Method for preparing instant noodles

Abstract

[Problem to be solved] The present invention reduces the amount of sodium chloride used by adding magnesium chloride, and overcomes the problems that occur when magnesium chloride is used. [Solution] The present inventors have found that when magnesium chloride is added to noodle vermicelli instead of sodium chloride and reducing sugar is further added, superior cooked feeling and appearance are imparted in the subsequent preparation process for instant noodles, and thus the present invention has been completed. Specifically, the present invention relates to noodle vermicelli for preparing instant noodles, the noodle vermicelli containing raw material flour, magnesium chloride and reducing sugar.

Description

[0001] This application is a divisional application of Chinese patent application No. 201880053910.2, whose application date is December 4, 2018 and whose invention name is “Method for preparing instant noodles”. Technical Field

[0002] The present invention provides instant noodles in which the usage of sodium chloride is suppressed and a method for preparing the instant noodles. Background Art

[0003] In general, in the preparation of noodles, salt (sodium chloride) is often added when preparing noodle strings from raw flour such as wheat flour. Such addition is intended to improve noodle making properties and texture by enhancing the elasticity and stretchability of the resulting noodle strings through the action of sodium chloride on gluten contained in the noodle strings.

[0004] However, in recent years, in order to prevent hypertension, a large number of so-called reduced-salt products with low 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 recommended daily salt intake is less than 9g for adult males and less than 7.5g for adult females, but in the 2015 edition, the recommended daily salt intake is reduced to less than 8g for adult males and less than 7g for adult females. Therefore, the concern about reducing salt may continue to increase.

[0005] As a technology for achieving sufficient elasticity and stretchability at a suppressed sodium chloride usage, a method including adding a thickener such as xanthan gum or locust bean gum or adding arginine has been disclosed (Patent Documents 1 and 2). In addition, as a technology for obtaining good hot water reconstitution even when the sodium chloride usage is reduced and suppressing moisture caused by hot water, a method including adding glycerol organic acid fatty acid ester has been disclosed (Patent Document 3). However, these materials do not have a salty taste and therefore cannot compensate for the salty taste.

[0006] In addition, a noodle product has been developed in which bittern containing a large amount of magnesium chloride is kneaded instead of sodium chloride (Patent Documents 4 and 5). However, through the examination conducted for the realization of the present invention, it was found that the following problems occurred when magnesium chloride was used instead of sodium chloride:

[0007] (1) Since the Maillard reaction and caramelization (hereinafter referred to as "Maillard reaction, etc.") are suppressed by the addition of magnesium chloride, the resulting instant noodles are not browned, and thus a good cooked feeling cannot be sufficiently obtained.

[0008] (2) Magnesium chloride present on the outside of noodle noodles mainly affects the salty taste, so when a conventional preparation method of uniformly mixing magnesium chloride throughout the noodles is adopted, most of the magnesium chloride does not participate in providing the salty taste.

[0009] (3) When "kansui" and magnesium chloride are mixed with each other, the resulting noodles are difficult to adhere to, which deteriorates the texture.

[0010] (4) When the amount of magnesium chloride used is too large, the resulting noodles have a strong bitter taste and are not suitable for consumption.

[0011] List of References

[0012] Patent Literature

[0013] Patent Document 1: Japanese Patent Publication No. 2015-84772

[0014] Patent Document 2: Japanese Patent Publication No. 2015-213434

[0015] Patent Document 3: Japanese Patent Publication No. 2016-067293

[0016] Patent Document 4: WO2005 / 077206

[0017] Patent Document 5: WO2012 / 176882 Summary of the invention

[0018] Technical issues

[0019] The object of the present invention is to reduce the usage of sodium chloride by adding magnesium chloride and to overcome the above-mentioned problems that occur when using magnesium chloride.

[0020] Solution to the problem

[0021] According to the first to fourth inventions, Maillard reaction and the like are promoted by adding reducing sugar, and even when magnesium chloride is added to the obtained noodles, a proper appearance (browning) and a good cooked feeling are imparted thereto.

[0022] The first invention relates to noodle soup for preparing instant noodles, which contains raw material flour, magnesium chloride and reducing sugar.

[0023] The second invention relates to the noodle vermicelli for preparing instant noodles according to the first invention, wherein the content of magnesium chloride is 0.05 to 1.50 wt % and the content of reducing sugar is 0.05 to 1.50 wt % in the total amount of the noodle vermicelli.

[0024] The third invention relates to a method for preparing instant noodles, the method comprising a step A of preparing noodle noodles, and a drying step B of drying the noodle noodles at 100° C. or higher, wherein the noodle noodles contain raw material flour, magnesium chloride and reducing sugar, and the content of magnesium chloride is 0.05 to 1.50 wt % and the content of reducing sugar is 0.05 to 1.50 wt % in the total amount of the noodle noodles.

[0025] The fourth invention relates to the method for preparing instant noodles according to the third invention, wherein the step A of preparing the noodle vermicelli includes a seasoning step a, and reducing sugar is added to the noodle vermicelli in the seasoning step a.

[0026] In the fifth to seventh inventions, magnesium chloride is distributed outside the noodle line by adding magnesium chloride after preparing the noodle line, and the reaction between alkaline water and magnesium chloride is suppressed to effectively show the salty taste of magnesium chloride. In addition, although the specific mechanism is not clear, it has been revealed that the method greatly suppresses the bitterness derived from magnesium chloride compared with the conventional method.

[0027] The fifth invention relates to a method for preparing instant noodles, the method comprising at least the following steps C1 to C3:

[0028] Step C1: preparing noodle dough by kneading raw flour, water and alkaline water;

[0029] Step C2: preparing noodle noodles from noodle dough; and

[0030] Step C3: Add magnesium chloride to the noodle soup.

[0031] The sixth invention relates to the method for preparing instant noodles according to the fifth invention, wherein the raw material flour contains gluten.

[0032] The seventh invention relates to the method for preparing instant noodles according to the fifth or sixth invention, wherein the noodle is gelatinized before step C3.

[0033] According to the eighth to twelfth inventions, magnesium chloride having a strong salty taste and potassium lactate having an effect of suppressing the bitterness of magnesium chloride are used together instead of sodium chloride, thereby providing instant noodles having excellent salty taste and suppressed bitterness and sourness with a suppressed sodium usage amount.

[0034] The eighth invention relates to instant noodles containing magnesium chloride, potassium lactate and raw material powder, wherein the content of magnesium chloride is 0.05 to 1.50 wt % and the content of potassium lactate is 0.10 to 2.50 wt % in the total amount of the instant noodles.

[0035] The ninth invention relates to the instant noodles according to the eighth invention, further comprising sodium chloride, wherein the content of the sodium chloride is 50 to 85 parts by weight relative to 100 parts by weight of the salty component.

[0036] The tenth invention relates to the instant noodles according to the eighth or ninth invention, wherein the content of magnesium chloride is 0.10 to 0.70 wt % in the total amount of the instant noodles.

[0037] The eleventh invention relates to the instant noodles according to any one of the eighth to tenth inventions, wherein the content of potassium lactate is 0.20 to 1.50% by weight in the total amount of the instant noodles.

[0038] The twelfth invention relates to the instant noodles according to any one of the ninth to eleventh inventions, wherein the content of sodium chloride is 1.50 to 2.50% by weight in the total amount of the instant noodles.

[0039] Advantageous Effects of the Invention

[0040] According to the present invention, the amount of sodium chloride used can be reduced by adding magnesium chloride, and various problems occurring when using magnesium chloride can be overcome.

[0041] Description of the implementation plan

[0042] Now, the preferred embodiment of the present invention will be described in detail. Please note that the type of instant noodles is not particularly limited in the present invention, but can be any type known in the art. Specific examples include udon (wheat noodles), soba (buckwheat noodles), Chinese noodles, pasta and pho.

[0043] "Description of the Embodiments" will be given in Section 1 concerning the first to fourth inventions, Section 2 concerning the fifth to seventh inventions, and Section 3 concerning the eighth to twelfth inventions, respectively. Note that the terminology and meanings may differ between sections in some cases.

[0044] Section 1

[0045] 1-1. Raw materials

[0046] Instant noodles of the present invention need to contain raw material powder, magnesium chloride and reducing sugar.Now, these raw materials will be described in detail.

[0047] 1-1-1. Raw material powder

[0048] As the raw material flour of the present invention, flours such as wheat flour, rice flour, rye flour, barley flour, coix seed flour, Japanese millet flour, foxtail 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 with each other in the presence of moisture, 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, hard wheat flour, etc. according to the 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] The amount of gluten used in mee suey varies depending on the type of noodles to be made. When, for example, udon noodles are to be prepared, medium-gluten flour with a relatively low gluten forming ability is used, and when Chinese noodles and pasta are to be prepared, high-gluten flour with a relatively high gluten forming ability is used.

[0055] In the present invention, the content of gluten in the total amount of noodle noodles 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. In addition, since the Maillard reaction occurs appropriately, the cooked feeling and appearance of the noodles are good.

[0056] 1-1-2.Magnesium chloride

[0057] The magnesium chloride is not limited to high-purity magnesium chloride, but an additive containing magnesium chloride as a main component such as bittern may be used.

[0058] Although magnesium chloride is a substance having a strong bitter taste, since magnesium chloride is used to be kneaded into noodles or noodles are dipped therein in the present invention, the influence of taste is less than that in the case where it is used in soup. In addition, since reducing sugar or starch contained in the raw material powder masks its unpleasant taste, when the appropriate addition amount described below is maintained, the saltiness can be enhanced while suppressing the unpleasant taste.

[0059] On the other hand, when magnesium chloride is added, browning tends to be suppressed and the cooked feeling tends to be worse. This is probably because replacing sodium chloride with magnesium chloride suppresses the Maillard reaction, thereby suppressing the generation of flavor components involved in the Maillard reaction and the change in color tone. This problem can be solved by adding the following reducing sugar.

[0060] In the total amount of noodle, the addition amount of magnesium chloride needs to be 0.05 to 1.50 wt%. When the addition amount of magnesium chloride is less than 0.05 wt%, the effect of adding magnesium chloride is not shown, and the enhancement of saltiness and mouthfeel cannot be expected. In addition, when the addition amount of magnesium chloride exceeds 1.50 wt%, the bitterness of magnesium chloride cannot be suppressed.

[0061] 1-1-3. Reducing sugar

[0062] In the present invention, it is necessary to add reducing sugar to reduce the effect of adding magnesium chloride. Reducing sugar refers to sugar that forms an aldehyde group or a ketone group in an alkaline solution, and specific examples include monosaccharides such as glucose and fructose, disaccharides such as lactose and maltose, oligosaccharides, maltodextrin with a dextrose equivalent of 10 or more, and corn syrup powder.

[0063] In the process of preparing noodles, the Maillard reaction occurs between starch and gluten contained in the raw material flour, but when magnesium chloride is used instead of sodium chloride, the Maillard reaction is suppressed to suppress the generation of flavor components and the change in color tone as described above. Therefore, in the present invention, the influence of adding magnesium chloride is reduced by adding reducing sugar to cause the Maillard reaction with gluten.

[0064] As the reducing sugar used in the present invention, monosaccharides with which the Maillard reaction can be easily performed are preferred. From the perspective of not affecting the taste, glucose with relatively low sweetness is preferred, and from the perspective of adjusting the color tone of the obtained noodles, fructose (fructose) with which the Maillard reaction can be easily performed is preferred.

[0065] In the total amount of noodle, the amount of reducing sugar added needs to be 0.05 to 1.50 weight %. When the amount of reducing sugar added is less than 0.05 weight %, the effect of adding magnesium chloride (inhibiting Maillard reaction) cannot be reduced. In addition, when the amount of reducing sugar added is more than 1.50 weight %, the sweetness is too strong. The amount of reducing sugar added is more preferably 0.10 to 1.00 weight %.

[0066] 1-1-4. Sodium chloride

[0067] In the present invention, a predetermined amount of sodium chloride may be added. It is said that excessive intake of sodium chloride increases the risk of high blood pressure, heart disease, etc., but sodium chloride is the most commonly used substance causing saltiness, and when a substitute is used alone, the unpleasant taste becomes too strong. In addition, as described above, sodium chloride acts on gluten to enhance the elasticity and stretchability of noodle threads and improve noodle making properties and mouthfeel. Therefore, in the present invention, sodium chloride is also preferably added in a predetermined amount.

[0068] 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 magnesium chloride.

[0069] 1-1-5. Alkaline water

[0070] In the present invention, alkaline water may be added if necessary. Alkaline water refers to an alkali salt used for preparing 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.

[0071] Alkaline water is an essential component of Chinese noodles and has the following effects:

[0072] (1) Alkaline water acts on organic matter to cause alkaline odors such as pyrrolidine and trimethylamine.

[0073] (2) When alkali water is added, the gluten contained in the wheat shrinks to improve the elasticity and smoothness of the resulting noodles.

[0074] (3) The alkaline water acts on the flavonoid pigments contained in the wheat to color the resulting noodles with the light yellow color unique to Chinese noodles.

[0075] 1-1-6. Other raw materials (hereinafter referred to as "auxiliary raw materials")

[0076] In the present invention, other raw materials may be added if necessary. For example, potassium chloride, which is widely used as a salty substitute for sodium chloride, polysaccharide thickeners such as pectin or xanthan gum for adjusting the taste of noodles, whole eggs (for Chinese noodles) or spinach (for jade noodles) for adjusting the color tone of noodles, spices added to adjust the flavor of noodles, fats or oils for improving noodle productivity, etc. may be used.

[0077] 1-2. Preparation method

[0078] The present invention provides a preparation method, which includes step A of preparing noodles, and step B of drying the noodles at above 100°C, and the preparation method specifically includes the following steps 1 to 6. Step A of preparing noodles corresponds to steps 1 to 5, and step B of drying corresponds to step 6.

[0079] (Step 1) Noodle dough preparation step (kneading step)

[0080] Kneading water containing alkaline water, sodium chloride, etc. is supplied to the raw material flour, and the resultant is kneaded to prepare a dough. The kneading time is not particularly limited, and kneading is generally performed for 5 to 30 minutes. In addition, the type of mixer used for kneading is not particularly limited, and a batch mixer, a jet mixer, etc. can be appropriately used. In addition, the kneading water may contain reducing sugars and secondary raw materials such as polysaccharide thickeners and alkaline water of necessary composition.

[0081] (Step 2) Preparation of raw noodle

[0082] The method for preparing 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 predetermined thickness, and the noodle strip is cut with a cutting blade or the like (to obtain a cut surface), (b) a method in which the raw dough is extruded through a hole of a predetermined size (to obtain extruded noodles), and (c) a method in which the raw dough is stretched while being twisted to form a noodle shape (to obtain hand-rolled noodles). Examples of cut surfaces include Chinese noodles and udon noodles, examples of extruded noodles include spaghetti noodles, and examples of hand-rolled noodles include somen (thin wheat noodles). Furthermore, 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 methods (a) and (b)) may be adopted.

[0083] (Step 3) Steaming and / or boiling step

[0084] In the present invention, if necessary, the raw noodle is gelatinized by steaming and / or boiling. 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. As a result, the starch becomes gelatinized starch, which is easy to digest. The processing temperature is not particularly limited, and when the raw noodle is steamed with water vapor under normal pressure or the raw noodle is 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.

[0085] When previously gelatinized raw flours are used (such as gelatinized wheat flour or gelatinized starch), no cooking and / or boiling steps are required.

[0086] (Step 4) Seasoning step

[0087] In the present invention, a seasoning step may be performed if necessary. The seasoning method is not particularly limited, and an immersion method in which the noodle line is immersed in a liquid seasoning, a spraying method in which the liquid seasoning is sprayed on the noodle line, etc. may be appropriately adopted. After the seasoning step, the moisture may be adjusted by natural drying, etc. In the seasoning step, magnesium chloride and reducing sugar, which are essential components of the present invention, may be added.

[0088] (Step 5) Cutting / molding step

[0089] 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.

[0090] (Step 6) Drying step

[0091] When the noodle is dried at 100°C or more, the Maillard reaction proceeds, so that excellent cooked feeling and appearance can be achieved. Therefore, in the present invention, it is preferred to perform the step of drying the noodle at 100°C or more. The drying temperature is more preferably 100 to 200°C.

[0092] Now, the drying step will be described in detail. Since the vermicelli contains 25 to 65% by weight of moisture before the drying step, it is necessary to dry the vermicelli to have 1 to 15% by weight of moisture in order to improve the storage stability of the resulting instant noodles. Representative drying methods are instant hot oil drying and hot air drying.

[0093] <Instantaneous hot oil drying method>

[0094] 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 2 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.

[0095] <Hot air drying method>

[0096] 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.

[0097] Section 2

[0098] 2-1. Raw materials

[0099] The instant noodles prepared according to the present invention need to contain magnesium chloride, alkaline water and raw material powder. First, these raw materials will be described in detail.

[0100] 2-1-1.Magnesium chloride

[0101] The magnesium chloride is not limited to high-purity magnesium chloride, but an additive containing magnesium chloride as a main component such as bittern may be used.

[0102] In the present invention, the content of magnesium chloride in the total amount of the obtained instant noodles is preferably 0.05 to 1.50 wt%. When the content of magnesium chloride is less than 0.05 wt%, the saltiness is weak, and when it exceeds 1.50 wt%, the bitterness of magnesium chloride is too strong so that the obtained flavor is easily deteriorated. The content of magnesium chloride in the total amount of the instant noodles is preferably 0.1 to 1.00 wt%, and more preferably 0.20 to 0.70 wt%.

[0103] 2-1-2. Alkaline water

[0104] The "alkali water" of the present invention refers to an alkali salt used for preparing Chinese noodles and 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.

[0105] The advantages gained by adding alkaline water are as follows:

[0106] (1) Alkaline water acts on organic matter to cause alkaline odors such as pyrrolidine and trimethylamine.

[0107] (2) When alkali water is added, the gluten contained in the wheat shrinks to improve the elasticity and smoothness of the resulting noodles.

[0108] (3) The alkaline water acts on the flavonoid pigments contained in the wheat to color the resulting noodles light yellow.

[0109] As described above, insoluble magnesium salt is generated by the reaction between magnesium chloride and alkaline water. This magnesium salt is rarely soluble in water and therefore does not have a salty taste. In addition, this causes a problem of sediment being deposited in the noodle making machine, which reduces productivity. In addition, since the alkaline water does not exhibit its original function, the quality of the resulting noodles is unstable, and therefore it is difficult to control the quality. Therefore, in the present invention, it is necessary to perform the following seasoning step to suppress the reaction between magnesium chloride and alkaline water.

[0110] Here, the reaction between magnesium chloride and alkaline water will be described briefly. For example, when sodium carbonate is used as alkaline water, magnesium chloride and sodium carbonate react with each other to generate sodium chloride, magnesium carbonate and magnesium hydroxide. Since magnesium carbonate and magnesium hydroxide are rarely soluble in water, a state like adding sand to noodle dough occurs, which becomes an obstacle to noodle making. In addition, saltiness depends largely on the degree of ionization, and magnesium carbonate and magnesium hydroxide are rarely ionized, so they rarely have saltiness.

[0111] In addition, a similar phenomenon was found to occur when another substance was used as alkaline water. For example, when tripotassium phosphate was used as alkaline water, (insoluble) magnesium phosphate was generated, and when sodium pyrophosphate was used as alkaline water, (insoluble) magnesium pyrophosphate was generated.

[0112] 2-1-3. Raw material powder

[0113] As the raw material flour, flours such as wheat flour, rice flour, rye flour, barley flour, coix seed flour, Japanese 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.

[0114] 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.

[0115] 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 with each other in the presence of moisture, gluten is obtained. Therefore, the combination of glutenin and gliadin is treated similarly to gluten.

[0116] 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 low-gluten flour, medium-gluten flour, high-gluten flour, hard wheat flour, etc. according to protein content, and any of these can be appropriately used.

[0117] 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 making properties and cooked texture similar to those obtained by wheat flour can be achieved by adding gluten alone.

[0118] 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.

[0119] 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. In addition, since the Maillard reaction occurs appropriately, the cooked feeling and appearance of the obtained noodles are good.

[0120] 2-1-4. Sodium chloride

[0121] 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, as described above, sodium chloride acts on gluten to enhance the elasticity and stretchability of the resulting noodle and improve noodle making properties and mouthfeel. Therefore, in the present invention, sodium chloride is also preferably added in a predetermined amount.

[0122] 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 resulting 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 magnesium chloride.

[0123] 2-1-5. Auxiliary raw materials

[0124] In the present invention, in addition to the above raw materials, auxiliary raw materials may be added. Specifically, polysaccharide thickeners such as pectin or xanthan gum for adjusting the mouthfeel of the obtained noodles, 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, spices added to adjust the flavor of the noodles, fats or oils for improving the productivity of the noodles, etc. may be used.

[0125] 2-2. Preparation method

[0126] Next, the method for preparing instant noodles will be described in detail.

[0127] (Step C1) Noodle dough preparation step (kneading step)

[0128] 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 kneading is generally performed for 5 to 30 minutes. In addition, the type of mixer used for kneading is 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, etc., and a polysaccharide thickener.

[0129] (Step C2-1) Raw noodle preparation step

[0130] The method for preparing raw noodle strands may be (a) a method in which the raw dough obtained in step C1 is mixed and flattened to prepare a noodle strip having a predetermined thickness, and the noodle strip is cut with a cutting blade or the like (to obtain a cut surface), (b) a method in which the raw dough is extruded through a hole of a predetermined size (to obtain extruded noodles), and (c) a method in which the raw dough is stretched while being twisted to form a noodle shape (to obtain hand-rolled noodles). Examples of cut surfaces include Chinese noodles and udon noodles, examples of extruded noodles include spaghetti noodles, and examples of hand-rolled noodles include plain noodles. Furthermore, 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 methods (a) and (b)) may be adopted.

[0131] (Step C2-2) Steaming and / or boiling step

[0132] In the present invention, if necessary, raw noodles can be gelatinized by steaming and / or boiling 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. As a result, 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 at 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.

[0133] When using previously gelatinized raw material flour (such as gelatinized wheat flour or gelatinized starch), the steaming and / or boiling step is not required. When the "method in which the noodles are boiled in hot water containing magnesium chloride" is adopted in the seasoning step, this step is also not required.

[0134] (Step C3) Seasoning Step

[0135] In the present invention, it is necessary to perform a step of adding magnesium chloride to the noodle noodles (hereinafter referred to as a "seasoning step"). When magnesium chloride is added after the noodle noodles are formed, the reaction between alkaline water and magnesium chloride is suppressed, so that a salty taste can be effectively imparted. In addition, since magnesium chloride is added after the noodle noodles are formed, the noodle making properties are not adversely affected.

[0136] The seasoning method is not particularly limited, and a method in which noodle noodles are boiled in hot water containing magnesium chloride, a method in which noodle noodles are immersed in a liquid seasoning containing magnesium chloride, and / or a method in which liquid seasoning is sprayed on noodle noodles, etc. may be appropriately adopted.

[0137] From the viewpoint of improving saltiness and mouthfeel, in the present invention, it is preferred to gelatinize the noodle soup by performing the above-mentioned step C2-1 before the seasoning step.

[0138] When an alkaline material is used in the seasoning step, it is preferred to prepare a liquid seasoning containing the alkaline material separately from a liquid seasoning containing magnesium chloride to be added separately. In addition, as a seasoning order, it is preferred to first add the liquid seasoning containing the alkaline material and then add the liquid seasoning containing magnesium chloride. When such a seasoning order is adopted, the reaction between magnesium chloride and the alkaline material can be minimized.

[0139] (Step C4) Cutting / molding step

[0140] 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.

[0141] (Step C5) Drying Step

[0142] 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.

[0143] <Instantaneous hot oil drying method>

[0144] 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 2 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.

[0145] <Hot air drying method>

[0146] 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.

[0147] Section 3

[0148] 3-1. Raw materials

[0149] The raw materials used in the present invention will be specifically described.

[0150] 3-1-1.Magnesium chloride

[0151] Magnesium chloride is not limited to high-purity magnesium chloride, but an additive containing magnesium chloride as a main component, such as bittern, may be used. Since magnesium chloride is a material having a strong bitter taste, if the reduction in saltiness caused by the reduction in sodium chloride is compensated only by increasing the amount of magnesium chloride, the bitter taste becomes so strong that the resultant cannot be properly eaten.

[0152] Therefore, in the present invention, potassium lactate, which has a different bitterness type from magnesium chloride, is used together, thereby enhancing the salty taste while suppressing the bitterness peculiar to magnesium chloride. In addition, since the raw material powder contains starch having a masking effect in the present invention, the salty taste and bitterness are masked by the starch, so the difference between sodium chloride and magnesium chloride is more difficult to detect.

[0153] Magnesium chloride is generally commercially available in the form of a hexahydrate, but the term "magnesium chloride" herein refers to magnesium chloride anhydride.

[0154] In the present invention, the content of magnesium chloride in the total amount of instant noodles needs to be 0.05 to 1.50 weight %. When the content of magnesium chloride is less than 0.05 weight %, the saltiness is too weak, making it impossible to replace sodium chloride. In addition, when the content of magnesium chloride exceeds 1.50 weight %, the bitterness of magnesium chloride is too strong. Although it depends on the amount of sodium chloride and potassium lactate used together, the content of magnesium chloride in the total amount of instant noodles is more preferably 0.1 to 0.70 weight %.

[0155] 3-1-2. Potassium lactate

[0156] Potassium lactate itself has a strong sour and bitter taste, but has the effect of increasing saltiness, and has a different type of bitterness from the above-mentioned magnesium chloride. Therefore, when used with magnesium chloride at a predetermined ratio, the saltiness can be enhanced by suppressing the sourness and bitterness peculiar to potassium lactate. In addition, since the raw material powder contains starch having a masking effect, the saltiness, bitterness and sourness are masked by the starch, so the taste difference with sodium chloride is more difficult to detect.

[0157] In addition, although the bitterness of the above-mentioned magnesium chloride is mainly derived from magnesium ions, it is presumed that the bitterness of potassium lactate is mainly derived from potassium ions. Therefore, magnesium chloride and potassium lactate have different types of bitterness. Specifically, when magnesium chloride and potassium lactate are used together, the bitterness tends to be difficult to perceive, compared with the case where the saltiness is enhanced by using magnesium chloride alone or potassium lactate alone.

[0158] Specifically, the content of potassium lactate in the total amount of instant noodles needs to be 0.10 to 2.50 weight %. When the content of potassium lactate is less than 0.10 weight %, the effect of increasing the saltiness is weak. On the other hand, when the content of potassium lactate exceeds 2.50 weight %, the sour taste of potassium lactate is too strong, so that the flavor of the resulting noodles deteriorates. In addition, the water absorption rate becomes too high, so the noodles tend to get wet easily. The content of potassium lactate in the total amount of instant noodles is preferably 0.20 to 1.50 weight %, and more preferably 0.25 to 1.00 weight %.

[0159] 3-1-3. Sodium chloride

[0160] In the present invention, a predetermined amount of sodium chloride may be added. It is said that excessive intake of sodium chloride increases the risk of high blood pressure, heart disease, etc., but sodium chloride is the most commonly used substance causing saltiness, and the unpleasant taste of substitutes (such as magnesium chloride or potassium lactate) can be reduced. In addition, as described above, sodium chloride acts on gluten to enhance the elasticity and stretchability of the resulting noodle thread and improve noodle making properties and mouthfeel. Therefore, in the present invention, sodium chloride is also preferably added in a predetermined amount.

[0161] Next, the relationship between the mixing ratio between magnesium chloride, potassium lactate and sodium chloride and bitterness and sourness will be described. The term "salty component" used in the following description is used as a general term for magnesium chloride, potassium lactate and sodium chloride.

[0162] In terms of the weight ratio of sodium chloride in the salty component (hereinafter referred to simply as "weight ratio"), the amount of sodium chloride to be mixed is preferably 0.55 to 0.85. When the weight ratio exceeds 0.85 (when the amount of sodium chloride used is large), sodium chloride occupies most of the salty component, which is insufficient from the perspective of suppressing the amount of sodium used. In addition, when the weight ratio is lower than 0.55 (when the amount of sodium chloride used is small), the unpleasant taste becomes too strong to make it impossible to properly eat the resultant.

[0163] 3-1-4. Raw material powder

[0164] As the raw material flour, flours such as wheat flour, rice flour, rye flour, barley flour, coix seed flour, Japanese 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.

[0165] 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.

[0166] 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 with each other in the presence of moisture, gluten is obtained. Therefore, the combination of glutenin and gliadin is treated similarly to gluten.

[0167] 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 low-gluten flour, medium-gluten flour, high-gluten flour, hard wheat flour, etc. according to protein content, and any of these can be appropriately used.

[0168] 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 making properties and cooked texture similar to those obtained by wheat flour can be achieved by adding gluten alone.

[0169] 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.

[0170] 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. In addition, since the Maillard reaction occurs appropriately, the cooked feeling and appearance of the obtained noodles are good.

[0171] 3-1-5. Alkaline water

[0172] In the present invention, alkaline water may be added if necessary. Alkaline water refers to an alkali salt used for preparing 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.

[0173] Alkaline water is an essential component of Chinese noodles and has the following effects:

[0174] (1) Alkaline water acts on organic matter to cause alkaline odors such as pyrrolidine and trimethylamine.

[0175] (2) When alkali water is added, the gluten contained in the wheat shrinks to improve the elasticity and smoothness of the resulting noodles.

[0176] (3) The alkaline water acts on the flavonoid pigments contained in the wheat to color the resulting noodles with the light yellow color unique to Chinese noodles.

[0177] 3-1-6. Other raw materials (hereinafter referred to as "auxiliary raw materials")

[0178] In the present invention, other raw materials may be added if necessary. For example, potassium chloride, which is widely used as a salty substitute for sodium chloride, polysaccharide thickeners such as pectin or xanthan gum for adjusting the taste of noodles, whole eggs (for Chinese noodles) or spinach (for jade noodles) for adjusting the color tone of noodles, spices added to adjust the flavor of noodles, fats or oils for improving noodle productivity, etc. may be used.

[0179] 3-2. Preparation method

[0180] Next, a method for preparing instant noodles will be explained, and please note that the preparation method is not limited to the following.

[0181] (Step 1) Noodle dough preparation step (kneading step)

[0182] Kneading water containing alkaline water, sodium chloride, etc. is supplied to the raw material flour, and the resultant is kneaded to prepare a dough. The kneading time is not particularly limited, and kneading is generally performed for 5 to 30 minutes. In addition, the type of mixer used for kneading is not particularly limited, and a batch mixer, a jet mixer, etc. can be appropriately used. In addition, the kneading water may contain reducing sugars and secondary raw materials such as polysaccharide thickeners and alkaline water of necessary composition.

[0183] (Step 2) Preparation of raw noodle

[0184] The method for preparing 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 predetermined thickness, and the noodle strip is cut with a cutting blade or the like (to obtain cut noodles), (b) a method in which the raw dough is extruded through a hole of a predetermined size (to obtain extruded noodles), and (c) a method in which the raw dough is stretched while being twisted to form a noodle shape (to obtain 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 plain noodles. Furthermore, 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 methods (a) and (b)) may be adopted.

[0185] (Step 3) Steaming and / or boiling step

[0186] In the present invention, if necessary, the raw noodle is gelatinized by steaming and / or boiling. 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. As a result, the starch becomes gelatinized starch, which is easy to digest. The processing temperature is not particularly limited, and when the raw noodle is steamed with water vapor under normal pressure or the raw noodle is 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.

[0187] When previously gelatinized raw flours are used (such as gelatinized wheat flour or gelatinized starch), no cooking and / or boiling steps are required.

[0188] (Step 4) Seasoning step

[0189] In the present invention, a seasoning step may be performed if necessary. The seasoning method is not particularly limited, and an immersion method in which the noodle line is immersed in a liquid seasoning, a spraying method in which the liquid seasoning is sprayed on the noodle line, etc. may be appropriately adopted. After the seasoning step, the moisture may be adjusted by natural drying, etc. In the seasoning step, magnesium chloride and reducing sugar, which are essential components of the present invention, may be added.

[0190] (Step 5) Cutting / molding step

[0191] 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.

[0192] (Step 6) Drying step

[0193] When the noodle is dried at 100° C. or higher, the Maillard reaction proceeds, so that superior cooked feeling and appearance can be achieved. Therefore, in the present invention, it is preferred to perform the step of drying the noodle at 100° C. or higher. Note that the drying temperature is more preferably 100 to 200° C.

[0194] Now, the drying step will be described in detail. Since the vermicelli contains 25 to 65% by weight of moisture before the drying step, it is necessary to dry the vermicelli to have 1 to 15% by weight of moisture in order to improve the storage stability of the resulting instant noodles. Representative drying methods are instant hot oil drying and hot air drying.

[0195] <Instantaneous hot oil drying method>

[0196] 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 2 to 5% by weight. Note that the instant hot oil drying method is not generally used for extruded noodles and hand-rolled noodles that do not require molding.

[0197] <Hot air drying method>

[0198] 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

[0199] Similar to the “Description of the Implementation Scheme”, “Examples” will be described 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, respectively.

[0200] Section 1

[0201] (Comparative Example 101)

[0202] 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder-mixed, and kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of alkaline water (potassium carbonate:sodium carbonate=3:2) was added to the resulting powder, and the resultant was mixed for 15 minutes using a batch mixer to prepare noodle dough.

[0203] Next, the dough was mixed and flattened using a roller to prepare a noodle band having a thickness of 0.9 mm, and the noodle band was cut with a cutter blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle strips (cut noodles). The noodle strips were steamed with saturated steam at 270 kg / h for 2 minutes to prepare gelatinized noodle strips 101.

[0204] The gelatinized noodle 101 was immersed in a liquid seasoning (1 liter) 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 in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by instant hot oil drying) to prepare instant noodles 101 (Comparative Example 101) having a moisture content of 2% by weight. The weight of the noodle filled in the retainer was 100 g, and the weight of the instant noodles 101 after drying was 66 g.

[0205] (Comparative Example 102)

[0206] The gelatinized noodle 101 was immersed 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 prepare instant noodles 102 having a moisture content of 2 wt % (Comparative Example 102).

[0207] (Example 101)

[0208] The gelatinized noodle 101 was immersed 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 prepare instant noodles 103 (Example 101) having a moisture content of 2 wt%.

[0209] (Examples 102 to 110)

[0210] As shown in Table 1, the materials contained in the liquid seasoning were changed to prepare instant noodles 104 to 112 (Examples 102 to 110). The water content was adjusted so that the volume of all liquid seasonings should be 1000 ml.

[0211] Table 1 shows the content of magnesium chloride in noodle noodles before and after drying, and the content of reducing sugar (glucose or fructose) in noodle noodles before drying. Please note that each numerical value shown in Table 1 is not an actual measured value, but a calculated value calculated based on "the mixing amount of materials", "the amount of liquid seasoning used" (23g of liquid seasoning was soaked in 100g of noodle noodles before drying and 77g of gelatinized noodle noodles) and "the weight change of noodle noodles (noodle noodles weight before drying: 100g, noodle noodles weight after drying: 66g)".

[0212] [Table 1]

[0213]

[0214]

[0215] (evaluate)

[0216] (Hue: Evaluation of L*a*b* color space)

[0217] The L*a*b* values ​​of the instant noodles 101 to 112 were measured using a colorimeter (CR-410, manufactured by Konica Minolta Sensing, Inc.) Note that Table 2 shows only the *a values ​​that changed significantly.

[0218] (Salty)

[0219] Using Comparative Example 101 as a reference, ten expert panelists evaluated the "saltiness" of the instant noodles as follows:

[0220] 5: Nine or more panelists evaluated the saltiness as "equivalent to the saltiness of the standard (Comparative Example 101)".

[0221] 4: Three to eight panelists rated the saltiness as “comparable to the standard saltiness”.

[0222] 3: One or two panelists rated the saltiness as “comparable to the standard saltiness”.

[0223] 2: No panelists evaluated the saltiness as "comparable to standard saltiness", but the bitterness was at an edible level.

[0224] 1: The bitter taste is too strong and makes the noodles taste terrible.

[0225] (Other reviews)

[0226] In the evaluation of saltiness, when nine or more of the ten panelists felt that the noodles were sweeter than "standard", the noodles were evaluated as having "sweetness", and when nine or more of the ten panelists felt that the noodles were bitterer than "standard", the noodles were evaluated as having "bitterness".

[0227] [Table 2]

[0228]

[0229] (in conclusion)

[0230] It was confirmed that the Maillard reaction was inhibited by adding magnesium chloride (by comparison between Comparative Examples 101 and 102), and the Maillard reaction was accelerated by adding reducing sugar (by comparison between Comparative Example 102 and Examples 101 to 110). According to the present invention, the adverse reaction (inhibition of the Maillard reaction, etc.) caused by the addition of magnesium chloride can be adjusted by adding reducing sugar.

[0231] Although not shown in the table, the cooked feeling (toasted feeling) of the instant noodles is substantially correlated with the change in color tone. Specifically, ten panelists found that there was a tendency that the cooked feeling was slightly weaker than Example 1, comparable to Examples 102 and 103, and slightly stronger than Examples 104 and 105, compared to the standard (Comparative Example 101). In addition, Comparative Example 2, which did not contain reducing sugar, did not have a cooked feeling.

[0232] Section 2

[0233] (Comparative Example 201) Standard Sample

[0234] 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder-mixed, and kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of alkaline water (potassium carbonate:sodium carbonate=3:2) was added to the resulting powder, and the resultant was mixed for 15 minutes using a batch mixer to prepare noodle dough.

[0235] Next, the dough was mixed and flattened using a roller to prepare a noodle band having a thickness of 0.9 mm, and the noodle band was cut with a cutter blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle strips (cut noodles). The noodle strips were steamed with saturated steam at 270 kg / h for 2 minutes to prepare gelatinized noodle strips 201.

[0236] The gelatinized noodle 201 was immersed in a liquid seasoning (1 liter) 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 in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by instant hot oil drying) to prepare a standard sample (Comparative Example 201) having a moisture content of 2% by weight. The weight of the noodle filled in the retainer was 100 g, and the weight of the dried sample was 66 g.

[0237] (Example 201)

[0238] The gelatinized noodle noodles 201 were immersed 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 prepare instant noodles having a moisture content of 2 wt % (Example 201).

[0239] (Comparative Example 202)

[0240] 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder-mixed, and to the resulting powder was added kneading water containing 345 parts of water, 15 parts of sodium chloride, 3 parts of alkaline water (potassium carbonate: sodium carbonate = 3:2) and 8.15 parts of magnesium chloride hexahydrate, and the resultant was mixed for 15 minutes using a batch mixer to prepare noodle dough.

[0241] Next, the dough was mixed and flattened using a roller to prepare a noodle band having a thickness of 0.9 mm, and the noodle band was cut with a cutter blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle noodles. The noodle noodles were steamed with saturated steam at 270 kg / h for 2 minutes to prepare gelatinized noodle noodles 202.

[0242] The gelatinized noodle 202 was immersed in a liquid seasoning (1 liter) 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 in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by an instant hot oil drying method) to prepare instant noodles having a moisture content of 2% by weight (Comparative Example 202).

[0243] (Comparative Example 203)

[0244] 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 resulting powder was added kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of alkaline water (potassium carbonate:sodium carbonate=3:2), and the resultant was mixed for 15 minutes using a batch mixer to prepare noodle dough.

[0245] Next, the dough was mixed and flattened using a roller to prepare a noodle band having a thickness of 0.9 mm, and the noodle band was cut with a cutter blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle strips (cut noodles). The noodle strips were steamed with saturated steam at 270 kg / h for 2 minutes to prepare gelatinized noodle strips 203.

[0246] The gelatinized noodle 203 was immersed in a liquid seasoning (1 liter) 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 holder. The noodle in the holder was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by an instant hot oil drying method) to prepare instant noodles having a moisture content of 2% by weight (Comparative Example 203).

[0247] The contents of sodium chloride and magnesium chloride in the noodle noodles before and after drying are shown in Table 3. Please note that each numerical value shown in Table 3 is not an actual measured value, but a calculated value based on "the mixing amount of materials", "the amount of liquid seasoning used" (23g of liquid seasoning was soaked in 100g of noodle noodles before drying and 77g of gelatinized noodle noodles) and "the weight change of noodle noodles (noodle noodles weight before drying: 100g, noodle noodles weight after drying: 66g)".

[0248] [Table 3]

[0249]

[0250] (Salty and bitter)

[0251] The saltiness and bitterness of the instant noodles obtained after reconstitution with hot water were measured using a taste sensor. In addition, to confirm the correlation between saltiness and conductivity, conductivity was also measured. The measurements were performed under the following conditions:

[0252] (1) Crush the noodles with a hammer.

[0253] (2) Weigh 5 g of the crushed noodles and put them into a 50 mL centrifuge tube.

[0254] (3) 30 g of hot water was added to a centrifuge tube, and the resultant was stirred using a vortex mixer and then allowed to stand for 3 minutes.

[0255] (4) The resultant was centrifuged (12,000 rpm, 5 minutes) to separate the supernatant 1.

[0256] (5) 20 g of hot water was added to the precipitate thus obtained, and the resultant was stirred for 3 minutes using a vortex mixer.

[0257] (6) The resultant was centrifuged (12,000 rpm, 5 minutes) to separate the supernatant 2.

[0258] (7) 20 g of hot water was again added to the precipitate thus obtained, and the resultant was stirred for 3 minutes using a vortex mixer.

[0259] (8) The resultant was centrifuged (12,000 rpm, 5 minutes) to separate the supernatant 3.

[0260] (9) Supernatants 1 to 3 are transferred together into a measuring bottle, and the resultant is diluted to 50 ml to prepare a measurement sample.

[0261] (10) The conductivity of the measurement sample is measured using a conductivity meter "LAQUA twin COND B-771 (manufactured by HORIBA Ltd.)".

[0262] (11) The saltiness and bitterness of the measurement sample were measured using a taste sensor "TS-5000Z (manufactured by Intelligent Sensor Technology, Inc.)".

[0263] The measurement results of saltiness and conductivity are shown in Table 4. In Table 4, the saltiness found using the taste sensor is shown as "Salty Score", and the bitterness is shown as "Bitterness Score".

[0264] (Taste (elasticity))

[0265] The mouthfeel of the instant noodles was evaluated by ten expert panelists according to the following criteria: The term "mouthfeel" herein refers to "springiness" obtained due to the elasticity of the noodles.

[0266] Good: Nine or more panelists evaluated that "the taste was equivalent to or better than that of the standard (Comparative Example 1)".

[0267] Poor: Less than eight panelists rated the taste as “equal to or better than the standard taste”.

[0268] [Table 4]

[0269]

[0270] Example 201, in which magnesium chloride was applied in the seasoning step, had a high saltiness score (high conductivity) and excellent mouthfeel. On the other hand, when magnesium chloride was added before preparing the noodle (Comparative Examples 202 and 203), the saltiness was weak and the mouthfeel was significantly deteriorated. In addition, although the specific mechanism is not clear, the bitterness in Example 201 was suppressed compared with Comparative Examples 202 and 203.

[0271] When the content of magnesium chloride in the liquid seasoning was changed to 10 parts or 40 parts, the saltiness score (and conductivity) and the bitterness score increased with the increase in the amount of magnesium chloride, and the mouthfeel was equivalent to that of Example 201.

[0272] Section 3

[0273] (Comparative Example 301)

[0274] 900 g of wheat flour and 100 parts of acetylated tapioca starch were powder-mixed, and kneading water containing 345 parts of water, 15 parts of sodium chloride and 3 parts of alkaline water (potassium carbonate:sodium carbonate=3:2) was added to the resulting powder, and the resultant was mixed for 15 minutes using a batch mixer to prepare noodle dough.

[0275] Next, the dough was mixed and flattened using a roller to prepare a noodle band having a thickness of 0.9 mm, and the noodle band was cut with a cutter blade roller (No. 20 round blade, groove width: 1.5 mm) to obtain noodle strips (cut noodles). The noodle strips were steamed with saturated steam at 270 kg / h for 2 minutes to prepare gelatinized noodle strips 301.

[0276] The gelatinized noodle 301 was immersed in a liquid seasoning (1 liter) 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 in the retainer was dried in palm oil at 150° C. for 2 minutes and 30 seconds (by instant hot oil drying) to prepare instant noodles 301 (Comparative Example 301) having a moisture content of 2% by weight. The weight of the noodle filled in the retainer was 100 g, and the weight of the instant noodles 301 after drying was 66 g.

[0277] (Example 301)

[0278] The gelatinized noodle 301 was immersed 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 prepare instant noodles 311 (Example 301) having a moisture content of 2 weight%.

[0279] (Examples 302 to 322 and Comparative Examples 302 to 306)

[0280] As shown in Tables 5 to 7, instant noodles 302 to 306 (Comparative Examples 302 to 306) and instant noodles 312 to 332 (Examples 302 to 322) were obtained by changing the liquid seasoning. Tables 5 to 7 show the concentrations of magnesium chloride, potassium lactate, and sodium chloride in each instant noodle.

[0281] [Table 5]

[0282]

[0283]

[0284]

[0285]

[0286]

[0287]

[0288] (Evaluation Criteria)

[0289] The instant noodles (66 g) of each of the Examples and Comparative Examples were reconstituted by pouring 300 ml of hot water therein and leaving it to stand for 3 minutes with a lid on it. The reconstituted noodles were loosened with chopsticks, and then the hot water was fully drained. Thereafter, a sensory evaluation test of saltiness, bitterness, and sourness was conducted by ten panelists.

[0290] (Salty)

[0291] The saltiness was evaluated based on the positive control (Comparative Example 301) and the negative control (Comparative Example 302) as follows:

[0292] Not good: Nine or more panelists evaluated that the saltiness was equivalent to or weaker than that of Comparative Example 302.

[0293] Good: Nine or more panelists evaluated the saltiness to be equivalent to or stronger than that of Comparative Example 301.

[0294] Average: Other ratings (intermediate ratings between “good” and “poor”).

[0295] (sour)

[0296] The sour taste was evaluated based on the positive control (Comparative Example 301) and the negative control (Comparative Example 303) as follows:

[0297] Not good: Nine or more panelists evaluated that the sour taste was equivalent to or stronger (worse) than the sour taste of Comparative Example 303.

[0298] Good: Nine or more panelists evaluated that the sour taste was equivalent to the sour taste of Comparative Example 301 or did not perceive the sour taste.

[0299] Average: Other ratings (intermediate ratings between “good” and “poor”).

[0300] (bitterness)

[0301] Bitterness was evaluated based on the positive control (Comparative Example 301) and the negative control (Comparative Example 305) as follows:

[0302] Not good: Nine or more panelists evaluated the bitterness to be equivalent to or stronger (worse) than that of Comparative Example 305.

[0303] Good: Nine or more panelists evaluated that the bitterness was equivalent to that of Comparative Example 301 or did not perceive bitterness.

[0304] Average: Other ratings (intermediate ratings between “good” and “poor”).

[0305] (Conclusion of the evaluation)

[0306] Although there is a tendency to increase the amount of potassium lactate added to enhance the sour taste, the sour 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). In addition, when the amount of potassium lactate added is small, the evaluation of saltiness and bitterness tends to be low, but the evaluation of saltiness and bitterness is improved by adding an appropriate amount of potassium lactate (Examples 301 to 303 and 312 to 314).

[0307] On the other hand, although there was a tendency that increasing the amount of magnesium chloride added enhanced the bitterness, when sodium lactate was used together, the bitterness was suppressed (Comparative Examples 301, 305, and 306 and Examples 307 to 311 and 318 to 322).

Claims

1. Instant noodles containing magnesium chloride, potassium lactate and raw material powder, wherein after drying, in the total amount of the instant noodles, the content of the magnesium chloride is 0.05 to 1.50 wt %, and the content of the potassium lactate is 0.10 to 2.50 wt %, The instant noodles further contain sodium chloride, wherein the content of the sodium chloride is 55 to 85 parts by weight relative to 100 parts by weight of the salty components, and the salty components refer to the magnesium chloride, potassium lactate and sodium chloride contained in the instant noodles.

2. The instant noodles according to claim 1, wherein after drying, the content of the magnesium chloride is 0.10 to 0.70 wt% in the total amount of the instant noodles.

3. The instant noodles according to claim 1, wherein after drying, the potassium lactate is contained in an amount of 0.20 to 1.50 wt% in the total amount of the instant noodles.

4. The instant noodles according to any one of claims 1 to 3, wherein after drying, the content of the sodium chloride is 1.50 to 2.50 wt% in the total amount of the instant noodles.

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