Method for preparing instant noodles containing potassium lactate

Abstract

[Problem to be solved] Although potassium lactate is expected as a substitute for salt, it is found that it impairs noodle making properties. Therefore, an object of the present invention is to prepare instant noodles to which a salty taste attributed to potassium lactate is imparted and to which the instant noodles have a good texture. [Solution] The present inventors have found that the adverse effects of potassium lactate caused during noodle making can be suppressed by adding potassium lactate after noodle making of noodle noodles. Therefore, the present invention has been completed so that a salty taste attributed to potassium lactate can be imparted and the texture of noodles can be maintained.

Description

Technical Field

[0001] The present invention relates to a method for preparing instant noodles containing potassium lactate, the instant noodles having sufficient saltiness and mouthfeel. Background Art

[0002] Generally, in the preparation of noodles, in many cases of preparing noodle strings from raw flour (such as wheat flour), salt (sodium chloride) is added. Such addition is intended to improve noodle making properties and taste by enhancing the elasticity and stretchability of the obtained noodle strings through the action of sodium chloride on the gluten contained in the noodle strings.

[0003] However, in recent years, in order to prevent hypertension caused by excessive sodium intake in other aspects, a large number of so-called low-salt products with reduced sodium chloride content have been put on the market. According to the "Japanese Dietary Reference Intake" issued by the Ministry of Health, Labor and Welfare, in the 2010 edition, the daily salt intake of advice is less than 9g for adult males and less than 7.5g for adult females, but in the 2015 edition, the daily salt intake of advice is reduced to less than 8g for adult males and less than 7g for adult females. Therefore, the awareness of reducing salt may continue to increase.

[0004] In response to the increasing interest in reducing salt content, foods to which sodium lactate is added to enhance saltiness have been proposed (Patent Document 4), but such foods are insufficient from the viewpoint of reducing the amount of sodium used.

[0005] In addition, Patent Document 5 discloses a method for preparing noodles, in which lactic acid and lactate are used in the form of a 1 mass % aqueous solution having a pH of 4.0 to 5.5 in the step of preparing noodle dough and the step of boiling noodles. However, since it is not assumed that kansui is used together in this method, this method is not sufficient to solve the problems of the present invention described later.

[0006] Therefore, the present inventors started to develop instant noodles in which potassium lactate was added instead of sodium lactate. During the development process, the problem of the adverse effect of potassium lactate on noodle making properties was discovered, and the present invention was conceived to solve this problem.

[0007] List of References

[0008] Patent Literature

[0009] Patent Document 1: Japanese Patent Publication No. 2015-84772

[0010] Patent Document 2: Japanese Patent Publication No. 2015-213434

[0011] Patent Document 3: Japanese Patent Publication No. 2016-067293

[0012] Patent Document 4: Japanese Patent Publication No. 9-103236

[0013] Patent Document 5: Japanese Patent Publication No. 2002-27930 Summary of the invention

[0014] Technical issues

[0015] The object of the present invention is to prepare instant noodles containing potassium lactate, wherein the instant noodles have sufficient saltiness and mouthfeel.

[0016] Solution to the problem

[0017] The present inventors have found that the adverse effects of potassium lactate caused during noodle making can be suppressed by adding potassium lactate after noodle making. Thus, the present invention has been completed, and thus the salty taste attributed to potassium lactate can be imparted to noodles and the texture of noodles can be maintained.

[0018] More specifically, the present invention relates to a method for preparing instant noodles, the method comprising at least the following steps 1 to 3:

[0019] Step 1: kneading raw material flour, water and alkaline water to prepare noodle dough (kneading step);

[0020] Step 2: preparing noodle soup from noodle dough; and

[0021] Step 3: Add potassium lactate to the noodle soup (seasoning step).

[0022] Advantageous Effects of the Invention

[0023] The present invention has been accomplished so that instant noodles containing potassium lactate having sufficient saltiness and mouthfeel can be provided. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] [ Figure 1 ] Figure 1 It is a graph of dough properties of Dough 1 (Test Example 1) measured using a Farinograph.

[0026] [ Figure 2 ] Figure 2 It is a graph of dough properties of Dough 2 (Test Example 2) measured using a flour tester.

[0027] [ Figure 3 ] Figure 3 It is a graph of dough properties of Dough 3 (Test Example 3) measured using a flour tester.

[0028] [ Figure 4 ] Figure 4 It is a graph of dough properties of Dough 4 (Test Example 4) measured using a flour tester.

[0029] [ Figure 5 ] Figure 5 It is a graph comparing dough properties between Test Example 1 and Test Example 2.

[0030] [ Figure 6 ] Figure 6 It is a graph comparing the dough properties between Test Example 3 and Test Example 2.

[0031] [ Figure 7 ] Figure 7 It is a graph comparing the dough properties between Test Example 4 and Test Example 2.

[0032] Description of the implementation plan

[0033] Now, embodiments of the present invention will be described in detail.

[0034] 1. Raw materials

[0035] The instant noodles prepared by the present invention need to contain potassium lactate, alkaline water and raw material powder. First, these raw materials will be described in detail.

[0036] 1-1. Potassium lactate

[0037] Potassium lactate is known as a material that not only has the effect of increasing saltiness but also has a moisturizing effect and an antibacterial effect, and is generally added in the initial step (kneading step) of preparation. However, as a result of the inventors' inspection, it was found that potassium lactate impairs the noodle-making properties of alkaline water. Therefore, in the present invention, a step of adding potassium lactate (seasoning step) is provided after noodle-making, thereby enhancing the saltiness without impairing the noodle-making properties.

[0038] The present invention does not completely exclude the addition of potassium lactate during noodle making. Specifically, when the amount of potassium lactate added during noodle making is about half of the amount of alkaline water added (by weight), the noodle making properties will not be greatly deteriorated. The adverse effects of potassium lactate may become apparent, depending on the amount of gluten contained in the wheat and the salt (such as sodium chloride or potassium chloride) used together. Therefore, in the present invention, the amount of potassium lactate added during noodle making is preferably half of the amount of alkaline water added, and it is more preferred that potassium lactate is substantially not added during noodle making.

[0039] The amount of potassium lactate added is preferably 0.1 to 2.5% by weight, more preferably 0.2 to 1.5% by weight, and further preferably 0.3 to 1.0% by weight, relative to the total amount of instant noodles. When the content of potassium lactate is less than 0.1% by weight, the effect of increasing the saltiness is weak. On the other hand, when the content of potassium lactate exceeds 2.5% by weight, the sour taste of potassium lactate is too strong, so that the flavor of the noodles is easily deteriorated. In addition, the water absorption is too strong, so the resulting noodles tend to soften. Note that the content of potassium lactate is preferably 0.2 to 1.5% by weight, and more preferably 0.3 to 1.0% by weight, relative to the total amount of instant noodles.

[0040] 1-2. Alkaline water

[0041] The term "kansui" as used herein refers to an alkali salt used for preparing Chinese noodles or udon noodles, 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.

[0042] When alkaline water is added, the following advantages can be obtained:

[0043] (1) Alkaline water acts on organic matter to cause alkaline odors such as pyrrolidine and trimethylamine.

[0044] (2) When alkali water is added, the gluten contained in the wheat shrinks to improve elasticity and smoothness (noodle making properties).

[0045] (3) The alkaline water acts on the flavonoid pigments contained in the wheat to color the resulting noodles light yellow.

[0046] As described above, when potassium lactate and alkali water are used together, the noodle-making property of the alkali water is impaired and the elasticity of the obtained noodles is deteriorated. Therefore, in the present invention, the timing of adding potassium lactate and alkali water is clearly divided, so as to adjust to the greatest extent to exert the functions of potassium lactate and alkali water.

[0047] 1-3. Raw material powder

[0048] As the raw material flour, flours such as wheat flour, rice flour, rye flour, barley flour, coix seed flour, Japanese millet flour, millet flour, corn flour, red bean flour, soybean flour, buckwheat flour and quinoa flour, starches such as potato starch, tapioca starch and corn starch, and modified starches such as acetylated starch, etherified starch and cross-linked starch can be used.

[0049] In the present invention, the raw material flour preferably contains protein. When the raw material flour contains protein, the Maillard reaction occurs, and thus superior cooked feeling and appearance can be easily achieved. When the raw material flour does not contain protein, the cooked feeling and appearance can be imparted only by caramelization, and thus superior cooked feeling and appearance are difficult to achieve.

[0050] Furthermore, in the present invention, the raw flour preferably contains gluten, which is a type of protein. When the raw flour contains gluten, superior cooked feeling and appearance are achieved, and noodle making properties are also improved. The gluten of the present invention more specifically refers to a combination of glutenin and gliadin, or gluten. When glutenin, which is a type of gluten, and gliadin, which is a type of alcohol-soluble protein, react in the presence of moisture to bind to each other, gluten is obtained. Therefore, the combination of glutenin and gliadin is treated similarly to gluten.

[0051] The raw material flour 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 prepare noodle dough. Wheat flour is divided into weak flour, all-purpose flour, strong flour, durum wheat flour, etc. according to protein content, and any of these can be appropriately used.

[0052] When raw material flour containing no gluten such as rice flour, barley flour or tapioca starch is used instead of wheat flour, it is preferred to add gluten alone. Even when raw material flour containing no gluten is used, noodle properties and cooked texture similar to those obtained by using wheat flour can be achieved by adding gluten alone.

[0053] Raw material flour is the main component of instant noodles, and preferably accounts for more than 50% by weight of all raw materials used in the present invention. When the content of raw material flour is less than 50% by weight, noodle making property deteriorates, and it is difficult to obtain excellent cooked feeling and appearance.

[0054] In the present invention, the content of gluten in the total amount of noodle is preferably 2 to 30% by weight. When the content of gluten is 2 to 30% by weight, the balance between elasticity and stretchability of the obtained noodles is good, and the texture of the noodles is good. Since the Maillard reaction occurs appropriately, the cooked feeling and appearance are good.

[0055] 1-4. Sodium chloride

[0056] Excessive intake of sodium chloride is said to increase the risk of high blood pressure, heart disease, etc., but sodium chloride is the most commonly used substance causing salty taste, and when a substitute is used alone, the unpleasant taste becomes too strong. In addition, sodium chloride acts on gluten to enhance the elasticity and stretchability of noodle threads and improve noodle making properties and mouthfeel. Therefore, sodium chloride is also preferably added in a specific amount in the present invention.

[0057] In the present invention, sodium chloride is preferably added in an amount of 0.5 to 3 parts by weight relative to 100 parts by weight of the raw material powder. When the amount of sodium chloride added is less than 0.5 parts by weight, the elasticity and stretchability of the noodle thread are not sufficiently improved. On the other hand, when the amount of sodium chloride added exceeds 3 parts by weight, the saltiness due to sodium chloride becomes strong enough so that it is not necessary to compensate for the saltiness by adding potassium lactate.

[0058] 1-5. Auxiliary raw materials

[0059] In the present invention, in addition to the above raw materials, auxiliary raw materials can be added. Specifically, xanthan gum for adjusting the mouthfeel of the obtained noodles, polysaccharide thickeners such as pectin, whole eggs (for Chinese noodles) or spinach (for jade noodles) for adjusting the color tone of the noodles, sugars such as glucose or fructose added to adjust the color tone and sweetness, essences added to adjust the flavor, fats or oils for improving the noodle making properties, etc. can be used.

[0060] 2. Preparation method

[0061] Next, the preparation method of instant noodles will be described in detail.

[0062] (Step 1) Noodle dough preparation step (kneading step)

[0063] Kneading water containing at least alkali water is supplied to the raw material flour, and the resultant is kneaded to prepare a dough. The kneading time is not particularly limited, and the kneading is generally performed for 5 to 30 minutes. The type of mixer used for kneading is also not particularly limited, and a batch mixer, a jet mixer, etc. can be appropriately used. In addition, the kneading water may contain a subsidiary raw material such as sodium chloride, a color tone adjuster such as a reducing sugar, and a polysaccharide thickener.

[0064] (Step 2-1) Preparation steps of raw noodle

[0065] The production method of raw noodle strands may be (a) a method in which the raw dough obtained in step 1 is mixed and flattened to prepare a noodle strip having a specified thickness, and the noodle strip is cut with a cutting blade or the like (cut noodles), (b) a method in which the raw dough is extruded through a hole of a specified size (extruded noodles), and (c) a method in which the raw dough is stretched while being twisted to form a noodle shape (hand-rolled noodles). Examples of cut noodles include Chinese noodles and udon noodles, examples of extruded noodles include spaghetti noodles, and examples of hand-rolled noodles include somen noodles. These methods may be combined, and for example, a method in which a noodle strip prepared by extrusion is cut (equivalent to a combination of method (a) and method (b)) may be adopted.

[0066] (Step 2-2) Steaming and / or boiling step

[0067] In the present invention, if necessary, the raw noodles may be steamed and / or boiled to obtain gelatinized noodles. The starch contained in wheat flour, etc. is called raw starch, has a dense molecular structure, and is slowly digested, but when heated with water added thereto, the molecular structure is destroyed and the starch becomes gelatinized starch, which is easy to digest. The processing temperature is not particularly limited, and when the raw noodles are steamed with water vapor under normal pressure or the raw noodles are boiled, the processing temperature is 95 to 100°C, and when superheated water vapor is used, it is generally processed at 100 to 350°C.

[0068] When using previously gelatinized raw material flour (such as gelatinized wheat flour or gelatinized starch), there is no need to perform the steaming and / or boiling step. When a method in which the noodles are boiled in hot water containing potassium lactate is adopted in the seasoning step, this step is also not required.

[0069] (Step 3) Seasoning step

[0070] In the present invention, it is necessary to provide a step of adding potassium lactate to the noodle noodles (hereinafter referred to as a "seasoning step"). When potassium lactate is added after the noodle noodles are formed, potassium lactate can effectively impart saltiness without impairing the noodle-making properties of alkali water.

[0071] As the seasoning method, a method of dipping the noodle noodles in the liquid seasoning (immersion method) and / or a method of spraying the liquid seasoning onto the noodle noodles (spraying method) and the like can be appropriately adopted.

[0072] In the liquid seasoning used for the dipping method, the concentration of potassium lactate is preferably 1.0 to 10.0 wt%. When the concentration is lower than 1.0 wt%, it is difficult to play the role of increasing the saltiness. Alternatively, when the concentration is 10.0 wt% or more, the saltiness of the liquid seasoning is too strong, so it is difficult to adjust the saltiness of the noodles.

[0073] In the present invention, from the viewpoint of improving saltiness and mouthfeel, it is preferred to provide step 2-2 to gelatinize the noodle before the seasoning step.

[0074] The concentration of potassium lactate in the liquid seasoning is preferably 1.0 to 10.0 wt %. When the concentration is less than 1.0 wt %, it is difficult to exert the effect of increasing the saltiness, and when the concentration is 10.0 wt % or more, the saltiness of the liquid seasoning is too strong, so it is difficult to adjust the saltiness of the noodles.

[0075] (Step 4) Cutting / molding step

[0076] In the preparation of cut noodles, the noodles are usually continuously conveyed on a conveyor to the seasoning step, and in the cutting step, the noodles are cut to provide a meal amount. Then, the cut noodles are automatically placed in a holder (metal mold). In the preparation of extruded noodles or hand-rolled noodles, the noodles are usually sent to the drying step without the cutting / molding step.

[0077] (Step 5) Drying step

[0078] Since the vermicelli contains 25 to 65 wt % moisture before the drying step, it is necessary to dry the vermicelli to have 1 to 15 wt % moisture to improve the storage stability of the resulting instant noodles. Representative drying methods are instant hot oil drying and hot air drying.

[0079] <Instantaneous hot oil drying method>

[0080] The instant hot oil drying method is a method in which noodle threads are passed through hot oil at 100 to 200° C. for 1 to 4 minutes to dehydrate / dry the noodle threads to have a moisture content of about 1 to 5% by weight. The instant hot oil drying method is generally not used for extruded noodles and hand-rolled noodles that do not require molding.

[0081] <Hot air drying method>

[0082] The hot air drying method is a method in which the noodle line is exposed to hot air at 50 to 170° C. for 10 to 180 minutes to dry the noodle line to have a moisture content of about 8 to 15% by weight. In the hot air drying method, there is no need to mold the noodle line, so the method can be used not only for cut noodles but also for extruded noodles and hand-rolled noodles. Example

[0083] (Knead water)

[0084] Kneading water 1 was prepared by dissolving 3 parts of alkaline water (potassium carbonate: sodium carbonate = 3:2) and 15 parts of sodium chloride in 345 parts of water. Kneading waters 2 to 4 were also prepared by changing the mixing ratio of water, alkaline water, sodium chloride, potassium chloride and potassium lactate (78% aqueous solution) as shown in Table 1.

[0085] [Table 1]

[0086]

[0087] (Test example)

[0088] 900 parts of wheat flour and 100 parts of acetylated tapioca starch were powder-mixed, 363 parts of kneading water 1 was added thereto, and the resultant was mixed for 15 minutes using a batch mixer to prepare a crisp dough 1 (Test Example 1). Doughs 2 to 4 (Test Examples 2 to 4) were also prepared by changing kneading water 1 to kneading water 2 to 4, respectively.

[0089] (Evaluation of dough properties)

[0090] The dough properties of each of doughs 1 to 4 were evaluated using a flour tester (manufactured by Brabender). The flour tester refers to a device for measuring the torque applied to a rotating shaft during mixing of noodle dough as hard viscosity (FU: flour tester unit), and the specific measurement conditions in the present invention are as follows. As described above, the mixing time of doughs 1 to 4 was 15 minutes, but mixing was performed for 60 minutes in the evaluation of dough properties.

[0091] Measuring device: Flour tester E (manufactured by Brabender)

[0092] Powder quantity: 200g

[0093] Amount of water added: 70g

[0094] Temperature: 30℃

[0095] Stirring blade speed: 45 1 / min

[0096] Measuring time (mixing time): 3600 seconds

[0097] Measuring interval: 2 seconds

[0098] The evaluation summary of dough properties is shown in Table 2. Although there is a specified range of variation in the hard viscosity obtained using the flour tester, the hard viscosity shown in Table 2 is an average value of such variation values. Figures 1 to 4 The measurement results (minimum, average and maximum values) of each test example are shown, and Figures 5 to 7 A comparison of Test Example 2 (using potassium lactate in kneading water) with other Test Examples is shown.

[0099] [Table 2]

[0100]

[0101] It should be understood that, as can be seen from Table 2 and Figure 7It is obvious that when potassium lactate is added, dough formation is delayed and thus noodle making properties are impaired. Figure 6 and 7 Obviously, unlike sodium chloride or potassium chloride, potassium lactate cannot be expected to show an effect of increasing the maximum hard viscosity (elasticity of noodles). Therefore, potassium lactate needs to be added after noodle making rather than during noodle making.

[0102] (Example 1)

[0103] The dough 1 was mixed and flattened into a noodle band with a thickness of 0.9 mm by a forming roller, the noodle band was cut with a cutting blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle noodles, and the noodle noodles were steamed with saturated steam at 270 kg / h for 2 minutes.

[0104] The noodle noodles thus steamed were immersed in a liquid seasoning 1 containing 70 parts of sodium chloride, 25.6 parts of potassium lactate (78% aqueous solution) and 994.4 parts of water for 20 seconds, and the resultant was cut into a length of about 30 cm (100 g) and filled in a retainer. The noodle noodles in the retainer were dried in palm oil at 150° C. for 2 minutes and 30 seconds (instant hot oil drying method) to prepare instant noodles 1 having a moisture content of 2% by weight. The weight of the noodle noodles filled in the retainer was 100 g, and the weight of the instant noodles after drying was 66 g.

[0105] (Comparative Example 1)

[0106] The dough 2 was mixed and flattened into a noodle band with a thickness of 0.9 mm by a forming roller, the noodle band was cut with a cutting blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle noodles, and the noodle noodles were steamed with saturated steam at 270 kg / h for 2 minutes.

[0107] The noodle line thus steamed was immersed in a liquid seasoning 2 containing 90 parts of sodium chloride and 1000 parts of water for 20 seconds, and the resultant was cut into a length of about 30 cm (100 g) and filled in a retainer. The noodle line in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (instant hot oil drying method) to prepare instant noodles 2 having a moisture content of 2% by weight. In the same manner as in the preparation of instant noodles 1, the weight of the noodle line filled in the retainer was 100 g, and the weight of the instant noodles after drying was 66 g.

[0108] (Comparative Example 2)

[0109] The dough 4 was mixed and flattened into a noodle band with a thickness of 0.9 mm by a forming roller, the noodle band was cut with a cutting blade roller (No. 20 circular blade, groove width: 1.5 mm) to obtain noodle noodles, and the noodle noodles were steamed with saturated steam at 270 kg / h for 2 minutes.

[0110] The noodle noodles thus steamed were immersed in a liquid seasoning 2 containing 90 parts of sodium chloride and 1000 parts of water for 20 seconds, and the resultant was cut into a length of about 30 cm (100 g) and filled in a retainer. The noodle noodles in the retainer were dried in palm oil at 150° C. for 2 minutes and 30 seconds (instant hot oil drying method) to prepare instant noodles 3 having a moisture content of 2% by weight. In the same manner as in the preparation of instant noodles 1, the weight of the noodle noodles filled in the retainer was 100 g, and the weight of the instant noodles after drying was 66 g.

[0111] (Salty)

[0112] Using Comparative Example 2 as a reference, ten expert panelists conducted the following evaluation on saltiness:

[0113] Good: Nine or more panelists evaluated the saltiness to be equivalent to or stronger than that of Comparative Example 2.

[0114] Poor: Other evaluation results.

[0115] [Table 3]

[0116]

[0117] (in conclusion)

[0118] It is clear from the evaluation of the dough properties that potassium lactate impairs noodle making properties. On the other hand, there is basically no difference in saltiness whether potassium lactate is added to kneading water or to the liquid seasoning used after noodle making. Therefore, when potassium lactate is added after noodle making instead of during noodle making, saltiness can be effectively imparted while maintaining the texture of noodles.

Claims

1. A method for preparing instant noodles, the method comprising at least the following steps 1 to 3: Step 1: kneading raw flour, water and lye water to prepare noodle dough; Step 2: preparing noodle noodles from the noodle dough; and Step 3: adding potassium lactate and sodium chloride to the noodle by dipping the noodle into a liquid seasoning consisting of potassium lactate, sodium chloride and water, The concentration of potassium lactate in the liquid seasoning used in the dipping method is 1.0 to 1.83% by weight.

2. The method for preparing instant noodles according to claim 1, wherein the raw material flour contains gluten.

3. The method for preparing instant noodles according to claim 1 or 2, wherein the noodle is gelatinized before step 3.

4. The method for preparing instant noodles according to claim 2, wherein the raw material flour contains wheat flour.

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