に、製麺性が向上する。なお、本発明におけるグルテンとは、より詳細にはグルテニンとグリアジン又はグルテンである。グルテリンの一種であるグルテニンと、プロラミンの一種であるグリアジンを水分の介在下で反応させると互いに結合させるとグルテンとなる。したがって、グルテニンとグリアジンの組み合せも、グルテンと同じように取り扱う。 Further, in the present invention, it is preferable that the raw material powder contains gluten, which is a kind of protein. By containing gluten in the raw material powder, a suitable cooking feeling and appearance are realized, and the noodle-making property is improved. The gluten in the present invention is more specifically glutenin and gliadin or gluten. When glutenin, which is a type of glutelin, and gliadin, which is a type of prolamin, are reacted in the presence of water, they are combined to form gluten. Therefore, the combination of glutenin and gliadin is treated in the same way as gluten.

本発明に用いる原料粉としては小麦粉が好ましい。小麦粉はグルテニンとグリアジンを含有するため、水を加えて麺生地に練り上げるだけでグルテンを得ることができる。小麦粉は、タンパク含有量の違いから薄力粉、中力粉、強力粉及びデュラム粉等に分類されるが、いずれも好適に用いることができる。 Wheat flour is preferable as the raw material flour used in the present invention. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by adding water and kneading it into noodle dough. Wheat flour is classified into soft flour, medium-strength flour, strong flour, durum flour and the like based on the difference in protein content, and any of them can be preferably used.

小麦粉以外の米粉、大麦粉、タピオカ澱粉等のグルテンを含まない原料粉を使用する場合には、別途、グルテンを加えることが好ましい。グルテンを含まない原料粉を使用する場合であっても、別途グルテンを加えることで、小麦粉と同じような製麺性や調理感を得ることが可能になる。 When using a gluten-free raw material flour such as rice flour, barley flour, tapioca starch, etc. other than wheat flour, it is preferable to add gluten separately. Even when using raw material flour that does not contain gluten, by adding gluten separately, it is possible to obtain the same noodle-making properties and cooking feeling as wheat flour.

原料粉は、即席麺の主たる成分であり、本発明に用いる全原料に対して50重量%以上を占めることが好ましい。原料粉が50重量%未満の場合には、製麺性が低く、好ましい調理感や外観が得られにくい。 The raw material powder is a main component of instant noodles, and preferably occupies 50% by weight or more with respect to all the raw materials used in the present invention. When the raw material powder is less than 50% by weight, the noodle-making property is low, and it is difficult to obtain a favorable cooking feeling and appearance.

本発明では、麺線全量中、グルテンを2~30重量%含有することが好ましい。グルテンを2~30重量%含有している場合には、麺の弾性や伸展性のバランスが良く、麺の食感が良好である。また、適度にメイラード反応が起こるため調理感や外観が良好である。 In the present invention, it is preferable to contain 2 to 30% by weight of gluten in the total amount of noodle strings. When gluten is contained in an amount of 2 to 30% by weight, the elasticity and extensibility of the noodles are well-balanced, and the texture of the noodles is good. In addition, since the Maillard reaction occurs moderately, the cooking feeling and appearance are good.

1-4.塩化ナトリウム
塩化ナトリウムを過剰に摂取すると高血圧症や心疾患等のリスクが高まるといわれているが、塩味を誘起する最も一般的な物質であり、代替物のみでは異味が強くなりすぎる。また、上述の通り、塩化ナトリウムは、グルテンに作用して麺線の弾性や伸展性を強化し、製麺性や食感を改善する。このため、本発明においても塩化ナトリウムを一定量添加することが好ましい。
1-4. Sodium chloride Excessive intake of sodium chloride is said to increase the risk of hypertension and heart disease, but it is the most common substance that induces salty taste, and alternatives alone make the taste too strong. Further, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of noodle strings, and improve the noodle-making properties and texture. Therefore, it is preferable to add a certain amount of sodium chloride also in the present invention.

本発明においては、原料粉100重量部に対して、塩化ナトリウムを0.5~3重量部添加することが好ましい。塩化ナトリウムの添加量が0.5重量部未満の場合には、麺線の弾性や伸展性が充分に向上しない。一方、塩化ナトリウムの添加量が3重量部を超える場合には、塩化ナトリウムに由来する塩味が充分に強いため、塩化マグネシウムを加えて塩味を補う必要性がない。 In the present invention, it is preferable to add 0.5 to 3 parts by weight of sodium chloride with respect to 100 parts by weight of the raw material powder. When the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and extensibility of the noodle strings are not sufficiently improved. On the other hand, when the amount of sodium chloride added exceeds 3 parts by weight, the salty taste derived from sodium chloride is sufficiently strong, so that it is not necessary to add magnesium chloride to supplement the salty taste.

1-5.副原料
本発明では、上記原料以外の副原料を添加することができる。具体的には、麺の食感を調整するために使用されるキサンタンガム、ペクチン等の増粘多糖類、色相を調整するために使用される全卵(中華麺)やほうれん草(翡翠麺)、色相や甘味を調整するために添加されるグルコースやフルクトース等の糖、風味を調整するために添加される香料等、製麺性を高めるための油脂等を使用できる。
1-5. Auxiliary raw materials In the present invention, auxiliary raw materials other than the above raw materials can be added. Specifically, xanthan gum used to adjust the texture of noodles, thickening polysaccharides such as pectin, fructose (Chinese noodles) and spinach (green noodles) used to adjust the hue, and hue. Sugars such as glucose and fructose added to adjust the sweetness, fragrances added to adjust the flavor, oils and fats for improving the noodle-making property can be used.

2.製法
次に即席麺の製造方法について具体的に説明する。
2. 2. Manufacturing method Next, the manufacturing method of instant noodles will be specifically described.

(工程1)麺生地(ドウ)の製造工程(混捏工程)
原料粉に、少なくともかんすいを含有する練水を給水し、これを混捏してドウを製造する。混捏時間には特に限定はないが、5~30分混捏するのが一般的である。また、混捏に使用するミキサーの種類に特に限定はなく、バッチ型ミキサーやフロージェットミキサー等を適宜使用できる。また、練水には、塩化ナトリウム、還元糖等の色相調整剤、増粘多糖類等の副原料を添加しても良い。
(Step 1) Noodle dough (dough) manufacturing process (kneading process)
Kneaded water containing at least brine is supplied to the raw material powder, and this is mixed to produce dough. The mixing time is not particularly limited, but it is common to mix for 5 to 30 minutes. Further, 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. Further, a hue adjuster such as sodium chloride and a reducing sugar, and an auxiliary raw material such as a thickening polysaccharide may be added to the kneaded water.

(工程2-1)生麺線の製造工程
生麺線の製造方法としては、(ア)工程1で得られたドウを複合・圧延して所定の厚さの麺帯を製造し、切刃等を用いて切出す方法(切出麺)、(イ)ドウを所定のサイズの穴から押し出す方法(押出麺)、(ウ)ドウによりをかけながら延ばして麺状に成型する方法(手延麺)等が挙げられる。なお、切出麺としては中華麺、うどん等、押出麺としてはスパゲティー等、手延麺としては素麺等が例示できる。また、これらの方法を組み合わせても良く、例えば、押出によって麺帯を製造し、切出す方法(製法(ア)と製法(イ)の組合せ)等が利用できる。
(Step 2-1) Raw noodle wire manufacturing process As a raw noodle wire manufacturing method, (a) the dough obtained in step 1 is compounded and rolled to produce a noodle band having a predetermined thickness, and a cutting edge is used. (C) Method of cutting out using dough (cut noodles), (a) Method of extruding dough from a hole of a predetermined size (extruded noodles), (c) Method of stretching while sprinkling with dough and molding into noodles (hand-rolled noodles) Noodles) and the like. Examples of cut 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 manufacturing a noodle band by extrusion and cutting it out (combination of manufacturing method (a) and manufacturing method (b)) can be used.

(工程2-2)蒸煮及び/又はボイル工程
本発明では、必要に応じて生麺線を蒸煮及び/又はボイルして、α化麺線としてもよい。小麦粉等に含まれる澱粉は、生澱粉と呼ばれ分子構造が緻密で消化が悪いが、水を加えて加熱すれば分子構造が崩れてα化澱粉となり消化しやすくなる。処理温度には特に制限はなく、常圧の水蒸気で蒸煮する場合やボイルする場合の処理温度は95~100℃、過熱水蒸気を用いる場合には100~350℃で処理するのが一般的である。
(Step 2-2) Steaming and / or boiling process In the present invention, raw noodle strings may be steamed and / or boiled as necessary to obtain pregelatinized noodle strings. 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 and becomes pregelatinized starch, which is easy to digest. 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. ..

なお、予めα化された原料粉(α化小麦粉やα化澱粉)を用いる場合には、蒸煮及び/又はボイル工程を実施する必要はない。また、着味工程において「塩化マグネシウムを含む湯中でボイルする方法」を用いる場合にも本工程を実施する必要はない。 When using pre-gelatinized raw material flour (pregelatinized wheat flour or pregelatinized starch), it is not necessary to carry out the steaming and / or boiling steps. Further, it is not necessary to carry out this step even when the "method of boiling in hot water containing magnesium chloride" is used in the seasoning step.

(工程3)着味工程
本発明では、麺線に塩化マグネシウムを添加する工程(以下「着味工程」と称する)を設ける必要がある。麺線の形成後に塩化マグネシウムを添加することで、かんすいと塩化マグネシウムの反応が抑制され、塩味を効果的に付与できる。また、麺線の形成後に塩化マグネシウムが添加されるため、製麺性にも悪影響を及ぼさない。
(Step 3) Tasting Step In the present invention, it is necessary to provide a step of adding magnesium chloride to the noodle strings (hereinafter referred to as “tasting step”). By adding magnesium chloride after forming the noodle strings, the reaction between the brine and magnesium chloride is suppressed, and the salty taste can be effectively imparted. Further, since magnesium chloride is added after the noodle string is formed, it does not adversely affect the noodle-making property.

着味方法には特に限定はないが、塩化マグネシウムを含む湯中でボイルする方法、塩化マグネシウムを含む着味液に浸漬させる方法、及び/又は着味液を噴き付ける方法等を適宜用いることができる。 The taste method is not particularly limited, but a method of boiling in hot water containing magnesium chloride, a method of immersing in a seasoning liquid containing magnesium chloride, and / or a method of spraying the seasoning liquid may be appropriately used. can.

なお、本発明においては、塩味や食感を高める観点から、着味工程前に、上記工程2-1を設けて麺線をα化しておくこと好ましい。 In the present invention, from the viewpoint of enhancing the salty taste and texture, it is preferable to provide the above step 2-1 to pregelatinize the noodle strings before the seasoning step.

なお、着味工程でアルカリ性の材料を用いる場合には、塩化マグネシウムを含む着味液とは別にアルカリ性の材料を含む着味液を用意し、別々に添加した方が好ましい。さらに、着味の順番については、アルカリ性材料を含む着味液を先に添加し、その後塩化マグネシウムを含む着味液を添加することが好ましい。このような順番にすることで、塩化マグネシウムとアルカリ性材料の反応を最小限に抑えることができる。 When an alkaline material is used in the seasoning step, it is preferable to prepare a seasoning liquid containing an alkaline material separately from the seasoning liquid containing magnesium chloride and add them separately. Further, regarding the order of taste, it is preferable to add the taste liquid containing the alkaline material first, and then add the taste liquid containing magnesium chloride. By making such an order, the reaction between magnesium chloride and the alkaline material can be minimized.

(工程4)切出・型詰工程
切出麺の場合、麺線は着味工程までは連続してコンベヤ上を運ばれるのが通常であり、切出工程において一食分にとりまとめるために切断される。そして、切断された麺線はリテーナー(金属製型枠)に自動的に型詰される。なお、押出麺や手延麺の場合は切出・型詰工程を経ずに乾燥工程に移行するのが一般的である。
(Step 4) Cutting / Molding process In the case of cut noodles, the noodle strings are usually carried continuously on a conveyor until the seasoning process, and are cut to make one serving in the cutting process. To. Then, the cut noodle strings are automatically molded in a retainer (metal mold). In the case of extruded noodles and hand-rolled noodles, it is common to shift to the drying process without going through the cutting / molding process.

(工程5)乾燥工程
乾燥工程を経る前の麺線は水分を25~65重量%含有するため、即席麺の保存性を高めるために、水分が1~15重量%になるまで乾燥する必要がある。代表的な乾燥方法としては、瞬間油熱乾燥法と熱風乾燥法が挙げられる。
(Step 5) Drying step Since the noodle strings before the drying step contain 25 to 65% by weight of water, it is necessary to dry the noodles until the water content reaches 1 to 15% by weight in order to improve the storage stability of instant noodles. be. Typical drying methods include an instantaneous oil heat drying method and a hot air drying method.

<瞬間油熱乾燥法>
瞬間熱乾燥法とは、麺線を100~200℃の熱油に1~4分通過させることにより、麺線の水分を2~5重量%程度まで脱水乾燥させる方法である。なお、瞬間油熱乾燥法は切出麺は、型詰を要しない押出麺や手延麺には一般的には用いられない。
<Instant oil heat drying method>
The instantaneous heat drying method is a method in which the noodle strings are dehydrated and dried to about 2 to 5% by weight by passing the noodle strings through hot oil at 100 to 200 ° C. for 1 to 4 minutes. In the instant oil heat drying method, the cut noodles are not generally used for extruded noodles and hand-rolled noodles that do not require molding.

<熱風乾燥法>
熱風乾燥法とは、麺線を50~170℃の熱風に10~180分晒すことにより、麺線の水分を8~15重量%程度まで乾燥させる方法である。熱風乾燥法では、麺線を型詰する必要が無いため、切出麺だけでなく押出麺や手延麺にも利用することができる。
<Hot air drying method>
The hot air drying method is a method in which the noodle strings are exposed to hot air at 50 to 170 ° C. for 10 to 180 minutes to dry the noodle strings to about 8 to 15% by weight. Since the hot air drying method does not require the noodle strings to be molded, it can be used not only for cut noodles but also for extruded noodles and hand-rolled noodles.

(比較例1)標準サンプル
小麦粉900g、タピオカアセチル化デンプン100部を紛体混合し、水345部、塩化ナトリウム15部、かんすい3部(炭酸カリウム:炭酸ナトリウム=3:2)からなる練り水を加え、バッチ型ミキサーで15分間ミキシングして麺生地(ドウ)を製造した。
(Comparative Example 1) 900 g of standard sample wheat flour and 100 parts of tapioca acetylated starch are mixed in a powder mixture, and kneaded water consisting of 345 parts of water, 15 parts of sodium chloride and 3 parts of brine (potassium carbonate: sodium carbonate = 3: 2) is added. , Mixing with a batch type mixer for 15 minutes to produce noodle dough (dodium).

次に、ロールを用いて、ドウを複合、圧延して0.9mmの麺帯を製造し、切刃ロール(丸刃20番:溝巾1.5mm)で切断して麺線(切出麺)とした。さらに、麺線を270kg/hの飽和蒸気で2分間蒸煮してα化麺線1を製造した。 Next, using a roll, the dough is compounded and rolled to produce a 0.9 mm noodle band, which is cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to form noodle strings (cut noodles). did. Further, the noodle strings were steamed with saturated steam at 270 kg / h for 2 minutes to produce pregelatinized noodle strings 1.

α化麺線1を、水および塩化ナトリウム90部からなる着味液(1リットル)に20秒間浸漬し、約30cm(100g)に切断した後、リテーナに充填し、リテーナごとに麺線を150℃のパーム油で2分30秒乾燥(瞬間油熱乾燥法)して水分量が2重量%の標準サンプル(比較例1)を製造した。なお、リテーナに充填した麺線は100g、乾燥後のサンプル重量は66gである。 The pregelatinized noodle string 1 is immersed in a seasoning liquid (1 liter) consisting of 90 parts of water and sodium chloride for 20 seconds, cut to about 30 cm (100 g), filled in a retainer, and 150 noodle strings are added to each retainer. A standard sample (Comparative Example 1) having a water content of 2% by weight was produced by drying with palm oil at ° C for 2 minutes and 30 seconds (instantaneous oil heat drying method). The noodle string filled in the retainer is 100 g, and the sample weight after drying is 66 g.

(実施例1)
α化麺線1を、水、塩化ナトリウム90部、塩化マグネシウム六水和物20部からなる着味液(1000ml)に20秒間浸漬し、比較例1と同様の条件で乾燥させて水分2重量%の即席麺(実施例1)を製造した。
(Example 1)
The pregelatinized noodle wire 1 is immersed in a seasoning solution (1000 ml) consisting of water, 90 parts of sodium chloride and 20 parts of magnesium chloride hexahydrate for 20 seconds, dried under the same conditions as in Comparative Example 1, and has 2 weights of water. % Instant noodles (Example 1) were produced.

(比較例2)
小麦粉900g、タピオカアセチル化デンプン100部を紛体混合し、水345部、塩化ナトリウム15部、かんすい3部(炭酸カリウム:炭酸ナトリウム=3:2)、塩化マグネシウム六水和物8.15部からなる練り水を加え、バッチ型ミキサーで15分間ミキシングしてドウを製造した。
(Comparative Example 2)
900 g of wheat flour and 100 parts of tapioca acetylated starch are mixed in a powdered mixture, and kneaded water consisting of 345 parts of water, 15 parts of sodium chloride, 3 parts of kansui (potassium carbonate: sodium carbonate = 3: 2), and 8.15 parts of magnesium chloride hexahydrate. Was added and mixed with a batch type mixer for 15 minutes to produce dough.

次に、ロールを用いて、ドウを複合、圧延して0.9mmの麺帯を製造し、切刃ロール(丸刃20番:溝巾1.5mm)で切断して麺線とした。さらに、麺線を270kg/hの飽和蒸気で2分間蒸煮してα化麺線2を製造した。 Next, using a roll, the dough was compounded and rolled to produce a 0.9 mm noodle band, which was cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to obtain a noodle string. Further, the noodle strings were steamed with saturated steam at 270 kg / h for 2 minutes to produce pregelatinized noodle strings 2.

α化麺線2を、水および塩化ナトリウム90部からなる着味液(1リットル)に20秒間浸漬し、約30cmに切断した後、リテーナに充填し、リテーナごとに麺線を150℃のパーム油で2分30秒乾燥(瞬間油熱乾燥法)して水分量が2重量%の即席麺(比較例2)を製造した。 Soak the pregelatinized noodle wire 2 in a seasoning liquid (1 liter) consisting of 90 parts of water and sodium chloride for 20 seconds, cut it to about 30 cm, fill it in a retainer, and put the noodle wire in a palm at 150 ° C for each retainer. Instant noodles (Comparative Example 2) having a water content of 2% by weight were produced by drying with oil for 2 minutes and 30 seconds (instantaneous oil heat drying method).

(比較例3)
小麦粉900g、タピオカアセチル化デンプン100部、塩化マグネシウム六水和物8.15部を紛体混合し、水345部、塩化ナトリウム15部、かんすい3部(炭酸カリウム:炭酸ナトリウム=3:2)からなる練り水を加え、バッチ型ミキサーで15分間ミキシングしてドウを製造した。
(Comparative Example 3)
900 g of wheat flour, 100 parts of tapioca acetylated starch, and 8.15 parts of magnesium chloride hexahydrate are mixed in a powdered mixture, and kneaded water consisting of 345 parts of water, 15 parts of sodium chloride, and 3 parts of kansui (potassium carbonate: sodium carbonate = 3: 2). Was added and mixed with a batch type mixer for 15 minutes to produce dough.

次に、ロールを用いて、ドウを複合、圧延して0.9mmの麺帯を製造し、切刃ロール(丸刃20番:溝巾1.5mm)で切断して麺線(切出麺)とした。さらに、麺線を270kg/hの飽和蒸気で2分間蒸煮してα化麺線3を製造した。 Next, using a roll, the dough is compounded and rolled to produce a 0.9 mm noodle band, which is cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to form noodle strings (cut noodles). did. Further, the noodle strings were steamed with saturated steam at 270 kg / h for 2 minutes to produce pregelatinized noodle strings 3.

α化麺線3を、水および塩化ナトリウム90部からなる着味液(1リットル)に20秒間浸漬し、約30cmに切断した後、リテーナに充填し、リテーナごとに麺線を150℃のパーム油で2分30秒乾燥(瞬間油熱乾燥法)して水分量が2重量%の即席麺(比較例3)を製造した。 The pregelatinized noodle string 3 is immersed in a seasoning liquid (1 liter) consisting of 90 parts of water and sodium chloride for 20 seconds, cut to about 30 cm, filled in a retainer, and the noodle string is palmed at 150 ° C for each retainer. Instant noodles (Comparative Example 3) having a water content of 2% by weight were produced by drying with oil for 2 minutes and 30 seconds (instantaneous oil heat drying method).

乾燥前後の麺線に含まれる塩化ナトリウムおよび塩化マグネシウムの量は表1の通りである。なお、表1に示した数値は実測値ではなく、「材料の配合量」、「着味液の使用量(乾燥前の麺線100gに浸み込んでいる着味液23g、α化麺線77g)」及び「麺線の重量変化(麺線の乾燥前重量100g、乾燥後重量66g)」から算出した計算値である。 Table 1 shows the amounts of sodium chloride and magnesium chloride contained in the noodle strings before and after drying. The values shown in Table 1 are not actual measurement values, but are "the amount of ingredients", "the amount of seasoning liquid used (23 g of seasoning liquid soaked in 100 g of noodles before drying, and pregelatinized noodles). 77g) ”and“ Weight change of noodle string (weight before drying 100g of noodle string, weight after drying 66g) ”are calculated values.

Figure 2022016574000001
Figure 2022016574000001

(塩味、苦味)
味覚認識装置を用いて湯戻し後の即席麺の塩味及び苦味を測定した。また、塩味と電気伝導率の関連性を確認するため、電気伝導率も測定した。測定条件は以下の通りである。
(1)麺をハンマーで粉砕
(2)粉砕した麺5gを50mL遠沈管に測り取る。
(3)遠沈管に熱湯30gを加えて、ボルテックスミキサーで撹拌後、3分間静置する。
(4)遠心分離(12,000rpm、5min)し、上清液1を分け取る。
(5)沈殿物に熱湯20gを加え、ボルテックスミキサーで3分間撹拌する。
(6)遠心分離(12,000rpm、5min)し、上清液2を分け取る。
(7)沈殿物に再度熱湯20gを加え、ボルテックスミキサーで3分間撹拌する。
(8)遠心分離(12,000rpm、5min)し、上清液3を分け取る。
(9)上清液1~3をまとめてメスフラスコに移し、50mlにメスアップして測定サンプルを調整する。
(10)電気伝導率計「LAQUA twin COND B-771(HORIBA製)」を用いて、測定サンプルの電気伝導率を測定する。
(11)味覚認識装置「TS-5000Z(インテリジェントセンサー製)」を用いて、測定サンプルの塩味及び苦味を測定する。
(Salt and bitterness)
The saltiness and bitterness of the instant noodles after reconstitution with hot water were measured using a taste recognition device. In addition, in order to confirm the relationship between saltiness and electrical conductivity, electrical conductivity was also measured. The measurement conditions are as follows.
(1) Crush the noodles with a hammer (2) Measure 5 g of the crushed noodles into a 50 mL centrifuge tube.
(3) Add 30 g of boiling water to the centrifuge tube, stir with a vortex mixer, and let stand for 3 minutes.
(4) Centrifuge (12,000 rpm, 5 min) and separate the supernatant liquid 1.
(5) Add 20 g of boiling water to the precipitate and stir with a vortex mixer for 3 minutes.
(6) Centrifuge (12,000 rpm, 5 min) and separate the supernatant liquid 2.
(7) Add 20 g of boiling water to the precipitate again and stir with a vortex mixer for 3 minutes.
(8) Centrifuge (12,000 rpm, 5 min) and separate the supernatant liquid 3.
(9) Collect the supernatants 1 to 3 and transfer them to a measuring flask, and prepare a measurement sample by measuring up to 50 ml.
(10) The electric conductivity of the measurement sample is measured using the electric conductivity meter "LAQUA twin COND B-771 (manufactured by HORIBA)".
(11) Using the taste recognition device "TS-5000Z (manufactured by Intelligent Sensor)", the saltiness and bitterness of the measurement sample are measured.

塩味及び電気伝導率の測定結果は表2の通りである。表2において、味覚認識装置を用いた塩味については、「塩味スコア」、苦味については「苦味スコア」と表記している。 Table 2 shows the measurement results of saltiness and electrical conductivity. In Table 2, the salty taste using the taste recognition device is described as "salt taste score", and the bitter taste is described as "bitter taste score".

(食感(コシ))
即席麺の食感を、熟練したパネラー10名が以下の基準で評価した。なお、ここでいう食感とは、麺の弾力性に由来する”コシ”を指す。
○:“標準(比較例1)と同等、又は同等以上”と評価したパネラーが9名以上
×:“標準と同等、又は同等以上”と評価したパネラーが8名以下
(Texture (koshi))
The texture of instant noodles was evaluated by 10 skilled panelists based on the following criteria. The texture here refers to the "koshi" derived from the elasticity of the noodles.
◯: 9 or more panelists evaluated as “equal to or equal to or higher than standard (Comparative Example 1)” ×: 8 or less panelists evaluated as “equal to or equal to or higher than standard”

Figure 2022016574000002
Figure 2022016574000002

塩化マグネシウムを着味工程で塗布した実施例1は、塩味スコアが高く(電気伝導率も同様)、食感も優れていた。一方、麺線製造前に塩化マグネシウムを添加した場合には、塩味が弱く、食感も明らかに悪かった。さらに、詳細なメカニズムは明らかではないが、比較例1、2と比較すると実施例1は苦味が抑制されていた。 Example 1 in which magnesium chloride was applied in the seasoning step had a high salt taste score (similar in electrical conductivity) and an excellent texture. On the other hand, when magnesium chloride was added before the noodle string was produced, the saltiness was weak and the texture was clearly poor. Further, although the detailed mechanism is not clear, the bitterness of Example 1 was suppressed as compared with Comparative Examples 1 and 2.

なお、即席麺に含まれる塩化マグネシウム(無水物換算)を0.33重量%から、0.16重量%、0.49重量%、0.82重量%、又は1.47重量%に変更した場合についても同じような傾向だった。以上の結果より、塩化マグネシウムの濃度よらず、塩化マグネシウムを着味工程で添加することによって塩味の強化と食感の維持を両立することができる。 The same tendency was observed when magnesium chloride (anhydrous equivalent) contained in instant noodles was changed from 0.33% by weight to 0.16% by weight, 0.49% by weight, 0.82% by weight, or 1.47% by weight. From the above results, it is possible to enhance the salty taste and maintain the texture by adding magnesium chloride in the seasoning step regardless of the concentration of magnesium chloride.

Claims (3)

以下の順に工程1~工程4の処理を行う即席麺の製造方法。
工程1:原料粉、水、及びかんすいを混捏し麺生地を製造する工程
工程2:麺生地から麺線を製造する工程
工程3:麺線に塩化マグネシウムを添加する工程
工程4:麺線を乾燥する乾燥工程
A method for producing instant noodles in which the processes 1 to 4 are performed in the following order.
Step 1: Manufacture noodle dough by kneading raw powder, water, and kansui Step 2: Manufacture noodle strings from noodle dough Step 3: Add magnesium chloride to the noodle strings
Step 4: Drying step to dry the noodle strings
原料粉がグルテンを含むことを特徴とする請求項1記載の即席麺の製造方法。 The method for producing instant noodles according to claim 1, wherein the raw material powder contains gluten. 工程3の前に、麺線をα化させることを特徴とする請求項1又は2記載の即席麺の製造方法。 The method for producing instant noodles according to claim 1 or 2, wherein the noodle strings are pregelatinized before the step 3.
JP2021189896A 2017-12-13 2021-11-24 Method of producing magnesium chloride-containing instant noodle Pending JP2022016574A (en)

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JP2000175642A (en) * 1998-12-15 2000-06-27 Nissin Food Prod Co Ltd Frozen noodles and their production
JP2001095515A (en) * 1999-09-30 2001-04-10 Nissin Food Prod Co Ltd Lumpy noodles and production process therefor
KR20100105232A (en) * 2009-03-20 2010-09-29 티에이치바이오제닉스주식회사 Composition for quality improvement of processed food using grains
JP2017029056A (en) * 2015-07-31 2017-02-09 日清製粉株式会社 Process for producing instant noodle

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JPS6317668A (en) * 1986-07-11 1988-01-25 Buichi Kusaka Preparation of noodle using fruit juice
JP2000175642A (en) * 1998-12-15 2000-06-27 Nissin Food Prod Co Ltd Frozen noodles and their production
JP2001095515A (en) * 1999-09-30 2001-04-10 Nissin Food Prod Co Ltd Lumpy noodles and production process therefor
KR20100105232A (en) * 2009-03-20 2010-09-29 티에이치바이오제닉스주식회사 Composition for quality improvement of processed food using grains
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