US20220312806A1 - Method for producing instant noodles - Google Patents
Method for producing instant noodles Download PDFInfo
- Publication number
- US20220312806A1 US20220312806A1 US17/686,063 US202217686063A US2022312806A1 US 20220312806 A1 US20220312806 A1 US 20220312806A1 US 202217686063 A US202217686063 A US 202217686063A US 2022312806 A1 US2022312806 A1 US 2022312806A1
- Authority
- US
- United States
- Prior art keywords
- noodles
- magnesium chloride
- noodle strings
- noodle
- sodium chloride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 235000012149 noodles Nutrition 0.000 claims abstract description 367
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 277
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 139
- 239000002994 raw material Substances 0.000 claims abstract description 70
- 239000000843 powder Substances 0.000 claims abstract description 68
- 238000001035 drying Methods 0.000 claims description 70
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 186
- 239000011780 sodium chloride Substances 0.000 abstract description 93
- 229960002337 magnesium chloride Drugs 0.000 description 133
- 235000013312 flour Nutrition 0.000 description 92
- 235000019643 salty taste Nutrition 0.000 description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 58
- 238000000034 method Methods 0.000 description 56
- 108010068370 Glutens Proteins 0.000 description 55
- 235000021312 gluten Nutrition 0.000 description 52
- 230000000052 comparative effect Effects 0.000 description 51
- 229920002472 Starch Polymers 0.000 description 50
- 235000019698 starch Nutrition 0.000 description 50
- 239000008107 starch Substances 0.000 description 50
- 235000019658 bitter taste Nutrition 0.000 description 46
- 241000209140 Triticum Species 0.000 description 44
- 235000021307 Triticum Nutrition 0.000 description 44
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 35
- 239000001521 potassium lactate Substances 0.000 description 35
- 235000011085 potassium lactate Nutrition 0.000 description 35
- 229960001304 potassium lactate Drugs 0.000 description 35
- 235000011194 food seasoning agent Nutrition 0.000 description 34
- 239000007788 liquid Substances 0.000 description 34
- 238000004898 kneading Methods 0.000 description 33
- 238000006243 chemical reaction Methods 0.000 description 28
- 239000003921 oil Substances 0.000 description 23
- 235000019198 oils Nutrition 0.000 description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 20
- 239000000463 material Substances 0.000 description 18
- 240000003183 Manihot esculenta Species 0.000 description 17
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 17
- 235000019647 acidic taste Nutrition 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 17
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 16
- 150000008064 anhydrides Chemical class 0.000 description 14
- 108010061711 Gliadin Proteins 0.000 description 12
- 108010050792 glutenin Proteins 0.000 description 12
- 238000007602 hot air drying Methods 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 229930091371 Fructose Natural products 0.000 description 11
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 11
- 229960002737 fructose Drugs 0.000 description 11
- 239000005715 Fructose Substances 0.000 description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 10
- 239000008103 glucose Substances 0.000 description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 description 10
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 description 9
- 238000009835 boiling Methods 0.000 description 9
- 150000004687 hexahydrates Chemical class 0.000 description 9
- 238000000465 moulding Methods 0.000 description 9
- 238000010025 steaming Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 229910000027 potassium carbonate Inorganic materials 0.000 description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 7
- 240000005979 Hordeum vulgare Species 0.000 description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 6
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 5
- 235000019482 Palm oil Nutrition 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000002540 palm oil Substances 0.000 description 5
- 229920006395 saturated elastomer Polymers 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 4
- 235000019798 tripotassium phosphate Nutrition 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- 229940082509 xanthan gum Drugs 0.000 description 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 3
- 240000006162 Chenopodium quinoa Species 0.000 description 3
- 244000077995 Coix lacryma jobi Species 0.000 description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 3
- 244000058871 Echinochloa crus-galli Species 0.000 description 3
- 235000008247 Echinochloa frumentacea Nutrition 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 240000005498 Setaria italica Species 0.000 description 3
- 244000300264 Spinacia oleracea Species 0.000 description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 description 3
- 235000007264 Triticum durum Nutrition 0.000 description 3
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 150000001447 alkali salts Chemical class 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 235000011180 diphosphates Nutrition 0.000 description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 229930002879 flavonoid pigment Natural products 0.000 description 3
- -1 glycerin organic acid fatty acid ester Chemical class 0.000 description 3
- 208000019622 heart disease Diseases 0.000 description 3
- 230000001939 inductive effect Effects 0.000 description 3
- 239000010977 jade Substances 0.000 description 3
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 3
- 239000001095 magnesium carbonate Substances 0.000 description 3
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 3
- 229940031958 magnesium carbonate hydroxide Drugs 0.000 description 3
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 3
- 239000000347 magnesium hydroxide Substances 0.000 description 3
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 125000005341 metaphosphate group Chemical group 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 description 3
- 239000013642 negative control Substances 0.000 description 3
- 239000005416 organic matter Substances 0.000 description 3
- 235000002252 panizo Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- 239000013641 positive control Substances 0.000 description 3
- 229940099402 potassium metaphosphate Drugs 0.000 description 3
- 235000019828 potassium polyphosphate Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 108060006613 prolamin Proteins 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229960002668 sodium chloride Drugs 0.000 description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 description 3
- 239000001488 sodium phosphate Substances 0.000 description 3
- 235000011008 sodium phosphates Nutrition 0.000 description 3
- 235000019830 sodium polyphosphate Nutrition 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- 235000019801 trisodium phosphate Nutrition 0.000 description 3
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 229940091250 magnesium supplement Drugs 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229940005657 pyrophosphoric acid Drugs 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000003637 basic solution Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- XZTWHWHGBBCSMX-UHFFFAOYSA-J dimagnesium;phosphonato phosphate Chemical compound [Mg+2].[Mg+2].[O-]P([O-])(=O)OP([O-])([O-])=O XZTWHWHGBBCSMX-UHFFFAOYSA-J 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- VOAPTKOANCCNFV-UHFFFAOYSA-N hexahydrate;hydrochloride Chemical compound O.O.O.O.O.O.Cl VOAPTKOANCCNFV-UHFFFAOYSA-N 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
- 229960002261 magnesium phosphate Drugs 0.000 description 1
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 1
- 235000010994 magnesium phosphates Nutrition 0.000 description 1
- FBDWCTWJJMORIU-UHFFFAOYSA-N magnesium;hexahydrate Chemical compound O.O.O.O.O.O.[Mg] FBDWCTWJJMORIU-UHFFFAOYSA-N 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention provides instant noodles in which usage of sodium chloride is suppressed, and a method for producing the same.
- salt sodium chloride
- Such addition aims to improve noodle making properties and texture by enhancing elasticity and extensibility of resultant noodle strings through an action of sodium chloride on gluten contained in the noodle strings.
- Patent Literatures 1 and 2 As techniques for realizing sufficient elasticity and extensibility with usage of sodium chloride suppressed, methods including addition of a thickener such as xanthan gum or locust bean gum, or addition of arginine have been disclosed (Patent Literatures 1 and 2). Besides, as a technique for obtaining good reconstitution with hot water and suppressing sogginess caused by hot water even when usage of sodium chloride is reduced, a method including addition of glycerin organic acid fatty acid ester has been disclosed (Patent Literature 3). These materials have, however, no salty taste, and hence cannot compensate for a salty taste.
- Patent Literatures 4 and 5 a noodle product into which bittern containing a large amount of magnesium chloride is kneaded instead of sodium chloride has been developed.
- magnesium chloride present in outer portions of noodle strings that mainly affects a salty taste, and hence, when a conventional production method in which magnesium chloride is homogeneously mixed in whole noodles is employed, most of the magnesium chloride is not involved in providing a salty taste.
- Patent Literature 1 Japanese Patent Laid-Open No. 2015-84772
- Patent Literature 2 Japanese Patent Laid-Open No. 2015-213434
- Patent Literature 3 Japanese Patent Laid-Open No. 2016-067293
- Patent Literature 4 WO2005/077206
- Patent Literature 5 WO2012/176882
- An object of the present invention is to reduce usage of sodium chloride by adding magnesium chloride and to overcome the above-described problems occurring in using magnesium chloride.
- the Maillard reaction and the like are accelerated by adding a reducing sugar, and appropriate appearance (browning) and well-cooked feeling are imparted to resultant noodles even when magnesium chloride is added thereto.
- the first invention relates to noodle strings for use in production of instant noodles, containing a raw material powder, magnesium chloride, and a reducing sugar.
- the second invention relates to the noodle strings for use in production of instant noodles according to the first invention, in which a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in the total amount of the noodle strings.
- the third invention relates to a method for producing instant noodles, including a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more, in which the noodle strings contain a raw material powder, magnesium chloride, and a reducing sugar, and a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in the total amount of the noodle strings.
- the fourth invention relates to the method for producing instant noodles according to the third invention, in which the step A of producing noodle strings includes a flavoring step a, and the reducing sugar is added to the noodle strings in the flavoring step a.
- magnesium chloride is distributed in outer portions of noodle strings by adding magnesium chloride after producing the noodle strings, and a reaction between kansui and magnesium chloride is suppressed to cause a salty taste of magnesium chloride to be efficiently exhibited.
- specific mechanism has not been cleared, it has been revealed that a bitter taste derived from magnesium chloride is largely suppressed in this method as compared with that in a conventional method.
- the fifth invention relates to a method for producing instant noodles, including at least the following steps C1 to C3:
- the sixth invention relates to the method for producing instant noodles according to the fifth invention, in which the raw material powder contains gluten.
- the seventh invention relates to the method for producing instant noodles according to the fifth or sixth invention, in which the noodle strings are gelatinized before the step C3.
- magnesium chloride having a strong salty taste and potassium lactate having an effect of suppressing a bitter taste of magnesium chloride are used together instead of sodium chloride, and thus, instant noodles having an excellent salty taste and suppressed bitter and acidic tastes are provided with usage of sodium suppressed.
- the eighth invention relates to instant noodles containing magnesium chloride, potassium lactate and a raw material powder, in which the magnesium chloride is contained in an amount of 0.05 to 1.50% by weight and the potassium lactate is contained in an amount of 0.10 to 2.50% by weight in the total amount of the instant noodles.
- the ninth invention relates to the instant noodles according to the eighth invention, further containing sodium chloride, in which the sodium chloride is contained in an amount of 50 to 85 parts by weight with respect to 100 parts by weight of a salty taste component.
- the tenth invention relates to the instant noodles according to the eighth or ninth invention, in which the magnesium chloride is contained in an amount of 0.10 to 0.70% by weight in the total amount of the instant noodles.
- the eleventh invention relates to the instant noodles according to any one of the eighth to tenth inventions, in which the potassium lactate is contained in an amount of 0.20 to 1.50% by weight in the total amount of the instant noodles.
- the twelfth invention relates to the instant noodles according to any one of the ninth to eleventh inventions, in which the sodium chloride is contained in an amount of 1.50 to 2.50% by weight in the total amount of the instant noodles.
- usage of sodium chloride can be reduced by adding magnesium chloride, and various problems occurring in using magnesium chloride can be overcome.
- instant noodles is not especially limited in the present invention but may be any type known in the present technical field. Specific examples include udon (wheat noodles), soba (buckwheat noodles), Chinese noodles, pasta and pho.
- Section 1 relating to first to fourth inventions
- Section 2 relating to fifth to seventh inventions
- Section 3 relating to eighth to twelfth inventions. It is noted that expressions and meanings of terms may be different among the sections in some cases.
- Instant noodles of the present invention need to contain a raw material powder, magnesium chloride and a reducing sugar. Now, these raw materials will be described in detail.
- flour such as wheat flour, rice flour, rye flour, barley flour, adlay flour, Japanese millet flour, foxtail millet flour, corn flour, red bean flour, soy flour, buckwheat flour and quinoa flour
- starch such as potato starch, tapioca starch and corn starch
- modified starch such as acetylated starch, etherified starch and crosslinked starch
- the raw material powder preferably contains a protein.
- the Maillard reaction occurs, and hence preferable well-cooked feeling and appearance can be easily realized.
- the raw material powder does not contain a protein, well-cooked feeling and appearance can be imparted merely through caramelization, and hence, preferable well-cooked feeling and appearance are difficult to realize.
- the raw material powder preferably contains gluten, that is, a type of protein.
- gluten that is, a type of protein.
- the raw material powder contains gluten, preferable well-cooked feeling and appearance are realized, and in addition, noodle making properties are improved.
- Gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten.
- glutenin that is, a type of glutelin
- gliadin that is, a type of prolamin
- the raw material powder used in the present invention is preferably wheat flour. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by kneading it, with water added thereto, to produce noodle dough. Wheat flour is classified into weak flour, all-purpose flour, strong flour, durum wheat flour and the like in accordance with a protein content, and any of these can be suitably used.
- gluten is preferably added separately. Even when a raw material powder not containing gluten is used, noodle making properties and well-cooked feeling similar to those obtained by using wheat flour can be realized by separately adding gluten.
- the raw material powder is a principal component of instant noodles, and preferably occupies 50% by weight or more in the whole raw materials used in the present invention.
- content of the raw material powder is less than 50% by weight, noodle making properties are degraded, and preferable well-cooked feeling and appearance are difficult to obtain.
- An amount of gluten used in the noodle strings is changed depending on the type of noodles to be produced.
- udon all purpose flour having comparatively low gluten forming ability is used
- strong flour having comparatively high gluten forming ability is used.
- gluten is contained preferably in an amount of 2 to 30% by weight in the total amount of the noodle strings.
- gluten is contained in an amount of 2 to 30% by weight, balance between elasticity and extensibility of resultant noodles is good, and texture of the noodles is good. Besides, since the Maillard reaction appropriately occurs, well-cooked feeling and appearance of the noodles are good.
- Magnesium chloride is not limited to magnesium chloride with high purity, but an additive containing magnesium chloride as a principal component such as bittern can be used.
- magnesium chloride is a substance having a strong bitter taste
- magnesium chloride is used in the present invention to be kneaded into or to dip noodles therein, the taste is less affected as compared with a case where it is used in a soup.
- its offensive taste is masked by a reducing sugar or starch contained in the raw material powder, when an appropriate amount added described below is kept, a salty taste can be enhanced with the offensive taste suppressed.
- the amount of magnesium chloride added needs to be 0.05 to 1.50% by weight in the total amount of the noodle strings.
- amount of magnesium chloride added is less than 0.05% by weight, the effect resulting from the addition of magnesium chloride is not exhibited, and enhancement of a salty taste and texture cannot be expected.
- amount of magnesium chloride added is over 1.50% by weight, the bitter taste of magnesium chloride cannot be suppressed.
- a reducing sugar refers to a sugar forming an aldehyde group or a ketone group in a basic solution, and specific examples include monosaccharides such as glucose and fructose, disaccharides such as lactose and maltose, an oligosaccharide, a maltodextrin having a dextrose equivalent of 10 or more, and powdered corn syrup.
- the Maillard reaction occurs between starch and gluten contained in the raw material powder, but when sodium chloride is replaced with magnesium chloride, the Maillard reaction is suppressed to suppress the generation of a flavor component and the hue change as described above. Therefore, the influence resulting from the addition of magnesium chloride is reduced in the present invention by adding a reducing sugar to cause the Maillard reaction with gluten.
- reducing sugar used in the present invention a monosaccharide with which the Maillard reaction can easily proceed is preferred. From the viewpoint that the taste is not affected, glucose having a relatively low degree of sweetness is preferred, and from the viewpoint of adjusting the hue of resultant noodles, fructose (fruit sugar) with which the Maillard reaction can easily proceed is preferred.
- An amount of the reducing sugar added needs to be 0.05 to 1.50% by weight in the total amount of the noodle strings.
- the amount of the reducing sugar added is 0.05% by weight or less, the influence resulting from the addition of magnesium chloride (the suppression of the Maillard reaction) cannot be reduced.
- the amount of the reducing sugar added is 1.50% by weight or more, a sweet taste is too strong.
- the amount of the reducing sugar added is more preferably 0.10 to 1.00% by weight.
- a predetermined amount of sodium chloride may be added. It is said that excessive intake of sodium chloride increases a risk of high blood pressure, heart disease and the like, but sodium chloride is the most common substance inducing a salty taste, and an offensive taste becomes too strong when a substitute alone is used. Besides, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of the noodle strings and to improve the noodle making properties and texture. Therefore, sodium chloride is preferably added in a predetermined amount also in the present invention.
- sodium chloride is added preferably in an amount of 0.5 to 3 parts by weight with respect to 100 parts by weight of the row material powder.
- the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and the extensibility of the noodle strings are not sufficiently improved.
- the amount of sodium chloride added is over 3 parts by weight, a salty taste owing to sodium chloride becomes so sufficiently strong that there is no need to compensate for a salty taste by adding magnesium chloride.
- Kansui refers to an alkali salt used in production of Chinese noodles, and specific examples include carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphoric acid, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- carbonates such as potassium carbonate and sodium carbonate
- pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphoric acid
- polyphosphates such as potassium polyphosphate and sodium polyphosphate
- metaphosphates such as potassium metaphosphate and sodium metaphosphate
- phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- Kansui is an essential component of Chinese noodles, and attains the following effects:
- Kansui acts on an organic matter to cause an alkaline odor of pyrrolidine, trimethylamine or the like.
- Kansui acts on a flavonoid pigment contained in wheat to color resultant noodles in pale yellow peculiar to Chinese noodles.
- potassium chloride widely used as a salty-taste substitute for sodium chloride a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of noodles, a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of noodles
- a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- the present invention provides a production method including a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more, and the production method specifically includes steps 1 to 6 described below.
- the step A of producing noodle strings corresponds to the steps 1 to 5 described below, and the drying step B corresponds to the step 6.
- Step 1 Noodle Dough Production Step (Kneading Step)
- Kneading water containing kansui, sodium chloride and the like is supplied to the raw material powder, and the resultant is kneaded to produce dough. Kneading time is not especially limited, and the kneading is performed generally for 5 to 30 minutes. Besides, the type of mixer to be used for the kneading is not especially limited, and a batch mixer, a flow jet mixer and the like can be appropriately used. Furthermore, the kneading water may contain a reducing sugar of an essential component, and sub materials such as a polysaccharide thickener and kansui.
- a method for producing raw noodle strings can be a method (a) in which the dough obtained in Step 1 is compounded and rolled out to produce a noodle belt having a predetermined thickness, and the noodle belt is cut with a cutting blade or the like (to obtain cut noodles), a method (b) in which the dough is extruded through a hole with a predetermined size (to obtain extruded noodles), and a method (c) in which the dough is extended while being twisted to be formed into the shape of noodles (to obtain hand-rolled noodles).
- Examples of the cut noodles include Chinese noodles and udon, an example of the extruded noodles includes spaghetti, and an example of the hand-rolled noodles includes somen (thin wheat noodles).
- these methods may be combined, and for example, a method in which a noodle belt produced by extrusion is cut (corresponding to a combination of the method (a) and the method (b)) can be employed.
- the raw noodle strings are gelatinized by steaming and/or boiling if necessary.
- Starch contained in wheat flour or the like is designated as raw starch, has a dense molecular structure, and is digested slowly, but when heated with water added thereto, the molecular structure is collapsed. Thus, the starch becomes gelatinized starch, which is easily digested.
- the treatment temperature is not especially limited, and when the raw noodle strings are steamed with water vapor at normal pressure or boiled, the treatment temperature is 95 to 100° C., and when superheated water vapor is used, the treatment is performed generally at 100 to 350° C.
- Step 4 Flavoring Step
- a flavoring step is performed if necessary.
- a flavoring method is not especially limited, and a dipping method in which the noodle strings are dipped in a liquid seasoning, a showering method in which a liquid seasoning is sprayed onto the noodle strings, and the like can be appropriately employed.
- moisture may be adjusted by natural drying or the like.
- magnesium chloride and the reducing sugar that is, the essential components of the present invention, may be added.
- the noodle strings are continuously conveyed on a conveyor up to the flavoring step in general, and in the cutting step, the noodle strings are cut to be provided as one meal amount. Then, the cut noodle strings are automatically put in a retainer (metal mold). In the production of extruded noodles or hand-rolled noodles, the noodle strings are generally sent to a drying step without performing the cutting/molding step.
- noodle strings are dried at 100° C. or more, the Maillard reaction proceeds, and thus, preferable well-cooked feeling and appearance can be realized. Accordingly, a step of drying the noodle strings at 100° C. or more is preferably performed in the present invention.
- a drying temperature is more preferably 100 to 200° C.
- the drying step will be described in detail. Since the noodle strings contain 25 to 65% by weight of moisture before the drying step, it is necessary to dry the noodle strings to have 1 to 15% by weight of moisture for improving storability of resultant instant noodles.
- Representative drying methods are an instantaneous hot oil drying method and a hot-air drying method.
- the instantaneous hot oil drying method is a method in which noodle strings are allowed to pass through a hot oil at 100 to 200° C. for 1 to 4 minutes to dewater/dry the noodle strings to have about 2 to 5% by weight of moisture.
- the instantaneous hot oil drying method is not generally employed for extruded noodles and hand-rolled noodles not requiring molding.
- the hot-air drying method is a method in which noodle strings are exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle strings to have about 8 to 15% by weight of moisture.
- this method can be employed not only for cut noodles but also for extruded noodles and hand-rolled noodles.
- Instant noodles produced according to the present invention needs to contain magnesium chloride, kansui and a raw material powder. First, these raw materials will be described in detail.
- Magnesium chloride is not limited to magnesium chloride with high purity, but an additive containing magnesium chloride as a principal component such as bittern can be used.
- magnesium chloride is contained preferably in an amount of 0.05 to 1.50% by weight in the total amount of resultant instant noodles.
- the content of magnesium chloride is preferably 0.1 to 1.00% by weight, and more preferably 0.20 to 0.70% by weight in the total amount of the instant noodles.
- “Kansui” of the present invention refers to an alkali salt used in production of Chinese noodles and udon, and specific examples include carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and sodium pyrophosphate, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- carbonates such as potassium carbonate and sodium carbonate
- pyrophosphates such as tetrapotassium pyrophosphate and sodium pyrophosphate
- polyphosphates such as potassium polyphosphate and sodium polyphosphate
- metaphosphates such as potassium metaphosphate and sodium metaphosphate
- phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphat
- Kansui acts on an organic matter to cause an alkaline odor of pyrrolidine, trimethylamine or the like.
- Kansui acts on a flavonoid pigment contained in wheat to color the resultant noodles in pale yellow.
- an insoluble magnesium salt is generated through a reaction between magnesium chloride and kansui.
- This magnesium salt minimally dissolves in water, and hence has no salty taste. Besides, it causes a problem that a precipitate deposits in a noodle making machine, which degrades the productivity. Furthermore, since kansui does not exhibit its original function, the quality of the resultant noodles is not stabilized, and hence the quality is difficult to control. Accordingly, in the present invention, a flavoring step described below needs to be performed for suppressing the reaction between magnesium chloride and kansui.
- magnesium chloride and kansui the reaction between magnesium chloride and kansui will be simply described.
- sodium carbonate used as kansui
- magnesium chloride and sodium carbonate are reacted with each other to generate sodium chloride, magnesium carbonate and magnesium hydroxide.
- magnesium carbonate and magnesium hydroxide minimally dissolve in water, a state as if sand is added to noodle dough occurs, which becomes an obstacle against noodle making.
- a salty taste largely depends upon a degree of ionization, and magnesium carbonate and magnesium hydroxide are minimally ionized, and hence minimally have a salty taste.
- flour such as wheat flour, rice flour, rye flour, barley flour, adlay flour, Japanese millet flour, foxtail millet flour, corn flour, red bean flour, soy flour, buckwheat flour and quinoa flour
- starch such as potato starch, tapioca starch and corn starch
- modified starch such as acetylated starch, etherified starch and crosslinked starch
- the raw material powder preferably contains a protein.
- the Maillard reaction occurs, and hence preferable well-cooked feeling and appearance can be easily realized.
- the raw material powder does not contain a protein, well-cooked feeling and appearance can be imparted merely through the caramelization, and hence, preferable well-cooked feeling and appearance are difficult to realize.
- the raw material powder preferably contains gluten, that is, a type of protein.
- gluten that is, a type of protein.
- the raw material powder contains gluten, preferable well-cooked feeling and appearance are realized, and in addition, noodle making properties are improved.
- Gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten.
- glutenin that is, a type of glutelin
- gliadin that is, a type of prolamin
- the raw material powder used in the present invention is preferably wheat flour. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by kneading it, with water added thereto, to produce noodle dough. Wheat flour is classified into weak flour, all-purpose flour, strong flour, durum wheat flour and the like in accordance with a protein content, and any of these can be suitably used.
- gluten is preferably added separately. Even when a raw material powder not containing gluten is used, noodle making properties and well-cooked feeling similar to those obtained by wheat flour can be realized by separately adding gluten.
- the raw material powder is a principal component of instant noodles, and preferably occupies 50% by weight or more in the whole raw materials used in the present invention.
- content of the raw material powder is less than 50% by weight, noodle making properties are degraded, and preferable well-cooked feeling and appearance are difficult to obtain.
- gluten is contained preferably in an amount of 2 to 30% by weight in the total amount of the noodle strings.
- amount of 2 to 30% by weight balance between elasticity and extensibility of resultant noodles is good, and texture of the noodles is good. Besides, since the Maillard reaction appropriately occurs, well-cooked feeling and appearance of the resultant noodles are good.
- sodium chloride acts on gluten to enhance the elasticity and extensibility of resultant noodle strings and to improve the noodle making properties and texture. Therefore, sodium chloride is preferably added in a predetermined amount also in the present invention.
- sodium chloride is added preferably in an amount of 0.5 to 3 parts by weight with respect to 100 parts by weight of the row material powder.
- the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and the extensibility of resultant noodle strings are not sufficiently improved.
- the amount of sodium chloride added is over 3 parts by weight, a salty taste owing to sodium chloride becomes so sufficiently strong that there is no need to compensate for a salty taste by adding magnesium chloride.
- sub materials may be added in addition to the above-described raw materials.
- a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of resultant noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of the noodles, a sugar such as glucose or fructose added for adjusting the hue and sweetness, a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- Step C1 Noodle Dough Production Step (Kneading Step)
- Kneading water containing at least kansui is supplied to the raw material powder, and the resultant is kneaded to produce dough.
- the kneading time is not especially limited, and the kneading is performed generally for 5 to 30 minutes.
- the type of mixer to be used for the kneading is not especially limited, and a batch mixer, a flow jet mixer and the like can be appropriately used.
- the kneading water may contain sub materials such as sodium chloride, a hue adjustor like a reducing sugar or the like, and a polysaccharide thickener.
- a method for producing raw noodle strings can be a method (a) in which the dough obtained in Step C1 is compounded and rolled out to produce a noodle belt having a predetermined thickness, and the noodle belt is cut with a cutting blade or the like (to obtain cut noodles), a method (b) in which the dough is extruded through a hole with a predetermined size (to obtain extruded noodles), and a method (c) in which the dough is extended while being twisted to be formed into the shape of noodles (to obtain hand-rolled noodles).
- Examples of the cut noodles include Chinese noodles and udon, an example of the extruded noodles includes spaghetti, and an example of the hand-rolled noodles includes somen.
- these methods may be combined, and for example, a method in which a noodle belt produced by extrusion is cut (corresponding to a combination of the method (a) and the method (b)) can be employed.
- the raw noodle strings may be gelatinized by steaming and/or boiling if necessary to obtain gelatinized noodle strings.
- Starch contained in wheat flour or the like is designated as raw starch, has a dense molecular structure, and is digested slowly, but when heated with water added thereto, the molecular structure is collapsed. Thus, the starch becomes gelatinized starch, which is easily digested.
- the treatment temperature is not especially limited, and when the raw noodle strings are steamed with water vapor at normal pressure or boiled, the treatment temperature is 95 to 100° C., and when superheated water vapor is used, the treatment is performed generally at 100 to 350° C.
- a step of adding magnesium chloride to the noodle strings (hereinafter referred to as the “flavoring step”) needs to be performed.
- the “flavoring step” a step of adding magnesium chloride to the noodle strings.
- a flavoring method is not especially limited, and the method in which the noodle strings are boiled in hot water containing magnesium chloride, a method in which the noodle strings are dipped in a liquid seasoning containing magnesium chloride, and/or a method in which a liquid seasoning is sprayed onto the noodle strings, and the like can be appropriately employed.
- the noodle strings are preferably gelatinized by performing Step C2-1 described above before the flavoring step in the present invention.
- a liquid seasoning containing the alkaline material is prepared separately from the liquid seasoning containing magnesium chloride to be separately added.
- the liquid seasoning containing the alkaline material is added priorly and the liquid seasoning containing magnesium chloride is added thereafter.
- the noodle strings are continuously conveyed on a conveyor up to the flavoring step in general, and in the cutting step, the noodle strings are cut to be provided as one meal amount. Then, the cut noodle strings are automatically put in a retainer (metal mold). In the production of extruded noodles or hand-rolled noodles, the noodle strings are generally sent to a drying step without performing the cutting/molding step.
- noodle strings contain 25 to 65% by weight of moisture before the drying step, it is necessary to dry the noodle strings to have 1 to 15% by weight of moisture for improving storability of resultant instant noodles.
- Representative drying methods are the instantaneous hot oil drying method and the hot-air drying method.
- the instantaneous hot oil drying method is a method in which noodle strings are allowed to pass through a hot oil at 100 to 200° C. for 1 to 4 minutes to dewater/dry the noodle strings to have about 2 to 5% by weight of moisture.
- the instantaneous hot oil drying method is not generally employed for extruded noodles and hand-rolled noodles not requiring molding.
- the hot-air drying method is a method in which noodle strings are exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle strings to have about 8 to 15% by weight of moisture.
- this method can be employed not only for cut noodles but also for extruded noodles and hand-rolled noodles.
- Magnesium chloride is not limited to magnesium chloride with high purity, but an additive containing magnesium chloride as a principal component such as bittern can be used. Since magnesium chloride is a material having a strong bitter taste, if reduction of a salty taste due to reduction of sodium chloride is to be compensated only by increasing the amount of magnesium chloride, a bitter taste becomes so strong that the resultant cannot be suitably eaten.
- potassium lactate having a different type of bitter taste from that of magnesium chloride is used together in the present invention, and thus, a salty taste is enhanced with the bitter taste peculiar to magnesium chloride suppressed.
- the raw material powder contains starch having a masking effect in the present invention, a salty taste and a bitter taste are masked by starch, and therefore, a difference between sodium chloride and magnesium chloride is more difficult to perceive.
- Magnesium chloride is commercially available in the form of a hexahydrate in general, but the term “magnesium chloride” herein refers to magnesium chloride anhydride.
- magnesium chloride needs to be contained in an amount of 0.05 to 1.50% by weight in the total amount of the instant noodles.
- magnesium chloride is contained in an amount less than 0.05% by weight, a salty taste is so weak that it cannot be a substitute for sodium chloride.
- magnesium chloride is contained in an amount exceeding 1.50% by weight, a bitter taste of magnesium chloride is too strong.
- magnesium chloride is contained more preferably in an amount of 0.1 to 0.70% by weight in the total amount of the instant noodles.
- Potassium lactate has strong acidic taste and bitter taste by itself, but has an effect of increasing a salty taste and has a different type of bitter taste from that of magnesium chloride described above. Therefore, when used together with magnesium chloride in a predetermined ratio, a salty taste can be enhanced with an acidic taste and a bitter taste peculiar to potassium lactate suppressed. Besides, since the raw material powder contains starch having a masking effect, a salty taste, a bitter taste and an acidic taste are masked by starch, and thus, a difference in taste from sodium chloride is more difficult to perceive.
- magnesium chloride and potassium lactate have different types of bitter taste. Specifically, as compared with a case where a salty taste is enhanced by using magnesium chloride alone or potassium lactate alone, a bitter taste tends to be difficult to perceive when magnesium chloride and potassium lactate are used together.
- potassium lactate needs to be contained in an amount of 0.10 to 2.50% by weight in the total amount of the instant noodles.
- the content of potassium lactate is less than 0.10% by weight, the effect of increasing a salty taste is weak.
- the content of potassium lactate is over 2.50% by weight, an acidic taste of potassium lactate is so strong that flavor of the resultant noodles is degraded. Besides, water absorption becomes too high, and hence the noodles tend to easily become soggy.
- the content of potassium lactate is preferably 0.20 to 1.50% by weight, and more preferably 0.25 to 1.00% by weight in the total amount of the instant noodles.
- a predetermined amount of sodium chloride may be added. It is said that excessive intake of sodium chloride increases a risk of high blood pressure, heart disease and the like, but sodium chloride is the most common substance inducing a salty taste, and an offensive taste of a substitute (such as magnesium chloride or potassium lactate) can be reduced. Besides, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of resultant noodle strings and to improve the noodle making properties and texture. Therefore, sodium chloride is preferably added in a predetermined amount also in the present invention.
- salty taste component used in the following description is used as a generic name of magnesium chloride, potassium lactate and sodium chloride.
- the amount of sodium chloride to be blended is preferably 0.55 to 0.85 in terms of a weight ratio of sodium chloride in the salty taste component (hereinafter simply referred to as the “weight ratio”).
- weight ratio When the weight ratio is over 0.85 (when the usage of sodium chloride is large), sodium chloride occupies most of the salty taste component, which is insufficient from the viewpoint of suppression of the usage of sodium.
- weight ratio when the weight ratio is lower than 0.55 (when the usage of sodium chloride is small), an offensive taste becomes so strong that the resultant cannot be suitably eaten.
- flour such as wheat flour, rice flour, rye flour, barley flour, adlay flour, Japanese millet flour, foxtail millet flour, corn flour, red bean flour, soy flour, buckwheat flour and quinoa flour
- starch such as potato starch, tapioca starch and corn starch
- modified starch such as acetylated starch, etherified starch and crosslinked starch
- the raw material powder preferably contains a protein.
- the Maillard reaction occurs, and hence preferable well-cooked feeling and appearance can be easily realized.
- the raw material powder does not contain a protein, well-cooked feeling and appearance can be imparted merely through the caramelization, and hence, preferable well-cooked feeling and appearance are difficult to realize.
- the raw material powder preferably contains gluten, that is, a type of protein.
- gluten that is, a type of protein.
- the raw material powder contains gluten, preferable well-cooked feeling and appearance are realized, and in addition, noodle making properties are improved.
- Gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten.
- glutenin that is, a type of glutelin
- gliadin that is, a type of prolamin
- the raw material powder used in the present invention is preferably wheat flour. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by kneading it, with water added thereto, to produce noodle dough. Wheat flour is classified into weak flour, all-purpose flour, strong flour, durum wheat flour and the like in accordance with a protein content, and any of these can be suitably used.
- gluten is preferably added separately. Even when a raw material powder not containing gluten is used, noodle making properties and well-cooked feeling similar to those obtained by wheat flour can be realized by separately adding gluten.
- the raw material powder is a principal component of instant noodles, and preferably occupies 50% by weight or more in the whole raw materials used in the present invention.
- the raw material powder is contained in an amount less than 50% by weight, noodle making properties are degraded, and preferable well-cooked feeling and appearance are difficult to obtain.
- gluten is contained preferably in an amount of 2 to 30% by weight in the total amount of the noodle strings.
- amount of 2 to 30% by weight balance between the elasticity and the extensibility of resultant noodles is good, and texture of the noodles is good. Besides, since the Maillard reaction appropriately occurs, well-cooked feeling and appearance of the resultant noodles are good.
- Kansui refers to an alkali salt used in production of Chinese noodles, and specific examples include carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphoric acid, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- carbonates such as potassium carbonate and sodium carbonate
- pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphoric acid
- polyphosphates such as potassium polyphosphate and sodium polyphosphate
- metaphosphates such as potassium metaphosphate and sodium metaphosphate
- phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- Kansui is an essential component of Chinese noodles, and attains the following effects:
- Kansui acts on an organic matter to cause an alkaline odor of pyrrolidine, trimethylamine or the like.
- Kansui acts on a flavonoid pigment contained in wheat to color resultant noodles in pale yellow peculiar to Chinese noodles.
- potassium chloride widely used as a salty-taste substitute for sodium chloride a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of noodles, a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of noodles
- a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- Step 1 Noodle Dough Production Step (Kneading Step)
- Kneading water containing kansui, sodium chloride and the like is supplied to the raw material powder, and the resultant is kneaded to produce dough.
- the kneading time is not especially limited, and the kneading is performed generally for 5 to 30 minutes.
- the type of mixer to be used for the kneading is not especially limited, and a batch mixer, a flow jet mixer and the like can be appropriately used.
- the kneading water may contain a reducing sugar of an essential component, and sub materials such as a polysaccharide thickener and kansui.
- a method for producing raw noodle strings can be a method (a) in which the dough obtained in Step 1 is compounded and rolled out to produce a noodle belt having a predetermined thickness, and the noodle belt is cut with a cutting blade or the like (to obtain cut noodles), a method (b) in which the dough is extruded through a hole with a predetermined size (to obtain extruded noodles), and a method (c) in which the dough is extended while being twisted to be formed into the shape of noodles (to obtain hand-rolled noodles).
- Examples of the cut noodles include Chinese noodles and udon, an example of the extruded noodles includes spaghetti, and an example of the hand-rolled noodles includes somen.
- these methods may be combined, and for example, a method in which a noodle belt produced by extrusion is cut (corresponding to a combination of the method (a) and the method (b)) can be employed.
- the raw noodle strings are gelatinized by steaming and/or boiling if necessary.
- Starch contained in wheat flour or the like is designated as raw starch, has a dense molecular structure, and is digested slowly, but when heated with water added thereto, the molecular structure is collapsed. Thus, the starch becomes gelatinized starch, which is easily digested.
- the treatment temperature is not especially limited, and when the raw noodle strings are steamed with water vapor at normal pressure or boiled, the treatment temperature is 95 to 100° C., and when superheated water vapor is used, the treatment is performed generally at 100 to 350° C.
- Step 4 Flavoring Step
- a flavoring step is performed if necessary.
- a flavoring method is not especially limited, and a dipping method in which the noodle strings are dipped in a liquid seasoning, a showering method in which a liquid seasoning is sprayed onto the noodle strings, and the like can be appropriately employed.
- moisture may be adjusted by natural drying or the like.
- magnesium chloride and the reducing sugar that is, the essential components of the present invention, may be added.
- the noodle strings are continuously conveyed on a conveyor up to the flavoring step in general, and in the cutting step, the noodle strings are cut to be provided as one meal amount. Then, the cut noodle strings are automatically put in a retainer (metal mold). In the production of extruded noodles or hand-rolled noodles, the noodle strings are generally sent to a drying step without performing the cutting/molding step.
- noodle strings are dried at 100° C. or more, the Maillard reaction proceeds, and thus, preferable well-cooked feeling and appearance can be realized. Accordingly, a step of drying the noodle strings at 100° C. or more is preferably performed in the present invention. It is noted that a drying temperature is more preferably 100 to 200° C.
- the drying step will be described in detail. Since the noodle strings contain 25 to 65% by weight of moisture before the drying step, it is necessary to dry the noodle strings to have 1 to 15% by weight of moisture for improving storability of resultant instant noodles.
- Representative drying methods are the instantaneous hot oil drying method and the hot-air drying method.
- the instantaneous hot oil drying method is a method in which noodle strings are allowed to pass through a hot oil at 100 to 200° C. for 1 to 4 minutes to dewater/dry the noodle strings to have about 2 to 5% by weight of moisture. It is noted that the instantaneous hot oil drying method is not generally employed for extruded noodles and hand-rolled noodles not requiring molding.
- the hot-air drying method is a method in which noodle strings are exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle strings to have about 8 to 15% by weight of moisture.
- this method can be employed not only for cut noodles but also for extruded noodles and hand-rolled noodles.
- Examples will be described, similarly to “Description of Embodiments”, dividedly in Section 1 relating to the first to fourth inventions, Section 2 relating to the fifth to seventh inventions, and Section 3 relating to the eighth to twelfth inventions.
- noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 101.
- the gelatinized noodle strings 101 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm (100 g), and filled in a retainer.
- the noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles 101 (Comparative Example 101) having a moisture content of 2% by weight.
- the weight of the noodle strings filled in the retainer was 100 g, and the weight of the instant noodles 101 after drying was 66 g.
- the gelatinized noodle strings 101 were dipped in a liquid seasoning (1000 ml) containing water, 70 parts of sodium chloride and 20 parts of magnesium chloride for 20 seconds, and dried under the same conditions as in Comparative Example 101 to produce instant noodles 102 (Comparative Example 102) having a moisture content of 2% by weight.
- the gelatinized noodle strings 101 were dipped in a liquid seasoning (1000 ml) containing water, 70 parts of sodium chloride, 20 parts of magnesium chloride and 5 parts of glucose for 20 seconds, and dried under the same conditions as in Comparative Example 101 to produce instant noodles 103 (Example 101) having a moisture content of 2% by weight.
- each numerical value shown in Table 1 is not an actually measured value but a calculated value calculated based on “blending amounts of materials”, “usage of liquid seasoning” (23 g of the liquid seasoning soaked in 100 g of noodle strings before the drying and 77 g of the gelatinized noodle strings), and “weight change of noodle strings (weight of noodle strings before the drying: 100 g, weight thereof after the drying: 66 g)”.
- the instant noodles 101 to 112 were measured for L*a*b* values using a chroma meter (CR-410, manufactured by Konica Minolta Sensing, Inc.). It is noted that Table 2 shows merely *a values that were remarkably changed.
- the Maillard reaction and the like are suppressed by adding magnesium chloride (through comparison between Comparative Examples 101 and 102), and that the Maillard reaction and the like are accelerated by adding a reducing sugar (through comparison between Comparative Example 102 and Examples 101 to 110).
- the adverse effect (the suppression of the Maillard reaction and the like) caused by the addition of magnesium chloride can be adjusted by adding a reducing sugar.
- the well-cooked feeling (roasted feeling) of instant noodles was substantially associated with change in the hue. Specifically, there was a tendency, found by the ten panelists, as compared with the standard (Comparative Example 101), that the well-cooked feeling was slightly weaker in Example 1, equivalent in Examples 102 and 103, and slightly stronger in Examples 104 and 105. Besides, Comparative Example 2 containing no reducing sugar had no well-cooked feeling.
- noodle strings cut noodles.
- the noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 201.
- the gelatinized noodle strings 201 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm (100 g), and filled in a retainer.
- the noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce a standard sample (Comparative Example 201) having a moisture content of 2% by weight.
- the weight of the noodle strings filled in the retainer was 100 g, and the weight of the sample after drying was 66 g.
- the gelatinized noodle strings 201 were dipped in a liquid seasoning (1000 ml) containing water, 90 parts of sodium chloride and 20 parts of magnesium chloride hexahydrate for 20 seconds, and dried under the same conditions as in Comparative Example 201 to produce instant noodles (Example 201) having a moisture content of 2% by weight.
- a roll was used to compound and roll out the dough to produce a noodle belt with a thickness of 0.9 mm, and the noodle belt was cut with a cutting blade roll (round blade No. 20, groove width: 1.5 mm) to obtain noodle strings.
- the noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 202.
- the gelatinized noodle strings 202 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm, and filled in a retainer.
- the noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles (Comparative Example 202) having a moisture content of 2% by weight.
- noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 203.
- the gelatinized noodle strings 203 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm, and filled in a retainer.
- the noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles (Comparative Example 203) having a moisture content of 2% by weight.
- each numerical value shown in Table 3 is not an actually measured value but a calculated value calculated based on “blending amounts of materials”, “usage of liquid seasoning” (23 g of the liquid seasoning soaked in 100 g of noodle strings before the drying and 77 g of the gelatinized noodle strings), and “weight change of noodle strings (weight of noodle strings before the drying: 100 g, weight thereof after the drying: 66 g)”.
- the Salty taste and the bitter taste of instant noodles obtained after reconstitution with hot water were measured using a taste sensor. Besides, in order to confirm the relevance between a salty taste and electrical conductivity, the electrical conductivity was also measured. The measurement was performed under the following conditions:
- a taste sensor “TS-5000Z (manufactured by Intelligent Sensor Technology, Inc.)” was used to measure a salty taste and a bitter taste of the measurement sample.
- the measurement results of the salty taste and the electrical conductivity are shown in Table 4.
- the salty taste found using the taste sensor was shown as “Salty Taste Score”
- the bitter taste was shown as “Bitter Taste Score”.
- the texture of the instant noodles was evaluated by ten expert panelists on the basis of the following criteria.
- the term “texture” herein refers to “elasticity” attained owing to the elasticity of noodles.
- Example 201 in which magnesium chloride was applied in the flavoring step had a high salty taste score (also the electrical conductivity was high), and was excellent also in the texture.
- the salty taste was weak, and the texture was obviously poor.
- the bitter taste was suppressed in Example 201 as compared with that in Comparative Examples 202 and 203.
- noodle strings cut noodles.
- the noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 301.
- the gelatinized noodle strings 301 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm (100 g), and filled in a retainer.
- the noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles 301 (Comparative Example 301) having a moisture content of 2% by weight.
- the weight of the noodle strings filled in the retainer was 100 g, and the weight of the instant noodles 301 after drying was 66 g.
- the gelatinized noodle strings 301 were dipped in a liquid seasoning (1000 ml) containing water, 70 parts of sodium chloride, 20 parts of magnesium chloride hexahydrate and 5 parts of potassium lactate (purity: 78%) for 20 seconds, and dried under the same conditions as in Comparative Example 301 to produce instant noodles 311 (Example 301) having a moisture content of 2% by weight.
- Instant noodles 302 to 306 (Comparative Examples 302 to 306) and instant noodles 312 to 332 (Examples 302 to 322) were obtained with the liquid seasoning changed as shown in Tables 5 to 7.
- the concentrations of magnesium chloride, potassium lactate and sodium chloride in the respective instant noodles are shown in Tables 5 to 7.
- the instant noodles (66 g) of each of the examples and comparative examples was reconstituted by pouring 300 ml of hot water thereonto and allowing the resultant to stand still for 3 minutes with a lid put thereon.
- the reconstituted noodles were loosened with chopsticks, and then, the hot water was sufficiently drained. Thereafter, sensory evaluation tests for a salty taste, a bitter taste and an acidic taste were performed by ten panelists.
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Abstract
[Problem to be Solved]
The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.
[Solution]
The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.
Description
- The present invention provides instant noodles in which usage of sodium chloride is suppressed, and a method for producing the same.
- In production of noodles in general, salt (sodium chloride) is added in many cases in producing noodle strings from a raw material powder of wheat flour or the like. Such addition aims to improve noodle making properties and texture by enhancing elasticity and extensibility of resultant noodle strings through an action of sodium chloride on gluten contained in the noodle strings.
- In recent years, however, a large number of what is called salt-reduced products having a low content of sodium chloride for preventing high blood pressure are placed on the market. According to “Dietary Reference Intakes for Japanese” issued by Ministry of Health, Labor and Welfare, the recommended daily salt intake is less than 9 g for an adult male and less than 7.5 g for an adult female in the 2010 edition, but the recommended daily salt intake is reduced to less than 8 g for an adult male and less than 7 g for an adult female in the 2015 edition.
- Thus, a concern about salt reduction will be probably continuously increasing.
- As techniques for realizing sufficient elasticity and extensibility with usage of sodium chloride suppressed, methods including addition of a thickener such as xanthan gum or locust bean gum, or addition of arginine have been disclosed (Patent Literatures 1 and 2). Besides, as a technique for obtaining good reconstitution with hot water and suppressing sogginess caused by hot water even when usage of sodium chloride is reduced, a method including addition of glycerin organic acid fatty acid ester has been disclosed (Patent Literature 3). These materials have, however, no salty taste, and hence cannot compensate for a salty taste.
- Besides, a noodle product into which bittern containing a large amount of magnesium chloride is kneaded instead of sodium chloride has been developed (Patent Literatures 4 and 5).
- It has been revealed, however, through examination made for achieving the present invention that the following problems arise when magnesium chloride is used instead of sodium chloride:
- (1) Since a Maillard reaction and caramelization (hereinafter referred to as the “Maillard reaction and the like”) are suppressed by the addition of magnesium chloride, resultant instant noodles are not browned, and hence well-cooked feeling cannot be sufficiently obtained.
- (2) It is magnesium chloride present in outer portions of noodle strings that mainly affects a salty taste, and hence, when a conventional production method in which magnesium chloride is homogeneously mixed in whole noodles is employed, most of the magnesium chloride is not involved in providing a salty taste.
- (3) When “kansui” and magnesium chloride are mixed with each other, resultant noodles are difficult to bind, which degrades texture.
- (4) When usage of magnesium chloride is too large, resultant noodles have a too strong bitter taste and are not suitable for eating.
- Patent Literature 1: Japanese Patent Laid-Open No. 2015-84772
- Patent Literature 2: Japanese Patent Laid-Open No. 2015-213434
- Patent Literature 3: Japanese Patent Laid-Open No. 2016-067293
- Patent Literature 4: WO2005/077206
- Patent Literature 5: WO2012/176882
- An object of the present invention is to reduce usage of sodium chloride by adding magnesium chloride and to overcome the above-described problems occurring in using magnesium chloride.
- According to the first to fourth inventions, the Maillard reaction and the like are accelerated by adding a reducing sugar, and appropriate appearance (browning) and well-cooked feeling are imparted to resultant noodles even when magnesium chloride is added thereto.
- The first invention relates to noodle strings for use in production of instant noodles, containing a raw material powder, magnesium chloride, and a reducing sugar.
- The second invention relates to the noodle strings for use in production of instant noodles according to the first invention, in which a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in the total amount of the noodle strings.
- The third invention relates to a method for producing instant noodles, including a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more, in which the noodle strings contain a raw material powder, magnesium chloride, and a reducing sugar, and a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in the total amount of the noodle strings.
- The fourth invention relates to the method for producing instant noodles according to the third invention, in which the step A of producing noodle strings includes a flavoring step a, and the reducing sugar is added to the noodle strings in the flavoring step a.
- In the fifth to seventh inventions, magnesium chloride is distributed in outer portions of noodle strings by adding magnesium chloride after producing the noodle strings, and a reaction between kansui and magnesium chloride is suppressed to cause a salty taste of magnesium chloride to be efficiently exhibited. Besides, although specific mechanism has not been cleared, it has been revealed that a bitter taste derived from magnesium chloride is largely suppressed in this method as compared with that in a conventional method.
- The fifth invention relates to a method for producing instant noodles, including at least the following steps C1 to C3:
- the step C1 of producing noodle dough by kneading a raw material powder, water and kansui;
- the step C2 of producing noodle strings from the noodle dough; and
- the step C3 of adding magnesium chloride to the noodle strings.
- The sixth invention relates to the method for producing instant noodles according to the fifth invention, in which the raw material powder contains gluten.
- The seventh invention relates to the method for producing instant noodles according to the fifth or sixth invention, in which the noodle strings are gelatinized before the step C3.
- According to the eighth to twelfth inventions, magnesium chloride having a strong salty taste and potassium lactate having an effect of suppressing a bitter taste of magnesium chloride are used together instead of sodium chloride, and thus, instant noodles having an excellent salty taste and suppressed bitter and acidic tastes are provided with usage of sodium suppressed.
- The eighth invention relates to instant noodles containing magnesium chloride, potassium lactate and a raw material powder, in which the magnesium chloride is contained in an amount of 0.05 to 1.50% by weight and the potassium lactate is contained in an amount of 0.10 to 2.50% by weight in the total amount of the instant noodles.
- The ninth invention relates to the instant noodles according to the eighth invention, further containing sodium chloride, in which the sodium chloride is contained in an amount of 50 to 85 parts by weight with respect to 100 parts by weight of a salty taste component.
- The tenth invention relates to the instant noodles according to the eighth or ninth invention, in which the magnesium chloride is contained in an amount of 0.10 to 0.70% by weight in the total amount of the instant noodles.
- The eleventh invention relates to the instant noodles according to any one of the eighth to tenth inventions, in which the potassium lactate is contained in an amount of 0.20 to 1.50% by weight in the total amount of the instant noodles.
- The twelfth invention relates to the instant noodles according to any one of the ninth to eleventh inventions, in which the sodium chloride is contained in an amount of 1.50 to 2.50% by weight in the total amount of the instant noodles.
- According to the present invention, usage of sodium chloride can be reduced by adding magnesium chloride, and various problems occurring in using magnesium chloride can be overcome.
- Now, preferred embodiments of the present invention will be specifically described.
- It is noted that the type of instant noodles is not especially limited in the present invention but may be any type known in the present technical field. Specific examples include udon (wheat noodles), soba (buckwheat noodles), Chinese noodles, pasta and pho.
- “Description of Embodiments” will be given dividedly in Section 1 relating to first to fourth inventions, Section 2 relating to fifth to seventh inventions, and Section 3 relating to eighth to twelfth inventions. It is noted that expressions and meanings of terms may be different among the sections in some cases.
- Instant noodles of the present invention need to contain a raw material powder, magnesium chloride and a reducing sugar. Now, these raw materials will be described in detail.
- As the raw material powder of the present invention, flour such as wheat flour, rice flour, rye flour, barley flour, adlay flour, Japanese millet flour, foxtail millet flour, corn flour, red bean flour, soy flour, buckwheat flour and quinoa flour, starch such as potato starch, tapioca starch and corn starch, and modified starch such as acetylated starch, etherified starch and crosslinked starch can be used.
- In the present invention, the raw material powder preferably contains a protein. When the raw material powder contains a protein, the Maillard reaction occurs, and hence preferable well-cooked feeling and appearance can be easily realized. When the raw material powder does not contain a protein, well-cooked feeling and appearance can be imparted merely through caramelization, and hence, preferable well-cooked feeling and appearance are difficult to realize.
- Besides, in the present invention, the raw material powder preferably contains gluten, that is, a type of protein. When the raw material powder contains gluten, preferable well-cooked feeling and appearance are realized, and in addition, noodle making properties are improved. Gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten. When glutenin, that is, a type of glutelin, and gliadin, that is, a type of prolamin, are reacted with each other in the presence of moisture, gluten is obtained. Therefore, the combination of glutenin and gliadin is dealt with similarly to gluten.
- The raw material powder used in the present invention is preferably wheat flour. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by kneading it, with water added thereto, to produce noodle dough. Wheat flour is classified into weak flour, all-purpose flour, strong flour, durum wheat flour and the like in accordance with a protein content, and any of these can be suitably used.
- When a raw material powder not containing gluten, such as rice flour, barley flour or tapioca starch, is used instead of wheat flour, gluten is preferably added separately. Even when a raw material powder not containing gluten is used, noodle making properties and well-cooked feeling similar to those obtained by using wheat flour can be realized by separately adding gluten.
- The raw material powder is a principal component of instant noodles, and preferably occupies 50% by weight or more in the whole raw materials used in the present invention. When the content of the raw material powder is less than 50% by weight, noodle making properties are degraded, and preferable well-cooked feeling and appearance are difficult to obtain.
- An amount of gluten used in the noodle strings is changed depending on the type of noodles to be produced. When, for example, udon is to be produced, all purpose flour having comparatively low gluten forming ability is used, and when Chinese noodles and pasta are to be produced, strong flour having comparatively high gluten forming ability is used.
- In the present invention, gluten is contained preferably in an amount of 2 to 30% by weight in the total amount of the noodle strings. When gluten is contained in an amount of 2 to 30% by weight, balance between elasticity and extensibility of resultant noodles is good, and texture of the noodles is good. Besides, since the Maillard reaction appropriately occurs, well-cooked feeling and appearance of the noodles are good.
- Magnesium chloride is not limited to magnesium chloride with high purity, but an additive containing magnesium chloride as a principal component such as bittern can be used.
- Although magnesium chloride is a substance having a strong bitter taste, since magnesium chloride is used in the present invention to be kneaded into or to dip noodles therein, the taste is less affected as compared with a case where it is used in a soup. Besides, since its offensive taste is masked by a reducing sugar or starch contained in the raw material powder, when an appropriate amount added described below is kept, a salty taste can be enhanced with the offensive taste suppressed.
- On the other hand, when magnesium chloride is added, browning tends to be suppressed and well-cooked feeling tends to be degraded. This is probably because the Maillard reaction is suppressed by changing sodium chloride to magnesium chloride, and hence generation of a flavor component and hue change involved in the Maillard reaction are suppressed. This problem can be solved by addition of a reducing sugar described below.
- The amount of magnesium chloride added needs to be 0.05 to 1.50% by weight in the total amount of the noodle strings. When the amount of magnesium chloride added is less than 0.05% by weight, the effect resulting from the addition of magnesium chloride is not exhibited, and enhancement of a salty taste and texture cannot be expected. Besides, when the amount of magnesium chloride added is over 1.50% by weight, the bitter taste of magnesium chloride cannot be suppressed.
- In the present invention, it is necessary to add a reducing sugar for reducing the influence resulting from the addition of magnesium chloride. A reducing sugar refers to a sugar forming an aldehyde group or a ketone group in a basic solution, and specific examples include monosaccharides such as glucose and fructose, disaccharides such as lactose and maltose, an oligosaccharide, a maltodextrin having a dextrose equivalent of 10 or more, and powdered corn syrup.
- In production process of noodles, the Maillard reaction occurs between starch and gluten contained in the raw material powder, but when sodium chloride is replaced with magnesium chloride, the Maillard reaction is suppressed to suppress the generation of a flavor component and the hue change as described above. Therefore, the influence resulting from the addition of magnesium chloride is reduced in the present invention by adding a reducing sugar to cause the Maillard reaction with gluten.
- As the reducing sugar used in the present invention, a monosaccharide with which the Maillard reaction can easily proceed is preferred. From the viewpoint that the taste is not affected, glucose having a relatively low degree of sweetness is preferred, and from the viewpoint of adjusting the hue of resultant noodles, fructose (fruit sugar) with which the Maillard reaction can easily proceed is preferred.
- An amount of the reducing sugar added needs to be 0.05 to 1.50% by weight in the total amount of the noodle strings. When the amount of the reducing sugar added is 0.05% by weight or less, the influence resulting from the addition of magnesium chloride (the suppression of the Maillard reaction) cannot be reduced. Besides, when the amount of the reducing sugar added is 1.50% by weight or more, a sweet taste is too strong. The amount of the reducing sugar added is more preferably 0.10 to 1.00% by weight.
- In the present invention, a predetermined amount of sodium chloride may be added. It is said that excessive intake of sodium chloride increases a risk of high blood pressure, heart disease and the like, but sodium chloride is the most common substance inducing a salty taste, and an offensive taste becomes too strong when a substitute alone is used. Besides, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of the noodle strings and to improve the noodle making properties and texture. Therefore, sodium chloride is preferably added in a predetermined amount also in the present invention.
- In the present invention, sodium chloride is added preferably in an amount of 0.5 to 3 parts by weight with respect to 100 parts by weight of the row material powder. When the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and the extensibility of the noodle strings are not sufficiently improved. On the other hand, when the amount of sodium chloride added is over 3 parts by weight, a salty taste owing to sodium chloride becomes so sufficiently strong that there is no need to compensate for a salty taste by adding magnesium chloride.
- In the present invention, kansui may be added if necessary. Kansui refers to an alkali salt used in production of Chinese noodles, and specific examples include carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphoric acid, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- Kansui is an essential component of Chinese noodles, and attains the following effects:
- (1) Kansui acts on an organic matter to cause an alkaline odor of pyrrolidine, trimethylamine or the like.
- (2) When kansui is added, gluten contained in wheat shrinks to improve elasticity and smoothness of resultant noodles.
- (3) Kansui acts on a flavonoid pigment contained in wheat to color resultant noodles in pale yellow peculiar to Chinese noodles.
- In the present invention, other raw materials may be added if necessary. For example, potassium chloride widely used as a salty-taste substitute for sodium chloride, a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of noodles, a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- The present invention provides a production method including a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more, and the production method specifically includes steps 1 to 6 described below. The step A of producing noodle strings corresponds to the steps 1 to 5 described below, and the drying step B corresponds to the step 6.
- Kneading water containing kansui, sodium chloride and the like is supplied to the raw material powder, and the resultant is kneaded to produce dough. Kneading time is not especially limited, and the kneading is performed generally for 5 to 30 minutes. Besides, the type of mixer to be used for the kneading is not especially limited, and a batch mixer, a flow jet mixer and the like can be appropriately used. Furthermore, the kneading water may contain a reducing sugar of an essential component, and sub materials such as a polysaccharide thickener and kansui.
- A method for producing raw noodle strings can be a method (a) in which the dough obtained in Step 1 is compounded and rolled out to produce a noodle belt having a predetermined thickness, and the noodle belt is cut with a cutting blade or the like (to obtain cut noodles), a method (b) in which the dough is extruded through a hole with a predetermined size (to obtain extruded noodles), and a method (c) in which the dough is extended while being twisted to be formed into the shape of noodles (to obtain hand-rolled noodles). Examples of the cut noodles include Chinese noodles and udon, an example of the extruded noodles includes spaghetti, and an example of the hand-rolled noodles includes somen (thin wheat noodles). Besides, these methods may be combined, and for example, a method in which a noodle belt produced by extrusion is cut (corresponding to a combination of the method (a) and the method (b)) can be employed.
- (Step 3) Steaming and/or Boiling Step
- In the present invention, the raw noodle strings are gelatinized by steaming and/or boiling if necessary. Starch contained in wheat flour or the like is designated as raw starch, has a dense molecular structure, and is digested slowly, but when heated with water added thereto, the molecular structure is collapsed. Thus, the starch becomes gelatinized starch, which is easily digested. The treatment temperature is not especially limited, and when the raw noodle strings are steamed with water vapor at normal pressure or boiled, the treatment temperature is 95 to 100° C., and when superheated water vapor is used, the treatment is performed generally at 100 to 350° C.
- When a precedently gelatinized raw material powder (such as gelatinized wheat flour or gelatinized starch) is used, there is no need to perform the steaming and/or boiling step.
- In the present invention, a flavoring step is performed if necessary. A flavoring method is not especially limited, and a dipping method in which the noodle strings are dipped in a liquid seasoning, a showering method in which a liquid seasoning is sprayed onto the noodle strings, and the like can be appropriately employed. After the flavoring step, moisture may be adjusted by natural drying or the like. In the flavoring step, magnesium chloride and the reducing sugar, that is, the essential components of the present invention, may be added.
- In the production of cut noodles, the noodle strings are continuously conveyed on a conveyor up to the flavoring step in general, and in the cutting step, the noodle strings are cut to be provided as one meal amount. Then, the cut noodle strings are automatically put in a retainer (metal mold). In the production of extruded noodles or hand-rolled noodles, the noodle strings are generally sent to a drying step without performing the cutting/molding step.
- When noodle strings are dried at 100° C. or more, the Maillard reaction proceeds, and thus, preferable well-cooked feeling and appearance can be realized. Accordingly, a step of drying the noodle strings at 100° C. or more is preferably performed in the present invention. A drying temperature is more preferably 100 to 200° C.
- Now, the drying step will be described in detail. Since the noodle strings contain 25 to 65% by weight of moisture before the drying step, it is necessary to dry the noodle strings to have 1 to 15% by weight of moisture for improving storability of resultant instant noodles. Representative drying methods are an instantaneous hot oil drying method and a hot-air drying method.
- The instantaneous hot oil drying method is a method in which noodle strings are allowed to pass through a hot oil at 100 to 200° C. for 1 to 4 minutes to dewater/dry the noodle strings to have about 2 to 5% by weight of moisture. The instantaneous hot oil drying method is not generally employed for extruded noodles and hand-rolled noodles not requiring molding.
- The hot-air drying method is a method in which noodle strings are exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle strings to have about 8 to 15% by weight of moisture. In the hot-air drying method, there is no need to mold the noodle strings, and hence this method can be employed not only for cut noodles but also for extruded noodles and hand-rolled noodles.
- Instant noodles produced according to the present invention needs to contain magnesium chloride, kansui and a raw material powder. First, these raw materials will be described in detail.
- Magnesium chloride is not limited to magnesium chloride with high purity, but an additive containing magnesium chloride as a principal component such as bittern can be used.
- In the present invention, magnesium chloride is contained preferably in an amount of 0.05 to 1.50% by weight in the total amount of resultant instant noodles. When the content of magnesium chloride is less than 0.05% by weight, a salty taste is weak, and when it is over 1.50% by weight, a bitter taste of magnesium chloride is so strong that resultant flavor is easily degraded. The content of magnesium chloride is preferably 0.1 to 1.00% by weight, and more preferably 0.20 to 0.70% by weight in the total amount of the instant noodles.
- “Kansui” of the present invention refers to an alkali salt used in production of Chinese noodles and udon, and specific examples include carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and sodium pyrophosphate, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- Advantages obtained by adding kansui are as follows:
- (1) Kansui acts on an organic matter to cause an alkaline odor of pyrrolidine, trimethylamine or the like.
- (2) When kansui is added, gluten contained in wheat shrinks to improve elasticity and smoothness of resultant noodles.
- (3) Kansui acts on a flavonoid pigment contained in wheat to color the resultant noodles in pale yellow.
- As described above, an insoluble magnesium salt is generated through a reaction between magnesium chloride and kansui. This magnesium salt minimally dissolves in water, and hence has no salty taste. Besides, it causes a problem that a precipitate deposits in a noodle making machine, which degrades the productivity. Furthermore, since kansui does not exhibit its original function, the quality of the resultant noodles is not stabilized, and hence the quality is difficult to control. Accordingly, in the present invention, a flavoring step described below needs to be performed for suppressing the reaction between magnesium chloride and kansui.
- Here, the reaction between magnesium chloride and kansui will be simply described. For example, when sodium carbonate is used as kansui, magnesium chloride and sodium carbonate are reacted with each other to generate sodium chloride, magnesium carbonate and magnesium hydroxide. Since magnesium carbonate and magnesium hydroxide minimally dissolve in water, a state as if sand is added to noodle dough occurs, which becomes an obstacle against noodle making. Besides, a salty taste largely depends upon a degree of ionization, and magnesium carbonate and magnesium hydroxide are minimally ionized, and hence minimally have a salty taste.
- Besides, also when another substance is used as kansui, a similar phenomenon is found to occur. For example, when tripotassium phosphate is used as kansui, (insoluble) magnesium phosphate is generated, and when sodium pyrophosphate is used as kansui, (insoluble) magnesium pyrophosphate is generated.
- As the raw material powder, flour such as wheat flour, rice flour, rye flour, barley flour, adlay flour, Japanese millet flour, foxtail millet flour, corn flour, red bean flour, soy flour, buckwheat flour and quinoa flour, starch such as potato starch, tapioca starch and corn starch, and modified starch such as acetylated starch, etherified starch and crosslinked starch can be used.
- In the present invention, the raw material powder preferably contains a protein. When the raw material powder contains a protein, the Maillard reaction occurs, and hence preferable well-cooked feeling and appearance can be easily realized. When the raw material powder does not contain a protein, well-cooked feeling and appearance can be imparted merely through the caramelization, and hence, preferable well-cooked feeling and appearance are difficult to realize.
- Besides, in the present invention, the raw material powder preferably contains gluten, that is, a type of protein. When the raw material powder contains gluten, preferable well-cooked feeling and appearance are realized, and in addition, noodle making properties are improved. Gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten. When glutenin, that is, a type of glutelin, and gliadin, that is, a type of prolamin, are reacted with each other in the presence of moisture, gluten is obtained. Therefore, the combination of glutenin and gliadin is dealt with similarly to gluten.
- The raw material powder used in the present invention is preferably wheat flour. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by kneading it, with water added thereto, to produce noodle dough. Wheat flour is classified into weak flour, all-purpose flour, strong flour, durum wheat flour and the like in accordance with a protein content, and any of these can be suitably used.
- When a raw material powder not containing gluten, such as rice flour, barley flour or tapioca starch, is used instead of wheat flour, gluten is preferably added separately. Even when a raw material powder not containing gluten is used, noodle making properties and well-cooked feeling similar to those obtained by wheat flour can be realized by separately adding gluten.
- The raw material powder is a principal component of instant noodles, and preferably occupies 50% by weight or more in the whole raw materials used in the present invention. When the content of the raw material powder is less than 50% by weight, noodle making properties are degraded, and preferable well-cooked feeling and appearance are difficult to obtain.
- In the present invention, gluten is contained preferably in an amount of 2 to 30% by weight in the total amount of the noodle strings. When gluten is contained in the amount of 2 to 30% by weight, balance between elasticity and extensibility of resultant noodles is good, and texture of the noodles is good. Besides, since the Maillard reaction appropriately occurs, well-cooked feeling and appearance of the resultant noodles are good.
- It is said that excessive intake of sodium chloride increases a risk of high blood pressure, heart disease and the like, but sodium chloride is the most common substance inducing a salty taste, and an offensive taste becomes too strong when a substitute alone is used. Besides, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of resultant noodle strings and to improve the noodle making properties and texture. Therefore, sodium chloride is preferably added in a predetermined amount also in the present invention.
- In the present invention, sodium chloride is added preferably in an amount of 0.5 to 3 parts by weight with respect to 100 parts by weight of the row material powder. When the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and the extensibility of resultant noodle strings are not sufficiently improved. On the other hand, when the amount of sodium chloride added is over 3 parts by weight, a salty taste owing to sodium chloride becomes so sufficiently strong that there is no need to compensate for a salty taste by adding magnesium chloride.
- In the present invention, sub materials may be added in addition to the above-described raw materials. Specifically, a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of resultant noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of the noodles, a sugar such as glucose or fructose added for adjusting the hue and sweetness, a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- Next, a method for producing instant noodles will be specifically described.
- Kneading water containing at least kansui is supplied to the raw material powder, and the resultant is kneaded to produce dough. The kneading time is not especially limited, and the kneading is performed generally for 5 to 30 minutes. Besides, the type of mixer to be used for the kneading is not especially limited, and a batch mixer, a flow jet mixer and the like can be appropriately used. Furthermore, the kneading water may contain sub materials such as sodium chloride, a hue adjustor like a reducing sugar or the like, and a polysaccharide thickener.
- A method for producing raw noodle strings can be a method (a) in which the dough obtained in Step C1 is compounded and rolled out to produce a noodle belt having a predetermined thickness, and the noodle belt is cut with a cutting blade or the like (to obtain cut noodles), a method (b) in which the dough is extruded through a hole with a predetermined size (to obtain extruded noodles), and a method (c) in which the dough is extended while being twisted to be formed into the shape of noodles (to obtain hand-rolled noodles). Examples of the cut noodles include Chinese noodles and udon, an example of the extruded noodles includes spaghetti, and an example of the hand-rolled noodles includes somen. Besides, these methods may be combined, and for example, a method in which a noodle belt produced by extrusion is cut (corresponding to a combination of the method (a) and the method (b)) can be employed.
- (Step C2-2) Steaming and/or Boiling Step
- In the present invention, the raw noodle strings may be gelatinized by steaming and/or boiling if necessary to obtain gelatinized noodle strings. Starch contained in wheat flour or the like is designated as raw starch, has a dense molecular structure, and is digested slowly, but when heated with water added thereto, the molecular structure is collapsed. Thus, the starch becomes gelatinized starch, which is easily digested. The treatment temperature is not especially limited, and when the raw noodle strings are steamed with water vapor at normal pressure or boiled, the treatment temperature is 95 to 100° C., and when superheated water vapor is used, the treatment is performed generally at 100 to 350° C.
- When a precedently gelatinized raw material powder (such as gelatinized wheat flour or gelatinized starch) is used, there is no need to perform the steaming and/or boiling step. Also when a “method in which the noodle strings are boiled in hot water containing magnesium chloride” is employed in a flavoring step, there is no need to perform this step.
- In the present invention, a step of adding magnesium chloride to the noodle strings (hereinafter referred to as the “flavoring step”) needs to be performed. When magnesium chloride is added after forming the noodle strings, a reaction between kansui and magnesium chloride is suppressed so that a salty taste can be effectively imparted. Besides, since magnesium chloride is added after forming the noodle strings, the noodle making properties are not harmfully affected.
- A flavoring method is not especially limited, and the method in which the noodle strings are boiled in hot water containing magnesium chloride, a method in which the noodle strings are dipped in a liquid seasoning containing magnesium chloride, and/or a method in which a liquid seasoning is sprayed onto the noodle strings, and the like can be appropriately employed.
- From the viewpoint of improving a salty taste and texture, the noodle strings are preferably gelatinized by performing Step C2-1 described above before the flavoring step in the present invention.
- When an alkaline material is used in the flavoring step, it is preferable that a liquid seasoning containing the alkaline material is prepared separately from the liquid seasoning containing magnesium chloride to be separately added. Besides, as a flavoring order, it is preferable that the liquid seasoning containing the alkaline material is added priorly and the liquid seasoning containing magnesium chloride is added thereafter. When such a flavoring order is employed, a reaction between magnesium chloride and the alkaline material can be minimized.
- In the production of cut noodles, the noodle strings are continuously conveyed on a conveyor up to the flavoring step in general, and in the cutting step, the noodle strings are cut to be provided as one meal amount. Then, the cut noodle strings are automatically put in a retainer (metal mold). In the production of extruded noodles or hand-rolled noodles, the noodle strings are generally sent to a drying step without performing the cutting/molding step.
- Since the noodle strings contain 25 to 65% by weight of moisture before the drying step, it is necessary to dry the noodle strings to have 1 to 15% by weight of moisture for improving storability of resultant instant noodles. Representative drying methods are the instantaneous hot oil drying method and the hot-air drying method.
- The instantaneous hot oil drying method is a method in which noodle strings are allowed to pass through a hot oil at 100 to 200° C. for 1 to 4 minutes to dewater/dry the noodle strings to have about 2 to 5% by weight of moisture. The instantaneous hot oil drying method is not generally employed for extruded noodles and hand-rolled noodles not requiring molding.
- The hot-air drying method is a method in which noodle strings are exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle strings to have about 8 to 15% by weight of moisture. In the hot-air drying method, there is no need to mold the noodle strings, and hence this method can be employed not only for cut noodles but also for extruded noodles and hand-rolled noodles.
- Raw materials used in the present invention will be specifically described.
- Magnesium chloride is not limited to magnesium chloride with high purity, but an additive containing magnesium chloride as a principal component such as bittern can be used. Since magnesium chloride is a material having a strong bitter taste, if reduction of a salty taste due to reduction of sodium chloride is to be compensated only by increasing the amount of magnesium chloride, a bitter taste becomes so strong that the resultant cannot be suitably eaten.
- Therefore, potassium lactate having a different type of bitter taste from that of magnesium chloride is used together in the present invention, and thus, a salty taste is enhanced with the bitter taste peculiar to magnesium chloride suppressed. Besides, since the raw material powder contains starch having a masking effect in the present invention, a salty taste and a bitter taste are masked by starch, and therefore, a difference between sodium chloride and magnesium chloride is more difficult to perceive.
- Magnesium chloride is commercially available in the form of a hexahydrate in general, but the term “magnesium chloride” herein refers to magnesium chloride anhydride.
- In the present invention, magnesium chloride needs to be contained in an amount of 0.05 to 1.50% by weight in the total amount of the instant noodles. When magnesium chloride is contained in an amount less than 0.05% by weight, a salty taste is so weak that it cannot be a substitute for sodium chloride. Besides, when magnesium chloride is contained in an amount exceeding 1.50% by weight, a bitter taste of magnesium chloride is too strong. Although depending on the amounts of sodium chloride and potassium lactate used together, magnesium chloride is contained more preferably in an amount of 0.1 to 0.70% by weight in the total amount of the instant noodles.
- Potassium lactate has strong acidic taste and bitter taste by itself, but has an effect of increasing a salty taste and has a different type of bitter taste from that of magnesium chloride described above. Therefore, when used together with magnesium chloride in a predetermined ratio, a salty taste can be enhanced with an acidic taste and a bitter taste peculiar to potassium lactate suppressed. Besides, since the raw material powder contains starch having a masking effect, a salty taste, a bitter taste and an acidic taste are masked by starch, and thus, a difference in taste from sodium chloride is more difficult to perceive.
- Furthermore, although a bitter taste of magnesium chloride described above is derived principally from a magnesium ion, a bitter taste of potassium lactate is presumed to be derived principally from a potassium ion. Therefore, magnesium chloride and potassium lactate have different types of bitter taste. Specifically, as compared with a case where a salty taste is enhanced by using magnesium chloride alone or potassium lactate alone, a bitter taste tends to be difficult to perceive when magnesium chloride and potassium lactate are used together.
- Specifically, potassium lactate needs to be contained in an amount of 0.10 to 2.50% by weight in the total amount of the instant noodles. When the content of potassium lactate is less than 0.10% by weight, the effect of increasing a salty taste is weak. On the other hand, when the content of potassium lactate is over 2.50% by weight, an acidic taste of potassium lactate is so strong that flavor of the resultant noodles is degraded. Besides, water absorption becomes too high, and hence the noodles tend to easily become soggy. The content of potassium lactate is preferably 0.20 to 1.50% by weight, and more preferably 0.25 to 1.00% by weight in the total amount of the instant noodles.
- In the present invention, a predetermined amount of sodium chloride may be added. It is said that excessive intake of sodium chloride increases a risk of high blood pressure, heart disease and the like, but sodium chloride is the most common substance inducing a salty taste, and an offensive taste of a substitute (such as magnesium chloride or potassium lactate) can be reduced. Besides, as described above, sodium chloride acts on gluten to enhance the elasticity and extensibility of resultant noodle strings and to improve the noodle making properties and texture. Therefore, sodium chloride is preferably added in a predetermined amount also in the present invention.
- Next, the relationship between a blending ratio among magnesium chloride, potassium lactate and sodium chloride, and a bitter taste and an acidic taste will be described. The term “salty taste component” used in the following description is used as a generic name of magnesium chloride, potassium lactate and sodium chloride.
- The amount of sodium chloride to be blended is preferably 0.55 to 0.85 in terms of a weight ratio of sodium chloride in the salty taste component (hereinafter simply referred to as the “weight ratio”). When the weight ratio is over 0.85 (when the usage of sodium chloride is large), sodium chloride occupies most of the salty taste component, which is insufficient from the viewpoint of suppression of the usage of sodium. Besides, when the weight ratio is lower than 0.55 (when the usage of sodium chloride is small), an offensive taste becomes so strong that the resultant cannot be suitably eaten.
- As the raw material powder, flour such as wheat flour, rice flour, rye flour, barley flour, adlay flour, Japanese millet flour, foxtail millet flour, corn flour, red bean flour, soy flour, buckwheat flour and quinoa flour, starch such as potato starch, tapioca starch and corn starch, and modified starch such as acetylated starch, etherified starch and crosslinked starch can be used.
- In the present invention, the raw material powder preferably contains a protein. When the raw material powder contains a protein, the Maillard reaction occurs, and hence preferable well-cooked feeling and appearance can be easily realized. When the raw material powder does not contain a protein, well-cooked feeling and appearance can be imparted merely through the caramelization, and hence, preferable well-cooked feeling and appearance are difficult to realize.
- Besides, in the present invention, the raw material powder preferably contains gluten, that is, a type of protein. When the raw material powder contains gluten, preferable well-cooked feeling and appearance are realized, and in addition, noodle making properties are improved. Gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten. When glutenin, that is, a type of glutelin, and gliadin, that is, a type of prolamin, are reacted with each other in the presence of moisture, gluten is obtained. Therefore, the combination of glutenin and gliadin is dealt with similarly to gluten.
- The raw material powder used in the present invention is preferably wheat flour. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by kneading it, with water added thereto, to produce noodle dough. Wheat flour is classified into weak flour, all-purpose flour, strong flour, durum wheat flour and the like in accordance with a protein content, and any of these can be suitably used.
- When a raw material powder not containing gluten, such as rice flour, barley flour or tapioca starch, is used instead of wheat flour, gluten is preferably added separately. Even when a raw material powder not containing gluten is used, noodle making properties and well-cooked feeling similar to those obtained by wheat flour can be realized by separately adding gluten.
- The raw material powder is a principal component of instant noodles, and preferably occupies 50% by weight or more in the whole raw materials used in the present invention. When the raw material powder is contained in an amount less than 50% by weight, noodle making properties are degraded, and preferable well-cooked feeling and appearance are difficult to obtain.
- In the present invention, gluten is contained preferably in an amount of 2 to 30% by weight in the total amount of the noodle strings. When gluten is contained in the amount of 2 to 30% by weight, balance between the elasticity and the extensibility of resultant noodles is good, and texture of the noodles is good. Besides, since the Maillard reaction appropriately occurs, well-cooked feeling and appearance of the resultant noodles are good.
- In the present invention, kansui may be added if necessary. Kansui refers to an alkali salt used in production of Chinese noodles, and specific examples include carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphoric acid, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and trisodium phosphate.
- Kansui is an essential component of Chinese noodles, and attains the following effects:
- (1) Kansui acts on an organic matter to cause an alkaline odor of pyrrolidine, trimethylamine or the like.
- (2) When kansui is added, gluten contained in wheat shrinks to improve elasticity and smoothness of resultant noodles.
- (3) Kansui acts on a flavonoid pigment contained in wheat to color resultant noodles in pale yellow peculiar to Chinese noodles.
- In the present invention, other raw materials may be added if necessary. For example, potassium chloride widely used as a salty-taste substitute for sodium chloride, a polysaccharide thickener such as pectin or xanthan gum used for adjusting texture of noodles, a whole egg (for Chinese noodles) or spinach (for jade noodles) used for adjusting the hue of noodles, a perfume added for adjusting flavor of noodles, fat or oil for improving productivity of noodles, and the like can be used.
- Next, a method for producing instant noodles will be illustrated, and it is noted that the production method is not limited to the following.
- Kneading water containing kansui, sodium chloride and the like is supplied to the raw material powder, and the resultant is kneaded to produce dough. The kneading time is not especially limited, and the kneading is performed generally for 5 to 30 minutes. Besides, the type of mixer to be used for the kneading is not especially limited, and a batch mixer, a flow jet mixer and the like can be appropriately used. Furthermore, the kneading water may contain a reducing sugar of an essential component, and sub materials such as a polysaccharide thickener and kansui.
- A method for producing raw noodle strings can be a method (a) in which the dough obtained in Step 1 is compounded and rolled out to produce a noodle belt having a predetermined thickness, and the noodle belt is cut with a cutting blade or the like (to obtain cut noodles), a method (b) in which the dough is extruded through a hole with a predetermined size (to obtain extruded noodles), and a method (c) in which the dough is extended while being twisted to be formed into the shape of noodles (to obtain hand-rolled noodles). Examples of the cut noodles include Chinese noodles and udon, an example of the extruded noodles includes spaghetti, and an example of the hand-rolled noodles includes somen. Besides, these methods may be combined, and for example, a method in which a noodle belt produced by extrusion is cut (corresponding to a combination of the method (a) and the method (b)) can be employed.
- (Step 3) Steaming and/or Boiling Step
- In the present invention, the raw noodle strings are gelatinized by steaming and/or boiling if necessary. Starch contained in wheat flour or the like is designated as raw starch, has a dense molecular structure, and is digested slowly, but when heated with water added thereto, the molecular structure is collapsed. Thus, the starch becomes gelatinized starch, which is easily digested. The treatment temperature is not especially limited, and when the raw noodle strings are steamed with water vapor at normal pressure or boiled, the treatment temperature is 95 to 100° C., and when superheated water vapor is used, the treatment is performed generally at 100 to 350° C.
- When a precedently gelatinized raw material powder (such as gelatinized wheat flour or gelatinized starch) is used, there is no need to perform the steaming and/or boiling step.
- In the present invention, a flavoring step is performed if necessary. A flavoring method is not especially limited, and a dipping method in which the noodle strings are dipped in a liquid seasoning, a showering method in which a liquid seasoning is sprayed onto the noodle strings, and the like can be appropriately employed. After the flavoring step, moisture may be adjusted by natural drying or the like. In the flavoring step, magnesium chloride and the reducing sugar, that is, the essential components of the present invention, may be added.
- In the production of cut noodles, the noodle strings are continuously conveyed on a conveyor up to the flavoring step in general, and in the cutting step, the noodle strings are cut to be provided as one meal amount. Then, the cut noodle strings are automatically put in a retainer (metal mold). In the production of extruded noodles or hand-rolled noodles, the noodle strings are generally sent to a drying step without performing the cutting/molding step.
- When noodle strings are dried at 100° C. or more, the Maillard reaction proceeds, and thus, preferable well-cooked feeling and appearance can be realized. Accordingly, a step of drying the noodle strings at 100° C. or more is preferably performed in the present invention. It is noted that a drying temperature is more preferably 100 to 200° C.
- Now, the drying step will be described in detail. Since the noodle strings contain 25 to 65% by weight of moisture before the drying step, it is necessary to dry the noodle strings to have 1 to 15% by weight of moisture for improving storability of resultant instant noodles. Representative drying methods are the instantaneous hot oil drying method and the hot-air drying method.
- The instantaneous hot oil drying method is a method in which noodle strings are allowed to pass through a hot oil at 100 to 200° C. for 1 to 4 minutes to dewater/dry the noodle strings to have about 2 to 5% by weight of moisture. It is noted that the instantaneous hot oil drying method is not generally employed for extruded noodles and hand-rolled noodles not requiring molding.
- The hot-air drying method is a method in which noodle strings are exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle strings to have about 8 to 15% by weight of moisture. In the hot-air drying method, there is no need to mold the noodle strings, and hence this method can be employed not only for cut noodles but also for extruded noodles and hand-rolled noodles.
- “Examples” will be described, similarly to “Description of Embodiments”, dividedly in Section 1 relating to the first to fourth inventions, Section 2 relating to the fifth to seventh inventions, and Section 3 relating to the eighth to twelfth inventions.
- 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder mixed, and to the resultant powder, kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of kansui (potassium carbonate:sodium carbonate=3:2) was added, and the resultant was mixed using a batch mixer for 15 minutes to produce noodle dough.
- Next, a roll was used to compound and roll out the dough to produce a noodle belt with a thickness of 0.9 mm, and the noodle belt was cut with a cutting blade roll (round blade No. 20, groove width: 1.5 mm) to obtain noodle strings (cut noodles). The noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 101.
- The gelatinized noodle strings 101 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm (100 g), and filled in a retainer. The noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles 101 (Comparative Example 101) having a moisture content of 2% by weight. The weight of the noodle strings filled in the retainer was 100 g, and the weight of the instant noodles 101 after drying was 66 g.
- The gelatinized noodle strings 101 were dipped in a liquid seasoning (1000 ml) containing water, 70 parts of sodium chloride and 20 parts of magnesium chloride for 20 seconds, and dried under the same conditions as in Comparative Example 101 to produce instant noodles 102 (Comparative Example 102) having a moisture content of 2% by weight.
- The gelatinized noodle strings 101 were dipped in a liquid seasoning (1000 ml) containing water, 70 parts of sodium chloride, 20 parts of magnesium chloride and 5 parts of glucose for 20 seconds, and dried under the same conditions as in Comparative Example 101 to produce instant noodles 103 (Example 101) having a moisture content of 2% by weight.
- Materials to be contained in a liquid seasoning were changed as shown in Table 1 to produce instant noodles 104 to 112 (Examples 102 to 110). Moisture contents were adjusted so that the capacity of all the liquid seasonings could be 1000 ml.
- The amounts of magnesium chloride contained in the noodle strings before and after the drying, and the amount of the reducing sugar (glucose or fructose) contained in the noodle strings before the drying are shown in Table 1. It is noted that each numerical value shown in Table 1 is not an actually measured value but a calculated value calculated based on “blending amounts of materials”, “usage of liquid seasoning” (23 g of the liquid seasoning soaked in 100 g of noodle strings before the drying and 77 g of the gelatinized noodle strings), and “weight change of noodle strings (weight of noodle strings before the drying: 100 g, weight thereof after the drying: 66 g)”.
-
TABLE 1 Comparative Example Example 101 102 101 102 103 104 Instant Instant Instant Instant Instant Instant Noodles Noodles Noodles Noodles Noodles Noodles 101 102 103 104 105 106 Noodle Dough Wheat Flour 900 900 900 900 900 900 Strings Acetylated Tapioca Starch 100 100 100 100 100 100 (parts) Kneading Water 345 345 345 345 345 345 Water Sodium Chloride 15 15 15 15 15 15 Kansui 3 3 3 3 3 3 Liquid Seasoning (parts) Sodium Chloride 90 70 70 70 70 70 Magnesium Chloride 20 20 20 20 20 (hexahydrate) Glucose 5 10 20 30 Fructose Before Drying (wt %) Magnesium Chloride 0.46 0.46 0.46 0.46 0.46 (hexahydrate) Magnesium Chloride (in 0.22 0.22 0.22 0.22 0.22 terms of anhydride) Glucose 0.12 0.23 0.46 0.69 Fructose After Drying (wt %) Magnesium Chloride (in 0.33 0.33 0.33 0.33 0.33 terms of anhydride) Example 105 106 107 108 109 110 Instant Instant Instant Instant Instant Instant Noodles Noodles Noodles Noodles Noodles Noodles 107 108 109 110 111 112 Noodle Dough Wheat Flour 900 900 900 900 900 900 Strings Acetylated Tapioca Starch 100 100 100 100 100 100 (parts) Kneading Water 345 345 345 345 345 345 Water Sodium Chloride 15 15 15 15 15 15 Kansui 3 3 3 3 3 3 Liquid Seasoning (parts) Sodium Chloride 70 80 60 40 0 70 Magnesium Chloride 20 10 30 50 90 20 (hexahydrate) Glucose 40 5 15 25 45 Fructose 10 Before Drying (wt %) Magnesium Chloride 0.46 0.23 0.69 1.15 2.07 0.46 (hexahydrate) Magnesium Chloride (in 0.22 0.11 0.32 0.54 0.97 0.22 terms of anhydride) Glucose 0.92 0.12 0.35 0.58 1.04 Fructose 0.23 After Drying (wt %) Magnesium Chloride (in 0.33 0.16 0.49 0.82 1.47 0.33 terms of anhydride) - The instant noodles 101 to 112 were measured for L*a*b* values using a chroma meter (CR-410, manufactured by Konica Minolta Sensing, Inc.). It is noted that Table 2 shows merely *a values that were remarkably changed.
- The “salty taste” of the instant noodles was evaluated by ten expert panelists with Comparative Example 101 used as a reference as follows:
- 5: Nine or more panelists evaluated that the salty taste was “equivalent to that of the standard (Comparative Example 101)”.
- 4: Three to eight panelists evaluated that the salty taste was “equivalent to that of the standard”.
- 3: One or two panelists evaluated that the salty taste was “equivalent to that of the standard”.
- 2: No panelist evaluated that the salty taste was “equivalent to that of the standard” but the bitter taste was at an edible level.
- 1: The bitter taste was so strong that the noodles were difficult to eat.
- In the evaluation of the salty taste, when nine or more of the ten panelists felt that the noodles were sweeter than the “standard”, the noodles were evaluated to have a “sweet taste”, and when nine or more of the ten panelists felt that the noodles were bitterer than the “standard”, the noodles were evaluated to have a “bitter taste”.
-
TABLE 2 Comparative Example Example 101 102 101 102 103 104 105 106 107 108 109 110 Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles 101 102 103 104 105 106 107 108 109 110 111 112 Liquid Sodium Chloride 90 70 70 70 70 70 70 80 60 40 0 70 Seasoning Magnesium 20 20 20 20 20 20 10 30 50 90 20 (parts) Chloride (hexahydrate) Glucose 5 10 20 30 40 5 15 25 45 Fructose 10 Before Magnesium 0.46 0.46 0.46 0.46 0.46 0.46 0.23 0.69 1.15 2.07 0.46 Drying Chloride (wt %) (hexahydrate) Magnesium 0.22 0.22 0.22 0.22 0.22 0.22 0.11 0.32 0.54 0.97 0.22 Chloride (in terms of anhydride) Glucose 0.12 0.23 0.46 0.69 0.92 0.12 0.35 0.58 1.04 Fructose 0.23 Evaluation a* Value 0.91 −0.29 0.18 2.15 2.50 4.45 5.10 1.71 2.19 2.45 2.60 2.28 Salty Taste 5 4 4 5 5 4 4 5 4 3 3 4 (Standard) Other Sweat Bitter Bitter Taste Taste Taste Sweat Taste - It was confirmed that the Maillard reaction and the like are suppressed by adding magnesium chloride (through comparison between Comparative Examples 101 and 102), and that the Maillard reaction and the like are accelerated by adding a reducing sugar (through comparison between Comparative Example 102 and Examples 101 to 110). According to the present invention, the adverse effect (the suppression of the Maillard reaction and the like) caused by the addition of magnesium chloride can be adjusted by adding a reducing sugar.
- Although not shown in the table, the well-cooked feeling (roasted feeling) of instant noodles was substantially associated with change in the hue. Specifically, there was a tendency, found by the ten panelists, as compared with the standard (Comparative Example 101), that the well-cooked feeling was slightly weaker in Example 1, equivalent in Examples 102 and 103, and slightly stronger in Examples 104 and 105. Besides, Comparative Example 2 containing no reducing sugar had no well-cooked feeling.
- 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder mixed, and to the resultant powder, kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of kansui (potassium carbonate:sodium carbonate=3:2) was added, and the resultant was mixed using a batch mixer for 15 minutes to produce noodle dough.
- Next, a roll was used to compound and roll out the dough to produce a noodle belt with a thickness of 0.9 mm, and the noodle belt was cut with a cutting blade roll (round blade No. 20, groove width: 1.5 mm) to obtain noodle strings (cut noodles). The noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 201.
- The gelatinized noodle strings 201 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm (100 g), and filled in a retainer. The noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce a standard sample (Comparative Example 201) having a moisture content of 2% by weight. The weight of the noodle strings filled in the retainer was 100 g, and the weight of the sample after drying was 66 g.
- The gelatinized noodle strings 201 were dipped in a liquid seasoning (1000 ml) containing water, 90 parts of sodium chloride and 20 parts of magnesium chloride hexahydrate for 20 seconds, and dried under the same conditions as in Comparative Example 201 to produce instant noodles (Example 201) having a moisture content of 2% by weight.
- 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder mixed, and to the resultant powder, kneading water containing 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 the resultant was mixed using a batch mixer for 15 minutes to produce noodle dough.
- Next, a roll was used to compound and roll out the dough to produce a noodle belt with a thickness of 0.9 mm, and the noodle belt was cut with a cutting blade roll (round blade No. 20, groove width: 1.5 mm) to obtain noodle strings. The noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 202.
- The gelatinized noodle strings 202 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm, and filled in a retainer. The noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles (Comparative Example 202) having a moisture content of 2% by weight.
- 900 g of wheat flour, 100 parts of acetylated tapioca starch and 8.15 parts of magnesium chloride hexahydrate were powder mixed, and to the resultant powder, kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of kansui (potassium carbonate:sodium carbonate=3:2) was added, and the resultant was mixed using a batch mixer for 15 minutes to produce noodle dough.
- Next, a roll was used to compound and roll out the dough to produce a noodle belt with a thickness of 0.9 mm, and the noodle belt was cut with a cutting blade roll (round blade No. 20, groove width: 1.5 mm) to obtain noodle strings (cut noodles). The noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 203.
- The gelatinized noodle strings 203 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm, and filled in a retainer. The noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles (Comparative Example 203) having a moisture content of 2% by weight.
- The amounts of sodium chloride and magnesium chloride contained in the noodle strings before and after the drying are shown in Table 3. It is noted that each numerical value shown in Table 3 is not an actually measured value but a calculated value calculated based on “blending amounts of materials”, “usage of liquid seasoning” (23 g of the liquid seasoning soaked in 100 g of noodle strings before the drying and 77 g of the gelatinized noodle strings), and “weight change of noodle strings (weight of noodle strings before the drying: 100 g, weight thereof after the drying: 66 g)”.
-
TABLE 3 Comparative Example 201 Comparative Comparative Standard Example 201 Example 202 Example 203 Noodle Dough Wheat Flour 900 900 900 900 Strings Acetylated Tapioca 100 100 100 100 (parts) Starch Magnesium Chloride 8.15 (hexahydrate) Kneading Water 345 345 345 345 Water Sodium Chloride 15 15 15 15 Kansui 3 3 3 3 Magnesium Chloride 8.15 (hexahydrate) Liquid Seasoning Water 1000 1000 1000 1000 (parts) Sodium Chloride 90 90 90 90 Magnesium Chloride 20 (hexahydrate) Before Drying (wt %) Sodium Chloride 2.92 2.92 2.92 2.92 Magnesium Chloride 0.46 0.46 0.46 (hexahydrate) Magnesium Chloride (in 0.22 0.22 0.22 terms of anhydride) After Drying (wt %) Sodium Chloride 4.42 4.42 4.42 4.42 Magnesium Chloride (in 0.33 0.33 0.33 terms of anhydride) - The Salty taste and the bitter taste of instant noodles obtained after reconstitution with hot water were measured using a taste sensor. Besides, in order to confirm the relevance between a salty taste and electrical conductivity, the electrical conductivity was also measured. The measurement was performed under the following conditions:
- (1) Noodles were crushed with a hammer.
- (2) 5 g of the crushed noodles was weighed and put in a 50 mL centrifuge tube.
- (3) 30 g of hot water was added into the centrifuge tube, and the resultant was stirred using a vortex mixer and then allowed to stand still for 3 minutes.
- (4) The resultant was subjected to centrifugation (12,000 rpm, 5 min) to separate a supernatant 1.
- (5) 20 g of hot water was added to the thus obtained precipitate, and the resultant was stirred using a vortex mixer for 3 minutes.
- (6) The resultant was subjected to centrifugation (12,000 rpm, 5 min) to separate a supernatant 2.
- (7) 20 g of hot water was added again to the thus obtained precipitate, and the resultant was stirred using a vortex mixer for 3 minutes.
- (8) The resultant was subjected to centrifugation (12,000 rpm, 5 min) to separate a supernatant 3.
- (9) The supernatants 1 to 3 were together transferred to a measuring flask, and the resultant was diluted to 50 ml to prepare a measurement sample.
- (10) An electrical conductivity meter “LAQUA twin COND B-771 (manufactured by HORIBA Ltd.)” was used to measure the electrical conductivity of the measurement sample.
- (11) A taste sensor “TS-5000Z (manufactured by Intelligent Sensor Technology, Inc.)” was used to measure a salty taste and a bitter taste of the measurement sample.
- The measurement results of the salty taste and the electrical conductivity are shown in Table 4. In Table 4, the salty taste found using the taste sensor was shown as “Salty Taste Score”, and the bitter taste was shown as “Bitter Taste Score”.
- The texture of the instant noodles was evaluated by ten expert panelists on the basis of the following criteria. The term “texture” herein refers to “elasticity” attained owing to the elasticity of noodles.
- good: Nine or more panelists evaluated that “the texture was equivalent to or better than that of the standard (Comparative Example 1)”.
- bad: Eight or less panelists evaluated that “the texture was equivalent to or better than that of the standard”.
-
TABLE 4 Comparative Example 201 Comparative Comparative Standard Example 201 Example 202 Example 203 After Drying Sodium Chloride 4.42 4.42 4.42 4.42 (wt %) Magnesium Chloride (in 0.33 0.33 0.33 terms of anhydride) Evaluation Salty Electrical Conductivity 3.5 3.9 3 3.1 Taste (ms/cm) Salty Taste Score 1.42 2.13 0.67 0.84 Bitter Bitter Taste Score 8.72 9.02 10.65 10.32 Taste Texture good good bad bad - Example 201 in which magnesium chloride was applied in the flavoring step had a high salty taste score (also the electrical conductivity was high), and was excellent also in the texture. On the other hand, when magnesium chloride was added before producing the noodle strings (Comparative Examples 202 and 203), the salty taste was weak, and the texture was obviously poor. Besides, although the detailed mechanism is not clear, the bitter taste was suppressed in Example 201 as compared with that in Comparative Examples 202 and 203.
- When the amount of magnesium chloride contained in the liquid seasoning was changed to 10 parts or 40 parts, the salty taste score (as well as the electrical conductivity) and the bitter taste score were increased as the increase of the amount of magnesium chloride, and the texture was equivalent to that of Example 201.
- 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder mixed, and to the resultant powder, kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of kansui (potassium carbonate:sodium carbonate=3:2) was added, and the resultant was mixed using a batch mixer for 15 minutes to produce noodle dough.
- Next, a roll was used to compound and roll out the dough to produce a noodle belt with a thickness of 0.9 mm, and the noodle belt was cut with a cutting blade roll (round blade No. 20, groove width: 1.5 mm) to obtain noodle strings (cut noodles). The noodle strings were steamed with saturated steam of 270 kg/h for 2 minutes to produce gelatinized noodle strings 301.
- The gelatinized noodle strings 301 were dipped in a liquid seasoning (1 litter) containing water and 90 parts of sodium chloride for 20 seconds, the resultant was cut into a length of about 30 cm (100 g), and filled in a retainer. The noodle strings in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by the instantaneous hot oil drying method) to produce instant noodles 301 (Comparative Example 301) having a moisture content of 2% by weight. The weight of the noodle strings filled in the retainer was 100 g, and the weight of the instant noodles 301 after drying was 66 g.
- The gelatinized noodle strings 301 were dipped in a liquid seasoning (1000 ml) containing water, 70 parts of sodium chloride, 20 parts of magnesium chloride hexahydrate and 5 parts of potassium lactate (purity: 78%) for 20 seconds, and dried under the same conditions as in Comparative Example 301 to produce instant noodles 311 (Example 301) having a moisture content of 2% by weight.
- Instant noodles 302 to 306 (Comparative Examples 302 to 306) and instant noodles 312 to 332 (Examples 302 to 322) were obtained with the liquid seasoning changed as shown in Tables 5 to 7. The concentrations of magnesium chloride, potassium lactate and sodium chloride in the respective instant noodles are shown in Tables 5 to 7.
-
TABLE 5 Comparative Example 302 303 305 301 Salty Acidic Bitter Standard/ Standard/ Standard/ Standard/ Positive Negative Negative 304 Negative 306 Instant Instant Instant Instant Instant Instant Noodles Noodles Noodles Noodles Noodles Noodles 301 302 303 304 305 306 Noodle Dough Wheat Flour 900 900 900 900 900 900 Strings Acetylated Tapioca Starch 100 100 100 100 100 100 (parts) Kneading Water 345 345 345 345 345 345 Water Sodium Chloride 15 15 15 15 15 15 Kansui 3 3 3 3 3 3 Liquid Seasoning Sodium Chloride 90 50 50 50 50 50 (parts) Potassium Lactate (78%) 40 60 Magnesium Chloride 40 60 (hexahydrate) Before Drying Magnesium Chloride (in 0.00 0.00 0.00 0.00 0.43 0.65 (wt %) terms of anhydride) Potassium Lactate (in 100%) 0.00 0.00 0.72 1.08 0.00 0.00 After Drying Magnesium Chloride (in 0.00 0.00 0.00 0.00 0.65 0.98 (wt %) terms of anhydride) Potassium Lactate (in 100%) 0.00 0.00 1.09 1.63 0.00 0.00 Sodium Chloride 2.85 1.93 1.93 1.93 1.93 1.93 Ratio Sodium Chloride/Salty Taste 1.00 1.00 0.64 0.54 0.75 0.66 Component Evaluation Salty Taste good bad bad fair fair good Bitter Taste good good fair bad bad bad Acidic Taste good good bad bad good good -
TABLE 6 Example 301 302 303 304 305 306 307 308 309 310 311 Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles 311 312 313 314 315 316 317 318 319 320 321 Noodle Dough Wheat Flour 900 900 900 900 900 900 900 900 900 900 900 Strings Acetylated Tapioca 100 100 100 100 100 100 100 100 100 100 100 (parts) Starch Kneading Water 345 345 345 345 345 345 345 345 345 345 345 Water Sodium Chloride 15 15 15 15 15 15 15 15 15 15 15 Kansui 3 3 3 3 3 3 3 3 3 3 3 Liquid Seasoning Sodium Chloride 70 70 70 70 70 70 70 70 70 70 70 (parts) Potassium Lactate 5 10 20 40 60 90 20 20 20 20 20 (78%) Magnesium Chloride 20 20 20 20 20 20 5 10 40 60 90 (hexahydrate) Before Drying Magnesium Chloride 0.22 0.22 0.22 0.22 0.22 0.22 0.05 0.11 0.43 0.65 0.97 (wt %) (in terms of anhydride) Potassium Lactate 0.09 0.18 0.36 0.72 1.08 1.61 0.36 0.36 0.36 0.36 0.36 (in 100%) After Drying Magnesium Chloride 0.33 0.33 0.33 0.33 0.33 0.33 0.08 0.16 0.65 0.98 1.47 (wt %) (in terms of anhydride) Potassium Lactate 0.14 0.27 0.54 1.09 1.63 2.45 0.54 0.54 0.54 0.54 0.54 (in 100%) Sodium Chloride 2.39 2.39 2.39 2.39 2.39 2.39 2.39 2.39 2.39 2.39 2.39 Ratio Sodium Chloride/ 0.84 0.80 0.73 0.63 0.55 0.46 0.79 0.77 0.67 0.61 0.54 Salty Taste Component Evaluation Salty Taste fair good good good good good fair good good good good Bitter Taste good good good good fair bad good good good fair bad Acidic Taste good good good good fair bad good good good good good -
TABLE 7 Example 312 313 314 315 316 317 318 319 320 321 322 Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Instant Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles Noodles 322 323 324 325 326 327 328 329 330 331 332 Noodle Dough Wheat Flour 900 900 900 900 900 900 900 900 900 900 900 Strings Acetylated Tapioca 100 100 100 100 100 100 100 100 100 100 100 (parts) Starch Kneading Water 345 345 345 345 345 345 345 345 345 345 345 Water Sodium Chloride 15 15 15 15 15 15 15 15 15 15 15 Kansui 3 3 3 3 3 3 3 3 3 3 3 Liquid Seasoning Sodium Chloride 50 50 50 50 50 50 50 50 50 50 50 (parts) Potassium Lactate 5 10 20 40 60 90 40 40 40 40 40 (78%) Magnesium Chloride 40 40 40 40 40 40 5 10 20 60 90 (hexahydrate) Before Drying Magnesium Chloride 0.43 0.43 0.43 0.43 0.43 0.43 0.05 0.11 0.22 0.65 0.97 (wt %) (in terms of anhydride) Potassium Lactate 0.09 0.18 0.36 0.72 1.08 1.61 0.72 0.72 0.72 0.72 0.72 (in 100%) After Drying Magnesium Chloride 0.65 0.65 0.65 0.65 0.65 0.65 0.08 0.16 0.33 0.98 1.47 (wt %) (in terms of anhydride) Potassium Lactate 0.14 0.27 0.54 1.09 1.63 2.45 1.09 1.09 1.09 1.09 1.09 (in 100%) Sodium Chloride 1.93 1.93 1.93 1.93 1.93 1.93 1.93 1.93 1.93 1.93 1.93 Ratio Sodium Chloride/ 0.71 0.68 0.62 0.53 0.46 0.38 0.62 0.61 0.58 0.48 0.43 Salty Taste Component Evaluation Salty Taste fair fair good good good good fair fair good good good Bitter Taste fair good good good fair bad good good good fair bad Acidic Taste good good good good fair bad good good good good good - The instant noodles (66 g) of each of the examples and comparative examples was reconstituted by pouring 300 ml of hot water thereonto and allowing the resultant to stand still for 3 minutes with a lid put thereon. The reconstituted noodles were loosened with chopsticks, and then, the hot water was sufficiently drained. Thereafter, sensory evaluation tests for a salty taste, a bitter taste and an acidic taste were performed by ten panelists.
- The salty taste was evaluated based on a positive control (Comparative Example 301) and a negative control (Comparative Example 302) as follows:
- bad: Nine or more panelists evaluated that the salty taste was equivalent to or weaker than that of Comparative Example 302.
- good: Nine or more panelists evaluated that the salty taste was equivalent to or stronger than that of Comparative Example 301.
- fair: The other evaluation (intermediate evaluation between “good” and “bad”).
- The acidic taste was evaluated based on a positive control (Comparative Example 301) and a negative control (Comparative Example 303) as follows:
- bad: Nine or more panelists evaluated that the acidic taste was equivalent to or stronger (worse) than that of Comparative Example 303.
- good: Nine or more panelists evaluated that the acidic taste was equivalent to that of Comparative Example 301 or that no acidic taste was felt.
- fair: The other evaluation (intermediate evaluation between “good” and “bad”).
- (Bitter Taste)
- The bitter taste was evaluated based on a positive control (Comparative Example 301) and a negative control (Comparative Example 305) as follows:
- bad: Nine or more panelists evaluated that the bitter taste was equivalent to or stronger (worse) than that of Comparative Example 305.
- good: Nine or more panelists evaluated that the salty taste was equivalent to that of Comparative Example 301, or that no bitter taste was felt.
- fair: The other evaluation (intermediate evaluation between “good” and “bad”).
- Although there is a tendency that increase of the amount of potassium lactate added enhances an acidic taste, the acidic taste is suppressed when magnesium chloride is used together (see Comparative Examples 301, 303 and 304 and Examples 301 to 306 and 312 to 317). Besides, when the amount of potassium lactate added is small, the evaluation of a salty taste and a bitter taste tends to be low, but the evaluation of a salty taste and a bitter taste is improved by adding a proper amount of potassium lactate (Examples 301 to 303 and 312 to 314).
- On the other hand, although there is a tendency that increase of the amount of magnesium chloride added enhances a bitter taste, the bitter taste is suppressed when sodium lactate is used together (Comparative Examples 301, 305 and 306, and Examples 307 to 311 and 318 to 322).
Claims (4)
1-2. (canceled)
3. A method for producing instant noodles, comprising a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more,
wherein the noodle strings contain a raw material powder, magnesium chloride, and a reducing sugar, and a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in a total amount of the noodle strings.
4. The method for producing instant noodles according to claim 3 , wherein the step A of producing noodle strings includes a flavoring step a, and the reducing sugar is added to the noodle strings in the flavoring step a.
5-12. (canceled)
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US17/406,798 Active 2039-05-15 US11910817B2 (en) | 2017-12-13 | 2021-08-19 | Method for producing instant noodles |
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EP (3) | EP3725164A4 (en) |
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CN (3) | CN113785940A (en) |
BR (1) | BR122021017328B1 (en) |
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PH (1) | PH12020500349A1 (en) |
PL (1) | PL3970509T3 (en) |
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JP6985956B2 (en) * | 2018-02-21 | 2021-12-22 | 日清食品ホールディングス株式会社 | How to make instant noodles containing potassium lactate |
JP6960954B2 (en) * | 2019-03-29 | 2021-11-05 | 日清食品ホールディングス株式会社 | How to make instant Japanese noodles |
US20220408764A1 (en) * | 2021-06-28 | 2022-12-29 | Quang Huy Le | Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology |
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